It was the happiest day of Phillip Cho's life. Shortly after New Year's Day in 2005, he learned that he had acquired a fortune of $600 million — a windfall from his brother, who had won a settlement in a corporate espionage lawsuit, and who planned to give Cho access...
Game lovers will be gathering at the Hilton Los Angeles Airport over Labor Day weekend for Gateway 2014. Part of the Strategicon family of holiday weekend gaming events, this four-day convention features tournaments, demos and more, for board game lovers and card sharks alike. A full roster of events is planned every day right up until Monday afternoon, so check out strategicon.net for the schedule. For those who want to simply play with friends, head to the library. It's stocked with old favorites and more recent titles. Whether you're looking for something with zombies, Cthulhu or Dungeons & Dragons, there is something here you can take on loan for a few hours. Hilton Los Angeles Airport, 5711 W. Century Blvd., Westchester; Fri., Aug. 29-Mon., Sept. 1; $60 weekend pass ($50 in advance), day pass $30 (Sat.-Sun.)/$15 (Fri., Mon.)., $5 kids under 12 with adult admission. strategicon.net.More
The Los Angeles Times kicks off its annual food festival, the Taste, on Labor Day weekend. The folks from that paper's Food section join local chefs for a weekend of discussions, cooking and cocktail demos, wine seminars — and actual food and drink. Among the many activities: cooking demos by Nancy Silverton, Jimmy Shaw, John Sedlar, Karen Hatfield and Casey Lane, among many others; a butchery demo by Amelia Posada; Russ Parsons chats with Thomas Keller; Jonathan Gold and Betty Hallock host a mixology demo; and a farmers market cooking panel with Roxana Jullapat, Jessica Koslow and Josiah Citrin. A weekend pass goes for $299; tickets for individual events run from $175 down to a kids' brunch for $5. Check out the website for details and to buy tickets. (LAT subscribers get a $25 discount.).More
This Eagle Rock quartet's missionary garb is a symbol of its dedication to "rock out," not preach gospel. So no, they're not part of the LDS church but they're just as pesky. Since 1998, until its recent closure, they were the unofficial house band at Mr. T's Bowl. They're also notorious for taking their show to the streets like punk-rock guerrillas, crashing Coachella and the storefront of Amoeba with two battery-powered amps, a megaphone and a sound influenced by Devo, Dead Kennedys and The Voidoids. On Saturday, they celebrate 16 years of being a DIY punk band that's wacky enough to write an anthem for fleeing authorities. Badtown Boys, The Black Widows and Bloody Brains join L.A.'s geek-punk misfits for a Sweet Sixteen celebration that should get weird.More
Most of us would be full and ready for a nap after downing two or three hot dogs. The men and women in Barry Rothbart and Jeff Cerulli's 2014 documentary, Hungry, are never full. In fact, they've turned overeating into a competitive sport, or even a job, and it has become so big that the contests are held in stadiums and covered by ESPN. Equal parts engrossing and just plain gross, the movie follows top-ranked eaters from Huntington Beach to Coney Island as they compete and train, which involves drinking gallons of water to expand their stomachs, and then vomiting gushing amounts over toilets and trash cans. They have nicknames such as "The Lunatic," "Crazy Legs" and "El Wingadore." The most notable is Japan's Takeru "Kobi" Kobayashi, and today, you can meet the human Hoover at Cinefamily's My Lunch With Kobayashi, followed by the L.A. premiere of Hungry, with the directors in attendance. At only 132 pounds, the sport's biggest star has won the famous July 4th Nathan's Hot Dog Eating Contest six years in a row, and he holds loads of other world titles and records: 110 hot dogs, 93 hamburgers, 337 wings, 106 tacos, 57 cow brains. Now that's food for thought. Cinefamily, 611 N. Fairfax, Fairfax District; Sat., Aug. 30, 11:45 a.m.; $12. (323) 655-2510, cinefamily.org.More
fri 7/25 Dierks Bentley GREEK THEATRE For the better part of the past decade, Dierks Bentley has helped usher in a new era of country music. His catalog has spawned seven No. 1 hits on Billboard's Hot Country Songs charts and cemented his status as one of mainstream country's superstars...
Visual allure often isn't a virtue we value when chasing obscure flavors in L.A.'s international neighborhoods. In fact, adventurous diners tend to appreciate the opposite: The grungier the location, the more accomplished we feel for having sought it out. Looks be damned — let the fireworks happen on the flavor...
The Los Angeles art world has been saying a collective "hallelujah" since the arrival in January of Philippe Vergne as MOCA's new director. Although some East Coast commentators condemned the appointment — citing in particular a budget crisis scandal in which Vergne resorted to selling off a number of works...
If you know painter Joe Goode, who road-tripped to L.A. from Oklahoma in 1959 to make his go as an artist, you probably know his drawings of torn paper or paintings of blue skies. They're pretty nonchalant and usually modestly sized, so it's surprising to see how big and majestic the new paintings in his "Flat Screen Nature" show at Kohn Gallery are. They're two-tone expanses of color painted on sheets of fiberglass. Even though you could tumble right into those deep blues, Goode's still not taking himself too seriously. Every piece has weirdly ragged edges and the titles are jokes: Honk if You See Jesus for one with a ghostly shape near the bottom, or Coming Attraction for one that looks like a big-screen sunset. 1227 N. Highland Ave., Hlywd.; through Aug. 29. kohngallery.com.More
An enormous steel structure, like a giant birdcage by Escher, rises up from the grounds of Materials & Applications, an independent, progressive design studio off Silver Lake Boulevard. Architect Warren Techentin's installation, La Cage Aux Folles, presents nested helixes in a complex system of small lines and hyperbolic dimensional math, which occupies sculptural space and explores traditions of simple-shelter and decorative architecture — but it turns out it's also a stage. It opened in April with a series of performances that occupied and activated the space in ways linked to its name's semiotic origins: cage and folly, as in "inside and outside, captivity and protection, function and ornament, shape and line, stasis and dynamism." The installation remains open every day through Aug. 29, but this weekend, La Cage welcomes Matt Kivel to celebrate the release of his appropriately named and suitably experimental new album, Days of Being Wild. Known for his complex, subtly asymmetrical, lyrical style, Kivel's work rather echoes the spirit and form of the cage; his afternoon also features solo sets from Sophia Knapp and Kevin Morby (Woods, The Babies), plus beer by Craftsman Brewery. Materials & Applications, 1619 Silver Lake Blvd., Silver Lake; daily thru Aug. 29. (323) 739-4668, emanate.org.More
Weep at another whiff of an Elmore Leonard adaptation, one that nails down neither the peppery laughs nor the street-crime desperation that are key to the writer's work. Instead, the comedy is too broad to take the characters seriously, and the vibe is breezily aimless, a mistake in a story...
After The Princess Bride made Robin Wright a star, she shocked Hollywood by saying no. No to The Firm and Robin Hood: Prince of Thieves. No to Jurassic Park, Dirty Dancing, Born on the Fourth of July and Batman Forever. She even said no to the cover of Vanity Fair...
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If you’ve ever searched the Internet for anything related to Vietnamese food, likely you've stumbled upon Andrea Nguyen’s excellent website, Viet World Kitchen.
Because this is where you go if you have a question about how to make basics like nuoc cham or nuoc mau, and because after you go there for those recipes, likely you’ll stick around to read about her experiments with Sriracha, say, or to consider her take on all the pho shops in El Monte.
Thus you'll find recipes for everything from the bread itself to all sorts of fun fillings (cold cuts, as you might expect, but also things like also Sri Lankan-style black curry chicken).
The book is very much a handbook: It's not much bigger than a mini iPad, meaning you can tote it around and contemplate the components of your ideal banh mi while on the subway, in line at Tsujita, etc.
We talked to Nguyen (no relation) about her new cookbook, sandwich history and why we might want to re-consider the price we'd pay for a banh mi. A recipe from her book — an edamame pâté — follows. Consider it a condiment for tomorrow’s lunchbox.
Popsicles are having a moment in the spotlight, just in time for the next heat wave (otherwise known as our permanent summer). More sophisticated than the classic ice pops bought off your local ice cream truck, this new breed of frozen treats showcases luxurious ingredients (Valrhona chocolate), farmer’s market finds (fresh berries) and unusual pairings (avocado and vanilla).
Another trend in frozen treats: seasonal ingredients. This means flavors come and go depending on what’s available — the only downside being that your favorite flavors may soon be MIA, so get them while you can. The upside? New flavors to keep you coming back. Sweet Rose Creamery's menu changes monthly.
From an English ice lolly to a Mexican paleta, popsicles appeal to just about everyone, especially on a hot day. For artisanal twists on an American classic, keep reading.
Last night I made my national primetime television debut—which, as a print journalist, are words I specifically went to school to avoid ever having to say.
But as much as I've tried to hide behind my bylines, pseudonyms and nom de plumes, it was only a matter of time before a beer TV show rolled into Los Angeles and I felt obligated to go to the auditions and offer to be a consultant, a sounding board, a guide through the heavy female presence in beer here—anything to ensure that all the facets of craft beer in my hometown were properly recognized.
Instead, they asked me to be a beer judge. For a semi-serious reality-TV-style brewing competition. Featuring two of the most unconventional characters on the global craft beer scene.
The first time you enter Surati Farsan Mart is a potentially overwhelming experience. The place resembles a Jewish deli more than a restaurant, and during peak hours, the line can stretch out the door. The clientele are loud and almost entirely Indian. There are more women dressed in saris than jeans. In line, a child is eloquently begging her mother to order her a sweet (or two), and is triumphant when she agrees. Another woman is methodically checking her shopping list; Surati Farsan Mart, in addition to sweet shop and restaurant, is the local place to get puffed rice and cracker mixes dusted with chili.
There are three television monitors hanging on the wall, which display hundreds of unfamiliar words that may as well be written in Sanskrit: dahi batata puri, pav bhaji, kasta kachori. They presumably refer to food. You ask a nice man at the counter the appropriate questions (what is that?), which are answered with an air of practiced patience. After some rudimentary education, you place your order, only vaguely aware of what you’ve agreed to eat.
Squid Ink contributor Lesley Jacobs Solmonson and her husband David Solmonson wrote The 12 Bottle Bar "with the hope of offering an inexpensive and accessible approach to classic cocktails," Lesley Jacobs Solmonson says. The book is not meant to be a complete guide to spirits or cocktails. "Instead, we like to call it a 'road map' to lead the home enthusiast through the hows and whys behind making mixed drinks," she says.
Below are two excerpts from the Solmonsons' book. The first is about ice, which the authors believe is a key component of a well-balanced drink. The second is a recipe for the Clipper Cocktail, a little-known stirred drink in which the proper use of ice is key to the cocktail’s success.
Petit Trois, the new bar/eatery from Ludo Lefebvre next to Trois Mec, has been fairly quiet during the day recently. At night the space is jam-packed with drinkers and diners, indulging in cocktails, escargot, steak frites and more. But the daytime crowd has not been a crowd at all, more like a trickle.
This is presumably because the offerings during daytime hours consisted of two sandwiches, wrapped in paper and available to-go as well as eat-in. And while it was fun to sit at the marble bar and unwrap your sandwich, it wasn't exactly a complete restaurant experience.
This is all about to change. Next week Petit Trois will begin serving the full menu all day long.
Sadly, the cases are not actually made of cast iron, though that would make them a tad heavy. Presumably they're made of plastic. The cases fit an iPhone 5 or 5s, come in red, blue and green, and look like the lid of a Le Creuset pot. They cost $20.
Summertime is the perfect time to indulge yourself in sweets and desserts. Popsicles, frozen yogurt and ice cream may be the typical sweets that come to mind when you think of the hot weather, but that was so yesterday. Luckily for us, many new, up-and-coming businesses have been creating innovative foods that have surpassed novelty status. From ramen churros, to milky soft serve with a side of honeycomb, here are five newcomer sweets that are not only taking over summer, but are here to stay.
Only a half a tank of gas away from Los Angeles, San Luis Obispo (SLO) wine country is what Napa might have been like in the 1970s, and how Santa Barbara was before the boom of Sideways.
About 45 minutes north of Santa Barbara’s famed Santa Rita Hills and Santa Ynez Valley lies the lower part of San Luis Obispo County. Most people know this coastal stretch of the 101 as the Pismo Beach area — or if you’re a traveler who enjoys wine, as the place you stop to get gas while driving up to Paso Robles.
While there, you might take a moment to absorb the cool ocean air blowing in from the west, or observe the green hills to the east. But if you were to follow that cool breeze over those hills, you’d discover a stretch of wine country that you probably didn’t know existed.
So I ask you: If you’ve never heard of SLO wine country, why do you think that is?
After performing exhaustive research (with lots of charts, graphs, diagrams, calculations and footnotes), scientists in New Zealand have determined that mozzarella is the best cheese for pizza. Their findings, “Quantification of Pizza Baking Properties of Different Cheeses, and Their Correlation with Cheese Functionality,” were published in the Journal of Food...
Petit Trois, the new bar/eatery from Ludo Lefebvre next to Trois Mec, has been fairly quiet during the day recently. At night the space is jam-packed with drinkers and diners, indulging in cocktails, escargot, steak frites and more. But the daytime crowd has not been a crowd at all, more...
Last night I made my national primetime television debut—which, as a print journalist, are words I specifically went to school to avoid ever having to say. But as much as I've tried to hide behind my bylines, pseudonyms and nom de plumes, it was only a matter of time before...