What's in your cart, chef? This week, we ask Karen Klemens, the master preserver behind Mothercluck's vibrant seasonal canned goods and jams as well as chef/owner of Mother Moo Creamery. Open for a year and a half in a location that formerly housed a Domino's Pizza, Mother Moo has quickly......
This week we ask Chris Reynoso, sous chef at Tavern in Brentwood. He's waiting for the elevator and pulling a cart loaded with boxes of produce. "This whole bottom layer is just beets, red ones from Coastal Organics and yellow from Jimenez," Reynoso says. "We just roast them really simply......
What's in your cart, chef? This week we ask executive chef Charlie Parker of Freddy Smalls in West Los Angeles. "I've got eggs from Schaner," Parker says. "We use them in a few things. Devilled, fried, slow cooked." Schaner Family Farms is perhaps best known for their wide variety of......
What's in your cart, chef? This week, we ask Kris Tominaga, partner, with Brian Dunsmoor, in The Hart and the Hunter at the Palihotel. Tominaga's smiling at a bag of small green peppers. "They're little Padrons from Fairview," he explains, making this variety of Spanish frying pepper sound more like......
What's in your cart, chef? This week, we ask Mark Hopkins, sous chef at Canelé in Atwater Village. We found him carefully packing his truck with what looked like too many crates of colorful late summer produce. "This week, I'm most excited about the green beans from Gloria ," Hopkins......
What's in your cart, chef? This week, we asked Seth Greenburg, chef at The Penthouse Restaurant at the Huntley Hotel in Santa Monica. Greenburg attends both the Wednesday and Saturday markets as consistently as any Los Angeles chef, and it's common for him to walk back and forth from market......
While we love shopping at the Wednesday morning Santa Monica farmers market, we can't always get there before work. Shaheda Sadhal, former SMFM volunteer, and her Produce Project partner Sarah Delevan, have come up with a novel solution for those of us who want the selection and quality of the......
