What do deviled eggs, a Tokyo sushi spot, and home-made XO sauce have in common? They are Los Angeles's contributions to the latest issue of Saveur: essentially a long list of restaurants, ingredients, cookbooks, gadgets, and dishes shared by some of the world's preeminent chefs.
Carolynn Spence of Chateau Marmont is responsible for the first–a “simple, clean variation” with olive oil, lemon juice, and red pepper flakes. David Myers of Sona and Comme Ça drops the dime on 39-year-old Shintaro Suzuki's omakase delights at Sushi Shin in Tokyo. Father's Office's Sang Yoon shares his recipe for XO sauce (soon to be a staple at Lukshon in Culver City), promising that “the taste is smoky, deep, and downright decadent.”
While New York predictably accounts for a ridiculous proportion of the magazine editors' selections, some of the sweetest and most irreverent come from reliable wits outside the Big Apple–like Fergus Henderson, who offers a pithy paen to the frozen pea: “A wise old chef once told me: wait until peas are in season, then use frozen.”
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