Recipe by Lisa Sirlin-Hall If you think Brussels sprouts are boring, prepare to have your mind deliciously changed. These Maple Bacon Shaved Brussels Sprouts are the kind of side dish that steals the spotlight from the main course; the one everyone talks about long after everyone has cleaned their plates. Imagine tender, golden sprouts sautéed... Continue Reading →
Emily Robin: Wha’Sfumato You
Approaching cocktails with a foodie’s desire to find the perfect “bite” drove Los Angeles bartender Emily Robin to be patient with an unusual, smokey rhubarb-based drink recipe.
Danny Barragan: Negroni Cacio e Pepe
What happens when an aspiring chef discovers his palate has as much of a passion for cocktails as food? They kick up drink mixing to a new taste level! Danny Barragan’s extensive kitchen experience climbed to Sous Chef in a Michelin-starred establishment. Then… he walked away. He made a deliberate decision to exit the kitchen and explore the broader hospitality industry. His goal? To open and operate his own establishment. His culinary journey continues today. Along the way, he embraced a deep appreciation for working in a bar in front of and for appreciative customers.
Ty’s Recipe: The Last Cucumber
The perfect summer cocktail, cold, refreshing, and dry. This has been touted by a trusted cocktail critic (Lulu) as the "best dry up-drink of the summer!"
Ty’s Recipe: Nearly Coffee
Amaro Sfumato Rababaro has arrived on almost every Los Angeles bar's program. Its smoky, sweet rhubarb flavors enhance creations from bitter to sweet...the smoked rhubarb reminds me of the intense roasted flavors of Mediterranean espressos - so I set out to play with that aspect.
(Christopher) Gee: Tsunami Mami
...Oaxacan chocolate-based mole - thick, dark, deep, rich, smokey, savory, and almost grainy. Gee planned to use cocoa-based liqueurs, bitters, and syrups to replicate the chocolate tones paired with smoky and spicy flavors...
Salt, Sweet, Spirits. 