Funny how one blog post can instantly change your evening plans. Via the food-wire, if you hear there’s a one-night event involving one of LA’s finest chefs themed around burgers — recession be damned, you go. At least, that’s how my mind works.



Nancy Silverton while famous through her La Brea Bakery and her collaborative Mozza-venture with Joe Bastianich and Mario Batali, is not unfamiliar with the burger world. Few chefs can champion a specific butcher item named after them, but those who have frequented Huntington Meats at the Grove can attest to the glories of the “Nancy Silverton blend,” a specific burger mixture of prime chuck and sirloin fat, combining to a juicy total of about 20~28% fat.

(more…)

An interview with James Starr and Jason Bernstein, owners of The Golden State on Fairfax. The same establishment that had LA’s Jonathan Gold blessing because of a particular dessert item:

Might your idea of dessert be expansive enough to include a beer float? Because if you are open-minded about these things, it really can be a mind-blowing way to complete a meal, a marriage of cold creaminess and explosive fizz, innocent sweetness and a blast of pungent, hoppy bitterness that rides the back of your throat like a cottonmouth on a waterslide, a mouthful so perfectly refreshing that it is hard to understand why the concoction isn’t as strong a summer tradition as milk shakes or lemonade, frozen margaritas or kegs of Miller Lite.

[LAist]
[LA weekly]