Food and Drink
The Grill on the Alley in Beverly Hills Offers Up The Best In Customer Service and American Fare
The RH Restaurant At The Andaz Hotel Serves Up Some Fabulous French Food and Rock and Roll History
Culinary Masters Combine at the dineLA Chef Roundtable
On a summer night in Downtown Los Angeles, a group of talented individuals came together to form an incredible team. Each had strengths in different areas, many were well-known outside of the area, and everyone played off of each other as they followed the guide of their experienced leader.
This was not, however, at the Staples Center. None of them have ever played organized basketball, as far as I know, and as the Lakers battled the Celtics once again, we sat in the REDCAT Theater for the first-ever dineLA Chef Roundtable.
The panel included Josiah Citrin (Cache), Karen Hatfield (Hatfield’s), Mark Peel (TarPit, Campanile), Susan Feniger (Border Grill), and Wolfgang Puck (Spago). These culinary artists came together for the night to discuss everything from kitchen secrets to owning a restaurant in the City of Angels.
“One of the most special things.” said Feniger, “about being in the restaurant business in Los Angeles is that there’s all this great product available, almost year-round. We’re very fortunate to be able to be chefs in this city, especially with the great ethnic mix. You have different markets that you can go to and research for doing cuisine here. We’ve never been considered a big restaurant town, but we have some of the most amazing product here.”
“That’s why I came back from New York,” echoed Peel. “I couldn’t take another winter of those vegetables.”
“When I started in LA,” said Puck, “goat cheese was so new, people couldn’t believe we were putting it on a pizza. Or sun-dried tomatoes. Things we see today that everybody has in their pantry, at that time you couldn’t find. There wasn’t fresh basil or fresh tarragon."
Get Your Swirl On At LA WineFest
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