Archive for the 'Discovery' Category

If your kids don’t want broccoli, maybe they’ll want Disney broccoli

October 20, 2016

The magical quality of vegetables or fruit was never made clear to me as a child. They were something we ate as a matter of what we were told to do. Not having sugared cereals in the house as a rule made us less susceptible to the kid-targeted messaging of my youth. Now if Disney had been hawking broccoli to me as a child, I might have grown up vegetarian.

By Abha Bhattarai

The Washington Post October 19, 2016
(featured in Los Angeles Times October 20, 2016)

It’s come to this, America: Disney-branded fruits and vegetables.
Dole Food Co. said Friday it is partnering with Walt Disney Co. to market fresh produce to children nationwide. Characters from Star Wars, Marvel and Pixar films will now help hawk blueberries, bananas and broccoli.
“Disney and Dole have a shared mission of providing high quality produce to help families lead healthier lives,” Josh Silverman, executive vice president of global licensing at Disney, said in a statement.
The companies did not disclose the terms of the deal, nor did they say whether Disney-branded produce will be priced higher than nonbranded fruits and vegetables when they hit grocery shelves next month.

Last year, Burbank-based Disney partnered with Sage Fruit Co. for a similar campaign to promote the movie “Star Wars: The Force Awakens.” Darth Vader helped market bags of apples; Yoda hawked green grapes.
Using well-known characters to sell nutrition is nothing new. Popeye famously persuaded children to eat spinach, and generations have grown up chewing Flintstones vitamins. In the 1990s, hundreds of dairy-mustached celebrities helped revive milk’s popularity with the “Got Milk?” advertising campaign.

“It’s not difficult to slap a character on a food and get kids to love it,” said Rob Frankel, a Los Angeles-based branding expert. “But these days, anybody who tries to sell anything to kids also has to appeal to the parents. This is a way for Disney to prove to Mom and Dad: ‘See? We care about the health of your kids.’”

That’s different from the way items were marketed in the 1970s and ’80s, Frankel said. Back then, advertisers were focused squarely on appealing to children. General Mills, for example, marketed its popular line of sugar-laden cereals with characters such as Franken Berry and Count Chocula, while Pillsbury used cartoon figures Goofy Grape, Lefty Lemonade and Freckle-Faced Strawberry to promote its line of Funny Face powdered drinks.

“It was all about the nag factor,” Frankel said. “If companies sold the kids on it, eventually they’d whine and beg enough that Mom and Dad would buy it.”

But that began to change in the 1990s, he said, as baby boomers took a more hands-on approach to parenting. “All these helicopter parents needed to be told, ‘Mom and Dad, here’s the best thing for your kid,'” Frankel said.

As a result, companies shifted their marketing tactics to appeal to parents. They began adding phrases such as “all natural” and “no sugar” to their labels, and emphasized health-related benefits. Disney’s partnership with Dole — based in Westlake Village — is a step even further in that direction, Frankel said.

“Now they can get you from both sides,” Frankel said. “The kid is happy because it’s got a Disney princess on it, and Mom feels good because she’s buying a vegetable.”

http://www.latimes.com/business/la-fi-disney-dole-20161019-snap-story.html

Slap that Base

January 28, 2016

I’ve never had a practical vegetable soup base recipe in my arsenal of recipes. Not sure why. According to Marisa at Food in Jars, “Now before you start praising me and calling me a genius, I must tell you, the idea behind this soup base is not the work of my personal brilliance. I’ve seen it in many places over the years.”

Disclosure: this recipe is adapted from Heidi Swanson at 101 Cookbooks, who in turn adapted it from Pam Corbin in The River Cottage Preserves Handbook.

Having both parsley and cilantro appeals to me more than having to chose favorites.

Bon Appetit!

Ingredients

  • 3-4 large carrots (a pound or a little more)
  • 4 celery stalks (include leaves if they look good)
  • 8 ounces sea salt
  • 1 large leek (remove the tough green tops)
  • 1 medium yellow onion
  • 1 large bundle cilantro or parsley (include the stems)
  • 4 ounces dried tomatoes (I use my homemade ones, but store bought sun-dried tomatoes work well too)
  • 5-6 large garlic cloves, smashed
  • 1 tablespoon black peppercorns

Instructions

  1. Fit a food processor with an S-shaped chopping blade.
  2. Chop all the vegetables into relatively small chunks (if you have a smallish food processor, you might want to divide the veg into two batches so as not to overtax your processor).
  3. Start with the carrots (densest vegetables first!). Put them into food processor container and pulse until they’re broken down into small bits.
  4. Add the celery and process.
  5. Now add about one-quarter of the salt and process.
  6. Add leeks and onions and process.
  7. Add another quarter of the salt and process.
  8. Add cilantro or parsley and process.
  9. More salt, and process. You may also need to scrape the sides of the processor bowl down at this point.
  10. Finally, add the tomatoes, garlic cloves, and black peppercorns and process.
  11. Then add the rest of the salt and process until it is fully integrated.
  12. The finished base should be relatively uniform in consistency and color.
  13. Pack into jars and refrigerate for up to four months. For longer storage, freeze for up to a year.

Notes

To reconstitute the soup base, use approximately 1 teaspoon per cup of water.

Yield: 7-8 cups

Homemade Vegetable Soup Base

[rede]Sign of the Times

February 27, 2014

Accessing nutrition information has always been a bit of a challenge. Even Burkey Belser who designed the original nutrition label has spoken about the complexity of presenting data which is part scientific and part public policy: “As soon as you make an item on the nutrition label bold, you are venturing into public policy, which was the challenge of the design initially.” (http://www.foodnavigator-usa.com/Regulation/Nutrition-label-update-A-tweak-or-an-overhaul?utm_source=copyright&utm_medium=OnSite&utm_campaign=copyright)

Today’s New York Times reports that the time is right for re-design and the public will certainly take notice. With daily media reports on how fat we are as a nation, the use of graphic design to change our behaviors sounds downright propaganda-like. The content of the nutrition label will remain the same, part science and part public policy. But through the magic of typography, the communication about a food’s “value” to the body (consuming the food) will change in very noticeable ways.

Cheers!

Nutrition-Label-RedesignNew F.D.A. Nutrition Labels Would Make ‘Serving Sizes’ Reflect Actual Servings

By SABRINA TAVERNISE FEB. 27, 2014

WASHINGTON — The Food and Drug Administration for the first time in two decades will propose major changes to nutrition labels on food packages, putting calorie counts in large type and adjusting portion sizes to reflect how much Americans actually eat.

It would be the first significant redrawing of the nutrition information on food labels since the federal government started requiring them in the early 1990s. Those labels were based on eating habits and nutrition data from the 1970s and ’80s, before portion sizes expanded significantly, and federal health officials argued that the changes were needed to bring labels into step with the reality of the modern American diet.

“It’s an amazing transformation,” said Dr. Margaret A. Hamburg, commissioner of the F.D.A. “Things like the size of a muffin have changed so dramatically. It is important that the information on the nutrition fact labels reflect the realities in the world today.”

The proposed changes include what experts say will be a particularly controversial item: a separate line for sugars that are manufactured and added to food, substances that many public health experts say have contributed substantially to the obesity problem in this country. The food industry has argued against similar suggestions in the past.

“The changes put added sugars clearly in the cross hairs,” said Dr. David A. Kessler, who was commissioner during the original push for labels in the 1990s. “America has the sweetest diet in the world. You can’t get to be as big as we’ve gotten without added sweeteners.” Millions of Americans pay attention to food labels, and the changes are meant to make them easier to understand — a critical step in an era when more than one-third of adults are obese, public health experts say. The epidemic has caused rates of diabetes to soar, and has increased risks for cancer, heart disease and stroke.

The proposal will be open to public comment for 90 days, and it will take months before any change is made final. In a special concession to industry, the agency is allowing companies two years to put the changes into effect.

The Obama administration will promote the measure in an anniversary event at the White House on Thursday for Michelle Obama’s “Let’s Move” campaign, which aims to reduce obesity in the United States. Dr. Hamburg and Kathleen Sebelius, the health and human services secretary, are expected to be among the participants.

It was not clear how the food industry would react to the proposed changes, which Michael R. Taylor, the agency’s deputy commissioner for foods, estimated would cost about $2 billion to carry out. (He also said the health benefits could eventually be as much as $30 billion.) The Grocery Manufacturers’ Association, an industry group, said, “We look forward to working with the F.D.A. and other stakeholders.” It added, “It is critical that any changes are based on the most current and reliable science.”

Public health experts applauded the proposed changes, which they said were long overdue.

“I really like them. I’m kind of stunned actually,” said Marion Nestle, a professor in the department of nutrition, food studies and public health at New York University. The proposal “emphasizes calories; it’s got added sugars; it fixed the portion-size problem.”

She added, “My prediction is that this will be wildly controversial.”

In all, the agency has proposed changing the serving size in about 17 percent of the approximately 150 categories of packaged food, Dr. Hamburg said. It would also add labels to some foods that were not mainstream in the early 1990s, such as pot stickers, won ton wrappers and sun-dried tomatoes.

Twenty-ounce bottles of soda would be counted as one serving, rather than the 2.5 servings often listed now. And the serving size listed on cartons of ice cream, currently a half-cup, would be increased to one cup.

Continue reading the main story

“Half a cup of ice cream is absurd,” Professor Nestle said. “Unless you go to a really fancy restaurant, you’re lucky to come out under two cups.”

The American Beverage Association said that its members already counted 20-ounce bottles of soda as one serving on the label, a commitment they made several years ago as part of Mrs. Obama’s “Let’s Move” campaign. Tracey A. Halliday, a spokeswoman, said that members also show calorie counts on the front of bottles. An F.D.A. spokeswoman said that the one serving count was not a federal requirement and was practiced by some producers, but not all.

Getting nutrition labels on food packages was a major battle. Dr. Kessler, the F.D.A. commissioner at the time, said the fight went all the way to the Oval Office, where President George Bush sided with the agency in what was considered a major victory for public health. More recent efforts have stalled, he said, including a push to get restaurants and movie theaters to put calorie counts on menus and efforts to put codes on the front of food packages to signal how healthy or harmful a food is.

He called the proposed changes “one of the most important public health upgrades in this decade.”

Other public health officials were skeptical, arguing that too few Americans use nutrition labels for the changes to make much of a difference. Others argued that restaurants, which are a major source of calories for Americans and have increased portion sizes substantially, are the biggest offenders.

“This is a false victory,” said Barry M. Popkin, a health researcher at the University of North Carolina at Chapel Hill, whose project to map what Americans eat has found that the average American consumes 300 calories of added sugars per day. “It will affect just a small segment of consumers who carefully study nutrition fact panels.”

Dr. Hamburg said that the changes were meant to improve “people’s awareness of how much and what they are eating” but could also have a helpful side effect. Detailing calories and portion sizes can be a strong market incentive for food companies to adjust what they put in food, she said. For example, when the agency last tinkered with labels, adding a category for trans fats in 2006, companies soon reduced the amount they added to food.

http://www.nytimes.com/2014/02/27/health/new-fda-nutrition-labels-would-make-serving-sizes-reflect-actual-servings.html?hp&_r=0

Smile! Cupcake Photo-Op on Friday August 1 at The Grove

July 26, 2013

Meet me at 3rd and Fairfax! The Grove (in the shadow of the Original Farmer’s Market) is introducing the world’s first cupcake photo booth at The Park on Friday, August 2 from 12 – 2pm. “Moments later, you will walk away with a cupcake adorned with your face on it!”
A word about parking: Grove parking IS NOT Farmer’s Market parking. Be sure you know which you need to be validated for. After my cupcake paparazzi moment, I’m looking forward to spending a moment reconnecting with all the great stalls/shops in the Farmer’s Market. Lunch might be waiting for me there!
http://www.thegrovela.com/event_promo.php?id_promo=1046

Quart Crockpot Chicken Mole

May 9, 2013
Quart Crockpot Chicken Mole serves 2
1 bottle IBC Root Beer

2 Chicken Breasts (boneless, skinless)

1 can (6 oz) tomato paste

dried parsley*

2-3 Tbs Cholula Chili Lime Hot Sauce

Use Quart-sized Crockpot

Add root beer

Stir in tomato paste

Sprinkle parsley* to taste (or cilantro option)

Stir in hot sauce

Stir well

place chicken breasts in pot, submerge under sauce as much as possible.

High setting for 10-11 hours

Serve with choice of side dish, e.g., rice, quinoa, pasta, warm corn tortillas, chilled avocado tomato salad, roasted corn salad.

Frozen or semi-frozen chicken breasts will fall apart less in cooking. I throw this together before going to work and enjoy a savory meal when I come home.

Looking for Aloo Paratha?

April 9, 2013

Salomi Restaurant http://www.salomiindian.com

5225 Lankershim Blvd., North Hollywood (across from the television academy)

818-506-0130

Indian and Bangladesh restaurant serving delicious traditional favorites – tandoori, korma, masala, biryani, vindaloo, naan, plus more – with a range of vegetarian and non-vegetarian dishes. Open for lunch and dinner in the heart of No Ho, I was surprised to learn that Salomi had been serving since 1979. Portions are very generous and so flavorful. The attentive staff never hovers yet your glass is always quickly refilled and special requests are easily answered. Prices are very reasonable for table service menu this robust. A hidden gem, in plain sight on Lankershim.

On a Friday night after a long week of deadlines I was looking forward to seeing a friend in a production at the Actor’s Workout Studio. Grabbing a sandwich or burrito by myself after work didn’t interest me so I launched Open Table to find someplace nearby to eat. To my delight, Salomi didn’t have any reviews posted on Open Table, so the thrill of discovery whetted my appetite as much as as the promise of good Indian food.

As I walked into a lovely yet empty restaurant, greeted by several smiling faces, it looked promising. Looking over the lengthy menu, I knew I had found a new favorite. Names of dishes came rattling off my tongue – chicken korma, saag paneer, vegetable biryani, and of course aloo paratha. Iced Tea please. Did they open recently? How did they find the neighborhood?

Turns out, according to the chatty head waiter that Salomi had been open since 1979. He was oh so proud of their Yelp status, “Do write a review and you will see.” I explained that I found them on Open Table. His professed claim of how popular Salomi was simply wasn’t evidenced by butts in the seats. Where were all the loyal fans?

From my window table I could see the tall walls of the Television Academy screening rooms across the street, nestled in its driveway courtyard. Down the street was the latest Laemmle Cinema. With lunch specials this place must be a real hit in the arts community. Why was it empty?

Ordering beloved dishes that I had ordered from India’s Oven, Angara, Addi’s Tandoor, I had a good point of comparison. Would this food measure up? The spinach was not creamed but well-cooked in the saag paneer and lightly-spiced to bring out the flavors. I melted at the chicken korma! So “nummy” in taste and texture with a vibrant saffron yellow hue. The biryani tasted really, really good, a personality among rice dishes yet way too many peas or is it that I just plain don’t like them and will hand flick them out of any plate served to me…Salomi was a hit! (And the play to follow was too!)

A family arrived, kissed and hugged the staff nearest the door and sat in what sounded like their usual spot. Other people entered and were seated as my meal was enjoyed. (Upon leaving I think I even saw Hawk Koch, President of the Academy of Motion Pictures Arts and Sciences enjoying a conversation and meal.) So much for my thought that this place was unknown. Yet with food this good and reasonably priced, Salomi on a Friday night should be hopping!

When favorite restaurants shutter their doors in Los Angeles, which happens too frequently, it is easy to forget that neighborhood gems are still out there to be found. When word-of-mouth and local publicity don’t bring in the patrons, services like Open Table can help non-franchise dining thrive.

Christmas Tamales in Los Angeles with Mom’s on Riverside

December 20, 2012

Networking is a beautiful thing! Check out http://momstamales.com/Tamales.html

moms

Today, a co-wacko and I were talking about where I could score some homemade tamales for Christmas. She didn’t know a resource but she knew someone who might. Having tamales as my contribution to Christmas dinner with my sweetheart’s family is my idea of a good thing! And that conversation at work got me talking with another co-wacko who highly recommended Mom’s Tamales (see link above) later in the afternoon.

You may have seen Mom’s, this hole-in-the-wall treasure, on an episode of Diners, Drive-ins and Dives on Food Network. Sitting at lunch today I quickly scoped this place out on Foursquare, located the menu, address and phone number (323) 226-9383.

Mom’s offers several tamales to tempt you: Pork, Beef, Chicken, Cheese or try some of their specialties: Chicken with Mole, Cheese with Spinach, or a sweet tamal with pineapple. Yow! Buying them frozen to steam later (for 1 hour, 15 minutes) will save you $2 per dozen. Mix and match.

Remember it’s cash only, they close their doors at 4:00 pm and checking in on Foursquare will make it more visible to other tamale lovers seeking a source for handmade tamales. Mom’s Tamales & Mexican Food, 3328 Pasadena Ave, Los Angeles CA, 90031

If tamales for Christmas are not something you have time to make, try some love from Mom’s instead.

Holiday Recipes (4) Atole/Champurrado @MuyBuenoCooking @lacocinasf Gift Bazaar 12/7

December 1, 2012

Let’s start first with the food in recipes, then explore the intersection of discovery with La Cocina, a Bay Area nonprofit cultivating food entrepreneurs.

champurado

Atole is a traditional masa-based Mexican and Central hot drink. Chocolate atole is known as Champurrado or atole. It is typically accompanied with tamales, and very popular during the Christmas holiday season (Las Posadas).

Atole

Ingredients:

  • 1/3 cup masa harina blended with 1/4 cup warm water in blender
  • 3 cups water
  • 5 tablespoons brown sugar or piloncillo
  • 1 pinch of salt
  • 1/4 teaspoon cinnamon or 1 cinnamon stick
  • 2 teaspoons vanilla or one one vanilla bean

Directions:

Heat all ingredients (except for any toppings you may be using) in a medium saucepan over medium-low heat while stirring. Bring to a simmer and continue to stir frequently for 20-25 minutes until thickened. If used, remove the cinnamon stick and/or vanilla bean. Pour into mugs or thick glasses. Warm fruit puree in a small saucepan and drizzle on top of Atole. Serves 2-3

Champurrado (Mexican Hot Chocolate)

Yield: 6 (4-ounce) servings

Ingredients:

  • 3 cups of water
  • 2 cinnamon sticks
  • 1 anise star
  • ¼ cup masa harina
  • 2 cups milk
  • ½ disk Mexican chocolate, chopped (Abuelita or Ibarra chocolate)
  • 3 ounces piloncillo, chopped or 1/2 cup packed brown sugar

Directions:

In a large saucepan boil water with the two cinnamon sticks and anise star. Remove from the heat, cover and let the cinnamon sticks and anise star steep for about 10 minutes. Remove the cinnamon sticks and anise star, return to low heat and slowly add the masa harina to the warm water, whisking until combined. Add milk, chocolate, and piloncillo.

Heat over medium heat just until boiling; reduce heat. Simmer, uncovered, about 10 minutes or until chocolate is completely melted and sugar is dissolved, whisking occasionally. Serve immediately.

(Thanks to http://www.muybuenocookbook.com)

And here’s the Discovery…

La Cocina, Cultivating Food Entrepreneurs

http://www.lacocinasf.org/

Faces-of-La-Cocina

This holiday, give the gift of food with Holiday Gift Boxes or a gift certificate for classes http://www.lacocinasf.org/classes-workshops/. Your purchase does create opportunity and contribute to the success of local aspiring entrepreneurs in the Bay Area.

Don’t miss December 7, 2012 Holiday Gift Bazaar in Crocker Plaza in Downtown San Francisco (50 Post Street)

http://www.giftbazaarsf.com/welcome.html

 

The mission of La Cocina is to cultivate low-income food entrepreneurs as they formalize and grow their businesses by providing affordable commercial kitchen space, industry-specific technical assistance and access to market and capital opportunities. We focus primarily on women from communities of color and immigrant communities. Our vision is that entrepreneurs will become economically self-sufficient and contribute to a vibrant economy doing what they love to do.

San Francisco’s First Incubator Kitchen

La Cocina is a ground-breaking business incubator designed to reduce the obstacles that often prevent entrepreneurs from creating successful and sustainable small businesses.  By providing shared resources and an array of industry-specific services, business incubators ensure small businesses can succeed. La Cocina follows this model by providing commercial kitchen space and technical assistance focusing on low-income women and immigrant entrepreneurs who are launching, growing and formalizing food businesses.

Breaking Down Barriers

The food industry has a notoriously high cost of entry: the fees for licensed and insured commercial kitchen space, the start-up costs to open a restaurant, the standards set to compete for shelf space at specialty stores and large retailers. Such restrictive barriers to entry often discourage burgeoning food entrepreneurs from launching a business. Those who do, face an uphill battle for success in an overwhelming and incredibly crowded marketplace.

La Cocina provides a platform for these motivated entrepreneurs to hone their skills and successfully transition into the highly regulated and competitive food industry.

The Story of La Cocina

La Cocina (pronounced la co-see-nah, meaning “The Kitchen” in Spanish) was inspired by its current home, San Francisco’s Mission District. (2011 La Cocina 2948 Folsom Street, San Francisco, CA 94110 | 415-824-2729 | info@lacocinasf.org | www.lacocinasf.org) It is located in an ethnically diverse and economically vulnerable neighborhood that thrives in part due to the many small informal businesses that serve the community. As is the case in many cities, food lies at the heart of this community, and you don’t have to look far to find hidden entrepreneurs in the kitchens of many homes.

Recognizing a need to formalize these food businesses and the opportunity created when you turn inconsistent and illegal home restaurants into sustainable legal businesses, organizations like Arriba Juntos, The Women’s Initiative for Self-Employment and The Women’s Foundation of California and one very special and visionary anonymous donor created La Cocina. La Cocina is both the space-a modern building and commercial kitchen that has been featured in Metropolis Magazine—and the program—an innovative business incubator that supports a growing roster of small businesses, including:

www.aliciatamaleslosmayas.com

www.azalinas.com

www.andapiroshki.com

http://biniskitchen.com/

www.chaacmool.com

www.chiefoskitchen.com

www.clairesquares.com

www.deliciosocreperie.com

www.donbugito.com

www.ejisethiopian.com

www.elbuencomersf.com

El Pilipa guadalupe@elpipilasf.com

www.estrellitassnacks.com

hellaveganeats.com

www.jarredsf.com

www.lalunacupcakes.com

www.lalisf.com

www.loscilantroscatering.com

www.loveandhummus.com

www.maitecatering.com

www.minniebells.com

www.saboresdelsursf.com

https://www.facebook.com/SaintandOlive

www.sajenjamu.com

www.saldevidagourmet.com

www.sweetscollections.com

www.tainosprfood.com

http://zellassoulfulkitchen.com/

www.zepedafoods.com

Holiday Recipes (1) Caprese Latkes

November 28, 2012

Caprese Latkes

  • Prep Time : 15 min
  • Cook Time : 25 min
  • Ready Time : 40 min

Servings: 10

Ingredients

  • 2 large baking potatoes (about 3 pounds), peeled and shredded
  • 1 large onion, shredded
  • 2 large eggs, lightly beaten
  • ¼ cup matzah meal
  • 1 teaspoon kosher salt
  • Canola oil for frying
  • ⅓ cup balsamic vinegar
  • 2 tablespoons sugar
  • 2 (7-ounce) balls fresh mozzarella, cut into ¼-inch thick slices
  • 2 medium red tomatoes, cut into ¼-inch thick slices
  • 1 bunch fresh basil
  • ¼ cup olive oil
  • Freshly ground black pepper

Directions

In a large bowl, stir together potatoes, onions, eggs, matzah meal, and salt.  Line a baking sheet with two layers of paper towels.  Heat enough oil to reach a depth of about 1/4-inch in a large skillet over medium-high heat. Form potato mixture into 3-inch round latke, and fry in batches until browned and crisp, about 4 to 6 minutes per side. Transfer to prepared pan.  Continue making latkes with remaining mixture.  Meanwhile, combine vinegar and sugar in a small saucepan and bring to a boil over medium heat. Reduce to simmer, and cook until reduced and thickened,
about 10 to 12 minutes. To assemble, place each latke on an appetizer plate. Top with one slice mozzarella, one slice tomato, and a leaf or small sprig of basil. Garnish with a drizzle of reduced balsamic, some olive oil, and pepper to taste.

http://www.joyofkosher.com/recipe/caprese-latkes/

 

The Fine Art of Fine Dining at @Alinea

November 27, 2012

After you view the video of a dessert being created by Chef Grant Achatz, please read more about Alinea Restaurant where you purchase tickets rather than schedule a reservation.

http://www.youtube.com/watch?v=afGpptxz_qE&feature=related

Visit their site at www. alinearestaurant.com, or better still, visit the restaurant, located in the Lincoln Park area of Chicago, 1723 North Halsted. No walk-in dining options. All dining must be ticketed. Although tickets are transferrable, they are nonrefundable. Chicago, home to many fine restaurants including Henri, EL Ideas, Acadia, Everest, L20, Moto, Naha, and Schwa among others, is a destination where chefs and foodies pilgrimage. Even aspiring locations, like Goosefoot, make their mark with innovative combinations and redefining American (new) cuisine. Alinea brings the dining experience to a new level as artform/performance.

If you can’t secure your New Year’s reservation… TICKETING – which opened Nov 7 – you can still purchase the cookbook, Alinea on Amazon. Since dining, food, and art are fused at this restaurant, it would make sense that it is more suited for coffee table than kitchen as a cookbook.

“A pioneer in American cuisine, chef Grant Achatz represents the best of the molecular gastronomy movement–brilliant fundamentals and exquisite taste paired with a groundbreaking approach to new techniques and equipment. ALINEA showcases Achatz’s cuisine with more than 100 dishes (totaling 600 recipes) and 600 photographs presented in a deluxe volume. Three feature pieces frame the book: Michael Ruhlman considers Alinea’s role in the global dining scene, Jeffrey Steingarten offers his distinctive take on dining at the restaurant, and Mark McClusky explores the role of technology in the Alinea kitchen. Buyers of the book will receive access to a website featuring video demonstrations, interviews, and an online forum that allows readers to interact with Achatz and his team.”

[http://www.amazon.com/Alinea-Grant-Achatz/dp/1580089283]

If visiting Alinea’s website to buy tickets for your first dining “event” at Alinea proves to be fruitless, I can share some online advice from fellow California foodie, Kim T. of Tustin, CA:

“Tip:  Stalk their facebook page for “day-of” openings.  We were able to snag a 2-seater for prime-time that night.  Btw, our table could have easily seated 4 people so it depends on the luck of the draw.  I guess we were really lucky.”

Here’s to discovery!