I’m passing this along… PS Science is an excellent cause that I personally support. I’ll see you there!
Looking for some post Halloween fun? Celebrate Día de los Muertos with us! Please join PS Science for an amazing night of fun to support exceptional science education in low-income elementary schools. Proceeds will go toward bringing the PS Science program to children in schools where science is otherwise rarely, if ever, taught.
• Enjoy unlimited craft beer, wine, and tasty tacos as well as rocking music, science explorations, and bar games
• At Boomtown Brewery in the Arts District of downtown LA!
• 21+ only
• Parking limited – ridesharing encouraged
• Up to $25 cash back reward on your Uber to the event through Freebird Rides
General admission $75 Admit one
Lab Partner $300 Expedited entry for 2/exclusive 7pm Brewmeister tour and tasting
Quantum Partner $500 Expedited entry for 2 with VIP access to food and bar/exclusive 7pm Brewmeister tour and tasting
Can’t attend? Support us by donating at psscience.org
Now an independent non-profit organization, PS Science began as a project of the Crossroads Community Outreach Foundation with critical seed funding from The Lemelson Foundation and the ongoing financial and operational support of Crossroads School.
It’s official: According to the signs posted in the window over the weekend, LA’s very own Dunkin’ Donuts is set to open at 5:00am on Tuesday, September 2nd at 1132 Wilshire Blvd. (corner of 12th) in Santa Monica. This will be the first outpost of what appears to be a major expansion into the West Coast. Look for a menu of breakfast and lunch sandwiches, fetish-inducing coffee, and, well… donuts.
By 8:00pm Monday evening a line began to form…
And by 7:00am Tuesday morning, panic breaks out…News cameras, traffic jams, lines around the block!
Toddrickallen wants to wish all readers a sumptuous Thanksgiving filled with family, fun, and of course great food! I am grateful to all who support this site. Cheers!
Wishing all readers a joyous holiday filled with good food, family, and dear friends. I’m very grateful to all of you for giving me the inspiration and support to keep exploring the excitement of the LA food scene these past two years. Happy Thanksgiving from Toddrickallen!
Rojas Eatery recently opened in West LA. Serving breakfast, lunch, and dinner, the “Mexican infused” menu is designed to be fresh, healthy, locally sourced, and mostly organic. Everything is made from scratch daily and the food is prepared when ordered right in front of you. Look for healthy breakfast items, a variety of sandwiches, soups, salads and clever plates such as 3 potato tacos in corn tortillas with mozzarella, queso fresco, sauce, lettuce, and light sour cream, Even the desserts (such as flan tres leches, various cupcakes, and banana bread) are made on the premises.
Rojas Eatery, 11901 Santa Monica Blvd (at Armacost), LA 90025
(310) 477-7410 Open Monday-Saturday 7am-7pm, Sunday 10am-7pm
Manager Gricelda Peratta
Toddrickallen wishes everyone a joyful, prosperous, and delicious 2011! I’ll be toasting all my readers at midnight tonight as we look forward to a new year of fantastic eating, and perhaps a few changes at Toddrickallen as well… Cheers!
Susan Feniger’s Street is throwing a New Year’s Eve bash complete with a special menu that promises to “explode all five” of your senses… plus one more!? (Hmmm) Actually the sixth sense is a surprise to take home with you. Entitled Essence of the Senses, the themed night boasts a 5 course menu of exotic bites from around the globe including such enticing treasures as ear of corn tamale with fresh corn, roasted poblano chiles, pumpkin, and huitlacoche and Indian sev puri crisps with spiced potatoes, two chutneys, yogurt and cilantro water. See entire menu here http://www.eatatstreet.com/pdfs/nye10.pdf. And, you can soothe your aching head at their brunch the following day provided you can get out of bed. For more info or to make a rezzie, call 323.203.0500 or check out www.eatatstreet.com.
Toddrickallen is grateful to all who visit this blog and wishes all his readers a very Happy Christmas filled with laughter, joy, and of course, delicious food! (The diet can start Monday…)
Toddrickallen appreciates your patience. The rain had knocked out my phone lines and my internet. I was only able to communicate via iPhone. I felt as frustrated as Irene Virbila at Red Medicine. But things are remedied as of today, so you can expect more news and reviews…
If you’re a regular reader, you’ve probably noticed that I haven’t yet posted this week. That’s because the copious rain has knocked out all forms of communication at Toddrickallen. Repair crews are on their way and I should be back up and running soon…
Cut in Beverly Hills is listed as the first restaurant in a piece in the December issue of Bon Appétit magazine titled, “The Hot 10 Best Celebration Restaurants”. They appreciated the food, design, and the diners, all of which are described as “beautiful”. As many of you know, Cut is a favorite of mine for food, ambiance, and amazing staff. If you go, check out the incredible John Baldessari installation of photos from Studio 54 with the faces blanked out. The large images are mesmerizing and are guaranteed to stimulate conversation.
The back of the menu at Cut with an image from John Baldessari
Toddrickallen wishes a very Happy Thanksgiving to all my devoted readers. May your day be filled with joy, family and friends, and of course, wonderful food! I’m so very grateful for your support. Cheers!
Long gone is the Wolfgang Puck restaurant that inhabited the space where R&D now sits on Montana Ave. in Santa Monica. But I remember if fondly: The servers who knew us by name and remembered our favorite wines, the lovely manager who occasionally showed us racy photos of herself for a laugh, and the pizzas. Always perfectly crispy, masterfully made, divinely delicious. Of course you can still find a close facsimile to those pies at the Wolfgang Puck Express in the 3rd Street Promenade or at Gelson’s, but the lack of human interaction at assembly line-styled restaurants does not re-create the experience. How pleasantly surprised I was to discover, on a recent lay-over, the Wolfgang Puck Express at the Minneapolis Airport and its wise-cracking server, Jackie. Jackie’s deadpan jokes and “You think you got problems” sense of humor was comedy gold and kept us thoroughly entertained in the otherwise unremarkable airport. How nice to be reminded, in this unusual place, how memorable dinner can be when the right combination of good food and good people come together. Hats off to you and the others, Jackie. Oh, and the pizzas were as good as I remember.
Toddrickallen is heading for some of the planet’s best style and food destinations: Paris, Milan, Naples, and the Amalfi Coast. Stay tuned for blogs from some of our favorite restaurants, markets, patisseries, and food halls. Au Revoir Los Angeles!
OK, so you know I love Fauchon in Paris. I always end up bringing back a suitcase filled with spices, cookies, jams, coffee, and gifts from the iconic luxury French market in Place de la Madeleine. So what is one to do when one’s stash of goodies dwindles dangerously low? Help is on hand in Beverly Hills at L’Epicerie de Paris. They carry a good assortment of products from Fauchon including coffee and tea, madeleines, chocolates, macarons, marrons glacés, and jams. Arnaud the manager will put together impressive gift baskets certain to charm les sous-vetements off anyone.
L’Epicerie de Paris 310 North Camden Drive in Beverly Hills, 90210
Tel : 310 271 2981 Email : firstname.lastname@example.org
And while we’re on the subject of salt…
Remember the salt tastings a few years back? I still have about 20 quirky salts sitting in my cupboard. But the one salt I consistently still use is Balinese pyramid salt. It’s amazing for finishing a salad or dish and provides a unparralleled crunch. Upon close examination, Balinese salt really is a mini pyramid. It’s formed in some sort of highly specific atmospheric condition. If you’ve ever had the good fortune to go to Bali, you know it sits on every Balinese table, usually in a small square dish ingeniously folded from banana leaf. It sits on my table as well. I enjoy guests’ reactions as they experience its texture. You either grind it a bit between your thumb and forefinger, or scatter it whole for a wonderful, slightly briny, satisfying crunch.
Balinese pyramid salt can be ordered from Big Tree Farms at the following link:
Toddrickallen attended a wonderful garden party over the weekend hosted by an expert party planner. Her careful attention to detail ensured that the guests every needs were met. Everyone had a delightful time. The highlight was the magnificent paella prepared al fresco by chef Virginio Picazo who hails from France. Actually, there were two paellas, one seafood the other vegetarian. Watching his skilled and expert technique as he prepared the paella mesmerized the crowd and the finished product was sublime. He can be reached at email@example.com.
Piggybacking on my last post about Dehillerin, here’s a photo of my very first attempt at brioche, turned out of the mold I bought there. I must say I was quite proud of it. And even though it took two days to make and the calorie count is stratospheric, it was the star of a recent Sunday brunch. I used Patricia Wells’ recipe from The Paris Cookbook.
Stay tuned, Toddrickallen is off to Paris. I’ll be posting on the food scene in the City of Lights over the next few weeks. Stay tuned! A Dieu, mes cheres!