Daily Dish

The inside scoop on food in Los Angeles

Category: Eagle Rock

Eagle Rock Brewery anniversary party at Verdugo Bar

ERB_Anniversary_YearTwo_ADDRESS_V1Eagle Rock Brewery is hosting its anniversary party at Verdugo Bar on Saturday to celebrate its second year as an L.A. brewery. 

Craft beer lovers can sip on all Eagle Rock's signature brews along with a few surprise beers to be revealed at the event.  Grill 'Em All and Mandoline Grill food trucks will be there to nourish your inebriated body. 

Tickets are $12 per person at the door and include four drink tickets and a commemorative glass (while supplies last). Verdugo Bar, 3408 Verdugo Road, Eagle Rock, eaglerockbrewery.com


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--Leah Rodrigues

twitter.com/ LeahRodrigues24

Photo Credit: Eagle Rock Brewery

5 Questions for Tara Maxey

Tara Maxey 600

Tara Maxey is co-owner of Heirloom LA, a catering company that specializes in fresh pasta and local ingredients. The former wardrobe stylist studied pastry under Suzanne Griswold of Spago and also worked with Cake Monkey Bakery's Elizabeth Belkind. Since opening in 2009, the catering company has wowed Angelenos with its "lasagna cupcakes," added a food truck to its repertoire and is now in the process of opening a tasting room in Eagle Rock.

What’s coming next on your menu? Our holiday menu! Every Monday my dad sets out for McGrath Family Farms in Camarillo to pick up any of their overages. This year they provided us with roughly 8,000 pounds of strawberries, which forced us to come up with a lot of flavor combinations for jam (my favorite: lavender and rosemary), as well as learn how to utilize a dehydrator (strawberry dust maintains its color and flavor). Now we're getting in a gorgeous array of pumpkins and squash that boldly point out the season and possess arresting shapes and stunning hues and flavors that you would never find in corporate agriculture. We're classically pairing these organic beauties with brown butter and sage or vanilla and using them for fillings in our lasagna cupcakes, agnolotti and shepherd’s pies ... and cocktails!

Latest ingredient obsession? Bitters because they scare me. We've been making a lot of cocktails for ourselves over here at Heirloom, something we like to call "research and development," and it occurred to me that bitters, like most extracts used in baking, taste corrosive on their own but have the power to really bring out a different layer to what they are teamed up with provided they are applied well. I'm certain I am not the first person to think about using bitters in baking, but it's a new frontier to me so I am currently obsessed with figuring them out and making them in house.

What restaurant do you find yourself going to again and again? D.J. Olsen prepares a Monday Supper at Lou, executing a three-course chef's tasting menu that is intensely farmers market driven and never disappoints. He finds so much joy in his job and you can taste it. I'd love to say that's where you'll find us each week, but our food truck is at Silverlake Wine on Mondays so it's tough to get away. We do, however, run into D.J. every Wednesday at the Santa Monica farmers market, which is always so inspiring because he rolls with this janky cart full of broken boxes piled on top of one another making you wonder what is up with this guy but on closer inspection you see that he’s accumulated the most coveted produce of the market, which tempts me, every time, to swashbuckle him down to the ground so I can steal his lot, but he’s just so nice, I could never.

What’s your favorite breakfast? A strong yet nuanced cup of joe with a few nibbles of several buttery pastries prepared with superb ingredients and a light hand. Right now, Proof Bakery in Atwater Village is fitting that tall order.

The last cookbook you read – and what inspired you to pick it up? Due to a resume void of culinary school I have amassed an unreasonable amount of cookbooks to quiet any throbbing insecurities that may bubble up and obstruct my to-do list for the day. My favorite is Claudia Fleming's "The Last Course" even though I don’t have this one. It's out of print and out of my budget but I’ve managed to Xerox certain pages of it, most notably her macaroon recipe, which is unrivaled. Santa, I’d like the hard copy.


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--Caitlin Keller

Photo credit: George Simian

Eagle Rock Brewery's tasting room earns key vote of confidence

It was standing room only today at a Los Angeles City Hall hearing to ensure that Glassell Park’s Eagle Rock Brewery had met all permit conditions and could continue to serve beer in its brewery-adjacent tasting room. No decision was handed down today, or expected for at least two months, said city planner Patricia Diefenderfer, but the office of City Council President Eric Garcetti gave the 18-month-old brewery a vote of confidence.

“We have heard nothing but positive things since they have opened,” said Mitch O'Farrell, Garcetti’s senior advisor of special projects. O’Farrell noted that there had been zero complaints about Eagle Rock Brewery since its opening, then read a letter from Garcetti in which the councilman said he “enthusiastically” supported the renewal of the craft brewery’s conditional-use permit, the license that allows the company to serve beer in the tasting room.

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Eagle Rock Brewery to fight for its rights once more


In just 18 months, Eagle Rock Brewery has leapt to the forefront of the still-burgeoning Los Angeles craft-beer scene. The home-grown company’s handcrafted beers are now distributed by San Diego’s acclaimed Stone Brewing, and Eagle Rock’s Red Velvet Ale last year brought home a gold medal from Denver’s Great American Brewfest, a trophy that instantly put the tiny operation on the national beer map.

Yet Eagle Rock Brewery might still have a few locals to win over. Despite its quick growth, the brewery could be on the verge of suffering a serious hit to its operations.

Owners on Tuesday will go before City Hall in an effort to prove that the brewery has been in full compliance with its conditional-use permit, the license that allows the company to serve beer in the brewery’s tasting room.

Though the company’s president and brewer Jeremy Raub said he is confident the city will rule in the brewery’s favor, he stressed this hearing should not be taken lightly. “It certainly is paperwork and procedural in nature, but I don't feel like we can just assume we'll coast through it,” Raub said. He runs the brewery with his father, Steve.

“Every time we have to go through one of these processes with the city, it costs us a significant amount of time and money -- time cost, paperwork and application-filing charges,” Raub continued. “I think we have to treat every one of these situations as a very real threat to our business.”

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Early Bird: Four Cafe in Eagle Rock

Nothing brings a family of artists together like transforming the sterile, corporate interior of a former Coldwell Banker office into an exceedingly warm and rustic restaurant. At least that's what husband-and-wife team Corey and Michelle Wilton discovered when they opened up Four Cafe in Eagle Rock earlier this month.

Corey is a painter, his father, Paul, is a master machinist and designs glass-blowing studios, and his mother, Leslie, is a glass blower. Michelle is a chef who spent the last six years cooking for wealthy families on the Westside and cut her teeth making pastries at L'Orangerie and Patina before that.

Together they became a Warhol-esque restaurant-creating factory with the end goal being the deliverance of Corey and Michelle into what they saw as the relative safety of self-employment. Read more here:

The flat iron steak sandwich at Four Cafe in Eagle Rock is served with ginger and cilantro slaw. (Bret Hartman / For The Times)

Help for Haiti: A growing list of local restaurants and food trucks chip in

Revolution_xpa_cropped (2) This week we've posted TiGeorges' benefit dinner, chef Ludovic Lefebvre's work at the Hollywood Helping Haiti event and the Gourmandise baking classes to help with the relief effort in Haiti. Here are a few others on the local food scene that are helping us eat well and do good:

Eagle Rock Brewery: 20% of all Revolution Ale ($5/pint) sold in the taproom will go to victims of the earthquake in Haiti throughout the rest of the month. The brewery is currently considering which charity to contribute to and will post it on its blog as soon as it's  determined. 3056 Roswell Street, Los Angeles, (323) 257-7866.

ILoveFoodTrucks: The L.A. food truck community is mobilizing through social networking. Since fans are of the techno-savvy nature, the community has created a Facebook Causes page, where it's soliciting donations to Oxfam.

Sushi Roku, Katana, Boa Steakhouse and Robata Bar: On Tuesday, Jan. 19, the IDG restaurants will be donating 20% of all sales to the American Red Cross, Yéle Haiti and the Clinton Foundation.

The Edison: From Wednesday, Jan. 20, through Saturday, Jan. 23, there will be a $10-per-person suggested donation at the door, which will be donated to the Doctors Without Borders Haiti Relief Fund. The Edison will also be hosting an auction Friday, Jan. 22 from 5 to 7 p.m. of celebrity memorabilia for the organization. 108 W. 2nd St., Los Angeles, (213) 613-0000.

Kitchen 24: On Monday, Jan. 18, Kitchen 24 will be donating 10% of its sales to Doctors Without Borders, from 5 p.m. to midnight. 1608 N. Cahuenga Blvd., Hollywood, (323) 465-2424.

-- Krista Simmons

Photo: Revolution XPA beer logo. Credit: Eagle Rock Brewery

Eagle Rock Brewery finally ready to start brewing beer

Eaglerockbrewery280 "Three months of construction and 15 months of red tape." That's how Eagle Rock Brewery co-founder Jeremy Raub describes the labyrinthine process of securing the necessary inspections, approvals and permits demanded by city, state and federal laws. Yesterday, he received the final permit that allows him to start brewing beer, which he hopes to begin doing by the end of the week.

Brewing in 15-barrel batches, the first batch will be an English-style mild black ale with a low alcohol content and a dark color caused by plenty of dark-roasted malts in the mix. Following that, he'll make a crisp Belgian-style beer but with less coriander and orange than you typically find in witbiers. The third batch looks to be a hoppy, floral extra pale ale. 

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Six food events you should know about: Your weekend just got foodier


Peachy keen: Craft has announced the arrival of its second annual peach harvest and tasting menu. The peaches come from Masumoto Family Farm in Fresno, where pastry chef Shannon Swindle and several other Craft employees traveled to help with the harvest. The resulting seven-course tasting menu includes wild John Dory, chanterelle mushrooms and pickled peaches; and braised veal breast, flageolet beans, mustard greens and peach jam. 10100 Constellation Blvd., Los Angeles. The menu will be served until the peaches run out. $100 with a $65 optional wine pairing. (310) 279-4180. www.craftrestaurant.com.


Hot August nights: The Wine Assn. of the Duke of Bourbon presents a "wine concert" featuring vintages from four California wineries: Diamond Creek Vineyards from Calistoga, Rombauer Vineyards from St. Helena, Napa Valley's Orin Swift and Silver Oak Cellars from the Napa and Alexander valleys. Bread and cheese will be served, but eat dinner in advance. You'll need a full stomach to get through this packed evening. Warner Center Marriott, 21850 Oxnard St., Woodland Hills. 7:15 p.m. $48. (818) 341-1234. dukeofbourbon.com.


Tasting Eagle Rock: Sample food from some of Eagle Rock's most popular restaurants, including Brownstone Pizzeria, Larkin's, Senor Fish and the new CaCao Mexicatessen. Proceeds from the event, which is being hosted by the Eagle Rock Neighborhood Council and the Chamber of Commerce, will benefit the Greater Los Angeles Agency on Deafness. GLAD, 2222 Laverna Ave., Eagle Rock. Noon to 4 p.m. $25 for adults, $10 for children 12 and younger. (323) 478-8000. www.gladinc.org.

A wholesale party: Purchase a variety of fine gourmet imports at the same wholesale prices that many of the city's notable restaurants pay. French specialty food store and cafe Nicole's Gourmet Foods and its import and distribution company, Gourmet Imports, will host a one-day event during which customers can visit the warehouse and choose from a variety of discounted artisan cheeses, charcuterie, specialty olive oils, vinegar, mustard, pasta, salts and more. Barbecue will be available if all that shopping makes you hungry. As an added bonus, Alex Brown of Hot Knives is the cheese impresario for Gourmet Imports. Gourmet Imports, 961 S. Meridian Ave., Alhambra. 10 a.m. to 4 p.m. (626) 570-6900. www.nicolesgourmetfoods.com.

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Sampler Platter: Sonoran hot dogs, Central American chicken, coffee taste test

Pollo Campero's three-piece chicken meal.Sonoran hot dogs, Central American chicken, bad meat becoming good power, BBQ at Verdugo and more in today's food news roundup:

  • Tesco's program to convert spoiled meat into power outrages vegans. Los Angeles Times
  • Is is Lars Kuprik Backman the real Swedish Chef? ABC
  • Coney Island Nathan's could be saved by landmark status. N.Y. Daily News
  • Robot chefs run restaurant in Japan. Fox News
  • Wolfgang Puck sued for "overly slick" floors. TMZ
  • Sabores Sin Fronteras: The Sonoran hot dog crosses the U.S.-Mexico border. NPR
  • Kokomo owners may turn Eat Well space on Sunset into K2. Eater LA
  • BBQ and beer at Verdugo next two Sundays. Eating L.A.
  • Dunkin' Donuts and McDonald's both beat Starbucks in Slate's coffee taste test.
  • KCRW's Rob "Martini Shot" Long loves Central American chicken. LAist
  • LA Foodie checks out J N J Burger & Bar-B-Q.
  • A con man who claimed to be friends with Jamie Oliver and Gordon Ramsay has been jailed for fraud. BBC

-- Elina Shatkin

Photo: Pollo Campero's three-piece chicken meal. Credit: Pollo Campero

Sampler Platter: Umami, Cacao Mexicatessen, Flavors of Belize

CompartesMexican delis, Venezuelan coffee, Belizean restaurants and a few new resto openings and closings in today's roundup of food news.

  • Jonathan Grahm of venerable Compartes Chocolatier has been chosen as Oprah.com's "chocolate expert" and gives a tour of his shop and factory. (Get his recipe for English toffee.)
  • Cacao Mexicatessen opens in Eagle Rock. Food GPS 
  • Flavors of Belize to open on La Brea. Grub Street Los Angeles
  • Cobras & Matadors closes in Los Feliz; new Umami outpost to open soon. Eater LA
  • Crop scientist seeks niche growers for mirai, the world's sweetest corn. Telluride Watch 
  • Venezuela seizes processing plants of two of the country's biggest coffee companies. BBC 
  • Favorite drinks of the rich and famous. (Oliver Reed's list includes almost everything except rubbing alcohol.) World's Biggest Cookbook 
  • Bikini-clad baristas fill cups at Torrance coffeehouse. Los Angeles Times 
  • A Japanese couple who were charged a $1,200 lunch bill at a Rome restaurant turn down a free trip to Italy. ABC Australia 
  • LAUSD looks to regulate companies whose foods are sold at school fundraisers after salmonella-tainted frosting is recalled. Los Angeles Times 
  • To celebrate Barack Obama's birthday, Domino's Pizza outlets in Washington gave away samples of their new Chocolate Lava Crunch Cake. In other news, the pizza chain that can barely turn out edible breadsticks is trying a lava cake. NBC Washington

-- Elina Shatkin

Photo: One of Jonathan Grahm's chocolate creations, which uses organic Vermont maple syrup and a beautiful antler print. Credit: Angela Smith / For The Times


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Daily Dish is written by Times staff writers.