SEE-LA hires new executive director

The nonprofit organization that runs the Hollywood farmers market and six others, Sustainable Economic Enterprises of Los Angeles, has hired a new executive director.

James W. Haydu, who is currently chief development officer of the Mar Vista Family Center and who worked from 2006 to 2011 as director of communications, policy and marketing for Pike Place Market in Seattle, will start Aug. 27, according to a SEE-LA news release.

The position became vacant in April when Pompea Smith, who founded the Hollywood market in 1991 and served for many years as SEE-LA’s executive director, was fired by the group's board.

This came after a tumultuous year in which the organization faced financial difficulties and a struggle over street closures with the neighboring Los Angeles Film School, which threatened to force the Hollywood market to move from its site. (Earlier this month, the Hollywood market received its street-closure permit from the city, so it is secure in its location for the next year, Michael Woo, chairman of SEE-LA’s board, said in a recent phone conversation.)

A SEE-LA board committee reviewed 80 applicants before selecting Haydu, who offered experience in both the farmers market and nonprofit worlds.

Haydu "combines the main qualities we were looking for: ability to lead and manage an energetic staff, financial acumen, expertise in nonprofit fundraising, a vision about the future of food and markets, and a passion for bringing farmers and urban consumers together," Woo said in the press release.

Haydu, 44, was born and raised in the Central Valley and graduated from Cal State Fullerton with a degree in liberal arts and political science. He succeeds Brenda Zamzow-Frazier, a consultant who served as SEE-LA’s interim head for the last four months.

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Photo: The Hollywood farmers market on July 22. Credit: David Karp

Muse to open new Hollywood club called Sound in August

Muse Lifestyle Group, the company that opened Hollywood's frenetic Playhouse nightclub, is set to open another Hollywood venue called Sound in early August.

Located on the hectic club row of Las Palmas, Sound will be a uber-modern space featuring a sleek industrial look and two bars. Projections, video content and state-of-the-art lighting and sound will be a big part of the experience and will be moderated by video servers developed by V Squared Labs.

V Squared founder Vello Virkhaus explains how the servers work in an email:

"The video servers are epic prime systems developed by V Squared Labs that send content to all the projectors at Sound to deliver a one-of-a-kind, truly dynamic environment. The video servers will be sending our customized 3D mapped content and effects to the 8 projected zones in the venue. The 3D projection effects developed include illusionistic video which is video mapping that tricks the eye into seeing what cannot be believed and executes real-time effects that react to the environment."

The servers will help Muse Lifestyle Group owner, Rob Vinokur, realize his goal of making Sound a different club with each visit.

"One night could be an outer space theme and the next might be a dark forest," says Vinokur. "It's designed to be an ever-changing, ever-evolving space, offering a new environment and adventure every night."

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Photo: Muse Lifestyle Group

New at Papilles: BYOB Tuesday & Wednesday; French wines get in free

When I saw the subject line of the email — “BYOB@papilles,” I thought, uh-oh, not another note from a disgruntled guest who found out, too late, that the Hollywood French bistro doesn’t allow outside bottles. I was already drafting my answer when I opened the message.

Wrong -- and happily so. This was a note from the bistro’s PR representative, one Joe Grantham, informing me that Papilles (pronounced pah-PEE) is starting BYOB nights this week. Here's what owner Santos Uy wrote on the restaurant's blog about the new policy:

"When we first opened, we decided to not allow outside bottles. We believe in our wine program, and in supporting artisans making small production, natural wines similar to those found in the proper bistros of Paris. . . We felt that these wines were underrepresented in LA and decided the best thing to do in order to 'spread the good news' about these wines was to not let our guests bring their own bottles. Many of you have embraced our restaurant and our policies and we’re extremely thankful. 

It turns out that many of you have the same type of wines in your cellar at home. So we invite you to bring in your prized possessions on Tuesdays and Wednesdays and we’ll be happy to open it for you.

If you bring a nice bottle of French wine, we will open it free of charge. Anything outside of France will be $15 to open. (And if you bring in a bottle of crap, we will laugh and scoff at you behind your back). Only 1 bottle per table please!"

You can’t get much fairer than that, considering that the three-course menu is such a bargain for the quality at around $35. I love this modest little French bistro with Tim Carey behind the stoves and owner Santos Uy (founder of Bacaro and Mignon) curating the wine list. Read the Feb. 23 review here.

The new policy satisfies the wine geeks out there who want an excuse to enjoy a special bottle from their cellar or the 2009 cru Beaujolais they just picked up from their local wine shop. And it beefs up the crowd on the slower Tuesday and Wednesday nights.

Papilles, 6221 Franklin Ave. (at Argyle, in strip mall across from Mobil station), Los Angeles, (323) 871-2026, www.papillesla.com.

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Photos: Papilles. Credit: Michael Robinson Chavez / Los Angeles Times.

Chef Ben Ford wins Cochon 555 competition

On Sunday, five Los Angeles chefs -- Chad Colby of Mozza; Ben Ford of Ford's Filling Station; Neal Fraser and Travis Lorton of the Strand House, Grace & BLT; Jason Neroni of Superba Snack Bar; and Micah Wexler of Mezze -- gathered at the House of Blues for a nose-to-tail cook-off using five heritage pig breeds. 

Ford won the Cochon 555 competition with favorites such as  his belly Benedict with a soft poached egg, Fresno chile and bacon hollandaise; a head cheese hero of pig's liver pate, pickled vegetables, charred scallion-lemon aioli and crispy pigs ears; a chile verde taco with smoked pigs ear and micro cilantro;  chilled pork loin with tomato sauce, red onion and sea salt; and pork tartare paired with quail egg, walnut oil and confit shallot.

Other menu highlights included the campagnola banh mi with black garlic and black kimchi from Neroni;  Fraser's roasted loin and rack with fava beans, morel mushrooms and corn veloute; pig tail pasta and house-made charcuterie from Colby (last year's winner); and Wexler's pork leg tagine.

In addition to guests pigging out on pork-centric dishes, wineries including Robert Kacher, Elk Cove Vineyards, K Vintners, Sokol Blosser, Scholium Project,Turley, Mattiasson, Simi and Buty poured tastings throughout the evening. L.A. artisanal butchers Lindy & Grundy also gave a live pig butchering demo.

On June 17, the winning chefs from the 10-city tasting tour will gather in Aspen, Colo., to participate in the grand cochon competition as part of the 30th annual Food & Wine Classic.

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Photo: Ben Ford Credit: Hugh Galdones Photography

The Enabler: Organic beer, self-hypnosis are king at Grateful Fridays at Bardot

This week The Enabler visits Grateful Fridays, a new metaphysical club night at Bardot in Hollywood. The evening features massage, healing, raw food and lots of organic beer, wine and Veev, which the night's founders are happy to point out contributes profits to saving the rain forests.

The Enabler stuck with whiskey, but was tempted by the "shapeshifter latte with handmade local organic coconut cream" that was for sale at the Shaman Shack beside the bar.

We were somewhere around the Shaman Shack on the edge of the dance floor when the self-love began to take hold. The Enabler remembers saying something like, "I feel a bit enlightened; maybe we should dance..." and suddenly there was a hypnotic beat all around and the room was full of what looked like liberated hippies, all swooping and screeching and diving around the dance floor, which was grooving at about a million beats per minute with the lights flashing at Grateful Fridays, a metaphysical club night at Bardot in Hollywood.

To read the full story, click here.

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Photo:V Nixie dances with Evie Voutsina at Bardot during a new metaphysical club night called Grateful Fridays. Credit: Arkasha Stevenson / Los Angeles Times.

To market, to market: Shopping bags at Lost & Found

Ever on the lookout for market bags, I found two new ones at the kitchen store that’s part of Lost & Found in Hollywood. If you’ve never checked out this sweet little complex of five side-by-side stores, now’s the time. The Green Kitchen is filled with covetable items for the home and kitchen. But don’t think fancy juicers or complicated gadgets. Owner Jamie Rosenthal prefers to stock up on linen tea towels, handwoven table runners and thick linen napkins from Eastern Europe. She’s got handsome cutting boards, olive wood mortar and pestles, terracotta bowls and glass “keeping jars” for dry goods. 

She also has an unusual array of baskets and bags for the farmers market or grocery store. The new cotton bags printed with the image of leeks or scallions are light enough to fold up in your purse and have at the ready whenever you need them. The leek bag is long and skinny, just perfect for celery, rhubarb, cardoons or leeks. Admittedly, it’s kind of specialized just because of its shape.

The mother of all market bags is this one in an African-inspired fabric, big enough to carry an entire week’s  groceries. Very tall people need only apply, though. When I picked up this beauty, I couldn’t carry it, even empty, without dragging the bottom on the floor. Maybe stilts?

Leek bag, $35. African print bag, $195. Available at Lost & Found, 6320 Yucca St. (at Vine), Hollywood; (323) 856-0717; lostandfoundshop.com/

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Photos: Market bags from Lost & Found. Credit: S. Irene Virbila / Los Angeles Times.

Lou Amdur to sell Lou

Sad news today for regulars of Lou Amdur's Hollywood wine bar Lou. Amdur posted the following on his blog today:

"Dear friends,

I am selling my wine bar. I do not yet know when our last day of business will be: it may be as soon as the end of the month or perhaps a few weeks later than that. I will send another message once I have a firm date, as we will celebrate the end of six years of business with one or more going away bacchanalias. Moreover, I will need your help with drinking the delicious wines that stock our shelves (nearly 20 cases of wonderful stuff from Selection Massale await your delectation!).

Eight years ago, I knew that I loved wine and wanted to try to make it my life. I had the idea that I might deepen my relationship with wine by opening a wine bar, and reckoned that falling for wine was sufficient motivation. I am embarrassed to admit that I did not anticipate that it is also delicious to have customers who become regulars and later, friends. I also did not foresee the pleasure of turning someone on to an unexpected wine, and the delight of looking out at the floor on a busy night and witnessing people having a jolly time at my restaurant. I know I will miss my wine bar, but enough with the elegies!

The decision to sell a business, one in which you have invested sweat equity, energy, and passion, is not an easy one. After six years in business I might have discovered that I do not really care for wine all that much, but the truth is that I continue to fall ever deeper for it, and have come to the point where my infatuation is compelling me to move to the next level in my business. Please stay tuned for news of Lou 2.0."

I'm shocked, first of all, that's it's already been eight years. And second, that I'll no longer be able to pop in for charcuterie and a glass of Amdur's latest find.

Along with everybody else who has ever stepped through the door of this hidden gem, I'm staying tuned for Amdur's next act.

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Photos: Lou, a wine bar. Credit: Los Angeles Times.

Bagatelle L.A. opens today in West Hollywood

Bagatelle, a New York City-based French bistro, opens a new location on the West Coast today. Located in the former Boudoir space on North La Cienega Boulevard, Bagatelle L.A. features a French- Mediterranean menu from executive chef Scott Quinn, formerly of Bouchon. Signature dishes include poire pochee au vin rouge (red wine poached pear), tartare de thon (yellow fin tuna tartare), terrine de foie gras and poulet organic roti et truffe pour deux (truffle roasted chicken for two).

The 2,700-square-foot restaurant boasts a Paris-infused-with-the-South-of-France appeal, indoor and outdoor seating, as well as a music program featuring DJs on Wednesdays and Saturdays. The bistro is open for dinner every night.

775 North La Cienega, L.A., (310) 659-3900, bistrotbagatelle.com.

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Photo: Foie gras terrine. Credit: Ryan Forbes

Happy hour at Komida, the place for Japanese tacos in Hollywood

Komida, in an area of the Hollywood & Highland complex that used to house H.Wood night club, is a brick-and-mortar extension of the popular Yamashiro Grill booth, which drew lines at the Yamashiro Farmers Market.

The new restaurant, which opened last month and serves a menu of Japanese tacos the same and similar to what the booth served, is operated by Yamashiro owners Andre and Alana Ulloa and Brock Kleweno, Yamashiro's executive chef.

Tacos including braised short rib; hoisin duck confit; and miso-sake marinated black cod come with inventive sides including spicy wasabi guacamole.

A happy hour was recently announced that offers $3 short rib tacos; $2 Thai chicken satay tacos; $15 beer buckets (buckets include four Singha or Singha Light Beers); $15 carafes of Jamaica agua fresca Champagne cocktail; and $15 carafes of white-lychee fruit sangria.

Deals can be had Mondays through Fridays from 5 p.m. to 7 p.m.

1738 N. Orange Drive, Hollywood, (323) 466-5124.

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Photo credit: Komida

5 Questions for Shigetoshi Nakamura

Ramen master Shigetoshi Nakamura is owner of Ikemen, the "dip ramen" joint in Hollywood. He's also known as one of Japan's "Four Ramen Devas," and after opening restaurants in Tokyo and Kanagawa, he came to L.A. where the fresh ingredients and seasonal produce -- along with inspiration from his friend Ferran Adria, of El Bulli -- made way for his take on the traditional soup.   

What’s coming up next on your menu? We came to Hollywood, the capital of the movie industry, to start a ramen restaurant two months ago. Although we've been welcomed with open arms, there's still a lot we need to learn. Today, we're in the process of perfecting our menu with the philosophy of umami, the essence of excellent taste at its core. The dish we're most excited to soon release goes by the name of "Ghost Buster," a dish inspired by the respective movie.

Latest ingredient obsession? That would be our water. At Ikemen, we utilize a filter that removes 100% of all excess substances in the water -- everything from chlorine to radioactive toxins. This also happens to be the same filter NASA astronauts use in space. We believe that water is the foundation of all cuisine, the first step to good food, and we're unyielding when it comes to putting our best foot forward. 

What restaurant do you find yourself going to again and again? I'm a stubborn repeater at Toshi Sushi. The "deluxe seafood bowl" hits the spot everytime. It's a perfected, magnificent dish.

The one piece of kitchen equipment you can’t live without, other than your knives? Our giant stock pot. When making ramen, the most important element is the soup. Since we can't make our soup without the stock pot it's naturally the second most important thing to us, the first being our lives.

What’s the last non-food-related book you read? "Steve Jobs: The Exclusive Biography." I am a student of his creativity and conceptual intelligence, as they are very relevant to the culinary arts and food creation in general.

1655 N. La Brea Ave., Hollywood, (323) 800-7669, ikemenhollywood.com.

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Photo credits: Ikemenhollywood.com