3 Food Events You Should Know About: Food Blogger Bake Sale; Altadena Urban Farmers Market and Rokyo Ramen at Breadbar

 
Food Blogger Bake Sale: Bacon brownies with bourbon sauce, cake pops, shortbread cookies and ice box cookies. That's just a taste of the menu at the Food Blogger Bake Sale being held at BLD Restaurant from 11:30a.m. to 2 p.m. The event is hosted and organized by that indefatigable ball of energy, Gaby Dalkin. (A personal chef, you know her from the blog "What's Gaby Cooking.") All proceeds from the bake sale go to one of the food community's favorite charities, Share Our Strength. More than 40 food bloggers are participating, including us. (We're bring the Crack Pies.) 7450 Beverly Boulevard, Los Angeles. More details here.

Urban market: The Altadena Urban Farmers Market takes place May 29 at the Zane Grey estate in the Pasadena foothills, organized by the Arroyo Time Bank (you can download a membership application at www.arroyotimebank.org). Shop for homegrown and homemade stuff (mostly food) and pet some goats. 1 to 4 p.m. Walk or ride your bike to the market and get a free raffle ticket for a 100% organic cotton grocery bag. 396 E. Mariposa St., Altadena, www.facebook.com/AltadenaUrbanFarmersMarket.

Ramen night: Breadbar and chef Noriyuki Sugie will host Rokyo Gourmet Ramen Truck for the next installment of "Hatchi Truck Stop," the bakery-cafe's collaboration with a rotating roster of food trucks. On May 26, chef Meghan Brenner and owners Ray Ting and Robert Meaders bring their menu of reinterpreted ramen and dishes featuring twists on Chinese, Japanese and Korean cuisine. There will also be Asian-inspired cocktails by Greg Gertmenian, Danny Cymbal and Garrett McKechnie of Bar 1886 at the Raymond in Pasadena.  6 to 10 p.m. Dishes are $8, with a $32 minimum purchase. Cocktails are $8 to $12. Breadbar Century City, 10250 Santa Monica Blvd., No. R-2, Los Angeles, (310) 277-3770, www.breadbar.net. 

--Rene Lynch and Betty Hallock

Photo: What's Gaby Cooking

Spring has sprung: April showers bring May ... cocktails

In the spring, some urbanites seek out wildflowers, and others, cocktails. Luckily, the latter are coming up like poppies. Here are a few: 

Cana Rum Bar: Bar manager Allan Katz has rolled out a spring menu with drinks categorized under "daggers, pistols and cannons." A "diabolically tasty" Pimm's Cup "remix" called the Bad Passenger has Beefeater, Amaro Lucano, fresh citrus, strawberries and bitter lemon soda. The Tennessee Isle is described as "what a Sazerac would taste like if the wicked witch of the West overtook Kansas and sent Tennessee to the Caribbean via flying monkey." It's Prichard's rum, overripe-mango-infused absinthe, coconut and Peychaud's. Don't forget the punch. 

714 W. Olympic Blvd., Los Angeles; (213) 745-7090; www.canarumbar.com.

Red O: Mixologist Steve Calabro is putting the finishing touches on his spring menu at Melrose-meets-Mexican restaurant Red O. If you can get past the guy at the door, you might find an Oro Blanco Margarita: silver tequila, Torres orange liqueur, white grapefruit juice, limonada, gingercello and Aperol, garnished with candied grapefruit rind. The Red O Lemonade (Koval white rye, Veev acai berry liqueur, fresh lemon juice, lemongrass syrup, topped with soda water) has a red sanding-sugar rim, to look like a "red O." 

8155 Melrose Ave., Los Angeles; (323) 655-5009; www.redorestaurant.com. 

1886: Marcos Tello, who along with Aidan Demarest creates the cocktail menus at the Raymond's 1886 bar in Pasadena, says the spring menu will be unveiled in the next few weeks. Tello says they're moving on from fat-washing (mixing fat or oil with a spirit, chilling or freezing it until the fat solidifies, then skimming and/or straining the fat) with peanuts to mixing with coffees and teas. Also, expect a barrel-aged version of a Caprice -- not the Chevy kind, the gin-vermouth-Benedictine kind. 

1250 Fair Oaks Ave., Pasadena; (626) 441-3136. 

Villains Tavern: The spring cocktail menu at the L.A. River-adjacent watering hole Villains Tavern is being finalized by mixologist Dave Whitton. But he's already got a couple of bourbon-and-fruit refreshers lined up. The Astarte: Elijah Craig bourbon, fresh lemon and orange juice, cucumbers and strawberries. The Geryon: Elijah Craig bourbon, kumquats and fresh grapefruit. More to come.... 

1356 Palmetto St., Los Angeles; (213) 613-0766; www.villainstavern.com. 

-- Betty Hallock

Top photo: Poppies in the Antelope Valley. Credit: Lawrence K. Ho/Los Angeles Times. Bottom photo: The Astarte cocktail at Villains Tavern. Credit: John Ales/courtesy of Villains Tavern.

 

South Pasadena farmers market wins honor

The South Pasadena farmers market has been chosen as part of Toyota's Farm to Table Tour, a 3-year-old program that brings together notable local chefs and farmers to talk about farmers markets, the farm-to-restaurant connection, and to offer tasty samples. Appearing at the market on April 14 will be Paul Rosenbluh from Firefly Bistro, Bill Disselhorst from Fiore Market Cafe, Jennifer Kreft and Derrick Shields from Nicole's Gourmet Foods, Sally Cook from Heirloom Bakery & Cafe, Tim Guiltinan from Raymond Restaurant, Luis Alfonso Ortega Banuelos from Shiro restaurant, Erica Lins from Mike & Anne's Restaurant & Bar, Kyu Yi from Gus's Barbecue and Susan Feniger from Street.

--Russ Parsons

(Photo of South Pasadena farmers market by David Karp)

a/k/a Bistro celebrates grand opening in Pasadena

After nearly two months of running a soft-open operation, a/k/a Bistro in Pasadena is celebrating its grand opening. a/k/a is owned by the restaurateurs behind Pasadena' s more-than-2-decade-old Bistro 45.

Owner Robert Simon opened a/k/a Bistro after closing another incarnation of the restaurant, which was in Napa Valley. There he honed the seasonal, Wine Country concept that he's brought to Pasadena. And with that concept comes chef Johnny Wiener, who put in time at Napa's Etoile before joining the staff of a/k/a.

Simon, who has also worked with Alice Waters, is committed to using organic, sustainable ingredients, as is Wiener.

Menu items include beef tartare served with pickled Dijon mustard and egg yolk; charcuterie featuring housemade country pate, foie torchon, Parma prosciutto and handmade San Francisco salume served with mixed olives, pickled fennel and housemade mustard; crispy portobello fries with truffle aioli; grilled and sautéed Monterey calamari; all-natural Angus burgers; mussels with house-smoked Manila clams served with housemade chorizo; and Snake River Kobe flat iron served with steak fries, Blue Lake beans and a Cabernet reduction.

a/k/a cures its own pork and makes its own bacon, pickles, corned beef and cabbage.

Pasadena Mayor Bill Bogaard cut the grand-opening ribbon at the official celebration party, above. The restaurant is 4,500 square feet and includes a 12-seat rectangular bar as well as butcher-block tables, a cheerful patio and a glass-enclosed wine room that stores more than 2,000 bottles. Local craft beer is also available.

a/k/a Bistro, 41 Hugus Alley, One Colorado Plaza, Pasadena. (626) 564-8111; www.akabistro.com

-- Jessica Gelt

Photo courtesy of a/k/a Bistro

3 food events you should know about: Joseph Mahon + David Haskell at Biergarten; 'James Bond, Foodie'; Cassoulet Night at Vertical

Big in Ktown:Joseph Mahon, until very recently the executive chef at Bastide, and sommelier David Haskell make a two-night guest appearance at Biergarten in Koreatown, on Monday and Tuesday. Mahon's five-course tasting menu includes: carrot curry pudding; coconut soup with mussels, tapioca and pistou; wild mushrooms, white soy and sesame rice paper; fried chicken with bacon, radish, arugula, celery and buttermilk dressing; confit pork cheeks with béarnaise mousse; and "waffle surprise." Haskell will offer wine, sake, soju and beer pairings. $56 per person (guests may choose two additional courses for $10); drink pairing is $54. 6 to 10:30 p.m. 

206 N. Western Ave., Los Angeles; for reservations, e-mail Neil Kwon at Neilskwon@gmail.com or call (323) 466-4860 after 4 p.m.   

The foods that Bond loved: The Culinary Historians of Southern California, the nonprofit organization that supports the culinary collections at the Los Angeles Public Library, presents food historian Linda Civitello's "Bond Appetit: James Bond, Foodie." Civitello's lecture is based on the James Bond books, movies and other writings of Bond creator Ian Fleming, along with period cookbooks, and focuses on the food that follows the famous "shaken, not stirred" martini. A reception with themed refreshments will follow the hour-long talk. Free. Saturday, 10:30 a.m. 

Los Angeles Public Library Mark Taper Auditorium, Downtown Central Library, 630 W. 5th St., Los Angeles. For more information, go to chscsite.org or contact Susanna Erdos at (323) 663-5407 or serdos@aol.com.

The South of France, in Pasadena:Laurent Quenioux, who is chef at Bistro LQ and now also chef at Vertical Wine Bistro, is bringing back cassoulet for the winter. Sunday nights, starting Dec. 19 through February 2011, at Vertical Wine Bistro in Pasadena, Quenioux is serving cassoulet as part of a three-course dinner. Salad lardon frisée with warm sherry vinaigrette and soft-poached egg is followed by his cassoulet, the slow-cooked bean stew of southern France. His is made with pork, lamb shoulder, duck leg confit, saucisse de Toulouse, saucisson a l'ail and Tarbais beans. Dessert is crème brûlée or chocolate cake. $35 per person; additional $19 for wine pairing.

70 N. Raymond Ave. (upstairs), Pasadena; (626) 795-3999; www.verticalwinebistro.com.  

-- Betty Hallock

Photo: Joseph Mahon at Bastide. Credit: Katie Falkenberg/For The Times

Eric Ripert signs books at Whole Foods stores

Chef Eric Ripert is signing copies of his latest cookbook, "Avec Eric" (based on his namesake TV show), at Whole Foods stores in Pasadena and Huntington Beach. Meet the man of whom Anthony Bourdain says: "You throw that bastard down a hole, into a busy kitchen, a mosh pit, a swimming pool, or the grill station at my old restaurant ... and he will emerge unscathed, seemingly unperturbed...." And his hair always looks good.

Wednesday, 6:30 p.m., Whole Foods Market Arroyo, 465 S. Arroyo Parkway, Pasadena.
 
Thursday, 6:30 p.m., Whole Foods Market Huntington Beach, 7881 Edinger Ave., Huntington Beach. 

Vu opens in Marina del Rey; Monopole Wine a solid addition to Pasadena

Last week saw the opening of an upscale new restaurant in Marina del Rey called Vu. It is often lamented that L.A. doesn't have better dining options along its waterfront flank, well now Vu is vying to change that with a menu of seasonal California fare crafted from sustainable, largely California-sourced ingredients (I know, I know, those terms are so often bandied about that they have all but lost their meaning!).

Options include small and large plates of sweet tea-poached lamb "lollipops" with roasted grape relish; Montana free-range bison carpaccio; chicken-fried watermelon (wha?!); pork shank with ivory lentil salad and poblano cream; and all-natural beef tenderloin with butter-whipped purple potatoes.

The 150-seat restaurant, with views of sea and sand, is helmed by chef Kyle Schutte who worked most recently as executive chef at a restaurant in North Carolina called XO. Vu, 14160 Palawan way, Marina del Rey; (310) 439-3032.

Although it's been open since mid-November I wanted to mention that Monopole Wine is currently charming Pasadena residents with its selection of wine from around the world (both known and rare bottles) as well as with its wine bar tastings and wine classes. (I keep hearing positive word of mouth so I figured it wasn't too late to feature it.)

The 1,700-square-foot space itself is unique since it's located next door to Elements Kitchen in a building constructed in 1927. A 25-foot ceiling, an iron-railed balcony, a red poured concrete floor, and four pendant antique chandelier lamps from 1960 make for an inviting spot to relax and sip away an early evening. Monopole Wine, 21 S. El Molino Ave., Pasadena; (626) 577-9463.

--Jessica Gelt

Photo: The view from Vu. Credit: Vu

Some sweet news: Carmela Ice Cream to open shop; Proof Bakery in Atwater; Sweet Lady Jane expands [Updated]

Small-batch ice cream company Carmela Ice Cream is set to open its new shop in northeast Pasadena and plans to roll out a vintage ice cream truck. Carmela Ice Cream Artisanal Creamery will produce ice cream and sorbet -- in flavors such as brown sugar vanilla bean, strawberry buttermilk and lemon basil -- on site, where co-owner Jessica Mortarotti also will offer goods such as custom toppings from Valerie Confections, teas and marshmallows by Sugarbird Sweets & Teas and cupcakes from Blue Cupcake. The store is scheduled to open this month. 

2495 E. Washington Blvd., Pasadena, www.carmelaicecream.com.

Weeks-old Proof Bakery in Atwater Village is in full swing (Wednesday to Sunday). Owner Na Young Ma offers a full line of pastries -- financiers, palmiers, cakes such as caramel-apple spice with mascarpone creme, tarts, well, you get the picture. And Yeekai Lim, the architect-turned-barista behind the Cognoscenti Coffee pop-up shop, is serving Four Barrel coffee.

3156 Glendale Blvd., Los Angeles, (323) 664-8633. 

[For the record, Dec. 7, 5 p.m.: An earlier version of this post incorrectly identified Yeekai Lim as the owner of Proof Bakery.]

Sweet Lady Jane's Santa Monica location has officially opened on Montana Avenue. Founder Jane Lockhart has brought her cakes, pies, tarts, cheesecakes, cookies and more to the Westside (the original Melrose location opened in 1988). Expect to find all of Lockhart's hits, including the seven-layer chocolate cake and the marzipan-enrobed princess cake. And chocolate tacos (florentine cookies filled with chocolate mousse and covered with chocolate curls). 

1631 Montana Ave., Santa Monica, www.sweetladyjane.com, (310) 254-9499. 

-- Betty Hallock

Photo: Jessica Mortarotti with her Carmela ice creams. Credit: Karen Tapia-Anderson / Los Angeles Times

Small Bites: Bistro LQ's Laurent Quenioux is now exec chef at Vertical Wine Bistro. Broadway Deli in Santa Monica shutters.

Vertical Wine Bistro in Pasadena announced that chef Laurent Quenioux, who has his own restaurant -- Bistro LQ -- over on Beverly Boulevard in West Hollywood, will be its executive chef. Quenioux, the former chef of Pasadena's Bistro K, is splitting his time between Bistro LQ and Vertical Wine Bistro. "My roots remain in Pasadena," he said in a release. The new menu at Vertical features both small plates and larger dishes to pair with an extensive wine list. Some examples: Comte grilled cheese with zucchini flowers and tortilla soup; corn fritter with smoked salmon and crème fraîche; mussels with chorizo, saffron and coriander; and roast chicken with braised cabbage, chestnut purée and huckleberries.

70 N. Raymond Ave., Pasadena, (626) 795-3999, www.verticalwinebistro.com. 

In more restaurant news, the 20-year-old Broadway Deli closed for good on Monday, reports the Santa Monica Daily Press. The restaurant's long-term lease expired this summer, and landlord Promenade Gateway is making way for a new tenant. "It's sad. It's the end of an institution, the end of an era," general manager Marc Zeidler told the Daily Press. "It was like a family."

-- Betty Hallock

Photo: Laurent Quenioux at Bistro LQ. Credit: Kirk McCoy / Los Angeles Times

 

1886 gets saucy with a splashy private preview party and soft-opens Wednesday

On Tuesday night 1886, the hotly anticipated new drinking den attached to Pasadena's very proper Raymond restaurant, swung open its rustic wooden doors to a host of notable nightlife players for a lavish private party that included passed oysters and fancy bowls of alcohol-laden punch.

With a clever list of cocktails created by mixology superstars Marcos Tello and Aidan Demarest (of Tello Demarest Liquid Assets), 1886 is in direct accordance with L.A.'s growing obsession with speakeasy culture and dapper retro fashion. The bar looks every bit the part of a late-19th century boite with wooden tables, a tin ceiling and a small bar backed by niche-market bottles of spirits with elaborate labels. Customers enter through a back door off the parking lot behind the Raymond restaurant, not through the restaurant itself. There is also a patio that Tello and company say is due for a makeover that will eventually include a second level.

From 6 to 9 p.m. the crowd grew thick and immobile in the center of the tiny room, waiting patiently as four bartenders worked tirelessly to create tangy Orange Grove cocktails (fresh oranges, gin, tonic water); Pepino Sours (tequila, Tapatio, cucumbers); Honey Nut Old Fashioneds (peanut-infused bourbon, honey and bitters); and sweet, creamy Peanut Butter Cups topped with rich cream that the bartenders had to shake just right before it could be squeezed on top of the drink.