Daily Dish

The inside scoop on food in Los Angeles

Category: Television

Tune in: 'Roadtrip With G. Garvin'

CCGVN_RTGarvin_EP101_139.540195Remember “G. Garvin,” the California eclectic restaurant on West 3rd Street in Los Angeles? Once it closed, I never heard what happened to chef/owner Gerry Garvin (aka G. Garvin). Before opening his own place, he’d done a stint as executive chef at Morton's. He was chef at the late Kass Bah on Melrose Avenue, and was opening chef at Keyshawn Johnson's Reign in Beverly Hills, also long gone and one of the few celebrity haunts where people came more for the food than the scene.

Turns out he’s been in plain sight all along, that is, if you watch the Cooking Channel. Now living in Atlanta where he grew up, he’s starred in the television series “Turn Up the Heat with G. Garvin,” which ran for seven seasons on TV One. He’s also written half a dozen cookbooks as well as the memoir, “The Making of A Chef.” He’s been busy.

And now the Cooking Channel is screening his new series “Roadtrip With G. Garvin” starting May 29. Each episode highlights a different city and good eats from high to low. Charleston leads with visits to the restaurant “The Glass Onion,” then a bakery and out to the low country to explore the barrier islands and back creek salt marshes. The following week, it’s Austin and barbecue. 

Tune in May 29 for some culinary armchair traveling with genial host G. Garvin.

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-- S. Irene Virbila

Twitter.com/sirenevirbila

Photos: Gerry Garvin. Courtesy of Cooking Channel. 

Eat Beat: Herbed honey mustard

Who knew homemade mustard could be so easy? In this "Eat Beat," Test Kitchen manager Noelle Carter shows how to make herbed honey mustard. You can find the recipe here.

Catch our televised recipe demonstrations on KTLA-TV (Channel 5) every Wednesday and Friday toward the end of the 1 p.m. news hour; you can also watch the videos on Food's home page.

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Go behind the scenes at the Test Kitchen

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-- Noelle Carter
Twitter/noellecarter

Video: KTLA

Now streaming on Netflix: 'Chew on This' TED Talks

70230751Had enough of Food Network shows? Bored by yet another food-themed reality show? Here’s something that might tax your brain and intrigue you at the same time.

Now streaming on Netflix, a collection of TED talks gathered under the title “Chew on This.” They’ve put together 14 episodes, one as short as four minutes, most 15 minutes or so. Think of them as food shorts.

Talks include Dan Barber's (Blue Hill, NYC, and Blue Hill at Stone Barn) “How I Fell in Love With a Fish.” Mark Bittman lectures on “What’s Wrong With What We Eat,” while Ann Cooper, the "renegade lunch lady"  talks school lunches.

My interest tends more toward pizza-obsessed author Peter Reinhart on “Bread,” and maybe Dan Barber’s “Foie Gras Parable.”

I can see now, though, I'm not going to be able to wrest the remote control out of husband's hands until baseball season is over.  

Sorry, the talks are not available as DVDs, only the streaming format. 

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-- S. Irene Virbila
Twitter.com/sirenevirbila

Photo: Netflix

'Television: Out of the Box' ... with cupcakes

Warner Bros. cupcake at Crumbs Bake Shop

For TV history buffs, Warner Bros. is sponsoring a new exhibit at the Paley Center for Media in Beverly Hills titled "Television: Out of the Box." The exhibit celebrates nearly 60 years of Warner Bros. television, representing series including “ER,” “Seinfeld," "The Sopranos" and “Two and a Half Men,” and classics like “The Flintstones,” “Dallas” and “77 Sunset Strip.” Susan King did a great write-up on the exhibit, which is now open to the public, but officially launches Thursday night.

And for those TV history buffs with a sweet tooth ... WBTV and the Paley Center have partnered with Crumbs Bake Shop on a "Television: Out of the Box" cupcake. The red velvet cupcakes are available starting Thursday at Crumbs' Beverly Hills and Larchmont locations.

Crumbs customers get 20% off Paley Center admission if they present their Crumbs receipt (same day only), and “Television: Out of the Box” visitors can buy one, get one free if they present their museum tickets.

The Paley Center for Media, 465 N. Beverly Drive, Beverly Hills.

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-- Noelle Carter
twitter.com/noellecarter

Photo: WBTV partners with Crumbs Bake Shop on red velvet cupcakes. Credit: Warner Bros.

Today's Eat Beat: Long and slow baked apples

 

Today's "Eat Beat" recipe demonstration is for long and slow baked apples from Food editor Russ Parsons: "A two-hour spin on the fashionable French restaurant dessert 20-hour apples, they are sliced very thin, layered in individual ramekins with a little sugar and some orange zest, and baked. The result is almost like an apple custard." You can also find the recipe here.

Catch our televised recipe demonstrations on KTLA channel 5 every Wednesday and Friday toward the end of the 1 p.m. news hour; you can also watch the videos on Food's homepage.

ALSO:

Go behind the scenes at the Test Kitchen

134 recipes for your favorite restaurant dishes

Browse hundreds of recipes from the L.A. Times Test Kitchen

-- Noelle Carter
Twitter/noellecarter

Video credit: KTLA.

Today's Eat Beat: Roasted pumpkin salad

 

Today's "Eat Beat" recipe demonstration is for roasted pumpkin salad from Test Kitchen manager Noelle Carter. Light and bright, it combines roasted pumpkins and red pearl onions with tart greens, bacon and toasted walnuts, all tossed together with a tangy vinaigrette. You can also find the recipe here.

Catch our televised recipe demonstrations on KTLA channel 5 every Wednesday and Friday toward the end of the 1 p.m. news hour; you can also watch the videos on Food's homepage.

Coming next: Sweet potato pie with pecan streusel topping.

ALSO:

Go behind the scenes at the Test Kitchen

134 recipes for your favorite restaurant dishes

Browse hundreds of recipes from the L.A. Times Test Kitchen

-- Noelle Carter
Twitter/noellecarter

Video credit: KTLA.

'Worst Cooks in America' is casting in L.A.

WorstCooks
As a general rule, I try to avoid writing about bad cooks. But in this case, I just had to. Food Network is currently casting in L.A. for the third season of its primetime reality show, "Worst Cooks in America."

So if you know a truly terrible cook, nominate them as the very worst! If they get cast they'll have an opportunity to burn toast on national TV, as well as a shot at winning $25,000.

They'll also get to study with Food Network stars Bobby Flay and Anne Burrell, who each head up a team of lousy chefs on the show. The idea is to turn these culinary troglolytes into budding Betty Crockers. The most-improved gets the money, perhaps to pay back their friends and family for all of the sub-par meals they have made them suffer through.

Unfortunately due to the public nature of this post I can't tell you who the worst cook I know is. It would hurt his feelings! I also know that I wouldn't dare nominate him for this show. The man has pride, and thinks he can cook.

But he and I both know that he once undercooked 3-minute ramen so badly that it was just a semi-soggy brick of noodles in a bowl. And he did it because he was tired of waiting for the water to boil. After he ate it, he said it was really good. I'm certain he said it to spite me. Bad cooks are like that.

Full nomination information after the jump:

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The unofficial 'True Blood' cookbook readied for spring bites

Trueblood

There doesn’t seem to be much eating happening on HBO’s hit show “True Blood.” The supernatural characters like to keep a strict diet of one item in particular: blood.

Vampires Bill Compton and Eric Northman frequently fancy feasting on Sookie Stackhouse’s magic fairy blood, and for the human-friendly vampires there are bottles of True Blood, the synthetic drink meant to quench their unbearable thirst, minus the use of fangs.  Most of the show does happen to center around the staff at Sam Merlotte’s restaurant and bar Merlotte’s, but characters actually eating real food? Not in Bon Temps.

This detail didn’t dismay JoAnn Mathias, Melissa Lowery and Elizabeth Henderson (the latter two founded the true-blood.net “True Blood” fan site) from creating the unofficial Sookie Stackhouse cookbook. Vampire-loving fans can bring a taste of their favorite characters into their kitchens with Creole recipes such as Sookie’s steamy crawfish étouffée, Jason’s bourbon smashed potatoes and Bill’s bite-me biscuits.

Other recipes include Bubba's hunk-of-burning-love fried potatoes and Miss Jeanette's wild-eyed zombie shots. And for dessert? A recipe for deep fried Oreos inspired by Merlotte's sassy spatula-wielding cook Lafayette. For the die-hards, the authors threw in some character gossip, quotes from the show and tips and trivia on Southern food.

Get your fangs ready. The book is slated for a spring 2012 release.

-- Jenn Harris

twitter.com/Jenn_Harris_

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Photo credit: HBO

Hit the desert for 'No Reservations' premiere party

PSP_No_Reservations_SM_07.08.11
Attention, all Tony Bourdain fans: The ever hip Ace Hotel & Swim Club in Palm Springs hosts a "No Reservations" premiere party on Monday at 8 p.m. The screening is free, plus there will be live music from the Joshua Tree Army Band and Gram Rabbit. Drinks galore too. For that night and the day before and after, rooms are 20% off by reserving with the code NORESERVE.

Why all the excitement? The episode features the funky Pioneertown honky tonk Pappy and Harriet’s. If you don't know it, you should.

Sounds like fun -- if you can take the desert heat.

701 E. Palm Canyon Drive, Palm Springs, (760) 325-9900, www.acehotel.com/palmsprings.

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-- S. Irene Virbila

Follow me on twitter.com/sirenevirbila

Illustration: Ace Hotel

Marja Vongerichten shares soul food of Asia in "Kimchi Chronicles"

  IMG_2077

“I’m not a foodie,” Marja Vongerichten declares.

The host of the new PBS television series “Kimchi Chronicles” lounges on the couch at Tom N Toms, a small coffeeshop in Koreatown, tearing into a warm pepperoni pretzel and grimacing in pain at the thought of dinners that can drag on for five hours.

And yet as the wife of three-star Michelin chef Jean-Georges Vongerichten, she’s had to sit in on plenty. But haute cuisine is just not her style, Marja said, no matter how extravagant and luxurious the courses are.

She’d much rather double-dip into a steaming communal pot of cheonggukjang (a hearty, stinky Korean stew made from fermented soybean paste) or spoon the messy red juices of galchi jorim (simmered beltfish in broth) into a full bowl of steamed rice. Her style of food, Marja said, is food with soul—more specifically, home-style Korean food.

“I call Korean food the soul food of Asia,” Marja said, not only because Korean food consists of simple yet bold and comforting dishes like one-pot stews and pickled vegetables, but because it draws upon her innate familiarity with her roots and soul.

Marja was a 1970s G.I. baby—born to a black American G.I. and a Korean mother. At the time, Amerasians like Marja were discriminated against, so when Marja was 3, her mother gave her up for adoption.

“I had memories [of my mother] but it was only of her physical presence,” said Marja. “I could only picture her from waist down at the height perspective of a 3-year-old.”

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Daily Dish is written by Times staff writers.