Daily Dish The inside scoop on food in Los Angeles
El Jefe Cubanos and Adam Perry Lang BBQ? It's happening at Animal

Still jonesing for an El Jefe Cubano? Animal is hosting another pop-up, inspired by El Jefe, the food truck from the movie "Chef." 

But this time, in addition to selling Cubanos in front of the restaurant, BBQ masters Aaron Franklin and Adam Perry Lang will be in the kitchen for a special El Jefe Austin Midnight Dinner.

The two will take over Jon Shook and Vinny Dotolo's kitchen April 13 and 14. The menu details have yet to be released, but we're expecting smoked meat, and lots of it. 

Dinner will include multiple courses and is priced at $85 per person. 

Franklin's new cookbook, "Franklin Barbecue: A Meat-Smoking Manifesto," will also be available for purchase during the pop-up. 

Call (323) 782-9225 for reservations. 

435 N. Fairfax Ave., Los Angeles, www.animalrestaurant.com.


I order my Cubanos with extra pickles. Follow me on Twitter @Jenn_Harris_

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Tasting of the Week: Williams Selyem Pinots at the Wine Country

The Wine Country in Signal Hill has one of the most robust wine tasting programs around. Wednesday night, the 20-year-old shop is holding a Williams Selyem Pinot Noir tasting that’s been long in the making.

Rarely available retail, these wines are sold almost entirely to the winery's mailing list and to a few select restaurants, so it's taken quite some digging to find this many bottles for a tasting. The wines are all from the 2012 vintage. And since longtime winemaker Bob Cabral made his last vintage in 2014, the tasting is especially timely.

Founded by two friends, Burt Williams and Ed Selyem, in the ‘70s, Williams Selyem quickly became one of the first cult boutique wineries, and Burt Williams’ single vineyard bottlings are among the most coveted in California.

In 1998 the two partners sold their winery to a New York politician, John Dyson, and that’s about the time Bob Cabral came on as winemaker. 

Organized by domestic wine buyer Reid Kinnett, the tasting of Cabral's 2012 Pinots...

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Win lunch at Mugaritz in the Spanish Basque country

It’s almost impossible to secure a reservation at Mugaritz in San Sebastian, Spain, the two-star Michelin restaurant voted sixth in the world at the World’s 50 Best Restaurant Awards last spring in London. But if you enter the “You Open the Doors to Mugaritz” contest and are one of the five winners, you and a guest will be sitting down to a 20-course lunch at the Spanish Basque restaurant on April 14.

Plan on four hours. Everything is included, except accommodation and transportation to and from Spain, so start counting those frequent flier miles now — on the off chance that you get lucky. No skill needed: The contest is basically a drawing.

For months, chef Andoni Luis Aduriz has been working with his kitchen team along with scientists, anthropologists, musicians, artists and others to create the 60 dishes that debut April 15. Aduriz is known for his startlingly original cuisine. The book "Mugaritz: A Natural Science of Cooking" gives a sense of how this fiercely intelligent chef...

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Kitchen tips: Easter egg decorating ideas (and recipes)

Looking for creative ways to decorate your Easter eggs?

A few years back we ran a story on dyeing (and creatively un-dyeing) Easter eggs, taking inspiration from herbs growing in spring gardens and with a little help from vinegar or bleach.

Continue reading below for our decorating details. And please share your decorating ideas in the comments below -- we'd love to know what you're doing to dress up your Easter eggs!

Cooking is fun – at least it should be. No matter how long you’ve been in the kitchen, there is always something new to learn, whether it’s a simple twist on an old technique, or a handy tip to save time and energy. In this series of short videos, I demonstrate a variety of kitchen tips, ranging from how to hold a chef’s knife for maximum control to using a spoon to peel fresh ginger. If you have any gadgets, kitchen tips or questions you'd like me to explore, leave a comment below or shoot me an email at noelle.carter@latimes.com.


By Tracy Crowe McGonigle


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Bestia's Ori Menashe, Taco Maria's Carlos Salgado win Best New Chef awards

In a ceremony in New York on Tuesday, local chefs Ori Menashe of the downtown Italian restaurant Bestia and Carlos Salgado of Costa Mesa’s tasting-menu restaurant Taco Maria were named Best New Chefs by Food & Wine, an award the magazine bestows on 10 young chefs each year.

Other winners included Bryce Shulman of New York’s Betony, El Bulli alum Katie Button of Asheville’s Curate, and the team of Michael Fojtasek and Grae Nonas of Olmaie in Austin, who met in the kitchen of the Los Angeles restaurant Son of a Gun.

In the universe of chef awards, it can be argued that the Best New Chef medals are among the most prestigious, putting recipients at the front of a class of young chefs predicted to have influence on America’s food culture. Past winners from Los Angeles have included Nancy Silverton, Roy Choi, Suzanne Tracht, Suzanne Goin, Ari Taymor, Michael Voltaggio, Mark Peel, Josiah Citrin, Ricardo Zarate, Celestino Drago, Nobu Matsuhisa, and the team of Vinny Dotolo and Jon Shook.


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Kaya toast and build your own bowls at Kaya Street Kitchen, the Asian Chipotle

Name of restaurant: Kaya Street Kitchen.

Concept: Build your own tacos or bowls using ingredients inspired by the flavors of Indonesia, Malaysia and Singapore. Like at Chipotle, you stand on one side of a glass partition, and your taco/bowl maestro for the evening stands on the other.

First decide your vessel. Do you want roti tacos, lettuce tacos or a bowl? Are you feeling like jasmine rice made with coconut milk and lime; brown rice scented with Thai basil, garlic and lime; or shreds of baby kale and green leaf lettuce? Then choose between grilled chicken satay, coconut lemongrass steak, shrimp and pork meatballs or sambal tofu. If you want to then add slivers of tart pickled cucumber and red onion, kale rubbed with garlic and ginger oil and sambal corn relish, you can do that, at no extra charge.

What dish represents the restaurant and why? The idea is to build your perfect culinary symphony in a bowl or on a taco, so anything on the menu is fair game.

The shrimp and pork meatballs...

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