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Daily Dish

Ode to Fannie Farmer: Ammo’s Sunday Roast (no milk toast on the menu)

By Betty HallockDeputy Food Editor 
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This weekend’s Sunday Roast at Ammo celebrates, of all people, Fannie Farmer, author of ‘The Boston Cooking-School Cookbook.’ It’s sort of comforting to know that the woman also known as ‘the mother of level measurements,’ who published her cookbook in 1896, is inspiring chefs at a restaurant in Hollywood in 2010 to make chicken pot pie and fruit rolypoly’s.

Farmer’s tome included 1,849 recipes, such as for apple dumplings, milk toast, duchess soup and Zigaras a la Russe. On the three-course menu prepared by Ammo chef Daniel Mattern and pastry chef Roxana Jullapat are:

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-- Salad of artichokes, asparagus, sugar snap peas and watercress

-- Chicken pot pie “country style” with peas and carrots

-- Rhubarb rolypoly with strawberry ice cream

The dinner costs $32 per person. Reservations recommended.

1155 N. Highland Ave., Los Angeles, (323) 871-2666; www.ammocafe.com.

-- Betty Hallock

Daily Dish
Betty Hallock

Betty Hallock is deputy Food editor at the Los Angeles Times. She has co-written four cookbooks, including “Bäco: Vivid Recipes from the Heart of Los Angeles,” “Amá: A Modern Tex-Mex Kitchen” and “Baking at République.” She started her journalism career at the Wall Street Journal and Scientific American in New York, worked on the L.A. Times’ Business desk, and was interim food editor at Los Angeles Magazine. Hallock also helped launch a food and nutrition vertical for wellness app RoundGlass. She’s a graduate of UCLA and New York University.

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