Kitchen Creativity Unleashes The Genius In Us All

We recently had the pleasure of sharing an afternoon in the test kitchen of Melissa’s Produce with Karen Page and Andrew Dornenburg. We were treated to a tsunami of ingenuity through an introduction to their new book Kitchen Creativity.

This latest publication follows a slew of inspirational books by the duo, including The Flavor Bible. Here they continue the culinary creativity conversation by taking things to new levels of insight.

Armed with these secrets, the chefs at Melissa’s Produce foraged what they had in the pantry to craft Grilled “Chicken-on-the-Side” Caesar Salad, a bean based “Meatless” Meatloaf and Chunky Gazpacho with Grilled Shrimp.  And you too can open your refrigerator and joyously manifest to your hearts content with the help of Kitchen Creativity.

The book is broken into three sections.  Stage 1 Mastery, where we learn not only how to taste and season, but also the history, famous dishes and pairings essential for kitchen proficiency.  Stage 2 Alchemy, is a beautifully illustrated showcase of flavor equations and dynamics that transform ingredients into extraordinary taste sensations. And finally Stage 3, the heftiest portion of the book, is where we can soar in play and inspiration while following our creative intuitions, allowing wisdom to flow from our own inner compass out onto the table.

Everything we have ever wanted to know about great food and how its prepared in the finest restaurants, by the most renowned chefs, is detailed for the benefit of all.

Thank you Karen and Andrew for always continuing to pull back the curtain and generously share what you have learned, not only from your own experiences, but also from the triumphs of the worlds most creative chefs.  Kitchen Creativity proves to be a valuable tool for anyone interested in exploring the magic that happens when passion, alchemy and a trained palate collide.

 

 

 

 

 

 

 

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Culinary Historians Gifts to Los Angeles

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The Culinary Historians of Southern California (CHSC) is an organization dedicated to pursuing food history and supporting culinary collections at the Los Angeles Public Library.  They sponsor numerous activities including monthly free Saturday morning lectures at the Downtown Los Angeles Central Library covering a wide variety of food related topics and usually a tasting of the discussed cuisine.

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Today’s lecture was given by Linda Civitella and Nan Kohler called Main Grains:Local and Heirloom.  Previous lectures on subjects titilating to foodies have covered, Food Obsessionals: New Orleans and the French Connection, Bali: Food of the Gods, Flavors of Burma: Land of a Million Pagodas and Beating the Nazis With Truffles and Tripe.

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Upcoming free lectures start Saturday, April 18, at 2:00pm with a talk by Susan Fox on “Medieval Food: You’re Eating It Now” at the Pacific Palisades Library, 861 Alma Real Dr, Pacific Palisades, CA 90272.  The next Downtown Central Library lecture in the Mark Taper Auditorium is being given by Andy Smith and is called “A True History of Sugar”, Saturday, May 9, 10:30am – 12:00pm, 630 W. 5th St., Los Angeles CA.

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Goodies baked with Grist & Toll flour, the first local flour mill to be established in Los Angeles in almost 100 year, were served following the talk.

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The stunning details, architecture, services and sheer size of our Central Library make it a revered venue and resource for Los Angeles.  Library cards are free for  California residents and will get you $1 all day parking in their underground lot for either a Saturday or Sunday visit.   Which is perfect when you to attend the CHSC free Saturday morning lecture or one of the libraries free docent-led tours held on weekends.  Weekday parking is considerably more expensive and tops out at $35 a day.

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These are two institutions that offer so much that a visit is really the best way to see what they are gifting Los Angeles.  Enjoy.

Culinary Historians of Southern California – check out their web site for upcoming events at chscsite.org

Central Library, 630 W. 5th Street, Los Angeles, CA 90071, (213) 228-7000          Mon: 10-8, Tue: 10-8, Wed: 10-8, Thu: 10-8, Fri: 9:30-5:30  Sat: 9:30-5:30, Sun: 1-5

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