Bouchon’s Grand Opening

Posted on January 16, 2010 by Kiki Maraschino

Glamour was the order of the evening at Bouchon’s opening event Monday night. After ascending the staircase, we were greeted by servers offering champagne near a caviar station with caviar quenelle and whipped cream cheese-topped bagel crisps surrounding the biggest ice volleyball in the world.

Gliding down the elegant hallway, we came across a full bar on the right serving Bouchon’s signature drink of Grey Goose vodka, Lillet Blanc, and Brizard Peche with an Orange Baton/Lemon Twist. A raw bar around the corner was shucking oysters at lightning speed.

Chef Thomas Keller

The room is reminiscent of a bistro, but on a grander scale. Whimsical murals line the walls and high ceilings keep the rococco touches from overwhelming the eye.

The use of space for the event was practical and imaginative, with cheese and charcuterie being offered in the main dining room, hot appetizers in the kitchen, and cookies in the prep room. The only space that was not being used were the walk-in freezers, but quite a few people were peeking. It was fun to hang around the back corridors where the sommelier was offering a tasting. To add to the fun, there was a bake-your-own-bread station where they taught you to snip leaves of dough with scissors, forming beautiful baguettes.

The raw bar offered oysters, shrimp, clams, and mussels. The Beau Soleil oysters were ruffled, like in The Walrus and the Carpenter, and they tasted briny but clean. They went down gently with a dose of mignonette sauce. You know you are in a great hall of gastronomie when the shrimp cocktail is getting the least attention.

The charcuterie table held an inviting array of salami, pickled vegetables, marinated olives, tapenade and olivade, Pate de Campagne and toasted breads. The cheese table was laden with a selection of imported cheeses including Red Hawk and Fourme d’Ambert to enjoy with fresh Bouchon breads.

But in spite of the high quality, these were all cold apps — where was Thomas Keller’s delicious food? Slip down the hall into the kitchen, and voila! Cue “Fanfare for a King’s Supper”.

The first taste was a butternut squash soup that was comforting, but not memorable compared to the luscious morsels to follow.

Perhaps the most delicious “doot” (as James Beard called them) was Keller’s take on a BLT — pork belly with pesto between two slices of butter-soaked grilled sourdough bread.

Rich short ribs in a dark demi glace were another favorite. The little squares of short ribs may have been on a mashed potato and parsnip puree, but the meat was so intense that anything else on the appetizer spoon was overshadowed.

The pommes frites were a hit with the crowd, and the paper cones were set in an adorable tiered display as well as offered around the dining room in a carnival-like cigarette girl tray. In fact, isn’t that a (truffled) popcorn machine over there? Along with the accordian player and chanteuse Morganne Picard’s silky voice, Bouchon was conjuring up memories of Paris’ Île de la Cité.

Other notable bites turned out by the kitchen were teensy croque monsieurs

croquettes, delicate pastries filled with mushroom duxelles, petit cod brandade, and canapés topped with foie gras quenelles, smoked salmon, or roast beef.

We ended up settling in the back hallways with out goods and some other bloggers (ahem) I mean food writers.

Ryan Seacrest was surprisingly friendly running into us in the back halls

Fred Savage is grinning like that because he just snaked some of my fries.

Down the hall as we were juggling plates, someone mentioned dessert. Dessert? Oh my God! Could there be any more delicious food left out there in the world? Or was it all here in this one building on this one night? Turning the corner into the prep area, we were dazzled by a delight of cookies. Signature TKOs, Keller’s interpretation of an Oreo, were shaped like adorable little daisies.

Their macarons are light as air. The crackle as the fragile outer shell barely breaks between your teeth and sucks up into a little ball of sugar is as satisfying as breaking the top of a creme brulee with the tip of your spoon.

Chocolate Bouchons

The last room was the bakery, where people were learning to fashion baguettes, a lucky few under the guidance of Thomas Keller himself. Comaraderie built as people waited in anticipation for their loaves to be turned out of the oven.

It was a friendly crowd all around, and we chatted with Cheryl Tiegs as easily as with the bartender. Walking out into the early winter cold with our gift bags, Eliza Doolittle could not have felt any more glamorous leaving her very first ball.

Jay Leno garages his cars near my house and I did have this conversation with him.

“Hi. We have almost gotten into like three crashes, so I thought I would introduce myself now so if it ever happens you know I’m a nice person.”

“Really?”

“Yeah. One time I was driving down Magnolia and this really bitchin’ car hung a crazy U-turn in front of me and almost caused a crash. Knowing that you collect bitchin cars, I shook my fist out the window and shouted, ‘Damn you, Jay Leno!” to be funny, but then you turned around and it was you…Another time – you own a car that is all silver, right?”

“Yes. I do.”

Well, I was driving east into the sun, which by the way, makes that car totally invisible, and I turned right in front of you onto Hollywood, barely missing you.”

“See? And did I shake my fist and yell damn you? no.”

The only thing that marred the evening is being interrupted by some kind of PR/manager/handler, requesting that I not take any pictures of Don Johnson. They checked and double-checked my credentials, making me very uncomfortable. I was thinking, “Really? Don Johnson? That’s what you are willing to die over?” But then he became my white whale and every time he passed, my camera finger itched until my friend had to warn me, “Don’t.”

Finally, as we were waiting at the valet, there was Don Johnson also waiting at the valet. My friend said, “If you go over and ask him to take his picture I’m leaving.”

Sigh. But as he jumped in his car, he looked at me, grinned and posed, flashing the peace sign. It was dark and we were moving, so the pic is blurry. But I got my white whale and Don Johnson proved himself to be ultracool.

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Campanile Book Release Event

Posted on January 15, 2010 by Kiki Maraschino

Mark Peel and Martha Rose Shulman

Mark Peel has been hosting his famous Monday Night Dinners at Campanile for over ten years. Served family-style, everyone eats the same meal. Not only is the serving style homey, but the dishes are typical home-cooked comfort food, raised just one notch higher by Peel’s deft hand. The co-author of New Classic Family Dinners, Martha Rose Shulman shadowed the chef in the kitchen, measuring the ingredients as he cooked. The recipes didn’t need too much fussing with, as most of them originated in the home kitchen.

Monday night Campanile hosted the book release party. Both of the authors were on hand to meet and greet, provide photo ops and sign books. Complimentary hors d’oeuvres included Southern Fried Chicken Drumsticks, Campanile Beef, Pork and Chicken Meatballs, Clams Casino, Onion, Potato and Bacon Tart, and other “culinary delights” from “New Classic Family Dinners.” The Tonnato Rolls were fascinating, with tuna wrapped around veal. But of all the standard crowd-pleasers my favorite dish of the night was the spectacular Minestrone. I can’t wait until the weather cools down – it is the first recipe I will be making out of this book, and probably not the last.

One of the authors’ intentions was to bring back the forgotten classics like Pasta Carbonara and Goulash to remind everyone why these dishes were once so highly regarded. Host a retro dinner of Clams Casino and Breaded Veal Scaloppine, or serve some of the old-school first courses to go with the retro cocktail craze that is still going strong.

Speaking of cocktails, the signature cocktail of the nice was scrumtuous, as was the bartender.

The cookbook wanders from everyday staples like Bacon-wrapped Meatloaf and Spaghetti with Meatballs to the more exotic Grilled Squid, Potato and Asparagus Salad or Lobster Newburg, the recipes are intriguing and tempting. Using clear instructions. Mark Peel teaches you step-by-step how to disjoint a rabbit, and he finally reveals the truth about mashed potatoes!

The cookbook itself is shiny and appealing, begging to be pulled off the shelf. I have a pet peeve with cookbooks, and it’s that right when I am up to my elbows in pasta dough the cookbook slams shut. I have tried every gadget and gizmo to hold the books open, but none of them works very well. This book was designed and bound to fall open to a page and stay open on that page. Nice. The attractive book is also highlighted by the mouth-watering photography of Lucy Schaeffer.

Thank the holder-uppers

It was touching to see Mark Peel watching his wife speak.

Posted in cookbooks | 2 Comments

Robin Hood’s Fish and Chips

Posted on January 14, 2010 by Kiki Maraschino

Having grown up in pubs, I consider myself an expert in fish and chipology. And Bass ale. Bassology. And making sculptures out of sawdust on the floor, but I haven’t done that since I was around 6 years old. Let’s start out with a quick stop at Robin Hood on Sherman Oaks in the Valley

Their version was voted one of the top 5 fish and chips in LA. OK, they were fifth out of five, but still not bad.

Entering the cool interior and cozying into a pew-like banquette brings me right back to the Loch Ness Monster Pub. The Bass is just the right temperature.

What sets apart the fish an chips? First off is flaky icelandic cod Some restaurants give you a choice of fish. The batter is very similar to the batter at The King’s Head, layers of flaky, crunchy coating reminiscent of tempura, panko crumbs (and as a Yelper once put it, crushed pork rinds).

According to Scran, the secret is rice flour and lots of alcohol. I haven’t tried out this recipe, but let me know if anyone has success with it.

So, use 200g plain flour and 200g white rice flour together with 300ml of lager, and 300ml vodka. The beer induces bubbles for extra crunch and the vodka will evaporate quickly to keep things crisp.

Make the batter for when you need it, otherwise the beer will go flat and you will have no benefit from the bubbles. Get everything whipped up, dip in the fish, then get the fish in the hot oil (220C and just enough oil to cover the fish). Drizzling batter little-by-little on top of the fish as the batter is getting crisp and firm will give you loads of crunchy flaky batter – tempura style!

After 1-2 minutes as the fish is getting golden, turn it over and drizzle batter on the other side for about a minute and that’s all it should take!

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When is Panda Express not Panda Express?

Posted on January 12, 2010 by Kiki Maraschino

I wandered into a Chinese place in Pasadena called Chinese Express a few weeks ago for a quick lunch. What I found was an eerie semblance of a Panda Express. Even down to the colors of the uniforms.

Mushroom Chicken

Chicken with Green Beans and Orange Chicken

Tofu and Japanese Eggplant

Even the vegetables are identical to Panda Express

The orange chicken had more breading. It was more like chicken donuts than chicken candy. Interestingly, the one dish that was not a Panda copy was the best – Chicken Curry.

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Plastic Lunchmeat

Posted on January 12, 2010 by Kiki Maraschino

I have a confession to make. I LOVE plastic food. It’s one of my favorite reasons for wandering around Little Tokyo. I found of from one restaurant that they have their plastic food custom-made to look exactly like their real food, which amazes me. I have always thought they just ordered “Udon #2” from a catalog. Imagine my surprise at finding a perfect plastic replica of a sub sandwich at the Subway shop. Just in case you aren’t sure what a sandwich looks like.

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Agura opening party

Posted on January 11, 2010 by Kiki Maraschino

Last November my friend Ellin and I hit the opening party for Agura, the first US version of a high-end izakaya chain in Japan. It will focus on Japanese and French fusion. Frenchonese? I was excited when I saw items on the menu like Dry Gin Lobster and Foie Gras with Furofuki Daikon-Miso Seame Creamy Sauce. Thanks, Sinosoul for the hookup.

Just pulling up to the valet it was clear the place was a madhouse – a huge crowd, lights, and Taiko drummers in the streets.

This tourbus got an eyeful. Welcome to Hollywood!

There was a ceremony to bless a giant vat of sake

The sake was then served to guests as they entered

There was a sushi bar overseen by a giant Buddha. The sushi chef is Nobu Shishido.

People were descending on the sushi bar and passed hors d’ouvres like vultures. Starving vultures. The tempura scallops were very good, but I am not a huge fan of sushi. The design was interesting and they had a beautiful carved bar

The music was good and the sake was flowing, so we stayed and had fun in spite of the competitive snacking.

I started just chatting and taking pictures of attractive people

Kampai!!!

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Whisky Live: It’s Very Smooth

Posted on January 10, 2010 by Kiki Maraschino

Whisky Live was a blast, trying to network, collect info, embarass myself, and not fall down all at the same time. “I feel so warm…this is fantastic, but do you have a pour bucket?”

Why whiskey has an E

Posted in Uncategorized | 24 Comments

An Overnighter in Anaheim

Posted on January 9, 2010 by Kiki Maraschino

I recently spent two days at the Anaheim Convention Center. While it was not exactly a holiday, I took pictures anyways, because that is what I do. I can’t stop myself.

My choice was between the Anabella Hotel, which looked kind of Marriot-ish and the kitschy Swiss Chalet motel that relatives have been staying in for 40 years. The final decision came down to wifi and white bedspreads. I LOVE white coverlets on the bed. I hate those horrible scratchy orange and brown flowered motel bedspreads. They always make me think of exposes on 20/20 where they use a flourescent blue light to show all the icky spots on the bedspread.

So I spent the day at the convention center, and for lack of time I had to eat lunch at the convention center. The secret spot to eat is at the taco cart. It has real taco truck soft tacos.

Before dinner, I checked in at The Annabella. I was shocked to be given the tiniest room I have seen outside of Europe.

There was also a group of partiers hollering and drinking in the parking lot wearing glow-in-the-dark bobble antennae. My instincts tell me to avoid drunk people wearing anything that glows in the dark. I called the front desk and a young chatty bellhop showed up to move me to a bigger room. The room was gorgeous.

But guess where it was located? Yep, directly under the bobblehead party. The bellhop walked in, the ceiling went “CRASH, THUMP, BANG” and he just turned around and walked out without even asking if I wanted to move. As we walked, the bellhop told me about his other job raising falcons and other exotic birds. I asked him if he had been to the beach in Malibu where all the pelicans are. He said, “Pelicans aren’t birds. They are food for my birds.” Woah.

He also pointed out his bitchin motorcycle. I almost wanted to set up a bro date for him and my nephew but that was too weird. I asked if he could ride the same speed as the falcons and like ride around with a falcon flying overhead. I said, “You must get a lot of chicks with a bike and giant birds.”

He said, “Oh man, I have a four foot-tall white owl. I take that thing to Starbucks, tie it to my chair and i come home with a pocket full of numbers.”

So room number three was inbetween size in a quiet area, but it had that damn orange and brown flowered bedspread. I tried to get housekeeping to bring me a white coverlet but no go. I felt like three was my magic number and I just couldn’t move rooms again.

I called a taxi and tried to find somewhere interesting to eat. The driver was Nigerian, so I asked if there was good Nigerian food nearby. He started driving, then he tries to make a deal that it would be 20 dollars each way. 40 dollars was my whole budget for dinner. No way. I had to argue with him to turn around and just take me to Disneywalk.

He was giving me hell, saying, “You made me drive all this way, and this is right where we were.”

To calm him, I teased, “Maybe I just wanted to spend more time with you.”

He stared at me in the rear-view mirror, considering something, and said, “Maybe.” Luckily we hit Disney City just then and I hopped out of the cab.

Downtown Disney is all chains, like Citiwalk and every other place like it. I was in time to see the trippy Christmas decorations.

The one good place in Downtown Disney is Brennan’s Jazz Kitchen.

According to the website for his cookbook,

Ralph Brennan entered the family business in the early 1980’s…One of eight third generation cousins actively involved in the restaurant industry today, Ralph Brennan and his cousins run twelve New Orleans-style restaurants, nine of which are located in New Orleans.

Ralph Brennan is the owner and operator of Red Fish Grill and BACCO in the New Orleans French Quarter, Ralph’s on the Park in Mid-City New Orleans, and the Jazz Kitchen located in the Downtown Disney® District at the DISNEYLAND® Resort. Ralph is a co-owner of Mr. B’s Bistro, Commander’s Palace and Brennan’s of Houston.

In 2001, Ralph Brennan opened the Jazz Kitchen, a New Orleans-themed food and entertainment venue which debuted in January 2001 as part of the 1.4 billion dollar DISNEYLAND® Resort development which added a new theme park, a new hotel and a new retail, dining and entertainment district to the Southern California Resort. Conceptualized as a savvy representation of New Orleans’ dual legacies – food and music – the 15,000 square foot, French Quarter-inspired venue includes a jazz club, casual fining dining restaurant and Jazz Kitchen Express to-go facility.

OK, so I have never heard of anyone playing jazz there, and I have never heard jazz emanating from the place, but OK. I have looked at the menu at the main restaurant, and it is just too weird. Weird enough that the first time I went there I cancelled my reservation. For example:

Blackened Chicken Spring Rolls
Caramelized onions, fire-roasted corn, napa cabbage, pepper jack cheese, crispy wonton wrapper. Creole honey-mustard, avocado mousse – $9

Filet Mignon Muffuletta
Thin filet mignon, rosemary ciabatta bread, hothouse tomatoes, olive salad, provolone cheese – $10

To avoid the weirdness, I stick to the Jazz Kitchen Express. A few of the selections could use improvement. On at least one occasion the gumbo had a very burnt roux. But they do have a few selections that are fantastic if you order correctly.

Jazz Kitchen Express has one of the best red beans and rice in Los Angeles. And they have genuine shrimp po boys. It is worth the supermall vibe. They also make their beignets by scratch to order.

Besides the Jazz Kitchen Express, the best thing about Downtown Disney is that you can watch the amazing Disneyland fireworks.

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Sneaky Reindeer

Posted on January 7, 2010 by Kiki Maraschino

Look at how cleverly Lindt made “reindeer” for Christmas. It doesn’t look anything like an Easter bunny. Not at all. You would never guess these reindeer came out of the bunny mold. I wonder how they are going to cram a Cupid into that bunny shape for Valentine’s Day.

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Kiki’s Top Bites of the Year

Posted on January 7, 2010 by Kiki Maraschino


Yes, I am saying bites rather than meals, because most of the fantastic food I have eaten this year has been at foodie events. A few may be sips, not bites, but hey – who’s making the rules?

Speaking of rules, you may wonder what my criteria was. If I remembered something without having to think very hard and if I wished I could eat it right now it went on the list. Although some things were interesting, like Saddlepeak Lodge’s elk and Jitlada’s Fermented Catfish, I don’t necessarily want to make a meal out of them right now.

This not a top favorites of all time list — only things that were new to me this year. A “desert island” list would also look very different.

Sometimes it was hard not to put numerous bites from the same place. How can you choose between Rivera’s Tortilla Florales and Tequila Mujer? Or Bouchon’s Mac and Cheese and their pesto BLT bite? Choosing between RH’s Duck Confit, Beef Cheeks and Perigord Egg dish was tough. Almost everything Sherry Yard and Susan Feniger make could go on this list. Now, on with the show…

1. King Crab at Sun Sui Wah in Vancouver

2. Japadog in Vancouver

3. Blueberry-Banana Milkshake at The Elbow Room in Vancouver

4. Mama’s Sandwich at Campos in Philadelphia

5. Root Beer Float at Franklin Fountain in Philadelphia

6. Cream of Yellow Pepper Soup at Ca del Sol in Ensenada

7. Fried Chicken at Willie Mae’s Scotch House in New Orleans

8. Kaya Toast from Susan Feniger’s Street

9. Mortadella, Prosciutto di Parma, Salumi Salami & Aged Provolone Sandwich from Mozza2Go

10. Ceviche on a Plantain Chip from Smith Brothers Restaurants

11. Scallop on the half shell from East

12. Corn and Pasilla Custard at the San Antonio Winery

13. Dosa Fries from the Dosa Truck

14. Mac and Cheese at Bouchon

15. Perigourde poached egg with field mushrooms, foie gras and summer truffle at RH

16. Filet Mignon with Foie Gras at Le Saint-Raphael in Redondo Beach

17. Minestrone Soup at Campanile

18. Torta de Lengua from The Fig

19. Tuna carpaccio with wasabi soy truffle oil and Parmesan Cheese from Katana

20. Lavendar Shortbread from Craft

21. Tequila Mujer from Rivera

22. Chocolate Cookies from Sherry Yard

23. Sweet Potato Fries at Rush Street

24. Clam Fritters from Province

25. Prosciutto Sandwich from Giuliano’s in Torrance

26. Bacon-wrapped figs from Cafe W as

27. Passionfruit Marshmallows from Bazaar

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The Best of the Year and other Stuff

Posted on January 6, 2010 by Kiki Maraschino



Serious Eats Top 10 Posts of 2010

Eater’s 38 Essential Meals

Eater’s Best Meal of 2009

Ok I’m a dork for being excited that I have eaten at at least half of these places. Jonathan Gold’s Essential LA Restaurants

Gourmet is an iconic magazine that we all grew up on, with colorful pages that indoctrinated us into the cafe food of Paris and Rome. A group of fans has gone bamboo on the internet. Cook up your favorite Gourmet meal of the month from any year and join the party!

EaterLA wants to know who you think is the sexiest chef in LA – Ludo Lefebre gets my vote

The best culinary trick

This flowchart is GENIUS!

and check out one of our newest food trucks

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Food Crimes: McNugget attack

Posted on January 5, 2010 by Kiki Maraschino

I may be a food purist in many ways, but I make exceptions for the Happy Meal. And I get superpissed when I want a Happy Meal at 4am and they are serving breakfast. But I only drive off in a huff.

In Toledo, Ohio, a woman took it a step too far when denied her McNuggets last Friday. According to Fast Food Critic, “She reached into the drive-thru window and punched one employee in the mouth…”

But McDonalds managers are not pussies. Toledo on the Move reports “After a night manager came to the window, Dushane began swinging her fists at her. The manager attempted to pull Dushane through the window by her hair. After being released, Dushane then punched through the drive-thru’s glass window.”

She has been ordered to stay away from that McDonalds location. Apparently the other franchises are on their own. There are no reports on whether she was under the influence. Looking at that picture, I blame hormones.

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Los Angeles Magazine Annual Food Event

Posted on December 29, 2009 by Kiki Maraschino

Late summer and early fall marks food festival season in Los Angeles. There was a crazy amount of food and wine fests, and thanks to a certain other blog (…cough..) Kiki got to party down with the ritzy folks. Lindsay does an amazing job of writing this LA Magazine event up for LAist.

When we drove up to the Saddlerock Ranch and vineyard and saw the wild animals, the first thing I said was, “Oh man, I am totally getting a photo of a famous chef with a llama.” I like to set goals for myself.

We started out with the Foundry and spent some time chatting with the supercool chefs while they made grilled cheese sandwiches. We were still moving at a leisurely pace, unaware that there was an entire other field full of food that we had not counted on.

Petrossian freaked me out at first by having chocolate caviar until I discovered it was just candy. You never know these days.

I’m always happy to see Loteria

Believe it or not, there is a skill to what we do

Cafe W as represented with their delicious bacon-wrapped figs. Was it my imagination or was Ivan Kane giving us stinkeye?

The event was well laid-out, with a DJ (none other than KROQ’s Richard Blade) and a demo tent plus a seated conversational nook with couches for talks. They were all set up so the sound didn’t interfere with the other events happening. The drinks were spaced out instead of lumped together, and everything seemed to flow very smoothly.

Have I mentioned a thousand times yet how much I love John Rivera Sedlar?

He is like my chef date whenever I go to these events. He always compliments my outfits. LOVE HIM. So he was doing a demo, as was Lindsay’s chef pal Ludo (My chef can beat up your chef…) I feel like whenever I say the name Ludo womanhood sighs en masse. Here he prepares a spicy Jalapeño Chocolate Mousse with an Orange gellee.

And the amazing Sedlar made his signature tortillas florales. The secret is the delicious, creamy avocado butter; the word guacamole just seems to pedestrian for the whipped clouds of creamy green.

I reached the couches just in time to catch the end of the Top Chef talk.

After snapping some pics, I found myself more or less alone with CJ, who by the way, is amazingly tall. I couldn’t help myself. You would have asked too. after some small talk I said, “So…you know they have these things called neuticals for when pets get fixed…”

“Yeah”

“So did you decide to do that, or just be natural?”

“I got a prosthetic. I didn’t want to lean to the right”

Then someone pushed between us and we both awkwardly walked in opposite directions.

Lemonade served up…you guessed it

Dakota’s Steak and Gorgonzola sandwich

Co-host Jeffrey Saad worked his charm in the demo area

The chefs from the Gordon Ramsay restaurant in the London, which now has nothing to do with Gordon Ramsay, were a lot of fun and had whipped up a whimsical dessert that looked very much like an egg

Spicy tuna in a tempura cone from Onyx at the Four Seasons in Westlake Village

Butternut Squash Fritters from the Little Dom’s/Dominick’s

Saddlepeak Ranch came bearing meat

Tanzore’s cute little samosas

Fabio Viviani was feeding carrots to a camel, so I grabbed John and we ran over to take pictures with the llama.

All of a sudden, I heard people shouting. I looked over and saw a man on the other side of the fence reaching for me. I grabbed his hands and slipped through the bars just in time as a camel slammed into the fence. I looked up in shock. A woman who worked the ranch tried to comfort me, “It’s OK. He’s just in heat.” Yeah, like that’s more comforting.

I said, “Well, then maybe you should leave the two of us alone.” John and I were the only ones who laughed.

We left cradling little plates of Swirls cupcakes and the pastries from Gordon Ramsay. I dropped my cupcakes inbetween the seats of the car on the winding roads of Malibu. But at least I didn’t get assaulted by a camel.

Posted in Festivals | 2 Comments

The Story of Mom Food

Posted on December 25, 2009 by Kiki Maraschino

A long time ago, in a land far, far away I went to community college. I attended a lecture by a collage artist. She had started making calendars as Christmas gifts. That is how I got the idea to make cookbooks as Christmas gifts. I have always loved kitschy 40s and 50s housewives so I started collecting old magazines and using their graphics and ads to decorate the cookbooks.

There was a really cool lady named Dody working at the copy shop in Long Beach and she gave me a really good deal copying and spiral-binding the cookbooks. But even better, she took the project personally and worked hard to make the graphics perfect. The type was always lined up as well as any professional book.

The first Mom Food was an attempt to collect my mother’s recipes along with some friend’s mother’s recipes. As time went on, I realized every country has moms and my recipes became more exotic. The originator of the recipe is given when known. Sometimes I’ve been given a recipe and later found it on a package of sweetened condensed milk, so it’s not always perfect. I have searched Epicurious and the LA Times to check old recipes and have found the provenance of some.

For nine years I faithfully printed Mom Foods until the demand grew to over 100. I decided Mom Food X should be a best of. This labor of love grew so intensive I never quite finished it, years went by, and I was waiting for technology to catch up. Then at my dad’s funeral someone held both of my hands in theirs and said, “Your dad was so proud of those cookbooks you used to make.” So that year I printed the slightly more dense Mom Food X with all new recipes.

Now I have Printshop and I am able to scan in the original “glued-on graphics” pages of Mom Food, then switch around the graphics, shrink and expand them, and fix the many, many typos. So that is a long-term project, and blogging does eat up a lot of my free time.

This Christmas my family decided to have a green Christmas and re-work, reuse and recycle objects. My brother Glen and sister-in-law Janine brought my to tears by handing me a huge tome. They had bound all of the Mom Foods into a beautiful embossed cover. My dream realized.

I will still have to go through Printshop and fix those typos, but it was a vision of what my book can be someday. And I had no idea how many pages there were! There were almost 400 pages!

Many of the contributors to Mom Food have since passed on, and older family members have started to entrust me with our great-grandmother’s recipes. I feel like this is my role in the family. I am the keeper of the family’s culinary history. It is my duty to pass down these old recipes to the next generation. And if I am lucky they will cherish them the way I have.

Posted in cookbooks | 2 Comments

The Most Unappetizing Food Ever

Posted on December 16, 2009 by Kiki Maraschino

I devote an inordinate amount of time to trying to make food look appetizing. I photograph a plate carefully, sometimes taking 20 pictures of a sandwich. But every now and then I just have to mess with your heads. Consider this my version of a horror movie. I found this atrocity at Universal Studios. The lines are long, the food is expensive and there is nowhere to sit. So I have no shame in my game. Gag away.

Posted in humor | 2 Comments