Dish Breakdown: The Flats’ Charcuterie Board

Written by: Jesse Hom-Dawson

Don’t get me wrong, I love a good charcuterie board. But when it’s always prosciutto and salami and liver pâté, the dish can get a little tired. So imagine my surprise when I dined at The Flats in Beverly Hills the other week, ordered a charcuterie board and was presented with a board featuring meats […]




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Rediscovering Cactus

A Taste of the Southwest: An Unexpected Take on Cactus

Written by: Taylor Haynes

The sun bakes the arid southern Californian desert. The yellow-brown earth is dotted with outlandish vegetation—everything from the wild-armed Joshua Tree to the towering saguaro. Here it takes a level of resiliency, and a level of resourcefulness, to survive. Existing in the expansive Sonoran and Mojave deserts requires creativity, too—seeing potential usefulness in resources that […]




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Suds and Supper: Pairing with Dos Equis Ambar, pt. 6

Chef Matt D’Ambrosi of Mezcalito in San Francisco, CA

Written by: Jesse Hom-Dawson

Although wine and cocktails are popular food pairings, beer has started to join the party, providing a more casual yet tasty alternative pairing to dishes.  Dos Equis Ambar is a classic Vienna-style Mexican beer established in 1897 with a full body and a smooth finish. Dos Equis Ambar is a 4.7% ABV lager distinctly flavorful […]




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Suds and Supper: Pairing with Dos Equis Ambar, pt. 5

Bricia Lopez of Guelaguetza in Los Angeles, California

Written by: Jesse Hom-Dawson

Although wine and cocktails are popular food pairings, beer has started to join the party, providing a more casual yet tasty alternative pairing to dishes. Dos Equis Ambar, a full-bodied Vienna-style lager from the well-known Dos Equis portfolio, is what Dos Equis calls, “a beer with brawn from Germany, swagger from Mexico and the finest […]




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Suds and Supper: Pairing with Dos Equis Ambar, pt. 4

Chef Alex Garcia of Casablanca in Venice, California

Written by: Jesse Hom-Dawson

Although wine and cocktails are popular food pairings, beer has started to join the party, providing a more casual yet tasty alternative pairing to dishes. Ambar, a full-bodied Vienna-style lager from the well-known Dos Equis portfolio, is what Dos Equis calls, “a beer with brawn from Germany, swagger from Mexico and the finest North American […]




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Italian Flavors with a California Twist

Get inspired by Bruce Kalman of Knead & Co.'s vegetable-infused pasta

Written by: Taylor Haynes

Anything from golden Meyer lemon tortellini to the candy-like fuchsia of beet pacchari may be seen and tasted at the Knead & Co. Pasta Lab in Los Angeles, California. There, you can feast your eyes on the rainbow, order a dish incorporating these entirely unique pastas or take some home for your own cooking experience. […]




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Dish Breakdown: Komodo’s Phorrito

Written by: Jesse Hom-Dawson

I tend to be wary of fusion food, especially Asian fusion cuisine. It often seems overly trendy and rarely tastes as good as it sounds. However, at a recent stop to Komodo, the food truck turned brick-and-mortar restaurant in Venice, I was proven wrong. The phorrito, a take on the Vietnamese noodle soup called pho […]




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Suds and Supper: Pairing with Dos Equis Ambar, pt. 3

Chef Silvana Salcido Esparza of Barrio Cafe in Phoenix, Arizona

Written by: Jesse Hom-Dawson

Although wine and cocktails are popular food pairings, beer has started to join the party, providing a more casual yet tasty alternative pairing to dishes. Ambar, a full-bodied Vienna-style lager from the well-known Dos Equis portfolio, is what Dos Equis calls, “a beer with brawn from Germany, swagger from Mexico and the finest North American […]




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Pot and Pans

Pairing terpenes in food and marijuana to create flavorful cutting-edge cuisine

Written by: Jesse Hom-Dawson

Think back to the last time you had a cannabis-infused edible. Perhaps a from-the-box pot brownie made by your college roommate? Or maybe a pack of THC-laced gummy worms from the local dispensary? While decades of canna-chefs have experimented with the substance, marijuana’s pungent flavor and difficulties managing dosing have plagued the realm of gourmet […]




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