Gastronomy Blog by Cathy Chaplin

08 May 2014

Let’s Talk Shop: #KitchenParty’s “Blog to Book” & Chinese American Museum’s “Let’s Dish It Out”

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Food Event

#KitchenParty
May 8, 2014 from 5 to 6 PM PST
UPDATE: In case you missed it, the Hangout is live for viewing here.

Chatting with author Cathy Chaplin (+Gastronomy Blog) about how she turned her blog into a book. If you’ve ever wanted to write a book, come check out the show. We’ll also be chatting about where to eat in LA! How you can participate:

Leave a comment/ask a question on our event page
Upload a photo of your favorite LA eatery
Tweet us out at #kitchenparty

KitchenParty is a weekly interactive and live-streaming web series on Google+. The show is produced by BakeSpace.com. Each week the live web series brings you the culinary world’s most innovative movers and shakers live and in person so you can chat with them. The format of our show allows you to ask questions, share recipes, upload photos of your culinary creations or simply sit back and enjoy the show!

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Let’s Dish it Out! A Discussion on Asian American Foodies
May 13, 2014 at 7 PM
Los Angeles’ Chinese American Museum
Reserve your seat: rsvp@camla.org

Asian Americans utilize social media more than any other ethnic group in the United States. This may explain why there appears to be a disproportionate number of Asian American food bloggers and “Yelpers” in Los Angeles. This panel explores the growing influence and role of Asian Americans in contemporary Los Angeles food trends. Are Asians Americans truly the new “taste-makers” in Los Angeles, or even nationally?

Moderated by Nguyen Tran of Starry Kitchen, a formerly underground kitchen gone legal, the panel will include:

Cathy Chaplin, writer of ” The Food Lover’s Guide to Los Angeles” and creator of gastronomyblog.com.
Robert Ji-Song Ku, author of Dubious Gastronomy: The Cultural Politics of Eating Asian in the USA, co-editor of Eating Asian America: A Food Studies Reader, and Associate Professor of Asian American Studies at Binghamton University.
Eddie Lin, author of Deep End Dining and Los Angeles Magazine’s Digest blog.

Restaurant Review

05 May 2014

Longman & Eagle – Chicago

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If I had to pick a favorite meal from this trip to Chicago, top honors would go to Chef Jared Wentworth’s Longman & Eagle. It’s a whiskey bar that happens to have really good fucking food. What more could I ask for?

Recipient of a Michelin star for four straight years and counting (2011 to 2014), Longman & Eagle is my kind of place.

The food is creative and delightful, while the mood is perfectly chill. Best of all, the fare is more than fairly priced. It’s impossible not to fall hard for L&E’s charms, especially with a few $3 whiskies working their way through one’s system.

Behind the stoves are Executive Chef and Partner Jared Wentworth and Chef de Cuisine Matthew Kerney. The forward food is sometimes dreamed up while under the influence:

I think smoking a little weed makes the creative process better, especially for food. But it’s all based in classical French techniques, and then I start putting twists on things from there. – Jared Wentworth

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Restaurant Review

02 May 2014

Do-Rite Donuts – Chicago

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Another day, another doughnut. Such is life while visiting Chicago! My third and final deep-fried adventure took me to Do-Rite Donuts, a chef-driven concept opened in early 2012 by Jeff Mahin and Francis Brennan.

Previously, Chef Brennan ran the kitchen at three-star Michelin rated L2O, while Chef Mahin served as chef-partner at Lettuce Entertain You Enterprises, opening Stella Barra Pizza and M Street Kitchen in Santa Monica.

Do-Rite serves up to twelve varieties of doughnuts every day using premium and seasonal ingredients. As a bonus, the kitchen is supposedly equipped with only two small fryers, which means that the chances of receiving a warm doughnut on each visit are very good.

We stopped in one afternoon to a limited selection and not-so-warm doughnuts, unfortunately.

From the varieties on hand, we selected three of Do-Rite’s signature buttermilk old fashioneds. The doughnut’s unique “flowering” effect is achieved by flipping the dough three times during deep frying.

The first old fashioned was glazed with dark Valrhona chocolate icing…

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