Gastronomy Blog by Cathy Chaplin

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29 Mar 2012

A-Frame – Los Angeles (Culver City)

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I found myself on the west side of town last Monday night following a photo shoot at Sotto. Rather than hop in my car and make the long drive home at the tail end of rush hour, I convinced my friends and fellow Eastsiders, Nastassia and Diep, to meet me for a bite to eat. Our destination this evening was A-Frame, stop number two on the Roy Choi Express. Choo choo.

While Chego dishes up “refrigerator food” in a fast-casual setting, A-Frame is a full-service “modern picnic” channeling the aloha spirit.

Chefs Jude, Chris, and Fernando on the beats. Beth on the sweets. Picnic! – @RidingShotgunLA

There’s usually a long wait due to the restaurant’s firm no reservation policy, but the crowds were mellow tonight, so our party of three was seated immediately.

Carrying on the picnic theme were communal tables, do-it-yourself silverware, and perfectly sensible enamelware. Diep loved these little touches, which made the place feel cozy and comfortable.

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27 Mar 2012

Sunday Supper at Eveleigh – West Hollywood

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Stepping into Eveleigh (pronounced “Everly”) last Sunday evening, The Astronomer and I were transported far from the Sunset Strip. With its decidedly rustic vibe and vintage touches, the restaurant felt like it was plucked off a Napa Valley vineyard and plopped down in bustling West Hollywood. The space had a charm about it that just wouldn’t stop.

An invite to Eveleigh’s first ever Sunday Supper was the reason for our visit. Upon arriving at the restaurant and checking in with the hostess, we were led to the back patio, where an expansive communal table was set. With spectacular views overlooking the city and the sun setting in the distance, the scene could not have been any more idyllic.

Windrose Farms, a small family farm located east of Paso Robles, provided all of the produce and proteins for this inaugural event. Bill Spencer, who owns the farm along with his wife Barbara, was on hand to educate diners about everything from biodynamic agriculture to the difference between a lamb and a hogget. The evening’s convivial spirit was reminiscent of the Outstanding in the Field dinner series.

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Recipe

24 Mar 2012

Inari Sushi

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Back when Philadelphia was home, I often frequented an all-you-can-eat sushi restaurant called Ajia located a few steps from the Schuylkill River. For just $21.95, my friends and I gorged until we burst on shrimp tempura rolls, all manner of nigiri, and unique-to-Philly creations like the sweet potato roll and “Rock N Roll” roll.

Though I tried my darnedest to get my money’s worth during these AYCE outings, I could never resist ordering a half dozen inari along with the usual sushi spread. These sweet fried tofu pouches filled with marinated rice were easily the least cost effective menu item, and worse yet, they sat in my stomach like a brick. I wasn’t being a savvy consumer, but I didn’t care because the inari were delicious.

While shopping for furikake and Sumo citrus at my neighborhood Mitsuwa the other weekend, the idea of making inari from scratch popped into my head. After finding a trusty recipe from JustJenn and collecting the ingredients missing from my pantry, I came home and made some for lunch.

This semi-homemade recipe came together quickly and most satisfactorily. Considering that the rice was prepared in a rice cooker and the tofu pouches were sold prefabbed, the only real work was measuring the dressing, toasting some sesame seeds, and assembling the whole package. Project inari proved to be so easy and satisfying that I’ll never again order it at a restaurant. And certainly not at an all-you-can-eat one!

1 1/2 cups uncooked sushi rice
1/4 cup rice vinegar
3/4 teaspoons salt
3 tablespoons sugar
1 package aburage (tofu pouches)
1 1/2 tablespoons white sesame seeds

Prepare rice according to the directions written on the package. I used my rice cooker, which was gifted to me by my mother when I graduated from college.

While the rice is bubbling and boiling away, whisk together the vinegar, salt, and sugar in a medium sized bowl and set aside. Dress the rice with this mixture as soon as it is cooked. Adjust the amount according to your preferences—use less for well-balanced rice, more for tangier rice.

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