DSC02391-200x300Jennifer Sommer is The Dish. Want to know where to eat, take your favorite date, impress your clients from out of town? Just ask Jennifer or check out her directory. She cuts through the clutter and only her favorite eating, drinking and cooking discoveries are featured here.

And, as Food & Wine’s Los Angeles Correspondent and a Tastemade Tastemaker, she has a bit of credibility. So follow along, share with your friends and eat, drink, discover.


Your February Must: Coin de Rue

Bouille1(Image courtesy of Coin de Rue)

Recently I raved about jeCook, Chef David Féau’s line of healthful soups which are delivered direct to your door. So I am thrilled that David, who wowed me when at The Royce in Pasadena, is making his way back to the LA restaurant scene with Coin de Rue, a Parisian-style pop-up in the old Red Medicine space. Stars and James Beard accolades aside, it is his light hand and focus on exceptional ingredients that make his French cuisine stand out and why I will be first in line.

Coin de Rue will only be open February 12-14, February 19-21, and February 26-28. Tables will be in high demand for his $55 four-course prix fixe menu (think Vegan Onion Soup, Monkfish Bouillabaisse and, of course, Apple Tarte Tatin) with an additional $25 for wine pairings. Prefer the bar? Then stop in for a classic cocktail and bites including an intriguing Caramel Peppercorn Puff with Chicken Liver Foie Gras Mousse. Welcome back Foie!

Here is the number to call so you don’t miss out: 310-943-9650. But I have a pretty good feeling this is just a sneak peek of what is to come from one of our city’s most talented chefs.




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Do Good to Eat Good Pasta


Photo credit Todd Porter and Diane Cu

A few months back my family and I attended the fall Artisanal LA show. There we discovered a number of impressive locally made foods, but the one that really stood out for my girls and me was Leah Ferrazzani’s Semolina Artisanal Pasta. We went through our three bags as fast as we could boil water taking my already killer Pasta with Parmesan to a whole new level. (So easy, boil pasta in lots of water with lots of salt and drain. Then add some butter, a splash of good olive oil and massive amounts of real Parmigiano-Reggiano cheese and a sprinkle of sea salt to finish.)

Well now Leah needs our help to grow her company from her home kitchen to LA Prep and she is promising lots of tempting treats in return. Go to Kickstarter and pledge anything from $10 to $2,500 to secure bags of pasta or even two cases of a limited edition pasta made just for you. Other incentives include recipes from some of the country’s top chefs including Nancy Silverton, a private cooking class with Starry Kitchen (which needs your help too!) or perhaps have Leah deliver dinner directly to your door. For added inspiration, here is one of her go-to recipes which I will be serving up this weekend.

Pasta e Lenticchie

2 tbsp extra virgin olive oil

4 ounces pancetta, finely chopped

1 carrot, finely chopped

1 onion, finely chopped

1 celery rib, finely chopped

1 small fennel bulb, halved and finely chopped

2 garlic cloves, sliced

1 tbsp tomato paste

1 cup brown lentils

2 quarts water

1 cup crushed can crushed tomatoes

1/2 lb Semolina Artisanal Pasta Conchiglie

1 tbsp fresh basil, chopped

Freshly grated Parmigiano Reggiano

Heat a saute pan over medium heat. Add pancetta and cook until the fat begins to render out, about 4 minutes. Add carrot, onion, celery and fennel. Sprinkle with a pinch of kosher salt and cook until beginning to soften, about 5 minutes. Add garlic and cook one minute. Add tomato paste and cook one minute, until fragrant. Add lentils, water and crushed tomatoes. Cover and simmer until lentils are tender, about 45 minutes. Add pasta and cook until al dente, about 8 minutes. Turn off the heat and add the fresh basil. Stir until wilted. Plate. Finish each dish with a fresh grating of cheese and a drizzle of olive oil on each bowl.

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