When you get approached to reminisce about a certain time and place, nay, a certain chef and his concept – on-camera – you know you’ve been hit with something very special. In the present age of reality TV, of course, you might have suspicions it could be exploitive, but then you know the show. And multi-Emmy-award-winning Mind of a Chef just so happens to be one of your favorite shows on cooking and the culture of food.
Furthermore, when you hear that the particular episode you’re asked to be a part is about LudoBites, and you’ll get to experience Ludo recreating a few dishes right in his own brand new kitchen. you know that it’s going to be good. There’s just so much to unpack, there.
There’s been a #ThirstyThursday weekly broadcast that’s been happening for the past month, but the good news is that we’ve still got the remainder of July left – including today. It’s a great way to tune in live to learn some cocktails as well as overall tips to use at your home bar. We’ve had Josh Goldman, Joseph Brooke, and Vincenzo Marianella so far, and today we’ve got Alex Straus of the Bon Vivants and the brand new Southeast Asian hotspot E.P. & L.P.
DineL.A. is back and it’s time to scour the menus of participating restaurants all over town. I’ve come up with some reasons to jet to a particular dining establishment near you, whether for lunch or for dinner. Some restaurants offer exclusive dishes to dineL.A., others are offering a particularly enticing lunch and/or dinner menu. There are also participants that might normally be out of your price range or sense of adventure, but dineLA might just be the right occasion to give them a try.
If you’reÂ in Pasadena during the latter half of the week, there’s incentive to stop by Elements Kitchen. In a classic catering business to brick-and-mortar move by chef-owner Onil ChibÃ¡s last January, Elements focuses on beingÂ innovative with their ingredients. That effort has translated to Wednesday Sketches and Thursday Liquid Sketches, where dishes and cocktails revolve around two different seasonalÂ ingredients per week.
Today’s Wednesday Sketches will revolve around cheese. Each dish will run $5. If you Twitter, you retweetÂ thisÂ @elementskitchen tweet by 5 PM today, you’ll receiveÂ a complimentary first dish.
Tomorrow’s Thursday Liquid Sketches will revolve around rhubarb, the cocktails of which will be created by cocktail consultant Michel Dozois of Neve Ice. You can also retweet this tweet and your first cocktail will be $1. All cocktails in the Liquid Sketches menu are $5 each.
On Sundays, Elements also features a 3-courseÂ prix fixemenu for $35 per person, the courses of which revolve around a singular theme (this week: Slow Italian Kitchen).
It’s definitely the most innovative food I’ve had around Pasadena in awhile, so the aforementioned deals would be a good introduction to anybody new to Elements. Put that Twitter to use!
I don’t write a lot of web- or tech-related posts.
But I feel compelled to speak. At *cough* *ahem* 7,500 updates personally (with my first tweet occurring sometime pre-November, 2007) it’s been eye-opening seeing Twitter really – and I mean, really – blowing up. This is because it was a pseudo-blog concept that blew upÂ with people I actually knew in the physical-before-online sense. What’s even more surreal is actually explaining “what Twitter is” to my coffee shop friends because they see me on it in my browser or they’ll see my Twitterific docked and have heard about it – and so they ask me to fill them in. It signifies a new era, truly. “Viral” has taken on new meaning.
In another time and place, you could do an “Oh it’s a geek thing” -type brush off of the explanation. But now people actually wanna know what the hype is all about and it’s not another “personal page phenomenon” (e.g. Facebook, MySpace – though theyÂ all try tobe like Twitter now). Here’s a tip-off: I don’t even work in web. But people want to know “What is the point? How does it work?” Because contrary to Twitter themselves, the point is NOT “What are you doing right now?” And for the first time in my young memory, it is mostly ageless and not trending towards a particular age group (contrary to what Details Magazine thinks). This time, it’s social media that’s inherently harder to bluff. Not only does each profile take time to establish – but Twitter is built on interactive history and relationships – and patterns are there to be judged for themselves. You put time into it or you fail to exist. One thing exists for sure: The mob. Who else would we brag to about our unexceptional lives?