Saturday, December 31, 2011

High Art in the Land of Oz



Remember when those fierce Santa Ana winds came tearing through Los Angeles the first day of December uprooting fences and crushing trees onto rooftops leaving us all here to feel something akin to Dorothy, frantically clicking on our red bejeweled shoes mumbling "there's no place like home"? Our electricity went out for three days too, but luckily Kelsey somehow scored the last high powered generator at Home Depot and our inventory was ultimately left unharmed. She says she didn't hurt anyone in the process and we, the team here at Heirloom, never questioned her. This was our morning. Our afternoon was spent on a scavenger hunt in heavy traffic anxiously searching for internet service, our chief artery to maintaining business. Starbucks, you got it? No. La Mill... Intelligentsia? No and no. Westside, here we come, but very slowly. Cell phones sufficed when our telephone service was down, but service was shoddy at best in our area. And then there was the evening when we were scheduled to be a part of an event loftily referred to as Anatomical Theater at MOCA


Due to the nerve wrenching circumstances leading up to this event, none of us, not even Matt, can really comment much more than to say that the artist, Liz Glynn, was very nice and uncommonly respectful as she solemnly passed around the gory head of a Colorado Lamb that she had commissioned Matt to butcher in front of guests at a dinner party set up outside the museum. Lamb Tar Tar, anyone? Hold on, it's coming up. Delicious. The evening capped off with a medieval character hoisting himself up on the long dining table, rumbling all the plates and silverware that guests then gleefully thrust down upon the ground, lamb shanks and all. 


Waking up the next morning, having narrowly escaped danger of any kind, we were bewildered as our little dog licked our faces and we, Matt and I, concluded decisively that there was, indeed, no place like home.








photos: Christina Edwards



Inventory









Friday, December 30, 2011

Kinfolk Magazine At Mc Grath Farms










Any excuse to cook at Mc Grath Farms, we're there! We love to roam the farm and forage our ingredients to prepare on our truck for another glorious Farm to Truck To Table Dinner. And those donuts you see, well the jam is from all those seascape strawberries we got in a few months ago. It's always fun to team up with Bash, Please and Casa de Perrin.


Photos by Lou Mora 


Thursday, December 29, 2011

Leftover Christmas Roast


Leave it to Autumn de Wilde to make a charming video like this on an I Phone without any bells or whistles or post razzle-dazzle manipulation. Here we are in her kitchen making tacos and tortilla soup from her leftover Christmas roast.








Thursday, December 22, 2011

Monday, December 19, 2011

Saturday, December 17, 2011

Baby, It's Cold Outside


















all outdoor photos by George Simian who was also freezing

last three (indoor) photos by Aaron Shintaku




Joys + Bitters





See original LA Times link here

Sunday, December 11, 2011

Here's How It Goes







And that wraps up our Silverlake Wine Tastings for this year. Down below you see myself with George Cossette, co-owner of SLW, who you may have heard on KCRW's Good Food. He is essentially an alcohol Wikipedia. I ask him questions in which he always responds with an articulate and fascinating answer. How I am unable to retain this information is shocking to me. I can say with the utmost of confidence that all of his wine recommendations are spot on so don't worry if you too do not recall his explanations, you will, as I,  relish the drink instead.





Thursday, December 1, 2011

Heirloom LA + Mc Grath Farms



A couple of months ago, at the peak of fall, we decided to host a dinner off our Food Truck, Black Betty, right in the middle of a pumpkin patch at Mc Grath Farms. The purpose was to showcase some of our favorite people who have helped to propel and support the growth of our business in these last couple of years. We wanted to introduce them to each other and give thanks for all they do for us. Among them of course were our resident photographers George + Beata, and Shark Pig was shooting a video. Casa de Perrin provided their gorgeous variety of vintage plates and glasses that had everyone talking and Bash, Please sent us some pretty flower arrangements that we scattered about on tables delivered by Town and Country. Alex Weiser of Weiser Farms was there as well. With Jeff Fisher of Habit Wines and Silverlake Wine providing some special vino, it was truly a family affair.


In addition to the spectacular array of produce that my dad picks up from Mc Grath Farms every Monday, Matt actually went out to the fields and picked some treasures to cook up on our truck for the feast before guests arrived in the caravan from our kitchen in Eagle Rock.




APPETIZERS  

Fried Kennebeck Potatoes
 with Sprouting Garlic Aioli + Fried Herbs

House-cured Lamb Heart Pastrami on Brioche
 with Pickled Cabbage + Roasted Tomato Thousand Island with Cornichons

Fried Squash Blossoms stuffed with Buratta + Ricotta + Chives
 topped with Smoky Mozzarella Fondue

Yellow San Marzano Tomatoes filled with Squash + Goat Cheese + Sunflower Seed Puree




First Course

Charred Heirloom Tomato Gazpacho

with marjoram + basil



Second Course

Carrots Three Ways

Shaved Raw Purple Carrots, Cumin Roasted Orange Carrots, + Pickled Whole Golden Carrots with House-made Ricotta, Pumpkin Seeds + Red Frill Mustard Greens



Third Course

Beet Raviolo 

stuffed with Dill, House-Made Fromage Blanc + A Molten Farm Fresh Egg Yolk atop House-Made Lamb Chorizo, Roasted Baby Beets, Brown Butter + White Balsamic Sauce




Fourth Course

Branzino Fagioli

with Cassoulet of Purple Haricot Verts, Lime Beans, Tongues of Fire, + Flagolett Beans



Fifth Course

Slow Roasted Domestic Lamb Breast

with Potato + Sunchoke Risotto, Red Wine Sauce, + Pee Wee Potato Chips


Dessert

Pumpkin Brioche Bread Pudding

with Spicy Custard layered with Chocolate Ganache atop a Chocolate Sable with Maple Moose and Chocolate Crumble




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