Decisions, Decisions

So these are straight up Mexican Wedding Cookies, but I don't want to call them that. They've got all the markings of the classic recipe: almond meal, cinnamon, a little citrus zest and most importantly in our line of work, people can't resist gobbling them up. But I must take pause..... ladies, how many bottles of red nail polish are named Red Nail Polish? Hmmm, precisely zero. We accept names like "Bad Romance" and "It's Raining Men" whose accompanying hues are all subject to interpretation, but yet, over here at Heirloom I am still calling a Mexican wedding cookie a Mexican Wedding Cookie.  How about something a little more inspired like "Ox-Eye Daisies" or "Golden Marguerites"? 


Suggestions would be appreciated.

Fish With Style

Did you see the dinner we threw for Bash, Please that was featured on Design Sponge? We served up a very unfashionable fish to some ladies all known for their popular blogs featuring style and design (Oh Joy, Bonnie Tsang, Bando, 100 Layer Cake, to name a few). 


What's that you say? Why would you cook up an unfashionable fish for a bunch of fashionable girls, Heirloom LA? 


Welp, to show that unassuming food, like unassuming clothes, when put together with some care and imagination, can turn heads and have an impact. Here we take a fish, most often seen (gasp!) in your frozen food aisle as fish sticks, and we get it in fresh, line caught even, and roast it whole with a crust of egg whites and coarse sea salt that Tad carved a face and scales on (very stylish, Tad!). This crust created a shell in the oven that locked all the vapor inside the fish while at the same time it created the flavor that only roasting can bring. When pulled from the oven, the crust a tawny brown, it looked like a sand sculpture and tasted just as mild and moist as it's more pricey counterparts.


Grouper, the modest fish altered to a dish chic and delightful, and I daresay from witnessing their clean plates, the girls all liked it. 

photos: Aaron Shintaku

Thanks C Magazine, We Love To Be Called Hot

Tonight on the Truck at Silverlake Wine

There was a buzz going around the Santa Monica Farmer's about a month ago because there was a new vendor, Frog Hollow Farm, that was offering the most spectacular pears I have ever wrapped my greedy mouth around. In this case, believe the hype. They taste as nuanced as a fine wine and, sadly, they are almost done for the year. Get them while you can on our truck tonight at Silverlake Wine in a delicious and colorful salad. Here's the rest of the menu:

Slow Braised Pork Shoulder over Fagioli Beans 

with Mc Grath Farms Charred Baby Green Onions + Apple Chutney

Housemade Spaghetti Verde + Lamb "Polpettine" Meatballs 

with Roasted Tomato Sauce + Buratta + Parmesean

Braised Stuffed Cone Cabbage (Vegan)

in a Tomato Broth with Roasted Fennel, Dill, + Bulgar Wheat

Jidori Chicken Breast Picatta + Cavatelli

with Brown Butter, Chenin Blanc + Caper Berries

Root Beer Marinated Smoked Ham Slider

on Brioche Buns with Whole Grain Mustard, House Cured Saurkraut + Arugula

Frog Hollow Pear Salad with Nutmeg + Apple Cider Vinaigrette

over Speckled Greens, Housemade Ricotta + Wild Radicchio

And of Course.... Assorted Lasagna Cupcakes.