Heirloom-LA

Come One, Come All

2012-02-06T16:51:00.000-08:00

Bring On The Green Thumbs Already

2012-02-05T14:40:00.000-08:00

We have no idea what we're doing, but we intend to get the skills we need as fast as possible. We asked our friend Jimmy to help us do the installation in our parking lot, not to sustain our kitchen, but merely to grow wacky things and learn the whole process of "Seed to Skillet". It makes my heart hurt how we throw away so much rich compost material, but no longer! Jimmy built us a compost as well. We'll keep you posted on what we grow and learn.

Decisions, Decisions

2012-01-29T10:55:00.000-08:00

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

2012-01-21T11:04:00.000-08:00

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

2012-01-14T12:33:00.000-08:00

Tonight on the Truck at Silverlake Wine

2012-01-09T15:11:00.000-08:00

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.

High Art in the Land of Oz

2011-12-31T14:37:00.000-08:00

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

video: Alex Mac Innis

Inventory

2011-12-31T13:52:00.000-08:00

photo: Autumn de Wilde

Kinfolk Magazine At Mc Grath Farms

2011-12-30T16:54:00.000-08:00

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

Leftover Christmas Roast

2011-12-29T13:02:00.000-08:00

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.

Our Own Holiday Party

2011-12-22T11:00:00.000-08:00

photos by non other than George Simian

Rue's Holiday Table

2011-12-19T16:02:00.000-08:00

Make Cavatelli at home, see recipe here.

photos by Jasmine Star

Baby, It's Cold Outside

2011-12-17T17:40:00.000-08:00

all outdoor photos by George Simian who was also freezing

last three (indoor) photos by Aaron Shintaku

Joys + Bitters

2011-12-17T12:50:00.000-08:00

See original LA Times link here

Here's How It Goes

2011-12-11T17:30:00.000-08:00

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.

photos: George Simian

Pink + Yellow Apps On Their Way

2011-12-07T20:45:00.000-08:00

Heirloom LA + Mc Grath Farms

2011-12-01T10:34:00.000-08:00

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

Pasta At Home

2011-11-30T08:46:00.000-08:00

HEIRLOOM CAVATELLI

GET:

two packages Heirloom LA cavatelli from Silverlake Wine

one large heirloom tomato, cut in quarters + seasoned with salt, pepper + olive oil

four ounces buratta or fresh mozzarella cheese

two tablespoons parmesan cheese

six leaves of basil, torn

olive oil

salt

PREP:

In a very hot, dry pan, char tomatoes, flesh side down, then flip to char other side. Remove from heat

Boil both packages of pasta in salted water for three minutes, remove with slotted spoon

Add cooked cavatelli directly to hot pan with a a few tablespoons of pasta water and bring to a simmer

FINSIH:

Add parmesan to pasta and stir, adding basil and a tablespoon of olive oil

Remove from heat and plate, top with buratta or mozzarella

We Make Our Own

2011-11-29T20:34:00.000-08:00

photos: George Simian

and Beata Bernina

Plating It Up For 200, Baby

2011-11-28T22:52:00.000-08:00

A couple weeks ago we did a plated dinner for 200 at Loft 7 downtown with appetizers on the roof top. We had our rock solid crew so the crunch was an adrenaline rush and the finish was all kinds of sweet. Olé!

photos by: George Simian

and Beata Bernina

A Thank You

2011-11-28T13:10:00.000-08:00

Last Wednesday a little package came in the mail to me from Bri over at Design Love Fest. She is a graphic designer who gave our website home page a bit of a facelift. This act of thoughtfulness was just as adorable as her blog. Thanks Bri for a sweet package of brightness!

Cookin Up ThanksGivin

2011-11-22T23:35:00.000-08:00

We're all working around the clock to bring Thanksgiving to you. Here's what was going on late last night. That's Turducken you see, and they're wrapped in a delicate caul fat that looks so much like lace that I wish I was more daring so I would sew it into a dress and wear it out to party. Alas, I shall just eat bits of it at one, enjoying all the juicy deliciousness that it brings.

Sweet Tooth For The Holidays

2011-11-21T09:09:00.000-08:00

Here are a couple samples from our Holiday Menu which you can order from now until Tuesday.

Autumn de Wilde + A Crostini Station

2011-11-18T17:28:00.000-08:00

Making Tray Passed Apps

2011-11-16T06:36:00.000-08:00

What goes best with a cocktail or glass of bubbly for your shin-dig? A napkin and a tray passed appetizer, hot with sea salt and parsley.

photos: George Simian

Holiday Menu

2011-11-14T07:55:00.000-08:00

Not feeling like cooking this holiday season? Or maybe you just want to supplement some of your own cooking. Check out what we have available for drop-off, pick-up (in Eagle Rock) or full service... here's just a taste of it:

Once again beautiful design by Smog Design

Tonight at Skylight Books

2011-11-11T09:13:00.000-08:00

Remember our friend Autumn who came with us to Hudson Ranch in Napa? Well her latest, beautiful photography book designed by Smog Design is out and our neighborhood bookstore, Skylight Books, is selling it! Autumn will be talking about this gorgeous book tonight at Skylight, and our Food Truck, Black Betty, will be out front with a full dinner menu of comfort food. See you there!!

THIS BOOK CONTAINS A TAKE OUT CIRCLE POSTER, SO DANG COOL!

We Get Our Pumpkin On

2011-11-09T10:02:00.000-08:00

We got a bunch of pumpkins from none other than Mc Grath Farms that were just sitting around so we had a pumpkin carving contest over here at Heirloom. The winner was determined by a random passerby who we bribed with a package of lasagna cupcakes. We picked ourselves a linguist because this guy gave us the translation of "pumpkin" in about nine different languages. He could've been making it all up on the fly, but we were all impressed nonetheless.

all photos except the cockeyed I Phone photo of lovely Kelsey whose head is chopped off: George Simian

Hey Look, Us At Our Best Thanks To George Simian

2011-11-09T08:52:00.000-08:00

George Simian accompanied us to a wedding this last weekend and like he always does, he took a group pic at the end of the night only this time he took three snaps rather than just one. He sent me the three snaps and I will spare you, or at least I will spare us, because in each image at least one of us, usually more, was blinking or looking away, distracted by who knows what. So George, image surgeon that he is, was kind enough to choose which photo each one of us looked our best in and then compiled this one stellar image.

I think we look strapping. Thanks George!!!

Speaking of Drop-Offs

2011-11-02T18:13:00.000-07:00

Below you will find a collection of some of our chefs delivering some lunch to Mc Grath Farms who share with us gorgeous produce every week.

photo: George Simian

Setting It Up For You On A 6 Foot Table

2011-11-01T18:38:00.000-07:00

D E T A I L :

Craftmanship

2011-10-29T09:34:00.000-07:00

This video on how ink is made has nothing to do with food but is somehow reminiscent of everything beautiful in the kitchen.

Napa Comes to Silverlake

2011-10-28T11:37:00.000-07:00

When Matt and I went to Napa last week, we brought back with us a pig and lots of produce from Hudson Ranch to feature at Silverlake Wine. If you missed out on this menu that got a shout out in LA Times' Daily Dish, I am very sorry.

Photos: Beata Bernina

I Phones + Drinks

2011-10-26T18:59:00.000-07:00

I have not used a cell phone in over a year. I don't like them. Then I saw friends doing these crazy photo things with I Phones and I just had to have one. Last night I went a little nuts during an impromptu drink making "Research and Development" for all. I posted each photo on Twitter which went to Facebook, then I had social media remorse early this morning and went to erase them all but instead put them together and reposted them here because ya just can't get enough of a good drink.

Chocolate Isn't Just For Dessert

2011-10-25T19:44:00.000-07:00

Last week, on our trip to Hudson Ranch, our friend Autumn took these photos with her polaroid camera using a rarefied film she calls "chocolate polaroid" which otherwise would simply give an old-timey impression but primed with the name, I just think of beautiful images dipped in melted truffles. Aren't they so pretty?

photos: Autumn de Wilde

Guest Post on Oh Joy

2011-10-24T12:21:00.000-07:00

We Will Not Steal From Thomas Keller

2011-10-23T19:07:00.000-07:00

On our whirlwind trip to Napa, where we stayed for one night at Hudson Ranch and then skeedaddled back on home, Matt and I had to get a good look at the mecca of all restaurants and the symbol of the dream and orthodox that any serious chef aspires to possess.... Thomas Keller's French Laundry. No, we did not eat there, they were closed for lunch for the record, but we did drag Autumn with us to be a weird food groupie and scope out the place. She's easy going and was game, and if she was bewildered by the mad excitement Matt and I displayed over this location, she certainly didn't show it.

Keller has a garden which stands directly across the street from his restaurant on a valuable patch of land that could otherwise host a four star hotel. There were no fences to keep us out, so we wandered around it's inspiring grounds, each aisle purposefully labeled, and when it's gardeners paid no mind, we felt that maybe this was Keller's intention. If you can't acquire dinner reservations, at least you could snap up an heirloom tomato. Even a chicken coop was out in the open with kale growing inside for a mid afternoon snack. What I'd do to taste those eggs, but it's funny because I did nothing and let them be in their unlocked coop. There was just something so reverent about this public/private garden that quietly asked you not to sully any of it up.

We came, we went, and we left the tomatoes, as well as everything else, for dinner service.

An Overview of Our Whirlwind Trip to Napa

2011-10-23T09:32:00.000-07:00

Last week Matt and I were invited to visit Hudson Ranch to forage for our Sunday Tasting at Silverlake Wine. We invited our friend, an enthusiastic foodie and music/fashion/celebrity photographer Autumn de Wilde to come along. The three of us didn't really know what to expect, but Lee Hudson made it perfectly clear once we got there and he showed us his pigs. "Let's get on the phone and see if (Silverlake Wine) wants to buy one."

"I'll buy one," Matt proclaimed, cutting to the chase, and taking Lee a bit off guard like he does anyone who has never tasted his food and experienced his talent. How could this sloppily dressed kid with the backwards hat and clipboard take anything seriously, especially business and fine dining?

We've all asked this question (yes, even me nearly five years ago when I first met him in the restaurant where we both worked), and we all have been surprised and a bit awestruck at just how gifted Matt is at both of these skills. As much as I try to get him to leave his hat at home and put his clipboard down, it is his vision and actions that matter most in defining him and today, for those who made reservations, it will be plated for tasting as Lee himself, down from Napa, pours from his own divine vintages that will then be available for sale at Silverlake Wine.

A special day today, indeed.

Some highlights from our trip to Napa:

One. The most candied tomato I have ever tasted. I owe Lee some money because I picked a number I can not recall from the vine and shoved them in my mouth, one after the other, after the other, fearing that I may never taste anything so sweet and so accessible again.

Two. Autumn with her bad ass medium format film camera. She shoots film. Only. She is an artist who isn't known for shooting food but will start to be after the processing is done from this trip.

Three. Matt, with his hat and his clipboard.

Four. Grapes growing at Hudson Ranch where 30 wineries source from. This massive private ranch employs incredibly talented and dedicated farmers who patiently answered our questions and supplied the most useful advice, "Anyone can have a garden, all you need is a plastic bucket, some dirt, and water."

Thank you Lee and Christine for graciously putting us up in "The Dog House" and allowing us to explore your treasured Napa farm whose sustainable and ethical operations should be industry standard.

Pork For Tomorrow

2011-10-22T23:24:00.000-07:00

When we were invited to Hudson Ranch last week and learned that Chez Panisse sourced their pork from there, we knew we had to go. Their heritage breed pigs nibbled at our pants and snorted in our faces. For us city folk, it was fascinating to see how agile they were in their rocky terrain, ceaselessly searching for acorns and roots. The mama of many of them was 740 pounds and tame enough to hold eye contact. These were all kind beasts, which rendered us solemn as we prepared to take one home, not alive, for our Silverlake Wine Tasting. For those of you who eat pork, this is the most humane way to do so and a standard we should all insist upon by way of our purchasing power so as to end corporate meat processing plants that dominate this country's food industry (see expanded description here).

Eggs For Tomorrow

2011-10-22T21:28:00.000-07:00

We took home several cartons of eggs from these beautiful heritage chickens of Hudson Ranch for our Silverlake Wine Tasting tomorrow. I collected a bunch of them myself, still warm after just having been laid in their nests.

Vegetables For Tomorrow

2011-10-22T14:23:00.000-07:00

If you didn't already know, Matt and I went to Napa last week with our friend Autumn to explore a farm growing produce the old fashioned way. No, they are not certified organic, but they operate as if they are. Everything we tasted on this scenic farm was exceptional, and you will be able to experience it all for yourself cooked up in a special tasting menu tomorrow at Silverlake Wine. See the menu here.

Three Little Piggies

2011-10-21T13:48:00.000-07:00

Eating Well At Silverlake Wine

2011-10-20T18:49:00.000-07:00

Carrot Melon Soup

2011-10-17T13:10:00.000-07:00

PUREE:

One ripe cantaloup melon + refrigerate

SAUTEE IN OLIVE OIL:

4 shallots, chopped
3 cloves garlic, chopped
6 jumbo carrots, peeled + chopped
salt + pepper
•Sautee until caramelized

ADD:

•1/2 c white wine to deglaze. Cook until carrots absorb liquid.
•Now add 2 cups water + let come to a simmer.

PUREE:

•Puree carrot mixture + refrigerate.
•Once both the carrot mixture and the melon mixture are both cold, combine + serve.
•Garnish with basil and a mild olive oil.

Makes Ya Wanna Open A Restaurant

2011-10-15T07:47:00.000-07:00

Our friends Heather + Learka sent us over this Taschen book and I can't tear myself away from it. So beautiful. See more here.

Our Regular Food Truck Night Gets A Shout Out

2011-10-14T15:27:00.000-07:00

Farm Table Harvest Moon

2011-10-13T21:47:00.000-07:00

Mc Grath Farm to Truck to Table Dinner this week with our In House Crew. Some new faces we have with us now so allow me to introduce:

(from left to right) Kelsey, Peter, Chris, Spencer, Me, Matt, Sabrina, + Kristen. More to come from this magical night....

photo: Beata Bernina

Breakfast Pizza

2011-10-13T13:49:00.000-07:00

Thanks Dad For This Week's Fall Produce

2011-10-10T20:10:00.000-07:00

My Dad used to be in the Hell's Angeles, now he is in the Heirloom Angels (or something like that?)! This week he went along with Matt for his farm pick-up because we are GEARING UP for our Mc Grath Farms Dinner tomorrow where we will be serving a Five Course Plated Tasting Menu (plus appetizers!) in the middle of a pumpkin patch in Mc Grath's Farm in Camarillo off of our Food Truck! Matt pulled from the dirt a bunch of beautiful curry squash, green onions, heirloom carrots, black kale, red frill mustards greens, yellow san marzano tomatoes, purple haricot vert, wild rocket argula, escarole, lima beans, strawberries and melons!

Stand back, we're gonna have heat and amazing produce to cook up tomorrow. Our own Beata Bernina and George Simian will be photographing everything. It's gonna be a blast!!

Photos: Beata Bernina

We Have Two George's

2011-10-06T09:59:00.000-07:00

We have two George's on our team. George Simian who generously photographs us and what we're doing (ah-hem, he's an award winning photography teacher- check out his amazing classes at Samy's and UCLA), and George Uch who, like many of us at Heirloom, wears a few hats. If he's not in the kitchen, it's because we are stealing him away in the office to do things like convert our MACs (RIP Steve Jobs) into PCs so we can operate Quick Books. Is that even possible? It is if George is on your team. "Heck Yea!!!"

Why is George working in your kitchen if he's this amazing IT guy you may ask because we sure do. Well he really likes cooking. On his day off he roasted a whole fish and shared it not with his wife (who he loves very much but she's a vegetarian), rather he came in and gave it to us, emotionally thanking Matt for teaching him how to fillet and consequently bringing us all to tears (see photos below taken by our other George).

George is always a bright light as he enthusiastically learns new kitchen skills and patiently answers all of our computer demands. In his own words he's just "making everybody feel comfortable".

Career for life George. Life.

photos: George Simian

Stay Hungry. Stay Foolish.

2011-10-06T09:10:00.000-07:00

Steve Jobs got fired from Apple and created Pixar whose first movie was Toy Story. Then Apple hired him back and he made the I Mac et al.

He professed to not give customers what they want but to present them with what they'll need.

His philosophy can be applied to all professions.

Read his commencement address to Stanford University here.

It's A Pizza Party In The Kitchen

2011-10-05T19:14:00.000-07:00

"How about making some pizza today?" I asked Matt. So he mixed up some 00 flour and fresh yeast and honey and maple and came up with a dough elastic and soft -not quite crisp- and covered in big bubbles. Perfect. He made calzones also, why not? The whole office, Sabrina and KRoq and Tal and Kelsey, got in on the act too because making pizza should always be a party.

Painting Pasta

2011-09-30T10:21:00.000-07:00

poster by: quaillanepress

Lunch

2011-09-29T22:03:00.000-07:00

photo: Beata Bernina

Another Look at Mc Grath Family Farm

2011-09-27T08:41:00.000-07:00

Here you will see that photographers George Simian and Beata Bernina did a site visit at Mc Grath Family Farm to scout for our Farm to Table Dinner where we will be cooking from Phil's organic farm next week with Habit Wine and Bash, Please. It will be a fabulous and beautiful feast!

photos: George Simian + Beata Bernina

Black Betty Hits the Westside

2011-09-20T16:12:00.000-07:00

Last Sunday Migs, Peter and I worked the Good Food Fest over in Santa Monica which was so much fun because nobody knew what a Lasagna Cupcake was over on the west side. "Lasagna what? Is it sweet?"

Lasagna Cupcake, no it is not sweet. It is formed with hand made pasta using organic eggs. If you haven't had one, you must. They're delicious.

The vegetables for the Farmer's Market Salad were from Phil Mc Grath's Farm who did a speech addressing the question, "Can organic farming feed the world?"

"Duh!" says Phil, "It did for only like 10,000 years!"

Love Phil and the synchronicity of serving the produce he takes such pride in growing while watching people waiting to hear him speak. Love how Santa Monica had recycling bins everywhere. Loved being a part of the 30 year celebration of Santa Monica Farmer's Market because we love Santa Monica Farmer's Market and we will be there tomorrow and every Wednesday for the next 30 years.

photos: Beata Bernina

Breakfast Does A Body Good

2011-09-19T14:25:00.000-07:00

Tonight for our Monday Night Tasting at Silverlake Wine we will be serving breakfast from 5-9 off our Food Truck, Black Betty. Come drink excellent wine and end your day up right.

The Heirloom LA "Mc Griddle"

Housemade Pork Sausage + Smokey Frittata sandwiched between Blueberry Maple Pancake Buns

Huevos Rancheros

Organic Sunny Side Up Eggs with Housemade Tortillas, Tongue of Fire Beans, Roasted Salsa + Avocado

Country Fried Potato "Skillet"

Country Fried Potatoes with Soft Scrambled Eggs, Maple Bacon,baby Green + Red Onions, Charred Shishito Peppers + Queso Fresco

Slow Braised Breakfast Hash

Organic Egg with Roasted Potatoes, Fresh Snap Peas, Sweet Corn, Sweet + Sour Onions, Grilled Garlic Toast, + Romesco Sauce

Wet Vegetarian or Housemade Chorizo Breakfast Burrito

Bacon, Egg + Mac-n-Cheese Lasagna Cupcake

Farmer's Market Fruit Salad

Frisee, Chicory, + Little Gem Lettuces, Sliced Asian Pears, Apples, Baked Ricotta, Toasted Sunflower Seeds + Almond Orange Vinaigrette

Strawberry Hand Pies

PBJ Donut

all items available vegetarian

photos: George Simian

Saturday, September 17

2011-09-16T16:46:00.000-07:00

Santa Monica Farmer's Market is 30 years old! And to celebrate, they are hosting a Food Festival where illustrious cooking people will be speaking and doing cooking demonstrations. It will be a blast! Our food truck, Black Betty, will be on site selling Lasagna Cupcakes and Salad and Soup from all our favorite farms, oh and trifle! Come by and say hi, I shall be working the window.

Santa Monica High School

601 Pico Blvd, Santa Monica 90405

Coming to a Shelf Near You

2011-09-16T10:53:00.000-07:00

Welp, it's not raining strawberries anymore. No, Mc Grath Farms is now sending us their gorgeous organic heirloom tomatoes, and how! Yesterday we got in another 1200 pounds to jar up (wait until you see the beautiful jars Smog designed for us!). Each week we're going to keep getting hit with these guys. Salsas, ketchup, tomato jam, tomato paste, soups, relish, pasta sauce, etc all coming up. Stay tuned!

Soon To Be On A Catering Party Near You

2011-09-15T20:34:00.000-07:00

The second Sunday of every month we try our darndest to make it to the granddaddy of all flea markets at The Rose Bowl. We collect all sorts of wood and pewter and copper for our Rental Room. None of those stodgy white porcelain platters and matchy matched stainless steel flatware will do for us. It's a scavenger hunt and the race is on to stock up!

Rainbow Pasta

2011-09-13T16:15:00.000-07:00

At long last, after much nagging (by me of course, I'm the nag), the boys in the kitchen have started to color our pasta! There's green (spinach), pink (beet), and orange (tomato). This green one below is a mushroom lasagna cupcake and fyi, it's delectable.

Hello Beautiful Late Summer Crostini Drop Off

2011-09-10T13:28:00.000-07:00

Mmmmm, what do we have here?

• Fresh, Seasonal Farmer's Market Fruit

• Roasted Veggies

• House Made Flatbreads

• Pickled Lemon Cucumbers

• Spicy Pepitas, Candied Pecans

• Framani Cured Meats, House Cured Duck Bacon

• Burrata, Goat Cheese, House Made Ricotta

• Olives

• Sweet and Sour Onions

• Grilled Bread (not pictured, but know that it is the stuff of deliciousness)

Crowd Pleaser.

Tad Does Chicken Right

2011-09-10T12:40:00.000-07:00

Tad had us with his fried chicken. We tasted it back when he developed it over at Huckleberry and we were hooked. It doesn't have any clever additions like breakfast cereal or spicy flavor packets, it's just straightforward and perfect. It's one of my favorite tray passed appetizers but it's also a sensational entree that is a little more fancy than what Roscoes is doing.

We like to be fancy.

photos: George Simian

Raspberries Are For Tarts

2011-09-08T10:07:00.000-07:00

photo: Beata Bernina

1 Blind Baked 10" Pate Sucree Tart Shell

Raspberry Sauce:

4 oz sugar
4 oz orange juice
1 T orange zest
1 rose geranium leaf, wrapped in cheese cloth
pinch salt
8 oz raspberries

• In a stainless steel saucepan, combine + bring to a boil all ingredients except the raspberries.
• Add half the raspberries, lower the heat and simmer 3-4 minutes.
• Cool and strain.

Brown Butter Filling:

8 oz butter
1/2 vanilla bean
3 eggs, room temperature
7 1/2 oz sugar
2 oz pastry flour
1 T cream
pinch salt
1/8 t orange zest
1/4 t lemon zest

• In a medium saucepan brown the butter with the vanilla bean. Let cool until lukewarm.
• Sift the flour and sugar. In a separate bowl, combine the eggs, cream, salt and zests.
• Whisk together the warm butter and egg mixture followed by the flour + salt. Strain.

Assemble the Tart:

• Spread the raspberry filling in the baked tart shell
• Scatter fresh raspberries over the sauce.
• Fill the shell with the brown butter filling 3/4 of the way up.
• (Optional) Top with 3 oz of sliced, lightly toasted almonds.
• Bake at 350 until the filling is set, about 25 minutes.
• Cool on a wire rack. Dust with powdered sugar. Serve room temperature.

Santa Monica Farmer's Market

2011-09-07T20:29:00.000-07:00

There was a period, I will admit, that Matt and I found excuses not to make the long trek to Santa Monica on Wednesday mornings. We sent other people or had farmers deliver directly to us in Eagle Rock, thus bypassing the drive and the parking hassle and the crowds who languidly browse through each crate of prime vegetables as if nobody else is in their rear view.

Then some unknown force prompted me to insist we go back a few weeks ago and it was blissful. We ran into people we hadn't seen in awhile and brokered deals for trade and got updated on all the latest news (Roxana + Dan of Ammo opening their own place on Beverly, Hatfields opening a sister cafe on La Brea and D.J. Olsen of Lou Wine Bar teaming up with farmers on Monday nights for a fixed menu, can't wait until this Monday, September 12th when he will be teaming with Maggie's Farm and making his own chicken sausage). We checked in with Laura Avery who made sure we're participating in the Good Food Festival (Heck, yea!!), and most importantly we connected with the farmers directly to ask what is exploding with flavor and what will be, and tasting and collecting for ourselves. It's the most inspiring atmosphere, like Paris cafes in the 1920's, vibrant and alive with creativity and like-minded people who have their canvas bags bulging with ideas of what they will make, what trends they may start- people who will work for nothing if they have to, because that's how much they love what they do and the pursuit of it.

It is the most essential place for us to be on Wednesday mornings, and if you live nearby and have the time, you should drop in. It is a mecca of sensations, small and wide, and will nourish more than just your hunger.

2nd and Arizona: 8:30 -1

A Couple of Really Sharp Blades

2011-09-06T22:21:00.000-07:00

Last week, exactly when the health department popped in for a surprise visit (we maintained our A people!!!), Matt and I were gifted these glorious knives by a very thoughtful and generous groom who had the most magical wedding in a field (yes, a field) in Ojai. We brought no staff, it was just a drop off of fried chicken, some sides, strawberry + lavender lemonade- it was a picnic for 20 people. Simple and intimate with wild flowers casually placed here and there and every person relaxed and happy filling the crisp air with laughter. We were so honored to be a part of it.

Ah-hem, I finally have a knife (Knives? Must I share?) that holds all the kitchen's envy. They both host double-sided blades with handles that feel as luscious and elegant as the steering wheel of a hand built car. It's thrilling to use them but I haven't much yet.... I just keep looking at them, so perfect in their design.

Knives by Mcusta

A Trip to Book Soup

2011-09-06T08:26:00.000-07:00

There hasn't been much time for reading lately. My Sunday papers are piled up by the bedside some dating back to February. We've been working a lot.

We did get to steal some quiet time on Labor Day and rather than catch up on old news, we cracked open some new books both of which were relevant to our daily lives and inspiring to our future. These are the types of text books that should be required reading of culinary students for they each define the essential rules of conduct necessary to excel in the cooking world which is basically to keep your mouth shut and your hands moving and never call in sick or complain about the grueling hours unless you've been shot and are immobile and even then your work ethic will be held in question.

If you happen to find some time to sneak in some pages and have an interest in kitchen culture, Matt and I highly recommend these pages that have been holding our attention and validating our lifestyle of, well, having stacks and stacks of yellowing NY Times waiting to be read in the bedroom, the bathroom, the living room and my car. I'll get to them one of these days.

Pastrami Chicken

2011-09-05T17:48:00.000-07:00

Pastrami what? Pastrami Chicken! Chef Tad, he makes chicken all sorts of ways but this time he did a brown sugar herb brine, coated it in a traditional pastrami crust, smoked it for a couple hours and then finished this guy in the oven. Oh delish.

Photos by George Simian

Here She Is

2011-09-02T08:17:00.000-07:00

Will you please have a look at our gorgeous new postcard designed by Glen Nakasako of Smog Design? These are the people who made Matt's handwriting into it's own font and who designed our jam labels. They primarily work in music designing records and tabletop books for artists like Beck and Hunter S Thompson and k.d. Lang and The Eagles and Suzanne Vega (and, and, and...); and now they have become part of our Heirloom family which has resulted in many woeful requests on my part for more design work (wait until you see the jars they created for our heirloom tomatoes!). For now, I can't stop staring at this beautiful post card, how it incorporates menu items we've featured on the truck and calls out her name. I just love it and I shall be framing one soon.

P. S. We'll be at Barnsdall tonight! See you there!

Slam Dunk

2011-09-01T13:43:00.000-07:00

Sunday Silverlake Wine Tastings is where we got our start. Sundays have become busy full service catering days for us now but whenever we can manage it, we love to go back to our roots like we did last week. Here's what was served:

There's Nothing Sour About These Lemons

2011-08-30T05:39:00.000-07:00

If you should happen to find sweet little lemons while walking your dogs in the early a.m., by all means, make strawberry lemonade.

If you don't have dogs, please consider rescuing one. It makes strawberry lemonade taste better when you have a furry friend to pet while drinking, and your odds of finding fallen fruit are much brighter with all the walks you will be taking.

Strawberry Lemonade sold on our food truck at Yamashiro Farmer's Market 5-9, Thursdays.

New Dessert On The Streets

2011-08-29T16:22:00.000-07:00

We are fans over here at Heirloom LA of peanut butter cookies, and as you know, we have made a bunch of strawberry jam with the beautiful organic strawberries we have acquired from Mc Grath Farms. Henceforth, the PBJ Cookie. It's not crunchy, but rather it's a little crisp and wafer thin and sandwiched with our jam that can be found at Silverlake Wine. Topped with fleur de sel because that is how we do things in these parts.

We Say This To Each Other Every Day

2011-08-27T18:30:00.000-07:00

Courtney + Matt

2011-08-27T17:58:00.000-07:00

Photos by Bobby Earle

Top Ramen Gone Fancy

2011-08-26T04:17:00.000-07:00

I grew up on Top Ramen, apparently Tad did too so we both have an affection for these rubbery instant noodles despite their MSG properties. Here's Tad making Family Meal out of a 99¢ item, throwing in poached eggs, fresh herbs, some shrimp, pork, additional spices, snap peas and roasted peppers and heirloom carrots. It's still coming in at under a few bucks a serving and yet filled us all right up. Dee-lish.

Christine + Jim

2011-08-24T22:01:00.000-07:00

Here's a great piece for a wedding we did as featured on Style Unveiled. The bride and groom both reflect on why they chose their venue (Smog Shoppe) and their vendors (yes, we are among them), and how the day unfolded for them. Below is what they have to say about their foxy, stud master, heart throb caterers.

see full feature here

photos by Love & Lemonade

Fiestadas

2011-08-22T14:53:00.000-07:00

Although I have curiously never heard of a "fiestada", I have indeed tasted one and you can too tonight at Silverlake Wine from 5-9 on our food truck. They are a delicious marriage of a seven layer dip with Grouper and Nieman Ranch Beef, but amplified with a Mc Grath Farms flageolet and runner bean puree. Oh me, oh my, yum, yum, diddly-do, yum.

These Two Make A Pair

2011-08-22T07:13:00.000-07:00

Photos by Beata Bernina

This Is Just To Say

2011-08-21T13:06:00.000-07:00

William Carlos Williams

Jah Jam

2011-08-20T15:38:00.000-07:00

Here's a little diddy of what we did with an inordinate amount of Mc Grath Farms Seascape Strawberries. Initial game plan for this task can be found here.

photos by George Simian and Beata Bernina

Label design by Smog Design

Alert, New Tray Passed Appetizers

2011-08-19T14:19:00.000-07:00

Last night we did a little private dinner party with Bash, Please serving up some tray passed appetizers below. Tonight we will be having a public dinner party at Barnsdall Art Park from 5-8 on our Food Truck and we'll be offering some of the same fare.

I Only Ever Talk About Dessert

2011-08-17T22:18:00.000-07:00

The fabulous ladies of Bash, Please wanted to have a shin-dig with all their vendors including us and it is set for tomorrow. Matt and I got lots of fun things at the Santa Monica Farmer's Market today to play around with (hello Weiser Farm mulberries!) and I started testing some desserts. Our friend and fabulous photographer, Beata Bernina, who will coincidentally be joining us for this soiree, took some pics of what's to come for the last course.

I heard Matt's getting in a couple of whole groupers and he has a bunch of delicious sides planned so as Bonnie Tsang wisely suggested, it may be best to wear stretchy pants to this event.

Greed, Exposed

2011-08-14T15:23:00.000-07:00

Spencer grows tomatoes in a big plastic tub in his yard, nothing fancy. He says he got some seeds a couple years ago from Hayground Farms at the Sunday Hollywood Farmer's Market and they have been growing with little effort and high yields ever since.

He brought these in to share, but I scooped them up and ate each one of them myself. They were placed before me, so perfect and cheerful, and I was overcome. Their bright flavor bursted in my mouth without any adornments, no salt, no pepper, no oil.

It is curious how regret for my selfish hoarding still escapes me.

An Artichoke Gets Flowered

2011-08-13T09:07:00.000-07:00

Wednesday we got in a gorgeous array of produce from the Santa Monica Farmer's Market. These purple baby artichokes will be featured as a tray passed appetizer for one of our weddings on Sunday. I have to tell you how to make them into little fried flowers because they're just so pretty.

Flowered Artichoke Appetizer

Get your hands on some firm baby artichokes and remove some of the hard outside leaves.

Deep Fryin' It:

On catering parties we take a deep fryer we purchased from Bed, Bath and Beyond, in other words, not some fancy commercial fryer. It works great! Fill it with canola oil, get it hot and put a couple baby artichokes in. Don't crowd them because they are going to open up before your very eyes!

Once they start to flower, look for crispness and then remove and drain on a paper towel. You will need to open them further with your hands for drama.

Garnishing:

Chop some garlic and toss that in a pan with some really hot olive oil. Not for long, it will burn easily. Remove that and top your little flowers with fried garlic, lemon, and some herbs.

Eating:

The heart is intact and that's what is meant to eat, but people (like me) will be hard pressed to resist those crispy petals. They're fibrous and best left alone, this is why you should scale some off before frying. The heart, as would be expected, is delightful.

Exquisite Signs of Summer, Two Ways

2011-08-12T11:10:00.001-07:00

With limited cargo space for our events this weekend we will have room for only one of these collections of gorgeous beauties to accompany us:

For the record, as the only representation of femaleness in our kitchen, I am personally obsessed with the lemon cucumbers (lower right, first picture) and Alexander Wang, I mean Erin Wasson (far left, second picture).

Strawberry Hand Pies

2011-08-11T16:13:00.000-07:00

Think I've mentioned that we've been making a lot of jam over here with all the amazing organic strawberries gifted to us so we're finding ways to use it and thus, strawberry hand pies are born and served on our Food Truck, Black Betty.

p.s. the first batch of these I made for Oprah!

(It was very exciting and excessively nerve-wrenching all at one time.)

Photos by: George Simian

Amazing Schaner Farms Avocados In Equals Sushi

2011-08-04T11:17:00.000-07:00

Black Betty is at Yamashiro tonight form 5-9 and we got in some sensational Schaner Farms avocados that will be going into deep fried wild salmon sushi rolls with sea beans and fresh cream cheese and spicy aioli, and folks.... they are good, real good.

Look What Matt Done Did

2011-08-04T08:26:00.000-07:00

There's been a lot of musings going on outside of places like catering parties or Black Betty stops where I hear people comment about Matt's new set of wheels. "Have you seen what he drives?"

I don't even personally know these people, but I jump in defensively and without invitation, "That's my dad's Corvette! Matt's just borrowing it! He actually drives an old Mercedes that runs off our used vegetable oil!"

These people nod politely at the belligerent woman before them. I don't know what they're thinking but I do always stop myself from continuing, "He's giving it back, he is! He has to, it's my dad's! We have used vegetable oil, cleaned and ready to go!"

You see, my dad's Corvette has an insatiable hunger for gasoline which doesn't exactly decrease our dependency on foreign oil, but it is American made and awfully fun to drive.

So fun in fact that Matt has worked out a trade. Without my knowledge, he purchased a 1977 Ford truck in mint condition. It had only one previous owner and arrived on a flat bed truck from Sacramento right in front of our office window. Imagine my surprise. I peered over at the guilty party and he was smiling from ear to ear. Everyone was-- Taz, Tal, KRoq-- for this truck is quite a beauty.

Matt tells me he got the truck to haul away trash from caterings. He tells my dad he got the truck "for you to drive until you want your Vet back."

Either way, the two men of my life love their new truck so I guess I will too.

photos: George Simian and Beata Bernina

Certified to Serve Safe

2011-08-04T07:37:00.000-07:00

Test time for everyone at Heirloom LA this week. A two hour class was conducted and each one of us, the kitchen (obviously), the office, and even some of our regular free-lance workers came in to become Serve Safe Certified. Most of us were renewing but others were familiarizing themselves with proper holding temperatures and storage for the first time. Useful information.

School's out. We all passed. We are certified to serve safe.

Our Secret To Success Is Family Meal

2011-08-02T07:31:00.000-07:00

I met Matt in a fine dining kitchen that got clobbered by the recession and bad management but in it's nascent stages it was the darling of the press and not without good reason. The Italian food played on classics with dishes I still dream about. It was not straightforward, it was inventive and undisputedly spectacular.

So I never understood why the family meals there were so incongruent. The same care and pride seen during service was nowhere to be found when it was time to feed staff. Scraps were thrown together into a rondo and heated up without any thought, save for the chopped parsley to finish which undoubtedly was used to conceal the mish-mash that was being served. Irene Virbilia would never make it to the restaurant before service so why exert any special effort?

At some point Matt volunteered to take over the family meal detail with the same scraps and in the same amount of time as others had been given. His dishes were all simple, things like shepherd's pie, tacos, and the best mac n cheese I had ever tasted, all from leftovers that couldn't be sold for the prices on the menu. It was so touching to see the difference of what a little love can make and how quickly Matt became everyone's favorite co-worker, including mine.

We've been hiring a few new kitchen people here at Heirloom LA as of late. Each of them has impressive resumes, kitchens they've spent time at, chefs they've cooked for, but the true test of talent is family meal. With the pressures of getting through an extensive prep list, how much care do you put into a meal that you make for your peers? I have known dishwashers to make more impressive family meals than celebrated chefs. Pomp doesn't serve memorable food to just anyone.

Lately we've been having outside visitors stop by and spend some time with us. Matt invites everyone for our noon-time family meals which has prompted one of our prep cooks, Paco, who was our first hire, to set a table outside, complete with linens and umbrellas and a centerpiece (a handled sponge placed face up in an empty bottle). It's this kind of attention that speaks volumes because there's no credit you are sure to receive except on this blog. It's this kind of care and love of the job that is valued because it translates to all of our food and has helped us to grow at an accelerated speed right in the middle of a historical economic slump. The buck pauses at Family Meal, and then it dashes on to a tasting, drop-off, catering party or food truck stop near you.

photos: George Simian + Beata Bernina

Angeleno Magazine's 9th Annual Restaurant Awards

2011-07-30T15:50:00.000-07:00

Last weekend Matt and Taz served up some Lasagna Cupcakes at the Fairmont Hotel for their 9th annual restaurant awards called "Live and Dine In LA". We were invited because our truck, Black Betty, was named "Best Brunch". Our friends George and Beata went around sampling the food and snapping some really fun shots. Here are a few:

photos by George Simian

Matt Makes A Mean Chalkboard

2011-07-30T13:32:00.000-07:00

In the beginning of Heirloom, Matt insisted I make the chalkboard menus. This was a mistake. My mind was collapsing with all the other things I needed to do and suddenly I'm supposed to make a beautiful chalkboard? I failed. So Matt took over like he does with all things that the rest of us can't do. And because he so excelled at making such striking chalkboard menus, no one else ventured to take a stab at it. "I write like a serial killer!" was the best excuse I'd heard. So his chalk boards became part of our style, people started requesting them and we realized we needed to put them on every party. We stopped at garage sales to scour old frames and found old windows and converted them, as well as mirrors. We bought lots of cans of chalk paint to build up a collection of these chalkboards so they could introduce guests to everything we were serving.

Matt's writing became sort of legendary in small circles, and so our friends over at Smog Design said, "Let's make it into a font."

I looked at them puzzled, "Huh?"

They gave him a writing assignment and PRESTO, Heirloom Handwriting Font. We all in the office sat mesmerized and stared at my computer screen as I typed out Matt's very own penmanship. I then typed out silly things, but I will now type out real things and they will be featured all over this blog starting now.

Smog Design continues to impress us.

Oprah Makes Us Feel Good About Ourselves

2011-07-27T22:30:00.000-07:00

Let me just tell ya, a comment like that, from a wonder woman such as she, really makes our hearts go pitter-patter with pride for our little guys.

Black Betty is Our Girl

2011-07-27T07:13:00.000-07:00

Ladies and Gentlemen.... it's been a whirlwind. Precisely three and a half months ago the people of Windows Phones presented us with the idea of sponsoring a food truck. They heard lasagna cupcakes were terrific and why not make a cute little lasagna cupcake truck? Here's a sizeable amount of cash to get you started and the tradeoff is the truck needs to be wrapped with a Windows Phone banner for six months like Rocky's robe in his first big fight. Good with that?

I did not have time to even finish the sentence: "Matt, this is a really big commitment, it's like another full time job, no, it is another full time job and I absolutely do not think---" Matt was out the door headed north with my dad to San Francisco to purchase a massive beast of a thing.

"Sorry, babe, did you say something?" They left after a catering party around midnight on a Thursday and returned at 7 the following evening, legal matters taken care of with the original owner carrying the lien for the remaining balance owed, his faith high in our company.

Upon their return, I didn't know what to be more concerned about, the fact that this converted moving truck allowed only six inches of wiggle room to get into our commissary or that Matt just pulled an all-nighter with my 78 year-old father. "Keeps hair on my chest!" my dad piped in before I could utter any distress.

Ana Henton had been given the truck's dimensions to make a design for the wrap and Lacey Arts worked all through the weekend so that Monday, three days later, we had an opening practice run at Silverlake Wine and the very next night, the real thing, our grand opening at Bar Covell. Holy Moly you might say. I sure did.

Since then we have gotten a lot of shouts outs as well as sneers. People love the food but they don't love the prices, they think we're money grubbing because food trucks are supposed to be "cheap". Matt and I and all of our kitchen crew come from restaurants and consequently we have approached this truck as if it were brick and mortar because that's just what we know. Our prep is done at our catering kitchen and all our people know how to work a line. We make food with big flavor and lots of integrity, and there's a lot of costs involved to make that happen. Some people appreciate this approach, others just think we're snotty. We don't really know how to rectify this contest, we just have decided to keep on keepin' on.

Sometime, maybe a month after this truck squeezed into our lifestyle, we named her Black Betty. Although she has hampered our sleep and contorted our sensibilities with practical check lists like "must always carry a high powered jump box", we wouldn't have it any other way. We've smoothed out the kinks and figured things out so that we can sit back and marvel at what a beauty she is and how much of a joy it is to get to have her. Thank you Los Angeles Magazine for acknowledging that we are not just a cute little lasagna cupcake truck, that we are striving to be a restaurant on wheels and to bring what we have learned and what we love and believe in to the streets.

Oh, and also thank you for giving Matt and I an excuse to glam up for your fancy party at the Roosevelt Hotel last week. We had a blast and were as proud as parents of our Black Betty receiving this award.

For truck stops, follow us on Twitter

Short Rib Wet Burrito

2011-07-25T14:07:00.000-07:00

Come Visit our Food Truck, Tonight, like all Mondays 5-9 at Silverlake Wine

Wine Tasting and Wet Burritos, French Dip, Tortas, Veggie Tacos, Lasagna Cupcakes, Farmer's Market Salad, PBJ Donuts, and more!!!

Silverlake Wine

2395 Glendale Blvd

We Call Kristen Fonseca K-Roq + You Should Too

2011-07-22T20:48:00.000-07:00

Photo: Beata Bernina

This post is long overdue. A few months ago, we needed a delivery driver, bad. Really, really bad. We, Tal, Matt, myself were overwhelmed in the office. Totally frazzled, unkept, and worn-out we asked some of our regular catering servers to work for us more routinely but their hearts weren't in it. They had other plans for themselves and weren't available all the time. We came to the point where we needed someone.... all the time. Matt's friend since junior high, Kristen, who has always been such a huge supporter of him, one day called up, listened, and offered, "If you ever need any help...."

So Matt put her on deliveries. Tal asked me about her, "Is she reliable?"

"I dunno. I really don't know her that well. I mean... she's pretty young."

Me and Tal, we say that about anybody who isn't thirty-five, marking our very own under-thirty-something Matt as the exception to the rule. Well, guess what, there's another exception and her name is Kristen. She came in, at the ready for anything, and has turned into such an unimaginable force that we all have come to depend upon in so many different ways. She has taken the reins and surprised everyone but Matt by her competence and fortitude and care.

"I told you K-Roq is the shis-nick!"

"Yes, you sure did," Tal and I both admit, shaking our heads at one another. None of us can begin to imagine life without her. Many times we have said to her separately, "You have to stay you know."

"I'm not going anywhere," is her standard reply.

Thank goodness.

Shishito + Purple Jalapeno + Fresh Cayenne, Etc

2011-07-22T19:41:00.000-07:00

We got in a stunning surprise box of ten different varieties of chilies and peppers from Suzie Organic Farms out of San Diego. They will be the highlight of our Pepperonata dish with Marinated Feta and Mc Grath Farms Carrots for a Bash, Please wedding in Malibu tomorrow.

Photos: Beata Bernina

Our Logo Gets A Facelift

2011-07-21T22:42:00.000-07:00

When Matt and I started Heirloom two years ago, I knew zero about graphics and very little about photoshop, okay I knew nothing. We hired a graphic designer to come up with a logo, but she became irritated with me very fast. In her original logo, there were lots of ligatures (I didn't know what that word meant, I had to look it up because she kept saying it over and over)and flourishes (my word), it just looked girly. "Matt's not a girl," I'd remind her. She told me to stick to parsley and cilantro or something like that so out of desperation I took a pdf(also a new "word" to me at the time) to a random printer downtown and directed them to take out the ligatures and then I just learned to live with how unbalanced our logo, our brand that we were putting on everything looked (see "before" logo) because I sure didn't know how to fix it myself.

Then, just recently, Autumn de Wilde hooked us up with Smog Design. Be still my beating heart. Without any prompts from me, Smog took our logo and reworked it as you see below. The changes are subtle but it finally feels refined and finished. It had always felt thrown together to me because essentially it was. Now I just stare and stare at it. Love it, love Smog Design, they've worked on pretty much everything cool you've ever looked at and now we get to have them work on some of our stuff. Reader, we have arrived! And get this, they're making a font out of Matt's writing.... and this was their idea! I can't even stand it I'm so ecstatic. Everything on our blog and website is going to look cohesive and uniform rather than amateur hour, and on top of that, they are designing a label for our strawberry jam and also for the massive amounts of heirloom tomatoes we will be getting in from Mc Grath Farms to jar as well as t-shirts and canvas bags, and they seem really happy to be doing it but let me assure you, them, and anybody else out there, the happiness is all ours.

P.S. I love our web programmer and I always have, find him here, ask for Rocky. Also, Lacey Arts, family owned forever, does our printing, they even did the wraps on our truck and vans. Oh, and Ana Henton designed our truck wrap ("Ana, we need it really fast," we begged.) She has won many awards for being extremely talented but got overlooked for drawing up our truck, which looks awesome, in all of one day. Much gratitude goes out to all the people who help us out all the time.

McGrath Farms Makes A Delivery

2011-07-21T21:56:00.001-07:00

They're in! A half ton of organic seascape strawberries and we can smell them in the office even when the walk-in door is closed. Here's what we're going to do with them, and maybe roll out a pie or two.

Mc Grath Farms Seascape Strawberry Jam

2011-07-20T13:56:00.000-07:00

Otherwise known as strawberry jam, red hot lava is the brew that spit and singed and marred us last week and we have a collection of festering welts all over our hands and one or two on each of our faces to prove it. We only have ourselves to blame as we volunteered for the job.

As you may already know, Mc Grath Farms offers us their ripe organic harvest and in return we process it into something for them to sell at their farmer's market booths. This month we have received strawberries, lots and lots of strawberries. We first got in 1,000 pounds, then a couple weeks later 800 and a couple days ago Phil Mc Grath told us we should expect another half of a ton. “Is that okay with you?” he asked somewhat apologetically.

“Bring it!” Matt chimed back.

And so he will tomorrow and we shall tackle this job like pirates after a pot of gold ours being the finished product, the jars of jam. There are so many lovely small batch producers of jam, our favorite being Jessica Koslow of Squirl who cooks out of our kitchen in one specialty copper pot with great patience and exquisite attention. We have observed and we have learned from her approach. She pairs strawberry jam with rose or with marjoram and ginger and it is a treasure.

We will pair ours with anything we can get our hands on.

“Matt, demand that Phil gives us lavender with those strawberries, and mint too and rosemary!” I say, my arms waving wildly in an attempt to express urgency and seriousness.

“Sure, no problem.”

“And let’s grab some good balsamic and honey and star anise!"

“Right-e-o! “

I plan ahead and delegate at this point: Matt scales out ingredients for the proceeding batches, Tad ties up the various flavorings in cheesecloth, Migs and Spencer stir and skim the three rondos we will have brewing, I sterilize jars and fill them, then Peter wipes them down and we all, each one of us, do hail marys and kiss our fingers in one quick motion as we put the tops on, hoping we have matched the threads of these molten jars with their accompanying lug lids so they don’t explode and sizzle and hiss all over us. It’s a red hot job but somebody’s got to do it.

With every burner on high and thick syrupy fruit ablaze across the line, our kitchen will possess sweltering heat that will challenge our love of food and our will to keep making it but we will survive, we will conquer, we will end the battle with an assortment of beautiful ruby spreads, enough to live off of for the rest of our lives. Thriving on the risk and the excitement of it all, we will dress our wounds and sharpen our knives and wipe our faces to be at the ready for our next culinary adventure.

Ahoy!