Feliz Navidad: Morgan’s Damn Good Tamales (Dec. 25, 2011)

15 ingredients for the greatest Christmas:

1. a jar of foie gras, from France, with day-old baguette
2. a bottle of Saarloos & Sons “Solo,” 2008 Syrah
3. two dogs named Ellsworth (pictured above) and Palmer
4. Jessica’s farmers’ market forage of ceviche; in a bowl
5. Morgan’s hand-crafted tamales, stuffed with pork — both moist
6. Morgan’s Espolon Blanco margaritas — salted rim
7. More of Morgan’s Espolon Blanco margaritas — salted rim
8. More of Morgan’s hand-crafted tamales; tomatillo salsa
9. Rob’s bottle of cava; plus, Facebook open-mic
10. animal heads, panda and monkey
11. the hunt for a bag of chocolate chips
12. the baking of the chocolate chip cookies
13. the pairing of the chocolate chip cookies with adult egg nog
14. departure time: 8:34AM, 12/26/11
15. a text message from Jessica: she locates carnation message from Rob, circa 1999: “I don’t have time. The bell just rang.”

above: Morgan’s assembly of tamales

above: Morgan’s presents

Not Small Plates: Get It Big At Milo + Olive (Dec. 19, 2011)

Josh Loeb and Zoe Nathan — of Rustic Canyon, Huckleberry and Sweet Rose Creamery — are my favorite restaurant couple in Los Angeles.

Because when you spy Josh and Zoe at the Santa Monica’s Farmers’ Market, he’s got his arm around her. Because when Zoe gave birth to Milo, all of Huckleberry knew about it via a taped-up print-out of Milo’s first photograph and vitals. Because Josh took Zoe to Picca for her birthday dinner. Because, burger or not, Rustic Canyon is in my Top 5. And because Josh and Zoe named their fourth new restaurant after their son, Milo.

I overheard a server describe the menu at Milo + Olive as “small plates,” but the branzino ceviche notwithstanding, the plates are anything but. Y’all, here is where you can get it big.

crostini — Bellwether Farms ricotta, sea salt, extra virgin olive oil
(what’s pictured is just one of four pieces.)

wood fired garlic knot — extra virgin olive oil, sea salt
(stuffed to the gills with, of course, garlic.)

I was also seen eating:

fusilli (Plugra butter, Parmigiano Reggiano) + free range chicken meatballs (roasted tomatoes, arugula)
sausage & grits — Anson Mills grits, sprouting broccoli
crispy duck leg — See Canyon apples, chestnuts, treviso agrodolce, sage
mixed mushroom pizza — Fontina, Parmigiano Reggiano, thyme

plus, behold the gorgeous bakery …

(skillet flatbread, soon, you’ll be mine.)