Photos: Chef Job Carder’s Cal-Med cuisine at Dish Bistro in Pasadena

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Dish Bistro‘s Job Carder has a slow-food approach to cuisine in his kitchen on Union Street. He makes all the house breads and pastas; handmade sausages and charcuterie; and cured bacon, prosciutto and pancetta.
Above is the executive chef’s half-roasted Jidori chicken, which he serves with stuffed garlic and thyme. The chicken is slow-roasted with veggies, like sunburst and pattypan squash, Thumbelina carrots, Chambord-glazed cipollini onions and baby turnips.
“I like to stay as true to the ingredients that I’m using as possible and not mask them or overpower them with a bunch of herbs or spices,” Carder said. “I believe that everything should be as clean and pure as possible. … I do it the old-world way.”
Carder said he spends a lot of time building relationships with farmers, creameries and the like.
“Luckily, they’re willing to ship to me, so we can have … produce that is all sourced locally,” he said. “My lamb comes direct from the farmer, my cheese comes direct from the creamery, my fish comes right out of Bodega Bay to me.”
For his summer menu, expect to see Carder working with tomatoes and figs, among other fresh ingredients.
“In the summer, the tomatoes are plump and lush and colorful — that’s when you want to use them,” he says. “And figs: I adore figs, I love figs.”
Dish Bistro & Bar, 53 E. Union St., (626) 795-5546, dishbistroandbar.com
More photos after the jump:

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Photos: Get the scoop — or two — on area’s best frozen sweets

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From our summer dining issue, here’s a round-up by Emma Gallegos of the area’s best chilly treats — now with extra photographic goodness:
  • BULGARINI GELATO
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Leo Bulgarini ships the high-quality ingredients for his gelatos all the way from Italy if he has to, but it’s all made on site in Altadena and offered up with these irresistible words: “Try this, I just made it this morning.” Some of the flavors are straight-up delicious — fruit sorbets and granita flavored with the real melon, citrus and pineapples, a hazelnut gelato that’s more nutty than nutella. Some of the flavors are strangely delicious, like the goat cheese with chocolate nibs: creamy, slightly sweet and then there are these little flecks of hardened goat cheese and bitter chocolate. How about yogurt with celtic salt or olive oil? It’s just pazzo enough to work. 749 East Altadena Drive, Altadena, (626) 791-6174, bulgarinigelato.com

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Nose Diving: TastingRoom’s tiny wine bottles have big tech behind them

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In an operations center near the Sonoma County Airport, highly sensitive liquids are handled in a meticulous process that prevents their contamination.
Exacting scientific standards require the most unpolluted environment possible: a semiconductor clean room, devoid of oxygen, into which no human can enter. Materials arriving in and exiting the clean room do so through airlocks that preserve the zero-oxygen environment. The liquid is automatically measured and dispersed — gently and accurately, over and over — by some of the world’s smallest peristaltic pumps.
And all of this is done, essentially, to decant a bottle of wine. Or, rather, hundreds of thousands of them.
Welcome to the manufacturing pipeline of TastingRoom Inc., the innovators behind TastingRoom.com, which recently began shipping out to California consumers its taste-sized sample kits of wine from vineyards like Trefethen, Patz & Hall, Gundlach Bundschu, Talley, DeLoach and Grgich Hills.

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Put on a happy face: Trade show for makeup artists open to public this weekend

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The International Make-Up Artist Trade Show is mecca for the industry’s top professionals and anyone who’s ever gotten a shiver of joy from purchasing a new lipstick or eyeshadow palette.
At the show, brands like M.A.C., Urban Decay, OCC and Make Up For Ever will unveil new products and offer discounts on your go-to favorites, while pro and celebrity make-up artists will share their tips, tricks and techniques in panels discussions. Among them will be the crew of artists who created the fairyland looks seen in Tim Burton’s “Alice in Wonderland.”
Visit the Make-Up Museum, watch a couture bridal fashion show, and keep ahead of the curve with a runway show on fall make-up trends
Too, students of make-up face off in a challenge to create winning fantasy looks: The beauty competition has an “Alice in Wonderland” theme, and the character competition is “Grimm’s Fairy Tales”-themed.
Today, June 26, 8:30 a.m.-5 p.m., and tomorrow, June 27, 10 a.m.-5 p.m. $10-$60. Pasadena Convention Center, 300 Green St. imatsshow.com
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With Voltaggio heading out, The Langham moves forward on new concept for its restaurant

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Celebrity chef Michael Voltaggio is leaving The Langham Huntington in July, but the renovation of the hotel’s Michelin-star restaurant is going ahead as scheduled, said Langham spokeswoman Elsa Schelin.
These renderings, the “latest sketches” provided by The Langham, give a glimpse into the future look of the as-yet-unnamed restaurant.
The Dining Room will close July 18 and is slated to reopen in early October — now, with a new chef at its helm.
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Atlanta-based architecture and design firm The Johnson Studio is leading the remodel.
It’s not the first time the kitchen’s leadership has changed since the hotel began planning the renovations. Bill Johnson, head of the design firm, noted in an e-mailed statement that the restaurant redesign project started when chef Craig Strong was still in The Dining Room’s top spot.
“The arrival of Michael Voltaggio with his success on ‘Top Chef’ brought new energy, and we had a great time working with his ideas and tweaking the design to reflect his style and his cooking,” Johnson said. “While we are sad to see him go, we are excited about the space that we are creating and look forward to working with the new chef through the construction and the finishing touches. We are confident that our design reflects the forward thinking vision and direction of the Langham brand and we are eager for the city of Pasadena to experience this exciting new restaurant.”

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Photos: Disneyland koi splash down at The Huntington in San Marino

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More than 250 koi splashed down Wednesday at their new home at The Huntington Library in San Marino. The colorful fish were a gift from Anaheim’s Disneyland Resort, which needed to relocate them from a hotel koi pond.
The fish are now living swimming it up in a series of five lily ponds below The Huntington’s Jungle Garden, in another pond in the Japanese Garden and in a lake in the Chinese Garden.
The Huntington says “the new residents took to the water like — well — like fish to water.”
Some interspecies cuteness, as the fish mingle with other denizens of the gardens, after the jump:

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Photos: At Pasadena’s POP Champagne Bar, dessert is the most important meal of the day

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A traditional Spanish dessert — these days, corrupted by an explosion in popularity and en masse distribution at theme parks and even fast-food joints — the churros at POP Champagne and Dessert Bar are on the high end of the doughy spectrum.
Chef Ray Vasquez rolls his fresh churros in sugar and serves them up with a trio of sauces: warm chocolate, dulce de leche and cinnamon.
POP Champagne and Dessert Bar, 33 E. Union St., (626) 795-1295, popchampagnebar.com
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Photos: Harvest a bounty from farmers markets in the Pasadena area

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Staff writer Caroline An set out to discover what produce is in season at the area’s best farmers markets.
Summer has arrived, and succulent favorites are ripe for the picking: strawberries, blueberries, raspberries, blackberries, apricots, plums, peaches and nectarines.
Also, sweet white corn, summer squash, beets, avocados and fava beans are all up for your consideration as hot-weather culinary inspiration.
For something a bit more unusual on your summer menu, try cactus.
Read the full story in Rose Magazine, plus lots of delicious photos after the jump:

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