Aristide Maillol sculptures lounge perpetually in the garden at the Norton Simon Museum.
The sculpture garden is one of the museum’s most popular features, and is the centerpiece of the several events, like drawing classes, spotlight art talks and outdoor music performances.
(Photo by Sarah Reingewirtz / Staff)
When it opened in August last year, Noir Food & Wine Bar was Claud Beltran’s first stab at shaping a small-plates menu for one of his eateries. (The chef said he now loves the portioned approach.)
“I always had a dream of doing a menu with hamburger, foie gras, chile verde and gumbo — so here it is,” he said.
Beltran, who built his culinary career in Pasadena at restaurants like the recently-shuttered Madeleines, said he and partner Mike Farwell envisioned Noir as a casual place, serving straight-forward food with a touch of Big Easy style.
“There’s no food trickery,” Beltran said. “It’s not West L.A., and we don’t do foams. … We’re just trying to be very fair, honest — you know, French-, Mediterranean-, California-style food with our little New Orleans craziness.”
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:
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
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
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:
Use the arrow bars, at right and left, to turn from one page to the next.
Pick up a copy of the Pasadena Star-News this Wednesday, June 16, and look inside to find a copy of the June issue of Rose Magazine.
Covering the best of summer dining and entertainment, this issue also examines the seeds of a new culinary culture being planted in Pasadena.
You’ll read about:
- “Top Chef” Michael Voltaggio and the upcoming transformation of The Dining Room at The Langham
- The best local restaurants, farmers’ markets, ethnic cuisine, vegetarian picks, frozen treats, coffee shops and more
- Summer spirits crafted by the city’s best mixologists and bartenders
- The Urban Homesteaders and DIY tips to get you growing on the path to sustainable living
- Some of the strangest, hottest foods in the San Gabriel Valley
- L.A. Opera’s production of Wagner’s Ring cycle and why booing belongs, especially at the opera
- All our regular departments — Shop, Go, Think, Seen, Insider — including a Shop the Block feature out of Old Town Monrovia, plus the best of local events in June, July and early August
Check back here on our blog for lots of online exclusives — photos, videos and links to the online edition of the magazine — starting Wednesday.