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Author Lesley Bargar Suter

  • Lesley Bargar Suter

    Dine Editor

    Suter oversees all dining and food coverage in Los Angeles. In May 2012, Suter took home a James Beard Award, the first ever awarded for food coverage in a general-interest publication. She has lent her culinary know-how to national publications including Saveur and Conde Nast Traveler, has appeared on a number of television and radio programs including Fox’s Hell’s Kitchen and Top Chef Masters, and is a regular guest on KCRW’s Good Food. She began her career as an Associate Editor at the music magazine Filter and later served as Editor-In-Chief of the alternative weekly newspaper L.A. Alternative.

 

This Month’s Special: The 2012 Food Lovers Guide

Anyone who has palled around with me even a little knows that I have a serious thing for goats. I find them generally adorable, I appreciate their nondiscriminating palates, and most of all, I like what they produce: goat’s milk yogurt, kefir, and goat cheese. For years I’ve been imagining a fantasy future for myself in which I find a patch of land, acquire a small herd of Nubians, and make incredible aged artisanal goat cheeses for a living. The hitch? I have no idea how to make goat cheese. I’ve never even made ricotta or yogurt. In the world of milk crafting, that is the equivalent of a track star having no clue how to tie his or her shoes. Read more...

Postscript: Craftbar

Darnit—we hate it when this happens. In his review on newsstands now, our restaurant critic Patric Kuh awards three whopping stars to Craftbar, the new, lower-priced restaurant-within-a-restaurant at Craft in Century City. Late last week, however, we learned of the departure of Craft’s chef de cuisine Matthew Accarrino and pastry chef Catherine Schimenti, both of whom Patric particularly calls out for their work on the innovative Craftbar menu.  And while we’re sure the new kitchen staff put in place by Craft executive chef Tom Colicchio will be able to handle the job, this puts us in a tricky spot. That menu was so fundamentally theirs, it’s hard to gauge whether what’s being served today will be representative of what Patric describes in his review. But hey—you just can’t predict these things. We can say that the price point is staying the same, and the overarching philosophies of Tom Colicchio, which drive the entire Craft franchise, are still intact. We wish the new team—which will be headed by chef de cuisine Anthony Zappola and pastry chef Shannon Swindle, both from Craft Dallas—the very best. Read more...

Candy Land

Lamag.com, October 2008  Read more...
 
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