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By Loa Blasucci | October 9, 2008
Mealtime should be enjoyed and food should taste good. But somehow, just like with so many things in our culture, a good thing has gone too far. Do we really need to “dip”, fry, dye and flavor-enhance every bite we consume? In the grocery store the other day, I counted shelf after shelf of sauce: sauces to cook with, dip into, marinade, toss in and (as Yul Brynner said in “The King and I”:) “et-cetera, et-cetera, et-cetera.” The problem is, we’ve upped the anti.
ENTERTAINMENT
March 31, 2005
Dining with Duvall by Lynn Duvall This week, the fat envelope from Pillsbury announcing the call for entries into the 2006 Bake-Off arrived in my mail box. Between the arrival of this year's kit and the one that arrived two years ago, I read a fascinating book about America's cooking contests - "Cookoff: Recipe Fever in America" (Viking Adult 2003) by Amy Sutherland. I reviewed "Cookoff" earlier this year. The book begins with the arrival of the Pillsbury media kit containing details on the bi-annual Bake-Off where the grand prize winner takes home $1,000.
ENTERTAINMENT
By Lisa Dupuy | June 16, 2012
My grandmother was a terrible cook. Her hamburger patty skidded across the plate like a hockey puck. Not so with Sonia Race's grandmother. Both of hers were chefs, so she's dedicated her cute new restaurant, Zina's Healthy Corner, to them and to her mom, Zina. Sonia has transformed the tiny space, formerly a hot dog stand, into an al fresco cafe serving freshly prepared Mediterranean food. Kebabs and luleh make up the lion's share of the menu, but house specialties like fava bean rice, homemade yogurt salads, vegetarian wraps and breakfast crepes make Zina's Healthy Corner a step outside the norm.
NEWS
By Ruth Longoria | June 12, 2008
Art connoisseurs can get a taste of Russian artwork between now and July 31 as a sampling of impressionist painter Kanya Bugreyev?s works are displayed at Penelope?s Café at 1029 Foothill Blvd., La Cañada. Bugreyev, of Montrose, previously studied with famed Russian painter Sergei Bongart, who left a mark on her artwork. ?All of us who studied with Sergei have his lovely colors and varied composition,? she said. However, she admits, her talent also has been influenced by her past, though she doesn?
NEWS
By Beige Luciano-Adams, Special to Times Community News | June 10, 2012
Nearly two years ago, Chris Dunbar left his local post office with a bad taste in his mouth. After licking a slate of envelopes for a business mailing, he recalls thinking, “There's got to be an alternative to this awful taste.” Now, thanks to Dunbar, his wife Paige and their children, the alternative is in production, with patents pending and retailers expressing interest in the fruit of Dunbar's brainstorm: Flavorlopes. “My kids have pencils that smell, highlighters that smell,” Dunbar said, describing a consumer world laced with scent and taste.
NEWS
By Mary O’Keefe | April 10, 2008
La Cañada High School’s Culinary Class won the People’s Choice Award at the Second annual Chili Cook-Off at Glendale Community College last Friday. “It is made with love,” La Cañada culinary arts student Andrew Su said of the school’s palate-pleasing offering. “That’s how we do it,” agreed Mario Gonzalez, his fellow chef. The teens created a chili that was a bit spicy, but without the “oh-my-gosh-I-have-to-find some-water” aftertaste.
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ENTERTAINMENT
By Lisa Dupuy | June 16, 2012
My grandmother was a terrible cook. Her hamburger patty skidded across the plate like a hockey puck. Not so with Sonia Race's grandmother. Both of hers were chefs, so she's dedicated her cute new restaurant, Zina's Healthy Corner, to them and to her mom, Zina. Sonia has transformed the tiny space, formerly a hot dog stand, into an al fresco cafe serving freshly prepared Mediterranean food. Kebabs and luleh make up the lion's share of the menu, but house specialties like fava bean rice, homemade yogurt salads, vegetarian wraps and breakfast crepes make Zina's Healthy Corner a step outside the norm.
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NEWS
By Beige Luciano-Adams, Special to Times Community News | June 10, 2012
Nearly two years ago, Chris Dunbar left his local post office with a bad taste in his mouth. After licking a slate of envelopes for a business mailing, he recalls thinking, “There's got to be an alternative to this awful taste.” Now, thanks to Dunbar, his wife Paige and their children, the alternative is in production, with patents pending and retailers expressing interest in the fruit of Dunbar's brainstorm: Flavorlopes. “My kids have pencils that smell, highlighters that smell,” Dunbar said, describing a consumer world laced with scent and taste.
ENTERTAINMENT
By Loa Blasucci | October 9, 2008
Mealtime should be enjoyed and food should taste good. But somehow, just like with so many things in our culture, a good thing has gone too far. Do we really need to “dip”, fry, dye and flavor-enhance every bite we consume? In the grocery store the other day, I counted shelf after shelf of sauce: sauces to cook with, dip into, marinade, toss in and (as Yul Brynner said in “The King and I”:) “et-cetera, et-cetera, et-cetera.” The problem is, we’ve upped the anti.
NEWS
By Ruth Longoria | June 12, 2008
Art connoisseurs can get a taste of Russian artwork between now and July 31 as a sampling of impressionist painter Kanya Bugreyev?s works are displayed at Penelope?s Café at 1029 Foothill Blvd., La Cañada. Bugreyev, of Montrose, previously studied with famed Russian painter Sergei Bongart, who left a mark on her artwork. ?All of us who studied with Sergei have his lovely colors and varied composition,? she said. However, she admits, her talent also has been influenced by her past, though she doesn?
ENTERTAINMENT
March 31, 2005
Dining with Duvall by Lynn Duvall This week, the fat envelope from Pillsbury announcing the call for entries into the 2006 Bake-Off arrived in my mail box. Between the arrival of this year's kit and the one that arrived two years ago, I read a fascinating book about America's cooking contests - "Cookoff: Recipe Fever in America" (Viking Adult 2003) by Amy Sutherland. I reviewed "Cookoff" earlier this year. The book begins with the arrival of the Pillsbury media kit containing details on the bi-annual Bake-Off where the grand prize winner takes home $1,000.
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