"What struck me most, though, were the classic Olvera-coded meringue desserts that I had never experienced until now. While Damian has long had a hibiscus meringue on its menu, the cornhusk meringue, which has been served at Olvera's restaurant Cosme in New York, made an appearance, as well as a coconut-lime rendition. Cosme's cornhusk version is wonderfully subtle with blue-corn-tinged meringue that gets broken into halves and piped with burnt vanilla cream and corn mousse."
"After years of popping up around town, chef Jeff Vance's Sicilian pizza project Old Gold Tomato Pies is now open in its permanent Los Feliz home slinging thick-crusted square pies. In the afternoon, rays of sunlight stretch from the tall front windows to illuminate the pies resting in the glass case, ready to be warmed when ordered. There's something for everyone here, whether it be a classic cheese, a clam-topped slice, or a fully vegan pie;"
A Contramar collaboration dinner at Enrique Olvera's Damian featured briny caviar sopes, an octopus taco with charred sweet potato purée, and branzino a la brasa paired with silky black bean dip and heirloom corn tortillas. Classic Olvera-style meringues appeared, including a hibiscus option, a cornhusk meringue previously served at Cosme in New York, and a coconut-lime rendition. Cosme's cornhusk meringue is blue-corn-tinged, broken into halves and piped with burnt vanilla cream and corn mousse. Chef Jeff Vance's Old Gold Tomato Pies opened a permanent Los Feliz location serving thick-crusted Sicilian square pies ranging from classic cheese to clam-topped and vegan options.
Read at Eater LA
Unable to calculate read time
Collection
[
|
...
]