Nov 02, 2013 | In: Blog, Recipes
INGREDIENTS: one medium size zucchini 2 oz of freshly grated parmesan half of lemon (juiced) 1 teaspoon of fresh mint and fresh basil all mixed and finely chopped 3 teaspoon of olive oil splash of white balsamic vinegar 1/3 teaspoon of dijon mustard 1/2 teaspoon of finely chopped shallots 1/3
Oct 24, 2013 | In: Recipes
Ingredients : one bunch of fresh Kale, coarsely chopped two teaspoons of extra virgin olive oil one teaspoon of minced garlic one teaspoon of sliced shallots one teaspoon of fresh chopped mint leaves one teaspoon of pine nuts two teaspoons of dried cherries one teaspoon of balsamic vinegar salt and
Oct 16, 2013 | In: Shout Out
Check out this article from BuzzFeed. Notice the first restaurant that they met! Click here to check out the article, it’s funny!
Sep 30, 2013 | In: Blog, Events, News
Private Dinner Menu Saturday, November 16th at 7:00pm @ the Sherman Oaks Location Prepared by Chef Kamil Majer 1st course Tower of fresh mozzarella, 3 “kinds” of tomatoes, basil and pomegranate puree and drizzle of Brunello di Moltacinno extra virgin olive oil 2nd course Vegan soup of wild mushrooms, potatoes
Feb 06, 2013 | In: Blog, News, Reviews
“LA’s Top Brunch Spot: Blu Jam Cafe.” Check out our awesome writeup in LuxLife!
Feb 05, 2013 | In: Blog, News
CLICK TO RSVP Browse the Alec Byrne Rock & Roll Archive on über ARCHIVES Learn About Photographer Alec Byrne www.rockandrolltimecapsule.com
Dec 07, 2012 | In: Blog, Recipes
One small whole organic chicken Chopped carrots Chopped celery Chopped onion Chopped garlic Chopped parsley Chopped green onions 6 bay leaves Olive oil Salt and pepper In a large pot heat up olive oil, add garlic and onion, sweat a bit, then add carrots and celery and sautéed till browned
Oct 30, 2012 | In: Blog, Reviews
“Popular with weekend brunches”, this Mid-City “gem” delivers “creative” American-European “comfort food” (the “crunchy French toast is a must-try”) with a local-ingredient focus throughout the day; the “super-nice” staff navigates the “cozy” digs as well, and though patrons point out the “crowds”, they generally agree it’s “worth the wait.” -
Oct 16, 2012 | In: Blog, Reviews
“Chef Kamil Majer does this kind of encrusted French toast that sometimes he just sends over with vanilla sauce and, oh boy, it’s sinfully delicious.” – Jeff Goldblum Check out the full article here.