Nerding out on Food
The new Jon Favreau movie, Chef, just opened in limited-release to rave reviews from the foodie crowd, and no wonder: It's food p*rn to the max. Not only does it herald Favreau's return to the indie fold (he's been swallowed up by Marvel for a few years), but the movie celebrates one of our other passions: Food trucks. Roy Choi, of L.A. food truck fame, was the technical advisor on the film, who also taught Favreau how to cook. Meanwhile, if you don't want to chase Choi's Kogi truck down (more on that later), you can now grab a seat at POT, his brand-new restaurant at The Line Hotel in downtown L.A.
3515 Wilshire Blvd. | 213.368.3030
Must orders: Potato pancakes with kimchi, uni fried rice, rice hot pots, and the "Basil," which includes Old Overholt Whiskey, lemon, and honey.
More Food P&*n For Your Viewing Pleasure
Whether you’re an avid cook or just like to grab a stool in the kitchen and watch other people chop and dice, there’s something pretty addicting about these two food-obsessed video sites.
Spearheaded by Rene Redzepi of NOMA fame, this is like TED for foodies. MAD holds an annual two-day symposium in Copenhagen with an impressive list of industry luminaries who, for about 30 minutes each, wax lyrical on a chosen theme. This summer, Brazil’s star chef Alex Atala is co-curating talks on the topic, "What is Cooking?" and there’s still room to sign up for a spot. With past participants like Ferran Adrià, David Chang, Jonathan Gold, and Wylie Dufresne, we imagine this year’s roster—and the cutting-edge ideas discussed—surely won’t disappoint. The good news is that every single video from the past three years is archived on the site, so if Copenhagen’s out of reach, the content certainly isn’t.
It won’t come as a surprise that some of the team behind Modernist Cuisine—the weighty tome that introduced the general public to the ins and outs of molecular gastronomy—is behind this site, which is loaded with meticulously-shot, precise, step-by-step cooking class videos. They introduce and demonstrate professional techniques like Sous Vide Cooking and Spherification (yes, that’s "imbuing a flavorful liquid with the appearance of being solid") into the home kitchen, with recipes tailored to your ability and how decked out your kitchen is. They’ll also point you in the direction of the tools you need and show you ways of getting around those tools if, say, you don’t happen to have a PolyScience Immersion Circulator kicking around. Whether you intend to apply the skills or not, the predominately word-free videos are totally addicting.