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The Academic Culinarian

In which is discussed, collaged, and miscellanied a wide range of culinary topics not limited to Spanish gastronomy, the wonders of craft beer, fried clams, the artisanal fabrication of high quality food products, and bacon.

Just kidding about the bacon.

  • Photo
    The exterior of Rivera, the spectacular L.A. restaurant I had the pleasure of visiting last week with M. and A. while at the MLA 2011 convention. My dinner of a lifetime: Cocktail Siesta (blanco tequila, grapefruit, Campari, lime, orange peel) Small Plates (shared) Argentine Mushroom Carpaccio (king oyster, bluefoot, and chanterelle mushrooms, chimichurri spices, Combava lime) Venezuelan Arepas (traditional fried corn cakes with softshell crab in the style of Cartagena, Colombia) Choros al Vapor  (mussels, chorizo, ají amarillo pisco broth) Large Plate Yucatecan Puerco Pibil Sous Vide (banana leaf-braised pork shoulder) Dessert Torta Xocolata (chocolate torte, pineapple borraco, caramel)

    16th January 2011

    The exterior of Rivera, the spectacular L.A. restaurant I had the pleasure of visiting last week with M. and A. while at the MLA 2011 convention. My dinner of a lifetime:

    Cocktail

    • Siesta (blanco tequila, grapefruit, Campari, lime, orange peel)

    Small Plates (shared)

    • Argentine Mushroom Carpaccio (king oyster, bluefoot, and chanterelle mushrooms, chimichurri spices, Combava lime)
    • Venezuelan Arepas (traditional fried corn cakes with softshell crab in the style of Cartagena, Colombia)
    • Choros al Vapor  (mussels, chorizo, ají amarillo pisco broth)

    Large Plate

    • Yucatecan Puerco Pibil Sous Vide (banana leaf-braised pork shoulder)

    Dessert

    • Torta Xocolata (chocolate torte, pineapple borraco, caramel)
    l.a. restaurants best meals
The End

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