It’s a spectacularly beautiful day in Southern California. The perfect weather for a walk down the hill to the Hollywood Farmers Market. I was especially excited about the journey because I already knew what seasonal item was first on my list of must eats this week. You see, I had a hankering for oysters.
I was recently invited to Public Kitchen & Bar in the historic Hollywood Roosevelt Hotel, to have a sneak peek at the special Oyster and Champagne Menu they plan to have available every night throughout December. I am already a big fan of Public Kitchen & Bar, but the lure of a seasonal, sophisticated spread dominated by bi-valves kicked my holiday season into high gear. They have a large selection of choices which vary daily according to availability. But you can expect to see some combination of Belon, Coromandel, Fanny Bay, Hood Canal, Kumamoto, Malpeque, Phantom Creek, Raspberry Point, Well Fleet, Salt Pond, and Kusshi.
At Public Kitchen & Bar they are served with Champagne by the glass or by the bottle– of which, they have a substantial selection. Many more bubblers than you would expect to see on most bar menus. Making a quick bite at the bar a festive occasion indeed.
Well, Diane Morgan has done it again. There are some cookbook authors that you just know can hit the ball good and solid every time. Diane Morgan is just such an author. She seems to have found a formula that just keeps working.
Thatâ€™s because she is a sensible cook and a straightforward writer. Dianeâ€™s approach to food is practical. She seems to know just what her audience expects, and she delivers exactly that. Yet somehow, without ever straying too far from the tried and true she manages to bring something fresh and modern to her work as well.
When I first picked up her latest title from Chronicle Books, The New Thanksgiving Table, I was a little confused. After all, I considered her previous book The Thanksgiving Table to be the definitive guide to this particular holiday.
But I have to admit, I was taken with just how easy this new book is to read. Which to me translates into a cookbook that is easy to use as well. It is laid out with plenty of space between the text and recipes. The useful information is highlighted with simply shaded boxes. The ingredients are in bold type, which makes list making a breeze. So despite my pre-conceived notions of redundancy, I found myself already liking this book.