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Russ Parsons
Worked at Los Angeles Times Newspapers Inc
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Russ Parsons

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It's definitely silly season in the news these days, which does not necessarily correspond with broccoli season. Oh well, every vegetable deserves its day in the sun. Even if it's been turned into a political football.
Broccoli is having a big news week, which is kind of odd given that it is out of season. But I suppose it’s better to have it happen at an inopportune time than never at all -- particularly for this most maligned of vegetables.
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anyone feel like a peach? the intrepid David Karp to the rescue.
Great peaches are available at local markets from June well into the fall, but July is really the heart of the season for the San Joaquin Valley, the state's largest growing area. Early peaches tend to be small, watery and clingstone, and late varieties can be dry and mealy, but right now we're in the sweet spot when many standard commercial varieties are freestone, with luscious melting texture and rich aroma.
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Do you love barbecue? (if the answer is "no", you may leave immediately, thank you) You've gotta check out Robb Walsh's new book -- "Barbecue Crossroads"
Barbecue – and by that I mean real barbecue, meat cooked long and slow near (not over) a smoldering fire, until it is tender enough to fall to pieces but still moist enough to be delicious – is a discursive art. It takes as much time as it takes, and things will happen, some of them planned, and there will be ample opportunity in between for conversation, music and philosophy.
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Steve Wallace, one of the founding foodies in Southern California, has sold his namesake Westwood Boulevard wine store Wally’s Wine & Spirits to business partner Christian Navarro and a group of investors that includes longtime customers Maurice, Paul and Armand Marciano, founders of the Guess fashion empire.
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Russ Parsons

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Really cool blog post from Jonathan Gold. for those who haven't been following the series, he was asked to show some visiting Hong Kong hotshot chefs around the San Gabriel Valley. He may have gotten more out of it than they did. And yes, I'm jealous!
Earlier this month, I was at Sea Harbour, the Rosemead seafood restaurant, with three of Hong Kong’s best-regarded chefs: Cheng Kam Fu from the two-star Cantonese restaurant Celebrity Cuisine; Tsang Chiu Lit (a.k.a. Mango Tsang) from two-star Ming Court in Langham Place, and dim sum master Mak Kwai Pui, who left the three-star kitchens of the Four Seasons to open Tim Ho Wan, often called the cheapest Michelin -starred restaurant in the world.
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So Jonathan Gold takes a group of visiting Chinese chefs to dinner in the San Gabriel Valley. What do they want to eat?
Sea Harbour is one of the two or three best Hong Kong -style restaurants in the Los Angeles area, a comfortable dining room with impeccable live seafood and deft interpretations of Chinese luxury dishes. If you were looking for bird’s nest, braised sea cucumber or sun-dried abalone preparations, I would recommend the restaurant without hesitation. It also serves some of the best dim sum in the area, not quite at the level of the very best places...
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A good culinary school an give you a broad understanding of cooking fundamentals, but at what price? Apprenticeships are cheaper (though not free), but is two years of saying "yes chef" the same as an education?
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Have him in circles
109 people
Augusta Bella's profile photo
Henry Fuhrmann's profile photo
Michael Ellis's profile photo
Alice Short's profile photo
Mae Sander's profile photo
stacey leasca's profile photo
Greg Patent's profile photo
Deirdre Edgar's profile photo
Roger Ainsley's profile photo
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  • Los Angeles Times Newspapers Inc
    Food editor
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