LARRY LIPSON - COSTA RICA
LARRY IS A WEEKLY GUEST AND FORMER FOOD EDITOR OF THE DAILY NEWS IN LOS ANGELES. HE SPEAKS WITH US LIVE FROM HIS RETIREMENT HOME IN COSTA RICA. HIS THOUGHTS AND SUGGESTIONS FOR FOOD AND WINE ARE PART OF HIS WEEKLY REPORT.
LIZ GUTMAN - "The Liddabit Sweets Candy Cookbook"
Get ready for a candy revolution! Now, instead of commercial, processed chocolate bars; neon, sugary lollipops; or other boring candies that are ubiquitous at Halloween, indulge in artisanal confections that will take you to new heights of deliciousness. Think creamy-dense chocolate truffles, juicy fruit jellies, crackly nut brittles, and the French-style sea salt caramels that Daniel Boulud claimed were better than those he'd tasted in France. They're all here in THE LIDDABIT SWEETS CANDY COOKBOOK: How to Make Truly Scrumptious Candy in Your Own Kitchen (Workman / October 2012) and, yes, you really can make them in your own kitchen. Authors Liz Gutman and Jen King are the classically trained pastry chefs who traded in their toques to make candy—and now lead the candy-craft movement as proprietors of Liddabit Sweets, a Brooklyn confectionery. Their irresistible creations have drawn the attention of The Today Show, O, The Oprah Magazine, Real Simple, Food & Wine, GQ, New York magazine, and more. Geared toward home cooks, THE LIDDABIT SWEETS CANDY COOKBOOK is the perfect marriage of sugar and spice, packed with 75 foolproof recipes, full-color photographs, and a dash of attitude. Liz and Jen begin with Candy 101, a chapter dedicated to basic ingredients, techniques, and the equipment (minimal—really!) you'll need to get started. A handy, at-a-glance-guide helps you find the perfect recipe in seconds, whether you are looking for something nut-free, fruity, quick and easy, or a candy that ships well for a special gift.
NYESHA ARRINGTON - EXECUTIVE CHEF
From the time she was a child pretending to run a restaurant, Nyesha Arrington, Wilshire ’s Executive Chef, has loved to cook. Arrington was born in southern California to a multi-cultural family. When she was just four years old, her Korean grandmother influenced Nyesha’s youthful palate by introducing her to diverse foods such as bulgogi, octopus and kimchi. That culinary experience has shaped Arrington’s cooking technique ever since, inspiring her to integrate different flavors of cuisine from around the world and creating her individual and personal style. A graduate of the Culinary School at the Art Institute of Los Angeles in 2001, Nyesha worked with her mentor, Josiah Citrin at Lemon Moon in Culver City and Mélisse in Santa Monica. Her resume also includes work with legendary French chef Joël Robuchon at his Michelin and Mobil award-winning Las Vegas restaurants, L’Atelier and The Mansion. With both master chefs, she feels fortunate to have been guided by extremely talented cooks, who taught her a wide range of important skills in a highly competitive and very professional environment. Arrington, an ardent believer in using fresh, seasonal products, considers several important factors in creating her menu, including the weather, what’s in season, and the availability of locally-grown food. Nyesha comes from an artistic family; both her father and sister are musicians, and before pursuing a culinary career she aspired to be a sculptor. Her creative upbringing is reflected in Nyesha’s approach to cooking, which she considers an art. “Every plate is Like a canvas,” says Nyesha. “Chefs must be able to do everything, from thinking about their prep, to assessing the menu and knowing their audience. I love the process. Nyesha was named a Rising Star by Brad Johnson of Angeleno in 2010. She has been featured in Restaurant Hospitality, on StarChefs.com and was a guest chef at the popular Test Kitchen restaurant in 2011. In 2011, Nyesha appeared simultaneously on two reality cooking shows as a contestant: Bravo’s Top Chef: Texas and Food Network’s new series, Chef Hunter, where she won the competition for the next executive chef at Wilshire. In 2012, Nyesha was recognized by Zagat.com as one of the 30 Under 30 – LA’s Hottest Up-And-Comers as well as Where LA’s top talent under 30. She was also profiled in the LA Weekly’s People issue as one of the most 69 interesting people to watch in 2012. She has also appeared on KTLA and Good Food on KCRW She is an enthusiastic supporter of the Santa Monica Farmers’ Market and sustainable farming as well as numerous community organizations, including Taste of the Nation for Share Our Strength; California Spirit for the American Cancer Society; Plate by Plate for Project by Project and the Monterey Bay Aquarium’s Cooking for Solutions, Good Food Festival Santa Monica. When she’s not creating culinary masterpieces, Nyesha delights in spending time outdoors with her dog, Samson. She is an avid surfer and snowboarder, enjoys camping and continues to love art. However, her greatest passion will always be cooking.
