Armed with Jonathan Gold’s reviews, an SLR camera and sometimes a puppet or two, film director Dave Green and actor Joe Cobden have captured the spirit of some of LA’s best restaurants in their series of hilarious 12-second Tooth Pix video shorts. Here are our favorites.
At Orsa & Winston, Chef Josef Centeno’s “Breakfast in a Shell” is a coddled egg served with warm semolina, balsamic cream and maple syrup that is topped with fresh chives, sea salt and tiny puffed rice balls called masago arare. It is one of the Japanese and Italian-inspired foods that is part of a new breakfast dish Centeno has on the menu.
Most of the breakfast foods we eat in the US are sweet and hearty, from donuts and pancakes with maple syrup to frosted flakes and biscuits and gravy. At Orsa & Winston, Chef Josef Centeno is going the seasonal savory route. Since returning from a recent trip to Japan, he’s been serving up his take on the traditional Japanese breakfast.
Anya Fernald worked with dairy farms and artisanal producers in Europe before launching Slow Food Nation and building Belcampo Meat Co.’s vertically integrated meat empire from the ground up. Fernald has also just published a new cookbook, “Home Cooked,” in which she shares recipes and the story of how Belcampo was born.