For chef Evan Funke of Felix Trattoria, hand-rolling pasta is a high calling. Esquire’s Jeff Gordinier dishes on his travels with Rene Redzepi. Musso and Frank celebrates 100 years of serving Tinseltown’s legends. Plus: exploring the wealth of Asian produce at the Alhambra Farmers Market.
Evan Funke, Musso & Frank’s 100th, Redzepi adventures
From this Episode:
Felix’s Evan Funke unveils his pasta-making techniques
For Evan Funke , “F*** your pasta machine” has become something of a rallying cry. At Felix Trattoria in Venice, the bearded chef is focused on showcasing the Italian...
Around the world with Rene Redzepi
Say you’re a food writer -- if the world's greatest chef asks to get coffee, would you say no? Well, maybe if you’re Esquire editor Jeff Gordinier . Eventually he agreed...
Market Report: Exploring the Alhambra Farmers Market
This week the Market Report ventures out to the San Gabriel Valley—namely the Alhambra Farmers Market , which has long been a treasure trove of fresh Asian produce.
For 100 years, Musso and Frank has been a Hollywood lodestar
Stiff martinis, red uniformed waiters, and Welsh rarebit. Sit in a mahogany booth at Musso & Frank Grill on Hollywood Boulevard, and you’ll be teleported to a bygone era...