I just bought the anchovies you recommended. I'll certainly try a single anchovy, and a touch of butter on toast
The cost is a Wow. Not sure whether to eat or frame them. Added quite a number of other items and a WOW bill. Something to know: Dao products is connected with Affirm and a payment plan was offered. I took it. Cushioned the cost.
After leaving LA, John Sedlar opened Eloisa here in Santa Fe. It was one of our favorites until it closed a couple of years ago. But we saw John again at the Fred Harvey Foodie Dinner (fundraiser for NM History Museum) which he helped to design based in menus from the historic Harvey Houses.
We took a week long cooking class in Sicily w. David Tanis a few years back (at Anna Tasca Lanza school) and that/he made me an anchovy believer. Makes everything a little better without really knowing why
Thank you for this memory! We love John Sedlar! We were fortunate to have John cater a private dinner party for us--back in the day--a Mexican feast featuring his incredible tamales! John is creative and kind!
It would be nice to have a link to purchase the anchovies if that is a possibilty. Also, I'm always disappointed when you don't share a specific recipe in La Briffe.
Sure. It's called Chefman Electric Wine Opener: https://www.amazon.com/Chefman-Automatic-Corkscrew-Stainless-Rechargeable/dp/B071JG14H7
Here's some background on the John Sedlar back to Los Angeles rumor:
https://la.eater.com/2021/11/18/22789369/american-rag-la-brea-sedlar-bill-chait-restaurant-new-coming-opening-rumor
Love John Sedler and his food. The old days!
I just bought the anchovies you recommended. I'll certainly try a single anchovy, and a touch of butter on toast
The cost is a Wow. Not sure whether to eat or frame them. Added quite a number of other items and a WOW bill. Something to know: Dao products is connected with Affirm and a payment plan was offered. I took it. Cushioned the cost.
After leaving LA, John Sedlar opened Eloisa here in Santa Fe. It was one of our favorites until it closed a couple of years ago. But we saw John again at the Fred Harvey Foodie Dinner (fundraiser for NM History Museum) which he helped to design based in menus from the historic Harvey Houses.
We took a week long cooking class in Sicily w. David Tanis a few years back (at Anna Tasca Lanza school) and that/he made me an anchovy believer. Makes everything a little better without really knowing why
My favorite anchovy snack is an anchovy wrapped around a whole cherry tomato. And best of all, cherry tomatoes still taste good in the winter!
Thank you for this memory! We love John Sedlar! We were fortunate to have John cater a private dinner party for us--back in the day--a Mexican feast featuring his incredible tamales! John is creative and kind!
Another gem!
Do you remember a restaurant in Venice, CA, around then called Sabroso?
It would be nice to have a link to purchase the anchovies if that is a possibilty. Also, I'm always disappointed when you don't share a specific recipe in La Briffe.
i look forward to your emails. thank you so much.
can you share again the wine opener you featured in your gift guide?