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LA's 30 under 30 best chefs

CharlesKochel Feb 26, 2013 04:26 PM

http://blog.zagat.com/2013/02/30-unde...
Nice list. some serious future foodies on this list.

  1. ipsedixit Feb 26, 2013 08:33 PM

    some serious future foodies on this list
    ____________________

    Really? Who?

    11 Replies
    1. re: ipsedixit
      CharlesKochel Feb 26, 2013 09:58 PM

      My Top 5
      1. Brian Dunsmoor, Hart and the Hunter, why: because Nawlins’ Food never gets old.

      2. Holden Burkens, Muddy Leek, why: Farm to Table is paramount

      3. Meg Gill, Golden Road Brewing, why: She knows more about beer than Adolf Coors.

      4. Daniel Shemtob, why: I dig Food Trucks and want them around forever.

      5. Miles Thompson, why: Tiger Woods was good at a young age also.

      1. re: CharlesKochel
        a
        a213b Feb 26, 2013 10:15 PM

        Not saying it isn't good - I've yet to go - but Hart & Hunter really has nothing remotely close to Creole (aka "Nawlins") on the menu.

        1. re: a213b
          CharlesKochel Feb 26, 2013 10:30 PM

          Low Country Shrimp Boil, Andouille Sausage, Corn & Potatoes, Scratch Biscuits, Fried Chicken Livers, Country Ham, Honey Butter, Maple Butter, Fried Green Tomatos, Soft Grits, Cheese & Chive Grits, ChowChow, Greens, Black Eyed Peas, Hamhock, Pole Beans and Bacon, Boiled Peanuts, Bread and Butter Pickles.

          These are a few I picked off the dinner menu. Correct, not at all Creole, but New Orleans cooking just the same. I've always seen Creole as 1 type of New Orleans Style, but it is Goooood. Let me know if you give it a try. ~ck

          1. re: CharlesKochel
            a
            a213b Feb 26, 2013 11:27 PM

            True, some of these are foods one can get in NoLA, but nothing rings out as what myself or friends and family typically associate with NoLA -- much more Low Contry/Classic Southern, though perhaps as a native I feel a bit overprotective of the cuisine.

            Regardless, I've heard and read good things; pictures of the biscuits leave me with some small doubts, but then those are an intensely personal food preference.

            1. re: a213b
              CharlesKochel Feb 27, 2013 12:25 AM

              http://www.chow.com/food-news/134845/...
              I think I'll try tis Naw'lins eatery soon. Has anyone had an oyster po boy from Haold's?

        2. re: CharlesKochel
          ipsedixit Feb 27, 2013 07:57 AM

          1. Brian Dunsmoor, Hart and the Hunter, why: because Nawlins’ Food never gets old.

          >> That would make every "Nawlins" cook an up-and-comer super foodie. Silly.

          2. Holden Burkens, Muddy Leek, why: Farm to Table is paramount

          >> Really? Paramount? How? Says who? Not me.

          3. Meg Gill, Golden Road Brewing, why: She knows more about beer than Adolf Coors.

          >> Knowledge of beer is neither a sufficient nor necessary condition to being a good chef (or "foodie" whatever that term may mean). Same is true for wine savants. There are many who know wines, spirits and beers who have little to no clue about food (and of course the converse is true).

          4. Daniel Shemtob, why: I dig Food Trucks and want them around forever.

          >> I really like Filet-O-Fish sandwiches, but that doesn't make the Golden Arches huate cuisine, or even good cuisine.

          5. Miles Thompson, why: Tiger Woods was good at a young age also.

          >> So was Charles Manson and Adolf Hitler. Your point?

          1. re: ipsedixit
            Porthos Feb 27, 2013 08:40 AM

            The actual title is: 30 Under 30: LA's Hottest Up-and-Comers of 2013.

            This is a little less contentious than the OP's title.

            Doesn't mean they are the best or most skilled. "Hottest" is more nebulous.

            At least they included Zack Pollack, chef and co-owner of Sotto.

            1. re: ipsedixit
              CharlesKochel Feb 27, 2013 10:06 AM

              Ha. True that. My point being, it's my list and you can bash them or play around with it, I'll play along. So, for entertainment, I'll bite and you can visit each and let me know if I steered you wrong.

              1. Every Nawlins' up & coming cook is a super-foodie, I agree.

              2. Farm to Table, I put some Fat Back, Tongue and Pork Belly in my Belly, but at the least I know where it came from. Holden Burkens pastry still flies it's so light it floats.

              3. I Like Beer, I Love Beer. So, for me, it is a bonus the the overall foodie experience.

              4. Lime is Prime as an OC Food Truck. Tacos, Lamb and Ceviche. If the golden arches had a food truck, i wouldn't take the time to write about it.

              5. Miles Thompson is only like 24, so props for already cooking over 1/2 his life.
              Charles Manson has much character, hell, he's from Topanga, just a screw loose or bunches of scrwes, Adolf was a good leader, like the dude running Craft, but that does not mean he's correct. My point is, if you are open minded enough to not judge someone by aga alone, give it a shot and Mikey, You just might Like it, but if Golden Arches is where you like your fish, by all mean, MikkyD up!

              1. re: CharlesKochel
                l
                linus Feb 27, 2013 10:42 AM

                wow, your definition of "character" and "good leader" are a lot different than mine.

                1. re: linus
                  CharlesKochel Feb 27, 2013 11:00 AM

                  evil folks they are, but man they sure had bunches of willing followers, no need to expound on murderers, I'm not even curious about what they love to eat.

                  1. re: linus
                    ipsedixit Feb 27, 2013 06:59 PM

                    I actually agree with Charles' notion of both "character" and "leader".

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