Production duo BankShot teamed up with DJ Nick Castle and LRG for this short video of foods rapping along classic culinary lines from the likes of Biggie all the way to former chef Action Bronson.

Fader chops it up with master chef/rapper Action Bronson in this episode of Fader TV. Bronson cooks up some Thanksgiving day leftover sliders for the viewers.

If you know me then you know it doesn’t get any better than this sandwich right here. Large “Godmother” with the works. Dank.

If you live in Los Angeles and have never been to Mario’s Peruvian restaurant then slap yourself, because they consistently serve up some of the best Peruvian food in the city. The #27 Saltado de Camarones is usually my go-to order: succulent shrimp sauteed with onions, tomatoes, and french fries, served with a side of rice.

For that extra heat you have to get some aji, a spicy green salsa that really brings all the flavors of the dish together.

Mario’s Peruvian 5786 Melrose Ave. Los Angeles, CA 90038

Bistronomics 3.0, held last Monday night at Breadbar in Century City, was the third installation in a series of dining events from Chefs Jet Tila and Alex Ageneau. I used to cook with Jet back when I was still in high school and when I heard about the dinner I decided to go and catch up with him while eating some great food. It was fun to see him again and reconnect – I even heard a rumor that he may be leaving his Las Vegas restaurant and returning to LA for good. The 5-course meal highlighted some of Los Angeles’ best local produce like heirloom tomatoes, apricots, and strawberries, living up to it’s “Summer in LA” theme.

What makes foodie gatherings like this one special was its laid-back, casual vibe. Though the food was clearly fine dining the environment wasn’t at all (in a good way), most evident in how accessible both chefs were throughout the evening. In between chatting up each table, the chefs gave some background insight into the concept of “Bistronomics” and the idea of a “Summer in LA”. They also presented each course with a full description and details of the featured ingredients. There’s not too many restaurant experiences I know of where you get to have a conversation with the person responsible for making your food.

The meal opened with a charred heirloom tomato, fresh apricots, cilantro, and a dollop of cream.

Next up was a Santa Barbara spot prawn served nearly raw over a “potatoe pebble” with some sea beans and a ginger consomme. The heat of the potato just barely cooked the prawn.

After that was soft scrambled eggs with shaved truffles and cornichon (pickles). If you could taste luxury, this would be the dish.

The last course before dessert was a flat iron steak served medium-rare (the only way really) with smoked eel, a warm daikon “salad”, and squash.

Finally, dessert was fresh strawberries with shaved celery, a rhubarb pepper jam, and whipped cream.
(Not my picture)

*ALSO*
Somewhere in between watching Breaking Bad, Curb Your Enthusiasm and Entourage tonight, I’ll be tuning in to the Food Network to see Chef Jet battle Iron Chef Moriomoto on Iron Chef America (10 PM ET/PT).