Salumi and Summer's End: Los Angeles Times Food section in 60 seconds

by Sarah J. Gim, Posted Aug 30th 2006 @ 11:32AM

salumi

SIV gives newcomer Hatfield's two-and-a-half stars (**½), calling it a restaurant "just like those little places in France that win everyone's heart."

Russ Parsons dishes out the ABCs of salumi: what they are, where to get it in LA, and how to serve it. End of summer is the season for preserving, pickling and canning: plum preserves, achar, and hot pickles. It's also a time to take advantage of end-of-summer vegetables: Heirloom Tomatoes Stuffed with Salt Cod and Potato Puree, Peppers Stuffed with Bulgur and Feta Salad, and Eggplant Stuffed with Kale and Walnuts.

In wine, the Tasting Panel does a selection that pairs well with salumi. The Wine of the Week is 2005 Curran Grenache Blanc that "tastes startlingly alive, with a distinct minerally finish."

Filed Under: Newspapers, Lists, In Sixty Seconds, Ingredients, Chefs & Restaurants, Restaurants
Tags: america, beef, charcuterie, food, food and drink, food and wine, fruit, grains, hatfiel'd restaurant, LA, LA times, Los Angeles Times, LosAngelesTimes, meat, pork, salumi, vegetables, west coast, wine