3.20.18

Farm to table? That’s rookie stuff. Farmhouse, a brand new restaurant opening adjacent to LA’s Beverly Center takes the eat local ethos to a new height with a highly hands-on ‘seed to plate’ approach.

Farmhouse LA will feature local farms like superstars. Working with a hyper-local network of high-quality producers, Farmhouse’s monthly menu showcases ingredients at their peak proving that great food is about well-executed simplicity. The brand new spot is led by “Executive Farmer”, Nathan Peitso of the beloved, local Kenter Canyon Farms. Peistro is a second-generation farmer and the go-to guy for Los Angeles’ pro foodie elite.

We’re in the kitchen with Nathan below and sharing his favorite local resources, pro kitchen secrets and – our fave topic – go-to condiments…

In my kitchen you’ll find plenty of:

Fresh herbs.

Recipe staples always on hand:

Savory, Espelette, Maldon, California olive oil, shallots.

Ingredient that makes everything taste better:

Butter.

Best food memory:

Roasting our own lamb over an oak fire on my family farm in Ventura. We used a bundle of fresh savory with the meat. It was fantastic.

Essential cookbooks:

Anything by Ottolenghi.

Food philosophy in one sentence:

Simple things done well.

Fave ingredient lately:

I’ve been loving my brother’s special Espelette chili flakes. They make everything brighter.

Midnight-snack perfection:

Rice with sunny-side-up eggs.

Food you love to eat with zero prep/additions:

Alex Weiser’s baby carrots.

Most impressive dish:

Ever: my best friend’s father’s goat curry. On my menu: huge, grilled oysters.

Healthiest habit in the kitchen:

Huge salads with every dinner.

Fave condiments:

Whole-grain mustard, horseradish, lebni, zaatar.

Best bargain tip:

Roast a chicken for dinner, make sandwiches with the leftovers and soup with the carcass. That’s three meals for the price of one.

Fave veggie + what you make with it:

Radicchio. I like to make a bitter salad of radicchio, arugula and Parmesan.

Must-have munchies:

Craziest thing I buy at the market:

Fresh wasabi.

Favorite splurge:

Wagyu beef.

Your idea of an ideal dinner setting…

Sitting around a kitchen table with my friends, family and many bottles of wine.

For last minute entertaining, I...

Throw together a cheese, olive, cracker, prosciutto and nut plate and make sure the wine keeps flowing.

Signature cocktail:

Rye Manhattan.

Simple go-to recipe:

Cacio e pepe.

Learn from other top chefs, cookbook authors and foodie innovators with our ‘In The Kitchen’ series here.


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