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    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.

    From our friends


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