Gastronomy 101

Everyone knows it's time for apples and oranges, but fall and winter aren't as limited as you might think when it comes to fruit. There are many ways to branch out and liven up your cold weather menu, one of which is persimmon. Persimmon is in season October through February. The name "persimmon" actually comes from the Algonquin language of Powhatan, from words that mean "a dry fruit." There are two types of persimmon that are widely available: Hachiya and Fuyu. The above pictured type is a Fuyu, which accounts for 80% of the persimmon on the market. It is generally eaten raw and can be sliced like a tomato. I think a fuyu persimmon actually is quite similar to a tomato except that it is sweeter and more solid in texture. Hachiya persimmon is rounder and fuller and is not good to eat until is fully ripe due to the high levels of tannins that make it very astringent. You don't want to eat a hachiya persimmon until it feels like you are holding a

I originally posted this article in 2007, but it's popped up again on my most viewed articles Since people seem to be interested in this topic, I figured I would update this article for the current restaurant climate in L.A. Although most of the restaurants originally discussed are still great choices, I wanted to take off any that were no longer with us and add some new ones that are additional great choices. So if you are looking for dining options in Los Angeles that feature seasonal and often locally farmed ingredients, here is a current selection of top options that are either personal favorites of mine, or widely acknowledged to be among the best restaurants in the city: Canele: I have not yet been to Canele, but from what I know of it, it is a small neighborhood place beloved by folks in the area. Owned by a former commodities trader and a seasoned restaurant manager, this is the kind of place where you will find the menu chalked up on a board, and people who stop in for d