Photo credit: Amber Matsumoto/LA Dodgers
The Dodgers clenched the National League West Title last weekend, paving the way for some serious post-season play. Krista Simmons had a chance to chat with food blogger-come-outfielder Andre Ethier before the madness of Fall ball began for a story she wrote for edible Los Angeles. Here’s what he had to say about his favorite eats and treats around the Los Angeles.
What’s in Your Kitchen?—with Andre E, Dodger Foodie
By Krista Simmons
From the Fall 2009 issue of edible Los Angeles
The diet of an athlete can be quite a phenomenon. Their eating habits range from slightly shocking (Lamar Odom’s candy fixation) to almost appalling (Michael Phelps’ 12,000-calorie-a-day intake). Athletes are elite specimens, spending countless hours training, competing and traveling. But regardless of the physical strain that their bodies endure, their dietary regimens remain a reflection of their personality, background and passion. 
 
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I am excited to announce that photographer Douglas Gayeton is joining us at our Mozza Scuola di Pizza Charity dinner on the 1st October. As we learn how to make pizza with Nancy Silverton, learn about the wine we are drinking from Joe Bastianich and learn more about the Garden School Foundation from Nancy Goslee Power we will also learn more about what Slow Food really means in a tiny town in Italy from Douglas Gayeton.
This event is totally sold out - thank you to everyone for purchasing tickets. If you would like to purchase Douglas Gayeton's SLOW: Life in a Tuscan Town ($50) and have him sign it with a dedication on October 1st please send an email to me at lucy@edibleLA.com and I will make it happen.
With a preface by Carlo Petrini (the founder of Slow Food) and an introduction by Alice Waters need I say more? This book is not only beautiful to look at it's an inspiration to us all where ever we choose to live and what ever we choose to eat.  This truly is edible food for thought.
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edible Los Angeles is proud to announce that we will be hosting an intimate Italian dinner at the Scuola di Pizza, Mozza2Go’s brand new event space, in collaboration with owners Nancy Silverton and Joe Bastianich to raise money for the Garden School Foundation.  Thursday October 1st at 7pm.  

Tickets $250 each can be booked through
www.brownpapertickets.com/event/81547

 
BUON APPETITO!
Chefs Nancy Silverton and Matt Molina will cook in the fully equipped exhibition kitchen where we can watch the master chefs at work and learn the craft of pizza production first hand. The delicious Naples inspired dinner prepared right in front of us will be made using local sustainable ingredients because as Mario Batali tells me - 'it just tastes better!'  Mozza received a green restaurant certification for all it's work to provide great food without damaging the environment.
 
ALLA SALUTE!
Joe Bastianich is flying in from New York and will be pouring a selection of his Italian wine, Bastianich, and wine from Palmina, a Santa Barbara vineyard that uses Italian varietals. He will share with us his vast knowledge of the vino we are tasting.
 
With only three long tables of twelve it’s going to be more like dining family style at an Italian villa than at the Mozza restaurant. Nancy, Matt and Joe will be up close and personal to answer questions and entertain us with food, wine and good cheer as we raise some money for a great cause.
 
BUONA FORCHETTAS
The Italian expression 'Buona forchettas!' means good eaters are made not born.  To this end the proceeds from the evening will be given to the 24th Street Elementary School Garden for an outdoor kitchen so that the children will be able to make their own pizzas just like Nancy and Matt!  Nancy Silverton is a founding member of the Garden School Foundation that runs the schoolyard garden and is excited to join edible Los Angeles to raise money to help them bring education to local school children through garden-based learning in outdoor living classrooms. 
 
On Thursday October 1st at 7pm
Scuola di Pizza
Mozza2Go
6610 Melrose Avenue
Los Angeles CA 90038


Tickets $250 each can be booked through
www.brownpapertickets.com/event/81547
Please note that tickets are final sale and non refundable.
 
Here's the menu to whet your appetite:
 
7 pm Pizza and Prosecco Reception
Funghi Misti, fontina, taleggio & thyme
Margherita with Mozzarella, tomato & Basil
Stracchino with artichokes, lemon & olives
Bianca with Fennel Sausage, Fontina, Mozzarella, Sottocenere & sage
Coach Farm Goat Cheese with leeks, scallions, garlic & bacon
 
8 pm Dinner
Antipasti
Market Lettuces Vinaigrette with Crostini di Anantra
 
Primi
Agnolotti, Burro e Salvia 
 
Secondi
Pollo al Forno with Garlic, Sage & Rosemary
Sautéed Broccolini with Chilies & Vinegar
Roasted Potatoes
 
Dolci
Seasonal Gelato Pie
 
Read more from the Mozza owners Nancy Silverton, Joe Bastianich and Mario Batali in our exclusive Editor Asks the Experts interview in the Fall issue of edible Los Angeles.

 
 
 
Before I make my recommendations, let me disclose that my palate isn't very refined.  I am amused by descriptions of wine that involve "toasted coconut, popcorn and pineapple" not because I doubt that they are true, but because I can't imagine experiencing them.  With that said, I love wine and drink it daily.  I can appreciate the general categories: when something is dry, or full bodied, or floral or clean.  I especially like wine that is dry.  Or full bodied.  Or floral or clean.  What I mean to say is that I've never met a wine I didn't like, and so the following wines, which I was lucky enough to sample at Wally's Annual Food and Wine Celebration, may not match the recommendations made by a discerning drinker.  But if you've ever picked out a wine based on a pretty label, or wanted to try something more interesting (or expensive) than the stuff at Trader Joe's, read on.

 
I popped in to Mozza today on my drive back from the Santa Monica's Farmers' market to the office on the off chance that Nancy Silverton was available to interview - (I have already interviewed Mario Batali and Joe Bastianich for my fall story) and to my utter surprise the Mozza To Go 'shop' had opened minutes before!  I was their second customer. It really felt like we were all back in kindergarten playing pizza to go!