Edible LA

Oct 29, 2024 | ediblela.com | Lisa Alexander

Price $85.00A LIVE FIRE COOKOUT HOSTED BY LA'S LEADING WOMEN IN FOOD. Wander through the garden of Soho Warehouse as a full lineup of fiercely talented women-on-the-rise present five unique roaming courses, cooking demos and fireside chats. The catch: it’s all over live fire (namely, the iconic Big Green Egg— the kamado grill of our dreams).

Oct 11, 2024 | ediblela.com | Lisa Alexander

by Lisa AlexanderThe whole time I am at Heckfield Place in Hampshire, I half-expect Heathcliff to come galloping up—long for it, in fact. Heckfield Place is a proper English great house like Downton Abbey (filmed just down the hedgerow) or Austen’s manse (just down the lane). It’s also a spectacular Georgian manor with a twist, and that twist is Skye Gyngell, the fantastic London chef of Spring, and Dr. Gerald Chan, the Boston billionaire who owns the hotel and tends to it like a passion project.

Oct 11, 2024 | ediblela.com | Lisa Alexander

For the Fall Issue, we were lucky enough to spend some time in the UK countryside at Heckfield Place, a Georgian mansion with a really interesting food & beverage program, much of it pulled from Heckfield's onsite dairy and farms, and all of it overseen by one of our favorite chefs: Skye Gyngell. After we hung out in London - a city we're loving more and more for its eating, its art-ing, its street energy, and leafy beauty.

Sep 30, 2024 | ediblela.com | Lisa Alexander

The Game of Life, According to Ellen Marie Bennettby Lisa Alexander, Photos by Amy DickersonWhen I meet Ellen Marie Bennett at the Hedley & Bennett factory, it’s one of those hot days where everything feels as if it’s literally melting off the walls. And then there’s Ellen sweeping in, dark hair swept up, wearing white shirt and leggings, and calling out “Hi” to everyone.

Jul 16, 2024 | ediblela.com | Brandon Jew

with Fermented Green Tea and Tofu SkinThis spectacular roast ribeye is a spin on beggar's chicken, a classic Chinese dish that was traditionally wrapped in lotus leaves and baked in clay. “The story goes that a beggar stole a chicken and hid it by burying it underground,” says chef Brandon Jew from San Francisco’s Mr Jiu’s.