What better time than the holiday season to celebrate the bounty of California? To make it easy for you, the Conservancy asked chefs and food producers to share a favorite recipe that features sustainable, seasonal ingredients.
They're now serving brunch, both Saturdays and Sundays, at The Tripel gastropub in Playa del Rey, with an à la carte menu of dishes like banana bread French toast, burrata egg white omelettes, duck hash and a dish called "The Cure."
My first introduction to any kind of ethnic food was my Aunt Faye's chicken liver-and onion egg scramble and my Grandma Morgan's potato pierogis. But especially around the holidays, these two ladies went to town!