Eater "Chef Of The Year", 2015
Zagat.com "30 Under 30", 2014
Winner, Esquire Networks' "Knife Fight"
Executive Chef/Owner, LEONA, Venice, CA
Originally Featured November 2015
The Artisan Ingredients
Beyond The Olive
Crafted By: Chip + Crystal Reibel
Beyond The Olive starts with certified California extra virgin olive oil from the Capay Valley selecting only mature olives to press resulting in a smooth and buttery oil ideal for smoking. Hand-smoking the oil with a mix of sweet and aromatic woods allow the liquid to develop a rich and earthy smoky flavor that won't over power your favorite recipes while adding robust and deep notes to them.
Irresistible on a charred steak or with simple toasted bread and washed-rind cheese this olive oil is ideal for the winter months. We often find ourselves pairing it with roasted artichokes in a garlic aioli; drizzled over shrimp, shellfish, and seafood; paired with griddled mushrooms and eggplant; or in dressings and marinades that need a jolt of flavor.
Crafted By: Steve Sando
While garbanzos aren't a true "new world" bean, the Rancho Gordo team loved them so much that they decided to introduce them as a new crop in California. One of the oldest cultivated vegetables with 7,500 year-old remains found in the middle east these heirloom beans provide a good source of protein that can be enjoyed year-round.
With a delicious nut-like taste and buttery texture they're the perfect addition to Mediterranean and African fare. We love blending them into a powder and making panisse - a fried, chickpea flour cake from Southern France; in a warmed salad with barley and ricotta salata; or in a stew with pan-roasted chicken with harissa.
Crafted By: Meredith Lockwood
Los Angeles, CA
Those breezy, sweet feelings you get when you listen to pop music is the inspiration behind this jam. Organic strawberries married with a chorus of rose water, Italian Prosecco and Tahitian vanilla beans make this spread as addicting as the latest top 40 hit.
Perfect for sweet preparations throughout the day we love Indie Jams' Pop Jam in the morning on buttermilk scones or folded into homemade whipped cream on waffles and pancakes; for a quick snack it's the ideal addition to granola or yogurt or other on-the-go dishes. At night, its sweet profile elevates our favorite desserts such as panna cotta and its a perfect flavor booster to your favorite recipe for strawberry short cake.
Crafted By: Dustin Alpert + Katie Kerr
Those who love the health properties of coconut oil and reminisce about the childhood adoration of peanut butter are in for a treat! Made with only organic roasted unsalted peanuts, unsweetened coconut, peanut oil, all-natural coconut extract and salt this spread makes for a mouth-watering treat that can add a boost of flavor to sweet and savory dishes alike.
We love adding a dollop of Spread PB's Coconut Peanut Butter to stir-fry or curry; used in BBQ sweet potato and chile peanut tacos; or as part of a dressing for a crunchy slaw with kale and Brussels sprouts for savory dishes. For sweets its the quintessential addition to cheesecake, fluffernutters or pots de creme. It's also perfect in the staple of our youth: PB&J!
Coldwater Canyon Provisions
Crafted By: Rondo Mieczkowski + Danny Barillaro
Chunks of peeled watermelon rind are pickled with white vinegar, pure cane sugar, water, lemon, cinnamon, and cloves - resulting in a complex tart and refreshing treat! While the recipe originates from the South and parts of the Midwest this condiment is surprisingly versatile and plays well with Chef Arrington's California progressive flavors.
We've found Coldwater Canyon's Pickled Watermelon Rind as a great addition to seasonal salads such including a late-fall panzanella with tangy feta cheese, peppers, and zesty olive ciabatta croutons; as an accompaniment to housemade rabbit rillettes with whole grain mustard; or wrapped in bacon and crisped until brown. Alternatively, it's a staple for behind the bar using the zesty liquid in cocktails and spritzers.
The Signature Recipes
About Chef Arrington
Chef Nyesha J. Arrington has been in love with the kitchen since she was just a little girl cooking from the age of five alongside her Korean grandmother, Ai-Soon Lee. Born in Southern California to a multi-cultural family, Arrington was early introduced to diverse foods such as bulgogi, octopus, and homemade kimchi. These first stages of culinary experiences definitively shaped Arrington's palate development and her ideas in cooking. By integrating flavors and techniques from around the world, Arrington has been able to create a style that is both personal and unparalleled.