Though thought of only as a soup, the Greek avgolemono — made of lemon juice and chicken broth thickened with an egg — stands in for a luscious, tart sauce for artichoke bottoms here.An upgrade from simple butter or mayonnaise, this rich filling of brie cheese and white wine spiked with whole-grain mustard dressing pairs beautifully with meaty, steamed artichokes.
the force behind Mexico City’s Pujol, Manhattan’s Cosme and the recently opened Damian in L.A.'s Arts District, will be one of the big names at the next, a four-course meal in Los Angeles and New York on April 24. In a conversation themed around awards season and hosted by L.A. Times arts and urban design columnist Carolina A. Miranda, Olvera will be talking with filmmaker, screenwriter and award-winning director Fernando Frias de la Parra . The L.A.
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