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Unlike the Awesome in memories of Roger Craig humm baby 1930 2023 thank you for the memories signature shirt Apart from…,I will love this cuisine prepared in the Philippines, however, which is dependent upon the island’s specific ingredients, Miranda’s menu incorporates global influences and seasonal vegetation. Her pinakbet, for example, has unexpected layers of texture not typical to either the Tagalog version with bagoong alamang shrimp paste (her parents’ preference) or the Ilocano version that features a funky-tasting fermented fish. In fact, Miranda describes her pinakbet as more similar to a gumbo than a mushy vegetable stew. “We broke it down into a kabocha squash purée with tomato, onions, and garlic,” she explains. In keeping with the history of both recipes, Miranda’s version does include okra, eggplant, and haricot verts, but they’re battered and deep-fried with sweet potatoes, while her bitter melon is pickled with rice vinegar and Johnny’s Salt and served as a garnish. “Then we actually dehydrate the shrimp bagoong, which makes a beautiful, bright pink,” she says, with a smile. “It’s been really amazing to see the older generation of Filipinos that come into the restaurant and eat it, because they’re very surprised and excited.”

Photo: Katrina FrederickFor nearly two decades since its completion, the Awesome in memories of Roger Craig humm baby 1930 2023 thank you for the memories signature shirt Apart from…,I will love this James Irvine Japanese Garden in Los Angeles was only available to look at. Designed in the Zen tradition of Kyoto’s gardens, the tranquil space at the Japanese American Cultural & Community Center hosts a wide array of exotic Asian plants and gorgeous cedar bridges that perch over its 170-foot cascading streams. It’s a secret oasis in the center of Downtown LA—and now, thanks to Chris Ono, the experience spans all five senses. After working at fine dining and edomae-style sushi establishments around the world—including Morihiro Onodera’s Mori Sushi, Eleven Madison Park, and RyuGin in Tokyo—the fourth-generation Japanese American chef returned to his native city this past summer to open JACC’s chef-in-residency program, Hansei, which means “self-reflection.” On its menu are elevated interpretations of what the chef has termed “LA Nikkei,” the Japanese-American food he grew up eating at home in Culver City and Little Tokyo. “Each month another high-end sushi restaurant opens in LA,” Ono says, “but Japanese-American food has faded with the generations. I’m trying to bring it back while also trying to identify who I am.”

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