Tourism & Convention Board she also works closely with the Monterey Bay Aquarium as a member of the Blue Ribbon Task Force, a panel of culinary leaders committed to innovative outreach to promote sustainable seafood. Feniger is an active member of the community, and currently sits on the boards of the Scleroderma Research Foundation, Los Angeles LGBT Center, and L.A. Hours are Sunday, Wednesday, and Thursday from 4 p.m. Susan has co-authored six cookbooks, starred on The Food Network’s popular “Too Hot Tamales” and competed on Bravo’s “Top Chef Masters.” In 2018, Feniger and Milliken were named the recipients of the Julia Child Award and honored with the Gold Award from the LA Times for culinary excellence and innovation in Southern California. is located at 1122 E Tahquitz Canyon Way, Palm Springs, CA, 92262. Milliken and Feniger have co-authored cookbooks City Cuisine, Mesa Mexicana, Cantina, Cooking with Too Hot Tamales, and, for those who need to take it from square one, Mexican Cooking for Dummies.Īn advocate for fighting childhood hunger, Milliken is on the board of directors of Share Our Strength, a national organization of nutrition and education programs.IIconic culinarian, author, and entrepreneur Susan Feniger may be best known for her Modern Mexican concept, Border Grill restaurants, trucks, and catering BBQ Mexicana and Pacha Mamas, fast-casual eateries in Las Vegas and Socalo, an all-day California canteen and Mexican pub in Santa Monica all created with her business partner Mary Sue Milliken. She’s also made guest appearances on shows such as Iron Chef America, Oprah, Good Day LA, and Today. After working for Wolfgang Puck at Ma Maison in L. TV viewers who missed Milliken on Too Hot Tamales got to see her in action again as a “cheftestant” on Top Chef Masters, season three (she was first runner-up). In late 2019, the chefs opened Socalo, a beachy, California canteen and Mexican Pub serving seasonal SoCal Mexican fare in Santa Monica. And as food-truck culture evolved, they even launched a Border Grill Truck and the Border Grill Stop kiosk in 2010. The Pollo Norteñoa half chicken covered in guajillo sauce, cotija cheese and an apple herb saladis a favorite of manager Lauro Alvarez. The result: Mexican restaurants Ciudad (1998 to 2010) and Border Grill. Chefs Susan Feniger and Mary Sue Milliken return to Santa Monica with Socalo a zero-footprint restaurant. 1920 Santa Monica Blvd, Santa Monica, CA 90404 310.451.1655. Chef Susan Fenigers gift of connecting with people through food comes through loud. Celebrating sustainable practices and flavors from around the world at CITY, the chefs homed in on Latin tastes after sharing meals with their Mexican staff and taking a cooking-intensive trip to Mexico, where they learned from home cooks, market vendors, and taco stands what authentic Mexican food was all about. The Milliken and Feniger launched Socalo in Santa Monica in late. Via Susan Feniger and Mary Sue Milliken to close Border Grill in Santa Monica after 26. They’re also opening a new restaurant in Palm Springs, Alice B., sometime in 2023. by Farley Elliott Aug 29, 2016, 3:33pm PDT. Currently, Feniger and Milliken also run Santa Monica Mexican restaurant Socalo, which they opened in 2019 and then in Las Vegas, fast-casual casino-stadium stall mini-chain BBQ Mexicana, stadium stall Pacha Mamas. Together they opened City Café, in Los Angeles, in 1981, and expanded the vest-pocket-size place into restaurant CITY (1985 to 1994). The long-running restaurant icon will cease to be as of October. She went on to Chicago, working at the French restaurant Le Perroquet where she met Mary Sue Milliken. Mary Sue Milliken and chef-partner Susan Feniger may be best known nationally for their mid-1990s hit Food Network show Too Hot Tamales, and the Los Angeles, Santa Monica, and Las Vegas outposts of their innovative Mexican restaurant, Border Grill, but the pair has been a hit with Angelenos since the early 1980s.įeninger and Milliken met in 1978 while working at Chicago’s Le Perroquet as the first women in the illustrious French restaurant’s kitchen, and both later trained in Paris. Susan Feniger graduated from the Culinary Institute in 1975 and went to work at Ma Maison in Los Angeles.
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