A passion for food + fashion

Burrata, Birthday Edition

In Food, On Location: Out and About in L.A. on November 21, 2009 at 1:30 pm

Last night we went to my friend Andrea’s birthday party, for which the invitation beckoned “Learn how to make burrata. Or just eat it.” I’m pretty much in awe of what we witnessed last night, which started with Mimmo Bruno—who supplies all the better joints in town with burrata, and in fact is credited with bringing burrata to LA a decade ago—filling pouches of mozzarella with curd and runny cream imported from Parma. (To read more about Mimmo, check out Lesley Bargar Suter’s story in this month’s Los Angeles Magazine, page 136.) If you want to try some of Mimmo’s handiwork, Mozza2Go sells his formaggio, or you can order next door at the mozzarella bar. Words cannot describe how freaking fantastic burrata tastes at the hands of the master. Below: the curd, the cream, the hands, the man.

The birthday girl and our friend Carolynn assisted, as well as making some incredible peperonata (sweet peppers, onions, garlic), braised artichokes, pesto and an insane currant pine-nut relish from the book Carolynn co-authored with Mozza‘s Nancy Silverton, A Twist of the Wrist. There was also a grilled beef tagliata inspired by Mozza’s dish. With friends like these, who needs dessert? (And of course there was dessert—a heavenly chocolate devil’s food cake with chocolate mousse layers from Susina Bakery on Beverly.) Here’s to wonderful friends old and new, to a beautiful evening, and an even more beautiful birthday girl! Happy Birthday, Andrea!

  1. sooooo jealous. i was calling babysitters right up until friday night, desperate for a last minute miracle:( also: am i the only one who’s noticed that andrea actually appears to be aging backwards?

  2. You are way too kind, Robyn! Heather, I am honored for the post. You can also find that currant pine nut relish in Sunday Suppers with a little parsley thrown in although the Twist recipe is less complicated. Seems like it was something that school of chefs learned to make together. Try it over the Swiss Chard tart if you are so inclined. You won’t be disappointed.

  3. I want to suggest we do a “throw-down” with burrata and invite Mimmo Bruno and Los Angeles (S. El Monte) cheese maker Vito Girardi (GioiaCheese Co.). What a decadent night that would be for all involved. I’ll Host!!

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