Heather Taylor: What was your inspiration for starting Soo N? 

Saehee Cho: Food has always been defining, not only in my life, but for my entire family.  My maternal side is heavy with excellent, accomplished cooks.  My grandmother taught cooking professionally and did a few cooking shows back in her day. I look to her as my primary inspiration.  Food has been a vehicle for her constant curiosity and her desire to learn all there is to learn about the kitchen. I loved and still love cooking with her.
 
HBT: You studied art at CalArts. How does your artistic practice factor into cooking?

SC: I treat food like a practice, the same way I treat my writing practice.  In both endeavors, I value the creative process as much as I do the actual result. I received my MFA in Creative Writing at Calarts and my artistic intention is the same with food as it is with writing: I am trying to create poetry with food! I’m in love with the research, the tedium, the copious note taking—all the build-up and ephemeral inspiration that makes food and poetry possible.  

HBT: I’m in love with the Soo-N pantry items! Where can they be purchased and what kind of things are you cooking up these days? 

SC: I’m creating seasonal Jam, Butters, and Sauces for online retail, available at SOO-N.COM.  The Jam Series is something of a love letter to all my friends and the people who have supported me along the way.  Each Jam will be a very personal interpretation using a palate of seasonal ingredients.  

HBT: What is your process for recipe development? We have seen some mighty beautiful sketches on your instagram account. 
 
SC: My process for recipe development is informed first and foremost by seasonality.  Los Angeles is ridiculously lucky with the variety of produce available to us.  Walking through my favorite farmers markets, talking to vendors, smelling all that ripe fruit…that experience is definitely part of the process.From there, it’s all about tedium, which is a very creative mode for me.  My best work, in writing or in food, is the result of allowing myself to enjoy the tedium of a task.  I’ll diagram a dish by dissecting each flavor component and then see how they all fit together through a sketching process. I find that while I’m drawing out the sketches I’ll often feel the recipe adapting/changing/finessing. I also find that handwriting my recipes helps slow down my head and forces me to be more thoughtful about my development process.

HBT: Now that you’ve been launched your business, what’s on the horizon Soo N? 
 
SC: We are looking into opening a brick and mortar, hopefully within the next year!  SOO N Kitchen will be equal part catering event space, bakery, and lunch spot. 

The post Saehee Cho of Soo N appeared first on LA in Bloom.

HBT: When did you first become interested in wine?

HJ: I worked at a restaurant called L’Etoile in Madison, WI while finishing college and the cellar there was heavily curated by Thierry Thiesse. I thought the concept of wine maker as farmer and the introduction to the idea of terroir were fascinating. When I moved to Los Angeles I worked at Craft, which exposed me to a vast array of wines not only regionally but also lots of older wines. Each producer tells a story with their vines and choices in production.

HBT: Do you have a favorite region?

HJ: If I had to choose I would say Burgundy. But recently the hill of Breze in Saumur has really struck a chord.

HBT: How does Helen’s stand out from other wine shops in LA?

HJ: Every wine shop is, or should be, a subjective experience and curation of that buyer’s palate. So essentially what makes my store different is that it is inherently me. It is wines that I have tasted, that I believe in and that all have balance and quality. It is also a very tight curation so instead of flooding the consumer with an excess of choice or trying to cram in every label possible to make me look cool or flushed out, I practice a less is more approach that I think people are really enjoying.

HBT: I love the intimate vibe in Helen’s. For those who haven’t had the pleasure of visiting, please describe the atmosphere.

HJ: Its a gem box. Its a beautifully designed room that is warm with white oak, cozy with rugs and surrounds visitors with bottles of hand selected wine.

HBT: How does Helen’s interact with Jon and Vinny’s?

HJ: The two are intrinsically connected and yet in some ways separate. Helen’s is a business within Jon & Vinny’s but it is also a part of the restaurant. The retail store acts as a cellar for the restaurant, so essentially there are two prices for every bottle. The wine list that diners peruse has everything on it that’s in the physical store. And everything in the store is also priced retail. Guests can order bottles off the list and if they like it they can take a bottle home at retail cost. The other night a guy bought a whole case of the Toscana rosso we were pouring by the glass because he liked it so much. We also have lots of people who cruise by and park in the back and just shop retail.

HBT: Every single wine you have ever served me has been delicious. How do you pick your wines?

HJ: I choose from a catalog of wine and producers that I have tasted, followed, read about and loved. Helen’s is a celebration of these old favorites and new producers that I find exciting. I do a lot of reading, researching and meeting with different importers who carry producers that I am into. The process is also thinking about making sure the selection is well rounded and balanced.

HBT: Rumor has it that you deliver wine all around LA. What! Tell me this is true!

HJ: The wine delivery component is incredibly exciting. We will feature different bottles of wine on the website that will change monthly and be curated based on a theme. You can go online, shop and add to your cart and we can deliver it to your door! People can also peruse the entire store’s selections upon request or work on-on-one with me to get something specific and we will delivery that as well.

HBT: What can one expect when they join Helen’s Wine Club?

HJ: I am still hammering out the name of this club but the program is launching soon. You can sign up for $88 per month and I will send you three bottles per month that are exciting and allocated. Its a cool way to try new things and also get something exclusive.

HBT: Show me three awesome wines under twenty-five bucks.
HJ: 1. 2014 Corbieres, Gris de Gris, Domaine Fonsainte, 2. 2013 Muscadet, Clos des Alees, Luneau Papin
3. NV Crémant de Loire Rose, Chateau de Brézé

HBT: What’s your favorite thing to drink after a long day of work?

HJ: I drink a lot of Gerolsteiner!! It’s sparkling mineral water…I know, LAME! I like to drink wine with friends and with dinner but probably if I was unwinding after a long day with my girls I would opt for some gorgeous rose, like the Sancerre Rose from Francois Crochet or a buoyant and soft Gamay like my absolutely favorite Morgan from Foillard in the Cotes du Py.

HBT: Who are your mentors?

HJ: I wish I had more mentors! I have to acknowledge my partners Jon Shook and Vinny Dotolo for always encouraging me to be true to myself and we have always followed our own path. It’s something that is so important not only in business but in life. I really admire Caroline Styne and everything that she has accomplished in this city, it is truly inspiring. Jay Z has always been my mentor since day one. And Diane Keaton but neither of them are in this field but they both love wine.

HBT: How does LA inspire you business and your vision?

HJ: I have met some of the most interesting and inspiring people since moving to Los Angeles. People who have helped me believe in myself and follow my dreams. I think that Los Angeles fosters the promise of creativity and a certain level of freedom that I never felt growing up in New York. It has definitely allowed me the confidence to do things a little bit differently and break from convention.

The post Inspiring Business: Helen’s Wine Delivery appeared first on LA in Bloom.

The post Weekend in Bloom appeared first on LA in Bloom.

Sparkling Dry Cucumber Lime Agua Fresca By Jason Eisner at Gracias Madre

Ingredients For the Sparkling Dry Cucumber Lime Agua Fresca:
1 Large Cucumber
6 cups water
1/3 Cup Lime Juice
3 oz Agave Nectar
1 Pinch Salt
2 Dashes Lime Bitters

Directions: Rinse the Cucumber well and leave the skin on. Chop the Cucumber up into pieces and add all ingredients to a VitaMix. Blend well. Using a fine mesh sieve, strain into a pitcher. Add to any carbonation machine, and carbonate.

How to Build The Cocktail:
Add 1.5 oz Tequila Blanco to a shaker with a tiny bit of crushed ice. Shake and strain into a single rocks glass. Add fresh crushed ice, and a spear of fresh cucumber dipped in lime juice and sparkled with sea salt and chili to taste.

The post Spring Dinner Party: Cinco de Mayo at Gracias Madre appeared first on LA in Bloom.

LA in Bloom: Mezcal Cocktail from LAinBloom on Vimeo.

The post Webisode: Mezcal Cocktail appeared first on LA in Bloom.

FALL INTO RYE
*serves 1

INGREDIENTS
1/2″ peeled ginger, chopped
ice
2 oz. rye whiskey
1 1/2 oz. pear spice syrup*
1 oz lemon juice
Pear, sliced

INSTRUCTIONS
Muddle ginger with ice in a cocktail shaker. Add the rest of the ingredients, shake and strain into an old fashion glass filled with ice. Top with soda and stir. Finish with freshly grated nutmeg and pear slice.

To make this cocktail even more festive, pour strained mixture into a chilled coupe and top with cold champagne!

*pear spice syrup- mix 2 cups sugar and 2 cups water in a pot. Add 2 cinnamon sticks, 3 allspice berries, 3 whole cloves. Stir over low heat until simmering, then let cool. Strain into a jar and keep refrigerated. Juice firm pears in a juicer and in separate jar mix 3 parts fresh pear juice with 1 part spiced simple syrup.

The post Holiday Cocktails with Sabi: Fall Into Rye appeared first on LA in Bloom.