The third annual LA Times Food Bowl will be held the entire month of May, with hundreds of dining events showcasing the diversity of dining across the Southland, including a few right here in the South Bay.

The Strand House is participating in the paper's editorial staff challenge titled "Things in a Bowl." Some of LA's finest chefs were asked to highlight a chosen ingredient in a one-bowl dish.

This year's featured ingredient is artichoke, and The Strand House's Chef Austin Cobb has created an artichoke agnolotti made with pecorino and asparagus. It's a dish he created the first time when he was studying in Italy.

"Spring is one of my favorite seasons for fresh green produce," said Cobb. "I was inspired to create this dish with the new season and my love for Italian cuisine."

At both the Manhattan Beach and Redondo Beach Little Sister locations, Chef Tin Vuong will offer Banh tam bi—a southern Vietnamese specialty normally prepared only on Buddhist holidays—for lunch, all month long. It’s a dish of thick tapioca noodles, cucumber, carrot, coconut cream, soybean taro loaf, fried garlic, herbs and chilies.

Little Sister will also offer its special Vietnamese spicy curry noodles for dinner during May's Food Bowl. Made with crab, baby scallop, shrimp, spiced pork, bean sprouts, coriander and chili oil, the traditional dish represents the importance of comfort food in difficult times.

Over at Mar’sel at the Terranea Resort, the Food Bowl will celebrate with a Farm and Vine Dinner on May 23. The event features a five-course dinner showcasing products by some of Terranea’s favorite California farmers. Mar’sel chef de cuisine Andrew Vaughan has created a tasting menu of seasonal produce paired with select wines. The evening will include conversations with the farmers. Tickets for this special dinner can be ordered at

The Strand House is at 117 Manhattan Beach Blvd, Manhattan Beach. Little Sister locations are at 1131 Manhattan Ave. in Manhattan Beach and  247 Avenida Del Norte in Redondo Beach. Mar'sel is located at 100 Terranea Way in Rancho Palos Verdes.

Eileen Shields is a South Bay food writer: contact at

Contact Lisa Jacobs or follow her on Twitter @lisaannjacobs.

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