Today I got a sneak peek at Earl’s Gourmet Grub, 
a new restaurant set to open next door to the Venice Grind soon. They’re still under construction, but it’s going to be amazing. 
I met the owners — Yvonne McDonald and Dean Harada — and they’re really trying to make something here. Not just a food joint.
But of course there will be food! Earl’s Gourmet will serve lots of grub: sandwiches, some grilled, some not, big salads and deli salads (like with orzo and quinoa), and there will be cheeses and a retail grocery section as well. I, for one, can’t wait!
Stay tuned for opening day details…
Earl’s Gourmet Grub, 12226 Venice Blvd., Mar Vista 90066
So 70′s and so vertical.
but John Givens is the farmer. He’s dedicated to local organic, sustainable farming, and his produce his gorgeous and delicious! 
Today in the Green Booth, Sara Carnochan of 
And today the market introduced ChocoVivo chocolates. 
Um, YUM!
Rumors about some fancy Culver City restaurant opening an outpost here have been floating about. But do tell — what have you heard? 
And Cora’s has closed, but something’s coming to take it’s place. I wonder…
The building used to be a Shakey’s, but I think if you didn’t know that history, you’d never suspect it once you walk into Pit Fire. It’s gorgeous, even under construction! Big, open space inside, 
counter seating, indoor-outdoor eating areas — and not a mojo potato in sight, thank goodness.
He’s quite proud of his hand-built pizza oven, called a 
The menu will include not just pizzas, but salads and paninis as well, and since I’ve actually eaten at their North Hollywood location before — I can tell you, it’s very good.
Cool materials, great foliage.
Today she’s shopping for a greens dish. (I think she heard I’m into greens these days!) She’ll start with Swiss Chard and Kale, and she prefers organic.
Clean and chop the leaves, separating them from the stems. But don’t discard the stems, she says; instead, chop them and add them to some chopped garlic, 
finely diced carrots 
and some olive oil and saute until they start to get soft. Then add the leaves of the greens and some stock — either chicken or veggie, your choice — and a little bit of vinegar — either balsamic or red wine — just a touch. Cook down the liquid and the greens will shrink down — a lot. At the very end, a little squeeze of lemon for a kick. Delish! Thanks, Birdie!
The Mar Vista Community Council Education Committee met today at the market, 
and in the Green Committee booth they were taking sign-ups for the upcoming — FREE — Sustainable Works workshop. 
More details on the workshop can be found on the