April 27, 2017

"I Have No Further Questions" - The People vs. The Mozza Journalist

April 27, 2017/ Michael Krikorian

"I HAVE NO FURTHER QUESTIONS"

ACT 1

EXT. LOS ANGLES CRIMINAL COURTS BUILDNG, DOWNTOWN - DAY
Throngs walk into the 20-story building. A man tosses a L.A. Times into a trash can.

CLOSE - THE NEWSPAPER
The headline reads “Trial of Mozza Journalist Missing Deadline Begins”

INT. COURTROOM 112, 9TH FLOOR. ON A PLAQUE READS “JUDGE LANCE ITO”.
Judge Lance Ito is presiding. Deputy District Attorney Marcia Clark approaches the witness stand where Michael Krikorian sits. At the defense table sits Johnnie Cochran. There is no jury as this is a bench trial, aka a trial by judge.

CLARK
Would you state to the courtroom your occupation?
KRIKORIAN
I work at The Corner.
CLARK
Could you be less vague?
COCHRAN
Objection. She’s being combative. Some things don’t change.
ITO
Overruled. The defendant will answer the question.
KRIKORIAN
I work for Nancy Silverton on the corner of Highland and Melrose.
CLARK
What is your position there?
KRIKORIAN
I am a Special Forces Oerator. I have a wide variety of tasks, some of which I cannot talk about.
CLARK
Okay, Mr. Mysterio. But, isn't it true you also work for one Christine Larroucau?
KRIKORIAN
If she needs me, I’m there.
CLARK
And isn’t it true she often needs you to write up the fabled Mozza Employee of the Month Award for, as you call it, “The Corner”?
KRIKORIAN
I’ve helped her, yes.
CLARK
You’re being modest, Mr. Krikorian Isn’t it true you actually write most of them?

Marcia Clark takes out a briefcase and pulls out a several sheets of paper.

CLARK (CONT’D)
I’d like to submit these.
She hands the papers to a clerk.
CLARK (CONT’D)
Submission People’s 1. These are at least seven Employee on the Month awards you have written. To wit, Corina, Luis, Miguel, Cole, Jason...
COCHRAN
Objection. Your honor, where is this going? This man is a Special Forces Operator who happens to be able to write. Is that a crime?
CLARK
May I proceed, your honor?
ITO
Proceed.
CLARK
And in all of these profiles, or whatever you call them, you are always on time. You meet deadline. You're a journalist in your other life. Isn’t that true?
ITO
Miss Clark, get to the point
KRIKORIAN
I’ll answer it. Yes. I’m a deadline journalist.
CLARK
Now I would like to go back a couple months. Isn’t it true on or about February 27, this Miss Larroucau informed you of the next two employees of the month? One being a Jason.
KRIKORIAN
Who?
CLARK.
Jason the Osteria Mozza server.
KRIKORIAN
Oh, yeah. Yes.
CLARK
And she also told you the next employee of the month after Jason.
KRIKORIAN
Yes.
CLARK
Was that unusual for her to tell you two employees of the months at the same time?
KRIKORIAN
Yes.
CLARK
So you had a long time to finish the second one. Why were you, a deadline reporter, late with this month’s Employee of the Month Award? Why did you miss deadline?
KRIKORIAN
I, uh, I wanted to make this special.
CLARK.
Why?
KRIKORIAN
Well, it’s a honor to get this award. People like to be honored at work. It makes them feel good.
CLARK
But, the past winners were honored, too. They must have been special. You were on time for them. Why did you miss this deadline? Who was the winner? Tell us.
COCHRAN
Objection. She’s badgering the defendant.
JUDGE ITO
Overruled. Answer the question.
KRIKORIAN
Well, when I heard who it was, I wanted to make it just a little extra special.
JUDGE ITO
Krikorian, answer the damn question. Who was this month’s employee of the month?
KRIKORIAN
Eva.
END OF ACT ONE

ACT 2

INT. COURTROOM - DAY

Everyone is in place again.

JUDGE ITO
Miss Clark, call your witness.

Marcia Clark addresses the court.
CLARK
The People call Anna Nguyen.
Anna takes the witness stand.
CLARK (CONT’D)
What do you do for a living?
ANNA
I work at the Mozzarella Bar with Nancy Silverton at Osteria Mozza located on The Corner.
CLARK
Ah, the Corner, again. Must be fun.
Marcia Clark takes a CD and approaches the judge.
CLARK (CONT’D)
Your honor the People would like to play this CD.

Krikorian leans over to Cochran.
KRIKORIAN
Sinatra? Coltrane?
JUDGE ITO
Miss Clark you can play the CD.

The courtroom darkens and a large monitor plays a video.

THE VIDEO
Anna is at the South Side of the Mozzarella Bar with Osteria line cook Kirsten Mayell and the defendant.

ANNA
So when is the next Employee of the Month?
KRIKORIAN
Wednesday. It will be turned in by 5 pm.
KIRSTEN
Who is it?
KRIKORIAN
Can’t say yet. Only my editor Chile Rico can announce it.
ANNA
Have you ever missed a deadline for Chile Rico?
KRIKORIAN
Never.
KIRSTEN
Never ever?
KRIKORIAN
Never ever.

The video ends. The Courtroom lights come back on.

CLARK
Do you know the date of the “Wednesday” the defendant refers to was April 4th?
ANNA
Yes. Something like that.
CLARK
Can you tell the courtroom what the date is today?
ANNA
I think it’s April 18th, 19th. Something like that.
CLARK
I have no further questions.

Johnnie Cochran approaches the witness.
COCHRAN
Good afternoon, Miss Anna. You are looking quite lovely today.
CLARK
Objection. He’s flattering the witness to get her on his side.
JUDGE ITO
Overruled. She does look good. Continue, Mister Cochran.
COCHRAN
Thank you, your honor. Now, do you know Eva?
ANNA
I know who she is. I don’t know her well. But, she seems awfully nice.
COCHRAN
And Mr. Krikorian here, does he seem the type to hastily write something on a employee like this?
CLARK
Objection. The point of the trial is did he meet deadline, not if he wrote “Anna Karenina” about this Ava lady.
KRIKORIAN
Eva. Not Ava.
JUDGE ITO
The defendant will remain quiet when he is not on the stand,
KRIKORIAN
I was just righting a wrong..
JUDGE ITO
And any further outbursts and I will have the bailiffs restrain you.
JUDGE ITO (CONT’D)
Continue, Mr. Cochran.
COCHRAN
Have you read the last seven or so Employee of the Month awards written mostly by my client?
ANNA
Yes. I’ve enjoyed them all. Even the people I don’t know.
COCHRAN
I have no further questions.
JUDGE ITO
Miss Clark, your next witness?
CLARK
The People call Christine Larroucau.
Christine takes the stand
CLARK (CONT’D)
What do you do for a living?
CHRISTINE
I am the general manager of Pizzeria Mozza located...
CLARK
Wait. Don't tell me. Located on The Corner?

CHRISTINE That's correct.

CLARK And isn’t it true, among you many duties, you are more or less in charge of the coveted Employee of the Month Award?
CHRISTINE
I don’t decide it, but I am among several who vote.
CLARK
But, you have the task of putting the award together, having it written, editing it, making the presentation and such. Isn’t that true?
CHRISTINE
Yes.
CLARK
And the title of the award is Employee of the Month, correct?
COCHRAN
Objection. Asked and answered. Already established.
JUDGE ITO
Overruled. Answer the question.
CHRISTINE
Yes, it is.
CLARK
Are you aware that the last employee of the so-called “Month”, Jason, was honored around February 9th or thereabouts?
CHRISTINE
I’m not sure the exact date, but something like that.
CLARK
And are you aware that today is April 19?
CHRISTINE
Something like that.
CLARK
So in your Mozza world does that mean the month of March does not exist?
COCHRAN
Objection She is badgering the witness.
JUDGE ITO
Overruled. Miss Larroucau, please answer the question.
CHRISTINE
March was a crazy month at Mozza. Nancy was gone a lot. So was I. March went by in a blur. And let me just say that is not unusual for more than a single month to go by without an Employee of the Month Award given out.
CLARK
Maybe you should rename the award the “Employee of the Every 9 Weeks”. I have no further.
JUDGE ITO
Mister Cochran?
Johnnie approaches the witness.
COCHRAN.
You sure look lovely today, Miss Larroucau.
CLARK.
Jesus Christ. I knew that was coming. Here we go again.
JUDGE ITO
Once again, I concur, Mister Cochran.
CLARK
Like I didn’t know that.
COCHRAN
Now, though your legal and birth name is Christine Larroucau, you are also known by many at The Corner by another name. Isn’t that true?
CHRISTINE.
Yes.
COCHRAN
And that name is Chile Rico, correct?
CHILE RICO
Si. Yes.
COCHRAN
And who gave you that name?
CHILE RICO
Frank. I mean Michael

COCHRAN
And why is that your name, Miss Rico?
CHILE RICO
My father is from Chile, by way of Basque Spain and my mother is from Puerto Rico.
CLARK
Objection. What the hell does this woman’s geographical background have to do with the case? This man is charged with missing deadline, not giving this witness a nickname.
JUDGE ITO
Overruled. Besides, Beside, I like the name Chile Rico. Continue, Mister Cochran.
CLARK
Good thing her father wasn’t from Madagascar and her mother from Uzbekistan.
JUDGE ITO
Miss Clark. Please refrain from those type of comments. Mister Cochran.
COCHRAN.
Now, Miss Rico, you and the defendant, Mr. Krikorian, when you two text, it’s in, like, a special code.
CHILE RICO.
It’s bit complicated. But, it’s a mix of Spanish, English, some slang and, ocassionally, a little French.
CLARK
Objection. Irrelevant. What the hell does that have to do with this case? They could text each other in Swahili and it would not matter to this case.
COCHRAN
Your honor, if I am allowed to continue this line of questioning, it will become obvious as to the relevance of this special language.
JUDGE ITO
Proceed. But, I’m warning you, Mister Cochran. get to the point quickly.

Cochran produces a cell phone.
COCHRAN
Your honor, I’d like to admit this cell phone into the proceedings.
JUDGE ITO
Granted.
COCHRAN
This is the defendant’s phone.

Johnnie takes the phone, pushes some buttons and it is displayed on the monitor for all to see.

On the monitor reads.
MICHAEL -‘LO SIENTO HAVE NOT GOT TU EVA
CHILE - NO ES UN PROBLEMA
CHILE - TIENES ALL LE TIEMPOS
MICHAEL - TU KNOW YO QUERER TO DO THIS UNO RIGHT

The monitor is turned off.

Johnnie Cochran approaches Chile Rico again.
COCHRAN (CONT’D)
Can you translate this?
CHILE RICO
Michael is telling me he’s sorry for not having sent me the latest Employee of the Month Award, which is for Eva,
COCHRAN
And these lines from you, first “No es un problema” followed by a "Tienes all le tiempo“.
CHILE RICO
That it is “not a problem” and to “take all the time”.
COCHRAN
I’m sorry, Miss Rico. Could you repeat that.
CHILE RICO
It’s not a problem, take all the time
COCHRAN
Your honor, I have no further questions.
JUDGE ITO
Miss Clark, your next witness.
CLARK
I think the People have proved without a shadow of a doubt that defendant is guilty as charged of not meeting deadline. The people rest.
END OF ACT 2

ACT 3
The courtroom fills up again after a brief recess.

JUDGE ITO
Mister Cochran. Would you like to call any witnesses?
COCHRAN
Only one witness, your honor.
JUDGE ITO.
Proceed then.
COCHRAN
The defense calls Eva Gallner.

A slight gasp goes through the courtroom gallery.

Eva Gallner walks in the courtroom doors, rather struts in. High heels and, surprisingly, a stunning Marni dress. She walks by a stylish woman in the gallery. The woman grabs Eva’s wrist as she walks by and whispers to her.
WOMAN
Don’t spill any Budweiser on Nancy’s dress.

Eva continues to the witness stand. Johnnie Cochran and Judge Ito look at each other and nod. Marcia Clark rolls her eyes. Eva looks at Michael.
EVA
Hi, Frank.
MICHAEL
Hi, Olive.
CLARK
Jesus Christ! Objection. This is a courtroom of law, not Pizzeria Mozza. We're not on the goddamn Corner!
JUDGE ITO
Miss Clark, relax. Mister Cochran, proceed.
JOHNNIE COCHRAN
Good afternoon, Miss Gallner.
EVA
Hello, Mister Johnnie.
Johnnie Cochran smiles big.
COCHRAN
I have no further questions.
The courtroom gallery is stunned.
JUDGE ITO
What do you mean? You haven’t even asked a single question of this witness. Your only witness.
COCHRAN
Your honor, I don’t need to. Anyone can plainly see that this lady here would require an extra week or so to properly write an Employee of the Month Award. The defense rests.
JUDGE ITO
Your call. Miss Clark. Any cross examination?
MARICA CLARK
Oh, what’s the point? I have no questions.
JUDGE ITO
Sidebar.
Johnnie Cochran, Marcia Clark and Judge Ito confer for about 20 seconds then the two lawyers go back to their tables.
JUDGE ITO (CONT’D)
Since the defendant asked for judge trial, not jury trial, I have quickly reached a verdict.

The tension rises in the courtroom.

JUDGE ITO (CONT’D)
The defendant shall rise.

Krikorian and his lawyer stand up.

JUDGE ITO (CONT’D)
I, the judge, find the defendant, Michael “Frank” Krikorian guilty of the crime of missing deadline.
The courtroom gasps.
JUDGE ITO (CONT’D)
And I hereby sentence you to 10 years on The Corner.
KRIKORIAN
Hmmp. I could do another 10.

Eva does that Kirk Gibson double clutch. Krikorian, Johnnie, the entire gallery, all the witnesses, they all loudly cheer! Even Marcia Clark smiles.

THE END

johnnie cochran dashing to the trial of the century

February 13, 2017

A Man And His Flour; Franco Pepe's Respectful Return To Mozza

February 13, 2017/ Michael Krikorian

The most profound moment during a long Sunday of pizza making at Mozza's Chi Spacca in Los Angeles occurred when Franco Pepe, the quiet, nearly mystical pizzaiola from Italy, started talking about his beloved flour, a special blend he developed.

"The flour is the most important thing," said Pepe, whose pizzeria, Pepe in Grani, located in the ancient hilltop town of Caiazzo in Campagna, is widely considered to be the finest in all of Italy and is officially rated the second best pizzeria in the known world after Nancy Silverton's Pizzeria Mozza. "The flour is more important than me. If I were here without the flour, it would not be a special meal. If the flour was here without me, this meal would still be special."

How respectful. How refreshing. Here was a chef, a breed that traditionally needs their ego feed more than my dog Zeke at a burger bash, relegating himself secondary to his ingredient. But, it makes sense. Senna without wheels, Brando without a script, Sinatra without a sheet, Michelangelo low on marble.

Franco Pepe without flour? It'd just be a bunch of toppings. We're all pro-toppings, but, in the end, they're just toppings.

Before Sunday's feast began, Nancy brought Franco and his crew a few pastries and a couple chocolate chip cookies from our coffee spot, Go Get Em Tiger. As the event came to an end nearly 14 hours later, Franco raved of those cookies.

This morning I picked up five more cookies and took them to Franco at the house he was staying at on Beachwood north of Franklin. He appreciated no little.

"I'll come back for these cookies," he said through Luciano Furia, a photographer and his translator. "And for Nancy."

This is the story that helped establish a friendship between Nancy and Franco. http://www.krikorianwrites.com/blog/2013/9/2/the-worlds-second-best-pizza

Last year there was drama as the flour went missing. http://www.krikorianwrites.com/blog/2015/11/19/la-magnifica-saga-di-farina-di-franco-pepe

January 15, 2017

Two Michelin Stars Awarded to Restaurant in San Escobar Owned by Ex Delta Force Commando

January 15, 2017/ Michael Krikorian

When outsiders think of San Escobar they usually imagine rolling waves lapping onto white sand beaches. the soothing warmth of the sun hovering like a quilt and a quaint main street with colonial architecture, diagonal parking, a hardware store run by the same family for 85 years and a movie theater that shows one film a week and sells popcorn tossed with freshly-churned local butter for $3 a carton.

And that's exactly what recently former United States Army Special Operations Forces Sgt. Murray Rubinstein discovered two years ago on his first trip to the island country of 13,000 people that - until last week - was somewhat of a "secret island nation", located 100 kilometers off the coast of east Belize.

"After what I had been doing for more than a decade, San Escobar was paradise found, so I decided to move here and open a little restaurant," Rubinstein said via Skype early Sunday morning. "Who knew?"

What Murray was "who knewing" about was the news that broke Saturday that his "little restaurant", 'il Pierogi Palace" had been awarded two coveted Michelin stars, the first restaurant in the Southwest hemisphere to be so honored by the prestigious guide.

"I thought it was a joke when I got the Skype call from Michelin," said Rubinstein. "He looked like a drunk and sounded like a comedian doing an over-the-top French accent. But, then, just when I was about to disconnect, Joel Robuchon stood next to him and I knew it was for real."

Rubinstein lived in the "unreal" for many years. Born and raised in a 99.7% black neighborhood of North Philadelphia he said he had to prove himself early in life. "Look, I grew up on 21st and Montgomery and my name was Murray Rubinstin. It might as well as been Jewy Jew. I had to fight back or be squashed. I took my share of ass whuppins', but I earned respect. I learned a lot from the corner boys."

After the 2001 September 11 attacks, Rubinstein joined the Army and within a year he was a member of the 101st Airborne Division. After a year in Afghanistan, he was sent for further training at Fort Bragg and was made a member of the Army's zultra-elite Delta Force.

"Dude, I can't begin to tell you what I did in Delta for a few reasons, one of them being I was drunk most of the time", said Rubinstein who has been sober for more than two years except for drinking malt liquor. "I can say I was in Fallujah and Ramadi in Iraq, Tora Bora in Afghanistan, Benghazi in Libya, South Bangui in the Central African Republic and Watts in Los Angeles. And believe me, I was not whistling Dixie. My deployment was a never ending "Trouble in River City",

The trouble looks like it is over now.

Before opening Murray trained at Osteria Mozza in Los Angeles, one of the revered restaurants of living legend Nancy Silverton. It was from Silverton that Rubinstein learned the sweet - and savory - science of dough-making.

"Il Pierogi Palace " opened to rave reviews in the local papers and word spread to savvy foodies. His pierogis, made with both the traditional unleavened and radical leavened dough, are, in the words, of influential French restaurant critic Marcel "Puff" Duvlaueax, "Like eating a cumulus clouds filled with earthly delights."

The most popular pierogis are filled night-caught local fish including trout, white snapper, and overweight sea shrimp.

"MIchielin stars or not, I will be the same," said Rubinstien ho vowed that half of the 35 seats of his restaurant will be for locals. "That's what? Let's see. That's 17 and a half seats for my new peeps. I believe I as born for this opportunity."

January 06, 2017

"Eh yo, Pete.... Meet Me On Grape Street" L.A. Times Op-Ed on a N.Y. Times Restaurant Review

January 06, 2017/ Michael Krikorian

Reprinted from the Los Angeles Times Op-Ed Section, January 6, 2017.

When chefs Roy Choi and Daniel Patterson opened the first LocoL near 103rd and Grape streets in L.A., they weren’t grasping for restaurant-review stars. It wasn’t about reviews; it was about bringing a sense of “We’re not forgotten-ness” to places like Watts and Oakland, where the second LocoL opened at Broadway and Grand in May. LocoL’s motto is “revolutionary fast food for everyone,” and that’s about right.

But, lo and behold, the Oakland LocoL just got what it didn’t need: a nasty critique in the New York Times food section. As part of a very occasional series on restaurants not in New York, Pete Wells wrote the review.

Wells was in the Bay Area, but he passed up the chance to review the French Laundry in St. Helena, or Quince, which just got three Michelin stars, in S.F., or the equally honored Manresa in Los Gatos. Instead, he went for LocoL, and he went for it with a vengeance.

LocoL didn’t even rate one star; Wells blasted it with “satisfactory.” He referred to a fried chicken sandwich “mysteriously bland and almost unimaginably dry…. The best thing to do with it is pretend it doesn’t exist.”

Choi responded with an eloquent post on Instagram: “The pen has created a lot of destruction over the course of history and continues to. He didn't need to go there but he did…. It compelled him to write something he knows would hurt a community that is already born from a lot of pain and struggle.”

In a text to me Choi wrote: “I ain’t mad at Pete. But, what he didn’t take into context is that none of our team ever had a job before. They didn’t deserve these harsh words as they’re trying their best every day. It’s like yelling ‘booooo’ at an elementary school musical.”

Maybe Wells decided that Choi’s and Patterson’s resumes — rife with awards, stars, books, even a movie (Jon Favreau’s “Chef” is based on Choi’s food truck) — opened LocoL to all critical comers.

In highly seasoned language, I texted Choi back. He might not be mad at Pete, I said, but I’d like to give Wells the opportunity to meet several Grape Street Crips in the Juniper Street parking lot at Jordan Downs.

Some might say my offer was rude. But so was Wells’. What Choi and Patterson went looking for in Watts and in Oakland — and what they found — is resolve, pride and hope. LocoL exists as much to support and employ these communities as to feed them. That’s what revolutionary fast food means.

In my experience — I’ve eaten at the Watts LocoL about 40 times, I’d say — the food is good. How good? Jonathan Gold, in this newspaper, ranked it No. 58 in his 2016 listing of the 101 best restaurants. I live with chef Nancy Silverton, and most of her office staff at Mozza yelled at me recently when I brought back LocoL take-out for only one of them.

Still, LocoL’s cooks and workers aren’t culinary students from the Cordon Bleu. They haven’t worked at Spago, or even at Popeye’s. As Choi said, before LocoL, many of them hadn’t worked at all.

Over a year ago, at Pizzeria Mozza, I had to do a double take at table 70. Was that Ready and Nardo from Grape Street? I know them from my reporter days (and nights) in Watts covering gangs. I didn’t expect to see them at Mozza. (A little background: In a three-star gang like the Grape Street Crips, if your name is Ready, when it comes down, you’re there.)

They were at a table with Choi, who had already hired them for LocoL and wanted them to see the way Mozza functioned. A month later, when the Watts LocoL opened, Ready moved about the place like he was the maitre d’ at Valentino. Transformations like that is what LocoL is all about.

If you want stars, go to Providence or Melisse, or if you’re in the Bay Area, go to Atelier Crenn or Saison. If you want to feel good, eat way-better-than-usual fast food and brag to your friends about being in on a movement, then go to LocoL in Oakland or Watts.

By foodie standards, LocoL’s “satisfactory” rating was bad news. But, you know, that’s the only thing I can’t fault Wells on: LocoL satisfies.

January 03, 2017

Osteria Mozza Staff Lunch Chicken Soup by Chef Sal Takes "Commanding Lead" in 2017 Soup of the Year Competition

January 03, 2017/ Michael Krikorian

It didn't look special. In fact, many who walked into Osteria Mozza at 11:30 a.m. Tuesday expecting the famous staff meal chicken thighs - featured in Nancy Silverton's new cookbook "Mozza At Home" - were disappointed to see a large tray - yes, tray - of soup.

Until they tasted it.

Although 2017 is not over yet, the Chicken Soup made by legendary day kitchen manager Salvatore "Sal" Jamamillo has taken such a commanding lead in the prestigious national Soup of the Year (SOY) competition that several bookies in Las Vegas announced this afternoon they will no longer take wagers on the award.

"It's over,' said a influential member of the SOY committee who spoke n the condition of anonymity. "Unless Jimi Hendrix and Janis Joplin come back from the dead and make Creme of Heroin soup, this years SOY is over."

Dahlia Narvaez, Mozza's James Beard award-winning pastry chef, had three bowls of the chicken soup.

"Big shot wins an award and thinks she can hog the soup," said a Mozza line cook who begged that his name not be used.

The soup's recipe was not immediately released to the public. However, if the soup does make it to the final five, as most experts expect it will , the recipe will, by law, have to be released.

"That's foolish," said Sal's right hand man chef Raul Ramirez. "We don't have no recipes back here. We just cook until it's just right."

December 27, 2016

Stunning Eli Anderson Tuna Sandwich Nominated For Sandwich of Year

December 27, 2016/ Michael Krikorian

Tuesday afternoon, just as the polls were about to close for casting ballots on the 2016 Sandwich of the Year Awards (SOYA), a simple tuna sandwich was hastily prepared and entered into competition.

Although the tasting panel - which included Joel Robuchon, James "Mad Dawg" Mattis, Nancy Silverton and this reporter - were expecting a "good bite or two" they were stunned by, not only by the depth of flavor of the sandwich, - dubbed the "Eli Anderson Tuna Sandwich" or "EATS" - but by also by its simplicity.. By the time a second sandwich was consumed, it had earned a coveted nomination for a SOYA.

The sandwich was comprised of Bluefin tuna caught by Eli "The Old Man and the Sea" Anderson, Clark Street Bakery's seeded country bread, and a scrape of salted tarragon mayonnaise.

One can get the seeded loaf at the Clark Street Bread cart near the Broadway side of the Grand Central Market. And one can easily get some mayo, fresh tarragon and few grains of coarse sea salt that made the spread. But, the tuna will be more difficult.

"Where the goddamn hell did this tuna come from?", ask Mattis, who is expected to become U.S. Secretary of Defense in the near future. "I'm thinking whatever goddamn body of water this tuna lived and swam, we might need to take it over. And I don't care if it's from the goddamn Euphrates or goddamn the South China Sea.

When told Anderson caught the tuna off the coast of Southern California, Mattis seemed a bit deflated, but asked for another sandwich.

Robuchon, who has more Michelin stars than Michael Phelps has Olympic gold medals, said the tuna sandwich was "a culmination of careers of a fisherman [Anderson] and a baker [Zach Hall] coming together at the right time."

December 08, 2016

"Put That In Your Pipe" Short Film Featuring Nancy Silverton Leading Contender For Academy Award

December 08, 2016/ Michael Krikorian

Shortly after she described a Chi Spacca roasted Chino Farms sweet potato adrift on a shallow pool of mascarpone cream as "perfect", the cameras began rolling on Nancy Silverton. After editing, sound remix and some Cinerama enhancements, the film "Put That In Your Pipe" was premiered at the Gauman's Chinese Theater,

Now the movie is considered the front runner for the Academy Award for best short film

For a limited time, you can see it here.

November 11, 2016

Trump Yields To Pressure, Will Release "2nd Angle", Mythical View of "Zamensky's Fall"

November 11, 2016/ Michael Krikorian

With demonstrators across the nation chanting "Show it Now", President-elect Donald J. Trump has agreed to release the nearly mythical movie "2nd Angle", a stunning - and different view- of the classic American film "Zamensky's Fall'.

Rumors have persisted for years that a second camera caught the infamous slip by Douglas Zamensky which was made into a feature film loved the world over. But, few have ever claimed to see it and millions -perhaps billions - thought it was pure urban legend.

Until now.

Like the original, the movie tells the story of Doug, a young white man from Idaho whose attempt to make it big in Los Angeles is thwarted by the intense needs of the staff at an Italian restaurant and by the equally demanding needs of Rollin 60s Crips who constantly rob him

Doug wisely decides to move to Orange Country and becomes the general manager of Pizzeria Mozza, Newport Beach. It is here, in the restaurant's parking lot, the movie's most famous scene occurs.

Thursday, in an attempt to united the country, Trump announced he would play "Zamensky's Fall" at his inauguration in January. This led to the protests - allegedly organized by former Zamensky associate Chelsea Olmstead - to also release "2nd Angle".

Trump, the the astonishment of most, agreed with the protesters.

"Every time Don watches Doug fall, he laughs," said Kellyanne Conway, Trump's campaign manager. "And, boy, do we need some laughs now."

The original movie, "Zamensky's Fall" can be seen in Thursday's article here - . http://www.krikorianwrites.com/blog/2016/11/9/zamenskys-fall-to-be-played-at-trump-inauguration

November 09, 2016

"Zamensky's Fall" To Be Played at Trump Inauguration

November 09, 2016/ Michael Krikorian

Speaking with a gravitas rarely heard, President-elect Donald J. Trump announced Wednesday that the classic American comedy "Zamensky's Fall" will be played repeatedly during his inauguration in January in hopes of bringing "tears of joy to an anxious nation."

The announcement was meet with universal bi-partisan support,

"This is a game changer," said a Beirut-based CIA agent who spoke on condition of anonymity. "The 'Fall' brings people together, I don't care if you're a Republican or Democrat. A homo, a lesbo or a straighto. A Sunni or a Shiite. A Giants fan or a Dodgers fan. A Sine Qua Non drinker or an Olde English guzzler. Everybody loves Zamensky's Fall.."

MGM announced they would remaster the film to 70mm glory and add a "director's cut' in which the film's star. Douglas Zamensky would narrate.

The movie tells the story of Doug, a young white man from Idaho whose attempt to make it big in Los Angeles is constantly thwarted by the demanding needs of the staff at an Italian restaurant and - to a lesser extent - by the demanding needs of some Rollin 60s Crips who constantly rob him

Doug wisely decides to move to Orange Country and becomes the general manager of Pizzeria Mozza, Newport Beach. It is here, in the restaurant's parking lot, the the famous "fall' occurs

The film - also known as "The Grand Fall of Douglas Zamensky" been shown in over 80 countries including France ("Le Grand Chute de Douglas Zamensky") and Uganda (Kuanaguka luu a Douglas Zamensky") is being shown currently at the Cinerama Dome in Hollywood.

In 2015, the black and white film catapulted past "The Big Lebowski", "It's A Mad, Mad, Mad, Mad World" and "Young Frankenstein" to move in to 2nd place behind long-time champion "Some Like It Hot."

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