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Support Special Olympics

Attention SoCal Peeps: Get your tickets to spend a great Sunday afternoon, October 8, 2017 at Pier del Sol.

Cookbook Review: Celebrating 20 Years of Food, Fun and Sun, Cuisine del Sol, Special Olympics Southern California

Cuisine del Sol Cookbook Cover

“Pier del Sol" — an exciting and unique day of fun on the historic Santa Monica Pier and Pacific Park. At the only culinary festival fused with a backyard private Amusement Park experience, attendees can enjoy an exclusive VIP brunch featuring mouthwatering tastings from over 35 of L.A.’s top Chefs and restaurants, entertainment, music, arts & crafts, games, and unlimited rides at Pacific Park.

”This year’s theme is ‘Oktoberfest,’ where a beach top VIP Beer & Wine Garden will enhance your culinary palette. All proceeds from this event benefit the athletes of Special Olympic Southern California.”

If you can’t make it in person, you can get a very special collection of recipes and "meet" the celebrated chefs of the “City of the Angels." Try their recipes and travel down memory lane with pics of the event’s announcement posters throughout the years.

For me, this book inspired many memories of growing up in SoCal, fun times we had at POP (Pacific Ocean Park) and cruising around LA. It’s a joy to read the bio-stories of our teriffic chefs and of their support and participation with the SoCal Special Olympics teams.

Do consider purchasing Cuisine del Sol produced by and for the Special Olympics Southern California — all proceeds benefit the athletes.

Lobster salad with citrus vinaigrette by Chef Collin Crannell

Want to do something more this year with pumpkins than make Jack-o-Lanterns? Sicilian Chef Taino Drago of Westwood’s Tanino Ristorante and Bar offers us his recipe for “Pumpkin Sage Lasagna.” It sounds almost too easy, even the pasta dough, and I imagine (don’t listen chef) you could buy a good quality noodle and use fresh farmer’s market pumpkins then serve for Thanksgiving.

This book has so many great sounding recipes: Chef Neal Fraser’s “Redbird Posole,” or Chef Alain Giraud’s “Maine Scallops with Leek Fondue and Pistachio Sauce”— seriously, pistachio sauce.

And, can we say, “Green Corn Tamales”? My mouth is watering. I don’t trust random recipes on the internet, so Chef Gerardo Ochoa of El Cholo LA, if you say this is how to make them, I’m so making a batch for Christmas Eve.

There’s even a recipe from PINK’S. Angelenos know PINK’s hot dogs, but have you tried their Poli-bacon Burrito Dog? Wow! Now you can make it at home.

Spago Vanilla Bean Kulfi by Chef Della Gossett

Wish I could include every chef, tell their story and share their delicious recipes here, but that’s what this book is all about. So, I’ll end with a shout-out to Helm’s Bakery.

As a kid, we all ran out to the street to get Mom fresh bread from the iconic Helm’s Bakery Man. I can hear the bell ringing, Mom getting her change together, and us kids running to stop the van. But I digress. Chef Sherry Yard of iPic Entertainment, who “crafted a unique ‘Dining in the Dark’ menu that revolutionized the typical movie going outing” shares her “Profiteroles with chocolate sauce and coffee gelato” recipe. Is this what’s being served in the dark at the movies these days? If yes, please tell me where ???

Get this book for yourself and gift one to a friend - $50 is a lovely contribution to our SoCal Olympics and you get this wonderful cookbook as a thank-you. Win-Win for all.

“The book also features the history of the event, photos, information about our athletes and movement, and a special foreword from Maria Shriver. Proceeds benefit Special Olympics Southern California athletes.

Purchase your cookbook today and bring it to the event. See if you can get a few famous chefs to autograph. In fact, get several. Shhh! Think Christmas gifts for your foodie friends.

We invite you to try the recipe for

Tanino Ristorante and Bar

included in our partner-review of

posted by Linda Kissam at


Every cookbook purchased contribues to Special Olympics Southern California

Photos & recipe courtesy of Cuisine del Sol.

Disclaimer: The authors were given a copy of the book to review. This is a normal practice in the book review industry. In no way did receiving the book free influence our review.

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