Pacific Standard Time is the culmination of a long-term Getty Research Institute initiative that focuses on postwar art in Los Angeles. Through archival acquisitions, oral history interviews, public programming, exhibitions, and publications, the Research Institute is responding to the need to locate, collect, document, and preserve the art historical record of this vibrant period. Between October 2011 and February 2012, a major exhibition at the J. Paul Getty Museum will present a survey of postwar painting and sculpture in Los Angeles, accompanied by a book that is at once an exhibition catalog and an overview of postwar art history in Southern California.

The eagerly anticipated Pacific Standard Time: Art in L.A. 1945-1980 is set to begin on October 1 and 2 with simultaneous exhibition openings at more than two dozen participating museums. Visitors of this unprecedented region wide initiative that celebrates the rise of the Los Angeles art scene can expect a number of free program offerings, including:

• More than 25 participating museums will offer free admission on October 2, 2011, courtesy of lead sponsoring partner Bank of America. Major partner museums offering free admission include Los Angeles County Museum of Art, Museum of Contemporary Art, Museum of Contemporary Art San Diego, Natural History Museum of Los Angeles County and Santa Monica Museum of Art.
• Free shuttle buses will carry visitors on routes connecting many partner museums.
• Many participating institutions are organizing free opening weekend (October 1, 2011 – October 2, 2011) celebration events, including:
• Multi Grammy Award-winning band Ozomatli will perform on October 2 at the Segerstrom Center for the Arts.
• On October 2, artists Arto Lindsay and Rirkrit Tiravanija along with West of Rome Public Art will hold a free speech celebration entitled Trespass. The downtown Los Angeles parade includes music, dance and other performances.

A full list of museums participating in Free Day, along with comprehensive information about Pacific Standard Time and its partners, exhibitions, events and shuttle routes, is available at:

PacificStandardTime.Org

When you grill, you hardly need a recipe. Knowing the right technique is what’s important. The key to success, whether with a gas or a charcoal grill, often involves creating two zones: one for high, direct heat and another for low, indirect heat.

The direct-heat area is where you begin, searing the meat with the lid open. Thicker cuts are then moved to the indirect-heat zone to finish cooking, with the lid closed; the meat won’t burn, and it will stay moist.

Here, you’ll learn how to set up those two zones and get tips and cooking times for fish, chicken, different cuts of steak, and pork chops. You’ll also find recipes for barbecue sauces and advice on maintaining your grill so it’s always ready to fire up for another fine meal.

Grilling Tips to Live By:

• Bring steaks and pork chops to room temperature before grilling them. Keep fish and chicken refrigerated.
• Season foods generously on both sides with salt and pepper.
• Preheat the grill to medium-high.
• When searing foods, always keep the lid open.
• Don’t flip food often or move it around (unless you’re doing so to avoid flare-ups).
• Let steaks, chops, and chicken rest for 10 minutes before serving.

Continue reading →

Ingredients:

• Brioche Buns (Bristol Farms normally carries them in the bakery.)
• Ground Beef Patties (Bristol Farms has the best ground beef patties.)
• Brie Cheese
• Arugula
• Fig Jam
• 1 Sweet Yellow Onion Sliced
• 1 Tablespoon Olive Oil
• 1 Tablespoon Butter
• 1 Tablespoon Sugar
• Salt and Pepper to Taste

Directions:

1. If your anything like me and hate grilling meat… have your husband start up the Barbecue and start grilling the  seasoned ground beef patties while you start caramelizing the onions inside.
2. Slice the onions lengthwise to desired thickness. In a saute pan heat olive oil and butter over medium heat. Add sliced onions to the pan and stir to coat with oil and butter, stir in a pinch of salt to absorb moisture. Then stir in sugar to help caramelize the onions. Continue to cook onions until brown for 15 – 20 minutes over low to medium heat while continuously stirring not to burn.
3. Most brioche buns come whole, so slice them in half for your burger buns and toast on the grill.
4. Wash and dry arugula.
5. Cut brie cheese into slices.
6. Dress burger  in order accordingly: Bottom brioche bun, Fig jam, Brie cheese, Beef patty, Arugula, caramelized onions and top brioche bun… Volia! Enjoy! – Taryn Cox for THE WIFE.