FOODIES WEST.COM         
DOMA KITCHEN
MANHATTAN BEACH, CALIFORNIA
July 2016 Issue | Vol. 4, No. 14                                                                   Doma means "home".
 

                                                                                                                      

 

 








 
 
 
 

Executive Chef
DOMA - MANHATTAN BEACH
KRISTINA MIKSYTE

Owner / Chef
BARAN'S 2239 - HERMOSA BEACH
TYLER GUGLIOTTA

Executive Chef
SECOND STORY - SCOTTSDALE
NICK RUSTICUS

     
Gary Spadafore
CERTIFIED WINE EDUCATOR
Napa Valley Chardonnays

       
Andrew Steiner:
3 Rare Cheeses

     
SCOTTSDALE, AZ
Second Story Restaurant & Liquor Bar

      
Chocolate Stars USA
Cacao at its best!

     
Stolen Fruit
Cocktail Mixers


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Doma Kitchen | Executive Chef Kristina Miksyte | Manhattan Beach, California
Before Angie Corrente opened Doma Kitchen, she said she designed clothing for Levi Strauss for 25 years. She traveled the world to spot trends in the making. “It doesn’t start with expensive Guccis and Channels,” Corrente explained. “And it doesn’t start with incredible chefs, either. It starts on the street in some little, small, tiny, I don’t know, mom-and-pop restaurant. Or the trend starts with vintage clothes that the kids remake into their own. That’s where the trends start. Not when it’s expensive and it’s already been marketed and gone mainstream.” In other words, she found the trends among people doing their own thing. Just being themselves. So when Corrente, a Ukrainian, opened Doma Kitchen with her Uzbekistan-born husband and Lithuanian chef, it was only natural to serve Eastern European and Central Asian food. But Corrente and her husband were world travelers and wanted to share what they experienced. So they took the best foods from what they considered the world’s best food regions. “The best way to share is through food,” Corrente said. “The food here is almost like a road trip. First we called it Glocal, globally-inspired and locally sourced. Multi-cultured, made from scratch from freshest ingredients we could find. The main emphasis was using Eastern European techniques. Central Asia and Eastern European the majority. The rest is taken from Belgium, France, Italy. And specific regions in, say, France.” .