Where else? 
March 2015 Issue / Vol. 3, No. 8                                                                                                                   Marina del Rey, California

Kevin Binkley

Executive Chef 
Umit Kaygusuz

April 2015
Chef's Larder

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Squash Blossoms:
Floral flophouses?

Molinari Caffé Liquore

Sarah Beth Spear
Rum Princesa





Foodies West Restaurant Revues, April 2015 — Cast & Plow, Marina del Rey, California - In order to make good food, you have to have good ingredients. And the Cast & Plow kitchen has some good—no, great—ingredients to work with. Make that great local ingredients. Local and sustainable has been around since Alice Waters proclaimed its necessity at her northern California restaurant in 1971. But it’s not just another case of retro recycle. The good news is local and sustainable is not going away. “It’s not going to die,” said at Cast & Plow’s executive chef, Umit Kaygusuz. “It’s only going to get better. People are going to start questioning because the lifestyles are changing. The more people question things, the more it pushes change.” And the more places like Cast & Plow listen. Because the times, they are a-changin’. Cast & Plow takes the idea of local and sustainable more literally. The terms don’t only apply to the ingredients. “Everything we use in the restaurant is local,” Kaygusuz explained, “and there’s a story behind it. The dishes are locally sourced at a studio in San Diego. We designed it, and they made it for us. We work with one company to create the breadbaskets with our logo on it.” “Cast & Plow not only does fresh cuisine,” Kaygusuz said, “but we use different techniques.” Kaygusuz, who is basically “from all over” and has cooked in restaurants all over the world, including Michelin-rated, likes fusion. As in fusing his favorite North African, Indian and Asian flavors with his classically-French style of cooking. “When you say fusion,” Kaygusuz described his flavor profile further, “people think of mixing Polynesian food or Oriental food. But I like to stick with real, local cuisine and using special ingredients to get different tastes. You can use special Mediterranean spices, such as sumac, or dukkah, and oils.”