L.A.'s Legendary Restaurants with Chef George Geary

Chef George Geary at the iconic Trader Vic's at The Beverly Hilton

Chef George Geary at the iconic Trader Vic’s at The Beverly Hilton

Chef George Geary shares the secrets and signature dishes of L.A.’s legendary restaurants in his new book.

Who created the iconic Cobb Salad? What did the stars of Old Hollywood eat and drink? Where did the Hot Fudge Sundae begin?  Which restaurant was a favorite place of Mae West? What are the secret phone numbers? Discover the culinary history and intrigue of L.A.’s legendary restaurants and recipes with the effervescent and gregarious Chef George Geary!

It was delightful to film a poolside kitchen chat with Chef George Geary at the legendary Trader Vic’s at the beautiful Beverly Hilton Hotel.  This hotel has an impressive culinary history with L’Escoffier, and Chef Roy Yamaguchi even apprenticed there!

Here is an Amazon link to purchase Chef George Geary’s new book!

What are your favorite iconic restaurants in L.A.?

Thank you, Chef George Geary for sharing this recipe for Paul Newman’s Potato Salad at Hampton’s Hollywood:

Hampton’s Hollywood

Red German Potato Salad

This was one of the four types of salads served along side your Hamptons


Serves 8 to 10

4 lbs red potatoes, cut into quarters

8 ozs country bacon slices

1 tbsp all-purpose flour

2 tbsp granulated sugar

1/3 cup water, room temperature

1/4 cup white wine vinegar

1/2 cup chopped green onions

1/2 tsp sea salt

1/2 tsp freshly ground black pepper

1/2 tsp mustard seeds

1. In a large stockpot of boiling salted water, cook potatoes until tender but

still firm, about 15 minutes. Drain and let cool.

2. In a large deep skillet over medium-high heat, cook bacon until evenly

browned and crisp. Transfer to a paper towel to drain. Crumble and set


3. Add flour to bacon fat remaining in skillet and cook, stirring, until lightly

browned, about 2 minutes. Reduce heat to medium. Add sugar, water and

vinegar and cook, stirring, until dressing is thick, about 5 minutes.

4. Add bacon, potatoes and green onions and stir until coated and heated.

Stir in salt, pepper and mustard seeds.


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