SQIRL Los Angeles

By Kevin Posey January 22, 2013

sqirl 2 — Image used with permission by copyright holder

We first came to know Jessica Koslow, the mastermind behind SQIRL as a producer for American Idol. How she transitioned from the role of producer to genius purveyor of jams and preserves is pretty straight forward: do what you love with integrity, pride, and talent and success will follow. SQIRL (pronounced squirrel) works with organic farmers closely located to the kitchen in the truest sense of farm to table freshness as well as sustainable happiness for the land they farm.

With jams and jellies made in small batches in flavors like wild blueberry & tarragon or blackberry & Meyer lemon, to name a few, you are bound to find something to your liking and surprise your tastebuds in the process. Our personal favorite is an apple butter that reminds us of the kind of jam grandmama used to make.

SQIRL is the ‘jam’ (we couldn’t help it) but it isn’t only just about that – they serve up some of the greatest breakfasts and lunches in LA: poached egg on a bed of roasted brussels sprouts or a tomato rubbed prosciutto sandwich are just a sampling of the ever changing menu. Jessica personally teaches classes on the art of making preserves as well as she told us, “Everyone should know what preservation means as a craft.”

Editors' Recommendations

Former Digital Trends Contributor

Born in the heart of the Appalachian Mountains, at the eastern most tip of the state of Kentucky, Kevin's love of music…

Food & Drink

How to make the best vodka gimlet for a twist on a classic

Swap out the gin for vodka

Gim gimlet in coupe glasses

When you hear the word “gimlet,” what do you think about? If you’re not a big gin (or cocktail) drinker, you might confuse it with goblet and think about a big chalice or some other drinking receptacle. But a gimlet is actually a cocktail that has its origins in the 1800s.

The original gimlet was (and still is) simply made with gin and lime cordial (or sweetened lime juice). One of the most popular sweetened lime juices is Rose’s. First introduced in 1867, it was a popular choice by the British Navy to add sweetness and lower the proof of their high-proof gin rations. It gained in popularity in the early 20th century. And, like many classic cocktails, it has gained a new faithful following with the rise in cocktail culture of the last two decades.
A different take

Food & Drink

How to make a mojito: The ultimate cocktail recipe

Let us show you how to make the perfect version of this well-known cocktail

A mojito cocktail sitting on the bar

The mojito is a staple summer drink around the world thanks in part to its simplicity (also thanks in part to just how damn tasty it is when made properly). Rum, lime, mint, soda, and sugar is how to make a mojito. You’ve got some tropical power in the rum, a burst of crisp freshness in the mint, a zesty pick-me-up from the lime and the bubbles, and just enough extra sweetness thanks to the sugar — all of which, when put together, make a pretty perfect drink that can be enjoyed at just about any time of the day (especially in tropical climates). What we're saying is we're not going to stop you if you decide to make a breakfast mojito while you're on vacation.

Created in Havana, Cuba, the mojito has gone through waves of popularity in the decades since it first made its appearance (the year is debated, but written sources show its existence as early as the late 1920s). The drink saw a resurgence in popularity in the early 2000s thanks to a certain super spy, Bond, James Bond. Even though Bond is known for his Vespers and martinis, he does drink this potent potable in Die Another Day while on a beach in Cuba.

Food & Drink

How to make a killer meatloaf (and it’s easier than you think)

Make this old-school meal delicious again following this recipe

Meatloaf, garlic mashed potatoes, and crispy onion straws from Joy's Cafe

A favorite of family meals and diners, a well-made meatloaf is a guaranteed crowd-pleaser. The best part about this versatile dish is that it's a blank canvas for seasoning, allowing adventurous cooks to experiment with sweet or spicy flavors. As a bonus, meatloaf is also great for leftovers. Our advice? Crisp up some slices in a pan and throw then between bread for a killer sandwich.
Choosing the meat

When it comes to ground meat, fat equals flavor. Typically, ground beef with meat that has a fat ratio of 80/20 is the best choice. Lean ground beef (90/10) will make the meatloaf mixture dry and crumbly. Ideally, get ground beef from your local butcher shop — this will ensure the freshest and best-quality ground beef. If buying from a supermarket, pay attention to the labeling on the package (80/20, 90/10, etc.).