Events & Press

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Tasting Table

July 21 , 2016

“When I first started cooking in L.A. in the 1980s,” he says, “Hopi Indian fry bread was one of the buzzwords of the moment, and that was my first experience doing a puffy fried bread,” says Tim Cushman. “There’s a lot of ways we can go with it,” [Cushman] says, tossing out the possibility of smoked bluefish while it’s in season or “something cheesy” in the colder weather. “We may even go back to Mexican,” [Cushman] continues, harking back to his early days cooking in California and dropping the golden words “queso fundido.” – Interview by Alison Spiegel

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Tasting Table

July 21 , 2016

“When I first started cooking in L.A. in the 1980s,” he says, “Hopi Indian fry bread was one of the buzzwords of the moment, and that was my first experience doing a puffy fried bread,” says Tim Cushman. “There’s a lot of ways we can go with it,” [Cushman] says, tossing out the possibility of smoked bluefish while it’s in season or “something cheesy” in the colder weather. “We may even go back to Mexican,” [Cushman] continues, harking back to his early days cooking in California and dropping the golden words “queso fundido.” – Interview by Alison Spiegel

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Eater

July 20 , 2016

“Many of the pastas are terrific, and the fry bread at Covina is a must, but Tables for Two writer Jiayang Fan is patricularly enamored with the desserts.” – by Patty Diez

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tastingtable

July 20, 2016

“We love a good bagel with lox and schmear here at [Tasting Table], but after visiting Covina in NYC, we’ve learned that there’s an even more delicious way to do it.” – By Jake Cohen

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Tasting Table

July 20 , 2016

“We’re hooked on this recipe from Covina in NYC that uses the popular probiotic beverage, kefir.” – By Jake Cohen

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Tasting Table

July 20 , 2016

“We’re hooked on this recipe from Covina in NYC that uses the popular probiotic beverage, kefir.” – By Jake Cohen

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grubstreet

July 13 , 2016

“Pair your faro farfalle with a cobbler made with Madeira, nutty orgeat syrup, lemon juice, tiki bitters, and just a little bit of Wray and Nephew overproof rum.” – By Chris Crowley

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eater

July 7, 2016

“Even if you’re full, order at least two desserts: the date cake and the chocolate budino.” – Jiayang Fan

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Instyle

July 3 , 2016

“​The sour cream and blueberry swirl ice cream, made by Covina’s Chief of Sweets Deanie Hickox, is so unique and delicious and savory and refreshing.”— Chef Tim Cushman, o ya and Covina

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instyle

July 3 , 2016

“​The sour cream and blueberry swirl ice cream, made by Covina’s Chief of Sweets Deanie Hickox, is so unique and delicious and savory and refreshing.”— Chef Tim Cushman, o ya and Covina

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Uber Newsroom

June 30 , 2016

“Tim and Nancy Cushman, the dynamic husband and wife duo behind restaurants O Ya, Covina, and more, share a knack for music…They were the perfect pair to team up with Blink-182, to create these exclusive dishes showcasing their mutual love for music and California-style cooking.” – Posted by Colleen

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If The Devil Had Menopause...Blog

June 28, 2016

“The evening ended on a sweet note as [our server] Alex brought over outrageous homemade blueberry ice cream as well as rhubarb sorbet. I cannot wait to go back.”

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Heath Ceramics

July 23 , 2016

“We find inspiration everywhere. Traveling, routine trips to local markets in New York and Boston. Chef Tim also subscribes to almost 100 publications, including international magazines and specialty newspapers,” says Nancy Cushman

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Heath Ceramics

July 23 , 2016

“We find inspiration everywhere. Traveling, routine trips to local markets in New York and Boston. Chef Tim also subscribes to almost 100 publications, including international magazines and specialty newspapers,” says Nancy Cushman

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zagat

June 21 , 2016

“This combo “trumps” the competition by putting together wood-grilled chicken with melty Brie, caramelized onions, and crisp Neuske’s bacon pressed between two pieces of artisanal bread.” – By Kelly Dobkin

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Foursquare

June 7, 2016

” Friendly, attentive, knowledgable staff, consistently well-prepared food from great recipes, & variety of menu items.” – Ben Ambler

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The Infatuation

May 18 , 2016

“You need this [mandilli pasta] on your table for the sheer sight of it alone. Big sheaths of layered pasta fill the bowl from side to side, sitting in a tasty tomato sauce. The result is what tastes like a lighter, not-baked lasagna. Sort of.” – By Bryan Kim, Katherine Lewin, and Hillary Reinsberg

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The Infatuation

May 18 , 2016

“You need this [mandilli pasta] on your table for the sheer sight of it alone. Big sheaths of layered pasta fill the bowl from side to side, sitting in a tasty tomato sauce. The result is what tastes like a lighter, not-baked lasagna. Sort of.” – By Bryan Kim, Katherine Lewin, and Hillary Reinsberg

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The Infatuation

May 12 , 2016

“Covina is quite skilled at cooking pizza, nailing the charred crust. The prosciutto and arugula option is a strong bet – they avoid that all too common thing where the prosciutto gets overcooked.” – By Bryan Kim, Katherine Lewin, and Hillary Reinsberg

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DNA Info

May 10, 2016

“Brought to you by the couple [Tim & Nancy Cushman] behind the Japanese restaurant O Ya, Covina offers inventive Mediterranean fare. Experts suggest you move beyond hummus or pizza and try the the bone-in “tomahawk” rib eye.” – By DNAinfo Staff

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