DINING BEAT : CHEFS' SKILLS ON DISPLAY.Byline: Larry Lipson A coterie of some of the best chefs in the Los Angeles area will be cooking Monday night at the recent DiRona Award-winning Saddle Peak Lodge, 419 Cold Canyon Road, Calabasas. A special 10-course dinner event showcasing the talents of each chef, plus a couple of sommeliers handling the wines, is tabbed at $125 per person (includes tax and tip) and it may well be the highlight dinner of the year locally. Host chef, talented Josie Le Balch of Saddle Peak, is preparing the reception hors d'oeuvres. Neal Fraser of Boxer is slated to make tuna tartare
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Chinese black mushroom, golden oak mushroom, Lentinus edodes, Oriental black mushroom, shiitake consomme with wild mushroom dumplings cooked by Brandon Boudet of Bar Marmont. Benjamin Ford of Jackson's Farm will present his warm shrimp and fennel salad, which will precede seared scallops with an artichoke-potato puree and carrot broth by Tom Munoz of JoeJoe's. The next dish is by Giacomino Drago of Il Pastaio. He'll fashion a nest from spaghetti, perch it on eggplant and fill it with layers of eggplant and his own freshly made baked ricotta cheese. Then comes Rockenwagner chef-owner Hans Rockenwagner's Chilean seabass on tomato couscous cous·cous n. 1. A pasta of North African origin made of crushed and steamed semolina. 2. A North African dish consisting of pasta steamed with a meat and vegetable stew. with sweet and sour sweet and sour adj → agridulce vegetables. Next, the duo of Josiah Citrin and Raphael Lunetta of JiRaffe will serve up a dish titled ``roasted rabbit zucchini mousse a la Nicoise.'' Then the main course of lavendar and honey-glazed rack of lamb Noun 1. rack of lamb - a roast of the rib section of lamb crown roast rack - rib section of a forequarter of veal or pork or especially lamb or mutton lamb roast, roast lamb - a cut of lamb suitable for roasting with orange and anise-flavored lamb will arrive, the work of chef Jennifer Naylor of Granita gra·ni·ta n. A granular dessert ice with a sugar-syrup base, usually flavored with fruit purée, coffee, or wine. [Italian, from feminine past participle of granire, to make grainy, granulate . Two dessert courses, one by Angela Hunter of Boxer and Verite Mazzola of Chasen's, the second by Jonna Jensen of Coco Pazzo and Alis Kurtliyan of Remi, will complete this monumental feast. David Rosoff of Michael's and Jules Di Federico of the host Saddle Peak Lodge are the sommeliers. For reservation information, call (818) 222-3888 or (310) 456-7325. Napkin notes Onetime Trumps and Chaya Brasserie chef John Pardee Amateau has taken over the kitchen at Eclipse in West Hollywood. Prior to this move, Amateau was a chef at Fournou's Ovens in San Francisco. ... Currently shuttered are Candy's Meson meson (mē`zŏn) [Gr.,=middle (i.e., middleweight)], class of elementary particles whose masses are generally between those of the lepton class of lighter particles and those of the baryon class of heavier particles. in Burbank, Figtree's Cafe in Calabasas and San Andres in Studio City. |
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