Posts tagged ‘Beverly Hills’

208 Rodeo in Beverly Hills

208 Rodeo Restaurant is open for Breakfast, Lunch & Dinner!  Perfect spot in the heart of Beverly Hills! Happy Hour Mon.-Fri. 4pm-7pm    www.208rodeo.com

This was our tasting menu for the evening……

Fish & Chips-Cod Tempura, crispy Meyer lemon, caper tartar sauce, house made fries

Butternut Squash Bruschetta-Burrata, onion jam, crispy sage, peperoncino, grilled baguette

Chicken & Waffle-Fried chicken breast, waffle fries, maple-soy-chili sauce

Tomato Bisque-Parmesan cream, Basil

Spicy Tuna Tartar-Sashimi grade ahi tuna, spicy aioli, crostini

Sesame shrimp-Sauteed shrimp, tangerine reduction, sweet Thai chili, sesame, toasted

Truffle Cheeseburger-Sottocenere truffle cheese, wild arugula, onion jam, sesame brioche bu, with truffled french fries

Pumpkin Ricotta Ravioli-Acorn & red kuri squash, pumpkin seeds, sage brown butter

Sea Bass-New Zealand bluenose sea bass, warm swiss chard, applewood smoked bacon, black beluga lentils, grain mustard vinaigrette

208 Bolognese-Lamb, fire roasted tomato, cream, mint, garlic & shallotsauce, pappardelle pasta

Tomahawk Steak-28 days dry aged, bone-in28oz rib eye steak, fried onion strings, potato puree

Coffee & Cookie

 

 

 

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Viviane Restaurant at the Avalon Hotel Beverly Hills

Grand opening of Viviane Restaurant in Beverly Hills at the Avalon Hotel Oct. 25th!!! Viviane, A Collaboration From Executive Chef Michael Hung and Restaurateur Stephane Bombet.

YELLOWFIN TUNA TARTARE
Pinenut Crema, Pickled Onion, Ciabatta Crostini

FOIE GRAS AU TORCHON
Candied Butternut Squash, Cider Gelée, Walnuts

RAINBOW BEET AND APPLE SALAD
Horseradish Crème Fraîche, Dill, Pumpernickel Crisps

GRILLED 12OZ PIEDMONTESE RIBEYE STEAK
Bone Marrow Gremolata, Creamy Potato Purée

SHELLFISH BOUDIN BLANC
Maine Lobster, Scallops, Gulf Shrimp, Sauce Américaine

SMOKED POTATO PUREE, CRÈME FRAÎCHE & CHIVES

vivianerestaurant.com/

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Freds at Barneys New York in Beverly Hills

Freds at Barneys New York Launches Sunset Menu March 1st

ON THE TABLE
Raw Vegan Cashew “Cheese” Dip

Tuna Tartare
Beef Sliders
Freds Pommes Frites

FARMERS MARKET PIZZA
Mushroom, zucchini, leeks, garlic local goat cheese

BUGSBY’s PIZZA
Black mission figs, onion and blue cheese

BA DA BING PIZZA
Tomato, mozzarella, crumbled Italian sausage, roasted red peppers

ROBIOLA WITH TRUFFLE OIL PIZZA (My favorite)

VEGAN SALAD
Mix of heirloom beans, garbanzos, black quinoa, and brunoise of carrot, celery, and onion, over wild arugula, radiccio, and endive, topped with chopped avocado and tossed with salsa verde vinaigrette

MINI CHOCOLATE CHURROS
ASSORTED GELATO

9570 Wilshire Blvd.
Beverly Hills, CA 90212
(310) 777-5877

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Spaghettini & the Dave Koz Lounge in Beverly Hills

Amazing food and live music in Beverly Hills!

Brunch, Dinner & Social Hour
Check schedule for live music performances.

Italian-inspired California food with the finest available local and seasonal ingredients.

http://www.spaghettinibh.com/
184 N. Canon Beverly Hills, California 90210
Tel: 310.424.4600

BURRATA
strawberry jam – miso – mizuna – yuzu – toast aged balsami

AHI TUNA TARTRE
avacado – ponzu – scallion

CARNAROLI RISOTTO
mushrooms – madeira – parmigiano-reggiano – chives

SPAGHETTINI
saffron – dungeness crab – shrimp – fennel pollen

BRAISED SHORT RIBS
balsamic glaze – salsify puree – baby turnips – baby carrots

First Annual ment’or young Chef Competiton Series Comes to LA

On October 30, guests are invited to enjoy Champagne, canapés, caviar, and more from Chef Thomas Keller’s acclaimed Bouchon Beverly Hills and watch competitors cook for a chance to win the stagiaire of a lifetime

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Bouchon Beverly Hills (credit: Bouchon Beverly Hills)

 

WHAT:   On Thursday, October 30, 2014 four young chefs will compete in a rigorous cooking competition to earn stagiaires at some of the nation’s most well-respected restaurants. Designed to recognize outstanding young professionals in America, the ment’or Young Chef Competition series is spearheaded by Board of Directors Jérôme Bocuse, Daniel Boulud, and Thomas Keller.

In addition to tastefully prepared food from Bouchon Beverly Hills and fine wines from Galerie and Mt. Brave in Napa Valley, and WindRacer and Maggy Hawk in Sonoma County and Anderson Valley, guests receive a rare, behind-the-scenes look at the Bouchon kitchen, where competitors are hard at work preparing their dishes for an esteemed panel of judges including Chefs William Bradley (Addison), Josiah Citrin (Melisse), Timothy Hollingsworth (Broad), Roland Passot (La Folie), and Richard Rosendale. Chef Keller hosts the event.

VIP ticket holders begin their evening at 6 p.m. with an exclusive one-hour canapé and Champagne reception at Bar Bouchon. All ticket holders are welcomed into the event at 7 p.m. with hors d’oeuvres and wine. Judges will lead groups on kitchen tours throughout the evening giving them an up-close look at the competitors in action. The evening will culminate with a live awards ceremony. 100% of the proceeds from the ticket price will benefit ment’or, and guests may purchase tickets online.

 Menu items include:

Snake River Farms’ Steak Tartare with Potato Milles Feuilles

California Sterling White Sturgeon Caviar

Sea Urchin with Cucumber and Lemon Oil

Santa Barbara Spot Prawns

Applewood Smoked Petit Jambons with Maple Glaze

 And more

 The Los Angeles competition is the second in the series of four Young Chef Competitions taking place across the country. The first competition will be held at Emeril’s in New Orleans on October 19, the third at Johnson & Wales in Miami on November 8, and the fourth at the International Culinary Center in New York City on November 15. The first and second place winners of each city will receive a $15,000 and $10,000 award in the form of three and two month stagiaires.

 

WHO:    Competitors:

Michael Dengelegi, Vallejo, CA

Sous Chef, Bouchon Bistro Yountville

Soleil Ho, New Orleans, LA

Line Cook, Bayona

Jason Sipe, Tacoma, WA

Line Cook, Pacific Lutheran University

Lyn Wells, Orem, UT

Line Cook, Canyon Park Café

 

WHERE:         Bouchon Beverly Hills

235 N. Canon Dr.

Beverly Hills, CA 90210                           

 

COST:            VIP: $100

                        General Admission: $75

 

WHEN:           Thursday, October 30, 2014

6 p.m.              VIP arrival with canapé reception and Champagne at Bar Bouchon

7 p.m.              All guests arrive

9 p.m.              Awards

 

INFO:   ment’or BKB Foundation

http://www.mentorbkb.org/los-angeles

www.facebook.com/mentorbkb

www.twitter.com/mentorbkb

www.instagram.com/mentorbkb

About Bouchon Beverly Hills

Opened in 2009, Bouchon Beverly Hills is located in the heart of the Beverly Hills Business Triangle, adjacent to the Beverly Canon Gardens & the Montage Hotel. The casual dining bistro sits on the second floor, above Bar Bouchon and Bouchon Bakery. Bouchon Beverly Hills offers a French bistro menu and one of the most extensive raw bars in the city. Classic bistro dishes, such as steak frites and the roast chicken favored by Chef Keller, are fixtures on the menu, while seasonally inspired dishes, including roasted leg of lamb, market seafood selections and salads, change throughout the year. A wine list featuring regional and French selections, including the seasonal Vin de Carafe program highlighting local winemakers, complements the restaurant’s cuisine.

About the ment’or BKB Foundation:

Ment’or is a nonprofit organization that aims to inspire excellence in young culinary professionals and preserve the traditions and quality of cuisine in America. Ment’or is led by a Board of Directors including Chefs Jérôme Bocuse, Thomas Keller, and Daniel Boulud, as well as an esteemed Culinary Council of over forty renowned chefs nationwide who act as mentors for young chefs, serve in an advisory capacity to the organization, and participate in fundraising events. Educational grants and internships are offered to food, beverage, and service professionals through the Program for Continuing Education. A series of Young Chef Competitions offer yet another opportunity for young professionals to further their careers in the culinary world. ment’or is also responsible for recruiting, training, and financially supporting the promising young American chefs who compete on behalf of the United States in the prestigious Bocuse d’Or competition, held in Lyon France, every two years.

For media inquiries, or to arrange an interview, please contact Wagstaff Worldwide at 212.227.7575 or:

Juliana Pesavento, juliana@wagstaffworldwide.com

Heather Barbod, heather@wagstaffworldwide.com

 

Mastro’s Ocean Club in Malibu

Dinner at Mastro’s Ocean Club in Malibu on Pacific Coast Highway.

Baked lobster Roll wrapped in soy paper, Shrimp Cocktail, Brussel Sprouts, Twin Lobster Tails, Petite Filet, J Lohr Red WIne.

I usually don’t have room for dessert, but i couldn’t resist their signature dish warm butter cake!

Locations in Malibu, Beverly Hills, Thousand Oaks, Costa Mesa, Newport Beach, Palm Desert, Las Vegas, Chicago and Scottsdale.

http://www.mastrosrestaurants.com/

You can also find me on the following sites….

https://twitter.com/patriciakara

https://www.facebook.com/patriciakara

https://www.facebook.com/PatriciaKaraDishWithTrish

http://instagram.com/patriciakara

https://www.linkedin.com/in/patriciakara

https://dishwithtrishblog.wordpress.com/

LA FOOD & WINE FEST 2014

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TIME TO EAT!!!!

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Team Trish on the Red carpet for LA Food & Wine Fest 2014

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ZARATE RESTAURANT: Chef Ricardo Zarate – Yellowtail Tiradito

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PLAN CHECK KITCHEN + BAR : Chef Ernesto Uchimura – Crab Cocktail Roll Up, Bloody Mary Leather, Crab Salad, Pickled Asparagus, Bacon Powder, Flowering Herbs

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THE POLO LOUNGE AT BEVERLY HILLS HOTEL: Chef Kaleo Adams – Corn Tortellini, Jidori Crackling, Chanterelle Mushrooms & Parmesan

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MR. CHOW in BEVERLY HILLS: Chef Eddie Wong – Five Spice Tofu Salad, Mini Squab with lettuce

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LITTLE SISTER in Manhattan Beach: Chef Vuong – Indonesian Shrimp Sate, Cashew Curry, Fried Shallot, Sambal

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PAKPAO THAI: Chef Jet Tila – Five Spiced Pork Belly Taco

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STK Los Angeles: Chef Robert Liberato – Locations in New York, Los Angeles, Miami, Las Vegas, Atlanta, London, Washington D.C,

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SQIRL in Los Angeles: Chef Jessica Koslow – Zucchini Socca Blini with California Caviar

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GREENSPAN’S GRILLED CHEESE: Chef Eric Greenspan – “The Med” Grilled cheese with roasted red peppers and tomato soup dip

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FIG in Santa Monica: Chef Ray Garcia – Duck Chile Verde

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WATERGRILL in Santa Monica: Chef Damon Gordon – Salmon Sashimi

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VALENTINO in Santa Monica: Chef Nico Chessa – Baked Ricotta Salad, Citrus Balsamic dressing, white asparagus spinach

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LA VECCHIA CUCINA in Santa Monica: Chef Mark Mollica – Guancia Di Vitello Con Polenta E Tartufo Nero – Braised Veal Cheeks & Creamy Black Truffle Polenta

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Nick & Stef’s Steakhouse: Chef Megan Logan – Charred Octopus, Smoked Potato, Olive Piquillo Peppers & Relish

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BESTIA: Chef’s Ori Menashe & Genevieve Gergis

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Chef Miriko Padermo: Oliverio@Avalon Hotel, Livella@L’Ermitage in beverly Hills – Cavatelli with Black Summer Truffle

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Chef Masaharu Morimoto – Cheicken Dumplings

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Chef Graham Elliott in Chicago

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Chef Graham Elliott from Chicago

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HAMASAKU: Chef’s Wonny Lee & Yoya Takahashi – Tori Cheese Kushiage Osaka Style Sauce

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HAMASAKU: Chef’s Wommy Lee & Yoya Takahashi – Summer Truffle duck “tsukune” Meatballs Teriyaki Glaze

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FICKLE: Chef James Ta – Cambodian Beef Heart Tartar with Butter Cracker, garnished with Micro Basil, Daikon Sprouts and Crispy Shallot

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THE SLANTED DOOR GROUP in San Francisco: Chef Charles Phan – Shrimp & Chive Cake

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SOTTO: Chef Steve Samson – Warm Suckling Pig Salad, Pickled Cherries, sweet onion, pistachios

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BLUE C SUSHI in Hollywood: Chef Jeffrey Lunak – Pork Belly, Octopus, calamari, Big eye Tuna, Fish Sauce & Puffed Rice

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PHORAGE: Chef Perry Cheung – Crispy Dungeness Crab & Shrimp Ball, Cilantro Emulsion & XO Chili oil

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PAKPAO THAI: Chef Jet Tila

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HERRINGBONE: Chef Brian Malarkey – Tuna Tartare

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HERRINGBONE : Chef Brian Malarkey

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Lexus Booth: Caprese Skewer with 100 sweet tomato, bocconcini, sweet basil, balsamic syrup and a sprinkle of sea salt

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Lexus booth: English cheddar and pork belly grilled cheese

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Lexus Booth: Braised beef brisket, pickled pearl onion rings and jalapeno hollandaise on mini brioche

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2012 Bernardus Sauvignon Blanc in Monterrey

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Lexus Booth: Korean BBQ short rib tostada with kimchi slaw

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FISHING WITH DYNAMITE in Manhattan Beach: Chef David Lefevre – Cold Poached Passmore Ranch Sturgeon, tiny beets, citrus, horseradish & dill

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GORGE in Hollywood: Chef Elia Aboumrad – Chicken Liver Pate with Cornichons, Rabbit Rillette, House Pickled Baby, Trumpet, Royal Mushrooms

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DRAGO: Chef Celestino Drago – Lobster Salad, crushed peas, pinenut soil

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