Posts tagged ‘Chef’

Personal Pizza Chef

Personal Pizza Chef Marcus Roberto can be hired for your party!  What a special treat and he makes a great variety of pizzas! My favorite was the Hearts of Palm and Brazilian cheese pizza.  He also makes delicious pizza desserts!

Check out his website for more info and photos.  I was too busy eating and trying every single pizza he was making to take more photos.  I enjoyed every last bite!!!

http://www.personalpizzachef.com

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Delphi Greek in Westwood

Authentic Greek food…tastes just like mom’s cooking!  Best saganaki (flaming cheese) in LA!  Love the avgolemono soup, fish, lamb, baklava and Greek wines!!!

COLD APPETIZERS:

Tabouli-Cracked Wheat, Tomatoes, Parsley, Green Onions,& Mint Combined with Lemon Juice, Olive Oil & Spice

Tzatziki-Yogurt, Grated Cucumber, Garlic & Mint

HOT APPETIZERS:

Saganaki Flame-Greek Kefalotiri, Cheese Flamed with Cognac

Dolmades-Grapeleaves filled with Ground Beef, Rice, topped with Avgolemono sauce

Avgolemono Soup-Chicken Broth, Rice,Spiced & finished with Whipped Egg & fresh Lemon Juice

Greek Pita Bread

SEAFOOD:

Fresh Rainbow Trout-Marinated in Olive Oil, Lemon Juice & Oregano

MEAT:

Lamb Shanks-Braised in Tomato Sauce & Herbs

DESSERT:

Baklava-Mediterranean Sweet Pastry

Galaktobouriko-Semolina Custard Wrapped in Phyllo, basted & baked

Greek Coffee, Greek Wine & even Greek Bottled Water

http://www.DelphiGreek.com Open 7 days a week for Breakfast, Lunch & Dinner!

Rana Pourarab-Award Winning Pastry Chef Exclusively at Delphi Greek http://www.cookche.com

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Bourbon Steak in Glendale

Chef Michael Mina’s restaurant Bourbon Steak in Glendale has a new lunch menu!

Lunch buy Chef Kyle Johnson…

Duck Spring Rolls-cilantro, mint, ginger chili dipping sauce

Hummus With Everything-za’atar, pine nuts, pita

Trio of Ceviche-chef’s selection

Beets & Burrata-watercress, faro, quinoa, wild rice, saba

Chinese Chicken Salad-crispy wonton, charred lime, sesame, almonds

Chopped Tuna Nicoise-potato, olive, haricot vert, tomato

Chilled Crab Soba-asparagus, carrots, tomato, peanuts, thai chili

BBQ Bacon Cheeseburger-jalapeno cheddar, onion ring, house bbq sauce

California Chicken Sandwich-avocado, whole grain, tomato, sprouts

Steak Frites-skirt steak, chimichuri, pickled fries

Lemon Olive Oil Cake

Chocolate Peanut Butter Mousse

Happy Hour available from 4:00-7:00pm daily

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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Louis XIII de Remy Martin Champagne Cognac

Remy Martin Grande Champagne Cognac hosted a special evening in a beautiful Hollywood Hills home!

Louis XIII Legacy Experience included a delicious dinner by Private Chef Jeffrey Nimer of Haute Chefs Los Angeles.
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Poached Lobster With Holland Asparagus &  Blood Orange Reduction with Piper-Heisdsiek Cuvee Brut

Seared Day Boat Scallops, Pistachio, Lemon & Uni Sauce with Meursault Vieilles Vignes, Buisson-Charles, 2012

Seared Day Boat Scallops, Pistachio, Lemon & Uni Sauce with Meursault Vieilles Vignes, Buisson-Charles, 2012

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Tournedosof Filet Mignon Tenderloin, Shallots, Chantarelles, ChichPea Crespella with Chateau Fleur Cardinale Saint-Emiliion Grand Cru, 2005

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Piper-Heisdsiek Cuvee Brut and Meursailt Vieilles Vignes Buisson-Charles 2012 and Chateau Fleur Cardinale, Saint-Emilion Grand Cru, 2005

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Yes, that’s Alan Thicke in the background and News Anchor Sharon Tay

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Ladies Night!

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Charlie’s Angels

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Sambar in Culver City

Sambar’s Indian cuisine is a great addition to Culver City! Chef/Owner Akasha Richmond has introduced traditional flavors and new twists to the menu!

Yes, it is the same owner as Akasha located a few doors away!

Open for lunch & dinner and Happy Hour 4-7pm

http://www.sambarcc.com/

We started outwith a tasting the following Cocktails….

Sacred Row
sloane’s gin, yogurt & apricot liquer, lemon, honey, egg white, saffron bitters, pistachio crumble (I am usually not a cocktail girl, but I really liked this drink. It enhanced the flavors of the dishes we had!)

The Maharaja
rye, kummel combier, carrot syrup, beet shrub, lemon juice

MalabarCoast
old monk rum, banana liqueur, pineapple, cocnut water, jaggery, lime, sambar bitters

Street Food & Snacks:
Sevpuri Chaat – teff puris, green mango, avocado, red onion, pomegranate-mint chutney, tamarind chutney, sev

Quinoa Pancake (uttapam) & Sambar 8 – red onion & tomato chutney, hempseed chutney, sesame gunpowder

Kati Rolls:
Pork Shoulder Vindaloo Kati – malabar hot sauce, mango chutney

Thali Rolls:
The Yogi – punjabi mama greens, zucchini kofta with cashew, tomato & saffron sauce

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Little Next Door

Dinner featuring new Modern Mediterranean Menu items from Chef Kevin Luzande! I am a huge fan of Little Next Door and Chef Kevin! We had an exquisitite dining experience!!!

FIRST COURSE:
Beet Salad – creamy goat cheese, savory pitachio, mizuna apple & cider vinaigrette

Country Crouton – brie, mascarpone, glazed & candied walnut

Tuna Tartare – red pepper paste, sesame oil, shoyu, avocado, scallion & blue corn chip

Spicy Prawns – harissa, labneh, aleppo pepper & pistachio

WINE PAIRING:
Domaine Schlumberger, ‘Les Princes Abbes’, AOC Alsace, 2012
Francois Lurton ‘Les Fumees Blanches’, IGP, Cote De Gascogne 2013

SECOND COURSE:
Cauliflower Duo – cauliflower puree & caramelized cauliflower

Summer Ravioli – corn pudding, chanterelle mushrooms, chive blossom & butter nage

Salmon Risotto – zucchini & basil puree, baby squash, oven dried tomato & parmesan

Steak Frites – sterling silver top sirloin, green peppercorn reduction & pommes frites

WINE PAIRING:
Racine De La Terre, Vin De Pays d’Oc, Languedoc 2013
Chateau Goudichaud, Graves De Vayres, Bordeaux 2010

DESSERT served with Moroccan Mint Tea
Macarons
Lemon Tart
Pot De Creme
Cherry Clafoutis

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