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!!!
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
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
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/
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.
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
Tournedosof Filet Mignon Tenderloin, Shallots, Chantarelles, ChichPea Crespella with Chateau Fleur Cardinale Saint-Emiliion Grand Cru, 2005
Piper-Heisdsiek Cuvee Brut and Meursailt Vieilles Vignes Buisson-Charles 2012 and Chateau Fleur Cardinale, Saint-Emilion Grand Cru, 2005
Yes, that’s Alan Thicke in the background and News Anchor Sharon Tay
Ladies Night!
Charlie’s Angels
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
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
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
Steve Infane (my fellow Chicagoan)
Sous Vide Bison Tenderloin done 2 ways (Spicy & Sweet), Celery root puree, flash fried green beans finished with crispy shallots
maple glazed scallops with a red pepper chutney
. Boar rib ragu over hand made pappardelli finished with Italian parsley and shaved parmesan
Grilled romaine salad with home made candied walnuts (with cayenne), blue cheese, tomato, and a balsamic vinaigrette
Crostini with roasted garlic, caramelized onion roma tomato and guanciale
Garden Salad
Homemade Miso Soup
Savory French toast made with homemade Italian herb bread and cayenne egg wash, with fresh bananas and blueberries
Chicken and waffles
Chicken Devan with broccoli, cheddar cheese and scallions
maple glazed scallops
hand made mascarpone and goat cheese filled ravioli served with a brown butter, sage, pistachio sauce
creamy marinara over spaghetti squash
sous vide miso glazed halibut over crispy rice in a Thai basil yellow curry broth
same halibut before the broth was added
Ahi, and Marlan Sashimi with a fish sauce, soy dressing, finished with red habanero, row, and micro greens
sous vide dry aged ribeye
single bite meyer lemon meringue pie with mascarpone ice cream
strawberry and blue berry with mango puree and chocolate sauce
hand made ravioli
open faced quail egg sandwich with parmesan crisp
shrimp hot pot with crispy rice
STK LAS VEGAS in the COSMOPOLITAN HOTEL
Bonnie and I enjoying a wonderful dinner! Everything from the side dishes to the main entrees were flavorful and delicious, along with great music filling the air!
BEET SALAD- arugula – pistachio pesto – goat cheese
BEEF TARTARE * black truffle – sliced radish – soy caramel
SHELLFISH PLATTER – 2 oysters/ 2 pickled shrimp / alaskan king crab / 1/4 maine lobster
SEARED BIG EYE TUNA * wasabi potato – maitake – sweet miso jus
LOIN STRIP
Mac & Cheese, Spiced Maple Carrots, Haricot Vert Soy Glazed
Dessert – Sweet Potato Donut with Maple Glaze and Candied Pecans
I had been to STK Los Angeles and STK New York awhile back and remember it being really good. STK Las Vegas reminded me how good!!! Looks like I will be going back a lot more often.
It was great to meet the man behind it all. The ONE Group Executive Chef, Stephen Hopcraft at STK Las Vegas. He is also recognizable from Bravo TV’s “Top Chef” contestant and Food Network’s “Chefs vs. City”.
THANK YOU!!!
Exclusive holiday tour & tasting at Premier Meat Company!
Chef Adam made various dishes with Premier Meat Co. products.
CUISINE:
Amuse Bouche
Wagyu Beef Tartare –
garlic / shallot / cilatro / quail yolk
Course 1
Lamb Ragout – red wine / mire poix / rosemary / pee wee potato
Course 2
Slow Roasted Chicken Breast – garlic / shallot / tarragon / thyme maple / chicken crackilin’
Course 3
Venison Wellington – blackberry duxelle / raspberry Mountain Dew / puff pastry
COCKTAILS:
Amuse Bouche: Champagne Glass
Prosecco / Averna / Pomegranate / Fall Spice /Angustoura
Course 1: Collins Class – Regular Ice
Cynar / Capano Antica / Fever Tree Club Soda / Orange Oil / Rosemary
Course 2: Rocks Glass – Large Rocks Ice
Bulleit Bourbon / Laphroaig Scotch / Lemon / Maple Honey / Tarragon / Lemon Oil
Course 3: Martini Glass – Served Chilled Up
Rittenhouse Rye / Barolo Chinato / Carpano Antica / Nocino / Orange Oil
