Posts tagged ‘Chefs’

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

 

Los Angeles Times The Taste

Flavors of LA
Sunday Night of Labor Day Weekend
Los Angeles Times The Taste
Paramount Studios.

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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Los Angeles Food & Wine Festival

http://www.lafw.com/

foodwine

Stars shine bright at the Fourth Annual Los Angeles Food & Wine Festival, presented by FOOD & WINE. Taking place August 21-24, 2014 in Downtown Los Angeles, the epicenter of Southern California’s most diverse culinary scenes, an unprecedented lineup of epicurean elite will come together for three nights and four days of revelry and epic culinary creations including newly announced events.

A Tribute to a Legend dinner series honoring culinary icon Nancy Silverton will take place on Friday, August 22. Recognized as one of the most influential chefs in Los Angeles history, this California bread master is one of only four women to have ever been honored by the James Beard Foundation taking home the “Outstanding Chef” award earlier this year (Alice Waters, Lidia Bastianich, Judy Rodgers won in previous years).   Silverton will be joined by some of the city’s best chefs for an epic dinner including Jonathan Waxman, Michael Chiarello, Joachim Splichal, Michael Tusk, Hiro Sone and Lissa Doumani, and Suzanne Tracht. Guests will also enjoy an exclusive Dinner with the Michelin Stars in honor of Pierre Gagnaire, recognized as the world’s most inspiring chef, on Saturday, August 23. A Michelin-starred cast including Michael Cimarusti, Dominque Crenn, and David Kinch and Stephanie Prida of Manresa pay honor to this world-class French icon and three Michelin-starred great.

Guests will be taken on a unique culinary journey while attending the star-studded marquee events, including the Ultimate Bites of L.A. presented by Chase Sapphire Preferred® and the first-ever Chase Sapphire Preferred Chef Challenge, Asian Night Market, Lexus Grand Tasting, or Lexus Live on Grand. In addition, gourmands will have the chance to experience the ultimate Power Lunch with a series of unprecedented chef pairings such as Scott Conant and Graham Elliot, or Nancy Silverton and Jonathan Waxman. Good food, great wine, and stellar cocktails go hand-in-hand as the 2014 Los Angeles Food & Wine Festival curates a selection of some of the finest spirit savants and winemakers. Cocktail craftsmen recognized the world over for their imaginative concoctions at some of the most revered bars will showcase a lively liquid laboratory including the Cocktail Revolution seminar led by Julian Cox on Saturday, August, 24. The Cosmopolitan of Las Vegas Chef Mixologist Mariena Mercer, known for her molecular mixology and whimsical approach to cocktails will join the scholar of spirits, Faith & Flower Bar Smith Michael Lay on August 22 for an afternoon of lunch and libations.

The Los Angeles Food & Wine Festival would not be complete without beats to go along with the tasty bites, spirits, and world-class wine. This year will unveil rock stars in the tasting tents, including Fergie of Black Eyed Peas who will be showcasing her namesake Ferguson Crest wines based out of the Santa Ynez Valley at the Lexus Grand Tasting, as well as exciting musical performances to be announced on main the center stage set against the magnificent skyline of Downtown Los Angeles.

“The whole weekend experience is as important to us as the food, and that includes the cocktails, wine, and music” said Coastal Luxury Management CEO David Bernahl. “It is essential that we deliver more than guests could ever expect, like once-in-a-lifetime tribute dinners, extraordinary music performances, and so much more.”  A la carte tickets will start at $50 to $500, with full weekend experience packages available at www.lafw.com.

 

ABOUT LOS ANGELES FOOD & WINE:

Now in its fourth year, the Los Angeles Food & Wine Festival, presented with generous support from founding partners FOOD & WINE, Lexus, The Cosmopolitan of Las Vegas, JENN-AIR, and Delta Airlines, is a four-day epicurean event showcasing the finest in food and drink culture throughout Los Angeles, and culinary personalities from throughout the country. Set amidst one of the country’s foremost cultural destinations along Grand Avenue, the event spans the city and offers guests the chance to sample the cuisines and products from some of the most prominent epicurean influencers, while enjoying the sights and sounds of the entertainment industry’s brightest talents. The star-studded lineup has included celebrated chefs such as Curtis Stone, Michael Chiarello, Iron Chef Masaharu Morimoto, Thomas Keller, Guy Fieri, Robert Irvine, and local favorites such as Rory Herrmann, Michael Voltaggio, Matsuhisa Nobu, and Sang Yoon. For more information and to purchase tickets, please visit www.lafw.com or call 855.433.LAFW. The Los Angeles Food & Wine Festival supports Share Our Strength’s No Kid Hungry campaign and other L.A. based charitable endeavors.

 

 ABOUT COASTAL LUXURY MANAGEMENT, LLC:

Coastal Luxury Management, LLC (CLM), founded and managed by David Alan Bernahl II, creates unique experiential opportunities in the hospitality, entertainment, restaurant, and event sectors. In addition to being named one of Inc. Magazine’s “Top Food & Beverage Companies” in 2012 and 2013, CLM has also been included in the annual Inc. 500/5000 ranking of the fastest-growing privately owned companies in the United States for the past two years. CLM produces Pebble Beach Food & Wine and the Los Angeles Food & Wine Festival, both known for bringing together the highest caliber of culinary and wine talents to create once-in-a-lifetime experiences. CLM’s catering division, Coastal Luxury Catering, combines the company’s restaurant and event divisions to offer full-service event planning and catering services for a variety of social, corporate, and non-profit events throughout the country. CLM’s restaurant division includes: Restaurant 1833, named one of Robb Report’s 2012 “Best of the Best” and a James Beard Foundation 2012 “Best New Restaurant” nominee; Cannery Row Brewing Company, home to one of the largest draft and bottled craft beer selections in Central California; Rose. Rabbit. Lie. at The Cosmopolitan of Las Vegas, a modern venue that blurs the lines between restaurant, bar, club, and show, to create a grand social experiment; and the recently opened Downtown Los Angeles restaurant, Faith & Flower. In the winter of 2013, through their continued partnership with hospitality entrepreneur Charles Banks, CLM launched Vessel, their newest endeavor aimed towards redefining the way people dine. Vessel offers a highly curated selection of glassware and tabletop accessories sourced from across the globe for retail consumers and restaurant venues. For more information about Coastal Luxury Management, please contact media@clm-ca.com.

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