Los Angeles Times Food Bowl

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Los Angeles Times Food Bowl Flyer
When:
May 21, 2017 @ 11:00 am America/Los Angeles Timezone
2017-05-21T11:00:00-07:00
2017-05-21T11:15:00-07:00
Where:
Providence - Los Angeles
5955 Melrose Ave
Los Angeles, CA 90038
USA
Cost:
$85
Contact:
Providence - TS

Providence Taste Of Brae

Providence welcomes Chef Dan Hunter for A Taste of Brae on Saturday, May 20th.

 

 

 

 

 

 

 

 

 

 

 

 

 

Electric City Butcher Beast FeastThe LA Food Bowl is in full swing. On May 21st, ECB will be part of the main event, the Beast Feast, with Fergus Henderson and half a dozen other celebrity chefs. Or if you want something more intimate, eat at Redbird on Saturday, May 20th when Michael guest chefs. See the mention in LAWeekly.

For more information, visit electriccitybutcher.com.

 

 

Join Providence at the Los Angeles Times Food Bowl: Sustainable Seafood Dinner on May 30 from 6 – 9 pm.

PROVIDENCE CLOSES OUT THE CITY’S MONTH-LONG FOOD BOWL WITH A SUSTAINABLE SEAFOOD DINNER & PANEL LED BY LOS ANGELES TIMES CRITIC JONATHANLos Angeles Times Food Bowl GOLD ON TUESDAY, MAY 30, 2017

Chef Michael Cimarusti co-hosts a sustainability-focused panel alongside luminaries Jonathan Gold, Dr. Mark Gold, Sarah Rathbone, Captain Eric Hodge, and Stephanie Mutz, alongside a multi-course Dock to Dish-centric dinner ($185)

Rounding out a month of exceptional culinary programming across Los Angeles, Chef-Owner Michael Cimarusti of Providence, the city’s sustainably-led bastion of fine dining, invites leaders of the sustainable seafood movement for a special Sustainable Seafood Dinner and panel on Tuesday, May 30, 2017 including Los Angeles Times Restaurant Critic Jonathan Gold, Associate Vice Chancellor for Environment and Sustainability at UCLA Dr. Mark Gold, co-founder of Dock to Dish Los Angeles’ Co-Founder and Director of Operations Sarah Rathbone, Dock to Dish LA fisherman, Captain Eric Hodge, and celebrated uni diver Stephanie Mutz, who supplies sea urchin to L.A.’s finest restaurants.

During this special sustainably-driven dinner, Cimarusti will prepare an elaborate six-course menu ($185* per person) featuring locally sourced Dock to Dish catch, exclusively from Santa Barbara waters including sea urchin, spot prawns, and Hog Island oysters (weather/haul permitting). On this evening, Michael will lead the pre-dinner introductions, while each featured panelist will speak on the topic of sustainability between each course. The evening will begin with a cocktail reception and meet-and-greet at 6:30 p.m. followed by dinner at 7:15 p.m.

This event at Providence marks the finale of the inaugural Los Angeles Times Food Bowl. Earlier in the month, Cimarusti joined Beast Feast, a celebration of nose-to-tail butchery (May 21) and hosted special collaborative dinners at Providence. with international chefs Massimo Bottura (Osteria Francescana) and Dan Hunter (Brae).

Reservations are required and extremely limited for this event. Please call the restaurant directly to reserve—323.460.4170

 

About Providence

Two Michelin Stars. Since its debut in 2005, Providence has been hailed by critics as one of the top restaurants in the United States.

ABOUT CHEF MICHAEL CIMARUSTI

Known for his advocacy for sustainability and strong relationships with fisherman and purveyors, Chef Michael Cimarusti is a highly regarded authority in the hospitality and seafood industries. A multiple James Beard Award nominee, Cimarusti is renowned for his seafood-centric tasting menus at Providence, the fine dining institution that celebrated its 10th anniversary in June 2015. Under his leadership, Providence was awarded two Michelin stars—one of only three restaurants in the city to earn this distinction. For the past four years, Pulitzer Prize-winning restaurant critic for the Los Angeles Times, Jonathan Gold, named Providence #1 on his list of “101 Best Restaurants.” In 2013, Cimarusti opened Connie and Ted’s, a New England-inspired seafood “shack” and raw bar in the heart of West Hollywood. His newest venture, Cape Seafood and Provisions, is a seafood market in Fairfax Village that aims to provide guests with superlative quality, sustainable, wild-caught whole fish, and custom filets.

For more information, visit providencela.com.

 

SOCO FOOD BOWL

LA Times Food Bowl SOCOMeet the Chefs and culinary experts at SOCO and The OC Mix on Tuesday, May 30th, 5PM-8PM, as part of the LA Times’ Food Bowl. Enjoy Chef Talks, taste their creations, and then stay for dinner at our award winning restaurants. The OC Food Bank will be hosting these progressive tastes and talks, along with live music in the courtyard. This event is free and open to the public, but you should RSVP here.

 

 

Chef Ricardo Zarate Food BowlJoin Rosaliné on Tuesday, May 30th, as they take part in The Los Angeles Times Food Bowl with a private dinner at Rosaliné featuring Chef Ricardo Zarate, hosted by Billy Harris along with Jenn Harris.

Click Here for tickets to this event.

Menu

Cocktails

Emerald Highball – Tullamore D.E.W and fresh pressed granny smith apple
Whiskey Punch – Tullamore D.E.W, Bianco Vermouth, lemon bitters, oolong tea, Dry Sparkling

Canapes

Blue Prawn, Serrano Ham, Smoked Panca Aioli
Morcilla Causa Brandade, Char Negi Pesto, Amarillo Mustard Brie sauce
Crostini, Prime Beef, Sea Urchin, Pecorino, Aji Soy Dressing
Beet Jerky Anticucho, Crispy Kale, Yogurt Dressing (v)

Primera

Rustic Quinoa Salad, Confit Potato, Heirloom Tomatoes, Avocado mousse, Burrata, Rocoto Honey Dressing
Cured Kampachi Ceviche, Limo Sweet Soy Dressing, Crispy kaiso, Roasted Caramelize Camote, Creamy Tigers Milk

2014 Kitâ T’aya (white Rhône blend)

Segunda

Pollo A LA Brasa – Emmer & Co Pasture Raised Heritage
Chicken, Panca Moro Miso, Natural Jus

2012 Qupé Rousanne Bien Nacido Hillside Estate, Santa Maria Valley

2014 Casa Dumetz Grenache, Santa Ynez ValleySides

Sides

Salchipapa, Confit potato, Chorizo, Amarillo Aioli

Char Brocolini, Charapita Maesil Cheong Soy Sesame Dressing

BBQ Carrots, Maracuya Tumeric Glaze

Green Quinoa Rice, Huacatay Pesto

Dulces

Purple Corn Bombon, Salted Caramel, Coconut Ice Cream

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