Photography by Christopher Kuhn
Another fantastic evening! We had the birthday girl, Brooke, and her friends and family, along with a couple other wonderful guests this go 'round. Thanks so much for coming, everyone!
Though my oven is not yet repaired, we had an almost seamless day/night in the back of the house (figs + toaster oven = perfect). Mom and I hardly bickered at all, Stew and Katie were the perfect servers AND helped my sanity in the kitchen, and Chris was there to assist in plating and photo taking (and bad jokes). Ah, my very special team. The only thing missing this time was the venerable Jill. But she was there in spirit with her fantastic, and always surprisingly interesting, pairings.
I do believe we will begin serving two dinners a month beginning in September. I am very excited for the new Autumnal produce about to explode... So be on the lookout for dates and menus coming very soon!
Menu:
Cocktail Hour:
Bacon-Wrapped Empress Dates Stuffed with Parmesan
with
Lillet Cocktail
Course 1:
Creamy Artichoke Soup with Truffled Creme Fraiche
with
2008 Field Recordings Jurassic Park Vineyard Chenin Blanc, Santa Ynez Valley
Course 2:
Heirloom Tomato and Watermelon Salad, Feta, Red Onion, Basil and Mint
with
2008 Edmunds St. John Heart of Gold Vermentino/Grenache Blanc Blend, Ed Dorado County
Course 3:
Wild King Salmon with McGrath Farms Succotash over Black Garlic Smashed Fingerling Potatoes
with
2008 Edmunds St. John Porphyry Gamay Noir, El Dorado County
Course 4:
Roasted Black Mission Figs with Honey Ice Cream
with
NV Vergano "Luli" Chinato, Piedmont, Italy
Executive Chef: Elliott Shaffner
Pastry Chef: Kathy Emerson
Wine Pairings by: Jill at Domaine LA
6801 Melrose Ave
Los Angeles, CA 90038
(323) 932-0280
Creamy Artichoke Soup with Truffled Creme Fraiche
with
2008 Field Recordings Jurassic Park Vineyard Chenin Blanc, Santa Ynez Valley
Course 2:
Heirloom Tomato and Watermelon Salad, Feta, Red Onion, Basil and Mint
with
2008 Edmunds St. John Heart of Gold Vermentino/Grenache Blanc Blend, Ed Dorado County
Course 3:
Wild King Salmon with McGrath Farms Succotash over Black Garlic Smashed Fingerling Potatoes
with
2008 Edmunds St. John Porphyry Gamay Noir, El Dorado County
Course 4:
Roasted Black Mission Figs with Honey Ice Cream
with
NV Vergano "Luli" Chinato, Piedmont, Italy
Executive Chef: Elliott Shaffner
Pastry Chef: Kathy Emerson
Wine Pairings by: Jill at Domaine LA
6801 Melrose Ave
Los Angeles, CA 90038
(323) 932-0280
