ABOUT


Twelve guests, approximately four courses, once a month, under the stars in the hills of Hollywood. The food is seasonal and sourced primarily from local farmers' markets and whatever I can yank from my garden. Guests arrive for a cocktail and then dinner is served.

For reservations or inquiries email Dinner at Eight. Confirmation will be sent immediately upon receipt of e-mail reservation, and a reminder (address included) will be sent one day prior. Whether you decide to collect your most special friends and make a reservation, bring a date, or fly solo and meet a pile of new friends is entirely up to you. Either way this culinary adventure will be sure to satisfy and delight the taste buds. Just a suggestion: wouldn't this make a great surprise birthday or anniversary present?

A Winter's Southern Supper

Friday, December 16th, 2011



Cocktail Hour:
A Champagne Toast 
with
Fried Pimiento Cheese Balls


Course 1:
Beetroot Consommé with Horseradish Creme Fraiche


Course 2:
Deviled Crab with Braised Celery Root, Fennel & Meyer Lemon Salad


Course 3:
English Game Hen with Plum & Leek Stuffing

With:
Creamy Mustard Greens with Fried Shallots
&
Sweet Onion Braise with Roasted Fingerlings
& 
Country Grits with Crispy Lardon



Course 4:
Byrd's Apple-Cranberry Cake with Janie's Hard Sauce

With:
Chicory Coffee


Water, Sweet Tea & Lemonade will be offered throughout the evening.

Meats supplied by Lindy & Grundy
801 N. Fairfax Ave.
Los Angeles, CA 90046
(323) 951-0804

Suggested wine pairings by: Jill at Domaine LA
6801 Melrose Ave
Los Angeles, CA 90038
(323) 932-0280
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Southern Sunday Suppers: An Autumn Harvest

November 20, 2011 


Cocktail Hour:
Fall CSA Cocktail
with
Divinia's Tea Sandwiches


Course 1:
Creamy Chestnut Soup Topped with a Crisp of Sage


Course 2:
Autumn Harvest Salad: 
Persimmon, Pomegranate, Toasted Pecans & Warm Goat Cheese over Wilted Beet Greens
with Roasted Garlic Vinaigrette

Course 3:
Heritage Turkey Pot Pie
or
Short-Rib Stew with Mushroom & Parsley Dumplings

With:
Gratin of Collard Greens
&
Brown Butter & Sage Roasted Parsnips


Course 4:
Pumpkin Bread Pudding with Bourbon Vanilla Sauce

With:
Chicory Coffee


Water, Sweet Tea & Lemonade will be offered throughout the evening.

Jill's Wine Suggestions:

2010 Marco Carpineti "Capolemole" Bianco, Lazio, Italy ($18)

2010 Marco Carpineti "Tufaliccio" Rosso, Lazio, Italy ($20)
Meats supplied by Lindy & Grundy
801 N. Fairfax Ave.
Los Angeles, CA 90046
(323) 951-0804

Suggested wine pairings by: Jill at Domaine LA
6801 Melrose Ave
Los Angeles, CA 90038
(323) 932-0280
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A Southern Sunday Supper


October 23, 2011


Cocktail Hour:
Mint Julep


Amuse:
Deviled Quail Egg


Course 1:
Oyster Stew with Flatbread

Course 2:
Pan-Fried Chicken with Cream Gravy & Buttermilk Biscuits
Or
Casserole of Sage-Flavored Pork Loin with pan gravy; Spoon Bread

With:
Aunt Babe’s Mashed Potatoes
&
Aunt Babe’s Snap Beans & Shelly Beans with Ham Hock
&
Creamed Corn


Course 3:
Pecan Pie
&
Buttermilk Pie

With:
Chicory Coffee

Water, Sweet Tea & Lemonade will be offered throughout the evening.


Jill's Suggested Wine Pairings:

A trio of sparklers (with two options for the chicken)

Chicken:
Budget: NV Landron "Atmospheres" - sparkling blend of Folle Blanche and Pinot Noir, made via the same method as Champagne but from the Loire Valley, $18
Splurge: NV Doyard Champagne - Blanc de Blancs (100% Chardonnay) from Champagne, $42

Pork:
2010 Saetti Lambrusco - a dry fizzy red with medium body, fruit, and earthy tones that will complement the sage rub of the pork loin, $18

Dessert:
NV Bottex Bugey-Cerdon - a pleasantly sweet sparkler made from a blend of Alps-area grapes, like Poulsard and Gamay. Great acidity and some tartness of the fruit keep this from becoming cloying, and this should provide a good fruit-based counterpoint to the nuttiness of the pecans and the creaminess of the buttermilk. $18



Meats supplied by Lindy & Grundy
801 N. Fairfax Ave.
Los Angeles, CA 90046
(323) 951-0804

Wine pairings by: Jill at Domaine LA
6801 Melrose Ave
Los Angeles, CA 90038
(323) 932-0280


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Saturday, April 30th & Sunday, May 1st - PESCETARIANS UNITE!


Menu:



 Cocktail Hour:
Rhubarb Champagne Jellies 
Crostini Bar



Course 1:
Curried English Pea Soup with Borage Flowers


Course 2:
Escabeche served in a conch shell
Palate Cleanser - Cheremoya Sorbet


Course 3:
Steelhead Salmon Trout, Caramelized Fennel & Leeks, Crisped Polenta, Sauteed Broccolini



Course 4:
Rhubarb Curd, Mixed Berry Galette, Fresh Mint




*Details subject to change
*Wine pairings to come

Savory: Elliott Shaffner, Esi Impraim, Katy Hartman-Mart
Sweet: Esi Imprain



 Wine Pairings by: Jill at Domaine LA
6801 Melrose Ave
Los Angeles, CA 90038
(323) 932-0280

Mixologist: Katy Hartman-Mart
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Sunday, February 20: Three Heads are Better Than One

That's right - we are back.  
And instead of just me (Elliott), there are now three! Please come and dine (and drink!), under the stars, and feast on the collaboration of Elliott Shaffner, Esi Impraim, and Katy Hartman-Mart! 

Menu:



 Cocktail Hour:
Beer Flight: Honey Ale, Framboise, Chocolate Stout



Course 1:
Celery Root Bisque with Sunchoke "Croutons"


Course 2:
Blood Orange and Fennel Salad


Course 3:
Beef Wellington, Braised Endive



Course 4:
Chocolate Pots de Creme with White Chocolate Peppermint Cream




*Details subject to change
*Wine pairings to come


Savory: Elliott Shaffner, Esi Impraim, Katy Hartman-Mart
Sweet: Esi Imprain


Wine Pairings by: Jill at Domaine LA
6801 Melrose Ave
Los Angeles, CA 90038
(323) 932-0280

Mixologist: Katy Hartman-Mart
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