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?

An Invitation to Spring & A (Southern) Nod to The Irish!


Friday, March 16 and Sunday, March 18, 2012


Cocktail Hour:
Classic Whiskey Sour
and
Boiled Peanuts

Course 1:
Pea Porridge with Virginia Ham

Course 2:
Edna Lewis' Salad of Tender Beet Tops, Lamb's Quarters & Purslane garnished with Chopped Chervil

Course 3:
A Twist on Shepherd's Pie:
Deep Dish Corned Beef Hash topped with Kohlrabi Puree
Served with a Parsley-Mustard Sauce

With:
Sprouted Broccoli
& 
Balsamic-Borbon Glazed Carrots
Course 4: 
Cara Cara Orange Chess Pie

With: 
Chicory Coffee

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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Pleasure Palate's Garlic Dinner

Saturday, January 28, 2012
Cocktail Hour:
Classic martinis with garlic and dill pickled okra
and
Garlic-rubbed crostini

Course 1:
Creamy green garlic & potato soup with black garlic chips & bacon
Course 2:
Salad of arugula, strawberries, black walnuts & Mimolette Extra Vieille with roasted heirloom red garlic vinaigrette
Course 3:
'Chicken with 40 Cloves of Garlic'
With:
Charred broccolini, anchovies, garlic confit
& 
Roasted domino potatoes, roasted garlic slivers, rosemary, bay leaves
Course 4: 
Honey-Garlic Mousse with Pinenut Garlic Brittle
With: 
Chicory Coffee
Meats supplied by Lindy & Grundy
801 N. Fairfax Ave.
Los Angeles, CA 90046
(323) 951-0804

Suggested wine pairings by: Jill at Domaine LA:
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lta Maria Sauvignon Blanc for the white,
 Chave Mon Coeur Cotes du Rhone for red
6801 Melrose Ave
Los Angeles, CA 90038
(323) 932-0280
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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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