Simmering this time is Chef Jet‘s tipping guidelines and thoughts on better restaurants now not taking reservations.
EAT LBC – Long Beach Restaurant Week is March 30th to April 5th. It’s your chance to enjoy a three-course meal at 53 of the best, and most diverse, restaurants in Long Beach priced at a real value. The restaurants are all aiming to wow all of their new guests during EAT LBC. All the restaurants involved and their menus are listed on their website. Make your reservations now…
One of the 53 participating restaurants is Spaghettini in Seal Beach, a local classic for their food and music program since 1988. Cary Hardwick, co-owner and co-managing partner, joins us to talk about his menu for EAT LBC – Long Beach Restaurant Week and their new project in Beverly Hills in partnership with Dave Koz (coming this Summer.)
$150 per guest
For reservations, please visit C-CAP’s website or call Gloria Barke at (818) 756-1260
There will also be a sensational live auction to benefit C-CAP
DOMA is considered one of the finest new restaurants in Los Angeles. in the grand European tradition, but with a sleek and modern twist. Dustin Trani is a C-CAP graduate and also a fourth generation chef who mastered the art of pasta-making at Michelin-starred Guido da Costigliole in Piedmont, later augmenting his skills at celebrated restaurants in Zagreb and Bangkok. His modern Mediterranean repertoire incorporates Italian and Asian elements plus nuanced surprises from around the globe. Gayot has named Trani one of the top five rising star chefs in 2013. An expert on pasta, seafood and subtly balanced seasonings, he will present a cornucopia of dishes that will leave you swooning.
Contributions are fully tax-deductible to the extent allowed by law. The non-deductible portion of each ticket is $75.
“arancini” risotto balls
grilled prosciutto wrapped fig with Gorgonzola dolce tempura shishito peppers with sweet chili beurre blanc tuna tartar on wonton with ginger soy, thai basil
King salmon carpaccio
Shallot, Fresno chili, ginger lime, water-cress, cilantro flower, toasted cashew, coconut air
Butter Parmesan, truffle salt, sage, drizzle of 48-hour veal stock reduction
Pan Roasted Veal Tenderloin
Smoked port and fig compote, braised fennel purée, crispy polenta, petite mustard greens
Blood Orange Tart
Chocolate shortbread, blood orange crème, espresso mousse, blood orange caviar, crispy white chocolate, meringue
Select wines will accompany the meal
Producer Andy’s pick of the week is Marche Moderne’s Annual Bouillabaisse Week on now nightly until July 18th. All of the fish used in this iconic seafood stew from Provence is flown in from the South of France under the watchful eye of Chef / Proprietor Florent Mareneau. He is one of the most accomplished French chefs cooking in the West. There are special aperitifs and French Rose selections available to compliment the meal.
Reservations suggested at 714.434.7900 or go to Marche’s Moderne’s website.
Jet is frequently asked for a solid recommendation for Northern Thai food. As it happens his Mother, Mary, is from that area.
Jet suggests The Spicy BBQ Restaurant in the Little Armenia neighborhood of East Hollywood. It’s a small place (15 seats) so reservations are advised. They do not have a beer and wine license so it BYOB. Like most family-owned Thai restaurants it’s cash only.
Two standout dishes are khao soi and Northern-style larb.
The International Culinary School at The Art Institute of California – Los Angeles offers programs in Culinary Management (Bachelor of Science,) Culinary Arts (Associate of Science,) Baking & Pastry (Associate of Science, Diploma,) and Art of Cooking (Diploma.)
Chef Christophe Bernard is the long-time Academic Director.
The student run restaurant there is Bistro 31 with a dramatic floor-to-ceiling glass wall looking into the pristine kitchen. The restaurant provides the students an opportunity to practice the theory and culinary artistry they have learned and honed over the years in the culinary program.
During the quarter usual hours are Tuesday through Thursday for lunch from 11:30 a.m. until 2 p.m. and for dinner from 6:30 p.m. to 9:00 p.m. Call for hours to be sure of the schedule and parking validation is available. Reservations are advised. It’s a bargain, too ! (310) 314-6057.