Tag Archives: tasting menu

Show 476, May 28, 2022: Chef Kevin Meehan, Partner, Kali Restaurant, Hollywood Part One

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Kevin Meehan of Kali Restaurant

“Kali is a petit neighborhood restaurant tucked in between Hollywood and Larchmont Village. Created by lifelong friends/co-workers Chef Kevin Meehan and Drew Langley (Wine Director,) the two have had always dreamed about creating a high-end restaurant without pretension. Stripping away all facades of what fine dining should be, Kali focuses strictly on the ingredient, technique, and service creating a casual environment everyone can enjoy.”

“At Kali the focus is on local and hyper-seasonal farmers’ market ingredients with a contemporary twist and Californian sensibilities.”

Ingredients are proudly sourced from local California farms resulting in the menu being 90 per cent organic and sustainable. In addition to the regular menu (Whole Roasted Carpenter’s Ranch Squab) Chef Kevin offers a choice of two, 8-course Tasting Menus with optional wine pairings. Kali’s design includes an open-air patio.

“For Meehan, Kali represents the evolution of not just Kali Dining, his roving private dinner pop-up, but the rigorous years he spent refining his craft. The contemporary California restaurant blends the precision and hospitality of the white tablecloth kitchens where Chef Kevin developed his culinary acumen, with the accessibility and ease of a local’s favorite neighborhood haunt.”

Chef Kevin Meehan is our guest.

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Show 476, May 28, 2022: Chef Kevin Meehan, Partner, Kali Restaurant, Hollywood Part Two

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Kevin Meehan of Kali Restaurant

“Kali is a petit neighborhood restaurant tucked in between Hollywood and Larchmont Village. Created by lifelong friends/co-workers Chef Kevin Meehan and Drew Langley (Wine Director,) the two have had always dreamed about creating a high-end restaurant without pretension. Stripping away all facades of what fine dining should be, Kali focuses strictly on the ingredient, technique, and service creating a casual environment everyone can enjoy.”

“At Kali the focus is on local and hyper-seasonal farmers’ market ingredients with a contemporary twist and Californian sensibilities.”

Ingredients are proudly sourced from local California farms resulting in the menu being 90 per cent organic and sustainable. In addition to the regular menu (Whole Roasted Carpenter’s Ranch Squab) Chef Kevin offers a choice of two, 8-course Tasting Menus with optional wine pairings. Kali’s design includes an open-air patio.

“For Meehan, Kali represents the evolution of not just Kali Dining, his roving private dinner pop-up, but the rigorous years he spent refining his craft. The contemporary California restaurant blends the precision and hospitality of the white tablecloth kitchens where Chef Kevin developed his culinary acumen, with the accessibility and ease of a local’s favorite neighborhood haunt.”

Chef Kevin Meehan continues as our guest.

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Show 430, June 19, 2021: Chef Tony Esnault and Restaurateur Yassmin Sarmadi, Knife Pleat, South Coast Plaza Part One

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Tony Esnault and Yassmin Sarmadi of Knife Pleat

“Knife Pleat in South Coast Plaza’s Penthouse, Level 3, was one of the most eagerly anticipated restaurant launches of 2019. It’s an elegant and approachable French restaurant helmed by Michelin-starred chef Tony Esnault and restaurateur Yassmin Sarmadi (husband and wife), who are well-known from the Los Angeles culinary scene with Church & State and Spring. The couple’s chic restaurant showcases modern, seasonal interpretations of classic French techniques by Esnault, one of California’s best French chefs.”

On Friday evenings Knife Pleat features Chef Tony’s imaginative, changing Tasting Menus ending with a sweet sensation from Pastry Chef Germain Biotteau. The current Tasting Menu is Knife Pleat’s appreciation of Spring and its abundance of produce encompassed in a 6-course menu. The elegant current Friday repast starts with Squash Carpaccio and concludes with a Poached Apricot with Honey Semifredo and Rosemary Crumble.

The last Saturday of each month Knife Pleat hosts a sumptuous Afternoon Tea from 11:00 a.m. to 2:00 p.m. Along with the Pot of Tea It’s Finger Sandwiches including Beet-Cured Salmon and house-baked Pastries ranging from Classic and Raisin Scones to a Cream Puff with bosc pear compote, maple syrup cream and caramelized pecan.

“The cuisine is set in a dramatic 5,000-square-foot space that has 80 seats and two dining areas – an airy dining room wrapped with floor-to-ceiling translucent windows and a plein air patio accented with greenery. A seven-seat bar provides views of the striking exhibition kitchen where Esnault and his team can be observed in action. The refined architecture and interiors by Johnson Fain – in collaboration with Sarmadi and Esnault – is decidedly understated, with a high fashion aesthetic and a soft palette.”

We’ll meet the dynamic couple of both Chef Tony & Restaurateur Yassmin.

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Show 430, June 19, 2021: Chef Tony Esnault and Restaurateur Yassmin Sarmadi, Knife Pleat, South Coast Plaza Part Two

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Tony Esnault and Yassmin Sarmadi of Knife Pleat

“Knife Pleat in South Coast Plaza’s Penthouse, Level 3, was one of the most eagerly anticipated restaurant launches of 2019. It’s an elegant and approachable French restaurant helmed by Michelin-starred chef Tony Esnault and restaurateur Yassmin Sarmadi (husband and wife), who are well-known from the Los Angeles culinary scene with Church & State and Spring. The couple’s chic restaurant showcases modern, seasonal interpretations of classic French techniques by Esnault, one of California’s best French chefs.”

On Friday evenings Knife Pleat features Chef Tony’s imaginative, changing Tasting Menus ending with a sweet sensation from Pastry Chef Germain Biotteau. The current Tasting Menu is Knife Pleat’s appreciation of Spring and its abundance of produce encompassed in a 6-course menu. The elegant current Friday repast starts with Squash Carpaccio and concludes with a Poached Apricot with Honey Semifredo and Rosemary Crumble.

The last Saturday of each month Knife Pleat hosts a sumptuous Afternoon Tea from 11:00 a.m. to 2:00 p.m. Along with the Pot of Tea It’s Finger Sandwiches including Beet-Cured Salmon and house-baked Pastries ranging from Classic and Raisin Scones to a Cream Puff with bosc pear compote, maple syrup cream and caramelized pecan.

“The cuisine is set in a dramatic 5,000-square-foot space that has 80 seats and two dining areas – an airy dining room wrapped with floor-to-ceiling translucent windows and a plein air patio accented with greenery. A seven-seat bar provides views of the striking exhibition kitchen where Esnault and his team can be observed in action. The refined architecture and interiors by Johnson Fain – in collaboration with Sarmadi and Esnault – is decidedly understated, with a high fashion aesthetic and a soft palette.”

We’ll continue our conversation with the dynamic couple of both Chef Tony Esnault & Restaurateur Yassmin Sarmadi.

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Show 279, June 30, 2018: Chef Curtis Stone, Maude, Gwen and SHARE by Curtis Stone

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Curtis StoneRealizing a lifelong dream, Chef Curtis Stone opened his first solo restaurant, Maude (Beverly Hills, CA), in February 2014. Affectionately named after his late paternal grandmother, the restaurant pays homage to Curtis’ first culinary mentor whose sensibilities are resonant throughout the restaurant experience.

The menu at Maude is a set multi-course chef’s tasting menu that is created around one of the world’s great wine regions. Maude’s “menu-less” format and intimate 24-seat dining room and open kitchen chef’s counter, invites guests to put their trust into the hands of the chef.

Chef Curtis is our guest to discuss the next wine region, The Central Coast, on Maude’s menu.

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Show 229, June 24, 2017: Anne Marie Panoringan, OC Weekly’s “On the Line” Columnist

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Anne Marie PanoringanWhat’s it like to experience a very special $310 per guest meal (and it’s a tough pre-paid reservation to even secure) at California’s celebrated The French Laundry in Yountville in the Napa Valley?  Chef’s daily nine-course tasting menu and nine-course vegetable tasting menu highlight French technique and the finest quality ingredients available.

There is also a magnificent new $10 million state-of-the-art kitchen where your repast is artfully prepared. If you ask politely you can also get a tour of it. Very few restaurant kitchens of its equal in the world. Impressive…

OC Weekly’s “On the Line” columnist, Anne Marie Panoringan was just there and provides the salivating commentary. It’s not her first meal at The French Laundry either…

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Show 215, March 18, 2017: Executive Chef Craig Strong, Studio, Montage Laguna Beach

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Craig StrongKnown for presenting extraordinary seasonal tasting menus, Executive Chef Craig Strong has introduced a new Vegetarian Tasting Menu at Studio at Montage Laguna Beach. The new tasting menu, now offered at the Laguna Beach free-standing, ocean-view restaurant, highlights the restaurant’s 1,000-square-foot raised bed garden with dishes that play on classic French specialties made deliciously vegetarian. We pull Chef Strong out of his amazing kitchen for a brief chat.

“This new tasting menu highlights vegetables at the center of the plate with twists on classics, like Pot‘ato’-au-Feu, a take on the traditional Pot-au-Feu beef stew, and Crimson Beet Tartare, my take on a traditional steak tartare, with a golden beet ‘yolk’ in place of the expected raw egg yolk,” explains Chef Strong, who is known for his modern French cuisine with California influences. “I believe that we ‘eat’ with our eyes and noses long before we taste anything, and this menu allows my guests to do just that with nature’s bounty.”

“This is a great menu for vegetarians and non-vegetarians, alike,” commented Chef Strong, whose family garden of zucchini and tomatoes first inspired him to experiment in the kitchen as a child. “Diners who are looking to explore the best seasonal and local produce will find adventure in this menu.”

Studio has been recognized with Five Stars from Forbes Travel Guide, Three Stars from Los Angeles Times, Robb Report as one of “America’s Finest Dining Restaurants,” and Food & Wine Magazine’s “Top 50 Hotel Restaurants.” Studio has also earned the “Best of Award of Excellence” from Wine Spectator and is rated one of Zagat’s “America’s Top Restaurants.”

Studio serves dinner nightly from 5:00 p.m. to 10:00 p.m. Dark on Monday evening.

Congrats to Chef Strong. This June marks his 8th Anniversary at the helm of Studio!

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Show 141, October 10, 2015: Bracero Cocina de Raiz and General Manager JM Woody van Horn

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JM Woody Von HornThe “Wolfgang Puck” of Northern Baja is acclaimed Chef Javier Plascencia. Savvy Southern Californians have enjoyed dining at both Romesco in Bonita and Mision 19 in Tijuana. His newest restaurant, Bracero Cocina de Raiz is located in San Diego’s Little Italy.

He’s been all over Food TV in recent years including visits with Anthony Bourdain and Travel Channel’s Andrew Zimmern. He’s also been profiled in The New York Times.

Chef Javier will be preparing a special 9 course wine-paired tasting menu on Monday evening, Oct. 19th at Bracero for American Institute of Wine & Food – San Diego Chapter’s members and guests. Distinguished Winemakers from Northern Baja will be there, too.

Javier Plasencia’s General Manager and Sommelier at Bracero, JM Woody van Horn is our guest.

Woody is a past recipient (twice) of an AIWF-San Diego culinary education scholarship. The San Diego Chapter of the AIWF is one of the most active chapters in the United States. They host a creative series of ongoing culinary events and activities for their members including visits to wineries and artisan food purveyors in Northern Baja. They were very early in recognizing the promise of Chef Javier Plascencia.

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Show 101, December 13, 2014: Chef Curtis Stone’s Maude

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Ben Aviram of Maude RestaurantCelebrity Chef Curtis Stone’s (Bravo’s “Top Chef Masters” and Food Network’s “Kitchen Inferno”) Maude in Beverly Hills was the Best New Restaurant of the Year for both LA Weekly and Eater L.A.

Every month there is a new theme ingredient around which a totally original, 9-course tasting menu is created. December is “Winter Squash.” The monthly ingredient themes for 2015 are already posted on Maude’s Website.

Because it’s so small you politely advised to make your reservation well in advance. It’s only 7 tables and 25 seats with an open kitchen. There is a carefully considered wine pairing option available, too.

At the beginning of a new month reservations open for dining in the next month. Be aware the restaurant is closed on Sunday and Monday. Reservation hours are on open days from 10:00 a.m. to 6:00 p.m. Also Maude will be closed for vacation the first two weeks of January.

General Manager and Wine Director Ben Aviram joins us to take us through the extraordinary dining experience at Maude.

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Show 88, September 13, 2014: Amelia & Florent Marneau, Marche Moderne

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Florent and Amelia Marneau of Marche Moderne at South Coast PlazaAmelia and Florent Marneau, chef–proprietors of Marche Moderne, one of the OC’s very best, located at the Penthouse at South Coast Plaza, will host a fundraising Friends of James Beard Dinner on Wednesday September 24, 2014 at 6:30 p.m. An intimate group of one hundred fortunate guests will enjoy a magnificent five-course tasting menu paired with exceptional wines generously donated by distributors and winemakers.

The funds raised will benefit The Foundation’s educational outreach along with funding a local Marche Moderne scholarship for promising culinarians.

“Marche Moderne, which opened in 2007, has been described as “probably the best bistro in Southern California” in the Los Angeles Times by S. Irene Virbila; was crowned best restaurant in OC by Orange County Register restaurant critic Brad A. Johnson; and named in the LA Times 2014 “101 Best Restaurants” by Pulitzer Prize-winning restaurant critic Jonathan Gold. The Marneaus combine a passion for market-inspired ingredients and classic French cooking techniques with modern touches at their popular restaurant.”

The fundraiser will feature an eye-popping silent auction of select luxury offerings. Perfect items for really thoughtful Holiday Gifts…

For reservations and more information please call Nadine Hotong at 714.434.7900. This will sell out…

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