Show 414, February 27, 2021: Jordan Ogron, Principal, Tesse, West Hollywood Part One

Jordan Ogron of Tesse

Tesse in West Hollywood is a French restaurant featuring the dynamic, continental-inspired cuisine of Chef Raphael Francois and Pastry Chef Sally Camacho Mueller (currently on maternity leave,) served in a chic dining room on Sunset Boulevard in the heart of West Hollywood. An extensive wine program from Jordan Ogron (Principal) is supplemented by Boutellier, an exclusive wine store adjacent to the restaurant. A French-leaning craft cocktail program designed by Nick Meyer and Julian Cox is offered at the bar.”

“The restaurant’s name is a contraction of the French delicatesse, meaning ‘delicacy’ or ‘thoughtfulness’ — it’s also used across France as a colloquial term for charcuterie. And while the iconic pâtés, terrines, rillettes and saucisses of his homeland are central to the menu, Chef Raphael also features a broad and finessed take on French classics, with meats and fish prepared on the wood-fired hearth that anchors the kitchen and lighter fare inspired by near-daily trips to LA’s outstanding Farmers Markets.” 

“Tesse’s menu is designed with wine in mind. The food pairs beautifully with a vast, interactive wine program designed by Jordan Ogron, which features nearly thirty wines by the glass and a list of more than three thousand selections. For those who prefer something a bit stronger, the craft cocktail program was designed by Nick Meyer and Julian Cox, the duo behind many of the most notable bar programs in Los Angeles.”

Tesse is open nightly for dinner with brunch on the weekends. Currently there are patio dining options available fronting Sunset Blvd. or on the south side of the building with the magnificent panoramic view of Los Angeles. Jordan’s popular, creative wine dinners will be resuming shortly.

Tesse’s Jordan Ogron provides us the overview.

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Show 414, February 27, 2021: Jordan Ogron, Principal, Tesse, West Hollywood Part Two

Jordan Ogron of Tesse

Tesse in West Hollywood is a French restaurant featuring the dynamic, continental-inspired cuisine of Chef Raphael Francois and Pastry Chef Sally Camacho Mueller (currently on maternity leave,) served in a chic dining room on Sunset Boulevard in the heart of West Hollywood. An extensive wine program from Jordan Ogron (Principal) is supplemented by Boutellier, an exclusive wine store adjacent to the restaurant. A French-leaning craft cocktail program designed by Nick Meyer and Julian Cox is offered at the bar.”

“The restaurant’s name is a contraction of the French delicatesse, meaning ‘delicacy’ or ‘thoughtfulness’ — it’s also used across France as a colloquial term for charcuterie. And while the iconic pâtés, terrines, rillettes and saucisses of his homeland are central to the menu, Chef Raphael also features a broad and finessed take on French classics, with meats and fish prepared on the wood-fired hearth that anchors the kitchen and lighter fare inspired by near-daily trips to LA’s outstanding Farmers Markets.” 

“Tesse’s menu is designed with wine in mind. The food pairs beautifully with a vast, interactive wine program designed by Jordan Ogron, which features nearly thirty wines by the glass and a list of more than three thousand selections. For those who prefer something a bit stronger, the craft cocktail program was designed by Nick Meyer and Julian Cox, the duo behind many of the most notable bar programs in Los Angeles.”

Tesse is open nightly for dinner with brunch on the weekends. Currently there are patio dining options available fronting Sunset Blvd. or on the south side of the building with the magnificent panoramic view of Los Angeles. Jordan’s popular, creative wine dinners will be resuming shortly.

Tesse’s Jordan Ogron continues with us.

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

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 119, April 25, 2015: Wine Exchange’s Rioja Gran Reserva Dinner

Michael DoctuleroA really unusual Rioja Gran Reserva Dinner featuring a series of incredible vintage years from Spain’s Bodegas Faustino is coming up at Scott’s Restaurant in Costa Mesa on Thursday evening May 7th. This is part of the ongoing Wine Exchange’s Wine + Food series. Scott’s Executive Chef Michael Doctulero has created a dazzling, all-original four-course menu for the evening.

The 2001 Gran Reserva was selected by Decanter magazine as their “Wine of the Year” in 2013. (This coveted wine will be poured at the dinner.) The Bodegas Faustino wines show the love for the land and the expertise of a family of winemakers with a tradition of winemaking for over 150 years.

Being poured at the Scott’s evening are the 1964, ’71, ’85, ’87, ’90, ’91 and 2001 Gran Reserva vintages, as well as a preview of the heralded 2004 Gran Reserva. Keep in mind the Gran Reserva wines are only produced in vintage years so these selections truly represent the “Best of the Best.”

Tickets are $179 per guest, all inclusive. The evening will sell-out.

Chef Doctulero and Wine Exchange’s Kyle Meyer (President and Director of Purchasing) join us with all the salivating details.

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Show 95, November 1, 2014: Soliste and Chef Claude Koeberle

Claude Koeberle of Soliste WinesSoliste wines are the creation of Claude Koeberle, an acclaimed French master chef with impressive local credentials. Earlier in his career he was the executive chef at both Ma Maison and L’Orangerie. Limited releases of Pinot Noirs are their signature. Soliste wines are only available at select restaurants and direct from the winery.

Claude formed Soliste in 2005. His first release was Sonatera Vineyard Pinot Noir. He uses Old World Burgundian theory to create wines with finesse and balance that truly compliment extraordinary food. In Burgundy, a winemaker often reserves a barrel for their family and friends. They call this special barrel Soliste.

On Wednesday evening, November 12th Chef Florent Marneau (one of Orange County’s very best) is working with Claude Koeberle to present a Soliste Wine Dinner (five course tasting menu) at Marche Moderne in the Penthouse at South Coast Plaza. You can be sure this will be an extraordinary evening! A limited release Soliste wine will be matched with each course.

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