Risingstars Los Angeles - San Diego

risingstars Los Angeles - San Diego

Thursday, March 18, 2010 Gala Tasting 7:00 - 9:30 pm

VIP Reception Hosted by Chef Jason Prendergast of Fairmont Miramar Hotel & Bungalows

Heirloom Marble Fingerling Potatoes with Bone Marrow and Petrossian Caviar

Champagne J. Lassalle Cochet d’Or NV and the winning chef takes home a Jade Range Plancha! Los Angeles - San Diego Rising Stars Sponsors & Partners Gala Menu

LOS ANGELES CHEFS Vinny Dotolo & Jon Shook Animal Poutine with Oxtail, Gravy, and Cheddar WINE PAIRING: Vieux Telegramme Châteauneuf-du-Pape Rory Herrmann Bouchon Bistro Crispy Sweetbreads, Celery, and Sauce Perigourdine WINE PAIRING: Chardonnay, Santa Rita Hills, California 2008 Walter Manzke Church + State Roasted Bone Marrow WINE PAIRING: George Pinot Noir, “Martaella Vineyard,” Russian River Valley 2008 Diana Stavaridis BLD Roasted Beet Salad with Fresh Goat Cheese WINE PAIRING: Rolly Gassmann, Pinot Blanc, Alsace 2007 Ken Takayama Melisse Serrano-Wrapped Monkfish with Celtuce, Maitake Mushrooms, and Mustard Sabayon BEER PAIRING: Hoegaarden Kuniko Yagi Sona Seared Foie Gras, Okinawa Black Sugar, and Green Tea Mochi WINE PAIRING: Hexamer Riesling “Meddersheimer Rheingrafenberg”, Spätlese 2003

ORANGE COUNTY/PASADENA CHEFS Zachary Pollack & Stephan Samson Pizzeria Ortica Tortelli di Pere e Pecorino al Burro e Salvia WINE PAIRING: Scarpetta, Friulano Michael Voltaggio The Dining Room at The Langham Langoustine and Mushroom Lasagna with Porcini Cracker and Fennel Pollen WINE PAIRING: Domaine de la Florane Côtes-du-Rhône Blanc 2007

SAN DIEGO CHEFS William Bradley Addison Canard Rôti with Caramelized Chicory and Ginger WINE PAIRING: Domaine Faiveley, Bourgogne Rouge 2007 Jason Knibb Nine-Ten Jamaican Jerk Pork Belly with Scotch Bonnet Pepper Jelly WINE PAIRING: Brown Estate, Zinfandel, Napa Valley 2008

PASTRY CHEFS Jordan Kahn XIV Compressed Native Strawberries, Beet, Cacao Fruit, Elderflower, and Violets WINE PAIRING: Onyx, Chenin Blanc, “Noble Late Harvest” Darling, South Africa Adrian Vasquez Providence Kalamansi Gelee, Lychee-Shiso Sorbet, and White Chocolate-Coconut-Soy-Milk-Soup WINE PAIRING: Jorge Ordoñez & Co. “Victoria” Moscatel No. 2, Malaga, Spain 2005

MIXOLOGISTS Eric Alperin The Varnish The Highlander Julian Cox Rivera Barbacoa

SOMMELIERS Christopher Miller Spago Wine pairings with each chef’s dish Jesse Rodriguez Addison (San Diego) Wine pairings with each chef’s dish

SUSTAINABILITY CHEF Ray Garcia Fig Bacon-Wrapped Bacon with Sylvetta, Brandywine Tomatoes, and Cocktail Avocados SPIRIT PAIRING: Highland Park Single Malt Scotch Whisky

COMMUNITY CHEF Roy Choi Kogi

RESTAURANT CONCEPT Adam Fleischman Umami Burger Mini Umami Burgers WINE PAIRING: Gramercy Cellars ‘Lagniappe’ Syrah, Columbia Valley, Washington 2006

RESTAURATEURS Josh Loeb & Zoe Nathan Huckleberry & Rustic Canyon Chocolate Pudding Pie WINE PAIRING: Chambers Rutherglen Muscat, Rutherglen, Australia NV

VIP HOST CHEF Jason Prendergast Fairmont Miramar Hotel & Bungalows Charred New Zealand King Salmon Gravlax with Crawfish-Stuffed Morels and Green Garlic Jus WINE PAIRING: Kinshihai Yukikage “Snow Shadow” Tokubetsu Junmai Sake Giblet-Crusted New Zealand Lamb Loin with Goose Valley Puffed Wild Rice and Lamb Tongue Salad WINE PAIRING: Yorba Barbera 2007 Amador County CHEFS Vinny Dotolo & Jon Shook Animal

Vinny Dotolo and Jon Shook bring a whole new meaning to the phrase dynamic duo. They met while attending culinary school at The Art Institute of Ft. Lauderdale in Florida, and they haven’t had a reason to split up since. “We work together as a team, so wherever one of us went, the other went,” Shook says. Dotolo and Shook worked together at Michelle Bernstein’s The Strand in South Beach, Mark Millitello’s Mark’s, Oliver Saucy’s Café Maxx, and Doug Reese’s The River House. They left Florida to work with Ray Roach at the Wildﬂower Restaurant in Vail, Colorado. Continuing their trajectory west, they landed in Los Angeles in 2001 where they worked with Govind Armstrong and Ben Ford at Chadwick until the restaurant closed in 2002.

Unemployed and running short on cash, the two were hired to paint Ben Ford’s house; instead of painting they ended up cooking, and that turned into a gig cooking for Ben’s father, actor/ producer Harrison Ford. In 2004, Dotolo and Shook launched their ﬁrst joint venture, the catering company Caramelized Productions. The two twenty-something caterers were something to see—or so thought producers at The Food Network after their appearance on Iron Chef America. Their TV series “2 Dudes Catering” aired in 2007; their cookbook, Two Dudes, One Pan (Clarkson Potter), hit bookstore shelves in 2008.

With their catering company going strong, Dotolo and Shook wanted a place of their own. Their “meat-centric farmers market-driven restaurant, Animal, opened in June of 2008; nine months later they were named Food & Wine’s “Best New Chefs” for 2009 and were nominated for “Best New Restaurant” by the James Beard Foundation. The dynamic duo plans to open more restaurants in Los Angeles and possibly San Francisco and New York. ©Hong Pham of http://ravenouscouple.blogspot.com

Poutine, Oxtail, Gravy, and Cheddar Chefs Vinny Dotolo & Jon Shook of Animal – Los Angeles, CA Adapted by StarChefs.com Yield: 8 to 10 Servings

INGREDIENTS Fries: For the Bordelaise: Veal Stock: 3 pounds Kennebec potatoes, Sweat all the vegetables in the oil in a 50 pounds veal bones julienne large pot over medium heat. Deglaze 5 Spanish onions with red wine and reduce by half. Add 5 carrots To Assemble and Serve: the thyme and veal stock and reduce 2 celery root bulbs Extra sharp Cheddar, grated the mixture again by two-thirds. Herb sachet with thyme, peppercorn, garlic, bay leaf, parsley stems METHOD For the Foie Sauce: ¼ cup tomato paste For the Veal Stock: Sear the foie gras with the shallots and Put the veal bones in large stock pot thyme in a sauté pan over medium-high Oxtail: and cover with cold water. Bring to a heat. Deglaze with red wine and stir 20 pounds center-cut oxtail boil. Discard the water and wash the in 2 quarts of bordelaise. Reduce the Salt and freshly ground black pepper bones with running water. Return the mixture by half over medium-high heat, ¼ cup neutral oil bones to a clean stock pot and add the stirring occasionally. When the mixture 1 pint red wine onions, carrots, celery root, herb sachet, is reduced, add the cream and whisk in 2 carrots and tomato paste. Fill the pot with water the butter. Season to taste. 2 onions and cook over medium heat, stirring 2 celery root bulbs intermittently, for 3 days (not overnight), For the Fries: 5 to 6 sprigs fresh thyme adding more water as needed. Strain. Wash all the starch off the potato slices. Blanch in a preheated deep-fryer at Bordelaise: For the Oxtail: 275°F for 5½ minutes. Drain the fries 1 tablespoon neutral oil Preheat the oven to 275°F. Season on a paper towel-lined sheet tray to 2 carrots, chopped the oxtail. Sear the oxtail in the oil in cool slightly. 2 onions, chopped a sauté pan until golden brown on all 2 celery root bulbs, chopped sides. After searing all the pieces, pour To Assemble and Serve: 1 pint red wine out the oil and deglaze the pan with red Preheat a deep-fryer to 350°F. 5 to 6 sprigs fresh thyme wine. Remove the seared oxtail pieces Combine the oxtail meat and foie sauce 1 gallon veal stock to a hotel pan and add the vegetables in a sauce pan over medium heat and and deglazing liquid. Pour in room reduce until thick, or the consistency of Foie Sauce: temperature water to cover the oxtail gravy. While it reduces, fry the blanched 10 ounces foie gras about halfway. Cover the pan and cook fries until golden brown. Sprinkle a bed 3 ounces shallots, sliced in the preheated oven for 3 hours or of Cheddar on the serving plate and 1½ tablespoons chopped fresh thyme until the oxtail is fork-tender. Cool the top with a bunch of fries. Sprinkle with 4 ounces red wine oxtail to room temperature and pick the another generous layer of Cheddar and ¼ cup cream meat from the bones. Reserve. Discard then spoon the hot oxtail gravy over 12 ounces butter the cooking liquid. the top. Salt

Vieux Telegramme Châteauneuf-du-Pape Rougié Foie Gras provided by Gourmet Imports for Rougié CHEF Rory Herrmann Bouchon Bistro

Rory Herrmann has tasted the best of both coasts, growing up in the beauty of California and Utah and training in the culinary crucible that is New York City. After training at The French Culinary Institute, Herrmann went westward like a culinary pilgrim, working the kitchens of Sundance Resort in Sundance Village, Robert Redford’s cultural oasis in the wilds of Utah.

After several years of cooking in Utah, Herrmann returned to the East Coast to work with some heavyweights of cuisine in several top New York area restaurants, including Alain Ducasse at his eponymous Essex House restaurant and Dan Barber at Blue Hill. Furthering the good impression he was making on the city’s culinary landscape, in 2004 Herrmann was chosen for the opening kitchen team for Thomas Keller’s Per Se restaurant, where he worked ﬁrst as chef de partie, then sous chef. Herrmann eventually became the private dining chef, where he oversaw all private events and parties for the restaurant.

When Keller opened Bouchon Bistro in Beverly Hills, Herrmann headed back to California to helm the kitchen as chef de cuisine in November of 2009. Since its opening, Bouchon Bistro has garnered constant praise, even ranking as one of Angeleno Magazine’s Top 10 LA Dining Spots. Meanwhile, Herrmann continues to learn from his mentor, Keller, ensuring that each and every plate that goes out bears the same mark of irrefutable quality.

On top of his culinary pursuits, Herrmann is a ﬁrm believer in giving back to the community and actively contributes his culinary talents in helping raise funds and awareness for charitable organizations such as Meals on Wheels, Cystic Fibrosis Foundation, March of Dimes and the Starlight Children’s Foundation. Herb-Roasted Veal Ribeye with Crispy Sweetbreads, Celery, and Sauce Perigourdine Chef Rory Herrmann of Bouchon Bistro – Los Angeles, CA Adapted by StarChefs.com Yield: 4 Servings

INGREDIENTS Celery: For the Herb-Roasted Veal: Season and then sear the ribeye in a hot Sweetbreads: Salt rondeau with canola oil until golden brown 8 ounces veal sweetbreads 1 head celery root, peeled and cut into 1-inch dice on all sides. Add the butter, thyme, and garlic Canola oil 1 bunch celery, ribs separated, peeled and cut on bias and baste continually for about 3 minutes. All-purpose flour 20 raw chestnuts, peeled Remove the veal from the pan and place on a 1 carrot, chopped 1 cup olive oil bed of caramelized mirepoix in a roasting pan. 2 shallots, medium chop 4 cloves garlic, crushed Put in the oven. Turn over after 20 minutes 4 cloves garlic, crushed 1 bay leaf and continue to roast for another 15 minutes. 1 bay leaf 20 peppercorns Remove from oven and let rest for 20 minutes. 3 sprigs fresh thyme 20 peppercorns To Assemble and Serve: For the Sauce Perigourdine: 100 grams Noilly Pratt All-purpose flour In a medium sauce pot over medium-high 500 grams chicken stock Butter 2 cloves garlic, crushed heat, reduce the truffle juice by half. Add the veal jus and black truffle and simmer for about Herb-Roasted Veal: 1 bay leaf 15 minutes. Add the truffle oil. Check the 1½ pounds veal ribeye, de-boned and tied Celery leaves seasoning and adjust with sherry vinegar, if Salt and freshly ground black pepper necessary. 1 tablespoon canola oil METHOD 3 tablespoons butter For the Sweetbreads: For the Celery: 2 sprigs fresh thyme Soak the sweetbreads in ice water for 2 days, Bring two pots of salted water to a boil. Add the 2 cloves garlic, crushed changing water frequently to remove all blood. celery root and boil until tender; then drain and 4 cups caramelized mirepoix Bring a large pot of water to a boil and blanch the reserve. In the other pot, blanch the celery rib sweetbreads for about 3 minutes. Shock them pieces and then shock in an ice water bath. Sauce Perigourdine: in a large ice water bath. Drain and remove any Combine the chestnuts with the olive oil with 20 grams black winter truffle juice unwanted membrane with kitchen shears. Layer the the garlic, bay, and peppercorns in a saucepan 500 grams veal jus sweetbreads on a sheet pan and top with another, over medium heat. Simmer gently until the nuts 100 grams black winter truffle, chopped weighted sheet pan. Press for 24 hours. are tender; hold the chestnuts in the oil. 10 grams white truffle oil Sherry vinegar (optional) Heat canola oil in a rondeau. Dust the pressed To Assemble and Serve: sweetbreads with flour and sear until golden brown on Portion the sweetbreads and dust in flour; sear both sides. Remove and set aside. Sweat the carrots them in the hot pan, basting with butter and and shallots in the same oil until tender. Add the garlic and bay leaf, until crispy. Heat the celery Chardonnay, Santa Rita Hills, CA 2008 garlic, bay, thyme, and peppercorn and deglaze with root cubes and celery ribs in another pan with the Noilly Pratt until almost dry. Add the chicken stock. butter, along with the chestnuts (drained of the Return the sweetbreads to the pan and poach for 15 oil), being sure not to brown them. Slice the Sweetbreads provided by minutes over medium heat. Remove the pan from the veal roast and arrange the items on the plate; Newport Meat Company heat and allow the sweetbreads to soak for 24 hours. garnish with celery leaves. Strain and reserve the liquid. CHEF Walter Manzke Church + State

Walter Manzke grew up ﬂuent in “seasonality,” with family gardens and orchards full of organic, seasonal vegetables and fruits populating his dinner table from day to day. This mentality, the now popularized farm-to-table restaurant ethos, is something Manzke learned as a kid and took with him everywhere he went.

But Manzke bravely abandoned the charm of his childhood gardens for the business world. With a degree in Business and Restaurant Management from San Diego Mesa College, Manzke moved on to work in some of the most renowned kitchens of Europe and America. Among them were Le Louis XV in the Hotel de Paris, Monte Carlo under Alain Ducasse, Spain’s famed high- tech training ground, el Bulli, under Ferran Adrià, and Patina in Los Angeles, where Manzke developed his signature style under the guidance of Joachim Splichal and earned the restaurant three stars from the Los Angeles Times.

A brief stint outside of Los Angeles saw Manzke opening three successful restaurants in Carmel: Bouchee, Cantinetta Luca, and L’Auberge Carmel, which was one of Gourmet’s Top Fifty Restaurants in America in 2006. Returning to LA, Manzke opened Bastide, where he earned yet another three stars from the LA Times. Since taking over the kitchen at Church + State, Manzke has continued to ply his craft and deserve his trail of stars, always with that early-ingrained, almost intuitive sense of seasonality. Roasted Bone Marrow Chef Walter Manzke of Church + State – Los Angeles, CA Adapted by StarChefs.com Yield: 6 Servings

INGREDIENTS METHOD Bone Marrow: For the Bone Marrow: 6 5-inch lengths of marrow bones, halved lengthwise Preheat the oven to 400°F. Put the marrow pieces in a large pan and 1 tablespoon clarified butter brush the cut side with clarified butter. Put in the oven and roast for ¼ cup beef jus 10 minutes or until cooked through. Baste the cooked bones several Fleur de sel times with the beef jus to glaze and put under a broiler or salamander until browned. Sprinkle with fleur de sel. Radish Salad: 1/8 cup Champagne vinegar For the Radish Salad: 1 bunch fresh tarragon Heat the Champagne vinegar and tarragon in a sauce pot over 1 shallot, diced medium heat. Strain the hot vinegar over the shallots and set aside 1 bunch red radishes, cut into ¼-inch dice to cool. Toss the radish, pickled shallots, and parsley together and ½ bunch fresh parsley, chopped season with salt and pepper. Salt and freshly ground black pepper For the Croutons: Croutons: Brush the baguette slices with olive oil. Toast the slices on both sides ½ baguette, sliced diagonally into 18 ¼-inch slices in a dry pan over medium heat or in a panini press until toasted. Extra virgin olive oil To Assemble and Serve: Arrange the bone marrow, radish salad, and 3 croutons on a plate and serve immediately.

George Pinot Noir, “Martaella Vineyard,” Russian River Valley 2008

Bone Marrow provided by Rocker Bros Meat & Provisions, Inc. CHEF Diana Stavaridis BLD

Starting your career knuckles deep in pizza dough at Domino’s might not seem like the most auspicious beginning, but for Diana Stavaridis it was the ﬁrst foray into the food world which would eventually be her professional home. A BA in Marketing and Advertising from the University of Massachusetts led Stavaridis to a brief tenure in the Boston ﬁnancial software sector, an important career step in that it taught her exactly where she didn’t belong.

Perhaps recalling those formidable days of dough-kneading, Stavaridis left the relative security of advertising for a culinary education across the continent, at LA Trade Tech. After cooking at several popular LA restaurants (including Axe, Joe’s, and Grace) Stavaridis eventually landed a job on the line at Grace. She must have impressed Chef Neal Fraser, because in 2006 he named her sous chef to his newest LA restaurant, BLD.

Diana proved such an integral part of the BLD kitchen that in only two short years she became the chef de cuisine, guiding the menu planning for the entire restaurant. In addition to executing Chef Fraser’s vision and honing her own style, Stavaridis is currently obsessed by the seemingly divergent pursuits of smoking proteins and attending to vegetarian and vegan needs on the BLD menu. Being welcoming and accommodating, after all, are the key elements of Stavaridis’ earliest food memories.

And while she hopes to someday own her own restaurant, preferably with beach-front views, Stavaridis is eager to keep expanding her already impressive repertoire in the kitchen at BLD. Roasted Beet Salad with Fresh Goat Cheese Chef Diana Stavaridis of BLD – Los Angeles, CA Adapted by StarChefs.com Yield: 4 Servings

INGREDIENTS METHOD Roasted Beet Salad: For the Roasted Beet Salad: 10 ounces trimmed yellow beets Preheat the oven to 350˚F. Rinse the yellow beets (do not peel) and toss in a Olive oil bit of olive oil and salt. Wrap the beets in foil and roast for 1 hour, until soft in Salt the center (test with a toothpick). When cool enough to handle, peel the skins. 4 ounces grated red beets Use a mandoline to cut the beets into ¼-inch thick slices; set aside. 2 ounces sherry vinegar ½ ounce fresh mint leaves, chopped Marinate the red beets with the sherry vinegar and mint for 1 hour, and then drain all the liquid. Saba Vinaigrette: 1 ounce saba For the Saba Vinaigrette: 2 ounces balsamic vinegar Whisk together the saba, balsamic vinegar, vanilla seeds, shallots, and zest. 1 vanilla bean, split and scraped Whisk in the oils and season with salt. ½ ounce shallot, chopped Zest of 1 orange To Assemble and Serve: 2 ½ ounces olive oil Toss the arugula, fennel, pistachios, goat cheese, yellow beet slices, and 2 ½ ounces canola oil grated red beets with the desired amount of saba vinaigrette. Season with salt, if needed. To Assemble and Serve: 8 ounces wild arugula 4 ounces shaved fennel 4 ounces pistachios, shelled and toasted Rolly Gassmann Pinot Blanc, Alsace 2007 4 ounces goat cheese Salt Goat Cheese provided by LA Specialty CHEF Ken Takayama Melisse

Dreams of basketball stardom were permanently deferred for Chef Ken Takayama when he discovered a similar kind of teamwork, with its own enticing rhythms, in the restaurant kitchen. Born in Saitama, Japan and raised in Southern California’s Monterey Park, Takayama got his ﬁrst pro shot at cooking at a neighborhood restaurant, where he learned traditional techniques for preparing robata, sushi, tempura, and other basic components of Japanese cuisine.

More sophisticated gigs were soon to follow, with Takayama working under Christophe Moreau for Patina Pastry from 1999 to 2001. Ambitious and determined, Takayama set his sites on Melisse, the über-sophisticated, contemporary French outpost of Chef Josiah Citrin. Not one to give up, Takayma knocked not twice, but three times, on the back door of Melisse before Chef Citrin ﬁnally let him try out.

Once he had secured himself a spot as sous chef at Melisse, Takayama put his head down and worked like a man driven by promising knowledge of what he could become. Although shy and unassuming in person, Takayama quickly proved himself an integral and creative component of the Melisse team. And after nine years of patient, meticulous work, he was promoted to chef de cuisine. From this well-deserved perch, Takayama creates elegant plates to suit the two-Michelin starred restaurant’s legacy and express his own matured style. And while he may not enjoy the celebrity status of a pro-baller, Takayama has proven his all-star skills in the kitchen. Serrano-Wrapped Monkﬁsh with Celtuce, Maitake Mushrooms, and Mustard Sabayon Chef Ken Takayama of Melisse – Los Angeles, CA Adapted by StarChefs.com Yield: 4 Servings

INGREDIENTS METHOD wilted. Transfer the mixture into a Vita- Maitake Mushrooms: For the Maitake Mushrooms: Prep blender and blend until the puree 100 grams peeled celtuce stems, diced Vacuum-pac the celtuce stems with the is smooth. Strain through a fine-mesh 15 grams extra virgin olive oil olive oil and cook in an 83°C water bath sieve into a small saucepan. Whisk in the 100 grams maitake mushrooms, chopped for 1½ hours. In a hot sauté pan, sweat butters over low heat and season with 15 grams butter the mushrooms with butter. Add the salt and pepper. 10 grams freshly squeezed lemon juice cooked celtuce stems. Add lemon juice Fleur de sel and season with salt and pepper. For the Jus de Roti: Freshly cracked black pepper Reduce the jus in a saucepan over For the Monkfish: medium-low heat until it reaches sauce Monkfish: Put a piece of plastic wrap on a cutting consistency, then whisk in the butter until 8 2½-inch wide slices Serrano ham board and place 2 slices of the Serrano thoroughly combined. 4 boned 70-gram portions monkfish loin ham side by side on the plastic along the closest edge. Place the monkfish To Assemble and Serve: Mustard Sabayon: on top of the ham. Lift the plastic and Preheat the oven to 500°F. Heat a large 2 egg yolks roll the monkfish away, toward the top oven-proof non-stick pan over medium 45 grams Banylus vinegar of the board. Make sure the monkfish is heat and add the clarified butter. Cut the 5 grams sel gris completely wrapped in the ham. Tighten ends of the wrapped fish and unwrap. 10 grams freshly squeezed lemon juice the wrapped monkfish with more plastic Sear the monkfish in the butter, rotating 15 grams Dijon mustard wrap and tie both ends like a wrapped to get even coloring on the ham. Once the 20 grams whole grain mustard candy. Refrigerate for at least 1 hour Serrano is evenly browned, transfer the 200 grams clarified butter, warmed before cooking. pan to the oven and roast for 5 minutes. Take the fish out of the oven and cut each Celtuce Puree: Mustard Sabayon: roll in half. Season with fleur de sel and 100 grams shallots, sliced Whisk together the egg yolks, Banylus white pepper. Spoon 1 tablespoon of the 2 cloves garlic, blanched 3 times vinegar, salt, and lemon juice. Place the celtuce puree into a 2-inch ring mold. 30 grams clarified butter bowl over a hot bain marie and whisk until Place the divided monkfish rolls side 250 grams cream it reaches sabayon consistency. Combine by side on the puree with the cut sides 150 grams celtuce leaves the Dijon mustard and whole grain facing up. Top with 1 tablespoon the 10 grams brown butter mustard and whisk into the sabayon. maitake mushrooms. 10 grams butter Incorporate the hot clarified butter in a Sel gris gentle stream, whisking constantly. Once Drizzle 1 tablespoon of the jus de roti Freshly cracked white pepper all the butter is incorporated, keep the around the celtuce puree. Pour ½ sauce covered in a warm place. tablespoon of the mustard sabayon over Jus de Roti: each portion. 150 grams reduced roasted chicken jus For the Celtuce Puree: 30 grams butter In a medium-sized saucepan, sweat the sliced shallots and garlic in the clarified To Assemble and Serve: butter. Cook over low heat until tender Hoegaarden 30 grams clarified butter without any browning. Add the cream and Fleur de sel simmer until reduced by half. Add the Monkfish provided by Universal Seafood Freshly cracked white pepper celtuce leaves and cook until completely CHEF Kuniko Yagi Sona

Like many chefs, Kuniko Yagi came to food in a roundabout way, cutting her teeth in a ﬁnance career in her native Japan before realizing that the humdrum world of banking didn’t whet her appetite. Ever the optimist, Yagi left Japan and the banking world behind her shortly after, hoping to ﬁnd professional inspiration in that storied jungle of opportunity, America.

Landing a server’s position at a Japanese noodle house in LA might not seem like a stroke of luck, but for Yagi, the position was pivotal to her future career. There she discovered her innate afﬁnity for gastronomy. The energy of the kitchen and the sheer pleasure of a well- prepared meal made a huge impression on this former banker: the food world was where she belonged.

A stroke of luck did come the day Yagi was communicating this very enthusiasm to a patron of the noodle house—a patron who just happened to be none other than Chef David Myers of LA’s Sona. Moved by Yagi’s passion and zeal, Myers suggested she test her culinary aspirations in his kitchen.

Not only did Yagi rise to the challenge— an untrained cook in one of the city’s most famed professional kitchens—she blossomed. Impressed by her natural afﬁnity for cooking, and her ease in the breakneck pace of the kitchen, Myers offered Yagi a coveted full-time position at Sona. Not surprisingly, it took Yagi a mere three years to rise from the amuse station to sous chef, and in 2007 she was promoted to chef de cuisine, a role which allows her to lead other cooks and actively support Myers’ culinary viewpoint at Sona. Seared Foie Gras, Okinawa Black Sugar, and Green Tea Mochi Chef Kuniko Yagi of Sona – Los Angeles, CA Adapted by StarChefs.com Yield: 4 Servings

INGREDIENTS METHOD Corn Puree: For the Corn Puree: 4 ears corn Remove the kernels from the cobs and reserve. Put the cobs in a stock pot, add water Salt to cover, and season with a pinch of salt. Bring to a boil and simmer for 1 hour. Strain 1 tablespoon olive oil through a chinois. Heat the olive oil in a sauté pan and add the onions and salt. Cook ¼ yellow onion, chopped until the onions are translucent. Add the corn kernels and stir to coat, then add the strained corn stock. Once this mixture comes to a boil, lower the heat to simmer for Roasted Plum and Pineapple: about 30 minutes, or until the kernels are soft. Pour the mixture into a blender or use ½ red plum an immersion blender to blend until smooth. Strain with a chinois. Reserve. 1/8 pineapple, skinned and cored ½ cup simple syrup For the Roasted Plum and Pineapple: 1 kafﬁr lime leaf Place all the ingredients in a vacuum bag. Seal and cook in a 68°F water bath for 30 minutes. Remove the plum and pineapple from the bag and slice; reserve. Okinawa Black Sugar: 4 ounces Okinawa black sugar For the Okinawa Black Sugar: 4 ounces water Combine the sugar and water in a saucepan over medium-high heat. Bring to a boil and reduce until it has the consistency of honey. Reserve. Green Tea Mochi: ½ teaspoon matcha green tea powder For the Green Tea Mochi: 2 ounces water Put the green tea powder, water, and shiratamako in a bowl and mix well. When the 2 ounces shiratamako, or glutinous rice ﬂour dough is tender, divide it into pieces approximately 0.2 ounces in weight. Using your 2 tablespoons red bean paste thumb, make a depression in the center of the mochi. Pipe or spoon the red bean paste into the center and fold the dough carefully over the paste and seal it. Blanch Seared Foie Gras: the mochi in boiling water until the mochi rise to the top of the pot. Remove and drain. 8 ounces foie gras lobe Place the mochi in the Okinawa black sugar syrup immediately. Sea salt and freshly ground black pepper For the Seared Foie Gras: Preheat the oven to 350°F. Cut the foie gras lobe into 4 ½-inch thick pieces. Season with salt and pepper. Sear on both sides in a hot ovenproof pan. Put pan in the oven to Hexamer Riesling, “Meddersheimer cook for about 3 minutes. Remove from the oven. Reserve the rendered foie gras fat. Rheingrafenberg” Spätlese 2003 To Assemble and Serve: Foie Gras provided by Sonoma Artisan Foie Gras Toss the fruit slices in a saucepan with the reserved foie gras fat over medium heat; season with salt. Heat the mochi in the black sugar syrup. Warm the corn puree. Spoon a pool of corn puree onto the dish, top with the foie gras and mochi. Arrange the fruit on top of the foie. CHEFS Zachary Pollack & Stephan Samson Pizzeria Ortica

Beyond handmade pizza and pasta, Zachary Pollack and Stephan Samson have a surprisingly similar path to culinary enlightenment. Neither chef set out in life to sauté, but both found their way to their life calling via Italy. The more senior of the pair, Samson, grew up spending summers in Bologna at his grandparent’s home where handmade pasta was the norm. Samson initially pursued medicine, but his heart wasn’t in it. He left the Columbia University pre-med program and enrolled in the culinary program at New York City’s Institute of Culinary Education.

Samson worked in Maine, New York City, and then at the three-star Michelin rated Dal Pescatore in Italy (one of the many Michelin-starred Italian restaurants he’s worked in over the years); he cooked for Chef Piero Selvaggio for many years, helping to open Selvaggio’s Las Vegas outpost of Valentino in 1999 and eventually becoming chef of the LA branch. Next, Samson joined the kitchen team of David Myers’ Sona; shortly thereafter Samson and Myers started discussing opening a pizza place—what would become Pizzeria Ortica.

Zachary Pollack’s culinary experience as a child, on the other hand, was one of microwave and cardboard box dinners. There was little to ignite his culinary ﬁre early on, but a year abroad in Italy as a student of architecture at Brown University changed that. Instead of contemplating Roman arches, Pollack scrutinized farmers markets, food shops, and restaurant dishes. Back in the US, the aspiring cook spent his college breaks interning for Chef Neal Fraser at Grace, where he met his current partner in the kitchen, Steve Samson. Upon his college graduation in spring of 2006, Pollack was promptly offered a job at Grace and later at Fraser’s BLD. Pollack was lured back to Italy later that year to stage in several Michelin-starred restaurants. A year later, Pollack reconvened with Samson at Sona.

In January 2009, Pollack and Samson opened Myers’ Pizzeria Ortica. Tortelli di Pere e Pecorino al Burro e Salvia Chefs Zachary Pollack & Stephan Samson of Pizzeria Ortica – Costa Mesa, CA Adapted by StarChefs.com Yield: 4 Servings

INGREDIENTS METHOD Pasta Dough: For the Pasta Dough: 250 grams “00” flour Combine the flour and salt in a mixer with the dough hook 1 egg attachment. Add the eggs and yolks and mix on low speed. When the 4 egg yolks dough begins to come together, increase the speed to medium. Let ½ teaspoon kosher salt it knead for 5 to 7 minutes, or until dough is smooth and taut. Wrap it with plastic wrap and refrigerate at least 30 minutes, but not more Pear and Pecorino Tortelli: than 4 hours as it will discolor. 1 Bosc pear, peeled and grated 1 Bartlett pear, peeled and grated Pear and Pecorino Tortelli: ½ cup ricotta cheese, passed through a fine-mesh sieve Combine all the ingredients except the egg yolk in a large bowl and ½ cup grated young pecorino cheese mix well to combine. Taste and adjust the seasonings. (You may ½ cup grated aged pecorino cheese need to adjust the amount of honey based on the ripeness of the ½ cup mascarpone cheese pears.) Mix in the egg yolk and place the filling in a piping bag with a 1 tablespoon honey medium tip. 1 egg yolk Salt and freshly ground black pepper Roll the pasta through a machine, narrowing the setting after each Freshly grated nutmeg pass, to desired thickness. Cover half the sheet of dough with a Coarse semolina flour barely damp cloth and pipe the filling onto the other half of the sheet in quarter-sized dollops. When finished, drape the un-topped half To Assemble and Serve: of pasta sheet over the other, pressing around each tortello to seal 4 tablespoons unsalted butter and eliminate any air pockets. Cut the tortelli using a crinkled 60mm 12 fresh sage leaves dough cutter. Place the tortelli on a parchment-lined sheet tray dusted 4 tablespoons grated aged pecorino cheese with coarse semolina flour.

To Assemble and Serve: Bring a large pot of salted water to boil over high heat. Heat a Scarpetta Friulano saucepan over medium heat. Add the butter and sage. When the butter browns and stops sizzling, remove the sage leaves, which should be fried crisp at this point, and set them aside. Carefully add Pecorino provided by Guidi Marcello LTD a small ladleful of pasta water to the butter to stop the cooking. Drop the tortelli into the boiling water. Cooking time will depend on thickness and freshness of the pasta, but it should be between 1 and 3 minutes. When done, remove tortelli with a spider or slotted spoon, and place directly into the pan with brown butter. Toss the pasta with the butter while adding half of the grated cheese. Garnish with more grated cheese and the fried sage leaves. CHEF Michael Voltaggio The Dining Room at The Langham

Known to most now as Top Chef winner of the Bravo reality show’s sixth season, Michael Voltaggio spent the majority of his culinary career toiling away in relative obscurity. From his teen years on, Chef Voltaggio has never made a dollar outside of the restaurant kitchen. And it’s only recently that the cameras started showing up. But fame was never the goal for Voltaggio; as a young chef, and still today, Voltaggio has always been in it for the food.

And he’s followed that path wherever it took him. After an apprenticeship under Certiﬁed Master Chef Peter Timmins at the Greenbriar Resort in West Virginia, from which he graduated with a gold medal at the age of 21, Voltaggio moved on to become sous chef of banquet dining at The Ritz-Carlton in Naples, Florida. Since then, this top chef has worked in some of the country’s top kitchens, including Charlie Palmer’s Dry Creek Kitchen in Healdsburg, where he earned the restaurant a Michelin star and worked in close collaboration with Chef Palmer.

It was only from his position as Executive Chef of The Bazaar by José Andrés that Voltaggio made the leap to television with his appearance on Top Chef. Since then, and despite the dizzying accolades and attention that accompany any televised win, Voltaggio has kept his focus on the food, rather than the limelight. As Executive Chef at The Dining Room, Voltaggio emphasizes seasonality with a blend of classical and modern technique, yielding an incomparable take on new American cuisine that will likely continue to earn him more time in the spotlight. Langoustine and Mushroom Lasagna with Porcini Cracker and Fennel Chef Michael Voltaggio of The Dining Room at the Langham – Pasadena, CA Adapted by StarChefs.com Yield: 8 Servings

INGREDIENTS METHOD Strain the mixture through a fine chinois into a Porcini Filling: For the Porcini Filling: clean pot over medium-high heat and reduce by 6 sheets gelatin Put the gelatin sheets in water to bloom. half. Add the heavy cream and reduce mixture 350 grams porcini mushrooms Meanwhile, sweat the mushrooms in the olive oil to a nappe consistency, then whisk in the butter. ¼ cup extra virgin olive oil in a large sauté pan over medium heat. Deglaze Season lightly with salt. 200 grams langoustine stock with the sherry. Add the langoustine stock and 40 grams Amontillado sherry reduce by half. Add the cream and simmer until For the Pasta: 700 grams heavy cream the mushrooms are tender. Use a hand-held Set a large pot of water to boil. Whisk together 10 grams agar agar immersion blender to blend the mixture until the egg yolks, milk, and lobster roe. Put the smooth. Add the agar agar to the mixture and flour in a Robot Coupe and turn it on, slowly Porcini Chicharrones: blend again. Bring the mixture to a boil. Blend adding the egg mixture. When egg mixture is fully 400 grams truffle juice in the bloomed gelatin sheets and return to a incorporated, add the olive oil and salt. Blend until 550 grams cooked, chopped boil. Pour the mixture onto a hotel pan and put well incorporated. Put contents in a vacuum bag porcini mushrooms in the refrigerator to set. Cut the set filling into and seal on full power. Remove the dough from 250 grams tapioca starch rectangles the same size as the pasta. vacuum bag and, using a pasta machine to roll it out to the second lowest setting. Cut the pasta into Langoustine: For the Porcini Chicharrones: even rectangles for individual lasagnas. Blanch the 8 large langoustine Reduce the truffle juice to 125 grams. Preheat pasta in boiling water and shock in an ice water ¼ cup canola oil a combi oven to 100°C and set the dehydrator bath. Gently pat pasta dry with paper towels. 1 teaspoon tomato paste to 150°F. Preheat the deep-fryer to 390°F. 1 rib celery, chopped Combine all the ingredients in a food processor To Assemble and Serve: ¼ cup chopped onion and pulse to incorporate. Roll this mixture into a Preheat the oven to 350˚F. Build individual 1 Roma tomato, chopped thin dough between two sheets of plastic wrap. miniature lasagnas by placing a piece of porcini 1 tablespoon minced leeks Cook in the combi oven at 100% humidity for 15 filling between 2 pieces of pasta. Arrange mini 1 tablespoon minced fennel minutes. Remove from the oven and peel away lasagnas on a sheet pan with 1 teaspoon of butter Pinch saffron the plastic. Dehydrate the dough for 2 hours. on top of each piece. Put the tray in the oven to 1 teaspoon fennel seeds Break into pieces and deep-fry. heat the lasagnas until they are hot to the touch. ¼ cup Pernod Meanwhile, drizzle the langoustine tails with 1 liter water For the Langoustines: olive oil and broil under a salamander for about 2 tablespoons heavy cream Separate the langoustine heads from the tails 2 minutes. 2 tablespoons butter and split the tails lengthwise. Chill the tails Salt until service. Chop the heads, reserving all the To plate, put one lasagna in the center of a juices. Heat the canola oil in a sauce pot over wide, shallow bowl. Using tweezers, remove Pasta: high heat and add the langoustine heads; sauté langoustine flesh from the shells. Place two pieces 80 grams egg yolks until deep brown in color. Add the tomato paste of langoustine on top of each lasagna. Spoon the 20 grams milk and vegetables, stirring to distribute the paste. langoustine jus over the top. Place chicharrones 75 grams lobster roe Add the saffron and fennel and stir again to on top and garnish, if desired, with shaved baby 250 grams all-purpose flour distribute. Once everything is coated, deglaze fennel. 20 grams extra virgin olive oil the mixture with the Pernod, scraping the sides 10 grams salt and bottom with a wooden spoon. Add the water and lower the heat to simmer for 20 minutes. Domaine de la Florane Côtes-du-Rhône Blanc 2007 To Assemble and Serve: Butter Shaved baby fennel (optional) CHEF William Bradley Addison

William Bradley isn’t just a chef, he’s a cookbook collector. Since his teenage foray into the kitchen of a local Italian restaurant in Bonita, California, Bradley knew he’d found his life’s passion. And collecting cookbooks, especially rare vintage editions, has since become a kind of sidelong hobby. “I love the history of eating,” says Bradley, “and [I] really believe to be creative, you need to have a strong sense of tradition.”

This respect for the tradition and history of food has been a foundation for Bradley’s culinary ambitions since his youth. A San Diego native, Bradley spent a few of his early culinary years outside of the city, under the guidance of his mentor James Boyce at Azzura Point at Loews Coronado Bay Resort and then again under Boyce as a sous chef at the award winning Phoenician in Scottsdale, Arizona.

Bradley also worked as the executive chef at the critically acclaimed Vu Restaurant at the Hyatt Regency Scottsdale Resort & Spa, where he was nominated for a James Beard “Rising Star Chef” award for three years in a row. Bradley earns such attention for his commitment to simplicity and sophistication, prioritizing the purity of ﬂavors and textures in perfect combination.

And since 2006, Bradley has translated this passion for fresh, sophisticated cuisine at Addison, the signature dining venue of The Grand Del Mar, where he has earned the Forbes, formerly Mobil, Five Star and AAA Five Diamond Awards for 2010 and 2009, respectively—the ﬁrst and only restaurant in San Diego to earn such accreditation. Canard Roti with Caramelized Endive and Ginger Chef William Bradley of Addison – San Diego, CA Adapted by StarChefs.com Yield: 4 Servings

INGREDIENTS METHOD Crystallized Ginger: For the Crystallized Ginger: 2 whole ginger roots Prepare the ginger at least one month in advance. Peel and slice the ginger 1 pint simple syrup lengthwise into paper thin slices. Put sliced ginger in a heavy saucepan with 1 pint rice wine vinegar the simple syrup, rice wine vinegar, lime leaf, and cinnamon. Cook over low 1 lime leaf heat for 3 hours. Remove the mixture from the heat, pour into a jar, and let 1 cinnamon stick cool to room temperature. Store in the refrigerator for 1 month to allow the ginger to crystallize. Port Wine Sauce: 4 juniper berries For the Port Wine Sauce: 1 cup port wine vinegar In a heavy-duty saucepan, combine the juniper berries, port wine vinegar, port 1 quart port wine wine, sugar, and sea salt. Cook over low heat for about 1 hour to reduce the 2 cups sugar mixture by two-thirds. Set aside. Sea salt For the Duck Breast: Duck Breast: Preheat the oven to 350°F. Season the duck with salt and pepper and place 2 large Canard duck breasts each breast skin-side down in a Dutch oven skillet over medium-high heat; Sea salt and freshly ground black pepper cook for 1 minute. Add the butter to the pan and distribute the garlic cloves 2 tablespoons butter and a handful of thyme on top of each duck breast. Cook for an additional 3 3 cloves garlic minutes, constantly basting the duck with the butter. Remove the pan from the ½ cup fresh thyme leaves heat, ﬂip the duck breasts over, and place in the oven for 8 minutes. Remove the duck breasts from the oven and let them rest at room temperature. Caramelized Endive: 2 whole endives, halved lengthwise For the Caramelized Endive: 2 tablespoons olive oil Preheat a grill or grill pan. Put endive halves into a mixing bowl and add olive 1 tablespoon sugar oil, sugar, balsamic vinegar, and salt and toss thoroughly. Put endive halves 2 tablespoons balsamic vinegar on preheated grill and cook on each side for 3 minutes. When both sides Sea salt have been grilled, remove endive halves from heat and let them rest at room temperature.

To Assemble and Serve: Domaine Faiveley, Bourgogne Rouge 2007 Slice the rested duck breasts into 6 slices. Arrange three slices of duck breast on each plate and sprinkle with sea salt. Spoon the port syrup around the duck and place 1 piece of grilled endive and 3 pieces of crystallized ginger on top Duck Breast provided by Danko Foods Inc of the duck. and Bella Bella Gourmet Foods LLC CHEF Jason Knibb Nine-Ten

Jason Knibb has a pedigree that reads like a travel guide. Born in Montego Bay, Jamaica, and raised in Southern California, Knibb’s culinary education took him from Los Angeles to Maui to Santa Monica and San Francisco, with a tour in Warsaw, Poland, for climactic diversity. But Knibb is no tourist. He’s an ambitious chef who trained on the job, in a variety of time zones, and in some excellent kitchens.

Besides Wolfgang Puck, who Knibb worked with at LA’s Eureka, the young chef trained with culinary luminaries like Roy Yamaguchi and Hans Rockenwagner. “Each of my mentors has a simple common philosophy about cooking,” says Knibb. “They create regional cuisine using the freshest local products available.” Incorporating this philosophy into his cooking has led Knibb to some key positions in California kitchens, including sous chef positions at two beloved California eateries, Moose Café in San Francisco and Joe’s Restaurant in Venice. Knibb even got the opportunity to act as a kind of culinary ambassador, personally overseeing the menu development for Malibu, a California cuisine outpost set in the decidedly less- sunny city of Warsaw, Poland.

After two years at Joe’s, Knibb landed a sous chef position under chef Trey Foshee at the Tree Room in Robert Redford’s star-studded Sundance Village in 1998. Working under Foshee, whom he would eventually succeed as executive chef, Knibb further developed what would become his signature “earth- to-table” style of cooking. Since Knibb took the helm at Nine-Ten in 2003, praise for the chef and his updated Californian cuisine ﬂows in at a steady rate. Knibb was one of the ﬁrst three chefs to be inducted into the 2009 San Diego Chef Hall of Fame. Jamaican Jerk Pork Belly with Scotch Bonnet Pepper Jelly Chef Jason Knibb of Nine-Ten – San Diego, CA Adapted by StarChefs.com Yield: 4 Servings

INGREDIENTS Pepper Jellies: Jerked Pork Belly: 3 fresh Scotch bonnet or habanero peppers 1 side pork belly 1 pint water 2 medium yellow onions, diced 15 grams (or 4 sheets) silver gelatin 3 carrots, peeled and diced 2 ounces sugar 4 stalks celery, diced 2.6 grams gellan 1 gallon chicken stock 0.7 grams gellan LT-100 2 quarts veal stock 1.5 grams ﬁne sea salt Sweet Potato Puree: Jerk Marinade: (Makes 1½ quarts) 4 cups peeled and diced garnet sweet potatoes (substitute yams) 3 medium yellow onions, chopped 1 ounce olive oil 1½ cups ﬁnely chopped scallions 1½ quarts water 2 tablespoons minced fresh thyme 1 tablespoon glucose powder 1 tablespoon kosher salt 1 tablespoon brown sugar Black-Eyed Peas: 1 tablespoon ground allspice 1 cup cooked black-eyed peas 1½ teaspoons ground nutmeg 1 cup diced and fried plantains 1½ teaspoons ground cinnamon 6 Thumbelina carrots, braised and halved 1 tablespoon ground black pepper 1 tablespoon thyme leaves 3 scotch bonnet peppers or habaneras Salt and freshly ground black pepper ½ cup plus 1 tablespoon soy sauce 3 tablespoons canola oil To Assemble and Serve: 3 tablespoons cider vinegar 2 ounces micro Swiss chard

(continued on next page) Jamaican Jerk Pork Belly with Scotch Bonnet Pepper Jelly (continued)

METHOD For the Pepper Jellies: Put the peppers in a blender with the water and purée on high speed. Use a coffee ﬁlter-lined chinois to strain the liquid into a small sauce pot. Bloom the gelatin sheets in ice water and reserve. Add the sugar, gellan, gellan LT-100, and salt to the pepper mixture; blend and hydrate the mixture with a hand-held immersion blender for 30 seconds. Bring the mixture to a boil, stirring often with a whisk; let it boil for 30 seconds and then remove from the heat. Whisk in the gelatin sheets. Work quickly to pour the jelly mixture into two shallow ninth pans and let cool in the refrigerator for two hours. Remove the jellies from the pans. Cut the jellies into a 1½-inch by 4-inch long rectangle. Use a Japanese slicer to slice the jellies as thinly as possible to create small jelly sheets. To store, layer the jellies on acetate sheets and reserve.

For the Jerk Marinade: Put all of the ingredients into a food processor and purée. The mixture should be slightly chunky and smooth.

For the Jerk Pork Belly: Preheat oven to 325˚F. Pour the jerk marinade over the pork belly and marinate overnight. Remove the pork from the marinade, scrape off the excess, and reserve. Cut the pork belly in half and season it with salt and pepper. In a large sauté pan, sear the pork on both sides until golden brown.

Place the pork in a 4-inch hotel pan. Add the onions, carrots, and celery to the sauté pan used to sear the pork and caramelize the vegetables. Add the reserved marinade and stocks and bring to a boil and pour over the pork. Place a piece of parchment on top of the pork and cover with foil. Braise in the oven for 3 to 4 hours, until fork tender.

Remove and let cool to room temperature. Remove the pork from the braising liquid and strain the liquid into a large sauce pot. Skim the fat from the pot and reduce the volume by half over medium high heat. Reserve the braising liquid for later. Transfer the belly to the fridge and let cool until ﬁrm. Once ﬁrm, cut the belly into 1½-inch by 1½-inch cubes. Reserve for later.

For the Sweet Potato Purée: In a medium sauté pan, add the sweet potatoes and oil. Sauté for 2 to 3 minutes and add a pinch of salt and the water. Reduce the heat to medium-high and simmer until the sweet potatoes are soft and the liquid is just about evaporated. (You may need to add more water if the potatoes are not cooked.) Put the potatoes in a blender and purée until silky smooth. Once the purée is smooth, add the glucose and blend for 1 minute, until glassy. Season with salt. Strain through a chinois and place into an ice bath to cool. Make certain to stir often while cooling so a skin doesn’t form on the purée. Reserve.

For the Black-Eyed Peas: Sauté the black-eyed peas, plantains, and carrots; deglaze with most of the reserved braising liquid. Season to taste with thyme, salt, and pepper.

To Assemble and Serve: For each plate, deep-fry 3 cubes of pork belly until golden brown and crispy. Glaze the belly cubes with the remaining reserved braising liquid. Create a swoosh of sweet potato puree on the plate and arrange the belly cubes. Spoon the black-eyed pea mixture on top of each piece of pork. Place a sheet of the pepper jelly on top of each pork cube and place under a salamander for 30 seconds to warm the jelly and adhere to the pork. Garnish with micro Swiss chard.

Brown Estate Zinfandel, Napa Valley 2008

Pork Belly provided by “No matter what the job is, I can always count

– Ray Garcia on my Jade.” Fig | Los Angeles, CA

Chefs that use

TEL (800) 884-JADE | WWW.JADERANGE.COM PASTRY CHEF Jordan Kahn formerly of XIV

Visions of Concord grape bubbles, cocoa sablé crumbs, and carrot glass have been dancing in Pastry Chef Jordan Kahn’s head since he was a child. His ﬁrst kitchen job was in his hometown of Savannah, Georgia when he was only 15 years old. A year later he enrolled at Johnson & Wales and graduated in just eight months. His ﬁrst job out of school was at Thomas Keller’s The French Laundry. Kahn was 17; the youngest chef to ever work in Keller’s kitchen. But that’s Jordan Kahn for you: inexhaustibly creative and—perhaps a bit insanely—driven.

Kahn was asked to join the opening pastry team of Keller’s New York City four- star outpost Per Se, where his inventive desserts and techniques caught the eye of Chef Grant Achatz of Chicago’s groundbreaking Alinea. In 2005, Kahn moved to Chicago to work with Alinea’s Pastry Chef Alex Stupak, who helped the young pastry daredevil further develop his signature style. Kahn returned to New York in late 2006 to become the pastry chef at Varietal, where he won national acclaim for his culinary artistry. The New York Times’ food critic Frank Bruni compared the pastry chef to Jackson Pollock and the New York Observer likened his dishes to Salvador Dalí paintings. Kahn was 23.

Chef Michael Mina tapped Kahn to work at his eponymous restaurant in San Francisco. Kahn then transitioned into a corporate role, assisting in the opening and operations of Mina’s multiple restaurants across the US and in Mexico. Kahn settled down at Mina’s LA ﬂagship, XIV, where he once again broke boundaries and redeﬁned dessert.

Kahn’s mission to challenge convention and reinterpret tradition (think: wood ice cream) has already distinguished him in the culinary world. Where he’ll take pastry next remains to be seen; Kahn is currently pursuing his own restaurant project. Compressed Native Strawberries, Beet, Cacao Fruit, Elderﬂower, and Violets Pastry Chef Jordan Kahn formerly of XIV – Los Angeles, CA Adapted by StarChefs.com

INGREDIENTS Kaffir Lime Leaf Meringue: Cacao Fruit Sorbet: Beet Genoise: 1 kilogram hot water 28 grams HM pectin 510 grams eggs 50 grams kaffir lime leaves 900 grams sugar 800 grams sugar 8.25 grams Methocel F50 1.6 kilograms water 1 teaspoon salt 200 grams sugar 400 grams dry glucose 964 grams beet puree Pinch salt 150 grams dextrose 454 grams cake flour Pinch citric acid 2.3 kilograms cacao fruit pulp Citric acid Violet Sauce: Strawberry Glass: 50 grams organic violet petals 500 grams strawberry pulp Elderflower Meringue: 50 grams blue pansies Sugar 200 grams filtered water 1 kilogram water 250 grams Nikolaihof elderflower syrup 6 grams agar agar Fraise de Bois-White Chocolate Sphere: 8 grams Versawhip 200 grams sugar 500 grams fraises des bois 1.1 gram xanthan gum 80 grams glucose 250 grams strawberries 100 grams sugar Pinch salt 50 grams sugar 500 grams white chocolate, melted Compressed Native Strawberries: To Assemble and Serve: 100 grams cocoa butter, melted 12 small strawberries Candied violets 500 milliliters fresh strawberry juice Freeze-dried strawberries Borage flowers Anise hyssop

(continued on next page) Compressed Native Strawberries, Beet, Cacao Fruit, Elderﬂower, and Violets (continued)

METHOD For the Kaffir Lime Leaf Meringue: For the Elderflower Meringue: Infuse the hot water with the lime leaves for 30 minutes. Put the Put the water, elderflower syrup, Versawhip, and xanthan gum infusion in a pot and bring to a boil. Transfer 500 grams of the in the Vita-Prep blender and blend on high speed for 1 minute. infusion to a Vita-Prep blender and, with the machine running on Transfer the mixture to a mixing bowl and add the sugar. Use a low, add the Methocel; blend on high for 1 minute. Place in an ice mixer with the whisk attachment to whip on high speed until stiff bath and cool to 38°F. peaks form. Store in air-tight quart containers.

Transfer the mixture to a mixing bowl and add the sugar, salt, and For the Compressed Native Strawberries: acid. Use a mixer with the whisk attachment to whip on high speed Put the strawberries and juice in a shallow container. Set the until stiff peaks form. Spread out onto 2 acetate-lined dehydrator entire container in a vacuum-sealed chamber and pressurize trays and place in the dehydrator for 24 hours. Remove and store in completely. a plastic zipper bag. For the Beet Genoise: For the Strawberry Glass: Preheat the oven to 320°F. Use a mixer with the whisk Blend the strawberry pulp and sugar in the Vita-Prep blender until attachment to whip the eggs, sugar, and salt until the mixture smooth. Spread on acetate sheets and place in the dehydrator for is at full volume; fold in the beet puree; carefully sift the cake 24 hours, until crisp. flour into the mixture while gently folding until all of the flour is absorbed. Scale to 682 grams per ½ sheet pan and bake. For the Fraise de Bois-White Chocolate Sphere: Puree the fraises des bois, strawberries, and sugar until smooth For the Violet Sauce: and strain through a chinois. Pour into spherical molds and freeze. In a Vita-Prep blender, puree the water and flowers until smooth and well-blended. Put the violet water, agar agar, sugar, glucose, Combine the white chocolate and cocoa butter thoroughly and and salt together in a pot and bring to a boil while whisking strain through a chinois. Unmold the frozen strawberry sphere from constantly. Pour the mixture into an ice bath and chill thoroughly. the mold; prick the sphere with the tip of a pin to dip it into the white Transfer to the Vita-Prep and blend on high until smooth. chocolate. Store in the refrigerator. To Assemble and Serve: For the Cacao Fruit Sorbet: The fraise de bois center of the white chocolate spheres should Mix the pectin with 100 grams of the sugar. Put the water in a be liquid (not still frozen) for service. Arrange all the elements of medium pot and whisk in the pectin mixture; bring to a boil while the dish on the plate as you like; garnish with candied violets, whisking constantly and continue to boil for 1 minute. Add the freeze-dried strawberries, borage, and hyssop. remaining sugar, glucose, and dextrose, and whisk until dissolved. Pour the syrup into an ice bath, and chill completely. Combine the syrup and cacao fruit pulp with a hand blender, and season with citric acid. Freeze in an ice cream machine. Onyx Chenin Blanc, “Noble Late Harvest” Darling, South Africa

PASTRY CHEF Adrian Vasquez Providence

Born in San Francisco but raised in the suburbs, Adrian Vasquez’s exposure to culinary culture was limited to his family’s regular visits to the city for Asian food and Mexican pastries. By age 15, he envisioned himself as a musician and immersed himself in playing the guitar.

Musical talent enabled Vasquez to tour Switzerland, but the rough road of a struggling musician was not how Vasquez wanted to make his living. Determined to train for a career that would be creatively and ﬁnancially rewarding, the former professional musician enrolled in architectural school. But after a year Vazquez realized it wasn’t his calling to become a great architect.

While working in a bookstore, Vazsquez spent free time with a cousin making epic 12-course dinners for friends. A seminal meal at Socca (the critically acclaimed ﬁrst restaurant of Chef John Caputo in San Francisco) was what ﬁnally convinced Vasquez to pursue the culinary arts professionally. He convinced Chef Caputo to let him work as an unpaid apprentice in exchange for the experience, and he quickly learned all aspects of the kitchen.

A bicycle trip throughout Europe led Vasquez to a sponsorship at Pied à Terre, a two-Star Michelin restaurant in London. Upon his return to the US, he made his mark at restaurants including Aqua and Hawthorne Lane in San Francisco, the Napa Valley Grill in Providence, RI and Ambrosia in Boston, ﬁnally returning to collaborate with Caputo at Bin 36 in Chicago.

In early 2006, Vasquez accepted the pastry chef position at Providence in Los Angeles during the restaurant’s debut year. Kalamansi Gelee, Lychee-Shiso Sorbet, and White Chocolate- Coconut-Soy-Milk-Soup Pastry Chef Adrian Vasquez of Providence – Los Angeles, CA Adapted by StarChefs.com

INGREDIENTS METHOD Kalamansi Gelée: (makes 28 servings) For the Kalamansi Gelée: 800 grams frozen Le Boiron kalamansi juice Put the frozen kalamansi juice in a pot to defrost. In another pot, add the 800 grams water water, sugar, vanilla bean and seeds, and gelatin one at a time and heat 400 grams sugar slowly to dissolve the gelatin and sugar. When the syrup is just warm, 1 vanilla bean, split and scraped mix with an immersion blender. Using a metal spatula, chop the partially 35 grams gold gelatin defrosted kalamansi juice like a granita and return to the pot. Strain the syrup through a chinois into the pot with the chopped kalamansi and bring Litchi-Shiso Sorbet: (makes 60 servings) together with an immersion blender (this way the kalamansi juice will not 245 grams sugar separate). Pour into a lexan lid; transfer to the refrigerator and chill until set. 11 grams sorbet stabilizer 136 grams p-glucose powder For the Litchi-Shiso Sorbet: 806 grams warm water Combine the sugar, sorbet stabilizer, and glucose powder in a bowl and 45 grams trimoline mix. Slowly whisk in the water and trimoline and bring to a boil; transfer 3 bunches shiso to an ice bath. When the syrup is cold, put in a Vita-Prep blender with the 1 kilogram litchi purée shiso and mix on high for 1 minute. Combine the shiso syrup, litchi purée, 60 grams fresh lime juice and lime juice in a bain-marie; blend with an immersion blender and freeze immediately in a Pacojet beaker to maintain the color. White Chocolate-Coconut-Soy Milk Soup: (makes 30 servings) For the White Chocolate-Coconut-Soy Milk Soup: 200 grams white chocolate Melt the white chocolate. Heat the soy milk and coconut purée and add 500 grams soy milk slowly to the melted white chocolate and emulsify. Add the sugar and salt 500 grams coconut purée with 20% sugar added to taste. 125 grams tapioca Sugar Fill a 2-liter pot with water and bring to a rolling boil. Add the tapioca and Salt cook for approximately 10 minutes (the tapioca is done when a white speck appears in the center when removed from the water for 5 seconds). Rinse To Assemble and Serve: in cold water. Sliced coquitos Micro shiso Add half of the white chocolate-coconut-soy milk soup to the tapioca and chill until the tapioca absorbs the soup and becomes thick. Add more soup as needed to reach desired consistency.

Jorge Ordoñez & Co. “Victoria” Moscatel No. 2, To Assemble and Serve: Malaga, Spain 2005 Pour the chocolate-coconut-soy milk soup with tapioca into a bowl. Cut a round of gelée and place it in the middle of the bowl on top of the soup. Micro Purple Shiso provided by Top with a quenelle of litchi-shiso sorbet. Garnish with thinly sliced coquitos and micro shiso. Coconut Puree provided by Qzina MIXOLOGIST Eric Alperin The Varnish

Eric Alperin made a name for himself behind the bar at The Screening Room in Manhattan—he was the quickest draw in downtown. But it was the craft of cocktails that caught Alperin’s attention, slowed his pace, and drew him to Lupa and then Sasha Petraske’s seminal mixology havens Milk & Honey and Little Branch.

While his time at Lupa gave him expertise in Italian liquors and a taste of cocktail creation and modiﬁcation, it was his experience at Milk & Honey and Little Branch that laid the foundation for his classic cocktail expertise. Alperin drank up the methods, precision, style, and roots of making classic cocktails, and sunk his teeth into the importance of fresh ingredients and the careful selection of liquors.

Alperin headed out west three years ago and settled into Los Angeles’ small but passionate and ever-growing cocktail community. He coupled his craft cocktails with food at Osteria Mozza, where his mix mastery won praise on TV shows and national publications (like “After Hours with Daniel” and Vogue). He then moved to Cedd Moses’ self-proclaimed “luxury lair” The Doheny, a private club wholly dedicated to the art of cocktails.

In early 2009, Alperin teamed up with Sasha Petraske and Cedd Moses to open The Varnish in downtown LA. There in the back room of the landmark (and remastered à la Cedd Moses) Cole’s French Dip, Alperin created a modern speakeasy-style lounge that focuses on classic American cocktails made with exacting precision.

More recently, Alperin was featured in Tasting Panel magazine as one of “America’s Best Bar Chefs,” and in the LA Weekly’s “The New Cocktailians” article. He is currently working on his B. A. R. Master certiﬁcation. Additionally, Alperin consults for Steve Olson’s wine and spirits education company, aka wine geeks, and is the Vice President of the Southern California chapter of The United States Bartenders Guild.

The Highlander Mixologist Eric Alperin of The Varnish – Los Angeles, CA Adapted by StarChefs.com Yield: 1 Cocktail Whisky provided by INGREDIENTS: ½ ounce Heering cherry liqueur 2 ounces Highland Park Single Malt Scotch Whisky 12 Year Old Lemon zest Cherry Heering Liqueur METHOD: provided by Cherry Heering Stir in a whisky glass over a big rock of ice. Garnish with the lemon zest. (Kindred Spirits) MIXOLOGIST Julian Cox Rivera

Sweet syrups and Red Bull were the bane of Julian Cox’s bartending existence. Stymied by the artiﬁcially colored cocktails that club and bar patrons guzzled down in Los Angeles, Cox quit the bar scene outright. But a friend turned him on to a new kind of cocktail that was being made at Chef David Myers’ French brasserie Comme Ça.

The bar team was trained by the elite cocktail-crafters of Sasha Petraske’s famed Milk & Honey; Cox was inspired by their use of fresh ingredients and the careful skill they applied to each and every drink. Unfortunately, the closest he could get to the bar at Comme Ça was as a server. It wasn’t long before his cocktail talent was discovered and he joined the mixology team. Cox learned the ins and outs of mixology fundamentals, from recipes to best practices, and came away with a genuine passion for the tradition and tools of his craft.

Cox crafted cocktails at Comme Ça and at Myers’ modern California restaurant Sona before hooking up with Chef John Sedlar to open his Southwestern/Latin-inspired Rivera in January of 2009. At Rivera, Cox uses the kitchen as a muse for his mixology creations as, for example, when he effortlessly blends mezcal with chipotle puree and ginger syrup for a spicy, savory, beef jerky-garnished appetizer/cocktail.

In addition to his recent 2010 StarChefs.com Rising Star Mixology Award, Cox won the Roy’s National Holiday Drink competition in 2006, and was given The Jimmy Barela Award for his 1800 Tequila cocktail, the G.T. Foam Home. In March, Cox will be opening Cedd Moses’ latest mixology temple Las Perlas in downtown LA. Barbacoa Mixologist Julian Cox of Rivera – Los Angeles, CA Adapted by StarChefs.com Yield: 1 Cocktail

INGREDIENTS: 4 lime wedges 4 red bell pepper slices ½ ounce ginger syrup ½ ounce fresh lime juice 1 teaspoon chipotle puree 2 ounces tequila Beef jerky

METHOD: Combine all the ingredients with ice in a shaker. Shake thoroughly Mezcal provided by and strain into a cocktail glass. Garnish with a slice of beef jerky. Del Maguey Single Village Mezcal SOMMELIER Christopher Miller Spago

When you are raised in a Creole household in New Orleans, gastronomy is often an essential part of your daily life; attending college in New Orleans will ensure that libations are as well. Christopher Miller began his restaurant career while working his way through Tulane University’s Freeman School of Business. Finance degree in hand, he embarked on two years of equity research at an investment bank. The idea of a third year, however, led to migraines.

A weekend vacation to Seattle changed everything. While visiting wineries in Washington, for the ﬁrst time in Miller’s life, he knew exactly what he wanted to do for a living. Miller ﬁgured if he was going to start a new life and career, he wanted to train with the best. In Seattle, that meant Canlis restaurant.

Miller signed up for a sommelier course taught by Shayn Bjornholm, MS, who also happened to be the Canlis wine director. Miller’s plan was perfect, with one snag: Canlis would not hire him. Three months, four applications and two interviews later, however, Miller was rewarded with the title of ‘busboy.’ Apparently, this was going to take a little longer than expected.

Four years and several promotions later, Miller left his position as cellar master at Canlis for the chance to run a dynamic wine program at Spago in Beverly Hills. In 2008, Miller was named one of Wine & Spirits Magazine’s “Best New Sommeliers in America,” and he became the second American to win the title of “Best Young Sommelier” at the International Chaîne des Rotisseurs Competition. Three weeks later, Chris passed two portions of his Master Sommelier in London.

Miller is currently studying for the ﬁnal portion of his MS and releases his ﬁrst wine later this year.

Wine Tips for the Sommelier: Wine Tips for Diners: 1. Take pride in your wine list. Never compromise on 1. Forge a relationship. Whether it’s at a retail the quality of any of the wines on your list. Whether store or a restaurant, this will serve you incredibly you have 50 or 5,000 wines on your list, every well in the long run. Even when you’re dealing single one counts and is a personal reﬂection of you with a professional, taste is subjective and their as a sommelier. A great chef does not compromise recommendations won’t be perfect every time. If on the quality of what s/he is serving; a sommelier you develop mutual trust and give honest feedback, shouldn’t, either. You should take as much pride in the sommelier is going to understand your palate your least expensive bottles as you do in your most better. Soon, they’ll get it right almost every time, expensive. and you’ll fall in love with some wines you’d never have thought to try otherwise. 2. Study, study, study. A sommelier’s job is divided into several different roles, each overlapping 2. An open mind and $50 can serve you better but distinct. Whether it involves interpretation, than a closed mind and $150. I often internally communication, or education, a sommelier’s role classify wines into classics, look-alikes, and some requires a great breadth and depth of knowledge totally unique styles. Everyone knows the classics, to be done effectively. And building this knowledge e.g. Bordeaux, famous Burgundy communes, Napa is a lifelong process. This career is truly a privilege; Cabernet—and they’re usually priced accordingly. don’t abuse that privilege through laziness or The look-alike selections on a list can offer a lot of casual disregard. the same elements of those wines for a fraction of the price. A lot of sommeliers’ cellars at home are 3. Listen more, talk less. I have yet to see this stocked with these look-alikes; that’s a pretty big disproven as an effective means of communication. endorsement. You already know everything that’s coming out of your mouth; the only way you’re going to learn 3. My favorite words from a guest: “I want to spend and grow is by hearing what others have to say. $___. Bring me what you would drink for that price.” Ask a few questions and actually pay attention to You’ll never have a better bottle of wine in that the answers and what guests mean by them, then restaurant than you will that night. translate that information into their perfect bottle of wine. Remember: guests are in a restaurant, not a lecture hall.

3 ! !! ! ! *4! 56 !!! $ $ !4!7 558 ! 9 56 ! ! !! 4!!:;!& !! <

7 != ! ! !4 ># ! ! ! !5?6

! "#! $ % & ! '()* +, -# ! .#/! 0&*- $ 12 $ 12 SOMMELIER Jesse Rodriguez Addison

It was a sip of Huet Clos du Bourg Vouvray that changed everything for Jesse Rodriguez. He was working on his second master’s degree at the time and waiting tables at The Phoenician in Arizona; the position of sommelier—and its singular focus on wine— was fascinating to Rodriguez. “I became very passionate about wine and its ties with history,” he explains.

The history buff spent six months convincing the wine team leads, Chris Coon and MS Greg Tresnor, to give him a shot—and the consistent harassing paid off. Since that day, Rodriguez has done nothing short of immerse himself in the study of wine—from its deeply rooted history to how it’s made— and made it his personal mission to educate people—from diner to novice sommelier— about how to best experience wine.

Rodriguez joined the wine team at Thomas Keller’s landmark The French Laundry in Napa, helping the restaurant become the only dining venue in California to earn a three-star Michelin rating, and he also spent time as a sales manager for ZD Wines. Rodriguez came to The Grand Del Mar as the opening head sommelier for the resort’s ﬂagship restaurant, Addison, where he built an award-winning 3,300-bottle collection (recognized by Food & Wine magazine and Forbes.com) and tirelessly educated his staff and diners about wine.

Rodriguez is now the wine director for The Grand Del Mar, overseeing the wine programs at five dining venues, catering, gourmet shop, and events; training teams of sommeliers; assembling and maintaining the property’s 35,000-bottle wine collection; and still making time to be on the floor and serve guests. On top of it all, Rodriguez works with vineyards from Champagne, Germany, Austria, Italy, and California to handcraft 13 private labels for the resort—a relationship he describes as “the same idea as farm-to-table, but farm-to-barrel-to-glass.” He is currently working toward his Master Sommelier certification. Wine Tips 1. Work in tandem with your chef. I am very fortunate as William Bradley and I have a great relationship and that speaks volumes when we work together to create a great experience for our guests. Get to know your chef and his/her style, and become a team as opposed to working front- of-the-house vs. back-of-the-house.

2. When in doubt, always pick wines with bright acidity. If you are asked to pick out one wine and there is an array of different foods for the table, try to defer to wines such as Champagne, Austrian Grüner-Veltliner, German Trocken Rieslings, white Burgundy, or red Burgundy. These wines will save you and make you look like a superstar!

3. Give decanted demi-sec Champagne a chance for soft cheeses. This is always a nice standby for us here at Addison. By decanting the demi-sec and pouring it into a Burgundy glass, you blow off some of the CO2 and allow the wine to showcase its fruit while maintaining a touch of effervescence. After your rich main course, this glass will taste oh-so-refreshing!

4. Give your guests a tour around the world. When we do wine pairings at Addison and The Grand Del Mar, we never repeat the same grape or country. You owe it to your guest to be creative but not über-quirky, where they say, “What was that?” Showcase different styles; visit the classical regions and/or classical grapes grown in other areas of the world. Remember, you are not trying to impress yourself, you are providing an experience for your guests and their hard-earned money.

5. Always help those who are truly willing to learn. I will always remember the words of the wise and mighty Master Sommelier Greg Tresner, who took me under his wing when I decided to join the wine industry back in Arizona. His words to me were: “Now that I have helped you, now you have to help those that ask for your help.” We were not born with wine wisdom, we all have to study and we have all asked for help. So don’t hoard your knowledge.

5th5th AnnualA al StarChefs.com International Chefs Congress A KITCHENKITCHEN WITHOUT BOUNDBOUNDARIESA RIES SeptemberSeptembtember 20-22, 2010 NEWNEW YORKYORK CCITYITI Y

For more information and tickets, visit www.starchefs.com/icc or call 212-966-7575 SUSTAINABILITY CHEF Ray Garcia Fig

For Ray Garcia, growing up near family in Los Angeles meant a lot of Sunday dinners at grandma’s house. It was during those long Sunday evenings, full of laughter and family, that Garcia ﬁrst really began to feel the profound conviviality of food. But with his eyes set on a law degree, Garcia temporarily parted ways with the culinary world, devoting four years of study to the very un-foodie disciplines of political science and business economics at the University of California Los Angeles. Possibly because he maintained some ties to the food world, working as a server at various restaurants over the course of his studies, Garcia ﬁnally realized his true calling wasn’t in a courtroom, but a kitchen.

“I didn’t choose food,” he explains. “It chose me.” Putting away his Stenopads and legal binders, Garcia enrolled at the California School of Culinary Arts. Over the course of his studies, Garcia was able to work under some local—and global—culinary giants, including Thomas Keller of The French Laundry and Douglas Keane of Cyrus. With the guidance of such heavy-hitters, Garcia learned the value of restrained technique, as well as a deep respect for the integrity of his ingredients.

Now at the helm of Fig, Garcia expresses his own, fully matured style, highlighting seasonality with an updated bistro menu that is bright, bold, and fundamentally ingredient-driven. And with a restaurant thoroughly committed to sustainability, with in-house water filtration and a plan to recycle frying oil for hand soap, Garcia has proven a leader in ecologically responsible, high quality fine dining. And putting out plates of pure, flavorful food night after night, Garcia doesn’t regret putting courtroom fantasies aside. No doubt, grandma would be proud. Bacon-Wrapped Bacon with Sylvetta Arugula, Heirloom Tomatoes, and Avocado Cream Chef Ray Garcia of Fig – Los Angeles, CA Adapted by StarChefs.com Yield: 10 Servings

INGREDIENTS METHOD Bacon: For the Bacon: 1 2-pound slab smoked bacon Trim the bacon slab of its tough top skin and excess fat and slice into 10 shallots, julienne 2-inch by 2-inch squares. Sear all sides of the bacon pieces over medium- 2 quarts apple juice high heat; remove from the pan and set aside. Sweat the shallots in the 1 gallon chicken stock same pan until fragrant; add the apple juice, stock, and the seared bacon. Approximately 45 strips thinly sliced smoked bacon Transfer the bacon and liquid to a CVap oven and cook for 8 hours at 180°F. (Alternately, braise in traditional method until soft.) Avocado Cream: 1 avocado Remove the bacon from the braising liquid and let cool. After the bacon is 1 cup crème fraîche cooled, wrap each piece with enough strips of the thinly sliced bacon to Salt and freshly ground black pepper cover. Fry the wrapped bacon over medium-high until crispy on the outside and warm on the inside and slice into 4 even pieces. To Assemble and Serve: 4 heirloom or Early Girl tomatoes For the Avocado Cream: Fleur de sel Blend the avocado and crème fraîche and season with salt and pepper. 2 cups baby Sylvetta arugula Extra virgin olive oil To Assemble and Serve: Freshly ground black pepper Cut the tomatoes into thick slices; put them on a plate and season with ﬂeur de sel. Toss the arugula with extra virgin olive oil and season with salt and pepper. Top each piece of tomato with the arugula and add the wrapped bacon. Spoon the avocado cream along the side of the tomatoes and ﬁnish with the freshly cracked black pepper. COMMUNITY CHEF Roy Choi Kogi

At a time when chefs and food trucks were members of distinctly different classes of the food world, Roy Choi had the gall to rent a truck of his own and hit the streets of downtown Los Angeles. With a pedigree including the CIA, Le Bernardin, and the Beverly Hills Hilton, Chef Choi might not seem the most likely candidate to go roadside, hocking tacos on street corners. But that is exactly what Choi did, and that’s precisely what’s garnered rabid praise and attention of the food press and public ever since.

Of course, serving upscale Angeleno street food out of a moving vehicle wasn’t always in Choi’s sights. He worked for 15 years prior, executing classical technique in professional kitchens and banquet halls in New York, San Francisco, Portland, and Lake Tahoe. But a night of carousing and brainstorming led Choi and his future business partners to an unlikely formulation: gourmet food served straight to the streets.

With his Korean-Latin tacos as the marquee star, Choi found a way to develop and carry out the vision that drives him to this day. With Kogi BBQ, Choi is serving top quality food at a great price to the very people who don’t normally have access to it—Angelenos, the kids and neighborhood people Choi grew up with on the streets of K-town and beyond. And building on his accrued success (including television appearances and major buzz in local and national press), Choi will be providing yet another source of culinary revelation for his Angeleno clientele with his ﬁrst sit- down restaurant, Chego in Mar Vista, in March of 2010. Blackjack Quesadilla Chef Roi Choi of Kogi BBQ – Los Angeles, CA Adapted by StarChefs.com Yield: 4 Servings

INGREDIENTS METHOD Spicy Pork: For the Spicy Pork: 1 quart Korean chili paste Puree all the ingredients except the pork belly and onions. Marinate the pork belly 3 jalapeños, stemmed in this mixture for at least 2 hours. Cook the onions and marinated pork belly on a 1 cup sugar hot plancha or griddle until slightly charred, about 8 minutes. Chop the pork into 1 cup garlic cloves bite-sized pieces. 1 pint soy sauce 1 cup chopped green onions For the Salsa Verde: ½ cup sesame oil Stir oil and garlic in a pot on low heat until the garlic browns. Roast the jalapeños 1 cup orange juice and onion in a dry pan until almost black. Cool the garlic, oil, onions and jalapeños, 1 can Sprite soda then puree with the cilantro, salt, juices, and sesame seeds. Reserve. 2 pounds pork belly, sliced 4 cups diced onions To Assemble and Serve: Pour 2 tablespoons of oil on a griddle and place a tortilla ﬂat on top of it and add Salsa Verde: 1 cup of cheese on half of the tortilla. Add the spicy pork on top of the cheese 1 quart canola oil and fold over, cooking until the cheese has melted. Cut the quesadillas into four 1 clove garlic, peeled triangles and top with 2 tablespoons of salsa verde and 1 teaspoon of sesame 5 jalapeños, stemmed seeds. Garnish with 3 sprigs of cilantro. ¼ onion, peeled 10 bunches fresh cilantro, chopped 1 cup kosher salt 1¼ cup lime juice 1¼ cup orange juice ¼ cup roasted sesame seeds

To Assemble and Serve: ½ cup canola oil 4 12-inch ﬂour tortillas 4 cups shredded Cheddar-Jack cheese 4 teaspoons roasted sesame seeds 12 sprigs fresh cilantro RESTAURANT CONCEPT Adam Fleischman Umami Burger

Before Adam Fleischman fell in love with umami, he had a long affair with wine. But his first love was the written word. Fleischman studied literature in college and prepared for a life in journalism. A trip to Burgundy after graduating sparked a culinary and oenophilic fire in the fledgling journalist, so he focused his writing on food and wine.

Fleischman became immersed in the wine world after writing on the subject. He worked for several prominent Los Angeles wine retailers and also served as a wine consultant to Tesori Imports, a top importer of European wines with distribution in seven states. Fleischman was responsible for hand picking quality wines for import to the US, a role that not only involved objective evaluation of flavor profiles, but also assessment of their appropriateness for the American market. Later Fleischman founded and ran some of LA’s first wine bars, BottleRock and Vinoteque.

Detecting the myriad flavors in wines was an ideal primer for Fleischman’s introduction and eventual fascination with the fifth taste, umami. Infatuated with so- called savory flavor, Fleischman developed a restaurant concept wholly dedicated to it—and to an all-American classic, the burger—and opened his first Umami Burger in La Brea in 2009. Three more locations have quickly followed in Los Angeles alone. But Fleischman isn’t resting on his laurels. He plans to share his love for umami and expand his burgeoning savory empire all over the globe. Umami Burger Chef Adam Fleischman of Umami Burger – Los Angeles, CA Adapted by StarChefs.com Yield: 4 Servings

INGREDIENTS Umami Seasonings: Oven-Dried Tomatoes: To Assemble and Serve: 2 salted anchovies, cleaned 1 tablespoon brown sugar 1½ pounds assorted cuts of well-marbled Tamari 1 tablespoon tomato paste beef (short rib, flap, skirt, brisket or hanger) Worcestershire sauce ¾ teaspoon soy sauce powder Vegetable oil Marmite ½ teaspoon Worcestershire sauce Salt and freshly ground black pepper Truffle salt 2 pounds ripe tomatoes, sliced 1 tablespoon butter Harissa 6 ounces shiitake mushrooms, stems Caramelized Onions: removed Umami Ketchup: 2 pounds large onions 4 soft buns (potato or Portuguese), halved 1 32-ounce can San Marzano tomatoes 1 tablespoon unsalted butter 1 medium onion, chopped 1 tablespoon vegetable oil (continued on next page) 3 tablespoons olive oil ½ teaspoon table salt 2 tablespoons tomato paste 2 star anise ½ cup packed dark brown sugar ½ cup cider vinegar Parmesan Crisps: 1 teaspoon salt 3 ounces Parmigiano-Reggiano Umami Burger (continued) METHOD For the Umami Seasonings: For the Parmesan Crisps: Combine the anchovies with the remaining ingredients to Preheat the oven to 375°F. Using the largest holes on a box grater, taste. Blend in a mortar and pestle or, for larger quantities in coarsely shred enough cheese to measure 1 cup. Line a large sheet a blender or food processor. Set aside. pan with a nonstick liner. Arrange tablespoons of cheese 2 inches apart on the liner. Flatten each mound slightly with a spatula to form For the Umami Ketchup: a 3-inch round. Bake in the middle of the oven until golden, about Purée the tomatoes with the juice from can in a blender 10 minutes. Cool for 10 minutes on sheet on a rack; then carefully until smooth. Cook the onion in oil in a heavy saucepan over transfer each crisp with a metal spatula to a rack to cool completely. moderate heat, stirring, until softened, about 8 minutes. Add the puréed tomatoes, tomato paste, brown sugar, vinegar, To Assemble and Serve: and salt and simmer, uncovered, stirring occasionally, until Grind the beef coarsely in a meat grinder or food processor. Put 6 very thick, about 1 hour. Purée the ketchup in a blender until ounces of meat into a 4-inch ring mold and gently tap down to form smooth. Chill, covered, overnight for flavors to develop. Then into a patty. Heat a cast iron skillet on high for 5 minutes. When it’s add the umami seasonings to taste and chill the ketchup very hot, pour in a drop of vegetable oil to lubricate the pan. Season until needed. the patties liberally with salt and pepper. Add the patties to the skillet and sear on one side for 3 minutes; flip once and sear for 2 more For the Oven-Dried Tomatoes: minutes for medium rare. In another skillet, add half of the butter Preheat the oven to its lowest temperature setting. Stir the and sauté the mushroom caps until soft, about 2 minutes. Set aside. brown sugar, tomato paste, soy sauce, and Worcestershire Remove the beef patties to rest. Wipe the mushroom skillet and sauce together; brush on the sliced tomatoes. Put the toast the buns cut side down with the remaining butter. Remove the tomatoes on a lined sheet pan; dry in the oven overnight. buns when toasted and spread 2 tablespoons of the umami ketchup on both halves of the bun. Stack a beef patty with 1 tablespoon of For the Caramelized Onions: the caramelized onions, a parmesan crisp, 2 mushroom caps and 2 Cut the onions in half from pole to pole; peel and slice across slices of oven dried tomato. Serve immediately. the grain to ¼-inch thickness. Heat the butter and oil in a 12-inch nonstick skillet over high heat; when the foam subsides, stir in the salt and star anise. Add the onions and stir to coat; cook, stirring occasionally, until the onions begin Gramercy Cellars “Lagniappe” Syrah, Columbia Valley, WA 2006 to soften and release some moisture, about 5 minutes. Reduce the heat to medium and cook, stirring frequently, Brandt Beef provided by Hamilton Meat until the onions are deeply browned and slightly sticky, about 40 minutes longer. Micro Onion and Mustard Greens provided by

RESTAURATEURS Josh Loeb & Zoe Nathan Huckleberry & Rustic Canyon

Finding the right person to share your life with is one thing; ﬁnding a business partner is another; ﬁnding both in the same person is nothing short of extraordinary. Restaurateurs and husband and wife team Josh Loeb and Zoe Nathan started their careers on opposite coasts and with dissimilar goals.

Nathan was going to art school when she realized that she wanted to work with something tangible—specifically food. She packed her bags, moved to New York, enrolled in culinary school, and fell in love with butchering. She landed her first job at Mario Batali’s Lupa, honing her butchery and sausage-making skills. Nathan then moved west to San Francisco and worked in Traci Des Jardin’s Jardiniere, before finding a home at Tartine, one of San Francisco’s top bakeries. Nathan found her calling as a baker at Tartine. She then moved to Los Angeles and worked as the opening baker for Neal Fraser’s BLD and also spend time at Joe Miller’s landmark Joe’s in Venice.

Josh Loeb grew up in Rustic Canyon, what he calls a “small tree house of a neighborhood in Santa Monica.” He began his career in the publishing world in New York City before returning home and landing in the restaurant world. Loeb’s culinary pursuits initially were in the form of underground supper clubs; the more dinners he cooked, the more he wanted to do it for a living. He learned the ups and downs of the industry working alongside LA restaurateur Bruce Marder, and before long he transitioned his informal dinner club concept to a legit business, Rustic Canyon Wine Bar and Seasonal Kitchen, which opened in late 2006.

Loeb and Nathan met when Nathan was hired as the pastry chef of Rustic Canyon. What started as a business relationship turned personal after a fateful tango lesson; they’ve been at full speed ever since, opening Huckleberry Café and Bakery in early 2009. They are working on a cookbook based on Rustic Canyon’s cuisine, will open an ice cream parlor, Sweet Rose Creamery in the coming months, plan to open multiple additional concepts, and have a crew of kids, to boot. Chocolate Pudding Pie Pastry Chef Zoe Nathan of Huckleberry and Rustic Canyon – Los Angeles, CA Adapted by StarChefs.com Yield: 12 Servings

INGREDIENTS METHOD Flaky Pie Dough: For the Pie Dough: 20 ounces all-purpose ﬂour Preheat the oven to 325°F. Combine everything except the water and butter in a ¾ teaspoon salt Robot Coupe and mix until just combined. Add chunks of butter and pulse until the ¾ teaspoon baking powder crumb is pea-shaped. Pour in the water and mix until just combined. Let the dough 9 ounces cream cheese rest and use a dough-sheeter to shape. 1 tablespoons cider vinegar 12 ounces Plugra butter For the Pudding: 2 tablespoons water Scrape the seeds out of the vanilla bean. Combine the milk, cream, salt, and scraped vanilla seeds and bean in a medium saucepan over medium heat. In a Chocolate Pudding: separate bowl, whisk together the cornstarch, sugar, cocoa powder, and eggs. 1 vanilla bean When milk mixture comes to a boil, use about a third to temper the egg mixture. 2½ cups whole milk Add the tempered egg mixture to the milk and whisk constantly until thick. Strain 1¼ cups heavy cream the thickened mixture into a food processor and add the chopped chocolate. Puree 2 teaspoon salt until smooth. ½ cup cornstarch 1½ cups granulated sugar To Assemble and Serve: 6 tablespoons cocoa powder Preheat the oven to 350°F. Pour the pudding into the pie mold and bake for 40 6 eggs minutes. Remove from the oven to cool slightly. Serve with freshly whipped cream 2 ounces Valrhona chocolate, chopped and ganache, if desired.

To Assemble and Serve: Freshly whipped cream Chocolate ganache Chambers Rutherglen Muscat, Rutherglen, Australia NV

Chocolate provided by Chefs Warehouse VIP HOST CHEF Jason Prendergast Fairmont Miramar Hotel & Bungalows

Three generations of women in Jason Prendergast’s family kitchen were his inspiration to become a chef: he watched his mother, grandmother, and great grandmother work their magic for family meals. Prendergast watched carefully as a child, and then took to the professional kitchen at local restaurants in his hometown before going to culinary school.

After graduating the Culinary Institute of America in Hyde Park, NY in 1998, Prendergast joined the kitchen team of Chef Mark Baker at the Four Seasons Hotel in Chicago. He started as a line cook in the Seasons Restaurant of the hotel and quickly worked his way through the various stations before being promoted to chef de cuisine in 1999. In 2003, he was appointed executive sous chef of the Four Seasons Hotel.

While at the Four Seasons, Prendergast got involved with the Green City Market, a year- round farmers’ market that supports local and sustainable farms and producers. The chef developed close relationships with local farmers, and was able to bring his farm-to- table ethos to all areas of the hotel’s food and beverage program.

After many long winters in the windy city, Prendergast headed west and moved to the Four Seasons Hotel in Westlake Village, outside of Los Angeles. Prendergast, along with Chef Sandro Gamba, found ample inspiration in California’s cornucopia of produce, seafood, and meat; the two created a menu that combined modern, farm-fresh cuisine with a body-wellness philosophy. Next, Prendergast worked at Chef Conny Andersons’ organic restaurant AK in Venice. In 2009, he joined the Fairmont Miramar Hotel and Bungalows, where he is now executive sous chef. Giblet-Crusted New Zealand Lamb Loin with Goose Valley Puffed Wild Rice and Lamb Tongue Salad Chef Jason Prendergast of Fairmont Miramar Hotel & Bungalows – Los Angeles, CA Yield: 4 Servings

INGREDIENTS Goose Valley Puffed Wild Rice: Braised Lamb Tongue: 2 quarts filtered water Olive oil blend 2 teaspoons kosher salt 1 carrot, peeled and roughly chopped 2 cups Goose Valley organic wild rice 2 yellow onions, peeled and roughly chopped 1 celery stalk, peeled and roughly chopped Giblet-Crusted New Zealand Lamb Loin: 1 clove garlic, unpeeled and crushed 6 ounces caul fat 1 shallot, sliced 3 ounces lamb sweetbreads Salt and white pepper 3 ounces lamb kidney 1 cup white wine 1½ ounces lamb liver 1½ quarts chicken stock Milk 2 sprigs thyme 3 ounces olive oil blend 1 sprig rosemary Sea salt and white pepper 1 sprig parsley 1 clove garlic, chopped finely 1 teaspoon black peppercorns 1 shallot, finely minced 1 bay leaf 3 ounces finely dry Sherry wine 2 lamb tongues 4 ounces ground lamb 2 sprigs thyme, leaves removed Fava Beans: 2 sprigs parsley, leaves removed and finely chopped 1 pound fava beans, shelled 1 organic farm egg 2 quarts water 2-pound New Zealand lamb loin, trimmed 1 teaspoon kosher salt

Minted Violet Mustard Vinaigrette: 3 ounces violet mustard Yorba Barbera 2007, Amador County 4 ounces white verjus 1½ cups Albequina olive oil Sea salt and white pepper Lamb provided by 1 ounce fresh mint leaves, chopped

To Assemble and Serve: Sea salt and cracked black pepper

Rice provided by (continued on next page) Giblet-Crusted New Zealand Lamb Loin with Goose Valley Puffed Wild Rice and Lamb Tongue Salad (continued)

METHOD For the Goose Valley Puffed Wild Rice: For the Braised Lamb Tongue: In a large stock pot, bring the water with the salt to a boil. Add In a large Dutch oven over low heat, add enough oil to coat the the wild rice and cook until the grains open fully. Drain the rice bottom of the pan. Preheat the oven to 250˚F. Add the carrots, in a colander and cool. Dehydrate the rice overnight, until the onions, celery, garlic, and shallots, cover and allow to sweat for 10 rice is crispy. minutes. Season with salt and pepper, add the wine and stock, and bring to a low simmer. Add a sachet of the thyme, rosemary, For the Giblet-Crusted New Zealand Lamb Loin: parsley, peppercorns, and bay to the poaching liquid, and add the Soak the caul fat in a large bowl of water overnight. Soak the tongues. Put in the oven and cook for approximately 2 hours until sweatbreads, kidney, and liver separately in milk for 3 hours. the tongues are tender. Remove the tongues from the liquid and Remove the organs from the milk and pat dry with a towel. Heat when cool enough to handle, peel off the skin. Chill the tongues the oil in a large sauté pan over medium heat; season the giblets for 2 hours. Slice tongues very thinly on a mandolin; put on a plate lightly with salt and white pepper, put in the sauté pan and brown and cover with plastic wrap. on both sides, cooking for 1 to 2 minutes. Add the garlic and shallots, sauté lightly. Deglaze with sherry and continue cooking For the Fava Beans: until the liquid is evaporated. Remove the ingredients from the Bring the water and salt to a boil in a large stock pot; blanch the pan and place on a paper towel-lined tray; refrigerate to cool. fava for 2 minutes, remove and run under cold water. Remove the When cool enough to handle, cut the giblets into small bite-size second shell from the favas and place in a bowl. pieces. In a mixing bowl, combine the ground lamb, giblet pieces, parsley, thyme, egg, and season with salt and white pepper. For the Minted Violet Mustard Vinaigrette: Mix by hand just to incorporate all the ingredients; refrigerate. In a medium mixing bowl, combine the mustard and verjus and Remove the caul fat from the water and put on a paper towel- whisk to combine. Slowly begin drizzling in the olive oil while lined tray to dry. Put the loin on a flat work surface; pat it dry continually whisking. Season with salt, pepper, and mint. Cover with a paper towel, season with a touch of oil, salt and pepper with plastic wrap and reserve in refrigerator until ready to use on both sides. Heat oil in medium size sauté pan over high heat. Sear the loin on all sides, remove to paper towel-lined plate and To Assemble and Serve: refrigerate to cool. Preheat the oven to 400˚F. Spread the caul Combine the puffed rice in a mixing bowl with the tongue and fava fat on a flat work surface 1 inch wider on both sides than the beans; drizzle with a few spoons of vinaigrette, season with sea lamb loin. Put the loin on the caul fat, coat with giblet filling on salt and pepper. Slice the lamb loin into 1½-ounce medallions. Put both sides of lamb loin. Fold the edges of the caul fat over the a spoon of puffed rice salad in the center of the dish; top with 4 loin and begin rolling from the bottom of the lamb loin just to slices of the loin. Sprinkle the loin with sea salt and cracked black cover. Trim away any excess caul fat. Put the lamb on a roasting pepper. Spoon a small amount of the vinaigrette around the plate. rack and roast for 10 minutes; then turn down oven to 275˚F; cook to 132˚F internal temperature. Remove the loin from the oven and roasting pan, lightly cover with foil, and rest. STAND UP FOR MORE BLENDING VERSATILITY UNSURPASSED DURABILITY. AMAZING CONSISTENCY. AND MASSIVE HORSEPOWER.

"#"!!" !

$#"'&# #" " !"$"% ! $ &#

) " %( "

risingstars 2010 Rising Stars Cities

San Francisco (June 16) New York (September 22)

Washington DC (November) Los Angeles - San Diego (March 18)

Check StarChefs.com for details on dates. To nominate a Rising Star Chef, Pastry Chef, Sommelier, or Mixologist, go to www.starchefs.com/nominate Go to www.starchefs.com/risingstars or call 212.966.7575 for more information and tickets.

Find out why the L.A. Times calls FIG “a raging success.” Join us for breakfast, lunch, or dinner to enjoy a bistro-inspired menu built around peak seasonal ingredients from the best local greenmarkets, small farms, and artisanal producers.

Ingredients First.

101 Wilshire Boulevard, Santa Monica, California (310) 319-3111 ﬁ gsantamonica.com STEELITE

A GUIDE TO CHEFS FOR CHEFS chefs to know a guide to chefs for chefs

• Over 600 notable chefs and pastry chefs across the country • New sommelier, mixologist, and international chef sections • Pull-out guide to chefs' favorite off-the-beaten-path restaurants • Full-page dish photos, chef recipes, kitchen facts, fun facts, and more!

Chefs to Know is an essential culinary guidebook - and a perfect gift for culinary students, chefs, and food lovers.

On sale now for $24.95 on www.starchefs.com

“StarChefs.com“StarChe once again proves its true understanding of the industry by providing an invaluable resource for anyone serious about gastronomy.” -Grant Achatz, Alinea

““Chefs to Know is an invaluable reference for chefs, anyone in the industry, and diners. The chef dining recommendations in “Restaurants off the Beaten Path” will provide any adventurous eater with dining destinations for at leasteast a yearyear.” -Wylie Dufresne, wd~50 ” Rising Stars Restaurant Directory

Eric Alperin Umami Hollywood Josh Loeb & Zoe Nathan Diana Stavaridis The Varnish 4655 Hollywood Boulevard Huckleberry Restaurant BLD 118 East 6th Street Hollywood, CA 90027 1014 Wilshire Boulevard 7450 Beverly Boulevard Los Angeles, CA 90014 323-669-3922 Santa Monica, CA 90401 Los Angeles, CA 90036 213-622-9999 Umami Urban 310-451-2311 323-930-9744 1520 North Cahuenga Rustic Canyon William Bradley Boulevard #7 1119 Wilshire Boulevard Ken Takayama Addison Los Angeles, CA 90028 Santa Monica, CA 90401 Melisse 5200 Grand Del Mar Way 323-469-3100 310-393-7050 1104 Wilshire Boulevard San Diego, CA 92130 Santa Monica, CA 90401 858-314-1900 Ray Garcia Walter Manzke 310-395-0881 Fig Church + State Roy Choi 101 Wilshire Boulevard 1850 Industrial Street Adrian Vasquez Kogi BBQ Truck Santa Monica, CA 90401 Los Angeles, CA 90021 Providence Check kogibbq.com for 310-319-3137 213-405-1434 5955 Melrose Avenue Weekly Truck Schedule Los Angeles, CA 90038 Rory Herrmann Christopher Miller 323-460-4170 Julian Cox Bouchon Bistro Spago Rivera 235 North Canon Drive Spago Beverly Hills Michael Voltaggio 1050 South Flower Street Beverly Hills, CA 90210 176 North Cañon Drive The Dining Room at Los Angeles, CA 90015 310-271-9910 Beverly Hills, CA 90210 The Langham 213-749-1460 310-777-3704 1401 South Oak Knoll Avenue Jordan Kahn Pasadena, CA 91106 Vinny Dotolo & Jon Shook XIV Zachary Pollack 626-568-3900 Animal 8117 Sunset Boulevard & Stephan Samson 435 N. Fairfax Avenue Los Angeles, CA 90046 Pizzeria Ortica Kuniko Yagi Los Angeles, CA 90036 323-656-1414 650 Anton Boulevard Suite J Sona 323-782-9225 Costa Mesa, CA 92626 401 North La Cienega Boulevard Jason Knibb 714-445-4900 Los Angeles, CA 90048 Adam Fleishman Nine-Ten 310-659-7708 Umami Burger 910 Prospect Street (Girard Ave.) Jesse Rodriguez 850 South La Brea Avenue La Jolla, CA 92037 Addison Los Angeles, CA 90036 858-964-5400 5200 Grand Del Mar Way 323-931-3000 San Diego, CA 92130 858-314-1900 Rising Stars’ Favorite Spots Off the Beaten Path

Americana Restaurant Jitlada Thai Pokez Sushi Nozawa 1454 Camino Del Mar 5233 West Sunset Boulevard 947 E Street 11288 Ventura Boulevard Del Mar, CA 92014 Los Angeles, CA 90027 San Diego, CA 92101 Suite C 858-794-6838 323-663-3104 619-702-7160 Studio City, CA 91604 Rec’d by: Jesse Rodriguez Rec’d by: Adam Fleischman Rec’d by: Jesse Rodriguez 818-508-7017 Rec’d by: Kuniko Yagi Bolsa Kiriko Sushi Pollo a la Brasa 9225 Mira Mesa Boulevard 11301 West Olympic Boulevard 764 S Western Avenue Torihei San Diego, CA 92126 Los Angeles, CA 90064 Los Angeles, CA 90005 1757 W Carson Street, Suite A 858-693-3663 310-478-7769 213-382-4090 Torrance, CA 90501 Rec’d by: Jesse Rodriguez Rec’d by: Zoe Nathan Rec’d by: Roy Choi 310-781-9407 Rec’d by: Stephan Samson Habayit Nook Bistro Shin Sen Gumi 11921 West Pico Boulevard 11628 Santa Monica Boulevard 111 North Atlantic Boulevard Los Angeles, 90064 Los Angeles, CA 90025 Monterey Park, CA 91754 310-479-7173 310-207-5160 626-943-7956 Rec’d by: Josh Loeb & Zoe Nathan Rec’d by: Adrian Vasquez Rec’d by: Stephan Samson Purveyors

Ingredients: Sonoma Artisan Foie Gras Paul Young Bella Bella Gourmet Foods, LLC Universal Seafood Shiverick-Jones Canada Pork International Stella Artois Chefs Warehouse Beverages: Wilson-Daniels Danko Foods Inc. Bayﬁeld Wines Winewise Donald’s Fine Food Boutique Wines Yorba Wines & Matt Ahern Fresh Origins Diane Harder Wine Merchants of Tova Beverage Group Gourmet Imports for Rougie Foie Gras George Levkoff Young’s Market Company Guidi Marcello Ltd. Gramercy Cellars Hamilton Meat for Brandt Beef Henry Wine Group Coffee provided by Coupa Café LA Specialty Highland Park Single Malt Scotch Whisky The Lamb Company Hoegaarden Photography: Newport Meat Company Kermit Lynch Wine Merchant Antoinette Bruno Qzina Leffe Rocker Bros Meat & Provisions Inc. Melville