DOCSLIB.ORG

Osteria Mozza

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Osteria Mozza Osteria Mozza Introduction Located in Los Angeles and now Singapore, Osteria Mozza is the creation of celebrity chef Nancy Silverton and acclaimed winemaker Joe Bastianich. The heart of the restaurant, which opened in December 2010, is a free-standing fresh mozzarella bar, where a wide array of dishes— highlighting imported bufala mozzarella, burrata and burricotta cheese—is prepared nightly. The extensive menu also features artisanal salumi and numerousfresh homemade pastas, as well as seafood, meat and game dishes cooked on a wood-burning grill. Osteria Mozza's award-winning wine list boasts hundreds of selections from across Italy, including offerings from Joe’s wineries in Friuli and Tuscany, while The Amaro Bar bartenders set the evening scene, preparing handcrafteds creative and classic cocktails with an Italian twist. The Team Nancy Silverton Nancy Silverton is the co-owner of Pizzeria and Osteria Mozza in Los Angeles, Newport Beach and Singapore, as well as Mozza2Go and Chi Spacca in Los Angeles. Silverton also founded the world- renowned La Brea Bakery and Campanile Restaurant. Throughout her celebrated career, Silverton has worked with some of the nation’s most notable chefs, including James Beard award-winning chef Wolfgang Puck at the original Spago in L.A. In turn, she has served as a mentor to numerous others who have gone on to become award-winning chefs and restaurant owners themselves. In 2014, she received the highest honor given by the James Beard Foundation for “Outstanding Chef”. Her cookbooks, Nancy Silverton’s Pastries from the La Brea Bakery and Nancy Silverton’s Breads from the La Brea Bakery, were nominated for awards from Julia Child and the James Beard Foundation, respectively, and her 9th cookbook, “Mozza At Home”, was released in 2016. Silverton starred in an episode of the 3rd season of popular Netflix series Chef’s Table, inspiring eater.com to name her the “2017 TV Chef of the Year”. Peter Birks (Executive Chef) Peter Birks brings a wealth of experience to his role as Executive Chef of Osteria Mozza. The Brisbane native’s passion for food and cooking started from a young age when his parents – who owned a franchise of popular Australian bakery, The Cheesecake Shop – signed him up for his cooking course when he was just 12. His restaurant journey took off in 1999, as an apprentice chef at Italian restaurant Il Centro in Brisbane. Winner of the Rising Chefs of Australia competition in 2002, Peter landed a work stint at Italian restaurant Cecconi’s in Melbourne in 2005. When the restaurant was approached to open a location in Hong Kong in 2007, Peter was asked to move over as the Executive Chef. Peter also spent time in Carnevino and OTTO Enoteca in Las Vegas, which put him in good stead to assist with the opening of Italian restaurant Lupa in Hong Kong in 2012. Four years later, he joined Osteria Mozza at Marina Bay Sands in 2016, leading the culinary team to reach greater heights. As of March 2018 Fast Facts on Osteria Mozza Osteria Mozza is located at the Galleria Level of The Shoppes at Marina Bay Sands, #B1 – 42 to 46 (across from SandsTheatre). The restaurant has 72 seats in the main dining room. There are three private dining rooms that can accommodate up to 14 persons each. Osteria Mozza showcases a mozzarella bar, offerings a myriad of imported Italian cheese. The opening hours are as follows: Dinner Weekend Lunch Daily Saturday – Sunday 5pm - 11pm 12pm – 2:30pm Reservations are recommended and can be made at (65) 6688 8522 or [email protected]. Accolades that Osteria Mozza has received include: o Forbes Travel Guide 2018 (Four-Star Restaurant) o Wine & Dine Singapore’s Top Restaurants 2017 – House of Stars (Awarded One Star) o Wine & Dine Singapore’s Top Restaurants 2017 – Wine List Award, Gold o Awards of Excellence—G Restaurant Awards 2017 by The Peak Selections: Gourmet & Travel o Singapore’s Best Restaurants by Singapore Tatler 2017 – Awards of Excellence o Weekender Foodmania Awards 2016 – Platinum (Italian category) o G Restaurant Awards 2016 – Awards of Excellence o Wine & Dine Singapore’s Top Restaurants 2016 – House of Stars (Awarded Two Stars) o Wine & Dine Singapore’s Top Restaurants 2016 – Wine List Award, Silver o S.Pellegrino’s Asia’s 50 Best Restaurants 2015—No.45 o Forbes Travel Guide 2015 (Four-Star Restaurant) o House of Stars, (Awarded Two stars) - Wine & Dine Singapore’s Top Restaurants 2015 o Wine List Award Bronze Winner - Wine & Dine Singapore’s Top Restaurants 2015 o Citibank Restaurant Manager of the Year—18th World Gourmet Series Awards of Excellence at the World Gourmet Summit 2014 o Awards of Excellence—G Restaurant Awards 2014 by The Peak Selections: Gourmet & Travel o S.Pellegrino’s Asia’s 50 Best Restaurants 2013—Debuting at No. 35 o The Miele Guide to Asia's Top 500 Restaurants 2013 As of March 2018 .
Load more

Recommended publications
  • Alum Gail Silverton Operates Gelato Shop in Studio City
    Silverton family honors a legacy of Food and Community Page 1 of 5 Categories: COVER STORY Date: Jun 19, 2008 Title: Silverton family honors a legacy of Food and Community BY PAULINE ADAMEK Silverton family honors a legacy of Food and Community The Silverton family legacy connects food and community (R-L: Gail Silverton, Andreas Krankl, Larry Silverton,Nancy Silverton, Joel Gutman). www.robertevans.com Silverton family honors a legacy of Food and Community BY PAULINE ADAMEK The story of the Silverton family is a fascinating tale of how many successful businesses have been developed and nurtured, creating a legacy that entwines food with community. Importantly, these enterprises are driven more by heart than by fiscal reward, and reap greater successes than anyone had anticipated. This tale starts with a benevolent patriarch, Lawrence S. Silverton. A construction lawsuit-attorney, savvy businessman, real estate tycoon and coffee, calligraphy and motorcycle enthusiast, Larry used his business acumen and support to enable his two daughters, Nancy and Gail, to make an indelible mark on the Los Angeles landscape and beyond. Now he’s assisting his six grandchildren in their studies and burgeoning business enterprises. Larry Silverton’s Story: Born in South Dakota, Larry moved to Sherman Oaks and started a family with his wife, Doris. When most mothers in the 1950s were taking advantage of labor-saving technologies, Doris, a journalist and writer, taught her daughters the goodness of lentils, goat’s cheese and a beautifully set table. This gave the Silverton sisters an appreciation of the heart and hearth of family and a desire, later, to create a product and environment that could contribute to the community.
    [Show full text]
  • The Food Network & Cooking Channel South Beach Wine & Food
    2/21/2018 The Food Network & Cooking Channel South Beach Wine & Food Festival Is Pleased To Announce Nancy Silverton And Rhonda Carano As Its… S & P 500 NASDAQ 100 DJIA (/index/dow_jones) NIKKEI 225 (/index/s&p_500) (/index/nasdaq_100) (/index/nikkei_225) 149.65 17.17 61.96 25,114.40 (0.60%) 190.70 2,733.43 (0.63%) 6,841.65 (0.91%) 01:31:27 PM EST 22,045.70 (0.87%) The Food Network & Cooking Channel South Beach Wine & Food Festival Is Pleased To Announce Nancy Silverton And Rhonda Carano As Its 2019 Tribute Dinner Honorees PRESS RELEASE PR Newswire Feb. 20, 2018, 08:15 AM MIAMI BEACH, Fla., Feb. 20, 2018 /PRNewswire/ -- Widely recognized as one of America's favorite gourmet gatherings, the Food Network & Cooking Channel South Beach Wine & Food Festival (http://sobewff.org/) (SOBEWFF®) is pleased to announce its 2019 Tribute Dinner honorees, chef and restaurateur Nancy Silverton and chief executive officer of Ferrari-Carano Vineyards and Winery Rhonda Carano. While headed into its 17th year this weekend, the Festival continues to look ahead and take steps toward its continued commitment to EAT. DRINK. EDUCATE. with the Chaplin School of Hospitality & Tourism Management at Florida International University (FIU), and celebrate the world's most renowned chefs, winemakers, spirits producers, and culinary personalities. "We are excited to announce Nancy Silverton and Rhonda Carano as our 2019 honorees," noted Festival founder and director Lee Brian Schrager, who also serves as senior vice president, communications and corporate social responsibility
    [Show full text]
  • Nancy Silverton Celebrates 30 Years of La Brea Bakery by MICHELE
    Horror Icon Jessica Harper Has a Podcast • Drum & Bass Party Respect has a 20th anniversary bash ® MARCH 1-7, 2019 / VOL. 41 / NO. 15 / LAWEEKLY.COM SURVIVING THE UPS AND NancyDOWNS Silverton celebrates 30 years of La Brea Bakery BY MICHELE STUEVEN 2 LA WEEKLY LA | M - , | | M WWW.LAWEEKLY.COM WE FIGHT FOR WORKPLACE JUSTICE AND CIVIL RIGHTS We Pay Generous Fees to Referring Attorneys Some of Our Results... • 7-Figure Class Action for Victims of • 7-Figure Verdict & Judgment for Victim Unpaid Wages of Workplace Racial Harassment • 7-Figure Class Action for Misclassifi ed • 7-Figure Class Action for Retail Sales Associates Employees for Unpaid Overtime, • 7-Figure Class Action for Unpaid Missed Breaks Wages in the Restaurant Industry LAW OFFICES OF KYLE TODD 1055 W. SEVENTH STREET, SUITE 1920 LOS ANGELES, CA 90017 323.208.9171 | [email protected] L march 1-7, 2019 // Vol. 41 // No. 15 // laweekly.com 3 LA WEEKLY LA Contents - , | | M ImagineImagine uncoveringuncovering youryour storystory WWW.LAWEEKLY.COM EXPERIENCE PACIFICA at our Information Day Friday, March 22, 2019 Experience a day in the life of a Pacifica Graduate Institute student. This one-day introduction showcases the distinctive educational features of our masters and doctoral programs in depth psychology, counseling, mythology, and the humanities. At our March 22nd Introduction Day, you will: Experience Pacifica’s unique interdisciplinary degree programs led by our renowned faculty. Hear from alumni about their experiences & career outcomes. Listen to a talk by Pacifica alum Dr. Siri Sat Nam. Tour both of our beautiful campuses including the Joseph Campbell 9 Archives and the Research Library.
    [Show full text]
  • Press Release
    Press Release August 2019 Master Chefs Wolfgang Puck, Francis Mallmann, Nancy Silverton, Eric Werner, Burt Bakman, Matt Hurley and Hugo Bolanos come together to create an incredible end-of-summer barbecue event The 2019 Visiting Chef Series at Wolfgang Puck at Hotel Bel-Air continues on September 4 with an incredible evening of al fresco family-style dining on the hotel’s front lawn The end-of-summer barbecue extravaganza at Hotel Bel-Air ushers out the festive summer season in style. Master Chef Wolfgang Puck and executive chef Hugo Bolanos, are joined by returning chefs Francis Mallmann (Los Fuegos, Miami, Florida), Nancy Silverton (Mozza Restaurant Group, Los Angeles, CA), Eric Werner (Hartwood, Tulum), Burt Bakman (Trudy’s Underground Barbecue, Los Angeles) and welcomes newcomers Matt Hurley (CUT, Las Vegas) and Ryan DeNicola (Chi Spacca, Los Angeles) for the ultimate barbecue party on the hotel’s front lawn. Also in attendance will be barman Tato Giovanoni, founder of Floreria Atlantico, voted one of the World’s Best Bars. This collaborative culinary event will take place on Wednesday, September 4th at 6:30pm – 9:30pm, with guests dining at communal tables amidst lush hotel grounds and colorful gardens. The dinner, priced at $295 per person, includes select wine pairings from local California wineries. Each chef will showcase their individual approach to barbecue preparation, allowing for a diverse sampling of tastes and cooking techniques. Cinco Jotas will also be at the event featuring 100% ibérico pig. All excess prepared food will be redistributed to those in need through the Chefs to End Hunger initiative, and a portion of the proceeds will benefit Los Angeles Children’s Hospital.
    [Show full text]
  • Pizzeria Mozza
    Pizzeria Mozza Introduction Pizzeria Mozza is almost exactly the same as its flagship outlet in California, with the delicious addition of local seafood and vegetables. Located next to its fine dining sister Osteria Mozza at Marina Bay Sands, Pizzeria is a bustling, urban burst of flavour and colour, presenting a casual dining environment amid upbeat rock music. The highlight of Pizzeria’s menu is the hand-crafted artisanal pizzas prepared daily, fresh from two wood burning pizza ovens in a lively display kitchen– the energy centre of the main dining hall. Opened everyday from 12 noon onwards, Pizzeria welcomes families, business lunchers, foodies, pizza mavens, dough-obsessed bloggers, wine geeks, and late-night clubgoers with enthusiasm. The wine bar offers a selection of 100 Italian wines all under $100. In addition to its world-famous pizzas, some of Pizzeria’s other signature menu items include crispy Duck legs with lentils, Lasagna al forno, and Nancy’s legendary Chopped Salad. Must-try desserts include its homemade Sorbetti, Gelati and Butterscotch Budino. Pizzeria Mozza also offers Meatless Monday specials as part of a global movement for health and environmental benefits. On Mondays, the restaurant serves a series of wholesome wood-fired oven roasted vegetables and grilled cheese sandwiches. The Team Nancy Silverton Nancy Silverton is the co-owner of Pizzeria and Osteria Mozza in Los Angeles, Newport Beach and Singapore, as well as Mozza2Go and Chi Spacca in Los Angeles. Silverton also founded the world- renowned La Brea Bakery and Campanile Restaurant. Throughout her celebrated career, Silverton has worked with some of the nation’s most notable chefs including Jimmy Brinkley at Michael’s Restaurant.
    [Show full text]
  • Chef Chef Suzanne Goin Nancy Silverton
    CHEF CHEF SUZANNE GOIN NANCY SILVERTON CO-OWNER EXECUTIVE CHEF PIZZERIA AND OSTERIA MOZZA TAVERN, LUCQUES, A.O.C. Suzanne Goin was born in Los Angeles to food-obsessed Francophile With partners Mario Batali & Joe Bastianich, Nancy Silverton is the co-owner parents. A graduate of Brown University, Suzanne’s background includes of Pizzeria and Osteria Mozza in LA, Newport Beach and Singapore, as positions at some of the most acclaimed restaurants in the United States, well as Mozza2Go and Chi Spacca in LA. Silverton also founded the world- including Ma Maison, L’Orangerie in Los Angeles, Al Forno in Providence, renowned La Brea Bakery and Campanile Restaurant, an institution that Olives in Boston, Chez Panisse in Berkeley, and Alain Passard’s Arpège in Angelenos cherished for decades. Paris. Her work as Executive Chef at Campanile put her on the culinary map Silverton has worked with some of the nation’s most notable chefs in Los Angeles and laid the groundwork for her first restaurant. including in the kitchens of Jonathan Waxman at Michael’s Restaurant In 1998, Suzanne opened Lucques in West Hollywood with her business and Wolfgang Puck at Spago. Additionally, she has served as a mentor partner Caroline Styne. The restaurant met with instant success and to numerous others who have gone on to become award-winning chefs Suzanne was named one of Food and Wine magazine’s DzBest New Chefsdz and restaurant owners themselves. in 1999. Lucques received praise from Condé Nast Traveler, Gourmet, Bon In 1990, Silverton was named one of Food and Wine Magazine’s “Best Appétit and Saveur, including a prestigious 3 star review by the Los Angeles New Chefs”.
    [Show full text]
  • History & Overview Awards & Accolades Sample Menu & Wine
    History & Overview Awards & Accolades Sample Menu & Wine List People Local & Sustainable Specials & Promotions Upcoming Events Recent Press Voted Best Romantic Restaurant Top 10 in the Nation 6451 E. Millcreek Canyon Rd • Salt Lake City, UT 84109 [email protected] • www.log-haven.com (801) 272-8255 Log Haven, long synonymous with wildflowers, wa- terfalls and fine canyon dining, is located in a historic log mansion in the Wasatch National Forest, just 20 minutes from downtown Salt Lake City. Established in 1994 by Margo Provost, nationally recognized Log Haven specializes in seasonal New America cuisine and romance. HISTORY Log Haven began its romantic appeal in 1920, when Mr. L. F. Rains, a Salt Lake businessman and member of the Metropolitan Opera Company, created this log hideaway as a wedding anniversary gift for his wife. Logs from Oregon were shipped via San Francisco to During the late 80’s, Log Haven fell into disrepair and was slated to be destroyed. In March of 1994, Margo Salt Lake City and then hauled up Millcreek Canyon Provost purchased the property and completely refur- by horse drawn wagon. Since the many fireplaces were bished and renovated this cherished historical gathering Log Haven’s only source of heat, the structure was used place. as a summer home by the Rains family and became a gathering place for many local executives to explore the Log Haven has been consistently honored with the most mountains, fish in the creek, and hatch plans for the national and local awards in the industry including: future of Salt Lake City and Utah.
    [Show full text]
  • Press Release Distinctive Dining Experiences Are on the Menu at Dorchester Collection's Iconic Hotels
    Press Release February 2018 Distinctive Dining Experiences are on the Menu at Dorchester Collection’s Iconic Hotels Take the finest ingredients, add the most inventive culinary talents, mix with a range of stylish restaurants and bars serving creative cuisine and cocktails from classic to cutting-edge, and what is the result? Unforgettable experiences at the iconic hotels of Dorchester Collection. Here’s what’s on the menu from the luxury hotel group’s global portfolio spanning Southern California and the chicest cities of Europe, including two new Michelin-starred restaurants at Coworth Park, Ascot and Hotel Eden, Rome. THE DORCHESTER, LONDON Long a leader of London’s culinary revolution, Dorchester Collection’s iconic address, The Dorchester, across from Hyde Park in the heart of Mayfair, also leads the way with innovative spirits and the first-ever offering of Caol Ila, a rare cask of single malt Scotch Whisky that was carefully selected by legendary bar manager and expert alchemist Giuliano Morandin. Distilled, matured and bottled in Scotland, it’s only available at The Bar at The Dorchester. (Caol Ila: 50ml The Dorchester, London | 45 Park Lane, London | Coworth Park, Ascot | Le Meurice, Paris | Hôtel Plaza Athénée, Paris Hotel Principe di Savoia, Milan | Hotel Eden, Rome | The Beverly Hills Hotel, Beverly Hills | Hotel Bel Air, Los Angeles dorchestercollection.com Facebook: DC.Luxuryhotels Twitter: DC_LuxuryHotels Instagram: DorchesterCollection #DCmoments serving/£25; 70cl bottle/£150. Uilsge Source: 100ml bottle/£10.) Renowned for the very best bartenders, both Morandin and head of bars Simon Rowe have worked together at The Dorchester for 30 years, while Lucia Montanelli, senior bartender, has won numerous awards and was ranked first at the 2017 Tio Pepe Challenge González Bypass.
    [Show full text]
  • Babbo Boston Press Release
    Contact: Pamela Lewy [email protected] David Gruber: [email protected] Z Z E R P I I A ! ! ! ! FOR IMMEDIATE RELEASE BATALI & BASTIANICH HOSPITALITY GROUP ANNOUNCES THE OPENING OF BABBO PIZZERIA E ENOTECA ON BOSTON’S FAN PIER July 1, 2014 – Earlier today, Mario Batali and Joe Bastianich’s B&B Hospitality Group signed a lease on a space on Boston’s Fan Pier and got one step closer to realizing a long- anticipated Boston location. Construction will begin within the next few weeks; the restaurant will open in winter 2014. Unlike B&BHG's New York City flagship, Babbo Ristorante, Babbo Pizzeria will feature wood- !burning brick oven Italian-style pizza as well as a variety of pasta, antipasti and gelati. “I’m bringing some of the best members of my team for this project. Caroline Conrad and Mario LaPosta are the dream team, and we’re excited to show off their talents in a very exciting market that is brand new to the B&B team” said Batali. “We’ve wanted to open a restaurant in Boston for years and we're excited to see Babbo Pizzeria finally come to fruition!” Babbo Pizzeria will occupy more than 8,700 square feet in the ground floor of Eleven Fan Pier Boulevard on Fan Pier, a vibrant, mixed use neighborhood offering superior amenities in an unparalleled waterfront setting. One of the largest privately funded development sites in the country, Fan Pier boasts a distinctive mix of locally owned dining and retail establishments !and world class office space in three LEED Gold Certified commercial towers.
    [Show full text]
  • Pizzeria Mozza
    Pizzeria Mozza Introduction Pizzeria Mozza is strikingly similar to its flagship outlet in California, with the addition of delicious local seafood and vegetables. Located under the same roof as its fine dining sister restaurant Osteria Mozza at Marina Bay Sands, Pizzeria Mozza is a bustling, urban burst of flavour and colour, presenting a casual dining environment amid upbeat rock music. The highlight of Pizzeria’s menu is the hand-crafted artisanal pizzas prepared daily, fresh from two wood burning pizza ovens in a lively display kitchen– the energy centre of the dining room. Opened dailyfrom 12 noon onwards, Pizzeria welcomes families, business lunchers, foodies, pizza mavens, dough-obsessed bloggers, wine geeks, and late-night clubgoers with enthusiasm. The wine bar offers a selection of Italian wines all under S$100. In addition to the world-famous pizzas, some of Pizzeria’s other signature menu items are the Crispy Duck legs with lentils, Lasagna al forno, and Nancy’s legendary Chopped Salad. Must-try desserts include the homemade Sorbetti, Gelati and Butterscotch Budino with Maldon Sea Salt & Rosemary Pine Nut Biscotti. Pizzeria Mozza also offers Meatless Monday specials as part of a global movement for health and environmental benefits, when the restaurantserves a series of wood-burning oven roasted vegetables and grilled cheese sandwiches. The Team Nancy Silverton Nancy Silverton is the co-owner of Pizzeria and Osteria Mozza in Los Angeles, Newport Beach and Singapore, as well as Mozza2Go and Chi Spacca in Los Angeles. Silverton also founded the world- renowned La Brea Bakery and Campanile Restaurant. Throughout her celebrated career, Silverton has worked with some of the nation’s most notable chefs including James Beard award-winning chef Wolfgang Puck at the original Spago in L.A..
    [Show full text]
  • And How It Happens to a Cook by Peter Meehan It, You Don’T Have to Deconstruct It,” She Tells Me
    And how it happens to a cook by Peter Meehan it, you don’t have to deconstruct it,” she tells me. She is downplaying her “Was there life virtuosic skill, ignoring how hard it is to make simple food beauti- before Gramercy?” ful enough to be served with noth- ing to hide behind, and absolutely not addressing how she yanked New Claudia Fleming York restaurant desserts out of the ’!"s and into the modern, season- ally-informed style that is still dom- laughs my question inant today. Not that she would take the credit, sitting there on a weather- about her training beaten folding chair in the grassy green backyard of the inn on Long back at me. “I think Island that she now runs with her husband, Gerry Hayden. Claudia won the James Beard Foundation’s I was born there.” Award for Outstanding Pastry Chef at the turn of the century after nominations two years in a row before that. Bon Appétit lauded her in the pre-Bro Appétit era (Best Pastry Chef #""#); she was routinely fêted by Food & Wine until a falling out with the magazine’s editors around #""$. Her name has receded from the conversation about pastry except when chefs like Brooks Headley of Del Posto or Nicole Krasinki of State Bird Provisions cite the influence of her desserts or her out-of- print cookbook, The Last Course, co-written with Melissa Clark. “I don’t care about dessert,” she says. I will note that she is telling me this while I am stu%ng my face full of her pastries, scarfing them like a sunburned little fat boy in a pie- eating competition.
    [Show full text]
  • Press Release
    Press Release August 2018 Master Chefs Wolfgang Puck, Nancy Silverton, Eric Werner, Burt Bakman, Megan and Colby Garrelts, Jean Imbert, Michael Voltaggio, Tim Hollingsworth and Hugo Bolanos come together to create a sizzling end-of-summer barbecue event at Hotel Bel-Air The 2018 Visiting Chef Series at Wolfgang Puck at Hotel Bel-Air continues on September 5 with an incredible evening of al fresco family-style dining on the hotel’s front lawn The end-of-summer barbecue extravaganza at Hotel Bel-Air ushers out the festive summer season in style. Master Chef Wolfgang Puck and executive chef Hugo Bolanos, are joined by returning chefs Nancy Silverton (Mozza Restaurant Group, Los Angeles, CA) and Eric Werner (Hartwood, Tulum), and welcomes newcomers Burt Bakman (Trudy’s Underground Barbecue, Los Angeles), Megan and Colby Garrelts (Bluestem & Rye, Kansas City), Jean Imbert (L'ACAJOU, Paris), Michael Voltaggio (ink.well, Los Angeles) and Tim Hollingsworth (Otium, Los Angeles) for the ultimate barbecue party on the hotel’s front lawn. This collaborative culinary event will take place on Wednesday, September 5th at 6pm – 9:30pm, with guests dining at communal tables amidst lush hotel grounds and colorful gardens. The dinner, priced at $350 per person, includes select wine pairings from local California wineries, Lanson Champagne and Clase Azul Tequila. Each chef will showcase their individual approach to barbecue preparation, allowing for a diverse sampling of tastes and cooking techniques. All excess prepared food will be redistributed to those in need through the Chefs to End Hunger initiative, and a portion of the proceeds will benefit Habitat for Humanity Guatemala.
    [Show full text]