Eat+Drink

Enjoy the food. Savor the conversation.

Filtering by Category: Supper Club

September 9, 2023 with Melissa Cottingham

Chef Mel has had a passion for culinary arts since she was knee high to a grasshopper. Raised in Memphis, Tennessee, she began cooking at twelve alongside her mother Beverly. She took her talents to Los Angeles, CA, where she worked in TV, film and commercials, before deciding to pursue culinary arts. She currently is the Owner & CEO of the pop up restaurant, Melnificent™, a mixture of traditional and gourmet style chicken wings in Los Angeles, CA.

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To Start:

Mini Southern Buttermilk Biscuits
Hot Pepper Jelly | Maple Honey Butter

1st
Black-Eyed Pea Salad
Pickled Okra | Fried Green Tomatoes | Hot Bacon Dressing

2nd
Hickory Smoked Blackberry Bourbon Ribs
Crispy Garlic | Scallion

3rd
5 Cheese Mac & Cheese

4th
Southern Fried Chicken Wings
Jezebel Hot Sauce

Palate Cleanser
Lemon Sorbet

Dessert
Grilled Marinated Nectarines
Creme Anglaise | Brown Butter Crumble

August 24, 2019 with Ari Kolender

Ari Kolender began his culinary career in 2005, working in some of LA’s best kitchens, including Providence and Red Medicine. In 2012, he moved home to Charleston, SC, to work with the opening teams of The Ordinary and Leon’s Fine Poultry & Oyster Shop, where he was nominated as a semifinalist for the James Beard Rising Chef Award. In 2015, Kolender moved back to Los Angeles to helm Hayden Wine Bar where his seasonal menu has been mentioned in the LA Times, LA Weekly, Food & Wine, Bon Appetite amongst other publications. Sadly Hayden closed just a couple of months ago which has led Chef Ari to eat+drink along with a few new projects including upcoming Found Oyster in East Hollywood.

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The Beginning
Bar Oysters from Morro Bay, California


The Middle
Lowcountry Boil
head on blue shrimp, peewee potatoes, yellow corn, linguica sausage

Munak Farms Heirloom Tomato Salad
lemon cucumbers, mint, cilantro

Olive Oil Braised Coleman Farms Fennel
white wine, green olives, orange, red chili

Grilled Peads & Barnetts Pork Chop over Stewed Cranberry Beans


The End
Sea Canyon Pear Eton Mess

July 27, 2019 with Eric Nelson Brown

Another excellent dinner with Chef Eric Nelson Brown - the blonde, surfer boy from Vermont who makes sushi...yes, SUSHI! Eric is an amazing chef at pretty much everything he sets his mind to because he's as hardworking and diligent as they come. Eric is by far the most requested eat+drink Dinner Series chef we have ever had and I finally nailed him down to return for his third visit to LA. Chef Eric Nelson Brown is kicking ass and taking names as eat+drink Austin (yes, TEXAS).

June 1, 2019 with David Feau

Tray Passed
Smoked Trout Puff
Tuna Tartar Margarita
Grilled Scamorza, Crostini, Grapes

On the Table
Crudites Platter and Frsh Salsa
Charcuterie and Cheese, Fruit and Nuts

Appetizers
Roasted Cauliflower Salad, Garden of Lettuce

Entree
Wood Oven Marinade Roasted Chicken, Burnt Thyme
Veal Sweetbread “Slow Roasted” Moroccan Arira Sauce
Peppers and Potatoes
Green Asparagus, Prosciutto, Mushroom Jus

Dessert
Dark Chocolate Tart “Coeur De Caraibes”
Pistachio Gelato
Macerated Cherries, Lemon Verbena, Vanilla Creme Fraiche

May 4, 2019 with Vartan Abgaryan

Another delicious dinner with former 71 Above and new Yours Truly Chef Vartan Abgaryan as he melds his Armenian roots with Californian seasonal flavors. Chef Abgaryan, a native Angeleno, was formally trained at Le Cordon Bleu, mentoring at the iconic André Soltner restaurant, Lutèce. In 2015, Chef Abgaryan joined forces with Emil Eyvazoff to debut a new, world-class dining destination on the 71st floor of the US Bank Tower. Only a month ago, Chef Abgaryan opened his newest culinary experiemnt, Yours Truly, with Dave Reiss and Paul Pruitt in the heart of Venice on Abbott Kinney Blvd. It has been an instant hit!


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Avocado Hummus
Grilled Pita, Salsa Matcha

Shredded Kale
Garlic, Raisins, Pine Nut, Pancetta Bread Crumbs, Pecorino

Harissa Spiced Whole Grilled Mary's Chicken
Giant Beans, Poblano Salsa Verde

Roasted Zucchini
Balsamic, Garlic, Oregano, Parmesan

Creme Fraiche Panna Cotta
Pistachio, Rose, Honey

July 28th with Vincent Samarco

The son and grandson of renowned French chefs, Vincent Samarco is a Parisian restaurateur who arrived in Los Angeles two years ago. He got his start in the restaurant industry at 18, and has never left. From dive bars to Michelin stars, Vincent has done it all… and with a joie de vivre you won’t forget. Since moving to L.A., Vincent has fallen in love with California and has big plans for his future here. 

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Upon Arrival
Charcuterie & Cheeses
Wine: Sparkling & Still Rosé, Rosé, Rosé

To Start
Greek Salad with Herbs sent by the chef's father from Kalymnos
Wine: Alsace AOC, Pinot Gris Vieilles Vignes, Albert Hertz "Eguisheim" 2014

Main
Braised Lamb with Harissa, Tzatziki and Baby Veggies
Wine: Corbiere AOC, Grenache, Domaine Espirit de Pierres "Revelation" 2014

To Finish
Baba au Rhum with Whipped Cream
Digestif: Rhum

September 17, 2016 with Rocio Siso-Gurriaran & J.Brix Wines

What a wonderful close-out dinner to finish the 2016 eat+drink Supper Club season! Chef Rocio Siso-Gurriaran along with her sous chefs Amy & Amy, brought the heat. Rocio's menu was spot on and the food was delicious. We should all rush down to see her at work at Nine-Ten Restaurant in La Jolla. Chef Rocio and J.Brix paired the wines beautifully for each course, of course. It's always sad to say goodbye to the Supper Club for many months but we're excited for 2017 and looking forward to new chefs, food and wine to experience next year.

To Start:
Hudson Valley Foie Gras terrine
Lime crème fraiche cake , pickled celery green apple and herbs, red beet spicy glace
Wine: 2014 The Augur Dry Riesling

Salad:
Jabugo ham and melon salad
Monte enebro goat cheese, Castelveltrano and kalamata olives, wild arugula, radicchioand burnt honey-chamomile vinaigrette
Wine: 2015 Nomine Amoris Pinot Gris Rose

Main:
Braised Colorado lamb tortellini
Roasted carrots and hen of the woods mushrooms, pine roasted cipollini onions, lamb jus and pickled cherries
Wine: 2015 Audire Pinot Noir

Dessert:
Cariñena Pain Perdu and bay leaf ice cream (aka Devil’s Horse Toast in Galicia)
Wine: 2015 Rougarou Carignan

August 27, 2016 with Shannon Griffin & Presqu'ile Wine

Our third Supper Club event of 2016 was this past Saturday and AGAIN, it was a rousing success! Chef Shannon Griffin created a lovely meal with her twin brother Sean assisting. We all had out favorites but mine was the Bucatini Pasta with sausage!

-Snacks-
Hamachi Crudo
Persian cucumber, yogurt, marash pepper

Rustic Sourdough Crostini
tomato agrodolce, burrata

-Family Style-
Roasted Beets
grains, apples, goat cheese, arugula

Bucatini Pasta
pork & fennel sausage, swiss chard, pangrattato

Slow Cooked Ora King Salmon
creamed corn, poblano, pistachio

Smoked Beef Short Ribs
garlic-chili broccolini, horseradish gremolata, crème fraiche

-Dessert-
Fresh Figs & Mascarpone
orange blossom honey, salted almonds, basil

Presqu'ile Wines came and lent us the very talented Matt for the evening to tell us all about grapes, terroir, and wine-making in Santa Maria. We started off with their Sparkling Blanc de Blancs followed by the Pinot Noir Rose, the Chardonnay and finishing off with the Pinot Noir. A delightful set of wines and many of our eat+drink-ers went home with a bottle or two under their arms.

Always fun and games at a Supper Club event. Someone has kidnapped Ed the Gnome! We haven't received a ransom letter yet but we're sure it will arrive soon. We need proof that he's alive!

May 21, 2016 with Jill Davie from The Mar Vista

Oh it's on like donkey kong here at the Eat+Drink Supper Club with Jill Davie. Check out her amazing menu of Salt Roasted Ta Ta's, Turkish Turkey Kebobs, Green Almond Salad, Scallopeed Cevishe, Bone In Pulled Pork Meatballs and some of the best Cranked Season Fruit!

April 23, 2016 with Jason Fullilove

Our first Supper Club of the 2016 Summer Season was a huge hit. Jason Fullilove is the real deal and showed it with his menu of Avocado Toast, Roast Garden Peas, Duck Cassoulet and Chocolate Grenache Tart. We even surprised our Eat+Drinkers with a little pizza from our brand new pizza oven!

We are lucky to have a great set of sponsors for this summer's seat of dinners including Manhattan Margarita, Amanda McAulay Woodworks, Black Ring Coffee and Cocktail & Sons. Check them out all over Southern California!

August 29, 2015 with Scott Tremonti

The Urban Oven was originally founded in Seattle by Chef Scott Tremonti, a renowned Pizzaiolo with uncompromising pursuit of perfection. In 2012, Chef Scott moved the operation back to Los Angeles and quickly began assembling a crew of aspiring Pizzaiolos who shared his passion for authentic artisanal pizzas. By combining freshly sourced ingredients with old world crust, we create culinary masterpieces fresh from the wood oven reminiscent of pizza in its purest form, when it was created as a gift to royalty.

Now, after years of experience and training by some of today’s top pizzaiolos, Chef Scott has built an ardent following and he and his staff gladly share their authentic Napoli-style wood-fired artisanal pizzas on the streets of Los Angeles made fresh on the custom-built mobile wood-fired food truck. Each pizza is made to order and creating the perfect pie is the goal we strive for each time we hit the streets.

Menu

1st
Charcuterie - Mole', Finocciona, Hot Sopressata
Honey and truffle drizzled burrata
Crostini's with pickled cauliflower and chile bread crumbs
2008 Uvaggio Moscato

2nd
Meatballs
2013 Uvaggio Antichi Viti

3rd /Salad
Beets with Blood Oranges and Fennel
2014 Uvaggio Rosato

4th / Pizza
Margherita
Prosciutto w/ Roasted Asparagus
Tre Fungi
Special Super Secret Pizza
2012 Uvaggio Primitivo

5th / Dessert
Lemon Olive Oil Cake
Uvaggio Vermentino Passito

July 25, 2015 with Clark Staub

Clark Staub is the founder of Full of Life Foods in Los Alamos, California. A self-taught baker and chef, he is an enthusiast for many things. His Full of Life Flatbread Pizzas can be found frozen in many grocery stores, his restaurant is open every Thursday through Sunday and he can be found baking around the country with his portable wood ovens.

Menu

Cocktails
Wine: 2014 J.Brix Cobolorum Sparkling Riesling, Kick On Ranch
Pan con Tomate with Bob's Well Bread 

Cayucos (Abalone) Ceviche served in its own shell

Dinner
Wine: 2014 J.Brix Uncontainable Vin Gris of Grenache, Santa Barbara Highlands
Santa Rosa Road Heirloom Tomato Gazpacho
 
Wine: 2013 J.Brix The Augur Riesling, Kick On Ranch
Summer Salad Tutti Frutti Farm Heirloom Tomato and Melon Salad with Cracked Coriander and Balsamic
 
Wine: 2013 J.Brix Audire Pinot Noir, Kick On Ranch
Stonefruit-braised leg of Goat from Jimenez Family Farm in Los Olivos
with Blistered Padron Pepper Pistou and Summer Squash

Ravioli of Lamb Neck from Jimenez Family Farm
with Vegetable Ash Sauce
 
Dessert
Wine: 2013 J.Brix La Libresca Grenache, Santa Barbara Highlands
New Cuyama (Pistachio Cake) with Albion Strawberry Meringue and Rose-scented whipped Yoghurt