Eat+Drink

Enjoy the food. Savor the conversation.

Filtering by Tag: supper club

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. 

MENU

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