Chaya Brasserie may be a landmark in the Beverly Hills dining scene for more than 25 years, but Paris-born new Executive Chef Harutaka Kishi is bringing new experiences to its diners, new and old. One of these experiences is a series of special dinners where he collaborates with different chefs. It's not a pop-up. It's not a guest chef dinner where each chef creates their own dishes. It's entirely a collaboration where both chefs work together to create each dish.
The first of these dinners was held with Top Chef contestant Marcel Vigneron, formerly of The Bazaar and Bar210(and now star of Syfy's Marcel's Quantum Kitchen).
|Chefs Harutaka Kishi and Marcel Vigneron|
The dishes were prepared with cocktails made by Devon Espinosa from Tasting Kitchen (and also Marcel's bartender on Quantum Kitchen). The thai lobster roll was paired with the Thai Reviver (Plymouth Gin, Cointreau, Lillet Blonde, Fresh Lemon Juice, Thai Basil Leaves) - a great pairing if I may add.
Next is an equally gorgeous Compressed Curcubitacea (Jaimes Farm Melon, Japanese Cucumber, Almond Cream, Heirloom Tomatoes)
Paired cocktail: Summer Crush (Plymouth Gin, Lime Juice, Lillet Watermelon, Cucumber, Almond Jelle Espuma)
Moving onto the bigger entrees, we had a well cooked and moist Olive Oil Poached White Sea Bass, Gloria’s Farm Summer Squash, Momotaro Sofrito, Castelvetrano Olives
Hatcho Miso Cured Duck Breast, Crispy Thigh, Coleman Farm Kale, Brown Turkey Figs, PX Gastrique , Jus
Speaking of palate cleanser, I could eat this granita all day long.
For dessert: Regier’s Farm Roasted Peaches with Greek Yogurt, Almond Cake, Lavender Blossom
The September dinner is still in the works, but mark your date for October 20 featuring Iron Chef Marc Forgione (and his father Larry Forgione from St Louis)!