Showing posts with label devon espinosa. Show all posts
Showing posts with label devon espinosa. Show all posts

Thursday, December 26, 2013

Dim Sum Carts, Liquid Nitrogen, and Canned Cocktails at The Church Key

The Church Key brought the "dim sum cart" concept to Sunset Blvd, except instead of the classic grouchy dim sum ladies pushing their metal carts, the servers at Church Key are dressed in PanAm stewardess outfit pushing airline carts (one said PanAm while another cart said Delta). Various small plates, canned cocktails, and liquid nitrogen cocktail otter pops can be found on these carts.

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Just like at dim sum, they stamp your card with the dishes or cocktail you received. Unlike Chinese dim sum, the restaurant is large, spacious, and sexy.
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You won't find Chinese dim sum here, though. Instead, look for one of our favorite dishes of the night: Crispy pork belly, gojuchang glaze, cashew butter, radish, sesame ($14)
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Word of warning: this was a bit spicy, but I love the crispiness! Everyone raved about the pig's ear cheetos but unfortunately I didn't get to try them as they were sold out.

Wednesday, August 24, 2011

A Collaboration Dinner: Haru Kishi and Marcel Vigneron at Chaya Brasserie

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).

Haru Kishi and Marcel Vigneron
Chefs Harutaka Kishi and Marcel Vigneron
Our meal started with a beautiful Thai Lobster Roll, Avocado, Roasted Banana, Thom Kha, Pickled Red Onion
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How beautiful is that dish? It looks like a garden. Despite the delicate look, the the flavors was pretty bold with the thom kha sauce. The richness from the coconut milk added to the creaminess of the avocado.

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.

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