Save the Date: Plate by Plate on August 14!

Plate by Plate is an annual "tasting benefit" by Project by Project (such clever names). The 8th annual event is coming up on Saturday, August 14, 2010, partnering with Health Justice Network.

I'm pretty excited about the lineup because some of these I rarely see at these types of events, including Mo Chica, Bistro LQ, The Foundry, and include restaurants from celebrated names like Nobu, Craft, all the way to San Gabriel's Hot Stuff Cafe and blogger-celebrated downtown luncheonette Starry Kitchen.

Wines, limoncello, sake and beer from Stone Brewing Co. will flow freely along with POM, DRY soda, Naja tea and more. Finish with Yogurtland, desserts from Susina Bakery and Valerie Confections.

Since Health Justice Network acts as a collaborative voice for the API community for the right to quality health services, Plate by Plate will also have special API celeb attendees, Aziz Ansari included.

Advance purchase tickets are $125 or $200 for VIP and can be purchased here.
But act fast and get the regular tickets here on Goldstar for just $68!


Plate by Plate
Saturday, August 14, 2010
6:00PM–7:00PM · VIP Reception
7:00PM–10:00PM · Main Event
700 State Drive, Los Angeles, CA 90037

April Bloomfield Dinner at Melisse: The Menu

The Summer Guest Chef series at Melisse continues. Yes, I'll be attending this one!

Chef April Bloomfield from
The Spotted Pig, New York on
Monday, July 26, 2010.


Amuse Bouche

First Course
Heirloom Tomato Gazpacho
Crisp Olives

Second Course
Stuffed Squid Basquaise-Nduja
Forbidden Rice, Olympic Garden Tomatoes, Espellete

Third Course
Boudin Blanc
Sauteed Market Potatoes, Basil and Pickled Mustard Seed

Fourth Course
Arctic Char
Spiced Lentils, Anchovy-Pine Nut Bread Crumb

Fifth Course
Snake River Farms Wagyu Beef
Chanterelle Mushrooms, Sweet White Corn, Summer Truffles, "Jus de Bouef Acidule"

Dessert
Strawberry, Basil and Pistachio

Each Menu will be $150
(not inclusive of alcohol, tax or gratuity)

A portion from each reservation will be donated to Southern California Special Olympics


For reservations please call 310-395-0881

Recipe: Red Beet Risotto by Chef Ray Garcia, FIG Restaurant

Los Angeles Magazine held another In The Kitchen event on June 16th at the Snyder Diamond showroom in Santa Monica, this time featuring cooking demonstration by Chef Ray Garcia of FIG restaurant.

I'll have a full report out soon, but in the meantime, you can enjoy the recipe for this delicious Red Beet Risotto from Chef Garcia!
It's made with vegetable stock too so it's healthier, lighter, and vegetarian friendly.


Red Beet Risotto

by
Chef Ray Garcia
FIG Restaurant
Santa Monica, CA







Beetroot Purée
2 red beets
1/2 medium onion
16 oz vegetable stock

Risotto
5 cups Carnaroli Rice
1 onion, finely diced
1 bay leaf
7 oz red wine
2 cups vegetable stock
4 oz beetroot puree
3 oz unsalted butter
3 oz parmesan cheese
2 oz crème fraiche
2 tbsp chopped dill
2 tbsp chives

Garnish
5 each: yellow & red baby carrots, white & green asparagus
10 pieces golden beetroot

1. Boil red beets and onion until soft. Transfer to blender or food processor and purée. Set aside for later.
2. In a new pot, heat 1 tbsp oil and sauté onion until fragrant.
3. Add rice and bay leaf, cook for 2 minutes.
4. Pour wine into pot and allow to reduce by 3/4.
5. Add stock, one ladle at a time (wait until previous stock boils off before adding more), and stir frequently until risotto achieves desired texture.
6. Add beet purée and stir to incorporate. Finish with butter, parmesan cheese, crème fraiche, herbs, salt and pepper.
7. Blanch vegetables for garnish in salted water. Sauté with butter and season with salt and pepper.
8. Serve risotto in a medium-sized bowl, topped with sautéed vegetables.