Suzanne Goin's SAG Awards Menu + Slow-Roasted Salmon with Green Rice Recipe

Suzanne Goin is one of the most established chefs in Los Angeles with the long-standing Lucques and AOC and the newer Tavern and The Hungry Cat, so it should come as no surprise that Lucques Catering was chosen to cater the Screen Actors Guild Awards for the 4th year in a row.

The 19th SAG Awards will take place on Sunday, January 27 at the Shrine Exposition Center. Goin will prepare three dishes on the same plate composed of: Roasted beets and blood oranges with feta and black olives, Slow-roasted salmon with green rice, labneh, capers and nasturtiums, and Beef tenderloin with fingerlings, arugula, and horseradish cream.

The vegan option has the feta removed from the beet salad and the other two dishes replaced by Cauliflower couscous with pomegranate salsa and Farro with kale, young broccoli, currants and pine nuts.

The food will be served with Champagne Taittinger and wines from Gallo.

The slow-roasted salmon was my favorite of all the dishes, with incredible texture and that amazing green rice, so I am sharing her recipe here!

Slow Roasted Salmon with Green Rice, Labneh, Capers and Nasturtium

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Sunday Supper and an Old Fashioned at Lucques

3 PM Sunday and we decided on Lucques Sunday Supper for dinner. The $45 3-course prix fixe Sunday suppers at Lucques have been constantly popular and booked. Luckily they can still accommodate us at 6:30 PM.

We were initially seated at a small table inside but after requesting a patio table, they kindly moved us outside.
The bread was served with butter, sea salt, and almonds and olives.I quite enjoyed the almonds and olives (they were under the almonds). I've never thought to pair them together but they go well.

I debated whether or not I should drink tonight ... but since they really reccommended this drinks, I got the Lucques Old Fashioned: Maker's Mark with muddled amarena cherry, blood orange and housemade tangerine bitters
A strong drink. A better bourbon would've made this that much better, but Maker's Mark isn't bad ... The muddled cherries and blood oranges made this a tad sweeter than a classic old fashioned.

Our meal started with a salad: blood orange and arugula with parmesan, dates and crushed almonds
A light and refreshing salad. The blood oranges were so good! The dates were also really sweet and delicious - by themselves. I'm not sure about putting them together in this salad though. I ended up eating them separately.

Slow-roasted lamb sirloin with roasted carrots, dandelion, chickpea puree and tapenade
An incredibly tender lamb sirloin and very flavorful already even without the tapenade etc. With the tapenade and chickpea puree this dish is quite heavy but luckily the dandelion leaves help cut the richness. Overall a very well prepared dish!

The other entree option was: Tasmanian salmon with english peas, fingerlings, meyer lemon and chive creme fraiche
This was also good, the salmon was moist and the skin was nicely crisped. The sourness from the meyer lemons balanced the dish quite well.

For dessert: hazelnut brown butter cake with coffee ice cream and bittersweet chocolate sauce
This dessert was simple and good. Nothing mind blowing or special, but good nonetheless. the cake could've been a bit more moist.

A satisfying meal in a relaxing patio with great music (Cat Power!). I don't know why I haven't been back here for years til now. The well-thought out preparation and and the focus on in-season ingredients make the food here more than just 'solid'. While it isn't a meal to Wow you with in-your-face creativity, it's definitely an extremely satisfying, relaxing meal to end your Sunday.

Lucques
8474 Melrose Ave
West Hollywood, CA 90069
(323) 655-6277
lucques.com