June 2, 2018 with Gilberto Cetina, Jr.

I can't say enough about our most recent Summer Series dinner with Chef Cilberto Cetina, Jr from Holbox here in Los Angeles. A full evening of seafood with all of Gilberto's Yucatan roots paired with a spirit forward margarita from Doug DeBeech, our favorite mixologist, made for the most perfect of events.

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The 36 year old Mexican born Cetina draws his inspiration from the traditional flavors of Mexico with a clear inclination towards the southern states, in particular the Yucatan Peninsula where he was born. With no formal culinary training, he learned to cook at his family's restaurant Chichen Itza, working alongside his father for 15 years. He took over as chef of Chichen Itza in 2010 and in 2017 opened Holbox, a seafood stand that focuses on fresh ingredients, bold flavors and simple preparations.
 

MENU

1st
Almeja Preparada
East coast surf clam "coctel" served on hte half shell

2nd
Ceviche Mixto
Wild pacific shrimp, Spanish octopus, local Yellowtail, wild diver Mexican Half moon Scallops

3rd
Pescado al Carbon
Mesquite grilled whole Omega Blue Baja Kanpachi, handmade tortillas, pico de gallo, assortment of salsas, saffron rice and black beans

Dessert
Dulce de Leche Cheesecake

May 5, 2018 with Vartan Abgaryan

I'm not sure I've ever seen a chef work so meticulously, quietly and all on his own for a dinner of 40! If you missed our dinner and haven't been down to Chef Vartan Abgaryan's restaurant in the sky, 71 Above, in downtown Los Angeles, make a reservation quick so you can experience what Vartan is creating on a daily basis!

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Chef Abgaryan, a native Angeleno, was formally trained at Le Cordon Bleu, mentoring at the iconic André Soltner restaurant, Lutèce. He returned to Los Angeles to lead the kitchens of acclaimed restaurateur Tim Goodell’s Red Pearl Kitchen, ‘A’ Restaurant, and Public Kitchen. For the next three years, Abgaryan served as executive chef at Cliff’s Edge Restaurant to great critical acclaim. LA Weekly’s restaurant critic Besha Rodell remarked, “Abgaryan’s food is composed above all else — the chef focuses as much on visual beauty as on taste.” In 2015, Chef Abgaryan joined forces with Emil Eyvazoff to debut a new, world-class dining destination on the 71st floor of the US Bank Tower.
 

1st
All the Peas
Preserved Lemon, Dill, Charred Jalapeno Vinaigrette, Lebni

2nd
Grilled Broccolini
Salsa Verde, Almonds, Blueberries, Candied Almonds

3rd
Za'atar Crusted Halibut
Asparagus, Pobleno Cream, Cilantro

4th
Whole Roast Pork Butt
Strawberry Harissa, Chickpeas, Peanuts, Tomatillo, Scallion

Dessert
Tres Leches Cake
Rose Water, Condensed Milk, Cardamom Cream