Tad, Plating and This Sunday

Not to be confused with the aforementioned Tal, allow me to also introduce Tad.

Yep, we are building a solid crew and dang happy about it!! Tad is our Fantasmo Kitchen Guru who Plates as if every dish is destined to be a double truck spread for Vogue. It's beautiful. And if you haven't had his Fried Chicken, you haven't lived.

Come see at Silverlake Wine this Sunday at 3 where he will be doing the Tasting. Reservations a Must: 323.622.9024

Grilled Cheese and Scotch

Last weekend we did a Grilled Cheese Night for Tal's Cocktail Tasting.

Wait a minute.... have I not introduced Tal?????? Well, well, well.....

Our very own, In House Mix Master Mixologist, Phone Answering, Event Co-ordinating, Rental Negotiating, Email Responding, All-Around Comforting..... General Manager Talmadge Lowe. We're so proud to have him on our team.

Here are some highlights from his Scotch Tasting:

Tal's Menu:

The Old Tom Morris, named for the "Godfather of Golf", made of Scotch, Averna, Sugar Cane Syrup, & Chocolate Mole Bitters, it's bitter and sweet just like the game.

Blood and Sand, a classic cocktail named after Rudolph Valentino's film of the same name. This one consisted of Scotch, Orange, Sweet Vermouth, and Cherry Herring.

The Smoker's Cocktail that Tal stole from Jaime of the late, great Le Madelaine. It had Scotch, Port, and Triplum

Then of course there's the grub:

So to Re-Cap, We've Got Scotch

We've Got Grilled Cheese

And (thank gooooood-ness) We've Got Tal.

Lettuce Wrap "Taco" Station

Lettuce Buffet at The Smog Shoppe

This is one we do a lot. Taste Explosion Without the Carbs.

DIY Butterleaf Lettuce "Tacos"

Fillings include but are not limited to:

Curried Chicken Salad

Roasted Farmer's Market Vegetables

Confit Halibut Salad

Prime Cap Beef and Lemon Preserve

Yummo!

Silverlake Wine Tasting July

Matt and I went to the Saturday Farmer's Market in Santa Monica with the intentions of getting something unusual, okay weird. What we found were Bushels of Raw Chickpeas which neither of us had ever seen the likes of. Matt scooped up all of them and we brought a bunch to our July Silverlake Wine Sunday Tasting where he had attendees shucking them for themselves. He assured Randy that he would indeed sweep the floor of shells that curious tasters would be tossing, but they politely, graciously kept them in neat piles on their plate. Much appreciated.

Matt served these chickpeas as a raw salad with radish and broccoli sprouts on top of exceptionally fabulous figs with fresh goats milk ricotta and saffron glaze. The textures were unbeatable. People were licking their plates, especially Silverlake's own JD Flip-Flip

The Menu

Figs and Raw Chickpea Salad with Saffron Glaze

Artichoke Lasagna with Fresh Artichoke and Pea Tendril Salad

Whole Roasted Halibut with Fava Bean, English Pea & Roasted Tomato Chutney served with a Charred Heirloom Tomato Gazpacho

Prime Rib Sliders on Brioche with Sweet and Sour Onions, Aged Cheddar, House-Made Ketchup, Garlic Aioli and Onion Sprouts.

.....................

Bar Covell

From time to time, we will be finding ourselves at our friend Dustin Lancaster and Matt Kaner's new Bar Covell. Yes, like the rest of you we will be drinking, but also cooking.

See ya there!

4628 Hollywood Blvd.

Wedding with Eco Bash Events

Always delighted to be a part of anything Paige Appel is doing for her

Eco Bash Events!

This one was an eclectic wedding at the Royal T

Photos Courtesy of Lisa Franchot

Silverlake Wine Tasting June

Pardon my Belated Posting of our June Silverlake Wine Tasting, it was a good one!!!

The wine BTW was spectacular, all from B de E, my favorite was the Grenacha. Do yourself a favor and go to SLW to get some!

Check out this Salad Matt did for the first course: That truffle looking thing over on the right was a Black Radish which is even more punchy than a typical radish. And those two red and white striped circles on the left, those are called Candy Cane Beets. They are raw here to preserve their pretty pattern and their taste in that form is more mild than a raw red beet. Also featured in this Farmer's Market salad is Cilantro Blossoms, Arugula Flowers, Sweet Corn (the Wednesday Market, namely McGrath Farms, was Brilliant on this particular week!), as well as house made Ricotta and a Yellow Beet Puree that was such an unusual addition that everyone (myself, Wilder and Randy anyway) looked at Matt as if he'd lost it. Then of course we tasted it mixed with all the vegetable offerings and wished there was enough for a third helping.

Second Course

The Pasta Course! But Of Course!!!!

Molten Mac-n-Cheese Family Style Lasagna
made with Aged Cheddar and Smoked Bechemel with Sauteed Soft Pretzels.

Third Course

ALERT: Sports Bar Theme! This was the week of the NBA Finals!

Fried Jidori Chicken Wings
tossed in Pineapple BBQ Sauce made from the braising liquid of Pork Osso Buco served with Spicy Coleslaw

Fourth Course

Matt Braided Steak!!

Granola and Berry Fed Prime Cap Steak
served with Pea Tendrils, Fried Fava Bean Tendrils, Sugar Snap Peas and Fava Beans tossed in a Creamy Garlic Dressing

For those of you watching the Laker game on this particular Sunday... you missed out!!!