Vienna – LA – Night
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Special Guests: Wolf D. Prix, Gregor Eichinger, Peter Kogler, Michael Volk
Out of the Blue Hosts: Karolin Schmidbaur, Ghazaleh Khezri + Victoria Coaloa
Offering by Chefs Heather Bogue and Maïté Schwartz, with Carmen Nicole of La Boum, Los Angeles
Evening Menu:
Vegetable Terrine – sweet potato, carrot, ginger, curry, sesame
Spring Garlic and Thyme Gougeres
Radish Two Ways – raw and braised, miso butter, sherry, brown butter
Scallop Crudo – scallop, sunchoke, mushrooms, meyer lemon, hazelnut
Shrimp Roll – poached shrimp, melted leeks, fennel, creme fraiche, soft herbs, brioche chip
Mussels & Clams – Prince Edward Island mussels, little neck clams, chorizo, harissa, preserved lemon
Carrot Salad – grated carrots, cumin, chermoula
Triple ‘P’- toasted pasta, pork belly, peas, pea tendrils, ricotta
Beef – braised beef cheeks, miso, pickled shimeji, shallot, buckwheat blini
Salted Caramel Budino, lemon hazelnut biscotti
UPCOMING EVENT
We would be happy to see you for our next Out of the Blue dinner event. Please save the date for
Sunday, March 2, 2014
If you would like to be included in our guest list, please leave us your name, email and a short message by clicking the “get invited” button above.
Transition
photos © Monica Nouwens
Out of the Blue Hosts: Karolin Schmidbaur, Ghazaleh Khezri + Victoria Coaloa
Guest Host: Frank Stepper
special guest: Mayank R. Mehta
Director, Keck Center for Neurophysics
Professor, Departments of Physics & Astronomy; Neurology; Neurobiology
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with a presentation on “Space, Brain, Rhythm and Sleep” .
Offering by Chefs Heather Bogue and Maïté Schwartz, with Carmen Nicole of La Boum, Los Angeles
Transition – beets, carrots, apples
Course 1
Devils on horseback – poached beets wrapped in bacon, sautéed chicken liver
Beet “tartare” – beets, shallots, traditional parsley herb salad, home made smoked bread
Course 2
Kabocha squash soup – with coconut milk and lemongrass, spiced beet and carrot chips
Course 3
Porchetta a la Normande – roasted apples, calvados, cream, salt crusted potatoes
Market salad with roasted carrots, beets, blood orange, avocado
Course 4
Apple pine nut tart, cardamom cream
