upcoming event

 

We would be happy to see you for our Fall Out of the Blue dinner event. Please save the date for

Friday, October 11, 2013

Details will be announced along with the invitation shortly.

meanwhile, 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.

 

photos © Monica Nouwens

 

Out of the Blue Hosts: Karolin Schmidbaur, Ghazaleh Khezri + Victoria Coaloa

Guest Host: Michael Volk

special guest: Dara Sabahi with the Jet Propulsion Laboratory in Pasadena

 

 

Exotic Offering by Chefs Heather Bogue and Maïté Schwartz, with Carmen Nicole of La Boum, Los Angeles

 

Evening Menu:

Stone fruit summer aperitif
Flatbread: lavender scented ricotta, peach, radicchio, herbs, sauternes vinaigrette
Cherry wood smoked tiradito of fish: plum, mizuna, yuzu, almond
Seared buffalo loin: sour stone fruit, anson mills grits, sweet corn,blackberries, summer greens, greek yogurt, herbs
Bourbon caramel cake: brown butter, cherries, vermouth, bitters,lemon zest
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NEXT EVENT – JUNE 8 – AN EXOTIC NIGHT

 

 

OUT OF THE BLUE PRESENTS

 

June8th

AN EXOTIC NIGHT

 

Karolin Schmidbaur, Michael Volk, Ghazaleh Khezri  +  Victoria Coaloa

exotic offering by chefs Heather Bogue and Maité Schwartz with Carmen Nicole of La Boum, Los Angeles

if you would like to receive an invitation to our dinner event please click the ‘get invited’ link above.

Image Credits:
Left: La Jupe, © CARO-MA
Right: Still from ‘La Vitesse Et La Pierre’, Frode Fjerdingstad, Igor Zimmermann, Marcus Palmqvist

 

upcoming event

 

our next dinner event is planned for early june. we will be announcing details soon.

meanwhile, 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.

 

photos © Monica Nouwens

our first dinner event was held on april 18, hosted by Wolf D. Prix, Karolin Schmidbaur, Ghazaleh Khezri + Victoria Coaloa. thanks to everyone who participated to create an exceptional atmosphere. it was a fantastic evening.

Menu

Aperitif –
Campari/Prosecco/Orangina

Starter –
Pickled baby fennel and shrimp on beer brown bread with salted butter with assorted pickled vegetables

First course –
Snapper crudo with a shaved fennel, apple and celery root salad with a chili caraway vinaigrette

Entrée –
Coffee and Pernod braised pork cheeks with a fennel and root vegetable faro risotto topped with crispy Parmesan oyster mushrooms and gremolata
Lemon scented dandelion greens

Dessert –
Pistachio Charlotte with a blood orange and fennel marmalade and 5 spice pistachios

Chefs:
Chef Heather Bogue and Chef Maïté Schwartz (La Boum Catering)

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