November 30 - December 1
Chefs Perfecto Rocher and Walter Manzke
20 Tapas | $85
For two nights, Spanish chef Perfecto Rocher (of El Bulli in Spain, Manor House Hotel in London and Gary Danko in San Francisco) alongside acclaimed LA chef Walter Manzke present an extensive Tapas of Spain menu including Txakoli (Gindilla pepper, olive, boquerones), Pan y tomate (tomato bread, Arbequina olive oil), Manchego Churros, Gazpachos, Coca (sardine, tomato confit, ginger ice cream), Mariscos (bay scallops, mussels and clams, wood oven roasted, Jerez, pimenton butter), Gambas (king prawn a la plancha, Picaeta), Calcots (charcoal grilled green onions, romesco), Fideua (calamari, honey aioli), Tortilla Espanol (blood sausage, soft egg, potato foam, chorizo oil), Callos (braised tripe and pigs feet), and Crème Catalan (baked custard, cinnamon, lemon).
December 2-3
Chef Rémi Lauvand
5 Courses | $60
Consulting chef and recipient of three stars from both LA Times and New York Times, chef Rémi Lauvand presents a five course menu of Beef Tendon (ginger, anis, reduced broth, pea shoot),
Mackerel "Escabeche" (chocolate persimmons, la Quercia prosciutto, red frill mustard, brown butter, sherry vinegar), Pasture Raised Veal (market vegetables, marjoram Parmesan jus), Beef Cheek "au gras" (Forono beets, ratte, pickled Musque de Provence pumpkin) and Capriole Goat Cheesecake (pineapple quince, walnuts).
December 4
Chef Ian Gresik of Drago Centro
For one night only, Chef Gresnik prepares a savory menu showcasing pastry technique. Please check the Test Kitchen website for menu and additional details.
December 5
Chef Dominique Crenn
5 Courses | $60
Chef Crenn joins the Test Kitchen for an exclusive preview dinner of her soon to open San Francisco restaurant, Atelier Crenn. The French chef describes her cuisine as "Poetic Culinaria". An expression of taste, scent and vision. A gastronomic discovery inspired by sustainable and seasonal cuisine, where solid tradition and new inspiration are at the forefront. The preview menu includes Oysters and winter nuances; Egg and truffle, fines herbs; Venison lightly flamed, rye, buckwheat and pickled legumes; Sweetbread, Marrow and bouillon and a Winter Sweet sensation.
December 6
Chef Seth Greenburg
6 Courses | $64
Seth trained for 6 years under Michelin Star Chef Gilles Epie and continues to study and experiment with the chemistry of food. His goal is to marry classical French cuisine with cutting edge techniques and ingredients. As a native Angeleno, Seth has an intuitive understanding of what discerning locals not only enjoy eating, but what they crave. His utilization of the freshest local and seasonal ingredients in combination with the latest innovative technology creates an experience that evokes a feeling of familiarity while expanding one's culinary consciousness. On the 6th, Seth will be cooking eggs -- the most diverse, versatile, nourishing product he can imagine. The menu include Amuse Bouche (Open Faced Grilled Cheese, Quanciale, Harissa, Burrata, Quail Egg); Asparagus Soup (Smoked Salmon Roe, Gougere); The Goose's Golden Egg (Steel Head Trout Roe, Shaved Matsutake Mushroom); Bershire Pork Belly (Crispy Soft Boiled Egg, Sloppy Joe Sauce); Toad In A Hole (Griddled Savory Bread Pudding, Duck Egg); Coconut Egg on Toast and Oeufs A La Neige (Graham Cracker/Blueberry). Look for inspired bites at the bar, including Black Truffle Tater Tots served with Creme Fraiche.
Mark Your Calendars: Share Our Strength Charity Dinner, December 13
You won't want to miss our December 13th star chef studded benefit for Share our Strength. Ricardo Zarate, Alain Giraud, Walter Manzke, Michael Voltaggio, Neal Fraser and Jordan Kahn will all cook for memorable $500 charity dinner benefiting Share Our Strength. Stay tuned for details!
