Open House

So we brought the new private entertaining spot into the light with a great open house last Saturday. We hosted some 80+ people to enjoy a sampling of great food and an amazing atmosphere. Here is the link to the photography which was taken by Beth Daane Photography, a truly gifted woman with an artistic eye, and a foodie! Great combo!

http://www.bdpclients.com/pickpic/gallery/splash.php?gallery_id=60 password = pajo

Enjoy the photos!

Menu of the night

· Homemade Pizzas From Our Wood Fired Oven!!!
· Grilled figs, jamon serrano, sherry vinegar reduction, olive oil, arugula, Pine nuts
· Heirloom Tomatoes, Mozzarella, Balsamic Vinaigrette Basil
· Flavors Of Gazpacho, Spicy Tomato Sorbet, Balsamic Pearls, Opal Basil
· Avocado timbale, Summer melon, melon air, mousse d’ piment d’ espelette
· Ceviche, Yuzu, avocado, chile, cilantro, Asian pears
· Cesar salad, parmigiano reggiano, micro greens, garlic crouton
· Pickled Cherry peppers, cream cheese, caramelized onion, galic, thyme
· Pickled tomatoes, Crunchy Garlic Toast, Burrata
· Mini Tacos Adobada, Pineapple, Lime Crème Fraiche, Micro Cilantro
· Olive Oil Panna Cotta, Balsamic Strawberries, Basil

· Summer Berry Consommé, Goat Cheese Sorbet

Cylinder of manchego cheesecake, pineapple, lemon thyme, graham cracker

Chef Roberto Cortez

After a few months of digitally trasmitted conversations via email, I am finally going to Los Angeles to work with Chef Roberto Cortez. Thursday, August 6th, the amazing private chef that trained Le Cordon Bleu, Ecole Lenotre, L'Amadier Ecole de Soleil, Bellouet Conseil, Ritz Escoffier Paris, and Albert Adria in Barcelona to name a few spots, has asked me to give him a hand with his upcoming event.

The event, scheduled at the famed Parisian Baker "Eric Kayser's" Los Angeles outpost, "The Breadbar" is a sampling of Roberto's extremely modern and artistic approach to food and dining. Roberto is offering 8 courses each priced at $8 each. Not bad at all for the Chef that is not public at all, not many get to experience his food. I mean this guy has cooked for the likes of Eddie Murphy, Melanie Griffith, Paul Allen of Microsoft, Antonio Banderas, and even was asked to cook a dinner for President Obama. Amongst many more.

He has ventured into the realm of design and art, science and emotion with his approach to food to redefine what the term "Chef" actually means to people.

He has asked me to "Sous" for the night, controlling the flow in the kitchen while he does the media thing up front. What an amazing opportunity I am looking forward to.

The Menu...

SALT

LIQUID ONION RING

rye crispsesame gribiche

WHITE ASPARAGUS CAPPUCCINO

grapefruit, mint, ginger ravioli, set of two

HERB STAINED SALMON

whipped jasmine rice pickled cucumber paste, passionfruit chili noodles

SMOKED SHITAKE TERRINE

white corn veloute, Indonesian cinnamon butter arugula

LEMON LAQUERED CHICKEN

hot aerated potato soy gelee almond corianders oatmeal

VEAL SHORT RIB

cauliflower cocoa butter vadouvan grape edamame shallot confiture

SUGAR

8C MANJARI CHOCOLATE CREAM

thai spice cherries frozen malt guiness pearls

SPARKLING LEMONCURD MOUSSE

strawberry water caramel mint oil crepe crunch

http://www.foodiefetish.com/

http://www.robertocortez.com/

http://www.breadbar.net/

http://www.pajoscatering.wordpress.com/