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DTSTART;VALUE=DATE:20120820
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SUMMARY:Special 5x5 Dinner at Bouchon!
DESCRIPTION:The 5x5 dinners are a series of 5 extraordinary tasting dinners at 5 of the best restaurants in Los Angeles as created by 5 top chefs. This is the 4th of this dinner series. The 5x5 Chef's Collaborative Dinner Project began in 2007 as a means to build a stronger community among chefs and restaurateurs. A portion of all proceeds are donated to the Special Olympics.\n\nThis is a 6 course tasting menu\, because we are throwing in an extra course! The Chefs are: Rory Herrmann & Alen Ramos\, BOUCHON\; Michael Voltaggio\, INK\; Josiah Citrin\, MELISSE\; Gino Angelini\, ANGELINI OSTERIA\; Richard Rosendale\, THE GREENBRIER & Michael Cimarusti\, PROVIDENCE. Also Chef Thomas Keller will be here!\n\n\n\n\nAmuse Bouche\n "Goug res"\n\nsauce Mornay with preserved black winter truffle\nCalifornia Sterling White Sturgeon Caviar\n\n Vidalia onion soubise\, Hobbs Shore bacon\, rye panna cotta & red ribbon sorrel\nRory Herrmann\, BOUCHON\n~~\n\nFirst Course\nCuttlefish Salad\n\nsea bean-green goddess\, espelette\, cuttlefish cracklings\nMichael Voltaggio\, INK\n~\n\nSecond Course\nSanta Barbara Prawn\n\n roasted rosa bianca eggplant\, shellfish & green zebra tomato jus \nJosiah Citrin\, MELISSE\n~\n\nThird Course\n"Risotto alla Milanese" \n\nstewed ossobuco & lemon pistachio gremolata\nGino Angelini\, ANGELINI OSTERIA \n~\n\nFourth Course\nPave of Leek & Halibut\n\nspiced "carrot"\, truffle ribbon\, sea cress\, crystal lettuce\n\nraisin pur e & smokey leeks\nRichard Rosendale\, THE GREENBRIER\n~\n\nFifth Course\nLiberty Farms Duck Breast\n\ngratin of Weiser Farms tromboncino\, \n\nsmoked tromboncino pur e & black mission figs\n Michael Cimarusti\, PROVIDENCE\n~\n\nSixth Course\n"Le Vacherin aux P ches Verveines"\n\nFrog Hollow Farms peaches\, lemon verbena & chamomile bubbles\n\nAlen Ramos\, BOUCHON\n\n\n\n\n$150.00 per person\n\nDoes not include beverages\, tax or gratuity\n\nWine Pairing options available\n\n\n\nTo make your reservations please contact Bouchon Bistro at (310) 281-5687.
X-ALT-DESC;FMTTYPE=text/html:The 5x5 dinners are a series of 5 extraordinary tasting dinners at 5 of the best restaurants in Los Angeles as created by 5 top chefs. This is the 4th of this dinner series. The 5x5 Chef&rsquo\;s Collaborative Dinner Project began in 2007 as a means to build a stronger community among chefs and restaurateurs. A portion of all proceeds are donated to the Special Olympics.
\n
\nThis is a 6 course tasting menu\, because we are throwing in an extra course! \;The Chefs are: Rory Herrmann &\; Alen Ramos\, BOUCHON\; Michael Voltaggio\, INK\; Josiah Citrin\, MELISSE\; Gino Angelini\, ANGELINI OSTERIA\; Richard Rosendale\, THE GREENBRIER &\; Michael Cimarusti\, PROVIDENCE. Also Chef Thomas Keller will be here!
\n
\n\nAmuse Bouche
\n \;&ldquo\;Gougè\;res&rdquo\;
\nsauce Mornay with preserved black winter truffle
\nCalifornia Sterling White Sturgeon Caviar
\n \;Vidalia onion soubise\, Hobbs Shore bacon\, rye panna cotta &\; red ribbon sorrel
\nRory Herrmann\, BOUCHON
\n~~
\nFirst Course
\nCuttlefish Salad
\nsea bean-green goddess\, espelette\, cuttlefish cracklings
\nMichael Voltaggio\, INK
\n~
\nSecond Course
\nSanta Barbara Prawn
\n \;roasted rosa bianca eggplant\, shellfish &\; green zebra tomato jus \;
\nJosiah Citrin\, MELISSE
\n~
\nThird Course
\n&ldquo\;Risotto alla Milanese&rdquo\;
\nstewed ossobuco &\; lemon pistachio gremolata
\nGino Angelini\, ANGELINI OSTERIA
\n~
\nFourth Course
\nPave of Leek &\; Halibut
\nspiced &ldquo\;carrot&rdquo\;\, truffle ribbon\, sea cress\, crystal lettuce
\nraisin puré\;e &\; smokey leeks
\nRichard Rosendale\, THE GREENBRIER
\n~
\nFifth Course
\nLiberty Farms Duck Breast
\ngratin of Weiser Farms tromboncino\,
\nsmoked tromboncino puré\;e &\; black mission figs
\n \;Michael Cimarusti\, PROVIDENCE
\n~
\nSixth Course
\n&ldquo\;Le Vacherin aux Pê\;ches Verveines&rdquo\;
\nFrog Hollow Farms peaches\, lemon verbena &\; chamomile bubbles
\n
\nAlen Ramos\, BOUCHON
\n
\n
\n
\n$150.00 per person
\nDoes not include beverages\, tax or gratuity
\nWine Pairing options available
\n
\nTo make your reservations please contact Bouchon Bistro at (310) 281-5687.
LOCATION:
UID:e.1702.869
SEQUENCE:3
DTSTAMP:20260409T204511Z
URL:https://members.beverlyhillschamber.com/events/details/special-5x5-dinner-at-bouchon-08-20-2012-869
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