restaurant

Menu: Friday Taste of Santa Monica!

Locanda del Lago @LagoSantaMonica
Vitello Tonnato: roasted veal tenderloin, chilled and sliced carpaccio-style with Genoa tuna-caper aioli and micro greens
Trotella in Carpione: sautéed pink trout marinated in vinegar with carrots, celery, onion, and juniper berries over baby arugula salad
Burrata Caprese: local Gioia burrata cheese with housemade basil sorbetto and farmers’ market cherry tomatoes “confit”

Real Food Daily @RealFoodDaily
Nori Maki: vegan sushi rolls
Mushroom Wraps
Club Wraps

True Food Kitchen @TrueFoodKitchen
Squash pie

Medicine man
Herb hummus
Tuscan kale salad

La Cachette Bistro @LCachetteBistro
Fish Soup

Provençal tart
 
Avocados from Mexico
Avocado deviled eggs

Avocado spinach dip
Bacon guacamole
Gluten free crostini
 
Alaska Seafood
Sockeye salmon w/herbed blinis and lemon caper creme fraiche

Sprinkles Cupcakes @Sprinkles
Red velvet, chocolate marshmallow, strawberry, black & white, cinnamon sugar, gluten free chocolate, vegan chocolate

Stefan's at LA Farm @TopChefStefan
Passion fruit vanilla ice cream lollipops

Spiced pumpkin with creme fraiche and parsnip chips
 

 

Featured Chef: Tenney Flynn of GW Fins!

chef tenney flynn

“The most exciting aspect of running the kitchen at GW Fins is working with our distributors to source the finest seafood from around the globe,” says Tenney Flynn, Executive Chef and Co-Owner of GW Fins. “I have developed relationships with dozens of suppliers, some of whom specialize in sourcing one type of seafood from one area. Every morning I am on the phone with each of these suppliers, and I buy nothing but local Yellowfin Tuna from one, scallops from another, soft shell crabs and crab meat from a third, and so on.”

This principal is the foundation of Chef Flynn’s restaurant, GW Fins, which he co-owns with Ruth’s Chris alumni, Gary Wollerman. The concept is simple. GW Fins offers guests the absolute finest and freshest seafood that is available from all corners of the world. Whether it is Salmon from Ireland, Spanner Crab from Australia, or Turbot from Chile, guests will have the opportunity to sample wonderful seafood from all over the world.

“My culinary philosophy is that if you are working with seafood that already has wonderful flavor, the cooking techniques should enhance these flavors rather than overwhelm them,” states Flynn.

Growing up cooking in his father’s restaurant in Stone Mountain, Georgia, Flynn developed an innate understanding of Southern food and culinary traditions. From there he received his formal training at the Culinary Institute of America at Hyde Park. Chef Flynn officially began his fine dining career with Atlanta’s esteemed Buckhead Life Group, cooking at such famed restaurants as Pano’s and Paul’s, Fishmarket at Lenox and finally as Executive Chef of Chops. Ruth’s Chris Steak House then recruited his talents as the company’s Director of Culinary Operations, a position he held for seven years.

His role as Co-Owner and Executive Chef of GW Fins is extremely hands-on. Chef Flynn is involved in every aspect of the restaurant from selecting and receiving the seafood, creating and testing all of the recipes, supervising the entire kitchen staff and staying in the kitchen until the last entrée of the evening is served.

“It is a lot of fun to offer people the opportunity to enjoy seafood from other regions, varieties that they probably have never tasted before,” states Chef Flynn. “I enjoy serving the types of foods that I’ve prepared over the years, like Fried Lobster Tail and Smoked Oysters, having guests enjoy them as much as I do.” GW Fins is located in New Orleans at 808 Bienville Street (504/581-3467). Please visit their website at www.gwfins.com for additional information.

Featured Chef and Restaurant: Justin Devillier of La Petite Grocery!

justin devillier

Justin Devillier was raised in Dana Point California, a small beach town in south Orange County. Growing up, Justin enjoyed the laid back lifestyle of living on the beach. Summers were spent fishing for Yellowtail and Albacore tuna, and in the fall and winter he would free-dive for Lobsters just steps from the front door. This bounty of local seafood inspired Justin’s will to cook professionally and after cooking for a few years right out of high school, he decided it was time to focus on becoming a chef.

In 2003 he moved to New Orleans and worked in the kitchens of Bacco, Stella, and Peristyle. While working at Peristyle, Justin worked with Chef Anne Kearny-Sands and learned the ins and outs of French cuisine and was responsible for preparing daily charcuterie specials.

In June 2004, Devillier joined the restaurant staff at La Petite Grocery. He became sous chef in October 2005. After Hurricane Katrina, Justin helped re-establish La Petite Grocery, managing daily specials and training new line cooks. In February 2007, he became the Executive Chef. Justin was named a 2008 Chef to Watch by Louisiana Cookin’ magazine in August 2008, as well as a Chef to Watch by The Times-Picayune in 2008. In 2009, he was named one of New Orleans CityBusiness’ Culinary Connoisseurs for Best Executive Chef and Best Neighborhood Restaurant. Devillier “cooks in a manner so appropriate to New Orleans spirit: French bistro with a Southern twist.”[Also, according to Zagat, Chef Justin Devillier makes “clever use of local ingredients in his expertly crafted Contemporary Louisiana-French dinners.”

Justin works hard to support local farmers and fisherman and really enjoys grass fed beef, Berkshire hogs and really hoppy Ales. He credits his hard working staff for any accolades the restaurant might receive. When Justin gets free time, you can still find him fishing and hanging out on the beach.

See all the delicious dishes that La Petite Grocery has to offer on their website: http://www.lapetitegrocery.com/

Like La Petite Grocery on Facebook!

Featured Chef and Restaurant: Tariq Hanna of Sucre!

tariq hanna

To say chocolate is in his blood is not far from the truth. Growing up in Nigeria, Tariq Hanna’s family lived a mere stone’s throw away from the national cocoa processing plant where aromas of roasting cocoa beans always filled the air.

Upon graduation from boarding school in England, Tariq moved to the United States to attend Lawrence Technical University in Detroit in hopes of becoming the next great architect. In an unforeseen move, Tariq soon found himself enrolled in culinary school at Oakland Community College. It was here that he realized his true potential. While focusing on finding a job in hot food, Tariq dabbled in pastries on the side, soon discovering his talent and love for the art.

In 1993, Tariq opened his own family-operated pastry and catering shop, The Northville Gourmet, at the age of 24. The Northville Gourmet was a labor of love, exploring all facets of cooking and baking he learned from not only his extensive work background, but also from his mother. In the second year of business, Tariq was awarded “Best Bakery” and “Best Dessert” in Detroit by Metro Times readers.

After six years of successful self-employment, Tariq was offered the opportunity of a lifetime as the first casino pastry chef in Detroit. In December 1999, MotorCity Casino opened in Detroit to rave reviews for its foodservice. This gave Tariq the chance to truly develop his distinct style and approach to what by now was his obsession. It was here that Tariq immersed himself in all things pastry, from taking and teaching classes to performing in competitions on a local and national level, by now getting national attention.

During his tenure at MotorCity, Tariq participated in several cooking competitions on the Food Network including the National Bread and Pastry Championship, Chocolate Fantasy Competition, and Gingerbread Mansions Competition. In 2004, he was the first ever Central Region Pastry Chef of the Year and Runner-up National Pastry Chef of the Year by the American Culinary Federation.

After seven years at MotorCity Casino, Tariq joined forces with New Orleans native restaurateur and entrepreneur Joel Dondis. Sucré was a vision of Joel’s for three years and as it came to life both Tariq and Joel began work to make the dream a reality. Sucré is a pastry experience unlike any the city has ever seen. As this great city goes through a modern day renaissance, Sucré hopes to pave the way for a new style of great Louisiana desserts.

See all of the delicious offerings Sucré has to offer on the website: http://www.shopsucre.com/

Follow Sucré on Twitter @sucreneworleans
Find them on Facebook!
 

Featured Chef: Drew Dzejak of The Grill Room!

chef drew dzejak

Executive Chef Drew Dzejak of The Grill Room will prepare gluten-free bites at the Friday evening reception at IFBC New Orleans!

A specialist in Progressive Continental cuisine, Drew joined The Grill Room as executive chef in the fall of 2008 and has been recognized as a New Orleans CityBusiness Culinary Connoisseur. Under his guidance, The Grill Room has received a rating of “Four Beans” from The Times-Picayune, with the headline, “The Grill Room Reclaims Its Glory.”

A native of Kissimmee, Florida, Drew learned his passion for cooking from his grandmother, mother and uncle. At the age of 15, Drew landed his first job at a bakery, making wedding cakes and pastries.

He moved to Charleston, SC to attend Johnson and Wales University where he earned degrees in Culinary Arts and Food Service Management.

Drew has worked at Wild Dunes Resort on the Isle of Palms and the Woodlands Resort & Inn in Summerville, SC. While at the Woodlands, he was part of the team that won the Mobil (now Forbes) Five Star Award. He also served as the Chef de Cuisine at the Charleston Place Hotel.

Drew’s philosophy on food is to cook what you love to eat – this ensures true passion for your finished product. He enjoys scouring local and world markets to find the freshest ingredients available to continually evolve his menu. Inspired by culinary influences ranging from the southeastern United States to Europe and Asia, Drew prepares dishes in a meticulous yet loving manner. The ultimate goal – to surpass guest expectations with every bite.

Outside of the restaurant, Drew enjoys spending time with his wife, daughter and three dogs, and restoring Volkswagen Bugs.

the grill room

Follow The Grill Room on Twitter @WCTheGrillRoom
Like The Grill Room on Facebook!

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