At the first dinner, chef Josiah Citrin served wood-fired lamb—rare, perfect!—from Elysian Field Farms, the very lambs served by Thomas Keller at The French Laundry.
The second dinner in this mouth-watering al fresco series is coming up and stars Dominique Crenn, recent “Iron Chef America” winner, and Michelin-star cuisinartist. (more…)
Little Women, an opera by exciting contemporary composer Mark Adamo, plays at the Music Recital hall from May 31 – June 3. Super talented singers and musicians from the music program, under the direction of Brian Staufenbiel and with maestra Nicole Paiement at the podium, will amaze and delight as they bring Louisa May Alcott’s beloved 19th century classic to the stage.
Ticket info!
This is the week that Le Cigare Volant introduces lunches daily (as in “every day”) from noon to 3pm. So you can see what chef Ryan Shelton is up in the middle of the day.
Dinners from Wednesday through Sunday, 5:30 – 9pm, and if it’s been a while since you stopped by the restaurant adjoining the Bonny Doon Vineyards tasting room — you are in for a treat.
The Doon empire holds down one corner of the Westside’s very busy Ingalls & Swift enclave.
The place was the upper garden terrace at Love Apple Farm, high atop Vine Hill overlooking the ocean.
The chef was Josiah Citrin, whose 2-star Michelin Santa Monica dining room, Melisse, belongs on your short list of where to dine in southern California.
The ingredients included the seasonal organic luxuries grown by Cynthia Sandberg and her garden apprentices, the same produce that fuels the celebrated kitchen at David Kinch’s Manresa.
[shown here, grilled purple asparagus with nasturtium sauce gribiche]
The inaugural event in Love Apple Farm’s Iconic Chef series (more…)
Once in a while—but almost never—I have come across a dish that seemed created by sorcerers.
Every detail harmonizing. Each ingredient energizing the whole.
The Iconic Chefs Dinner on Sunday offered one of those rare encounters. (Thank you Josiah Citrin.)
It is almost impossible to convey just how delicious, how abundantly worth eating this beautiful dessert was. The foundation was a generous slice of moist, light cake studded with plump cherries, blackberries and blueberries. On top was a scoop of nothing so ordinary as mascarpone, or unsweetened whipped cream.
This was a lavender-infused sheep’s milk mousse that tasted slightly salty (more…)
A book of sensory adventure: The rituals, passions and discoveries of an engaged life.