Chaya Brasserie in Beverly Hills kicked off its first-ever “Guest Chef Series” of culinary collaboration this past Thursday. Executive Chef Harutaka Kishi-who has worked in the kitchens of Joël Robuchon in Paris and Gordon Ramsay in Tokyo- invited his fellow chef comrades into the kitchen for an inventive Market-To-Table six-course tasting menu for $75 per person (excluding tax and gratuity). Creativity ran wild in the kitchen as Chefs Kishi and Vigneron turned out seasonal summer dishes including Poached Lobster Ravioli with Avocado, Citrus, Consommé Fluid Gel, Cilantro Blossom; Compressed Cucurbitaceae with Weiser Family Farms Melon, Heirloom Baby Tomatoes, Nasturtium Flowers, and Micro Greens; Olive Oil-poached White Sea Bass with market vegetables and Tomato Sofrito; and Miso Cured Koji Duck Breast with Crispy Duck Leg, Roasted Mission Figs, Cavanero Kale, and Real Jus.
Special guest mixologist Devon Espinosa, of The Tasting Kitchen in Abbot Kinney (and Marcel’s sous chef on the Syfy show “Marcel’s Quantum Kitchen,”) created unique seasonal cocktails inspired by local market ingredients. Diners also enjoyed cocktails inspired by CHAYA’s signature favorites such as Guido’s Nitro Sangria.  Espinosa served up seasonal libations alongside CHAYA’s Resident Bartender, Guido Ortuno.
CHAYA Brasserie Beverly Hills
                        8741 Alden Drive
                        Los Angeles, CA 90048
**This post will be updated as new guests join the Chaya Brasserie Restaurant event that is going on.**

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"Wine, Dine, and Workout"

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