If you’ve been searching for great tasting menus featuring a variety of renowned LA based chefs, look no further — Abigaile in Hermosa Beach, CA is bringing them to you! On Wednesday, December 12th, this beachside restaurant and brewery launched the first of their monthly Kitchen Takeover’s, showcasing six distinguished chefs from around the Los Angeles area. Each chef prepared a unique dish that celebrated their personal style, while incorporating local flavors of the season. Guests were treated to an hour-long reception and were presented with savory appetizers such as pumpkin puree crostini’s with goat cheese, swordfish skewers with bacon and coconut-chicken spring rolls with a cilantro pesto dipping sauce! Guests were also enjoyed a six-course tasting menu, as well as to the bountiful array of liquors and on-site brewed beers.
December’s celebrated chefs and their dishes included:
Tim Vuong – Abigaile
‘Garam Masala Spiced’ California Lamb Loin with Curried Cauliflower and Mango-Quince Chutney
John Carlos – Michael’s
Seared U-10 Scallops with Black Trumpet Mushrooms, Bloomsdale Spinach, Banana Fingerling Puree and Charred Rosemary Beurre Blanc
Meg Hall – Made by Meg
Fennel Seed Caramel Crust Pork Belly over Tahitian Vanilla Bean Sweet Potatoes
Tin Vuong – Abigaile
Roasted Local Squab, Over Cured Shitake Honey-Yuzu Gastric, Natural Jus
Sean Chaney – Hot’s Kitchen
Fried Chicken Livers with Parsnip Puree, Chanterelle Thyme Gravy and Crispy Speck
Bernhard Maringer – BierBeisl
Marinated Duck Breast with Vanilla Fennel Salad, Blood Orange, Wild Arugula and Dijon Mustard Vinaigrette
Lara Mandracchia – Cakes Bake Shop
Mini Cinnamon Bun Bread Pudding with Tangerine Bourbon Crème
Seats are $65 per person and included the six course tasting menu as well as reception. Reception was from 6:30 p.m. to 7:30 p.m. First course and seating began at 7:30 p.m. sharp.
Future Abigaile Kitchen Takeover’s are set for the months of January and February. Call for details and reservations. 1301 Manhattan Ave, Hermosa Beach, CA 90254
Written by: Terese Sy; Photo Credit: Nina Semaun