UPCOMING BISTRO DINNER IN JULY BLD Restaurant With Chef
Transcription
UPCOMING BISTRO DINNER IN JULY BLD Restaurant With Chef
July-Sep 2010 Don’t forget! Our Club Members and Purveyors, who help us throughout the year. AAA Food Source Accolade Brands 253 ximeno avenue . long beach . ca . 90803 Air Tahiti Nui www.clubculinaire.us Bakon USA Bread Los Angeles Dear Chefs, Members and Friends Club Med of the Club Culinaire: Contessa Food Products Dandy Don's Ice Cream th It was a pleasure to see you all at the 30 Annual Pic- Danko Foods DiVine Wine Co. nic des Chefs. What a great success it was, thanks to Ecospring all of you who came to help, to eat and to have a great Eco Products time while supporting the Club! We had great food, Emil’s Swiss Pastries wine and beer, aperitifs, an anniversary cake, games, Eternal Water Fabrique Delices amazing bands and entertainment and most of all, all Fish King our friends were there to make it an amazing mileGlendora Quiche Company stone and celebrate in style. Goldberg & Solovy Foods Gourmet Imports Kora is now working on the 2nd Annual Trade Show Hollywood & Wine that will take place on August 23, more information on International Vineyards Jacques Bakery page 5. Also, make sure not to miss the upcoming Kenter Farms Chefs a Table events as well as Bistro Dinners and K&M Meat Co. other member's events. Check the website for up-toLA Patisserie date information: www.clubculinaire.us . Also on the LA Specialty website, you will find the links to our charities, the Maple Leaf Farms Concern Foundation for Cancer Research and the Hope Matfer Bourgeat Inc. Program at CHLA. Maxiebev Coffee and Tea Co. Metzler Family Farms I wish you all a great summer, full of friendship, good Michel Cordon Bleu Newport Meat business and health! I hope to see you at the next Pain du Jour Club Event. Paul Young Fine Wines Pernod Ricard USA Petrovich Caviar Culinary regards, Promofood Ramos Torres Winery Sebastien Pfeiffer Regal Wine Company President Regency Wines & Spirits 310-358-3926 Republica del Cacao [email protected] Rougie America Rosenthal—Malibu Estate Santa Monica Seafood Savory Gourmet Sir Michael Party Rentals UPCOMING BISTRO DINNER IN JULY Scarborough Farms Date To Be Announced Southern Wine & Spirits Sweet Temptations BLD Restaurant Sysco With Chef Neal Fraser Tahitian Gold Co. 7450 Beverly Blvd. Transat Trade Co. Tru Wines Los Angeles, CA 90036 Universal Seafood (323) 930-9744 Valrhona Chocolate Inc. 3 course dinner paired with wine Vinifera For Life $35++ members West Central Produce Inc. $45++ non-members White Toque Inc 818 652 5312 818 390 3888 310 662 1863 310 533 3939 323 201 3953 310 582 0099 310 832 8000 818 994 0111 949 249 8883 310 779 9556 310 570 0682 303 449 1876 310 820 2666 949 422 5588 510 441 9500 818 841 7368 909 394 1777 323 581 6161 626 570 6900 323 850 5558 310 402 1570 714 979 5322 818 768 5545 800 585 5323 323 773 9806 562 741 2200 714 642 9250 818 782 0792 909 394 7301 559-264-3738 323 766 0801 949 474 4040 310 399 4870 323 222 2003 818 636 2810 310 572 4454 323 231 1430 559 419 9159 800 467-5889 310 452 9625 562 537-3656 949 266 7965 310 456 1392 310 886 7900 310 391 5422 323 225 5466 805 483 9113 310 704 3096 323 7311122 909 595 9595 310 456 0856 310 516 6799 818 753 9453 818 764-2800 310 277 0401 949 400-7219 213 629 3600 510 748 0452 Club Culinaire of French Cuisine M ember ship Car d NEW MEMBERS Receive discounts and offers at our Club restaurants and businesses. If you would like to offer a discount please email us. New Offer: Give Your Business a Facelift! Special offer to all Club Culinaire members . Free consultation ( up to 1.5 hours ) for a super low budget restaurant/business makeover. We can remake your restaurant or business in a short time, with a small budget . Prepare yourself for fall and attract more customers. Rejuvenate! Check our website at www.stylishmansion.com and click 'media' to see 'before' and 'after' the makeover. We have 12 years of experience in interior design in both Holland and US of residential and commercial spaces . Call 949295-3459 or email [email protected] Gentia Luyckx 668 N Coast Hwy #190 Laguna Beach, CA 92651 T 949 295 3459 Email: [email protected] Website: www.stylishmansion.com Gentia Luyckx is a designer and creative consultant. She designs both commercial and residential interiors next to event and trade show design. At the moment she is designing spaces for people to enjoy being, living, loving and working. Since 1997, she has been participating as a TV host/ designer for several TV Interior Make-Over shows in both Go to the Club Culinaire Holland and the US, amongst the Dutch website to view additional offers. shows: Restaurant Make Over en House and Garden and in the US with Merge, where Gentia was the co-host/designer next to Lisa Rinna. She is a creative consultant for The r esults of the Gr een Car d Lotter y ar e now available at www.dvlotter y.stat.gov. To enr oll into enterprises, advises them about trends, and translates the company's philosophy into their the next lotter y go to www.fr anceser vice.com interior. and let them help you fill out all the paper wor k for only $ 6 1 . Some of her Clients :Faijdherbe Investments, Heineken, House of Television, ID TV, USA, r ecently signed a contr act with Bakon USA Masmedia, RAI Amsterdam, Praxis/Maxeda KOM A pr oducts as their exclusive USA distr ibu( DUY chain Benelux), Sara Lee/Ambi Pur, tor . Bakon will sell, install and ser vice KOM A pr oducts nationwide including Blast Fr eezer s, (a Tommy Hilfiger Europe M ember News 2 -r ack capacity blast fr eezer and a linear belt fr eezing system), Cold Stor age cabinets, Retar der Pr oofer “Sunr iser ” System. For mor e infor mation go to: www.bakonusa.com. Ser ge Bonnet of Café Pr ovencal has many other talents besides owning and oper ating his r estau- Gentia recently produced on a book on how to make your house more profitable for sale with simple organize and styling tips. Veronique Rousselin 1099 Vista Grande Dr 2 Club Culinaire of French Cuisine NEW MEMBERS Mickaël Moreau - Purveyor Morgan Joubert T 310 845 5134 Email: [email protected] Website: www.gadagne-en-azurions.fr Herve Guillard - Chef Instructor Starz Program Mentor & Faculty Advisor for Community Outreach Club Le Cordon Bleu College of Culinary Arts 521 East Green St. Pasadena, Ca. 91101 T 626 229 1300 Email: Website: www.Chefs.edu/Los-Angeles Ideally located East of Avignon, on the plateau overlooking the old city; Domaine de Gadagne en Azurions is nestled in the heart of Chateauneuf de Gadagne. We are here in a mythical place where great wines have been made for many centuries. Looking at the quality of its terroir and wine, Morgan Joubert, familyowned estate decided to share its experience worldwide. Mickael, who has a great knowledge of wine and eager to travel decided to venture out to California to promote his family wine. He studied English in Southampton where he graduated with a Masters Degree. The Chateauneuf de Gadagne differs from most Côte du Rhône because of the way it’s made but also its taste. It is actually more comparable to a Chateauneuf du Pape’s wine than a Côte du Rhône. Mickael’s cousin, Denis, actually used a so called “Batonnage” technique to round the tannins and make his wine elegant, smooth with silky tannins. Mickael decided to live in California not only to avoid doing the tough labor of harvest on the domain but also took the opportunity to travel and discover most of west coast cities. Finally, as a ambassador of its own wine, Mickael will be proud to introduce the wine to the best chefs and sommeliers of California. Mickael said “Since I arrived in LA, I have met so many nice persons and found LA a very welcoming city. I am glad my family chosen to send me here and it is a great place to start my American adventure” Chef Guillard has been working as a chef instructor at Le Cordon Bleu Pasadena since 2000. He started within the Bistro as the lunch Chef then moved to the Cafe and the Production kitchen. A year later he started teaching Garde-Manger for a couple of years before moving to the Baking and Patisserie department. He also has taught Food & Beverage costing classes and restaurant management for the HRMP program. In 2010 he was nominated for the L’esprit d’Excellence Award. Before teaching at CSCA, Chef Guillard was working independently doing catering and private chef. Teaching and Cooking are his passions as he grew up in a restaurant business family where he learned a lot during his formative years. He was also working as a safety engineer for a large entertainment company many years until his passion of cooking called him back in this field. Claire Arnaud Aubour De Buyer Co and LA Tropez & Co. 578 Washington Blvd Marina del Rey, CA 90292 T 323 251 6602 Email [email protected] www.debuyer.com 3 Club Culinaire of French Cuisine Job Bank Bastille Day Los Angeles W ally’s Deser t Tur tle in Rancho M ir age is sear ching for a Chef . Please call Ar tur o Char don at 7 6 0 5 7 4 1 4 4 3 . July 1 1 - Bastille Day Festival at Elysian Par k fr om noon-8 pm. Entr ance fee $ 5 only! The Club Culinair e will be taking car e of the VIP tent again. Paulette M acar ons in Bever ly Hills is sear ching to hir e a pastr y cook. T 3 1 0 270 0698. Le Petit Chateau is offer ing a special 3 July 1 4 -1 7 -Le cour se pr ix-fixe menu thr ee cour se dinner with 5 entr ee choices for $ 2 8 .9 5 . T 8 1 8 7 6 9 -1 8 1 2 . Restaur ant Hollywood & W ine is looking for 2 seasoned sales r eps in the Or ange county ter r itor y. Be a par t of a gr owing mar keting and sales agency r epr esenting select boutique, ar tisan winer ies fr om Califor nia and Or egon. 7 1 Palm Restaur ant July 1 4 —7 is celebr ating fr om 5 -9 pm, thr ee cour se holiday menu including a glass of wine at $33. T 805 653 7222. July 1 4 - W ine Bistr o in Studio City is having Bastille Day menu selections and enter tainment pr ovided by JB. Family in Bever ly Hills is sear ching for a live-in Chef; r esponsibilities include all aspects of ser vice and housekeeping in kitchen and dining r ooms. Please for war d r esumes to [email protected] Daphne Delgr ange is sear ching for am 1 8 month position in the field of sales and mar keting star ting September 2 0 1 0 in the US. She will obtain a J-1 Visa for this per iod. Daphne.delgr [email protected] or +3 3 6 7 5 3 2 8 8 8 6 – r esume at club office Alexandr e Daligault is sear ching for a position in mar keting and communication. He holds a degr ee fr om ESC of Reims. [email protected] M ir ko Betz is sear ching for a waiter position on the W est Side. mir ko@ear thlink.net Clafoutis on Sunset is sear ching for a chef and pastr y chef. 3 1 0 6 5 9 5 2 3 3 July 1 4 - Fr enchy's Bistr o is having a special pr e-fixe menu at $ 3 8 and live music by Betsy Bogar t July 1 4 - La Cachette Bistr o is featur ing a pr e-fixe dinner (with choices) at $ 6 0 . July 1 7 & 1 8 - Santa Bar bar a Fr ench Festival both days fr om 1 1 am-7 pm at Oak Par k. Admission is fr ee! T 8 0 5 -5 6 4 7274 M ember Events Ever y Thur sday - Paella night at La Cachette Bistr o July 1 0 - Concer n Foundation 3 6 th Annual Block Par ty at Par amount Studios. Fr om 6 -1 0 pm. Tickets $ 3 5 0 . The Club Culinair e will be having a booth and the following chefs will be featur ing tasting plates: M ar ius Blin - Sofitel LA - Lemon flavor ed cr eamer potato, tomato concasse, tuna salad 4 Club Culinaire of French Cuisine PLEASE JOIN US AT THE SECOND ANNUAL BOUTIQUE TRADE SHOW MONDAY, AUGUST 23, 2010 FROM 12 NOON TO 6 PM SOFITEL HOTEL 8555 Beverly Blvd, Los Angeles, CA 90048 WHERE FINE FOOD AND WINE MEET Our Manufacturers and Vintners will be pairing some of the finest foods, wines & spirits. Many new products will make their debut at this gourmet boutique show. Several suppliers will be offering show specials. This is an excellent time to order for your Holiday needs. FREE ADMISSION To sign up go to www.clubculinaire.us Your pass will be held at will call Special Room Rates at are available at the Sofitel for vendors and attendees at $205/night plus applicable taxes. Call 310 278 5444 and ask for the reservations department. Mention: Club Culinaire Trade Show to get this special rate. TRADE ONLY If you are interested in a vendor table or need more information please call Kora at 949 295 0506 or email [email protected] 5 Club Culinaire of French Cuisine June 13 - The 30th Picnic des Chefs The day started out beautifully: Raul Martinez with the West Central Produce truck was the first one to arrive. Without their help things definitely wouldn’t be as smooth; besides product donations, Alan Weiss helped us with the pick-up of the dishes from 10 of our chefs, a full pallet of Perrier, storage of all the various products delivered to their facilities and transportation to and from West Central Produce to Elysian Park. It is a huge undertaking every year and we are so grateful to all our diligent volunteers and chefs for pitching in! lend a hand for the only yearly fundraiser of the Club Culinaire; we count on our members to represent what we do best: give our guests a fantastic day in one of LA’s most perfect settings: Elysian Park. In the meantime, back at Sweet Temptations, Yvan Valentin was getting ready to load the gigantic Republica del Cacao chocolate cake into the Danko Foods refrigerated truck, ready to commence its voyage to the park. Around 11 am the sun and our first guests arrived (the early birds). The shuttle busses picked up guests along two different loops. A map was handed to each car indicating available parking at the bottom of the hill. Upon arrival, each attendee received the famous aqua blue Club Culinaire shopping bags with information on the charities we support, biodisposables from Bio Products and a program booklet in which were listed the menu, chefs, sponsors, raffle and silent auction prizes. Sebastien Pfeiffer and Marius Blin were the next ones to arrive at 7 am; followed by Desiree Nijst and Kora with the freshly brewed coffee. All the volunteers were very happy to see Becky and Scott Trotter who picked up the croissants, pain au chocolat and raisin breads donated by Yvan Valentin at 6 am. Sir Michael party rentals started to unload the trucks, and slowly but surely the first student team from the Cordon Bleu arrived as well as the Vatel students. Bruno Laclotte and Sebastien Pfeiffer made sure all the equipment was dropped in its right location. The guest and chef bags were filled with the goodies, Union Ice dropped off the trailer filled with ice, and everyone was given their job description and assigned to the different stations. Caffe Nico arrived to set up the coffee station; as well as the representatives of the wineries; the friendly Hollywood Blonde team (the only beer brewed right here in Los Angeles) and Berty Siegels & Co. to set up the waffles. The bar was manned again so professionally by Pierre Truyoo, Bernard Louberssac and Peter Miao. Star Photography unloaded all the props needed to shoot some fun pictures; adults and kids alike always go a little gaga in their booth. As always, it is fun to see everyone come together to We were so lucky to have had some great entertainment this year provided by: Adam’s Attic, Betsy Bogart and our fabulous DJ Richard Storey. Jacques Cohen from the Petanque Club supervised the petanque tournament which was held on the volleyball court. Caroline Laclotte and our new member Claire Aubour managed the kids “bar” and the moon bouncer. Over 1000 guests were privy to another beautiful day hosted by the members of the Club Culinaire. We hope you will check out the pictures on our website. If you have any pictures you would like to share please email to us and we will be happy post them! 8 Club Culinaire of French Cuisine PARTICIPATING WINERIES OTHER BEVERAGES Alizé Eternal Artisan Water Fresh Lemonade Hollywood Blonde MaxieBev Coffee Pernod-Ricard Perrier Sparkling Water DiVine Wines Mosby Winery (Santa Barbara) Stelline Di Moscato, Sparkling 2008 Pinot Grigio Lucca - Primativo Blend 2006 Sangiovese Roc Michel - Rhone Blend Domaine de Gadagne En Azurions 2008 Grande Cuvee Montesquieu,Domaine de Gadagne en Azurions, Cotes du Rhone 2005 Gommersol Vineyard, Bacchante Shiraz, Barossa Valley, Australia 2006 Splash Syrah, Santa Barbara County Hollywood & Wine 2007 Cordon Zinfandel 2008 Chesebro Vermentino 2007 Chesebro Sauvignon Blanc 2007 Chesebro Roussanne 2008 Chesebro Pinot Noir 2005 Chesebro Syrah Mumm Napa California Sparkling Paul Young Fine Wines Handpicked Array of Fine Wines Regency Wines Wisteria Wine (Anders-Lane Artisan Wines LP- California) Terra Andina (Chile) Vignobles Moillard (Burgundy) Vittore Sangria (Spain) Salisbury Vineyards 2008 Pinot Naturale (pinot noir pressed from the skins) 2007 Reserve Pinot Noir 2007 Syrah (cool climate) Devil Dog Red, numero dos (Cab/ Merlot) Southern Wine & Spirits A fine assortment of wines On the Menu APPETIZERS Assorted Pâtés (Akira Hirose), Wild Mushroom Quiche (Josie LeBalch), Pissaladiere (Patrice & Agnes Martinez), Smoked Salmon (Michel Blanchet), Mozzarella & Tapenade (Cantare) Artisan Breads (Jacques Bakery) Mini Baguette (Sadie Rose) PROVENCE Leg of Lamb (Dominique Raynal), Tri-Tip (Francis Bey), Flageolets (Jean-Francois Meteigner), Ratatouille (Roger Frey & his students) and Mesclun Salad (Juan Alonso) ALSACE Potato Salad (Gilles Arzur), Golden Beet Salad with Goat Cheese & Arugula (Joe Miller), Alsatian Savory Tarts (Marius Blin), Pretzel Rolls (LA Brea Bakery) and Grilled Garlic Sausages (Fabrique Delices) BRITANNY Seafood Fricassée (Andre Angles), Macedoine (Fred Castan), Rice Pilaf (Marius Blin) Artichoke Salad (Joshua Smith) PARIS Rotisserie Chicken (Sebastien Archambault), French Fries & Dijon Mustard Frisée Salad with Duck, Bacon and Croutons (Neal Fraser) FROMAGES ET DESSERTS Enormous Republica del Cacao Chocolate Cake (Yvan Valentin) Gigantic French and International Cheese Platter (West Central Produce, LA Specialty, Chef’s Warehouse) Baguettes (Bread LA) Clafoutis aux Cerises (Pamela Berson) Waffles, Whipped Cream & Strawberries (Berty Siegels) Sundae Ice Cream Bar (Dandy Don’s Home Made Ice Cream) TruWines Special Selection by Pierre Truyoo Vins de Provence Château de Saint Martin Château d'Esclans Château Elie Sumeire Château Minuty Château Sainte Roseline Les Vignerons de Grimaud Maitres Vignerons de la Presqu'île de St Tropez 9 Club Culinaire of French Cuisine Picnic des Chefs - Our Friendly Volunteers Park Coordinators Door Kora Kroep, Laurie Sebastien Pfeiffer (Sofitel LA) Sammers, Dan Ketelaars & Bruno Laclotte (Regency Wines) Todd Harl (Danko Foods), Appetizers Becky Trotter, Desiree Nijst, Akira Hirose (Maison Akira), Tom (Jacques Bakery), Marc Bineau, Kelly Venn, Josie LeBalch, Jonna Jensen, Eric Sandour (Josie Olivia Pineda, Kelly Gobet Restaurant), Regina Chen, Ron Chu, Hong Pham, Eric Audrey Pichon Martin, Audrey Perrin, Clemence Dutreil Lee, Tiffany Le Audrey Guilleron, Virginie Vaillant (Vatel) Alsace Raffle Marius Blin (Sofitel LA), Roland Speisser, Frederic Provence Pascale Fortunat Dominique Raynal (Regency Club), (Passions Productions) Herve Guillard and Roger Frey (Le Cordon Bleu) Scott Trotter, Adam Panuck Brittany Parking Costa Eleftheriadus Andre and Valentin Angles (Frenchy's Bistro), Ty Theara, Photography Vanesa Johnson Paris Yassmin Alishav & Sara Clark Neal Fraser (BLD Restaurant), Karim Razgallah, Vendor Tables Stacey & Ray (Amazing Peter Roelant, Chris & Michael (Aramark) Desserts Memories) Yvan & Anthony Valentin, Sebastien, Samuel Gobet, Mary-Ellen Gerber (MEG Nancy (Sweet Temptations), Pamela & Olivier Berson (LA Foundation) Patisserie), Berty Siegels, Simone Schenon, Freddy Reyes Solana Green (Star Photo Party) & Kimi Siegels (Wine Bisto) Petra Wouters (Petra Jewelry) Coffee Jacques Cohen, Helena & Mike (Petanque) The Team of Caffe Nico Alex LiMandri (Ultimate Life Living) Kids bar Jim White (Ultimate Life Living) Caroline Laclotte (Regency Wines) & the Students of the Cordon Blue Pasadena Claire Aubour (De Buyer) Kristen Spicer, Jamika Graham, Justin Abram, Bar Brittany Parker, Amy Tam, Eduardo Preciado, Pierre Truyoo (TruWines), Pierre Byuzand Markarian, Paul Saine , Parisot (Matfer Bourgeat Inc.), Bernard Louberssac Lenora Bejarano, Daisy Delgadillo, Hend Yahya, (Transat Trade) Edmond Honore, Holly Oatsbarker, Angie Orozco, Michel & Alex Ohayon (La Koutoubia), Peter Miao Kazuo Tachibana, Ingrid Morales, Maria Huerfano, Doug Harlan, Dean Lynn, Betty Thomas & Kathy David Rhodes, Alex Zendegas, Veronica Alvarez, (Hollywood Blonde) Michael Fiorenza, Jeannette Martel, Carmine Curiel, Wine Tables Loi Nguyen , Roman Styles, Arthur Bravo, Eileen & Lou Goldberg (DiVine Wine) Santana Ruiz, Johnathan Ramirez , Sadie McAtee, Jamie Edlin & Danny Schneider (Hollywood & Wine) Art Ramirez, Seren Bardwell, Martin Laiwa, Yumi Lauren Sanne, Celina, Ricardo Chapa, Jennifer Sanne, Narita, Jamie Medina, Editha Caluya, Rachel Beckett Garrett Sanne, Youcef Benjelloun, Zivan Gvozdenovic (Vins de Provence) Brandon, Laurent Michit, Mark Huddleston, Vincent Cevalte (Regency Wines), Joyce Lazar & Simone Rubenstein (Mumm Napa) Jennifer & Kevin Rucks (Salisbury Vineyards) Paul & Donna Young (Paul Young Fine Wines) Mickael Moreau & Romain Santos (Domaine de Gadagneen-Azurions), Nathalie Bertat & Michelle Lipkin(CruWines) 10 Club Culinaire of French Cuisine June 29 - Chef A Table at KK-Zo Chef Keizo Ishiba - Hostess: Yuki Ishiba Reception (6pm-7pm) Spicy tuna crispy: spicy tuna tartar on brown rice crunchy biscuit Blue crab in phillo cup Monkfish liver mousse, Belgian endive & caviar Mumm Champagne Chefs: Akira Hirose, JeanFrancois Meteigner, Michel Blanchet, Josh Smith Many Thanks to Our Sponsors: Mumm Napa Regency Wines Savory Gourmet West Central Produce Sit Down Dinner (from 7pm) Cured salmon & summer vegetable Jurtchitsch Sonnof Steinhaus Gruner Vetliner 2007 Sautéed Japanese "Hokkaido" scallop, brown rice risotto Domaine Vincent Sauvestre Chablis 2007 Beef tenderloin with sauce bordelaise Chateau Lacombes Noiallac Medoc 2006 Shrimp asparagus cut roll (3pcs ) Tuna, Yellowtail, Albacore Nigiri sushi Green River Sake Snow Age Republica del Cacao chocolate fondant,& vanilla ice cream Cuvelier Los Andes Coleccion 2006 11 253 Ximeno Ave Long Beach, Ca 90803 T 949 295 0506 F 800 776 8036 www.clubculinaire.us [email protected] Club Culinaire of French Cuisine - Editor Kora Kroep Corporate Sponsors 2010 Board of Directors 2010 President Sebastien Pfeiffer - 310 358 3926 Vice President Jean-Francois Meteigner 310 434 9509 Secretary Bernard Louberssac - 310 658 9426 Treasurer Akira Hirose - 626 796 9501 Advisory Board Members Andre Angles - 562 494 8787 Conny Andersson - 310 273 2222 Michel Blanchet - 323 766 0801 Bruno Laclotte - 310 968 2982 Yvan Valentin - 323 731 1122 Alan Weiss - 213 629 3600 Executive Director Kora Kroep - 949 295 0506 Email: [email protected] Find Club Culinaire on: 8