Ben Ford of Ford's Filling Station will guest-chef at the Strand House… (Annie Wells / Los Angeles…)
Wow, so many guest chef gigs are happening it's hard to keep track of who's cooking at whose restaurant. Over the next couple of months, Ben Ford of Ford's Filling Station will be at the Strand House in Manhattan Beach, Shinichi Sato flies in from Paris' Passage 53 to cook at Melisse, and Jason French of Portland's Nedd Ludd will be at Superba Snack Bar in Venice. Then there's the who-can-keep-track continuing guest-chef series Test Kitchen at Bestia downtown. Here's a calendar:
Ben Ford of Ford's Filling Station (Culver City) at the Strand House (Manhattan Beach): On Monday, Nov. 12, the Strand House wraps up its Master Chef Dinner Series with Ben Ford of Ford’s Filling Station. Violet Grgich of Grgich Hills Estate will present wine pairings to go with passed appetizers, including smoked fish dip, chile verde tostadi with crispy pigs ears and lamb meatballs, and a four-course menu: oyster stew; grilled Monterey Bay squid; lamb sirloin; rabbit paella; and cappuccino cookie sundae. Dinner is $100; wine pairings are $50. Reception begins at 7 p.m. Call for reservations. 117 Manhattan Beach Blvd., Manhattan Beach, (310) 545-7470, www.thestrandhousemb.com.
Shinichi Sato and Guillaume Guedj of Passage 53 (Paris) at Melisse (Santa Monica): At Josiah Citrin's Melisse, for three nights -- Tuesday, Nov. 27, to Thursday, Nov. 29 -- chef Shinichi Sato (the first Japanese chef in France to be awarded two Michelin stars) of Passage 53 in Paris will create the 10-course "TEN Tasting Menu," reflective of the cuisine at the restaurant in the historic Passage des Panoramas. $185 per person; wine pairings are $95 and $175. Optional truffle and caviar courses for supplemental charge. Call for reservations. 1104 Wilshire Blvd., Santa Monica, (310) 395-0881, www.melisserestaurant.com.
Jason French of Nedd Ludd (Portland) at Superba Snack Bar (Venice): On Monday, Nov. 5, two Jasons are in the kitchen at Superba Snack Bar. Chef Jason French of Nedd Ludd joins Superba's Jason Neroni for the first of Superba's guest chef series, featuring chefs from around the country, as well as Los Angeles. Neroni and French will prepare a seven-course menu (subject to change): salumi, lardo and cockscomb terrine; hamachi crudo with green apple; orange, avocado and squid ink with chile conserva; fried cauliflower; roasted scallop with celery root; cheese; chocolate peanut butter cup. $100 per person includes wine pairings of California and Oregon varietals. Seatings at 6 or 8:30 p.m. Call for reservations. 533 Rose Ave., Venice, (310) 399-6400, www.superbasnackbar.com.
Jeff Mahin of Stella Rossa (Santa Monica) and Waylynn Lucas of Fonuts (Los Angeles) at Test Kitchen (Los Angeles): Tonight Stella Rossa's Jeff Mahin presents a prix-fixe menu of red-miso-cured fluke with preserved citrus, cucumber gelee and caviar; agnolotti of winter squash and ricotta with chestnut froth and black truffle; wood-grilled 30-day dry-aged New York steak. Fonuts proprietor and pastry chef Waylynn Lucas' dessert is to be announced. And there are guest bartenders, too! Joining Test Kitchen's Julian Cox and Josh Goldman will be special guest Devon Tarby. $55 per person. Cocktails are $10. Check the schedule for more coming chefs and make reservations at Test Kitchen's website. 2121 E. 7th Place, Los Angeles, www.testkitchenla.com.
What are your favorite cookbooks?
Dinner tonight! Brie 'n' apple soup