Star Chefs Showcases Best Talent in Los Angeles

Wagyu Short Rib, Cream of Dehydrated Broccoli & Cheddar Tagliatelle - Michael Voltaggio at The Langham

It was a special night in overcast Santa Monica, when the rising star chefs (and mixologists) of Los Angeles came out to dance. Their individual tables showcased a dish of their choosing, with propped-up lamps shining into the coastal darkness. The Fairmont Miramar was the setting, with FIG hosting the bungalow-side VIP reception to precede the walk-around gala held on the hotel’s turnaround.

Apricot Tortellini from FIG

FIG, headed up by Chef Ray Garcia, was up for the sustainability award. Representing their fresh and inventive menu were spoonfuls of apricot tortellini – subtly sweet but tangy and way more complex than I could have imagined a sweet bite of pasta could be. Also generously passed around were fingerling potatoes and chips topped with creme fraiche and Petrossian caviar. The generous part was undoubtedly the option to add a spoonful more of caviar atop each potato – a point Petrossian chef and James Beard Rising Star Chef semi-finalist Ben Bailly agreed with. Rosé champagne complimented each of our beginning bites, but nothing prepared me for what was to come during the main program of the night.

The Highlander (With Highland Park 12)

The main sponsor of the night was Highland Park, and what a fortunate arrangement that turned out to be. Highland Park 18 was being served neat or on a big Néve ice rock. On the other end, Eric Alperin of the Downtown Los Angeles bar The Varnish served up The Highlander, a simple yet beautiful treatment to Highland Park 12 which the likes of Thomas Keller was also spotted sipping.

 

“The Highlander” by Eric Alperin of The Varnish

1/2 oz cherry Heering Liqueur
2 oz Scotch Whisky (Highland Park 12)

Stir in a whisky glass over a big rock of ice.

Eric Alperin and Thomas Keller - Photo credit V.Wasik/StarChefs.com

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