Six of LA’s finest chefs came together this week for a unique gourmet food fest in Hermosa Beach.
Abigaile restaurant will open its kitchen each month to top toques from around Los Angeles, and Wednesday night was its inaugural Kitchen Takeover session.
Each chef creates a course that celebrates their personal style and incorporates local flavors of the season. Guests enjoyed a six-course menu, as well as dessert, prepared by Tin Vuong of Abigaile, John Carlos of Michaels, Meg Hall of Made by Meg, Sean Chaney of Hot’s Kitchen, Bernhard Maringer of BiebBeisl and Lara Mandracchia of Cakes Bake Shop.
will enjoy a six-course tasting menu with dishes like; scallops with black trumpet mushrooms, bloomsdale spinach, and banana potatoes; marinated duck breast with fennel salad, blood orange and wild arugula, and fennel seed caramel crust pork belly over tahitian vanilla bean sweet potatoes, local lamb loin, and delicious pastries and desserts.
Dishes such as Carlos’ seared u-10 scallops with black trumpet mushrooms and bloomsdale spinach and Hall’s fennel seed caramel crust pork belly over Tahitian vanilla bean sweet potatoes were hits, especially when paired with Abigaile’s own home-made brews.
For more information on Abigaile’s Kitchen Takeover, click HERE.
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