LOS ANGELES Taste of L.A. gourmet reception, sponsored by the Coca-Cola Co., at the Hyatt Regency Century Plaza Hotel here. —MUFSO 2007’s opening night trained a spotlight on the prominent local chefs and restaurants featured in the al fresco
Among the former Nation’s Restaurant News Fine Dining Hall of Fame inductees serving their signature dishes were Michael’s restaurant of Santa Monica, long considered one of the forerunners of contemporary California cuisine, as well as this year’s local Hall of Fame winner, Jar, the acclaimed creation of chef-owner Suzanne Tracht. —MUFSO 2007’s opening night trained a spotlight on the prominent local chefs and restaurants featured in the al fresco
Delectable slices of the local restaurant scene were offered by all seven of the restaurants preparing dishes for attendees of the 48th annual Multi-Unit Foodservice Operators conference. —MUFSO 2007’s opening night trained a spotlight on the prominent local chefs and restaurants featured in the al fresco
Hot Concepts! Award winner Gyu-Kaku Japanese BBQ, for example, served grilled tidbits of miso-marinated skirt steak with enoki mushrooms as well as boneless chicken wings in a yuzu-based sauce with shishito peppers. —MUFSO 2007’s opening night trained a spotlight on the prominent local chefs and restaurants featured in the al fresco
Michael’s also featured Asian flavors in its sashimi of toro with avocado purée, matsutake mushrooms and white-sturgeon caviar. For dessert, Michael’s offered white-chocolate rice pudding with a saffron reduction and pistachios. —MUFSO 2007’s opening night trained a spotlight on the prominent local chefs and restaurants featured in the al fresco
Preech Narkthong, chef de cuisine at Jar, helmed that restaurant’s station and prepared seared shrimp with herb salad and jalapeño vinaigrette. —MUFSO 2007’s opening night trained a spotlight on the prominent local chefs and restaurants featured in the al fresco
Sashimi was also the menu teaser from a popular newcomer to the local dining scene, the Lazy Dog Cafe chain. Chef Gabriel Caliendo served a Hawaiian-style kampachi and hamachi poke bowl as well as hand-harvested sea urchin. —MUFSO 2007’s opening night trained a spotlight on the prominent local chefs and restaurants featured in the al fresco
Piero Selvaggio, owner of Santa Monica’s Valentino, one of the nation’s top Italian restaurants and another Hall of Fame establishment, brought his team to serve a farmers market salad and slices of a terrine layered with red bell pepper, mozzarella and eggplant with pesto. —MUFSO 2007’s opening night trained a spotlight on the prominent local chefs and restaurants featured in the al fresco
Chefs from Ruth’s Chris Steak House carved tenderloin for mini sandwiches with horseradish cream sauce and served crab salad in martini glasses. —MUFSO 2007’s opening night trained a spotlight on the prominent local chefs and restaurants featured in the al fresco
Chefs from the Century Plaza restaurant Breeze dished up black-truffle risotto with essence of foie gras and a drizzle of truffle oil as well as seared porcini-crusted sea scallops on yellow-tomato fondant with tarragon vinaigrette. —MUFSO 2007’s opening night trained a spotlight on the prominent local chefs and restaurants featured in the al fresco
