The Strand House
117 Manhattan Beach Blvd.,
CA-90266
310.545.7470
www.thestrandhousemb.com
Cuisine Type: new American cuisine
The Strand House in Manhattan Beach has partnered with Los Angeles chef-restaurateur Ben Ford to create the fifth and final of its fall 2012 five-course Master Chef Dinner Series, Monday, November 12. Grgich Hills Estate co-proprietor Violet Grgich will share the culinary spotlight, bringing Napa Valley wine selections from the legendary winery that will ensure a highly festive and memorably flavorful food and wine experience. Presiding over the wines, Grgich will announce the pairings prior to the serving of each course. The dinner will be jointly hosted by The Strand House Owner Michael Zislis, Executive Creative Chef Neal Fraser, and Executive Chef Greg Hozinsky.
Ford’s and The Strand House’s shared affinity for creating culinary celebrations, using fresh, seasonal ingredients, are evident in the menu for this extraordinary evening. Guests will enjoy the following:
– Passed Hors d’oeuvres
Smoked Fish Dip – torn crouton, pickled shalloto
Chili Verde Tostada – crispy smoked pigs ears, carrot- fresno chilie escabecheo
Lamb Meatballs – lardo, rosemary, spicy tomato chutney
-DINNER MENU
Oyster Stew – leek cream, smoked bacon
Paired with Grgich Hills Estate 2010 Fume Blanc, Napa Valley
Grilled Monterey Bay Squid – bulgur wheat, griddled tomato, meyer lemon aioli
Paired with Grgich Hills Estate 2009 Chardonnay, Napa Valley
Lamb Sirloin – seared lamb sweetbread, baby peas, smoked tomato, ham hock gelatin
Paired with Grgich Hills Estate 2008 Zinfandel, Napa Valley
Rabbit Paella
Paired with Grgich Hills Estate 2008 Cabernet Sauvignon, Napa Valley
Cappuccino Cookie Sundae – cappuccino ice cream, chocolate cardamom cookie, chantilly cream, chocolate sauce
Paired with Grgich Hills Estate 2009 Violetta Late Harvest Dessert Wine, Napa Valley
At a half-hour pre-dinner reception, beginning at 7 p.m., guests will have the opportunity to meet and mingle with Ford, Grgich, Fraser, Hozinsky, and Zislis, while enjoying passed hors d’oeuvres and a glass of sparkling rose. Dinner is $100, excluding tax and gratuity. Wine pairings are $50. Seating is limited and is expected to sell out quickly.
