For a great way to try six restaurants at once, Abigaile brought six of LA’s finest chefs together for a six-course tasting menu at the first Kitchen Takeover at Abigaile in Hermosa Beach, California.
HERMOSA BEACH,Calif. January, 2013 The one time Baptist church turned punk band rehearsal space, was transformed by current owner and Hermosa Beach native Jed Sandford into Abigaile Restaurant and Brewery. His vision of upscale American brasserie has found a receptive audience among the area’s young professional foodie hipsters. This past December the first Kitchen Takeover was held with a group of selected chefs, most from nearby coastal cities.
Organized and coordinated by Abigaile Executive Chef Tin Vuong (see photo), each chef created a course to showcase their personal style and incorporate local flavors of the season. The camaraderie was evident and the courses flowed smoothly all evening.
The sold out dinner will be followed this month by Kitchen Takeover II, featuring another group of local chefs. Seats are $65 per person and included the six course tasting menuas well as reception.
Chef Vuong, formerly chef at Sapphire in Laguna Beach, now runs the Abgaile kitchen in his own adaptation of California farm to table. “Since LA has such a diverse ethnicity and food culture, I cook without any restrictions,” says Vuong. “Food anarchy!” He likes the freedom to create a diverse menu.”Ichangethe menu often and as I please without restrictions,” he says.
Why the name Abigaile? “Everyone’s asking:butI can’t tell.”
All the dishes (list follows) were very different in style and technique. “I 
really enjoyed the duck course (see photo) from BierBiesel, but it’s very subjective” says Vuong about Chef/owner Bernhard Maringer’s marinated duck breast.
Next time Vuong plans to speed up the event andmaybeoffer wine and beer pairings tailored to the dishes. “I also hope to dointroductions at thebeginningand some info on each of the dishesas the dinner progresses.”
December’s chefs and dishes:
Guestswere treated to an hour-long reception and savoryappetizers such as pumpkin puree crostinis with goat cheese, swordfishskewers with bacon and coconut-chicken spring rolls with a cilantropesto dipping sauce (see photo)!
Tin Vuong – Abigaile, Hermosa Beach
Garam Masala Spiced’ California Lamb Loinwith Curried Cauliflower and Mango-Quince Chutney
John Carlos – Michael’s, Santa Monica
Seared U-10 Scallopswith Black Trumpet Mushrooms, Bloomsdale Spinach, BananaFingerling Puree and Charred Rosemary Beurre Blanc (see recipe)
Meg Hall – Made by Meg Catering
Fennel Seed Caramel Crust Pork Belly over Tahitian Vanilla Bean SweetPotatoes (see recipe)
Tin Vuong – Abigaile
Roasted Local Squab, Over Cured Shitake Honey-Yuzu Gastric, NaturalJus (see photo)
Sean Chaney – Hot’s Kitchen, Hermosa Beach
Fried Chicken Livers with Parsnip Puree, Chanterelle Thyme Gravy andCrispy Speck
Bernhard Maringer – BierBeisl, Beverly Hills
Marinated Duck Breast with Vanilla Fennel Salad, Blood Orange, WildArugula and Dijon Mustard Vinaigrette
Lara Mandracchia – Cake Bake Shop, Manhattan Beach 
Mini Cinnamon Bun Bread Pudding with Tangerine Bourbon Creme (see photo)
