Summer is here! Time for the beach, sun, vacation! We hope you had a wonderful 4th of July weekend. The first half of 2016 has been a whirlwind. It seems...
Chef Bill Corbett made a name for himself as a pastry chef in San Francisco. He studied under some of the best pastry chefs and served as executive pasty chef for Michael Mina, The Absinthe Group and Coi, to name a few. He was named "Best Pastry Chef" by San Francisco Magazine in 2011, "New York's Rising Star Pastry Chef" by StafChefs in 2007 and named one of the Top 10 Pastry Chefs in America by Dessert Professional Magazine.
Now Corbett is living in Los Angeles and serving up savory vegetarian dishes at a weekly pop-up throughout the summer. The pop-up is located at Lamill Coffee in Silverlake. You can still get a great cup of coffee at Lamill but every Thursday and Friday night, you will enjoy the food of Corbett.
The vegetarian tasting menu will change weekly. And it is very affordable. For $40 you will get four courses, and for another $20 you can get the wine pairing.
Food is art. And at Ray's and Stark Bar, the restaurant at LACMA, art is food. Inspired by the museum where Ray's is located, Chef Fernando Darin has created an internationally inspired menu using local seasonal ingredients. But it is the plating that takes it from food to art.
Chef Fernando Darin was born to an Italian family in a region of Brazil with Portuguese and African influences. He recently arrived to Ray's and Stark Bar after working for Eric Greenspan, Michael Voltaggio and most recently for Patina at the Hollywood Bowl and the Walt Disney Concert Hall. Previous to cooking, he was a musician and artist for fourteen years. It is his global upbringing and artistic background that influence his food and drive his creativity.
We started with the tuna tartare with avocado, oroblanco citrus fruit and taro chips and I was immediately transported to the realm of food as art. The presentation was like a beautiful art piece of art, balancing of color and dimension. The flavors are fresh and the oroblanca citrus brightens up the dish.