If you haven't been checking your Facebook page, Twitter feed, Instagram account, etc., lately, you may be sadly unaware of the latest temporary food-as-art installation, the Amalur Project, which last night debuted at Echo Park's Cortez. I'm sorry. But the happy news is that, as is often the case, there's always dinner tonight.
A. Scattergood Rye toast with pickled root veg and vinegar dust
The Amalur Project is brought to you by Spanish-born chef Sergio Perera, who has, according to the website, cooked in such notable kitchens as Arzak, Jean-Georges, Mugaritz -- and, perhaps most importantly, his grandfather's kitchen. Joining Perera in the project is Burbank-born, Japan-raised Jacob Takehiro Kear, who cooked at Lukshon in Culver City and Tapas Molecular Bar in Tokyo and most recently was chef de cuisine at Eva. Also in the (tiny) kitchen is Steve Monnier, born and trained in France, and who has cooked at many laudable restaurants there and here, including L'Orangerie (which may trump everybody else's fancy credits, if you're an L.A. Francophile foodist).
Yes, the chefs have pilgrimaged to Noma. Yes, they forage. Not only do they trudge out into the surrounding local hills and dales and beautiful forests but they employ professional foragers to do so for them, namely Pascal Baudar and Mia Wasilevich, who have a ton of insanely laudable credits, too.More »