All Souls' Day Gastronomy Delight with Chef David Weidman

 

Click here to watch Chef David Weidman prepare this menu

 

 

 - STARTER -

Baked Bartlett pears with Saint Andre cheese & Parma prosciutto accented with a dab of white truffle honey

 

 - SALAD -

Fresh organic arugula with purple Borage & yellow Calendula blossoms tossed with pistachio oil/pomegranate reduction dressing

 

- ENTRÉE -

Kurobuta pork belly roasted with sage & garlic (supplied by Peads and Barnetts ) accompanied by baked organic Pink Lady Apples, Yellow Potato & celery root, and topped with gravy

 

- DESSERT -

Jasmine tea Panna Cotta with a balsamic reduction and trio of berries

 

All produce is organic and purchased at the

Santa Monica Farmers Market in California

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1.323.834.2777
 
CHEF
DAVID WEIDMAN