Daily Dish

The inside scoop on food in Los Angeles

« Previous Post | Daily Dish Home | Next Post »

Michael Voltaggio's final dinner service

July 20, 2010 |  4:44 pm

Amuse bouche

Maybe the only way to describe Michael Voltaggio's last dinner service at the Dining Room at the Langham is as the culinary iteration of YosemiteBear's Double Rainbow.

Voltaggio pulled out an entire spectrum of flavors for Saturday night's meal. There were 21 dishes on the menu, and highlights included: the amuse bouche of gougère with caviar cream paired with a tomato pate lolly (pictured); strawberry yuzu foie gras terrine with arugula sponge cake and minus-8-degree balsamic spheres; Kurobuta pork belly with bok choi kim chi, sweet potato preserves and peanut butter powder; Thai-style halibut cheeks with coconut rice, baby leeks and red curry; and potted deconstructed carrot cake sorbet. (KevinEats has an illustrative gallery of the entire menu here.)

General manager/sommelier Josh Goldman rocked out unconventional beer, wine and cocktail pairings throughout the evening, while the inundated chefs finally pushed out the last plate around 1:30 a.m. 

Goldman and Voltaggio will team up on the "Top Chef" champion's upcoming venture, which he hopes to open by the end of this year. A few weeks back we got some details from Voltaggio about his plans, but can't wait to hear more about what's next. Best guess is it won't include lace drapery or a black tie dress code.

-- Krista Simmons

Follow me on Twitter @kristasimmons

Photo: Beginning of the end (amuse bouche of gougère with caviar cream and tomato pate lolly with basil and sea salt). Credit: KevinEats.

Comments 

Advertisement










Video