It is always a special occasion when your meal is prepared by an award-winning chef, but it’s even more special when there’s an entire stadium of them working together. Back for its second year, the All-Star Chef Classic was held at L.A. Live last week, giving the rapt audience an exciting experience where every bite is prepared by a different star-studded chef.
The American Masters Dinner was held in Restaurant Stadium on March 12 and is just one example of how this annual event has pulled out all of the stars to brighten an already shining dining scene in Los Angeles. After nibbling on savory appetizers, Michelin-starred Chef Michael Cimarusti treated us to succulent Santa Barbara Spot Prawns roasted in salted butter with citrus and nori. Daniel Patterson (who was awarded “Best Chef: West” by the James Beard Foundation in 2014) followed with spring vegetable stew in a honey lemon broth, with herbs and flowers.
JBF winner Chef Nancy Silverton roasted carrots with ceci and cumin vinaigrette, while Wylie Dufresne of New York’s Alder presented lamb loin, black garlic romesco, pickled ramp, and dried soybean. Chef Christina Tosi (of NYC’s Momofuku Milk Bar) sweetened the evening with an apple pie cake, with miso butterscotch and mini crack pie. Each course was paired with Foley Wines, including two Sauvignon Blancs, a 2012 Pinot Noir Reserve Dundee Hills from The Four Graces in Oregon, and a 2010 Cabernet Sauvignon from Napa Valley.
If the meal alone didn’t leave us star-struck, the Restaurant Stadium itself (which was skillfully-tented and lavishly-lit) certainly did. Reminiscent of the Iron Chef layout where every guest has tiered-seating, the venue affords diners up-close access to every step of the meal preparation and plating. The stadium format allowed for plenty of commentary between the cooking chefs, guest participants, and the host—all of which were easily heard and seen via the huge projected screens. The only difference between the Restaurant Stadium format and that of the Iron Chef is the lack of competitive frenzy. At All-Star Chef Classic you experience high energy, friendly camaraderie, and real collaboration between all the players.
On another starry night, we experienced all 20 of the participating chefs presenting their grilling and chilling creations. Among the savory bites sampled that night, Michael Cimarusti served a “Lil’ Smoky” (a sea food sandwich made from Hokkaido Scallops), Josiah Citrin and his Mélisse restaurant team presented “Grilled Lamb with Smoked Paprika, Herbs, and Charred Onions,” and Chef Ludo Lefebvre offered “Barbequed Carrots” accented with a dollop of yogurt and blood orange segments.
Besides the array of mouthwatering morsels, there was also plenty of Stella Artois beer, Foley family wines, artisan teas and coffees. The DJ kept us jivin’ and the chef demos enthralled us all night long. If dining is entertainment, then the All-Star Chef Classic would have to be the Oscars.
Aside from the three Masters Dinners (British, American, and French) there was also a special benefit City of Hope dinner, a cooking class for kids, and a unique chefs’ grilling event. If you missed this year’s culinary showcase, make sure to subscribe to the All-Star Chef Classic’s mailing list so you don’t make the same mistake next year. Tickets range from $275 to $425 for each dinner and can be bought separately or as a group.
