Ceviche Night #2: Ricardo Zarate + Bryant Ng + Kris Yenbamroong + Hourie Sahakian + Firestone Walker Beer

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Chefs Los Angeles

For the “Ceviche Nights” dinner series, chef Ricardo Zarate, business partner Stephane Bombet and Food GPS invite some of L.A.’s best chefs into the Mo-chica kitchen. “Ceviche Nights” previews Paichẽ, a seafood-focused cevicheria debuting in Marina del Rey in 2013, while pushing the genre’s boundaries. On December 16, we welcomed guest chefs Bryant Ng (The Spice Table), Kris Yenbamroong (NIGHT + MARKET) and Hourie Sahakian (Short Cake) to help create a powerhouse seven-course menu. Firestone Walker Brewing Co. paired beer tasters with each course, and Mo-chica bar manager Deysi Alvarez crafted five cocktails. Better yet, 10% of proceeds benefited American Red Cross Hurricane Sandy relief efforts.


Chefs Los Angeles
The Spice Table executive chef Bryant Ng brought sous chef Bonnie Jiang to join him on the line at Mo-chica.

Restaurant Meeting Los Angeles
Right before the doors opened to the public at 5:30, each chef presented their dishes to the servers, so they knew how to explain each course to customers.

Asian Food Los Angeles
Course #1 (Bryant Ng): Raw scallop (chiles, scallions, sesame, dried scallop congee)

Thai Food Los Angeles
Course #2 (Kris Yenbamroong): Nam Kao Tod: crispy rice salad with fermented pork, oysters, raw ginger, onion, bird eye chile

Peruvian Food Los Angeles
Course #3 (Ricardo Zarate): ceviche de conchas de navaja ala parilla – Ceviche of grilled razor clams. Aji amarillo dressing

Asian Food Los Angeles
Course #4 (Bryant Ng): Prawn ceviche (peanut sambal, onion, tomato, Saltine crackers) with crispy cereal prawn head (cereal, hazelnuts, salted egg yolk, curry leaf)

Thai Food Los Angeles
Course #5 (Kris Yenbamroong): Koi Wua – Isan beef ceviche with roasted chile and rice powder

Peruvian Food Los Angeles
Course #6 (Ricardo Zarate): ceviche de pato con tacu tacu de pallares – Duck confit in Hot ceviche stew with pallares tacu tacu

Pie Los Angeles
Course #7 (Hourie Sahakian): Cranberry Pear Pie with Buttermilk Ice Cream and Bourbon Caramel Sauce

Craft Beer Los Angeles
Firestone Walker Brewing Co. had a suggested beer pairing for each course, including core bottles like Pale 31 and Union Jack, plus newer offerings like Wookey Jack black IPA and Velvet Merlin oatmeal stout.

Cocktails Los Angeles
Mo-chica bar manager Deysi Alvarez created two more cocktails just for Ceviche Nights, including Suavecito with cava, mint, Angostura bitters, lime juice, and mint leaf garnish; and Cumin to America with Fortaleza tequila blanco, Campari, lemon juice, cumin simple syrup and lemon peel garnish.

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Joshua Lurie

Joshua Lurie founded FoodGPS in 2005. Read about him here.

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