Thursday night on a closed off Grand Avenue in front of the Disney Concert Hall, the 5th Annual Los Angeles Food & Wine Festival 2015 presented as its opening night event “Ultimate Bites of L.A.” This event featured bites from many of L.A.’s top chefs as well as bites from several of the other celebrity chefs participating in the activities over the next few days.
One of the chefs participating from Los Angeles was Chef Dakota Weiss representing Sweet Fin Poke in Santa Monica with one dish and her forthcoming restaurant Estrella Restaurant with a second dish. Chef Weiss took some time to explain here dishes. What follows is some Q & A regarding her dish for Sweet Fin Poke.
LAC: What is the name of the dish?
DW: Tuna poke on a avocado, yuzu kosho panna cotta with edaname white soy glaze, rice crispies and cilantro
LAC: When was it put on your menu? Or is this dish on your menu?
DW: Not on the menu, this dish is something special for food and wine
LAC: What is the inspiration or precedent for the dish
DW: Wanted a light, fresh and refreshing dish to contrast with her other dish she was presenting from Estrella
LAC: What’s your preferred sourcing for key components, plus are ingredients seasonal?
DW: The tuna comes from the Kiribati Island from IMP. Kiribati Island is a small island in the middle of the Pacific south of Hawaii
LAC: Was any special prep or equipment used for any of the ingredients in this dish?
DW: Use a special rice soy which she reduces to give a special glazing
LAC: Were any special cooking techniques or equipment used to cook and finish this dish?
DW: A lot of dicing… all knife work. we get the whole loin and break it down from there
a cutting board, knife and refrigerator
LAC: What’s the inspiration for the plating?
DW: We wanted something natural looking
LAC: How does this plate reflect the restaurant’s menu and chef’s cooking philosophy?
DW: Sweet Fin is very minimalist and California driven and stick with that kind of landscape
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