{"id":8379,"date":"2018-01-10T18:56:17","date_gmt":"2018-01-11T02:56:17","guid":{"rendered":"http:\/\/lesliedinaberg.com\/wordpress\/?p=8379"},"modified":"2018-01-10T10:59:04","modified_gmt":"2018-01-10T18:59:04","slug":"local-dish-the-bear-and-star-chefs-table","status":"publish","type":"post","link":"https:\/\/lesliedinaberg.com\/wordpress\/?p=8379","title":{"rendered":"Local Dish: The Bear and Star Chef’s Table"},"content":{"rendered":"
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Guest Chef Vartan Abgaryan of critically acclaimed restaurant 71 Above in Los Angeles (left) joins the Bear and Star Chef John Cox on Tuesday, January 16 for a special Chef’s Table dinner. Courtesy photos.<\/p><\/div>\n

The Bear and Star<\/a>‘s next installment in their popular Chef\u2019s Table Dinner<\/a> series features Guest Chef Vartan Abgaryan<\/a> of critically acclaimed restaurant 71 Above<\/a> in downtown Los Angeles and takes place on Tuesday, January 16, with two seatings at 6:30 and 7:30 p.m.<\/p>\n

Dinner begins with an Amuse \u2013 Oyster with Uni, Caviar, Tarragon, Champagne and Parsnip Cr\u00e8me Br\u00fbl\u00e9e; followed by a First of Beet with Tofu, Huckleberry and Black Walnut; then a<\/span>\u00a0<\/span>Second of Sturgeon with Soy Pearls, Black Garlic, Crispy Skin and Finger Lime; Third course of Lasagna with Porcini, Pistachio and White Truffle; Fourth of Turbo with Potato, Leek, Vin Jaune, Meyer Lemon and Smoked Clams; followed by a Fifth of Oxtail with Bone Marrow, Horseradish and Red Sorrel. To finish for a Sixth and final course, guests will enjoy Chocolate with Coffee, Caramel and Pecan. Wine pairings are available for the dinner by The Bear and Star\u2019s General Manager Robert Williams<\/a>.<\/span><\/p>\n

\"The

The Bear and Star\u2019s Chef Room, photo by Kodiak Greenwood.<\/p><\/div>\n

Chef Abgaryan, a native Angeleno, was formally trained at Le Cordon Bleu, mentoring at the iconic Andr\u00e9 Soltner restaurant, Lut\u00e8ce<\/a>. He returned to Los Angeles to lead the kitchens of acclaimed restaurateur Tim Goodell\u2019s Red Pearl Kitchen<\/a>, \u2018A\u2019 Restaurant, and Public Kitchen. For the next three years, Abgaryan served as executive chef at Cliff\u2019s Edge Restaurant to great critical acclaim. LA Weekly\u2019s<\/em> restaurant critic Besha Rodell wrote, \u201cAbgaryan\u2019s food is composed above all else\u2014the chef focuses as much on visual beauty as on taste.\u201d<\/p>\n

In 2015, Chef Abgaryan joined forces with Emil Eyvazoff to debut a new, world-class dining destination on the 71st floor of the US Bank Tower.\u00a0At 950 feet above ground level, 71Above is the highest restaurant west of the Mississippi. Offering elevated modern American cuisine, 71Above boasts breathtaking ocean views from Malibu to Laguna Hills, along with spectacular views of the Los Angeles basin and the surrounding mountain ranges. In addition to the magnificent views, 71Above was designed to provide a number of varying dining experiences. Guests may choose to dine within the buzz of the bar or in our adjacent lively main dining room. The Chef\u2019s tables offer views of the open kitchen and transition into a semi-private dining area, offering a quieter and more intimate dining environment.<\/p>\n

For reservations, call 805\/686-1359<\/span> to prepay by credit card or visit Eventbrite<\/span><\/a>\u00a0for tickets.<\/span><\/p>\n

Mark your calendars for upcoming guest chef collaborations:<\/p>\n

February 25\u2014Chef Neal Fraser, Redbird<\/a>, Los Angeles<\/p>\n

March 21\u2014Chef Josiah Citrin, Melisse<\/a>, Santa Monica<\/p>\n

The Bear and Star is located at\u00a02860 Grand Ave., Los Olivos.<\/span><\/p>\n

\u2014Leslie Dinaberg<\/a><\/p>\n

Originally published in Santa Barbara Seasons<\/em><\/a> on January 9, 2018.<\/p>\n

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