See what’s cooking at Hotel Bel-Air
From a fun-filled barbecue extravaganza, to a collaborative dinner showcasing fall’s seasonal harvest, master chef Wolfgang Puck’s popular Visiting Chef Series of events in Los Angeles are inspired culinary affairs offered throughout the legendary hotel. At the recent ‘end of summer’ barbecue event in September, chef Wolfgang Puck welcomed back renowned chef Francis Mallman, and first-time participants Nancy Silverton and Eric Werner. Together, they created a memorable evening that celebrated their distinctive styles and unique preparations of barbecue. More than 225 guests dined at communal tables amidst lush grounds and colourful gardens.
As for the menu, this certainly was not a hamburger and hot dog type of event. One of the evening’s biggest highlights was chef Puck’s whole roasted heritage pig ‘Caja China’, served with crispy yucca plantain, pickled vegetables, traditional black beans with epazote and arroz verde.
South America’s most beloved chef and creator of Los Fuegos restaurant at Faena Hotel Miami Beach, Francis Mallman, showcased his varied fire-cooking techniques. ‘Hung on a wire’ Jidori chicken, prime bone-on rib eye wet aged 28 days, giant rainbow chard vegetable rolls, and his signature chimi churri were among the flavourful offerings.
Delighting guests with the unmatchable flavour of food cooked over a wood fire, the owner and operator of the acclaimed Hartwood in Tulum, Mexico, chef Werner created a feast for both the eyes and the stomach. At his station, diners sampled whole fish on the grill, Maya prawns with chipotle mezcal sauce, lamb T-ones, and chilled sandia soup.
Local hero Nancy Silverton founded the world-renowned La Brea Bakery and Campanile restaurant, and is the co-owner of several of LA’s most popular dining establishments. His menu included honey glazed quail, creamed corn, grilled octopus with ceci purée, and pancetta wrapped sausage spiedino with piccatta sauce.
A premier selection of spirits and California wines enhanced the dining experience, with guests sipping Silver Oak Cabernet Sauvignon, Towmey Sauvignon Blanc, Paul Lato Chardonnay and Pinot Noir, Clase Azul Tequila and The Hilhaven Lodge Whiskey. Cheers!
All excess prepared food was redistributed to those in need through the Chefs to End Hunger initiative.
If you missed this event, come to this year’s final Visiting Chef Series event at Hotel Bel-Air on October 19. Wolfgang Puck will be joined by renowned chefs Sean Brock from Husk in Charleston, South Carolina, and Dave Beran, formerly of Next in Chicago. See what’s on the menu
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