Kitchen Takeover at Abigaile

Abigaile restaurant brought six of LA’s finest chefs together for a six-course tasting menu at the first Kitchen Takeover. Photo: Abigaile

HERMOSA BEACH, Calif. January, 2013—The one time Baptist church turned punk band rehearsal space, was transformed by current owner and Hermosa Beach native Jed Sandford into Abigaile Restaurant and Brewery. His vision of an upscale American brasserie has found a receptive audience among the area’s young professional foodie hipsters. This past December the first Kitchen Takeover was held with a group of selected chefs, most from nearby coastal cities. A great way to try six restaurants at once, guests enjoyed dishes created by chefs who each brought a signature dish to the dinner.

Organized and coordinated by Abigaile Executive Chef Tin Vuong, each chef created a course to showcase their personal style and incorporate local flavors of the season. The camaraderie was evident and the courses flowed smoothly all evening.

The sold-out dinner will be followed this month by Kitchen Takeover II, featuring another group of local chefs.  Seats will be $65 per person and include the six course tasting menu as well as reception.

Chef Vuong, formerly executive chef at Sapphire in Laguna Beach, now runs the Abgaile kitchen in his own adaptation of California farm to table. “Since LA has such a diverse ethnicity and food culture, I cook without any restrictions,” says Vuong. “Food anarchy!” He likes the freedom and control  he has of menu.  “I change the menu often and as I please without restrictions,” he says.

Why the name Abigaile? “Everyone’s asking…but can’t tell.”

All the dishes (list follows) were very different in style and technique.  “I really enjoyed the duck course from BierBiesel, but it’s very subjective” says Vuong about Chef/owner Bernhard Maringer’s marinated duck breast.

Executive Chef Tin Vuong

Executive Chef Tin Vuong

Next time Vuong plans to speed up the event and maybe offer wine and beer pairings tailored to the dishes. “I also hope to do introductions at the beginning and some info on each the dishes as the dinner progresses.”

December’s chefs and dishes:

Guests were treated to an hour-long reception and savory appetizers such as pumpkin puree crostinis with goat cheese, swordfish skewers with bacon and coconut-chicken spring rolls with a cilantro pesto dipping sauce!

Tin Vuong – Abigaile, Hermosa Beach
‘Garam Masala Spiced’ California Lamb Loin with Curried Cauliflower and Mango-Quince Chutney

John CarlosMichael’s, Santa Monica
Seared U-10 Scallops with Black Trumpet Mushrooms, Bloomsdale Spinach, Banana Fingerling Puree and Charred Rosemary Beurre Blanc.

Meg HallMade by Meg Catering 
Fennel Seed Caramel Crust Pork Belly over Tahitian Vanilla Bean Sweet Potatoes

Tin Vuong – Abigaile Roasted Local Squab, Over Cured Shitake Honey-Yuzu Gastric, Natural Jus

Abigaile squab

Abigaile squab


Sean ChaneyHot’s Kitchen, Hermosa Beach Fried Chicken Livers with Parsnip Puree, Chanterelle Thyme Gravy and Crispy Speck

Bernhard MaringerBierBeisl, Beverly Hills 
Marinated Duck Breast with Vanilla Fennel Salad, Blood Orange, Wild Arugula and Dijon Mustard Vinaigrette

BierBeisl duck

BierBeisl duck


Lara MandracchiaCake Bake Shop, Manhattan Beach 
Mini Cinnamon Bun Bread Pudding with Tangerine Bourbon Crème


Cake Bake Shop's Cinnamon Bun Bread Pudding

Cake Bake Shop’s Cinnamon Bun Bread Pudding


This article is the copyrighted property of the writer and Communities @ Written permission must be obtained before reprint in online or print media. REPRINTING TWTC CONTENT WITHOUT PERMISSION AND/OR PAYMENT IS THEFT AND PUNISHABLE BY LAW.

More from Culinary Quest
blog comments powered by Disqus
Linda Mensinga

Linda Mensinga was editor of Culinary Trends for 15 years, now a contributing writer. Researching restaurants and hotels, she interviews the best and brightest chefs, not necessarily the most famous, to learn their secrets and recipes. Their talent and dedication never cease to inspire her. 

Mrs. Mensinga is happily food obsessed and fortunate enough to be married to a chef. 

Contact Linda Mensinga


Please enable pop-ups to use this feature, don't worry you can always turn them off later.

Question of the Day
Photo Galleries
Popular Threads
Powered by Disqus