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.
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 Carlos – Michael’s, Santa Monica
Seared U-10 Scallops with Black Trumpet Mushrooms, Bloomsdale Spinach, Banana Fingerling Puree and Charred Rosemary Beurre Blanc.
Meg Hall – Made 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
Sean Chaney – Hot’s Kitchen, Hermosa Beach Fried Chicken Livers with Parsnip Puree, Chanterelle Thyme Gravy and Crispy Speck
Bernhard Maringer – BierBeisl, Beverly Hills
Marinated Duck Breast with Vanilla Fennel Salad, Blood Orange, Wild Arugula and Dijon Mustard Vinaigrette
Lara Mandracchia – Cake Bake Shop, Manhattan Beach
Mini Cinnamon Bun Bread Pudding with Tangerine Bourbon Crème
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