A playful guided tasting menu of small bites with a focus on sustainability and closed-loop food systems from chefs Tiffani Ortiz (former Director of Food Fermentation of Olivetta in West Hollywood) and Andy Doubrava (former Executive Chef of Michelin-starred Rustic Canyon in Santa Monica). Featured beverage pairings will include wine from Domaine and non-alcoholic drinks from Zero Proof, with complimentary espresso service from Demitasse and sparkling water from Liquid Death.
We're teaming up with our friends at Leora in Beverly Hills for the first stop on our tour of residencies. Each ticket purchased includes a 10 course blind tasting menu by our chef team here at Slow Burn. The majority of our dining events will purchase roughly 10,000 grams of food. Approximately 65% of that will make it to your plate in some form or another. 35% of the remaining product, whether it's peelings or bones, has been made into a preserved product that we will make use of in the future.
We started cooking this month's menu last year.
Bitter Blossom Tea
Sesame leaf + Coppa + Preserved Melon + Rhubarb + Anise Hyssop
Smokey Elderberry Vinaigrette + Lettuces + Leaves
Pickled Summer Vegetables + Carrot Romesco
Prawn + Marigold + Peach + Peppers
Weiser Farm Potatoes + Sheep's Cheese + Nduja Crumble
Warm Pretzel + Whipped Cultured Butter + Mustard Seed
Heritage Pork + Caviar + Whey Sauce
Chocolate + Watermelon + Puff Pastry + Cream
Complimentary Espresso Service From Demitasse
Wine and non alcoholic beverage options available for purchase day of event in partnership with Domaine + Zero Proof.
If you are interested in learning more about our offerings, please fill out the request form and we will contact you to discuss details.Request information