JOIN US FOR A UNIQUE CULINARY EXPERIENCE
MONDAY, FEBRUARY 27
6 PM COCKTAIL RECEPTION • 7 PM DINNER
Matsuhisa Beverly Hills Team – Hors d’ Oeuvres
Mini Sushi Cups
Joji Inoue – Amuse Bouche
Uni Ice Cream Monaka Sandwich with Tamari-Port Wine Sauce
Joachim Splichal- First Course
Tuna Tower, Soya Onion, Avocado, Sun Dried Tomatoes, Citrus Granite
Ray Garcia – Second Course
Tamal- Landrace Corn Masa, Poblano, Endive, Queso Oaxaca
Josiah Citrin – Seafood Dish
Wild Striped Bass or Chatham Bay Codfish, Salsify, Spinach, White Anchovies and Capers
Andreas Roller – Meat Dish
Duo of Miyasaki beef - Binchotan grilled and Hibiki braised Sunchokes/ Smoked Tofu/ Yuzu Soubise
Frania Mendivil – Dessert
Arroz con leche - orange blossom rice pudding, preserved citrus, vanilla fluff, cilantro
Chocolate mousse 'cake' - alunga namelaka, creme brulee, ocoa chantilly, devils food cake
FEATURED CHEFS INCLUDE:
EXECUTIVE CHEF, PATINA RESTAURANT
German Master Chef Andreas Roller, an internationally educated and experienced culinary talent, brings the finest cuts of meat with respected cooking techniques to create a global and diverse menu
for the 2015 relaunch of Nick & Stef's Steakhouse for Patina Restaurant Group. Served alongside
an award-winning wine cellar selection, Roller’s dishes complement their respective ingredients, each deliberately chosen and expertly prepared with a respect for tradition.
CHEF & OWNER, MÉLISSE & CHARCOAL VENICE
Josiah Citrin is a culinary expert and veteran of Los Angeles’ gourmet dining scene, with more than 25 years of experience. He is a two-star Michelin award-winning chef and owner of California’s highly-acclaimed Mélisse restaurant, Charcoal Venice, and Dave’s Doghouse. Citrin has mentored some of the city’s talented young chefs, including Leona’s Nyesha Arrington and Birch’s Brendan Collins. His culinary philosophy, “In Pursuit of Excellence” (also the name of his cookbook), sets the standard for all of his concepts, whether fine-dining or casual.
CHEF & OWNER, BROKEN SPANISH & B.S. TAQUERIA
As a native Angeleno, Ray Garcia draws his culinary inspiration from the city’s rich culture, Southern California’s produce, and his classic training. As chef/owner of Broken Spanish and BS Taqueria (both opened in 2015), he incorporates all of these things cooking bright, bold, and ingredient-driven food that expresses a Mexican-American narrative. For this, he, his team and both restaurants have received national recognition and overwhelming hometown support – in a city that has finally drawn critical focus and praise on an international level. Most notably, he was recognized by Esquire magazine as Chef of the Year.
PASTRY CHEF, PATINA RESTAURANT GROUP
Frania Mendivil’s passion for pastry began in her family’s humble bakery in Mexico and has since soared to extraordinary heights. During her tenure, the restaurants she has worked with have received a James Beard Award, Four Stars by the Los Angeles Times, “10th Best Restaurant in America” from GQ magazine, “Restaurant of the Year” by Esquire, and “Top Newcomer” by Zagat. As the Executive Pastry Chef of Patina Restaurant Group, Frania Mendivil oversees pastry production at all of the restaurant group’s West Coast concepts and catering operations, including the Television Academy’s prestigious Creative Arts Ball and the Emmy® Awards Governors Ball, as well as the official GRAMMY® Awards Celebration.
MATSUHISA BEVERLY HILLS TEAM
LED BY CHEF SHIMA YUTAKA
Nobuyuki Matsuhisa—known to the world simply as “Nobu”—is the acclaimed and highly influential chef –proprietor of Nobu and Matsuhisa restaurants all over the globe. Matsuhisa, Beverly Hills opened in 1987. The restaurant was virtually an overnight success. His dishes that have no equal in a cooking style that’s part Peruvian and part Nobu’s alone. Nobu currently has 41 restaurants in 36 different cities around the world and spanning across five continents.
EXECUTIVE CHEF, CHAYA DOWNTOWN
Chef Joji Inoue continues CHAYA founding Chef Shigefumi Tachibe’s legacy as a pioneer in Franco-Japanese cuisine. He introduced a Japanese fish market program to the restaurant, with a renovated Kaisen raw bar and tableside whole fish presentations. Driven by the notion that cooking has no boundaries, he cites Kumagai Kihachi and Masao Suzuki as his mentors.
CHEF & CO-FOUNDER, PATINA RESTAURANT GROUP
Sharing his renowned culinary prowess across both East and West Coasts, Patina Restaurant Group Chef and Founder Joachim Splichal navigates the business of modern California cuisine with the same vigor and precision with which he wields a knife. Nearly 25 years since opening his Michelin-starred flagship restaurant in Los Angeles, Splichal takes a central role in mentoring burgeoning chefs within his numerous kitchens to groom them for the business and continues to evolve quintessential Golden State cuisine.
JACCC in partnership with award-winning Michelin-starred restaurant Patina invite you to a five-course dinner and special pairings by Los Angeles' most acclaimed chefs featuring culinary specialties from Miyazaki, Japan. Eat, drink, and learn more about JACCC's culinary initiative.
$300 per person
Limited seating • Reservations required • BUSINESS ATTIRE
Due to the format of this event, substitutions and special dietary requests will not be accommodated.
To RSVP or receive more information, contact Helen H. Ota at (213) 628-2725 or firstname.lastname@example.org.