SEASONAL TABLE — FALL: EAT DRINK AMERICANO

We caught up with Michael Burke, the man behind Eat Drink Americano, a gastropub in the teeming Arts District in downtown Los Angeles, to gather some inventive ideas for a seasonal harvest table. Michael, who hails from Liverpool, pulled out all the stops, including hard-to-find beer and wine selections showcasing his love for Northern California. Chef Ryan Grimm  cooked up a storm for our readers. A graduate of the California Culinary Academy, Ryan shares with us that his love for culinary arts came from spending time in the kitchen with his grandmothers when he was young. He believes that food is so much more than just nutrition and fuel for our bodies, he elaborates: “It can alter a person’s attitude and affect their entire day. I believe that if a guest comes in and is having a bad day, I can turn it around for them with great food and amazing service. That’s my goal every time I have a guest walk through my door; everyone leaves with a smile on their face.”  The domestically sourced and artisanally produced American pub style food encourages foodies and romantics to definitely try this at home so their guests walk out the door with smiles on their faces.

Here’s a teaser recipe for you to try. Our first issue launching soon will have the complete recipes for all your fall fancy feasts!

A74U7651levsmallRaspberry Endive Salad by Chef Gary Walsh

This insanely bright, both in flavor and color, salad is fresh and clean.

RECIPE:
6 oz Baby arugula
2 White endives
2 purple endive
1/2 C Toasted Pecans
2 oz Raspberries
3 Parmesan crisps (recipe below)
2 oz Raspberry pecan vinaigrette (recipe below)

Raspberry Pecan Vinaigrette
3 oz Raspberry vinegar
5 oz Vegetable oil
2 oz Pecan oil
1 tsp Salt
1/8 tsp Pepper
Combine vinegar, salt, and pepper. Than slowly whisk in the oils.

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Parmesan Crisps
8 oz shredded parmesan
1 oz chopped parsley
Preheat oven to 300 degrees. Combined parmesan and parsley, spread out on an oiled baking sheet, about a 1/4 inch think and bake between 5 to 10 minutes, until lightly browned, and let cool.