l'ange renégat

l'ange renégat is an underground dinner club founded and operated by guerrilla chefs (and average Joe’s) M. Mathias Sayre and Michael Dodson. Dedicated to presenting original and inspired ‘rogue gourmet’ cuisine in an informal and enigmatic setting, the dinner is hosted one Saturday a month and attendance is arranged by submission and invite only.

How It Works:

Two (2) weeks before the event, l'ange renégat will post the details for its monthly dinner party on its Facebook profile and Blog, and those individuals interested in attending are encouraged to email marksayre@gmail.com to request admission (l'ange renégat can accommodate a guest plus one (1), if desired).

Within three (3) days of the event posting, those selected to visit the underground dinner club will receive a reply email from l'ange renégat inviting them to RSVP. After receiving the RSVP email, guests must confirm within two (2) days to hold their seat(s) or alternate guests will be selected.

Selection for seating is at l'ange renégat's sole discretion. Capacity is sixteen (16) individuals, but may vary depending on the event (specific postings will clarify).

Bon appetit!

Questions? Email marksayre@gmail.com

Thursday, February 24, 2011

l'ange renégat opens with VOLO

February 19, 2011 - Los Angeles


Phew! We did it. We survived.


l'ange renégat has officially opened its doors, and we couldn't be more pleased with the outcome. We were blessed to have twenty-one amazing patrons (and even better friends, new and old), a magnificent loft setting in downtown Los Angeles, and a colorful (albeit ambitious) menu for “VOLO”, a Valentine's themed underground dining experience and l'ange renégat's grand-opening.


Aware that Mike and I were taking on this new culinary venture, my Mother purchased me a Fresh Heifers' card that simply stated: “Eat with your heart first...then with your fork.” I drew on this for a great deal of inspiration in preparing and cooking our meal for “VOLO”, except I substituted “eat” with “cook” and “fork” with “mind”, and I can assure you Mike did the same. Hell, we had to, because when you started to think about feeding 21 guests, preparing 11 courses, and plating 231 dishes, the mission seemed crazy and impossible enough that even Tom Cruise would have difficulty completing it.


That being said...


...We did it. We survived. And it was probably one of the most rewarding experiences we've ever been a part of.


We would like to personally thank Leif Roswold, Michael Sayre, and Philip Sumner for hosting us in their elegant lofts, and we extend our warmest gratitude to all of our wonderful guests for joining us at “VOLO” and all of the kind words (and generous donations) extended by same.


For those of you interested, I've posted a few selected photos from “VOLO” below (and the full photo gallery can be viewed at l'ange renégat's Facebook page – link included on this page).  Photos are courtesy of the magnificent and magnanimous Leif Roswold, one of our most valuable assets in this culinary adventure. I've also posted the full menu list and I've included one of the most popular recipes from the evening (a full list of the recipes will be available in our cookbook due out next year, but for all guests that attended “VOLO”, please feel free to email me at marksayre@gmail.com and I'll be happy to furnish you with any of them).


Bon Appetit...and we'll see you in March (check back regularly for the next event posting).


L'Apértif

Kir

Les Entrées

Porcini Mushroom Pâté

Ginger Pear Soup

Baby Jane Salad

Orange Champagne Ice

Les Plats Principaux

Coquilles St. Jacques

Bœuf Bourguignon & Sunken Duchess Potato

Le Fromage

Assorted Cheese Plate

Le Dessert

Chocolate Mousse

Le Café

French-Pressed French Roast

Le Digestif

Port





Porcini Mushroom Pâté

Ingredients:

  • 2 tb. peanut oil
  • 10 oz. cepe, porcini, or morel mushrooms, chopped*
  • 10 oz. white mushrooms
  • 1 tb. butter
  • 1 garlic clove, minced
  • ½ bunch chives, chopped
  • 1 tb. heavy cream
  • 1 whole egg
  • 2 egg yolks
  • ½ tb. fresh parsley, minced
  • Salt
  • Pepper
Directions:

Butter four 3-inch ramekins. Preheat oven to 350 degrees.

In a medium saute skillet over medium heat, heat the peanut oil and saute all the mushrooms for five minutes. Transfer the mushrooms to a colander and drain. In the same pan, melt the butter over medium heat and saute the mushrooms again until they are lightly browned and all the moisture has evaporated. Add the garlic and the chives and saute for another two minutes. Remove from heat and set aside.

In a medium bowl, whisk the cream, egg, egg yolks, and parsley together until thoroughly blended. Stir in the mushrooms until thoroughly blended. Season with salt and pepper.

Pour the mixture into the prepared ramekins and bake in the preheated oven for 40 minutes, or until the tops are crusty and a knife inserted in the center of a pâté comes out clean.

Note: A bit of baby arugula tossed with lemon juice and olive oil and a quail egg make for excellent garnishes on the pâté. Can also be served in a small pond of Hollandaise sauce if made for breakfast.

*To be cost effective, we used baby bella mushrooms in place of cepe, porcini, or morel. These work just as well if you're on a budget.

Wednesday, February 2, 2011

VOLO - Saturday, February 19, 2011

WHAT:    l'ange renégat presents VOLO
WHEN:   Saturday, February 19, 2011, 7pm
WHERE: Downtown Los Angeles


In Latin, "Volo" means "I want".


In the spirit of Valentine's Day, and understanding that there are many singles in Los Angeles Cupid has yet to visit, l'ange renégat is kicking off its grand opening with "VOLO: Valentine's Solo."


Come mix, mingle, and munch on an 11 course French fusion meal presented by guerrilla chefs M. Mathias Sayre and Michael Dodson at an undisclosed loft in downtown Los Angeles on Saturday, February 19, 2011.  


Cocktail hour begins at 7pm.  Dinner will be served at 9pm.  Attire is casual formal.


Liquor is also provided, but guests are always encouraged to bring their favorite bottle(s) of wine or other drink of choice.


How It Works:


Those individuals interested in attending are encouraged to email marksayre@gmail.com to request admission (l'ange renégat can accommodate a guest plus one (1), if desired).

Within three (3) days of the event posting, those selected to visit VOLO will receive a reply email from l'ange renégat inviting them to RSVP. After receiving the RSVP email, guests must confirm within two (2) days to hold their seat(s) or alternate guests will be selected.

Selection for seating is at l'ange renégat's sole discretion. Capacity is sixteen (16) individuals.