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

Saturday, April 2, 2011

l'ange renégat gets sprung on Spring with Italian themes at EQUINOX

March 26, 2011 – Los Angeles


It's spring fever. That is what the name of it is. And when you've got it, you want - oh, you don't quite know what it is you do want, but it just fairly makes your heart ache, you want it so!”


- Mark Twain


l'ange renégat kicked off its second tour of culinary duty with “EQUINOX”, a ten-course Italian Springtime menu prepared with seasonal variances in mind and its ingredients as the quintessential showcase of each dish. We spent several weeks experimenting in the kitchen to perfect the menu for “EQUINOX” and we were excited to present some of our more original dishes, such as Asparagus and Herbed Polenta Fry Salad with Pesto Dressing and our Antispringpasto plate. We tried to be as inventive as possible without sacrificing the integrity of flavor and simplicity.

We were thrilled to seat twenty amazing guests and blessed and appreciative to have been aided by our sous chefs, Melanie Trygg and Mandi Marie Leatham; our master cameriere, Michael Anthony D'Addario; our Table Designer, Rena Hill, and Menu Designer, Carol Sayre; and the Magnanimous Photographer of the Universe, Leif Roswold. To all of those that assisted with the load-in, clean-up, and load-out: you're rock stars and we couldn't do this without you (special mention and thanks goes to Josh Crotty and Lili Mirojnick, repeat offenders). To those who furnished us with kind words and generous donations, GRAZIE; this is l'ange renégat's fuel and we appreciate the full tank.

And last but not least, we extend our heartfelt thanks to Philip Sumner and Leona Laurie for opening their magnificent home to us and letting us all intrude (with the best of intentions, of course!) for a few hours to enjoy cooking, eating, and living. For those of you that don't know, their home was recently featured in Apartment Therapy and it's quite an impressive spread – please check it out HERE.

I've posted several photos from “EQUINOX” below – including our primary dishes – but the full photo gallery can viewed at l'ange renégat's Facebook page (link to which is available on this Blog). The full menu is also listed below and, although the recipes for same will be available in our cookbook due out next year, all guests that attended “EQUINOX” are welcome to email us at marksayre@gmail.com and we'd be pleased to furnish you with any of the recipes served at the dinner.

As always, keep checking the Blog and our Facebook page regularly for details on next month's meal. We look forward to feeding you.

Salute,

Mark Mathias Sayre & Michael Dodson
Executive (Guerrilla) Chefs & Co-Founders
l'ange renégat : the renegade angel
EAT.UNDERGROUND


EQUINOX MENU

Apertivo


Rustico Prosecco with Kiwi Caviar

Antipasto

Antispringpasto

Primo

Strawberry Champagne Risotto

Pulitrice Palato

Red Wine Sorbet

Secondo

Garlic-Crusted New Zealand Lamb Rib Chop with Cream Sherry Braised Carrots and Minted Pea Puree

Contorno

Asparagus and Herbed Polenta Fry Salad with Pesto Dressing

Formaggio e Frutta

Gorgonzola Grapes with Crushed Pistachios and Pancetta

Dolce

Hazelnut Pudding with Chocolate Cream Sauce and Honey Zabaglione

Caffe

Lavazza Latte with Frozen Hot Caramel Chocolate Air

Digestivo

Limoncello

l'angelo rinnegato pagnotta di pane 



 Rustico Prosecco with Kiwi Caviar

 Antispringpasto

 Strawberry Champagne Risotto

 Red Wine Sorbet

Garlic-Crusted New Zealand Lamb Rib Chop with Cream Sherry Braised Carrots and Minted Pea Puree

 Asparagus and Herbed Polenta Fry Salad with Pesto Dressing

 Gorgonzola Grapes with Crushed Pistachios and Pancetta

Hazelnut Pudding with Chocolate Cream Sauce and Honey Zabaglione


THE SETTING & OUR GUESTS

 Mr. Michael Sayre, Ms. Harvey, and Mr. Swanson take a moment with the Los Angeles skyline

 Ms. Nagami joins Mr. Sayre for rooftop cocktail hour

 Ms. Hill's elegant table design

l'ange renégat's Co-Founders and Executive Chefs, Michael Dodson and Mark Mathias Sayre, take a quick photo break


 The Equinoxians

Chef Dodson prepares his signature Antispringpasto 

Lovely sous chefs, Melanie Trygg and Mandi Marie Leatham, hard at work with risotto 

Chef Sayre puts the finishing touches on the Antispringpasto plates 

Chef Dodson gives his dish a proper introduction 

Ms. Serko, usually the consummate jabberwocky, takes a moment to listen with Mr. Mercier, Ms. Nieto, and Ms. Kramer by her side 

Mr. Ballatore keeps the conversation interesting 

We like our menus over dinner

Chef Sayre WANTS YOU to dine at l'ange renégat 

Sous Chef Trygg makes cleaning up look cool

...and Mr. Ballatore takes the evening to new heights.

GRAZIE!