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!
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