One of the very cool things about LA is the underground dining scene. I love the supper club model where there’s a little flirtation with the unknown – who the chefs are, what guests will show up, which dishes will be on the menu, where the location will be. We nudged ourselves on to the mailing lists for a few of these groups and attended our first one last weekend, Kali Dining.
It was a positively lovely experience having dinner with 20 strangers. Chef curated each of the 5-courses, giving highlights on ingredient sourcing, cooking methods, and presentation ideas. Chris and I are always on the look out for ingredients that boost the umami (the extra flavor, wow factor). So, a highlight of our evening was hearing how Chef fermented garlic into black garlic in order to brew the stock used to cook the risotto.
images from Kali Dining