Love & Salt to Host LAFW 'Power Lunch'
Aug 24, 2015 10:20PM ● By Jeanne Fratello
Looking for the ultimate lunch date? Tickets are still available for an exclusive Los Angeles Food and Wine Festival "Power Lunch" to be held at Love & Salt on Friday, August 28.
The multi-course luncheon will feature creations by Love & Salt Chef Michael Fiorelli and Alimento Chef Zach Pollack. Tickets for the event, which will be held from noon to 2:30 p.m., are $125 per person.
The menu will proceed as follows (each course will be paired with artisanal wines):
Canapés
Zach Pollack (Alimento)
Pickled mackerel crudo, buckwheat cracker
Veal tongue tonnato, olive oil brioche
Michael Fiorelli (Love & Salt)
Chicken liver bomboloni, black plum jam
Ciabatta toast, aged provolone, dandelion greens, quail egg
Lunch
First course – Zach Pollack
Grilled Mediterranean octopus, sopressata, fava puree, almond agrodolce
Second course - Michael Fiorelli
Rabbit porchetta, prosciutto, swiss chard, black riche & farro
Third course – Zach Pollack
Lamb ribs, marsala candied eggplant, almonds & salsecco olives
Dessert – Rebecca Merhej (Love & Salt)
Blackberry and frangipane crostata, whipped mascarpone
The lunch is part of the 5th annual Los Angeles Food & Wine festival, produced by Coastal Luxury Management and presented with founding partners FOOD & WINE and Lexus. The festival will take place across L.A. over the course of August 27-August 30.
The multi-course luncheon will feature creations by Love & Salt Chef Michael Fiorelli and Alimento Chef Zach Pollack. Tickets for the event, which will be held from noon to 2:30 p.m., are $125 per person.
The menu will proceed as follows (each course will be paired with artisanal wines):
Canapés
Zach Pollack (Alimento)
Pickled mackerel crudo, buckwheat cracker
Veal tongue tonnato, olive oil brioche
Michael Fiorelli (Love & Salt)
Chicken liver bomboloni, black plum jam
Ciabatta toast, aged provolone, dandelion greens, quail egg
Lunch
First course – Zach Pollack
Grilled Mediterranean octopus, sopressata, fava puree, almond agrodolce
Second course - Michael Fiorelli
Rabbit porchetta, prosciutto, swiss chard, black riche & farro
Third course – Zach Pollack
Lamb ribs, marsala candied eggplant, almonds & salsecco olives
Dessert – Rebecca Merhej (Love & Salt)
Blackberry and frangipane crostata, whipped mascarpone
The lunch is part of the 5th annual Los Angeles Food & Wine festival, produced by Coastal Luxury Management and presented with founding partners FOOD & WINE and Lexus. The festival will take place across L.A. over the course of August 27-August 30.
