Jar And Artisan Present Chef Exchange With Chefs Suzanne Tracht And Chris Kobayashi
Tracht and Kobayashi to Exchange Kitchens in January for Two Nights of Chefs' Favorite Menus
Kobayashi Appears at Jar on January 12; Tracht Travels to Paso Robles on January 20, 2014
Chef Suzanne Tracht of JAR, Los Angeles and Chef Chris Kobayashi of ARTISAN, Paso Robles
In a tribute to each other's restaurant, Suzanne Tracht, Chef/Owner of JAR and Chris Kobayashi, Chef/Owner of ARTISAN in Paso Robles will exchange kitchens in January to present a menu of the their favorite seasonal dishes to guests of Southern California and the Central Coast. The guest chef, showcasing many ingredients they've brought to the kitchens from their local purveyors and farms, will helm the stoves for one night only with the support of the host restaurant. The first event at JAR with Chef Kobayashi will feature sustainably raised products from Paso Robles area farms, dairies and ranches.
Chef Chris Kobayashi Cooks at Jar
January 12, 2014
charter oak lamb tartare, chick pea panelle
santa barbara uni, grilled baguette, gremolata
rinconada dairy pork pate, butter crackers, mostarda
rabbit stroganoff, chanterelles, peas, carrots, pretzel sp�tzle
sablefish, abalone dumplings, abalone mushrooms, abalone broth
chocolate budino, luxardo, pistachio, spumoni stracciatella
$60 per guest
exclusive of beverages, taxes and gratuity
Menu for "Chef Exchange" Dinner at Artisan on 1/20/14 to be Announced Soon
JAR with Chef Chris Kobayashi
Sunday, January 12, 2014 - ONE NIGHT ONLY
Dinner begins at 5:30 p.m.
ARTISAN with Chef Suzanne Tracht
Monday, January 20, 2014 - ONE NIGHT ONLY
Dinner begins at 5:00 p.m.
8225 Beverly Boulevard, Los Angeles, California 90048
843 12th Street, Paso Robles, California 93446
Since its debut in 2006, ARTISAN has been embraced by locals, travelers and journalists around the nation. ARTISAN has successfully become a family business and integral part of the growing Paso Robles community which has developed into a richly diverse wine country destination. ARTISAN and the Kobayashi family remain committed to sourcing locally and serving organic, sustainable fare whenever possible. There is a long-standing relationship with local farmers as well as an ongoing project where they grow their own produce on a local organic farm in nearby Templeton (founded in 2011). These practices showcase Paso Robles and the Central Coast and have elevated the region to a respected culinary destination. In addition to produce from the ARTISAN farm, the restaurant features products from Windrose Farm, Rocky Canyon Farm and Charter Oak. The kitchen's respect for local farmers and food artisans is enhanced by Kobayashi's use of time- honored techniques that show reverence for the products. ARTISAN's menus appeal to a broad audience of loyal locals and visitor's far and wide with diverse tastes in dining.
Suzanne Tracht dazzles guests with the allure of her familiar retro menu from the American culinary repertoire at JAR, her modern chophouse in the heart of Los Angeles. With a contemporary interpretation of dishes like Pot Roast, Chopped Sirloin with Fried Egg and Green Peppercorn and Char Siu Pork Chops served in the warmth of a neighborhood atmosphere, Tracht proves that delicious food can also be unpretentious. When JAR opened in 2001, the public and critics became fast fans of what was to be among the first in the steakhouse rage across the country. Her re-invention of chophouse classics reflects an original vision al
Jannis Swerman & Company