We have gone through the era of cute and tiny cuisine where the restaurant experience amounted to culinary art – expensive small bites, beautfiully presented with exotic flavors and sometimes odd combinations that many times left the diner hungry for flavors of the past – mom’s Sunday dinner or grandma’s potpie, fishing with dad, or gathering fresh vegetables for those of us lucky enough to have a family garden.
As we become more aware of the impact on earth that our food supply exerts grassroot farmers markets are becoming more available to the general population. Fresh ingredients, grown locally that haven’t been trucked across the country or imported using valuable resources.
The current food trend stresses “green” as in sustainable product and farm fresh product cooked simply, letting the ingredients speak for themselves. More and more people are recognizing the joy of fresh comfort food along with the health benefits of eating fresh.
Two new venue’s in the Hollywood Highland Center are lucky enough to have Executive Chefs that have built their menus on fresh, sustainable ingredients and show that comfort food can be elevated to the level of fine cuisine. Rolling Stone Restaurant and Lounge Executive Chef Chris Ennis brings a touch of elegance to his menu with beautifully crafted dishes to please your “night on the town” tastebuds. Selections such as savory flatbreads, smoked trout, salmon, lamb or osso bucco accompanied with hearty root vegetables, fresh greens and delicate sauces.
BOHO Executive Chef Wes Pumphrey turns out rich flavors with several delectable pork dishes alongside bright seasonal green vegetables, a large selection of wood oven pizzas topped with fresh ingredients and even homemade peanut butter used in the chocolate and peanut butter bread pudding, His menu is ideally suited to gastropub foodies who long for a variety of great brews and dishes that match.
While they are from different restaurants and may not have met, I was lucky enough to try both of their menus in the last month. Having a chance to speak with each of them, they told me they are committed to providing fresh sustainable ingredients and using local ingredients when possible. This may sound easy, but it requires following growing seasons and creating new dishes based on availability – and all subject to Mother Nature’s whims.
Chef Ennis began working in his family’s seafood business by age fourteen. He has honed his culinary skills in Colorado and his native upstate New York at Quail Ridge, an American-French restaurant and then moved on to work in several well known southern California restaurants, earning the spot of one of L.A.’s top chefs by Luxury Magazine and ONE Sunset.
Born in Southern California, Chef Pumphrey began his culinary career at the Omni Hotel’s Noe, then on to San Franciscan restaurants La Folie cooking classic and nouveau French before helping to open Monk’s Kettle, a gastropub in the Mission District of San Francisco. Returning to Los Angeles, Chef Chris then worked at Tom Colicchio’s (famed Top Chef co-host) Craft restaurant, among others.
In otherwords folks, both of these exciting chefs have paid their dues and put in their kitchen time. Be assured, at either venue you will be able to select a delicious meal created around the best flavors of the season.