CULINARY CAUSE At NOBU Los Angeles, the third in a series of exclusive, Pop-up Gourmet events to benefit
St. Vincent Meals On Wheels WHO
Chef Alex Becker, NOBU Los Angeles
Sommelier Stacie Hunt, Splash Productions
Sister Alice Marie Quinn,
Founder and Executive Director, St. Vincent Meals On Wheels WHEN
Sunday, May 22
6:30 pm hors d'oeuvres
7:00 pm Dinner
WHERE
NOBU Los Angeles
Atrium Room
903 North La Cienega Blvd
Los Angeles, CA 90069
THE MENU
Chef Becker’s innovative Omakase menu includes:
Kumamoto Oysters
Salmon New Style; Beef Ribeye Anticucho
and a Chocolate Bento for dessert.
Wine and sake pairings will include:
NV Montelliana Prosecco, Extra Dry, Italy,
’09 Hugel Gentile Alsace, France,
’09 Sorin Rose, Provence, France
interchanged with
Chokaisan Junmai Daiginjo and Manabito Kimoto Junmai Ginjo.
Menu
- Alex Quint Becker, Executive Chef at Nobu Los Angeles, brings years of experience and a creative talent to the famed Nobu empire. Night after night, Becker and his highly trained staff continue to uphold the solid reputation of Nobu Matsuhisa’s world-renowned cuisine. Furthermore, he has put his own twists on Nobu’s Peruvian-influenced fare, creating local dishes such as Wagyu Tacos, Foie Gras Crispy Soba, and Avocado-crusted Sea Bass which have developed a loyal following, leaving Angelenos craving for more. Prior to his current position at Nobu West Hollywood, Becker spent two years at Nobu 57 in New York. Becker proved himself as an innovative chef and in 2007 went on to open the Waikiki Nobu location as Sous Chef. Before becoming a part of the Nobu family, Becker spent time mastering his craft in Caluso, Italy where he studied at the Italian Culinary Institute for Foreigners, worked at Michelin Star Ristorante Gardenia di Caluso, and most importantly, submerged himself in the rich, Italian culture. Becker’s refined training combined with his creativity, passion, and adventurous nature make him an obvious success at Nobu West Hollywood, where diners from around the world gather to experience world-renowned cuisine.
- Culinary Cause, an extension of SVMOW’s Cart For A Cause, is a series of exclusive, Pop-Up Gourmet dining events in Los Angeles benefitting St. Vincent Meals on Wheels. All events will feature complete, multi-course meals, created and prepared by a host of popular, talented L.A. –area chefs. Seating is limited to thirty guests who will gather at different Los Angeles locations. Among the other celebrated, L.A.-area chefs committed to the “Cause” are Michael Fiorelli of mar’sel at Terranea Resort, Joseph Miller of Joe’s Restaurant, Evan Kleiman of Angeli Caffe, Christian Schmidt of Terranea Resort, with more to come.
Click here for more on last month’s Culinary Cause Pop-ups http://www.rmhmedia.net/svmow_cc.pdf - Stacie Hunt is an AIS Certified Sommelier and Guild of Sommeliers member. Hunt is the on-air wine reporter for “Good Food with Evan Kleiman,” on NPR member station KCRW and the National Wine Examiner for Examiner.com. In addition to being the co-founder of Splash Productions, Hunt blogs as Sommelier on the newly debutedMyLALifestlye.com. She i s an associate partner in Du Vin Wine & Spirits, a destination wine shop in West Hollywood. She is the national spokesperson for the Baja Winemakers’ Association and serves on the Board of Directors of the Specialty Wine Retailers Association (SWRA).www.splashpros.com
- St. Vincent Meals-on-Wheels, the largest privately-funded organization of its kind in the country, serves over 4,700 meals a day, 365 days a year. Annually, over 1.1 million meals are prepared and delivered to people in Los Angeles, including homebound senior citizens, disabled and terminally ill patients and homeless adults and children. www.stvincentmow.org
For Reservations please contact Patricia Barrett at St. Vincent Meals on Wheels by phone (213) 484-7128 or emailpatriciabarrett@dochs.org with preferred date and number of guests. Cost for this intimate evening of food, wine and sake is $150 per person, with all proceeds from the evening going directly to SVMOW. Seating is limited.
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