The chefs at Saddle Peak Lodge are pleased to offer to our Facebook and Twitter friends, the chance to create their own gourmet meal at one of the most prestigious restaurants in Los Angeles, and have the chefs cook it for them on the house. The meal will be completed with paired cocktails or wine of our choosing.
We will let the winner know with a Twitter and Facebook post on the 1st of the month, and invite them in with a guest to try their created meal.
Just create and submit an appetizer and entree with your Facebook or Twitter username under the “leave a reply” section on this blog page.
We will select one menu from our Facebook friends and another from our Twitter followers. If you follow us on both, you may submit two separate menus and have two chances to win. Just leave your Facebook username for your first menu and your Twitter username for the second.
Applicants must be friends/followers of ours to qualify.
A sample menu would look something like this:
Appetizer
Seared main scallops with sauteed pea tendrils, fresh peas, black garlic and sea urchin cream sauce.
Entree
Grilled filet mignon with glazed baby heirloom carrots, sauteed spinach, brown butter whipped potatoes and mushroom bordelaise sauce.
www.facebook.com/yourname
or
www.twitter.com/yourname
Good Luck. We look forward to seeing some creative ideas.
-Chef Christopher Kufek
Appetizer: Deep-fried squashblossoms with ricotta cheese, heirloom tomatoes, and roasted chile peppers
Entree: Buffalo steak, charbroiled, very rare, rubbed with garlic, thyme, and rosemary; mashed potatoes with carmelized shallots, parmesan cheese, and cream; fried crispy spinach w/garlic.
Oh, and it’s http://www.twitter.com/lklinger
App
Broiled yellowtail with black truffle, poached asparagus and egg ice cream
Entree
Olive oil poached buffalo with beets and pea pasta
Kazmaster@facecbook.com
Appetizer
Black garlic sake sauteed scallops. Centered with a bacon truffle infused crispy rice.
Entree
Soy ginger garlic crusted salmon. Atop wasabi garlic
mashed potatoes. With a drizzle of wine reduced shallot cream sauce.
Appetizer:
Muscovy duck tamales in fig mole poblano with cracklings and tequila marinated melon salsa.
Entree:
Whole Chilean sea bass stuffed with lemongrass, aromatic herbs, and citrus slices, baked in a sea salt crust and served with a ginger beurre sauce. Baby new potatoes roasted in olive oil with shallots and parsley. Green papaya salad.
Appetizer: Grilled Louisiana seafood sausage with heirloom tomato beurre blanc and caramelized Vidalia onion.
Entree: Boned roast leg of wild boar stuffed with figs, green apples and black walnuts, served with port wine pomegranate sauce. Bacon and onion flan. Fire roasted asparagus.
Appetizer
Muscovy duck tamales in fig/mole poblano with cracklings and tequila marinated melon salsa.
Entree
Whole Chilean sea bass stuffed with lemongrass, aromatic herbs and citrus slices, baked in a sea salt crust and served with ginger beurre blanc. Baby new potatoes roasted in olive oil with shallots and parsley. Green papaya salad.
Appetizer:
Santa Rosa cabrito loaf with celery turnip puree, purple carrot, and caramelized pearl onion.
Entree:
Braised rabbit Brive style with oak roasted heirloom beets, chestnuts and San Pietro fig sauce.
http://www.facebook.com/dave.kooi
Appetizer:
Sautéed veal sweetbreads with braised wild morel, red gooseberry and cep puree.
Entree:
Apricot-glazed spatchcocked quail with goat cheese stuffed plum, roasted fennel, and mustard green Merlot reduction.
http://twitter.com/davekooi
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