SVMOW 'Culinary Cause' W/Church & State's Chef Jeremy Berlin

Church & State's Chef Jeremy Berlin Present Spring Menu For Culinary Cause Pop-Up Dinner
At Artist Cole Sternberg's Downtown LA Loft
All Evening's Proceeds Benefit St. Vincent Meals on Wheels

Some things just go together: Spring lamb, fava beans and ramps; palate-pleasing fare and thought-provoking art; sybaritic delights and philanthropic deeds...Church & State. All of which will were in great supply on Thursday evening, April 19 as C&S Chef de Cuisine Jeremy Berlin plied his prowess at the Downtown loft of internationally known contemporary artist Cole Sternberg at a Culinary Cause Dinner, hosted by long-time SVMOW Cuisine a Roulettes board member Donna Forman and Marc Spilo. The latest in a series of pop-up, gourmet evenings benefitting St. Vincent Meals on Wheels, the five-course feast featured a symphony of Springtime flavors including avocado mousse with salmon roe and daikon disk, ramp-wrapped Scottish salmon with fava beans and crème fraiche velouté, rosemary-crusted roast rack of lamb with asparagus and cranberry bean ragoût, followed by luscious cheese and dessert presentations. Advanced Sommelier Michael Shearin of Young's Market Company, whose c.v. includes tenures at Drago Centro as well as Guy Savoy in Vegas, designed the wine pairings for Berlin's bill of fare. Cost for this intimate evening of food & wine was $150 per person, with all proceeds from the evening going directly to St. Vincent Meals on Wheels.

www.churchandstatebistro.com
www.colesternberg.com
www.youngsmarket.com
www.stvincentmow.org

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  Nonprofits & Activism