Tag Archives: Wine Pairing

Magnum Dinners

Next week (April 17-19) my friends David Haskell and Joseph Mahon are popping up at Royal T Cafe in Culver City. The dynamic “Magnum” duo will offer five, seven and ten course pairings with restaurateur /sommelier Haskell “pimping” each of Mahon’s exquisite dishes personally.

Magnum @ Pal CabronI’ve been to both of the previous Magnum dinners and had so much fun eating some of my best bites ever! Haskell’s wine pairings are exciting and SO unpretentious (he even likes pairing junk food)! And since each pop-up is in a casual space, it makes for a relaxed atmosphere to learn more about wine.

This next Magnum pop-up will include a fundraiser for Japan. David and Joseph will be donating a portion of dinner proceeds to the Japan Sake Brewers Association in hopes of helping the sake industry, which was devastated by the recent quake and tsunami. PLUS they are donating 100% of proceeds from a silent auction that will feature vintage wines, cooking classes and a private dinner by Chef Mahon.

Haskell asked if I would participate in the silent auction by donating a lunch (with me) at Jitlada, my favorite Thai restaurant. In case you missed the L.A. Times piece, I’ve been eating through the entire menu (over 300 items) and will soon be up to dish 200. Whoever bids highest on the auction will join me for a 10-course lunch (200-210) of Southern Thailand delights. I still have distant relatives in Japan, so I’m honored to help in any way I can.

Note: You can bid on the auction by email or phone (info below) and do NOT need to be at the Magnum dinners. Final bids by 4/19 at 11:30 p.m.

Magnum at BiergartenThe Feast LA writes (about the upcoming dinner):

…a multi-course menu that includes dishes like braised baby octopus with leek risotto, pine nuts and pancetta vinaigrette; and miso-cured hangar steak with creamed spinach, shitake mushroom tempura, sesame seeds and ponzu sauce. On April 19 – Haskell’s birthday – Magnum’s offering an eight-course uni menu with separate wine pairings. This menu requires advance notice.

PREVIEW: Sunflower seed crusted crispy tofu is just one dish that will be at Royal/T

Hope you can join us next week at RoyalT!
For reservations call 323-798-4648
or email magnumdh@gmail.com
(they always sell out!)

Photos below from the last Magnum dinner @ Pal Cabron (2/15/11)

Pozole, Magnum @Pal Cabron
Pozole Pork Soup: Romain, Mint, Radish Lime. Paired with 2008 Favati: Fiano di Avellino, Italy: Fiano

Roasted Beet Salad, Magnum @ Pal Cabron
Roasted Beet Salad: Crispy Veal Tongue, Wild Arugula, Pumpkin Seeds, Creamy Feta Dressing. Paired with 2009 Luigi Giusti “Le Rose de Settembre: Marche, Italy: Lacrima di Morro d’Alba

Scallop, Magnum @ Pal Cabron
Scallop: Crushed Avocado, Chickpeas, Spicy Tomato Mussel Broth, Cilantro. Paired with NV Drusian: Valdobbiadene, Italy: Prosecco.

Poached Shrimp, Magnum @ Pal Cabron
Chilled Poached Shrimp: Cabbage, Grated horseradish, Ketchup, Oranges, Peanuts. Paired with 2009 Valle Isarco “Suditrol-Eisacktaler”: Alto Adige, Italy: Pinot Grigio

Foie Gras Cemita, Magnum @ Pal Cabron
Foie Gras Ceminta “por My Last Bite: Jo Stougaard” by chef Joseph Mahon (so honored to have this created for me!). Paired with Oaxacan Mezcal.

Poached Egg w Pig Ears, Magnum @ Pal Cabron
Poached Egg: Fried Pig Ears, Black Beans, Scallion Creme. Paired with Francesco Rinaldi: Grignolino d’Asti, Italy, Grignolino

Squid w Chorizo, Magnum @ Pal Cabron
Squid: Chorizo, Cucumber, Jicama, Sesame Seeds. Paired with 2005 Tenuta Badia di Morrona “Vinsanto”: Terricciola, Italy: Trebbiano, Malvasia Bianca, Columbana

Flank Steak, Magnum @ Pal Cabron
Flank Steak: Cactus salad, Chilies, Grilled Corn Sauce. Paired with Valle Dell’Acate “Il Moro”: Sicily, Italy: Nero d’Avola

Pineapple Flan, Magnum @ Pal Cabron
Pineapple Flan with Vanilla Caramel Sauce. Paired with Hakutsuru Brewing Company Sayuri”: Nigori Sake

Magnum @ Pal Cabron dinner shared with: Peter, Brent, Camron, Jennee, Cody, Lindsay, Julian 2/15/11

Again, the next Magnum pop-up is April 17-19 2011

Royal-T Cafe
8910 Washington Blvd
Culver City, CA 90232

For reservations please call 323-798-4648 or email magnumdh@gmail.com

Magnum @ Pal CabronMagnum website

About the Sake Charity

David Haskell, Wine Pimp

More about Haskell

Follow David Haskell on Twitter

About Chef Joseph Mahon

Follow chef Joseph Mahon on Twitter

Follow Royal T Cafe on Twitter

The Feast L.A.

Follow The Feast on Twitter

Jitlada Thai Restaurant

Eating the Menu at Jitlada

More photos of Magnum on Flickr

Advertisements

Leave a comment

Filed under Eating Out, Little Bites

Magnum at Biergarten

No one person has taught me to appreciate wine, like my good friend David Haskell. Like many of his pals, I call him simply “Haskell” because (for me) it rhymes with RASCAL.

David Haskell pairing Slaw Dogs for me!My drink of choice, ever since I was a young gal has always been vodka (don’t hate me!). Diet lemonade & vodka on the rocks was always our “house party drink”, due to it’s low carb (and quick buzz) factor. And to be honest, I can’t think of anything sexier than an old-school, super-chilled vodka martini (straight up with 4 olives) at the Polo Lounge in Beverly Hills.

Gin and I have an (almost) irreparable history. A high-school aftertoon jacuzzi party with straight gin & naughty teens (myself included) made me associate the juniper berries with vomit. Mind you, this was THIRTY years ago! Recently at Fraiche restaurant, I was surprised that I actually liked a gin cocktail called St. Tropez. I liked it so much that I asked our server to double-check that it wasn’t vodka! Gotta give some props to Henricks Gin for sure.

The first time I drank wine with Haskell was when he did a Slaw Dogs (yup, hot dogs!) wine pairing for me. It was a really fun afternoon, and I was blown away at how he even took the time to pair the side of onion rings with Aecht Schlenkerla Rauchbier Märzen Beer.

During our lunches at Jitlada Thai, I started to appreciate how special Haskell’s wine skills really are. It’s not just that he knows so much about wine (he worked at Le Cirque and Aquavit in New York, Guy Savoy in Paris) but it’s the WAY he shares this knowledge. I’m still new to LIKING wine, although there are a few bottles I do keep around, like A Mano’s Primitivo or a crisp Bastianich Tocai. Haskell makes learning about wine fun, he’s never arrogant and ALWAYS surprises me and my palate.

Recently, he and ex-Bastide Chef Joseph Mahon started a dining pop-up called “Magnum”. Of course I had to be there to support the rascal, and since Peter was working, I grabbed my best friend Brent for a trek to Biergarten in Korea Town, the location of the first MAGNUM event. Not only was Chef Mahon’s food phenomenal (I never got to Bastide during his tenure), but Haskell’s pairings were out of this world. For the first course he paired a rosé champagne with a carrot pudding and explained that the combined flavors would result in creamsicle. It did (even turning creamy on my tongue), and that was just the start to a fantastic evening. I cannot wait for the next Magnum event!

Magnum at Biergarten:

Magnum at Biergarten
Orange Granita with Shaved Peanuts, paired with NV Jules et Michel Beauchamp: Champagne, France: Chardonnay, Pinot Noir, Pinot Meunier (combined)

Magnum at Biergarten
Coconut Soup with Mussels, Tapioca, Cilantro Pistou and Lime paired with Wakatake “Onikoroshi”, Junmai Daiginjo: Shizuoka, Japan

Magnum at Biergarten
Wild Mushrooms: Dashi, Pork Cheeks, Rice Paper, Béarnaise Mousse paired with 2006 Domaine Jo Pithon “Les Blanches Bergeres”: Anjou, France: Chenin Blanc

Magnum at Biergarten
Fried Chicken with Arugula, Bacon, Dried Tomato, Celery, Radish, Buttermilk Dressing paired with 2007 G. Moulinier “Les Sigillaires”: St. Chinian, France: Syrah, Grenache, Mouvedre

Magnum at Biergarten
Cured Salmon with Pickled Cabbage. Cucumber, Daikon, Kimchee Broth paired with AleSmith Brewing Company “Nautical Nut Brown Ale”: San Diego, USA

Magnum at Biergarten
Duck Confit with Black Beans, Swiss Chard, Black Vinegar Sauce paired with 2008 Pithon-Paille: Bourgueil, France: Cabernet Franc

Magnum at Biergarten
Ginger Bread Waffles with Cranberries, Clover Honey, Whipped Creme Fraiche paired with Jinro “Chamisul Soju”: Seoul, South Korea

Magnum at Biergarten
NV Jules et Michel Beauchamp: Champagne, France: Chardonnay, Pinot Noir, Pinot Meunier
Wakatake “Onikoroshi”, Junmai Daiginjo: Shizuoka, Japan
2007 G. Moulinier “Les Sigillaires”: St. Chinian, France: Syrah, Grenache, Mouvedre

Magnum at BiergartenAll photos from Magnum at Biergarten

Biergarten
206 North Western Avenue
Los Angeles, CA 90004
(323) 466-4860
Dining Date: 12/14/10

Follow @DavidSHaskell & @JosephMahon for MAGNUM event updates!

A few photos of Haskell Pairing Slaw Dogs for me (full post soon)!

More Photos of Haskell’s Pairings

Jitlada Thai Restaurant

Gin Cocktail at Fraiche

The Polo Lounge

Hendricks Gin

Slaw Dogs

1 Comment

Filed under Food Events (festivals, classes, etc.)