Grey Goose Interpreted by Ducasse Gastronomique tasting pair Top West Coast Mixologists and Chefs at Here’s Looking at You Restaurant




Michael Hepworth


By Cheri Fox


Grey Goose Interpreted by Ducasse Gastronomique tasting pair Top West Coast Mixologists and Chefs at Here’s Looking at You Restaurant

Los Angeles (Spiritsman) 3/17/18/–On Tuesday March 13, 2018, select media were invited to a special paired tasting by Grey Goose Interpreted by Ducasse at trendy bar restaurant in Koreatown named Here’s Looking at You ;

The special night showcased several small plate tastings paired with Grey Goose Interpreted by Ducasse drinks.

The absolutely delicious small plates were created by some of west coast’s best culinary gurus  Chef Jonathan Whitener, of Here’s Looking at You  and Chef Ryan Pollnow of San Francisco’s Flour + Water. These two chefs best small plate tasting dishes were paired with west coast’s  mixologist’s cocktail masters Christine Wiseman of LA’s Broken Shaker and Nicholas Torres, from San Francisco’s recent True Laurel who created fabulous cocktails with Grey Goose Interpreted by Ducasse .

The evening began after 8 we had arrived later than expected because of the heavy rain showers and were surprised the bar /restaurant lounge did not have any formal diner tables with arranged seating to sample the top chefs small plates ;

We were also surprised by the loud music and night club like atmosphere anticipating a more formal diner tasting followed by cocktail dessert DJ celebration;

Although once settled into bar stool at a cocktail table the small plates arrived one after the next one bite more delicious than the next ; my favorite dishes included Chef Jonathan Whitener’s :  Soft Shell Prawns, prepared with Black Sriracha, Buckwheat Honey, Walnut Dukkah: The shrimps were delicately coated with the utmost seasoning and the walnut dip thick paste consistency is devine ;although still in the shell and that’s not my favorite was great for presentation purposes and the taste fabulous that you forgot your chewing on the shell .

This dish was paired with cocktail by Christine Wiseman Toasty & Spritzy Grey Goose Interpreted by Ducasse cocktail prepared with Toasted Sesame Infused Martini Bitter, Rubino, Sparkling Wine, Apple and Raisin Mist.

Chef Johnathon Whitener’s small plate of Grilled Quail, prepared with Beet BBQ, Honey Onions, Tare and then was paired with mixologist Christine Wiseman’s Savory & Fragrant: Grey Goose Interpreted by Ducasse, prepared with Noilly Pratt, Fennel, Roasted Beet Tincture.

I don’t eat meat so I skipped this dish but the presentation was nice and my work colleague had a second plate serving so it must have been more than charming; The savory and fragrant cocktail I sampled it was definitely more on the savory side yet still charming in a savory way .

Chef Ryan Pollnow showcased small plates,  one arrived in the egg shell  including Sformato of Northern California Yerba Buena with Sea Urchin, Buddha’s Hand Citrus & Sweet Alyssum.

The outstanding dish of the night an absolutely melt in your mouth pasta dish Taleggio Scarpinocc Aceto Balsamico & Extravecchio.

This was in my opinion the best dish of the evening perhaps of the whole year thus far. The small plate served hand made two cream colored pasta shells with a rich melt in your mouth sauce drizzled with balsamic and olive oil ever so eloquently accompanied .

Then followed by a Toasted Seaweed Chitarra with Cultured Cream & Golden Reserve Sturgeon Caviar

Mixologist Nicolas Torres paired these cocktails with Chef Ryan’s dishes; Bright and Umami: Grey Goose Interpreted by Ducasse, blanc vermouth, clarified lime, shiso, preserved meyer lemon. This lemon and clarified line paired well with sea urchin dishes ;

This second cocktail was excellent pair named Earthy and Fizzy: Grey Goose Interpreted by Ducasse, Candy Cap, Dry Vermouth, Oloroso, Prosecco; the dry vermouth and prosecco made the pairing with pasta dish Taleggio Scarpinocc like a match made in heaven !

Dessert prepared by Jonathan Whitener a Chocolate Tart, Coconut Meringue, Passionfruit a perfect combination of creamy chocolate and coconut meringue made this so delicious took one sample dish to go.

Christine Wiseman prepared this cocktail which paired so nicely with dessert the Espresso & Tini: Grey Goose Interpreted by Ducasse, Espresso, Frangelico, Tempis Fugit Crème de Cacao, Chocolate Chili Bitters, Smoked Salt; also my personal favorite sweet yet not too sweet with wonderful accompaniments of taste from cacao and Frangelico.

This exceptionally talented group of Chefs and Mixologists reunited for an exclusive event to showcase their creations inspired by their recent residency in Cognac, France as a part of the new Atelier of Taste program

It was a wonderful evening of  gastronomique paired with French vodka Grey Goose Interpreted by Ducasse.

Photography: Cheri Fox