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Months of anticipation, weeks of preparation, two days of hard work, and now it’s all over with. My two days at Test Kitchen with chefs Jason Fullilove and Seth Caro were not only educational, thrilling and satisfying on so many levels, but also those two days in the freezing kitchen (an oxymoron, true nonetheless!) turned simply into a big family event.

There was an army of us helping chef Fullilove present his big guns, his culinary creations. Despite the stress and long hours with no food (the cobbler’s children walk barefoot) there was a sense of camaraderie and thrill among all of us. When I first saw the menu penned by Jason Fullilove I thought out loud:

HE’S SUCH A SHOWOFF!

…only to hide my intimidation with the dishes he had put together for his Test Kitchen stint. Take a glance at what we served and drool with compassion:

Black Rice Beignets w/ Goeduck & Sea Urchin Crudo, Cherignola Olive Powder, Salmorigio Aoili, Lemon Confit
Pear Ravioli, Telaggio Cheese, Marcona Almonds and Fresh Cardamom
Barramundi, Black Octopus Sausage, Smoked Lobster Nage, Aerated Sorghum Seeds
Ras Al Hanuot Spiced Lamb Belly, Fresh Chick Pea Puree, Heirloom Carrots, Salsify
Warm Gianduja Cake, Butternut Squash Pudding, Pear Yokan and Fenugreek Ice Cream

Black Rice Beignets w/ Goeduck & Sea Urchin Crudo, Cherignola Olive Powder, Salmorigio Aoili, Lemon Confit

Pear Ravioli, Telaggio Cheese, Marcona Almonds and Fresh Cardamom

Barramundi, Black Octopus Sausage, Smoked Lobster Nage, Aerated Sorghum Seeds

Knowing the Los Angeles market and its ever growing demand for vegan options Chef Fullilove also served such bites ala carte. One of the biggest hits of the night was vegan pink pasta, cutting which was a floury task just hours prior:

Tagliatelle, butternut squash, tuscan kale & olive oil poached tear drop tomatoes

Roast Forest Mushroom and Leek terrine w/ Chestnut & Lambrusco Espuma

The desserts, conceptualized and executed by chef Seth Caro (a recent contestant of Bravo’s “Top Chef Pastry”), were an artistic exposition in their own right. I was lucky to observe and participate in the process of their creation, never anticipating the final result to be that electrifying to my palette.

Warm Gianduja Cake, Butternut Squash Pudding, Pear Yokan and Fenugreek Ice Cream

Jason, my better half, came to the restaurant for the tasting along with our good friend Dana. When I stepped out from the kitchen to check on them, Dana was squealing and squeaking with a mouthful of the above delight, wiggling her tiny butt across the chair she was sitting on. When she saw me approaching, she exclaimed:

WTF? THIS IS UNREAL! HERE, YOU MUST TRY IT.

…and a spoonful of the cake with the oozing hot chocolate entered my mouth at once.

Dana couldn’t help herself. Her joyful exuberance caused by the explosion of flavors in her mouth urgently needed an outlet. Born entertainer, not only was she the perfect companion for Jason, who celebrates the culinary arts with similar passion to mine, but also she befriended everyone in her vicinity from the patrons at adjacent tables to all the wait staff swiftly sweeping across the room.

Dana, with her expressive nature, was a perfect example of the satisfaction all our guests experienced on both nights. All the food was impeccably paired with wine by the Test Kitchen co-owner and sommelier, bringing each dish to a new level.¬†We served close to 200 people, and smiles were ever present, emails and comments of gratitude still pouring into chef Fullilove’s inbox.

I forgot how much fun I had by his side at that other restaurant in Beverly Hills some months ago. After those two 14-hour days I was ready to play again. Hence, as of this week I’m sharing my restaurant time between Animal and Desert Rose in Los Feliz, a Mediterranean kitchen Jason took over last month. I’ll be reporting more. Stay tuned.

 

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