Following the departure of Todd Allison to San Diego, Checker’s Downtown has placed Dave Baker in the kitchen as chef de cuisine. Baker worked with Allison at Studio at Montage Laguna Beach before joining Checker’s as his sous chef. He’ll be running the stoves while the hotel searches for a new executive chef, with an announcement possibly coming within weeks. Meanwhile, Baker will be breaking out next week with a special one-night dinner with Grey Goose. Want to see the menu?
Next Wednesday, Baker will reveal a five-course menu for an appearance by Guillaume Jubien, a noted mixologist and Grey Goose ambassador. Jubien and Checkers bartender Tyler Dow will be on cocktail duty, while Baker plans seared hamachi on mango sashimi, crispy confit Jidori chicken, and tempura Caledonian prawns, among the dishes, to pair with India Summer and Yukuzu vodka cocktails. Reservations for the $80 dinner can be made at 213-891-0526, while you can see the full dinner and drinks menu below.
Dave Baker’s Grey Goose Dinner
at Checker’s Downtown
Wednesday, August 25th
6:30 P.M.
$80
MENU
Seared Japanese Hamachi with Chili oil and mango sashimi
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Yukuzu: GREY GOOSE Le Citron, Yuzu juice, Orange Curacao, Agave syrup, Mango puree
Tempura Caledonian Prawns with grilled tofu and green bean salad, lemongrass vinaigrette
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India Summer: GREY GOOSE L’Orange, Blood Orange puree, Egg white, Cardamom bitters, Curry syrup
Crisp Confit Jidori Chicken with red curry risotto
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Cloud Nine: GREY GOOSE La Poire, Sake, Lychee fresh juice, Lime juice, Lemon Grass
Braised Natural Beef Shortribs with Napa cabbage slaw, ginger bbq glaze
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Green Eye: GREY GOOSE La Poire, St Germain Elderflower, Pear nectar, Lime & Cucumber juice, mint, basil, oregano, Agave syrup
Valhrona Chocolate Panna Cotta with toasted hazelnuts and a cherry-balsamic glaze
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Le Temps des Cerises: GREY GOOSE, Morello Cherries, Crème de griotte, Licor 43, Lemon juice, Frangelico, Dry Sherry, Chocolate bitters
