Josh Smith, the chef who recently exited Church & State, is popping up tonight at Test Kitchen. It doesn’t sound like there was much drama surrounding the young chef’s departure from the Downtown bistro, the restaurant admits it requires Manzke-caliber experience, and Smith is saying he “enjoyed helping Church & State during a transition period,” in a press release. Tonight, Smith, the former chef de cuisine at Anisette, will showcase his own considerable talents while preparing five courses of barbecue for $39. What’s on the menu?
This sounds more like a barbecue at David Geffen’s beach house than one in the park, with upscale Jidori chicken wings, charred octopus, veal skirt burger with pork belly, albacore tiradito, and drinks from a mixologist he’s bringing with him. Smith will also explore his new-found freedom on his Twitter (he’s already saying stuff like, “I couldn’t have done that a week ago!”), where he’ll post updates from the nights proceedings while cooking, hopefully with lots of hand-washing in-between. Check out Smith’s full “End of Summer BBQ” menu below and drop by to join him for dinner.
Test Kitchen, 9575 West Pico Blvd.
Test Kitchen, September 21, 2010
-Albacore Tuna Tiradito, Ginger-Lime Jus, Crispy Sweet Potato, Habanero Oil
-Charred Octopus, Southern Salsa, Corn Tostada
-Jidori Chicken Wings, Serrano, Nam Pla, Toasted Garlic, Peanut Oil
-The Burger, Veal Skirt, Beef Hanger, Pork Belly, Chipotle Aioli, Potato Bun
-Alternating Sides; Potato Salad, Layer Dip, Cole Slaw
-Alternating Desserts; Banana Pudding, Grandma’s Butter Cake, Walnut-Chocolate Chip Cookies