Last night, Chaya Brasserie kicked off a new guest-chef series with a dinner collaboration between its executive chef, Harutaka Kishi, and Top Chef-cum-Marcel’s Quantum Kitchen star Marcel Vigneron, with both chefs tuned into summer produce and Asian influences. Although there were a few daring dishes on hand, like a Thai lobster roll snaking along a protracted plate, simplicity and classic preparation won the night, with the more eccentric fare almost bland compared with the strengths of a miso-cured duck breast, a buttery olive-oil poached whitefish, and a nightcap of roasted peaches. The next event plans to feature cookbook author and vegan chef expert Ani Phyo cooking with Kishi, with the date still unannounced. In the meantime, check out our photos of everything the two chefs cooked last night at Chaya Brasserie.
With avocado, roasted banana, thom kha, and pickled red onion.
Devin Espinosa of The Tasting Kitchen made cocktails to pair with each dish. This take on a corpse reviver used Plymouth Gin with lime juice, Lillet Watermelon, cucumber, and an almond jelle espuma.
Cucurbitaceae are a plant variety that includes melon and cucumbers and the like (according to a perfunctory Wiki search). This dish combined Jaimes Farm melon with Japanese cucumber, almond cream, and heirloom tomatoes.
One of the night’s hits, the fish came with fried Gloria’s Farm summer squash, a momotaro sofrito, and Castelvetrano olives.
Another hit was the crispy thigh meat, which came with Coleman Farm’s kale, brown turkey figs, PX gastrique, and jus.
Espolon Reposado Tequila with Amontillado, Antica Formula, and figs.
With Marcel in the house, you know there’s going to be some nitro!
From Regier’s Farm, with almond cake, Greek yogurt, and sprig of lavender blossom.