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Jason Wiggin Plans Barlo Kitchen + Cocktails at Hotel Erwin, Cooking with Joie De Vivre at James Beard Dinner

Jason Wiggin at Hotel Erwin
Jason Wiggin at Hotel Erwin Photo: Barlo Kitchen + Cocktails via Facebook

On Wednesday, September 14th, four chefs will cook nine dishes at a Friends of James Beard benefit dinner (Update: As of September 12th, the event has been cancelled) being held at West restaurant, in partnership with The James Beard Foundation. West’s own chef, Mathew Woolf, will cook alongside three chefs from Joie de Vivre properties, including Roy Hendrickson of Zimzala, Katsuo Nagasawa of Deck 33, and Jason Wiggin. The price for members is $100 and $120 for the general public, with proceeds going to the James Beard Foundation, and the full menu is below for your enjoyment. So, what is Wiggin working on in Venice?

The chef is currently developing Barlo Kitchen + Cocktails, where he plans a curation of local ingredients, humane meats, and artisan products on an American menu. The restaurant is currently under-construction and will replace Hash in the lobby of Joie de Vivre’s Hotel Erwin.

Dishes could likely include Wiggin’s free range chicken liver pate, a signature burger, shrimp and grits served in a cast-iron pot, and sides of bacon caramel popcorn. Photos on an emerging Facebook page show beautiful, horizontal arrangements gracefully dominated by seasonal bounty, while a floor plan is also visible. In addition, the restaurant will have a heavy focus on refreshing, fresh-fruit cocktails, possibly served in mason jars.

Barlo Kitchen + Cocktails, 1697 Pacific Ave, Venice. 310-452-1111.

Friends of James Beard Dinner
September 14th at West
7:00 P.M.
$100 members/$120 non-members


Hors d’Oeuvre

Bacon and Eggs, Quail Eggs with Bacon Jam

Pickled Pears with Cheddar Clouds

Roasted Heirloom Beets with Powdered Beets, Bûche du Poitou Cheese, Amaranth, and Licorice Air

Champagne Piper-Heidsieck Brut NV


Corn Custard with Candied Corn and Shaved Foie Gras

Spinach Panna Cotta with Zuwai Crab, Sea Urchin, and Roasted Bell Pepper Coulis
Gérard Bertrand Crémant de Limoux Brut Rosé 2009

Lobster Ravioli with Linguiça Sausage, Vanilla Aroma, and Chenin Blanc Espuma
Iron Horse Vineyards Unoaked Chardonnay 2008

Black Cod with Oyster Mushrooms, Green Almonds, and Vegetable Crisps
Hahn Estates Pinot Noir 2010

California Lamb Saddle with Balsamic-Glazed Eggplant and Sweet Pepper Purée
Trinchero Cabernet Franc 2007

Apple Textures, Jelly, Crisp, and Caramel with Pistachio Ice Cream
Royal Tokaji Aszú 5 Puttonyos 2006

Jason Wiggin Plans Barlo Kitchen + Cocktails at Hotel Erwin, Cooking with Joie