It’s Breast Cancer Awareness month and this Monday, six L.A. chefs are banding together at Hatfield’s to raise funds for The Breast Cancer Research Foundation through the powers of a prix-fixe menu. This will be the first “Pink Apron” dinner organized by Karen Hatfield, with the goal of going annual. The benefit includes hors d’oeuvres from Hatfield, courses from Suzanne Tracht, Mary Sue Milliken, Dakota Weiss, and Nyesha Arrington, and dessert by Sherry Yard for $110 per person. Wine pairings highlighting female winemakers will also be available and Charlotte Druckman, author of the new book Skirt Steak: Women Chefs on Standing the Heat and Staying in the Kitchen, will be on hand to lend her Dorothy Hancock. All proceeds from the dinner go to the good cause of combating breast cancer. Check out the tentative menu schematics below and make reservations at 323-935-2977.
Hors d’oeuvres - Karen Hatfield (Goat cheese panna cotta, apple, radish; Deviled quail egg with smoked trout; Onion walnut mushroom galette)
First course - Dakota Weiss (Fall Squash Carpaccio, crispy padron peppers, yuzu with truffle vinaigrette)
Second course - Mary Sue Milliken (Bean & Bacon Tostada with verdolaga)
Fourth course - Suzanne Tracht (Seared Cape Ann Scallops, garlic brioche, lemongrass & caper butter)
Third course - Nyesha Arrington (TBD meat course)
Fifth course/dessert - Sherry Yard (“Rocks - Pebbles - Chocolate”)