Any Top Chef die-hard worth their salt will know that current contestants Phillip Frankland Lee and Kwame Onwuachi just threw an eight-course dinner party in Los Angeles last week.
An early front-runner in this season of Top Chef, Kwame Onwuachi is the 26-year-old co-owner and executive chef of soon-to-open The Shaw Bijou in Washington DC, who has made his name putting on pop-ups all around the country. While The Valley’s native son Phillip Frankland Lee is known for his tasting menu-focused restaurant The Gadarene Swine, as well as his victories on Chopped, Guy’s Grocery Games, and Cutthroat Kitchen. The duo hosted their eight-course dinner party on February 3 at Lee’s recently opened Scratch|Bar & Kitchen –– Chef’s Roll LA City Ambassador Kelly Valentine was there to savor the one-night only epicurean experience.
The Menu
Pork Belly and Raw Oyster by Phillip Frankland Lee
Chicken and Lamb Over Rice by Kwame Onwuachi Lamb Sweetbreads, Kashmiri Sauce, Smoked Sesame Emulsion, Chicken Jus
Puffed Smelt by Phillip Frankland Lee Rice Puff, Bone Marrow Mustard
Beet Cured Hamachi by Kwame Onwuachi Hamachi, Jalapeno, Avocado Mousse, Charred Romaine
Roasted Yet Raw Prawns by Phillip Frankland Lee Mexican White Prawns, Charmoula, Cabbage Cooked in Caramelized Fish Sauce
Foie Gras w/ Shrimp & Pork by Kwame Onwuachi Seared Foie Gras, Shrimp and Pork Marmalade, Charred Pineapple, Allium Chips
Pork & Squash by Phillip Frankland Lee 100 Day Aged Stepladder Farms Pork Rib, Acorn Squash, Bell Pepper Mustard
Steak & Eggs by Kwame Onwuachi 100 Day Dry Aged Wagyu, Sauce Soubise, Fermented Parsnip, Quail Egg
Ice Cream Cone by Margarita Lee Vanilla Ice Cream, Rainbow Sprinkles
Scratch|Bar & Kitchen
Margarita Lee with Chef’s Roll’s Kelly Valentine
Photos by Photographer Aaron Lyles (except ice cream cone photo by Kelly Valentine)
