LA Chef Dakota Weiss’s Ultimate Bite at 2015 LAFW: Tuna Poke

(Originally published on August 28, 2015 on Examiner.com)

Thursday night on a closed off Grand Avenue in front of the Disney Concert Hall, the 5th Annual Los Angeles Food & Wine Festival 2015 presented as its opening night event “Ultimate Bites of L.A.” This event featured bites from many of L.A.’s top chefs as well as bites from several of the other celebrity chefs participating in the activities over the next few days.

Thursday night on a closed off Grand Avenue in front of the Disney Concert Hall, the 5th Annual Los Angeles Food & Wine Festival 2015 presented as its opening night event “Ultimate Bites of L.A.” This event featured bites from many of L.A.’s top chefs as well as bites from several of the other celebrity chefs participating in the activities over the next few days.

One of the chefs participating from Los Angeles was Chef Dakota Weiss representing Sweet Fin Poke in Santa Monica with one dish and her forthcoming restaurant Estrella Restaurant with a second dish. Chef Weiss took some time to explain here dishes. What follows is some Q & A regarding her dish for Sweet Fin Poke.

LAC: What is the name of the dish?
DW: Tuna poke on a avocado, yuzu kosho panna cotta with edaname white soy glaze, rice crispies and cilantro

LAC: When was it put on your menu? Or is this dish on your menu?
DW: Not on the menu, this dish is something special for food and wine

LAC: What is the inspiration or precedent for the dish
DW: Wanted a light, fresh and refreshing dish to contrast with her other dish she was presenting from Estrella

LAC: What’s your preferred sourcing for key components, plus are ingredients seasonal?
DW: The tuna comes from the Kiribati Island from IMP. Kiribati Island is a small island in the middle of the Pacific south of Hawaii

LAC: Was any special prep or equipment used for any of the ingredients in this dish?
DW: Use a special rice soy which she reduces to give a special glazing

LAC: Were any special cooking techniques or equipment used to cook and finish this dish?
DW: A lot of dicing… all knife work. we get the whole loin and break it down from there
a cutting board, knife and refrigerator

LAC: What’s the inspiration for the plating?
DW: We wanted something natural looking

LAC: How does this plate reflect the restaurant’s menu and chef’s cooking philosophy?
DW: Sweet Fin is very minimalist and California driven and stick with that kind of landscape

============================================================

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s