LA Chef’s plates: poached sturgeon by David LeFevre at LAFW

(Originally published August 22, 2014 on

Thursday night on a closed off Grand Avenue in front of the Disney Concert Hall, the 4th Annual Los Angeles Food & Wine Festival 2014 presented as its opening night event “Ultimates 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 nationally renown chefs participating in this year’s activities over the next few days.

One of the chefs participating on Thursday night from Los Angeles was Chef David LeFevre who has two restaurants in Mahattan Beach: M.B. Post and Fishing with Dynamite. For Ultimate Bites of L.A., Chef Lefevre served a slow poached sturgeon with roasted beets, orange, horseradish crème fraîche, dill and rye croutons

Chef LeFevre was inspired by the ingredients he used. He loves beets plus believes orange and beets go well together. According to LeFevre, sturgeon also tastes great but not a lot of people use it or understand how to work with its flavors. With the croutons and other items, the bite was kind of Eastern European plus at the same time appropriate for the summer season. The sturgeon in the dish was sourced from Passmore Ranch, one of the sponsors of the event.

The sturgeon was marinated with orange zest, dill and olive oil. It was then crylovaced and poached at 54 degrees celcius for six to eight minutes. Next it sat to allow all the flavors to reabsorb. Finally the sturgeon was served right over the beets and orange almost like a cold salad.

For Chef LeFevre his favorite dish to cook is the next one he prepares, so with this dish he and his team just decided to take the sturgeon and see what they could come up with and this “ultimate bite” is what they came up with. To find out more about the hef and what he is cooking, please follow Chef David LeFevre on twitter @ChefDLeFevre and his restaurants MB Post and Fishing with Dynamite on facebook. Or better yet, visit one of his restaurants in the South Bay soon.

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