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Chef Jet Tila’s DeathbedFood is his Grandmother’s Recipe
I met Jet Tila after he took part in the panelist discussion at The Taste called, “Food City: The New Language of L.A.,” – along with Roy Choi (of Kogi food truck), Sang Yoon (of Father’s Office and Lukshon), and Mario Alberto (of Chimú in Downtown L.A.).
Jet is a true American success story. His dad came to America with only $200 in his pocket … and by the time Jet was 36, he was cooking with some of the world’s top chefs. Now he’s chef/owner of the award-winning Wazuzu at the Encore resort in Las Vegas – and on the forefront of Asian cuisine innovation.
At the discussion, Chef Jet emphasized how food connects him to his roots – that he thinks about how his mother, grandmother, and their ancestors made the same dishes that he grew up on. In this video from his website (http://chefjet.com/wordpress/), he says it best himself:
Chef Jet from 1010 Collective on Vimeo.
I love how Jet says his grandmother taught him everything about how to cook. Maybe that’s why, when I asked him about what his DeathbedFood may be, he listed a recipe by his grandmother – adding that he would like to enjoy it with her:
So, besides Wazuzu, what’s hot for Jet? “Bistronomics” at Breadbar: the pop-up restaurant experience that he created with Chef Alex Ageneau in Spring 2011. As Jet says, “It’s fine dining for this economy.” The latest version, Bistronomics Lucky 13, will be held at Breadbar Century City every weekend in October and has an ultra-tempting menu:
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Foie gras torchon, confit quince, with toasted brioche
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Lobster bisque, roasted chestnuts & tarragon
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Beetroot poached scallops, leeks in vinaigrette, & crunchy black olives
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Confit of Salsify, crispy maitake mushrooms, with garlic & herbs
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Grandma’s Scallop gratin:
Scallops, creamed leeks, button mushrooms, with veloute -
Cod brandade, braised cuttlefish, with garlic &chorizo
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Flat iron steak , crispy pee wee potatoes , & shallot/ whiskey marmalade
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Braised pork belly, savoy cabbage , watermelon radish, &sesame oil infused broth
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Oxtail Banh mi: Oxtail ragu, melted brie, champagne grapes, pickled cauliflower, & baguette
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Chocolate ganache, orange fondue, olive oil & gingerbread
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Pear clafoutis with coffee cream
Chef, Oxtail with melted brie? While I haven’t tried Oxtail yet, melted brie is a DeathbedFood ingredient for me, so count me in for Bistronomics! And, I think I need to put Wazuzu in Vegas high on my to-try list sometime soon.