All-Star Chefs Converge on Providence's Guest Chef Dinners
Chef Michael Cimarusti in the Providence kitchen
Seldom does the guest-chef lineup of a pricey dinner make us giddy with excitement, but we couldn't help but squeal like it was Coachella announcement day when we saw the roster of talent at Providence's 10th-anniversary celebration.
On Feb. 23, Providence chef Michael Cimarusti is teaming up with Noma alum and Michelin-starred chef Daniel Burns of Luksus in Brooklyn and chef Virgilio Martínez Véliz of Central Restaurante in Lima, Peru. And if that weren't enough, the following month, on March 29, Cimarusti will host the James Beard–nominated Enrique Olvera (from Cosme in New York and Pujol in Mexico City) and Matthew Orlando (who opened Amass in Copenhagen in 2013).
Not only will there be two separate dinners in which minimalist, avant-garde Nordic cuisine will make a rare appearance in L.A., but both times it will be showcased alongside dishes from contemporary Latin American chefs, each of whom is changing and elevating his country's native cuisine.
At Central Restaurante, the reigning best restaurant in Latin America, Martínez is leading a new wave of Peruvian cooking by exploring more deeply the indigenous ingredients created by his country's extreme biodiversity, even going so far as to trek into the Andes to discover new edibles and organizing them on his menu by the altitude at which they were grown. Olvera's contemporary takes on familiar dishes like tamal, chicharron and ceviche has transformed people's understanding of what Mexican food can be.
The Nordic front features two chefs who cut their teeth in New Nordic cooking and continue to experiment with it. Burns' beer-focused Luksus is the first restaurant in the world to receive a Michelin star without offering wine or liquor (instead, you get a beer pairing with each course). Orlando, an American-born protégé of Noma's René Redzepi, traveled around the world before opening Amass in Copenhagen, where he serves esoteric inspirations from whatever is fresh from local farmers.
All five chefs have an almost savage dedication to sourcing the best ingredients.
Like last year's Providence guest-chef dinner series, which brought notable names like Suzanne Goin, Michael Tusk and David Kinch into the Providence kitchen, the February and March events are three-ways, so to speak, with Cimarusti and two other chefs crafting a multicourse tasting menu that explores each chef's culinary perspectives.
The Feb. 23 dinner is $225 per person; the March 29 dinner's pricing is TBD. Each dinner will offer only one seating and is limited to 85 guests. To make reservations, call the restaurant at (323) 460-4170.
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