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Sriracha Dinner at BLD

By Nanette Gonzales
Friday, January 10, 2014 | 1 year ago
Sriracha Tagliatelle - calendonia blue prawn, broccolini, tomato confit 1/31
2/31
Amuse Bouche - Sriracha shooter made with lime juice, Tecate, housemade clamato, Sriracha with chili rim 3/31
Amuse Bouche - Sriracha shooter made with lime juice, Tecate, housemade clamato, Sriracha with chili rim 4/31
Lobster roll on a brioche bun with Sriracha aioli 5/31
Lobster roll on a brioche bun with Sriracha aioli 6/31
Sriracha Tagliatelle - calendonia blue prawn, broccolini, tomato confit 7/31
Sriracha Tagliatelle - calendonia blue prawn, broccolini, tomato confit 8/31
9/31
Sriracha spiced bunuelos 10/31
Smore's - five spice graham cracker, chocolate, Sriracha marshmallow 11/31
Smore's - five spice graham cracker, chocolate, Sriracha marshmallow 12/31
13/31
14/31
15/31
Lobster roll on a brioche bun with Sriracha aioli 16/31
17/31
18/31
19/31
Sriracha Tagliatelle - calendonia blue prawn, broccolini, tomato confit 20/31
21/31
22/31
23/31
24/31
25/31
26/31
Ribeye Poutine with jalepenos, cheese curds and Sriracha gravy 27/31
28/31
29/31
30/31
Sriracha Tagliatelle - calendonia blue prawn, broccolini, tomato confit 31/31

BLD's Chef de Cuisine Lewis Chan loves Sriracha, so when the news hit that the Irwindale based Sriracha Rooster sauce plant would stop shipments and create a potential shortage, it was only natural for BLD to host a special Sriracha five course dinner.
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