Elina Shatkin
You've got to hand it to St. Vincent Meals On Wheels. They know how to leverage a food trend to benefit charity. First, they hopped on the food truck bandwagon with Cart For A Cause, a weekly food truck featuring a rotating roster of top local chefs. Now, they're hosting Culinary Cause, a series of pop-ups to benefit their meal-delivery service.
The first two happen on April 5th and 6th, featuring multi-course meals prepared by Terranea chefs Michael Fiorelli and Christian Schmidt alongside wine parings by Stacie Hunt of Splash Productions. All proceeds go directly to SVMOW. Future chefs committed to Culinary Cause include Alex Becker of Nobu, Joseph Miller of Joe's Restaurant and Evan Kleiman of Angeli Caffe. Menu details after the jump.
Fiorelli's menu for the 5th includes homemade english muffins, grilled Brandt Farms prime ribeye cap, creamed chard tortelloni and salted butterscotch pudding.
Schmidt's menu for the 6th includes smoking Kumamoto oysters, roasted scallops with ricotta dumplings, sika deer tenderloin and salted caramel pudding (we sense a theme).
When: April 5th & 6th. 6:30 p.m., hors d'oeuvres, 7 p.m., dinner.
Where: Bulthaup, 153 S. Robertson Blvd., LA, CA 90048.
Cost: $150 per person.
RSVP: For reservations, contact Patricia Barrett.
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