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Slide Show: Raw and Naked at the Summer Social Club


Pacifico stripped bass from BajaChef Cody Requejo breaks down the bass (Michele Stueven)Crudo e nudo at the Summer Social Club (Michele Stueven)Crudo e nudo (Michele Stueven)Crudo e nudo (Michele Stueven)Pacifico striped bass with its own smoked bottarga, yuzu olive oil and sea beans (Michele Stueven)Summer Social Club (Michele Stueven)Line caught ahi with three lemon sauce, fried capers and house made lavash (Michele Stueven)Chef Brian Bornemann (Michele Stueven)Bay scallops with kick ass vinaigrette, fennel and pickled onions (Michele Stueven)Chilled jumbo shrimp cocktail with diavola sauce and basil (Michele Stueven)Watermelon and pineapple salad with Tajin and a citrus gin spritz (Michele Stueven)Summer social distancing at Employees Only (Michele Stueven)Summertime libations (Michele Stueven)Citrus gin spritz (Michele Stueven)The Barber Truck (Michele Stueven)Al fresco hair cuts (Michele Stueven)Sauces and lavash to go at the crudo bar with sous chef Ramona Blowers (Michele Stueven)Chef Brian Bornemann prepares live spot prawns (Michel Stueven)Summertime vibes (Michele Stueven)Sustainable sparkles with Taylor Morgan McPherson (Michele Stueven)Fennel ice cream to go topped with pistachios (Michele Stueven)Signature sauces and lavash to go (Michele Stueven)

 

Employees Only LA has teamed up with Michael’s of Santa Monica chef Brian Bornemann for a unique outdoor experience in the heart of West Hollywood dubbed the Summer Social Club.  It’s a family friendly weekend afternoon pop up where you can indulge in Bornemann’s seafood crudo e nudo, enjoy the bar’s signature cocktails and get a haircut all in the same place.

In its second week, Saturday’s star of the  exclusively raw show was  a Pacifico striped bass and its own smoked bottarga, which was expertly fileted by Baja chef Cody Requejo at a butchery demo station next to Bornemann’s crudo e nudo bar.

Pacifico striped bass with smoked bottarga (Michele Stueven)

Farm raised off a private bird sanctuary island eight miles off the coast of  Ensenada in ocean pens by Pacifico, the bass are not fed by land-based proteins, they only eat a full marine diet  in cold currents for a fatty whitefish that  is high oil and fat, similar to the yellowtail native to the area.

A safely distanced seafood lover’s dream, the menu also included a mind-blowing hook and line caught ahi with fried capers served with a signature three lemon sauce and house made lavash (both of which are available for sale at the crudo station.)   The  colorful “Dope Ass” bay scallops come with fennel in a citrus vinaigrette and there are live spot prawns for the adventurous palate.

The Barber Truck  sets up shop next to the bean bag toss for outdoor services,  conveniently positioned across from the full bar and Taylor Morgan McPherson’s sustainable sparkle stand for a little glitz and glimmer to go.   Once you’ve been fed, shorn and dusted with a little shimmer, finish the afternoon off with some @eatcremefatale fennel ice cream (or grab it to go.)

Follow @crudo_e_nudo on IG for more info, 10 percent of proceeds benefit BLM.