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Tuesday Suppers & Modern America

Jul 5, 2016

10517937_10153223971624428_6869709258412649618_oChef Claud Beltran may be behind the counter whisking a sauce at The Eatery, popping in to his newest endeavor Bacchus Kitchen, or be on location cooking and supervising a meal for hundreds of guests at the many benefits he supports, such as The Feast at Baldwin Ranch benefitting the Arboretum’s youth programs or his Gumbo Fest that raises funds for Rosemary Children’s Services. Whatever his focus, Beltran is a man on the go and fully invested.

This month at Bacchus’ Kitchen, Beltran introduces Tuesday Suppers, which will include a 3 course meal for $28 per guest and $9 wine-by-the glass specials.

At Claud & Co. Eatery, this month’s menu features Beltran’s interpretation of ‘modern America.’

 

Photo: Kat Ward

Photo: Kat Ward

 

Starters include New England clam chowder “vichesua,” which we presume means including leeks; goat cheese, apricot, and spinach flat bread; grilled nectarine, prosciutto, and basil salad, crispy beef Penang tacos, and Hamachi Crudo, which is described as tomato, Chile oil, pickled red onion, cilantro, fried garlic, and brioche crisp. Already, we’d have a hard time deciding—five starter option could mean five friends for dinner so everyone can taste test.

Mains include a “sorta” classic burger with roasted tomato jam, house made brioche, and lemon garlic chips and a roasted chicken with lemon chive waffle, glazed asparagus, and spicy maple syrup butter sauce. The black cod is “cured” in sake and miso then seared and served with morel mushrooms, Chinese long beans, and pommes Anna (thinly sliced and layered potatoes and cooked in lots of butter). Other entrées include prime rib eye, grilled skirt steak, and barbecued ribs.

One dessert is called the foie gras ice cream sandwich: Grandma’s oatmeal cookie dipped in chocolate mole. The second dessert is a brown butter strawberry short cake with “strawberry paint and bourbon vanilla marinated strawberries.”

 

Chef Claud Beltran; photo by Kat Ward

Chef Claud Beltran; photo by Kat Ward

 

The Eatery crew ready for the rush; the picture below is from March’s Nordic menu…

 

Photo credit: The Eatery

Photo credit: The Eatery

 

 

The Eatery: Modern America menu for July 2016. For reservations, call 1.626.688.7256. Open Tuesday-Saturday, 5-10 p.m. Location: 488 Allen Ave. at Villa, Pasadena 91106. The Eatery on Facebook. EateryonAllen.com.

Bacchus’ Kitchen: Tuesday Suppers beginning July 12. For reservations, call 1.626.594.6377. Open Tuesday-Saturday, 5-10 p.m. Location: 1384 E. Washington Blvd., Pasadena 91104. Bacchus’ Kitchen on Facebook. BacchusKitchen.com.

 

Photos, below, of Bacchus’ Kitchen…

 

Photo credit: Bacchus' Kitchen

Photo credit: Bacchus’ Kitchen

 

Photo credit: Bacchus' Kitchen

Photo credit: Bacchus’ Kitchen

 

Pound cake with berry ricotta and macerated berries, topped with coconut blueberry lime sauce; photo by Bacchus' Kitchen

Pound cake with berry ricotta and macerated berries, topped with coconut blueberry lime sauce; photo by Bacchus’ Kitchen

 

A Bacchus' Kitchen special in May: grilled hangar stick, black bean quest fundido, cous cous with mushrooms, calvacitas, and tomato; photo by Bacchus' Kitchen

A Bacchus’ Kitchen special in May: grilled hangar stick, black bean quest fundido, cous cous with mushrooms, calvacitas, and tomato; photo by Bacchus’ Kitchen

 

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Photo credit: Bacchus’ Kitchen

 

Live music; photo by Bacchus' Kitchen

Live music; photo by Bacchus’ Kitchen

 

Photo credit: Bacchus' Kitchen

Photo credit: Bacchus’ Kitchen

 

 

 

 




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