l'ange renégat : the renegade angel

NOIR't your average dinner party

noreply@blogger.com (M. Mathias Sayre) — Tue, 24 May 2011 19:17:00 +0000

May 21, 2011 – Los Angeles

l'ange renégat finished “NOIR”, a ten-course menu prepared by recycling items (and adding a contemporary spin) from defunct Hollywood culinary icons such as Chasen's, Nickodell's, and the Brown Derby (to name but a few). Guests were invited to interpret the dress code, “film noir”, to their liking, and we were excited with unique and original outfits that were conspired and revealed at the dinner.

Many thanks to our sous chefs, Gervie Dodson and Mandie Marie Leatham (could not have done it without you); our master cameriere, Josh Crotty (a much needed problem-solver); our Menu Designer, Whitney Harvey (they were exceptionally cool); and, as always, our photographic-partner-in-crime, Leif Roswold, for capturing the essence of “NOIR”.

As usual, you'll find photos from “NOIR” below, including the menu items. The full photo gallery can be viewed at l'ange renégat's Facebook page.

To keep yourself up to date on all happenings at l'ange renégat, we invite you to check out our “like us” on Facebook, “follow us” on Twitter, and “subscribe to” this Blog (link are available to Facebook and Twitter on this Blog).

Also, if you attended “NOIR”, you're welcome to email us at marksayre@gmail.com and we'd be pleased to furnish you with any of the recipes you enjoyed at the dinner.

Mark Mathias Sayre & Michael Dodson

Executive (Guerrilla) Chefs & Co-Founders

l'ange renégat : the renegade angel

EAT.UNDERGROUND

http://renegadeangelunderground.blogspot.com

http://www.facebook.com/eatunderground

http://www.twitter.com/EAT_UNDERGROUND

MENU

Peach Martini

Seafood Hors D'oeuvres Platter

Grilled Swordfish with Saffron Cherry Tomatoes

Smoked Salmon, Caviar, and Caramelized Cayenne Cashew Butter Crostini

Deconstructed Crabcake with Scallop and Truffled Mashed Potatoes

White Asparagus & Pistachio Potage

Apple and Calvados Sorbet

Escargot de Bourgogne Ravioli on Crackling Juniper Pork Belly

with Garlic-Parsley Sauce

BLT Noir

butcher's bacon, belgian endive, and avocado aioli on demi-baguette

Roasted Beet & Herbed Goat Cheese Napoleon

with Apple Fennel Slaw

Cheese Board

Molten Chocolate-Espresso Cake with Vietnamese Iced Coffee Ice Cream

Café & Tea

GETTING NOIR

Our beautiful menu, courtesy of Whitney Harvey

Ms. Oristano and Ms. Mirojnick, living proof that heads can turn and hearts can break

A motley crew
(Ms. Rude; Mr. Crotty; Mr. O'Brien; and Mr. Tipp)

Just a few of the good ol' boys

We like to keep things in perspective

Is that Veronica Lake...or Ms. Mirojnick?

Ms. Oristano shares a laugh with Mr. Sayre

A menu review

Chef Sayre welcomes martini time

Mr. D'Addario proposes a toast

Chef/Mr. and Mrs. Dodson combine culinary forces

Ms. Rude and Mr. Tipp look the part

A philosophical approach to food

Atmosphere

Mr. Gerber and Mr. Roswold, smile salesmen

Don't mess with the Chef

Suite 14556...always a good time

Mr. Crotty, debonair extraordinaire

Chef Sayre places his finishing touches

Ms. Freeman, beautiful and cheesy

Goodnight.

NOIR - Saturday, May 21, 2011

noreply@blogger.com (M. Mathias Sayre) — Tue, 10 May 2011 20:40:00 +0000

WHAT: l’ange renégat presents NOIR
WHEN: Saturday, May 21, 2011
WHERE: TBD (Los Angeles Area)

“The questions of what defines film noir and what sort of category it is provoke continuing debate."We'd be oversimplifying things in calling film noir oneiric, strange, erotic, ambivalent, and cruel"...not every film noir embodies all five attributes in equal measure—one might be more dreamlike; another, particularly brutal...[I]n the more than five decades...there have been innumerable further attempts at definition, yet in the words of cinema historian Mark Bould, film noir remains an "elusive phenomenon ... always just out of reach".”

- Raymond Borde and Etienne Chaumeton, Panorama du film noir américain

Despite the superficial stereotype, Hollywood may be the quintessential litmus test when determining what withstands the test of time. Whether it be movies, the characters that inhabit them, or the stars that portray them, the machine that powers our city is a tough - and fickle - judge and jury. For better or worse, the dynamic is always shifting in Tinseltown, and the same can be said about its culinary landscape. Gastropubs and fine-dining establishments seem to appear - and vanish - within mere months, trends come and go, and palates ride the wind of change. It seems the old adage rings true: ‘only the strong survive’. But that’s the beauty of the gastronomy in our city. The endgame for all of these kitchen experiments - the push, the pull, the ups, the downs - is to become one of the precious few to join the strong and remain a pillar of a foundation that’s always shaking.

Sadly, even some of Hollywood’s culinary giants have fallen victim to the hand of time and the sting of relevancy. Chasen’s - a regular hangout for entertainment icons and a Hollywood landmark since 1936 - closed its doors in 1995 despite having served, for years, faithful customers such as Marilyn Monroe, Shirley Temple, Cary Grant, Clark Gable, F. Scott Fitzgerald, Frank Sinatra, Bob Hope, James Stewart, and Ronald Reagan, to name but a few. It is even said that Liz Taylor possessed such a deep affection for the chili at Chasen’s that she actually had it flown to the set of Cleopatra while she was filming in Rome. You’ll hear similar stories about other historic Tinseltown eateries, including The Brown Derby and Nickodell’s Restaurant.

So what’s this history lesson all about? Simply put, it’s about slowing down. It’s about taking a moment to appreciate what these martyrs of gastronomy did right, what they did wrong, and what we can render from their historic rise and fall as we continue to shape the art and science of eating in the dynamic landscape that is Hollywood.

Thus, we’ve designed a special meal in homage of these golden-era predecessors, but with an eye looking forward: l’ange renégat is proud to present NOIR, a fusion of old recipes and new techniques that produce culinary qualities that rival the oneiric characteristics of the film genre that provides for its namesake. To do this, we’ve collected a variety of menus from historic Hollywood establishments, such as Chasen’s, the Brown Derby, Nickodell’s, and La Trocadero Cafe, among others, and borrowed a dish or two from each relic of the past as a basis for each course served at NOIR, resulting in such original creations as Escargot de Bourgogne Ravioli on Crispling Juniper Pork Belly and Vietnamese Iced-Coffee Ice Cream.

Cocktail hour begins at 5pm. Dinner will be served at 7pm. Attire is “film noir” - we’ll let you decide what that means! Location to be determined.

Liquor is provided as an entrance and exit to the meal, but guests are always encouraged to bring their favorite bottle(s) of wine or other drink of choice (alcoholic or otherwise).

How It Works:

Those individuals interested in attending are encouraged to email marksayre@gmail.com to request admission (l'ange renégat can accommodate a guest plus one (1), if desired).

Within three (3) days of the event posting, those selected to visit NOIR will receive a reply email from l'ange renégat inviting them to RSVP. After receiving the RSVP email, guests must confirm within two (2) days to hold their seat(s) or alternate guests will be selected.

Please be advised that selection is made at l'ange renégat's sole discretion and we attempt to be fair on a seating basis (that means we evaluate a variety of factors to determine seating). If we’ve neglected to seat you, please be assured that we’ll do our best to accommodate you in the future (our growing popularity makes it difficult to please everyone so patience is appreciated).

l'ange renégat gets sprung on Spring with Italian themes at EQUINOX

noreply@blogger.com (M. Mathias Sayre) — Sat, 02 Apr 2011 21:33:00 +0000

March 26, 2011 – Los Angeles

“It's spring fever. That is what the name of it is. And when you've got it, you want - oh, you don't quite know what it is you do want, but it just fairly makes your heart ache, you want it so!”

- Mark Twain

l'ange renégat kicked off its second tour of culinary duty with “EQUINOX”, a ten-course Italian Springtime menu prepared with seasonal variances in mind and its ingredients as the quintessential showcase of each dish. We spent several weeks experimenting in the kitchen to perfect the menu for “EQUINOX” and we were excited to present some of our more original dishes, such as Asparagus and Herbed Polenta Fry Salad with Pesto Dressing and our Antispringpasto plate. We tried to be as inventive as possible without sacrificing the integrity of flavor and simplicity.

We were thrilled to seat twenty amazing guests and blessed and appreciative to have been aided by our sous chefs, Melanie Trygg and Mandi Marie Leatham; our master cameriere, Michael Anthony D'Addario; our Table Designer, Rena Hill, and Menu Designer, Carol Sayre; and the Magnanimous Photographer of the Universe, Leif Roswold. To all of those that assisted with the load-in, clean-up, and load-out: you're rock stars and we couldn't do this without you (special mention and thanks goes to Josh Crotty and Lili Mirojnick, repeat offenders). To those who furnished us with kind words and generous donations, GRAZIE; this is l'ange renégat's fuel and we appreciate the full tank.

And last but not least, we extend our heartfelt thanks to Philip Sumner and Leona Laurie for opening their magnificent home to us and letting us all intrude (with the best of intentions, of course!) for a few hours to enjoy cooking, eating, and living. For those of you that don't know, their home was recently featured in Apartment Therapy and it's quite an impressive spread – please check it out HERE.

I've posted several photos from “EQUINOX” below – including our primary dishes – but the full photo gallery can viewed at l'ange renégat's Facebook page (link to which is available on this Blog). The full menu is also listed below and, although the recipes for same will be available in our cookbook due out next year, all guests that attended “EQUINOX” are welcome to email us at marksayre@gmail.com and we'd be pleased to furnish you with any of the recipes served at the dinner.

As always, keep checking the Blog and our Facebook page regularly for details on next month's meal. We look forward to feeding you.

Salute,

Mark Mathias Sayre & Michael Dodson

Executive (Guerrilla) Chefs & Co-Founders

l'ange renégat : the renegade angel

EAT.UNDERGROUND

EQUINOX MENU

Apertivo

Rustico Prosecco with Kiwi Caviar

Antipasto

Antispringpasto

Primo

Strawberry Champagne Risotto

Pulitrice Palato

Red Wine Sorbet

Secondo

Garlic-Crusted New Zealand Lamb Rib Chop with Cream Sherry Braised Carrots and Minted Pea Puree

Contorno

Asparagus and Herbed Polenta Fry Salad with Pesto Dressing

Formaggio e Frutta

Gorgonzola Grapes with Crushed Pistachios and Pancetta

Dolce

Hazelnut Pudding with Chocolate Cream Sauce and Honey Zabaglione

Caffe

Lavazza Latte with Frozen Hot Caramel Chocolate Air

Digestivo

Limoncello

l'angelo rinnegato pagnotta di pane

Rustico Prosecco with Kiwi Caviar

Antispringpasto

Strawberry Champagne Risotto

Red Wine Sorbet

Garlic-Crusted New Zealand Lamb Rib Chop with Cream Sherry Braised Carrots and Minted Pea Puree

Asparagus and Herbed Polenta Fry Salad with Pesto Dressing

Gorgonzola Grapes with Crushed Pistachios and Pancetta

Hazelnut Pudding with Chocolate Cream Sauce and Honey Zabaglione

THE SETTING & OUR GUESTS

Mr. Michael Sayre, Ms. Harvey, and Mr. Swanson take a moment with the Los Angeles skyline

Ms. Nagami joins Mr. Sayre for rooftop cocktail hour

Ms. Hill's elegant table design

l'ange renégat's Co-Founders and Executive Chefs, Michael Dodson and Mark Mathias Sayre, take a quick photo break

The Equinoxians

Chef Dodson prepares his signature Antispringpasto

Lovely sous chefs, Melanie Trygg and Mandi Marie Leatham, hard at work with risotto

Chef Sayre puts the finishing touches on the Antispringpasto plates

Chef Dodson gives his dish a proper introduction

Ms. Serko, usually the consummate jabberwocky, takes a moment to listen with Mr. Mercier, Ms. Nieto, and Ms. Kramer by her side

Mr. Ballatore keeps the conversation interesting

We like our menus over dinner

Chef Sayre WANTS YOU to dine at l'ange renégat

Sous Chef Trygg makes cleaning up look cool

...and Mr. Ballatore takes the evening to new heights.

GRAZIE!

EQUINOX - Saturday, March 26, 2011

noreply@blogger.com (M. Mathias Sayre) — Sat, 12 Mar 2011 03:20:00 +0000

WHAT: l'ange renégat presents EQUINOX

WHEN: Saturday, March 26, 2011

WHERE: Sherman Oaks, CA

We love Los Angeles. This week has been a great reminder why.

Come Springtime, Angelenos are able to shrug off Mother Nature's bipolarity and embrace two of our favorite things: consistent, kickass sunshine and super fresh ingredients. Nothing beats dining in a room with no walls and no boundaries, and cooking according to seasonal variances makes a huge and invaluable impact on the final product and constitutes a bastion of our culinary paradigm. Although we're skipping an exterior setting, we have prepared an original and exciting menu that showcases the best and freshest fruits, vegetables, and meats of Spring.

Thus, l'ange renégat is proud to present EQUINOX, a 10-course Springtime menu served according to traditional Italian meal composition (yet fused with invention) and our first seasonal-themed restaurant of the year. We'll also be playing with connectivity between the dishes (whether it be taste, sight, and/or smell) in order to emulate the seamless transition into the season.

Typically we'd reveal a course or two in the invitation but, because we're harboring some shocking tricks up our sleeves and secrets to share, we'd hate to hinder the world's greatest ingredient of all: surprise!*

Cocktail hour begins at 5pm. Dinner will be served at 7pm. Attire is casual formal. Dinner will be served at the Sayre residence in Sherman Oaks, CA.

Liquor is provided with dinner, but guests are always encouraged to bring their favorite bottle(s) of wine or other drink of choice (we suggest you bring Italian!).

How It Works:

Those individuals interested in attending are encouraged to email marksayre@gmail.com to request admission (l'ange renégat can accommodate a guest plus one (1), if desired).

Within three (3) days of the event posting, those selected to visit EQUINOX will receive a reply email from l'ange renégat inviting them to RSVP. After receiving the RSVP email, guests must confirm within two (2) days to hold their seat(s) or alternate guests will be selected. Please be advised that selection is made at l'ange renégat's sole discretion and we attempt to be fair on a seating basis (that means we evaluate a variety of factors to determine seating). If we've neglected to seat you, please be assured that we'll do our best to accommodate you in the future (our growing popularity makes it difficult to please everyone so patience is appreciated).

Alla Salute!

* However, we do feel obligated to inform you that lamb will be served, so if you have an aversion to eating this protein you have officially been advised.

** Times and location are subject to change.

l'ange renégat opens with VOLO

noreply@blogger.com (M. Mathias Sayre) — Fri, 25 Feb 2011 05:14:00 +0000

February 19, 2011 - Los Angeles

Phew! We did it. We survived.

l'ange renégat has officially opened its doors, and we couldn't be more pleased with the outcome. We were blessed to have twenty-one amazing patrons (and even better friends, new and old), a magnificent loft setting in downtown Los Angeles, and a colorful (albeit ambitious) menu for “VOLO”, a Valentine's themed underground dining experience and l'ange renégat's grand-opening.

Aware that Mike and I were taking on this new culinary venture, my Mother purchased me a Fresh Heifers' card that simply stated: “Eat with your heart first...then with your fork.” I drew on this for a great deal of inspiration in preparing and cooking our meal for “VOLO”, except I substituted “eat” with “cook” and “fork” with “mind”, and I can assure you Mike did the same. Hell, we had to, because when you started to think about feeding 21 guests, preparing 11 courses, and plating 231 dishes, the mission seemed crazy and impossible enough that even Tom Cruise would have difficulty completing it.

That being said...

...We did it. We survived. And it was probably one of the most rewarding experiences we've ever been a part of.

We would like to personally thank Leif Roswold, Michael Sayre, and Philip Sumner for hosting us in their elegant lofts, and we extend our warmest gratitude to all of our wonderful guests for joining us at “VOLO” and all of the kind words (and generous donations) extended by same.

For those of you interested, I've posted a few selected photos from “VOLO” below (and the full photo gallery can be viewed at l'ange renégat's Facebook page – link included on this page). Photos are courtesy of the magnificent and magnanimous Leif Roswold, one of our most valuable assets in this culinary adventure. I've also posted the full menu list and I've included one of the most popular recipes from the evening (a full list of the recipes will be available in our cookbook due out next year, but for all guests that attended “VOLO”, please feel free to email me at marksayre@gmail.com and I'll be happy to furnish you with any of them).

Bon Appetit...and we'll see you in March (check back regularly for the next event posting).

L'Apértif

Kir

Les Entrées

Porcini Mushroom Pâté

Ginger Pear Soup

Baby Jane Salad

Orange Champagne Ice

Les Plats Principaux

Coquilles St. Jacques

Bœuf Bourguignon & Sunken Duchess Potato

Le Fromage

Assorted Cheese Plate

Le Dessert

Chocolate Mousse

Le Café

French-Pressed French Roast

Le Digestif

Port

Porcini Mushroom Pâté

Ingredients:

2 tb. peanut oil
10 oz. cepe, porcini, or morel mushrooms, chopped*
10 oz. white mushrooms
1 tb. butter
1 garlic clove, minced
½ bunch chives, chopped
1 tb. heavy cream
1 whole egg
2 egg yolks
½ tb. fresh parsley, minced
Salt
Pepper

Directions:

Butter four 3-inch ramekins. Preheat oven to 350 degrees.

In a medium saute skillet over medium heat, heat the peanut oil and saute all the mushrooms for five minutes. Transfer the mushrooms to a colander and drain. In the same pan, melt the butter over medium heat and saute the mushrooms again until they are lightly browned and all the moisture has evaporated. Add the garlic and the chives and saute for another two minutes. Remove from heat and set aside.

In a medium bowl, whisk the cream, egg, egg yolks, and parsley together until thoroughly blended. Stir in the mushrooms until thoroughly blended. Season with salt and pepper.

Pour the mixture into the prepared ramekins and bake in the preheated oven for 40 minutes, or until the tops are crusty and a knife inserted in the center of a pâté comes out clean.

Note: A bit of baby arugula tossed with lemon juice and olive oil and a quail egg make for excellent garnishes on the pâté. Can also be served in a small pond of Hollandaise sauce if made for breakfast.

*To be cost effective, we used baby bella mushrooms in place of cepe, porcini, or morel. These work just as well if you're on a budget.

VOLO - Saturday, February 19, 2011

noreply@blogger.com (M. Mathias Sayre) — Thu, 03 Feb 2011 06:16:00 +0000

WHAT: l'ange renégat presents VOLO
WHEN: Saturday, February 19, 2011, 7pm
WHERE: Downtown Los Angeles

In Latin, "Volo" means "I want".

In the spirit of Valentine's Day, and understanding that there are many singles in Los Angeles Cupid has yet to visit, l'ange renégat is kicking off its grand opening with "VOLO: Valentine's Solo."

Come mix, mingle, and munch on an 11 course French fusion meal presented by guerrilla chefs M. Mathias Sayre and Michael Dodson at an undisclosed loft in downtown Los Angeles on Saturday, February 19, 2011.

Cocktail hour begins at 7pm. Dinner will be served at 9pm. Attire is casual formal.

Liquor is also provided, but guests are always encouraged to bring their favorite bottle(s) of wine or other drink of choice.

How It Works:

Those individuals interested in attending are encouraged to email marksayre@gmail.com to request admission (l'ange renégat can accommodate a guest plus one (1), if desired).

Within three (3) days of the event posting, those selected to visit VOLO will receive a reply email from l'ange renégat inviting them to RSVP. After receiving the RSVP email, guests must confirm within two (2) days to hold their seat(s) or alternate guests will be selected.

Selection for seating is at l'ange renégat's sole discretion. Capacity is sixteen (16) individuals.

l'ange renégat : the renegade angel

NOIR't your average dinner party

﻿NOIR - Saturday, May 21, 2011

l'ange renégat gets sprung on Spring with Italian themes at EQUINOX

EQUINOX - Saturday, March 26, 2011

l'ange renégat opens with VOLO

VOLO - Saturday, February 19, 2011

NOIR - Saturday, May 21, 2011