MAJOR SHILL ALERT : I am David Haskell’s mother and no I am not impartial.
“This latest rendition sees Mahon using more Japanese flair with the menu. His past two pop up locations have seen their individual influences reflected in the menus as well. At Biergarten, we saw a bit of Korean, and at Pal Cabron some oaxacan show up in a few dishes.On top of the Japanese influence, a portion of the proceeds from the 3 day pop up will benefit a to be named Japanese restaurant or sake brewery in the wake of the earthquake/tsunami.”
http://www.rockmypalate.com/2011/03/magnum-popping-cork-at-royal-t.html
Where: Royal T Cafe
8910 Washington Blvd
Culver City, CA 90232
When: April 17-19
Another major feature of the current pop-up is a silent auction to benefit the Japan Sake Brewers Association in the hopes of helping the devastated sake industry.
See below for auction items. YOU DO NOT HAVE TO ATTEND THE POP-UP TO BID – JUST BID ON LINE.
http://magnumfoodbeverage.wordpress.com/2011/04/12/auction1/
POP-UP MENU
Updated 4/11/11 to include wine pairings:
Oysters / Brown Butter and Lemon
WINE: Von Buhl ³Brut²: Riesling: Bad Durkheim. Germany
Potato Chip Soup/Ramps/ Cucumber/ Fried Oysters
WINE: 2008 Batic : Pinela: Sempas, Slovenia
Fennel Royale/Sea Urchin/ Apple Cloud/ Nori Powder
WINE: 2009 Riviera Ligure di Ponente: Pigato: Durin, Italy
CrispyTofu/SunflowerSeeds/Cilantro/MarinatedVegetables/ Dashi Emulsion
BEER: Hitachino White
Tuna Rolls w/ Crab/ Jicama/ Mango/ Spicy Mayonnaise
WINE: 2008 Francois Pinon Silex: Chenin Blanc: Vouvray, France
Braised Baby Octopus/Leek Risotto, Pine Nuts/ Pancetta Vinaigrette
WINE: 2009 Jean Paul-Brun: Chardonnay: Beaujolais, France
Ocean Trout/Peas/ Mint/ Morels/ Lobster Jus
WINE: 2007 G. Rescombes ³Villes Vignes²: Gamay: Brouilly, France
Sliders w/ Grass Fed Beef/ Potato Chips/ Bibb Lettuce/ Chipotle Aioli
Sake: Jukusie Funabuchi: Junmai Ginjo: Nigata-Ken, Japan
Miso Cured Hangar Steak/Creamed Spinach/ Shitake Mushroom Tempura/ Sesame Seeds/ Ponzu Sauce
WINE: 2007 Eric Texier ³ LA Vaison Romaine²: Grenache: Cote du Rhone , FR
Yuzu Crème Brulee/Poached Apricots
Wine: D. Delecheneau Domaine La Grange Rose : Cab Franc, Cot: Loire, Fr
5 course: 62.00
wine pairing 45.00
7 course: 80.00
wine pairing 62.00
10 course: 118.00
wine pairing 92.00
To celebrate David Haskell’s 35th birthday, there will be a special all-uni menu available on April 19th (Tuesday), at Royal T Cafe. There will only be a LIMITED number available on Tuesday and it must be ordered in advance. To request this menu, please call 323-798-4648 or email magnumdh@gmail.com.
- Uni/ oyster/ soy mignonette
- Uni/Tuna Tartare
- Uni Tartine/ Cucumber/ Brined Halibut
- Uni/Cauliflower Royale/
- Uni/ pizza/bone marrow
- Uni/Veal/tempura Mushrooms/bordelaise sauce
- Uni/Venison/shiso pepper sauce
- dessert
Tasting Menu – 130
Wine Pairing – 80
According to David’s tweets, the uni menu is “ honor of my Mom, hpe she able 2 make it. shes spent 35 years making sure i’m happy. this one is frm @josephmahon and i.” I am so very touched – thank you David.
David is absolutely correct that uni is one of most favorite ingredients. One year, Thomas Keller called my husband, asking what ingredient was my favorite and of course John mentioned uni. Thomas created 3 “new” uni dishes for my birthday dinner. (I don’t have pictures of that meal as I didn’t start taking pictures until about 2 years ago.)
Some of my favorite uni dishes over the years:
FRENCH LAUNDRY – Yountville
MANRESA – Los Gatos
PROVIDENCE – Southern California
URASAWA – Southern California
JEAN-GEORGES - New York
LEDOYEN – Paris
GUY SAVOY – Paris
Check back here after April 19th for the newest uni dishes from Magnum Pop-up.
IT IS FOR YOU. I know Joseph will do an amazing job.
David
I know he will. I am just a very proud mother to have such a wonderful, giving, generous and loving son who is also one of my best friends. At 10:57, there should be a toast – the moment you greeted the world.
David’s a class act, you’ve done very well. There are very few people in this city who share the same degree of commitment and integrity in producing excellent quality service from food to wine pairings to hospitality. I know you must be proud.
Jai, thanks and yes I am proud. Unfortunately or fortunately, David has been around chefs since he was a little boy – they were our friends and we dragged him everywhere.