World-famous chefs Wolfgang Puck, Francis Mallmann and Adam Perry Lang are uniting their culinary forces and seasoning expertise for the ultimate BBQ event at Hotel Bel Air. Celebrating their distinct styles and unique preparations of barbecue, this collaborative tasting event will take place on the hotel’s front lawn on Wednesday, September 9, from 6:30 p.m. to 9:30 p.m., with guests dining at communal tables amidst lush grounds and colorful gardens. Priced at $175/person, the dinner also includes wine pairings from Argentine winemaker Bodega Catena Zapata.
Each chef will showcase his individual approach to barbecue preparation, allowing for a diverse sampling of tastes and styles. Celebrated for his commitment to utilizing the best in locally sourced ingredients, Wolfgang Puck will roast a whole Sonoma lamb alongside spiced lamb ribs, as well as a quinoa and cucumber salad and saffron raita. For those seeking savory ribeye and bold bursts of BBQ flavor, then sampling Chef Mallmann and his outstanding combination of Argentine cuisine and signature dramatic style of open-fire cooking will be just the ticket. Chef Adam Perry Lang will also be showcasing his distinctive BBQ style of layering flavors by burning pecan wood with his 12-hour pit-roasted prime beef brisket and short ribs.
Guests will be able to purchase signed copies of each chef’s most recent cookbooks, including Wolfgang Puck Makes It Healthy: Light, Delicious Recipes and Easy Exercises for a Better Life; Mallmann on Fire; and Chef Lang’s Serious Barbecue. Attendees who already own these books may bring them to be personalized and signed as well.
For information and reservations click here.