For non-football fans
The Food & Wine
Excerpts from my profile of the chef (bold words in navy are hyperlinks)
"At Dominique’s Kitchen, the concept is both simple and timeless: affordable unpretentious dishes that remind guests of classic home cooked French meals that can be gotten any where in France. Chef Theval and his wife Liza wanted to create a dining environment analogous to having friends over for dinner...."
"...The plates too are incredible value. Three lamb chops with polenta are offered for less than $20.00 with excellently sourced product from Australia. Baked snails with garlic butter for less than $10.00 are just another of the many generously portioned dishes at incredible price points on their menu. All desserts like the panna cotta with red berries are less than $5.00..."
"...Wines like all the dishes are affordably priced. Almost all bottles are under $30.00 with most of the wines listed also offered by the glass. In addition to French varieties, wines from Spain, Italy, America and other countries are available. Want to bring your own wine? Corkage is only $5.00, recently raised from an absurdly low $2.00...."
Read more: http://exm.nr/11we1YA (Part 2 of 2)
Excerpt from my profile of the chef
"...Chef Dominique Theval, the owner/chef of recently opened Dominique’s Kitchen in Redondo Beach, is both a man and chef motivated by love. Educated at the Ecole Hotelerie Jean in Paris France, and trained at kitchen stations in prestigious locations in France, Bermuda and England, Theval moved to London where he worked his way up to becoming head chef at three different restaurants before opening his own highly rated restaurant Mange Tout in 1994..."
Read more: http://exm.nr/RVMyLJ (Part 1 of 2)
If there is a long wait list the number for attendance will be increased to accommodate more people. Though to keep things more personal, we'll sit at more tables rather than a bigger one. Though be forewarned whoever sits at my table, I take pictures like those below. ;-)
My column, for now, is with Examiner.com. When you click through for a page view I get a fraction of a cent. This negligible amount is not a motive for sharing my column. So any suggestion that my sharing is for reasons of solicitation is just plain silly.
Rather my relatively new column has been just a fun way to learn more about the chef driven restaurant sector from a chef's perspective. My providing links is just my sharing that information with people (ie. "foodies") who I'd assume would be interested in that information.
Food Porn (all photography by shgfoto)
Spicy lamb sausage with organic quinoa ($5.85)
Prices are not misprints
Classic baked snails in garlic butter (6 snails $9.99)
No that price is not a misprint
Lamb chop with polenta & vegetables (3 large chops for $19.99)
(One of the most "expensive" items on the menu)
Panna cotta with red berries
All deserts are $4.75