L.A. Cooking, Recipes, Dining (and French) Meetup Group

February 4, 2012 6:30 PM - 5 attended

La Cuisine de Provence at Chic Wine Bar

Chic (map)

Selected By: Sally

8 photos of this Meetup

Uploaded by: Sally

Dear members,

We've been to this French restaurant before.

This time why don't we visit to taste Provence food prepared by a guest celebrity chef from Marsaille, Claudine Lamarre? Here's the menu:

Appetizers $10

FAVA BEANS SOUP with sage
Extra Virgin olive oil & Shaved reggiano

DUCK & ORANGE TERRINE
Mint and basil Chutney

ARTICHOKE AND ROASTED SWEET BELL PEPPER SALAD
Tangerine Vinaigrette and crispy prosciutto

PROVENCAL MUSSEL PIE
Garden herbs salad

Entrees $16

VEAL STEW WITH GREEN OLIVES & WHITE WINE
Chickpeas fritters

STUFFED CALAMARI WITH SPINACH AND CHORIZO
“American sauce”, saffron rice

RED RUBBY TROUT WITH VEGETABLES
Meyer beurre blanc

SPIT ROASTED STUFFED LEG OF LAMB
Sauteed rosemary potatoes and green beans

Dessert
LAVENDER HONEY SEMI FREDO
Almond Biscotti

Regular Menu will also be avalaible

Chic Wine Bar

5545 W Pico Blvd
Los Angeles, CA 90019

[masked]

http://chicwinebar.com/

http://www.yelp.com/biz/chic-wine-bar-los-angeles

I made a reservation for a table of six. See you soon,

Sally

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5 attended

4.504 (4 ratings)

Event Host

Sally
Accidental Matchmaker!, Organizer
Roscoe Filbert

Wonderfully interesting meal and women. A Big THANKS to Sally!
Sarah Boulton

It was good, but not exceptional. The bread was stale, the cheese plate was served cold and so was the Pinot. I only ordered off the "special" menu from the guest chef, so I don't know what their regular menu faire is like. Although the spiced olives and cumin almonds appetizer was terrific.
Linda

Fun group with good conversation. First time I been to an event. It was all positive in my opinion.
Rhonda Walker

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This covers: To cover No-shows, Meetup.com fee, Prizes for award winners

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Cette cuisine est assaisonnée d'amour...

(This kitchen is seasoned with love.)

"Nous savons, nous savons que nous savons jamais"

(We know, we know that we never know)

When it comes to food, we can never know everything. Would you like to join our never-ending food adventure?

As food lovers, we cook and dine out together, trade recipes/tips/ideas and discuss

all the food magic, maybe in French, too.

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To contact the organizer, email to:

lacooking@gmail.com

MISSION STATEMENT:

By joining this group,

1. You can share your love for food by cooking, eating, dining out, and talking about food together.

2. You will be exposed to many different cuisines and culture.

3. By doing the above activities together with fellow foodies, you can make many new friends, and you don't need to feel lonely anymore!:-)

I also love photography. I have no talent taking photos, but love looking at pictures and occasionally change background photos. If you have any food pictures (or any other pictures) for me to use, please let me know!

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(7-20-10)

Sarah's Cold Summer Soup Making Meetup on 7-17-10 was awesome and the soups tasted delicious! She's very generous to share the recipes. Thank you so much, and hope you can try. She used our sponsor company's lavender sugar and it really made the difference, too. Can be purchased on their website:

www.littleskylavender.com

Chilled Cantaloupe-Peach Soup with Little Sky Lavender Sugar

Sarah Boulton

Serves 6

Prep Time: 30 minutes to prepare, 3 hours minimum to chill

4-6 medium ripe peaches (or mango equivalent)
¼ cup dry white wine
6 Tablespoons fresh lemon juice (approx. two lemons worth)
4 Tablespoons Little Sky Lavender Farm culinary sugar (can be increased to taste)
¼ teaspoon cinnamon
½ teaspoon nutmeg
1 medium sized cantaloupe, seeded and chopped
1 cup fresh orange juice

Peel, pit and slice peaches. Place them in saucepan with everything except the cantaloupe and orange juice. Heat the mixture to a boil, lower the heat to a simmer and cover. Cook an additional 10 minutes or so, cool to room temperature.

Using a blender or food processor, puree the peach mixture. Pour into a bowl. Place cantaloupe into food processor with orange juice (may be done in two batches) and puree until smooth. Add it to the peach mixture. You can leave out a few pieces of melon if you like and add them for some texture. Cover and chill at least 3 hours, preferable overnight. Serve with garnish of fresh mint.

As seen in the first picture, Sarah garnished the soup with chopped fresh mint and basil leaves. They really went well, especial basil was a surprisingly good match!

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IT IS NOT MANDATORY TO POST YOUR FACIAL PICTURE ON MY GROUP SITE. HOWEVER, FOR THE PURPOSE OF IDENTIFYING YOU, YOU'LL BE RECEIVING AN EMAIL FROM ME ASKING FOR A PICTURE OF YOU TO BE SENT TO ME OR ASSISTANT ORGANIZER OR EVENT HOST WHO ORGANIZE THE PARTICULAR EVENT SO THAT WE CAN RECOGNIZE YOU BEFORE YOU COME TO THE MEETUP FOR THE FIRST TIME. I WILL NEVER SHARE YOUR PHOTO NOR POST IT ON THE SITE OR ANYWHERE ELSE, IT'S SOLELY FOR THE PURPOSE OF IDENTIFYING THE MEMBERS OUT OF SECURITY CONCERNS. THANK YOU FOR YOUR UNDERSTANDING AND COOPERATION.

Sally