Sharone Hakman: The Residency | UMAMIcatessen



Sharone Hakman:  The Residency





The Residency is a dynamic dining experience at UMAMIcatessen.  What is The Residency?  It is a chef’s table providing an intimate experience for chefs and diners to enjoy good food, good times, and gain culinary lessons.  Saturday night Sharone Hakman held his chef’s table, serving barbeque.  The group I was with had a terrific time, enjoyed his recipes, laughed a lot, and got some good cooking ideas.  I appreciate and share Sharone’s approach to elevating food.  “The Residency with ‘BBQ Elevated’, an upscale interpretation of barbecue from around the world. Best known for his standout performance on Fox's hit show Master Chef, and his own Hak's BBQ Sauce, Hakman is a culinary showman with an insatiable appetite for adventure and creating delectable food.”

sharonehakman.com

UMAMIcatessen is part of the UMAMI Restaurant Group of Chef Adam Fleischman.  "Umami" is a Japanese word for one of the five kinds of taste, translated as "savory".  Fleischman began with The Residency to give a rotating selection of chef’s a pop-up platform and bring in variety to his restaurant.  The Residency is hosted at UMAMIcatessen, although this is no plain deli.  “Inspired by international street bazaars and the classic American delicatessen, UMAMIcatessen is a table-service dining hall inside the Orpheum with approximately 170 seats, a full bar, and 5 different kitchens preparing food concepts by notable chefs from around the country.”



Watermelon Salad with feta cheese and grilled Lebanese cheese


Octopus with mushrooms

Pork Belly with baby vegetables, corn, and quinoa

Ribs with kale and Hak's BBQ Sauce

Bread pudding with milk chocolate and 
S'more with homemade graham cracker






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Credit:  umami.com

UMAMIcatessen Back Bar | Manhattan Recipe by Templeton Rye



UMAMIcatessen Back Bar | Manhattan Recipe by Templeton Rye
Pointe Viven - Jesse Bluma. All rights reserved. 




This bar will enrich your dining experience.  Yesterday I visited the UMAMIcatessen Back Bar in downtown Los Angeles.  There to celebrate a friend's birthday dinner.  This was a pre-dinner cocktail before having a terrific chef's dinner table meal by my culinary compadre Sharone Hakman.  UMAMIcatessen is part of the UMAMI Restaurant Group of Chef Adam Fleischman.  "Umami" is a Japanese word for one of the five kinds of taste, translated as "savory".  

“The Back Bar will offer a wide selection of high quality wines from around the world at an unbelievable value.  A reserve list of wines will change regularly, along with a few options for wines by the glass. Bigg’s cocktail menu for The Back Bar will include a mix of re-interpreted classics and handcrafted cocktails designed to complement the savory UMAMIcatessen menus. The Back Bar will also feature 10 different craft beers on draft and a limited assortment of bottled beer.”

My recommendation:  

Order a Manhattan made with Templeton Rye 

(*Note:  rye is a grain within the same family as barely and wheat and provides a smooth finish to drinks.)


Manhattan Recipe by Templeton Rye Spirits

2 oz. Templeton Rye

1 oz. Sweet Vermouth

2 dashes Angostura aromatic bitters

Serve stirred, never shaken. Kiss with cherry.









Gourmet treats by Jesse Bluma @PointeViven

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Credits:  www.umami.com, templetonrye.com, archinect.com

Red Kale Chips and Dip by Jesse Bluma



Red Kale Chips and Dip




Potato chips can leave your stomach feeling coated with fat.  These red kale and chips liberate your tongue from grease.  If you are smart you will eat these all by yourself.  If you foolishly share these with your friends, family, or party guests, then you may wish to make two batches.  

Serves 12

Ingredients for Kale Chips

1 head organic green kale, washed and thoroughly dried
2 heads, organic Red Chidori Kale
6 teaspoons olive oil
Coarse sea salt, for sprinkling
9 garlic cloves
3 pinches hot smoked paprika
1 organic lemon


Ingredients for Dip

1 cup organic yellow mustard
3 Tablespoons organic honey
2 teaspoons chili pepper
1 pinch black pepper
1 teaspoon olive oil
1 organic lemon
Red onion
Shallot


Directions for Kale Chips

1.  Pre-heat oven to 425° Fahrenheit/218ยบ Celsius. 

2.  Wash and dry the three bunches of kale.

3.  Line three baking sheets with parchment paper.

4.  Cut ribs from the three bunches of kale, even the smaller pieces of kale, cutting into chip size pieces. (the ribs will not crisp). 

5.  Wash and dry lemon.

6.  Place the green kale on parchment lined baking sheet. 

7.  Drizzle the green kale with 2 teaspoons olive oil. 

8.  Sprinkle the green kale lightly with coarse sea salt.

9.  Sprinkle green kale with 1 pinch hot smoked paprika.

10.  Sprinkle with 1/2 Tablespoon lemon zest.

11.  Peel three garlic cloves and add in with green kale.

12.  Toss the green kale, until well mixed.

13.  Spread the green kale into one layer on the pan.

14.  Place one bunch of red kale on a parchment lined baking sheet and the other bunch of red kale on another parchment lined baking sheet.  

15.  Drizzle both pans of red kale with 2 teaspoons of olive oil each.

16.  Sprinkle both pans of red kale lightly with coarse sea salt.

17.  Sprinkle each pan of red kale with a pinch of hot smoked red paprika.

18.  Peel six cloves of garlic and add three cloves to each pan of red kale.

19.  Sprinkle each pan of kale with 1/2 Tablespoon lemon zest.

20.  Toss each pan of red kale, until well mixed.

21.  Spread the red kale on each pan into one layer.

22.  Place the pans in the oven, roasting approximately 20-25 minutes until golden and crisp.  If all three pans do not fit at the same time, you may bake in batches or another oven at the same time.


Dip

Mix together 1 cup organic yellow mustard,
3 Tablespoons organic honey,
2 teaspoons chili pepper,
1 pinch black pepper,
1 teaspoon olive oil,
3 Tablespoons lemon juice,
1 pinch lemon zest,
1 Tablespoon very finely chopped red onion,
1 Tablespoon very finely chopped shallot 
Garnish dip with small slices or curls of lemon peel.   

*Click here for tips on juicing lemons.




Serve:  You may wish to place the green kale chips at the bottom of a bowl, place the dip in a small dish in the center of the green kale chips, then surround with the red kale.  Or you may wish to mix the red and green together.  






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