Check out photos from Sunday's Bastille Day dinner, plus a recipe. And, save the date: Our next dinner, celebrating Eid Al-Fitr (the end of Ramadan), takes place in Atwater on Sunday, August 11.

Photos, Recipe, & August Pop-Up

Cuisine Française: Our Bastille Day Celebration featured shiitake escargots, chickpea foie gras (recipe below), portobello boeuf, and raspberry charlotte (pictured above).

Scroll down for photos. You can also follow us on Instagram.

Save the date: Our next event celebrates Eid Al-Fitr, the end of Ramadan. Mark your calendars and join us in Atwater on Sunday, August 11.


Chickpea Foie Gras

  • 6 cups chickpeas, cooked

  • 1 cup raw cashews, soaked and drained

  • 1 cup finely diced white onion

  • 1 cup extra virgin olive oil

  • ½ cup cognac

  • ½ cup vegetable stock

  • 2 Tbsp. agar-agar

  • 1 Tbsp. white truffle oil

  • 1 tsp. salt

  • 1 tsp. pepper

  • 1 tsp. dried porcini mushrooms, milled

  • ¼ cup brown rice syrup

In a food processor, blend chickpeas and cashews with truffle oil, salt, pepper, milled dried mushrooms, and brown rice syrup. Blend for 5 full minutes, until creamy and fully incorporated.

In a pan, cook the onions and 1 tablespoonful of olive oil on low for 15 minutes or until well caramelized. Add the cognac, stock, and remaining olive oil to the pot and leave on low for 15 minutes, or until it comes to a boil.

Add the agar-agar and whisk until it comes to a boil again.

Remove from the heat and pour into the food processor with blended ingredients; blend to incorporate.

Pour into non-stick silicon molds and tap each mold a few times to ensure that the mousse has settled. Pour excess mousse over the top of the mold to make sure that there is no air trapped in any of the compartments and scrape the top to make sure that all the compartments are filled.  

Refrigerate for at least two hours, or until solid.

Boeuf Bourguignon

Sunday's entree: Our Portobello Boeuf Bourguignon was made with slow-seared portobello mushrooms, seared sweet onions, button mushrooms, a rich stock, and a bottle of wine, served with steamed potatoes.

The Arugula Shallot Salad Vinaigrette featured arugula and black cherry tomatoes from Strub Avenue Farm of Whittier Backyard Farms.

Happy Birthday!

Celebrating someone special: Our friend Charlene has been attending Urban Dinner Socials since they were held at HM157. She's attended over 60 of our dinners! We dedicated this Sunday to her. Happy birthday, Charlene!

Charlene is a PR professional specializing in art and music clients. Check out the awesome Los Angeles events she promotes at Green Galactic PR, which just celebrated its 20th anniversary with a concert downtown featuring pole, John Tejada, and Plaid.

Raspberry Charlotte

Our raspberry mousse was made with cashews (not cream) and was stiffened with agar-agar instead of gelatin.

The vegan+gluten-free vanilla cake came out moist and tasty - yessss!

Chickpea Foie Gras

Our menus are structured around seasonal fruits and vegetables, so we served our foie gras on grilled figs.

This pairing was served with a traditional sauce - balsamic reduction.

Escargots and Baguettes

We lightly dehydrated fresh shiitake mushrooms and baked them in a bath of olive oil, wine, shallots, garlic, and parsley.

These artisan baguettes by our friends at The Baker's Mark were used to convey that wine-oil bath to the tongue. Heaven.

For more photos, see our Instagram profile.
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