A Los Angeles native, Fraser’s modern American cuisine highlights the multicultural influences of the city. The menu at his restaurant Redbird features seasonal small and large format plates ranging from snacks, “kickshaws” as he likes to call them, to entrees meant to be enjoyed by the whole table. Redbird has won several awards, including “Top 100 wine restaurants in the United States” by Wine Enthusiast and Time Out’s Best Restaurant Bar Program in 2017.
On February 25, The Bear and Star in collaboration with Fraser serves “Refined Ranch Cuisine” inspired by the Parker Family at the Fess Parker Inn (2860 Grand Ave, Los Olivos). The five-course tasting dinner, staged in the state of-the-art Chef’s Room, blends products raised on the Parker ranch with inspiration from Los Angeles County.
Dinner begins with a First Course of Sautéed Abalone with Wild Watercress, Preserved Lemon and Sea Beans; followed by a Second Course of Beets from the Farm with Smoked Garlic and Chanterelle Mushrooms. For the Third Course, guests enjoy Sweet Shrimp and Sea Urchin Risotto with Kuri Squash. Served for the Main Course will be Grilled “Parker Ranch” Wagyu Beef with Kale, Crouton, Snails, Cheese and Red Wine Sauce. A final Dessert Course — Blackberry, Hazelnuts and Goat Cheese — completes the night.
Wine pairings are available for the dinner by The Bear and Star’s General Manager, Robert Williams.
For guests seeking an enhanced Fess Parker experience, the Fess Parker Wine County Inn offers a preferred rate on Sunday, February 25 to guests booking the Chef’s Table Dinner at The Bear and Star.
The Chef’s Table seatings are available at 6:30 and 7:30 p.m. To reserve, call 805/686-1359 to prepay by credit card or visit Eventbrite for tickets. To book the Redbird rate at the Fess Parker Wine Country Inn, call the Inn at 805/688-7788 or email email@example.com and mention REDBIRD. Room availability is limited for this offer and available only on February 25.
— Jessica Morelli