Chef and Partner in The Bear and Star, John Cox welcomes Executive Chef Ted Hopson and Beverage Director, Ann-Marie Verdi, of The Bellwether (in Studio City) for an evening comprising their extensive culinary knowledge for a six-course tasting dinner. The dinner features a medley of products raised of the Parker ranch with inspiration from Los Angeles County.
Co-owner of The Bellwether and Chef Ted Hopson is widely acclaimed and soon to be featured on Iron Chef Showdown this December. Hopson draws inspiration for his culinary feats from his childhood growing up in an Italian family in the Los Angeles suburbs. Many of his early memories include working alongside his grandmother in the kitchen and in her garden. In his early adulthood, Hopson challenged himself by working in some of the best restaurants in Southern California including The Water Grill, The Eveleigh, Father’s Office and Umami Restaurant Group. Now, he brings unique flavor profiles to The Bellwether.
Co-owner and Beverage Director of The Bellwether, Ann-Marie Verdi, is a Southern California native from a large Sicilian family. Her family was very centered around food and food service with several members owning restaurants on both coasts. Verdi worked at several gastropubs and her skills shone so bright that she eventually got the opportunity to work at Sang Yoon’s famed Father’s Office, alongside Chef Hopson. Verdi is a virtuoso of the cocktail and creates drinks that blend both contemporary and classic flavors. At The Bellwether Verdi is responsible for unique, house-infused cocktail menu as ambitious and far-reaching as Hopson’s cuisine.
The dinner begins with wagyu beef tartar with egg yolk, cornichon, caper and pain au lair, followed by a course of split pea soup with lardo and smoked pork consommé. Next, guests will savor a scallop and spiny lobster agnolotti with uni nage, bay leaves and fennel followed by a chicken chicarron course of chicken liver mousse with micro celery, fermented chile de manzana and carrot. The main course is a tender lamb loin with romesco, romanesco, turnips, kale, guajillo and onions. For a sweet finish to the decadent evening, guests are served an acorn macaroon with dark chocolate acorn butter, cocoa nib and pomegranate.
Verdi will contribute a craft cocktail to complement the dinner. She also collaborates on Santa Barbara County wine pairings with The Bear and Star General Manager Robert Williams.
For tickets for the evening, visit eventbrite.com or call 805/686-1359.
For more information, visit thebearandstar.com.