Chef John Cox and the Culinary Team Welcome Chef/Owner Neal Fraser of Redbird for the Restaurant’s Continuing Guest Chef Series
Los Olivos’ The Bear and Star, serving “Refined Ranch Cuisine” inspired by the Parker family at the eponymous Fess Parker Inn continues their collaborative Chef’s Table Dinners with Chef Neal Fraser on Sunday, February 25, 2018. The five-course tasting dinner championing Southern California restaurant talent, 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 Our 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. The evening is complete with the final Dessert Course – Blackberry, Hazelnuts and Goat Cheese. Wine pairings are available for the dinner by The Bear and Star’s General Manager Robert Williams.
The Chef’s Table seatings are available at 6:30 and 7:30 p.m. Pricing is $79 per guest for the dinner. Optional wine pairings are recommended at a supplementary charge of $50. For reservations, the public may call 805-686-1359 to prepay by credit card or visit Eventbrite for tickets.
ABOUT CHEF NEAL FRASER AND REDBIRD:
Chef Neal Fraser and Amy Knoll Fraser’s flagship restaurant Redbird features Modern American cuisine that is refined yet approachable and highlights the multi-cultural influences of Fraser’s native city – Los Angeles. As a follow up to Grace and BLD, Fraser’s menu features seasonal small and large format plates ranging from snacks or “kickshaws” to entrees meant to be enjoyed by the whole table, complemented with desserts by Pastry Chef Kasra Ajdari. An extensive cocktail menu by Tobin Shea features well-balanced, bespoke renditions of the classics and has garnered him awards, including Time Out’s Best Restaurant Bar Program in 2017. Sommelier Ben Teig’s wine list is well-rounded with great finds from both established and emerging wine regions throughout the world. Under Ben’s direction, Redbird has received many awards including “Top 100 wine restaurants in the United States” by Wine Enthusiast and the “Best of Award of Excellence” from Wine Spectator.
Located in downtown Los Angeles, Redbird is carved into one of the city’s most historic architectural gems, inside the former rectory building of Vibiana – the cathedral-turned-event-venue also owned and operated by the Frasers and their partners. Designer Robert Weimer and Amy Knoll Fraser created a dynamic space that pays homage to the cathedral next door and the existing timeless architecture by inserting simple modern forms to complement rather than overtake the feel of the rooms. The result is a warm and comfortable considered space.
THE BEAR AND STAR CHEF’S TABLE DINNER
Special Guest Chef Neal Fraser of Redbird
Sunday, February 25, 2018
two seatings: 6:30 p.m. & 7:30 p.m.
expressed through Parker Ranch ingredients and the flavors of Santa Barbara County
FIRST
Sautéed Abalone
wild watercress, preserved lemon, sea beans
SECOND
Beets from Our Farm
smoked garlic, chanterelle mushrooms
THIRD
Sweet Shrimp and Sea Urchin Risotto
kuri squash
FOURTH
Grilled Wagyu Beef
kale, crouton, snails, cheese, red wine sauce
FIFTH
Blackberry, Hazelnuts and Goat Cheese
$79 per guest for dinner menu
$50 for wine pairings curated by The Bear and Star’s Robert Williams
SUNDAY, FEBRUARY 25, 2018
REDBIRD CHEF’S TABLE DINNER AT THE BEAR AND STAR WITH NEAL FRASER
Two seatings: 6:30 p.m. & 7:30 p.m.
For reservations, the public may call 805-686-1359 to prepay by credit card or visit Eventbrite for tickets.
THE BEAR AND STAR
2860 Grand Avenue, Los Olivos, CA 9344
ABOUT THE BEAR AND STAR:
The Bear and Star takes its name from the two states our founder called home – Texas and California – celebrating refined ranch cuisine paired with California’s bounty. The restaurant is intrinsically intertwined with the 714 acre Fess Parker Home Ranch seven miles away where the Wagyu cattle herd are raised and finished with the spent grains and pomace from the family brewery and winery. Also raised on the ranch are chickens, quail, rabbits, pigs and bees along with a number of heirloom fruits and organic vegetables for use at the restaurant.
ABOUT THE FESS PARKER FAMILY:
Since the late 80s, the Parker family has focused their time, energy and resources on building a hospitality portfolio around the beauty and bounty of Santa Barbara County. The acquisition of 714 acres on the venerable Foxen Canyon Wine Trail in 1987 set the stage for the establishment of the Fess Parker Winery and Vineyard. With an emphasis on estate-grown Rhône varietals, the wines consistently earn 90+ point ratings from top wine critics around the world. The launch of The Bear and Star Restaurant, nestled within the Fess Parker Wine Country Inn, is the latest endeavor of this wine, food and hospitality-loving family enterprise.
The Bear and Star
2860 Grand Avenue, Los Olivos, CA 93441
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