This month we visit Paleo: A diet based on the types of foods presumed to have been eaten by early humans. It consists chiefly of meat, fish, vegetables, and fruit, and excluding dairy or grain products and processed food. Our Paleo, however, will have the Claud and Co. spin from Eric and Claud. We hope you will take a moment to come in and experience our take on it.
Don't forget to stop by Tuesday Supper Club and see what creative seasonal inspiration that Chef Shawn will bring out of the Bacchus' Kitchen this week.
Wednesday, January 18 will be the start of "Wednesday's Oysters and Bubbly" at Bacchus Kitchen. Chef Claud wants to take you on a guided tour with oysters from Island Creek Oyster Farm with their self-named oysters to start. He will then take you on a different journey each week with a different oyster from this very well respected farm. Chef Claud says, "If you give a SHUCK... you should come eat oysters and drink bubbly with us on Wednesday."
Please save the date Wednesday, March 1. Chef Claud invites you to enjoy yourself and support Five Acres at Bacchus' Kitchen between 5:00pm – 10:00 pm where 15% of proceeds of your meal will be donated.
Starters
- Red curry shrimp - vegetable “noodles” & fried yucca
- Shaved brussel sprout salad - bacon, shaved red onion, crispy brussel sprout leaves & pickled mustard dressing
- Seared ahi tuna - pickled cucumber, tostones & house made Sriracha aioli
- Char sui winter rolls - pickled cabbage slaw, roasted chile dipping sauce
- Prosciutto wrapped dates - stuffed with macadamia nut ricotta, petite greens
Mains
- Grilled short rib - Chimichurri, Chipotle sweet potato graten, mushroom chips
- Dukkah crusted Beller pork tomahawk - coffee roasted parsnips, roasted cashew milk pan sauce
- Pan roasted duck breast - charred black kale, carrot latke, peppercorn demi glace
- Chicken scallopini - spaghetti squash, grilled asparagus, lemon honey sauce
- Pan seared scallops -
- roasted pepper ratatouille, smoked arugula salsa Verde, fine herbs salad
Desserts
- Chocolate pot de creme
- bruleed banana
- Maple glazed pear cheesecake
Wouldn’t it be great to have a relaxed weeknight meal with the family featuring fresh ingredients without the hassle of going to the market and cooking? Let us do all the work!
Every Tuesday evening, Bacchus' Kitchen will offer a 3 course menu, with a rotating theme, for $28 per guest and $9 wine glass specials. Ease into the week with a tasty meal and good conversation with the ones you love.
ABOUT CHEF CLAUD BELTRAN:
Passion, commitment to excellence, integrity, humor and a sense of adventure these words begin to sum up Chef Claud Beltran. An exotic mix of Mexican and Lebanese heritage, Chef Beltran was exposed to various ethnic foods at an early age. After being mentored by Master Chef Thomas Keller, Chef Beltranset out to make his own name. For over a quarter century Claud Beltran has established himself as one of Los Angeles preeminent chefs. With his accomplished staff he creates culinary delights and fantastic designs that please all the senses. His experinence with multiple venues makes your event experience seemless and his excuiste palate for food and wine makes your meal one to top all others.
WWW.EATERYONALLEN.COM
WWW.BACCHUSKITCHEN.COM
WWW.CLAUDANDCO.COM
JIM LINK, CHIEF HUMAN RESOURCES OFFICER, RANDSTAD NORTH AMERICA - LEARN WHY THE U.S. ECONOMY & JOB MARKET ARE EXPECTED TO PRODUCE STEADY GROWTH IN 2017
2017 HOT JOBS REPORT BY RANDSTADTwo of the most important topics for Americans go hand in hand – that’s jobs and the economy. That’s why this is the one interview – more than almost any other interview -- that will interest your audience. On January 23, the release of the annual Randstad 2017 Hot Jobs Report will provide timely projections for the coming year that will provide important insight for both employers and job seekers. Jim Link, Chief Human Resources Officer for Randstad North America, is available to discuss the data that reveals the hottest jobs, salary ranges and employment trends for 2017.
In December, the U.S. Labor Department reported that the unemployment rate dropped to 4.6 percent—the lowest since before the recession, with the U.S. economy adding 178,000 jobs in November alone. In fact, the American economy has been adding jobs for 74 consecutive months making 2016 a good year for the U.S. labor market. Now, there’s evidence that this momentum will continue into 2017.
ABOUT THE REPORT:
For this year’s hottest jobs and compensation ranges in your area, visit Randstadusa.com. Both employers and job seekers can benefit from insight provided by the report. Randstad US, one of the largest staffing and HR services companies in the U.S., has enlisted the expertise of its national recruiting team to look at a variety of workforce trends, including number of qualified candidates and available positions, market growth, salary range and employer need for specific skillsets to produce the 2017 Hot Jobs Report.
WWW.HOTJOBS2017.COM
WWW.RANDSTADUSA.COM