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Magnum Crew Popping Up at Pal Cabron, Haskell Plans His Own Magnum-DH

Magnum Crew Popping Up at Pal Cabron, Haskell Plans His Own Magnum-DH

Photo: JospehMahon.com

Former Bastide chef Joseph "Cooking Gangster" Mahon and David "Wine Pimp" Haskell are popping up again under the same tough guy title: The Spur Posse The Magnum Crew. They're not exactly Ruck n' Rock, but it will have to do. Last appearing at KTown's Biergarten, the twosome will next hit Cemitas y Clayudas Pal Cabron for two nights in February to prepare a four course dinner, with four additional plates and an optional wine pairing. The menus display some of the fine-dining structure of Mahon's recent past with a use of ingredients you might expect to see at Pal Cabron's mama restaurant Guelaguetza. There's cactus salad with chiles aside a flank steak, chorizo paired with squid, a pozole, poached pig ears with black beans, and a crispy veal tongue salad tossed with pumpkin seeds and a feta dressing. In other news, it appears Haskell is opening a joint of his own called Magnum-DH in 2011. Hmm, wonder who might handle the cooking there? Check out the full menu and details below.

Magnum Crew Pop-Up
February 15th and 16th
at Cemitas y Clayudas Pal Cabron
Reservations: 323-798-4648
6:30-10:30 P.M.


Four-Course Tasting Menu

$48
Additional wine pairing $27

Pozole with Romaine/ Cilantro/ Mint/ Radish/ Lime

Squid with Chorizo/ Cucumber/ Jicama/ Sesame Seeds

Flank Steak with Cactus Salad/ Chilies/ Grilled Corn Sauce

Flan with Pineapple/ Vanilla-Carmel Sauce

Additional Courses
$8 each or $72 for the whole shebang

Chilled Poached Shrimp with Cabbage/ Grated Horseradish/ Tomato-Ketchup Sauce

Poached Egg with Fried Pig Ears/ Black Beans/ Caramelized Onions

Roasted Beet Salad with Crispy Veal Tongue/ Wild Arugula/ Pumpkin Seeds/ Creamy Feta Dressing

Scallop with Crushed Avocado/ Chickpeas/ Spicy Tomato-Mussel Broth

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