John Sedlar is taking another trip down memory lane, with a five-course a la carte tapas menu at Playa that dips into every stage of his restaurant cooking career, from his start as a teenager in Santa Fe's The Bull Ring to his rise at The Silo and L'Ermitage to his groundbreaking Saint Estephe and finally, a dessert from his Bikini/Abiquiu.
The chef is revisiting these dishes as a way to honor his recent Esquire nod for "Chef of the Year." A quick exploration of the high levels of insight, cultural curatorship, and Southwestern innovation and play Sedlar is famous for, the menu includes a hatch chile "Christmas style" vichyssoise, shrimp scampi tacos, and a chicken leg ballotine with pistachio, cranberry, and pork forcemeat a la L'Ermitage chef and co-owner Jean Bertranou, from whom Sedlar learned to tame French cuisine before mixing it up with Latin and Southwest U.S. ingredients.
Running from November 18th through December 30th, see Sedlar's full Esquire menu below and make reservations at Playa at 323-933-5300.
Hatch Green Chile Warm Vichyssoise Christmas-‐Style
The Bull Ring, Santa Fe, New Mexico (1972-1973)
Shrimp Scampi Taquitos with Toasted Piñones
(4 per order)
The Silo, Manhattan Beach, California (1974-1980)
Jean Bertranous Chicken Leg Ballotine with Pistachio-‐Cranberry-‐Pork Forcemeat on Baby Spinach Salad with Walnut Oil-‐Clementine Vinaigrette
Free-‐Range Veal Chop with Red Chile Veal Jus and Pumpkin Chutney, Sopaipilla, and Clover Honey
Saint Estephe (1982-1991)
Pumpkin Crème Brulée with Toasted Pecans