Last night, Campanile O.G. Mark Peel and Kogi don dada Roy Choi collaborated on four courses, with cocktails and sides, at Peel's Hollywood cocktail haunt, The Tar Pit. A true joint-effort that tapped both the chefs' styles, passions, and influences, Peel told Grub Street that by the time their meal was being prepped, the two toques couldn't even remember which of them came up with a particular idea. European classics received an Asian injection, as in Peel's plate of choucroute garnie that infused Korean spices into his handmade kimchi sauerkraut, pork belly, and sausages, while elsewhere, meat purveyor Harvey Gussman was on hand to oversee a hulking burger patty on a La Brea Bakery bun that Choi had to twist Peel's arm to get him to season. Reaching an apex of ecstasy in an uni risotto balanced on tender egg yolk, the two chefs fulfilled Choi's promise to "wreck shit" at this tag-team dinner. Check out our photos of the dishes, plus the chefs hanging together, below in our slide show look back at the culinary mash-up.
Mark Peel and Roy Choi, with Harvey's Guss Meat Company's own Harvey Gussman, in the middle.
The Mark Peel K-Town Choucroute Garnie
The chefs made their own sausages and kimchi sauerkraut with Korean spices, alongside brined and maple glazed pork belly.
The chefs made uni-topped risotto on top of egg yolks, breaking all over when the center of the dish was pierced. Very rich in flavor but light in texture.
The Roy Choi L.A. Burger
Aged cheddar and French onion soup-style browned onions on Harvey's Guss and Kogi meats, all on a La Brea Bakery bun.
Caramelized Brussels Sprouts.
Joined sides like fries and caramelized Brussels sprouts with bacon powder.
Green Tea Shaved Ice
With poached pear and condensed milk.
Viva La Raza
The Tar Pit paired three of its cocktails with the dishes, including this mix of house-infused jalapeno tequila with passionfruit, agave, lime, and smoke.
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