Walter Manzke Cooking Pig Head Nachos and Rabbit Ballotine at Colonial Wine Bar


On September 7, former Bastide, Patina, and Church & State chef Walter Manzke will cook at Melrose's new Colonial Wine Bar, preparing a menu that includes dishes like pig head nachos with soft egg and chilies, rabbit ballotine with Black Mission figs, and Santa Barbara spot prawns with peaches and a Thai corn salad. Manzke's one-night appearance at Colonial marks the introduction of a quarterly guest chef series planned for the new restaurant, operated under sommelier David Haskell with co-owners Carolyn and Mary Anne Reyes and chef Pippa Calland.

The celebrated chef left Church & State in February of 2010, and since then has busied himself with frequent guest starring roles, consulting on menus at Short Cake and the dearly departed Le Saint Amour, and making frequent appearances at food events and chef battles, while working on his own Downtown bistro, Republique, and attached bakery run by his pastry chef beloved, Margarita, called The Factory Baking Company. Catch Manzke's menu from 4:00 to 11:30 P.M. at 7166 Melrose Ave. West Hollywood; 323-657-1827.