BREADBAR, purveyor and creator of fine breads and pastries, continues to bring you exciting, educational and tasty events each month. Be sure to check our new BREADBAR | Hatchi Series.
CALENDAR OF EVENTS
Winter
BREADBAR was proud to support the relief efforts of the Red Cross in Haiti. On Sunday, January 31st from 7 to 9pm, BREADBAR Century City gave half of all reastaurant sales to this important cause. Thank you for all who came in support!
BREADBAR | century city-
Are you ready for Hatchi?
BREADBAR | HATCHI Series features a different guest chef every month, preparing an original one-night-only suite of plates including six 'savory' dishes and two 'sweet' creations.
> February 25th | Iso Rabins | Forage
> March 25th | Kuniko Yagi | Burning Sensation
Previous guest chefs include "The Next Food Network Star" finalist Debbie Lee and "Top Chef " stars Michael Voltaggio and Marcel Vigneron. Incredible local and international chefs participating in Hatchi include Roberto Cortez, Remi Lauvand, Eda Vesterman, and Waylyn Lucas. Don't miss February's event with Iso Rabins: call (310) 277-3770 to RSVP.
Past Events
'Congratulations to Kim Barnouin for her launch party of HealthyBitchDaily.com at BREADBAR | Century City on September 10th! The vegan dinner prepared by Chef Nori and the booksigning of "Skinny Bitch" were a winning combination! See video from the evening's activity here:
The Hatchi Series have been a huge success. Thank you to all who participated! See recent posts for more information about upcoming BREADBAR | HATCHI chefs!
The 'eclectic culinary journey' of Ludovic Lefebvre May 19th - August 22nd was extremely well received once again. Thanks to everyone who joined us at BREADBAR West 3rd for this exciting partnership.
Read one of Jonathan Gold's glowing reviews for LA Weekly in April and July
July 9th - September 29th, Curiosity Saved The Human, a photographic exhibition by Jess Koehler
Artist's statement
Jess Koehler has been photographing around the world since 2001. The motivation behind this collection was to capture environments of the human spirit. Koehler has a curiosity to understand and a passion to share the stories of where people once were, currently are, and the wonders between. What may seem as just a simple image of an open space, a room, or detail, may indeed carry a reflection on past times or those to come.
Note:: Images will be available for purchase.
BREADBAR presents | CRUSH by Chef Adam Sobel
Continuing its popular guest chef series, BREADBAR presents CRUSH by Chef Adam Sobel, an exercise in refined street food. Sobel proudly presents his "CRUSH" menu concept inspired by the world's greatest street food - with an upscale twist that truely enhances these simple, yet exciting flavor combinations. Sample menu items include Liquid Center Potato Gnocchi with Fontina Chanterelles, Toasted Potato Consomme and Valderrama Olive Oil; Slow Cooked Lamb Shank Tangine with Chick Pea Falafel and Harissa Scented Yogurt. See a sample menu here.
Adam Sobel is a Las Vegas-based chef who has trained under some of the greatest culinary minds in business today including Guy Savoy, Bradley Ogden, Charlie Trotter, Guenter Seeger and Bill Telepan. Sobel skillfully crafts original cuisine that highlights modern cooking methods while embracing time-honored techniques. His unique style delivers masterpiece dishes that showcase the finest and most seasonal ingredients. Some of his signature dishes include Local Nevada Quail in Crisp Tamarind Shell, Pickled Kumquat, Foie Gras Financier, and Slow Cooked Veal Breast. Sobel is a founding member of the Full Belly Group.
BREADBAR presents | CINQ MINUTES & BOYS & GIRLS by Jennifer Gregori
BREADBAR is happy to invite local photographer Jennifer Gregori to display her portraits and photographs at BREADBAR west third and BREADBAR santa monica this fall-winter 2008. Jennifer has photographed some of Hollywood's finest talent and will be displaying her inspiring photos for the first time at BREADBAR. At BREADBAR west third, Gregori is showing "Cinq Minutes", a selection of portraits featuring internationally acclaimed actors, directors and producers. At BREADBAR santa monica, "Boys and Girls", a series depicting youth, innocence and happiness, showcases some of Gregori's commercial work. For information on how to purchase, or to schedule a private shoot, please visit the artist's website.
BREADBAR west third | Fall/Winter 2008
8718 W Third St
Los Angeles, CA 90048
310 205 0124
BREADBAR santa monica | Fall/Winter 2008
602 Santa Monica Blvd
Santa Monica, CA 90104
310 395 9490
events@breadbar.net
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BREADBAR presents | NOTEBOOK by Talia Wabnig
Drawing from personal experience to express character and emotion is something all genuine artists and artisans partake in during the evolution and creation of their work. Emerging artist Talia Wabnig The series NOTEBOOK is a collection of images and artifacts that illustrate a duration of time. In this series I arranged details and reoccurring themes from my life into Mandela shaped designs and atmospheric scenes. The subject matter and imagery was largely influenced by the dominating material that arose in my stream of consciousness while creating the work. I recorded these snapshot of ideas in the same fashion as piecing together a scrap book or writing in a journal. The images are painted with acrylic inks and washes on watercolor paper. I built the frames with plywood. I enjoyed creating this series because it allowed me to integrate my studies of the human figure, flowers and ornamental design.
BREADBAR west third | Summer 2008
8718 W Third St
Los Angeles, CA 90048
310 205 0124
events@breadbar.net
. BREADBAR presents: An Olive Oil Tasting
and discussion with local author and historian Linda Civitello
Not just Popeye's partner, olive oil has reached new heights as a go-to health food and flavor enhancer with varieties reaching depths comparable to fine wines, cheeses and (of course) bread. Civitello will discuss Italy's history of olives and oil production and California's more recent oil boom. Executive Chef Rogelio Marhx will offer a menu of five courses for dinner using a new line of hand-harvested Italian oils from Olio & Olive. $30 per person, not including tax, tip or beverage. Rare and artisanal oils will be available for purchase. Exclusively at BREADBAR west third October 23, 2008. For details, contact events@breadbar.net. Space is limited. Reservations are required.
. BREADBAR partners with LearnAboutWine to present RED : a tasting of meat + wine
Featuring Ian Blackburn of LearnAboutWine and Chefs Noriyuki Sugie and Rogelio Marhx in partnership with California wineries and organic, grass-fed beef herders and purveyors, this tasting event will spotlight different cuts of meat and their ideal mates in red wine (and bread!). 9 different cuts of meat - from short ribs to tenderloin - will be prepared and tasted alongside red wines from Napa, Sonoma and beyond. A pre-tasting of wines from Easton and Terre Rouge wineries will be offered by the winemakers on a first come basis. Tickets to this event must be purchased in advance. Tickets to RED are available exclusively at www.learnaboutwine.com.
A Tasting of Beef & Wine returns, presented by BREADBAR and LearnAboutWine.com's Ian Blackburn.
BREADBAR presents | CRUDOBAR with Chef Noriyuki Sugie Artisanal Bakery continues Guest Chef Series
As part of its guest chef series, BREADBAR Century City is excited to host an extended event with Chef Noriyuki Sugie. For two weeks only, inspired by BREADBAR’s artisanal breads, Chef Sugie will create a menu of small plates featuring local fisheries, farmer’s market produce and a fusion of Spanish and Japanese cuisines. This limited engagement is for dinner only Mondays through Saturdays and begins May 1.
After training at Charlie Trotter in Chicago and L’Aubergade in Bordeaux, Chef Sugie went on to twice win the “Restaurant of the Year” award while at acclaimed Tetsuya in Sydney, Australia. He returned to the states to become the Executive Chef at the Mandarin Oriental’s celebrated Asiate in New York.
This May, Sugie takes time out of his hectic schedule to orchestrate CRUDOBAR at BREADBAR Century City. Chef Sugie’s concept design, menus and daily market specials at this exclusive event will lead to the creation of his restaurant in San Francisco later this year. The menu features a blend of sashimi and tapas ($9-$19) in small bites. Signature dishes like Blue Fin Tuna Tartar, with pickled fennel, dry caper and sushi rice puree are offered next to clever Black Cod Sliders, with leafy mizuna, pickles, wasabi tartar sauce and spicy chimichuri. Sugie has also created unique flatbreads with BREADBAR’s signature Mediterranean foccicia dough accented with exotic spices and pungent oils. Wine and sake pairings will also be featured.
BREADBAR presents | CRUDO//BAR
May 1 through TBA, 2008
BREADBAR century city
10250 Santa Monica Blvd R-2
Century City, CA 90067
RSVP 310 277 3770
PRESS CONTACT:
Wagstaff Worldwide
323 871 1151
BREADBAR is proud to continue its artist series with up and coming artist Marshall Roemen at BREADBAR West Third. In this series, artist Marshall Roemen explores the idea of human identity as separated from the usual contexts, and as incorporated into a larger picture of space, energy and time.
BREADBAR presents | Marshall Roemen Quasars and other Irrelevant Matter
BREADBAR is proud to continue its artist series with up and coming artist Marshall Roemen at BREADBAR West Third. In this series, artist Marshall Roemen explores the idea of human identity as separated from the usual contexts, and as incorporated into a larger picture of space, energy and time.
ARTIST'S STATEMENT
What does my life have to do with Quasars?
It seems to me that at any given time we are only partially aware of who we really are. Asked to describe ourselves, we often revert to familiar contexts such as our place of birth, our occupation, and our interests. Given the chance to step out of such contexts, panning out toward a larger picture of the known universe, I am compelled and humbled by the ever expanding boundaries of our time-space continuum. Quasars, or quasi-stellar-radio-sources, can shine 200 trillion times brighter than our sun and were only recently discovered in extremely distant space. Their brilliance in relation to their size nearly defies our physical laws of science, and the speed of light only permits us to see them as they existed tens of billions of years ago, long before Earth gave us life. While these 'silent' objects may not intersect our lives directly day to day, imagining them allows us to renegotiate who we are in the largest picture, giving us perhaps new images of ourselves.
The process of these paintings parallels the idea of wrestling with the unknown. Simple marks compounded over time often give way to new compositions and color collisions. The quiet act of painting and responding to the movement across the surfaces often feels like searching for a way out of what I already see and know. Moving toward an unknown is often uncomfortable, and at several junctures throughout the age of the painting, I eliminate areas in favor of something less familiar. I prefer the nuances of a process steeped in exploration and experimentation, and in the end I accept a certain level of enjoyment with what I allow to remain in the piece. As a result, the paintings feel as much like a creation as they do a discovery, and somehow I hope to remain not fully aware of what they've become.
Marshall Roemen
January 18, 2008
Marshall Roemen received his BFA from the Maryland Institute, College of Art in Baltimore, MD, and his MFA in Painting from the University of Oregon. He and his wife Haley, both natives of Eugene, moved to Los Angeles in 2006 to further their creative endeavors. Marshall is currently working on a series of mural sized canvases to be shown in Los Angeles later this fall, and a new body of small paintings and sculptures will be exhibited at the PIP Gallery in Portland, Oregon in April. www.marshallroemen.com
Artists Reception:
Thursday February 7, 2008
BREADBAR West Third
8718 W Third St
Los Angeles, CA 90048
310 205 0124
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BREADBAR presents | Minoru & Echiko Ohira
Mixed Media Sculpture and Illusionist Works on Paper
BREADBAR Century City is proud to present artists Minoru and Echiko Ohira. United by familial, cultural and stylistic ties, Minoru and Echiko's work is inspired by nature and the inherent beauty of found objects.
"[Echiko Ohira's] threads literally and figuratively secure seemingly useless materials, giving a kind of dignity to the smallest discard, a metaphor for the forgotten among us." - Marge Bulmer
From objects encountered in daily life that may otherwise have been discarded, Echiko Ohira creates seemingly soft works with paper and found objects that contrast strength and subtly, energy and precision, life and [its] fragility. In viewing "birth" - a piece meticulously crafted of rolled paper, wire and string - from a distance, it exudes a sort of ripe softness; upon closer inspection, the wire feels more fierce than fuzzy, the redness more potent than pleasant.
"with nature always" -Minoru Ohira
Minoru Ohira focuses in this exhibit on sculptural works that use traditional Japanese wood-working techniques. The silkiness of finely sanded wood lies in direct opposition to industrial steel, producing an effect of powerful vulnerability. Take a closer look: note how grounded the pieces are, and yet how they are separable; in fact, they are held together with magentic force.
BREADBAR, creator and purveyor of fine artisanal baked goods showcases local and independent artists and artisans in a unique and casually elegant setting.
BREADBAR Century City
10250 Santa Monica Blvd Store R-2
Century City, CA 90067
310 277 3770
