Dinner with Hatchet Hall

On October 25th, Imperial welcomes Chef Brian Dunsmoor of Hatchet Hall in Los Angeles for a special autumnal dinner cooked on the open flame.

Los Angeles’ acclaimed Hatchet Hall focuses on wood-fired cooking and seasonal ingredients from the field, forest, sea and earth. Cooking over Imperial’s wood fire grill and rotisserie, Chef Dunsmoor and Imperial Executive Chef Matthew Jarrell will use age-old cooking techniques in interpretations of their respective regional cuisines over a five-course feast.

The dinner will be offered in Imperial’s Main Dining Room on Friday, October 25th for one night only! This is not a ticketed event, but reservations are strongly recommended. Full table participation required and can be determined on-site, with dinner priced at $80/person (service not included). Optional beverage pairings will be available (and enjoyable!).

Make your Reservations Here.

Learn More about Hatchet Hall Here.

 
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Appetizers
Chef Brian Dunsmoor
Chopped elk, fried oyster and horseradish
Fresh rye griddle cakes, maple smoked trout, roe, apple sauce

Chef Matthew Jarrell
Oregon Day boat albacore tuna belly tartare, paddle fish caviar
Buckwheat crespelle, sweet and sour turnips, Oregon black truffles

Dinner
First: Chef Matthew Jarrell and Chef Vitaly Paley
Shaved Mount Rose apples, braised leek vinaigrette, wasabi, fall greens

Second: Chef Brian Dunsmoor
Taylor Farms scallop, Virginia ham, winter squash, thyme

Third: Chef Brian Dunsmoor
Roasted yams, smoked maple, brown butter, pecan, vinegar, rosemary

Fourth, served family-style: Chef Matthew Jarrell and Chef Vitaly Paley
'Grass Fed’ Porchetta from Moto Perpetuo Farm, citrus and pickled huckleberry salad
Soft polenta, Foraged Mushrooms
Roasted root vegetables with porchetta drippings

Fifth: Chef Andrea Eubanks
Quince tart, pear ice cream, pear butter