THE MANSKE TEAM REUNITES

For One Night Only

Walter Manske: The Breadbar Hatchi Series

For one night only, the team that brought hordes of foodies rushing into downtown’s hidden recesses returns.  Acclaimed Chef Walter Manske, Barman & Neve Ice protégé Michel Dozois, and Sommelier Adam Vourvoulis will together create an evening of dining enjoyment.  A whirlwind departure from the predictable, here is the first sneak peek of Thursday evenings’ menus:

Around the world in Eight Dishes

Mexico

Yellowtail ceviche, jalapeno, tomatillo sorbet

Thailand

White corn curry soup, mussels, coconut tapioca

Spain

Santa Barbara spot prawn, garlic, sherry

Vietnam

“Banh Mi” pig’s feet sliders

Italy

English pea ravioli, soft egg, Parmesan

France

Tarte flambe, caramelized onion, bacon, gruyere

Philippines

Leche flan, pandan, coconut sorbet

Japan

Chocolate fondant, Bing cherries, black sesame ice cream, green tea

Bread Bar Epi

with French Echire butter 3

with foie gras butter 8

 

And, the cocktail pairings, created by Michel Dozois, featuring Neve Luxury Ice:

Untamed Cherries

A delightful summer drink, made with freshly squeezed lemon juice, cherries,  and yellow chili peppers, mixed with an amazing organic rum – Crusoe from the Greenbar Collective,  Served on a giant Névé rocks ice cube.

 Evan’s Julep

You’ve probably heard of the Mint Julep, well, this is its’ more tropical cousin.  A little mango to smooth out a long day, and some amazing Evan Williams Bourbon to soften the edges.

Hidden Secret

So you haven’t had a long day? Well please share your secret with us :) Then, enjoy a slightly daring concoction, served on Névé Collins cube that chills the drink from top of glass to bottom.  It includes freshly squeezed lemon juice, grape tomatoes, maraschino cordial, and True organic Gin. It will surely liven things up.

On June 24th, BREADBAR | Century City and Ironnori welcome Walter Manzke and his suite of 8 dishes, Around The World. Formerly the executive chef at Church + State, Manzke has worked in some of the most renowned kitchens of Europe and America. Among them were Le Louis XV in the Hotel de Paris, Monte Carlo under Alain Ducasse, Spain’s famed high-tech training ground, el Bulli, under Ferran Adrià, and Patina in Los Angeles, where Manzke developed his signature style under the guidance of Joachim Splichal and earned the restaurant three stars from the Los Angeles Times.  In addition to re-opening Bastide in 2006, Manzke also opened three successful restaurants in Carmel: Bouchee, Cantinetta Luca, and L’Auberge Carmel, which was one of Gourmet’s Top Fifty Restaurants in America in 2006.

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323.481.0983 | DAN@DANCOXPR.COM

 Michel Dozois 2