Chef Quenioux kicked off the evening, demo-ing a savory mushroom tapioca pudding topped with mirabelle plum sauce. It was served cold and the samples went quickly. Chef Manzke followed up with a more traditional appetizer familiar to Church & State fans, the Tarte Flambée (caramelized onions, bacon, cheese). Manzke was very friendly, pulling the tartes quickly out of the pizza oven while answering questions from the crowd. Lastly, Chef Quinn Hatfield wowed the crowd with his take on the croque madame, substituting raw hamachi for the ham, with a surprise layer of Prosciutto di Parma in the middle. A fried quail egg topped the crispy bread making for a sublime bite.
All three chefs shall partake in the June 6th Taste of the Nation event happening in Culver City. Score tix here. [EaterWire]
— Yvonne Ip