Chefs At Sea – Menu So Far

Summer is here and what better way to spend a day than on a boat with lots of chefs fishing, eating and drinking? Go Fish LA!

Jealous of all those lucky people jetting off for summer hols in distant places? Well here’s your chance to go an an adventure closer to home  – a mini break that will not only be fun filled but also extremely delicious… On August 4th we will be going out to sea with a who’s who of local chefs – plus a special visitor from Vegas – Chef Rick Moonen.

You can come too if you buy a VIP ticket ($125), print out a license and grab a rod. You’ll be so glad you did. With the wind in your hair, the spray on your face and the dolphins jumping by the boat you can imagine you are on a boat on the Italian Lakes or crossing over to Capri or you can just live in the moment and watch Catalina getting closer and the mainland getting further away. Hopefully the fish will be BIG, the wildlife better than any National Geographic show – bald eagles diving for fish next to the boat was just one of many encounters on previous trips.

If you’ve never fished before – now is your chance. If you’re a seasoned fisherman but want a few tips from chefs about how to cook up your catch – this is where you get up close and personal with not one but many top chefs.

Chefs coming on this trip are yet to be finalized but so far we have Rick Moonen (rm seafood) flying in from Vegas for the trip, Victor Casanova (Culina), Walter Manzke (former chef at Church and State), Rory Hermann (Bouchon Beverly Hills), Michael Cimarusti (Providence), Josiah Citrin (Mélisse), David Lefevre (MB Post), Ray Garcia (Fig), Jeff Cerciello and Michel Darmon (Farmshop), Alain Giraud (Maison Giraud), Brian Moyer (BLT), Dave Danhi (Grilled Cheese Truck), Andrea Cavaliere (Cecconi’s), Robert Danhi (Chef and author), Craig Min (LA Mill), and our very own barman for the boat Matthew Biancaniello (Roosevelt Hotel) who is thinking up a signature cocktail for the voyage.

Others who have fished with us before and who I’m yet to hear back from: Neal Fraser (Grace),  Stephen Fretz (Curtis Stone Inc.), Chef Ben Ford (Ford’s Filling Station), Waylann Lucas (Pastry Chef from Patina),  Adam, Doug and Edwin from The Bazaar. Lots of chefs who have been invited but are yet to confirm and we will update the list as we get confirmations.

Rick Moonen Makes Lobster Rolls from Lucy Lean on Vimeo.

Rick Moonen is going to make lobster rolls – this is the recipe he’s contributed to my book Made in America and so it’s going to be fun eating with him again – last time I was in the middle of Vegas – the next time will be on the boat in the middle of the Pacific! I’m also going to get him to sign a few advance copies of the book – turn this into a preview of the book.

Chef David Lefevre, MB Post, has a habit of missing the boat – for all our sakes I hope he makes it and brings back the housemade pretzel rolls like last time – or perhaps oysters. Here he can bee seen shucking oysters with Chef Josiah Citrin, Mélisse. Citrin usually brings the Godmother sandwiches from Bay City – but you never know what he’ll decide on the day. Brian Moyers from BLT Steak never disapoints – this time he’s planning on making Peruvian Anticuchos.

Josiah Citrin and David Lefevre shuck oysters

Dave Danhi always guarantees to bring crowd pleasers with his grilled cheese sandwiches – as well as the classic rib and cheese I’m hoping for a sweet cherry filled sarni that he tweeted about recently.

Chef Danhi – aka Robert Danhi – brother of the big cheese at the Grilled Cheese Truck Dave Danhi and cookbook author extrodinaire – plus expert on all things Asian – is cooking Grilled Lemongrass Chicken with Green Papaya Salad. He’s also bringing Thai Coconut Peanuts for snacking – that menu in and of itself is reason to buy a ticket – no?!

Ray Garcia of Fig cooked up delicious fresh little quesadillas – I’m waiting to hear back from him what he’ll be cooking up on the griddle on this trip. Victor Casanova is bringing coffee – yes we’ll need it at 6am! He is also bringing extras to make sashimi from any fish caught. Jeff Cerciello (Farmshop) and Michel Darmon (Farmshop) are bringing pastries to share.