Walter Manzke 2014 Recipes

appetizer main entree dessert the bowl
WALTERmanzke  Vivaldi’s The Four Seasons is presented under the stars at the Bowl this week. Chef Walter Manzke of République, while known for his talents in regard to French cuisine, was a San Diego kid enjoying the seasonality of local fruits and vegetables long before most chefs began talking about it.“Music generates an energy in a restaurant, creating the environment you want to dine in. For me, it’s a balance of finding different personalities—it can’t be too loud, too quiet, too old, too young. When you enter a restaurant, music gives you an immediate sense of the vibe and flow of the space.” —Walter Manzke For more information visit:
[+click here] for our weekend entertainment guide
  • 3 cups Little Gem lettuce
  • 1 cup radicchio, chopped
  • 1 cup arugula
  • 1 cup peas
  • 1 cup chopped asparagus
  • 1 cup chopped cucumber
  • 1/4 red onion, thinly sliced
  • 1 can chickpeas, drained
  • 1 cup cherry tomatoes, halved
  • Fresh mozzarella (as desired)
  • Pickled Fresno chilies, sliced (as desired)
  • 1/4 cup red wine vinegar
  • 1/4 cup extra-virgin olive oil
  • 4 cloves garlic (minced)
  • 2 tablespoons dried oregano
  • Salt & pepper to taste
  1. Fold peas, asparagus, cucumber, red onion, chickpeas, tomatoes, and Fresno chilies together into a bowl with enough dressing to lightly coat. Set aside.
  2. Combine lettuces in larger container for transport.
  3. When ready to serve, toss lettuces with remaining dressing.
  4. Add chopped vegetable mixture and toss.
  5. Serve and enjoy!
  CHEF’S NOTE: This salad’s great on a summer evening at the Bowl. If you want to add a protein (chicken, cured meat, etc.), feel free to toss in at the end.

  • 2 baguettes (you can get them at République!)
  • Butter
  • Ham
  • Cornichons
  1. Cut baguettes down the center lengthwise. Butter both inner sides. Layer ham as desired. Layer cornichons as desired. Serve
  CHEF’S NOTE: Use the best butter and ham you can find for an exceptionally delicious sandwich. If you’re using the best ingredients, the sandwich is deliciously satisfying and yet completely simple. There’s something about the saltiness from the ham, the acid from the cornichons and the creaminess of the butter that brings out the sweetness in the combination.

HAVE YOU BOUGHT YOUR TICKETS TO THE BOWL? DON'T MISS: The Four Seasons Tuesday, August 19 at 8:00pm Nicholas McGegan brings rain, sun and storm to the Bowl as our Principal Concertmaster plays Vivaldi’s Four Seasons juxtaposed with Piazzolla’s tango-flavored Four Seasons of Buenos Aires. The evening is topped off by a generous helping of glorious Water Music. [for tickets] Marvin Gaye’s What’s Going On with John Legend Wednesday, August 20 at 8:00pm Nine-time Grammy®-winning John Legend recreates Marvin Gaye’s classic homage to America and the civil rights movement — What’s Going On — in its entirety, with the Dap-Kings and the Los Angeles Philharmonic. Opening the evening, Legend and funk-soul star Sharon Jones duet in famed Marvin Gaye and Tammi Terrell hits accompanied by the Dap-Kings. [for tickets] All Mozart Thursday, August 21 at 8:00pm Nicholas McGegan’s evening of Mozart contains a mixture of the prolific composer’s mature works, concluding with his “Haffner” Symphony — alternately fiery and gracious. [for tickets] The Beatles’ 50th at the Bowl Friday, August 22 at 8:00pm Saturday, August 23 at 8:00pm Sunday, August 24 at 7:30pm It’s been 50 years since The Beatles played their first iconic show at the Hollywood Bowl, and Beatle-Mania is still going strong. Dave Stewart (Eurythmics) will be our ringmaster and musical director, joined by special guests. As well as performing many Beatles classics, we will re-create the historic set, including “Twist and Shout,” “I Want to Hold Your Hand” and “A Hard Day’s Night” plus vintage clips and much more in celebration of the Fab Four’s L.A. Invasion. [for FRIDAY tickets] [for SATURDAY tickets] [for SUNDAY tickets]

To download a pdf of this recipe, [click here].
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