This week at the Hollywood Bowl, guests will enjoy Aaron Copland’s Appalachian Spring, a beloved American classic. Our featured chefs, the husband-and-wife team of Brooke Williamson and Nick Roberts, have a gift for transforming traditional American dishes into something special at
their three restaurants, The Tripel, Hudson House and Playa Provisions. Dishes like mac-and-cheese, deviled eggs and banana cream pie never tasted so good!“Music plays a huge part in the setting and tone of a dining experience. When you walk into a restaurant and you notice there
isn’t any music playing, it’s strange. Most people don’t realize how important music is to setting the tone of their evening. At our
restaurants, we like to choose current music that perhaps our customers have heard before but can’t sing along to. This way, their focus isn’t
on singing along but rather on what they’re eating and who they’re with.”
For more information visit:
[+click here] for our weekend entertainment guide
PRESENTS THIS WEEK’S RECIPES:
CARROT FARRO SALAD WITH SHAVED RADISH, AVOCADO, CILANTRO & SESAME SEEDS
- 8 tablespoons extra-virgin olive oil
- 2 cups farro
- 1 medium onion, finely chopped
- 2 cloves garlic, finely chopped
- 4 cups fresh carrot juice
- 2 tablespoons brown sugar
- 2 carrots, diced
- Salt, to taste
- 4 cups water reserved if needed
- Juice and zest of 2 lemons
- 1 shallot, minced
- 6 red radishes, shaved thinly on a mandolin
- 1 ripe avocado, diced
- 1/4 cup cilantro leaves
- 2 tablespoons toasted white sesame seeds
- Sea salt and fresh cracked black pepper, to taste
- In a large saucepot, add 4 tablespoons oil, onions and garlic and sweat until translucent.
Add farro and stir to toast for 2 minutes over medium heat, making sure not to let the onions
and garlic brown.
- Add brown sugar, carrot juice and a touch of salt and let cook for half an hour while stirring
occasionally until farro is very al dente.
- Add carrots and more water as needed and continue cooking and stirring until the farro is cooked
through. Finish seasoning with salt to taste. Strain excess liquid and rinse once with cold water.
Spread out on sheet tray and drizzle remaining olive oil over the top and stir it around until well
coated. Let stand until cool.
- Place the cooled farro in a large mixing bowl and toss together with remaining ingredients, reserving
just the sesame seeds and fresh black pepper for garnish over the top.
GINGER MARINATED PEEL-AND-EAT SHRIMP KEBAB WITH CIPOLLINI ONIONS & PEPPADEWS
- 1/2 cup olive oil
- 3 cloves garlic, thinly sliced
- 1 tablespoon grated fresh ginger
- Juice and zest of 1 lemon
- Juice and zest of 1 lime
- Kosher salt and freshly ground black pepper, to taste
- 16 large shrimp, deveined with shell still intact (you can purchase shrimp this way from the market, or do it yourself with a shrimp deveiner)
- 8 peeled Cipollini onions
- 8 small red or orange Peppadew peppers
- 4 wooden or metal skewers
- In a medium bowl, whisk together the oil, garlic, ginger, lemon and lime juice, and zest and season with salt and pepper.
- Alternately thread the shrimp, onions, and Peppadews onto the skewers, using 4 shrimp per skewer.
- Put the kebabs in a shallow baking dish and pour the marinade over the top. Marinate the kebabs at room temperature, turning occasionally, for 10 minutes.
- Preheat grill. Grill the kebabs, turning and basting with the marinade occasionally, until lightly charred and just-cooked through, about 4 minutes.
Allow your guests to peel the shrimp as they remove them from the skewer…Licking your fingers is half the fun!
CHOCOLATE CHIP COOKIES
Makes 18 Large Cookies
- 2 sticks (8 ounces) unsalted butter, very slightly softened
- 1 cup sugar
- 1 cup packed light brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 12 ounces good quality chocolate chips or chunks
- In a small bowl, whisk together the flour and salt; set aside.
- Place the butter in the bowl of a KitchenAid mixer fitted with a paddle attachment. Beat on low speed for about 10 seconds to break the butter up slightly.
- Add both of the sugars and the cream together into the mixer on medium-low speed for no more than a minute and a half.
- Add the vanilla to the mixer and beat briefly until it is incorporated into the mixture.
- Add the eggs on medium speed into the mixer, scraping the bowl halfway through.
- Add the flour and salt and beat on low speed until just after the flour disappears.
- Add chocolate chips and beat on low until they are combined in the mixture.
- Chill dough for about an hour.
- Portion the dough in about 2-1/2-ounce balls (about 1/4 cup), rolling with your hands or using a large ice cream scoop.
- Freeze the dough for two hours or until frozen solid.
- Bake, from frozen, on a sheet pan lined with parchment paper, at 375°F for about 12-14 minutes.
- Remove cookies from oven when they have a pale center about the size of a silver dollar.
This cookie recipe is courtesy of Kristin Feuer, our talented Executive Pastry Chef at Playa Provisions.
PICNIC Q & A WITH CHEFS BROOKE AND NICK
What do you love about picnicking?
“I love the flexibility in planning an entire outing based on where I’d like to spend my morning/afternoon, what my ideal meal
would be, and then be able to eat whenever I feel like it. It’s the best of three worlds.”
How do you prep for a picnic?
“I like to bring small bites of a little bit of everything. Depending on location and outside temperature, it’s usually food
that can be prepped ahead of time and boxed up with no fuss. A great bottle of cold rosé is the perfect way to keep your food chilled as well.”
Any other tips for ensuring a successful picnic?
“Think about foods that travel well and don’t need too much execution once pulled out of a basket. For example, it’s really difficult
to slice a steak on a blanket on top of sand. If you’ve packed a steak salad, be sure to slice your steak ahead of time.”
“And always put the dressing on the side. No one likes a wilted, over-dressed salad!”
HAVE YOU BOUGHT YOUR TICKETS TO THE BOWL? DON’T MISS:
Mozart and Mendelssohn
Tuesday, September 2 at 8:00pm
The autumnal glow of Mozart’s Concerto, featuring clarinet wizard Kari Kriikku, is contrasted with Mendelssohn’s quicksilver visions, for an enchanted evening at the Bowl.
The Academy Salutes the Black Movie Soundtrack
Wednesday, September 3 at 8:00pm
Grammy®-winning musician and composer Marcus Miller teams up with award-winning producer/director Reginald Hudlin for a soulful
celebration of music and movies, with clips on the Bowl’s big screen. From Stormy Weather and Super Fly to Purple Rain and
Waiting to Exhale, this will be an unforgettable evening marked by a stellar array of special guest performances including Bilal, Anthony Hamilton,
Princess (Maya Rudolph and Gretchen Lieberum) and Public Enemy. Vince Mendoza conducts the Hollywood Bowl Orchestra.
Thursday, September 4 at 8:00pm
Wide-open American vistas meet the magical world of fairy tales in an evening of Ravel, Barber and Copland featuring violinist Simone Porter. It’s altogether
captivating music, climaxing in a vivid new fireworks display.
Elvis Costello • Ben Folds
Friday, September 5 at 8:00pm
Saturday, September 6 at 8:00pm
Prolific and evocative musical icon Elvis Costello delves into his remarkably diverse catalog. Multi-platinum-selling singer/songwriter Ben Folds performs new music,
along with his pop hits in orchestral arrangements.
[for FRIDAY tickets]
[for SATURDAY tickets]
To download a pdf of this recipe, [click here].