Miles Thompson 2014 Picnic Recipes


appetizer main entree dessert the bowl


This week under the stars, The Simpsons takes over the Bowl, as we celebrate 25 seasons of this television phenomenon with scenes on the big screen accompanied by the Hollywood Bowl Orchestra, along with the final fireworks shows of the season. Our featured chef, talented young Miles Thompson—he brought groundbreaking cuisine to Echo Park at Allumette—was born about the same time The Simpsons debuted. Thompson is now cooking at SHED, in Healdsburg, California.

“Music has always been very important to me. At one point in my life I was a classical guitarist and an enthusiastic student of music theory. One holdover from what feels like a former lifetime is the concept of overtones and how I have incorporated them into my current profession. Overall, my understanding of music theory has helped to form my theory and vocabulary of flavor combinations.”

—Miles Thompson

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Serves 8


  • 2 cups rice vinegar
  • 1 cup soy sauce
  • 2 tablespoons kochukaru
  • 1 teaspoon salt
  • 1/4 cup scallions, sliced
  • 6 Persian cucumbers, scrubbed, ends removed, and cut into 1-centimeter-thick coins


  1. Combine all of the ingredients in a resealable container and mix well.
  2. Cover and allow to steep overnight at room temperature.
  3. After the cucumbers have soaked overnight, transfer the entire container into the refrigerator.



Kochukaru, a Korean ingredient, is crushed red chili pepper ground into a fine powder or flakes. It’s available at specialty stores and on




Serves 8

Old Bay Aioli (“Old Bayoli”):


  • 2 cups Best Foods mayonnaise
  • 2 tablespoons lemon juice, strained through a chinois
  • 2 tablespoons apple cider vinegar
  • 4 cloves garlic, grated on a microplane
  • 1-1/2 tablespoons Old Bay seasoning


  1. Combine all ingredients in a mixing bowl.
  2. Whisk well to combine.
  3. Transfer the sauce to a resealable container and refrigerate overnight prior to use.

Boiling the Shrimp:


  • Shrimp Boiling Liquid (Recipe Follows)
  • 3 cups ice
  • 2 pounds 16-20 count Florida white shrimp, shells on


  1. Place half of the shrimp boiling liquid in a 6-quart sauce pot and bring to a boil over high heat.
  2. Prepare an ice bath with the remaining liquid and ice in a deep bowl.
  3. Once the shrimp boiling liquid has come up to heat add the shrimp and immediately set a timer for 2 minutes.
  4. Stir the contents of the pot well with a spider and cook until the timer goes off.
  5. Immediately transfer the cooked shrimp into the ice bath.
  6. Allow the shrimp to fully chill in the ice until cold, 5 minutes.
  7. Drain the shrimp and reserve in the shells, in a covered container in the refrigerator until you are ready to make the Shrimp Salad (Recipe Follows).

Making the Shrimp Boiling Liquid:


  • 4 quarts filtered water
  • 4 12-ounce bottles Newcastle Brown Ale
  • 1 onion, quartered
  • 2 lemons, juiced and dropped in
  • 3 sprigs fresh thyme
  • 4 fresh bay leaves, torn
  • 1 tablespoon chili flakes
  • 1 tablespoon black peppercorns
  • 1 teaspoon celery seed
  • 1 tablespoon coriander seed
  • 1 tablespoon paprika
  • 2 tablespoons Old Bay seasoning
  • 1 tablespoon cayenne
  • Salt, like the sea


  1. Bring all of the ingredients to a rolling boil over high heat.
  2. Hold at a boil for 2 minutes to cook the alcohol out of the beer.
  3. Remove from the heat, cover, and allow to cool to room temperature.
  4. Strain through a chinois before reheating.

Creating the Shrimp Salad:


  • Boiled shrimp, peeled, and roughly diced
  • 1/2 cup celery, peeled and finely diced
  • Old Bayoli, to taste (from above)
  • Lemon juice, to taste


  1. In a mixing bowl combine the diced shrimp and celery along with the amount of Old Bayoli and lemon juice that makes you happy, making sure to taste and adjust throughout.
  2. Reserve the shrimp salad in a covered container in the refrigerator until you are ready to make the shrimp rolls.



It is best to make the salad 1 day ahead of time to allow the flavors to meld and balance.

Completing the Shrimp Rolls:


  • 1 package split-top hot dog buns
  • Butter
  • Shrimp Salad (from above)


  1. Brown enough butter in a large sauté pan over medium-high heat to make a 1-centimeter pool in the bottom of the pan.
  2. Open the hot dog buns and toast the inside of the buns for about 1-1/2 minutes, rotating 90 degrees every 30 seconds until deeply golden.
  3. Remove the toasted buns from the pan and generously fill with shrimp salad.
  4. Enjoy!




Serves 8

Rice Pudding:


  • 4 cups heavy cream
  • 1 cup sugar
  • 1 vanilla bean, split, seeds scraped
  • 2 cups Carnaroli rice
  • Salt, to taste
  • Macerated Strawberries (Recipe Follows)
  • Toasted pistachios


  1. Scald the cream, sugar, vanilla bean seeds and pod with a large pinch of salt, stirring until the sugar is dissolved.
  2. Remove from the heat and cover until cooled.
  3. Strain the vanilla cream through chinois into a clean saucepan and return to a boil.
  4. In another dry saucepan gently toast the rice over medium heat for 4-6 minutes.
  5. Reduce the heat to medium low and add a 6-ounce ladle of the vanilla cream and cook, stirring, until it is absorbed.
  6. Continue adding the cream a ladle at a time, waiting until the liquid is absorbed before adding more and seasoning with salt as necessary throughout.
  7. Cook until the rice is tender and creamy and yet just the tiniest bit al dente, about 15 minutes.
  8. Remove the rice pudding from the heat and allow to cool to room temperature.
  9. Once cooled stir in the strawberries and pistachios to your liking, or alternatively divide the rice pudding into portions and top with the strawberries and pistachios.

Macerated Strawberries:


  • 2 pints Seascape strawberries, tops removed and quartered
  • 1/2 cup sugar
  • Juice of 2 lemons, strained through a chinois
  • Salt, to taste


  1. Place the strawberries in a large bowl and sprinkle over the sugar, lemon juice, and salt.
  2. Swirl the contents of the bowl in a circular motion for thirty seconds.
  3. Now toss the contents of the bowl as if tossing something in a sauté pan for 30 more seconds.
  4. Repeat the above 1 more time.
  5. Tightly cover the seasoned berries with plastic wrap and allow to macerate at room temperature for 2 hours, stirring every 30 minutes.
  6. Once the berries are macerated, remove the berries and all of their liquid to a resealable container and refrigerate for up to 3 days.



The rice pudding will thicken as it cools. If it becomes too thick for your liking, add more cream, milk, water, or the juice from the macerated berries.




The Planets—An HD Odyssey

Tuesday, September 9 at 8:00pm

This performance of Holst’s The Planets will transport the audience to another realm: the evocative music will be accompanied by astonishing images from NASA and JPL rovers and satellites, as well as computer-generated graphics of the Mars landing and more. Opening the program, Mark-Anthony Turnage’s Erskine – Concerto for Drum Set and Orchestra is sure to send listeners into the stratosphere.

[for tickets]

Beethoven’s Ninth

Thursday, September 11 at 8:00pm

Juanjo Mena closes the Bowl’s classical season in the grandest style with Beethoven’s celebration of life and brotherhood, featuring the magnificent voices of the Los Angeles Master Chorale.

[for tickets]

Fireworks Finale: The Simpsons Take the Bowl

Friday, September 12 at 8:00pm

Saturday, September 13 at 8:00pm

Sunday, September 14 at 7:30pm

The Simpsons is widely considered to be one of the greatest TV shows of all time — 28 Primetime Emmys®! The longest running American sitcom ever continues to thrive with its dead-on satire and razor-sharp wit. Journey from the Springfield Bowl to the Hollywood Bowl for this unprecedented event, as the orchestra accompanies your favorite scenes on the big screen. Join the celebration of a quarter century of groundbreaking creativity, with plenty of special guests and a fireworks finale.

[for FRIDAY tickets]

[for SATURDAY tickets]

[for SUNDAY tickets]

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


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