Jon Shook and Vinny Dotolo

appetizer main entree dessert the bowl

JONshook left
VINNYdotolo right

This week at the Bowl, Grammy-winner Brian Setzer (Stray Cats) and his
big band join the Hollywood Bowl Orchestra. They’ll combine swing
and rockabilly as seamlessly as our two native Floridian chefs,
Vinny Dotolo and Jon Shook
(Animal, Son of a Gun), combine fine dining with an in-your-face style
that is always exciting.

“A good song is a like a good dish…I get lost in my own world.”
—Jon Shook

“Music evokes emotions and feelings and I use those tools to create new dishes.”
—Vinny Dotolo

For more information visit:

[+click here] for our weekend entertainment guide


Serves 8


  • 2 live lobsters (1-1/2 to 2 pounds each)
  • 1/4 cup plus 1/2 teaspoon kosher salt
  • 3 cups Aïoli Base (See Recipe Below)
  • 5 tablespoons lemon juice
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons Tabasco sauce
  • 1 tablespoon fresh chives, chopped
  • 2 celery stalks, finely chopped
  • 2 tablespoons unsalted butter
  • 8 brioche rolls, halved lengthwise but not all the way through
  • 1 bunch chives, chopped


  • 1 gallon store-bought mayonnaise (See Chef’s Notes)
  • 1 tablespoon garlic, microplaned
  • 2 teaspoons salt


  • The measurements can be adjusted based on the number of
    rolls you need. Just remember, the ratio is 2 cups cooked lobster
    meat to 1 cup dressing with about 1/4 cup of celery.
  • Once you cook your lobster, clean and cut it, it’s good to
    let it drain in the fridge on dry paper towels for about 2 hours
    uncovered, changing the paper towels once halfway through. This
    helps to take any excess water off the lobster meat, so it doesn’t
    water down the dressing.
  • There’ll probably be some aïoli left over, but there are a
    million uses for it!


  1. Place the tip of a chef’s knife at the X where the lobster head
    meets the body. Using a quick, strong motion, force the tip of the knife
    into the center of the X and slide down through the lobster’s head
    and between its eyes. Chef’s Note: Although the
    lobster’s legs may still be moving, the lobster is dead.
  2. Twist the tail off of the body (save the body to make lobster stock if
    you like) and twist off the claws.
  3. Fill a Dutch oven or stock pot with water and bring to a near boil (the
    water should be at about 170°F). Add the 1/4 cup of salt and the
    lobster claws. Cook the claws for 2 minutes, and then add the tails and
    cook for an additional 7 to 9 minutes (7 minutes for 1-1/2 pound lobsters;
    9 minutes for 2 pound lobsters).
  4. Drain the lobster pieces and, when cool enough to handle, use nutcrackers
    to break open the shells. Remove the meat from the shell. If there is a
    visible dark vein on the underside of the tail, pull it off and discard.
    Chop the claw and tail meat into small chunks, and set aside to cool
  5. In a large bowl, whisk together the aïoli base, lemon juice,
    Worcestershire sauce, chives, the remaining 1/2 teaspoon of salt, and
    the Tabasco sauce. Add the celery and the lobster meat and mix gently
    with the dressing. Chill for at least 30 minutes or up to 2 hours.
  6. Melt the butter in your cleaned and dried Dutch oven (or large skillet)
    over medium heat. Add the buns and roll them around to coat with butter,
    cooking until lightly toasted on the outside.
  7. Spoon some lobster salad into each bun, garnish with potato chips
    (Recipe Below)
    sticking out of the roll, and sprinkle with chives.


  1. 12 Russian banana fingerlings or small Yukon gold
  2. Peanut oil (enough to fry in a Dutch oven)
  3. Old Bay seasoning, to taste


  1. Wash and scrub potatoes and slice paper-thin on a Japanese mandoline.
  2. Rinse all the starch out under cold running water until water runs clear. Take them out and pat dry.
  3. Fry until golden brown in peanut oil at 275°F in small batches. Remove and
    drain onto clean paper towels, season with salt and lightly sprinkle with Old Bay
    seasoning. You will have extra, enjoy for snacks!

Serves 6


  • 6 boneless skin-on chicken breasts or thighs
  • 2 cups butter milk
  • 1 cup all purpose flour
  • 10 fresh sage leaves, roughly chopped
  • 3 cups canola oil
  • 1 tablespoon kosher salt


  1. Place the chicken in a large resealable plastic bag with the buttermilk and
    refrigerate for at least 2 and up to 3 days.
  2. In a large, shallow dish, mix flour and sage together. One piece at a time,
    remove the chicken from the buttermilk, allowing any excess liquid to drip off,
    and then dredge through the flour, tapping off any excess. Place the coated
    chicken piece on a plate and repeat with the remaining pieces.
  3. Heat the canola oil in a Dutch oven over high heat until it reaches 375°F
    on a digital thermometer. Add the chicken pieces to the pot (all of the chicken
    should fit in a single layer in the pot; if it doesn’t, fry the chicken in
    2 batches) and cook until the chicken is golden brown all over and cooked through,
    8-10 minutes.
  4. Transfer to a paper towel-lined plate to drain. Season with salt while still hot
    and serve warm, room temperature, or cold.

Serves 9


  • 1 cup (2 sticks) plus 1 tablespoon unsalted butter, at room temperature
  • 1 cup light brown sugar
  • 5-1/2 cups pineapple rings, thinly sliced
  • 2 cups all purpose flour
  • 1/4 cup cornmeal
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup plus 2 tablespoons whole milk
  • 2 teaspoons vanilla extract
  • 6 large eggs, separated
  • 1-1/2 cups plus 1-1/2 tablespoons granulated sugar


  1. Preheat your oven to 350°F. Grease a 9- by 13-inch baking dish with 1 tablespoon
    of softened butter and set aside.
  2. Melt 6 tablespoons of butter in a heat-proof bowl in the microwave. Add the brown
    sugar and cook in 30-second increments until dissolved, stirring often, 3 to 4 minutes.
    Pour the hot mixture into the prepared baking dish. Add the sliced fruit, arranging
    in vertical rows and set aside.
  3. Whisk flour, cornmeal, baking powder, and salt together in a large bowl or on a sheet
    of wax paper and set aside.
  4. Combine the milk and vanilla in a liquid measuring cup and set aside.
  5. Using an electric mixer or beaters or a whisk, whip the egg whites on high speed in a
    large bowl until foamy. Slowly sprinkle in the 1-1/2 tablespoons of granulated sugar,
    whipping until the egg whites hold medium peaks. When you dip into the egg whites with
    a spoon and pull it out, a peak with a curved tip should form. (If you are using a
    stand mixer and don’t have a second bowl, gently transfer the whites to another
    bowl and wipe out the mixer.)
  6. With the mixer, cream the remaining 10 tablespoons of butter with the remaining 1-1/2
    cups of sugar on medium speed until pale yellow and fluffy, 2 to 3 minutes. Add the
    egg yolks one at a time, mixing thoroughly after each addition and scraping down the
    bowl as necessary.
  7. With the mixture running on low speed, alternate adding the flour mixture and the
    milk mixture, beginning with one-third of the flour, following with half of the milk,
    adding half of the remaining flour, the rest of the milk, and ending with the remaining
    flour, scraping down the mixer bowl as necessary.
  8. Gently fold in half of the egg whites using a rubber spatula until nearly incorporated.
    Add the remaining whipped egg whites, folding in until just incorporated.
  9. Gently transfer the batter to the baking dish, spreading it evenly over the fruit.
    Bake until the cake is golden and springs back from light pressure, 50-60 minutes.
  10. Cool in the pan for 10 minutes, then run a paring knife around the edges of the cake.
    Place a serving platter on top of the cake and flip the baking dish over, gently shaking
    the pan to release the cake onto the platter. Slice the cake into 9 equal squares and
    serve solo or with spiked crème anglaise or whipped cream.


Tuesday, September 11, 2012, 8:00pm
The incomparable Sarah Chang awes the Bowl audience with a suite from Bernstein’s
West Side Story, in a version for violin and orchestra by Hollywood’s
David Newman, plus other classics from American giants.
[for tickets]

Wednesday, September 12, 2012, 7:00pm

[for tickets]

Thursday, September 13, 2012, 8:00pm
The violinist of a generation returns to perform the irresistible Tchaikovsky Violin Concerto.
Bramwell Tovey leads the final classical concert of the season, including masterpieces by Brahms and Dvorák.
[for tickets]

Friday, September 14, 2012, 8:00pm
Saturday, September 15, 2012, 8:00pm
Sunday, September 16, 2012, 7:30pm
Grammy-winner and “musician’s musician” Brian Setzer is known for taking
chances with innovative musical styles, as well as for resurrecting rockabilly and swing.
He has scored hits throughout his career, as founder of the Stray Cats, with his 18-piece
Brian Setzer Orchestra, and as a solo artist. For the first time, his big band will be
joined by the Hollywood Bowl Orchestra for a scorching extravaganza!
[for FRIDAY tickets]
[for SATURDAY tickets]
[for SUNDAY tickets]

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

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