Tin Vuong 2014 Picnic Recipes


appetizer main entree dessert the bowl

TINvuongWith Gladys Knight, Kool & The Gang, Glen Hansard, and Iron & Wine, this
week’s calendar at the Hollywood Bowl jumps from the American South clear across the pond to Ireland. Tin Vuong, our featured chef, is a San Gabriel Valley native fluent in a dozen different cuisines. His Manhattan Beach restaurant, Little Sister, is a lively celebration of diverse street food and music.“Music heals my soul, takes me to another level and brings
me back when I’m down. My favorite sounds are hip hop and rap, which play in the dining room at Little Sister.”

—Tin Vuong

For more information visit:


[+click here] for our weekend entertainment guide




Serves 6


  • 2 cups cooked Moroccan couscous (instructions on box)
  • 1/4 cup grilled eggplant, small-diced
  • 1/4 cup grilled zucchini, small-diced
  • 1/4 cup grilled yellow squash, small-diced
  • 1/4 cup roasted red pepper, small-diced
  • 1/4 cup Peppadew peppers, small-diced
  • 1/4 cup broccoli florets, shredded
  • 1/4 cup carrots, shredded
  • 1/4 cup heirloom tomatoes, small-diced
  • 1/4 cup raisins
  • 1/2 cup Marcona almonds, toasted, salted and rough-chopped
  • Juice and zest of one lemon
  • Salt and pepper to taste
  • 1 teaspoon toasted cumin
  • 1 teaspoon smoked paprika
  • 1/3 cup extra virgin olive oil
  • 1/4 cup chopped fresh parsley
  • 1/4 cup sherry vinegar
  • 1/4 cup chopped fresh mint
  • 1/4 cup chives, minced
  • 1 teaspoon fresh ginger, minced


  1. Mix all ingredients in a bowl, check seasoning.
  2. Add more lemon juice or olive oil if the salad seems dry.
  3. Serve and enjoy.



Serves 6


  • 1 pound U13-15 Mexican wild shrimp, shelled, deveined and cooked in court bouillon (recipe below)
  • Harissa Aioli (recipe follows)


  1. Place all the ingredients for the court bouillon (ingredients below) in a saucepan
    and bring to a boil. Turn down to a simmer, then add the raw shrimp and cook until desired
    doneness, approximately 4 minutes.
  2. When the shrimp is pink/red and starts to just curl, remove them from the court bouillon
    and transfer to a sheet pan or container in a single layer, and place in the refrigerator to cool.

Court Bouillon

Makes about 1 quart


  • 3 cups water
  • 1 cup white wine
  • 1/2 celery stalk, chopped
  • 1/2 cup chopped onion
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 bay leaf
  • 1 teaspoon white peppercorns
  • 1 sprig fresh thyme
  • Juice of 1/2 lemon
  • 3/4 cup white wine vinegar

Harissa Aioli

Yields approximately 1-1/2 cups


  • 1 egg yolk
  • 2 teaspoons chopped garlic
  • 2-1/2 tablespoons tomato paste
  • 1 tube harissa paste
  • Juice of one lemon
  • 1 pinch of toasted cumin
  • Salt and pepper to taste
  • 3/4 cup water
  • 1 cup extra virgin olive oil


  1. In a high-speed blender, add the egg yolk, garlic, tomato paste, harissa, lemon juice, and cumin.
    Blend with a touch of water to incorporate ingredients. Season with salt and pepper.
  2. Next, slowly drizzle in half of the oil to keep it emulsified, adding more water if the emulsion
    looks very shiny and starts to break; then slowly add the rest of the oil until incorporated.
  3. Check seasoning and adjust if necessary.



Serves 1


  • 2 3-ounce beef tenderloins
  • 2 tablespoons extra virgin olive oil
  • 2 garlic cloves, finely chopped
  • 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
  • 2 slices WKB
  • Arugula Pesto (recipe follows)
  • Mayonnaise, as needed
  • 2 slices Danish Havarti cheese
  • 1 cup arugula leaves
  • 2 slices heirloom tomatoes
  • 1/4 avocado


  1. Marinate beef tenderloin in olive oil, garlic and thyme for 5-6 hours, preferably overnight.
  2. In a sauté pan, sear the tenderloins until medium rare, about 2 minutes each side.
  3. To build the sandwich, slice open the WKB. Spread a generous portion of pesto on one side of the
    bread, mayo on the other half. Place the beef tenderloin on the bread, then the Havarti cheese,
    sliced avocado, sliced tomato, salt and black pepper to taste, and the arugula. Cover with the
    top half of bread.
  4. Wrap, and take to the Bowl.

Arugula Pesto

Yields approximately 3 cups


  • 4 cloves garlic
  • 1/4 cup pine nuts
  • 1/4 cup grated parmesan
  • 1 cup arugula, blanched and squeezed
  • 1 cup fresh basil leaves, blanched and squeezed
  • Juice of one lemon
  • Salt and pepper to taste
  • 1 cup olive oil


  1. In a food processor (or blender), make a paste with the garlic, pine nuts and Parmesan.
  2. Add the arugula and basil, then pulse together.
  3. Add the lemon juice and slowly drizzle the olive oil to emulsify.
  4. Season with salt and pepper.




Serves 6


  • 1/2 pound sushi-grade ahi tuna, small-diced or cubed
  • 1 tablespoon shallot, minced
  • 1 tablespoon chives, minced
  • 3 tablespoons light soy sauce
  • 2 tablespoons cucumber, small-diced
  • 1 teaspoon fried garlic
  • 2 shiso leaves, finely minced
  • 1 tablespoon sesame oil
  • 1 teaspoon Sriracha
  • 3 teaspoons lime juice
  • 1 tablespoon sesame seeds, toasted
  • 1 tablespoon chopped ogo seaweed (optional)
  • 2 red Thai chile peppers, minced
  • 3 tablespoons macadamia nuts, toasted and chopped


  1. In large mixing bowl, mix together all ingredients well.
  2. Serve and enjoy.

Ingredients like ogo and shiso leaves can be found at specialty markets or on Amazon.com.




Serves 6


  • 8 cups 1-1/2-inch cubes egg bread or brioche with crust
  • 2-1/4 cups Medjool dates, chopped and pitted
  • 1/2 cup pistachios, coursely chopped
  • 6 eggs, large
  • 3 egg yolks, large
  • 1 cup granulated sugar
  • 4 cups heavy cream
  • 1 tablespoon vanilla bean extract
  • 1/4 teaspoon nutmeg, ground
  • 1/4 teaspoon cinnamon, ground
  • 1/4 teaspoon allspice, ground
  • Powdered sugar, as needed


  1. Arrange bread cubes in single layer on rimmed baking sheet. Let stand at room temperature to dry overnight.
  2. Butter 13 x 9 x 2-inch glass baking dish. Transfer bread cubes to prepared dish.
  3. Mix dates and pistachios in medium bowl.
  4. Sprinkle date mixture over bread and toss to distribute evenly.
  5. Using electric mixer, beat eggs and egg yolks in large bowl until frothy. Add 1 cup sugar and beat
    until mixture thickens and is pale yellow, about 5 minutes. Add heavy cream, vanilla, cinnamon,
    allspice and nutmeg; beat just until blended.
  6. Preheat oven to 375°F. Pour custard over bread mixture, then press lightly on bread with rubber
    spatula to submerge. Let stand 15 minutes, occasionally pressing lightly on bread to submerge.
  7. Bake bread pudding 20 minutes.
  8. Using large spoon, press bread down, allowing custard in dish to rise to surface. Spoon custard
    evenly over bread mixture.
  9. Continue to bake pudding until knife inserted into center of custard comes out clean, about 15 minutes longer.
  10. Remove bread pudding from oven and let stand 15 minutes. Sprinkle with powdered sugar and serve.

Bread mixture and custard can be prepared 1 hour ahead. Let bread mixture stand uncovered at room temperature. Chill custard; re-whisk before continuing..




Trumpet and Guitar (Lease Event)

Tuesday, August 5 at 8:00pm

This evening will sparkle with the instrumental brilliance of rising stars Miloš Karadaglić and Alison Balsom in zesty Spanish solos,
as well as a special set together, surrounded by colorful orchestral dances.

[for tickets]

Herbie Hancock with Orchestra

Wednesday, August 6 at 8:00pm

Herbie goes orchestral! Led by Conductor Vince Mendoza, Hancock’s compositions breathe new life, to sweeping effect, with the addition of
orchestral arrangements. Up-and-coming jazz singer Gregory Porter adds warmth and old-school soul with his own set.

[for tickets]

Brahms’ Double with Hilary Hahn

Thursday, August 7 at 8:00pm

Passionate, inventive violinist Hilary Hahn delves into Brahms’ momentous Double Concerto partnered with the LA Phil’s principal cellist
Robert deMaine. Sensational young Lithuanian conductor Mirga Grazinyte-Tyla makes her Bowl debut with Mahler’s “Titan” symphony.

[for tickets]

Gladys Knight and Kool & The Gang

Friday, August 8 at 8:00pm

Saturday, August 9 at 8:00pm

The Empress of Soul, Gladys Knight, has been R&B, soul and jazz royalty for decades, garnering seven Grammys with hits such as “Midnight Train
to Georgia.” Plus, the famously funky Kool & the Gang “Get Down On It” with a “Celebration” in a double bill that
can’t be beat.

[for FRIDAY tickets]

[for SATURDAY tickets]

Glen Hansard • The Head and the Heart • Iron and Wine

Sunday, August 10 at 7:00pm

Glen Hansard, singer/songwriter behind the Oscar®– and Tony®-winning Once and the bands
The Swell Season and The Frames, brings his electrifying band in support of a new album. With their #1 hit, “Lost In My Mind,” and beautiful new album
Let’s Be Still, Seattle’s The Head and the Heart sells out shows around the world. Iron & Wine debuts at the Bowl with a career-spanning
set of his cinematic and intimate songs.

[for tickets]


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


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