Australian chef Jordan Toft has a lot of surprises up his sleeve. The menu at Eveleigh in Hollywood, where he's executive chef, changes daily and brings to bear his experiences as a world traveler. Toft started his culinary career working with Peter Doyle, considered a pioneer of modern Australian cuisine. Then, after running a chalet in the French Alps, he traveled as a personal chef for a Saudi businessman, primarily in Spain, Italy and France, gathering produce and ingredients from local markets.
Now Toft has settled in Hollywood, where the menu at Eveleigh highlights California ingredients: Windrose Farms' rainbow carrots with avocado and goat’s milk yogurt, spot prawns with ruby red grapefruit butter and tarragon, Channel Islands sea urchin and crab tagliatelle, to name a few dishes.
What’s coming up next on your menu?
Tonight we are featuring Devil's Gulch lamb. Tomorrow I’ll have to work it out, as it changes daily.
Latest ingredient obsession?
[The Mediterranean succulent] agretti. I became obsessed in Italy and have our farmers growing it for us now.
What restaurant do you find yourself going to again and again?
In L.A. I go to Terroni every week. I walk there with my family. My daughter can run around. I order a Campari spritz, calamari fritti, salumi and a few pastas, and relax on a Sunday afternoon. Salt’s Cure is another winner too.
The one piece of kitchen equipment you can’t live without, other than your knives?
What’s your favorite breakfast?
Fried eggs, sunny side up, and hot sauce.
Eveleigh, 8752 Sunset Blvd., Los Angeles, (424) 239-1630, www.theeveleigh.com.
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