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Sang Yoon debuts Private Kitchen for Chris Cosentino cookbook

By Betty HallockDeputy Food Editor 
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Sang Yoon is throwing a dinner party at his new Private Kitchen on May 31 in honor of chef Chris Cosentino’s new cookbook. Cosentino, of Incanto and Boccalone Salumeria in San Francisco and Pigg in Los Angeles, has just published ‘Beginnings: My Way to Start a Meal’ and will be there to sign books, which will be available for purchase.

A welcome reception will feature the Bloody Roman (Cosentino’s take on a bloody mary with beer and an oyster) and passed salumi cones and lardo-wrapped fruit from Boccalone. The family-style dinner will feature several courses from the cookbook along with wine pairings: marinated sardine and nduja crostini; fava beans, strawberries and Pecorino salad; braised pork and clams; asparagus, spring potatoes, crème fraîche and caviar; warm cherries with saba zabaglione.

Held on the enclosed patio of Yoon’s test kitchen at Helm’s Bakery, the dinner kicks off an inaugural series of upcoming events. The dinner is $90 per person and takes place at 8:30 p.m. Limited seating; contact host@lukshon.com or (310) 202-6808 to purchase tickets.

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Sang Yoon’s Private Kitchen Patio at Helm’s Bakery, 8758 Venice Blvd., Los Angeles.

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-- Betty Hallock

Daily Dish
Betty Hallock

Betty Hallock is deputy Food editor at the Los Angeles Times. She has co-written four cookbooks, including “Bäco: Vivid Recipes from the Heart of Los Angeles,” “Amá: A Modern Tex-Mex Kitchen” and “Baking at République.” She started her journalism career at the Wall Street Journal and Scientific American in New York, worked on the L.A. Times’ Business desk, and was interim food editor at Los Angeles Magazine. Hallock also helped launch a food and nutrition vertical for wellness app RoundGlass. She’s a graduate of UCLA and New York University.

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