PARTY LINE : It Takes a Rocket Scientist
Dennis Tito’s outrageous 30,000-square-foot home, on the top of a 900-foot-high hill in Pacific Palisades, is surrounded by an eight-car garage, a guest house, a pool house, a swimming pool, a tennis court and a private pond. Neighbors snidely call it the “Ego Mansion” for the way it dominates the area.
For the Los Angeles Master Chorale Benefit Committee, however, it was the perfect place to hold its exclusive Season Announcement party--a little party to announce a bigger party, the upcoming Venetian Ball.
Only those who bought advance tickets to the ball ($350 to $1,000 apiece) were invited to the party at the estate, which boasts a 360-degree unrestricted view of just about anywhere in Southern California--from the Santa Monica Bay to downtown Los Angeles to the San Bernardino Mountains.
Tito, a former rocket scientist (he designed the flight paths to Mars and Venus for two of the Mariner spacecraft) turned investment counselor, bought the land from two Saudis who had planned to build matching villas with hanging gardens and moats on the property. Tito scrapped the moat idea, but there are reports of 20 television sets, 50 telephones, a 5,600-square-foot master bedroom, and a designer kitchen big enough to make any restaurateur turn green.
Mario Martinoli sure envied the space. The chef/owner of Mario’s Cooking for Friends in Los Angeles and chefs from the Chaya Brasserie in West Hollywood co-catered the party for 250. Martinoli prepared his self-described “famous” grilled eggplant stuffed with goat cheese, grilled garlic polenta with porcini mushroom sauce and roasted red peppers.
Chaya Brasserie contributed grilled ahi tuna, sprouts-and-arugula salad and smoked beef rolls stuffed with fresh vegetables.
“It was an eclectic group,” says Martinoli, “so they wanted an eclectic menu.”
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After listening to the Master Chorale perform, the guests helped themselves to all the finger food, which had been set on tables outside. “It was like old home week,” says Martinoli. “I knew every other person that came up to the buffet line.
“I went to school at St. John Vianney on Third and Detroit with (chorale music director) Paul Salamunovich’s nephews, and he would put on performances at our school. He comes up to me and says: ‘Hi, I am Paul Salamunovich.’ And I say: ‘Hi, you don’t remember me? Think of me 30 years younger and with no beard.’ He stares at me, and then he says: ‘Mario!’ ”
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This is the recipe for the eggplant Martinoli served at the Tito estate. It’s easy to make and may be prepared ahead of time, which makes it a good appetizer for large gatherings.
GRILLED EGGPLANT WITH HERBED GOAT CHEESE
1 pound goat cheese
1 teaspoon ground oregano
1 teaspoon minced garlic
Salt
Pepper
2 medium-sized eggplants
Olive oil
24 basil leaves, about
Cream goat cheese, oregano, garlic and salt and pepper to taste in medium bowl. Refrigerate at least 1 hour. Remove from refrigerator about 20 minutes before assembling.
Cut eggplants horizontally into slices 1/2 inch thick, about 12 slices per eggplant. Purge eggplant by standing 1 layer of slices upright against inside of colander and sprinkle with salt. Repeat procedure until all eggplant is salted. Place deep dish under colander to collect drippings and let eggplant steep about 30 minutes.
Before cooking, rinse and pat each slice dry with paper towels. Brush slices with olive oil and season to taste with salt and pepper.
Grill eggplant over extremely high heat, approximately 2 minutes on each side, or until translucent.
Remove eggplant from grill. Place 1 basil leaf on eggplant slice. Spoon or pipe goat cheese mixture onto slice and fold into cone shape. Repeat procedure until all eggplant is gone. Serve at room termperature. Makes 8 servings.
Each serving contains about:
220 calories; 246 mg sodium; 2 mg cholesterol; 19 grams fat; 3 grams carbohydrates; 11 grams protein; 0.26 gram fiber.
