Sriracha, it’s what’s for dinner ... a five-course menu at BLD
Motivated by the recent production stoppage of Huy Fong Foods’ Sriracha hot sauce, BLD chef Neal Fraser and chef de cuisine Lewis Chan have organized a five-course Sriracha dinner (they’ve been hoarding the stuff) on Jan. 9.
Chan supposedly goes through a bottle a week on his own, and he and Fraser have come up with dishes such as lobster roll with Sriracha aioli and rib eye poutine with Sriracha gravy.
Pastry chef Mariah Swan is making her Sriracha-fueled contribution -- S’mores with a Sriracha marshmallow. And a Sriracha cocktail is in the works too.
The menu is available for one night only and also can be ordered a la carte.
7450 Beverly Blvd., Los Angeles, (323) 930-9744, www.bldrestaurant.com.
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