Posted By - Kate Spencer On July 30, 2015
THE LOS ANGELES PROJECT: HELLO LA!
On June 1, 2015, leading chefs from THE LIST and food influencers gathered at Suzanne Goin’s a.o.c. wine bar to learn more about COOKGIRL’s mission and launch our social media effort to grow THE LIST in the Los Angeles area.
It was a beautiful Monday night and the group that gathered included talented chefs Lauren Herman, Suzanne Tracht, Katie Chin, Nina Campbell, Helene Henderson, Christina Olufson as well as talented women in culinary businesses in LA who support the empowerment of women in the food world. Influencers like Jennifer Sommer of SommerDISH, LuLu Powers, Ellen Bennett and Steph Rager of Hedley Bennett, Tara Redfield and Jennifer Toomey from New School of Cooking, Tracy Le of Darling Magazine joined in the festivities. Attendees learned more about the COOKGIRL mission of building capital in the COOKGIRL FOUNDATION with plans to provide our first grants in 2016.
Chef de Cuisine Lauren Herman of a.o.c. pulled out the stops for this delicious spread in the super cool upstairs wine bar space, overlooking the covered outdoor garden of a.o.c. below. We started the evening with a signature a.o.c. drink that is so popular, it was recently in Bon Appétit Magazine’s RSVP column where readers write in requesting recipes of their restaurant favorites:
a.o.c. Green Goddess Cocktail [makes 4]
- 8 ounces vodka
- 1 teaspoon or 1 bag green tea
- ½ cup sugar
- 2 cups (packed) baby arugula
- 1 English hothouse cucumber
- 1 jalapeño, quartered, seeded
- 4 ounces fresh lemon juice
- Mint sprigs (for serving)
- Combine vodka and tea in a jar. Cover and let infuse 8 hours. Strain through a fine-mesh sieve into a small bowl; discard solids. Cover and chill.
- Bring sugar and ⅓ cup water to a boil in a small saucepan, stirring to dissolve sugar. Remove from heat, add arugula, and stir until wilted. Cover and let syrup steep 5 minutes, then strain into a small bowl; discard solids. Cover and chill arugula syrup until cold, at least 1 hour.
- Cut 12 thin slices from cucumber; set aside.
- For each cocktail, finely grate one-fourth of remaining cucumber directly into a cocktail shaker. Add a piece of jalapeño and muddle until chile is broken into small pieces. Add 2 oz. green-tea vodka, 1 oz. arugula syrup, and 1 oz. lemon juice to shaker. Fill with ice and shake vigorously until outside of shaker is frosty, about 30 seconds. Strain cocktail into a Collins glass filled with ice and garnish with mint and 3 reserved cucumber slices.
- Do Ahead: Vodka can be infused 1 month ahead; keep chilled. Arugula syrup can be made 3 days ahead; keep chilled.
The a.o.c. food buffet included:
- The Vintner’s Plate
- Manchego & Quince paste with romesco aioli and marcona almonds
- Dungeness Crab salad on cucumber
- Bacon-wrapped dates with parmesan
- Tomato Confit focaccia with black olives & lemon
- Spanish Fried Chicken
- Grilled White Sea Bass
- Cauliflower, curry & red wine vinegar
- Dessert Platter
THE LIST is growing….
Cook On Los Angeles!
back to blog home >>