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Contact:
Sharon Fain/ Sandy Nesheiwat
(949) 636-8189/ (714) 606-7075

Dominique’s Kitchen Receives Honors: Best Chef in America and GAYOT.com Review

Redondo Beach, Calif. – Mar. 15, 2013– This past week Dominique’s Kitchen has added two more honors to its growing list of accolades. Chef Dominique Theval was named as part of the inaugural Best Chefs America 2013 and the restaurant was also reviewed by the highly selective GAYOT.com.

The Best Chefs America nomination is awarded to chefs by chefs. The award committee interviews over 5,000 chefs to determine who they consider the most talented, most exciting and most influential chefs in the United States. There were only 11 chefs selected from the Beach Cities to be included in the book: four in Redondo Beach, six in Manhattan Beach and one in Hermosa Beach.

GAYOT.com has also reviewed the restaurant, calling it “solidly executed classic French bistro fare in a cozy setting.” It went on to praise the lamb sausage and quinoa and the “fork tender” braised short ribs. The full review can be found at: http://www.gayot.com/restaurants/dominiques-kitchen-redondo-beach-ca-90277_2la130111.html

The restaurant received a “13/20” rating, which puts it in the ranks of other acclaimed Redondo Beach restaurants such as Hudson House and Baleen (only one Redondo Beach restaurant has been rated above a 15 and almost all reviewed are a 13). Restaurants that are ranked 13/20 and above are distinguished with toques (chef’s hats), which means the food prepared is good and the site acknowledges smaller, local restaurants should feel “complimented” to be included in these rankings.  

“It is an honor to be recognized for my work,” said Chef Dominique. “The food I prepare is ultimately about providing something delicious at a reasonable price for the neighborhood, so when someone else notices that is very nice.”

Dominique’s Kitchen is located at 522 South Pacific Coast Highway in Redondo Beach. Dinner is served from 4-9 p.m. Sunday-Monday and Wednesday-Thursday, and 4-10 p.m. Friday-Saturday. Reservations are highly recommended. To learn more about Dominique’s Kitchen, visit www.dominiqueskitchen.com or call 424-247-9054.

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Admission is $35 (plus registration fee) and includes:
-Fondue, caesar salad, charcutery, cheese platter, sole filet, braised short ribs, and panna cotta with red berries compote all served in a buffet style

-1 drink (beer and wine) and $5 for additional drinks 

-An opportunity to meet your match in a fun, low-pressure environment

-Raffle with prizes including dinner for two at Dominique’s Kitchen

The event is open to the public, but is especially geared toward professional singles in their 30s and 40s. Because the restaurant is small, there are only a limited number of tickets available and the event is expected to sell out. Please buy your tickets early!

To register, please go to our Eventbrite page. 

Using fresh, locally grown ingredients whenever possible, Dominique’s Kitchen makes good food an everyday occasion. The South Bay has responded positively to the Redondo Beach newcomer, being named a “Best New Restaurant” of 2012 by the Easy Reader.

Its popularity is due in part to the restaurant’s delicious-yet-accessible Euro French fare, without regard for trend, and its cozy, home-like setting.The menu is crafted by Chef-Owner Dominique Theval, former executive chef of Morels French Bistro and Taix, Los Angeles’ oldest French restaurant.

Dominique’s Kitchen is located at 522 South Pacific Coast Highway in Redondo Beach. Dinner is served from 4-9 p.m. Sunday-Monday and Wednesday-Thursday, and 4-10 p.m. Friday-Saturday. To learn more about Dominique’s Kitchen, visit www.dominiqueskitchen.com or call 424-247-9054.

We apologize for any inconvenience.

First Course

Parisian style shrimp cocktail
-OR- 
Creamy lobster bisque

Second Course

Pan seared sea scallops with asparagus, champagne and dill butter

Third Course

Filet mignon medallion with truffle mashed potato, green beans, black truffle and red wine reduction

Fourth Course

Strawberry tart with Grand Marnier custard

1st Course

Smoked salmon salad with asparagus, raspberry vinaigrette, arugula, toasted baguette
-OR -
Artichoke soup with pine nuts

2nd Course

Slow roasted prime rib with roasted potato, farmers market vegetables, black truffles au jus
-OR-
Pan seared sole filet with crab meat, lobster cream reduction, sauteed kale

3rd Course

Panna cotta with red berries compote

Get your last minute shopping done and support small, local business…and avoid the chaos of the mall! Featured local vendors include:

• Jiwa by LTheval
• Miche Bags
• Mary Kay
• Wildtree
• Gallardo Graphics
• MKM Pearls
• Partylite
• CAbi Sample Sale

Dominique’s Kitchen will be hosting the event with Jiwa by LTheval. We’ll be serving free appetizers and drinks, so you’ll want to stop by for a browse. Bring a friend!

Dominique’s Kitchen serves up a mouth watering lobster bisque. Now you can make it yourself with Dominique’s very own recipe.

Happy Holidays, friends! The vision of Dominique’s Kitchen is to serve up Euro-French comfort food to our Redondo Beach and South Bay neighbors at an affordable price. We’ve also taken great pains to make our restaurant feel like a home (we hope you’ve noticed!) and the menu is essentially food that Chef Dominique and wife Liza love to eat and prepare for guests. Delicious and belly warming, it is perfect for the holidays.

Chef Dominique has one dish he often breaks out for holiday entertaining: lobster bisque. Below is his recipe! It’s great for small holiday get togethers and something that can be made ahead of time and heated up to be served later. He and Liza often enjoy it while decorating their home.  A tip from Liza is that when entertaining, she likes to use mini chalkboards as guest name plates or to label buffet or hors d’oeuvre items.

Creamy Lobster Bisque (serves 8)
2 lobsters, 1 lb each
8 cloves of garlic
1/4 cup of chopped celery
1 cup of chopped onions
1/2 cup of chopped carrots
1 teaspoon of chopped tarragon
1 teaspoon of fresh thyme
1 bay leaf
1 tablespoon of organic tomato paste
6 chopped tomatoes
1 bottle of Sauvignon Blanc
1 cup of brandy
4 ounces of butter
2 ounces of flour
1 quart of double cream
Sea salt and ground black pepper to taste

In a large pot, bring to boil 2 gallons of water, add salt
Cook lobster for a minute and a half and remove
Split lobster in 2, remove all the meat and keep in the fridge
Smash and cut all the lobster shell.
In a pot melt the butter, add the lobster shell, sauté for 5 minutes.
Add all the vegetables, sauté for another 5 minutes.
Add the brandy, reduce the brandy, add flour, cook for another 3 to 4 minutes.
Add the bottle of wine.
Add 1 quart of water
Bring to boil and slow cook for 1 hour, liquid will then have reduced to 1/3.
Using a sieve, strain into another cooking pot.
Bring back to boil, add cream, reduce on slow heat for 15 minutes
Take lobster meat from fridge, chop finely and add to the bisque, slow cook for another 5 minutes, taste for salt and pepper.
Adjust flavors, thickness to personal taste by adding brandy, wine, salt, pepper or cream to personal taste.

For the chef, who is also a native of France, the dish reminds him of home for the holidays. If you are not as adventurous or pressed for time, the soup is available for takeout for your next dinner party. The restaurant is also open for holiday party bookings. Please give us a call! (424) 247-9054