Ten years after opening his first steak restaurant, Cut by Wolfgang Puck, in Beverly Hills, Calif., Wolfgang Puck celebrated the occasion with an anniversary dinner. On June 3, Puck—who was a nominating chef for Robb Report’s 2014 Culinary Masters Competition—and his head chef Ari Rosenson invited four guest chefs to cook up a savory storm.
The food-centric festivities kicked off with chef Daniel Patterson’s flavorful raw and cooked market-vegetable salad, complemented by bulgur and green goodness dressing. Next, pasta savant chef Evan Funke dazzled diners with his tender, buttery casonsei pasta with English peas and black truffle. For the third course, prepared by chef David LeFevre, charred octopus was served with Spanish chorizo, white beans, roasted Romanesco, gremolata, and a red-wine sauce. Of course, no meal at Puck’s revered steakhouse would be complete without a hearty serving of the restaurant’s main attraction: The final entrée, prepared by Cut’s head chef Ari Rosenson, featured juicy, tender sirloin steak and short rib, paired with white corn, porcini, and applewood-smoked bone marrow. Sweet tooths were then satiated by chef Della Gossett’s Bing cherry and chocolate compote dessert garnished with candied hazelnuts and gianduja chocolate. Puck himself fluttered throughout the room to shake hands and take photos with restaurant regulars during the soiree.
A portion of the night’s proceeds benefited two Los Angeles–based organizations: Chefs to End Hunger, which collects leftover food from restaurants and hotels and delivers it to food banks; and the Greater West Hollywood Food Coalition, a mobile meal service that feeds more than 150 homeless residents a day.
A decade after its launch, Cut by Wolfgang Puck is now operating in five locations. Two additional restaurants are scheduled to open this year, in New York City and Qatar, bringing Puck’s fare to an ever-broader audience. (wolfgangpuck.com)