Sunday, November 23, 2014
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Hatchi Series to Feature Four Elements Cuisine

 

As part of its Hatchi Series, Angelenos will be able to enjoy an evening of healthy fine dining with Chef Eda Vesterman MS, Dietitian at the Breadbar in Century City on October 29 from 6:00 -10:00 pm.


Chef Vesterman will be featured as part of the ongoing series at Breadbar that is showcasing high profile chefs. Both foodies and health-conscious diners will be delighted by her exquisite offerings. As an added bonus for those interested, Chef Vesterman will provide educational materials and a Q&A on her concept of healthy gourmet following the meal. The cost for the evening is an "8 Squared Hatchi Concept, 8 dishes at 8 dollars each." You can try as few or as many as you like. Reservations are suggested and early arrival is encouraged. The event promises to be packed! To make reservations for this event, please visit www.breadbar.net.


"My goal is to teach people how to create delicious food that is healthy and easy to prepare," says Chef Vesterman. "As a dietitian, I've dedicated my career to the idea that healthy eating is the key to living a better life."


Many cultures have defined life through the elements of Earth, Wind, Fire and Water. Chef Vesterman has used these elements as inspiration. Her cuisine presents choice ingredients prepared in harmony with science and nature with her goal being a synergistic dining experience for her guests. The colorful selection of dishes on the Hatchi menu at Breadbar is a fine representation of her approach to cuisine:


- Beginnings: Sangria aperitif with champagne and berries - red or white


- Earth: Butternut squash fritters on micro cilantro, wild mushroom and boucheron lasagna between layers of fresh spinach pasta


- Air: Mini-duck burgers (ground lean organic duck breast infused with black tea and a special center on whole wheat brioche)

- Fire: Filet served with porcini and syrah reduction sauce (mignon medallions and potato squares)


- Water: Dungeness crab cake (a playful mix of grapefruit, mint, and avocado), sous vide scallops three ways (parsnip puree with corn butter, raspberry habanero and wasabi spinach basil sauces)


- Endings: Dessert taster: green tea-ramisu ice cream, wild berry martini

Chef Vesterman holds a Master's Degree in Nutrition from Boston University, where she interned at Boston Medical Center providing education and counseling to outpatients in matters of weight control, diabetes and cardiovascular issues.


She served as a Sous Chef at Moomba in Los Angeles and Executive Chef at Bamboa in Boston providing her with a professional culinary experience in upscale restaurants. She was also the Sous Chef of Boston's Global Gourmet Catering Company.


More recently, Chef Vesterman worked with The Patina Group, an award-winning restaurant that caters for Oscar and Emmy events, in the specialty events sector. Additionally during this period, she operated as the Executive Chef and Head Dietitian of the Miracle Mile Medical Center, a JCAHO accredited facility.


Chef Vesterman is a published academic. She currently heads research at the Veteran's Health Administration and UCLA Medical Center. She also teaches in the culinary and liberal studies departments at The Art Institute of California - Los Angeles.


Eda Vesterman loves to cook and loves to help others learn to enjoy delicious dining that can also be healthy. She is thrilled to be making her Hatchi Series debut at Breadbar.


To make reservations for this event, please visit www.breadbar.net.

 

Category: Health


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