Jul 2017

{swoon} Chapati with Four Dips at P.Y.T.

Lentil Utensil Dinner at P.Y.T.

The Astronomer and I recently attended a fantastic dinner at Chef Josef Centeno’s P.Y.T. Hosted by lentils.org, a consortium of lentil farms and farmers in Saskatchewan, the meal this evening featured lentils as the main or supporting ingredient in every course, from the passed appetizers when we arrived to the duo of desserts served at the end.

While the buttery lobster tails with beluga lentils were truly luxurious, as was the geoduck with split red lentils, the highlight of the night was the seemingly simple flat bread served with dips at the start. Swoon…

Lentil Utensil Dinner at P.Y.T.

The dips, beautifully plated using artful smears, included “English pea and sesame,” “Argental-berbere cheese,” “turmeric, ginger and jujube butter,” and a “red lentil puree.” Each one was distinctly flavored and textured, yet the collection of four tasted harmonious together.

Lentil Utensil Dinner at P.Y.T.

Served on the side was house-made chapati, delicate and rich Indian flatbreads. This dish set the tone for the rest of the delightful, lentil-centric night.

Enjoy this video about the#LentilUtensil dinner.

400 S Main Street
Los Angeles, CA 90013
Phone: 213-687-7015

One year ago: Weekend Brunch at Bardot Brasserie – Las Vegas (Aria Resort and Casino)
Two years ago: 
China Tasty – Alhambra
Three years ago: 
In the meantime, pie.
Four years ago: 
Jonathan Gold’s Scouting Report #2: Bếp Kitchen
Five years ago:
Dinner by Heston Blumenthal – London
Six years ago:
 Au Pied de Cochon – Montréal
Seven years ago: L’Orxateria del Mercat Central – Valencia
Eight years ago: Manna Korean BBQ – Kailua Kona
Nine years ago: Vegetation Profile: “Special” Pitaya
Ten years ago: Buddakan – Philadelphia

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