de Porres Chinatown in 35mm. Shot by one Caitlin Dennis. Aren’t we all so much more enchanting on film?

We’re back, along with winemakers Emily and Jody Towe of j.brix, October 15th at Elysian. Join us.

Dear Los Angeles, Five months into our West Coast relocation, we can say we’ve developed a fondness for hiking and are OBSESSED with California wine. Especially those from Emily and Jody Towe’s j. brix label. Their story—like ours—is one of love, risk taking, gastronomy, and drink. In 2007 the two fell for a bottle of Santa Barbara Pinot Noir and made it their goal to create wines that were equal parts transformative and communicative. With minimal intervention and no manipulation in the form of added yeasts, fining or filtering, they have handily succeeded. We’re pleased to match our dishes with their 2013 releases. Consider this your invitation to de Porres + j. brix, Wednesday, October 15th, 7:30PM at the tucked away and enchanting Elysian. 
The evening begins in the garden with pisco sours, a small bite, and a fortuneteller. Jody and Emily will be at the table as well to pour and tell us exactly what it is we’re drinking. An Edna Lewis inspired “She-Crab” soup is first. Of Lowcountry origins, Sherry and cream-rich, Pablo adds fresh crab and tarragon to his for something a bit brighter than the lady herself had in mind. It will be paired with “The Augur,” an exciting and completely dry Riesling straight outta Santa Barbara. Next is crispy pig tails with a ginger and sugar glaze, served alongside a salad of plums, frisée, and almonds. “Uncontainable” Vin Gris of Grenache joins the piggies. Sent directly to press and fermented in neutral French oak, it is the palest possible pink and stunning to look at and delightful to drink.
Named for a legendary Cajun shape shifter, “Rougarou,” this elegant Carignan allows the couple to pay tribute their adopted city, San Diego. We will pour it with aji de gallina. A Peruvian classic of chicken, walnuts, queso fresco, and the Andean pepper, aji amarillo. Pablo’s is served over rice and topped with Peruvian botija olives, salsa criolla, and a quail egg. 
For dessert we travel to Louisville and get decadent with Pegasus Pie. Bourbon, walnuts, and chocolate, in Kentucky we’re more likely to eat it on Derby Saturday. However, with de Porres, I reserve it for special occasions and showing off. It will be topped with vanilla bean whipped cream and matched with The Rare Wine Company’s New York Malmsey from their Historical Madeira Series. 
$120 per guest includes everything you read above and the best company. Please do RSVP to info@de-porres.com. 
 The pleasure, as always, will be ours.  Danielle and Pablo 

UPDATE:
The soothsayer in the garden will be one Marty Windahl. Those of you who joined us for de Porres Angelino East will remember her. For the unfamiliar, have a look at Marty’s weekly web readings. Time and time again, this woman has had my number. 

Dear Los Angeles, 

Five months into our West Coast relocation, we can say we’ve developed a fondness for hiking and are OBSESSED with California wine. Especially those from Emily and Jody Towe’s j. brix label. Their story—like ours—is one of love, risk taking, gastronomy, and drink. In 2007 the two fell for a bottle of Santa Barbara Pinot Noir and made it their goal to create wines that were equal parts transformative and communicative. With minimal intervention and no manipulation in the form of added yeasts, fining or filtering, they have handily succeeded. We’re pleased to match our dishes with their 2013 releases. Consider this your invitation to de Porres + j. brix, Wednesday, October 15th, 7:30PM at the tucked away and enchanting Elysian


The evening begins in the garden with pisco sours, a small bite, and a fortuneteller. Jody and Emily will be at the table as well to pour and tell us exactly what it is we’re drinking. An Edna Lewis inspired “She-Crab” soup is first. Of Lowcountry origins, Sherry and cream-rich, Pablo adds fresh crab and tarragon to his for something a bit brighter than the lady herself had in mind. It will be paired with “The Augur,” an exciting and completely dry Riesling straight outta Santa Barbara. Next is crispy pig tails with a ginger and sugar glaze, served alongside a salad of plums, frisée, and almonds. “Uncontainable” Vin Gris of Grenache joins the piggies. Sent directly to press and fermented in neutral French oak, it is the palest possible pink and stunning to look at and delightful to drink.

Named for a legendary Cajun shape shifter, “Rougarou,” this elegant Carignan allows the couple to pay tribute their adopted city, San Diego. We will pour it with aji de gallina. A Peruvian classic of chicken, walnuts, queso fresco, and the Andean pepper, aji amarillo. Pablo’s is served over rice and topped with Peruvian botija olives, salsa criolla, and a quail egg. 

For dessert we travel to Louisville and get decadent with Pegasus Pie. Bourbon, walnuts, and chocolate, in Kentucky we’re more likely to eat it on Derby Saturday. However, with de Porres, I reserve it for special occasions and showing off. It will be topped with vanilla bean whipped cream and matched with The Rare Wine Company’s New York Malmsey from their Historical Madeira Series. 

$120 per guest includes everything you read above and the best company. Please do RSVP to info@de-porres.com. 

 The pleasure, as always, will be ours. 

 Danielle and Pablo 

UPDATE:

The soothsayer in the garden will be one Marty Windahl. Those of you who joined us for de Porres Angelino East will remember her. For the unfamiliar, have a look at Marty’s weekly web readings. Time and time again, this woman has had my number. 

de Porres Chinatown, Part III

At the invitation of Pascale Georgiev and Kingston Trinder, we took our show to KesselsKramer Gallery on Chung King Road—find a more charming street in this town, we dare you. We came with duck legs, crab, Armenian feta, chess pie, and wine. We saw old friends and made a few new ones. We hope you did, as well. Thank you for being part of it all.

Abrazos.

Danielle and Pablo

photos by that minx, Caitlin Dennis except when otherwise noted

de Porres Chinatown, Part II

At the invitation of Pascale Georgiev and Kingston Trinder, we took our show to KesselsKramer Gallery on Chung King Road—find a more charming street in this town, we dare you. We came with duck legs, crab, Armenian feta, chess pie, and wine. We saw old friends and made a few new ones. We hope you did, as well. Thank you for being part of it all.

Abrazos.

Danielle and Pablo

photos by that minx, Caitlin Dennis except when otherwise noted

de Porres Chinatown, Part I

At the invitation of Pascale Georgiev and Kingston Trinder, we took our show to KesselsKramer Gallery on Chung King Road—find a more charming street in this town, we dare you. We came with duck legs, crab, Armenian feta, chess pie, and wine. We saw old friends and made a few new ones. We hope you did, as well. Thank you for being part of it all.

Abrazos.

Danielle and Pablo

photos by that minx, Caitlin Dennis except when otherwise noted

Hello Los Angeles.

As occasionally happens in the midst of catering, we made new friends. In this case, Pascale and Kingston, two curators with incredible eyes for art and—if we may say so—food. So pleased they were with the small bites we made for the Wende Museum, they extended an invitation to host de Porres at KesselsKramer Gallery. If you’ve ever walked down Chung King Road at sunset you’ll know why we could not decline their offer. 

Sunday, August 24th at 7:30 PM, de Porres Chinatown begins with chicha morada, a beverage made of purple Peruvian corn, fruit, cinnamon, and cloves. You’ll have the option of spiking it with rum. Causa will be our first course. A specialty of Lima, this one gets high-end treatment with the addition of lobster, avocado, and fennel all stuffed into a roll of smashed potatoes.

Next is solterito de alcachofaSolterito (little bachelor in English) is a product of Arequipa, an Andean town in the south of Peru. A salad of fava beans, cheese, and other vegetables, it was once a favorite of single men looking to stay trim. Pablo is adding artichokes to ours, along with Armenian feta, which we recently discovered we love. For our main course we’ve chosen seco de pato. Here duck confit finds itself in seco, an aromatic sauce of cilantro, aji amarillo, and beer, served with sweet potato puree and couscous. And for dessert: chess pie. Cornmeal, vinegar, sugar, vanilla, and egg, it is the simplest and, perhaps, the most Southern of my dessert arsenal. It will be topped with blackberries, raspberries, and cream.

So, yes, do join us. There will be flowers, candlelight, a wine for each course, and fine company. RSVP to info@de-porres.com to receive additional details. Suggested donation is ninety dollars.

Con cariño,

Danielle and Pablo

Culver City-based wine and spirits shop, Bar and Garden, select a few American rums and American ryes, we’ll be making Peruvian tea sandwiches and poundcake. Join us and them, August 28, 2014 at 6:30 PM. Get your tickets here.

Culver City-based wine and spirits shop, Bar and Garden, select a few American rums and American ryes, we’ll be making Peruvian tea sandwiches and poundcake. Join us and them, August 28, 2014 at 6:30 PM. Get your tickets here.

A feast in the Fabric District. City of Angels, we are here.

All photos by Natalie James.

As promised, de Porres DTLA and the California wines we will drink. Viognier, Vermentino, Riesling, Roussanne, oh my!
Feast with us Sunday, July 6th, 7:30PM in the Fashion District.  We’ll begin with a Rosemary Bourbon Lemonade aperitif followed by roasted beet and peach salad with pistachios and toasted quinoa. Next is pulpo tiradito. Tiradito is one of many Japanese contributions to Peruvian cuisine and involves sashimi-like cuts of seafood. Ours will be made with octopus, fresh orange juice, and fennel.
For our main course we’ll be making chupe de spot prawns. Chupe de camarones, a Peruvian shrimp chowder of sorts, is not new to de Porres menus. The inclusion of Santa Barbara’s own spot prawn is, however. With fava beans, choclo (corn), queso fresco, and topped with a poached quail egg, you’ll be getting a lot of Arequipa and a touch of California in one dish. Dessert, a strawberry rhubarb, black walnut galette with a dollop of vanilla bean whipped cream completes the meal. 
Think Tank Gallery is located at 939 Maple Avenue. There is plenty of street parking along with a few garages nearby. Suggested donation is ninety dollars made payable via Chase QuickPay or PayPal with info@de-porres.com listed as the recipient.
Con cariño, 
Danielle and Pablo

As promised, de Porres DTLA and the California wines we will drink. Viognier, Vermentino, Riesling, Roussanne, oh my!

Feast with us Sunday, July 6th, 7:30PM in the Fashion District.  We’ll begin with a Rosemary Bourbon Lemonade aperitif followed by roasted beet and peach salad with pistachios and toasted quinoa. Next is pulpo tiraditoTiradito is one of many Japanese contributions to Peruvian cuisine and involves sashimi-like cuts of seafood. Ours will be made with octopus, fresh orange juice, and fennel.

For our main course we’ll be making chupe de spot prawns. Chupe de camarones, a Peruvian shrimp chowder of sorts, is not new to de Porres menus. The inclusion of Santa Barbara’s own spot prawn is, however. With fava beans, choclo (corn), queso fresco, and topped with a poached quail egg, you’ll be getting a lot of Arequipa and a touch of California in one dish. Dessert, a strawberry rhubarb, black walnut galette with a dollop of vanilla bean whipped cream completes the meal. 

Think Tank Gallery is located at 939 Maple Avenue. There is plenty of street parking along with a few garages nearby. Suggested donation is ninety dollars made payable via Chase QuickPay or PayPal with info@de-porres.com listed as the recipient.

Con cariño, 

Danielle and Pablo

 

The second I saw black walnuts at the farmers market I knew this could work. Strawberry Rhubarb Black Walnut Galette, anyone? Estofado de Pollo with a side of avocado? Smelts battered in flour and cornmeal and then deep fried? Making oneself at home begins in the kitchen.

From Miracle Mile, with love and appetite.

Danielle