Chef's Table Dinner featuring 71Above - SOLD OUT!

The Bear and Star takes its name from the two states our founder called home – Texas and California – celebrating refined ranch cuisine paired with California’s bounty. The restaurant is intrinsically intertwined with the 714 acre Fess Parker Home Ranch seven miles away where the Wagyu cattle herd are raised and finished with the spent grains and pomace from the family brewery and winery. Also raised on the ranch are chickens, quail, rabbits, pigs and bees along with a number of heirloom fruits and organic vegetables for use at the restaurant.

The Bear and Star

UPDATE 1/13/17
The event is sold out. Call 805-686-1359 to be put on a waiting list, or <A HREF="https://www.eventbrite.com/e/chefs-table-dinner-featuring-redbird-tickets-42138053051?ref=estw" TARGET="_blank" TITLE="Chef's Table Dinner feat. Redbird" REL="noopener noreferrer">get your tickets</A> for next Chef's Table Dinner featuring Redbird on February 25!
 
 
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<A HREF="http://www.thebearandstar.com" TARGET="_blank" DATA-MSYS-CLICKTRACK="0" REL="nofollow noopener noreferrer">The Bear and Star</A> continues their collaborative Chef’s Table Dinners with Executive Chef Vartan Abgaryan of <A HREF="https://www.71above.com/" TARGET="_blank" TITLE="71Above" DATA-MSYS-CLICKTRACK="0" REL="nofollow noopener noreferrer">71Above</A> on Tuesday, January 16, 2018. 
The six-course tasting dinner championing Southern California restaurant talent staged in the Chef’s Room blends products raised on the Parker ranch with inspiration from Los Angeles County.
 
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Oyster uni, caviar, tarragon, champagne, parsnip crème brulee
Beet tofu, huckleberry, black walnut
Sturgeon soy pearls, black garlic, crispy skin, finger lime
Lasagna porcini, pistachio, white truffle
Turbo potato, leek, vin jaune, meyer lemon, smoked clams
Oxtail bone marrow, horseradish, red sorrel
Chocolate coffee, caramel, pecan 
 
 
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ABOUT 71ABOVE:
At 950 feet above ground level, 71Above is the highest restaurant west of the Mississippi. Offering elevated modern American cuisine by Chef Vartan Abgaryan, 71Above boasts breathtaking ocean views from Malibu to Laguna Hills, along with spectacular views of the Los Angeles basin and the surrounding mountain ranges. In addition to the magnificent views, 71Above was designed to provide a number of varying dining experiences. Guests may choose to dine within the buzz of the bar or in our adjacent lively main dining room. The Chef’s tables offer views of the open kitchen and transition into a semi-private dining area, offering a quieter and more intimate dining environment.
 
VARTAN ABGARYAN
Chef Abgaryan, a native Angeleno, was formally trained at Le Cordon Bleu, mentoring at the iconic André Soltner restaurant, Lutèce. He returned to Los Angeles to lead the kitchens of acclaimed restaurateur Tim Goodell’s Red Pearl Kitchen, ‘A’ Restaurant, and Public Kitchen. For the next three years, Abgaryan served as executive chef at Cliff’s Edge Restaurant to great critical acclaim. LA Weekly’s restaurant critic Besha Rodell remarked, “Abgaryan’s food is composed above all else — the chef focuses as much on visual beauty as on taste.” In 2015, Chef Abgaryan joined forces with Emil Eyvazoff to debut a new, world-class dining destination on the 71st floor of the US Bank Tower.
 
Photo courtesy of 71Above

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Chef's Table Dinner featuring 71Above - SOLD OUT!

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Chef's Table Dinner featuring 71Above - SOLD OUT!

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