l'ange renégat

l'ange renégat is an underground dinner club founded and operated by guerrilla chefs (and average Joe’s) M. Mathias Sayre and Michael Dodson. Dedicated to presenting original and inspired ‘rogue gourmet’ cuisine in an informal and enigmatic setting, the dinner is hosted one Saturday a month and attendance is arranged by submission and invite only.

How It Works:

Two (2) weeks before the event, l'ange renégat will post the details for its monthly dinner party on its Facebook profile and Blog, and those individuals interested in attending are encouraged to email marksayre@gmail.com to request admission (l'ange renégat can accommodate a guest plus one (1), if desired).

Within three (3) days of the event posting, those selected to visit the underground dinner club will receive a reply email from l'ange renégat inviting them to RSVP. After receiving the RSVP email, guests must confirm within two (2) days to hold their seat(s) or alternate guests will be selected.

Selection for seating is at l'ange renégat's sole discretion. Capacity is sixteen (16) individuals, but may vary depending on the event (specific postings will clarify).

Bon appetit!

Questions? Email marksayre@gmail.com

Tuesday, May 24, 2011

NOIR't your average dinner party

May 21, 2011 – Los Angeles



l'ange renégat finished “NOIR”, a ten-course menu prepared by recycling items (and adding a contemporary spin) from defunct Hollywood culinary icons such as Chasen's, Nickodell's, and the Brown Derby (to name but a few). Guests were invited to interpret the dress code, “film noir”, to their liking, and we were excited with unique and original outfits that were conspired and revealed at the dinner.

Many thanks to our sous chefs, Gervie Dodson and Mandie Marie Leatham (could not have done it without you); our master cameriere, Josh Crotty (a much needed problem-solver); our Menu Designer, Whitney Harvey (they were exceptionally cool); and, as always, our photographic-partner-in-crime, Leif Roswold, for capturing the essence of “NOIR”.

As usual, you'll find photos from “NOIR” below, including the menu items. The full photo gallery can be viewed at l'ange renégat's Facebook page.

To keep yourself up to date on all happenings at l'ange renégat, we invite you to check out our “like us” on Facebook, “follow us” on Twitter, and “subscribe to” this Blog (link are available to Facebook and Twitter on this Blog).

Also, if you attended “NOIR”, you're welcome to email us at marksayre@gmail.com and we'd be pleased to furnish you with any of the recipes you enjoyed at the dinner.

Mark Mathias Sayre & Michael Dodson
Executive (Guerrilla) Chefs & Co-Founders
l'ange renégat : the renegade angel
EAT.UNDERGROUND



MENU


Peach Martini


Seafood Hors D'oeuvres Platter
Grilled Swordfish with Saffron Cherry Tomatoes
Smoked Salmon, Caviar, and Caramelized Cayenne Cashew Butter Crostini
Deconstructed Crabcake with Scallop and Truffled Mashed Potatoes


White Asparagus & Pistachio Potage


Apple and Calvados Sorbet


Escargot de Bourgogne Ravioli on Crackling Juniper Pork Belly
with Garlic-Parsley Sauce


BLT Noir
butcher's bacon, belgian endive, and avocado aioli on demi-baguette


Roasted Beet & Herbed Goat Cheese Napoleon
with Apple Fennel Slaw


Cheese Board


Molten Chocolate-Espresso Cake with Vietnamese Iced Coffee Ice Cream

Café & Tea


GETTING NOIR


Our beautiful menu, courtesy of Whitney Harvey


Ms. Oristano and Ms. Mirojnick, living proof that heads can turn and hearts can break


A motley crew
(Ms. Rude; Mr. Crotty; Mr. O'Brien; and Mr. Tipp)


Just a few of the good ol' boys


We like to keep things in perspective


Is that Veronica Lake...or Ms. Mirojnick?


Ms. Oristano shares a laugh with Mr. Sayre


A menu review


Chef Sayre welcomes martini time


Mr. D'Addario proposes a toast


Chef/Mr. and Mrs. Dodson combine culinary forces


Ms. Rude and Mr. Tipp look the part


A philosophical approach to food


Atmosphere


Mr. Gerber and Mr. Roswold, smile salesmen


Don't mess with the Chef


Suite 14556...always a good time


Mr. Crotty, debonair extraordinaire


Chef Sayre places his finishing touches


Ms. Freeman, beautiful and cheesy


Goodnight.


Tuesday, May 10, 2011

NOIR - Saturday, May 21, 2011




WHAT: l’ange renégat presents NOIR
WHEN: Saturday, May 21, 2011
WHERE: TBD (Los Angeles Area)

“The questions of what defines film noir and what sort of category it is provoke continuing debate."We'd be oversimplifying things in calling film noir oneiric, strange, erotic, ambivalent, and cruel"...not every film noir embodies all five attributes in equal measure—one might be more dreamlike; another, particularly brutal...[I]n the more than five decades...there have been innumerable further attempts at definition, yet in the words of cinema historian Mark Bould, film noir remains an "elusive phenomenon ... always just out of reach".”

- Raymond Borde and Etienne Chaumeton, Panorama du film noir américain


Despite the superficial stereotype, Hollywood may be the quintessential litmus test when determining what withstands the test of time.  Whether it be movies, the characters that inhabit them, or the stars that portray them, the machine that powers our city is a tough - and fickle - judge and jury.  For better or worse, the dynamic is always shifting in Tinseltown, and the same can be said about its culinary landscape.  Gastropubs and fine-dining establishments seem to appear - and vanish - within mere months, trends come and go, and palates ride the wind of change.  It seems the old adage rings true: ‘only the strong survive’.  But that’s the beauty of the gastronomy in our city.  The endgame for all of these kitchen experiments - the push, the pull, the ups, the downs - is to become one of the precious few to join the strong and remain a pillar of a foundation that’s always shaking.

Sadly, even some of Hollywood’s culinary giants have fallen victim to the hand of time and the sting of relevancy.  Chasen’s - a regular hangout for entertainment icons and a Hollywood landmark since 1936 - closed its doors in 1995 despite having served, for years, faithful customers such as Marilyn Monroe, Shirley Temple, Cary Grant, Clark Gable, F. Scott Fitzgerald, Frank Sinatra, Bob Hope, James Stewart, and Ronald Reagan, to name but a few.  It is even said that Liz Taylor possessed such a deep affection for the chili at Chasen’s that she actually had it flown to the set of Cleopatra while she was filming in Rome.  You’ll hear similar stories about other historic Tinseltown eateries, including The Brown Derby and Nickodell’s Restaurant.

So what’s this history lesson all about?  Simply put, it’s about slowing down.  It’s about taking a moment to appreciate what these martyrs of gastronomy did right, what they did wrong, and what we can render from their historic rise and fall as we continue to shape the art and science of eating in the dynamic landscape that is Hollywood.

Thus, we’ve designed a special meal in homage of these golden-era predecessors, but with an eye looking forward:  l’ange renégat is proud to present NOIR, a fusion of old recipes and new techniques that produce culinary qualities that rival the oneiric characteristics of the film genre that provides for its namesake.  To do this, we’ve collected a variety of menus from historic Hollywood establishments, such as Chasen’s, the Brown Derby, Nickodell’s, and La Trocadero Cafe, among others, and borrowed a dish or two from each relic of the past as a basis for each course served at NOIR, resulting in such original creations as Escargot de Bourgogne Ravioli on Crispling Juniper Pork Belly and Vietnamese Iced-Coffee Ice Cream.

Cocktail hour begins at 5pm.  Dinner will be served at 7pm.  Attire is “film noir” - we’ll let you decide what that means!  Location to be determined.

Liquor is provided as an entrance and exit to the meal, but guests are always encouraged to bring their favorite bottle(s) of wine or other drink of choice (alcoholic or otherwise).


How It Works:

Those individuals interested in attending are encouraged to email marksayre@gmail.com to request admission (l'ange renégat can accommodate a guest plus one (1), if desired).

Within three (3) days of the event posting, those selected to visit NOIR will receive a reply email from l'ange renégat inviting them to RSVP. After receiving the RSVP email, guests must confirm within two (2) days to hold their seat(s) or alternate guests will be selected.

Please be advised that selection is made at l'ange renégat's sole discretion and we attempt to be fair on a seating basis (that means we evaluate a variety of factors to determine seating).  If we’ve neglected to seat you, please be assured that we’ll do our best to accommodate you in the future (our growing popularity makes it difficult to please everyone so patience is appreciated).

Saturday, April 2, 2011

l'ange renégat gets sprung on Spring with Italian themes at EQUINOX

March 26, 2011 – Los Angeles


It's spring fever. That is what the name of it is. And when you've got it, you want - oh, you don't quite know what it is you do want, but it just fairly makes your heart ache, you want it so!”


- Mark Twain


l'ange renégat kicked off its second tour of culinary duty with “EQUINOX”, a ten-course Italian Springtime menu prepared with seasonal variances in mind and its ingredients as the quintessential showcase of each dish. We spent several weeks experimenting in the kitchen to perfect the menu for “EQUINOX” and we were excited to present some of our more original dishes, such as Asparagus and Herbed Polenta Fry Salad with Pesto Dressing and our Antispringpasto plate. We tried to be as inventive as possible without sacrificing the integrity of flavor and simplicity.

We were thrilled to seat twenty amazing guests and blessed and appreciative to have been aided by our sous chefs, Melanie Trygg and Mandi Marie Leatham; our master cameriere, Michael Anthony D'Addario; our Table Designer, Rena Hill, and Menu Designer, Carol Sayre; and the Magnanimous Photographer of the Universe, Leif Roswold. To all of those that assisted with the load-in, clean-up, and load-out: you're rock stars and we couldn't do this without you (special mention and thanks goes to Josh Crotty and Lili Mirojnick, repeat offenders). To those who furnished us with kind words and generous donations, GRAZIE; this is l'ange renégat's fuel and we appreciate the full tank.

And last but not least, we extend our heartfelt thanks to Philip Sumner and Leona Laurie for opening their magnificent home to us and letting us all intrude (with the best of intentions, of course!) for a few hours to enjoy cooking, eating, and living. For those of you that don't know, their home was recently featured in Apartment Therapy and it's quite an impressive spread – please check it out HERE.

I've posted several photos from “EQUINOX” below – including our primary dishes – but the full photo gallery can viewed at l'ange renégat's Facebook page (link to which is available on this Blog). The full menu is also listed below and, although the recipes for same will be available in our cookbook due out next year, all guests that attended “EQUINOX” are welcome to email us at marksayre@gmail.com and we'd be pleased to furnish you with any of the recipes served at the dinner.

As always, keep checking the Blog and our Facebook page regularly for details on next month's meal. We look forward to feeding you.

Salute,

Mark Mathias Sayre & Michael Dodson
Executive (Guerrilla) Chefs & Co-Founders
l'ange renégat : the renegade angel
EAT.UNDERGROUND


EQUINOX MENU

Apertivo


Rustico Prosecco with Kiwi Caviar

Antipasto

Antispringpasto

Primo

Strawberry Champagne Risotto

Pulitrice Palato

Red Wine Sorbet

Secondo

Garlic-Crusted New Zealand Lamb Rib Chop with Cream Sherry Braised Carrots and Minted Pea Puree

Contorno

Asparagus and Herbed Polenta Fry Salad with Pesto Dressing

Formaggio e Frutta

Gorgonzola Grapes with Crushed Pistachios and Pancetta

Dolce

Hazelnut Pudding with Chocolate Cream Sauce and Honey Zabaglione

Caffe

Lavazza Latte with Frozen Hot Caramel Chocolate Air

Digestivo

Limoncello

l'angelo rinnegato pagnotta di pane 



 Rustico Prosecco with Kiwi Caviar

 Antispringpasto

 Strawberry Champagne Risotto

 Red Wine Sorbet

Garlic-Crusted New Zealand Lamb Rib Chop with Cream Sherry Braised Carrots and Minted Pea Puree

 Asparagus and Herbed Polenta Fry Salad with Pesto Dressing

 Gorgonzola Grapes with Crushed Pistachios and Pancetta

Hazelnut Pudding with Chocolate Cream Sauce and Honey Zabaglione


THE SETTING & OUR GUESTS

 Mr. Michael Sayre, Ms. Harvey, and Mr. Swanson take a moment with the Los Angeles skyline

 Ms. Nagami joins Mr. Sayre for rooftop cocktail hour

 Ms. Hill's elegant table design

l'ange renégat's Co-Founders and Executive Chefs, Michael Dodson and Mark Mathias Sayre, take a quick photo break


 The Equinoxians

Chef Dodson prepares his signature Antispringpasto 

Lovely sous chefs, Melanie Trygg and Mandi Marie Leatham, hard at work with risotto 

Chef Sayre puts the finishing touches on the Antispringpasto plates 

Chef Dodson gives his dish a proper introduction 

Ms. Serko, usually the consummate jabberwocky, takes a moment to listen with Mr. Mercier, Ms. Nieto, and Ms. Kramer by her side 

Mr. Ballatore keeps the conversation interesting 

We like our menus over dinner

Chef Sayre WANTS YOU to dine at l'ange renégat 

Sous Chef Trygg makes cleaning up look cool

...and Mr. Ballatore takes the evening to new heights.

GRAZIE!