Mediter ranean-Inspired & California-Fresh Recipes f rom UCL A’s Plateia Restaurant
THE COOKBOOK
These pages are a love letter to California’s bounty and to our pure and genuine love of great food. When you make great food and eat great food with great people, well, it's nothing short of spectacular. As you flip through these pages, we hope you’ll find recipes that will become part of the scenes that surround these special moments.
THE COOKBOOK
Mediterranean-Inspired & California-Fresh Recipes from UCLA’s Plateia Restaurant
JA S O N T I N G LEY
JEROMY SUNG
with stories by R E B E C C A K E N D A L L
WELCOME When UCLA Chancellor Gene Block and UCLA graduates and philanthropists Meyer and Renee
Luskin announced their vision to build a conference center in the heart of the UCLA campus, the senior management team in UCLA Housing & Hospitality knew an incredible restaurant needed to be part of that plan.
Since then, Plateia’s Mediterranean-inspired, California-fresh concept has brought tremendous pride
and joy to the campus, and allowed its team members to share their personal experience and expertise. As a group, they mirror the concept in that they are a mix of California-born, California-trained, and California-transplanted professionals. In addition, several of them are of Mediterranean decent, and a few immigrated to the United States from Greece and Italy.
UCLA Assistant Vice Chancellor Pete Angelis, who propelled the Plateia restaurant concept forward, spent much of his early childhood in Tithorea, a tiny rural Greek village. His grandfather grew grapes and olives, foods that were always abundant on his childhood dining table and that still spark nostalgia
for those simple days. Some of his earliest memories are of his grandmother baking bread in a woodburning oven located in a courtyard just outside their family home, with the animals grazing in adjacent
pastures. These memories fueled his desire to share a little taste of the Old World in this exciting new venture. In fact, like his grandmother’s bread, the bread served at Plateia is also prepared just steps away from the kitchen.
Angelis and the other members of the management team have an indivisible and collective understanding
of what good food and dining are meant to be and how if done well, they can bring people together. They take great pleasure in finding amazing individuals to work at Plateia, including many UCLA students
who are learning the traditional art of hospitality and will take those lessons into their future professional lives, regardless of their chosen path.
This book is a testament to what everyone who has a hand in Plateia’s success has helped build—a warm, welcoming, lively, and sophisticated restaurant that rivals any high-end establishment. Plateia is located
on the UCLA campus, which, of course, enriches it, but it could hold its own anywhere. These pages tell
its layered story, introduce you to some of the people who have contributed to its success, and demonstrate that world-class food is truly at your fingertips.
CONTENTS
Introduction 1 2 Mediterranean Pantry 3 0 B R E A K FA S T 3 2 S M A L L P L AT E S 4 4 SOUPS 58 GREENS 70 PIZZA 84 BETWEEN BREAD 96 MAINS 112 GRAINERY 144 SIDES 164 DESSERTS 172 B E V E R A G E S & C O C K TA I L S 2 0 0 Our Partners 2 1 2 Family-Style Dining 2 2 4 Acknowledgments 2 2 8 Index 2 3 0
INTRODUCTION Food is integral to all people, cultures, and societies.
Living so close to this abundance of ingredients
and meets an essential need. But food is so much more
around. A strawberry, pomelo, artichoke, tomato, or
At its most basic level, it serves as a source of sustenance
than that. Food tells the stories of the land in which
it’s grown and the people who farmed it. It tells the
head of broccoli grown here can be picked, packed, driven to a market, bought, and served within
stories of the families whose recipes are passed down
hours. And the taste of these items—as anyone who
story as we remember special events and the foods we
unparalleled. It simply can’t be replicated.
through generations. It is a consistent part of our life’s
enjoyed in these moments and the people we enjoyed them with.
Food is a beautiful and joyous part of life, and is
has enjoyed freshly picked produce knowns—is
Across the ocean, the Mediterranean basin experiences
a similar climate. The region is also rich in edible
bounty and has developed a healthy and simple mosaic
something to be celebrated and explored in new ways
of recipes, flavor combinations, and cooking methods
In California, we are especially fortunate that our
The Mediterranean diet is rooted in plant-based recipes
have built their livelihoods on bringing the best fruits,
grains, beans, nut, healthy fats, and spices. Poultry, eggs,
whenever possible.
area is rich in farmland, sunshine, and people who
that have been popularized throughout the world.
that are built around fresh fruits, vegetables, whole
vegetables, dairy, grains, nuts, and other offerings to
and seafood each plays a moderate role in this style of
world. Our warm, dry summers and short, mild, wet
known to promote cardiovascular health and longevity
our tables—both here in California and around the winters make this possible.
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allows us to enjoy the freshest and most natural foods
UCL A’S PL ATEIA COOKBOOK
eating, with red meat rarely used. These ingredients are
and counter the effects of diabetes, some cancers, and cognitive decline.
At Plateia, we pair local, fresh, in-season ingredients
But we’re not just at any university—we’re at UCLA,
the flavors and cooking styles of the Mediterranean
been recognized as the best public university in the
produced in California’s Mediterranean climate with
region. And we’re not just talking Greek and Italian
food. We explore recipes from any of the roughly two
dozen countries that border the Mediterranean Sea,
including Spain, France, Croatia, Morocco, Tunisia,
Montenegro, Lebanon, and Cyprus, to name a few.
Although nearly all of our ingredients are sourced in
California, there are times when a recipe may call for a specific component that we need to bring in from
a Mediterranean locale to give our guests the most authentic dining experience possible.
Those who visit our restaurant have fallen in love
with our recipes and service, and recognize us as a
hidden gem among more established and well-known
restaurants in Los Angeles. After all, few people expect
the kind of elevated experience we offer, especially
at the price we can provide it at to our guests, at a
an institution that at just 100 years old has already nation, an engine for scientific and social innovation
and substantial economic impact, and a place where people don’t rest on their laurels.
With this in mind, we’ve also established UCLA’s
dining program to be the best in the nation and
positioned it in such a manner that no other university
comes close to offering the quality, variety, and
forward-thinking attitude that we demonstrate each
and every day.
We encourage you to experience Plateia for yourself by visiting us in person, if possible, and to use this book as
a way to bring our essence, excellence, and energy into
your own home kitchen.
“Καλή όρεξη! Bon appetite! Bom apetite! ¡Buen provecho!” Any way you say it: Happy eating!
public university.
INTRODUCTION
18
19
UCL A’S PL ATEIA COOKBOOK
OUR FOOD Our food is not only our charge for the university, it’s
The salad station, which also serves as a space to create
and it’s at the heart of our guest experience. We
and leafy greens.
our heart and soul. It’s what allows us to be creative, believe that good food doesn’t have to be complicated
or expensive, but it does have to be fresh and of the
highest quality—that’s non-negotiable. It’s campus
dining like you’ve never seen or tasted before, and an experience that is impossible to find anywhere else.
“People certainly don’t expect a restaurant of this caliber to be located on a university campus,” says Executive
Chef Jason Tingley.
UCLA is a very competitive environment academically, intellectually, and athletically, and our dining team thrives in such an environment. We know that to be
our best we need to be willing to go the extra mile.
From early morning until late evening, an energy
cold appetizers, is stocked with a variety of vegetables
Since opening its doors in 2016, Plateia has become
a popular location for eating and meeting—a place
to share ideas, experiences, and food. The chefs and
kitchen staff take pleasure in introducing guests to new ingredients, flavors, and spice blends that are commonplace in the Mediterranean basin.
Among them are the labneh and muhammara that are added to the salatim plates; the golden Vadouvan
and black sesame tahini used in the roasted tri-color cauliflower appetizer; the ’nduja and burrata that tops the spicy sausage and Calabrian chile pizza; and the
Christmas lima beans and chermoula that add to the
flavor of the pan-seared Faroe Island salmon.
reverberates throughout Plateia—one that inspires
These examples are among those on the menu during
comfortable and cared for. The earliest members of
not constant items. Part of the fun is keeping the
give their all to the guests who will come through the
options are prepared and presented to UCLA dining
begin their daily routine of prepping for meal service.
culinary contenders are critically assessed with mindful
on the stove—the fragrant liquid will be added to the
aesthetics, portion size, and presentation. Four of five
Prep work is a big part of the morning shift. Nearby,
“Our belief in the kitchen is if something sells great,
while gallons of pomodoro sauce—sourced directly
challenges it. It has to prove its worth to stay on the
excellence and a willingness to make people feel the Plateia team arrive at 5:30 a.m. sharp, ready to doors and to one another. In the kitchen, the cooks
Large pots of house-made chicken stock are cooking selection of soups, sauces, and risottos that morning.
another cook cuts and portions a variety of cheeses, from Italy for its sweeter and superior flavor and thicker
texture—are heated in advance of the lunchtime rush.
the production of this cookbook; however, they are
menu fresh and ever-changing, said Tingley. New managers and chefs at a weekly menu tasting, where
consideration paid to factors such as flavor, texture, menu items are refined and replaced each week.
then we want to put something on the menu that menu. It has to compete just like anything else on
this campus.”
INTRODUCTION
20
OUR PLACE Plateia is the Greek word for town-square, a welcoming space where old friends gather, new friends
Luskin Conference Center, which holds 254 guest
and people feast. It’s a central part of the community
venue is one of only a handful of university-owned
together to enjoy memorable shared experiences in a
United States. On its opening day in 2016, UCLA
meet, celebrations occur, important issues are discussed,
and a hearth for relaxing, unwinding, and coming friendly and soothing environment.
Much like the plateias of Greece, UCLA’s Plateia restaurant and lounge is located in the heart of the
rooms and 25,000 square feet of meeting space. The
and-operated conference centers you’ll find in the
Chancellor Gene Block described it as “an incubator for fresh thinking, deliberation, and discovery that will
lead to scientific and social progress.”
community—in this case, the historic, vibrant, and
In imagining everything that the conference center
anniversary just before this book was published.
Plateia was conceived. With an emphasis on fresh,
dynamic UCLA campus, which celebrated its 100th
The entrance to the restaurant is welcoming, with olive
trees extending their branches to embrace guests as
they pass through the property toward the doorways.
Floor-to-ceiling windows retract to provide the feeling of an open-air courtyard as sun and fresh air flood
could be and the ways in which it could serve its guests,
flavorful, and sustainable dining, this Mediterraneaninspired venue brings the flavors and colors of
California’s vibrant bounty to the forefront in an
environment that arouses the senses, ignites creativity,
and sparks discussion and intellectual thought.
the space. The lobby offers comfortable seating and
Plateia, and the Luskin Conference Center as a whole,
adjacent to the bar and the dining room.
mind. The property was one of the first buildings
workspaces. Steps away, high-top tables are situated
21
Plateia is part of the vibrant UCLA Meyer and Renee
UCL A’S PL ATEIA COOKBOOK
was designed with modernity and sustainability in
in California to be designated LEED Platinum-
certified, and was specifically recognized for its
indoor environmental quality, innovation in design,
and energy and atmosphere. It has also surpassed
California’s stringent Title 24 energy code standards
by more than 20% through strategies such as the use of
LED lighting, occupancy sensors, natural ventilation, high-efficiency mechanical systems, cool white roofing
and high-performing windows.
Sustainability and environmental stewardship extend
to Plateia, as well. Our chefs strive to source fresh, seasonal ingredients, with a minimum of 50% coming
from sustainable, socially responsible, and humane
sources. The restaurant also offers California wine on
tap, with each 20-liter cask literally replacing a ton of
glass bottles over its lifetime.
Outside, the building’s structural steel frame contains
more than 90% recycled material; wood paneling
sourced from sustainably managed forests; and locally
manufactured exterior brick. The perimeter of the
many olive trees that accent the front patio and trim
the property’s perimeter.
Back inside, large double-paned windows welcome
natural sunlight into the space. Woven table mats,
which replace traditional table linens, mark each
setting at a mix of high-top and standard height
tables. Each table is topped with a bowl carved from
Himalayan salt; fresh, bright lemons; salt and pepper mills; and a tall spouted bottle filled with olive oil.
Plateia serves a special role on campus, which
is undeniable. In addition to creating special memories for individual guests, Plateia has been the
backdrop for a variety of other moments, including
team meals for Bruin athletes, recruitment and donor events, live broadcasts of a weekly sports radio show, and an ESPN interview with UCLA Men’s
Basketball Coach Mick Cronin, in advance of his first game as coach in 2019.
building is perfectly landscaped with a variety of
drought-resistant shrubs and plants, including the
INTRODUCTION
22
OUR CHEFS Jason Tingley, Executive Chef Chef Jason Tingley oversees the Luskin Conference
“I remember being nine years old and having my
Banquets, and UCLA Catering. Although he has
away by what was presented to me. As I grew older, I
entertainment venues, the experience closest to his
Norman. He passed along the importance of family to
his career in the private sector, Tingley chose to move
hold this value dear to my heart.”
Center’s culinary program, namely Plateia, Luskin worked at a number of notable restaurants and sports
heart is working at Plateia. After spending years of to the university to pay it forward. His mission is
community driven; serving the guests, students, faculty,
and staff on campus is his way of giving back. The
quality of his team, the community he serves, and the
food that comes out of his kitchen collectively keep
him motivated and engaged every day.
“People have a set notion of what university food is: bland, boring, pedestrian. Working at UCLA has
given me the opportunity to choose specific vendors so
we can source ethical and sustainable products.At Plateia, we can combine these various hand-picked ingredients
and showcase our food at the highest level on a university campus.”
Chef Tingley’s relationship with food is rooted in
family. His Uncle Paul expanded his palate and taught
him simple cooking foundations at a young age. By the
age of eight, Tingley was making a variety of dishes
not normally attempted by a child, including omelets,
Hollandaise sauce, avocado soup, and pad Thai. His
parents, Monica and Steven, introduced him to
different cultural cuisines by taking him to various Los
Angeles restaurants. His Grandpa Norman attended the original Cordon Bleu in Paris in the 1940s and
showed him that preparing and sharing food is one of
the most wonderful ways to show people that you care.
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UCL A’S PL ATEIA COOKBOOK
parents take me to Mako Sushi. I was so blown
gained an appreciation for cooking alongside Grandpa
me through cooking for all of us every Friday. I still
As a teenager, he couldn’t think of anything else he’d
rather do than go to cooking school, so Grandpa
Norman suggested that he enroll at LA Trade Tech
to see if he would actually like it. After excelling in the culinary arts, he decided to take cooking more
seriously as a career path and ultimately became a chef.
“While I was attending LA Trade Tech, I was working
at the Ritz Carlton in Pasadena. My father told me,
‘If this is what you want to do for a living, I want you to be educated at the highest level.’ So, I ended up
at the Culinary Institute of America in Hyde Park,
New York.” Upon
returning
to
Southern
California
after
graduation, Tingley worked at L’Orangerie under
Gilles Epié, Patina, The Belvedere Restaurant at the
Peninsula Beverly Hills, and The Water Grill. He also
served as the executive chef at Dodger Stadium for seven years.
“I love my craft.”
OUR CHEFS Jeromy Sung, Chef de Cuisine Chef Jeromy Sung leads the daily operations of the
When Sung moved to Los Angeles with his wife and
business in high school, starting off as a dishwasher.
he worked for Chef Scott Conant and Chef Alex
Plateia kitchen. He started working in the restaurant Upon graduation, he attended North Carolina
Stratta, who became his mentor. Afterward, he took
administration while keeping a job as a prep cook, just
Beverly Hills Hotel under Chef Kaleo Adams, where
State University to pursue a degree in business
for side money. After his freshman year, Sung flew to
San Francisco to visit his brother, who was attending the California Cooking Academy. It was during this trip that it finally clicked for him.
his first chef de cuisine job at The Polo Lounge at the he remained for five years.
Sung appreciates being at Plateia because of the many
opportunities available on a university campus. Being in an environment where learning is a top priority
“If I hadn’t taken an entrepreneurship class during my
allows him to truly hone and refine his craft. He loves
wouldn’t have had aspirations to be a restaurateur,” says
are UCLA students working toward degrees. He also
to move to San Francisco came, and I took it.
Chef Jason Tingley and senior management provide,
freshman year and visited my brother right after, I
Sung, who joined Plateia in 2018. “The opportunity
Unfortunately, I had to choose between cooking school and cooking in a professional kitchen. I chose
to stay in the kitchen.”
Sung has been part of many notable kitchens in San
Francisco, Napa, Beverly Hills, Los Angeles and
New Hyde Park, New York, since that time, working
the energy and intellect of the staff, many of whom enjoys the organization and the support that Executive
as well as the architecture of the physical space itself.
“I love the diversity that UCLA offers. I get to work alongside people of all ages, people who have different aspirations in life. Everyone is here to learn and pursue
their passions and dreams. I’ve been fortunate enough
to work and visit a lot of world-class restaurants, but
alongside many highly regarded chefs. His early
Plateia remains my favorite. I also love our front
Patterson at Elizabeth-Daniel and Coy; Chef James
think of community. The entrance of any place is
career blossomed while working for Chef Daniel
entrance. It’s particularly welcoming and makes me
McDevitt at Budo and Two Steak & Sushi Den;
important. We have the olive trees in our courtyard
Ritz Carleton.
welcoming. I love that feeling.”
and Chef Ron Siegel at the Dining Room at the
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young son in 2012, he was hired at Scarpetta. There,
UCL A’S PL ATEIA COOKBOOK
that, even on rainy days, look beautiful, calming, and
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UCL A’S PL ATEIA COOKBOOK
T H E V I S U A L , C U LT U R A L , A N D H I S TO R I C I N G R E D I E N T S O F U C L A For those who opt to enter or exit Plateia via the
den and the UCLA Sports Hall of Fame, which
recommend spending a little time exploring our one-
(118 at the time this book was printed) and other
UCLA Luskin Conference Center’s open-air lobby, we of-a-kind art collection located on the first two levels of the building.
Here you will find more than 60 pieces created by some of UCLA’s most recognizable names in art, including Lita Albuquerque, an internationally renowned
installation and environmental artist, painter, and sculptor who graduated from UCLA in 1968 with a B.A. in art; John Baldessari, who taught in a UCLA
M.F.A. program from 1986–2008 and was known for
his use of appropriated imagery in conceptual art; Vija
Celmins, who graduated with an M.F.A. from UCLA
in 1965 and is recognized for her photorealistic drawings of natural environments; Ed Moses, who
graduated from UCLA with a bachelor's degree in 1955 and a master’s in 1958 in art and became a central
figure in the Los Angeles art scene for his abstract paintings; and Ed Ruscha, an artist associated with the
pop art movement who taught painting and drawing at UCLA as a visiting professor in 1969.
like none other. Just steps away is the storied
Pauley Pavilion—a venue that has hosted sports political
events,
concerts,
athletic accolades.
Those who are interested in art may visit the Fowler
Museum and Franklin D. Murphy Sculpture Garden, both located on the UCLA campus, or explore the
Hammer Museum, located a mile away in Westwood Village, a neighborhood filled with a variety of shopping, dining, and entertainment options.
Exploring the historic campus is also an opportunity for people to stop at Janss Steps, where Martin Luther King Jr. delivered a powerful speech to thousands in 1965; visit Boelter Hall, where the first message was
sent over the Internet in 1969; and see Ackerman
Union, the building where Jim Morrison and Ray Manzarek first met as UCLA undergraduates (as
witnessed by Manzarek’s wife Dorothy Fujikawa)
before becoming founding members of the legendary rock band The Doors.
UCLA has also been tapped to host the world during
Spending time in the campus’s core is an experience
championships,
features UCLA’s NCAA championship trophies
and
commencement ceremonies—and the J.D. Morgan
Center, which houses a replica of renowned
the 2028 Olympic and Paralympic Games, serving as both a competition site and home to the Athletes Olympic Village. This will mark the second time UCLA has had the honor to play a role in hosting
the Olympics—the first time was in 1984—and it’s an honor we are extremely excited about.
UCLA men’s basketball coach John Wooden's
INTRODUCTION
30
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UCL A’S PL ATEIA COOKBOOK
MEYER AND RENEE LUSKIN Without Meyer and Renee Luskin there would be no
relaunched it with a new mission to transform food
Plateia. The couple, who are both UCLA graduates
useful ingredients used in animal feed.
UCLA Luskin Conference Center and, in turn, no
and Plateia regulars, are remarkable philanthropists and lifelong supporters of UCLA and its mission to educate students and develop solutions to some of the
world’s most pressing issues. Of particular interest to them are issues related to social justice and equity.
Meyer Luskin, a child of immigrant parents from Eastern Europe who had limited education and
financial means, grew up in the Boyle Heights neighborhood of Los Angeles. He went on to earn a
bachelor’s degree in economics in 1949, after taking a break from his studies to perform military service during World War II, and an MBA from Stanford.
After working as a stockbroker and later starting his
own investment counseling business that allowed
him to serve the interests of his clients rather than
those of big business, he accepted a challenge to turn
around a company that was facing financial collapse. He renamed the company Scope Industries and
waste from bakeries and snack food companies into
Like Meyer, Renee was also a child of immigrants and the first in her family to earn a degree from a fouryear university. She completed a bachelor’s degree in
sociology at UCLA in 1953 and later studied social work at the University of Southern California in an
effort to launch a career that would also serve the greater public good.
In addition to the UCLA Luskin Conference Center, the Luskin name can be found throughout the campus, most notably at the UCLA Luskin School of Public
Affairs, the UCLA Luskin Center for Innovation, the Luskin Center for History and Policy, and the annual Luskin Lecture for Thought Leadership. The Luskins
have also provided financial support for the legal
ethics program at the UCLA School of Law and the Institute on Inequality and Democracy at the UCLA Luskin School of Public Affairs.
INTRODUCTION
34
MEDITERRANEAN PANTRY “Let food be thy medicine and medicine be thy food.” – Hippocrates
flavors are incomparable.
Part of the fun when it comes to cooking is stocking
Not only is this way of cooking delicious, it’s
your pantry with ingredients that make it easy to
create healthy and exciting meals. Not only does a stocked pantry save time, it also encourages you to find
interesting and creative ways to use these items and
feeds your culinary curiosity as you explore staples that may not have previously been part of your repertoire.
As you peruse our pantry list on the right, we encourage
you to go online and learn more about what makes
also nutritious.
Eating in true Mediterranean style—which includes
the liberal use of fish and seafood, along with eggs, poultry, cheese, and yogurt in moderation, as protein sources, and avoiding large amounts of refined
carbohydrates, saturated fats, and red meat—has
many benefits. Among them: weight loss, lower
cholesterol levels, and prolonged life expectancy. The
these items special. We’ve curated what we think is an
Mediterranean diet also enhances the body’s ability
love exploring and working with.
reduces rates of diabetes and diseases of the heart
incredibly exciting and useful collection that you will
What
makes
Mediterranean
recipes
incredibly
to absorb blood sugar and cool inflammation, and
and liver.
popular is that they’re versatile, healthy, and rooted
Healthy living and a lust for life is at the heart of
and vegetables, beans, nuts, seeds, legumes, and whole
gastronomical journeys you’ll take while getting to
in sustainability, variety, and freshness. Fresh fruits
grains are heavily relied on, as are fresh herbs and seasonings and natural oils. Simple whole ingredients
35
cooked to perfection and enhanced with natural
UCL A’S PL ATEIA COOKBOOK
this book. We hope that you enjoy this list and the
know these staples. Let’s get started!
SPICE S
Basil Seed
Fennel Seed
Black Sarawak Pepper
Bay Leaf
Fennel Pollen
Long Pepper
Caraway Seed
Harissa
Piment d'Espelette
Cardamom
Herbs de Provence
Ras El Hanout
Chermoula
Lavender
Saffron
Crushed Red Chile Flakes
Mustard Seed
Star Anise
Cinnamon
Nutmeg
Sumac
Clove
Oregano
Tomato Powder
Coriander
Paprika
Turmeric
Cumin
Smoked Paprika
Vadouvan
Madras Curry
Aleppo Pepper
Za’atar
Diamond Crystal Kosher Salt
Upethi Salt
Smoked Salt
Guérande Salt
Upethi Hibiscus Salt
S A LT S
OI L S & V I N EG A R S
L'Estornell Olive Oil Iliada Olive Oil Centonze Olive Oil
Agrumato Lemon Olive Oil California Olive Ranch 80/20 Blend Oil
Villa Manodori Balsamic 8 Years Terre Bormane Red Wine Vinegar Terre Bormane White Balsamic Vinegar
Sherry Dark Balsamic Champagne White Wine Gravenstein Apple Cider
Sparrow Lane Vinegars
Cabernet Sauvignon
Basque Guindilla Peppers
Pommery Meaux Mustard
Castelvetrano Olives
Kevala Organic Sesame Tahini
Dea Harissa Paste
La Tienda Manzanilla Olives
Delfino Cetara Anchovy Filets
Verrigni Pastas
Iliada Katamala Greek Olives
H. Forman & Son White Anchovy
Acquerello Rice
Antimo Caputo “00” Flour
Santo Tomas Bomba Rice
Plugrá Butter
SPECI A LT Y I T E M S
Santa Barbara Smokehouse Salmon
Peregrino Bomba Paella Rice (grown in Calasparra, Spain)
MEDITERRANEAN PANTRY
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BREAKFAST T O R T I L L A E S PA Ñ O L A 3 4 SHAKSHUKA 36 B L U E B E R R Y PA N C A K E S 3 9 L E M O N R I C O T TA PA N C A K E S 4 0 HOUSE-MADE GRANOLA 42
TORTILL A E SPAÑOL A
Serves 2
Eggs are a staple of the Mediterranean diet. Combine them with hearty potatoes and onion to make the perfect morning meal.
1½ cups blended oil 2 large Yukon Gold potatoes, peeled, cut into ¼-inch-thick slices ½ medium Spanish onion, julienned 3 large organic brown eggs 1 pinch flaky salt, to taste 1 pinch black pepper, to taste
C O OK T H E P O TAT OE S & ON ION S In a 10-inch sauté pan, preheat the blended oil. In a medium mixing bowl, mix the potatoes and onion together. In the sauté pan, carefully add the potatoes and onion, and adjust the heat to medium. Cook until the onion and potatoes are lightly browned. Remove the potatoes and onion from the oil and drain them on a kitchen towel or paper towel. Keep 2 tablespoons of oil.
C O OK T H E E G G S In a medium mixing bowl, whisk the eggs and add the warm potato and onion mixture. Season with salt and pepper. Using an 8-inch nonstick omelet pan over low heat, add 1 tablespoon of the previously used oil to the pan. Pour in the egg mixture and scrape the sides down with a spatula. Occasionally move the pan in a quick circular motion to round the outside of the setting egg mixture, the tortilla, and cook until caramelized, about 12 minutes. To flip the tortilla, place a plate over the pan and flip the pan upside down. Place the pan over low heat, add the remaining 1 tablespoon of the previously used oil and place the uncooked side of the tortilla in the pan. Cook the eggs until caramelized, around 4 minutes, again moving the pan in a quick circular motion to round out the sides. Once caramelized, it’s done.
A S SE M BL E & SE RV E Place it on a plate and enjoy. Drizzle with paprika aioli or romesco sauce for an added flavor boost.
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UCL A’S PL ATEIA COOKBOOK
PIZZA S P R O U T S & B U R R ATA 8 6 PROVENÇAL CHICKEN 87 ZUCCHINI & CALABRESE 88 ’N D U JA S P E C K 90 C L A M O R E G A N ATA 9 2
ZUCCHINI & CALABRESE
Yield: 1 pizza
This recipe spices up pizza night. Calabrian peppers, which are originally from the Calabrian region of Italy, are small, round, and big on flavor. Although predominately a spicy chile, these peppers are known to also have a salty, smoky, and even fruity taste.
1 pizza dough (recipe on page 95) ¼ cup pomodoro sauce (recipe below) 6 slices fresh mozzarella 16 to 18 thin slices fresh zucchini 2 tablespoons Calabrian pepper, chopped Flaky salt ¼ fresh ball burrata cheese, hand torn 1 teaspoon extra virgin olive oil
M A K E T H E PI Z Z A Preheat the oven to 500°F to 550°F. It is highly recommend to place a pizza stone on the top shelf of your oven for the best results. Hand roll the pizza into a 16-inch circle. Using a pastry brush, brush the rim of the dough with the olive oil. Spread the pomodoro sauce evenly over the dough. Evenly place the mozzarella, zucchini, and Calabrian pepper, and sprinkle with salt. Bake the pizza until golden brown and slightly charred on the bottom and edges, and then remove from the oven. Add the hand-torn burrata and bake for another minute. Remove the pizza, cut into 6 pieces, drizzle with the olive oil, and serve.
Pomodoro Sauce (Yield: ¾ to 1 gallon) ¼ cup blended oil 1 large onion, grated ½ cup garlic, minced 5 (28-ounce) cans Italian Roma tomatoes, puréed Flaky salt Black pepper ¼ pound basil, chiffonade
M A K E T H E P OMOD ORO S AUC E In a heavy-bottomed pan over medium heat, add the blended oil and onion, and sweat until translucent. Add the garlic and cook for a few more minutes, ensuring the garlic doesn’t burn. Add the puréed tomatoes and simmer for a few hours, stirring periodically to ensure the bottom isn’t burning, until the sauce has reduced by about one-third. Near the end of the reduction time, add the salt, pepper, and basil. Remove from the heat and pour into a resealable storage container and then rapidly cool in an ice bath. (We prefer to allow the pomodoro sauce to sit overnight so it can develop flavor before using.)
Pro Tip: Pomodoro sauce can be used in many meals—it is great for pizza and pasta, and makes a flavorful base for soups. At home, it is recommended to bag 1 to 2 cups of pomodoro sauce into a vacuum seal bags and freeze to make quick pasta sauce.
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44
MAINS Y E L L O W TA I L T U N A 1 1 4 VA L E N C I A N PA E L L A 1 1 8 DIVER SCALLOPS 120 WHOLE BRANZINO 123 PA N - S E A R E D S A L M O N 1 2 6 HONEY SPICED DUCK 128 BRICK PRESSED CHICKEN 132 ROA S T ED B EEF T EN D ERLO I N 136 S H O R T R I B G R E M O L ATA 1 3 8 M O R O C C A N B E E F TA G I N E 1 4 0
DIVER SCALLOPS
Serves 4
Similar in taste to crab or lobster, scallops are firmer and have a sweet, buttery flavor. Served with fresh vierge sauce and corn purée.
12 diver scallops, Georges Bank, U10 Flaky salt Black pepper 2 tablespoons blended oil 1 tablespoon butter
C O OK T H E S C A L L OP S In a well-seasoned black steel pan or nonstick pan over medium-high heat, season the scallops with salt and pepper, and add the blended oil. Sear the scallops until they are golden brown on one side, flip, and sear the other side. Right before the scallops are seared, add the butter and baste the scallops. Once done, remove from the pan.
Vierge Sauce 1 (1-pint) basket baby sweet tomatoes Flaky salt 1 teaspoon coriander, ground ½ cup lemon oil ½ bunch cilantro 1 Meyer lemon, zest and segments Black pepper
M A K E T H E V I E RGE S AUC E Preheat the oven to 215°F. Fill a small pot threequarters full with water and bring to a boil. Add the baby tomatoes, blanch for 15 seconds to loosen the skin, and then immediately move to an ice bath. Peel the skin off the baby tomatoes, season with salt, and place on a baking sheet. Cook in the oven for 2 to 3 hours. In a small sauté pan, toast the coriander, infuse with the lemon oil, and remove from the heat. In a medium mixing bowl, add the roasted tomatoes, toasted coriander in lemon oil, cilantro, and lemon zest and segments. Mix to combine and season with salt and pepper.
Corn Purée 8 fresh yellow or white corn cobs, peeled, kernels cut off ¼ pound butter, small chunks 1 Meyer lemon, juice and zest Flaky salt
M A K E T H E C OR N P U R É E In a food processor, add the corn kernels and purée. Pass the puréed corn through a fine chinois strainer into a heavy-bottomed low-sided pot. Place the pot on the stove over low heat, add the butter, and cook, whisking until it becomes thick in consistency. Remove from the heat, add the lemon juice, and season with salt. Keep warm until ready to use.
[continued on the next page] RECIPES / MAINS
48
DIVE R SC ALLO P S (cont'd) Garnish 1 zucchini, sliced, grilled 1 summer yellow squash, sliced, grilled 8 basil leaves, fried
A S SE M BL E & SE RV E To serve, spread a few spoonfuls of corn purée on warmed plates. Add the grilled zucchini and summer squash slices and the seared scallops. Top with the vierge sauce, garnish with 2 fried basil leaves, and serve. Pro Tip: Here are a few tips to ensure a good sear on the scallops. First, let the scallops reach room temperature and pat them dry, ensuring any moisture on the surface has been wicked away. Second, make sure the pan is fairly hot before placing the scallops and be careful to never overcrowd the pan. Fume Blanc (Oakville, Napa Valley) | Rose of Mourvedre/Grenache (El Dorado County, Sierra Foothills)
A TR AINING GROUND FOR ST UDENTS One of the things that makes Plateia special is that it’s not just a place to experience amazing food, service and atmosphere. It’s also a training ground for the many UCLA students.
As anyone who has worked in the service industry can attest, the restaurant business requires the ability to balance the needs of many individuals and groups simultaneously. Learning to answer questions and make menu recommendations is only the beginning. Servers must also communicate effectively with
the team in the kitchen and their colleagues in the dining room. Teamwork, critical thinking, problemsolving, and multi-tasking, as well as attention to detail, accountability, time-management, and a host of interpersonal skills, are all part of the rhythm.
“I look at it as a hospitality academy,” said Marc Cordova, the restaurant’s general manager.
Cordova notes that the skills learned in the hospitality industry can be applied in virtually every
career you can imagine. “We hire these young individuals and cultivate them. We just really want to help students grow and learn.”
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UCL A’S PL ATEIA COOKBOOK
WHOLE BRANZINO
Serves 2
The highest form of fish cookery is whole-fish cooking. Give it your best effort, enjoy the process, and discover the best flavor this fish has to offer.
1½ pounds whole branzino, deboned, descaled 1 Meyer lemon, thinly sliced 5 basil leaves Flaky salt Black pepper 4 toothpicks 1 tablespoon extra virgin olive oil ¾ cup romesco sauce (recipe below)
C O OK T H E BR A NZ I NO Make sure the grill is brushed clean and then turn the heat to high. On a cutting board or flat surface, stuff the branzino with the lemon slices and basil leaves, and season with salt and pepper. Use the toothpicks to close the belly. Season the skin of the fish with olive oil, salt, and pepper. Wipe a bit of oil on the grill and then place the fish on it—a hot oiled grill will prevent the fish from sticking. Do not move the fish. Let it cook for about 8 minutes. Using a carving fork and spatula, slide the fork between the tines of the grill, lifting upward and supporting the fish with the spatula. Flip the fish over to the opposite side of the grill, ensuring the grill is freshly oiled. Once again, do not move the fish. Let the fish cook for another 8 minutes, and gradually lower the heat to prevent burning.
Romesco Sauce 2 dried guajillo chiles, stemmed, seeded ½ cup canned tomatoes, drained, hand crushed 2 tablespoons toasted almonds 2 tablespoons toasted hazelnuts 2 cloves garlic, smashed 1 red bell peppers, seeded, fire roasted, skin removed, chopped 1 tablespoon sherry vinegar 1 teaspoon smoked paprika Flaky salt Black pepper ¼ cup extra virgin olive oil 2 tablespoons Italian parsley, chopped
M A K E T H E ROM E S C O S AUC E Fill a heavy-bottomed small pot three-quarters full of water. Add the chilies and bring to a boil. Once boiling, reduce the heat to a simmer until the chilies are soft. Discard the water and add the canned tomatoes with the chilies. Continue to simmer until they reach a thick consistency—this should take 15 to 20 minutes over low heat, stirring often to prevent burning. (A bit of the canned tomato juice can be added to prevent burning.) In a food processer, add the chile-tomato mixture, almonds, hazelnuts, and garlic, and pulse to roughly chop. Add the bell peppers, sherry vinegar, paprika, salt, and pepper. Pulse the processer again, slowly pouring in olive oil each time until the sauces reaches a chunky texture. Pour the sauce into a mixing bowl and fold in the parsley.
[continued on the next page] RECIPES / MAINS
50
WH OLE BR AN Z I N O (cont'd)
A S SE M BL E & SE RV E Gently place the fish on a platter, remove the tooth picks, and serve with a side of romesco sauce. Pro Tip: We highly recommend tossing the arugula with a vinaigrette and seasoning it with flaky salt and pepper. Oak-Aged Chardonnay (Los Carneros, Napa Valley) | Cabernet Franc (Santa Ynez Valley, Santa Barbara County)
Branzino | The Most Voracious Fish Now identified as branzino, which evokes the exquisiteness of Italian gastronomy, the sea bass
had a very different name in the past, with an equally different reputation. In Greece it was called labrax, which means gluttonous. Aristotle characterized it as solitary and carnivorous, and in the following century the Athenian comedian Aristophanes qualified it as wise, with a wisdom that
never allowed it to be caught off-guard. Branzino was believed to be a great predator, indeed, with a strong tongue and vigorous jaws that allowed it to satisfy its voracious appetite.
Branzino’s ancient fame followed it through time. In the Roman world, the bass became
identified as the sea-wolf. This reputation was expressed vividly in the satyrical literature of the
2nd century BC where the bass is called the plate-licker. It was supposed to feed between the two bridges of Rome, where the waste waters of the city and its kitchens were flowing in. The bass
fished there was believed to be the most delicious. Nevertheless, since it was highly valued by the gourmet connoisseurs, bass was also farm-grown at that time to satisfy the high demand.
Despite being the most prized fish in Rome and a useful source of potassium, vitamin A, and
phosphorus, bass appears in only one recipe in the Apicius cookbook. There, it is prepared with pepper, cumin, parsley, rue, onions, honey, broth, raisin wine, and drops of oil, cooked either
poached or grilled. Both in Greece and Rome its head was particularly appreciated, and, in the Greek world, the best was supposed to come from Miletus (close to present day Balat, in southwest Turkey, on the Aegean coast).
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UCL A’S PL ATEIA COOKBOOK
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DESSERTS C A L I F O R N I A F R U I T TA R T 1 7 4 C H O C O L AT E S O U F F L E 1 7 7 VEGAN ALMOND PIE 180 C H O C O L AT E T O R T E 1 8 2 B U T T ER N U T S Q UA S H M O U S S E 1 8 6 B A K L AVA 1 9 0 FA R M -T O -TA B L E C H E E S E C A K E 1 9 6 H O U S E - M A D E G RA N O LA BA R 199
C A L I F O R N I A F R U I T TA R T
Serves 6
If happiness could be captured on a plate, this might be it. Use fresh, seasonal fruit to create this delicious masterpiece.
1 cup all-purpose flour ½ cup almond flour ¼ cup sugar 6 tablespoons cold butter ½ teaspoon almond extract ¼ teaspoon salt 3 tablespoons cold water
M A K E T H E TA R T SH E L L Preheat the oven to 375°F. In a food processor, add the flours, sugar, butter, almond extract, and salt. Cover and pulse until the ingredients are blended. Gradually add the water, 1 tablespoon at a time, pulsing until the mixture forms a soft dough. In individual 3-inch ring molds, press the dough on the bottom and up the sides. Place the ring molds in the oven and bake for 10 to 12 minutes, or until golden brown. Remove from the oven and let cool.
Avocado Mousse 1 gelatin sheet 1 large ripe avocado ¾ teaspoon citric acid 3½ ounces condensed milk 1 ounce Greek yogurt Small pinch fennel pollen 3 ounces heavy cream
M A K E T H E MOU S SE Place the gelatin sheets in ice water to bloom. In a food processor, add the avocado, citric acid, condensed milk, yogurt, and fennel pollen, and process until smooth. In a small saucepan, warm about ½ an ounce of the heavy cream. Strain the excess water from the gelatin sheet and add to hot heavy cream to dissolve. In a stationary mixer bowl fitted with the whisk attachment, add the remaining 2½ ounces of heavy cream, and whip on medium speed. Add the dissolved gelatin and continue whipping until soft peaks form. Fold the whipped cream into the avocado purée. Transfer the mixture to a silicone mold, preferably one that is smaller than the tart shell, and freeze for at least 4 hours.
Red Wine Reduction 2 cups red wine 1½ cups sugar
[continued on the next page]
M A K E T H E R E D W I N E R E DUC T ION In a saucepan over medium-high heat, add the red wine and sugar. Bring to a boil. Once boiling, decrease the heat to low and let simmer for 30 to 40 minutes, or until the consistency is like thick maple syrup. Remove from the heat and let cool.
RECIPES / DESSERTS
56
C ALIFORN I A FRU I T TART (cont'd) Cocoa Almond Streusel 1 ounce all-purpose flour 1½ ounces almond flour 1½ ounces raw cane sugar Pinch salt 1 tablespoon cocoa powder 1½ ounces butter
M A K E T H E S T R E U SE L In a stationary mixer bowl, add the flours, sugar, salt, and cocoa powder. Mix on slow speed until incorporated. Add the butter and continue mixing until a crumbly dough starts to form. Spread the dough out on a baking sheet and bake at 330°F for 15 to 17 minutes, until it begins to brown. Remove from the oven and let cool.
Black Currant Gelée 2 gelatin sheets 5 ounces black currant purée 2 ounces granulated sugar
M A K E T H E GE L É E Place the gelatin sheets in ice water to bloom. In a saucepan, heat the purée and sugar in a a small sauce pot until the sugar dissolves. Strain the excess water from the gelatin sheets and add them to the purée. Whisk to incorporate.
Fruit & Garnish Seasonal fruits, 3 to 4 kinds (we used berries here) Micro greens, optional Micro florals, optional
A S SE M BL E T H E TA R T
While the black currant gelée is still warm, pour about 1½ ounces into the bottom of each tart shell. Unmold the avocado mousse and press it into the center of the tart shell with the gelée. Chill in the refrigerator for 3 to 4 hours so the gelée will set and the mousse will defrost. G A R N I SH & SE RV E To serve, using a spoonful of the wine reduction, create a streak across the plate, or any other desired look. Place the chilled tart on the plate, and sprinkle with the cocoa almond streusel. Arrange the fruit on the tart and streusel. Finish by adding micro greens or micro florals, if desired, and serve.
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UCL A’S PL ATEIA COOKBOOK
C H O C O L AT E S O U F F L É
Serves 5
Specially created by Chef Jeromy, this soufflé is the perfect solution for those who crave the elegance of a soufflé with the richness of softened chocolate.
Melted chocolate mixture (recipe below) French meringue (recipe below) 2 large egg yolks ½ cup sugar ½ cup butter, softened
M A K E T H E SOU F F L É With a pastry brush, paint the softened butter upwards onto the oven-safe soufflé ramekins. Add some sugar and roll to coat the buttered inside the ramekins. Pour excess sugar out of the ramekins. Working quickly! Fold in the egg yolks to the melted warm chocolate mixture. Fold in a small portion of the meringue into chocolate mixture to temper the mixture. Add the remainder of the meringue and fold softly together. Pour equal portion into the prepared ramekins. Clean up the ramekin rims by running the tip of your thumb around the top edge.
French Meringue 3 large egg whites ⅓ cup sugar 1 teaspoon lemon juice
M A K E T H E M E R I NGU E Using a stand mixer or electric hand mixer on low, fluff the egg whites. When the egg whites are no longer yellow, slowly sprinkle in ⅓ cup of sugar. Once all of the sugar has been added, increase the speed to medium for about 2 minutes. Add the lemon juice and decrease the speed to low again.
The Chocolate ⅓ cup dark chocolate ⅓ cup butter, softened
T H E C HO C OL AT E In a double boiler or microwave-safe bowl, combine the butter and dark chocolate in a metal bowl and melt over a double boiler. Stir slowly until the mixture is fully incorporated. Keep mixture warm.
A S SE M BL E & SE RV E Pre-heat oven to 375 degrees, on convection if possible. Place the unbaked soufflé on a sheet pan. Bake until the soufflé raises above the ramekin (about 1 to 1½ inch high). This could take up to 20 minutes, depending on convection or non-convection. Add more time for non-convection. Serve the soufflé as fast as possible to your guests, as the soufflé will begin to deflate once removed from the oven.
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B E V E R AG E S & CO C K TA I L S
L AV E N D E R S O D A 2 0 3 G I N G ER LEM O N S O DA 203 LEMONADE 203 B LU EB ERRY LI M E S O DA 204 H I B I S C U S S O DA 204 R O S E B O W L O L D FA S H I O N E D 2 0 7 WILD HERBS OF CRETE 207 L . A . M A R G A R I TA 2 0 9 S A LT 2 0 9 RUM RIVIERA 209
Rose Bowl Old Fashioned
CO C K TA I L S ROSE BOWL OLD FASHIONED Black walnut bitters, bourbon, and simple syrup are combined to create this old-time favorite, garnished with orange peel and a sour Luxardo cherry. Old fashioned glass / Stirred / Large ice cube ½ ounce turbinado simple syrup
BUILD
3 dashes Fee Brothers black walnut bitters
Add all the ingredients to a glass beaker. Stir with a spoon, facing inward, until condensation forms. Strain into the glass over a single large ice cube.
2 ounces Four Roses bourbon
G A R N I SH Twist an orange peel over the glass to release its oil and add a Luxardo cherry.
WILD HERBS OF CRETE Named for the Greek island of Crete, where wild aromatic and medicinal herbs abound, this drink is infused with basil and garnished with basil and thyme. Old fashioned glass / Shaken / Regular ice ¾ ounce lemon juice
BUILD
½ ounce agave syrup
Add all the ingredients to a cocktail shaker and fill the shaker full of ice. Shake vigorously and then strain into the glass over fresh ice.
¼ ounce Cointreau liqueur ¼ ounce simple syrup 1½ ounces basil-infused vodka
G A R N I SH Top with a slapped basil leaf and a sprig of thyme.
COCKTAILS
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UCL A’S PL ATEIA COOKBOOK
G R E AT F O O D S TA RT S W I T H G R E AT I N G R E D I E N T S There is nothing more important than starting a recipe or a meal by using the highest-quality ingredients you can. The chefs at Plateia work diligently to find suppliers whose work is driven by
similar core values, including integrity, honesty, strong ethics, and respect for the environment and communities. At least a couple of them have actually been UCLA students at one point in their lives. Here are some of their stories.
OUR PARTNERS
66
RANDEE AND DON DISRAELI Kanaloa Seafood Co. kanaloaseafood.com
Some of Plateia’s most popular items are its seafood
and help them understand their impact and what they
it’s also becoming increasingly popular as people
our goal, we were the only industry/academics to
choose. Hand-in-hand with that, consumers are also
Seafood Watch and to later join the California Sea
dishes. Seafood is not only versatile to work with,
re-examine the health benefits of the foods they more aware than ever of the environmental impact the seafood industry can have and are seeking suppliers
who are doing things the right way.
Based in Santa Barbara, Kanaloa was founded by
Randee and Don Disraeli in 1983. In 2005, Kanaloa became the nation’s first certified sustainable seafood company.
The couple met when Randee was a graduate student
advise the Monterey Bay Aquarium on what became
Grant Advisory Board.” They started their work in
Hawaii, learning about Pacific Rim fish.
One of the first people to take note of their efforts
in the mid 80s was Chef Julia Child. Child helped
them get their global footing by connecting them
with people she knew and regularly shopped at their
first retail market, said Disraeli. Today, the couple is embedded in every tier of the seafood business.
at UC Santa Barbara following completion of her
“It’s really about trying to set up an educational gradient
Don had recently completed his Ph.D. studies in
customers learn that they can be more responsible
research at the Scripps Institution of Oceanography. biology and was teaching and doing research at UC
Santa Barbara in coastal and population ecology.
“We really felt there was a disconnect between academia
and research and the direction the industry was going,” says Randee Disraeli, adding that the couple thought
they could use their expertise to help steer the industry
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could do to make a positive difference. “To further
UCL A’S PL ATEIA COOKBOOK
so that fishermen learn to be more responsible and
with what they put on their menus,” says Disraeli.
“Everything from shipping to processing methods to
recycling packaging materials and repurposing fish
bones is addressed. It’s incredibly comprehensive …
It’s not easy, but we truly believe in what we’re doing. It’s the way of the future.”
BLAKE POLISKY Nature’s Produce naturesproduce.com
Nature’s Produce is Plateia’s leading supplier of produce. The relationship that Chef Jason Tingley has
with Nature’s Produce and its executive vice president,
Blake Polisky, is based on trust, transparency, and respect for food and independent farmers.
These are the values that Blake’s grandfather aspired to when he started the family’s first produce business
in 1946. Newly back from World War II, Sam Polisky bought a truck that he would drive to the produce
terminal, load with fruits and vegetables, and do business with whomever was buying.
“He started it the good old-fashioned way,” says Blake
Polisky. Sam Polisky’s vision and leadership catalyzed
the family’s success in the industry. Nature’s Produce,
which was founded in 2000 by Blake Polisky’s
father, Rick Polisky, is one of the largest distributors
in Southern California, with a 150,000-square-foot
warehouse.
California, so for us to have the accessibility of this in
our own backyard is an advantage.”
Freshness and quality are two attributes that cannot
be overstated, says Polisky, adding that purchasing
local produce at peak ripeness is imperative to one’s
eating experience. “In my world, I can’t stress enough to family and customers that buying in season is, in my opinion, the only way to go.” Not only is it more
cost-effective, it also results in more flavorful fruits
and vegetables.”
Plateia is a unique customer for Nature’s Produce, in that it is the only university-operated restaurant of its
kind in the nation, and has raised the bar for what a campus restaurant can be and achieve.
“You see the Luskin Center and you think it’s a hotel, and then you go and enjoy the food at Plateia and
you’re like ‘This is just like a high-class restaurant that
should be in the streets of Beverly Hills that everybody
The Poliskys continue to work directly with local
is rushing to,’" he said. “The food is fantastic. The
product comes out of Southern and Northern
on products. In my opinion, it’s a hidden gem.”
growers—just as Sam had intended. “A lot of amazing
ingredients they use are top notch. They don’t scrimp
OUR PARTNERS
68
JING TIO Le Sanctuaire le-sanctuaire.com
When Jing Tio was a UCLA student, he knew the
Although Le Sanctuaire mainly sells spices and
multilevel parking structure. Like the UCLA campus,
of high-end kitchen equipment and kitchenware.
Luskin Conference Center and Plateia property as a
which has undergone tremendous growth since that
Tio launched his business as a retail operation in
a business that leading chefs turn to for some of the
that location and opened a larger showroom in
time, Tio has transformed himself into the owner of most remarkable dry ingredients around.
Santa Monica in 2003. In 2006, he had outgrown San Francisco.
“This business is niche,” says Tio, who graduated from
It was there that he first met Plateia’s Chef Jeromy
in 1997. “All the best chefs know who we are and they
Ron Siegel, the first American chef to win the televised
This includes Plateia chefs Jason Tingley and Jeromy
“I remember the first day I met Jeromy,” says Tio. “He
UCLA with a bachelor’s degree in business economics know where to find us.”
Sung. For them, Le Sanctuaire is the premier source
for spices, including Upethi Balinese sea salt; ras el
hanout, a blend of 26 different herbs and spices; and
piment d’Espelette chiles from the Espelette region of
France’s western Pyrenees.
Spice blends can take years to develop, said Tio, who
researches and develops the blends himself. One of
his more common spice blends—shichimi togarashi— took him nine years to perfect.
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dry goods now, the business’s origins included sales
UCL A’S PL ATEIA COOKBOOK
Sung, who was working under the direction of Chef
Japanese Iron Chef competition.
was a very nice guy. Eager to learn. A humble guy.”
Tio loves working with wonderful chefs eager to try new flavors and products who dedicate their craft to preparing high-quality food. That’s what keeps the
work fresh and invigorating, he says.
“You’d be amazed. For chefs, creativity never stops. A lot of times it’s the unexpected ones that really blow
your mind.”
PAUL GREIVE Pasturebird pasturebird.com
The chicken served at Plateia is likely unlike any other
own chickens and doing it themselves. His brother-in-
it is prepared and in part due to how it is raised—
he returned, he told us that he’d just ordered 50 chicks
chicken you’ve tasted. That is in part because of how
outdoors in a pasture in the Temecula Valley region.
law took it more seriously. “He left the room and when
and they’d be here in two weeks.”
“Fundamentally, we are looking at nature first,” says
The family intended to just raise the chicks for food
at the UCLA Anderson School of Management from
they wanted to buy them, too. “That’s how we got into
Pasturebird founder and CEO Paul Greive, who studied
2012 to 2015. “Chickens live outside, not indoors. The
animals get to do their thing. It’s high animal welfare and you get that flavor from all the forages and all the bird eats. It’s really instinctual.”
The catalyst for founding Pasturebird was rooted in
for themselves, but once people learned about them, chicken farming.” As part of his studies at Anderson,
he presented his business concept and was awarded a
$15,000 Larry Wolfen Entrepreneurial Spirit Award
for MBA students. “That’s when I was able to go full time with the business.”
Greive’s personal struggle with arthritis at age 22 and
He says he couldn’t do what he does without chefs
sustainable manner as a way to manage and ultimately
some of the best restaurants in California and their
his desire to eat in a healthier and more ethical and eliminate his symptoms.
The former Marine Corps intelligence officer loved the idea of pasture-raised chicken, but says that at the
time there was no real way for the average consumer to buy it. He and his family joked about getting their
like those at Plateia supporting his vision. “We sell to preparation is incredible. I think their chicken is one
of the best in California. As a farmer, it’s super special to have a chef putting in the same effort and care and
passion as we are on the farm, and I think that really
comes through in the final product.”
OUR PARTNERS
70
ACKNOWLEDGMENTS We would like to thank Chefs Jason Tingley and Jeromy
creative direction and managing the project from start
these pages, and Rebecca Kendall for thoughtfully
team member who has worked at Plateia since we
Sung for creating the incredible recipes published in and eloquently sharing a behind-the-scenes look at
who we are, how and why we do what we do, and what makes us special. We would also like to thank
Michael Ries for the design of the book, Skyler Burt
and Felicia Caldwell for capturing us so beautifully in their images, and Magyn Kydd for leading the overall
to finish. We would also like to thank each and every opened our doors in 2016 for welcoming our guests so
openly and treating them with such warmth and care. Finally, and most importantly, thank you to our guests
and the UCLA community for inspiring us to give our best each day.
ALAIN TOUWAIDE AND EMANUELA APPETITI Co-founders of the Institute for the Preservation of Medical Traditions When Alain Touwaide and Emanuela Appetiti came
alimentary plants to campus. Stories in this book that
UCLA for Touwaide to teach the history of Greek
written by the pair. Learn more about their work at
to Los Angeles, thanks to a visiting appointment from medicine and Mediterranean food history, they had
a vision: to introduce Mediterranean medicinal and
detail the histories of various ingredients were kindly medicaltraditions.org.
ACKNOWLEDGMENTS
76
Please note, cooking and preparation times are for guidance only, as individual ovens vary. If using a convection oven, follow the manufacturer’s instructions concerning oven temperatures. All recipe yields are approximate.
PHOTOGRAPH Y
Skyler Burt, skylerburtphotography.com Felicia Caldwell, UCLA H&H, Marketing & Communications Brett Long, Food Styling, chefbrettlong.com
ART DIRECTION
Magyn Kydd, UCLA H&H Marketing & Communications
BOOK DESIGN
Michael Ries, UCLA H&H, Marketing & Communications
COP YWRITING
Rebecca Kendall, UCLA H&H, Marketing & Communications
COP YEDITING
Heather Saunders, Just the Write Type Editing
INDEXING
Kendra H. Millis, Millis Indexing Services
PRINTED
Friesens
Printed in Canada © 2020 The Regents of the University of California. All rights reserved. No part of this publication may be reproduced in any manner without permission of the publishers and of the copyright owner or owners concerned. ISBN: 978-0-578-75922-7 Library of Congress Control Number: 2020919059 Plateia UCLA Meyer and Renee Luskin Conference Center 425 Westwood Plaza, Los Angeles, CA 90095 luskinconferencecenter.ucla.edu plateiaucla.com hhs.ucla.edu
This book is dedicated to the students, staff, and faculty at UCLA, as well as our guests and team members, who inspire us every day. A collection of Mediterranean-inspired, California-fresh recipes that will
stir your culinary muse and elevate your dinner parties, family meals, and everyday eating in sensational and sustainable ways.
$34.95 ISBN 978-0-578-75922-7
53495>
In partnership with the UCLA EatWell initiative, part of the Semel HCI Center at UCLA, a portion of the proceeds from this book will help support the elimination of food insecurity among UCLA students and the Los Angeles community.
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