LQ “Foodings”

Our “fooding” events combine unique culinary offerings and art inspired beautiful seasonal ingredients – creating a one-of-a-kind event each time. The Chef cooks what he wants, @MaMaison provides the atmosphere, service, the floral garden in the summer, winter months a cozy fireplace, and the entire team lends verve and style to each event. Watch BRAVO TV.COM “getting off the menu” Season 2 Episode 5 for what to expect at our Fooding events.

LQ@MaMaison Supper Club Tickets available, contact us at lq@bistrolq.com if you need help on selecting your tickets/dates if the event is sold out or you need additional tickets, we will always try to help if we can.

LQ Fooding@MaMaison, September 29
LQ Fooding@MaMaison, October 5
LQ Fooding@MaMaison, October 6
LQ Fooding@MaMaison, October 12
LQ Fooding@MaMaison, October 13
LQ Fooding@MaMaison, October 19
LQ Fooding@MaMaison, October 20
LQ Fooding@DDC, October 26 27 28

    • SCHEDULED FUTURE EVENT DATES
  • Tuesday, September 25, 2018 @6.45pm Aperitif,  7.15pm Dinner (SOLD OUT)
  • Wednesday, September 26, 2018 @6.45pm Aperitif,  7.15pm Dinner (SOLD OUT)
  • Saturday, September 29, 2018 @6.45pm Aperitif,  7.15pm Dinner (2 tix left)
  • Friday, October 5, 2018 @7.30pm Aperitif, 8.00pm Dinner
  • Saturday, October 6, 2018 @6.45pm Aperitif,  7.15pm Dinner
  • Friday, October 12, 2018 @7.30pm Aperitif, 8.00pm Dinner
  • Saturday, October 13, 2018 @6.45pm Aperitif,  7.15pm Dinner
  • Friday, October 19, 2018 @7.30pm Aperitif, 8.00pm Dinner
  • Saturday, October 20, 2018 @6.45pm Aperitif,  7.15pm Dinner
  • Friday, October 26, 2018 @7.00pm Aperitif, 8.00pm Dinner DDC
  • Saturday, October 27, 2018 @7.00pm Aperitif,  7.15pm Dinner DDC
  • Sunday, October 28, 2018 @6.00pm Aperitif, 8.00pm Dinner DDC
  • Friday, December 7, 2018 @7.30pm Aperitif, 8.00pm Dinner (SOLD OUT)
  • Saturday, December 8, 2018 @ 6.45pm Aperitif,  7.15pm Dinner (SOLD OUT)

The Menu: ” Fall 1.0″ September 21st, 22nd

LQ Fooding @MaMaison
LQ@MaMaison – from the market

Butter Bordier Brittany France, Vegetables & Herbs by Apricot Lane Farms and our own garden whenever possible

Amuse:  Spinach
Dashi Spinach Cake | Spanish Octopus | Black sesame Emulsion

1st Course
BACON | SMOKED HERRING | UNI
Smoked Bacon | corn relish | potato salad  | Chigoku  | Radish | Cilantro
NV LATITUDE 50 N SEKT EXTRA TROCKEN ROSE, RUDESHEIM AM RHEIN, RHEINGAU, GERMANY

2nd Course
FRESH SCALLOPS AND ITS ROE
Wild Mushroom emulsion with Star Anis | Chanterelles|  Garlic Saffron Rouille “bouillabaise Style” | Pumpernickel melba toast | Chorizo
2016 AMPLIFY “DUKE & ELLA” SANTA BARBARA COUNTY WHITE WINE, CALIFORNIA

3rd Course
ATLANTIC MONKFISH
Morcilla Portuguese Style | flageolet Succotash | sautéed first of the season apples from ALF | pomegranate seeds
2016 PASCAL CLEMENT BOURGOGNE CHARDONNAY, BURGUNDY, FRANCE

4th Course
WATER DUCK
Black trumpet | Veal tendon with ginger |  Roasted Spicy Chiles from ALF  | ALF figs salad | foie torchon | lamb lettuce
2015 LOSADA BIERZO, SPAIN

5th Course
FLANNERY BEEF BRAISED SHORT RIB
Parmentier Style | Anchovies & Black Olives| Nasturtium leaves Pesto | Pickled Okra | Pomme Chips from the farm | Cordyceps | Chervil
2016 LA FLEUR GARDEROSE BORDEAUX, FRANCE

Pre Dessert
Financier – Macaron – mendian

Desserts
Chocolate Tart  | Pistachio white chocolate  ganache | praline | huckleberry compote | plums

Cheese Cart:

Selection of non pasteurized cheeses imported from France (up to 30 selections)
3 cheeses – $15   /   5 cheeses – $23    /   7 cheeses –  $30  
$5 for add’l Cheese / $5 for Truffle Honey / $3 Bordier butter 3 choices available

Martha Izquierdo assistant-chef,  Lisa Fang Host, Cat sengsourichanh assistant-chef, Liting and Andrea

6 Courses – Suggested donation of $74 per person (food only)