Recently, Brittany and I were invited to attend a 5 course food and wine pairing at Jackson’s Food + Drink in El Segundo. This new location is the brainchild of Scott Cooper, the chef and owner of its prior incarnation in Hermosa Beach. Scott recently hired chef Matt Strong, formerly of Spago and Patina, to carry on his vision of seasonal, locally sourced and world inspired cuisine. Scott himself, served each of the courses and passionately described them to the table. I love it when restaurant owners are proud of what they are serving and willing to get into the details.
One of the highlights for me was the handmade corn ravioli with chanterelle mushrooms, English peas, fresh crab, and melted tomatoes. I can’t believe I’m saying this, but, the fresh chanterelles elevated the dish so much that they actually rendered the crab superfluous. Don’t get me wrong… I still ate and loved the crab.
I also really enjoyed the fourth course of the night: roasted Moroccan lamb rack with couscous, dried fruit chutney and Harissa. It was perfectly prepared and showcased the chefs inspiration stemming from multi-ethinic cuisine.
Finally, we were treated to a desert called a Pavlova, which, most of us never experienced before. The desert is meringue based with a crisp but delicate crust covering the soft gooey center. It is topped with fresh berries and whipped cream. Again, we were transported to another part of the world, while still being presented with fresh and local ingredients.
We had a great night meeting new people, while, sharing delicious food and wine. We will be back! Thanks Jackson’s!
Jackson’s Food + Drink
2041 ROSECRANS AVENUE NO. 190
EL SEGUNDO CAL. 90245-4788