the strand house

First Course - Smoked Norwegian Salmon ‘Pastrami’ Brioche, Pickled Beets, Horseradish Snow, Mustard Greens

First Course – Smoked Norwegian Salmon ‘Pastrami’ Brioche, Pickled Beets, Horseradish Snow, Mustard Greens

I was fortunate to attend a 6 course dinner at The Strand House in Manhattan Beach The dinner creatively highlighted Executive Chef Greg Hozinsky’s inspiration from his stay in Norway. The event featured seafood flown in from Norway specifically for the event sponsored by the Norwegian Seafood Council. Often restaurants at beachfront locations don’t try very hard because they can rely on their gorgeous views to attract customers. I can’t express in words how surprised I was at the caliber of Hozinsky’s cuisine. Fortunately, I took pictures.

Executive Chef Greg Hozinsky of The Strand House

Executive Chef Greg Hozinsky of The Strand House

Amuse-Bouche - Nordic black cod, celery sauce, white truffle

Amuse-Bouche – Nordic Black Cod, Celery Sauce, White Truffle

Second Course Pan Roasted Fresh Norwegian King Crab Brown Butter Broth, Sudachi, Corn Pudding

Second Course – Pan Roasted Fresh Norwegian King Crab Brown Butter Broth, Sudachi, Corn Pudding

Third Course Norwegian Halibut Smoked Sunchoke Puree, Matsutaki Mushroom, Cauliflower,YuzuKosho,Hijiki

Third Course – Norwegian Halibut, Smoked Sunchoke Puree, Matsutaki Mushroom, Cauliflower, YuzuKosho,Hijiki

Fourth Course Venison Strip Loin Huckleberries, Root Vegetable Mille-Feuille, Grilled Chicories

Fourth Course – Venison Strip Loin, Huckleberries, Root Vegetable Mille-Feuille, Grilled Chicories

Fifth Course Fried Brioche with Lingonberry Whiskey Sabayon, Pistachios

Fifth Course – Fried Brioche with Lingonberry Whiskey Sabayon, Pistachios

Sixth Course Warm Almond Apple Cake Geitost, Brown Buttered Apples, Cardamom Ice Cream

Sixth Course – Warm Almond Apple Cake, Geitost, Brown Buttered Apples, Cardamom Ice Cream

Pastry Chef Stephanie Franz

Pastry Chef Stephanie Franz

 

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