Fourteen Years an American Chef: Stefan Richter
of LA Farm
By
Robert Sturm
If
you are looking for a great time with fabulous food at
a restaurant then you have got to spend an evening at Stefan
Richter's L.A. Farm. Denise, my wife and best friend,
were there to celebrate Chef Stefan's 14th years as an American
Chef. A special pre-fixe menu was served as well as Stefan's favorite
bites and libations. The restaurant shares the same space as the
famous Todd AO studios in Santa Monica, California.
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The
parking lot is littered with Mercedes, Lamborghinis and Porches
all with spots reserved for the Hollywood elite. L.A. Farms is
not just a place to be seen but a place where you can rub elbows
with the chef himself as a great host.
A
little bit about the chef. Stefan was born in Finland and moved
to Germany at the age of ten. Stefan was mentored early on by
his mother who is a very gifted chef herself. Stefan grew up in
the restaurant business hanging around kitchens with mom making
traditional German and Finish fare. He spent his youth investing
time in some of the best kitchens in Germany that definitely paid
off. Stefan immigrated to the USA 14 years ago. He started at
the Ritz Carlton in Detroit Michigan, opened the Bellagio Hotel
with Grant McPherson and eventually made his way to California.
The chef now has three delis, a restaurant and catering company
here in California along with three restaurants in Finland where
he commutes often. Stefan loves America and is an avid camper.
And ladies... he is single! But stand in line the chef loves his
restaurants, his staff and his clientele.
Now
we knew of Stefan's "Bad Boy" reputation from other
local chefs and from the show "Top Chef" but I have
to say that this chef is not only a great cook and host but an
astute businessman. He is on top of his game. The restaurant was
packed out from the dining room to the bar to the patio on a Tuesday
night. Stefan spent a great deal of time visiting tables with
regulars and new comers. There was even a group of teenagers waiting
for him for over an hour just to take his picture. The Chef willingly
obliged, signed autographs and sent some very happy excited fans
along their way.
Now,
the main event - the food. We were greeted at the door with a
very friendly smile by Nickie. We were shortly escorted to the
best seats in the house - in the kitchen. WOW!! Stefan joined
us for with his favorite wine, a crisp steely Sauvignon Blanc
from St. Suprey. Marlena and Jorge took care of us for service
with style and ease. After a toast to Stefan, the kitchen kicked
into high gear with flames turned up high and the aroma of a great
evening was about to begin.
Troy
and Rudy are in command on the line. The chef jokingly calls the
two "Trudy". The two are attached at the hip. Where
you find one you will find the other. We sampled some of the staff's
favorite dishes. First two cubes of truffled arancini. Crisp,
creamy and the fragrance of white truffle was such a delight as
we bit into these tasty treats. Next, bruschetta of yellow tomatoes
and fresh anchovies that went down all too well with a glass of
Gainey Chardonnay. The oak of the wine was a nicely cut through
the oil of the anchovy. Along came some spicy calabrese with shaved
4 year old parmesan and house marinated cornichons. Chef Stefan
suggested the Ferrari-Carrano Sienna to accompany the spicy charcuterie
plate. A perfect match. The staff's favorite dish was their own
creation of chili cheese fries but we passed on the element knowing
that the celebration meal was yet to come.
We caught a break between courses with the chef and a glass on
Schonramer Pilsner. A great German golden brew that dates back
over 200 years. A very bubbly glass of floral hops and malted
liquid that was refreshing and a sure match for food. Smiles came
across our faces as stories were told by Stefan about his growing
up in Germany. Here is a man that loves his family and their traditions.
Stefan is very proud of his heritage and it shows in the food
that he chose for this evening's celebration.
The
three course celebration pre-fixe was introduced to us with the
duet of Cali Crudo. Thin slices of Saku Tuna-Hamachi
with a light spicy dressing, Toasted black sesame seeds and micro
greens garnished a very generous portion. Some Piper Heidsieck
Brut Champagne and this course was definitely a crowd pleaser.
Next
the Chef's pride and joy recipe of pureed cauliflower soup.
This is no ordinary soup. A picture in itself suitable for framing,
this beautiful silky white soup was dressed with black truffle
oil, paper thin parmesan crisp and Howell Mountain Chives. General
Manager Kelly Guilday joined us and shared plans of the restaurant
expansion. Kelly does a great job of overseeing the dining room
and shepherds chef Stefan from kitchen to tables to the delight
of guest.
The
finale of our meal was an unbelievable dish of German sausage.
The sausage was undoubtedly the best sausage that we have ever
had. Pan roasted and finished in a high heat oven the dish was
served with cloud light mashed potatoes, sauerkraut confit with
a kiss of anise and a bit of shiny demi-glace sauce. Okay, I have
to admit, I asked for the recipe. That went over with rounds of
laughter by the staff. "NO WAY" was the resounding chorus.
The recipe is kept under lock and key and only the trusted few
know it. We capped off the evening with the staff with another
glass of Schonramer, celebrated the moment and thanked everyone.
We left the memory of a great meal and chef and with every intention
on returning.
In
SoCal, stop by L.A.Farms and treat yourself to
a great meal. Be sure to call Kelly at 310.449.400 and ask about
the Scotch Paring Menu event. An evening with Highland Park, Glenfiddich's
12-15-18 and Macallan Single Highland Malt.
L.A.
Farms is open for lunch Monday - Friday and dinner seven
nights a week.
L.A.
Farms
3000 Olympic Blvd,
Santa Monica, CA 90404
310 449 4000
www.stefansatlafarm.com