Magnum pop-up dinner at Royal T

Many people in the food and beverage industry in Los Angeles have stepped up to show their love and support for Japan after the devastating earthquake and tsunamis shattered the country on March 11.  The Magnum crew pair of Chef Joseph Mahon and Sommelier David Haskell was no exception.  The dynamic duo recently ran a pop-up dinner event in Culver City, the third installation after successful runs at Biergarten and Pal Cabron.  This time the pop-up dinner was at a Japanese cosplay maid cafe called Royal T, a most fitting backdrop for Chef Mahon’s inventive menu and Magnum’s efforts to raise money for Japan relief.

Chef Joseph Mahon, former executive chef of Bastide, incorporated hints of Japanese ingredients like miso, nori, dashi and yuzu both in his colorful tasting menu and the bar bites menu.  Dinner tastings were offered as 5, 7 or 9 courses with or without wine pairings.  His Magnum partner David Haskell brought life to each delicious plate with his brilliant wine, beer and sake pairings that together with the food narrated a beautiful story.  For 3 consecutive nights, the venue came alive with vivid installations of interactive kitschy art, funky pop music spun by a live DJ in the lounge and the friendly staff all sporting Magnum T-shirts.

The Magnum crew was kind enough to collaborate with me in fund raising efforts to donate to a wonderful charity in Japan.  The catastrophe of March 11 that has already claimed more than 14,000 lives also devastated the Japanese sake industry.  Sake has deep historical and religious roots in Japanese culture, and the fact that more than 200 breweries were affected (some completely destroyed) by the natural disasters will affect the country’s traditions, culture and economy forever.  Mahon and Haskell pledged to donate 5% of dinner proceeds to the Japan Sake Brewers Association.  In fact, the entire Magnum pop-up crew came together as one for this wonderful cause, with the staff also contributing 10% of their tips to the Japanese charity fund.

Chef Mahon started the tasting dinner with a delicious amuse bouche of cured Thai snapper with crumbled shrimp chips and pea sprouts.

Oysters were served warm with a generous drizzle of brown butter and lemon sauce, and crunchy green cucumber balls for textural contrast.  This dish was paired with a German Riesling, Von Buhl Brut from Bad Dürkheim.

Crispy salty potato chips imparted crunchy texture and playfulness into the potato chip soup with ramps and cucumber, and it was the luscious piece of fried oyster that was the shining star of the dish.  This was paired with a 2008 Slovenian Pinela from winemaker Ivan Batic.

Mahon’s Fennel Royale layered slick pieces of sweet sea urchin with apple foam, creamy fennel royale and flecks of nori powder.  The intense acidity of the paired 2009 Ligurian Pigato from Riviera Ligure di Ponente, Italy enhanced the fruity sweetness of the dish.

Silky crispy tofu with sunflower seed crust was accentuated with pickled vegetables, cilantro and dashi emulsion.  The pairing of Hitachino Nest White Ale was lovely, especially as it represented Ibaraki prefecture in Japan, one of the affected regions in the earthquake and tsunami.

Tender tuna slices encased around jicama, crab and mango were flavored with spicy mayonnaise and paired with a French 2008 Chenin Blanc from Francois Pinon ‘Silex Noir’.

Braised baby octopus with a nice subtle char on its surface was mounted on a creamy leek risotto with shaved cashews and a drizzle of savory pancetta vinaigrette.  A 2009 Jean-Paul Brun Chardonnay was paired with this dish.

Perfectly cooked moist ocean trout with lobster jus, garnished with fresh peas, pea sprouts, mint and oyster mushrooms, was paired with a 2009 Jean-Paul Brun ‘Villes Vignes’ Gamay.

Grass fed beef sliders with bibb lettuce and chipotle aioli were served both as bar bites and as adjuncts to the tasting menu on the first evening.  Cooked medium rare, perfectly moist and packed with flavorful juices, these sliders were beautifully done and one of my favorite dishes of the evening.  Haskell did a playful pairing with Kikusui Funaguchi Junmai Ginjo sake from Niigata prefecture in Japan, again one of the prefectures affected by the earthquake.

One of the other standout hits of the evening was Chef Mahon’s miso cured hanger steak, tender cuts of beef fully infused with the sweet earthy aromas of miso, plated with creamed spinach, shiitake mushroom tempura, sesame seeds and ponzu sauce.  The meat was paired with a 2008 Domaine de Majas ‘Three Trees’ Grenache-Carignan red.

The tasting menu ended with a yuzu crème brûlée topped with poached apricots and halved kumquats, paired elegantly with Damien Delecheneau’s 2009 Domaine La Grange Tiphaine Rose Touraine Riage Tournant.

The first evening of the pop-up event at Royal T drew in a full crowd, the packed room filled with happy diners who enjoyed Mahon’s food and the service from Haskell who personally poured every glass of wine with an explanation of each food and wine pairing.  Meanwhile, guests perused the silent auction table set up front, put together by the collaborative effort of acclaimed chefs, restaurateurs, local artisans and food bloggers who all donated private dinners, gift baskets, dinner certificates and many delicious food and beverage related auction items for bid to raise money for the Japan Sake Brewers Association.  The third and final night of the Magnum Royal T pop up event featured a special uni tasting menu to commemorate David Haskell’s birthday who paid homage to his uni enthusiast mother Liz Haskell.  Details of the uni dinner will follow in the next post.

Magnum events

Royal T

8910 Washington Boulevard
Culver City, CA 90232-2326
(310) 559-6300

Random trivia: Did you know that potato chips were invented by Chef George Crum in 1853 in Saratoga Springs, New York, when he tried to please a customer who sent back his fried potatoes to the kitchen for being too soggy and thick?  These thin crispy delights became a staple on his menu as ‘Saratoga chips’, and the rest is history.