Food Drink Report

Garlic Fair at CHAYA Venice

SEPTEMBER 4 – 30, 2012

Join CHAYA Venice in Venice, CA for their 17th annual Garlic Fair through the month of September. CHAYA Executive Corporate Chef Shigefumi Tachibe offers yet another inventive garlic-centric tasting menu available alongside the dinner menu in both the dining room and bar/lounge area.

The Garlic Fair  menu offers a variety of dishes with a range of garlic used as well as pungency. Garlic themed appetizers include the Black Garlic seared Yellowtail Sashimi with Garlic Citrus Soy, the “Torigai”[clams], Scallops, Mushroom, and Haricot Verts with Provençal Garlic Butter as well as an Heirloom Tomato with Wild Arugula and Garlic Boursin Cheese to name a few.

Infusing garlic into CHAYA’s Euro-Asian cuisine, CHAYA Venice’s Garlic Fair offers entrees such as the Grilled Whole Sea Bass stuffed with Garlic, Fennel, Rosemary, Tomato, and Basil from the “Sea” options as well as the Angus Flat Iron Steak with 40-Cloves Roasted Garlic Herb Au Jus on Asparagus with Kimchee Rice Pilaf from the “Land” options.

Unfortunately[or fortunately], there are no garlic themed beverages – however, you could always opt for the sake flight.

Photo Credit: Natalie Woyshner

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