StarChefs

Last week, StarChefs and Niman Ranch (@nimanranch) were back in Los Angeles, filling Hatchet Hall (@hatchethall) with chefs and operators from across the city for an afternoon of catching up over a family-style lunch. Bartender David Purcell (@davidianpurcell) got the room going with a sparkling apple spritz and a 50/50 Manhattan, while passed bites like sardine toast with Niman Ranch prosciutto on buttered milk bread made their way around. Once everyone sat down, Chef Brad Willits (@willitsbrad) and his team kept the platters coming including a pork-duck terrine built with Niman’s Iberian Duroc pork shoulder, slow-cooked prime rib with house Worcestershire and beef fat salsa verde, and Iberian Duroc baby back ribs lacquered in fish sauce caramel. A burnt chocolate cheesecake with honey and sherry closed things out. Big thanks to Brad, David, and the Hatchet Hall crew for opening their doors, to Niman Ranch for making afternoons like this possible, and to the Los Angeles industry for showing up for each other.