Chef Brad Joins the “8 Nights” Dinner Series at Birdie G’s

Chef Brad Mathews of Bar Le Côte spent an evening in Los Angeles this week, cooking at Birdie G’s as part of their 8 Nights dinner series. He joined Chef Chris Cosentino for a collaborative menu featuring dishes from BLC, Koast, and Birdie G’s.

Brad prepared one of his signature dishes, Day Boat Scallop Crudo with pickled black pearl mushrooms and dill pollen, alongside courses such as Birdie G’s Crispy Honeycomb Tripe with Kaluga Gold caviar, Bar Le Côte’s Boquerones with guindilla peppers and olives, and Chris Cosentino’s Westholme Wagyu Tri-Tip served “Montreal style.”

We’re always grateful for chances to connect with industry friends, and this one was especially meaningful as the final 8 Nights series before Birdie G’s closes its doors. Thank you to Chefs Jeremy Fox, Chris Cosentino, and everyone at Birdie G’s for a wonderful evening.

Photography:
Carter Hiyama