Wolfgang Puck’s Hotel Bel-Air barbecue has become a fixture in LA’s culinary calendar – and this year’s party on Wednesday September 5, gathering together some of the world’s best chefs, promises to be a flame-grilled feast. Among the names returning for the summer soirée are the hotel’s executive chef Hugo Bolanos, Nancy Silverton of Mozza restaurants in LA and Singapore and Eric Werner of Hartwood in Tulum, Mexico, who will be joined by talents such as Ryan DeNicola of Chi Spacca, Burt Bakman of Trudy’s Underground Barbecue (both in LA) and Megan and Colby Garrelts of Bluestem in Kansas City.
The grounds of the hotel will be transformed for one night only, as guests take their seats at communal tables to dine under the stars. The menus are still under wraps, but those joining the festivities can expect slow-cooked brisket – a signature dish of Bakman – and a spicy, tender take on Kansas City-style pork ribs by the Garreltses. Adding heat to the fire will be Werner, whose line-caught Omega Blue kanpachi is prepared on a smoky oak wood grill with his signature Mayan flavours.