A sizzling Wolfgang Puck soirée

The celebrated chef is throwing a BBQ party at the Hotel Bel-Air – and a host of master chefs will join him at the grill

Chef Eric Werner conjures his signature dish of line-caught Omega Blue kanpachi at the Hotel Bel-Air BBQ
Chef Eric Werner conjures his signature dish of line-caught Omega Blue kanpachi at the Hotel Bel-Air BBQ

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.

Chefs Ryan DeNicola, Nancy Silverton and Wolfgang Puck are taking part
Chefs Ryan DeNicola, Nancy Silverton and Wolfgang Puck are taking part
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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.

Guests will dine under the stars at communal tables in the grounds of the hotel
Guests will dine under the stars at communal tables in the grounds of the hotel
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The dinner ($350 per person) includes select wine pairings from local Californian wineries, Lanson Champagne and Clase Azul Tequila.

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