Join us for your favorite summer shindig on our awesome outdoor patio on Sunset Blvd!
Executive Chefs Oliver Plust and Jason Prendergast are getting together to cook up a whole pig, slow roasted in a La Caja China, and family-style spread while our friends at LA local, Strand Brewing will be generously pouring the beers to complement the feast!
OLIVER’S GERMAN CHEESE SPREAD
JASON’S PICKLES
OLIVER’S PORK LIVER PATÉ WITH PISTACHIOS
JASON’S HANDROLLED PRETZELS WITH OLIVER'S SORREL BUTTER
JASON'S BORSCHT PARFAIT, CURED EGGS, BACON CRISPS, DILL FLOWERS AND ORANGE GELEE
JASON'S CRISPY SWEET BREADS, APPLES, CURRANTS, RED CABBAGE, BROWN BUTTER-CIDER VINAIGRETTE
Executive Chef Oliver Plust has spent over 20 years cooking at world renowned restaurants including Bradley Ogden’s Parcel 104 and the flagship J.W. Marriott Hotel in Hong Kong. He loves using Mediterranean, North African and Indian spices in his cooking but is known for his abundant use of seasonal fresh fruits and vegetables while staying true to the simplicity of California Cuisine. Oliver has been awarded the 2016 Produce Excellence in Foodservice Award by United Fresh for his innovative and influential use of fresh produce on his menu.
Chef Oliver is passionate about educating and inspiring young cooks and developing the next generation of chefs.
Born and raised in Chicago, Executive Chef Jason Prendergast graduated from the Culinary Institute of America with honors. Before joining the Tender Greens’ culinary team, Jason worked at FIG Restaurant in Santa Monica, Fairmont Miramar Hotel and Bungalows, AK Restaurant & Bar in Venice and the Four Seasons Hotel in Chicago and Westlake Village.
Jason takes pride in sourcing the purest ingredients and using simple techniques to showcase their big flavor. Most mornings he can be found at farmers’ markets around LA searching for the freshest and best of the season for his daily specials.