John Sedlar

R26/ (Playa) MENU PREVIEW - THE HALLUCINATIONS

The Dinner Menu for September 15-16

$60 per person for food- individually plated/cocktails $10-13 each/
wine list or pairings or $20 corkage

Salsa IV| Maize Cake / Arugula /  Burrata / Semilla Salsa

Chow, Darling| Lipstick / Martian Red Corn / Rosas / Borage Fleur

Apocalypse Wow| Ghost Pepper Cocktail / Santa Barbara Prawn / Mustard Powder / Peach Habanero

Bite Me| Belly / Cebolla / Andean Menta Negro

Afterglow| Peche Mezcalero

All guest checks include a service charge of 18%. While additional gratuities are appreciated, they are neither required nor expected. Substitutions politely declined.  Vegetarian options are not available during this chef’s brief tenure.

Biography

John Rivera Sedlar literally wrote the book on Modern Southwest Cuisine.   Sedlar grew up in Santa Fe, New Mexico, and also spent three years in the Spanish cities of Sevilla and Zaragoza.  In his early 20s, Sedlar gained acclaim as a chef in the South Bay region of Southern California.   He then apprenticed himself to legendary French chef Jean Bertranou of L’Ermitage in Los Angeles, where he mastered classic techniques while evolving his own approach to cooking.  Sedlar’s awards and recognitions include selection among the Top Ten Chefs in America and the First Annual Culinary Arts Hall of Fame Awards, and a place on Food and Wine Magazine’s Honor Roll of American Chefs.  Having traveled extensively throughout Mexico, Latin America, and Spain to study Latin food traditions first-hand, he is also the creator and founder of the first Latino food museum in the United States, Museum Tamal.