Neal Fraser

Chef Neal Fraser

Test Nights

October 26th Blackboards Eats Exclusive Dinner

August 31 – September 1, 2010: Grace

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Blackboard Eats Exclusive Oct 26th

Five course Meal fifty five dollars /bar bites $7/wines by the glass, parings or $20 corkage/cocktails $12

Bar Bites: Crispy Olives or Crispy Pig Ears. Both $7.00

Five Course Meal

Steelhead Tartare, horseradish, creme fraiche, chive blini, smoked trout caviar

Kabocha Squash & Roasted Chestnut soup, bacon, saba

Wild Striped Bass farro verde, baby artichokes, basil mint nage

Wood Oven Roasted Sonoma Quail, cherry rosemary stuffing, cocoa nib gastric

Warm Valrhona Gianduja Chocolate Cake, salted Caramel Ice cream, candied rose pedals

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The Dinner Menu for August 31 – September 1

Snacks $5-12/ Tasting Menu $49/ Wine Pairings by Joshua Klapper $40 /cocktails $10-$15/ corkage $20

Snacks
Grilled Octopus, pickled watermelon
Pied de Cochon, spicy aioli
Grilled Prosciutto Wrapped figs
Chilled Peach soup, sherry gelee
Seafood Ceviche

Menu 5 courses
Wild Seabass -slow cooked , spicy lobster ceviche
2008 À Côté Chardonnay, Santa Barbara County

Day Boat Scallop -Sauteed, chantrelle mushrooms, peas, fava beans
2008 La Fenêtre Chardonnay, Sierra Madre Vineyard, Santa Maria Valley

Pork -Braised, slow cooked egg, frisee, corn veloute
2008 La Fenêtre Pinot Noir, Los Alamos Vineyard, Santa Barbara County

Rib Eye of Beef- Grilled , black garlic flan, horseradish gremolata, braised greens
2007 La Fenêtre Syrah, Alisos Vineyard , Santa Barbara County

Pana Cotta -Vanilla , market berries, salted caramel
2008 À Côté Red Blend, Santa Barbara County

Biography

Neal Fraser began his culinary career in Los Angeles at the age of 20, working as a line cook at Eureka Brewery and Restaurant, one of Wolfgang Puck’s earliest restaurants. Inspired by this introduction to the life of a professional chef, Fraser entered the Culinary Institute of America in Hyde Park, New York, in the fall of 1990.

During his tenure at the CIA, Fraser worked with such luminaries as Thomas Keller at the Checker’s Hotel in Los Angeles, and David Burke at the Park Avenue Café in New York.

Upon returning to his native Los Angeles, Fraser continued cooking with the best in the business, including stretches at Joachim Splichal’s Pinot Bistro, Wolfgang Puck’s Spago, and Hans Rockenwagner’s Rox.

When he was ready to strike out on his own, Fraser opened Boxer in 1995. The time spent as Executive Chef and part-owner of the intimate 50-seat restaurant afforded him his first opportunity to learn all the nuances and challenges of running a destination restaurant. And he accomplished all the tasks while earning glowing reviews from local and national media.

After three years, Fraser moved on to Rix in Santa Monica. As Executive Chef he continued to attract media attention with his weekly 8- to 10-course tasting menus, one of which was a controversial but well-received all-hemp menu.

Fraser made another move in the fall of 1999: He took over the kitchens at the legendary Jimmy’s in Beverly Hills. This coveted position would be short-lived, however, due to a change in building ownership. Jimmy’s closed it doors soon after Fraser’s arrival.

Neal Fraser spent his down time contemplating his next move-the long awaited GRACE. As Partner and Executive Chef, Fraser serves his New American cuisine in an atmosphere perfectly designed to complement the ambitious flavors of one of Los Angeles’ most revolutionary culinary talents.