August 9th through 12
Downtown L.A. Santa Monica and Beverly Hills
Chef Josiah Citrin is chef and owner of Mélisse, a Michelin 2 star restaurant in Los Angeles.
Mélisse is known for their superlative California French Cuisine.
Chef Josiah recently published his award-winning cookbook, "In Pursuit of Excellence," which is available for purchase on their website and at the restaurant http://www.melisse.com/
Grilled Peach, Fennel, Arugula and Burrata Cheese
3 sprigs rosemary
½ C extra virgin olive oil
3 hard but sweet peaches, preferably freestone
3 T Rosemary Oil
2 small fennel, tops trimmed down to the bulb
2 T white balsamic vinegar
1 t freshly squeezed lemon juice
3 T Rosemary Oil
1 T extra virgin olive oil
Sea salt and freshly cracked black pepper to taste
2 C wild arugula, loosely packed
1 lb burrata cheese (can substitute buffalo mozzarella), cut into 6 pieces
Fleur de sell, freshly cracked black pepper and extra virgin olive oil to taste
Bring a small pot of salted water to a boil. Add the rosemary and cook for 30 seconds. Shock the rosemary in ice water and dry well. Put the oil and rosemary in a small pot. Heat until the oil is very warm but not hot, around 115 degrees. Remove from heat and let cook and allow to infuse for 1 hour. Strain the oil and keep it at room temperature.
Peel the peaches with a vegetable peeler and cut in half lengthwise and remove the pit. Cut three of the halves into 18 wedges and toss the wedges in Rosemary Oil. Marinate for at least 20 minutes. Slice the rest of the peaches into 1/8 inch slices and set aside.
Slice each fennel bulb in half down the middle. Carefully cut paper-thin slices on a Japanese mandoline to yield 1 cup. Place the fennel slices in a bowl of ice water until ready to use. Fennel can be prepared up to 1 hour in advance. Dry well before using.
In a jar with a tight fitting lid, combine the white balsamic vinegar, lemon juice, sea salt and freshly cracked black pepper. Close the jar and shake well. Add the Rosemary Oil and extra virgin olive oil and shake well again. Shake well before each use.
Grill the marinated peach wedges for 2 minutes per side and keep warm. Toss the sliced fennel, arugula and sliced peaches with the Vinaigrette. Arrange three of the grilled peaches on each plate, creating a base for the arugula-fennel salad. Place a piece of burrata cheese on top and season with fleur de sel, freshly cracked black pepper and extra virgin olive oil.