Room Forty Tasting
Steve Fortunato is a man with a very clear vision for his high-end catering company…he seeks to revolutionize how catered food is perceived and experienced, so it “narrows the gap between a great restaurant experience and the catered format.” His team exists to provide an almost interactive experience of the food for guests through the incredible ingredients, uniquely creative plating, and wonderfully approachable and professional staff.
Recently, my wife (Amber from The Love Riot) and I received the honor of a personal invite to a private tasting at Steve’s recently opened L.A. venue, The Fig House. (This is where it pays to be married to a woman who has done such a great job building solid relationships in the wedding industry). We also got the pleasure of dining with the our friends Jesi of Jesi Haack Design and Chandra Fredrick, founder of Oh Lovely Day find out this here.
Although this was technically a “business lunch”, Steve’s casual yet warmly hospitable way made it more like a family meal, all of us sipping on delicious wine and chatting about his kids and how him and his wife of 10 years met seredipitously on a plane ride…
Leading into the pictures of the incredible feast he put on, please be warned…this is going to make you hungry. And the food was even better than the pictures make it out to look. Those of you out there that are getting married, let me tell you with absolute confidence, you won’t be sorry if you choose Room Forty to cook for you!!
Miniature Philly cheesesteak, poached onion, farmer’s cheese /// heirloom cherry tomato tart, meyer lemon rind, house smoked buratta
Salmon tartare, taro chip coronet, smoked paprika caviar, meyer lemon
Wild mushroom porridge, miso marinated grilled tofu, polenta oatmeal /// seasonal agnolotti, buerre fondue
Liquid center meatball, warm pomodoro, panko crunch
“Fish n chips”, potato coronet, breaded atlantic cod, malt vinegar caviar, sauce grebiche
House fried chicken, waffle wafer cone, maple caviar, chipotle remoulade
Fresh pasta with flavors of the rueben: cavatelli, corned beef, house made kraut /// bao buns: house made duck sausage, duck pastrami, candied kumquat
Shredded short rib taco coronets, jalapeño chimichurri, avocado mousse
Squash chowder shots, rutabaga gratin, puffed rice
Heirloom tomato, smoked buratta, pumpkin seed soil, torn basil, balsamic caviar
Summer corn bisque, langoustines, grilled stone fruit, lace crouton, pistachio soil, poured table side
“Cedar planked salmon” Artic char, puffed barley, blood orange caviar, scallion ash
Crimson raviolo, stinging nettle pesto, lardons, blistered cherry tomato confit
Corvina sea bass, wild mushroom oatmeal, puffed farro granola, blood orange foam
“Flavors of the Philly Cheese Steak”: Rib eye medallions, heirloom pepper confit, cheese timbale, french onion soup puree, lace cheese crouton
Braised shank, vichyssoise puree, market vegetables, earl grey bordelaise
Butterscotch pudding, thyme panna cotta, sweet potato brittle /// Banana cream “parfait”: graham soil, banana creme, brulee marshmallow
House made Kit Kat
“Room Forty Campfire”: graham soil, chocolate coffee ganache, brulee house made marshmallows, hickory smoke waft