It might not look like fall’s approaching in eternally green L.A., but Urban Palate’s latest creations will give any seated dinner an autumnal feel. Chef Ken Brown offers a light yet seasonally inspired napoleon made with escarole hearts, Belgian endive, shaved persimmons, and roasted pimentos, topped with Manchego cheese and a marjoram, honey, and white balsamic vinaigrette.For a seasonally inspired entrée, Chef Brown dresses up roasted rack of lamb with pomegranates, which hit their peak this time of year. He adds a drizzle of pomegranate-mint glaze and a sprinkle of minted balsamic pomegranate seeds and serves the lamb with mashed sweet potatoes and seared kale.
Photo: Christine Fessenden/Chic Photography for BizBash
Photo: Christine Fessenden/Chic Photography for BizBash
Photo: Christine Fessenden/Chic Photography for BizBash