Blvd 16 Executive Chef Simon Dolinky Unveils New On-site Organic Herb Garden

Westwood's BLVD 16 launches garden-inspired menu alongside "Tea Time" cocktails and bar menu

(Westwood, CA; September 2008)-In October, Executive Chef Simon Dolinky of BLVD 16, located on Wilshire Boulevard in Westwood, will debut a menu of contemporary American cuisine featuring ingredients from his new organic herb garden. He is currently building the garden on the ground floor of the adjacent Hotel Palomar. These herbs will also be used by the restaurant's bar to make infused vodkas, which are debuting alongside a new daily-changing selection of "Special-Tea" cocktails. By offering ever-changing seasonal menus and spontaneously created cocktails, BLVD 16 celebrates the diverse flavors and traditions of American regional cooking with an environmentally conscious ethos, constantly giving Angelenos a new reason to discover the restaurant.

Within the next three weeks, Dolinky will begin harvesting herbs such as basil, mint, thyme, chives, and rosemary, from his on-site garden to incorporate into the new dishes. His inspiration comes from a dedication to using locally sourced ingredients as much as possible and childhood memories from growing up in Wisconsin near the Madison Green Market. From a young age he was intrigued and inspired by farmers, a fascination that became a real passion during adulthood. Dolinky has worked with such acclaimed chefs as James Beard award-winning Sanford D'Amato, James Beard award-winning Susan Spicer, Iron Chef winner and Food & Wine Best New Chef John Besh, and David English. He also had the opportunity to be a pastry chef at Madrid's renowned Ristorante Il Gusto de Milano, where he "was hugely influenced by the two years I spent in Spain, immersed in the relaxed lifestyle and absorbing the culture's culinary emphasis on using fresh, simply prepared ingredients." At BLVD 16, Dolinky is working with experts from Somoco Hydro and Advanced Nutrients to gather the proper equipment and organic nutrients for the garden. He adds, "This is a hands-on experience. By building my own garden, I'm giving our guests the most locally sourced herbs I can get. It will eventually expand to include lettuce, chili peppers, and tomatoes."

New herb-inspired dishes include House Made Pappardelle Pasta with Mint, English Pea Ragout, Roasted Cippolini Onion, and French Butter Sauce; Pan Seared Alaskan Halibut with Spring Asparagus Risotto, Basil, and Meyer Lemon; Butternut Squash Soup with Chives and House Made Pancetta; and American Black Caviar Omelette with Asparagus, Goat Cheese, and Chives. The fall menu will also include Brandt's Farms Ribeye Cap with Merlot Soaked Cherries, Celery Root Dumplings, and Point Reyes Blue Cheese; Roasted Duck with Persimmons, Candied Turnips, and Cornbread Stuffing; and Butter Poached Spiny Tail Lobster with Kabocha Squash Agnolotti and Wild Mushrooms.

Also new to BLVD 16 are the daily "Tea Time" specials, available from 4 p.m. to 7 p.m. A different "Special-Tea" cocktail ($6) will be created each day by one of the restaurant's talented bartenders using teas from Mighty Leaf Tea. Recent concoctions include the Cosmopolitea (Chamomile Citrus Berry Tea, Absolut Citron, Cointreau, and Lime Juice) and the Green Dragon (Green Tea Tropical, Belvedere Vodka, Sake, and Lime Juice). Additionally, with the purchase of any beverage, guests can enjoy specially priced items from the "Tea Time" bar menu including Marinated Olives ($3.50); Crispy Local Calamari ($6); Grilled Pizza Margherita ($5.50); Herbed French Fries ($3); Crispy Summertime Tempura ($7); and Charcuterie ($6.50). A selection of BLVD 16's inventive cocktails will also soon include infused vodkas and fresh seasonal ingredients from Dolinky's garden.

Designed by Cheryl Rowley