Magnolia House Welcomes Executive Chef Evan Colter

Who Introduces Playful New Small Plates & Sunday Suppers!

Tuesday, November 17, 2015 | 10:12 pm

Magnolia House - Execurive Chef Evan Colter. Photo Credit: Acuna-Hansen

New and exciting things are happening in the Magnolia House kitchen, as the cozy and contemporary bungalow situated on South Lake Avenue in sunny Pasadena welcomes Executive Chef Evan Colter, who is reinvigorating the menu with playful creativity and setting the table for Sunday Suppers beginning Sunday, November 22nd, 2015!

After restaurateurs John and Chris Bicos recently promoted Executive Chef Kyu Yi to Corporate Executive Chef of all Bicos Hospitality restaurants (Magnolia House, Gus’s Barbeque Est. 1946, The Original Tops), they wanted to bring someone into the Magnolia House kitchen who was strong and talented. That is where Colter comes in, bringing youthful creativity and vibrancy to an already stellar Small Plates Menu elevated by his playful technique and skill. “I am looking forward to being able to have the freedom to be creative,” says Colter, who has worked alongside such notable chefs as Kris Tominaga and Brian Dunsmoor at the Hart & the Hunter and Executive Chef Tony Esnault at Church and State, and most recently was running the kitchen at Freddy Smalls in West Los Angeles.

Ready and raring to go, Colter has already added his personal stamp to the menu, featuring five new Small Plates and a lineup of family style feast-like Sunday Suppers. “Kyu handed over a great menu that I was able to adapt as my own, and one of the first things I wanted to do was add a few seafood dishes,” says Colter. Bringing the ocean to Pasadena, Colter has introduced three new refreshing and tasty seafood Small Plates on the menu.

Creamy, colorful and “not-to-be-missed,” the Uni Toast is topped with house-made uni butter, radishes, chives and sea salt, which is the perfect toasted treat to kick-off L.A.’s official autumn season. Additionally, there is the flavorful Hamachi Crudo; thinly sliced raw yellowtail tuna dusted with pickled coriander, Fresno chilies, avocado, micro cilantro and smoked sea salt that is almost too pretty to eat (almost). Bringing the briny and brackish flavors to the table, Colter has also added Oysters to the menu, served on the half shell with traditional accouterments of classic mignonette, sweet and spicy mignonette, cocktail sauce and fresh horseradish.

Colter is also offering a flavorful Cheese Plate, befit with three different types of chef-selected cheeses and charcuterie served alongside bite-sized accompaniments like pickled okra, olives, toasted nuts and a drizzle of honey.

As for heartier Small Plates, Colter is cooking up a Roasted Bone Marrow with Uni. Two six-inch split bones are served with barbecue sauce and pickled remoulade topped with bright-orange uni. Those who prefer more meat than “bone” can enjoy a succulent sliced Skirt Steak topped with classic Chimichurri sauce served with crispy golden fries.

Putting an imaginative spin on Sundays with the intent of bringing families and friends together to break bread under the Magnolia House roof, Colter is also introducing a fun lineup of Sunday Suppers. Inspired by the rich history of the restored craftsman bungalow, Colter pays tribute to the house that has stood for over one hundred years and may have been the setting for many sumptuous suppers to families who once inhabited it.

Showcasing regions of the United States monthly through these delectable dinners, Colter kicks his first Sunday Dinner series off with flavors of the Southeast for the month of November, setting the table with flavorful plates like Buttermilk Fried Duck, Biscuits & Gravy and Mustard Potato Salad served with house-made hot sauce. Bar Manager Brian Klemm also adds his playful twist to the dinner, pairing one of his signature Specialty Cocktails with each meal.

With a myriad of new and exciting dishes and playful Sunday Suppers, Colter is excited to call Magnolia House his new home. This is just the beginning for this talented Chef who is packing a youthful punch of creativity, imagination and skill. The fireplace has been lit, the table has been set and the dinner bell is just about to ring… so don’t be late!

Magnolia House is open Monday through Wednesday from 4:00 pm to 12:00 am, Thursday through Friday from 4:00 p.m. to 2:00 a.m., Saturday from 10:00 am to 2:00 am and Sunday from 10:00 am to 10:00 pm. For more information, please visit www.themaghouse.com or call Magnolia House directly at (626) 584-1121.

 

blog comments powered by Disqus

GOT A QUESTION? NEED INFORMATION? HAVE A TIP OR STORY IDEA? To Contact our Research Desk, Click