CELESTINOdrago  This week at the Hollywood Bowl, Gustavo Dudamel conducts Aida by Giuseppe Verdi. Nothing more needs to be said of this iconic combination. And for memorable food pairings, we leave it to L.A.’s beloved Celestino Drago, one of the greatest Italian chefs in a city filled with maestros. In neighborhoods all over L.A., Celestino and his charming brothers have greatly enhanced our love of Italian cuisine.“Music and cooking are unique expressions of the soul. To be successful at either requires dedication and passion.” —Celestino Drago For more information visit: dragocentro.com osteriadrago.com [+click here] for our weekend entertainment guide

PRESENTS THIS WEEK’S RECIPES:  FALL PANZANELLA SALAD OVEN ROASTED GARLIC & ROSEMARY HALF-CHICKEN WITH ROOT VEGETABLE RAGOÛT VANILLA PANNA COTTA WITH POACHED PEARS   FALL PANZANELLA SALAD Serves 4 INGREDIENTS 1 small bunch young kale, cut into 1/2-inch strips 1 cup quinoa, cooked 4 baby red beets (See Recipe Below) 4 baby yellow beets (See Recipe Below) 1 tablespoon sliced fresh scallions (white parts only) 1 cup focaccia croutons 4 ounces turkey sausage, roasted & finely sliced 16 black olives, pitted 4 tablespoons roasted turkey dripping vinaigrette (See Recipe Below) PROCEDURE MAKING THE SALAD In a large mixing bowl, add all ingredients except the sausage. Gently toss salad and place on individual plates. Garnish with sausage. MAKING THE ROASTED BEETS Remove tops from beets and wash thoroughly. On a flat baking sheet, line with enough aluminum foil to create a pocket/envelope (fold over top and crimp closed). Place beets in the center of the foil, add 2 cloves of garlic, 1 sprig of rosemary, 1 sprig of fresh thyme and drizzle with olive oil. Seal the aluminum foil to create a “pillow” shape pocket and bake at 350°F for about 30-40 minutes (depending on the size of the beets). Remove from oven and carefully unwrap the foil (steam will escape when opening) to remove the beets and let cool. Cut the cooled beets into wedges and set aside. MAKING ROASTED TURKEY DRIPPING VINAIGRETTE CHEF’S NOTE: Refrigeration helps to bring out all the flavors. In the absence of time, it can be used at room temperature.

INGREDIENTS

• 1 cup extra virgin olive oil
• 1/2 cup white balsamic vinegar
• 1 cup drippings from roasted turkey
• Salt & pepper to taste

PROCEDURE

1. Place all the ingredients into a blender; mix until blended smoothly.
2. Refrigerate until ready to use.

OVEN ROASTED GARLIC & ROSEMARY HALF-CHICKEN WITH ROOT VEGETABLE RAGOÛT

Serves 4

INGREDIENTS

CHICKEN

• Four (4) 1-1/2- to 2-pound half-chickens
• 12 cloves garlic, finely minced
• 4 stems rosemary, finely minced

RAGOÛT

• 1 pound red beets
• 1 pound yellow beets
• 1/2 pound baby carrots
• 1 ear white corn
• 1/2 pound white onion (medium dice)
• 4 cloves garlic, finely minced
• 1 pint of heirloom cherry tomatoes
• 1/4 cup sherry wine
• Salt & pepper to taste

PROCEDURE

1. Season the chickens with salt and pepper.
2. In a bowl, combine the garlic, rosemary and olive oil.
3. Generously apply the mixture to the chickens.
4. In a large sauté pan brown both sides of the chicken then place in a 350°F oven for 15-25 minutes.
5. Wash and trim the beets and carrots. Toss them in olive oil, salt and pepper. Place the vegetables on a sheet
   pan in a 350°F oven for approximately 40-50 minutes or until fork tender.
6. Once the beets and carrots have cooled, peel the beets and medium dice.
7. Next, take the corn off the cob.
8. In a large sauté pan over medium to high heat place olive oil followed by the
   vegetables starting with the garlic and onions and ending with the tomatoes.
9. Deglaze with the sherry wine, season and serve.

VANILLA PANNA COTTA WITH POACHED PEARS

Serves 4-6

INGREDIENTS

• 4 cups heavy cream
• 1 vanilla bean cut lengthwise
• 1 cup sugar
• 4 sheets of silver gelatin

PROCEDURE

1. In a bowl, add 2 cups of ice water and soak gelatin.
2. Using a knife, scrape and remove the seeds from the vanilla bean.
3. In a small sauce pan, add vanilla seeds, cream and sugar. Cook over low heat to dissolve
   sugar, stirring to make sure cream does not boil. Remove from heat and let rest for 2 minutes.
4. Remove gelatin from ice water and squeeze out excess water. Add gelatin to cream mixture,
   stirring until the gelatin melts.
5. Pour cream into individual wide-rimmed, shallow bowls (no more than 2 ounces for each bowl)
   and refrigerate.
6. Garnish each plate with 2 or 3 segments of pear (See Recipe Below),
   drizzle with wine syrup on top and serve.

POACHED PEARS IN SPICED RED WINE

INGREDIENTS

• 4 Bosc pears, peeled and cut into segments of 8 from each pear
• 30 ounces good quality red wine of your choice
• 1 cup sugar
• 1 star anise
• 1/2 stick cinnamon
• 2 cloves

PROCEDURES

1. Place pears in a sauce pan, add spices and sugar, cover with wine and cook on low heat until pear is tender.
2. Remove pears from wine, strain the liquid to remove spices.
3. Reduce remaining wine to a syrup consistency.
4. Reserve.

HAVE YOU BOUGHT YOUR TICKETS TO THE BOWL? DON’T MISS:

DUDAMEL CONDUCTS VERDI’S REQUIEM

Tuesday, August 13 at 8:00pm

Thursday, August 15 at 8:00pm

Gustavo Dudamel, conductor

Julianna Di Giacomo, soprano

Michelle DeYoung, mezzo-soprano

Vittorio Grigolo, tenor

Ildebrando D’Arcangelo, bass

Los Angeles Master Chorale

The father of the modern Italian novel and a hero to 19th-century Italian nationalists,
Alessandro Manzoni was venerated by Verdi for both his artistic talent and his moral force.
When Manzoni died, Verdi could not bring himself to attend the funeral. But eventually he
decided to honor Manzoni with a Requiem Mass, a monumental piece with all the dramatic
power and expressive lyricism of Verdi’s operas.

[for TUESDAY tickets]

[for THURSDAY tickets]

AN EVENING WITH NATALIE COLE

Wednesday, August 14 at 8:00pm

Nine-time Grammy-winner, songwriter and beloved vocalist Natalie Cole triumphs in music
ranging from gospel and R&B to the Great American Songbook. For this special return
to the Bowl, she brings a new show and exciting new material that will be unforgettable!

[for tickets]

TCHAIKOVSKY SPECTACULAR WITH FIREWORKS

Friday, August 16 at 8:00pm

Saturday, August 17 at 8:00pm

The beloved annual tradition with an exciting twist! The brass, drum corps and color guard
of top California bands ranked by Drums Corps International will augment the LA Phil,
culminating with the thrilling 1812 Overture, complete with cannon and pyrotechnics.

[for FRIDAY tickets]

[for SATURDAY tickets]

SMOOTH SUMMER JAZZ: DAVE KOZ & FRIENDS SUMMER HORNS TOUR 2013

Sunday, August 18 at 6:00pm

Dave Koz

Mindi Abair, special guest

Gerald Albright, special guest

Richard Elliot, special guest

Morris Day & The Time

Jonathan Butler

Yellowjackets

[for tickets]

To download a pdf of this recipe, [click here].