JOACHIMsplichal This week at the Bowl, two living legends, Tony Bennett and Diana Ross, make their appearances. Only a true L.A. classic could provide the right notes on the plate to complement such musical talent. Joachim Splichal, a great friend of the Hollywood Bowl and arts everywhere, is the perfect chef for that role.“When I grew up my mother made ‘confiture’ (preserves or jams) with fresh berries. My mother loved classical music, such as the famous Austrian conductor Herbert von Karajan. Whenever I visit the Hollywood Bowl, it brings back fond memories of my mother cooking and listening to beautiful music.” —Joachim Splichal For more information visit: patinarestaurant.com patinagroup.com/nickstef patinagroup.com/ kendallsbrasserie patinagroup.com [+click here] for our weekend entertainment guide

PRESENTS THIS WEEK’S RECIPES: SUMMER STRAWBERRY SALAD BBQ SHRIMP COCKTAIL SUMMER BERRY SHORT CAKE   SUMMER STRAWBERRY SALAD Serves 4 INGREDIENTS 12 strawberries 2 fennel bulbs 1 pound baby spinach 1/4 cup Marcona almonds 1/2 cup balsamic vinegar Kosher salt and black pepper to taste PROCEDURE Cut strawberries into bite size pieces. Set aside. Using a sharp knife or mandoline cut fennel into paper-thin slices. Set aside. Place spinach in a mixing bowl and add strawberries and fennel. Mix balsamic vinegar and oil in a separate mixing bowl. Lightly dress spinach with balsamic and vinegar mixture and season salad with salt and pepper. Garnish salad with Marcona almonds.   CHEF’S RECOMMENDED WINE PAIRINGS: 2011 Bodegas Borsao, Grenache-Rosé (Navarra, Spain) “Inspired by Rhône style, holding back on acidity. Pure and dry with great minerality. Flavors of red berries with an aromatic nose.” N.V. Nicolas Feuillatte, Rosé, Brut (Champagne, France) “Aromas of fresh-picked strawberries and ripe plums; dry with minerality; with fine harmony and a long finish.”

BBQ SHRIMP COCKTAIL

Serves 4

INGREDIENTS

Shrimp:

• 1 pound very large (16/20) shrimp, peeled and deveined shrimp
• 1/4 cup fresh lemon juice
• 1/4 cup olive oil
• 1/4 cup chopped chives
• Kosher salt and black pepper to taste

BBQ Cocktail Sauce:

• 1 cup cocktail sauce
• 1 cup BBQ sauce
• 1 tablespoon Tabasco sauce
• 1 tablespoon fresh horseradish

PROCEDURE

Shrimp:

1. Mix all ingredients in a mixing bowl. Set aside.
2. Place shrimps on a hot grill and cook until done. Set aside.

BBQ Cocktail Sauce:

1. Mix all ingredients in a mixing bowl.

SUMMER BERRY SHORT CAKE

Serves 4

INGREDIENTS

For Berry Compote:

• 1 cup blueberries
• 1 cup strawberries
• 1 cup raspberries
• 1 cup blackberries
• 1 cup sugar
• 2 cups water

For Chantilly Cream:

• 2 cups heavy cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract

For Cake:

• 1-3/4 cups sugar
• 1/4 teaspoon salt
• 1 cup cake flour
• 12 egg whites
• 1/3 cup warm water
• 1 teaspoon orange extract
• 1-1/2 teaspoons cream of tartar

PROCEDURE

For Berry Compote:

1. Combine all ingredients in a sauce pot and cook on low heat for 30 minutes.
2. Remove from heat and cool down in refrigerator. Set aside.

For Chantilly Cream:

1. Add heavy cream to mixing bowl. Using a whisk, whip cream until semi-stiff.
2. Add powdered sugar and vanilla extract and continue to whip until firm.

For Cake:

1. Preheat oven to 350°F.
2. In a food processor, spin sugar about 2 minutes until it is superfine. Sift half of
   the sugar with the salt and cake flour, setting the remaining sugar aside.
3. In a large bowl, use a balloon whisk to thoroughly combine egg whites, water, orange
   extract, and cream of tartar. After 2 minutes, switch to a hand mixer. Slowly sift
   the reserved sugar, beating continuously at medium speed.
4. Once you have achieved medium peaks, sift enough of the flour mixture to dust the top
   of the foam. Using a spatula fold in gently. Continue until all of the flour mixture
   is incorporated.
5. Carefully spoon mixture into an ungreased tube pan. Bake for 35 minutes before checking
   for doneness with a wooden skewer. (When inserted halfway between the inner and outer
   wall, the skewer should come out dry.)
6. Cool upside-down on cooling rack for at least an hour before removing from pan.

PLATING

• Cut cake into serving slices and place in wide bowls or plates. Spoon berry compote
  over cake, pouring some juice into each bowl. Garnish with a dollop of Chantilly Cream.
  Serve immediately.

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

LEASE EVENT: SYSTEM OF A DOWN

Monday, July 29 at 7:30pm

[for tickets]

AN EVENING OF ELEGANCE

Tuesday, July 30 at 8:00pm

The reigning empresses of piano duos, the perpetually cool Labèque sisters are beloved
members of the extended LA Phil family. In recent seasons they have premiered new concertos
downtown at Walt Disney Concert Hall and thrilled Bowl audiences with concertos by Mozart and Poulenc.

[for tickets]

PROPS TO POPS: DR. JOHN’S TRIBUTE TO LOUIS ARMSTRONG

Wednesday, July 31 at 8:00pm

New Orleans pianist Dr. John, with special guest trumpeters and singers, pays a loving tribute
to New Orleans’ most famous son, the great Satchmo. From “Mack the Knife,”
“When the Saints” and “Wonderful World” to his other lesser-known but
seminal works, we bring Pops’ world to life with gritty, swamp-style grooves and some
unexpected renditions.

[for tickets]

HAYDN’S “LONDON” SYMPHONY

Thursday, August 1 at 8:00pm

Haydn’s 18th-century masterpiece Symphony No. 104, “London” contrasts with
Pergolesi’s achingly beautiful Stabat mater. With soprano Karina Gauvin and alto
Ann Hallenberg.

[for tickets]

TONY BENNETT

Friday, August 2 at 8:00pm

The 17-time Grammy-winner had his first hit in 1951 and his albums continue to top the charts.
This is a master whose interpretations have shaped the Great American Songbook. Don’t
miss this chance to see a true living legend.

[for tickets]

DIANA ROSS

Saturday, August 3 at 8:00pm

In a very special performance, American icon Diana Ross returns to the Hollywood Bowl to
celebrate an unparalleled career that spans more than 40 years, singing her most memorable
hits, such as “Ain’t No Mountain High Enough,” “I’m Coming Out,”
and “Endless Love.”

[for tickets]

EDWARD SHARPE AND THE MAGNETIC ZEROS • THE SUN RA ARKESTRA • OLIVER MTUKUDZI

Sunday, August 4 at 7:00pm

Edward Sharpe and the Magnetic Zeros’ carousing live shows draw on eclectic influences,
rich 12-piece arrangements, and a communal vibe to great acclaim. The Sun Ra Arkestra’s
innovative cosmic vibrations transport us with infectious free-form grooves. Zimbabwe’s
Mtukudzi opens with his captivating “Tuku” music.

[for tickets]

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