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VENUE:
ink.
8360 Melrose Avenue
Los Angeles, CA 90069
323-651-5866


DATE:
December 2, 2012


Time:
6:30 PM


PRICE: $200 per person inclusive


Non William-Sonoma Tickets Available November 16th

If you do not have a Williams-Sonoma Visa Signature® card
please call ink. at (323) 651-5866 to make your reservation
starting on November 16th


Exclusive Price for Williams-Sonoma
Visa Signature® Cardholders:

$100 per person inclusive


Note: Williams-Sonoma Visa Signature® Cardholders receive
access to a 72-hour presale starting November 13.















HOST VENUE ink.

The concept behind ink. alludes to an idea of permanence and a creation of a memory. It also refers to the term incorporation, defined by a collaboration with others and by bringing people together. It is fluid and open to interpretation, however the point of reference for ink. and its team will be the endeavor of creating a revelatory experience through food and service, hopefully making an indelible impression.

ink. is Chef Michael Voltaggio’s first signature restaurant. Alluding to the idea of permanence, ink endeavors to create an indelible impression with flavor profiles that are inspired by the myriad of cultures that make up the city of Los Angeles. Thusly, he describes the food at ink. as “modern Los Angeles cuisine” and aspires to create an experience that will repurpose the term “fine dining” for Angelenos. He also recently opened ink.sack, a sandwich shop a few doors down from ink. The concept is driven by classic flavor profiles that are elevated by premium ingredients and refined techniques. With sandwiches priced and sized to satisfy a palate craving options, ink.sack has established itself as a lunch staple in Los Angeles.



GUEST CELEBRITY CHEFS Jon Shook and Vinny Dotolo
RESTAURANT ANIMAL, Los Angeles CA

Jon Shook and Vinny Dotolo (@VDotolo) opened Animal restaurant in June 2008 to widespread acclaim. Since opening it’s doors the duo has been awarded some of the most prominent national accolades including, Food & Wine Best New Chefs of 2009, two James Beard nominations, Rising Star Chefs by Star Chefs and Wine List of the Year by GQ Magazine.

They have been covered in numerous publications, including, The New York Times, The Los Angeles Times, LA Weekly, The New Yorker, Travel + Leisure and Food & Wine magazine, and have appeared on The Morning Show, Last Call with Carson Daly and NPR’s Good Eats. The duo still operates a full service catering company, which opened the door for an appearance on Iron Chef America and paved the way for their own Food Network show, 2 Dudes Catering. Continuing their success, the guys wrote their first book for Random House publishing titled, Two Dudes One Pan. It was voted one of NPR’s “10 Best Cookbooks of 2008”.

Jon and Vinny met while attending culinary school at The Art Institute of Fort Lauderdale in Florida. Their first job together was in the kitchen of famed chef Michelle Bernstein at The Strand Restaurant in South Beach. They continued to work in numerous other top chef kitchens in south Florida, including: Mark Millitello’s of Mark’s, Oliver Saucy of Café Maxx and Doug Reese of The River House. They left Florida to work with Ray Roach at the Wildfower Restaurant located in The Lodge at Vail in Vail, Colorado. Continuing their trajectory west, they landed in Los Angeles in 2001 where they worked with Govind Armstrong and Ben Ford at Chadwick’s before launching their own catering endeavor, and ultimately their first restaurant, Animal. Their second restaurant, Son of a Gun, will open in February 2011.



GUEST CELEBRITY CHEF Matt Molina
RESTAURANT Pizzeria Mozza, Osteria Mozza, Los Angeles CA

A graduate of the Los Angeles Culinary Institute, Matt began his career at Campanile in Los Angeles. After 6 years at Campanile under the tutelage of Nancy Silverton, Matt went on to train at Del Posto in New York City in preparation for his role as Executive Chef of Pizzeria Mozza and Osteria Mozza. As Executive Chef at Pizzeria Mozza & Osteria Mozza , Matt has received three stars by S. Irene Virbila, the Los Angeles Times food critic, for both restaurants. In 2008, Matt was nominated for “Rising Star Chef” & “Best New Restaurant” in Osteria Mozza by the James Beard Foundation and in 2012, he was named “Best Chef Pacific” by the James Beard Foundation. Most recently he co-authored, with Nancy Silverton and Carolynn Carreno, The Mozza Cookbook: Recipes From Los Angeles’s Favorite Italian Restaurant and Pizzeria (Knopf, 2011).


GUEST CELEBRITY CHEF Nancy Silverton
RESTAURANT Pizzeria Mozza, Osteria Mozza, Los Angeles CA

Chef Nancy Silverton studied at Le Cordon Bleu cooking school in London, England. Graduating with a solid foundation in culinary arts, Silverton returned to the states to begin working at Michael's restaurant in Santa Monica under Jimmy Brinkeley. It was there that Silverton discovered her passion for pastry and returned to Europe to attended Lenotre Culinary Institute in Plasir, France to hone her skills. Upon returning to the states Nancy began as Pastry Chef for Wolfgang Puck at the notorious Spago.

In June of 1989, Silverton opened the restaurant Campanile with partners Mark Peel and Manfred Krankl, where she developed an interest in artisanal sourdough bread and began experimenting with it. These experiments would eventually yield artisan bakery La Brea adjacent to Campanile which opened its doors in 1989. Macy's has since opened six La Brea Bakery Café kiosks, three in Chicago, one in Detroit, and two in Minneapolis, all inspired by the original. In 1990, Silverton was named Pastry Chef of the Year by the James Beard Foundation.

After leaving Campanile in 2004, Silverton opened Pizzeria Mozza with partners Mario Batali and Joe Bastianich. Osteria Mozza would open in 2007. Silverton is also heavily involved in nutritional education in public grade schools with the Garden School Project of Los Angeles and also with raising funds and awareness for the elderly with the Meals-On-Wheels program in Chicago, New York, and Los Angeles. Silverton has written numerous cookbooks covering everything from breads and pastries to sandwiches. Her seventh cookbook A Twist of the Wrist was published in 2007.



GUEST CELEBRITY CHEF Jordan Kahn
RESTAURANT Red Medicine, Los Angeles CA

Jordan Kahn has trained in a number of America’s (and the world’s) best restaurants. From his youth, Kahn was intrigued by the possibilities the kitchen presented, and started to work in his native Savannah at just 15 years old. Convinced he wanted to pursue a culinary career, Kahn enrolled at Johnson & Wales when he was 16, remarkably graduating just eight months later. At 17, Kahn accepted his first job out of school with Thomas Keller at the French Laundry. As part of the elite, four- man pastry team, Kahn was the youngest chef to ever work in this kitchen.

Kahn, who looks to challenge convention and reinterpret tradition, quickly distinguished himself and was asked to join the opening pastry team at Keller’s Per Se in New York. His inventive desserts and techniques soon caught the eye of Chef Grant Achatz who brought him on to the pastry team at Alinea in 2005. There, he collaborated with Pastry Chef Alex Stupak and further developed his signature style. Kahn returned to New York in September 2006 to become the Pastry Chef at Varietal, where he gained nationwide recognition for his “highly artistic” cuisine. By the age of 23, Jordan Kahn had already achieved more culinary success than many chefs twice his age. Frank Bruni of The New York Times compared Jordan to Jackson Pollock, and the New York Observer likened his dishes as Salvador Dali paintings.

Jordan Kahn then moved to work with Michael Mina at his eponymous restaurant in San Francisco. Kahn grew in the company and took a corporate role assisting in the opening and operations of Bourbon Steak (in Detroit and Miami), SaltWater (in Detroit), NEMI (in Mexico City), and, finally, XIV (in Los Angeles)



GUEST CELEBRITY CHEF Jeremy Fox

Jeremy Fox opened Ubuntu in 2007, where he was named a Food & Wine Best New Chef 2008, Bon Appetit’s 2009 Best Chef, and received James Beard Best Chef Pacific Award nominations in both 2009 and 2010. In Fall 2009, Ubuntu became the first modern vegetarian restaurant to receive a Michelin Star. Prior to Ubuntu, Jeremy spent five years working for his mentor, Chef David Kinch, at Manresa, eventually rising to the position of Chef de Cuisine.

During his tenure, Manresa received two Michelin Stars and four stars from the San Francisco Chronicle. Fox has also staged at the Michelin three-star Restaurant Gordon Ramsay and the widely acclaimed St. John, both in London, as well as the Michelin two-star De Snippe in Belgium. Since leaving Ubuntu, Jeremy has been working on a vegetable cookbook for Phaidon Press and has consulted for restaurants including Plum, Tyler Florence's Rotisserie & Wine, Freddy Smalls, and Paper or Plastik Cafe.



HOST CELEBRITY CHEF Michael Voltaggio
RESTAURANT ink., Los Angeles CA

Chef Michael Voltaggio (@mvoltaggio) has been in the kitchen since he was 15 years old. By 21, he had completed his formal training at the venerable greenbrier culinary apprenticeship program. He was immediately hired to work at the Ritz Carlton in Naples where he first immersed himself with what were considered unconventional techniques, under the tutelage of Chef Arnaud Berthelier. He found that these techniques naturally melded with his classical repertoire, enabling him to cook adventurously with increased precision, eventually informing his signature style. Voltaggio would go on to successfully helm the kitchens for a number of esteemed chefs and restaurants, including Charlie Palmer’s Dry Creek Ktchen in Healdsburg where he earned a Michelin Star and the Bazaar by José Andrés in Beverly Hills where he was rewarded with a 4-star review.

Voltaggio was a finalist for the James Beard “best new restaurant” award in 2009. That same year, he also earned the title of Top Chef on Bravo tv’s emmy-award-winning show. He has established a reputation for what critics heralded as “serious” food that is playful, visually stunning and flawlessly executed. He was also named “Best New Chef” by Angeleno Magazine in 2010, cementing a place within the Los Angeles culinary community. Recently, GQ Magazine named Ink the “best new restaurant in America” in the March 2012 issue; Los Angeles Magazine recognized Ink as one of the top 10 best new restaurants in Los Angeles in the January 2012 issue; and in April, Details ranks the restaurant as one of the nation’s “top 10 most fashionable places to be seen (and eat).”

Ink. is Chef Michael Voltaggio’s first signature restaurant. Alluding to the idea of permanence, Ink endeavors to create an indelible impression with flavor profiles that are inspired by the myriad of cultures that make up the city of Los Angeles. Thusly, he describes the food at Ink. as “modern Los Angeles cuisine” and aspires to create an experience that will repurpose the term “fine dining” for Angelenos. He also recently opened Ink.sack, a sandwich shop a few doors down from Ink. The concept is driven by classic flavor profiles that are elevated by premium ingredients and refined techniques. With sandwiches priced and sized to satisfy a palate craving options, Ink.sack has established itself as a lunch staple in Los Angeles.