Happy New Year
Wishing everyone a Happy New Year. We at Chez Melange, Bouzy Gastropub and BarComida have had an amazing holiday period and am looking forward to an exciting 2013.
Don’t forget that we are open in Bouzy for breakfast and Lunch.
On Tuesday nights only, we feature our famous Cajun Meatloaf and on Sundays our Prime Rib Roast and Yorkshire Pudding.
Happy Hour at Bouzy starts at 4.00pm till 6.00pm and from 9.00pm till we close -7 nights a week.
Our Seafood Cart is an exciting feature of the restaurants, we are expanding the offerings.
BarComida is open Tuesday thru Saturday from 5.30pm .Chef Diane has just returned from a month’s trip to Italy and Spain and many new dishes she is preparing nightly.
Our Sideroom is available for breakfast, lunch and dinner 7 nights a week for private parties and it was (I am proud to say) booked every night in December.
We had decided to stop ‘Trust the Chef’ on Monday night in December as we realized guests for holiday parties would want more flexibility in our menu. We have decided that we will limit ‘Trust the Chef’ nights to special events on Mondays – beer dinners, wine dinners, guest chefs and special dinners –we are planning a Goat Dinner in late January. So Monday nights will be regular menu but will keep the ‘No Corkage Charge’ for Mondays and Tuesdays – by the way corkage is $10 the rest of the week.
Thanks for your support
Happy New Year
Super Bowl Sunday February 3rd
Bouzy will be open throughout the day and night –and happy hour starts at the beginning of the game and will continue till the end
Chez Melange will be open for brunch –closed for dinner
Fat Tuesday at Bouzy February 12th
Come party and celebrate Fat Tuesday –Cajun and Creole Specials –New Orleans Beer on Tap – Hurricanes and other specialty drinks
12 YEAR OLD LEUKEMIA SURVIVOR GUEST CHEFS AT CHEZ MELANGE –
Date Change - Sunday March 10th, 2013
Jack Witherspoon shares his passion for cooking for one night in our kitchen
At the age of six, Jack Witherspoon relapsed with leukemia. He was lying in his hospital bed, resting after treatment, when he flipped the channel to the Food Network. After watching notable personalities like Mario Batali and Bobby Flay dish up their favorites, Jack knew he was meant to be a chef.
Proud he’d found his destiny, Jack’s parents helped him organize the “Cooking up Dreams” fundraiser, proceeds of which went to helping fight against pediatric leukemia. Jack is now 12 and has already cooked on The Tonight Show with Jay Leno and The Bonnie Hunt Show. Recently, he published his own book called Twist It Up.
In December 2012, Jack was notified that his book had been awarded a top prize at the Gourmand World Cookbook Awards in France, in which 102 countries submit over a thousand books for competition. The book shares Jack’s 60 favorite comfort food recipes, all of which he puts his own twist on. Recipes are kid tested – by Jack and his brother – and family approved.
Chef Robert Bell and co-owner Michael Franks of Chez Melange restaurant in Redondo Beach have watched Jack grow up over the years, hone his cooking skills, and develop his tastes. Robert and Michael are proud to invite Chef Jack into the kitchen to guest chef for one night on Sunday, March 10th
Jack will be presenting a 4-course dinner of comfort recipes from his book. Reservations will be taken every 30 minutes starting at 5:30. Copies of his book will be on sale,
The cost is $45 for Jack’s menu.
If you would like to reserve a table call 310-540-1222 or through Open Table.
Chez Melange, 1611 S.Catalina, Redondo Beach, Ca. 90277
Chez Melange/Bouzy/BarComida Catering
2013 – The New Year is here
Thinking of having a Party?
Let us cater it – Three different choices – One Stop Shopping
If you would like something special, the menu is left to Chef Robert Bell. Catering food is not often held to the same standards as fine dining establishments… but it should be. No matter how fantastic your event may be, if the food is not up to par, you and your guests will remember. Great meals begin with quality ingredients. We only use the finest ingredients with a strong emphasis on locally produced, seasonal, and organic foods. This insistence on freshness is not usually found outside of the finest restaurants.
Sit-down dinners, food stations, buffets, world eclectic cuisine, Afternoon Tea , After the Wedding Breakfasts
Fun, more casual food – sliders, fried chicken salad, mac and cheese, chile verde, outside barbeque, taco food cart, Santa Maria Barbeque Pub Food
A Tapas Party – Salumi, Artisan Cheeses, Tasty Small Plates, Baguette, Pita, Dips from the Mediterranean, Salads
The Side Room at Chez Melange
The Side Room is a private area where the cuisine and ambiance reflect the seasons. The menu can be off the menu. If you would like something special, the menu is left to Chef Robert Bell. Each evening is individually shaped and has a unique menu representing the ingredients the farmers make available to us .
Catering and banquet food is not often held to the same standards as fine dining establishments… but it should be. No matter how fantastic your event may be, if the food is not up to par, you and your guests will remember. Great meals begin with quality ingredients. Chez Mélange uses only the finest ingredients with a strong emphasis on locally produced, seasonal, and organic foods. This insistence on freshness is not usually found outside of the finest restaurants. Chez Mélange prepares all their foods from scratch.
Catering and Banquets
Contact: Michael Franks
f : 310.316.9283
e : email@example.com
w : http://www.chezmelange.com