Culinary Demonstration with Chef Chris Robbins
FEATURING "BUFFALO" DUCK WING CONFIT IN TANGERINE-SRIRACHA GLAZE
WITH CELERY-CITRUS SALAD
TUESDAY, AUGUST 27, 2019, 2:00 PM - 3:00 PM, CENTER STAGE
Get ready for a unique experience with Chef Chris Robbins! His use of lesser-known ingredients such as furikake, hondashi, and Hamachi fish demonstrates his fearlessness with flavors. Similarly, his experimentation with liquid nitrogen at his restaurant LN2 illustrates his willingness to explore a multitude of cooking techniques and pull them off in the ultimate fashion. Stay tuned for Chef Robbins, who will bring his eccentric vision of food from LN2 to Center Stage!
About Chris Robbins
Chef Chris Robbins has been surrounded by the world of food since his early teen years. He began by washing dishes around the age of 17 and later developed enough skills in the kitchen to become an Executive Chef, restaurant owner and member of the Patina Restaurant Group. Although Robbin’s journey has been a successful one, it was anything but easy. Faced with trials and tribulations at such a young age, especially in regards to living with a bulimic mother, Robbins had the odds stacked against him. LN2 is a product of him “working every possible hour [he] could and devouring every cookbook [he] could get my hands on,” and the end result is a reflection of that dedication.
Named after the chemical symbol for liquid nitrogen, his restaurant LN2 is home to diverse culinary dishes created by himself and wife Mica Ray. A state-of-the-art wood-fired oven produces LN2’s signature pizzas in unique variations like caramelized fig, manila clams and white confit. However, it does not stop at the pizzas––Robbins and Ray add original spins to their menu by using liquid nitrogen as a freezing component to ice cream and as a demonstrable theatric when making cocktails. LN2, which was once a concept developed just 8 years ago, is at the forefront of the LA dining scene because of its quality products and fresh atmosphere.