Our Favorite Ethnic Father’s Day Feasts

(Gerry Furth-Sides, photo credits: Ralph Wolfgang, Acura-Hansen) Father-son managed Bone Kettle’s Father’s Day Specials in  Old Town Pasadena, feature bold Southeast Asian flavors from family-inspired recipes.   Citrus Brine Chicken Wings prepared with fried free-range chicken wings and charred lime start off a meal with a tart twist.  Loco Moco features grass-fed ground beef, duck egg, jasmine white rice, caramelized onions, and fried leek, or go for the sweet and savory Fried Chicken & Ube Waffles, served with black pepper honey sauce and watermelon cubes.  Partner and Executive Chef Erwin Tjahyadi created a special Lemongrass Pork Belly made with crispy pork belly, garlic infused soy, lemon juice, onions, tomatoes, and watercress cilantro salad – available during both Brunch and Dinner on Father’s Day.   Bone Kettle Sangria has the kick of chipotle pineapple, orange extract, and Pinot Noir.  Habanero lime, soju, cucumber juice, ginger ale, and mint does the same for the Cucumber Habanero Mule.

Bone Kettle‘s Dinner featured Steak Tartare made with St. Helen’s Ranch hanger steak, chili vinaigrette, lemongrass, and krupuk is a signature dish, along with Executive Chef Erwin’s famous Bone Marrow with scallion confit, grilled baguettes, red endive, baby frisée, mizuna, and apple rhubarb dressing.  Unusual beverages include Ice-cold Beers such as the Ommengang Hennepin Saison or Eagle Rock Amwolf Pilsner.   Entrées for a hearty appetite include the Singaporean Chili Lobster with Maine lobster, confit tomatoes, sweet and spicy egg sauce, fried onions, and herbs; Big Mouth Seabass cooked in a turmeric batter, with pan-fried Okinawa soba noodles, scallions, quail eggs, and fried shallots, and the unique Beef Ribs prepared with bone marrow jus, fried onions and herbs.

Father’s Day, Sunday, June 16^th, 2019 for Brunch from 11:30 am to 2:30 pm, and for Dinner from 5:00 pm to 9:30 pm; 67 North Raymond Avenue; 626.795.5702; www.BoneKettle.com

Celestino Restaurant shares Drago family recipes of the kind that Owner and Executive Chef Calogero Drago’s their own dad would have loved in Sicily, Italy.  They they feature local, seasonal Start with the flavorful Beef Carpaccio with porcini mushrooms and black truffle, or the classic Zuppetta di Cozze e Vongole Pepate made of mussels and clams with black pepper in a delicate tomato broth.   Chef Drago is preparing something for every Dad with specials like his luxe Linguini with Lobster and Crab, and savory Bistecca alla Fiorentina; a traditional Florentine porterhouse steak perfectly prepared for Dad. The Dinner Menu adds  Specials like the Ossobuco alla Milanese and Coniglio al Forno con Salsa di Olive Nere.  Pair the Father’s Day Dinner with one of Celestino Ristorante’s robust red wines, such as the 2007 Chianti Classico Badiolo Riserva a bottle of the 2006 Brunello di Montalcino Il Poggione.   Chef Drago ‘s presents every dad with a Complimentary Glass of Vin Santo Dessert Wine.

Celestino Ristorante‘ Father’s Day Dinner on Sunday, June 16^th, 2019 from 5:00 pm to 10:00 pm; 141 South Lake Avenue, Pasadena, CA 91101; 626.795.4006;www.CelestinoPasadena.com

 Inspired Chef Luca’s mom visited the kitchen at Culina & Vinoteca – Four Seasons Hotel Los Angeles at Beverly Hills for mother’s day this year, and judging from the adoring kitchen staff,  everyone was inspired by her.  It will show in the Father’s Day Brunch Buffet at Culina & Vinoteca at the Four Seasons Hotel Los Angeles at Beverly Hills, that features novelty activities.

Lawn Games with the kids such as Bocce Ball, Ladder Toss and Corn Hole.  Dad can also show off his best Golf Game to Culina & Vinoteca’s 9-Hole Put-Put as there will be an attendant collecting score cards that will each be entered into Prize Drawings for prizes such as Complimentary Meals at Culina & Vinoteca.

The abundanza brunch celebration starts with Breakfast & Eggs including a performance Omelet Station; Honey Fried Chicken  with silver dollar waffles and made-to-order Belgium Waffles topped with a choice of dulce de leche, maple syrup, orange marmalade, or whipped butter, cream and preserves.  The Outdoor Grill Station offers  marinated and grilled Bone-In Cowboy Steak, or the “Beer Can” Whole Jidori Chicken.  Complimenting the heartier protein fare is a Farmers Market Salad  Chopped “Wedge” Salad served with blackened Old Bay Shrimp, oven roasted tomato, green onion, white cheddar crisps and buttermilk dressing.  So do the international food stations, including Japanese Sushi & Seafood Station; Hong Kong  Dim Sum Station, and Mexican Station. Pastry Chef Christopher Ford’s Pastries and desserts, a Carving Station andthe Children’s Buffet complete the menu.

Culina & Vinoteca at Four Seasons Hotel Los Angeles at Beverly Hills‘ Father’s Day Buffet Brunch on Sunday, June 16^th, 2019 from 11:00 am to 3:00 pm for $139.00 (per adult),  $69.00 (children ages 5-12), and complimentary for children 4 and under: 300 South Doheny Drive, Los Angeles, CA 90048; 310.860.4000; www.CulinaRestaurant.com

 At the Raymond 1886 Executive Chef Jon Hung The Raymond 1886’s spacious outdoor patio and historic Craftsman Cottage interior ensure a historic, easy Father’s Day Brunch with such favorites as  the Family Breakfast Platter,Chef Inspired Omelets, and the popular Breakfast Burrito, along with  the Brioche Bread Pudding topped with berries, yuzu curd, and whipped sour cream.   The famous Classic Cheeseburger made with ground Kobe beef, melted cheddar cheese, pickles, lettuce, tomato, and “Eva’s Secret Sauce” on a brioche bun is also available, with its perfect accompaniment of the bar’s Bloody Mary with Dirty Sue olive juice and an array of salts and spices.

Father’s Day Dinner options are equally appealing.  Oysters on the Half Shell served with a daily mignonette, or the Tartare, which changes weekly starts off the meal. Baby Gem salad with cherry tomatoes, pickled watermelon radish and green goddess dressing, or the Roasted Cauliflower with chimichurri, hazelnuts, and grated parmesan pairs with any of Executive Chef Jon Hung’s entrees.  Favorites include Seared Sea Trout with Vadouvan lentil, pickled golden raisins, brown butter, yuzu and hazelnuts; Lamb Chops served with fregola, rhubarb, mint and ricotta, and the Porchetta with Vongole and marinated cherry tomatoes.   Dessert from Pastry Chef Alexa Clark included Peanut Butter Mousse with Nutella cremeux, honeycomb, cinnamon condensed milk and lime gel, and Chocolate Bavarois served with Tahitian vanilla ice cream, pink peppercorn graham crumble and caramel.

The Raymond 1886 hours on Father’s Day, Sunday, June 16^th, 2019.  Brunch:  9:00 am to 2:30 pm, and for Dinner from 5:30 pm to 10:00 pm; 1250 South Fair Oaks Avenue, Pasadena, CA 91105; 626.441.3136; www.TheRaymond.com

Photos: Bloody Mary, Breakfast Burrito, Family Breakfast Platter, Patio, Peanut Butter Mousse, Seared Sea Trout

Photo Credit: acuna-hansen