![[Image: Facebook badge]](http://www.supermarketguru.com/public/images/find_us_on_facebook_badge.gif){kind=icon}
![[Image: Twitter Button]](http://www.supermarketguru.com/public/images/twitterButtonLarge.jpg)
Home
>
Steal This Recipe®
> Cous Cous 404
Cous Cous 404
Stolen on: June 9, 2004
If you are in Los Angeles or San Francisco and looking for some bohemian style dining, Luna Park offers California bistro fare in an intimate setting. This hip setting is framed with red brick walls and decorated with modern art and kitschy crystal chandeliers. For an especially romantic setting, make a reservation to dine in one of their three private wooden Pullman booths cloaked in muslin curtains. Executive Chef Joe Jack shares with us an exotic dish he calls Cous Cous 404.
About the chef: 
Luna Park Co-Owner and Executive Chef Joe Jack is a native of Iowa, but his cooking is more a product of Europe and California than the American Heartland. Following working at San Francisco’s Monsoon under Bruce Cost and Tony Gulisano, he honed his skills in Umbria while cooking at Villa Roncalli and Enoteca Bacco Felice, two highly regarded establishments in Foligno. There Jack developed a keen appreciation for the region’s fresh, robust cuisine, distinctive wines and quality, seasonal ingredients cooked simply, without excessive embellishment — a hallmark of authentic Italian cuisine. When he returned to San Francisco, he continued to refine his Italian cooking as Executive Chef at Tutto Bene and Tutto Mare, where he met Luna Park Co-Owner, A.J. Gilbert, and polished his traditional American cuisine at Sunny Jim’s and Chow. In 2000, he and Gilbert created San Francisco’s Luna Park. With the great success in San Francisco, he and Gilbert decided to take their winning concept to Los Angeles. Jack’s culinary philosophy, is about "keeping it simple."
Luna Park L.A.
672 S. La Brea Ave.
Los Angeles, CA 90036
323.934.2110 www.lunaparkla.com
Luna Park S.F.
694 Valencia St.
(Valencia @ 18th)
San Francisco, CA 94110
415.553.8584
www.lunaparksf.com
| Cous Cous 404 | ||
| Luna Park | ||
|
($14.95 for dinner at Luna Park, $6.06 to make at home.)
This is a 5-part recipe:
Lamb Skewer Ingredients
Begin by coating the skewer components with the seaoning mix. If lamb is not available, pork loin is a good option. Regular eggplant could also be substituted for Chinese eggplant. Set skewer aside for grilling. (This is the time to make the Cous Cous, Saffron Sauce and the Garbanzo Bean Stew.) When ready to serve, cook skewers on a hot grill, approximately 10 – 14 minutes, making sure to turn frequently for even cooking. Place finished skewer on a bed of Garbanzo Stew and drape with Saffron Sauce. Garnish with several strands of saffron.
For more recipes, go to
www.archive.supermarketguru.com
|
||
