So it turns out if Eli Parker sets out to buy some art for his house, you could end up with a brilliant idea for a series of dinners. That's how The Bear and Star decided to kick-off Food for Thought, which they call "an artists series celebrating the connection between food and mind. The series invites modern innovators, from artists and musicians to technology inventors, to share their creative journey with the Los Olivos community." To begin the restaurant invited Grey Projects LA to visit, artists Tommy May and Gwen O'Neil, and set a lovely outdoor gallery behind the restaurant for us to dine in, May's and O'Neil's work surrounding us with blasts of color and composition. Then chef John Cox's plates echoed and aped the art--the bright orange hue from one canvas caught caught in the edible flower on one plate, etc.
May himself was amazed at how well Cox responded not only to their art, but to their conversations. For instance, May and O'Neil both find themselves artistically inspired by the landscapes that roll by them on long drives (such as the one from LA to SB), and one spot along that drive that always struck May is the stretched-out strawberry fields of Oxnard as one descends the Camarillo grade. Voila, the dessert, not to begin with the ending: Strawberry Fields, featuring a white chocolate cremeux (such a luscious texture and flavor), super-intense sundried strawberries, strawberry ice, what would be called strawberry leather if it weren't so ridiculously elegant (think more strawberry stained glass), pistachios, and anise hyssop.
Course two was perhaps the most unusual, unless you eat more yucca in your house than we do. Chef Cox said it was about summer moving into autumn. It was called Yucca Blossoms, even if it was pretty much--emphasis on the pretty--just one, pickled from an earlier in the year harvest, sat like a cap atop the most decadent of duck egg flan. Alongside was a bit of blistered corn, some cilantro, and the dish's kicker, a poblano-bacon jam adding fatty umami and heat. Some Fess Parker Riesling, with its slight bit of residual sugar, cooled it down a bit, so your mouth was ready for the next scrumptious more.