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Distinctive Dining at The Huntington Is Inspired By Its Multi-Cultural Setting
Pasadena Independent Nov 19, 2016
-Courtesy photo
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The Border Grill’s Mary Sue Milliken and Susan Feniger are serving their modern Mexican cuisine at The Huntington’s main Cafe, recently renamed 1919. – Photo courtesy Bart Nagel
By May S. Ruiz
Laura Skandera-Trombley took over as president of The Huntington Library, Art Collections, and Botanical Gardens, in San Marino, in July of last year and put into motion several initiatives almost as soon as she walked in her office. One of her first undertakings was to ensure that visitors’ dining experience at The Huntington matches its reputation as a world-class institution.
Eight months ago, Skandera-Trombley led a committee composed of Huntington staff, overseers and trustees on what she describes as a “food quest.” They reviewed proposals and interviewed 14 prospective catering operators who will work with them to usher in a new era in destination dining at The Huntington.
On Oct. 5, The Huntington announced that it has contracted with Bon Appetit Management Company based in Palo Alto. As part of this partnership, The Huntington and Bon Appetit have invited Border Grill cofounders, Mary Sue Milliken and Sue Feniger, and Blue Window co-owner, Kajsa Alger, to launch several new dining concepts on its historic grounds.
READ MORE: Mary Sue Milliken and Susan Feniger
It is a perfect partnership according to Skandera-Trombley, “The introduction of world-class dining at The Huntington is a natural extension of who and what we are. We are home to a 6,5000-volume historic cookbook collection, including the first known printed cookbook – dating to 1475. Specially prepared good food beautifully matches our commitment to authenticity, quality and culture. And, for that reason, we couldn’t be more excited to have Susan, Mary Sue, and Kajsa joining us at this time.”
The remodeled Rose Garden Tea Room reopens on November 16 for traditional English tea with a California twist. – Courtesy photo
Says Skandera-Trombly on their choice of Bon Appetit: “Standout features of the Bon Appetit proposal included their commitment to quality, taste and sustainability. We consider sustainability to be of key importance at The Huntington – whether we are considering how to lower our water use, narrow our carbon footprint, or determine what types of seafood we serve.”
Bon Appetit CEO and co-founder Fedele Bauccio, who has been recognized for his work in sustainability before it became a household word says, “I am thrilled to bring our focus on sustainability and fresh, seasonally driven food to The Huntington.”
Feniger, who also cofounded Blue Window with Alger, enthuses, “In the heart of the San Gabriel Valley, surrounded by breathtaking botanical gardens, art collections, and renowned library holdings, and serving flavorful foods that reflect Southern California’s growing multi-cultural population, we hope to transform The Huntington into a place that inspires all the senses!”
The celebrated chefs are offering their signature fares befitting the various destinations at The Huntington. The main café, newly renamed 1919 for the year The Huntington was founded, features different dining concepts to please visitors. The Border Grill taqueria, a smaller version of Feniger’s and Milliken’s Border Grill restaurants, serves the chefs’ signature modern Mexican cuisine like tacos on handmade corn tortillas with organic rice and beans, quesadillas, ceviche, and seasonal aguas frescas. At The Bar, Alger creates freshly made sushi – rolls, nigiri, and bowls; or small plates of global fare for pairing with beer, wine, and sake – or whimsical craft cocktails inspired by the setting.
Alger and Feniger are offering at the Chinese Garden’s Freshwater Dumpling and Noodle House authentic dumplings, noodles, and rice dishes drawn from China, Nepal and Mongolia. The chefs will take their food inspiration as the surrounding garden changes with the season.
“The Huntington has always been this little oasis within the city, a place where you can come and feel tranquil among the chaos,” proclaims Alger. “We’re thrilled to be at the center of the Chinese Garden and to offer the simple dishes and flavors that I grew up with, spanning the regions of China.”
At the casual Patio Grill, adjacent to The Huntington’s Shakespeare Garden and American art galleries, weekend visitors can savor Feniger’s and Milliken’s global-meets-local flavors. The rotating seasonal menus will highlight the rich culinary heritage from the various communities in Los Angeles like griddled Cubano sandwiches; grilled corn with smoky aioli and cheese; a roasted yam, quinoa, and kale salad; and seasonal aguas frescas.
A tour of The Huntington wouldn’t be complete without stopping at the Rose Garden Tea Room. Currently under renovation, it will reopen on November 16 to once again be the venue for an elegant and memorable experience, inspired by the English tradition of afternoon tea with a distinctive California twist. Visitors can indulge on crumpets and scones, delicate finger sandwiches, caviar-topped blinis, and decadent desserts with their choice of herbal and Fair Trade teas or sparkling wine.
“At a time when cuisine has become key to every type of cultural experience – from museum-going to concert-watching – we believe it’s critically important to have dining here reflect the high quality that is The Huntington standard,” declares Skandera-Trombley. “Food is no longer incidental – it is part of our culture. And, according to some, it is everything. We want wonderful, memorable food to be part of the greater Huntington experience.”
With the most respected names in food creation and catering all working together, Skandera-Trombley’s wish to make people think of The Huntington as a food destination in an incomparable setting is now a triumphant reality.
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