Matthew Kenney’s renowned vegan restaurant, Plant Food + Wine, recently opened at Four Seasons Hotel Los Angeles at Beverly Hills, taking over the existing poolside fourth floor café. Open to the local LA community as well as hotel guests for breakfast, lunch, and dinner, the restaurant features an updated menu from what was offered at its Venice location, yet still embraces local and seasonal ingredients.
“We have developed a large portfolio of breakfast items and are very excited to share them with restaurant patrons and hotel guests,” says Kenney. “Lunch will be casual yet vibrant cuisine, and dinner will be more adventurous, paired with a botanical cocktail menu and naturally curated wine list. We intend to offer a fast-paced tasting menu in the evening, as well.”
The restaurant solidifies a successful working relationship between Matthew Kenney and Four Seasons Hotel Los Angeles at Beverly Hills. Throughout the years, Kenney has catered multiple events and created a Folia plant-based menu for the Wellness Floor and guest appearances. “Our patrons will now be able to sip and savor Mathew Kenney’s elevated, plant-based cuisine surrounded the property’s natural beauty,” says David Wilkie, general manager of Four Seasons Hotel Los Angeles at Beverly Hills. “This partnership also proves to be a milestone for the brand’s continued emphasis on wellness offerings.”
Here, Kenney shares his recipe for Avocado Tikka:
3 pounds of large Yukon Gold potatoes
2 ½ pounds of flour
2 cups of cashew yogurt
50 grams of salt (or 2 2/3 tablespoons)
- Boil potatoes (leave the skin on) in a large pot of salted water until very soft in texture, (time will be dependent upon the size of the potatoes).
- Drain water from potatoes, and when cool enough to handle, peel off skin.
- 2.2 pounds of cooked and peeled potatoes are needed.
- Add the potatoes to a ricer and puree.
- In a stand mixer, place potatoes, yogurt, flour, and 30 g of salt (with potatoes at the bottom of the bowl and salt on top) and mix until the dough comes together. The consistency should be bread-dough like.
- Weight 100 grams of dough and shape bread into circular rounds, about a 1cm thick. Roll the balls out with a rolling pin and place directly on the grill.
- Cook both sides until fully cooked.
4 cups of cashews, soaked
2 cups of filtered water
1/2 cup of apple cider vinegar
¼ cup of agave
1 teaspoon of sea salt
Blend all ingredients in blender until very smooth and yogurt consistency.
CURRY LEAF OIL
500 grams of neutral oil (grapeseed oil, safflower oil, peanut oil, and light olive oil are some options)
100 grams of curry leaves
Place the ingredients in a high-powered blender and puree for five minutes. Strain through a coffee filter and reserve.
CURRY LEAF YOGURT
500 grams of soaked cashews
250 grams of water
125 grams of apple cider vinegar
75 grams of agave
75 grams of curry leaf oil
5 grams of sea salt
In a high-powered blender, puree the ingredients until smooth.
150 grams of vadouvan
75 grams of Madras curry
150 grams of vinegar powder
25 grams of sea salt
Blend the ingredients together in a spice grinder and reserve.
FOR THE SALAD
Mix sprigs of dill, with seasonal flowers, petite lettuce leaves, and radish sprouts.
Fresh sliced radishes all sorts
1/2 ripe avocado
Spoon curry leaf yogurt onto the center of your plate, using the bottom of the ladle to spread the yogurt into a large circle. Cut the avocado into quarters, peel away the skin and cut each quarter into three irregularly shaped pieces. Arrange the pieces of avocado on the yogurt and dust with the tikka powder. Sprinkle with flaky sea salt. Garnish with thin slices of radish and herbs.