Sriracha, it's what's for dinner ... a five-course menu at BLD

Sriracha, it’s what’s for dinner ... a five-course menu at BLD

BLD is offering a five-course Sriracha dinner on Jan. 9.

By Betty Hallock

Dec. 30, 2013 2:35 PM PT

Motivated by the recent production stoppage of Huy Fong Foods’ Sriracha hot sauce, BLD chef Neal Fraser and chef de cuisine Lewis Chan have organized a five-course Sriracha dinner (they’ve been hoarding the stuff) on Jan. 9.

Chan supposedly goes through a bottle a week on his own, and he and Fraser have come up with dishes such as lobster roll with Sriracha aioli and rib eye poutine with Sriracha gravy.

Pastry chef Mariah Swan is making her Sriracha-fueled contribution -- S’mores with a Sriracha marshmallow. And a Sriracha cocktail is in the works too.

The menu is available for one night only and also can be ordered a la carte.

7450 Beverly Blvd., Los Angeles, (323) 930-9744, www.bldrestaurant.com.

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Betty Hallock

Betty Hallock is deputy Food editor at the Los Angeles Times. She has co-written four cookbooks, including “Bäco: Vivid Recipes from the Heart of Los Angeles,” “Amá: A Modern Tex-Mex Kitchen” and “Baking at République.” She started her journalism career at the Wall Street Journal and Scientific American in New York, worked on the L.A. Times’ Business desk, and was interim food editor at Los Angeles Magazine. Hallock also helped launch a food and nutrition vertical for wellness app RoundGlass. She’s a graduate of UCLA and New York University.

Sriracha, it’s what’s for dinner ... a five-course menu at BLD

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