Kincaid’s on the Pier in Redondo Beach is a destination restaurant and a new chef is in charge. Lance Corrales is no young up and coming hot shot looking to make a quick name for himself, but more of an experienced chef who was hired over younger competition because he knows how to deliver when the pressure is on. He knows what it takes to turn out up to 800 covers a day at this popular destination.
Lance’s background is extensive and includes stints at The Abbey and Micky’s in West Hollywood, Dukes Coffee Shop, Barbarella, Bex Bar & Grill in Lancaster and Angeles National Golf Club. He has also cooked for many Hollywood types at numerous private events, but now he takes the helm at this popular beach venue situated on the Redondo Beach Pier.
A 15-year Anniversary Dinner I attended featured a seven course tasting menu that also served as an introduction for the new chef. Everything started off with Deviled Organic Eggs, Proscuttio and Crispy Rice topped with Spicy Tuna. This tasty little starter was paired with the excellent Schramsberg Blanc de Noir and was quickly followed by Rotisserie Pancetta Chicken Salad with pomegranate vinaigrette. A Grapevine cocktail with Ciroc Vodka was the selected pairing for this dish.
Next up the chef came up with Seared Ahi Tuna with wasabi aioli and an Asiago crusted Halibut Cheek with scallop butter which was paired with a Woodford Reserve Private Label cocktail. Squealing Pig Sauvignon Blanc was the selected choice for the next course of Tomato Bisque with Oregon Crab and a Coconut Prawn with orange marmalade accompanied with the obligatory Kale Caesar Salad.
Jordan Chardonnay was served with the small fish plate of Truffle Risotto with Lobster Tail, Miso Cod with Asian Slaw and Grilled Sockeye with Fennel Slaw. A nice wine pairing as the evening got into its third hour, and it was time for the heavier Jordan Cabernet Sauvignon with the pairing of Filet Mignon with smoked mushrooms and a grilled New York Steak on scalloped potato with blue cheese butter.
Last but certainly not least was the Godiva Chocolate Explosion Cake with salted caramel ice cream and the beloved Kincaid’s Key Lime Pie paired with Graham’s Tawny Port to round off a well balanced tasting experience.
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