Why you should visit James Republic on May 6:
James Republic, known for superior farm-to-table cuisine, will present a special gastronomic event. This celebratory evening merges the Long Beach restaurant’s two-year anniversary with their much-loved Dinner Bell Supper Series. In honor of the occasion, acclaimed Chef Dean James Max and James Republic’s Executive Chef David MacLennan are collaborating with several guest chefs to create a dinner using produce they’ll gather that morning at the Long Beach Farmer’s Market.
The festive evening will begin with lively entertainment punctuated by market-driven cocktails made with Muerto Tequila, Ballast Point craft beer, and hand-crafted canapés. Diners will then enjoy a three-course supper with wine pairings from standout California boutique wineries.
10% of the event’s proceeds will go to Chefs to End Hunger, an organization that donates prepared food from hotels and restaurants to local food agencies to distribute to the hungry.
I experienced the Dinner Bell Supper Series during a recent visit. During this convivial evening, we partook of 11 different beautifully prepared dishes, between the two appetizers and three dishes served at each course. Among the culinary creations served during that evening were such adventurous options as foie gras brûlée, chilled English pea soup topped with a local fish fritter and pea tendrils, and grilled artichoke stuffed with red quinoa, pine nuts, and herbs.
We also savored garlicky Niman Ranch braised lamb with mint chimichurri and potatoes from Weiser Farm. The vegetable lasagna, a medley of house-made pasta, three vegetable purees (sunchoke, celery root, and tomato) and Callifornia gruyere, was a delicious surprise. But part of the fun of the Supper Bell Dinner Series is that each evening’s menu is different, depending on what foods inspire the chefs that day.
Why you should visit James Republic anytime:
James Republic stands out for its dedication to quality. All the meats they use are naturally raised, including grass-fed beef. Virtually all their produce comes from the local farmers’ market. Eggs are bought fresh daily, while they source local craft brews and spirits distilled by hand. They serve breakfast, lunch and dinner; Saturday and Sunday brunch with $15 mimosa carafes; and boast a superior bar program with a menu of about a dozen hand-crafted cocktails.
To purchase a ticket for James Republic’s special May 6 event, click here.