To celebrate her January cover, the beloved chef and television personality transformed Downtown L.A. restaurant Engine Co. No. 28 into her debut L.A. pop-up
Giada De Laurentiis with Los Angeles publisher Chris Gialanella and editor-in-chief Shirley Halperin
All photos by Philip Macías
“What we’re doing tonight is trying a couple of dishes that we’re going to have on the menu at Scottsdale,” said Los Angeles magazine January cover star Giada De Laurentiis to the eager diners who gathered at Downtown L.A.’s Engine Co. No. 28 restaurant on Thursday, Jan. 25.
De Laurentiis, who recently revived her catering business servicing Southern California and launched her own pasta line on her lifestyle and e-commerce site Giadzy.com, is opening two new restaurants this year at Arizona’s Caesars Republic Scottsdale — the food from which fans got to preview at her first-ever pop-up in Los Angeles.
A spread of Giadzy products
While guests sipped wine and cocktails (such as Old Fashioneds, Manhattans and Moscow Mules) upon arrival, they indulged in tray-passed canapes like ricotta crostini with honey, oysters and bacon-wrapped dates — “which are our number-one seller as an appetizer in Vegas,” De Laurentiis noted.
Oysters and Pearls
Then, lemon pizza — with Meyer Lemons, mascarpone-garlic creme and Caciocavallo cheese — served right out of an on-site pizza oven, circulated. “Any feedback would be great,” said De Laurentiis of the staple she plans to serve in Scottsdale. “If you did try it, like it or not like, [I’d] love the feedback.”
Lemon pizza
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“And then as you can see, we’re going to be tossing some pasta for you,” De Laurentiis announced before doling out steaming hot portions herself. “We have our lemon spaghetti with jumbo shrimp — which is our number-one seller in Vegas, has been for 10 years. We’ve sold over a million lemon spaghettis,” she said of her famous pasta with sautéed shrimp, mascarpone creme and crispy capers.
Lemon spaghetti
“We have Nodi Marini with vodka sauce — in honor of my daughter who’s here, who loves vodka sauce,” said De Laurentiis, who prepared dishes with her favorite authentic Italian ingredients and own Giadzy products.
Nodi marini alla vodka
“And then we have a ribeye tomahawk with a Salmoriglio, which is a Sicilian light sauce that goes on top: rosemary, garlic, olive oil and lemon. Lemon smashed potatoes — you can see the theme of lemon. I love my lemons! [And] grilled asparagus with some balsamic and goat cheese.”
A carving station with ribeye tomahawk
After guests enjoyed the piping hot dishes from serving stations, the night — presented also by Oceania Cruises, Lifeway Foods, Mountain Valley Spring Water, Knox & Dobson, E-Fish and Alfresco — concluded on a sweet note with gelato scooped by Gelato Festival founder Gabriele Polix and De Laurentiis’ signature lemon ricotta cookies.
Lemon ricotta cookies
Gelato Festival scooped gelato.
“We have another surprise dessert for you that we’re going to do right here in front of you,” said De Laurentiis, who also hand-torched baked Alaska pops.
“Giada, any final words?” said Los Angeles president and publisher Chris Gialanella from the stage at Los Angeles magazine headquarters prior to the Italian feast. Shouted De Laurentiis: “Let’s eat!”
Giada De Laurentiis torches baked Alaska pops.
Join Los Angeles magazine at our next event celebrating our 2023 Best New Restaurants on Thursday, Feb. 8 from 7-9:30 p.m. at Downtown L.A.’s California Market Center. For tickets, click here.
Dining and Cooking