Restaurant: Saddle Peak Lodge [1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11]
Location: 419 Cold Canyon Rd, Calabasas, CA 91302 (818) 222-3888
Date: July 27, 2023
Cuisine: Modern American
Rating: Great ambiance and terrific game oriented food.
Ever year, both in the summer and winter, we Hedonists return to Saddle Peak Lodge. It’s pretty much the perfect venue for both a winter or summer food and wine blast, with gorgeous lodge patio, game driven food, and awesome wine service. For those of you who don’t know, Hedonist events have amazing wines (each diner brings at least one bottle).
Tonight’s dinner was Penfolds Grange themed.
Saddle Peak Ranch used to be a game lodge back in the early part of the 20th century. The rich and famous used to come up and hunt Malibu’s finest, such as this poor fellow. Now the deer are just served up on the menu.
The menu.
Amuse of potato leek soup. A bit too “carby” for my taste.
Pretzel bread.
CAST IRON JOHNNYCAKE. Maple Butter. Like dessert cornbread.
WHITE SHRIMP “COCKTAIL”. Cocktail Sauce & Charred Lemon.
PORK BELLY. Vietnamese Flavors, Pickled Vegetables, Herbs, Nuoc Mam, Lime. Nice tangy & fatty flavors. Rich. Some reach crunch to the pork.
6 INCH SPLIT ROASTED BONE MARROW. Chimichurri Sauce, Grilled Ciabatta.
HAND ROLLED CAVATELLI PASTA. Périgord Truffle Sauce, Potatoes, Parmesan, Fine Herbs.
CAESAR SALAD (w/ anchoives). Romaine, Parmesan, Grilled Ciabatta. Oddly sweet dressing.
PINK LADY APPLE SALAD. St. Agur Blue Cheese, Arugula, Shallots, Candied Pecan.
“Tomato salad” (made up by Yarom).
A simple green salad.
NEW ZEALAND LAMB. Chanterelle Mushroom, Farro, Artichokes, Black Truffle Butter.
CHEF’S GAME TRIO. Rabbit | Miso Mash | Baby Carrots | Balsamic Onions | Red Wine Jus Elk Tenderloin | Braised Bacon | Morello Cherry | Celery Root | Sweet Potato Bison Short Rib | Smoked Miso-Potato | Blistered Asparagus | Spicy Pepper & Apple Salad.
Rabbit | Miso Mash | Baby Carrots | Balsamic Onions
Sweet Potato Bison Short Rib | Smoked Miso-Potato | Blistered Asparagus
Red Wine Jus Elk Tenderloin | Braised Bacon | Morello Cherry | Celery Root
2LB BONE-IN WESTHOLME WAGYU BEEF TOMAHAWK FEAST. Westholme Australian Wagyu Beef Ribeye (Marble Score A5-7) | Cooked in herbs & butter over charcoal with Seasonal Accompaniments Served Table Side | Spring Accompaniments: New Potato Puree, Asparagus Cooked 3 Ways, Mushrooms “Bordelaise”.
BRUSSEL SPROUTS. (sweet, sour & salty).
Spinach.
ASPARAGUS
MASHED POTATOES
The dessert menu.
Nocciola Crunch Gelato — Nocciola (hazelnut) base made with egg yolk and Pure PGI Piedmont hazelnut paste mixed with Nestle’s Buncha Crunch — made by me for @sweetmilkgelato — new higher fat base formulation — #SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #hazelnut #nocciola #Chocolate #Nestle #crunch
Salty Pistachio Gelato NSA – Pistachio di Bronte DOGC produces an intense pistachio base to which I added just a touch of salt — this version was formulated No Sugar Added with Allulose — made by me for @sweetmilkgelato — #SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #pistachio #sicily #nuts #salt #nsa #allulose
The wines.
The gang.
Fun evening, and the wines were incredible. But I do remember Saddle Peak’s food being better than this. Both menu and execution getting a touch tired. Service was awesome though.
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