Kincaids on the Pier in Redondo Beach hires Lance Corrales New Chef

 

Michael Hepworth

Miso cod Asian slaw -grilled sockeye with fennel slaw -
Miso cod Asian slaw -grilled sockeye with fennel slaw –

 

Redondo Beach,CA(Perfect Travel Today)2/23/14/–Kincaids on the Pier in Redondo Beach is a destination restaurant in the area and new chef in charge, Lance Corrales, knows what it takes to turn out up to 800 covers a day at this popular destination.Corralez 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 competion because he knows how to deliver when the pressure is on.

 Lance’s background is extensive and includes stints at the following restaurants; The Abbey in West Hollywood, Micky’s West Hollywood, Dukes Coffee Shop, Barbarella Bar and Bex Grill in Lancaster and Angeles National Golf Club.

Chef Lance with Michael Hepworth
Chef Lance with Michael Hepworth

He has also cooked for many Hollywood types at numerous private events, but now he takes the helm at the popular beach venue situated on the Redondo Beach Pier. In fact his bio is two pages long, so for more info on the new guy at Kincaids, you can go to his web site.

 A tasting menu and a 15 year Anniversary Dinner I attended featured a seven course menu thar also served as an introduction for the new chef. Everything started with Deviled Orgnic Eggs, Proscuttio and Crispy Rice with spicy tuna. This tasty little starter was paired with the excellent Schramsberg Blanc de Noir wine, 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 chef came up with Seared Ahi Tuna w/ wasabi aioli and an Asiago crusted Halibut Cheek w/scallop butter and paired with a Woodford Reserve Private label drink. 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 w/Asian slaw and Grilled Sockeye w/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 w/smoked mushrooms and a grilled New York Steak on Scallop Potato w/Blue Cheese Butter.

 Last but certainly not least was the Godiva Chocolate Explosion Cake and salted caramel ice cream and the much loved Kincaid’s Key Lime Pie paired with Graham’s Tawny Port to round off a well balanced tasting experience.

 Much of the Kincaid’s regular menu stays intact of course, so for a good night out on the pier in Santa Redondo Beach, it is hard to go wrong with a visit to Kincaid’s.

Kincaid’s-500 Fisherman’s Wharf, Redondo Beach.

310-318-6080

www.kincaids.com

www.lancecorralez.com

Cheri Fox; Photographer

Michael Hepworth

287 S.Robertson Blvd, Beverly Hills, CA 90211

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