Your CLUB VIP experience includes one-hour early entry to main event at 5 p.m. Enjoy the exclusive CLUB VIP Lounge all evening, with private bartenders from The Chapel at the Abbey, tastings of rare wines, celebrity chef meet and greets, and more! Complimentary VIP parking included.
Furniture and Decor by Bend Goods
Private Bartenders provided by The Chapel at the Abbey
|Kimber Bering||Justin Mcinnis||Michael Coghlan|
Specialty Cocktails made with Tito's Handmade Vodka
Trailblazing chef, restaurateur, cookbook author, radio and TV personality, Susan Feniger has become legendary in Los Angeles for her award-winning restaurants STREET , Mud Hen Tavern, Blue Window, and Border Grill, her most well-known restaurant that she has operated for 35 years with business partner Mary Sue Milliken in four locations: Downtown LA, LAX International Airport, and two in Las Vegas.
After working together in Chicago and Paris, Milliken and her longtime collaborator, Susan Feniger, settled in Los Angeles where they founded the critically acclaimed City Cafe in 1981. They eventually expanded to a larger space on La Brea Avenue, renaming the establishment CITY Restaurant. In 1985, they opened the Mexican restaurant Border Grill in the original City Cafe space, before moving it to Santa Monica in 1990. The restaurant later expanded to Pasadena (closed) and the Mandalay Bay Resort in Las Vegas. Broadening their culinary horizons, Milliken and her partner opened Ciudad in Los Angeles in 1998.
Sara Kramer, NY native, former Broadway performer, aspiring gardener and big fan of all dairy everywhere, began her professional cooking career at Blue Hill at Stone Barns. Later, she worked with and alongside the inspired community at Diner, Marlow and Sons, Roman’s and Reynard in Brooklyn. Before relocating to Los Angeles, she was the opening chef of Glasserie in 2013. She’s now one half of Madcapra in the Grand Central Market and, along with Sarah Hymanson, recently opened Kismet. She and Sarah were recently named Best New Chefs for 2017 by Food & Wine Magazine.
Sarah Hymanson is a Chicago native and an Oberlin College graduate. In NY, Sarah worked at applewood, and both Blue Hill in NYC and the famed Blue Hill at Stone Barns. After opening the NY outpost of Mission Chinese with Danny Bowien, she joined Sara Kramer at Glasserie. In 2015, she and Kramer opened Madcapra, a produce-driven falafel shop in the Grand Central Market, and event more recently, the two opened Kismet on a friendly stretch of Hollywood Blvd. Sarah loves all funky and fermented foods, documentaries, sunscreen and capybaras.
Amy Deaderick grew up in Lexington, South Carolina where she had her first true experience with farm to table cooking. With an avid cook for a mother, she spent her youth preparing and canning bushels of beans, corn, tomatoes and other seasonal vegetables sourced locally from farms she visited with her father. She also spent time cooking alongside her parents, learning old southern recipes passed down through the generations before her.
Amy eventually moved to Los Angeles to complete a Masters of Music degree at the University of Southern California. With sudden access to the incredible diversity of the LA food scene and California’s beautiful produce, Amy’s passion for food ignited once again and she decided to follow her passion. After working in some of Los Angeles’ most respected kitchens, she found her way to The Lucques Group working under the direction of one of her biggest idols, Suzanne Goin. In March 2014, Amy was promoted to Chef de Cuisine at Tavern. Here she came to cherish the family atmosphere and the ability to collaborate directly with Goin and the outstanding hospitality team. The genuine respect and appreciation of her South Carolina roots has resulted in her ability to introduce some of her authentic Southern influenced dishes. Amy’s annual Charleston-inspired Low Country seafood boil based on her family’s summer feasts is a favorite of Tavern’s regular clientele.
Amy attributes her achievements to having a musical background. It requires one to be very disciplined, dedicated, organized and committed to one’s craft.
Raised on a family‐owned vineyard in Carmel Valley, CA, Roberts developed a palate for fine cooking early on and his passion for cooking led him to The California Culinary Academy of San Francisco California. He worked at multiple established restaurants in California and New York before moving to the Los Angeles area and becoming sous chef at Zax in Brentwood, where he met his wife and business partner, Brooke Williamson. In 2009 the culinary duo opened Hudson House and then The Tripel in 2011, South Bay neighborhood spots serving elevated gastro‐pub fare, cocktails, plus craft beer and small production wines. In 2014, they debuted a unique four in one concept, Playa Provisions, featuring a grab‐and‐go marketplace, King Beach; an artisanal ice cream shop, Small Batch; a seafood dining spot, Dockside; and an intimate whiskey bar, Grain. In June 2015, Roberts and Williamson expanded their epicurean empire with Tripli‐Kit, a culinary focused retail store, selling kitchen gadgets, cookbooks and other culinary essentials. The couple debuted their fourth restaurant, Da Kikokiko, a Hawaiian‐inspired fast casual concept located in Playa Vista, in October 2016. And most recently, in September 2017, they launched their second Small Batch artisanal ice cream shop in the community‐driven neighborhood of Mar Vista.