An Evening with Wonderful Pistachios

Last week I was invited to participate in a pairing concepts program by Wonderful Pistachios, the company that has found mascots in the likes of Snooki and Chad Ochocinco (two of my favorite celebrities, it should be noted). The purpose of the happy hour event was to pair pistachios with food and beverages at Ray’s & Stark Bar, a swanky open-air spot housed in the Los Angeles County Museum of Art — all in an effort to reimagine the humble pistachio and its culinary potential. Or something like that.

Pics of the pairings after the jump…

The restaurant. I’d only heard glowing things about Ray’s & Stark Bar, mainly from my friend Sly, who coincidentally was sitting at the bar that very night. She did, however, participate in the happy hour. Bloggers only. Smell ya later!

The wide plaza outside the restaurant.

Well hello, cheese platter. These were delicious, especially the super creamy one with the white and black rind. Already gargling Homer Simpson style.

The cheese plate arrives with a cocktail named the Ginger Rogers. Not exactly sure what’s in it, but it’s gingery and sweet, and I’m rather happy with it all. The pistachios, I should note, go very nicely with everything.

First official course. Or bite, really. Aged gouda and gala apple wedges drizzled with lavender honey. And, of course, pistachios. Lovely. I want more.

Aforementioned pistachios. Was really hoping Chad Ochocinco would show up.

Along with the apples, we enjoy the bar’s specialty spicy margarita, called “The Mex,” I believe. It’s ultimately the best drink of the night. I’ll go back to Stark Bar just for it.

Second course is watermelon, lime tortilla chips, and chili-lime salt. I don’t even like watermelon, but this is super tasty. And again, the pistachios pair nicely. I’m starting to realize this truly is a pairing — as in, we’re not seeing the nuts actually incorporated into the dish. Too bad.

Now this is a tasty plate. Rosemary parmesan popcorn, which was enjoyable, and a cured olive & salami skewer, which was delicious. I could have had five more of these skewers. And again, the pistachios paired well.

Pistachios with peaches, vermouth, and goat cheese. I don’t really like peaches; so I just stuck with the cheese and nuts, and quite frankly, that was more than good enough for me.

The ultimate tease. One lonely shrimp on a barren plate, save for a sauce of dates, orange, and paprika. I can’t tell if the pistachios are in the sauce or on the shrimp. Either way, this bite, while fleeting, is super tasty, but I NEED MOAR SHRIMP.

Last but not least, a pork short rib skewer with radishes and, you guessed it, pistachios! A charmingly demure way to end an evening of heavy booze and light eats.

Afterwards, I ambled around the famed light installation housed at LACMA.

This had nothing to do with pistachios. It just looked cool.

Damn car ruining the shot. I’m trying to document the void. THE VOID!”

If ever there were a time to snack on pistachios, roaming through these lamp posts might be one.

Aaaaand scene.

Thanks to Wonderful Pistachios for a lovely evening. Turns out pistachios pair quite nicely with a variety of foods, but I guess that’s not so surprising for most people. Either way, consider my pistachio awareness piqued. Perhaps some homemade pistachio ice cream is in order (and FYI – the most important fact I learned that evening: Wonderful Pistachios are available shelled, which should make cooking with them significantly easier. Seriously, I’m going to make that ice cream).