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<\/p>\n\u2013<\/p>\n
Michael Hepworth<\/span><\/p>\n <\/p>\n <\/p>\n HOUSE OF BLUES ANAHEIM: EXECUTIVE CHEF MARK HAGOPIT<\/b><\/p>\n Robert Sarstedt, Corporate Executive Chef<\/p>\n Anaheim (Perfect Meal Today) 1\/24\/17\/<\/span> \u00a0House of Blues Corporate Executive Chef Robert Sarstedt made the decision to pursue a career in culinary early on. Blending a more than passionate interest in food and a growing knowledge of the industry, he made the commitment and enrolled in the Le Cordon Bleu College of Culinary Arts in San Francisco, surrounded by the highest number of restaurants per capita in the nation.<\/p>\n He quickly garnered success locally and made the decision to move to Los Angeles where his talents brought him to many of the premier establishments including LA hotspots Spago, BOA Steakhouse and Craig\u2019s Restaurant.<\/p>\n In 2014 Chef Robert became the Executive Chef of House of Blues on famed Sunset Strip overseeing two bustling kitchens and where he elevated the signature soulful menus of the main restaurant and House of Blues legendary upscale VIP lounge and bar, Foundation Room. Most recently he guided the House of Blues Anaheim team and helped them to prepare the venue for its Fall 2016 relocation into the heart of the Anaheim Resort District inside GardenWalk.<\/p>\n Chef Robert now oversees all House of Blues nationwide and continues his passion to deliver creative and inspiring cuisine to thousands of House of Blues and Foundation Room guests across the country.<\/p>\n –In his role as Executive Chef of House of Blues Anaheim, Chef Mark oversees culinary operations of the House of Blues Restaurant & Bar including management of the kitchen team, menu development and food preparation. He takes time to educate his staff on the products used in the kitchen and their purpose within dish presentation. He also works closely with local suppliers to ensure availability of the highest-quality ingredients. He looks forward to presenting his culinary creations at the all-new House of Blues Anaheim, opening at GardenWalk in March 2017.<\/p>\n House of Blues Anaheim accolades: Rated Best Concert Venue by OC Hotlist Nominated for Small Capacity Venue of the Year by Academy of Country Music<\/p>\n <\/p>\n <\/p>\n Today\u2019s House of Blues menu samples included:<\/p>\n NASHVILLE HOT FRIED CHICKEN SALAD – Spicy fried chicken, romaine hearts, grilled corn, blue cheese, diced tomato, red \u00a0onion, avocado and tortilla chip with cilantro ranch dressing<\/p>\n FRIED CHICKEN SLIDERS – Buttermilk brined chicken, pimento cheese, coleslaw and housemade pickles<\/p>\n BOURBON BREAD PUDDING – Baked with bananas and white \u00a0chocolate, finished with a bourbon caramel sauce topped with \u00a0fresh whipped cream<\/p>\n Featured mixology specialty drinks:<\/p>\n KENTUCKY BUBBLE BATH – Makers Mark bourbon, fresh lemon \u00a0juice, elderflower liqueur, blue curacao, topped with bubbles \u00a0$30<\/p>\n EL VIEJO -Pisco Porton, cr\u00e8me de cacao, toasted pecan bitters, cigar smoke<\/p>\n FATHER FIGURE – Monkey Shoulder scotch, Cynar 70, coffeeinfused Cinzano, Green Chartreuse, bitters<\/p>\n Alon David Photography<\/p>\n Tom Wright: Photography\/Food, Drink<\/p>\n <\/p>\n HOUSE of BLUES 2017<\/p>\n <\/p>\n <\/p>\n<\/div>\n <\/p>\n<\/div>\n<\/div>\n<\/li>\n<\/ul>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n<\/div>\n<\/li>\n <\/p>\n<\/div>\n<\/div>\n<\/li>\n<\/ul>\n<\/div>\n <\/p>\n <\/p>\n <\/p>\n<\/div>\n<\/li>\n <\/p>\n<\/div>\n<\/div>\n<\/li>\n<\/ul>\n<\/div>\n <\/p>\n <\/p>\n <\/p>\n<\/div>\n<\/li>\n <\/p>\n<\/div>\n<\/div>\n<\/li>\n<\/ul>\n<\/div>\n <\/p>\n <\/p>\n <\/p>\n<\/div>\n<\/li>\n <\/p>\n<\/div>\n<\/div>\n<\/li>\n<\/ul>\n<\/div>\n <\/p>\n <\/p>\n <\/p>\n<\/div>\n<\/li>\n <\/p>\n<\/div>\n<\/div>\n<\/li>\n<\/ul>\n<\/div>\n <\/p>\n <\/p>\n <\/p>\n<\/div>\n<\/li>\n <\/p>\n<\/div>\n<\/div>\n<\/li>\n<\/ul>\n<\/div>\n <\/p>\n <\/p>\n <\/p>\n<\/div>\n<\/li>\n <\/p>\n<\/div>\n<\/div>\n<\/li>\n<\/ul>\n<\/div>\n <\/p>\n <\/p>\n <\/p>\n<\/div>\n<\/li>\n <\/p>\n<\/div>\n<\/div>\n<\/li>\n<\/ul>\n<\/div>\n <\/p>\n![](\"http:\/\/perfectmealtoday.com\/wp-content\/uploads\/2017\/01\/20170125_101528.jpg\")
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\nSMOKEHOUSE ST. LOUIS RIBS – Dry rubbed and house-smoked<\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a>
\nVOODOO SHRIMP – Saut\u00e9ed shrimp simmered in an Abita beer \u00a0reduction served over jalapeno-cheese cornbread<\/p>\n<\/a><\/p>\n<\/a><\/p>\nSOCIAL DISTORTION<\/h4>\n
Tuesday <\/span> FEB 28, <\/span> 7:00PM <\/span><\/div>\n\n Find Tickets Now <\/a><\/div>\n Event Details <\/a><\/div>\n\n
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\n<\/div>\n\nSOCIAL DISTORTION<\/h4>\n
Wednesday <\/span> MAR 01, <\/span> 7:00PM <\/span><\/div>\n<\/div>\n<\/div>\n\n Find Tickets Now <\/a><\/div>\n Event Details <\/a><\/div>\n\n\n\n\n
\n<\/div>\n\nAnderson .Paak & The Free Nationals<\/h4>\n
Thursday <\/span> MAR 02, <\/span> 7:00PM <\/span><\/div>\n<\/div>\n<\/div>\n\n Find Tickets Now <\/a><\/div>\n Event Details <\/a><\/div>\n\n\n\n\n
\n<\/div>\n\nCHASE RICE<\/h4>\n
Friday <\/span> MAR 03, <\/span> 7:00PM <\/span><\/div>\n<\/div>\n<\/div>\n\n Find Tickets Now <\/a><\/div>\n Event Details <\/a><\/div>\n\n\n\n\n
\n<\/div>\n\nCHASE RICE<\/h4>\n
Saturday <\/span> MAR 04, <\/span> 7:00PM <\/span><\/div>\n<\/div>\n<\/div>\n\n Find Tickets Now <\/a><\/div>\n Event Details <\/a><\/div>\n\n\n\n\n
\n<\/div>\n\nKORN<\/h4>\n
Sunday <\/span> MAR 05, <\/span> 7:00PM <\/span><\/div>\n<\/div>\n<\/div>\n\n Find Tickets Now <\/a><\/div>\n Event Details <\/a><\/div>\n\n\n\n\n
\n<\/div>\n\nKORN<\/h4>\n
Monday <\/span> MAR 06, <\/span> 7:00PM <\/span><\/div>\n<\/div>\n<\/div>\n\n Find Tickets Now <\/a><\/div>\n Event Details <\/a><\/div>\n\n\n\n\n
\n<\/div>\n\nLocal Vocals<\/h4>\n
Tuesday <\/span> MAR 07, <\/span> 6:00PM <\/span><\/div>\n<\/div>\n<\/div>\n\n Find Tickets Now <\/a><\/div>\n Event Details <\/a><\/div>\n\n\n\n\n
\n<\/div>\n\nThrice and Manchester Orchestra<\/h4>\n
Tuesday <\/span> MAR 07, <\/span> 7:00PM <\/span><\/div>\n<\/div>\n<\/div>\n\n Find Tickets Now <\/a><\/div>\n Event Details <\/a><\/div>\n\n\n\n\n
\n<\/div>\n\nGEORGE THOROGOOD and THE DESTROYERS Rock Party Tour 2017<\/h4>\n