Imperial welcomes Chef Brian Dunsmoor of Hatchet Hall in Los Angeles for a special autumnal dinner cooked on the open flame.
Los Angeles’ acclaimed Hatchet Hall focuses on wood-fired cooking and seasonal ingredients from the field, forest, sea and earth. Cooking over Imperial’s wood fire grill and rotisserie, Chef Dunsmoor and Imperial Executive Chef Matthew Jarrell will use age-old cooking techniques in interpretations of their respective regional cuisines over a five-course feast.
The dinner will start with passed hors d’oeuvres and lead into a five-course dinner. .
Chef-Owner of Hatchet Hall, Brian Dunsmoor grew up in Atlanta, Georgia, spent summers in Colorado with a family of farmers and ranchers, and started formally cooking after attending culinary school in Charleston. Hatchet Hall is a wood fire cookery headed by Dunsmoor and Co-Owner and Operator, Jonathan Strader, with an emphasis on ingredients, old American techniques and community. Hatchet Hall was founded in 2015 and serves Heritage American food with new daily menus that reflect the seasons of California. Dunsmoor’s unique tasting menu at Hatchet Hall, Fuss & Feathers, has been featured in Food & Wine, Robb Report, Forbes and Vice.
Executive Chef of Imperial, Matthew Jarrell is a born and raised Portlander with over 15 years of experience in the culinary industry, beginning his career at the age of 13 baking bread in Hillsboro. Jarrell would later explore French cuisine and pizza baking before becoming one of the founding members of the Imperial kitchen in 2012—the second restaurant from James Beard Award-winning Chef Vitaly Paley. Under Chef Paley’s mentorship and tutelage, Jarrell moved from Sous Chef to Chef de Cuisine in 2016, then to Executive Chef in 2017.