California Cooking at Jer-ne Restaurant + Bar
June 11, 2012 | Food & Drink News
Farmers Market Spanish Rice at Jer-ne.
Javier Bravo, Jer-ne Restaurant + Bar’s new chef de cuisine, on California cooking.
How is California cuisine different from your native Barcelonian fare?
JAVIER BRAVO: Dishes in California have an exciting Mexican and Asian flair, whereas back home the cuisine is rooted in Spanish culture with French and Italian influences.
What are your favorite summer ingredients?
JB: Fresh seafood, rice, and locally grown tomatoes, garlic, and herbs.
What is one of your signature dishes at Jer-ne?
JB: Santa Barbara spot prawns with squid-ink black rice and local farmers’ market artichokes. 4375 Admiralty Way, Marina Del Ray, 310-574-4333
Fashion shoot: December 2013 issue of Los Angeles Confidential magazine.