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Giselle Wellman
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We are so excited about our Chicago #30under30 party in a few hours, we're building up an appetite!

Here's a Caviar Salad Recipe from an LA #30under30 honoree, +Giselle Wellman of +Petrossian Restaurant & Boutique.

Ingredients:
1 ½ Tbsp Crème Fraîche
1Tbsp Extra Virgin Olive Oil
1tsp chives, minced
½ tsp shallots, minced
1 Hard boiled egg, minced
2 tsp. fresh Lemon Juice
1 tsp fresh dill, chopped
Salt and pepper to taste
One head Butter lettuce separated into individual leaves
25g Petrossian Classic Transmontanus Caviar

Instructions:
1. Mix first seven ingredients in a large bowl.
2. Season to taste with salt and pepper.
3. Add lettuce to dressing and toss, coating each leaf.
4. Stack lettuce from largest to smallest leaf on a plate and stagger small spoonfuls of caviar on the leaves.

#ZagatRecipes
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Don't Miss the oportunity to meet Mr. Petrossian. Join our Caviar Masters class this Thursday. 150 per person, drinks, food and caviar. Must RSVP

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30 under 30

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We're really excited to release (and celebrate!) our list of #30under30 honorees in Los Angeles tonight!

Here's a sneak peek of some stars on the list who participated in a Hangout earlier today. Watch us talk the LA dining scene with +Tara Emerson and +Christina Olufson of +Tavern Restaurant, +Giselle Wellman of +Petrossian Restaurant & Boutique, +Freddy Vargas of +Scarpetta, and +Jeff Mahin of Stella Rossa Pizza Bar.

Stay tuned for the full list of LA #30under30 honorees and don't forget to take our Los Angeles Restaurants Survey, open now! http://zagat.bz/wfUfXr

#ZagatLA
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