Born and raised in Lancaster, California, Chef Dakota Weiss has also lived all across the United States including Arizona, Texas and Florida. At 12 years old, they moved to Santa Fe, Mexico. She may not have had a constant home, but one thing that never changed was the hours she has spent with her mother in the kitchen. Charmaine Coimbra, Chef Weiss’ mother is a suspense novelist, to whom she acquired her love for food and appreciation of fresh products.
She graduated top of her class at Scottsdale University in 1997. Shortly after, she worked for Chef Jeff Drew at Coyote Cafe for three years, where she fine-tuned her culinary skills. She also also worked at Ritz-Carlton in Atlanta under Chef Bruno Menard and for Jer-ne Restaurant and Bar in Marina Del Rey. Now she has found her Southern California home at W Los Angeles.
We asked Chef Dakota Weiss for a recipe she thinks best represent the winter season. She handed us her recipe for “Celery Root Risotto.” She explains why this recipe is perfect for the season by saying, “Winter cooking to me is all about feeling cozy! This does not mean that the food needs to be heavy but it needs to warm the soul. Food that is cooked with heart and soul will ALWAYS shine through food that is just cooked”
Celery Root Risotto
6 pieces celery roots, peeled and pulsed in a robot coupe until the size of rice
4 pieces garlic cloves, minces
1 piece yellow onion, small diced
1 cup white wine
2 quarts chicken stock
Whipped cream, seasoned with salt
1. Add garlic, onion and celery root into a large pot with 6 tbls butter and coat evenly with the butter. Cook for about 3 mins. Do not get any color on the vegetables.
2. Deglaze the pan with the white wine and reduce to au sec.
3. Add the chicken stock in 4 oz laddels intervals and reduce down. Keep adding the chicken stock until the celery root in tender.
4. Finish the risotto with parmesan, a little bit of the salted whipped cream, salt and black pepper.
5. Garnish the risotto with shaved speck ham, toasted pine nuts and grilled asparagus.
6. If you want to get super fancy add some fresh shaved winter black truffles.
Hours of Operation
6:00am ” 11:00am
Dinner (Tuesday ” Saturday)
6:00pm ” 10:00pm
Lunch and Dinner (Daily)
11:00 AM ” Sundown
Happy Hour (Served Monday ” Friday)
4:00 PM ” 7:00 PM
Brunch (Saturday ” Sunday)
10:00 AM ” 3:00 PM