Dinner & Show: THE CULVER HOTEL

Within a ten-minute walk from The Ivy Substation, home base of The Actors' Gang (www.theactorsgang.com), theatre goers can dine at The Culver Hotel in the company of the ghosts of movie legends who frequented this Historical National Landmark (Clark Gable, Greta Garbo, Joan Crawford, Buster Keaton; to drop a few names.)

We chatted with TCH's Executive Chef Daniel Polk in the Crystal Dining Room where we were attentively waited on by Julian. He most affably served us a tableful of appetizing starters (Crispy Calamari and Wild Mushroom & Winter Squash Vol au Vent), wonderful entrees (Beef Stroganoff and Wild Isles Salmon), and a capper of yummy Pumpkin Cheesecake topped with caramel sauce and pepita brittle.

What was your earliest interest in cooking, Chef?

My aunt, Nancie McDermott is a cookbook author. When I was around 12 years old, I would spend part of my summer vacation her in San Diego. While she was developing the recipes for books, there was a buzz in the house. The smells, the noise of her cooking, the excitement when she fed us; it was exciting. She gave me my first introduction to celebrating what food can be.

Who were some of your career mentors?

I started working as a prep cook when I was 15 years old at a small cafe. When I was 19, I moved to Washington, DC. There I met my mentor, Brendan Cox. He took a huge chance on me. When I went into the restaurant to stage (interview), I was greener than anyone he had ever hired. I kept making mistakes on the line and getting food sent back. He pulled me off the line and took me to the back prep area. We cleaned the meat off a pig's head that had been braising for the last 12 hours and talked. When we were done with the pig's head and had cleaned up, he asked me if I was serious about wanting to learn. I responded with a resounding "Yes!" He told me to take the weekend off because it would be the last weekend I would ever have off. And he was right!

What culinary styles have influenced your career?

My mother was a master at finding the new "hole-in-the-wall" restaurants. When my family ate out, we tried everything. It was an adventure. I grew up respecting many different palates and flavor profiles. I wasn't afraid to try new things because my parents were always so eager to show me these new foods. The food I grew up eating was what I consider to be truly American, a mix of cuisines from all over the world. I lived in Russia for three years and truly fell in love with the food there. Every great food culture has derived its cuisine either from a lavish bountiful harvest meant for royalty or from a sparse peasants' diet. Russia had both. Russian cuisine pulled from so many other cultures and countries, and that is where you get the amazing stews and hearty meat dumplings called pelmeni. But during the time of the Russian aristocracy, there was a heavy influence of European cuisine and technique. They introduced a much different diet to the Russians. Now they have the best of both worlds. You can start your meal with a plate of blini and caviar and finish it with a hearty stew like borscht. They also eat quite a bit of grain in Russia. Learning how to cook with different types of wild grains has really influenced how I cook now.

What do you consider the most distinguishing features of your work as a chef?

I am the happiest right after I have been shopping at the Farmer's Market. The produce is wonderful and incredibly fresh. But for me, it is the relationships I have created with the farmers that really excite me. They know the fruits and vegetables that they are growing better than I ever will. They are excited to feed people. They want to know what we will do with the produce at the restaurants. When I return from the markets and I get to just have fun with the vegetables that I just bought; I'm really happy. I am an aspiring story teller. I want to tell you about the farmers who grew the food you are going to eat. I like to do right by them.

What is your favorite meal?

My favorite dish to eat is at a small Thai restaurant in Glendale, CA called Indra Thai. They make a Northern Thai Seafood Curry that is amazingly spicy and full of flavor. I grew up going to that restaurant with my family, and no matter how long it has been since I last visited they remember me. The food is always amazing and they make me feel at home.

What attracted you to work at The Culver Hotel?

I live just a few blocks away from the hotel, what the General Manager likes to call within whistling distance! The Culver Hotel is such a standout in the city. It is so beautiful, and has such an amazing history. Ever since my wife and I moved here, I had been talking about working at the hotel. It just felt right to me!

Tell me a little bit about dining at TCH for our readers.

We have an amazing restaurant and bar at the hotel. The space is very unique. You can cozy up by the fireplace in the Grand Lobby, sit outside on our wonderful patio, or grab a table in our Crystal Room. We really have it all. We have a seasonal menu celebrating the best ingredients from the markets.

We open for breakfast, lunch and dinner every day. Our gourmet Happy Hour is daily from 4-7 and our nightly Live Jazz starts after 7:30 in the Grand Lobby. We also offer the "Culver Tea" in the afternoons, which is in line with TCH's European flavor. The Tea does require advance reservations.

What fascinating historical tidbits of TCH do you think our readers would be interested in knowing?

The Culver Hotel was once owned by Charlie Chaplin who sold it to John Wayne during a late night poker game.... for ONE DOLLAR!!! And all the Munchkins from the Wizard of Oz stayed here during the filming in the 1930's.

What are TCH's popular dishes?

During Happy Hour, our Pastrami Rueben Sliders fly out of the kitchen. But as our bar scene slows and dinner service starts up, our signature dish of Beef Stroganoff is a huge hit with our guests.

Your restaurant is minutes away from The Ivy Substation, home of The Actors' Gang. Do you take reservations?

We take reservations every night except Friday and Saturday.

What would you suggest as a comfortable time to get here for a Friday or Saturday 8pm curtain?

If you are coming for dinner, I would recommend arriving by 6:15 or 6:30. The bar is lively and you can enjoy a great meal. But, on Friday or Saturday, I recommend you call first to see how busy we are. Very often we may be closed for a private event, such as a wedding ceremony, which generally takes place in The Grand Lobby.

How about a Sunday matinee with a 3pm curtain?

We serve a great Brunch on Saturday and Sunday. Get here by 1:30 and savor a Bloody Mary or Mimosa with your meal. On sunny days, many of our patrons enjoy our communal tables on our patio.

How late do you stay open for post-show munchies?

On Friday and Saturday nights our kitchen is open until midnight. Sundays, we close at 10. But every night our bar stays open for our guests to enjoy one of our great cocktails.

Full-bar or beer & wine?

We have a full bar with classic handcrafted cocktails, and a wonderful beer and wine selection, as well.

Easy to find parking/valet?

We offer valet parking in front of the hotel. There's also City parking lots that offer 2-hour free parking.

Is there a dress code to dine at TCH?

While we don't necessarily have a dress code, the ambiance of the hotel calls for a casual/dressy appearance. We may have someone in shorts and flip flops enjoying Happy Hour on a summer day on the patio, but I don't think that person would feel comfortable dressing the same if having dinner in The Grand Lobby at 8.

What's the skinny on The Culver Hotel being 'haunted'?

A few months back one of our guests, who is an artist, ran up to the General Manager asking for a pen and paper. He swore he had just seen a ghost and needed to draw what he saw. When he showed the G.M. the picture, it was as if he drew a portrait of Henry Culver himself, the founder of Culver City and The Culver Hotel. I like to think Mr. Culver is sticking around to keep an eye on things.

Any other info on your restaurant you'd like to add?

We pride ourselves on our delicious food, whether it is for small parties of 12 or a wedding for 200. Combined with the setting, the décor and the history, The Culver Hotel is a unique and memorable dining experience.

Chef Daniel, Thank you for taking time out of your busy kitchen.

Check out The Culver Hotel's eclectic dining spaces and very tasty food before or after some wonderful theatre at The Actors' Gang. The packed Grand Lobby was bustling with a live jazz band just starting as we were leaving for our 8pm curtain @ the Ivy Substation.

www.culverhotel.com

9400 Culver Blvd. Culver City, CA 90232

310.558.9400

Weekdays 7am-10pm / Weekends 7am-11pm

Happy Hour Daily 4pm-7pm