Executive Chef Sammy Monsour of Downtown L.A.’s preeminent Southern house Preux & Proper has opened his kitchen to longtime friend, Chef Adrienne Wright.
If Wright looks familiar, it’s most likely because you’ve seen her as a competitor on Top Chef Season 16. The first time in Los Angeles since the taping, Wright put on her Chef’s hat on once again for An Evening at Preux & Proper on Friday, January 4th, 2019.
Downtown Weekly dined at Preux & Proper Friday and had the opportunity to enjoy a few dishes prepared by Chef Adrienne Wright, shortly after meeting with her and asking a few questions.
Our basic questions: How do you like Downtown? What made you think of serving Big Eyed Tuna? “Isn’t Preux and Proper fab?” and “Did you win Top Chef?”
Beginning with Short Rib French Onion Soup that Wright demonstrated how to make that same morning on the Hallmark Channel’s Home & Family, waiters served our team Big Eyed Tuna, Seared San Diego Rib Eye, and Crispy Pig Trotter with the good ole southern hospitality Preux and Proper is famous for.
We also got a chance to speak with owner, Josh Kopel about his upbringing in Baton Rouge, Louisiana, juggling a new baby, and the hard work it took to make Preux & Proper such an overwhelming success. He spoke to us with a thick southern accent, sharp looks and boyish charm that makes him seem as irresistible as his delectable Hush Puppies.
“The first year was rough, said Kopel, “With each year getting better and better. It’s really taken all of four years to establish what we have going on now.”
And the now… it’s pretty awesome
Preux and Proper, if you haven’t been, is two floors of Creole magnificence. Wrought iron fences, exposed brick, even oil lamps burn alongside the brick-laden triangular building that puts an end to South Spring Street at Main. You may think you’re in the Fashion District, but after a few of Preux and Proper’s signature cocktails coupled with its interior motives, you’ll soon feel all the Juju of the French Quarter.
Collaboration at it’s finest
Partner, Chef Monsour paid it forward to support Wright who befriended him in his formative years as a young Chef in Boston, Massachusetts. “
Bostonians are notoriously loyal, and that loyalty within the Boston industry helped get me where I am today. I am ecstatic to be able to return that loyalty by supporting and celebrating Adrienne.”
Each dish was a collaboration between Chef Monsour and Chef Wright with the Big Eyed Tuna sourced by Cape Seafood Provisions. Not unlike a challenge seen on Top Chef, Chefs Monsour and Wright didn’t know what the dock had to offer until Friday, January 4th, only that whatever is offered (which happened to be the Big Eyed Tuna), they tackled together, would be unequivocally delicious and have to be sampled an approved in time for the night’s dinner guests. And there were many.
Adrienne Wright is as seasoned as her delicious recipes.
“If I were to be pitted against her in a cooking battle,” says Monsour of Wright, “I would probably start drinking whiskey and make a
Adrienne Wright grew up in Goshen, Connecticut on a small family farm where she learned the importance of knowing where your food comes from and the beauty of growing your own food. She has culinary and nutrition degrees from Johnson &
In 2015, Adrienne was featured on Zagat Boston’s “30 under 30” list. Her passion is creating elevated and inspired dishes that blend flavors, techniques
We want answers!
So what answers did Chef Wright have for us? A++ to Downtown, A++ to Preux and Proper. But the winner of this season’s Top Chef was a tight lipped secret. So, we guess you’ll just have to watch in order to find out!
For more information or to make a reservation, please visit www.PreuxandProper.com or call Preux & Proper directly at 213.896.0090.
