iPic Theaters LA Introduces Guest Chef Series for “iPic Now”

Photos courtesy of iPic Theaters LA

Watching a movie at iPic Theaters LA  just got even yummier. Introducing iPic Theaters LA’s Guest Chef series for “iPic Now!” — the on-screen pre-show which airs at the luxury iPic Theaters. Each month, Celebrity Chef and iPic’s SVP of Culinary Brand Development Sherry Yard selects culinary talent to curate special menu items for iPic Theaters LA.

Past guest chefs have included Executive Chef and Top Chef alum Antonia Lofaso; chef, restaurateur and Food Network star Jet Tila; and chef and TV personality Elizabeth Falkner, among others.

If you haven’t had the joy of seeing a feature at the iPic Theaters LA, then you are in for a real treat. iPic Theaters LA’s luxurious, upscale theatre will make you feel relaxed and at home while screening the hottest new movies. With pre-selected, reclining seats, and a wide selection of drinks and bites, you’ll wonder how you ever comfortably watched a movie at any other theatre. iPic Theaters LA is the movie watching experience of your dreams.

For the month of July, Sherry teamed up with Loteria Grill Executive Chef Jimmy Shaw to create a delicious recipe for Red Shrimp Tacos with Salsa Morita.

To compliment the dish, Master Mixologist Adam Seger is featuring his refreshing Southside cocktail, a recipe he created for New York City’s 21 Club.

Both of the tacos and the drink will certainly make movie night better than you could have ever dreamed. And if you want to try and recreate your dinner for a home movie night, iPic Theaters LA has you covered. Check out the recipes below! And be sure to stop into iPic Theaters LA today to catch one of the hottest movies of the summer while enjoying a delectable cuisine and drinks.

RED SHRIMP TACOS WITH SALSA MORITA

Chef Jimmy Shaw Loteria Grill, Los Angeles

1. In a sauté pan, heat 1/2 tablespoon of canola oil over medium to high heat. Add 1 1/2 teaspoons of white onion and cook for 30 seconds until slightly
2. Add 4 ounces of shrimp and cook for 1 minute over medium heat until they start to change color, do not overcook. Move shrimp to the handle side of the pan and leave a space on the flame side.
3. Add 3 ounces of salsa morita (recipe below) to the flame side of the pan, place the pan so only the salsa side is over the flame and let it thicken for 1 minute. Sauté the shrimp and salsa morita so salsa evenly coats the shrimp. Add heavy cream and remove from
4. Heat 3 corn tortillas on a lightly oiled flat-top or pan. Make sure that the tortillas are hot and fresh and that the edges aren’t dry and
5. Place the 3 corn tortillas on a plate and spoon an equal amount of shrimp between the tortillas
6. Finish the taco with: 1 ounces of crème fraiche, a slice of avocado, 1/2 an ounce of cilantro-onion (recipe below) Serve open faced with garnishes visible, not folded. Place lime wedge and radish slices on the side of the plate.
7. Serve and enjoy!

CILANTRO-ONION PICADO

1. Finely dice half a cup of the white onions. Must use fresh onions to ensure authenticity &
2. Chop the one cup of cilantro and add to the white onion

SALSA MORITA

1. Preheat oven to 400 degrees. Line a sheet pan with parchment paper and roast 1 pound of roma tomatoes and 1 pound of tomatillos for 30 minutes until the skins begin to toast lightly. Once toasted, remove from the oven and set aside to blend.
2. In medium saucepan add 2 ounces of canola oil over medium-high heat. Add dried whole morita chiles and stir to coat with oil. Remove quickly (10 seconds) with metal slotted spoon. Repeat this process 3x, adding the same chiles back into oil, making sure not to Remove and discard chiles. Add 3 cloves of garlic and 1/4 of an onion, chopped, and cook for 30 seconds until translucent, remove from oil.
3. Reserve oil for blending.
4. While roasting the tomatoes, begin to blend the chiles, garlic and onion in a high speed blender with vege- table stock for 3 Season with salt and add tomatoes in small batches and blend. Add 2 cups or more vegetable stock if needed to achieve a semi-thick consistency.
5. Chill before serving. Enjoy!

Southside Cocktail by Adam Seger

1. Fill a pint glass half full with loosely packed fresh mint
2. Add 3 juicy lime wedges to
3. Muddle mint leaves and limes until
4. Add 1 ounce of simple syrup.
5. Add 1.5 ounces of gin.
6. Fill glass with ice.
7. Top with soda and roll back and forth into a a highball.
8. Garnish with a slapped mint spring and drink up!

Click here to see the star studded iPic Tuck Room Tavern opening party.