PUPU - Mark Gold - Los Angeles magazine
The Island Style Cook-Off

Visit the participating chefs’ restaurants and sample the pupu

Mark Gold

Eva Restaurant



Eva Restaurant
7458 Beverly Boulevard
Los Angeles, CA 90036
(323) 634-0700
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Photograph by James and James Productions

Roasted Foie Gras with Sushi Rice, Tea Smoked Plum and Grated Yuzu

Sushi Rice  (almost 4 cups)

  • 1 ½ cups Japanese short grain rice
  • 1 ½ cups water
  • 1 sheet 1 ¾" kombu
  • 4 tbs sushi vinegar

Wash the rice in cold water 3 times. Let the rice drain in a chinois for at least 30 min prior to cooking. Combine the rice, water and the kombu in a rice cooker and steam until the rice is cooked.

Let the rice rest for 10 minutes then transfer to a wooden Japanese rice tub, or something shallow and wide if unavailable. Spread the rice out thin, and pour the sushi vinegar over the rice, stirring with a wooden paddle, with a gentle motion. Do not over stir, or the rice will become too sticky. Cover with a wet cloth and leave at room temp.

Foie Gras  (8 portions)

  • 8 oz duck foie gras (room temperature) , sliced into 1 ounce portions
  • Yuzu kusho (Japanese market)
  • Smoked soy sauce
  • Sudachi or yuzu (Japanese citus)
  • Tea smoked plum (specialty store)
  • Salt and pepper

Season the foie gras with salt and pepper and sauté in a very hot, dry sauté pan for approximately 1 minute on each side. Remove and set on a c fold towel to drain excess fat.

Take a good table spoon of the sushi rice and form into the shape of a rectangle. Place a pinch of the yuzu kosho on the rice. Take the roasted foie gras and place on top of the rice and drizzle a little smoked soy over the foie gras. Proceed with placing a small amount of the tea smoked plum on the foie gras and garnish with the zest of the sudachi.

Sushi Vinegar

  • 7 oz Japanese vinegar
  • 2 tbs sea salt
  • 1 tbs mirin
  • 9 tbs of granulated sugar
  • 1 ½ inch square of kombu

Combine the 5 ounces vinegar, salt, mirin and sugar in a non reactive saucepan and cook over medium heat until the sugar is dissolved.  Remove from the heat and add the kombu. Once cool, add the remaining vinegar.




Mark Gold

Mark Gold’s energy, passion, and enthusiasm for his craft is contagious. Ask Mark to describe how he feels about what he does and he will tell you, “I put my heart into my cooking, I put my love into my cooking.” And if you have ever had the experience of dining with him, you know this to be true.

eva is named for Mark’s grandmother. Born and raised in Brooklyn, New York, Eva became Mark’s inspiration for becoming a great cook – not so much because she was one, but, mostly, the opposite. “She used to make spaghetti sauce with ketchup,” Mark will tell you of his grandmother. “I hated it, but she cooked with what was available to her, and she did it with such love and care that it made me want to do the same……just better,” he says, laughing his bold, contagious laugh.

At 7, Mark had created his aforementioned “Bagel Burgers,” and by 17, he’d worked at Cutters in Santa Monica making pasta, and as a bus boy at Geoffrey’s in Malibu. After graduating from high school, Mark made his way into Trump’s by knocking on the kitchen door and impressing Michael Roberts with his energy and enthusiasm. The experience of working in one of L.A.’s finest and most innovative restaurants at the time, convinced Mark Gold that not just cooking, but creating a memorable experience for diners was what he wanted to do.

So Mark left for the New England Culinary Institute in Vermont, where he spent the next 2 years learning and perfecting his craft. Upon his return to Los Angles in 1989, Mark was hired at Patina Restaurant, working with such notable chefs as Joachim Splichal, Octavio Beccerra, and Traci de Jardins. Mark used his experience at Patina to land a position at Bistro Roti in San Francisco, the flagship restaurant of the Real Restaurant Group.

When Mark returned to Los Angeles, he accepted the position of Executive Sous Chef at the Water Grill in downtown L.A., working alongside Michael Cimmarusti, and positioning the restaurant as one of the top in the city. This was Mark’s introduction to restaurant management, and working alongside Michael Cimmarusti brought seafood, and its preparation to forefront of Mark’s culinary experience. It was also here that Mark learned the finer points of operating a high-volume, fine dining restaurant.

After having spent five years at the Water Grill, Mark was hired by Joachim Splichal to head up Café Pinot, in downtown Los Angeles, as their Executive Chef, and take it to the next level of dining and profitability. During Mark Gold’s 5 years there, Café Pinot was transformed from a theater restaurant to a destination restaurant. The fact that the restaurant became not only critically acclaimed, but one of the highest grossing restaurants in the Patina Group, earned Mark Patina Group’s Chef of the Year award in 2005.

At the request of Joachim Splichal, Mark returned to the Patina Group, after a short time away, to help open Café Rouge in Orange County. His impressive menu and cooking at Café Rouge earned him a coveted three stars from Irene Virbilia in the Los Angeles Times food section.