Join Giada De Laurentiis for a Special Pop-Up Dinner Experience!
Giada De Laurentiis Launches First L.A. Pop-Up at Engine Co. No. 28
Celebrity chef Giada De Laurentiis made her culinary debut in Los Angeles with a special pop-up event at Engine Co. No. 28 on January 25. This event, celebrating her January magazine cover, allowed enthusiastic diners a sneak peek of dishes set to feature at her upcoming restaurants in Scottsdale, Arizona.
During the evening, De Laurentiis welcomed guests with a brief overview of the night’s offerings. “What we’re doing tonight is trying a couple of dishes that we’re going to have on the menu at Scottsdale,” she shared with those in attendance. This marks an exciting expansion for De Laurentiis, who has recently revitalized her catering business in Southern California while also launching her own pasta line through her lifestyle platform, Giadzy.com.
Guests were treated to an array of appetizers, including ricotta crostini drizzled with honey, fresh oysters, and bacon-wrapped dates, which De Laurentiis highlighted as a popular choice from her Las Vegas restaurant. These were complemented by a selection of cocktails, such as Old Fashioneds and Manhattans, creating a festive atmosphere.
One standout dish featured lemon pizza, crafted with Meyer lemons, mascarpone-garlic crème, and Caciocavallo cheese. “Any feedback would be great,” said De Laurentiis, seeking opinions on this dish that will soon debut in Scottsdale.
As the evening progressed, attendees were delighted by the chef’s famous lemon spaghetti, served with jumbo shrimp. “This is our number-one seller in Vegas, and we’ve sold over a million lemon spaghettis,” she remarked, showcasing the dish prepared with sautéed shrimp, mascarpone crème, and crispy capers.
De Laurentiis also introduced other signature dishes, including Nodi Marini pasta with vodka sauce—created in honor of her daughter—and a ribeye tomahawk steak topped with a Sicilian-style sauce of rosemary, garlic, olive oil, and lemon, accompanied by lemon smashed potatoes and grilled asparagus.
The evening culminated on a sweet note, with guests enjoying gelato scooped by Gelato Festival founder Gabriele Polix, alongside De Laurentiis’ renowned lemon ricotta cookies. She even surprised attendees by hand-torching Baked Alaska pops right before their eyes.
Before the event concluded, Chris Gialanella, president and publisher of Los Angeles magazine, prompted De Laurentiis for closing remarks. With enthusiasm, she declared, “Let’s eat!”
The event not only celebrated De Laurentiis’ culinary expertise but also provided a vibrant preview of her upcoming ventures in the restaurant industry.
