GRILL EM ALL Rocks BREADBAR!

GRILL EM ALL Chef Ryan Harkins preparing the Breadbar kitchen in Century City before the big rush on March 31, 2011.

GRILL EM ALL Chef Ryan Harkins prepares the Breadbar kitchen in Century City before the big rush on March 31, 2011.

The heavy-metal gourmet burger truck took the night off as the crew took over the Century City BREADBAR.  There

were no wizards, warriors, or goons in the house on March 31st.  Just the Food Network’s “The Great Food Truck Race” winner, GRILL EM ALL, as premiere guests of the “Hatchi Truck Stop.” The BREADBAR’s head Chef Noriyuki Sugie is the visionary behind the event that features a high-profile L.A. Gourmet Food Truck each month.

“I was inspired by the popular Hatchi guest chef series,” says Chef Noriyuki Sugie.  “I wanted to lend my kitchen to premiere food truck chefs so they could prepare exquisite dishes.”

GRILL EM ALL's peanut butter ravioli topped off with a strawberry red wine reduction, part of a dessert offered on their Hatchi Truck Stop menu at the Breadbar in Century City on March 31, 2011.

GRILL EM ALL's peanut butter ravioli topped off with a strawberry red wine reduction, part of a dessert offered on their Hatchi Truck Stop menu at the Breadbar in Century City on March 31, 2011.

Longtime buddies and former band mates, Chefs Ryan Harkins and Mathew Chernus featured a selection of awe-inspiring comfort food that paid homage to their Midwestern hometown, Cleveland, Ohio:  Molson Beer and Cheese Soup with Frisée, Lardons, and a Bacon Vinaigrette; “Behemoth Style” Meatballs with BBQ Sauce, Bacon, Smoked Cheddar, and Funyuns Onion Flavored Rings; Duck Confit Poutine with Wisconsin

Cheese Curds and Rosemary; Foie Gras and Fig-Stuffed Pierogi with White Truffle Crème Fraîche; and Peanut Butter and Jelly Three Ways-Canapé, Ravioli, and Shot.  Humboldt County’s Lost Coast Brewery paired the dishes with some of its own signature microbrews.  The tantalizing experience meld traditional English-style ales with the distinctive West Coast flavors of barley, wheat, and Northern California’s exceptionally pure water.

GRILL EM ALL Chef Ryan Harkins walks out of the kitchen for a drink and a breath as he and his crew prepare for GRILL EM ALL's night at the Breadbar in Centur City on March 31, 2011.

GRILL EM ALL Chef Ryan Harkins walks out of the kitchen for a drink and a breath as he and his crew prepare for GRILL EM ALL's night at the Breadbar in Century City on March 31, 2011.

The “Hatchi Truck Stop” offers diners a one-night-only meal of eight inspired small plates priced at $8 each ($32 minimum purchase per guest). The BREADBAR Century City Event Features Premier Food Truck Chefs  Last Thursday of Every Month.