Scratch Paper
Ori & Genevieve + Bestia

Ori Menashe & Genevieve Gergis

Owners/Chef and Pastry Chef


2121 7th Place

Los Angeles, CA



Genevieve's Recipe -

Blueberry Mascarpone Ice Cream


-56oz of blueberry purée (blueberries, sugar, lemon juice, cooked down to taste)

-24 yolks

-6 cups of mascarpone

-5 cups of milk

-large pinch of salt

-2 cups of sugar or more to taste


Heat milk + sugar

salt temper with yolks. Cook while stirring until custard forms.

Strain and add mascarpone whole until lumps disappear. Add blueberry purée. 

Chill and spin





Ori's Recipe -

Calabrian Sausage with Lentil Salad



Sausage ::

-Grind 800g of pork shoulder

-200 g of pork backfat

-70g of Calabrian chilies

-2g of fennel seed

-20g of paprika

-16.5 g of salt

-1.35 g of pink salt

-30g of cold water

-5g of garlic

Grind the meat and knead the meat for 10 minutes and stuff in hog casing


Lentil Salad ::

Cook lentils with Bay leaf and salt for 20-30 minutes and let cool.

Add chopped red onion, parsley, olive oil, red wine, vinegar, salt and pepper.

Cook sausage and assemble. 


Ori listens to Deftones