The III Mas Mortadella Pita

The latest in LA's Mortadella Moment™ from Sherman Oaks' beloved Chef and food historian, Arthur Grigoryan.

Raised to an Armenian family not far from Mario’s Italian Deli in Glendale, it wasn’t uncommon for Chef Arthur to find a pita stuffed with mortadella in his lunch box.

This Sunday, the mastermind behind the distinguished III Mas Texas-Armenian BBQ reimagines the Armenian-Italian school lunch classic with the iconic pita he’s been perfecting ever since.

THE CHEF

Chef Arthur Grigoryan is as much a scholar or historian of food as he is a rising star chef. Having honed his techniques in Paris at Drouant and continuing to grow as a chef under Nancy Silverton at Osteria Mozza, Chef Arthur combines his extensive knowledge of Armenian and Mesopotamian cooking with modern techniques to do his take on Texas-style BBQ. His concept III Mas is named after the neighborhood where his family was from in Armenia.

THE MORTADELLA PITA

An Egyptian variety of pita known as Aish Baladi (a blend of hard red winter wheat and barley flour, fermented and proofed for 18 hours) served hot from the wood fired oven and generously stuffed with Citterio Mortadella, homemade labneh, pistachios and shredded lettuce dressed in oregano vinaigrette.

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WHAT: The III Mas Mortadella Pita

WHEN: Sunday May 7th, 2:00 - 5:00 PM

WHERE: The Grant, 3515 Eagle Rock Blvd, Los Angeles, CA 90065

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