When the House of Blues Anaheim closed its doors in Downtown Disney in May 2016, it wasn’t a swan song. The venue reopened in February in a new location just east of the Disneyland Resort — the Anaheim GardenWalk — to much fanfare, an exciting lineup of acts and a re-energized culinary team. “It’s a breath of fresh air,” said House of Blues Corporate Executive Chef Robert Sarstedt. “My team is really exhausted, but they’re getting their feet under them. They’re doing a great job and the food that’s coming out has been great.”
The venue has refocused on showcasing its food and drink lineup alongside the musical acts, and one of the stars of the menu is the Voodoo shrimp. It’s one of the House of Blues’ best sellers, due to the tasty twist the staff puts on a Louisiana classic, according to the chef. “Traditionally, Louisiana barbecue shrimp is made with Worcestershire sauce and butter,” Sarstedt said. “We added an Abita amber instead of Worcestershire sauce to give it a bite.”
The dish starts with a base of jalapeno cornbread. While that’s cooking, the chef makes the Voodoo sauce by taking a Louisiana beer, Abita amber, and adding herbs, spices, cream and butter. Shrimp are cooked in the sauce with diced Roma tomatoes and minced chives.
Once the cornbread is done, it’s time to plate. Shrimp is arranged around the cornbread and then the Voodoo sauce is spooned on top. To complete the dish, the chef garnishes it with green onions, more chives and more Roma tomatoes.
While Voodoo shrimp is a menu highlight, Sarstedt is quick to point out other made-from-scratch items that House of Blues guests can look forward to. Pimento cheese dip with garlic flatbread; a smokehouse platter comprising ribs, brisket and pulled pork with baked beans and coleslaw; and short rib tacos all make up the Southern-inspired offerings that are available nightly—whether or not there is a show—and now during lunch, happy hour and late nights as well.
Corporate Executive Chef Robert Sarstedt
House of Blues, Anaheim, Calif.
House of Blues Corporate Executive Chef Robert Sarstedt is no stranger to preparing food for the stars, but he traded the Hollywood elite for rock stars when he came to his current employer.
Le Cordon Bleu-educated, Sarstedt worked at a number of renowned LA institutions — including BOA Steakhouse, Spago Beverly Hills, Il Soleil and Craig’s in West Hollywood — before exploring the corporate world and joining Cheesecake Factory. “I was there for a little bit, then got an executive chef position at House of Blues Sunset Strip,” he said.
Three years later, he finds himself as the corporate executive chef anticipating shows from the likes of Billy Idol, Lil Wayne and Common in the upcoming weeks. “The standards at the House of Blues are just as high as any other restaurant I’ve worked at,” he said. “The culture is amazing. … My favorite thing is the staff and the camaraderie. We allow tattoos; we allow people to express themselves however they want. It’s a great place to work.”