Share Our Strength’s Taste of the Nation On Sunday, June 6

Credit: Taste of the Nation: Los Angeles 2010 PSA – Spot #3 (Alternate Version) from Jeff Vespa on Vimeo

As is evident in my coverage on this blog, culinary and food events in Los Angeles come and go – but what is probably the most important event all year will happen this coming Sunday. Personally, this has been a long time coming – since I helped host a fashion and foodie event at the Tory Burch boutique back in mid-April to help sell tickets to this event. Share Our Strength‘s Taste of the Nation takes place at Media Park in Culver City from 1 – 4 PM, and 100% of the proceeds from ticket sales to the event go towards ending child hunger in Los Angeles. You will not find an event anywhere with more star chef power, so if the barrage of food events (understandably) overwhelm you, pick Taste of the Nation as your charitable culinary bazaar of choice.

Here’s exactly why:

The 2010 Participating Restaurants, Chefs and featured dishes:

8 OZ, GOVIND ARMSTRONG / JACOB WILDMAN
Tuna melt: albacore confit with a cucumber salad

AKASHA, AKASHA RICHMOND
Pulled Niman pork on pretzel rolls with slaw & pickles
Grilled market vegetable salad

BAR 210, MARCEL VIGNERON
Thai shrimp skewers

BAZAAR / THE SLS HOTEL, JOSE ANDRES / JORGE CHICAS
Liquid nitro margarita
Liquid olives
Watermelon gazpacho shots

BISTRO LQ, LAURENT QUENIOUX
Macedoine salad, uni dressing, Maine lobster
Chilled porcini soup, mirabelle coulis, foie gras chantilly/espuma
Soy milk white chocolat ice cream, american caviar – macarons

BLT STEAK, LAURENT TOURNDEL / BRIAN MOYERS
Shortrib tortelli “caramelles,” sweet corn, chantrelles, summer truffle

BORDER GRILL / CIUDAD, MARY SUE MILLIKEN / SUSAN FENIGER
Cochinita pibil tostaditas
Chilean sea bass ceviche sushi, from St. Joseph Center’s Bread and Roses Café and Culinary Training Program

BOTTEGA LOUIE, SAM MARVIN
Torchon foie gras with organic apple gastrique & marcona almond brittle
Heirloom tomato, watermelon & feta salad

CACHE, JOSIAH CITRIN
Market-driven seasonal creations

CAFÉ WAS, ALEX REZNIK
Bohemian bistro food

CHURCH & STATE, JOSH SMITH
Cervelle de canut
Green chickpea socca with roasted eggplant, Anaheim chilis

COMME CA, DAVID MYERS
Salmon tartare

CULINA, VICTOR CASANOVA
Burrata with peperonata and Manni estra virgin olive oil “Toscano”

EVA, MARK GOLD
Charred beef, grated radish

FIG, RAYMOND GARCIA
FIG dog with bacon habanero marmalade, cheesy comte fondue and fritos

FORD’S FILLING STATION, BEN FORD
Lamb burger with wild arugula, spicy tomato chutney and melted Wisconsin hook’s baby blue
BBQ pork buns with bread & butter pickles and melted Wisconsin pleasant ridge

FRAICHE, ELDEROY ARENDSE
Albacore tuna tartare, harissa aioli, potato chips

GELATO BAR, JOEL GUTMAN / GAIL SILVERTON
Artisan gelato

GRACE / BLD RESTAURANT, NEAL FRASER
Grilled pork sliders, onion & bacon jam, violet mustard

HATFIELD’S, QUINN HATFIELD
Horseradish dusted braised short rib on smoked potatoes

JOE’S RESTAURANT / BAR PINTXO, JOE MILLER
Braised artichoke with buretta cheese and jamon Iberico
Carpaccio of pineapple, pineapple blueberry compote, coconut mousse
House-made ricotta tapas with anchovy, dried tomato, and Jimenez

LOCANDO DE LAGO, ROBERTO MAGGIONI
Gelato di Parmigiano alla Caprese (Housemade Parmesan Gelato with Market Grape Tomatoes “Caprese-Style” and 12-year Balsamic Vinegar)
Lingua in Salsa Verde (Braised Beef Tongue with Fresh Parsley Pesto)

LOTERIA GRILL, JIMMY SHAW
Papa con rajas (Potato with roasted poblano peppers)
Mole poblano con pollo (Chicken mole poblano)
Carne Deshebrada (Shredded beef with fresh guacamole and chipotle sauce)

LUCQUES/AOC/TAVERN, SUZANNE GOIN
Yellow tomato gazpacho with avocado and cilantro
Olive oil cake with citrus and pistachio aillade

M CAFE/CHAYA BRASSERIE, SHIGEFUMI TACHIBE
Tuna tartare and beef skewers, yakitori grilled

MAR’SEL, MICHAEL FIORELLI
Barbequed beef bahn mi with house pickled vegetables and chili aioli
California avocado salad fresh hearts of palm, Persian cucumber, yogurt, lemon and dill

MERCANTILE/DISTRICT, KRIS MORNINGSTAR
Shrimp and grits
Spicy pork meatball soup
Home made “Better Than Oreos”

MOONSHADOWS
Spicy tuna tartare

OSTERIA MOZZA / PIZZARIA MOZZA, NANCY SILVERTON
Panna cotta vaniglia with conserva di frutti & biscotti (Vanilla panna cotta with Mixed Berry Compote and Biscotti)

NAPA VALLEY GRILLE, JOSEPH GILLARD
Sweet Corn Agnolotti with La Quercia Pancetta

NOBU, NOBU MATSUHISA
Miso Marinated Black Cod with Butter Lettuce

PATINA, JOACHIM SPLICHAL / TONY ESNAULT
Marinated Hamachi, Cucumber Vinegar, Avocado, Granny Smith Apple
Crispy chocolate hazelnut, chocolate mousse

PUBLIC / 25 DEGREES AT THE ROOSEVELT HOTEL, TIM GOODELL / JEREMY STRUBEL
Seasonal specialties

RIVERA, JOHN SEDLAR
Tortillas Flor de Calabaza

SIMON LA, KERRY SIMON / MARIUS BLIN
Crab salad

SPRINKLES, CANDACE NELSON
Freshly baked Sprinkles cupcakes

STREET, SUSAN FENIGER / KAJSA ALGER
Burmese melon salad

THE FOUNDRY ON MELROSE, ERIC GREENSPAN
Grilled Cheese

WESTSIDE TAVERN, WARREN SCHWARTZ
California modern tavern cuisine

XIV, MICHAEL MINA / STEVEN FRETZ
Braised and Grilled Piedmontese Beef Cheeks, Lime Hoisin Glaze, Summer Corn Foam, Micro Cilantro
Hamachi Tartare, Nuoc Cham Gelee, Caramelized Lapxuoug, Peanut Carmel Powder, Compressed Cucumber

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An Elegantly Delicious Lunch at Hatfield’s

Lobster Club Sandwich ($18)

It isn’t every night that I can venture out and spend hard-earned dough at the latest and greatest Los Angeles dining spots, lest my wallet cause my “To Eat” queue to become back-logged. Let’s admit it – all of us are a little commitment-phobic. The way of the game, as is also in my Manhattan playbook, is to take advantage of a good lunch menu when I see one. Hatfield’s would certainly fall under this column. And what’s more, I’m even more enticed to do dinner on the revisit.

Buttermilk & Tarragon Steamed Chicken Breast ($22)

On first entry, naturally-lit open spaces are further softened by the pastel and natural wooden hues of the walls and furniture. It’s an inviting and pleasant space well-acclimated to the middle of the day and I could deduce it undergoes an easy transformation to provide a romantic feel come sundown.

Most importantly, however, the food is top-notch. The Lobster Club, which comes framed between two slices of perfectly buttery brioche, is titillating and flat-out unbelievably indulgent. On the side were beautifully battered and fried curry onion rings, probably the best onion rings I’ve ever had – topping all the others in both texture and flavor. The Buttermilk & Tarragon Steamed Chicken Breast was also extremely tasty, with its steamed preparation keeping the white meat tender and even juicy while it and the potato smash are ironically yet appropriately sauced with gravy.

Crispy Confit Chicken Leg

If you prefer a course-built lunch, there are two prix fixe menu options, with the Studio Prix Fixe choice providing a more-than affordable $19. It starts off with a self-declared “Piping Hot” Butternut Squash Soup. They weren’t kidding – and it was a thankful reminder that this is exactly how delicious soup should be served. I craved more, while knowing that my Crispy Confit Chicken Leg was coming to alleviate my dark meat fix – and it didn’t disappoint. It’s imperative to note here that already I had tasted two chicken dishes at the same restaurant that didn’t disappoint but what’s even more, actually impressed. Since then, the main course has changed to Pork Loin and I’d just as easily lunch at Hatfield’s again to try that.

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