Today’s the day. That is, the last day to get your tickets to this weekend’s events at L.A. Times’ The Taste before they go up in price! Also, there are some events (tomorrow night’s limited-capacity opening night, Flavors of L.A. and the weekend pass) that are sold out, so don’t snooze on it; get your tickets now while you can.
With all the different places I eat at from week to week – or more accurately, day to day – I can’t help but take note of the restaurant trends that follow the seasons. Of course, depending on your tastes, this could either be a welcomed opportunity or a temporary annoyance. (Though if you’ve never fallen for the Brussels sprouts or cupcake crazes, then you’re pretty much screwed since it doesn’t seem like either of them will be going anywhere, anytime soon.)
Recently, I came upon a few meals in a row where there was grapefruit in at least one dish. Since grapefruits are in season, and thus tasting especially fantastic right now, I had a fun time seeing and tasting what everyone did with the ingredient. And it’s not just in salads, anymore (though Tortilla Republic does a good job of it in their Ensalada de la Casa).
It was the acidic component in a sophisticated deli-style trout salad (Sadie Kitchen & Lounge). A complement to Vartan Abgaryan’s fantastic octopus-fennel salad as well as the shining star (along with Passion Fruit) in Matt Biancaniello’s Italian Greyhoud (Cliff’s Edge).
I ended up conducting the bulk of my really fun research time at Michael Voltaggio‘s Ink – thanks to both he and Gabriella Mlynarczykx – the latter of whom ended up with 5 pounds of grapefruit behind her bar, while the citrus abundance became inspiration for the former. Truth be told, Ink was the perfect site to explore the utmost creativity in both the kitchen and behind the stick with that singular ingredient. And the night before I conducted more fun research at Ink, Michael had actually just added a dish meant to be a riff on the dressed sashimi appetizer you’ve most likely seen at every Japanese restaurant. But this was, oh, so inspired.
Now would be a great time to finally and formally introduce you to my “Upcoming Events” column over on the right (–>). It’s but a few months old, but a great way to short-handedly let you know about the best things that are coming up as far as goings on in Los Angeles. It also means less pre-event write-ups, since you can get the skinny right in that column. (You’re welcome.)
For now, though, I’ve anticipated a slew of food events in our beloved city – especially while everyone’s trying to get everything wrapped up before the holidays. I believe the following, however, warrant special attention. Be sure to make your reservations & buy your tickets. Here they are, in order of date:
1. Now: LudoBites 10.0 Reservation Window Now Open (until 10:59 AM Thursday, November 29, 2012)
Right now we’re in the middle of a 24-hour window that first opened at 11 AM PST. So until 10:59 AM tomorrow (Thursday, November 29), you’ll get to enter the lottery for a reservation on one of 14 days (weekdays, December 4-21) of LudoBites 10.0 at Gram & Papa’s in Downtown LA. No guarantees that any of you will actually GET a reservation, but all we can do is try, try, try, right? (No seriously – don’t submit that form twice. It will make Krissy very mad. Just once, guys.) Protip: To increase your chances of getting a reservation, be sure to be as available as possible, since you have to fill out your available days and time slots. Or maybe that was obvious.
And if you don’t know what LudoBites is, by now, I’m afraid I can’t help you…or can I?
Mark your calendars, walkers, runners, bikers and proud Angelenos. You won’t want to miss the Great LA Walk this Saturday. It’s a 17-mile walk from Downtown LA to the Pacific Ocean. It’s a way to say, “People DO walk in LA.” It’s a day-long appreciation of this city, whether you’re stopping for lunch, walking through one of countless urban enclaves, learning little-known facts about a historical landmark or stopping in to see a shop you’ve never even heard of before. Let’s be honest: It’s also bragging rights.
And this year, it’s a way to really get to know Melrose Avenue.
L.A. Loves Alex’s Lemonade, for my third year in attendance, remains one of my favorite food events. The original idea of Alex’s Lemonade arose out of a courageous four-year-old’s battle with neuroblastoma and her desire to donate the proceeds of her lemonade stand to doctors who have helped her. Childhood cancer strikes a chord personally, as my first born nephew was diagnosed with Acute lymphocytic leukemia at the age of 1 1/2. Thanks to treatment and some faith, he’s now entering his teen years as a survivor. Of course, more research needs to be done.
There’s a sandwich shop that just debuted last week and thus far, it has sold out everyday ahead of its scheduled close time of 5 PM. Dare I suggest, however, that it’s worth getting there right at its 11AMÂ opening?
While I’ve often complained about the selection of lunch options near my office, I was happy to find on opening day that ink.sack was an easy to drive north – I got there in 7.5 minutes. It’s a school-themed enclave with standing room only (if even that). Ink and Ink Sack sandwiches the dessert landmark, Sweet Lady Jane between them on the designer shopping-laden end of Melrose.
The menu features a manageable dozen items with just more than half being 6-inch sandwiches ($4-6 each) and the rest being crispy salt & vinegar potato chips, compressed fruit seasoned with chili and cookies. On a normal lunch, I can devour about two sandwiches with sides.
My favorites were the Jose Andres, or “The Spanish Godfather” (Serrano ham, chorizo, lomo, Manchego) and the Banh Mi (pork cheek, chicharrones, pickled vegetables). I also reallyÂ liked the Maple Turkey Melt, complete with Camembert, mustarda and arugula. The bread is also solid and while good quality, doesn’t overwhelm the small sandwich.
I’ve yet to try the two chicken varieties (with cold fried chicken and chicken liver mousse, each) but rest assured, for the amount of hype the Voltaggio name garners, the bottom line is that each sandwich is a reasonably priced dosage of delicious goodness. Just remember that they’re so popular, Ink Sack has been forced to institute a 6-sandwich maximum per person.
Don’t forget your fruits. (The veggies are in the sandwich.)
As a part of the Voltaggio brothers’ new partnership with Something’s in the works with the Voltaggio brothers and Williams-Sonoma, and we’ll get a peak into that as Top Chef Season 6 winner Michael Voltaggio will be hosting a small, private tastingÂ demoÂ at the Williams-Sonoma store in Beverly Hills on Wednesday, September 1st. Be sure to RSVP ASAP, as there are limited spots which will be sure to fill up fast. There will be appetizers and wine for you to enjoy. Additionally, Williams-Sonoma will be offering a rare 10% shopping discount for the event.
Clarification and update (8/23): This will be not be a sampling of Michael Voltaggio’s signature food; rather he will be performing some cooking demonstrations – such as sous vide-ing meat – that will render some tastes, but passed apps won’t be part of the event.
Wednesday, September 1, 2010
6:30 – 8:30 PM
RSVP: rsvp [at] peridot-consulting.com
Willaims-Sonoma Beverly Hills
339 N. Beverly Drive
Beverly Hills, CA 90210
It’s another culinary bazaar (we here in Los Angeles know how often these come around) but this time, it’s our city-wide flagship publication pulling out all the stops. It looks like the L.A. Times will live up to their name, too, because there are names to be had at this event held at on New York Street (yeah, pretty funny) in the backlot of Paramount Pictures.
Demonstrations will be taking place for your pleasure and education, as will panels by the following:
- Michael Voltaggio â€“ Winner, Top Chef Season 6
- Jon Shook and Vinny Dotolo – Animal Restaurant
- Mark Peel –Campanile, The Tar Pit, Top Chef Masters Seasons 1 & 2
- Suzanne Goin –AOC, Lucques, Tavern and The Hungry Cat
- Jimmy Shaw -Loteria Grill
- Ludo Lefebvre â€“ LudoBites
- Betty Fraser â€“ Grub, Top Chef Season 2
- Chris â€œC.J.â€ JacobsenÂ – The Yard, Top Chef Season 3
- Alex Reznik â€“ Ivan Kaneâ€™s Cafe Was, Top Chef Season 7
- John Sedlar â€“ Rivera
- Barrie Lynn â€“ The Cheese Impresario
- Ricardo Zarate â€“ Mo-chica
- Russ Parsons â€“ Food Editor, Los Angeles Times
- Noelle Carter â€“ Manager, Los Angeles Times Test Kitchen
- Rene Lynch â€“ Assistant Food Editor, Los Angeles Times
- Jessica Gelt â€“ Staff Writer, Los Angeles Times
- Betty Hallock â€“ Deputy Food Editor, Los Angeles Times
- Krista Simmons â€“ Associate Editor, Brand X
And of course, high brow or not, it wouldn’t truly be a Los Angeles food event without food trucks present. Don Chow Tacos, Wahooâ€™s, The Sweets Truck, The Buttermilk Truck, DosaTruck, Coolhaus will all be there if you so prefer your food off a 4-wheeler.
Wine, sake and spirits from various vendors will help you wash down your bites. Blackheart Spiced Rum, Broc Cellars / Broadside Wines, Conway Family Wines, Dutcher Crossing Winery, Evan Williams Hong Reserve Bourbon, Flora Springs Winery & Vineyards, Gekkeikan Sake, Hook & Ladder Winery, Lunazul 100% Agave Tequila, Kook Soon Dang Beer, Michael David Winery, Rideau Vineyard, Sinatra Family Estates, and Venteux Vineyards will all be present during the event.
If you buy in advance, you’ll save $10. The best part is that general admission attendees also get to enjoy a good number of pours (8 to be exact) with their food. But if VIP is more your speed, you’ll get unlimited pours and in addition, you’ll get to taste bites from these participants. Benefiting from ticket sales are Share Our Strength and the Los Angeles Times Family Fund, so you can feel good that you’ve spent your day also supporting worthy causes.
Seems like a it’ll be a great debut. I’ll see you there.
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 boutiqueÂ 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,Â pick Taste of the NationÂ as your charitable culinary bazaar of choice.
Here’s exactlyÂ 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
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 â€œcaramelles,â€ sweet corn, chantrelles, summer truffle
BORDER GRILL / CIUDAD, MARY SUE MILLIKEN / SUSAN FENIGER
Cochinita pibil tostaditas
Chilean sea bass ceviche sushi, from St. Joseph Centerâ€™s Bread and Roses CafÃ© 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
CAFÃ‰ 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
CULINA, VICTOR CASANOVA
Burrata with peperonata and Manni estra virgin olive oil â€œToscanoâ€
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 hookâ€™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
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 â€œBetter Than Oreosâ€
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
RIVERA, JOHN SEDLAR
Tortillas Flor de Calabaza
SIMON LA, KERRY SIMON / MARIUS BLIN
SPRINKLES, CANDACE NELSON
Freshly baked Sprinkles cupcakes
STREET, SUSAN FENIGER / KAJSA ALGER
Burmese melon salad
THE FOUNDRY ON MELROSE, ERIC GREENSPAN
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
It was a special night in overcast Santa Monica, when the rising star chefs (and mixologists) of Los Angeles came out to dance. Their individual tablesÂ showcased a dish of their choosing, with propped-up lamps shining into the coastal darkness. The Fairmont Miramar was the setting, with FIG hosting the bungalow-side VIP receptionÂ to precede the walk-around gala held on the hotel’s turnaround.
FIG,Â headed up byÂ Chef Ray Garcia,Â was up for the sustainability award. Representing their fresh and inventive menu were spoonfuls of apricot tortellini – subtly sweet but tangy and way more complex than I could have imagined a sweet bite of pastaÂ could be. Also generously passed around were fingerling potatoes and chips topped with creme fraiche and Petrossian caviar. The generous part was undoubtedly the option to add a spoonful more of caviar atop each potato – a point Petrossian chef and James Beard Rising StarÂ Chef semi-finalistÂ Ben Bailly agreed with. RosÃ© champagne complimented each of our beginning bites, but nothing prepared me for what was to come during the main program of the night.
The main sponsor of the night was Highland Park, and what a fortunate arrangement that turned out to be. Highland Park 18 was being served neat or on a big NÃ©ve ice rock. On the other end, Eric Alperin of the Downtown Los Angeles bar The Varnish served up The Highlander, a simple yet beautiful treatment to Highland Park 12 which the likes of Thomas Keller was also spotted sipping.
“The Highlander” by Eric Alperin of The Varnish
1/2 oz cherry Heering Liqueur
2 oz Scotch Whisky (Highland Park 12)
Stir in a whisky glass over a big rock of ice.