03 Sep Event Recap: LA Food And Wine 2015
For the 5th year in a row, Los Angeles Food & Wine hosted another successful weekend of food and wine events. For three nights, Grand Avenue in Downtown LA was closed off to traffic and filled with more than 30 restaurants each night and more than 100 wines. With Disney Hall looming above, hundreds of attendees wandered up and down the street trying the various foods and wines over a three hour period.
With so many of Los Angeles’ best chefs, as well as top chefs from New York, Philadelphia, Dallas and more, serving up flavorful dishes, there is a lot of tasting to do. Between waiting in long lines to some restaurants and getting full quickly, it can be a challenge to try everything. But, I did!
On Friday, after attending a lovely lunch in conjunction with LA Food & Wine earlier that day, I didn’t come to the evening event, Night Market, with a big appetite. Combined with the heat and the long lines, I was only able to try about a dozen dishes.
Chaya – Cocktail Yuzu Sorbet, Junmai Sake with Tamarindo sauce
Chaya – Thai Snapper Carpaccio with Ume Dashi Puree and Yuzu Koshu Jelly
Sambar – Sev Puri Chaat with mango, avocado, tamarind & mint chutney, chaat masala AND Vindaloo Porchetta, turmeric focaccia, mango chutney, malabar hot sauce
ggslut, Ramen Champ, Ricebar – Arroz Caldo (rice porridge)
Upper West – Elote, roasted sweet corn, whipped avocado & cilantro butter, cotija smoked paprika crackle
Phorage – Crispy Coconut Rice Cakes with Shrimp
Marti Chocolatt – Summer Chocolate Verrine
Badmaash – Spiced Mango Pork Belly with bacon biryani
Churchkey
The District – Hannah’s Noodles
Little Sister – Saigon Lemongrass Beef, vermicelli noodle, crushed peanut and herbs, curried crispy pork skin
Patina – Dungeness Crab, cardamom, nuoc mam, green mango sorbet
Ray’s Stark Bar – Banh Mi, Vietnamese mortadella, liver pate, green peppercorn, peanut, daikon, carrot, jalapeno, cilantro
Ray’s Stark Bar – Octopus, nduja, cranberry beans, pickled ramps, aioli, bronze fennel
Butter Restaurant – Warm Brie Sandwiches, toasted sesame & marash peppers
BierBeisl Imbiss – BierBeisl Bosna, thinly sliced red onions & bb curry mix
Ox & Son – Chicken Croquettes, fermented cabbage, smoked mayo, truffle powder
Herringbone – Mussels Ecabeche, chillies, carrots, coriander
Herringbone – Octopus Salad with Piquillo Peppers, olives & saffron
Union – Roasted Beet & Crescenza Tortelletti, lemon, poppyseed & wild fennel
Taco Maria – Squid, potato, cucumber, recado negro
Bouchon – Salad Nicoise
MB Post & The Arthur J – Roasted Pork Shoulder, peach mostarda & escarole
Falk Yeah! Productions – Tomato-Raspberry, Avocado, Brazil Nuts & Marjoram
Scarpetta at The Montage Hotel – Tigelle, Coppa di Testa, pickled vegetables, salsa verde
Bestia – Strawberry Shortcake, mascarpone cream biscuit, sweet cream ice cream
The Strand House – Spicy Rock Shrimp & Chorizo Broth, eggplant, pole bean salad Pedro Ximenez
Patina Catering – Brentwood sweet corn agnolotti candy, wild rocket, summer truffle vinaigrette
Restaurant 1833 – Guajillo Chile Crusted Baby Back Pork Ribs wrapped in feuille de brick served with nuac nam cham
Knife at The Highland – Whole Roasted Swordfish Gyros Style
The Kitchen – Chili Watermelon Hand Roll, trinity herbs, forbidden rice, sea beams, roasted peanuts
Hudson Valley Foie Gras & Lola Restaurant – Torchon of Hudson Valley Foie Gras with caramelized white chocolate
Mourad – Tartlette, Smoked Salmon, dill, cucumber, lebri
Laurel Philadelphia – Braised Burgundy Snail, sea capers & potato
The Grange Restaurant & Bar – Cowboy Sushi, zabuton, uni, horseradish, shiso
Montage Hotel – Citrus Marinated Hamachi, purple potato-date salad, jalapeno & ginger yogurt
Salt & Straw – Strawberry Shortake, ricotta cheesecake ice cream, strawberry vinegar, roasted strawberries, buttered almond
Fig – Vadouvan Rice Bowl, crispy pork belly & charred octopus
Joe’s Stone Crab – Sandwich Cubano with tequila lime popcorn
Barrel & Ashes – Roasted Pork Sandwich
McConnell’s Fine Ice Cream
Ruby Rockets
Sotto – Goat Meatballs, braised cabbage, pine nuts, currants, shaved goat cheese
Waffles de Liege
Hot’s Kitchen – Seared Foie Gras, pig ear crisp & cara cara orange
Smoke – Coffee cured natural beef brisket & sweet corn relish, New York strip steak, Cauliflower puree, fresh herb chimichurri, Watermelon & Tomato salad cucumber, honey
Chef Michelle Bernstein – Shrimp Vuelve a la Vida
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