Event Recap: Los Angeles Food and Wine 2014

29 Aug Event Recap: Los Angeles Food and Wine 2014

Posted at 10:50h in Food, Wine by Allison Levine

0 Likes

For the fourth year in a row, foodies mixed and mingled for four days with some of the best chefs around Los Angeles and beyond at Los Angeles Food and Wine, presented by Coastal Luxury Management. More than 100 chefs and 150 wineries participated in the events throughout the weekend, and we did our best to try as many as possible. Here is a recap of our time at LA Food and Wine.

The weekend kicked off on Thursday night with Ultimate Bites of L.A. presented by Chase Sapphire Preferred and hosted by celebrity chef Graham Elliot. With Disney Hall looming above, Grand Avenue in downtown LA was closed off and lined with 28 chefs, including David LeFevre of MB Post, Antonia Lofaso of Scopa and Bart Vandaele of B Too in Washington DC.

: Canned Foie Gras Parfait, lavender crumble, stella cidre gelee, peach and mint by Chef Bart Vandaele

: Cold poached Passmore Ranch Sturgeon with tiny beets, citrus, hoseradish and dill by Chef David LeFevre

: Ricotta Crostini with chili, rosemary and sea salt by Chef Antonia Lofaso

On Friday, we returned at night to Grand Avenue for Asian Night Market, hosted by Iron Chef Masaharu Morimoto. Recreating the night markets found in Asia, chefs from around the country served dishes with Asian-inspired ingredients.

: Five Spice Pork Belly Taco by Jet Tila, Pakpao Thai

: Elote Dry Miso Aioli from Jason Benavente, Nobu LA

: South East Asian Beer Food Coconut Chili Snails from Starry Kitchen

: Tea Smoked Ora King Salmon from Brad Farmerie, Public/The Thomas Napa & NYC

: Indonesian Shrimp Sate, Cashew Curry, Fried Shallot, Sambal from Tin Vuong, Little Sister

: Cambodian Beef Heart Tartar with butter rice cracker from Fickle

We were back at it on Saturday, this time for the Lexus Grand Tasting. An indoor event taking place at Los Angeles Center Studios, there were more bites to enjoy from a new group of chefs.

: Salpico D’orxata Yellowtail Octopus cocktail marinated in xufa milk from Perfecto Rocher, Smoke.Oil.Salt.

: Corn Panna Cotta with Vadouvan, Uni and Rye by Vartan Abgaryan, Cliff’s Edge

: Grilled Grape and Fig Tartine with housemade country boule, fresh burrata, vincotto from Jeff Mahin, Stella Barra Pizzeria

: Scallop Crudo with lemon, calabrian chili, mollica di maiale from Alimento