If you haven’t been to the LA Food and Wine you need to mark it for your calendar next year. The festival has different events all throughout the city such as the Barker Hanger in Santa Monica, Downtown Los Angeles, and different restaurants. LA Food and Wine will become your favorite food festival in LA and you’ll make it a tradition to go every year. This was its 8th year and it is five days of amazing food experiences. You could attend small private lunches and dinners at some of LA’s best restaurants, see chef demos, and try a variety of tastings. LA Food and Wine brings all the best chefs together for an exceptional culinary experience.
I attended both days at the Lexus Grand Tasting that was held in the Barker Hanger. Next year I will definitely be going to all events because the Downtown LA looked amazing. If you haven’t been definitely get the VIP passes, you get in an hour earlier and it’s not so crowded that you can have a chance to talk to the chefs and hear about the dishes being served. It will really add to your experience there. Also, get both days since the restaurants change on Saturday and Sunday. I’ll share some of my highlights from the Grand Tasting.
Lamb Ribs made by Chef Samuel Monsour from Preux & Proper. They were seasoned with Jamaican jerk spice, passion fruit-scotch bonnet bbq and served on top of radish pickles. I’ve never been to Preux & Proper but now I have to go!
Pacific Gold oysters from Morro Bay Oyster Company. These oysters are so fresh and you can find them at some of the best restaurants in the country like Daniel in New York, Maude in Beverly Hills, Aubergine in Carmel, and many more. Also, Chef Curtis Stone was shucking oysters with Neal Maloney, founder of Morro Bay Oyster Company.
Otium is one of my favorite restaurants in LA so I was happy to see them at the Grand Tasting and I got to try their fried chicken sandwich that was amazing. Chef Tim Hollingsworth is amazing.
The fried shrimp n’ grits with black truffle caviar, aji amarillo and tomato-garlic confit from Barbara Jean was incredible. I didn’t think that I liked grits until I tried these, Chef Jason Fullilove has changed my mind.
This pretty dish was the most adventurous dish that I saw at the event. Chef Matthew Beaudin served pistachio dust, pine nuts, lemon curd, candied carrots with assorted flowers and topped it off with weaver ants and the red powder is worm powder.
Passamore Ranch served mini omelet with a generous serving a caviar. It was such a great combination. I wish all my mornings could start off with a caviar omelet.
Unfortunately, I don’t have photos of everything that I loved. Some of the other restaurants that stood out was the Peninsula’s Yukon gold potato waffle topped with lobster and Béarnaise sauce, Blue Ribbon’s black vinegar–glazed pork ribs with spicy slaw by chef/owner Bruce Bromberg, Chef Alex Seidel’s Corn Budino with Heirloom tomatoes, Hudson Valley’s Foie Gras and Black Truffle dip, Chef Ryan Cladwell’s Taramasalata on a popadom topped with roe, and there are so many more that I loved. Of course, all the wines that you can taste and I discovered so many that have become new favorites.
Start planning for next year for LA Food and Wine, and I’ll see you there!