Los Angeles Gets Tasty

At The Taste, top chefs and foodies come together for conversation and unlimited sampling of Los Angeles’ cuisine By: Mindy Poder
At The Taste, food for thought was delivered by an all-star line-up: Gustavo Arellano, editor of OC Weekly; Evan Kleiman, chef and host of the “Good...
At The Taste, food for thought was delivered by an all-star line-up: Gustavo Arellano, editor of OC Weekly; Evan Kleiman, chef and host of the “Good Food” podcast; Jonathan Gold, the Pulitzer-Prize winning food critic for the Los Angeles Times; and Sang Yoon, restaurateur, chef and owner of Father’s Office and Lukshon.  // © 2012 Tiffany Rose/Los Angeles Times

Paramount Studios’ New York City backlot recently staged the second-annual Los Angeles Times The Taste — a food and drink festival that highlights the rich diversity of food from Los Angeles’ many neighborhoods. In the span of three days, five themed events each targeted major trends in the city’s culinary scene with unlimited samples, chef demonstrations and discussion panels.

Farm to Fork, for instance, featured L.A. eateries sourcing directly from farms, farmers’ market vendors and a panel discussion on the state of farmers’ markets. Los Angeles’ booming gastropub and brewery scene was the theme of Dinner & Drinks; Cocktail Confidential featured establishments serving handcrafted, chef-driven cocktails and the Labor Day Picnic was an excuse to gorge on burgers and all varieties of dessert.

Offerings included ice cream sliders, featuring cinnamon ice cream and Niman Ranch bacon from Sweet Rose Creamery, sandwiched between a brioche bun from Milo & Olive, and a savory housemade market eggplant sorbet atop freshly seasoned ricotta, red onion and golden raise saute from Locanda del Lago. And if a gourmet feast wasn’t luring enough, attendees and participants surely enjoyed the accessibility of food personalities, head chefs, brewmasters, restaurant owners and more.

“In New York, there are three places that all chefs go,” said Sang Yoon. “The farmers’ market and festivals are great places for L.A. chefs to hang out.”

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