LA FOOD & WINE FEST 2014

TIME TO EAT!!!!

Team Trish on the Red carpet for LA Food & Wine Fest 2014

 

ZARATE RESTAURANT: Chef Ricardo Zarate – Yellowtail Tiradito

PLAN CHECK KITCHEN + BAR : Chef Ernesto Uchimura – Crab Cocktail Roll Up, Bloody Mary Leather, Crab Salad, Pickled Asparagus, Bacon Powder, Flowering Herbs

THE POLO LOUNGE AT BEVERLY HILLS HOTEL: Chef Kaleo Adams – Corn Tortellini, Jidori Crackling, Chanterelle Mushrooms & Parmesan

MR. CHOW in BEVERLY HILLS: Chef Eddie Wong – Five Spice Tofu Salad, Mini Squab with lettuce

LITTLE SISTER in Manhattan Beach: Chef Vuong – Indonesian Shrimp Sate, Cashew Curry, Fried Shallot, Sambal

PAKPAO THAI: Chef Jet Tila – Five Spiced Pork Belly Taco

STK Los Angeles: Chef Robert Liberato – Locations in New York, Los Angeles, Miami, Las Vegas, Atlanta, London, Washington D.C,

SQIRL in Los Angeles: Chef Jessica Koslow – Zucchini Socca Blini with California Caviar

GREENSPAN’S GRILLED CHEESE: Chef Eric Greenspan – “The Med” Grilled cheese with roasted red peppers and tomato soup dip

FIG in Santa Monica: Chef Ray Garcia – Duck Chile Verde

WATERGRILL in Santa Monica: Chef Damon Gordon – Salmon Sashimi

VALENTINO in Santa Monica: Chef Nico Chessa – Baked Ricotta Salad, Citrus Balsamic dressing, white asparagus spinach

LA VECCHIA CUCINA in Santa Monica: Chef Mark Mollica – Guancia Di Vitello Con Polenta E Tartufo Nero – Braised Veal Cheeks & Creamy Black Truffle Polenta

Nick & Stef’s Steakhouse: Chef Megan Logan – Charred Octopus, Smoked Potato, Olive Piquillo Peppers & Relish

BESTIA: Chef’s Ori Menashe & Genevieve Gergis

Chef Miriko Padermo: Oliverio@Avalon Hotel, Livella@L’Ermitage in beverly Hills – Cavatelli with Black Summer Truffle

Chef Masaharu Morimoto – Cheicken Dumplings

Chef Graham Elliott in Chicago

Chef Graham Elliott from Chicago

HAMASAKU: Chef’s Wonny Lee & Yoya Takahashi – Tori Cheese Kushiage Osaka Style Sauce

HAMASAKU: Chef’s Wommy Lee & Yoya Takahashi – Summer Truffle duck “tsukune” Meatballs Teriyaki Glaze

FICKLE: Chef James Ta – Cambodian Beef Heart Tartar with Butter Cracker, garnished with Micro Basil, Daikon Sprouts and Crispy Shallot

THE SLANTED DOOR GROUP in San Francisco: Chef Charles Phan – Shrimp & Chive Cake

SOTTO: Chef Steve Samson – Warm Suckling Pig Salad, Pickled Cherries, sweet onion, pistachios

BLUE C SUSHI in Hollywood: Chef Jeffrey Lunak – Pork Belly, Octopus, calamari, Big eye Tuna, Fish Sauce & Puffed Rice

PHORAGE: Chef Perry Cheung – Crispy Dungeness Crab & Shrimp Ball, Cilantro Emulsion & XO Chili oil

PAKPAO THAI: Chef Jet Tila

HERRINGBONE: Chef Brian Malarkey – Tuna Tartare

HERRINGBONE : Chef Brian Malarkey

Lexus Booth: Caprese Skewer with 100 sweet tomato, bocconcini, sweet basil, balsamic syrup and a sprinkle of sea salt

Lexus booth: English cheddar and pork belly grilled cheese

Lexus Booth: Braised beef brisket, pickled pearl onion rings and jalapeno hollandaise on mini brioche

2012 Bernardus Sauvignon Blanc in Monterrey

Lexus Booth: Korean BBQ short rib tostada with kimchi slaw

FISHING WITH DYNAMITE in Manhattan Beach: Chef David Lefevre – Cold Poached Passmore Ranch Sturgeon, tiny beets, citrus, horseradish & dill

GORGE in Hollywood: Chef Elia Aboumrad – Chicken Liver Pate with Cornichons, Rabbit Rillette, House Pickled Baby, Trumpet, Royal Mushrooms

DRAGO: Chef Celestino Drago – Lobster Salad, crushed peas, pinenut soil