This article discusses the main highlights of the Los Angeles Food and Wine Festival.
I know that lately, I have been publishing a lot about food festivals but, what can I say, I love food!
This past weekend I had the opportunity to attend the Fifth Annual Los Angeles Food and Wine Festival. I thought about not publishing a review of the event. However, I desisted of the idea after going thru the 400 hundred photos I shot on the two evenings.
I promise I would not bore you with words this time. This is intended to be a highlight of the festival in photos.
The Los Angeles Food and Wine Festival is a four-day event showcasing the fine food culture throughout Los Angeles and the country. This is an opportunity to get a sample of the food cooked by some of the industry biggest influencers and talents.
Beware foodies: this post may cause excessive drooling (keep your electronic devices safe!).
Los Angeles Food and Wine Festival: Asian Market
The Asian Night Market featured an abundance of unique tastings using Asian-inspired ingredients from some of the nation’s most influential chefs. In part, the event tried to mimic the multi-sensory street food experience of the night’s markets of cities like Chiang Mai, Kuala Lumpur and Taipei. However, this ‘market’ was a little different since the food was prepared with distinctive West Coast flavors
Slow cooked pork belly & smoked pork tenderloin with napa cabbage-apple & chipotle BBQ Sauce
Mango and Coconut Fluff
Tai snapper carpaccio with ume dashi puree & yuzu koshu jelly
Crispy coconut rice cakes with shrimp
Chef Daniel Jolly
BBQ Pork Sliders
Pork Char Siu Bao
Palm sugar glazed pork with fermented cabbage and zatar yogurt
The Slanted Door
Rice noodles with turmeric and pork
Holsteins Shakes & Buns
Reuben Egg Rolls with Russian Dressing
Campfire S’mores Trifle
Sev Puri Chaat with mango & avocado
Assorted flavors of hot bread pudding
Ray’s Stark Bar
KRU / Fish Face
Sturgeon Poke with Marrow Soy
Dungeness crab with cardamon, nuoc mam, and green mango sorbet
Chef Jason Fullilove
Chef Steven Fretz
Los Angeles Food and Wine Festival: Grand Tasting
The grand tasting event featured the best chefs from Los Angeles and beyond.
Coppa di Testa with picked vegetables and salsa verde
Citrus marinated hamachi with purple potato-date salad, jalapeno and ginger yogurt
Mirabelle at Beaver Creek
Grilled chicken, avocado, tomatoes and micro greens
Roasted Pork Shoulder with peach mostarda & escarole
Goat meatballs with braised cabbage, pine nuts, currants and shaved goat cheese
Falk Yeah! Productions
Tomato-raspberry, avocado, Brazil nuts and marjoram
Strawberry shortcake with mascarpone cream biscuit and sweet cream ice cream
Tartlette smoked salmon, dill, cucumber, and lebni
Salt & Straw
Strawberry shortcake: ricotta cheesecake ice cream, strawberry vinegar, roasted strawberries and buttered almond
Vadouvan rice bowl with crispy pork belly and charred octopus
Verve Coffee and Dark Matter Coffee
The Grange Restaurant & Bar
Cowboy sushi: zabuton, uni, horseradish, and shiso
Sea salt Cream & Cookies and Eureka lemon & Marionberries Ice Cream
Squid, potato, cucumber and recado negro
Peach Tres Leches
Many thanks to Plated an M Booth PR for inviting me to be a part of the festivals and their road trip along the United States!
Make sure to read my post about Plate’s Road to Discovery Roadtrip.
What dish would you like to try?
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