Blue-hued cocktails would have once signaled an overly saccharin, potentially horrible drink. Breakroom 86's Avery Underhill will show us how he makes incredible rum-driven cocktails with spirits such as Blue Curaçao, as well as walk us through the basis of making an incredible shaken cocktail, without the fuss.
Cured is the first magazine to focus exclusively on the ways that food and drink have been prepared through fermentation, preserving and, of course, curing. Join Richard Martin, Vice President of Editorial at Zero Point Zero, for a discussion with chefs on art, science, and fashion in addition to food, drink, and fermentation techniques.
Join Ari Taymor for a dessert demo and discussion on finding a balance between creative expression and working in restaurants. Alma, now at The Standard LA, was named America’s “Best New Restaurant” by Bon Appétit magazine in 2013.
What does it take to break through the noise, carve out a niche or make a name in today’s LA? Join this discussion of several veterans, both chefs and makers of the LA food scene to hear their thoughts on where things are headed, what’s worth the hype and how LA can continue to be one of the best breeding grounds for great food in the world.
Join Life & Thyme founder Antonio Diaz for a conversation on The Migrant Kitchen, with Chase Valencia of LASA and chef Isa Fabro of Unit 120 sharing their journeys, lessons learned, thoughts on the rise of Filipino food in LA, and how they see this new model of launching restaurants moving the craft forward.
Where is California food headed and how is it impacting food across the country? Join chef Nyesha Arrington and writer/activist/farmer Stephen Satterfield for a discussion on progressive Californian cuisine.
San Francisco based Robyn Sue Fisher --founder and proprietor of Smitten Ice Cream-- is using technology and all natural, local ingredients to re-thinking ice cream. Join this demo for a showcase of Robyn's philosophy to ice cream, as well as how she’s become the tenacious entrepreneur opening 7 shops in 7 years.
Join Curtis Stone for a fireside chat with Eater's Greg Morabito, for a look into the chef’s philosophies in the kitchen and approach to pushing his cuisine to ever greater heights.
Pinot Noir is heralded as the king of expressing terroir in Burgundy, and that is no different in America. Explore the terroir of California and Oregon through one of the world’s most expressive grapes. Join sommelier Pedro Rusk, Wine Educator for Jackson Family Wines as he showcases several Pinot Noirs from different viticultural areas and tastes you through the differences of this complex and iconic grape.
Hear as KCRW’s Evan Kleiman takes an in-depth look at chefs and back of house teams working to draw attention to issues of immigration, the hands behind the food we eat, and that help us build empathy for these real questions around our food.
What's happening in LA now? Why has the national media fallen hard for LA "all of a sudden"? Join Matt Rodbard (Koreatown), Garrett Snyder (LA Weekly), Andy Wang (The Observer) and Gillian Ferguson (KCRW) for a roundtable discussion on the LA food scene.
Join Chefs Nyesha Arrington of Leona, Margarita Kallas Lee of Scratch Bar & Kitchen, and Bradley Miller of Inn of the Seventh Ray at noon on Saturday at Taste Talks for a one-of-a-kind Kellogg’s® Cereal Bar Throwdown where these chefs will compete live to create the best cereal creations using secret ingredients. Brothers Darin Bresnitz and Greg Bresnitz, of Snacky Tunes Radio fame, are emceeing the competition!
Join Chef Louis Tikaram of E.P. & L.P. for a spotlight on curries – the ingredients and spices which go into different curries across Thai, Fijian, Indian and Chinese cultures and the process behind it.
What do we hope our kitchens will be like in the future? Join Lara Rabinovitch (producer, City of Gold), along with chefs Bricia Lopez (Guelaguetza), Suzanne Tracht (The Jar) and Akasha Richmond (Akasha, AR Cucina) for a talk on building greater gender equality and finding ways to increase the opportunities for women to become chefs and head cooks, is an integral part of the future kitchen.
Join Los Angeles Magazine restaurant critic and author of the recently released, "Finding the Flavors We Lost", Patric Kuh will speak with Michael Cimarusti (Providence), Chris Oh (Hanjip, Seoul Sausage Co) and others on the globalization of food and how restaurants bring their flavors, stories, and cultures to the masses through social sharing, chef pop-ups, and more.
Michelle Davis and Matt Holloway —the duo behind Thug Kitchen— will showcase their approach to the ways that plant-based cooking from their new book Thug Kitchen 101: Fast as F*ck. With their trademark tough love and bold attitude, this demo will dive into why healthy eating doesn’t have to come with a hefty price tag or pretension.
Empty storefronts, stairwells & garage spaces in Downtown LA might be the last place you’d think to find a world class chef experimenting with new menus, but that is just where people with a passion for their craft, like Wes, share their love for food and this city of Los Angeles. Join Guerrila Taco's Wes Avila for a conversation with Darin Bresnitz and Greg Bresnitz, the co-hosts of Snacky Tunes for a discussion on the food, music and culture that people bring to LA.
Beyond rising food costs, chefs and restaurants are increasingly having to grapple with the realities of a world that wants them to do more with less. Join KCRW’s Evan Kleiman, with Brooke Williamson (The Tripel, Playa Provisions), Nguyen Tran (Starry Kitchen) and Jon Shook (Animal, Son of a Gun, Jon & Vinny's, Trois Mec, Petit Trois, Trois Familia) to discuss the evolving ecosystem behind restaurant models and how chefs are working to resolve these issues.