Blue Cocktails: Revamping The Classics, Except Better
Nov
5
4:00 pm16:00

Blue Cocktails: Revamping The Classics, Except Better

  • The Line Hotel

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: Preserved Foods Won't Kill You. They Might Just Save You.
Nov
5
3:30 pm15:30

CURED: Preserved Foods Won't Kill You. They Might Just Save You.

  • The Line Hotel

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.

Making A Mark In LA Food Culture
Nov
5
3:00 pm15:00

Making A Mark In LA Food Culture

  • The Line Hotel / Break Room 86

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.

The Migrant Kitchen: Finding New Paths To Opening A Restaurant
Nov
5
2:30 pm14:30

The Migrant Kitchen: Finding New Paths To Opening A Restaurant

  • The Line Hotel

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.

Using Technology to Create the Perfect Scoop
Nov
5
2:00 pm14:00

Using Technology to Create the Perfect Scoop

  • The Line Hotel

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.

Terroir Delivered: A Tasting and Talk on American Pinot Noir
Nov
5
1:00 pm13:00

Terroir Delivered: A Tasting and Talk on American Pinot Noir

  • The Line Hotel

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.

A Bridge To "The Other": The Unenfranchised Employee
Nov
5
1:00 pm13:00

A Bridge To "The Other": The Unenfranchised Employee

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.

Kellogg's® Cereal Bar Chef Throwdown
Nov
5
12:00 pm12:00

Kellogg's® Cereal Bar Chef Throwdown

  • The Line Hotel

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!

Women On the Line: How The Restaurant Industry Can and Must Be More Inclusive
Nov
5
Nov 14

Women On the Line: How The Restaurant Industry Can and Must Be More Inclusive

  • The Line Hotel

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. 

The Globalization of Dining
Nov
5
11:15 am11:15

The Globalization of Dining

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.

Plant-Based 101: A Fast as F*ck Demo with Thug Kitchen
Nov
5
11:00 am11:00

Plant-Based 101: A Fast as F*ck Demo with Thug Kitchen

  • The Line Hotel

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. 

Angelenos Eating Well: A Chat with Wes Avila and Snacky Tunes
Nov
5
10:30 am10:30

Angelenos Eating Well: A Chat with Wes Avila and Snacky Tunes

  • The Line Hotel

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.

Can Hospitality Survive the New Restaurant Economics?
Nov
5
10:15 am10:15

Can Hospitality Survive the New Restaurant Economics?

  • The Line Hotel

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.