Oysters and wine are the perfect way to celebrate this year's Taste Talks.
Enjoy an oysters to start the evening, followed by a delectable multi-course, sit-down dinner of wood-fired cuisine by LA's top chefs, with three savory courses, a dessert and wine pairing. Dishes to be announced.
Attend with an individual ticket or Kitchen Sink Pass.
MENU:
KELIS & JULIAN HOYOS VALLEJO (Tres Bastardos - Colombia)
Cassava Agnolotti Gobbi with a Cilantro Emulsion
CHEF JESSE BARBER (of Dudley Market, Barnyard)
Santa Barbara Spot Prawn Crudo, Chilled Corn Tagliarini, Serrano
CHEF BRETT HALFPAP (of Belcampo Santa Monica)
Whole Fire Roasted Goat with Chimichurri, Aji Amarillo, Pebre and Ash Roasted Vegetables
VALERIE GORDON (of Valerie Confections) & ROBYN SUE FISHER (of Smitten Ice Cream)
- Seared Bread Pudding, Creme Fraiche Ice Cream with Bartlett Pear Caramel and a selection of toppings
JACKSON FAMILY WINES
2015 Matanzas Creek Sauvignon Blanc, Sonoma County
2014 Carmel Road Riesling, Monterey County
2013 La Crema Pinot Noir, Willamette Valley
2013 Cambria Syrah, Tepusquet Vineyard
2013 KJ Jackson Estate Cabernet Sauvignon, Alexander Valley
