Los Angeles Food & Wine - 2015 Epicure by CLM_MRY

B:7.375” T:7.375”

F I F T H A N N U A L L O S S:7.375” ANGELES FOOD & WINE

DCVB • TracyLocke 188632 Studio# 184737 LA Food & Wine Festival

Mech Trim: 7.375” Mech Live: 7.375” Mech Bleed: None

x 4.83” x 4”

Final Trim: 7.375” Final Live: 7.375” Final Bleed: 7.375”

x 4.83” x 4” x 4.83”

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7-17-2015 11:49 AM

B:4.83”

S:4”

Get a taste of the city at VisitDallas.com/Dining.

T:4.83”

Welcome to a city built on BIG flavor. In Dallas, our vibrant culinary scene is home to James Beard Award-winning chefs and locals who aren’t afraid of a little spice. Whether you’re ready to dig into a bold, new creation or savor an old favorite, the moment that first bite hits your lips, we know you’ll be back for seconds.

FIFTH ANNUAL LOS ANGELES FOOD & WINE

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letter from the ceo

FIFTH ANNUAL LOS ANGELES FOOD & WINE

I CAN’T BELIEVE THAT THE 5TH ANNIVERSARY OF THIS CULINARY CELEBRATION IS UPON US. The last five years have been amazing. Not just for this festival but for this amazing culinary city. It has been a treat and a pleasure watching the powerful change that Los Angeles has ushered in, even more humbling to be a small part of it. While we feel LAFW represents the pulse that has happened in the LA dining scene, it really only touches the surface. Everyday another singular or collaborative culinary effort is realized, and more and more, the ones that have been created here, are being recognized nationally. All of this is why the home of LAFW on Grand avenue is, well… so apropos. It’s one of the most iconic streets in the country and washed in cultural sophistication due to its thought leading residents like the Walt Disney Concert Hall, The Colburn School of Music, The Music Center, Grand Park, MOCA, and the much anticipated Broad Museum.

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We are fortunate for the partnership this great city has brought to this festival. The leaders in this community recognize the importance of this industry and the effect it has on jobs and our economy. While the restaurant industry faces some serious challenges in the coming years, I’ve never seen it stronger due to the support and following that the countless enthusiasts and fans have showed for our art and our efforts. Los

FIFTH ANNUAL LOS ANGELES FOOD & WINE

Angeles had cemented itself at last as an international dining destination, and one that will only continue to push boundaries and challenge the way we eat. The talent coming for this weekend is second to none for a food and wine festival. We are humbled each and every year by the support the thought leaders in food, wine, beer, and spirits extend us to make the weekend so enjoyable for our guests. I hope you get a chance to add to your unforgettable memories bank this weekend and visit with a few of the talented individuals that make this city so special. When speaking of talent, we can’t forget to mention our partners that have continued to make this weekend possible. Without you this wouldn’t be possible. Thank you for everything you do to support this great industry. We remain a lucky and humble bunch knowing we get to wake up every day and enjoy this amazing industry, this amazing group of people, and this amazing city. We hope you enjoy it as much as we do… See you at the 9th Annual Pebble Beach Food & Wine Festival next March!

DAVID A. BERNAHL II AND THE ENTIRE COASTAL LUXURY MANAGEMENT FAMILY

2015 | LAFW 5

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FIFTH ANNUAL LOS ANGELES FOOD & WINE

CEO/ CO-FOUNDER David Alan Bernahl, II EVENT OPERATIONS Anand Menon – Chief Operating Officer Beth Lane – Director of Events Tonyia D. Sampognaro - Senior Event Coordinator Kristen DeGraff – Executive Assistant to Anand Menon Margo Daniels – Volunteer Director Jason Miller – Event Producer – Grand Avenue Dana Matteson – Event Producer - After Hours Party Stella Kim - Ticketing & Registration Lead Laura Lake – Operations Support Emily Rotolo – Operations Support SPONSORSHIP, MEDIA & PR James Velarde – SVP of Brand Relations & Business Development Lauren Klausen - Director of Corporate Relations and Sponsorship Monique Torres – Sponsor Relations Coordinator Amber Jacroux - Sponsorship Support Craig Bixel - Sponsorship Support CULINARY Dorothy Maras – Culinary Event Manager Tawnee Palmer – Culinary Liaison Selene Johnson – Demo Producer Jorden Richardson – Culinary Production Assistant Dan Olsen – Equipment Lead Mark Ayers – Culinary Lead WINE Lara Sailer Long – Executive Wine Director Evelyn Petersen – Winery Liaison Seth Kunin - Sommelier Lead Eduardo Bolanos – Wine Receiving Lead FINANCE Deborah Horwith– Accounting Aimee Pasley - Accounting PUBLIC RELATIONS Wagstaff Worldwide WEBSITE DESIGN AND DEVELOPMENT Sun Star Media PHOTOGRAPHY Craig Macneill – Event Videographer Dave Goldman – Event Videographer Patrick Tregenza - Event Photography Epicure Design: V*diz Designs

Table of

CONTENTS 4

Welcome Letter

Our Partners

Into the Vinous Vault: Building a Wine Collection

20 Minerality 25

Making a Difference

Your participation in Los Angeles Food

& Wine reaches out to our community

Schedule of Events

The Chefs

Cooking Demos

101 Special Thanks 103 Wine Seminars 108 The Wineries

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THANK YOU TO OUR PARTNERS!

8 LAFW | 2015

FIFTH ANNUAL LOS ANGELES FOOD & WINE

Effortless Elegance Made Easy As the nation’s leading event rentals and services Classic Party Rentals is the ideal partner for your events. Classic provides you with with one-stop shopping from linens to tents and everything underneath – dance floors, tables and glasses. We help you create memorable life events with exceptional customer service. Call us for your next event – big or small. 901 W. Hillcrest Blvd. | Inglewood, CA 90301 | 310.202.0011 www.ClassicPartyRentals.com 2015 | LAFW 9

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Join us for the Epicurean Event of a Lifetime... 70 Celebrity Chefs. 300 World-Class Wineries. One Legendary Location.

7:02 p.m.

April 5, 2013 Cecilia Chang & Tyler Florence Tribute to a Legend: Cecilia Chang Dinner The Beach & Tennis Club

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THE PERFECT MEAL

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Descend into a space unlike any other. Choose from over 480 of the finest wines from Napa Valley, Sonoma, France, Italy, and Australia. Then enjoy fine Mediterranean cuisine with an Italian flair prepared by Chef Luciano Cibelli. Also experience San Diego County’s only underground wine cave. Excitement. Elegance. Style. You’ll discover it all at Pala Casino Spa and Resort.

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Wine law clarified.

FIFTH ANNUAL LOS ANGELES FOOD & WINE

winelawdecanted.com Join the blog.

ABC Licenses Business Transactions and Contracts Corporation and LLC Formations Securities Law Intellectual Property Estate Planning Mergers and Acquisitions State and Federal Litigation

Business and Commercial Litigation

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I N T O T H E V I N O U S V A U LT:

Building a Wine Collection Written by Shayn Bjornholm

All vinaceous roads lead to Our Very Own Wine Cellar. While most pleasure is had drinking what one purchases within 48 hours, be it from an intelligentlystocked favorite wine shop or a sommelier in a 3-Star Michelin, it isn’t long in an aficionado’s arc before an inexplicable urge starts coursing. Whether due to the romantic notion that all wines are better with age, the intellectual curiosity for how one bottle might progress over time or the base need of collectors of any kind to own what delights them, a room holding a treasure trove of our very favorite producers’ best vintages on their bottle sides for years is the natural order of things for a wine lover. Collectors come about this fascinating and - admit it! - habitforming activity in all manners. Whether you are a slow build, dink-and-dunk grazer of single bottles you happen come across in everyday life or an investor eyeing a thirty year plan with sights on vintage evolution of only the rarest offerings, the kernel of truth always becomes, “What do I put in my cellar?” It is a simultaneously thrilling and vexing proposition. One gets to a position in life graced enough to have the time and wherewithal to pursue a (generally) luxury lot of liquid. What a gift! As the saying goes, though, be careful what you wish for. The opportunities are infinite. The product, which changes a thousand ways over time, is complex. Our very own tastes are ever developing. Many a wine lover who is just beginning their wine cellar turns into the child who can’t wait to get to FAO Schwartz…but morphs to stone in the face of a thousand different teddy bears. You can’t go wrong – they’re all toys, right? This is an article for wine lovers who want to drink what is in their cellar over time, not for those interested in trophy cases or investing in wine solely for trade

(worthy pursuits, too, but different altogether). To help those in all phases of their personal wine cellar building, I polled a small group of friends who have helped all manners of collectors over the past 25 years for some perspective and advice. What do they do when someone approaches them with this dream? Fair warning: there is no correct answer. You will be alternately frustrated and delivered, bored and surprised, confident and confused as you build your cellar. Figuring Out What You Like Now… And Will Like In Twenty Years Taking stock of your current tastes is the first step – one that leads to purchasing wine for near-term (in the next five years) enjoyment. Most advisors want to know what a client thinks of a swath of varying wine styles. Paul Roberts MS, General Manager of Colgin Cellars in Napa Valley and former Wine Director at The French Laundry and Per Se, says, “I match wines to an individual personality. How excited are they by a certain wine? Drinking it with them, either by having served them on the floor or in more a more organized setting in a cellar or tasting room, is vital.” How does one figure out what your tastes are? Start with a list of wines you remember really liking recently. Then, step outside the box and try regions you don’t know anything about; this is where the knowledge of comparative tasting comes about. Peter Granoff MS, owner of Ferry Plaza Wine Merchant and Oxbow Cheese & Wine Merchant, sees this every day. “Taste. Taste. Taste. A group of New World Chardonnay lovers came in the other day. I offered them a taste of 2012 Patrick Piuze Premier Cru Chablis – about as opposite of New World Chard as there is – and they loved it so much they bought my entire allotment!” As much of our tastes for a particular wine have to do with our emotional

As much of our tastes for a particular wine have to do with our emotional connection to the time and place we drink it, for better or worse, it is key to create experiences with new wines.

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If you do plan on aging your wine for more some risks. connection to the time and place we drink it, for better or worse, it is key to create experiences with new wines. “Travel. Spend a year buying single bottles in regions that interest you. See every winery you can and figure out what they do to make their wines tastes so good to you personally,” proffers Brahm Callahan, Wine Director of Grill 23 in Boston and consultant with clients possessing cellars with worth in the eight figure range. “Acquisitions should be parallel to your own learning about wine.” One of the biggest mistakes people make is not realizing that their tastes are going to change. Diversify. As Roberts reminds, “Temper your initial excitement. Buying heavily in only one region may have you ending up with a lot of wine you no longer love someday.” Believe it or not, a theme arises in most wine lovers. “Almost everyone winds up in the Old World,” says Mannie Berk, cellaring consultant for The Rare Wine Company in Connecticut for over 20 years. “The great New World regions like Napa Valley remain popular, but at some point, people start adding Red Burgundy, Piedmont, Champagne, and Rioja.” If you do plan on aging your wine for more than ten years, you will have to take some risks. Try as many aged wines as you can today to see what generally happens to them at 5, 10, 15 and 25 years. Some wines gain complexity with age, some fall apart and some evolve into flavors you don’t enjoy. Leaning on those based upon tannins, sugar and acid generally guarantees better longevity. Regardless, those which end up thrilling make those which don’t worth the shot. A final word: know that you may not need to drink your current “favorite” to enjoy what is in your cellar. Appreciation takes many forms. Just because you are “into” Picasso right now doesn’t mean Van Gogh won’t thrill, too. Simple Considerations • How much do you think you will realistically drink (or serve) over the lifetime of the cellar? Unless you plan to will it to your children, this is a real issue. • Figure out your budget. How much do you have to spend? Also, investigate insurance on your investment. • How much room does your cellar have for wine? Whether a beautifully designed, low-lit shelving masterpiece in your west wing or a dusty, box-stacked storeroom in an industrial warehouse district, figure out how many bottles you can fit at one time. • Make sure your cellar is appropriate to age wine in – and physically sound against emergencies. Granoff says one simple fix would have saved Oxbow Cheese and Wine merchant 90% of their open-shelved standing inventory in the recent Napa Valley earthquake – a metal wire! Hurricane Sandy flooded respected New York City wine storage companies, destroying labels and (sometimes) bottle contents. • Don’t fill it all at once. Build as you learn what you love. • Don’t chase scores and famous producers alone. They are often at an inflated premium. • Find reliable sources. There are no guarantees, especially as you get beyond 20 years of age. Fraud is still relatively rare (some estimate around 5% sold on the secondary market), but a growing issue for the most coveted bottles. Direct from producer is the only guarantee of authenticity. The Rare Wine Company and its ilk, major auction houses and cellar consultants stake their reputation on having longstanding relationships with suppliers. Berk exclaims, “Every bottle has the ability to embarrass us!” They also have skill in recognizing counterfeit bottles, either physically (those who have seen more of the same bottles can pick out the fakes rather quickly

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– some are obvious, some extremely subtle) or theoretically (hmmm…Château d’Yquem didn’t release a 1961…). Callahan avoids auction houses when sourcing wines for clients. “The vetting structure there can be unreliable. I would rather enter a cellar myself, spot check bottles and trust my experience with similar wines.” • “Anything you plan to age, make it something you can’t replace with the same amount of money,” advises Berk. Resale value and cellaring costs come into play even for those who intend to drink their cellar dry. Changing tastes, life circumstances, finances…all manner of issues may arise which end with you selling a portion of your cellar. For wines you buy deep into, make them from classic, high-resell regions and producers with a history of resale value retention and/or appreciation (see below). However, there are cycles in the wine industry. Recent stratospheric price increases in all classic wine regions have caused pause in the buying habits of those worried that they are over-inflated; but, try telling that to those selling their case of 1982 Lafite-Rothschild today for $50,000 (as compared to a then-exorbitant $1,500 when purchased in 1985). • Pay the consultant premium if you aren’t a wine professional; they have spent years considering the issues mentioned above and can guide you. • “Enjoy, replenish, repeat.” Drink up! More wines are drank “over the hill” than “too young” when it comes to cellaring. Especially if you have multiple bottles: see how they are progressing – they will give you an indication of where that wine, and others from the same producer or vintage or region, is in its – and your – drinking development. Does Region Matter? Producer? Bottle Size? Vintage? Bigger bottles generally age more gracefully and for longer. They are rarer and hold higher resale value. They are more impressive to collectors. Certain wines benefit more: Tête du Cuvée Champagne, Grand Cru Red Burgundy, and Red Bordeaux come to mind. “Beware the age-worthy pitfall,” says Chris Miller MS, recent Wine Director of Spago in Beverly Hills. “Some of these wines, especially in Jeroboam and bigger formats from very structured vintages, are projected to peak 50 years from now!” Are there regions every cellar should have? Again, this is subjective and should be guided by personal taste. Knee-jerk reactions list the same wines mentioned in the large bottle discussion as safe bets for any wine lover’s drinking development: Bordeaux, Burgundy, Champagne and Napa Valley. Anthony Anselmi MS, who also works with The Rare Wine Company, loves to take people off the beaten path. “If they are looking for amazing wines ‘The 99%’ can afford, look to Chablis, Rioja, Northern Rhône and German or Austrian Riesling.” The jury is out on the next big region, but Barolo and Barbaresco seem primed to follow Burgundy into stratospheric prices given the quality, aging ability and limited quantity of the best single vineyards. The wine cited as most indicative of a collector buying for passion over reputation? Madeira. Are there regions to avoid? Some regions which have historically aged well, like Grand Cru White Burgundy or Napa Valley Cabernet Sauvignon, need to be drunk younger these days. Generally, warm region wines like Châteauneuf-du-Pape and Barossa Valley Shiraz need to be revisited sooner, as alcohol levels don’t lessen as do acid and tannin, leaving “hot” wines if not impeccably made. As for producers, that is a titanic Pandora’s Box. Anselmi says, “Go to the super

FIFTH ANNUAL LOS ANGELES FOOD & WINE

than ten years, you will have to take classic producers of a region. In Barolo, cellar Giuseppe Rinaldi and Giacomo Conterno over La Spinetta – they have a longer history of gaining complexity with aging.” Learning who these are in each region is something that comes with time or paid expertise. For Châteauneuf-duPape? Rayas or Beaucastel. Chambertin? Rousseau. Ribera del Duero? Vega Sicilia. Napa Cabernet Sauvignon? Diamond Creek Vineyards or Colgin Cellars. Name a great wine area, there will be great producers to collect. Reputation of vintages, largely determined by wine media and auction houses, are generally built on sound understanding of quality, balance and, in the case of wines which are expected to improve, aging ability. While some may observe that the most highly lauded are often the ripest, most impressive in youth but with greater potential to age quickly, these are safe bets overall. As with highly rated specific wines, they will also come at an inflated premium. There are gems to be had in “off” vintages, often at lower prices. Looking for these becomes a sport in its own right. This writer has enjoyed the less heralded 1993 Grand Cru Burgundies as much or more than the highly lauded 1990 Grand Cru Burgundies, for instance – often at a fraction of the price. Love What You Love I wondered aloud about the most amazing bottles these professionals have encountered in their visits amongst some of the world’s greatest wine cellars. Most cite wines they love, and not always for the obvious reason of it being legendary or incredibly rare. Whether it be Champagne Lèchere’s “Orient Express Cuvée” for Callahan, a 1740’s Bual Madeira for Berk, the 1980 (a supposedly thin, light, early-drinking vintage for Red Burgundy) Henri Jayer Échezeaux for Miller or a 1929 Beaujolais (producer forgotten) in magnum for Roberts, there were stories behind them. Certainly, 1945 Domaine de la Romanée-Conti La Tâche or 1900 Haut-Brion “directt from the Château” are impressive in theory and the glass. But in practice, their greatest impressions were about wines which struck a personal chord. Therein lies the only thing any of us collecting wine need know: it only has to be world’s greatest wine cellar to us. Explore. Take the good and the bad. All good lessons are learned through living them, and be thankful we get to. The wines we put in our cellar are (delicious, probably somewhat expensive, often emotionally charged, but ultimately) toys, after all!

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n e p s A E YOU IN E • •S

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Minerality by Jordan Mackay

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“Anyone who has visited the volcanic island of Santorini . . . it is not surprising that fine wines made here taste intensely of the volcanic rocky soil.”

When I was a young boy I often hiked in the Cascade

Do the wines of Santorini really taste like volcanic

ranges of Washington State. A hallmark of those trips was

rocky soil? Not really. Nevertheless, there is something in

dipping a cup straight into the rushing streams of liberated

the wines that suggest stoniness, dissolved minerals—the

snowmelt and glacial ice as they coursed down, over, and

texture of my Proustian mountain water. Everyone can pick

through their rocky beds and gulping down the frigid water.

it up, expert tasters like Robinson and novices alike. Can the

Of course, we weren’t supposed to drink this water unfiltered,

common sensory detection of millions of people be wrong?

boiled or treated with iodine, because of the threat of giardia.

I think not. It’s just that what we call minerality may

Nevertheless, I could never resist quenching my thirst from

not be minerals. As Terry Thiese, the celebrated importer

these breathtakingly cold, pure streams.

of European wines, put it in his book, Reading between the

And I palpably remember what I loved about this water.

Wines: “We don’t care whether the flavor we call mineral

Not only did it have a sweetness, a gorgeous, mouth-filling

results from an actual trace of dissolved literal mineral

roundness, but it had this flavor and slightly granular texture

in the wine. I personally think it doesn’t. More accurately,

that suggested the very eroded pebbles and stones over which

I’m agnostic on the question, because it hasn’t (yet?) been

it flowed. It tasted of ancient forces, of the unknowable—a

demonstrated to be true. But something is creating that

fluid of the earth itself. This was my first exposure to what I

definite, tangible flavor, and we don’t know what or how.”

now think of as “minerality.” And I’m sure that its my early

The questions of what and how have in recent years

love of this mountain water that pushed me in some way in

intrigued many people besides me. Clark Smith, scientficially-

pursuit of wine and, especially, mineral wines, which are,

minded winemaker and writer based in Sonoma, has

it turns out, a somewhat controversial subject in the wine

offered a few interesting theories as to what might cause the

world.

sensations we describe as minerality. They include an idea But what exactly does minerality mean? Literalists

of electron discharge that creates the almost electric buzz

and scientists take shots as people like me who use the term

that some mineral wines provide, as well as speculation on

often, because, so far, science has determined that, as voiced

sulfides—sulfur-bearing compounds released by the action

by UK geology professor Alex Maltman at a wine conference

of yeasts during fermentation—that may perhaps give a stony

in 2010, “whatever ‘minerality’ in wine is, it is not the taste of

texture and flinty aroma. (I’m partial to the latter theory.)

vineyard minerals.”

Either way, according to Smith’s ideas, “mineral” wines

Driving people like Maltman crazy are wine writers,

may emanate from rocky, mineral-rich, nutrient-deficient

sommeliers—wine people—who repeatedly reference the

soils—the kinds that are especially abundant in the Old

taste of the soil in wines, as even the esteemed and typically

World, where soils have either been depleted over thousands

precise English wine journalist Jancis Robinson has written,

of years of constant farming and where grape vines were

“Anyone who has visited the volcanic island of Santorini . . .

relegated to poorer, rocky soils since the beginning. Neither

it is not surprising that fine wines made here taste intensely

is historically true of most New World vineyards, perhaps

of the volcanic rocky soil.”

accounting for the trope that Old World wines are more

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mineral than New. It’s one reason why we prize French classics like Chablis, Sancerre, Côte Rôtie, Vouvray, Puligny Montrachet; and German Rieslings from the Mosel and Rheingau; Italian Nebbiolos and Verdicchios and such. And, to me, this is key. For minerality in wine may not be actual minerals dissolved in the wine, but its sensation nevertheless occurs especially in wines made from rocky, mineral-rich soils. That’s enough of a connection to satisfy me. In this case, what we call “minerality” is a reflection, an emanation of the soils we associate it with—the next best thing to literally tasting those rocks in the glass. As eloquently put by Thiese, minerality is a metaphor: “I think minerality is perhaps the noblest of flavors because it is metaphorical, and metaphors work on the imagination. Fruitiness, on the other hand, is a simple matter of identification—it tastes like this apple or that pear, this peach or that melon—and once you’ve identified it, you don’t think anymore. Minerality in contrast is suggestive, even mysterious. We don’t know what it is or how it got there. We grow alert to the loveliness of the unknowable.” And the unknowable, even to a young boy of 6 drinking water out of the mountain, is the most alluring taste of all.

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Making a difference THE CHARITY OF LOS ANGELES FOOD & WINE The Berkley Foundation The Berkley Foundation is a non-profit organization and the philanthropic arm of Coastal Luxury Management (CLM).Â Since 2007, CLM has worked towards raising funds and distributing grants to local and regional organizations dedicated to promoting enriched experiences for the youth of California and beyond. This means collaborating with a variety of organizations such as the Boys & Girls Club, Voices for Children, The Pebble Beach Foundation, the Monterey Wine & Educational Foundation and Make-a-Wish, Share Our Strength, to name a few. Our goal in supporting these organizations is to help make them stronger and more vibrant places where children and families can thrive and reach their full potential. Our resources are slim in comparison to the challenges we seek to aid, so we utilize our resources carefully in order to ensure our efforts lead to effective results. With that, we remain committed to our partners and continue to look for ways in which we can further our investments within Monterey and Los Angeles Communities, and expand upon our efforts outside those community bounds; all in an effort to create a more significant impact and lasting change on the forecast of tomorrowâ&#x20AC;&#x2122;s future.

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FIFTH ANNUAL LOS ANGELES FOOD & WINE

Schedule of

EVENTS Show your Arts & Culture Chase Private Client card at the entrance of All Grand Avenue Marquee Events and receive Speed Line Access to expedite your entry into the fun!

Once inside show your card to gain entry into the Exclusive Chase Private Client Lounge featuring small bites prepared by one of the weekends Celebrity Chefs.

Thursday, August 27, 2015 Cooking Demonstration 5:30 PM - 6:30 PM

Cooking Demonstration with Chef Curtis Stone DOROTHY CHANDLER PAVILION - LOBBY LEVEL Chef Curtis Stone is an internationally-known chef, award-winning restaurateur, TV host, and New York Times bestselling author. He opened his first solo restaurant Maude in Beverly Hills in February 2014, which has garnered rave reviews from James Beard Foundation (2015 Best New Restaurant semifinalist), TIME/Travel & Leisure (lists Maude as one of the best new restaurants in the world), Eater LA (2014’s Restaurant of the Year), LA Weekly (2014’s Best New Restaurant), LA Magazine (4 out of 4 stars), Angeleno and many more. He also released his 6th cookbook: Good Food, Good Life: 130 Simple Recipes You’ll Love to Make and Eat this past March. Don’t miss this exclusive demonstration that is only available to VIP ticket holders for “Ultimate Bites of L.A. presented by Lexus.” CHEFS: Curtis Stone of Curtis Stone in Los Angeles

Dinner 7:00 PM - 10:00 PM

Lexus Signature Series: A Dining Experience with Lexus Culinary Master Carlo Mirarchi Hosted by: @AGuyNamedPatrick MILK STUDIOS Lexus has partnered with the creative minds behind New York City’s Spring Street Social Society to present The Lexus Signature Series, A Dining Experience with Lexus Culinary Master Carlo Mirarchi, dedicated to fine food, wine and cocktails—all with

some surprising twists. Hosted by Spring Street Social Society founder and Instagram notable @AGuyNamedPatrick, the menu highlights the inventive epicurean style of Chef Carlo Mirarchi, of Brooklyn restaurants Blanca and Roberta’s. Blanca has two prestigious Michelin stars, and Roberta’s has been named one of the 20 most important restaurants in America by Bon Appétit magazine. As a VIP, you can begin the evening with personal transportation to and from the venue, provided by Lexus, and receive a few hand-selected treats from your hosts to help kick off your night. CHEFS: Carlo Mirarchi of Blanca in New York

Marquee Event 7:00 PM - 10:00 PM

Lexus presents Ultimate Bites of L.A. Hosted by Chef Curtis Stone featuring DJ Questlove GRAND AVENUE Lexus presents an evening that brings together chefs from Downtown, Westside, Hollywood and MidCity/Beverly Hills – to participate in the “Ultimate Bites of LA” walkaround tasting event that is hosted by Celebrity Chef Curtis Stone of Maude Restaurant. Event guests will have the opportunity to sample dishes from several of the city’s most exciting culinary neighborhoods while listening to the music of DJ Questlove. VIP Access - Gets you early access a full 30 minutes before the General Admission and access to a VIP only cooking demonstration with a Celebrity Chef Curtis Stone. Very Limited quantities are available. CHEFS: Vartan Abgaryan of Cliff’s Edge in Los Angeles, Jonathan Grahm of Compartes Chocolatier in Los Angeles, Antonia Lofaso of Scopa Italian Roots in Studio City, Ian Gresik of DRAGO Centro in Los Angeles, Phillip Frankland Lee of The Gadarene Swine in Studio City, Jessica Koslow of SQIRL in Los Angeles, Robert Liberato of STK Los Angeles in Los Angeles, Steven Fretz of The Church Key in Los Angeles, Kris Morningstar of TERRINE in Los Angeles, Curtis Stone of Curtis Stone in Los Angeles, Nancy Silverton of Mozza in Los Angeles, Kyle Johnson of Bourbon Steak in Los Angeles, Holly Jivin of The Bazaar by José Andrés in Los Angeles, Damon Gordon of Water Grill in Santa Monica, Mark Mollica of La Vecchia Cucina in Santa Monica, Mariah Swan of icdc in Los Angeles, Angelo Auriana of The Factory Kitchen in Los Angeles, Jerry Su of Eagle Rock Public House in Los Angeles, Andrew Gruel of Slapfish in SOCAL, Kris Tominaga of Cadet in Santa Monica, Dakota Weiss of Estrella in W. Hollywood, Tim Byres of SMOKE in Dallas, The Lobos Truck of The Lobos Truck in Los Angeles, Fernando Darin of Patina Restaurant Group in Hollywood, Daniel Joly of Mirabelle At Beavercreek in Oregon, The

All events, prices, personalities, performances, venues, dates and times subject to change without notice. No refunds or exchanges.

2015 | LAFW 27

FIFTH ANNUAL LOS ANGELES FOOD & WINE Coolhaus Truck of The Coolhaus Truck in Los Angeles, Bruce Bromberg of Blue Ribbon Sushi Bar & Grill in Los Angeles, and Elana Karp of Plated in New York BEVERAGE COMPANIES: Mulderbosch, Qupé Winery, Cultivate Wines, Alvaro Castro, Colle Massari, Leth, Medici Ermete, Movia, Adelaida Cellars, Almaviva Winery, Bernardus Winery, Champagne Henriot, Champagne Michel Gonet, Chappellet Vineyard, Château d’Esclans, DuMOL, JUSTIN Vineyards & Winery, Landmark, Keller Estate Winery, Kistler Vineyards, Melville, Miraval, Nellcôte, Priest Ranch, Ritual, Sonoma-Loeb, Talbott Vineyards, Champagne Charles Heidsieck, Kunin Wines, Tablas Creek Vineyard, Blackbird Vineyards, Champagne Louis Roederer, Ramos Pinto, Scharffenberger Cellars, Garofoli, Tenuta Sant’Antonio, Cultivar, Barnett Vineyards, Le Grand Courtage, Head High Wines, Skylark Wine Company, Au Bon Climat, Mollydooker Wines, Vallin, Westerly, Silver Oak, J. Lohr Vineyards & Winery, Kendall-Jackson, SAMSaRA, Champagne Philippe Gonet, San’t Helena, William Fevre, Stella Artois, Stella Artois Cidre, Leffe, Hoegaarden, Carpe Diem, Domaine Anderson, Domaine Schlumberger, Recuerdo Wines, The Real McCoy, Hendricks, and TY KU

Friday, August 28, 2015 Lunch 12:00 PM - 2:30 PM

Faith & Flower Lunch with Jason Franey, Michael Ginor and Josh Graves FAITH & FLOWER - DINING ROOM Lunch at Faith & Flower is known for its luxurious surroundings with a distinctly hip, DTLA vibe. Chef Jason Franey from Monterey’s well-regarded Restaurant 1833 and Chef Michael Ginor of Hudson Valley Foie Gras and Lola Restaurant in NY, are two guys who know luxury when they taste it. Faith & Flower’s super-talents Pastry Chef , Joshua Graves and Lead Mixologist Edwin Osgueda are adding in their own dashes of flavor to the menu as well. This is the place to wear something special; to see and be seen and enjoy the ‘good life’. Just sit back, relax and indulge in being spoiled at Faith & Flower.

The Union Lunch with Bruce Kalman & John Tesar UNION RESTAURANT - DINING ROOM Chef Bruce Kalman’s Union Restaurant in Pasadena describes itself as a “an intimate neighborhood restaurant that brings the farmer and guest together to celebrate the simplicity of ingredients.” Dallas , Texas Chef John Tesar, of Knife, is known for being “Committed to using the finest quality ingredients with true Texas roots and making all of their pasta in-house” , just as Chef Kalman does at Union. A more synergistic duo in the kitchen you’ll not find and both of them are nothing but fun, fun, fun as well. CHEFS: Bruce Kalman of Union in Pasadena and John Tesar of Knife at The Highland in Dallas BEVERAGE COMPANIES: Melville, Bernardus Winery, Roederer Estate, SAMSaRA, and Ramos Pinto

Osteria Mozza Lunch with Nancy Silverton & Mourad Lahlou OSTERIA MOZZA Sensual, earthy, warm, hospitable and inviting are all words that conjure up the culinary philosophies of both host, Chef Nancy Silverton and guest Chef Mourad Lahlou of the Michelin-starred Aziza in San Francisco. Global flavors presented with astute attention to provenance and detail will weave their way through the reception hors d’oeurves and four enticing courses. This much star power at one lunch is too good to be missed! CHEFS: Mourad Lahlou of MOURAD in San Francisco, Nancy Silverton of Mozza in Los

Angeles, Elizabeth Hong of Osteria Mozza in Los Angeles, and Dahlia Narvaez of Mozza in Los Angeles

Scarpetta Lunch with Freddy Vargas & Alex Guarnaschelli SCARPETTA Executive Chef Freddy Vargas knows Italian food. Chef Alexandra Guarnaschelli is synonymous with the earthy, rustic flavors of her Italian heritage. Scarpetta in the stunning Mediterranean inspired Montage Hotel in tony Beverly Hills is the glamorous setting for these two creative geniuses. Guests will be treated to a champagne reception with an array of passed hors D’Oeuvres followed by four creative courses of palate pleasing cuisine with wines perfectly paired with them. This lunch is an unparalleled opportunity to mangia with the masters. CHEFS: Freddy Vargas of Scarpetta in Los Angeles, Alex G, of Butter in NYC

Love & Salt Lunch with Michael Fiorelli and Zach Pollack LOVE & SALT - DINING ROOM Manhattan Beach is a culinary hotbed of talent and Michael Fiorelli of Love & Salt is one of the leaders of the pack. Founded with the philosophy that food needs only two ingredients to be great, Love & Salt showcases an Italian inspired menu filled with California Soul. Chef Zach Pollack of LA’s white hot spot, Alimento joins Chef Michael Fiorelli to create a one-of-a-kind meal paired with artisanal wines. CHEFS: Michael Fiorelli of Love & Salt in Los Angeles and Zach Pollack of Alimento in Los Angeles BEVERAGE COMPANIES: Domaine Anderson, Miraval, Champagne Delamotte, Tablas Creek Vineyard, and Ramos Pinto

Redbird Lunch with Neal Fraser & Markus Glocker REDBIRD - DINING ROOM One of the hardest reservations to snag in L.A. is at Redbird. Chef Neal Fraser’s longawaited restaurant is the place to see and be seen. Combined with Chef Markus Glocker from Bâtard, NYC who recently claimed the title of “Best New Restaurant in The United States” at the 2015 James Beard Awards and this promises to be an unparalleled experience all paired with exceptional wines. Reserve your seats today! CHEFS: Markus Glocker of Bâtard in NYC and Neal Fraser of Redbird | Vibiana | BLD | Fritzi Dog in Los Angeles BEVERAGE COMPANIES: Champagne Henriot, Kunin Wines, Kistler Vineyards, and William Fevre

Broken Spanish Lunch with Ray Garcia & Jenn Louis BROKEN SPANISH - DINING ROOM This year for the Los Angeles Food & Wine Festival, we’re planning an afternoon for a select group of diners to experience an unparalleled lunch. The lunch at Broken Spanish will feature a reception with passed hors d’oeuvres and bubbly, followed by a fourcourse meal with hand-selected, artisanal wines. CHEFS: Ray Garcia of Broken Spanish in Santa Monica and Jenn Louis of Lincoln Restaurant in Oregon

All events, prices, personalities, performances, venues, dates and times subject to change without notice. No refunds or exchanges.

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FIFTH ANNUAL LOS ANGELES FOOD & WINE

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FIFTH ANNUAL LOS ANGELES FOOD & WINE

Sweet n’ Savory Lunch with Ricky Webster, Elizabeth Falkner & Ben Spungin ACE HOTEL DOWNTOWN LOS ANGELES - SEGOVIA HALL Before they were three of the best pastry chefs around, Falkner, Webster and Spungin worked on the savory side of the kitchen. The Sweet n’ Savory lunch will take place at Ace Hotel Downtown Los Angeles, and the chefs will show off ALL of their considerable skill sets. The event will kick off with a reception of passed hors d’ ouerves & bubbly that will be followed by three savory courses and three (yes, three!) courses of unparalleled desserts. CHEFS: Elizabeth Falkner of Falk Yeah! Productions in New York, Ricky Webster of Ace Hotel / L.A. Chapter in Los Angeles, Ben Spungin of Restaurant 1833 in Monterey BEVERAGE COMPANIES: Champagne Philippe Gonet

Cooking Demonstration 5:30 PM - 6:30 PM

Cooking Demonstration with Chef Tyler Florence DOROTHY CHANDLER PAVILION - LOBBY LEVEL Tyler Florence is a veteran 19 year star of Food Network, appearing in such series as How to Boil Water, Food 911, Tyler’s Ultimate, The Great Food Truck Race & Food Court Wars. In 2010, Tyler opened his first restaurant, Wayfare Tavern, in San Francisco, followed by El Paseo in Mill Valley in 2011. He was awarded Wine Enthusiast Magazine’s “Restaurateur of the Year” in 2011, and both of his restaurants have earned three stars from San Francisco Chronicle restaurant critic Michael Bauer. Tyler has released multiple top-selling cookbooks – on top of his nine previously published books, his newest books, Inside the Test Kitchen and Tyler Makes a Birthday Cake. Come join Chef Florence as he shows off his culinary skills for this exclusive demonstration that is only available to VIP ticket holders for “Lexus Grand Avenue Night Market.” CHEFS: Tyler Florence of Wayfare Tavern in San Francisco

Marquee Event 7:00 PM - 10:00 PM

Lexus Grand Avenue Night Market GRAND AVENUE Set inside the historic Stokes Adobe building, Restaurant 1833 plays host to a ghost from The Friday Night Market will feature an abundance of unique tastings using seasonally inspired ingredients from some of the nation’s most influential chefs hosted by Celebrity Chef Tyler Florence. The event will be a multi-sensory street food experience that brings the flavors of night markets from Taipei to Kuala Lumpur to Grand Avenue! Serving up traditional as well as interpretive street grub from both established restaurants and mom-and-pop joints, the Night Market recreates the celebratory chaos and delicious energy of the quintessential Night Market experience with a distinct West Coast flavor. Along with tastings of street food from over 30 participating restaurants and eateries, admission includes custom cocktails, sake, beer and free-flowing wine. VIP Access - Gets you early access a full 30 minutes before the General Admission and access to a VIP only cooking demonstration with a Celebrity Chef Tyler Florence. Very Limited quantities are available. CHEFS: Barb Batiste of B Sweet in Los Angeles, André Bienvenu of Joe’s Stone Crab in Miami Beach, Alvin Cailan of Eggslut & Ramen Champ in Los Angeles, Perry Cheung of Phorage in Los Angeles, Tyler Florence of Wayfare Tavern in San Francisco, Fluff Ice of Fluff Ice in Monterey Park, CA, Jeffrey Lunak of Okonomi Dog in Hollywood, Wonny Lee of Hamasaku in Los Angeles, Pawan Mahendro of Badmaash in Los Angeles, Chris Oh of Seoul Sausage Co. in Los Angeles, Charles Phan of Slanted Door Group in San Francisco, Nick Shipp of Upper West in Santa Monica, Anthony Meidenbauer of Holsteins Shakes and Buns in Las Vegas, Tin Vuong of Little Sister in Manhattan Beach, Billy Ngo of Kru in Sacramento, Hannah An of The District by Hannah An in Los Angeles, Brian

Redzikowski of Kettner Exchange in San Diego, Akasha Richmond of SAMBAR in Culver City, Jet Tila of Pakpao Thai in Los Angeles, Gregorio Stephenson of Nobu Malibu in Malibu, Tonet Tibay of Marti Chocolatt in Los Angeles, Joji Inoue of CHAYA Downtown in Los Angeles, Yoya Takahashi of Hamasaku in Los Angeles, Eat Pops of EatPops in NYC, Isaac Gamboa of One Pico in Santa Monica, Tim Byres of SMOKE in Dallas, Viet Pham of Ray’s & Stark Bar in Los Angeles, Paul Lee of Patina in Los Angeles, Daniel Joly of Mirabelle At Beavercreek in Oregon, Neal Maloney of Morro Bay Oyster Co. in Morro Bay, and Elana Karp of Plated in New York BEVERAGE COMPANIES: Mulderbosch, Qupé Winery, Cultivate Wines, Alvaro Castro, Colle Massari, Leth, Medici Ermete, Movia, Adelaida Cellars, Almaviva Winery, Bernardus Winery, Champagne Henriot, Champagne Michel Gonet, Chappellet Vineyard, Château d’Esclans, DuMOL, JUSTIN Vineyards & Winery, Landmark, Keller Estate Winery, Kistler Vineyards, Melville, Miraval, Nellcôte, Priest Ranch, Ritual, Sonoma-Loeb,Talbott Vineyards, Champagne Charles Heidsieck, Kunin Wines, Tablas Creek Vineyard, Blackbird Vineyards, Champagne Louis Roederer, Ramos Pinto, Domaine Schlumberger, Garofoli, Tenuta Sant’Antonio, Cultivar, Barnett Vineyards, Le Grand Courtage, Head High Wines, Skylark Wine Company, Au Bon Climat, Mollydooker Wines, Vallin, Westerly, Silver Oak, J. Lohr Vineyards & Winery, Kendall-Jackson, Champagne Philippe Gonet, San’t Helena, SAMSaRA, Recuerdo Wines, William Fevre, Carpe Diem, Domaine Anderson, Scharffenberger Cellars, Stella Artois, Stella Artois Cidre, Leffe, Hoegaarden, The Real McCoy, Hendricks, and TY KU

Lexus Signature Series: A Supper with Lexus Culinary Master Michael Chiarello MILK STUDIOS This installment in the Lexus Signature Series promises to be a memorable evening with a prolific multicourse dinner prepared by celebrity chef and one of the founding Lexus Culinary Masters, Michael Chiarello. Chef Chiarello is widely recognized as a finalist on both Bravo’s Top Chef Masters, Food Network’s The Next Iron Chef and as a contributor to NBC’s The Today Show, CBS’s The Early Show and the San Francisco Chronicle’s “Inside Scoop Voices” column. He is an award-winning chef and owner of acclaimed restaurants Bottega, in the Napa Valley, and Coqueta, in San Francisco. Named Esquire’s “Chef of the Year” for 2013, he is sure to cook up an unforgettable experience. Add to the ingredients an unparalleled layer of exuberance with an inspired performance of music, great food, incredible wine and beautiful sounds — it cannot possibly get any better. Optional transportation by Lexus is available.

After Hours Party 10:00 PM - 2:00 AM

Friday After Hours Party At Los Angeles Food & Wine, the partying continues for our select group of celebrity chefs, winemakers, sommeliers and industry influencers who dance quite literally until dawn. Please Note: This is a private, invitation-only event. No tickets are available for purchase. CHEFS: Oliver Ridgeway of Grange Restaurant & Bar in Sacramento, Kelly McCown of The Kitchen Restaurant in Sacramento, and Michael Thiemann of Mother in Sacramento

All events, prices, personalities, performances, venues, dates and times subject to change without notice. No refunds or exchanges.

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FIFTH ANNUAL LOS ANGELES FOOD & WINE

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Saturday, August 29, 2015 Brunch 11:00 AM - 1:00 PM

Lexus Signature Series: The Definitive “Boozy Brunch” with Lexus Culinary Master Michelle Bernstein MILK STUDIOS For the first time ever, Los Angeles Food & Wine will feature an adventurous and soul-pleasing brunch, curated by Lexus, showcasing Lexus Culinary Master, Michelle Bernstein from Cena by Michy in Miami. As you soak in the L.A. sunshine, be prepared to energize your senses with a brunch experience you won’t soon forget. Michelle, a chef, author and James Beard Award Winner, promises a brunch featuring amazing ingredients and layered flavors of simplicity as bright and vibrant her personality. With hand-crafted cocktails and a live performance from DJ Questlove of The Tonight Show, brunch will never be the same. Optional transportation by Lexus is available, allowing you to enjoy and indulge freely. So kick back, relax and let this memorable “boozy brunch” begin.

Lunch 12:00 PM - 2:30 PM

Interactive Lunch with Antonia Lofaso DOROTHY CHANDLER PAVILION – LOBBY LEVEL A very special interactive event for our most adventurous diners. Best known for her role on Top Chef (season 4), Antonia Lofaso is one of America’s most loved chefs and shows off her culinary skills with her feisty Italian personality on Top Chef: All Stars. Join us for one of our favorite events at Los Angeles Food & Wine Festival, where you get to cook the meal right along with your super-star chef turned culinary coach. There will be plenty of help (and plenty of wine) to guide you through the afternoon. CHEF: Antonia Lofaso of ...

Cooking Demonstration 5:30 PM - 6:30 PM

Cooking Demonstration with Alex Guarnaschelli DOROTHY CHANDLER PAVILION - LOBBY LEVEL Fans of the Food Network need no introduction to Chef Alex Guarnaschelli – with appearances on a multitude of network shows, this busy New York chef helms Butter and The Darby restaurants while balancing a TV show that chronicles her day “off” and away from the stoves. Join us as Alex relaxes by showcasing her home cooking for us at Los Angeles Food & Wine. Don’t miss this exclusive demonstration that is only available to VIP ticket holders for “Lexus LIVE on Grand featuring The Roots.” CHEF: Alex Guarnashelli of Butter in NYC

of McConnell’s Fine Ice Creams in Santa Barbara, David LeFevre of Manhattan Beach Post in Manhattan Beach, Greg Hozinsky of The Strand House in Manhattan Beach, Bernhard Mairinger of BierBeisl Imbiss + Bakery in Los Angeles, Brian Malarkey of Herringbone in Santa Monica, Bruce Kalman of Union in Pasadena, Nick Elmi of Laurel in Philadelphia, Timothy Hollingsworth of Barrel & Ashes/Otium in Los Angeles, Mourad Lahlou of MOURAD in San Francisco, John Tesar of Knife at The Highland in Dallas, Elizabeth Falkner of Falk Yeah! Productions in New York, Rory Herrmann of Sprout LA/Barrel & Ashes in Los Angeles, Tyler Malek of Salt & Straw in Los Angeles, Brad Miller of Ox & Son in Santa Monica, Steve Samson of Sotto in Los Angeles, Freddy Vargas of Scarpetta in Los Angeles, Patrice Martineau of Montage in Beverly Hills, Michelle Bernstein of Cena by Michy in Miami, Michael Kahikina of Barrel & Ashes in Los Angeles, Michael Ginor of Lola in New York, Tim Byres of SMOKE in Dallas, Waffles de Liege of Waffles de Liege in Pasadena, Sean Chaney of Hot’s Kitchen in Hermosa Beach, Gregg Wiele of Patina Restaurant Group in Los Angeles, Megan Logan of Café Pinot in Los Angeles, Daniel Joly of Mirabelle At Beavercreek in Oregon, Carlos Salgado of Taco María in Oakland, Thomas Keller of The French Laundry in Yountville, and Elana Karp of Plated in New York BEVERAGE COMPANIES: Mulderbosch, Qupé Winery, Cultivate Wines, Alvaro Castro, Colle Massari, Leth, Medici Ermete, Movia, Adelaida Cellars, Almaviva Winery, Bernardus Winery, Champagne Henriot, Champagne Michel Gonet, Chappellet Vineyard, Château d’Esclans, DuMOL, JUSTIN Vineyards & Winery, Landmark, Keller Estate Winery, Kistler Vineyards, Melville, Miraval, Nellcôte, Priest Ranch, Ritual, Sonoma-Loeb, Talbott Vineyards, Champagne Charles Heidsieck, Kunin Wines, Tablas Creek Vineyard, Blackbird Vineyards, Champagne Louis Roederer, Ramos Pinto, Scharffenberger Cellars, Garofoli, Tenuta Sant’Antonio, Cultivar, Barnett Vineyards, Le Grand Courtage, Head High Wines, Skylark Wine Company, Au Bon Climat, Mollydooker Wines, Vallin, Westerly, Silver Oak, J. Lohr Vineyards & Winery, Kendall-Jackson, Champagne Philippe Gonet, San’t Helena, SAMSaRA, Recuerdo Wines, William Fevre, Carpe Diem, Domaine Anderson, Domaine Schlumberger, Stella Artois, Stella Artois Cidre, Leffe, Hoegaarden, The Real McCoy, Hendricks, and TY KU

After Hours Party 10:00 PM - 2:00 AM

Saturday After Hours Party At Los Angeles Food & Wine, the partying continues for our select group of celebrity chefs, winemakers, sommeliers and industry influencers who dance quite literally until dawn. Please Note: This is a private, invitation-only event. No tickets are available for purchase. CHEFS: Jeffrey Lunak of Okonomi Dog in Hollywood, Anthony Meidenbauer of Holsteins Shakes and Buns in Las Vegas, and Billy Ngo of Kru in Sacramento

Marquee Event 7:00 PM - 10:00 PM

Lexus LIVE on Grand featuring The Roots GRAND AVENUE Lexus presents an unbelievable strolling reception with an extraordinary musical performance by The Roots! An exceptional evening starring 30 chefs and 100 wineries serving up delicious tastings for you to enjoy while enjoying the Cityscapes of one of the greatest cities in the world. This is the culmination of a city-wide celebration of all things Food, Wine, Celebrity, Music and Los Angeles. VIP Access - Early access to the event. A private cooking demonstration and reception with a Celebrity Chef. Very Limited Quantities are available. CHEFS: André Bienvenu of Joe’s Stone Crab in Miami Beach, Jason Franey of Restaurant 1833 in Monterey, CA, Genevieve Gergis of Bestia in Los Angeles, Yousef Ghalaini of FIG in Santa Monica, David Hands of Bouchon in Beverly Hills, McConnell’s Fine Ice Creams All events, prices, personalities, performances, venues, dates and times subject to change without notice. No refunds or exchanges.

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FIFTH ANNUAL LOS ANGELES FOOD & WINE 4:25PM

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FIFTH ANNUAL LOS ANGELES FOOD & WINE

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FIFTH ANNUAL LOS ANGELES FOOD & WINE

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CHEFS For a chef, their art is not a profession, it’s a culinary obsession. Their raison d’etre: A perpetual pursuit of perfection on a plate. These stalwarts snare fivestar ingredients, unraveling their true potential. Through spontaneity or strategy, a chef can preserve an ingredient’s purity or

rebuild,

entirely.

re-purpose

Abracadabra:

and

redefine

Your

palate

and

point of view are transformed. Down to the most diminutive of detail, they dish up the consummate dining experience. Here with us at Los Angeles Food & Wine,

our

chefs make anything possible.

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FIFTH ANNUAL LOS ANGELES FOOD & WINE

VARTAN ABGARYAN

Chef Vartan Abgaryan was educated at Le Cordon Bleu, and worked at the famed André Soltner restaurant, Lutèce, before running the kitchens at Tim Goodell’s restaurants, Red Pearl Kitchen, A Restaurant, and most recently, Public Kitchen and Bar at The Roosevelt Hotel, which received two stars from the LA Times, and was named as a ‘Restaurant To Watch’ in Esquire Magazine, by John Mariani. Vartan’s ethos is “I am driven by flavor, and I want to cook with flavors that evoke emotion.” Chef Vartan joined Cliff’s Edge as executive chef in December 2012, and has developed a distinctive menu of modern American cuisine with the emphasis on the freshest seasonal produce and bold, creative seasoning. 1.) THURSDAY, AUGUST 27 7:00 PM - ULTIMATE BITES OF L.A. PRESENTED BY LEXUS HOSTED BY CHEF CURTIS STONE FEATURING DJ QUESTLOVE

HANNAH AN

For veteran restaurateur Hannah An, The District by Hannah An is a very personal expression of all she holds dear of her Vietnam. It’s the subtle nuances of the cuisine and culture—the sights and sounds permeating street markets, the warmth and smells emanating from the homes of proud cooks, and the fundamental flavors of the cuisine that balance salty, sour, sweet, spicy, and bitter in perfect harmony—that inspire her. Rooted in the time-honored recipes of her ancestors and combined with the ethos prevalent throughout Southern California of utilizing the bounty of fresh, local produce and seafood, An’s first solo restaurant project embodies her passion for introducing Angelenos to her native home. An was born in Saigon into an aristocratic family that was forced to flee communist Vietnam in 1975. The eldest of five sisters, An practically grew up in the family’s original restaurant in San Francisco founded by their grandmother, Thanh Long. An’s behind-the-scenes leadership has been critical to the family’s success, even as she studied electrical and computer engineering at the University of California, Davis. As an engineer, she worked for high-profile companies such as Bell Labs, as well as acquired an MBA from Golden Gate University along the way. In her spare time, An enjoys tennis, golf, hiking, and collecting cooking magazines. She has two college-age children. 1.) FRIDAY, AUGUST 28 7:00 PM - LEXUS GRAND AVENUE NIGHT MARKET

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FIFTH ANNUAL LOS ANGELES FOOD & WINE

ANGELO AURIANA

Auriana’s inspiration in the kitchen comes from the heart, drawing from his Italian roots and the flavors and presentation of his hometown in Bergamo, Italy. Pursuing his dream to become a chef, Auriana attended the San Pellegrino Hotel School and graduated with honors at the age of 17. The defining moment of Auriana’s culinary career was several years later in 1982, when he was asked to open a restaurant in Italy. Looking for other opportunities, Auriana moved to Los Angles in 1984. After 18 years as executive chef at Selvaggio’s Valentino Ristorante, Auriana ventured to Lake Tahoe where he opened his own restaurant in 2003. Two years later he found himself working at Farina in San Francisco’s Marina District before landing back in Los Angeles in 2013 to partner up with Matteo and Francine Ferdinandi for the opening of The Factory Kitchen. Auriana has received a diploma from the mayor of his hometown, recognizing the impact of his culinary pursuits in the United States, and how he has helped share Bergamo’s culture and traditions through his food. Auriana is also an avid wine collector, with a personal collection that originated in 1985. 1.) THURSDAY, AUGUST 27 7:00 PM - ULTIMATE BITES OF L.A. PRESENTED BY LEXUS HOSTED BY CHEF CURTIS STONE FEATURING DJ QUESTLOVE

BARB BATISTE

Barb Batiste is the owner and founder of B Sweet Dessert Bar | Dessert Truck | Catering. Raised in an extremely close-knit Filipino family, she recalls the weekend gatherings at her parent’s home and being the one to cook all of the food and desserts. In 1993 she worked alongside the Executive Pastry Chef at the Loews Santa Monica Beach Hotel creating fine pastries. After working as the head pastry chef for an LA Art Gallery and polishing her skills, she decided to start her own catering company. B Sweet continues to grow and remains true to Barb’s “handmade like grandma used to” ways. These values have brought her many loyal clients such as Disney, Nike, Hulu, Sony and some of Hollywood’s best known stars and studios. In 2012, the company launched B Sweet Mobile, the two cutest dessert trucks in Los Angeles. These “throwback bakeries on wheels” have been taking SoCal by storm. Chef Barb’s first brick and mortar dessert shop, B Sweet Dessert Bar, opened in August of 2014 located in West Los Angeles’ popular Sawtelle Japantown,. Long lines and rave reviews have made this LA gem the go-to destination for anyone with a sweet tooth. Most recently, B Sweet added their own line of coffee which includes roasted beans, bottled cold brew, and kegged Nitro cold brew. Follow Chef Barb on Instagram @mybsweet and look out for B Sweet Dessert Bar’s next location. 1.) FRIDAY, AUGUST 28 7:00 PM - LEXUS GRAND AVENUE NIGHT MARKET

2015 | LAFW 39

FIFTH ANNUAL LOS ANGELES FOOD & WINE

MICHELLE BERNSTEIN

Chef Michelle Bernstein, a Miami native, James Beard Award winner (Best Chef South 2008) and author of Cuisine à Latina, has dazzled diners and critics alike. In 2001, she joined the Food Network as co-host of Melting Pot and has since appeared on Iron Chef America, Bravo’s Top Chef, Today, Good Morning America, and Univision Network’s Despierta América, among others. Michelle is the host of local PBS television series Check, Please! South Florida and SoFlo TASTE on WPLG (ABC affiliate in South Florida) each Saturday morning at 10:30 am and received a Suncoast regional Emmy for her work on Buen Provecho! Florida’s Spanish Flavor. With her husband and partner, David Martinez, Michelle currently owns and operates Crumb, oversees all food and beverage at the Thompson Hotel Miami Beach, including its restaurant Seagrape, and re-opened her flagship restaurant Cena (formerly Michy’s) in May of 2015. Michelle joined the Lexus Culinary Masters in 2012, and also counts IMUSA, Delta, Ruinart Champagne, and American Express as her partners. She launched the Miami chapter of Common Threads and is currently working with the Miami-Dade public school system to improve the quality of cafeteria food in schools. 1.) SATURDAY, AUGUST 29 7:00 PM - LEXUS LIVE ON GRAND FEATURING THE ROOTS

ANDRÉ BIENVENU

André Bienvenu’s professional career has proved André to be one of the premier chefs of today. After graduating from Johnson & Wales University with a culinary arts and occupational science degree, he worked in multiple hotels and restaurants before spending 10 years with Hyatt Hotels where he worked in numerous properties establishing proper procedures and overall culinary operations. He is currently the Executive Chef of Joe’s Stone Crab, one of the busiest independent single restaurants in America, located in Miami Beach, Florida. He started a seafood manufacturing company called Dockside Foods, which produces a variety of seafood products. He also developed and patented food products that were sold to Kraft Food in January, 2009. Among his occupational accomplishments are receiving first place in numerous regional competitions as well as silver and bronze places in national competitions. His restaurant was awarded “Top Zagat Winner.” He has appeared on major networks including local networks, Food Network, and he has been featured on covers and in several cookbooks. He is currently creating his own cookbook. André and his wife Lisa have been married for over 20 years. They have two children, a son of 19 who is preparing to attend Johnson & Wales in the fall, and a 17-year-old daughter. André enjoys donating his time for major charitable events around South Florida and coaching U-18 AA Golden Wolves Hockey Team. 1.) FRIDAY, AUGUST 28 7:00 PM - LEXUS GRAND AVENUE NIGHT MARKET 2.) SATURDAY, AUGUST 29 7:00 PM - LEXUS LIVE ON GRAND FEATURING THE ROOTS

40 LAFW | 2015

FIFTH ANNUAL LOS ANGELES FOOD & WINE

BRUCE BROMBERG

Brothers, chefs and restaurateurs Bruce and Eric Bromberg have been guiding forces in the culinary world for over twenty years, most notably as the founders of Blue Ribbon Restaurants. They’ve quietly established themselves as the unsung renaissance men of the restaurant industry in NYC and beyond. Both attended Le Cordon Bleu in Paris and graduated first in their class, with Eric holding the distinction of being the first American to teach classes at the prestigious school. Eric staged at top restaurants in France including Le Recamier in Paris under Robert Chassat, before returning stateside to Jonathan Waxman’s JAMS in NYC and Raoul’s, followed by the American Hotel in Sag Harbor and later, opening Nick and Eddie in Manhattan. Bruce apprenticed in Paris at Le Recamier, Bistro du Louvre and the Michelin two-star Duquesnoy. He learned the art of bread baking at Boulangerie Poilâne in Paris and haute cuisine at Michelin three-star restaurant Pierre Gagnaire in Saint-Etienne. The brothers opened the original Blue Ribbon Brasserie in 1992 in Manhattan, introducing a new wave of dining with an eclectic range of food and a casual atmosphere that became an industry meeting ground for chefs and gourmands alike. Their roster of concepts range in scope from bakery and beer garden to sushi bars and fast-casual fried chicken eateries. The newest addition is Blue Ribbon Sushi Bar & Grill, which opened in July at The Grove in LA. 1.) THURSDAY, AUGUST 27 7:00 PM - ULTIMATE BITES OF L.A. PRESENTED BY LEXUS HOSTED BY CHEF CURTIS STONE FEATURING DJ QUESTLOVE

TIM BYERS

Tim Byres, named the Southwest 2012 Food & Wine Magazine’s People’s Best New Chef, is the co-owner and chef of Dallas’ SMOKE, Chicken Scratch, The Foundry, Bar Belmont, Spork, SMOKE Plano and The Theodore. Originally from California but a longtime Texan, Byres is best known for his “live fire cookery,” worldly and approachable flavors, and fun, family-style service. He spent most of his formative years in fine dining, including a stint at Rosewood Mansion on Turtle Creek, and prior to moving to Texas, he was the executive chef at the US Embassy in Brussels. Now a Texan at heart, Byres draws mostly on the regional traditions of Mexico, Louisiana and the American South to craft his very personal take on forward-thinking American cuisine. Widely regarded as an expert in cooking with wood and open flame, Byres has been invited to represent his craft by some of the country’s most respected food personalities, events and publications. He’s contributed to diplomacy efforts in Bishkek, Kyrgyzstan on behalf of the US State Department, and currently serves as a State Chef for the American Chefs Corps, a network of chefs who serve as resources in the State Dept.’s initiative to elevate the role of culinary engagement in America’s formal and public diplomacy efforts. For more information on Chef Byres, please visit timbyres.com or pick up a copy of his James Beard Award-winning book, Smoke: New Firewood Cooking. 1.) THURSDAY, AUGUST 27 7:00 PM - ULTIMATE BITES OF L.A. PRESENTED BY LEXUS HOSTED BY CHEF CURTIS STONE FEATURING DJ QUESTLOVE 2.) FRIDAY, AUGUST 28 7:00 PM - LEXUS GRAND AVENUE NIGHT MARKET 3.) SATURDAY, AUGUST 29 7:00 PM - LEXUS LIVE ON GRAND FEATURING THE ROOTS

2015 | LAFW 41

FIFTH ANNUAL LOS ANGELES FOOD & WINE

ALVIN CAILAN

2014 rising star chef winner Alvin Cailan grew up in a Filipino household with parents who encouraged hard work. To keep young Cailan out of trouble, they got him a job as a dishwasher, and by the time he was a senior in high school, Cailan had moved on from scraping plates to managing the kitchen. Not yet convinced that a career in food was for him, Cailan studied business at California State University and landed a job at a construction firm. The job didn’t last long, but in a stroke of luck, Cailan walked away with two years severance—money he used to bankroll the culinary career plan of his dreams. Cailan went to the Oregon Culinary Institute and staged at Matthew Lightner’s Castagna (six of the hardest months of his life), Elias Cairo’s Olympic Provisions, Bouchon, and French Laundry. After graduation, Cailan served as Michael Hannigan’s chef de partie at Portland, Oregon’s Ten 01, before returning to California to work at Chef David LeFevre’s MB Post—where he cooked a lot of eggs. Putting all his eggs in one basket, Cailan launched the egg sandwich concept Egglsut as a six-month pop-up. Wildly successful, Cailan opened a permanent stand in Grand Central Market and has plans to launch the Eggslut brand all over Los Angeles. 1.) FRIDAY, AUGUST 28 7:00 PM - LEXUS GRAND AVENUE NIGHT MARKET

SEAN CHANEY

Sean “Hot Sauce” Chaney is an entrepreneur, father, innovator, and the executive chef and owner of Hot’s Kitchen in Hermosa Beach, CA. In early January of 2015, this rebel chef made culinary history by spearheading the movement that resulted in the United States District Court overturning the State of California’s ban on the sale of foie gras, established in 2012. Chaney was the ONLY chef to join the challenge—a strenuous 30-month process — and was therefore a target of lawsuits and threats by animal rights extremists. Nevertheless, Chaney stood his ground. Prior to his rise to culinary fame, Chaney served in a variety of positions within the food industry such as Private Chef, Executive Chef, Restaurant Consultant, and Menu Designer. In 2003, with no formal culinary training, Sean pursued his own restaurant concept, Hot´s Cantina. Located in Northridge, CA, Hot’s Cantina quickly became known for serving the best burgers, sandwiches, and tacos around. In 2010, Chaney shifted his focus to the South Bay where they opened Hot’s Kitchen – where “surfer meets sophisticate”. It represents the launch site of a larger collection of Hot’s Kitchens across California. In addition to expanding the Hot’s Kitchen brand, Chaney continues to gain national attention for both his ability to elevate the most basic foods into fivestar creations at a uniquely appetizing price and his sheer dedication to fighting for the freedom of culinary expression. 1.) SATURDAY, AUGUST 29 7:00 PM - LEXUS LIVE ON GRAND FEATURING THE ROOTS

42 LAFW | 2015

FIFTH ANNUAL LOS ANGELES FOOD & WINE

PERRY CHEUNG

Born and raised in New York City Perry decided to move to San Francisco in 2004 to pursue a culinary education at the Le cordon bleu institution. Shortly the completion of his culinary courses he joined the Slanted Door team working with Chef Charles Phan. Wanting to pursue owning his own restaurant he relocated to Los Angeles in 2010. He took over the old Chego space and opened Phorage with his friend Eric Cho and cousin Jesse Duron. Soon after opening, Phorage was featured in Eater LA’s Top 20 Places to Eat Now list, Thrillist 8 Best Vietnamese restaurants in LA and LA Times “11 Best Banh Mi Sandwiches” in Los Angeles. Phorage is a Vietnamese eatery offering fresh, local and sustainable ingredients to their guests. Perry has appeared and won on The Esquire channel’s Knife Fight and Culinary Battles 2014. He is currently working on expanding Phorage as well as actively supporting local charities and foundations. 1.) FRIDAY, AUGUST 28 7:00 PM - LEXUS GRAND AVENUE NIGHT MARKET

MICHAEL CHIARELLO

Michael Chiarello is an award-winning chef/owner of acclaimed restaurants Bottega in the Napa Valley and Coqueta in San Francisco. Named Esquire’s “Chef of the Year” for 2013, Chiarello made his mark by combining his Southern Italian roots with the distinctive hallmarks of Napa Valley living. From childhood with his Italian family of butchers, cheese makers and ranchers, Chiarello dreamed of becoming a chef. Three years after graduating from CIA in Hyde Park, Michael was named Chef of the Year by Food & Wine Magazine and he has been a culinary influencer ever since. As a celebrated chef, highly-rated vintner, culinary & lifestyle trends pioneer, noted author, and Emmy®-winning television host on Food Network and Cooking Channel, Chiarello incorporates his passion for seasonal, sustainable living into all of his endeavors. A perpetual student, Michael debuted in San Francisco with Spanish cuisine in 2013. Coqueta earned a glowing 3.5 star review from the San Francisco Chronicle and was named one of the country’s Best New Restaurants by Esquire magazine. In 2014, Coqueta was a finalist for the James Beard Foundation’s “Best New Restaurant” award. Chiarello was a finalist on both Bravo’s Top Chef Masters and Food Network’s The Next Iron Chef. A popular guest chef, Michael is a contributor to NBC’s The Today Show, CBS’s The Early Show and the San Francisco Chronicle’s “Inside Scoop Voices” Column. Michael lives in Napa Valley with his family.

2015 | LAFW 43

FIFTH ANNUAL LOS ANGELES FOOD & WINE

BRENDAN COLLINS

Hailing from Nottingham, England, Brendan Collins’ first job at the age of 17 was at London’s Michelin two-starred La Gavroche. He continued on to some of London’s finest gastronomic temples, including The Café Royal, The Heights and Pied à Terre. In his first position as executive chef, Collins would help The Calls Grill in Leeds earn the Michelin Bib Gourmand. Subsequently, he returned to London to work at the Oxo Tower and, subsequently, Quo Vadis, which earned a Michelin star while Collins was sous chef. Collins came to LA as chef de cuisine at Melisse, which became California’s first Michelin two-star restaurant during his tenure, and consistently earned a Mobil Four Star rating. Collins branched out on his own to open Mesa in Orange County to much acclaim, and in a return to Los Angeles, opened Anisette with Chef Alain Giraud. He then took a role as executive chef of The Hall at Palihouse. Partnering with Per Se’s Carolos Tomazos, Collins became co-owner and executive chef at Waterloo & City. The English gastropub on a nondescript corner in Culver City quickly earned a dedicated following and critical success. Collins again teamed up with Tomazos to open Larry’s along the Venice Boardwalk. Birch is Collins’ flagship, featuring elevated seasonal standards tempered with a straightforward sensibility and relaxed atmosphere. Most recently, Collins has opened Butcher’s Dog, a pub & restaurant in West LA. 1.) FRIDAY, AUGUST 28 7:00 PM - LEXUS GRAND AVENUE NIGHT MARKET

THE COOLHAUS TRUCK

Natasha Case founded Coolhaus in 2009 with Freya Estreller after she was working in architecture at Walt Disney Imagineering. They launched their architecturally-inspired, gourmet ice cream sandwich company from their barely drive-able postal van at the Coachella Music Festival to an audience of 100,000. They built a loyal following over the festival weekend and returned to LA to an abundance of viral press, a rapidly building social media following, and an eager foodie audience. Since then, Natasha has been named a Forbes 30 under 30 & Zagat 30 Under 30, as well as being featured in many national publications and TV shows including Food Network’s Chopped and King of Cones, and Andy Cohen Live. The company has become one of the leading innovative small dessert businesses, growing significantly to include 4 trucks and 2 storefronts in LA, 2 trucks and one cart in NYC, 2 trucks in Austin, and 2 trucks in Dallas, Texas. Moreover, consumers can now find Coolhaus’ pre-packaged ice cream sandwiches, hand-dipped bars, and hand-packed pints in 4,000+ gourmet grocery stores nationally, including Whole Foods and Sprouts, and larger retailers like Kroger and Safeway. Today Natasha works as the CEO of Coolhaus, creating new product opportunities, building new relationships and innovating ideas that keep Coolhaus on top of its game as zealous expansion continues. 1.) THURSDAY, AUGUST 27 7:00 PM - ULTIMATE BITES OF L.A. PRESENTED BY LEXUS HOSTED BY CHEF CURTIS STONE FEATURING DJ QUESTLOVE

44 LAFW | 2015

FIFTH ANNUAL LOS ANGELES FOOD & WINE

FERNANDO DARIN

Executive Chef Fernando Darin joined the Wine Bar at the Hollywood Bowl in spring 2014 just in time for the restaurant’s summer relaunch. Darin heads the menu of the al fresco dining destination from the Patina Restaurant Group, located above the main entrance to the box seats at the iconic concert venue in Los Angeles. He offers small bites and shareable platters to accompany an extensive list of wine, craft beer, and specialty soju cocktails. Darin’s cooking includes a flair for international flavors, a nod to his early exposure to many cultures and culinary traditions. “I was born in the countryside of Brazil into an Italian family in a region with a lot of Portuguese and African influences it was there that I learned to cook from my Italian grandmother,” he says. “Because of this, I combine many global traditions with California’s amazing ingredients to create my own West Coast cuisine.” 1.) THURSDAY, AUGUST 27 7:00 PM - ULTIMATE BITES OF L.A. PRESENTED BY LEXUS HOSTED BY CHEF CURTIS STONE FEATURING DJ QUESTLOVE

WAFFLES DE LIEGE

Waffles de Liege got its start as a food truck, having served its first waffle in 2011. Founded by Lawrence Tai and George Wu, the two set out with their waffle truck to introduce Liege waffles to Angelenos everywhere. For the uninitiated, a Liege waffle is one of two types of Belgian waffles, the other being the Brussels waffle. The Liege waffle is made with a yeasted dough that is also mixed with Belgian pearl sugar. This gives the Liege waffle a very unique set of characteristics. The yeast gives Liege waffles amazing taste and texture, and the pearl sugar caramelizes when cooked, producing a waffle most Angelenos have never tasted. George Wu’s first experience with food trucks was on his friend Alex Chu’s Dim Sum Truck. After a brief stint, he knew he wanted a truck of his own - teaming up with Lawrence, Waffles de Liege was born. Lawrence Tai is a lover of all things food and drink. A self-learner, his passion for food and drink stem from his desire to bring out the best of any dish or cup. At this moment he is out to perfect the process of the perfect cup of coffee. He strongly believes that if you pay attention to the details, you can taste the difference and change perceptions. When he’s not working on Waffles de Liege, Lawrence likes to spend his free time seeking out good eats, browsing Kickstarter for cool projects to support, and exploring nature. 1.) SATURDAY, AUGUST 29 7:00 PM - LEXUS LIVE ON GRAND FEATURING THE ROOTS

2015 | LAFW 45

FIFTH ANNUAL LOS ANGELES FOOD & WINE

NICK ELMI

Nicholas Elmi is the chef/owner of Restaurant Laurel in South Philadelphia. Laurel has garnered national attention in a short amount of time, opening in November of 2013. Awarded three bells from award winning critic Craig Laban of the Philadelphia Inquirer, three and a half stars from Trey Popp of Philadelphia magazine and named a semi finalist by the James Beard Foundation for Best New Restaurant in America. This 22 seat gem continues to delight critics and neighbors alike on a small street in South Philly known as East Passyunk Ave., named one of the top ten “Foodie Streets in America” by Food and Wine. Chef Elmi is a graduate of Culinary Institute of America and native of West Newbury Massachusetts. Nicholas Elmi has worked in some of the top restaurants on the east coast (Le Bec Fin, Union Pacific, Oceana) and the world (Guy Savoy, Paris). Chef Nicholas Elmi and Laurel now focuses on French inspired American Cuisine with a focus on regional tradition and contemporary flavors. Nicholas Elmi is the winner of Season 11 of Bravo’s Top Chef series. 1.) SATURDAY, AUGUST 29 7:00 PM - LEXUS LIVE ON GRAND FEATURING THE ROOTS

CARLOS ENRIQUEZ

Carlos Enriquez joined Superba Food & Bread in June 2015. As the Bread & Pastry Director for Superba Food & Bread, Carlos Enriquez oversees product development of mill to oven breads and farmers market pastries. “Having the opportunity to develop breads and pastries with ingredients that are hand selected weekly from local farmers is amazing,” he says of working with Superba Food & Bread. “The diversity and number of items that change weekly is definitely that, but also very rewarding.” A native of Los Angeles, Enriquez grew up in a small family-run bakery. In 1999, he began his professional career and over the next decade, Enriquez went on to make his mark in the hospitality world. Opening the Paris Hotel & Casino, working at the award winning Brown Palace Hotel in Denver, The Ahwahnee Resort in Yosemite National Park, The Hard Rock Hotel and Casino in Las Vegas, as well as Alex restaurant at Wynn Las Vegas and Bottega Louie Restaurant in Los Angeles. In 2012 Enriquez was approached by acclaimed Chef Joachim Splichal’s Patina Restaurant Group in Los Angeles to oversee the west coast restaurant concepts, catering operations, C&M Coffee Bars and Market Cafes. Ranging from rustic seasonal items to the avant garde desserts at the group’s premiere dining destinations including the flagship, Patina Restaurant. Most recently Enriquez received the Rising Star Award by Star Chefs and was was a finalist on Bravo’s “Top Chef: Just Desserts 2.” 1.) THURSDAY, AUGUST 27 7:00 PM - ULTIMATE BITES OF L.A. PRESENTED BY LEXUS HOSTED BY CHEF CURTIS STONE FEATURING DJ QUESTLOVE

46 LAFW | 2015

FIFTH ANNUAL LOS ANGELES FOOD & WINE

ELIZABETH FALKNER

Chef Elizabeth Falkner is one of the culinary world’s most recognizable chefs and a leader in the culinary scene. For more than twenty years, she wowed the San Francisco/Bay Area with her desserts, then with two Michelin-recommended restaurants – Citizen Cake, a multiple award winning restaurant, bar and patisserie, and Orson. After moving to New York in 2012, Falkner successfully launched two independent restaurants within a year and gained immediate successful press including a 2 Star NY Times review for a pizzeria in Brooklyn. Falkner is a multiple award winning chef and a James Beard Foundation Award nominee. A lover of culinary competition, Falkner has competed in multiple culinary competitions including Food Network’s “Next Iron Chef, Redemption,” “Iron Chef America” and “Next Iron Chef, Super Chefs,” in which she was a finalist and runner up. She has been a three time competitor on “Food Network Challenge,” as well as a contestant on Bravo’s “Top Chef Masters.” In addition to competing, Falkner also has acted as judge on several episodes on the Top Chef series on Bravo network. In summer of 2014, she will be a reoccurring judge on Food Network U.S. and Canada for “Donut Showdown”. Falkner also has consulted for numerous products and brands including Valley of the Moon wines, Prosciutto di Parma, Australian Lamb, Pillsbury, Starbucks, iSi, Hershey, General Mills, Nestle, Nabisco, Kraft, Pepsi and more. 1.) FRIDAY, AUGUST 28 12:00 PM - SWEET N’ SAVORY LUNCH WITH RICKY WEBSTER, ELIZABETH FALKNER & BEN SPUNGIN 2.) SATURDAY, AUGUST 29 7:00 PM - LEXUS LIVE ON GRAND FEATURING THE ROOTS

MICHAEL FIORELLI

Growing up in East Moriches, a hamlet of Long Island, Michael Fiorelli was as much a student of the kitchen as he was of the classroom. While Fiorelli worked in a number of restaurants during those early years, it wasn’t until he landed at The Greenbrier Resort in West Virginia that his culinary career truly began to take off. Under the tutelage of Master Chef Peter Timmons at The Tavern Room, Fiorelli began to unearth what would ultimately become his core philosophy - that great food only needs love and salt. He carried this respect for the ingredient to The Inn at Little Washington in Virginia where he worked with James Beard Award-winning Chef Patrick O’Connell. In 2002 Fiorelli relocated to Florida to work alongside James Beard Award-winning Mark Militello at Mark’s City Place in West Palm Beach. He later headed west to Los Angeles to open Chef Kerry Simon’s Simon LA restaurant in 2006. The experience paved the way for Fiorelli’s next defining moment as Chef de Cuisine at Terranea Resort’s signature restaurant, mar’sel, followed by a stint as Executive Sous Chef for all 11 food & beverage outlets at the Rancho Palos Verdes destination. With the opening of Manhattan Beach restaurant Love & Salt in November 2014, Fiorelli’s cooking philosophy was fully realized. The Italian-inspired restaurant has quickly garnered the attention of local critics, receiving three star reviews from both Los Angeles Magazine and LA Weekly.. 1.) FRIDAY, AUGUST 28 12:00 PM - LOVE & SALT LUNCH WITH MICHAEL FIORELLI AND ZACH POLLACK

2015 | LAFW 47

FIFTH ANNUAL LOS ANGELES FOOD & WINE

TYLER FLORENCE

Chef Tyler Florence graduated from the culinary program at Johnson and Wales University, and moved to New York where he honed his skills under the tutelage of premier chefs, ultimately becoming executive chef at Cafeteria. Tyler is a veteran 17 year star of Food Network, appearing in such series as How to Boil Water, Food 911, Tyler’s Ultimate, The Great Food Truck Race & Food Court Wars.In 2008, Tyler opened his kitchen shop, The Tyler Florence Shop, in Mill Valley, California followed by Tyler Florence Fresh at San Francisco International Airport. In 2010, Tyler opened his first restaurant, Wayfare Tavern, in San Francisco, followed by El Paseo in Mill Valley in 2011. He was awarded Wine Enthusiast Magazine’s “Restaurateur of the Year” in 2011, and both of his restaurants have earned three stars from San Francisco Chronicle restaurant critic Michael Bauer. Additionally, Tyler has a line of award-winning wines, including his new brand California Crush; an organic baby food company; and a line of gourmet food products. In early 2014, The James Beard Foundation nominated Tyler for the Best Chef-West Award. Tyler has released multiple top-selling cookbooks – on top of his nine previously published books, his newest books, Inside the Test Kitchen (Random House) and Tyler Makes a Birthday Cake (Harper Collins) will be released in 2014.Tyler lives in Northern California with his wife Tolan and their three children, Miles, Hayden, and Dorothy. 1.) FRIDAY, AUGUST 28 5:30 PM -COOKING DEMONSTRATION WITH CHEF TYLER FLORENCE 2.) FRIDAY, AUGUST 28 7:00 PM - LEXUS GRAND AVENUE NIGHT MARKET

JASON FRANEY

Jason Franey, a 2011 FOOD & WINE magazine “Best New Chef,” joined Restaurant 1833 in December 2014 from Seattle’s award-winning Canlis restaurant, bringing his modern technique and approachable style to the menu in Monterey. With over 20 years of experience, Franey began his career in Palm Beach Fl., including various roles at The Breakers hotel, then as executive sous chef at San Francisco’s Campton Place, working for Chef Daniel Humm. In 2006, he joined Humm as executive sous chef in New York to remake Eleven Madison Park into the destination that it is today. In December 2008, he booked a one-way trip to Seattle to revamp Canlis, one of the city’s most venerable restaurants. Franey has been named a “People’s Best New Chef Northwest” from FOOD & WINE magazine and was nominated by the James Beard Foundation in as a finalist for “Best Chef: Northwest” award for the past three years. In 2013, he was named one of 161 Relais & Châteaux Grands Chefs in the world. 1.) FRIDAY, AUGUST 28 12:00 PM - FAITH & FLOWER LUNCH WITH JASON FRANEY, MICHAEL GINOR AND JOSH GRAVES 2.) SATURDAY, AUGUST 29 7:00 PM - LEXUS LIVE ON GRAND FEATURING THE ROOTS

48 LAFW | 2015

FIFTH ANNUAL LOS ANGELES FOOD & WINE

NEAL FRASER

Chef Neal Fraser boasts an impressive resume that includes a degree from the Culinary Institute of America, followed by time spent honing his craft in the kitchens of Wolfgang Puck’s Eureka and Spago, Thomas Keller’s Checkers Hotel, Joachim Splichal’s Pinot Bistro, Hans Rockenwagner’s Rox, and the Boxer. These formative experiences have allowed Fraser to evolve into his current role as one of Los Angeles’ most venerated chefs. Fraser, along with his wife and business partner, Amy Knoll Fraser, have achieved yet another in a long string of successes with the newly-opened Redbird. After spending years to extensively rehabilitate downtown LA’s Vibiana cathedral to function as a state-of-the-art event space, the Frasers have opened one of the most critically lauded new restaurants in recent memory in Redbird. The couple began their venture into restaurant ownership and operation with the critically-acclaimed Grace, followed by perennial favorite BLD. Fraser has since expanded his repertoire into the world of fast casual dining with Fritzi Dog,in the Grove’s Farmer’s Market. Since 2014, in addition to Redbird’s launch, the Frasers have opened an outlet of BLD in Los Angeles International Airport, a second popup lunchtime location of Fritzi Dog in Vibiana’s beautiful courtyard, and ICDC, an ice cream/doughnut/coffee shop adjacent to the original BLD, helmed by Knoll Fraser and Fraser’s longtime pastry chef, Mariah Swan. 1.) FRIDAY, AUGUST 28 12:00 PM - REDBIRD LUNCH WITH NEAL FRASER & MARKUS GLOCKER

STEVEN FRETZ

Steven Fretz graduated from the California Culinary Academy in San Francisco in 1999 and first position was in the kitchen of George Morrone at Fifth Floor, where Fretz rose to sous chef in six short months. After three years, Fretz joined the team at Mina Group as Executive Sous Chef position at Redwood Park. After spending some time at Mina’s new restaurant, ARCADIA, Fretz once again reunited with Morrone in Australia where he consulted on developing over 350 recipes for Wildfire in Sydney. Fretz returned to San Francisco to open Tartare, whose menu pushed boundaries by re-imagining classic dishes. After this experience, he decided to try his hand in New York as Chef Consultant for David Burke & Donatella as well as David Burke Fromagerie in New Jersey. After Chef Michael Mina appointed him Executive Chef for the Detroit restaurant SALTWATER, Fretz began to lay the groundwork for his future with the company. Chef Mina decided to bring him to Los Angeles and head up the kitchen as Executive Chef of XIV. Fretz spent 3 years as the Executive Chef of XIV before taking the position of Executive Chef with Chef Curtis Stone and Stones Food Inc. Chef Fretz is now at the helm of two of his own restaurants, serving as Executive Chef and partner at casual, chef-driven sandwich shop Top Round Roast Beef and the Sunset Strip’s latest modern American restaurant, The Church Key - two of Los Angeles’ most popular newcomers. 1.) THURSDAY, AUGUST 27 7:00 PM - ULTIMATE BITES OF L.A. PRESENTED BY LEXUS HOSTED BY CHEF CURTIS STONE FEATURING DJ QUESTLOVE

2015 | LAFW 49

FIFTH ANNUAL LOS ANGELES FOOD & WINE

JASON FULLILOVE

Jason Fullilove was recently named Executive Chef for the upcoming debut of L.A.’s iconic Clifton’s Cafeteria. Chef Fullilove is committed to celebrating the legacy of this beloved dining destination, incorporating impeccable ingredients, cutting edge innovation and cooking technique to time-honored favorites. He adheres to a simple credo: “Passion. Exuberance. Balance.” Following study at New York’s prestigious Culinary Institute of America, Fullilove served as Executive Sous Chef for BRGuest Restaurant’s Isabella’s and Ocean Grill. Chef’s culinary skills then took him to the Caribbean, where he served as Chef de Cuisine at the five-star Ritz Carlton in St. Thomas, U.S. Virgin Islands. Relocating to California, Fullilove served as opening Chef for highly praised Gorbals Restaurant in downtown Los Angeles. In addition, Fullilove served as Executive Chef alongside Mark Peel at Campanile and The Tar Pit Restaurants, as well as leading the special event teams for the Michelin starred Patina Restaurant Group, where he served as Executive Chef for the Los Angeles County Museum of Art (LACMA). Prior to joining the opening team for Clifton’s, Fullilove most recently served as Executive Chef of the critically acclaimed Malibu Pier Restaurant & Bar. Watch for the highly anticipated grand opening of Clifton’s Cafeteria, arriving soon in the historic Broadway corridor of downtown Los Angeles. 1.) FRIDAY, AUGUST 28 7:00 PM - LEXUS GRAND AVENUE NIGHT MARKET 2.) SATURDAY, AUGUST 29 10:00 PM - SATURDAY AFTER HOURS PARTY

ISAAC GAMBOA

As Executive Chef of the iconic Shutters on the Beach hotel in Santa Monica, Calif., Isaac Gamboa oversees two of Southern California’s most idyllic oceanfront dining destinations: One Pico and Coast Beach Café & Bar. The casually elegant One Pico restaurant, designed by Michael S. Smith, offers majestic views that can only be enhanced by Chef Gamboa’s market-driven menu—a showcase of the region’s seasonal ingredients, seafood offerings, and a culinary finesse—reflecting the sophistication and discerning tastes of its guests. Located steps from the sand, Coast Beach Café & Bar, offers California-inspired dishes that fit the space’s relaxed ambiance and contemporary touches such as an open kitchen for curious eyes, a self-heating floor to provide warmth on those cooler evenings, two plasma screens above the long inviting bar and a lively communal table. Prior to joining the Shutters on the Beach team in 2012, Chef Gamboa trained under the aegis of Michelin-starred Chef/Restaurateur Michael Mina in Las Vegas including American Fish, Nob Hill and Strip Steak where he was part of the groups opening team at the Aria Resort & Casino, and honed valuable skills in fine dining and hospitality. Chef Gamboa originally launched his career at Mandalay Bay Resort & Casino, as a Junior Sous Chef for the Five Diamond resort, also specializing in French pastries. Chef Gamboa received his culinary arts degree from Le Cordon Bleu in Las Vegas. 1.) FRIDAY, AUGUST 28 7:00 PM - LEXUS GRAND AVENUE NIGHT MARKET

50 LAFW | 2015

FIFTH ANNUAL LOS ANGELES FOOD & WINE

RAY GARCIA

A Los Angeles native, Chef Ray’s adoration for cuisine was cultivated at his grand. Although food remained an interest that he equated with conviviality while studying political science and business economics at the University of California, he spent time working at a variety of restaurants in the Los Angeles area. It was these experiences that fostered his life’s passion. Following graduation, he deferred enrollment to law school and began studying at the California School of Culinary Art. Ray has spent years perfecting his craft, delighting the palates of discerning guests and locals at the fine dining establishments located in The Peninsula Beverly Hills. He also spent time learning from a variety of well-renowned chefs at landmark establishments, including Douglas Keane at Cyrus and Thomas Keller at The French Laundry. Now at the helm of FIG, Garcia expresses his own, fully matured style. Having been described as “bright, bold, and fundamentally ingredient-driven,” his menu highlights his commitment to locally grown produce. In 2010 Garcia was recognized by StarChefs as one of the country’s Rising Stars for his culinary talent and dedication to sustainable practices. 1.) FRIDAY, AUGUST 28 12:00 PM - BROKEN SPANISH LUNCH WITH RAY GARCIA & JENN LOUIS

GENEVIEVE GERGIS

Executive Chef Ori Menashe (former Chef of Angelini Osteria) and Pastry Chef Genevieve Gergis are the husband and wife team that is Bestia: A multi-regional Italian restaurant in the Arts District of downtown Los Angeles. Chef Ori maintains an aggressive house-cured meats program with over 60 different forms of charcuterie of Bestia; Bestia means Beast in Italian. Chef Ori is also responsible for raising his own yeast culture which he uses to bake Bestia’s sourdough Pain au Levain, used as toast ubiquitously on the menu, as well as for the pizza dough, which rises and falls over a 24-hour cycle prior to being composed as a Napolitana pizza and baked in the Acunto (wood-burning) oven at ~900 degrees. Bestia makes many forms of fresh pastas, of which fusilli, agnolotti, and cassarece are only a few. 1.) SATURDAY, AUGUST 29 7:00 PM - LEXUS LIVE ON GRAND FEATURING THE ROOTS

2015 | LAFW 51

FIFTH ANNUAL LOS ANGELES FOOD & WINE

YOUSEF GHALAINI

Chef Yousef Ghalaini is the Executive Chef for FIG Restaurant in Santa Monica, California, the ingredient-driven seasonal bistro. At FIG, Chef Ghalaini celebrates his passion and commitment for working with local farmers and using the freshest California ingredients to create wood fired Mediterranean inspired cuisine. As a native of Lebanon, Chef Ghalaini was immersed in the culture of food at his grandfather’s bakery where he learned the art of the wood-burning oven at an early age - a skill he has mastered today. After graduating from the Culinary Institute of America in Napa Valley, he honed his food and wine skills at Go Fish restaurant and Robert Sinskey Vineyards, before landing at the Michelin-rated REDD restaurant, mastering one of the most celebrated styles of California cuisine. Chef Ghalaini moved to New Haven, Connecticut in January 2010 where he brought new life to Bespoke restaurant, garnering critical praise from local media and the New York Times. During his career he opened Steak 954 at the W Hotel in Ft. Lauderdale, Florida, followed by Imperial No. Nine at the Mondrian SoHo Hotel in New York City. Most recently, Chef Ghalaini spearheaded the opening of the Bench at the Lodge at Pebble Beach 1.) SATURDAY, AUGUST 29 7:00 PM - LEXUS LIVE ON GRAND FEATURING THE ROOTS

MICHAEL GINOR

Michael Aeyal Ginor is Co-founder and Chef of Hudson Valley Foie Gras. HVFG has received the 1996 Award for Excellence from the James Beard Foundation. He was honored with the 1997 Angel Award from the James Beard Foundation for dedication, contribution and foresight and in 1998 Michael received the American Master Taster Award from the American Tasting Institute. Michael is a food and travel contributor to such publications as Food Arts Magazine, James Beard Magazine, Art Culinaire, Coffee & Cuisine, Singapore’s Cuisine Scene and Great Britain’s Great Hospitality. His cookbook, the internationally acclaimed Foie Gras…A Passion, is a comprehensive reference book accompanied by 84 recipes. Michael and Chef Ken Oringer launched Boston’s La Verdad, a casual Mexican Taqueria and restaurant, which has been awarded “The Best Casual Mexican Restaurant in the U.S.” by Bon Appétit Magazine and “One of the best 100 Restaurant in the U.S.” by Food & Wine Magazine. In 2007, Michael opened TLV in Great Neck, NY, a Mediterranean restaurant. In 2009, Michael opened Lola, a new personal cuisine restaurant. Lola is hailed as one of Long Island’s best restaurants, receiving the top rating from the New York Times, and Newsday, and described as “brilliant, volatile…shooting stars.” In February, 2011, Food & Wine Magazine nominated Michael for the People’s Choice as Top Ten Chefs in New York and he received Food Art’s Silver Spoon Award. 1.) FRIDAY, AUGUST 28 12:00 PM -FAITH & FLOWER LUNCH WITH JASON FRANEY, MICHAEL GINOR AND JOSH GRAVES 2.) SATURDAY, AUGUST 29 7:00 PM - LEXUS LIVE ON GRAND FEATURING THE ROOTS

52 LAFW | 2015

FIFTH ANNUAL LOS ANGELES FOOD & WINE

MARKUS GLOCKER

Markus Glocker has hospitality in his blood. Born in Austria, he grew up working in the family hotels, where his appreciation for the culinary arts became a passion. After culinary school, Glocker joined Munich’s renowned Restaurant Vier Jahreszeiten. Over several years he excelled in top kitchens all over the world, notably Restaurant Eckart Witzigmann in Berlin, Charlie Trotter’s in Chicago, Restaurant Steirereck Vienna, and Gordon Ramsay in London and New York (which received two Michelin stars during his tenure). Glocker’s talent finds full expression at Bâtard, the Tribeca restaurant he opened with restaurateur Drew Nieporent (Nobu, Tribeca Grill) and managing partner John Winterman (Daniel, Gary Danko). Located in the iconic space that previously housed Nieporent’s Montrachet and Corton, Bâtard is a relaxed, intimate setting for outstanding cuisine: fashioned with what New York Times critic Pete Wells calls “a sniper’s accuracy at the stove,” Glocker’s dishes are both robust and refined, including modern interpretations of Austrian traditions like schnitzel and tafelspitz. His Octopus Pastrami is already a new classic. After its May 2014 début, Bâtard earned a three-star rating from The New York Times, three stars from New York Magazine, and a coveted Michelin star, among several other stellar reviews. Most recently, it won the 2015 James Beard Award for Best New Restaurant. 1.) FRIDAY, AUGUST 28 12:00 PM - REDBIRD LUNCH WITH NEAL FRASER & MARKUS GLOCKER

HEDY GOLDSMITH

When speaking about can’t miss desserts, no other name in the region elicits a more passionate response than that of Hedy Goldsmith. Recently awarded a James Beard nomination (Outstanding Pastry Chef 2012), the Executive Pastry Chef of The Genuine Hospitality Group of restaurants remains one of the most respected professionals in the country. Now in her 3rd season of Cooking Channel’s Unique Sweets, she has appeared on Food Network’s “The Best Thing I Ever Ate,” “Iron Chef America” and “Food(ography).” Hedy and her recipes have been featured in People, The Wall Street Journal, Food & Wine, The New York Times, Bon Appétit, The New York Post, Wine Spectator, Huffington Post, and on numerous broadcast outlets. In Hedy’s first cookbook, Baking Out Loud: Fun Desserts with Big Flavors, you’ll find her signature in-your-face flavors like her tangerine cremsicle pots de crème, buttered popcorn gelato, and basil panna cotta, as well as playful riffs on her childhood favorites like her now legendary Pop Tarts, Snickers, Nutters and O’s. Goldsmith lends her time and support to a number of causes dear to heart like Alex’s Lemonade Stand Foundation which helps raise money and awareness of childhood cancer causes, primarily research into new treatments and cures. She holds a B.A. in Photography and Film from the Philadelphia College of Art and graduated with honors from the Culinary Institute of America’s Baking & Pastry Program in New York. 1.) FRIDAY, AUGUST 28 12:00 PM - THE UNION LUNCH WITH BRUCE KALMAN & JOHN TESAR

2015 | LAFW 53

FIFTH ANNUAL LOS ANGELES FOOD & WINE

DAMON GORDON

Executive Chef Damon Gordon joined the Water Grill team in 2012, first helming the multi-million-dollar revamp of the original location before opening the Santa Monica space. A runner-up on the Food Network’s “CHOPPED” earlier this year, Damon is a down-to-earth chef who can speak about the evolving seafood landscape in Southern California and trace his culinary journey (from DC to NY to San Diego to LA). As an added bonus, celebrities such as Greg Kinnear, Reese Witherspoon, Courtney Cox and Michelle Pfeiffer have been spotted in recent months at Water Grill for specialties such as Chilean Seabass and wild Halibut. 1.) THURSDAY, AUGUST 27 7:00 PM - ULTIMATE BITES OF L.A. PRESENTED BY LEXUS HOSTED BY CHEF CURTIS STONE FEATURING DJ QUESTLOVE

JONATHAN GRAHM

Jonathan Grahm of Compartés Chocolatier is known as one of the youngest most prolific chocolatiers in the country, he’s been making chocolate in LA since the age of 14. Known for his over 250+ handmade varieties of gourmet organic chocolates using fresh local ingredients and produce with colorful designs and his beautiful Chocolate bars made from scratch in Los Angeles. A native Angeleno, his creations represent LA to the fullest, blending art, design, culture, style, fashion, food and chocolate to create vibrant and unique chocolate confections that have become known worldwide. His chocolate bars (which have become known for their artistic beautiful designs coupled with both bold and nostalgic flavors) are available at his 2 flagship chocolate boutiques in Los Angeles, online at compartes.com and at fine retail shops across the globe. Jonathan was recently named one of Forbes 30 Under 30 and his chocolates were named as one of Oprah’s Favorite Things as well as featured in Bon Appetit, Vogue, Glamour, W, Time Magazine, Flaunt and more. His work with some of Hollywood’s biggest movie studios, award shows and notable corporate clients doing custom chocolates has become renowned nationwide. Jonathan’s unique chocolate artistry has been recognized and profiled on instagram twice. Follow his chocolatey journey, behind the scenes shots, new bars, fresh produce and much more on his instagram @compartes (http://www.instagram.com/compartes) 1.) THURSDAY, AUGUST 27 7:00 PM - ULTIMATE BITES OF L.A. PRESENTED BY LEXUS HOSTED BY CHEF CURTIS STONE FEATURING DJ QUESTLOVE

54 LAFW | 2015

FIFTH ANNUAL LOS ANGELES FOOD & WINE

JOSHUA GRAVES

Josh Graves started his career at CSCA in Pasadena, graduating with a degree in culinary arts in 2006. From there, he received his first formal fine dining training with David Meyers at Boule as well as Manis on Fairfax, where he found his calling for breads and pastry. In 2011, Josh opened Ray’s and Stark Bar as Pastry Chef alongside Chef Kris Morningstar. His hard work and creativity helped earn Ray’s and Stark Bar recognition by Esquire magazine as one of 2011’s best new restaurants. Josh’s star continued to rise, with a best new pastry chef award in 2012 for Angeleno Magazine, as well as being honored as one of Zagat’s 30 under 30 for the same year. Josh took a hiatus as an executive pastry chef to pursue music with his wife, singer-songwriter Gabrielle Graves. During his hiatus, he joined the Faith & Flower team as the in-house bread baker. Recently, Josh has taken on the role of Pastry Chef for Faith & Flower. He is excited to helm both the pastry program and bread program in his new role. 1.) FRIDAY, AUGUST 28 12:00 PM - FAITH & FLOWER LUNCH WITH JASON FRANEY, MICHAEL GINOR AND JOSH GRAVES

IAN GRESIK

Ian Gresik’s lifelong culinary journey began at an early age in his native Southern California, where he attended the prestigious California School of Culinary Arts. Since then, his culinary career has been taking him back and forth between pastry and savory roles in kitchens across the United States and abroad, providing him with over fifteen years of culinary experience. Ian began his career as Pastry Chef at the renowned Patina Restaurant in Los Angeles. He quickly worked his way up to become the Sous Chef at Patina and then took on an additional role as Food Consultant for the JBS Consulting Services Group. Particularly inspired by his last stage position in the Basque region of Spain, Ian sought to apply the skills he learned abroad and returned to Los Angeles. He became Chef de Cuisine at the fine dining Italian restaurant in Downtown Los Angeles, Drago Centro. With the success of Drago Centro, he continued to perfect his craft and expand his repertoire of skills. Ian partnered with Celestino Drago to develop a proprietary line of gelato. The unique and decadent creations are served in restaurants across Los Angeles. Always striving to source and learn the origins of the food he serves, Ian is a founding member of the Skuna Bay Salmon Family of Chefs. A chef with many hats, Ian’s commitment to perfection is something you can literally taste. 1.) THURSDAY, AUGUST 27 7:00 PM - ULTIMATE BITES OF L.A. PRESENTED BY LEXUS HOSTED BY CHEF CURTIS STONE FEATURING DJ QUESTLOVE

2015 | LAFW 55

FIFTH ANNUAL LOS ANGELES FOOD & WINE

ANDREW GRUEL

Andrew Gruel, a graduate of Johnson & Wales University, is currently the Founder and Executive Chef of Slapfish Restaurant, the award-winning food truck turned international brick and mortar, based out of Huntington Beach, CA. Chef Gruel has taken Slapfish (bootstrapped!) from 2 food trucks to 10+ restaurant locations in just over 3 years. Chef Andrew Gruel has appeared on multiple Radio, and TV Network shows including his most recent, Host of FYI’s “Say It To My Face!” series which aired in May, 2015. Prior, he took on roles on major Food Network shows such as a Judge on the show Food Truck Face Off. Gruel has also been on “TODAY Show”, PBS, Cooking Channel, as well as in numerous publications including The Wall Street Journal, Men’s Health, Food & Wine Magazine, Entrepreneur, and Restaurant Business. In 2013 he was named top 40 under 40 entrepreneurs in Orange County. How he got here: After years of working in fine dining restaurants, hotels and diners -- ranging from The Ritz Carlton to the midnight shift at Denny’s -- Chef Gruel’s love of the ocean drove him to direct a non-profit project at The Aquarium of the Pacific in Long Beach, CA called “Seafood for the Future”. Here he worked with hundreds of chefs, fisherman and like-minded organizations establishing a national culinary awareness for the sustainable seafood movement. 1.) THURSDAY, AUGUST 27 7:00 PM - ULTIMATE BITES OF L.A. PRESENTED BY LEXUS HOSTED BY CHEF CURTIS STONE FEATURING DJ QUESTLOVE

ALEXANDRA GUARNASCHELLI

Alex Guarnaschelli is the daughter of esteemed cookbook editor, Maria Guarnaschelli. This early emphasis on her palate shaped her future in food, and upon graduation from Barnard College in ‘91, Alex decided to further explore her culinary interests. Throughout her culinary career, Chef Alex Guarnaschelli has worked in Guy Savoy’s eponymous Michelin three-star kitchen in Paris, Larry Forgione’s An American Place, Daniel Boulud’s namesake Daniel in New York City, and Joachim Splichal’s Patina restaurant in Los Angeles. Since 2003, Guarnaschelli has helmed the kitchen as executive chef of Butter Restaurant, where she brings New Yorkers a menu of eclectic American and green market-inspired fare. In addition to her restaurant work, she is a recurring judge on the popular prime-time series Chopped and a chef coach on America’s Best Cook. In 2012, she bested nine rival chefs to win The Next Iron Chef: Redemption and joined the ranks of Kitchen Stadium’s Iron Chefs. Alex has also appeared on Food Network’s Iron Chef America as both a challenger and a judge. Alex released her premiere cookbook, Old-School Comfort Food: The Way I Learned to Cook (Clarkson Potter, 2013) in spring 2013, and has a weekly column on People.com where she blogs about her favorite seasonal ingredients, up and coming food trends, tips and techniques for the home cook, and cooking with her young daughter, Ava. 1.) FRIDAY, AUGUST 28 12:00 PM - SCARPETTA LUNCH WITH FREDDY VARGAS & ALEX GUARNASCHELLI 2.) SATURDAY, AUGUST 29 5:30 PM - COOKING DEMONSTRATION WITH ALEX GUARNASCHELLI 3.) SATURDAY, AUGUST 29 7:00 PM - LEXUS LIVE ON GRAND FEATURING THE ROOTS

56 LAFW | 2015

FIFTH ANNUAL LOS ANGELES FOOD & WINE

DAVID HANDS

As Chef de Cuisine of Bouchon Bistro in Beverly Hills, David Hands oversees all aspects of cuisine for the classic French bistro. A British expat or Brummie, as he is known to be called in his native West Midlands, David joined the Thomas Keller Restaurant Group at Per Se in 2007. Having come a long way from his first catering job at the Malt Shovel in Barston, it was only four years prior that his career began to accelerate at country house hotel, Gidleigh Park in Devon. Under the guidance of two-star Michelin chef Michael Caines, he quickly rose from Commis to Sous Chef. David was offered the position of Chef de Partie at Per Se in August of 2007, where he worked for two years. David opened Bouchon Bistro as Sous Chef in February 2009, securing the position of Executive Sous Chef just one year later and Chef de Cuisine in October 2012. Dedicated to preserving the integrity of traditional French cooking and Chef Thomas Keller’s attention to detail, David is honored by the challenge of guiding Bouchon Bistro through its continuing evolution. 1.) SATURDAY, AUGUST 29 7:00 PM - LEXUS LIVE ON GRAND FEATURING THE ROOTS

RORY HERRMANN

Chef Rory Herrmann is an accomplished Chef, Bon Vivant and the Director of Culinary Operations for Bill Chait’s Sprout Restaurant Group. Sprout is responsible for such highly-acclaimed L.A. restaurants as Rivera, Bestia, and Republique. In addition to the oversight of Sprout’s current restaurants, Herrmann is charged with developing several new L.A. restaurants, including the Broad restaurant project with Chef Tim Hollingsworth. Most recently, Herrmann was the Chef de Cuisine of Thomas Keller’s Bouchon in Beverly Hills. During his 3-year tenure, Bouchon received a 3-star rating from the The Los Angeles Times. Los Angeles Magazine hailed Bouchon as one of L.A.’s “Best New Restaurants” and Angeleno Magazine rated it as one of L.A.’s “Top 10 Hot Spots.” In 2010, Herrmann received the Los Angeles-San Diego Rising Star award from Starchefs. Herrmann is a graduate of the French Culinary Institute. He has worked under many notable chefs, including 3-star Michelin Chef Alain Ducasse at his eponymous restaurant at the Essex House and Mix; as well as for Chef Dan Barber at Blue Hill Restaurant. Herrmann also worked in the kitchens of the Sundance Resort in Sundance, Utah. A California native, Herrmann actively contributes his culinary talents in helping raise funds and awareness for charitable organizations such as Meals on Wheels, Cystic Fibrosis Foundation, March of Dimes and the Starlight Children’s Foundation. 1.) SATURDAY, AUGUST 29 7:00 PM - LEXUS LIVE ON GRAND FEATURING THE ROOTS

2015 | LAFW 57

FIFTH ANNUAL LOS ANGELES FOOD & WINE

TIMOTHY HOLLINGSWORTH

Timothy Hollingsworth is currently in the process of opening a restaurant in Downtown Los Angeles. He is the former chef de cuisine for Thomas Keller’s French Laundry where he worked there for over thirteen years. During that time he was a key member in the opening team at PerSe restaurant in New York as well as the reopening team at The French Laundry. In 2009, he was awarded the opportunity to represent the United States in the Bocuse d’Orwhere he received the highest placement America has to date. He also received rising star chef awards from The James Beard Foundation and the San Francisco Chronicle. Timothy Hollingsworth has also spent time traveling to France, England, Germany, Austria, Sweden, Mexico, Lebanon, Korea as well as other countries to explore their different cuisines and study the culture while working with famed chefs Alain Senderens, Michel Rostang, Gordan Ramsey and Alain Ducasse. 1.) SATURDAY, AUGUST 29 7:00 PM - LEXUS LIVE ON GRAND FEATURING THE ROOTS

ELIZABETH HONG

Chef Elizabeth Hong’s road to the kitchens of Osteria Mozza has been a classic one. Her mother opened a staple to Angelenos in Parks BBQ and Liz spent a great deal of time in that restaurant learning the ins and outs of her eventual trade. It seemed only natural that she would later enroll herself in culinary school in Pasadena, where she “kinda fell in love with it.” Her first lucrative endeavor was working alongside Nancy Silverton behind the mozzarella bar. Quickly mastering the stations of the kitchen, Hong worked her way into the position of Chef de Cuisine at the neighboring Pizzeria Mozza. Now in her position as the Executive Chef of the renowned and beloved Osteria Mozza, Chef Hong carefully adheres to Chef Nancy’s words of wisdom: “Make it nice or make it twice.” When asked what she does in her spare time, she laughs and says, “What spare time are you speaking of?” While heavily ensconced in the world of gourmet foods, Hong freely admits that her favorite food is ice cream topped with peanut butter M & M’s. 1.) FRIDAY, AUGUST 28 12:00 PM - OSTERIA MOZZA LUNCH WITH NANCY SILVERTON & MOURAD LAHLOU

58 LAFW | 2015

FIFTH ANNUAL LOS ANGELES FOOD & WINE

GREG HOZINSKY

Greg Hozinsky is the executive chef of The Strand House in Manhattan Beach – a dining destination reminiscent of an elegant yet welcoming beach house with stunning ocean views – where he uses seasonally-inspired and locally grown ingredients to compliment his fresh and rustic culinary approach. Hozinsky graduated from California Culinary Academy in San Francisco in 2003, and began working under Michael Mina at Aqua in San Francisco. He then returned to his native Southern California for externships at the House of Blues Foundation Room and Valentino’s in Santa Monica. He worked at Avenue in Manhattan Beach and was promoted to sous chef at the age of 21. From there, Hozinsky became chef de cuisine at Frascati in Palos Verdes, then the executive chef at Shade Hotel in Manhattan Beach, at just 22. Hozinsky then moved to another Zislis Group property, The Strand House, in 2012. Recently, Hozinsky had the honor of cooking at The James Beard House in New York City. In 2012 he was named one of Zagat’s “30 Under 30: LA’s HottestUp-and-Comers.” Hozinsky credits the progress of his career to his early discovery of his passion for cooking. While he was in high school, Hozinsky constantly experimented with creating culinary classics. One day, his mother returned home from work to find pounds of homemade pasta dangling from chandeliers and coat hangers all over the house. It was then that she encouraged her son to pursue his passion. 1.) SATURDAY, AUGUST 29 7:00 PM - LEXUS LIVE ON GRAND FEATURING THE ROOTS

SYDNEY HUNTER III

A Southern Californian native. Hunter has followed an unconventional route to the kitchen. After working as a barber. He was persuaded to attend culinary school by friends. Following his new passion. Hunter enrolled at Le Cordon Bleu College of Culinary Arts in Pasadena, completing an externship at L”Orangerie, one the most prestigious restaurants in L.A. After graduating in 2002, the young chef stayed at L’Orangerie working the line under acclaimed Chef Ludovic Lefebvre. Moving on to Bastide (earning 5 star mobil under Lefebvre, & 4 stars L.A. Times under Giruad) Hunter spent 6 years there honing his skills with Alain Giraud, Ludovic Lefebvre, and Walter Manzke. Later was opening Sous Chef for Jason Travis Riva in Santa Monica turned Fraiche.

He teamed up with Lefebvre for his pop-up restaurant concept series 4.0, 5.0, and 6.0 of his renowned LudoBites. Hunter moved on to Patina to be Chef of Cafe Pinot for the next three years for Joachim Splichal. It was time to try something different and special in Los Angeles. So he teamed up with Lefebvre as his Chef de Cuisine at Petit Trois. Nominated for James beard best new restaurant 2015, and Food & Wine’s best new Restaurant. Hunter- “Petit Trois was the most challenging restaurant to date” Hunter has now joined Superba Snack Bar Team in Venice Beach with his goal that no matter what food is on the menu his role is to please and inspire. - See more at: http://www.lafw.com/index.cfm/chef-Sydney_C_Hunter_III_636.htm#sthash.3MK2BXNz.dpuf 1.) ULTIMATE BITES OF L.A. PRESENTED BY LEXUS HOSTED BY CHEF CURTIS STONE FEATURING DJ QUESTLOVE

2015 | LAFW 59

FIFTH ANNUAL LOS ANGELES FOOD & WINE

FLUFF ICE

Fluff Ice® takes on the traditional Taiwanese shave ice dessert in a non-traditional way. By infusing flavors into large cylindrical ice blocks, each block of Fluff Ice is created through a proprietary process, which takes 8 hours to complete. When blocks of Fluff Ice are shaved, what results is the magical hybrid of delicate texture and decadent taste. It is light and airy, yet amazingly flavorful with every bite. Fluff Ice is the brainchild of 3 childhood friends: Nicholas Huang, Matthew Hui, and Annie Tran. Earlier in 2015, Iris Hwung joined the management team as a flavor specialist, bringing her passion for desserts and extensive palette to conceptualize new and unique flavors. Since opening their storefront in Monterey Park just over 4 years ago, the team has expanded their business to an additional storefront in Monrovia as well as a Gourmet Food Truck that roams the streets of LA. To date, Fluff Ice has been featured in numerous publications including the Los Angeles Times, Eater, and Zagat. Fluff Ice was most recently featured on an episode of the Cooking Channel show, “Easy Chinese” with Chef Ching-He Huang. 1.) FRIDAY, AUGUST 28 7:00 PM - LEXUS GRAND AVENUE NIGHT MARKET

MCCONNELL’S FINE ICE CREAMS McConnell’s Fine Ice Creams was founded in Santa Barbara, California in 1949.

Now in our third generation of family ownership - Santa Barbara chef, Eva Ein, and her husband, winemaker Michael Palmer - we make our ice creams the same way we always have - from scratch, using peerless ingredients, unique recipes and our founders’ legendary, ice cream-making process - to churn out the most glorious ice creams imaginable, in the most conscious way possible. ...The finest, local, sustainable and organic ingredients - from partner farms, ranches and orchards we’ve worked with for decades - including raw, California Central Coast, grass-grazed milk and cream (pasteurized at McC’s headquarters, The Old Dairy, in downtown Santa Barbara). ...Housemade & prepped jams & preserves & caramels & chocolates & organic fruits & nuts & cold-brewed coffees & crumbles & crisps, etc., etc., etc. - while we steer clear of anything that has no business in authentic ice cream. (No dairy hormones, antibiotics - no rBST/rBGH - stabilizers, fillers, additives, gums, starches, syrups, etc. Never had ‘em. Never will) - to create every one of our exquisite recipes. ...and Gordon McConnell’s legendary, ice cream machine. The result? Incredible balance and purity of flavor, smoothly consistent texture, incredible creaminess and a sweet, 70-year legacy of churning out the world’s finest, authentic ice creams. 1.) THURSDAY, AUGUST 27 7:00 PM - ULTIMATE BITES OF L.A. PRESENTED BY LEXUS HOSTED BY CHEF CURTIS STONE FEATURING DJ QUESTLOVE

60 LAFW | 2015

FIFTH ANNUAL LOS ANGELES FOOD & WINE

JOJI INOUE

Driven by the notion that cooking has no boundaries, Executive Chef Joji Inoue brings his passion for creating innovative seafood dishes, respected culinary expertise and to Chaya Downtown Los Angeles. Citing renowned chefs such as Wolfgang Puck and Masao Suzuki as mentors, Chef Joji carries on Chef Shigefumi Tachibe’s legacy as a pioneer in Franco-Japanese cuisine. At Chaya, Chef Joji exemplifies a “Seafood Samurai,” showcasing an expertise and strong dedication to fresh fish. From a renovated Kaisen raw bar to a new whole fish tableside presentation, Chef Joji enhances the restaurant’s commitment to Japanese cuisine by introducing a Japanese fish market-inspired program to Chaya. As a longstanding employee of Chaya, where he began as a line cook in 2004, Chef Joji’s dedication to perfecting his craft has propelled him up the culinary ranks. Chef Joji began his culinary journey with the respected team at Kihachi, where he culled inimitable knowledge from a multitude of culinary genres, and moved on to train under some of the best seafood and fish chefs in the world. With a love of cooking shows and cookbooks beginning at a young age, Chef Joji has long aspired to craft inspiring cuisine and was honored to be recognized by Chef Shigefumi Tachibe, who handpicked Joji to lead the innovation at Chaya’s Downtown Los Angeles location as Executive Chef. 1.) FRIDAY, AUGUST 28 7:00 PM - LEXUS GRAND AVENUE NIGHT MARKET

HOLLY JIVIN

A Savannah, GA, native, Holly grew up in a kitchen rich with Southern-style cooking traditions with access to the region’s freshest seafood. Halfway through her studies at Armstrong Atlantic State University, she decided to enroll in the Culinary Arts program at the Art Institute of Atlanta. Holly worked her way through school at a local restaurant and was encouraged to pursue a career in the kitchen by Chef Kaui Stryhn and Certified Master Chef Kevin Walker. In 2008, she relocated to West Virginia with her husband Adam Cole, a fellow chef, where the two were introduced to Chef Michael Voltaggio who later offered the couple positions in the kitchen of his next endeavor: the yet-to-open The Bazaar by José Andrés in Los Angeles. Excelling in The Bazaar’s kitchen, Holly was promoted to Sous Chef in 2010, where she worked hand-in-hand with then Chef de Cuisine Joshua Whigham. That same year Holly was named Head Chef of SAAM, the intimate chef’s tasting room located in The Bazaar, where she worked closely with Andrés’ R&D team, developing new dishes and pushing the envelope of modern gastronomy. Named Chef de Cuisine of The Bazaar in 2013, Jivin continues to work closely with Chef Andrés to craft and evolve the restaurant’s modern Spanish-inspired cuisine. In her spare time, Jivin and her husband can be found at home smoking barbecue on their back porch. 1.) THURSDAY, AUGUST 27 7:00 PM - ULTIMATE BITES OF L.A. PRESENTED BY LEXUS HOSTED BY CHEF CURTIS STONE FEATURING DJ QUESTLOVE

2015 | LAFW 61

FIFTH ANNUAL LOS ANGELES FOOD & WINE

KYLE JOHNSON

Kyle Johnson has worked his way through some of Las Vegas’s finest restaurants and has landed at Bourbon Steak Los Angeles at The Americana at Brand as their Executive Chef. With a focus on sourcing the highest quality ingredients prepared with strong technique, he looks forward to cultivating a connection to the community. Through relationships with local farms and purveyors, he plans to surprise guests with a locally influenced menu of modern steakhouse fare that’s sophisticated and approachable all at once. Most recently, Kyle served as the Executive Chef of Paramour, a modern American restaurant at The Wayne Hotel in Philadelphia. Prior to that, Kyle was the opening Chef de Cuisine at Local 127 in Cincinnati, Ohio. A Las Vegas native, Kyle began his career at the acclaimed restaurant Alize at the Palms Hotel in Las Vegas under renowned Chefs Andre Rochat and Jacques Van Staden, while staging in notable kitchens including Picasso, Guy Savoy, and Bradley Ogden. At Bourbon Steak, Kyle ensures the restaurant is on the same playing level of the burgeoning Los Angeles restaurant scene, constantly striving for greatness, and taking it to the next level. On his days off you can find him staying current on the thriving food scene in LA, exploring new restaurants, visiting local farmers markets and taking in culture anywhere he can from music to art to photography. 1.) THURSDAY, AUGUST 27 7:00 PM - ULTIMATE BITES OF L.A. PRESENTED BY LEXUS HOSTED BY CHEF CURTIS STONE FEATURING DJ QUESTLOVE

DANIEL JOLY

Belgian-born Master Chef Daniel Joly graduated from the Culinary Institute of Brussels in 1986. He trained at Michelin Guide 3-star Michelin in Brussels. Joly came to the United States in 1988 and worked at the Relais & Châteaux Restaurant Million, in Charleston, South Carolina. He then moved to Beaver Creek, Colorado in 1992 to become chef-manager for Mirabelle Restaurant. Joly and his wife, Nathalie, purchased Mirabelle in 1999. Joly has received acclaim from numerous publications for his unique cooking style. In January 2008, Joly and Mirabelle received four-star ratings from the Mobil Travel Guide and AAA. Joly and Mirabelle received an Award of Excellence from Wine Spectator magazine for each of the 15 years he has been chef and co-owner of the restaurant. . In addition to his dedication to Mirabelle where he dazzles guests with his light, contemporary menu Joly recently published a cookbook “Not Just Another Cookbook.” His popular local cooking show in TV8 something cooking with Daniel Chef Joly is one of only Belgian Master Chefs currently working in the United States and a Member of Euro toques Ambassador USA. Master Chef Joly is also a brand ambassador for the Belgian beer, Stella Artois, and traveled to host popular cooking demonstrations and seminars for the brand. . Master Chef Joly was the Judge in Paris for the 2014 Taittinger culinary competition and just was reward in 2015 “Master cook wall of Fame “ 1.) THURSDAY, AUGUST 27 7:00 PM - ULTIMATE BITES OF L.A. PRESENTED BY LEXUS HOSTED BY CHEF CURTIS STONE FEATURING DJ QUESTLOVE 2.) FRIDAY, AUGUST 28 7:00 PM - LEXUS GRAND AVENUE NIGHT MARKET 3.) SATURDAY, AUGUST 29 7:00 PM - LEXUS LIVE ON GRAND FEATURING THE ROOTS

62 LAFW | 2015

FIFTH ANNUAL LOS ANGELES FOOD & WINE

MICHAEL KAHIKINA

Raised in Annapolis, Maryland, Kahikina grew up with a great appreciation for the outdoors. Spending most of his time crabbing and fishing on the Chesapeake Bay, Kahikina learned the importance of patience, hard work, and perseverance— lessons that greatly influenced his career as a chef. An East Coast native, Chef Michael Kahikina left working in business with his father in 2008 to follow his passion for cooking. He moved to New York to attend The Culinary Institute of America where he became an extern for Chef Phil Tessier at Thomas Keller’s Bouchon in Youtville, California. After graduating from CIA, Kahikina was chosen to be a part of the opening team as Sous Chef for Keller’s Bouchon in Beverly Hills, where his relationship with Chef Rory Herrmann would develop. In 2013, Kahikina staged at The French Laundry where he met Chef Tim Hollingsworth. Motivated by his deep-rooted love for barbecue, Kahikina traveled to Texas and Georgia to better understand the techniques behind barbecue and smoking meats. Now, reconnected with both Chef Timothy Hollingsworth and Chef Rory Herrmann, the three have stepped outside of fine dining and are immersing themselves in barbecue at Barrel and Ashes. 1.) SATURDAY, AUGUST 29 7:00 PM - LEXUS LIVE ON GRAND FEATURING THE ROOTS

BRUCE KALMAN

Bruce Kalman is the Executive Chef and Co-Owner of Union in Pasadena, California, which has risen to local and national acclaim since opening in March 2014. A well-seasoned chef known for his commitment to serving soulful, handcrafted cuisine, at Union, Kalman fuses his love of Italian cooking with his passion for seasonal California ingredients. The New Jersey native worked in celebrated restaurants Okno, Green Dolphin Street and Coco Pazzo in Chicago, before he migrated west to man the stoves at Il Piatto in Santa Fe and Chelsea’s Kitchen in Phoenix. Bruce moved to Los Angeles in 2011 to open the Misfit in Santa Monica, and continued to make a name for himself at The Churchill in West Hollywood. In 2013, Kalman launched his passion project, Bruce’s Prime Pickle Company, a speciality pickle company that uses the best local and sustainable ingredients that California has to offer. Throughout the years, Kalman’s culinary chops have garnered him a James Beard nomination for Rising Star Chef, a championship title from the Food Network’s Chopped, as well as a win on Esquire Network’s Knife Fight. Since its opening, Union has been coined one of Zagat’s Hottest New Restaurants, one of Time Out Los Angeles’ top openings of 2014, and, most recently, Los Angeles Magazine’s #2 best new restaurant pick for 2014, an accolade that was mirrored with Union’s appearance on Bravo’s “Best New Restaurant” in March 2015. 1.) FRIDAY, AUGUST 28 12:00 PM - THE UNION LUNCH WITH BRUCE KALMAN 2.) SATURDAY, AUGUST 29 7:00 PM - LEXUS LIVE ON GRAND FEATURING THE ROOTS

2015 | LAFW 63

FIFTH ANNUAL LOS ANGELES FOOD & WINE

ELANA KARP

After graduating from Le Cordon Bleu Paris, Elana Karp chose a unique path. Instead of working for a high-profile chef in the $600 billion restaurant industry, she helped launch a startup with a bold social mission: change the way America eats. As the VP of Culinary at Plated, Elana oversees the entire menu creation process, crafting new seasonal recipes each week. Working with local farmers and fishermen to address the broken food system, she helps to bring healthy, high-quality meals into dining rooms across the country. With the help of Elana and her team, Plated delivers fresh, ingredients and gourmet recipes directly to customers, enabling them to create home-cooked meals without the hassles of planning and grocery shopping. Elana’s passion for cooking lies in reconnecting people to their food and the experience of cooking. Thanks to her work, home cooks across the country are able to discover new ingredients and recipes, and with it, a love for preparing their own meals. After graduating from Cornell in 2008, Elana taught second graders in Harlem with Teach for America. Before joining Plated, she started a small business teaching children and families how to cook, while simultaneously running an after-school cooking and nutrition program for elementary schools in NYC. Plated has allowed Elana to continue teaching and empowering home cooks on a nationwide scale, helping people eat better and live better, one plate at a time. 1.) THURSDAY, AUGUST 27 7:00 PM - ULTIMATE BITES OF L.A. PRESENTED BY LEXUS HOSTED BY CHEF CURTIS STONE FEATURING DJ QUESTLOVE 2.) FRIDAY, AUGUST 28 7:00 PM - LEXUS GRAND AVENUE NIGHT MARKET 3.) SATURDAY, AUGUST 29 7:00 PM - LEXUS LIVE ON GRAND FEATURING THE ROOTS

THOMAS KELLER

Thomas Keller, one of the most inventive American chefs working today, is as renowned for his well-honed culinary skills as he is for his ability to establish a restaurant that’s both relaxed yet exciting. “Our food is serious,” says Keller, 50, “but we also want people to have a good time with it.” If the reputations of his restaurants are any indication, he has succeeded. A native of California, Keller began his culinary career at a young age, working in the Palm Beach restaurant managed by his mother. Keller later moved westward to California to work as executive chef at Checkers Hotel in Los Angeles. In 1994, he opened The French Laundry in Yountville, which quickly became a destination restaurant. His bistro, Bouchon, opened in Yountville in 1998, with Bouchon Bakery following five years later. In February 2004, Keller brought his distinct style to New York City with Per Se. In 2001, Keller was named “America’s Best Chef” by Time Magazine. He has collected many accolades, including consecutive “Best Chef” awards from the James Beard Foundation, the first chef ever to achieve this honor. The Michelin Guide New York City gave per se its most prestigious recognition, a three star rating, in both 2006 and 2007. The French Laundry was additionally awarded three stars by the Michelin Guide San Francisco for 2007, making Thomas Keller the only American-born Chef to hold multiple three star ratings. 1.) SATURDAY, AUGUST 29 7:00 PM - LEXUS LIVE ON GRAND FEATURING THE ROOTS

64 LAFW | 2015

FIFTH ANNUAL LOS ANGELES FOOD & WINE

JESSICA KOSLOW

Jessica Koslow worked in pastry at the James beard award winning restaurant Bacchanalia in Atlanta, Georgia. Upon returning to California, Jessica was attracted to the diversity of local produce - beautiful and honest snapshots of the state’s vigorous growing seasons. In 2011, Jessica started Sqirl, a now, highly-regarded preserve company that focuses on using produce from family-owned farms that practice sustainable, certified organic methods that are in close proximity to Los Angeles. Sqirl, the chef driven breakfast and lunch restaurant followed, which LA Weekly placed at #9 and LA Magazine slotted as the #7 best restaurant in Los Angeles for 2014. Jessica was one of 100 chefs in the US to be nominated for F&W’s People’s Choice Chef of the Year and has just been named a Los Angeles RISING STAR by the industry’s leading magazine, Star Chefs. 1.) THURSDAY, AUGUST 27 7:00 PM - ULTIMATE BITES OF L.A. PRESENTED BY LEXUS HOSTED BY CHEF CURTIS STONE FEATURING DJ QUESTLOVE

MOURAD LAHLOU

Born and raised in a large family in Marrakesh, Mourad Lahlou came to the United States when he was 20 years old to study economics. Missing his native cuisine, he taught himself how to re-create his favorite Moroccan dishes with local ingredients and his own inventive techniques. Before long, he had embarked on a journey that would lead to a career as a pioneering Moroccan American chef. As chef/founder of Aziza in San Francisco, Mourad has been recognized as one of the most dynamic and creative chefs in the country. His strikingly modern reinventions of traditional Moroccan dishes are all about showcasing the great flavors of his native cuisine in ways that harmonize with the fresh, local, artisanal ingredients available in Northern California. Mourad opened his first restaurant, Kasbah, in 1996. In 2001, looking to take his cooking in a more modern and sophisticated direction, he closed Kasbah and opened Aziza in San Francisco’s Richmond district. In 2010, Aziza became the first Moroccan restaurant in the United States to receive a Michelin Star. His debut cookbook Mourad: New Moroccan was published in 2011. 1.) FRIDAY, AUGUST 28 12:00 PM - OSTERIA MOZZA LUNCH WITH NANCY SILVERTON & MOURAD LAHLOU 2.) SATURDAY, AUGUST 29 7:00 PM - LEXUS LIVE ON GRAND FEATURING THE ROOTS

2015 | LAFW 65

FIFTH ANNUAL LOS ANGELES FOOD & WINE

PAUL LEE

Executive Chef Paul Lee joined Patina Restaurant Group’s world-renowned flagship restaurant in September 2014, arriving with a wealth of experience having worked alongside acclaimed chefs at Michelin-starred restaurants across the country. His finesse for classic French techniques and artful presentations, combined with his penchant for bold flavors inspired by a lifelong exposure to an array of diverse cultural cuisines, brings a fresh perspective as Patina celebrates 25 years and ushers in a new era. 1.) FRIDAY, AUGUST 28 7:00 PM - LEXUS GRAND AVENUE NIGHT MARKET

PHILLIP FRANKLAND LEE

Chef Phillip Frankland Lee began his journey into the culinary world as a dishwasher at the age of 18. From there he moved up the ranks through kitchens of Quinn Hatfield, Stephan Richter, as well as spent time at Alinea and L2O. Through the stages of his career he developed a style of his own and opened Scratch|Bar with his wife and pastry chef, Margarita Lee, in 2013. And eventually The Gadarene Swine a year later. Scratch|Bar caters to those who enjoy the purity and experience of food, and the same goes for the ambience. The Gadarene Swine was created with a disposition Chef Phillip had to face when doctors discovered a tumor in his ear, Chef Margarita put him on a diet of vegetables herbs and juices. From there Chef Phillip was inspired to create a restaurant that serves just vegetables. Some may say it’s vegan, but Chef Phillip’s idea wasn’t stemmed from veganism but rather just pure organic form of vegetables without any added ingredients. Both restaurants have received outstanding accolades throughout the last two years, such as “Best Young Chef in America by San Pellegrino”, “Zagat 30 under 30”, “#97 Best Restaurant 2015 in the US, in Opinionated about Dining” which inspires and grows the future of Chef Phillips venture. 1.) THURSDAY, AUGUST 27 7:00 PM - ULTIMATE BITES OF L.A. PRESENTED BY LEXUS HOSTED BY CHEF CURTIS STONE FEATURING DJ QUESTLOVE

66 LAFW | 2015

FIFTH ANNUAL LOS ANGELES FOOD & WINE

WONNY LEE

A native of Southern California, Chef Wonny Lee’s early exposure to food revolved around his parents’ Chinese restaurant. He started his culinary career as an apprentice at a sushi restaurant, which paved his path to Culinary Institute of America in Hyde Park. Inspired by a European culinary tour, he returned to California working at restaurants such as Marche Moderne, Hamamori, Patina Group and Bazaar by José Andrés. Lee brings a modern approach to Hamasaku’s distinctly Californian take on Japanese cuisine. 1.) FRIDAY, AUGUST 28 7:00 PM - LEXUS GRAND AVENUE NIGHT MARKET

DAVID LEFEVRE

Chef David LeFevre, a native of Madison, Wisconsin, began his professional culinary career as an intern at Chef Charlie Trotter’s celebrated Chicago restaurant where he steadily rose the ranks over the course of seven years, punctuated with stages at Bernard Loiseau’s La Côte d’Or, Restaurant Jean Bardet and Le Moulin de Mougins in France. In 2002, LeFevre set out on a two year adventure throughout Southeast Asia, Japan, Australia, the Caribbean, and Europe to explore new cuisines. Upon returning in 2004, he was recruited as Executive Chef of downtown Los Angeles’ seminal seafood restaurant Water Grill, where he remained for six years and earned a Michelin star. At his first restaurant, Manhattan Beach Post, LeFevre returned to his rustic roots with a highly personal menu of artisanal, yet playful, dishes. Opened in 2011, M.B. Post was named one of Los Angeles Magazine’s Best New Restaurants and a semifinalist for the 2012 James Beard Foundation Awards in the Best New Restaurant and Best Chef Pacific categories, as well as 2013 semifinalist for Best Chef West. His second restaurant, Fishing with Dynamite, opened in 2013 with a menu featuring pristine seafood that celebrates both the East and West coasts. LeFevre will open a third restaurant, The Arthur J, in 2015, a steak-centric concept that, like his first two eateries, will be a reflection of his roots, travels, and dedication to soulful, handcrafted food. 1.) SATURDAY, AUGUST 29 7:00 PM - LEXUS LIVE ON GRAND FEATURING THE ROOTS

2015 | LAFW 67

FIFTH ANNUAL LOS ANGELES FOOD & WINE

ROBERT LIBERATO

Liberato began his career as a freelance artist and photographer, until he decided to follow his true passion and become a chef. He quickly made a mark for himself in the industry, graduating with honors from the prestigious Le Cordon Blue California School of Culinary Arts. In 2005, Chef Robert was appointed Pastry Chef and Lead Line Cook at Bon Appetit at Getty Center in Los Angeles, and was promoted to Sous Chef within a year. In 2007, Robert was brought on as Chef de Cuisine at The Whisper Lounge located at The Grove, Los Angeles’ famous shopping destination. He later served as a Kitchen Management Consultant to ANGR Holdings before joining ranks with the Son of a Gun team in Los Angeles, now the ESquared Hospitality team, first as Chef de Cuisine at GO Burger LA and then at BLT Steak LA. Chef Robert Liberato joins The ONE Group family with a strong knowledge of steakhouse cuisine and a track record and refined cooking style to STK LA, where he is currently the Executive Chef. As the Executive Chef of STK Los Angeles and Bagatelle Los Angeles, Liberato’s signature dishes are inspired by a farmers market driven menu, bringing locally sourced and seasonal touchesthe famous STK menu. 1.) THURSDAY, AUGUST 27 7:00 PM - ULTIMATE BITES OF L.A. PRESENTED BY LEXUS HOSTED BY CHEF CURTIS STONE FEATURING DJ QUESTLOVE

ANTONIA LOFASO

Chef Antonia Lofaso, best known for her appearances on Bravo’s “Top Chef All-Stars” and “Top Chef” Season 4, is one of America’s most beloved chefs. With a lifelong passion for cooking, Lofaso is living out her dream and successfully balancing her rapidly growing career and being a single parent. In addition to her “Top Chef” appearances, she’s currently a regular judge on Food Network’s “Cutthroat Kitchen,” was a co-host of GSN’s “Beat the Chefs,” and will be one of the chef contestants on an upcoming network food competition series. Her first cookbook, The Busy Mom’s Cookbook, was published by a division of Penguin last year. Lofaso attended the prestigious French Culinary Institute in New York City and, upon graduating, accepted a position at Beverly Hills’ best known restaurant, Wolfgang Puck’s Spago. She next ran the kitchen at a new Los Angeles hot spot, Foxtail, and was a private chef to some of Hollywood’s biggest stars. She is currently the Executive Chef and Partner of Black Market Liquor Bar and Scopa in Los Angeles. 1.) THURSDAY, AUGUST 27 7:00 PM - ULTIMATE BITES OF L.A. PRESENTED BY LEXUS HOSTED BY CHEF CURTIS STONE FEATURING DJ QUESTLOVE 2.) SATURDAY, AUGUST 29 12:00PM - INTERACTIVE LUNCH WITH CHEF ANTONIA LOFASO

68 LAFW | 2015

FIFTH ANNUAL LOS ANGELES FOOD & WINE

JENN LOUIS

After graduating from Pitzer College and traveling the world, Jenn Louis discovered cooking was her passion while preparing meals for an Outward Bound camp deep in the North Carolina woods. This led Louis, a California native, to follow her dream to the Western Culinary Institute of Portland (Oregon). In 2000, Louis’ entrepreneurial spirit led her to open Culinary Artistry, a full-service catering company. It is now considered one of the top event-planning companies in Portland. In 2008, Louis and husband David Welch opened Lincoln Restaurant where Louis’ menu takes its cue from the seasons, harvesting locally-grown Pacific Northwest ingredients and transforming them into sophisticated, yet honest fare. The restaurant has been recognized by Condé Nast Traveler’s “Hot List” as one of the top restaurants in North America. In the spring of 2011, Louis and Welch launched their second restaurant, Sunshine Tavern. Here Louis crafts dishes that are comforting and unfussy, while using the highest quality ingredients available. In 2010 and 2011, Louis was named a semifinalist for the James Beard Foundation’s “Best Chef Northwest” award. In 2012, she was further catapulted into national prominence as she was named to Food & Wine’s prestigious list of “Best New Chefs.” Louis was also a cast member of the hit Bravo TV show, “Top Chef Masters.” When not in the kitchen, Louis is traveling the globe, teaching cooking classes or playing the drums. 1.) FRIDAY, AUGUST 28 12:00 PM - BROKEN SPANISH LUNCH WITH RAY GARCIA & JENN LOUIS

JEFFREY LUNAK

Jeffrey Lunak brings more than 15 years of experience to his role as Senior Vice President and Chief Culinary Officer. Since joining the Madison Holdings executive team, Lunak has greatly expanded his role, managing a wide range of responsibilities from concept branding to vendor liaison, chef training and business development. In 2013, Lunak helped pioneer the expansion of Blue C Sushi into Hollywood, CA, the concept’s first location outside of Seattle. Located at The Dome Entertainment Center at 6374 Sunset Blvd, the continued success of this flagship CA location solidified plans for further expansion across the state. Blue C Sushi Newport Beach and Blue C Sushi San Francisco are slated to open doors in summer 2014. Lunak is also the driving force behind the launch of Kaisho, a reinvention of the modern dining restaurant that combines global influences, Asian flare and local ingredients. He was Chef de Cuisine at Morimoto’s first restaurant in Philadelphia, as well as the Executive Chef for the highly regarded Morimoto Napa, where he earned three stars from Michael Bauer, San Francisco Chronicle, and “Best New Restaurant” from Food & Wine. Lunak also appeared on the last two seasons of “Iron Chef America,” as well as “United Tastes of America” with Jeffrey Saad. Chef Morimoto enlisted Lunak and his team to open Morimoto Waikiki and Mexico City, as well as coordinate menu development and training of all new chefs in its Napa outpost. 1.) FRIDAY, AUGUST 28 7:00 PM - LEXUS GRAND AVENUE NIGHT MARKET

2015 | LAFW 69

FIFTH ANNUAL LOS ANGELES FOOD & WINE

PAWAN MAHENDRO

Born and raised in the holy city of Amritsar, Punjab, India, home of the Golden Temple and a true food city in every sense, it was no wonder that Pawan Mahendro pursued a path in international culinary cuisine. Upon graduating at the top of his class, Pawan secured a position at the Taj Mahal Intercontinental Hotel, where he honed his skills in Indian, French and Chinese cooking. Seeking to expand his knowledge of the industry, he then moved on to the Hotel Centaur (Mumbai). It wasn’t long before Pawan felt the urge to break free and embark on an independent venture in executive catering and event planning for corporate meetings and functions. Following a move to Toronto, Pawan familiarized himself with the dining scene by working at West Side Grill, Dunkleman’s Fine Dining and Daily Planet as the Corporate Chef. But his entrepreneurial spirit kicked in once again and inspired him to open Jaipur Grill, an Indian eatery with European finesse, in 2002, with the help of his son Nakul who became the General Manager at the age of 21. It quickly became Toronto’s premier Indian dining destination. Inspired by Nakul’s desire to create an unrivaled, “badass” dining experience, Pawan and Nakul opened Badmaash, an Indian gastropub in the heart of Downtown. Badmaash combines the bursting flavors of Indian street food with culinary prestige, creating the first Indian-gastropub of its kind. 1.) FRIDAY, AUGUST 28 7:00 PM - LEXUS GRAND AVENUE NIGHT MARKET

BERNHARD MAIRINGER

Chef Bernhard Mairinger brought Los Angeles its first taste of authentic Austrian cuisine with BierBeisl restaurant, his highly anticipated solo debut. The restaurant offered diners a chance to enjoy traditional Austrian cuisine and drink with a modern twist. Zagat named him to their 30Under30 list of rising stars in LA. Rave reviews followed in the Los Angeles Times, LA Weekly and others. BierBeisl was named one of the hottest new restaurants by Gayot, Zagat, Los Angeles magazine and Angeleno Magazine. The LA Times included BierBeisl on their 101 Best Restaurants list and LA Weekly selected BierBeisl for its 99 Essential Restaurant list and named his sausages Best in LA. The Hollywood Reporter declared Chef Mairinger one of the Most Influential Chefs in Hollywood. Esquire Magazine named BierBeisl one of the Hottest New Restaurants in the U.S. and Chef Mairinger was included on the James Beard Award shortlist. He made his national TV debut on The Food Network’s Iron Chef America’s Battle Oktoberfest. In July 2015 Chef Mairinger opened BierBeisl Imbiss – a modern casual European-style restaurant and bakery – in the historic Spring Arcade building in downtown LA (www.bierbeisl-imbiss.com). A new larger BierBeisl will open in 2016 on LA’s Westside. Mairinger was trained in his native Austria before coming to LA as chef de cuisine at Patina, the Michelin star restaurant. 1.) SATURDAY, AUGUST 29 7:00 PM - LEXUS LIVE ON GRAND FEATURING THE ROOTS

70 LAFW | 2015

FIFTH ANNUAL LOS ANGELES FOOD & WINE

BRIAN MALARKEY

In just four years, Chef Brian Malarkey has created 7 wildly successful restaurants across the United States with more expansion plans on the way within the next year. The restaurant group, Enlightened Hospitality, includes Searsucker (San Diego, Del Mar, Austin), Herringbone (La Jolla and Los Angeles), and Green Acres (San Diego), his fast-casual concepts each with an organic garden. Each restaurant opened to rave reviews, including Time Magazine naming Searsucker the country’s #2 hottest restaurant. The accolades continue to roll in. Brian currently has 2 restaurants on Open Table’s list of the “100 Top Hot Spots in the Nation” (Searsucker San Diego and Herringbone). Searsucker was also included on Gayot’s “Hot 40 List of Restaurants.” This past year, Brian was invited to cook at the James Beard Award Dinner for the world’s most acclaimed chefs. Malarkey was also the winningjudge/mentor on ABC’s “The Taste” Season 1 alongside Anthony Bourdain, Nigella Lawson and Ludo Lefebvre. A past Top Chef Finalist (Season 3, Miami), Malarkey has hosted and guest starred in series on the Food Network, TLC, Travel Channel, Bravo, OWN and more. Malarkey headlines food and wine festivals across the country with cooking demos and book signings of his most recent cook book, “Come Early, Stay Late.” 1.) SATURDAY, AUGUST 29 7:00 PM - LEXUS LIVE ON GRAND FEATURING THE ROOTS

TYLER MALEK

As head ice cream maker for Salt & Straw ice cream, Tyler has been instrumental, along with cousin and Salt & Straw owner and founder Kim Malek, in creating the chef driven, small batch ice cream movement. Each delicious flavor featured on Salt & Straw’s Portland and Los Angeles menus showcases the best local, organic and sustainable ingredients from Oregon and Southern California farmers and artisans as well as imported products from small hand-picked farms from around the world. Since the company’s inception in early 2011, Malek has created more than 230 ice creams, each with their own unique flavor profile. Based on his accomplishments, Malek was selected as one of Forbes 30 Under 30: The Food & Drink Masters Changing How We Eat and Eater Young Guns Semi-Finalists for 2013. Portland Business Journal named Salt & Straw one of the 100 Fastest Growing Private Companies in Oregon for 2014. He discovered his passion for blending flavors together when studying abroad in Beijing, China and traveling throughout Vietnam and Cambodia. 1.) SATURDAY, AUGUST 29 7:00 PM - LEXUS LIVE ON GRAND FEATURING THE ROOTS

2015 | LAFW 71

FIFTH ANNUAL LOS ANGELES FOOD & WINE

NEAL MALONEY

Neal Maloney is the owner of Morro Bay Oyster Company. After earning his degree in Marine Biology at the University of Oregon Neal began managing a small oyster farm in Morro Bay, CA. All of the oysters he produced were shipped to Tomales Bay. Neal was able to gain ownership of the farm in 2008. His unique farm is perfectly situated in the productive Morro Bay estuary with fresh water periodically flowing through the beds and nearby aquifers. The small bay constantly turns over its entire water volume bringing fresh nutrients and minerals ideal for his Pacific Gold Oysters. The oysters are grown in floating mesh bags that rise and fall with the tide on this 2134 acre farm. Strong forces of nature constantly exerting stress on the oysters and a lot of physical shaking of the grow out bags shape the perfect deep cups found on the Pacific Golds. Neal sells all of his oysters direct to restaurants all over the U.S., harvesting and shipping the same day. Morro Bay Oyster Co. is a small family owned business that has a great team of dedicated employees that tend to the oysters daily from the time they spend in the nursery to the time they are hand selected to be shipped to their customers.

1.) FRIDAY, AUGUST 28 7:00 PM - LEXUS GRAND AVENUE NIGHT MARKET

PATRICE MARTINEAU

Chef Martineau brings with him a wealth of experience and a rich culinary background. In his role at Montage Beverly Hills, the French-born Martineau will be responsible for overseeing all aspects of the culinary operations of Montage Beverly Hills’ Rooftop Grill, Parq Bar, £10, In-Room Dining, and catering & conference services. Among many other legends who have influenced him, Chef Martineau’s philosophy in the kitchen reflects that of iconic French chef, Marcel Boulestin who once said “Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements.” Classically trained in some of France’s best-known Michelin-starred restaurants, Martineau moved to New York as second-in-command at chef Daniel Boulud’s famed restaurant, Daniel. He returned to Europe as the youngest Executive Chef in the history of London’s legendary Savoy Hotel before joining The Peninsula Hotel, Tokyo as Chef de Cuisine of Peter Restaurant. Most recently, Martineau created the culinary offerings for Belmond El Encanto Hotel in Santa Barbara as well as bringing his gastronomic savvy to the Viceroy Palm Springs’ Citron Restaurant. A graduate of the Chambre Syndicale de l’Aube, Martineau holds a Master’s Degree in Culinary Arts and a Leading Management diploma from Cornell. He has been recognized with international culinary awards including “Best Apprentice Chef in Champagne” and “Best Apprentice Chef in France”. 1.) SATURDAY, AUGUST 29 7:00 PM - LEXUS LIVE ON GRAND FEATURING THE ROOTS

72 LAFW | 2015

FIFTH ANNUAL LOS ANGELES FOOD & WINE

MATT MASERA

Chef Matt Masera has been cooking professionally since he was 15 years old. Masera gained an extensive pastry background at Masque Ristorante, one of Esquire magazine’s Best Restaurants of 2004. His career then took him to Hawaii to open the James Beard nominated Merrimans restaurant as the Executive Pastry Chef. Prior to joining Chef Mike Thiemann in opening the 4 star rated Mother Restaurant, Chef Masera was the Corporate Pastry Chef for Tyler Florence and Chef de Cuisine at Tyler’s flagship restaurant, Wayfare Tavern. Although Chef Masera has cooked all over the world, one of the proudest moments of his career was being able to cook for President Obama with Tyler Florence.

KELLY MCCOWN

After completing his culinary training at the California Culinary Academy, McCown honed his craft in some of San Francisco’s finest kitchens, including La Folie, Fleur de Lys, Hayes Street Grill and Lascaux. McCown continued with some of the Pacific Northwest’s foremost restaurants, including joining Chef Scott Carsberg, as his sous chef, opening the award winning restaurant Lampreia. In 1999, McCown worked as sous chef at Wine Spectator’s Greystone Restaurant at the Culinary Institute of America, and then followed Todd Humphries to work with master restaurateur Pat Kuleto, opening the renowned Michelin starred Napa Valley restaurant, Martini House in Saint Helena. In 2009, McCown joined the Selland Restaurant Group, helming Ella Dining Room and Bar in downtown Sacramento. While at Ella, McCown has expanded the culinary program and received many accolades for his work from The New York Times, Sacramento Magazine, and Food Arts. At the beginning of 2011, McCown returned to the Napa Valley to reopen the beloved space on Spring Street in Saint Helena which once housed the Martini House, ushering in Goose & Gander. In 2015, McCown returns to the corporate team of the Selland Family Restaurants in Sacramento. His first task is to assist in the opening of OBO Italian in East Sacramento. 1.) FRIDAY, AUGUST 28 10:00 PM - FRIDAY AFTER HOURS PARTY 2.) SATURDAY, AUGUST 29 7:00 PM - LEXUS LIVE ON GRAND FEATURING THE ROOTS

2015 | LAFW 73

FIFTH ANNUAL LOS ANGELES FOOD & WINE

ANTHONY MEIDENBAUER

Anthony Meidenbauer, Block 16 Corporate Executive Chef/Director of Culinary Operations, has an extraordinary talent for creating delicious and innovative dishes in his kitchens. With a culinary background spanning more than 15 years, Chef’s work experience, combined with his calm personality and awareness of all things food, has added the culinary core behind Block 16. Along side Block 16, Chef created and launched the premiere Holsteins Shakes and Buns burger joint, with locations in Las Vegas and Orange County California. Using the freshest produce, Chef has taken an innovative approach to traditional American fare featuring house-made selections including all-natural burgers, hearty appetizers and snacks along with signature “bamboozled” milkshakes. Chef Anthony brings a long history of culinary and hospitality training to the table. A native upstate New Yorker, he began working in kitchens near his hometown before he progressed his career at the Niagara Culinary Institute. In the spring of 2000 he decided to make his mark and relocate westward to delve into the rising culinary scene of Las Vegas, Nevada. Together with Block 16, Chef Anthony has also created and launched the premiere Public House in Las Vegas and transported a Hollywood legend, the World Famous Pink Hot Dogs to the Planet Hollywood Resort in Las Vegas. Chef Anthony has also launched a line of fresh and fresh-frozen 100% vegan veggie burger patties, the URTH Burger. 1.) FRIDAY, AUGUST 28 7:00 PM - LEXUS GRAND AVENUE NIGHT MARKET

BRAD MILLER

Executive Chef Brad Miller’s love for cooking was instilled in him from a young age. Growing up in a suburb of Chicago, Brad spent much of his childhood cooking alongside his grandmother and lending a hand in his father’s butcher shop. Deciding to transform this passion into his career, Miller enrolled in Scottsdale Culinary Institute’s Cordon Bleu program. Upon graduating, he worked for Arizona’s 5-Star Latilla at the Boulders and 4-Star Wright’s at the Arizona Biltmore before heading to Los Angeles’ Michelin-starred Patina. Prior to joining FNA (Fork n’ Awesome) Hospitality Group, Miller served as executive chef at Inn of the Seventh Ray in Topanga, CA. During his four years there, he achieved national recognition and guest-starred on Food Network, VH1 and Cooking Channel programming. The missing ingredient in the founding of FNA, Miller joined forces with Mark Verge and Mark Mittleman in Spring 2014. As executive chef and partner of both Ashland Hill and Ox & Son, Miller oversees everything from menu and concept development to staffing and back-of-house-training to overall execution. 1.) SATURDAY, AUGUST 29 7:00 PM - LEXUS LIVE ON GRAND FEATURING THE ROOTS

74 LAFW | 2015

FIFTH ANNUAL LOS ANGELES FOOD & WINE

BREE MILLER

Briana Miller, known to many as Chef Bree or “Bree’s Cakes” is a 26 year old Pastry Chef/Cake Artist. Born and raised in Southern California, Chef Bree actually grew up pursuing her passion of dance and performing arts. Bree’s initial favorite hobby was soccer. She played through grade school and even played while in Junior College. During her college tenure is where the emergence of her baking past time started. Self-taught, Bree spent many hours watching YouTube videos teaching herself different techniques and learning how to bake. The hobby quickly became a business after positive feedback from friends and close acquaintances. Being a creative director at a bakery in Beverly Hills allowed Bree to perfect her craft and learn the baking industry from a business standpoint. From the YouTube watching days of 2009, Bree’s Cakes has blessed many customers and celebrities all over the nation. Stars such as The Game, Questlove, Kevin Hart, Willow Smith, Chris Rock and Miley Cyrus are all familiar and have tasted the wonderful creations of Bree’s Cakes!” 1.) THURSDAY, AUGUST 27 7:00 PM - ULTIMATE BITES OF L.A. HOSTED BY CHEF CURTIS STONE FEATURING DJ QUESTLOVE

CARLO MIRARCHI

Carlo Mirarchi is the owner of New York hot spots Roberta’s and Blanca. After graduating NYU, he began his work in the kitchen. Self-taught, he continues to push boundaries with exciting menus while helping make Brooklyn one of the top food meccas in the country. Roberta’s has become a destination for groundbreaking food, a wholly original dining experience, and a rooftop garden that marked the beginning of the urban farming movement in New York City. HeritageRadioNetwork. org, a food-focused radio station, operates out of a re-purposed shipping container in Roberta‘s backyard. Carlo has been covered in numerous publications, including The New York Times, Food & Wine, Eater, Bon Appetit, Complex, Time Out New York, New York Magazine, and Bloomberg. com, among others. He has received the following accolades; James Beard Nomination: Best Chef/NY, Best New Chef (FOOD & WINE), Best New Chef All Stars (FOOD & WINE) and two Michelin stars for Blanca (2014).

2015 | LAFW 75

FIFTH ANNUAL LOS ANGELES FOOD & WINE

MARK MOLLICA

Chef Mark Mollica was born and raised in Southern California. From an early age, Chef Mollica has been working in the kitchen with his mother and grandmother. It was then that a passion for food and cooking developed. However, it wasn’t until after graduating from college with a degree in business marketing that he turned to his true passion. With an eager spirit to learn more, Chef Mollica decided to pursue a culinary career and went on to be classically trained. From there he decided to apprentice in some of the top restaurants and hotels in several regions throughout Italy. In 2005 Chef Mollica joined La Vecchia Cucina in Santa Monica. He worked in every facet of the kitchen moving up quickly and eventually taking control of the kitchen. In 2006 Chef Mollica, together with his brother and business partner Anthony, acquired La Vecchia Cucina and have made it Santa Monica’s finest neighborhood Italian restaurant. Night after night, Chef Mollica seamlessly creates traditional Italian cuisine along with seasonal daily specials. Chef Mollica continues his love for food and knowledge by regularly traveling to Italy. On a recent trip to Italy, Chef Mollica was honored by Academia Barilla as a Certified Master Chef of Italian Cuisine. 1.) THURSDAY, AUGUST 27 7:00 PM - ULTIMATE BITES OF L.A. PRESENTED BY LEXUS HOSTED BY CHEF CURTIS STONE FEATURING DJ QUESTLOVE

KRIS MORNINGSTAR

At Terrine Kris Morningstar showcases his detail oriented, yet simple, bold flavored, seasonal cuisine with a French lean. His soulful food has previously earned him a GQ Magazine Dish of the Year award, an Esquire Magazine Best New Restaurant award, a place as a James Beard Rising Star Chef semi-finalist and a Rising Star Chef award from Gayot. Before gaining notoriety at Ray’s & Stark Bar and Blue Velvet Morningstar worked in both seasonal rustic kitchens such as AOC and Opaline, and also polished fine dining kitchens like Patina and Meson G. Combining these influences Morningstar’s food is sophisticated, yet heartwarming and always seasonal. Kris Morningstar can also be seen as a recurring judge on the award winning Esquire Show Knife Fight. 1.) THURSDAY, AUGUST 27 7:00 PM - ULTIMATE BITES OF L.A. PRESENTED BY LEXUS HOSTED BY CHEF CURTIS STONE FEATURING DJ QUESTLOVE

76 LAFW | 2015

FIFTH ANNUAL LOS ANGELES FOOD & WINE

NANCY’S FANCY GELATO & SORBETTO

With partners Mario Batali & Joe Bastianich, Nancy Silverton is the co-owner of Pizzeria and Osteria Mozza in Los Angeles, Newport Beach and Singapore, as well as Mozza2Go and Chi Spacca in Los Angeles. Silverton also founded the world-renowned La Brea Bakery and Campanile Restaurant, an institution that Angelenos cherished for decades. Throughout her celebrated career, Silverton has worked with some of the nation’s most notable chefs including Jimmy Brinkley at Michael’s Restaurant and Wolfgang Puck at Spago. Additionally, she has served as a mentor to numerous others who have gone on to become award-winning chefs and restaurant owners themselves. In 1990, Silverton was named one of Food and Wine Magazine’s “Best New Chefs”. Also that year, she was named “Pastry Chef of the Year” and “Who’s Who of Cooking” by the James Beard Foundation. In 2014, she received the highest honor given by the James Beard Foundation for “Outstanding Chef”. Her cookbooks, Nancy Silverton’s Pastries from the La Brea Bakery and Nancy Silverton’s Breads from the La Brea Bakery, were nominated for awards from Julia Child and the James Beard Foundation, respectively, and her 8th cookbook, “The Mozza Cookbook”, was released in October 2011. Silverton is busy creating and innovating outside of the kitchen as well. She has served as a member of the Macy’s (formerly Marshall Field’s) Culinary Council since 2003, and is also heavily involved in the Meals-On-Wheels programs in Chicago, New York, and Los Angeles. Nancy Silverton has an amazing capacity for embracing the beauty of wonderful food, and will undoubtedly continue to do so for the rest of her ingredient inspired life. Each loaf, every pizza and single inspiring mozzarella dish is an entire world of its own waiting to be discovered…Silverton will never stop exploring. 1.) THURSDAY, AUGUST 27 7:00 PM - ULTIMATE BITES OF L.A. PRESENTED BY LEXUS HOSTED BY CHEF CURTIS STONE FEATURING DJ QUESTLOVE 2.) SATURDAY, AUGUST 29 7:00 PM - LEXUS LIVE ON GRAND FEATURING THE ROOTS

DAHLIA NARVAEZ

Dahlia Narvaez, a native Angelena and Mozza’s Executive pastry chef, love for food dates back to Highland Park, where she grew up the oldest of three. Narvaez began cooking after she got home from school, left college when she got “tired of carrying a backpack”, fudged a resume and talked her way into a professional kitchen—the Conga Room—when she was 22. One day she walked into La Brea Bakery and applied for a job behind the counter. Never getting the chance to work at the counter she went straight into the pastry kitchen, at the James Beard Award winning, Campanile. In 2002 Narvaez was named Executive pastry chef, running the country’s most distinguished pastry departments. Narvaez created desserts for the Mozza empire, and in 2008 Osteria Mozza received its first Michelin Star and in 2010 completed the Mozza cookbook along with Nancy Silverton. Dahlia’s work has been celebrated in publications as the Los Angeles Times, LA Weekly, New York Times, Bon Appetit, Food &Wine Magazine, GQ and Metropolitan Home. In 2010, Dahlia was nominated for a James Beard Award for Outstanding Pastry chef. 1.) FRIDAY, AUGUST 28 12:00 PM - OSTERIA MOZZA LUNCH WITH NANCY SILVERTON & MOURAD LAHLOU

2015 | LAFW 77

FIFTH ANNUAL LOS ANGELES FOOD & WINE

BILLY NGO

Billy Ngo, Chef and Owner of Kru Contemporary Japanese Cuisine (Kru) in Sacramento CA, is an accomplished chef. Billy’s honors and awards include his “Best of Show” win in the 2007 Sacramento Region Sushi Masters competition and Best Chef from Sacramento Magazine. Kru, an industry favorite in Sacramento, has also won Favorite Sushi restaurant from various regional publications since opening in 2005. Billy was born in Hong Kong and moved to Sacramento when he was 8 months old. Chef Ngo’s culinary career began at a young age at Fuji Sukiyaki in Sacramento. A graduate from California Culinary Academy in San Francisco, Chef Ngo worked at various regional favorites including Mikuni Japanese Restaurant & Sushi Bar, Taka’s Sushi and The Kitchen, prior to opening Kru. Chef Ngo has made several television appearances on popular culinary shows including Glutton for Punishment, Man Fire Food and Cutthroat Kitchen. Billy is hailed by foodies and chefs for his commitment to the best ingredients and his unique use of Asian flavor, not only is he the Chef, but a principal at Kru. His artistic presentations are unique and bring new meaning to the word “Kru”. Billy has numerous new concepts opening in Sacramento in 2015/2016. 1.) FRIDAY, AUGUST 28 7:00 PM - LEXUS GRAND AVENUE NIGHT MARKET 2.) FRIDAY, AUGUST 28 10:00 PM – VIP AFTER HOURS PARTY

CHRIS OH

Seoul Sausage Company began as a passion project for brothers, Yong and Ted Kim, and Chef Chris Oh, who had some fun ideas for a “new” way to eat Korean BBQ. In less than 2 years, those ideas, or in hindsight, innovations, have translated into a multi-faceted culinary enterprise. Thanks to the support of their family and friends, Seoul Sausage Co. has seen exponential growth and an absolute explosion in popularity. In October 2012, Seoul Sausage Co. opened its first retail deli-restaurant in the heart of ‘Little Osaka’, on Sawtelle Avenue and Mississippi Boulevard in West Los Angeles. Most recently, the boys of Seoul Sausage out-cooked, out-witted, and out-earned the competition to be crowned champions of Season 3 of The Great Food Truck Race, Food Network’s second highest rated show (2+ million viewers per episode). From the longest lines at street fairs, to appearance requests at the hottest events in town, to catering requests for private events across the country, Seoul Sausage Co.’s signature Korean BBQ-infused street food and charismatic personalities have captured the hearts and stomachs of foodies across the nation. Their mission, humbly put…To take over the world, one sausage at-a-time. 1.) FRIDAY, AUGUST 28 7:00 PM - LEXUS GRAND AVENUE NIGHT MARKET

78 LAFW | 2015

FIFTH ANNUAL LOS ANGELES FOOD & WINE

VIET PHAM

Viet Pham, who has been with Ray’s and Stark Bar since it opened in 2011 and assumed the executive chef role in spring 2014, channels the artistic energy of the Los Angeles County Museum of Art in which the restaurant is located by pursuing the idea that culinary expression remains an art form in and of itself. Pham prioritizes using seasonal ingredients, many sourced from the restaurant’s onsite garden, as well as from distinctive California vendors. “We’re lucky to have a forager who travels up and down the coast getting us the freshest produce,” he says. Because he has access to these ingredients, Pham feels inspired to use them in creative ways, even designating a section of the menu just for reimagining vegetables as the stars of the plate. 1.) FRIDAY, AUGUST 28 7:00 PM - LEXUS GRAND AVENUE NIGHT MARKET

CHARLES PHAN

Known as the inventor of modern Vietnamese cuisine in America, Charles Phan is executive chef and owner of the Slanted Door family of restaurants. He and his family relocated from Da Lat, Vietnam just before the fall of Saigon, and spent two years in Guam before settling in San Francisco’s Chinatown in 1977. Phan opened his first restaurant, The Slanted Door, in San Francisco’s Mission District in 1995 before relocating to its current location in the historic Ferry Building in 2004. The architect of that project (and each since), Olle Lundberg, describes Charles as “the most optimistic guy you’ll ever meet.” In 2004, Phan won the James Beard Foundation award for “Best Chef California.” The Slanted Door was also nominated for “Outstanding Restaurant” in 2008, and Charles was nominated in 2010 for an “Outstanding Chef” award. He has cooked at the James Beard House in New York City on a number of occasions. Charles has been featured on the Food Network’s Iron Chef America and Mark Bittman’s How to Cook Everything and has been the subject of profiles in several renowned publications. In addition to his awards and accolades, Phan is a leader in the San Francisco food community, annually participating in charitable galas including Share Our Strength and the Meals on Wheels gala, both in San Francisco and Los Angeles. Phan is also the executive chef and owner of Out the Door and Heaven’s Dog. He lives in San Francisco with his wife and children. 1.) FRIDAY, AUGUST 28 7:00 PM - LEXUS GRAND AVENUE NIGHT MARKET

2015 | LAFW 79

FIFTH ANNUAL LOS ANGELES FOOD & WINE

ZACH POLLACK

Born and raised in Los Angeles, Pollack’s culinary curiosity began in Florence, Italy while studying abroad to pursue an architecture degree from Brown University. Pollack credits the Florentine central market for instilling in him a passion for food, and he later returned to work for celebrated chef Neal Fraser at GRACE in L.A. Pollack’s newfound focus brought him back to Italy where he landed jobs and apprenticeships that ran the gamut from Michelin-starred ristoranti to a diminutive salumeria and a lamb and pig farm. After nearly two years working and eating throughout Italy’s twenty regions, Pollack returned to his native L.A., where he worked with chef David Myers at the venerable Sona restaurant. In 2011, Pollack partnered with chef Steve Samson to open Sotto, focusing on Southern Italian regional cuisines. Sotto garnered tremendous popular and critical acclaim including a spot on Esquire magazine’s ‘Best Restaurants in America’ list, earning the #1 honor in Los Angeles magazine’s ‘Best New Restaurants’ awards, and has been featured in renowned national publications including Food + Wine, the Wall Street Journal, Bon Appétit and the New York Times. Pollack has been honored by esteemed publications including as a ‘Rising Star’ by StarChefs and on the prestigious ‘30 Under 30’ list by Forbes magazine. In 2014, he struck out on his own to open Alimento in the Silver Lake neighborhood of Los Angeles. 1.) FRIDAY, AUGUST 28 12:00 PM - LOVE & SALT LUNCH WITH MICHAEL FIORELLI AND ZACH POLLACK

EAT POPS

EatPops is a healthy dessert lifestyle brand. Founded by Sophie Milrom, 27, they are ice pops made from fruit and vegetable blends with no added sugar. Since launching last year, EatPops have become available in Whole Foods among other retailers. 1.) FRIDAY, AUGUST 28 7:00 PM - LEXUS GRAND AVENUE NIGHT MARKET

80 LAFW | 2015

FIFTH ANNUAL LOS ANGELES FOOD & WINE

BRIAN REDZIKOWSKI

Brian Redzikowski is Executive Chef and San Diego’s most sought after restaurant, Kettner Exchange, located in the heart of Little Italy—the city’s bourgeoning culinary neighborhood. Chef Redzikowski boasts an impressive culinary background. He attended The Culinary Institute of America on scholarship from Wine Spectator where he graduated with high honors. During his schooling, he completed his externship at Le Cirque 2000 in New York City as well as monthly stages at Alain Ducasse and Le Bernardin. Chef Redzikowski’s passion for Asian cuisine was sparked early on by his travels to Southeast Asia. During exploration of Thailand, he found the importance of indigenous ingredients in the Thai’s daily lives especially intriguing. On his return to the states, Brian secured a job at Nobu Matsuhisa in Aspen, Colorado. After his time in Colorado, Brian took the opportunity as Sous Chef at the only three-star Michelin Restaurant in Las Vegas, Joel Robuchon at the Mansion. There he executed Chef Robuchon’s signature tasting menus and traditional French Cuisine. Prior to coming to San Diego, Brian held the position as Executive Sous Chef of Yellowtail Sushi Restaurant at the Bellagio. Chef Redzikowski’s approach to the Kettner Exchange menu is aided by his work with local, regional and national purveyors to source out the best seasonal product. His cuisine is seen as French-inspired dishes using Asian ingredients and executed with a modern technical approach. 1.) FRIDAY, AUGUST 28 7:00 PM - LEXUS GRAND AVENUE NIGHT MARKET

AKASHA RICHMOND

Akasha is a self-trained chef and artisan-style baker who has been catering events in Los Angeles and other parts of the country for over twenty years. She began her professional career at the Golden Temple, a now defunct but once popular vegetarian restaurant in Los Angeles. It was in this kitchen that Akasha discovered her passion for making delicious dishes with good-for-you ingredients. After the Golden Temple she became Michael Jackson’s personal and concert tour chef. AKASHA is her first restaurant venture, the result of a vision she has had for many years. Her cookbook HOLLYWOOD DISH includes tales of Hollywood’s 100-year passion for organic foods and healthy lifestyles and stories of her favorite cooking experiences: making holiday din ners for Billy Bob Thornton, catering parties for Pierce Brosnan, producing events at the Sundance Film Festival, and working as a private chef for Barbra Streisand. She lends her time and expertise to groups such as Share Our Strength, Concern Foundation, Common Threads and Pediatric Aids. She has appeared on The Food Network (The Best Thing I Ever Ate), Access Hollywood, Entertainment Tonight, and nationwide news programs 1.) FRIDAY, AUGUST 28 7:00 PM - LEXUS GRAND AVENUE NIGHT MARKET

2015 | LAFW 81

FIFTH ANNUAL LOS ANGELES FOOD & WINE

OLIVER RIDGEWAY

English-born Ridgeway began working in the kitchen at his father’s restaurant, before attending culinary school in London, followed by stints at the exclusive Brighton Metropole Hotel and on board the iconic Queen Elizabeth II Cruise Liner. Ridgeway began his American cooking career under the tutelage of the legendary Chef Paul Prudhomme at K-Pauls Louisiana Kitchen, before moving to New York City, where he served as Executive Chef at the Carlyle Hotel and cooked at the James Beard House under consulting Chef Christian Delouvrier. Prior to Grange, Chef Ridgeway served as Executive Chef of the lauded Anasazi Restaurant in Santa Fe, and Director of Food & Beverage for Rosewood’s famed Inn of the Anasazi. Ridgeway has helmed the kitchen at Grange Restaurant & Bar since 2011. 1.) FRIDAY, AUGUST 28 10:00 PM - FRIDAY AFTER HOURS PARTY 2.) SATURDAY, AUGUST 29 7:00 PM - LEXUS LIVE ON GRAND FEATURING THE ROOTS

CARLOS SALGADO

Carlos Salgado is the chef/owner of Taco María in Costa Mesa, California. Prior to opening Taco María, he spent a decade in San Francisco and Oakland, learning in many of the Bay Area’s best kitchens, including Vernon Morales’ Winterland, Daniel Patterson’s Coi, and James Syhabout’s Commis. Taco María has been named one of Jonathan Gold’s 101 Best Restaurants in the Los Angeles Times, as well as Best Restaurant in 2014 by both the OC Weekly and the Orange County Register. Carlos is a Food & Wine Best New Chef 2015. 1.) SATURDAY, AUGUST 29 7:00 PM - LEXUS LIVE ON GRAND FEATURING THE ROOTS

82 LAFW | 2015

FIFTH ANNUAL LOS ANGELES FOOD & WINE

STEVE SAMSON

Steve grew up spending summers in Italy with his mother’s Bolognese family, cooking alongside his grandmother and mother, and credits his time in Italy for ingraining a passion for the craft, especially as an expressive outlet. Samson earned his B.A. in History from the University of California, San Diego and began Columbia University’s pre-med program but would eventually leave to enroll in New York’s Institute of Culinary Education and was a Blue Ribbon Graduate. He started his professional cooking career in New York and Maine. He worked his way through Italy with a series of stages at many Michelin-starred restaurants, including Dal Pescatore, Il Duomo, and Il Cascinale Nuovo. Upon returning to the States, he worked with Chef Piero Selvaggio, helping him to open the Las Vegas outpost of Valentino, and then as Executive Chef at the original in Santa Monica. He joined David Myers at his Michelin-starred Sona, where the two developed an Italian concept. Steve and Zach Pollack opened Pizzeria Ortica that year, a local award-winning restaurant in Orange County, with accolades including OC Weekly’s Best Pizza and Best Italian Restaurant. After departing Pizzeria Ortica, the duo opened Sotto, where the focus is on Southern Italy and the simplicity of traditional Italian cooking. Steve’s passion for Italian food is evident through the house-made pastas, seasonal dishes and Italian specialties. 1.) SATURDAY, AUGUST 29 7:00 PM - LEXUS LIVE ON GRAND FEATURING THE ROOTS

NICK SHIPP

To make it as a chef in the City of Angels, a city known for its rich and diverse cuisine is not an easy task. However, 34-year-old Nicholas Shipp is quietly earning his keep among the ranks. Using a wealth of culinary experience, Shipp has brought an enticing, well-blended mix of flavors, aromas and taste to the Santa Monica restaurant, “Upper West.” Hailing from Forth Worth, Texas, the “Funkytown” native began his cooking career at the early age of 15. Nicholas worked part-time for several high-end restaurants in the greater Fort Worth/Dallas metropolis, all while playing drums in a local rock band. Finally he found his calling and started his formal education at the Culinary Institute of Dallas. Shipp eventually ventured west to broaden his cooking endeavors where he soon became immersed in Los Angeles’s famed Wolfgang Puck franchise. Currently he has brought his emerging outstanding reputation to the kitchen of the “Upper West.” Nicholas Shipp’s passion for food has granted him the ability to assemble an expert staff that shares his vision and taste. That same passion has allowed him to create an always-changing superb menu that will exceed every customer’s expectation. As a result, Shipp’s culinary peers have chosen him to be in the inaugural edition of the Best Chefs of America 2013. Nicholas Shipp’s biggest supporters can be found on the home front as well in the form of his wife Ivette and children Giselle and Ethan. 1.) FRIDAY, AUGUST 28 7:00 PM - LEXUS GRAND AVENUE NIGHT MARKET

2015 | LAFW 83

FIFTH ANNUAL LOS ANGELES FOOD & WINE

NANCY SILVERTON

With partners Mario Batali & Joe Bastianich, Nancy Silverton is the co-owner of Pizzeria and Osteria Mozza in Los Angeles, Newport Beach and Singapore, as well as Mozza2Go and Chi Spacca in Los Angeles. Silverton also founded the world-renowned La Brea Bakery and Campanile Restaurant, an institution that Angelenos cherished for decades. Throughout her celebrated career, Silverton has worked with some of the nation’s most notable chefs including Jimmy Brinkley at Michael’s Restaurant and Wolfgang Puck at Spago. Additionally, she has served as a mentor to numerous others who have gone on to become award-winning chefs and restaurant owners themselves. In 1990, Silverton was named one of Food and Wine Magazine’s “Best New Chefs”. Also that year, she was named “Pastry Chef of the Year” and “Who’s Who of Cooking” by the James Beard Foundation. In 2014, she received the highest honor given by the James Beard Foundation for “Outstanding Chef”. Her cookbooks, Nancy Silverton’s Pastries from the La Brea Bakery and Nancy Silverton’s Breads from the La Brea Bakery, were nominated for awards from Julia Child and the James Beard Foundation, respectively, and her 8th cookbook, “The Mozza Cookbook”, was released in October 2011. Silverton is busy creating and innovating outside of the kitchen as well. She has served as a member of the Macy’s (formerly Marshall Field’s) Culinary Council since 2003, and is also heavily involved in the Meals-On-Wheels programs in Chicago, New York, and Los Angeles. Nancy Silverton has an amazing capacity for embracing the beauty of wonderful food, and will undoubtedly continue to do so for the rest of her ingredient inspired life. Each loaf, every pizza and single inspiring mozzarella dish is an entire world of its own waiting to be discovered…Silverton will never stop exploring. 1.) THURSDAY, AUGUST 27 7:00 PM - ULTIMATE BITES OF L.A. PRESENTED BY LEXUS HOSTED BY CHEF CURTIS STONE FEATURING DJ QUESTLOVE 2.) FRIDAY, AUGUST 28 12:00 PM - OSTERIA MOZZA LUNCH WITH NANCY SILVERTON & MOURAD LAHLOU

BEN SPUNGIN

Chef Ben Spungin started his culinary career at sixteen working at the acclaimed Fosters Market. This experience of ‘simple harvest food’ gave Ben a foundation to base his ideals and ambitions. In 1996, Ben attended the New England Culinary Institute in Montpelier, Vermont earning his Associates degree. Ben’s school internship was at the Magnolia Grill in Durham under James Beard award winning Chefs Ben and Karen Barker. After finishing school in 1998, a spontaneous opportunity opened at the French Laundry to work under Pastry Chef Stephen Durfee and Pastry Sous Shuna Lydon. In 2000, Spungin accepted the Pastry Chef position at the Post Ranch Inn in Big Sur, California, where he quickly developed an interest in working with wild and foraged ingredients. In 2005, Spungin moved on to become the Pastry Chef at the Bernardus Lodge in Carmel Valley, CA, where he worked alongside Chef Cal Stamenov to develop pastry creations that complement the signature coastal cuisine. During his eight years with Stamenov, Spungin built relationships with many local foragers and farmers to create dishes that reflect the region’s bold, seasonal flavors. Spungin now brings this local focus and vast expertise to Coastal Luxury Management’s restaurant portfolio, as their Corporate Executive Pastry Chef, with his menu of reinvented classics with a playful punch. 1.) FRIDAY, AUGUST 28 12:00 PM - SWEET N’ SAVORY LUNCH WITH RICKY WEBSTER, ELIZABETH FALKNER & BEN SPUNGIN

84 LAFW | 2015

FIFTH ANNUAL LOS ANGELES FOOD & WINE

GREGORIO STEPHENSON

At 19, Gregorio Stephenson left his native state of California for Italy, where he spent six glorious years in various kitchens. He concluded his stay in Europe with the restaurant he was working for being awarded a Michelin Star. He returned to California and worked for prestigious restaurants such as the Famiglia Toscana Restaurant Group, Terrazza Toscana and Hollywood Canteen. Gregorio then went to Chicago’s Coco Pazzo, where he spent 4 years and under his direction, was named Best Restaurant and earned 3 ½ stars from the Chicago Sun Times. Gregorio is currently the Executive Chef for NOBU MALIBU since its opening in 1999. His extensive background in Italian cuisine in conjunction with Nobu’s “New Style” Japanese allows him to create dishes that keep Nobu Malibu buzzing year round. Malibu moved to its current ocean front location during the summer of 2012 and has become the talked about restaurant on the West Coast. 1.) FRIDAY, AUGUST 28 7:00 PM - LEXUS GRAND AVENUE NIGHT MARKET

CURTIS STONE

Curtis Stone is a chef, author and TV personality. His philosophy is to cook as Mother Nature intended—buy local, seasonal and organic ingredients, keep recipes simple and allow the food to speak for itself. An exclusive opportunity to watch this superbly talented chef as he works his culinary magic to create something special with the most luxurious of ingredients! A glass of champagne will set the tone for the rest of the evening. This event is only available to VIP ticket holders for the Lexus Live on Grand event and is available in limited quantities 1.) THURSDAY, AUGUST 27 5:30 PM - COOKING DEMONSTRATION WITH CHEF CURTIS STONE 2.) THURSDAY, AUGUST 27 7:00 PM - ULTIMATE BITES OF L.A. PRESENTED BY LEXUS HOSTED BY CHEF CURTIS STONE FEATURING DJ QUESTLOVE

2015 | LAFW 85

FIFTH ANNUAL LOS ANGELES FOOD & WINE

JERRY SU

Raised in southwest Florida working in his family’s restaurants, Chef Jerry Su has been cultivating a love and respect for food that is reflective of his Taiwanese heritage. After graduating with a B.A. in Communications from the University of California at Santa Barbara, Jerry pursued formal training at the Culinary Institute of America at Greystone in the heart of Napa Valley, CA. While there, he combined his academic studies with demanding real-world experience working for such culinary masters as Thomas Keller at Bouchon Bistro (Yountville, CA), David Chang at Momofuku Ssäm Bar (New York, NY), and Joshua Schwartz at Del Dotto Vineyards (St. Helena, CA). After graduating from CIA, Jerry resided as Sous Chef for Jon Shook and Vinny Dotolo at the critically acclaimed Son of a Gun Restaurant in West Hollywood, CA. Along with Eagle Rock Brewery founders Ting Su and Jeremy Raub, Jerry will launch Eagle Rock Public House in 2014, an experience-driven brewpub concept in northeast Los Angeles. 1.) THURSDAY, AUGUST 27 7:00 PM - ULTIMATE BITES OF L.A. PRESENTED BY LEXUS HOSTED BY CHEF CURTIS STONE FEATURING DJ QUESTLOVE

MARIAH SWAN

ICDC Pastry Chef/Partner Mariah Swan discovered her passion for baking in college at UC Berkeley. Instead of working on her senior thesis, Swan watched Baking with Julia and Dessert Circus. After graduating cum laude, Swan enrolled in the culinary program at the California School of Culinary Arts in Pasadena. The inclusion of doughnuts on the dessert menu attracted Swan to Grace Restaurant and their renowned Pastry Chef Elizabeth Belkind. Her Wednesday night Doughnut Shoppe and National Doughnut Day menus at Grace and its sister restaurant, BLD received coverage in the Los Angeles Times and LA Weekly. While perfecting the doughnut, Swan has also focused on her favorite treat, ice cream. She created the spiked milkshake programs at both Grace and BLD which have been covered by publications including the New York Times and Food Network Magazine. Squid Ink named her shakes as one of the Ten Best Milkshakes in Los Angeles, calling them the best spiked milkshakes in the city. Prepared with skill and passion, Swan’s doughnuts and ice creams bring back memories of classic and childhood treats, with a surprising element of the modern and an emphasis on seasonality and purity of flavor. Swan has now partnered with her longtime employer, restaurateur Amy Knoll Fraser, to open ICDC, a small batch ice cream and doughnut shop and the newest member of Amy and her husband, Chef Neal Fraser’s, group of restaurants. 1.) THURSDAY, AUGUST 27 7:00 PM - ULTIMATE BITES OF L.A. PRESENTED BY LEXUS HOSTED BY CHEF CURTIS STONE FEATURING DJ QUESTLOVE

86 LAFW | 2015

FIFTH ANNUAL LOS ANGELES FOOD & WINE

YOYA TAKAHASHI

Born and raised in Kyoto, Japan, Hamasaku’s Executive Sushi Chef Yoya Takahashi moved to Los Angeles with dreams of becoming an actor like his grandfather before him in Japan. While making ends meet, he quickly found the comfort of home behind the sushi bar in Little Tokyo. While he had practiced the art of sushi in Japan, Takahashi met his mentor and his passion for sushi blossomed. His approach to food is deeply rooted in fresh, local, seasonal and sustainable ingredients, which have become the foundation of Takahashi’s personal style. In 2008 Takahashi seized the opportunity to stand behind the sushi bar at Makoto Okuwa’s Sashi in Manhattan Beach, showcasing the unique style he has spent years cultivating – a marriage between classical Japanese techniques and modern ones. Now at Hamasaku, he continues to create beautiful and whimsical sushi dishes while merely elevating and simply complementing the freshest and highest quality ingredients he can source. 1.) FRIDAY, AUGUST 28 7:00 PM - LEXUS GRAND AVENUE NIGHT MARKET

JOHN TESAR

Two-time James Beard “Best Southwest Chef” semifinalist and “Top Chef” contestant Chef John Tesar is known for his stylish, modern American cuisine prepared with classic European techniques. His innovative culinary perspective and no-nonsense personality have garnered much acclaim throughout his 20+ years in the restaurant industry, including national nods from Esquire (named to Best New Restaurants for two consecutive years), Food & Wine, New York Magazine and The New York Times, appearances on The Today Show and The Early Show and winning the inaugural season of Food Network’s Extreme Chef. Tesar’s first restaurant Spoon Bar & Kitchen, received national recognition from Conde Nast Traveler, Bon Appetit and Esquire. His newest concept, Knife, opened in May 2014 at The Highland Dallas hotel to critical acclaim and guest praise, including Eater’s “Most Anticipated Openings,” Esquire’s “Best New Restaurants” and Zagat’s “Hottest New Restaurants.” Featured on Esquire Network’s “Restaurant Revolution,” Knife is Tesar’s vision of what a contemporary steakhouse should be. Always looking ahead for the next project, Tesar has announced he will be opening Fork, an authentic Italian restaurant, in Dallas in 2015 and is developing a hotel in Memphis on the Mississippi River that will feature a restaurant and bakery. He is also working on a modern meat cookbook and a television show. 1.) FRIDAY, AUGUST 28 12:00 PM - THE UNION LUNCH WITH BRUCE KALMAN & JOHN TESAR 2.) SATURDAY, AUGUST 29 7:00 PM - LEXUS LIVE ON GRAND FEATURING THE ROOTS

2015 | LAFW 87

FIFTH ANNUAL LOS ANGELES FOOD & WINE

MICHAEL THIEMANN

Mike and Matt have shared many kitchens before opening the critically acclaimed Mother in Sacramento in January of 2014. Mother has been recognized with a perfect 4 star review from the Sacramento Bee as well as Best New Restaurant, Best Chef, and Best Vegetarian from the Sacramento News and Review. Prior to Mother, Mike and Matt both opened the James Beard nominated Merriman’s on Maui. They later held positions in San Francisco with Tyler Florence opening Wayfare Tavern as Executive Chef and Executive Pastry Chef/Chef de Cuisine, respectively. Mike would later serve as Corporate Chef for the Florence Group. The pair are set to open their 6th restaurant together this April with Empress Tavern, a 170 seat meat-centric carvery in the basement of the historical Crest Theatre in downtown Sacramento. 1.) FRIDAY, AUGUST 28 10:00 PM - FRIDAY AFTER HOURS PARTY

TONET TIBAY

TONET TIBAY, Chocolatier and Founder of Marti Chocolatt, a Los Angeles based chocolate company. She started this sweet venture after studying at l’Ecole Lenôtre in Paris from 2004-2005. Under the instruction of Thierry Atlan MOF, and apprenticing at the world-renowned Lenôtre, she studied the centuries-old French tradition in making chocolate and confectionery. In 2006, Tonet, who holds an M.B.A. in Business Accounting & Finance, left 15 years of corporate finance to fulfill her chocolate endeavors. It is her pragmatic business style and artistic proclivities which give Marti Chocolatt a unique personal taste, one that fuses the finesse of French techniques with Asian and contemporary flavors. In January 2015, she demonstrated her cooking skills highlighting chocolate at the Sirha 2015 at The Euroexpo in Lyon, France with seven other top European chefs. Marti Chocolatt was awarded Six Stars and one of 2015 Best Chocolatiers and Confectioners in America Award by International Chocolate Salon and has been a recipient of other awards for its refined and sophisticated chocolates in the past eight years. 1.) FRIDAY, AUGUST 28 7:00 PM - LEXUS GRAND AVENUE NIGHT MARKET

88 LAFW | 2015

FIFTH ANNUAL LOS ANGELES FOOD & WINE

JET TILA

From battling the legendary Masaharu Morimoto on Iron Chef America, to guiding Anthony Bourdain through the markets and restaurants of Los Angeles’ & Las Vegas, culinary personality Jet Tila, has been nationally celebrated for his culinary expertise on modern Asian Cuisine. Growing up working at his family’s famed Bangkok Market—the first-ever Thai grocery store in Los Angeles in the ‘70s—and Royal Thai restaurant, Jet spent time learning the ancient traditions of Asian cuisine from his Cantonese grandmother. A born “culinary storyteller,” Jet was appointed as the inaugural Culinary Ambassador of Thai Cuisine by the Royal Thai Consulate, as the first-ever chef to represent his country’s culture and cuisine in the United States. Chef Jet’s culinary operations include the upcoming Stir Market in LA, Pakpao Thai Food in Dallas, Kuma Snow Cream in Las Vegas, Modern Asian Kitchen an Asian Grab & Go line in 300+ Compass cafeterias along with a line of Schwan’s Home Delivery frozen meals. He appears as regular judge on Food Network’s Cutthroat Kitchen as well as an array of shows ranging from the Today show on NBC THE Dish Chopped and “Rachael vs. Guy Celebrity Cook-Off”; and holds three Guinness World Record breaking food creations including, World’s Largest Stir-Fry (4,010 lbs.); Largest California Roll (440 feet); and Largest Seafood Stew (6,500 lbs.). 1.) FRIDAY, AUGUST 28 7:00 PM - LEXUS GRAND AVENUE NIGHT MARKET

KRIS TOMINAGA

Kristopher Tominaga grew up right here in Southern California, and fell in love with cooking while attending CSU Chico. After graduating with a business degree, he enrolled in the highly selective Culinary Arts certificate program at Boston University. Once school was done, he stayed in Boston for a while and cooked at Frank McClelland’s famed L’Espalier, under Chef de Cuisine James Hackney. However, LA beckoned, and Tominaga soon returned, finding employment as a sous chef at Joe’s, where he would meet Dunsmoor in 2008. He would eventually become CdC there before leaving to start WiSC. Following WiSC Tominga was dishing out Southern inspired fare with Brian Dunsmoor over at Palihotel’s The Hart and The Hunter. The two chefs, however, left the restaurant in September 2014, ostensibly because their contracts with the hotel expired. Tominaga has gone off and teamed with Freddy Smalls’ Jeff Weinstein on Cadet, a wood-fired joint that opened on November 3rd. 1.) THURSDAY, AUGUST 27 7:00 PM - ULTIMATE BITES OF L.A. PRESENTED BY LEXUS HOSTED BY CHEF CURTIS STONE FEATURING DJ QUESTLOVE

2015 | LAFW 89

FIFTH ANNUAL LOS ANGELES FOOD & WINE

THE LOBOS TRUCK

Jasmine Wolf is the founder and executive chef of one of L.A.s top Gourmet Food Trucks, The Lobos Truck. Through her totally-addictive “Classic American comfort food” she’s here to show everyone that street food can bring fresh & local to your face while making every bite feel like a total guilty pleasure. Her delicious treats have earned her the Best Food Truck in LA 2014 by CityVoter.com as well as features on Fox News, The Carson Daily show & several you tube videos. The Lobos Truck has been featured in publications such as National Geographic magazine & Conde Nast Traveler. And when she’s not creating new taste sensations for her trucks, crafting spicy flavors for her Lobos Sauce line or competing in local food truck throw downs, you can find her searching for new towns to feed. Bring the people & The Lobos Truck brings the rest...thelobostruck.com. 1.) THURSDAY, AUGUST 27 7:00 PM - ULTIMATE BITES OF L.A. PRESENTED BY LEXUS HOSTED BY CHEF CURTIS STONE FEATURING DJ QUESTLOVE

WHITE RABBIT TRUCK

White Rabbit Truck is Los Angeles Original Filipino Fusion Truck. The idea started with a tight group of friends noticing the lack of Filipino cuisine in the mainstream. They experimented with various menu items for nearly one year at their home kitchen. After sampling their cuisine to hundreds of friends & family, White Rabbit Truck was born July 10, 2010. With the rise of the popularity of Filipino food, we noticed that there were no places that served true Filipino Fusion food. Now we are able to bring this medley of food to the streets, where everybody can experience the goodness of a few of our favorite childhood Filipino foods, and now with an American and Mexican twist. Our mission is to introduce the masses to our take on Filipino cuisine. White Rabbit has been fortunate to be featured on multiple media outlets such as Food Network, Travel Channel, KTLA News, Fox LA News, Kababyaan18, ABS CBN, LA Weekly, Zagat, Daily News and many local publications & blogs. White Rabbit Truck also has restaurants in Los Angeles & Las Vegas. We look forward to seeing you out there, and thank everybody for their continued support following the White Rabbit. 1.) FRIDAY, AUGUST 28 7:00 PM - LEXUS GRAND AVENUE NIGHT MARKET

90 LAFW | 2015

FIFTH ANNUAL LOS ANGELES FOOD & WINE

FREDDY VARGAS

Freddy Vargas is the Chef de Cuisine of Scarpetta Beverly Hills. Freddy began his culinary career at the Art Institute of New York City, where he graduated in 2005. For the next two years, he honed his culinary skills at pretty much any restaurant that would have him, and in 2007, he landed a job at the famed davidburke and donatella in New York City. Studying under Chef Burke, he worked every station in the kitchen, learning the avant-garde style of cooking the restaurant is known for. In summer 2008, he joined Scarpetta New York as a line cook. A few months later, he was recruited to join the team that opened Scarpetta at the Fontainebleau Miami Beach. As opening sous-chef, he contributed to the impressive opening which led to a four-star rating from The Miami Herald. As SCM continued to grow, Freddy returned to Scarpetta New York as Executive Sous Chef, and shortly thereafter was promoted to Chef de Cuisine. Under the tutelage of Chef Conant, Freddy has learned how to showcase the elegant and the inspired from seemingly ordinary ingredients, and how to let these ingredients’ inherent goodness shine through. With solid years of experience with SCM under his belt, Freddy took a leap—with the previous NYC General Manager, Dean Tsakanikas—and the “dream team” made the move to the West Coast in 2010. 1.) FRIDAY, AUGUST 28 12:00 PM - SCARPETTA LUNCH WITH FREDDY VARGAS & ALEX GUARNASCHELLI 2.) SATURDAY, AUGUST 29 7:00 PM - LEXUS LIVE ON GRAND FEATURING THE ROOTS

TIN VUONG

Growing up in the San Gabriel Valley, Tin Vuong has seen his culinary career take him around the world, with positions at a number of notable restaurants and hotels. In 2012, Tin took over as the Executive Chef of Abigaile in Hermosa Beach, creating a menu that merges global flavors with comfort foods and seasonal ingredients. In February 2013, Tin opened WildCraft in Culver City, showcasing Italian inspired dishes and wood-fired sourdough pizza. WildCraft was notably named LA Weekly’s “Best New Pizzeria of 2013.” In the of 2013, Tin opened Little Sister in Manhattan Beach. A passion project for Tin, Little Sister features dishes that balance French techniques with Dutch and British colonial influences and the spices and flavors of Southeast Asia. Little Sister has received significant praise from critics, including Jonathan Gold, who named it one of his “101 Best Restaurants of 2014.” Most recently, Tin opened Dia de Campo in Hermosa Beach, featuring a menu that pays homage to the Mexican and Latino food of LA, while also drawing inspiration from the surf shacks along the coasts of California, Mexico and Hawaii. Tin has completed coursework in the court of master sommeliers and curates all of the wines for his restaurants. Tin’s travels to Italy, France, and Asia have given him a strong culinary technique based on quality, local sourcing and fresh ingredients. 1.) FRIDAY, AUGUST 28 7:00 PM - LEXUS GRAND AVENUE NIGHT MARKET

2015 | LAFW 91

FIFTH ANNUAL LOS ANGELES FOOD & WINE

BRYAN WEAVER

Bryan first got into the restaurant world as a dishwasher, at a small Mexican restaurant in Colorado when he was fourteen years old. He fell in love with the mechanics of the kitchen and quickly moved his way up to making sopapillas and plating prepared desserts. Soon after he was cutting his high school classes to work the line, and quickly showed his worth at managing a kitchen. A move to Portland, Oregon introduced him to a restaurant culture he had never seen before. He soon entered the world of fine dining under the mentorship of Chef Sarah Schafer at Irving Street Kitchen where he grew to love the art of charcuterie and salumi and the practice of preserving the bountiful produce available in the pacific-northwest. He jumped at the chance to move to Venice Beach, where he became sous chef for the opening of Superba Snack Bar. His first stop upon getting off the plane was the Santa Monica Farmer’s Market, and he hasn’t missed a market day since. He then took over as Executive Chef at Snack Bar, where he has created a diverse menu, highlighting the produce of Southern California. Superba snackbar is a great venue for chef Bryan’s interesting small plates and modern takes on classical pastas. When he’s not at work Bryan loves spending time with his fiancée and 2 cats. He is also a hip hop junkie and an avid basketball fan. 1.) THURSDAY, AUGUST 27 7:00 PM - ULTIMATE BITES OF L.A. PRESENTED BY LEXUS HOSTED BY CHEF CURTIS STONE FEATURING DJ QUESTLOVE

RICKY WEBSTER

Ricky Webster, executive sous chef at Ace Hotel Downtown Los Angeles, started working professionally in pastry 12 years ago in New York City. Since those early mornings on the Upper West Side, he’s honed his craft in Los Angeles at Sweet & Savory, Buttercelli Bakeshop and Duff’s Cakemix, where he served as executive pastry chef under chef/owner Duff Goldman. In 2014, Ricky arrived at the newly opened Ace Hotel Downtown Los Angeles as executive pastry chef, overseeing the pastry menus throughout the hotel, including at the restaurant, L.A. Chapter, the Upstairs rooftop bar and the popular, ground-floor coffee bar stocked with imaginative baked goods. Working alongside Ken Addington, the executive chef and partner at L.A. Chapter and Ace Hotel Downtown Los Angeles, Ricky has learned much about restaurant operations and now oversees both savory and pastry production as executive sous chef. Known for his whimsical style, Ricky loves inventing new flavor combinations, building on classic techniques and taking advantage of Southern California’s bounty of local ingredients. 1.) FRIDAY, AUGUST 28 12:00 PM - SWEET N’ SAVORY LUNCH WITH RICKY WEBSTER, ELIZABETH FALKNER & BEN SPUNGIN

92 LAFW | 2015

FIFTH ANNUAL LOS ANGELES FOOD & WINE

DAKOTA WEISS

Since being named “Best New Chef” by Angeleno magazine in 2006 as the Executive Chef at Jer-ne at the Ritz-Carlton Marina Del Rey, Dakota Weiss has become tour-de-force in Los Angeles’ culinary community. In 2011, Dakota appeared on Bravo’s “Top Chef Texas,” while that same year she joined forces with Alan Nathan of Choice Hospitality Group, who recruited Dakota to helm its W Los Angeles – Westwood restaurants NINETHIRTY and The Backyard. In 2013 she opened Dakota’s POP Parlor, her own brand of innovative gourmet popcorn—recognized by Food Network as one of the “Top 30 Popcorns to Try in America” and CBS Los Angeles as “Best Popcorn in LA.” In early 2015, Dakota became the founding consulting chef and part owner of Choice Hospitality Group’s Sweetfin Poké, which since opening has been honored to receive widespread critical and popular acclaim, touting the all-raw fish, casual dining concept featuring California-spun Hawaiian soul food in Santa Monica, CA. Most recently, Dakota debuted Estrella, located in the heart of the Sunset Strip and inspired by the bohemian rock-and-roll days of Laurel Canyon in the ‘60s and ‘70s. Dakota’s menu contributes to the restaurant’s atmosphere of “hippie home” by focusing on shareable items, including small plates and family-style dinners. When this downtown L.A. resident is not busy in the kitchen, she enjoys spending time with her boyfriend and her two French bulldogs. 1.) THURSDAY, AUGUST 27 7:00 PM - ULTIMATE BITES OF L.A. PRESENTED BY LEXUS HOSTED BY CHEF CURTIS STONE FEATURING DJ QUESTLOVE

GREGG WIELE

A native of Los Angeles, California, Gregg Wiele has spent his culinary career with the Patina Restaurant Group, working his way up through the ranks, and learning from his mentor, Chef Joachim Splichal. He views his craft as an art form, saying “some artists work with paint, others with clay. I create art on a plate.” As Executive Chef for Patina Catering in San Francisco, he showcased his California cuisine at prestigious events at the San Francisco War Memorial and Performing Arts Center. As Corporate Executive Chef, Museum & Performing Arts Center Division, Wiele oversees the entire West Coast’s catering operations at twelve cultural landmarks including the Walt Disney Concert Hall, Music Center of Los Angeles County, Los Angeles County Museum of Art, and the Orange County Performing Arts Center. 1.) SATURDAY, AUGUST 29 7:00 PM - LEXUS LIVE ON GRAND FEATURING THE ROOTS

2015 | LAFW 93

FIFTH ANNUAL LOS ANGELES FOOD & WINE

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FIFTH ANNUAL LOS ANGELES FOOD & WINE

Cooking

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Soak it in. Before your eyes, a pantheon of

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2015 | LAFW 95

FIFTH ANNUAL LOS ANGELES FOOD & WINE

C O O K I N G D E M O N S T R AT I O N WITH CHEF CURTIS STONE Dorothy Chandler Pavilion - Lobby Level/August 27th, 2015 5:30pm-6:30pm Chef Curtis Stone is an internationally-known chef, awardwinning restaurateur, TV host, and New York Times bestselling author. He opened his first solo restaurant Maude in Beverly Hills in February 2014, which has garnered rave reviews from James Beard Foundation (2015 Best New Restaurant semifinalist), TIME/Travel & Leisure (lists Maude as one of the best new restaurants in the world), Eater LA (2014’s Restaurant of the Year), LA Weekly (2014’s Best New Restaurant), LA Magazine (4 out of 4 stars), Angeleno and many more. He also released his 6th cookbook; “Good Food, Good Life: 130 Simple Recipes You’ll Love to Make and Eat” this past March. Don’t miss this exclusive demonstration that is only available to VIP ticket holders for “Lexus presents Ultimate Bites of L.A. Hosted by Chef Curtis Stone featuring Notes:

96 LAFW | 2015

DJ QuestLove.”

FIFTH ANNUAL LOS ANGELES FOOD & WINE

C O O K I N G D E M O N S T R AT I O N WITH CHEF TYLER FLORENCE Dorothy Chandler Pavilion - Lobby Level/August 28th, 2015 5:30pm-6:30pm Tyler Florence is a veteran 19 year star of Food Network, appearing in such series as How to Boil Water, Food 911, Tyler’s Ultimate, The Great Food Truck Race & Food Court Wars. In 2010, Tyler opened his first restaurant, Wayfare Tavern, in San Francisco, followed by El Paseo in Mill Valley in 2011. He was awarded Wine Enthusiast Magazine’s “Restaurateur of the Year” in 2011, and both of his restaurants have earned three stars from San Francisco Chronicle restaurant critic Michael Bauer. Tyler has released multiple top-selling cookbooks – on top of his nine previously published books, his newest books, Inside the Test Kitchen and Tyler Makes a Birthday Cake. Come join Chef Florence as he shows off his culinary skills for this exclusive demonstration that is only available to VIP ticket holders for “Lexus Grand Avenue Night Market.”

Notes:

2015 | LAFW 97

FIFTH ANNUAL LOS ANGELES FOOD & WINE

C O O K I N G D E M O N S T R AT I O N W I T H C H E F A L E X G UA R NA S C H E L L I Dorothy Chandler Pavilion - Lobby Level/August 29th, 2015 5:30pm-6:30pm Fans of the Food Network need no introduction to Chef Alex Guarnaschelli – with appearances on a multitude of network shows, this busy New York chef helms Butter and The Darby restaurants while balancing a TV show that chronicles her day “off” and away from the stoves. Join us as Alex relaxes by showcasing her home cooking for us at Los Angeles Food & Wine. Don’t miss this exclusive demonstration that is only available to VIP ticket holders for “Lexus LIVE on Grand featuring The Roots.”

Notes:

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FIFTH ANNUAL LOS ANGELES FOOD & WINE

SPECIAL Thanks OUR INCREDIBLE FOUNDING PARTNER: Lexus and Food & Wine Magazine THE PARTNERS THAT MAKE US LOOK GOOD: Beverly Hills Chamber Bosch-Purcell Murray Central City Association (CCA) Chase Private Client Chef Works Classic Party Rentals Downtown Center BID Fairmont Miramar Hotel & Bungalows Historic Core BID L’Ermitage Beverly Hills Los Angeles Center Studios Los Angeles Tourism & Convention Board Museum of Contemporary Arts Patina South Park BID The Broad The Colburn School The Music Center The Westin Bonaventure Hotel & Suites

Our inspiration every day: incredibly patient, supportive, and loving friends. Our Dear Friends and advisors – You know who you are! An extra special call out this year to Veronica Perez, Sara Hernandez, Justin Weiss, Ryan Brooks, Blair Besten, Councilman Jose Huizar, and Mayor Eric Garcetti. As a special thank you to all of our volunteers for your tireless effort throughout the weekend!

2015 | LAFW 99

FIFTH ANNUAL LOS ANGELES FOOD & WINE

100 LAFW | 2015

FIFTH ANNUAL LOS ANGELES FOOD & WINE

Wine

SEMINARS Drink it in. The wine and spirits craft is a spiritual path. The masters called into service to decant decadence, help decode an opus,

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other-worldly place. Learn from them. Taste with them, enjoy with them — the fundamental fruits of expression.

2015 | LAFW 101

FIFTH ANNUAL LOS ANGELES FOOD & WINE

The

WINERIES Adelaida Cellars The synergy of unique terroir, sustainable agriculture and minimalist winemaking all come together in the well-balanced wines of Adelaida Cellars. The Adelaida Estate features five distinctive vineyards, ranging in elevations from 1400 to 1900 feet. This dramatic terrain has become synonymous with ancient calcareous soils of limestone and chalk, diurnal temperature changes of 40-50° and inherently low yielding vines with concentrated flavors. Almaviva Winery Almaviva is a château concept winery, established by Baron Philippe de Rothschild and Viña Concha y Toro. A Bordeaux blend offering the best of two cultures: Chilean terroir interlaced with French winemaking tradition. Alvaro Castro Álvaro Castro is widely acknowledged as the leading producer in Portugal’s Dão region. In 1980, he inherited his family’s 16th century farm on which they have been making wine for centuries. In 2000, after having worked at wineries in Bordeaux and Portugal, Maria Castro began working with her father, ensuring the future of the family winemaking legacy. With three farms on which to grow grapes (Quinta da Pellada, Quinta da Saes, and Outeiro), Álvaro is leading the Dão’s viticulture movement. Álvaro Castro has harnessed the characteristics of the Dão to produce wines of great freshness and finesse without sacrificing complexity or depth. Au Bon Climat Founded in 1982, Au Bon Climat (which means “a well-exposed vineyard”) produces internationally recognized Pinot Noir, Chardonnay, and Pinot Blanc wine from grapes grown in California’s Santa Barbara County. Barnett Vineyards With passion and patience, Fiona and Hal Barnett created this vineyard and winery in 1983 with the intent of producing small amounts of hand crafted Cabernet Sauvignon wines from their estate. Since the first vintage of Barnett Vineyards, Spring Mountain has proven to deserve its own AVA and become known as a unique microclimate, producing exceptional Cabernet Sauvignons and Merlots.nons and Merlots. Bernardus Winery Bernardus Winery is located along scenic Carmel Valley Road in the heart of the village. Our Marinus Estate Bordeaux-style red is the foundation of our production. It is complemented by Chardonnay, Pinot Noir and Sauvignon Blanc. Blackbird Vineyards Founded in 2003, Blackbird Vineyards is an artisanal producer of Pomerol-inspired wines from Napa Valley. Planted in 1997, this Oak Knoll District vineyard’s valley floor topography presents optimum growing conditions for winemaker Aaron Pott to produce elegantly styled, balanced red wines. Carpe Diem Vinified under the supervision of Roederer Estate’s Winemaker Arnaud Weyrich, Carpe Diem’s philosophy is to offer the best of two worlds: the richness of California fruit combined with the elegance of a wine made in the Burgundian tradition. Carpe Diem Pinot Noir & Chardonnay are made in Northern California’s renowned Anderson Valley.

102 LAFW | 2015

FIFTH ANNUAL LOS ANGELES FOOD & WINE

Seek, explore and enjoy a profusion of special, rare and magical wines in a perfect Los Angeles Food & Wine setting. Enhance your knowledge and joy of wine and spirits by tasting with the master, renowned winemakers and beverage industry veterans. Your mind and palate will open to a spectrum of wisdom and opinions and a world of tasting pleasure.

Champagne Charles Heidsieck Champagne Charles Heidsieck was founded in 1851 by the entrepreneurial Charles at age 29. A true pioneer, he introduced champagne to the U.S., quickly earning the nickname “Champagne Charlie”. An early believer in extended periods of aging on the lees, his style lives on in the highly praised Brut Reserve. Champagne Delamotte Delamotte and Salon are two sister houses in the Grand Cru of Le Mesnil sur Oger. Since 1760 and 1905 they are reckoned to make the most exciting, long-lived Chardonnay-based Champagnes. Champagne Henriot Founded in Reims in 1808, Champagne Henriot celebrated its 200th birthday in 2008; joining the very exclusive circle of independent 200year old family-owned and managed champagne houses. Champagne Louis Roederer Since its founding in 1776, the House of Champagne Louis Roederer has been synonymous with the world’s great Champagnes. The Louis Roederer experience is defined by the art of Champagne making. Such artistry can only be attained when it begins with uncompromising commitment to the individual vine. Champagne Michel Gonet Founded in 1802 by Charles Gonet, our family-owned Champagne house has been producing award-winning estate grown Champagnes for seven generations. The Gonet family owns one of the biggest ‘Grand Cru’ Vineyards in the ‘Cote de Blanc’ region of Champagne in France. Exclusively imported by Pier71Wines. For further information, please visit www.champagnemichelgonet.com. Champagne Philippe Gonet Champagne Philippe Gonet was founded in 1783 and has been family-owned and operated since 1830. The winery is located in the heart of Le Mesnil-sur-Oger, and is operated by 7th generation brother and sister team, Pierre and Chantal Gonet. Chardonnay is Gonet’s select grape, building a reputation for its Blanc de Blancs, which expresses the rich character of the region. Chappellet Vineyard The Chappellet family’s romance with Pritchard Hill started more than four decades ago becoming the first winery to plant vineyards exclusively on high-elevation hillsides. From these Pritchard Hill vineyards, the Chappellets have been crafting extraordinary, age-worthy wines since 1967. Pritchard Hill’s rugged terroir has become legendary for producing wines with great intensity and depth—qualities that define the world’s finest Cabernet Sauvignons. As a result, Chappellet wines have consistently received the highest praise from critics, and are sought after by the world’s premier collectors. Château d’Esclans Enchanted by the Provence of which his father speaks with emotion, Sacha Alexis Lichine became the owner of Château d’Esclans in 2006. Since that day, he has combined his talent and know-how to these magical terroirs, and has given a new dimension to Provence Rosé.

2015 | LAFW 103

FIFTH ANNUAL LOS ANGELES FOOD & WINE

Colle Massari The estate of Castello ColleMassari was founded in 1998 & is part of the Montecucco DOC area of upper Maremma, a territory which is ideal for the growing of Sangiovese & Vermentino. The estate borders two DOCG’s - Brunello di Montalcino on the northeast, & Morellino di Scansano on the southwest. The farm extends over 1,200 ha with 125 ha of vineyards. In 2001 the modern production facility & cellars were completed & several vineyards were replanted. The state-of-the-art gravity fed cellars encompass more than 6,000 sq meters & are dedicated to the principles of bio-architecture, energy conservation & biodynamical engineering. Cultivar Born from a family owned Napa Valley Estate, Cultivar Wine delightfully showcases the distinct characteristics of the Napa Valley and its SubAppellations at a variety of price points. Cultivate Wines With over 20 years of industry experience, Ali and Charles Banks, the founders of Cultivate, make great tasting wines whose sales give back 10% of Gross Revenue to charities meeting basic human needs for education, shelter and food. In one year, we have already given over $459,000. Domaine Anderson Domaine Anderson is nestled in Northern California’s breathtaking Anderson Valley. The Estate’s 50 acres of vineyards cover the warmer, upValley areas to the cooler coastal regions. Pinot Noir and Chardonnay wines are produced from grapes sourced exclusively from the Estate’s vineyards. The wines are balanced and supremely elegant, showing a wide range of well-defined, complex flavors. Domaine Schlumberger The Schlumberger family has been devoted to their vineyards for over 200 years. Low yields produce high-quality grapes with exceptional flavor concentration. All Domaines Schlumberger wines are estate-grown. DuMOL DuMOL Winery started in 1996 and is a small producer of some of the finest Chardonnays, Pinot Noirs, and Syrahs from the Russian River. Our wines possess great balance and purity of fruit. Our Estate vineyard and fruit sourced from the top vineyard sites in the region makes this possible when combined with precision farming and careful winemaking. Garofoli Founded in 1901, Garofoli is of the oldest family-owned wineries in Italy’s Marche region. Currently operated by the family’s fifth generation, Garofoli maintains a goal of producing exceptional, terroir-driven wines, with a focus on Verdicchio, a varietal that has been cultivated in the region for over a century. Head High Wines Head High Wines is a surf-inspired wine brand that focuses on Pinot Noir, Rosé and a Red Blend from the Sonoma Coast. Led by Bill Price and winemaker Sam Spencer, Head High donates $1 to non-profits including Sustainable Surf and the Sonoma Valley Education Foundation for every two bottles sold. J. Lohr Vineyards & Winery Family-owned J. Lohr Vineyards & Wines crafts internationally acclaimed wines from sustainably-farmed estate vineyards in Monterey County, Paso Robles and Napa Valley. From this diverse palette of fruit, J. Lohr produces four tiers of wines, J. Lohr Estates, J. Lohr Vineyard Series, J. Lohr Cuvée Series and limited-release J. Lohr Gesture. JUSTIN Vineyards & Winery Founded in 1981, JUSTIN is a family-owned winery focused on crafting estate grown Cabernet Sauvignon and Bordeaux-style blends in the Paso Robles appellation of California’s Central Coast, a place where these varietals thrive.

104 LAFW | 2015

FIFTH ANNUAL LOS ANGELES FOOD & WINE

Keller Estate Winery Keller Estate crafts elegant and unique wines that are grown on the family property located in the Petaluma Gap of the Sonoma Coast. Kendall-Jackson For over 30 years, Kendall-Jackson’s success has been firmly rooted in a commitment to our vineyards. Our portfolio of wines is hand selected from our vineyard estates, offering Winemaster Randy Ullom & his team a wide palette of aromas & flavors to craft wines of exceptional depth & complexity. Kistler Vineyards Kistler Vineyards is an artisan winery dedicated to producing world-class Chardonnay and Pinot Noir. Steve Kistler has produced some of the best California examples of these varieties for over 30 years. Wine Advocate noted, “These are some of the most thrilling wines being made in California today.” Kunin Wines Established in 1998, owner and winemaker Seth Kunin’s philosophy is simple: when you open a bottle of Kunin Wine, you can be assured, from vineyard to glass, very little has been done to alter the purity of the fruit or its natural terroir. Landmark A must-stop destination in the heart of Sonoma Valley, Landmark Vineyards is home to an award-winning portfolio of handcrafted Burgundianstyle Chardonnay and Pinot Noir from the best Sonoma and California has to offer. Le Grand Courtage A few years ago, Tawnya Falkner took the leap, gave up her career in California and moved to Burgundy, France to create an elegant, palatepleasing, affordable sparkling wine to celebrate life’s everyday moments and the French spirit of Joie de Vivre. This journey resulted in Le Grand Courtâge. Leth The Leth winery, one of the leading wineries in the Wagram region of Austria, is located in Fels. 40 ha are run by the Leth family (third generation winemakers), directly on the terraces of the Wagram hillside. The deep soils are excellently suited to grow Grüner Veltliner, & it’s no coincidence that half of the area is planted with this variety. Wines are offered in two styles: ‘Klassik’ made in typical Austrian manner with crisp fruit & piquancy, & ‘Lagenreserven’ which stand out for their intense aromas & flavors with a focus on individual terroir character. Medici Ermete Since 1961 the Medici Ermete family has been producing Lambrusco in one of the finest wine-growing regions in Emilia-Romagna. The vineyards are located between the Via Emilia and the first of the hills in the Enza Valley. The family expanded from the original 15 ha and now farms on 60 ha. Today, Medici Ermete remains a family winery with Alberto Medici, the family’s fourth generation, managing all aspects of the estate. Melville Melville Winery and Vineyards is located within the Sta. Rita Hills appellation in Lompoc, California, in Western Santa Ynez Valley. Miraval Angelina Jolie and Brad Pitt are the owners of Château Miraval. It covers 500 hectares of land in the heart of Provence and has partnered with Famille Perrin to Produce Miraval Rosé. The estate is cultivated without using herbicides, pesticides, or chemicals. Mollydooker Wines Founded in 2005, Mollydooker is an exciting, out-of-left-field, winery in the heart of McLaren Vale, South Australia. The winery is open daily for tastings and tours. www.mollydookerwines.com

2015 | LAFW 105

FIFTH ANNUAL LOS ANGELES FOOD & WINE

Movia Founded in the 1700s, Movia estate lies along land that adjoins the Italian and Slovenian sides of the Collio. Run by winemaker Aleš Kristancic, Movia is one of few producers in the region to use rigorous biodynamic methods in the production of its portfolio. The varietals cultivated include Chardonnay, Pinot Grigio, Sauvignon Blanc, Ribolla, Pinot Nero, Cabernet Sauvignon, and Merlot. Mulderbosch Widely recognized as one of South Africa’s most iconic producers, Mulderbosch is well-known for its approachable, easy-drinking, and affordable, fun wines. Under new ownership, Mulderbosch has entered an exciting new era of quality and promises to over-deliver on its value to quality. Nellcôte Nellcôte is a boutique Napa Valley winery producing an ultra-premium dry rosé, and two single vineyard Cabernet Sauvignons from some of the most prestigious vineyards in Napa Valley. Winemaker Phillip Titus created this world-class rosé from Malbec and Syrah mountain fruit, a gorgeous dry rose’ of intense fruit flavors and uncommon structure and finish. A true wine lover’s rosé inspired by the rich colors of the Côte d’Azur. 200 cases produced. Priest Ranch At Priest Ranch we believe that all wines must stem from the land itself. Our winemaker and viticulturist, Craig Becker, draws on rich, diverse vineyard sources that feature a variety of elevations, exposures, soils and microclimates. He takes a minimalist approach to winemaking, encouraging the highest expression of personality, intensity and distinction in each varietal we produce. Qupé Winery Qupé is dedicated to producing handcrafted Rhône varietals and Chardonnay from California’s Central Coast. We employ traditional winemaking techniques to make wines that are true to type and speak of their vineyard sources. Our goal is to make wines with impeccable balance that can be enjoyed in their youth, yet the good acidity from cool vineyard sites can also benefit from ageing. We are committed to sourcing grapes from some of the best and most prestigious vineyards in Santa Barbara and San Luis Obispo counties. Ramos Pinto Founded in 1880 by brothers Adriano and Antonio, Ramos Pinto is run today by the heirs of these two vintners. It was acquired by Champagne Louis Roederer in 1990, and enjoys the distinction of holding the largest proportion of vineyards in relation to its production, giving it the highest winemaking control. Recuerdo Wines Recuerdo offers enthusiasts the opportunity to experience premium Malbec and Torrontés wines that capture the best of Argentina’s unique terroir, specifically within the high-altitude Uco Valley. Visit www.recuerdowines.com. Ritual RITUAL quest is to make artisanal, terroir–driven Pinot Noir and Sauvignon Blanc from Casablanca Valley. Chief winemaker Rodrigo Soto hand-crafts the vision, resulting in wines full of character and personality. Roederer Estate Roederer Estate Brut is the first California sparkling wine produced by Champagne Louis Roederer, building upon a 200-year tradition of fine winemaking. Roederer’s unique winemaking style is based on 100% ownership of vineyards and the addition of oak-aged reserve wines to each year’s blend or cuvée. SAMSaRA Samsara is a Sanskrit word meaning the eternal cycle of life. The world we live in now. One of passion, oneness and harmony. This idea is key to the philosophy of Chad and Mary Melville’s Samsara wines.

106 LAFW | 2015

FIFTH ANNUAL LOS ANGELES FOOD & WINE

San’t Helena Sant’Helena is run by the Fantinel Family. Their grapes are cultivated on 50 ha in the Friuli region of Italy. Sant’Helena wines are made from grapes of the utmost level of quality and are grown in the best situated crus within the Vigneti Fantinel vineyards. Within the gorgeous frame of the vineyards in Vencò-Dolegna del Collio, a few steps from the boundary with Slovenia, Tenuta Sant’Helena stands out. The mild climate, provided by the protection of the Julian Alps northwards and the openness to the Adriatic Sea southwards and the fertile soil made up of sandstone marls from Eocene origin, create a magnificent environment for grape growing. Scharffenberger Cellars Scharffenberger Cellars was founded in 1981 in the heart of California’s Anderson Valley with the commitment to making ultra premium sparkling wines. Situated within the coastal influences of the Pacific Ocean, Scharffenberger Cellars also enjoys the deep soils and sunshine of the protected valley. Silver Oak Silver Oak is single-minded in the pursuit of exceptional Cabernet Sauvignon. For 40 years, we have produced delicious and distinctive Cabernets from our Napa Valley and Alexander Valley wineries. Each Cabernet is food-friendly, extensively aged to be drinkable upon release, and perfect for enjoying with friends or family. Skylark Wine Company Skylark Wine Company is a collaboration between Boulevard Restaurant Wine Directors John Lancaster and Robert Perkins. They have run the wine program at the acclaimed Boulevard Restaurant in San Francisco for the past 12 years. During their tenure at Boulevard, they built a close friendship, an inventory of wines from around the globe, and a palate of tasting wines of the world from vintage to vintage. Sonoma-Loeb Sonoma-Loeb, producer of legendary wines from Sonoma County’s legacy vineyards for over 25 years, is the companion label to Chappellet Winery and Vineyards. We focus on Chardonnay and Pinot Noir from the famed vineyards of the Sangiacomo family in Los Carneros and the storied vineyards of the Dutton family in the Green Valley appellation of the Russian River Valley. Philip Corallo-Titus has been the guiding hand behind the wines since the brand’s inception in 1990. By collaborating with Chappellet’s long time vineyard manager, Dave Pirio, Titus has been producing exemplary wines from premier growing sites. Tablas Creek Vineyard Tablas Creek Vineyard is the culmination of a friendship between two families - The Perrin family of Château de Beaucastel and the Haas family of Vineyard Brands. The families searched four years for a site where grapes from Chateauneuf-du-pape would thrive, then propagated Tablas Creek with authentic clones from Beaucastel. Talbott Vineyards Founded by the Talbott family a quarter century ago, Talbott Vineyards is dedicated to producing superior Burgundianstyle, estate-grown Chardonnay and Pinot Noir, which are crafted using grapes from two of Monterey County’s most esteemed areas: The Santa Lucia Highlands and Carmel Valley. Tenuta Sant’Antonio In 1989, four brothers with a love for wine purchased 30 hectares of land around Mezzane, which, when added to their father’s property vineyards in San Zeno di Colognola ai Colli in the Valpolicella, brought the Tenuta Sant’Antonio vineyards to its current total of 50 hectares. Westerly Westerly Wines, from Santa Barbara County, holds an unprecedented distinction: Six current release wines have been awarded 92 points from top wine critics at the Wine Spectator and the Wine Enthusiast. William Fevre With a family history dating back 250 years in the Chablis region, William Fèvre owns the widest array of Grands Crus and benefits from ideal conditions to produce excellent Chablis.

2015 | LAFW 107

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