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Taste Talk Los Angeles Conference and Festival Review – The Future of California Cuisine

Taste Talk Los Angeles Conference Day at The Line Hotel. Photo by Zane Roessell

by Adriana Davalos

Over the weekend of Saturday, November 5 to Sunday, November 6, Taste Talks Los Angeles celebrated the city’s top cultural influencers and chefs with a day-long conference and festival.

Curated by celebrity musician and chef, Kelis, Taste Talks’ attendees gathered inside Korea Town’s The Line Hotel for conference day. Spanning across rooms throughout the second floor (with the exception of POT Restaurant located on the first floor), a total of 17 discussions materialized for the future of taste.
Leading chefs Nyesha Arrington (Leona restaurant), Margarita Kallas Lee (Scratch Bar & Kitchen), Bradley Miller (Inn of the Seventh Ray) participated in panels that personalized and shared their experience as acclaimed chefs in the Los Angeles food scene.
Photo by Matt Lowe

Taste Talk Los Angeles Conference Day at The Line Hotel. Photo by Matt Lowe

Sitting in on Arrington’s “The Culture of California Cusine” talk, the Leona chef expressed her gratitude about the way food is changing progressively.
“For me, it’s exciting to see new restaurants come up and dub themselves as progressive Socal food.” She went on to note, “It’s amazing that restaurants are now understanding this new realm of progressive California cuisine.”
Progressive California Cusine seemed to be the overall theme of the day as demonstrations transpired with creations of new and excited fusions, which included Ari Taylor’s (Alma at The Standard) Celery Moose, Frozen Yogurt and Pomegranate Dessert, and Kellog’s Rice Krispies, Goji Berries, Blueberries, Pepitas, and Almond Milk Bowl.
Photo by Matt Lowe

Taste Talk Los Angeles All-Star BBQ at Mack Sennet. Photo by Matt Lowe

Dispersing into Sunday’s Taste Talk Los Angeles, the All-Star BBQ continued to display the latest creations of rising talents. Held at Mack Sennet Studios, foodies from near and far banned together for a variation of dishes fit for meat lovers, vegans, vegetarians, and pescatarians.
“Today we’ve prepared a 72-hour short rib steak that was cooked very slow for 72 hours at 136 degrees. We’re serving it today with a housemade dressing with orange in it and miso vinegarette and cilantro. Something very simple, great and good flavors,” explained Wolfgang Puck’s Vice President of Culinary, Eric Klein.
Taste Talk Los Angeles All-Star BB at Mack Sennet Studios. Photo by Matt Lowe

Taste Talk Los Angeles All-Star BB at Mack Sennet Studios.
Photo by Matt Lowe

Speaking on behalf of Belle’s Bagels, Nick Schreiber mentioned that his sweet and zesty sesame bagels included preserve lemons, caramelized onions, and pomegranate seeds. Inspired by his Israeli and Eastern European heritage, when asked about his idea of the perfect bagel, he explained, “it’s all about chew, density, has a good-good crust to it. And that’s what our bagels are all about.” 
The event was full for the entire five-hour session and each guest enjoyed 11 sweet, savory, and spicy dishes; Don Julio Tequila Margarita and Mule for cocktails. Wine and Beer were also available to experience all while grooving to  Sweet Beats DJ Truck as they served mashups of old hip hop and funky beats.
To grab your passes for the next Taste Talks Los Angeles events, keep up with them at http://www.tastetalks.com/
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