The fifth-annual Los Angeles Food & Wine Festival was held August 27 through 30 and featured chefs, winemakers, and sommeliers throughout the city, and food festivals along Grand Avenue in downtown Los Angeles.
We caught up with some of the many chefs participating in the Lexus Live event on Saturday, August 29, to see what they were cooking and discuss some upcoming projects.
Chef Yousef Ghalaini from FIG in Santa Monica made charred Mediterranean octopus with crispy pork belly and rice. “The spices we used pair well with all the wines being offered today,” said Ghalaini. Upcoming projects at FIG include a new remodel featuring a wood burning oven and grill.
Union’s chef, Bruce Kalman, made a luxurious beef tortelletti with a butter, lemon, fennel, and poppy seed sauce. His next project is a new pasta bar located in Grand Central Market downtown. “We will be serving breakfast, lunch and dinner and will offer a large variety of pasta dishes,” said Kalman.
Chef Elizabeth Falkner of Folk Yeah! New York participated in a “Sweet N’ Savory” lunch on Friday, August 28, with fellow chefs Ben Spungin and Ricky Webster. “I made a seared venison with foie gras mousse, wild rice and blackberries,” said Falkner. She is finishing up her memoir book and looking forward to the Professional Women’s Chef and Restaurateurs Conference next April in Los Angeles.
Manhattan Beach Post chef, David LeFevre, served roasted pork shoulder to guests and shared news that he is working on his new The Arthur J restaurant he recently opened in Manhattan Beach. “My main focus is to keep menus at all three restaurants, Manhattan Beach Post, Fishing with Dynamite, and The Arthur J local, fresh and tasting good,” said LeFevre.
Bierbeisl Imbiss chef, Bernhard Mairinger, also is working hard at his new bakery downtown. His booth was serving a crostini style Austrian street food sandwich with pork veal sausage and a curry turmeric sauce. “We brought in bakers for my new downtown restaurant and are experimenting with combining pastry and savory to create innovative sandwiches and dishes,” he said.
Chef Carlos Salgado from Taco Maria served squid braised in chile with garlic, spices and new potatoes. “We are currently bringing in lots of heirloom corn from Mexico and sharing it with some other L.A. restaurants,” said Salgado.
Chef Brad Miller from Ox & Son made a chicken croquette with fermented cabbage and truffle powder. “We have been fermenting cabbage for seven months for this event,” said Miller. He is also working on honing his pickling skills and making varieties of kimchi for his restaurant.
Patina Restaurant Group’s chef, Gregg Wiele, served stuffed anelletti with a sweet corn puree. “We at Patina Group are focusing on all of the Emmy Award meals that we will be serving in a few weeks,” said Wiele.