The LATimes Food Bowl Hosts a 'Very Bazaar Evening'

The Bazaar by José Andrés showcases its specialty dishes in a marketplace-style event

The Bazaar by José Andrés readies for a night market.

The Los Angeles Times Food Bowl is still going strong this month in LA. Patrons of this monthlong festival are indulging in all things food and beverage, including various markets, tastings, workshops, and even documentary screenings. The events are taking place in multiple locations all over LA and surrounding areas.

One of the more avant-garde events that took place was the “A Very Bazaar Evening” event, hosted by The Bazaar by José Andrés in its dining room at the SLS Hotel in Beverly Hills. Culinary director José Andrés is a Michelin-starred and James Beard Award-winning chef who is often credited with bringing the small plates (tapas) trend to the U.S.

This intimate event was set in the restaurant’s tapas bar, Rojo at The Bazaar, and featured many different tasting stations. In addition to modern takes on classic tapas and wine, many stations explored creations through avant-garde techniques, which Andrés is famous for. This event was a feast for the eyes as well as the taste buds.

“At Bazaar by José Andrés, we want you to see the process,” head bartender Billy Yoder told us, as he infused smoke into his A Fire in Jerez cocktail.

A few of their modern tapas that were served included the Bagel and Lox Cones, Cotton Candy Foie Gras, and Olives Ferran Adrià, along with restaurant favorites “Philly Cheesesteak,” Not Your Everyday Caprese, Croquetas de Pollo, Jicama-Wrapped Guacamole, and Nitro Coconut Floating Island. Cocktails served were also a couple of the restaurant’s most popular, including their LN2 Caipirinha.

See all the dishes in our slideshow.

Chef de cuisine Holly Jivin was excited to host guests for the LA Food Bowl tasting, since one of the festival’s missions is to promote awareness on food waste and hunger. “I teach my cooks that we need to utilize everything before it goes bad. It’s easy to throw food away, but you can always make family meal out of it. That’s one way we try to avoid food waste. José himself has taught me to not waste food and how important it is to use as much of the product as possible. You can change the world through the power of food.”


The LA Times Food Bowl is continuing through all of May. For more details, visit the festival’s website.