Tags
Animal Restaurant, comme ca restaurant, David Myers, Deathbed Food, DeathbedFood, events, food & wine, food events, hollywood, julian cox, mixologist julian cox, mixology, Paramount Studios, picca, rivera restaurant, Sotto, the art of mixing, the taste, The Taste in Los Angeles
Julian Cox, Mixologist, Loves Animal Meat
As I blogged about, Julian Cox took part in an inspiring cooking demonstration with two chefs at The Art of Mixing event at The Taste in Los Angeles, held at Paramount Studios. Julian joined legendary Chef John Rivera Sedlar (Rivera, Playa) and Chef Ricardo Zarate (who won Food & Wine’s Best New Chef in America and runs the hugely popular new Picca in Los Angeles) for the demo.
Julian Cox, with Chefs Ricardo Zarate & John Rivera Sedlar.
I was interested in how he got into Mixology. He started at David Myer’s Comme Ca and really learned how to approach cocktails as food. He’s thrilled by how a range of culinary techniques are now being applied in the cocktail world, with the emphasis going towards fresh produce and homemade ingredients.
So, I had to know, what would make Julian’s DeathbedFood list? For him, it would involve lots of meat and pork – ideally at one of his favorite restaurants, Animal. He’s good friends with the owners there and thinks that’d be a great place to dine guilt-free at such an occasion. Interesting that, for a Mixologist, it didn’t involve a cocktail … maybe when you are around something all the time, you don’t crave it as much? Distance makes the heart grow fonder.
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