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chef ricardo zarate, chefs, coolhaus ice cream, Deathbed Food, DeathbedFood, events, Father's Office, food events, food festivals, john-carlos kuramoto, Los Angeles, Los Angeles Magazine, Lukshon, malibu, malibu family wine, market meet-up, michael mccarty, michael's, michael's santa monica, morgan spurlock, news, patina, patina DTLA, picca, picca peru, restaurants, saddlerock ranch, Sang Yoon, Sotto, sotto restaurant, Steve Samson, supersize me, the food event, Zach Pollack
Los Angeles’ Sixth Annual “The Food Event” In Malibu Sizzled
While the fog covered most of LA yesterday, the sun was shining down big time on Los Angeles Magazine’s The Food Event at Malibu Family Wine’s Saddlerock Ranch with temps in the mid-90’s. This was definitely the hottest place in town (actually, in a stunning hilltop wine ranch) to kick it with rock star chefs, enjoy their to die for food, and sample some killer wines, including many from the Malibu area.
Patina‘s butternut squash soup really got me going … definitely a DeathbedFood contender.
… and Lukshon, where Sang Yoon, my Father’s Office hero, delivered happiness with lovely samples of hawaiian walu.
My favorite dish of the event just may have been from Michael’s. The Duck Confit (below) by itself was lush but, when served with their Pinot Noir (made from their own grapes grown on Michael’s property in Malibu), it became a powerhouse. Hey wait, killer Pinot in Malibu? Hmm, note to self: I need to investigate this more!
Meantime, owner Michael McCarty is a force of nature to interview. I get the impression he could entice Vegans to adopt a Morgan Spurlock “SuperSize Me” diet if he wanted to. Here, he effusively evangelizes about using social media for the restaurant:
Stay tuned for more video interviews with him talking about their Market Meet-Up (where Michael and his 23-year-old executive chef John-Carlos Kuramoto lead a group through the Farmers’ Market, then prepare a meal) and his DeathbedFood list. Wow, can this guy chat or what?! So far, he may be my DeathbedFood interviewee of choice.
Also on the scene there were Chefs Zach Pollack and Steve Samson from Sotto who led a demo showing how to make fresh Potato and Mint Culurgiones (a traditional Sardinian pasta) … wait until I post the video interview with them (later this week) … can you guess what’s on their DeathbedFood list?
Sotto’s handouts may have been some of the “coolest” items at the event …
And visiting with Chef Ricardo from Picca (in the background) is always a pleasure … stay tuned for my video interview soon with him talking about one of his all-time favorite dishes that’s on the Picca menu now: Pig’s Feet Stew.
Finally, meeting new potential DeathbedFood providers is always welcome. Coolhaus Ice Cream really caught my attention – I can’t wait to track them down in Culver City. Thanks LA Mag for helping to make a to die for Sunday event in Malibu.