Over the Labor Day Weekend I attended/gorged/ate like it was my Death Row Last Meal at The Taste food festival, which once again took place at the historical Paramount Studios in Hollywood. First up was Saturday's "Field to Fork" event hosted by LA Times Food Editor Russ Parsons and Mozza maven Nancy Silverton.
Rather than bore you to pieces with my word things, I thought I'd just show you the awesome pictures Lindsay took. First are my five favorite dishes and then a neat little gallery with the best of the rest.
(((Note: A similar post on Sunday's "Sunday Brunch" event will be up later this week. So check back. Or don't. But you should. But you don't have to. I recommend doing so though.)))
The Five Best Bites from Field to Fork:
Quinoa and Sweet Potato Sliders (Pedalers Fork) - Real conversation I had with myself upon my initial bite of this mini-"burger": "This is really good-- wait, the patty's made of quinoa and sweet potato?-- wait, the bun is actually made of friggin' flaxseed?-- wait, this heirloom tomato is awesome-- Pedaler's Fork isn't even a vegetarian restaurant?-- This is probably the best veggie burger I've ever had-- wait, do I even like veggie burgers? Guess so." Pedalers Fork may be all the way out in Calabasas, but I'll be visiting real, real soon.
Duck Neck Pansotti (Michael's on Naples) - The pizza of Michael's in Long Beach is beloved, but this tortellini cousin stuffed with shredded duck and topped with ricotta, pistachio and radish makes a gallant case for the menu beyond the 'za.
Burrata Tostada (Diablo Taco) - There's nothing fancy about Diablo Taco's entry, but that doesn't mean it wasn't the perfect, creative bite and epitome of "Field to Fork." Fresh burrata, a little pesto and a basil chip atop the most adorable little tostada shell these eyes have ever seen.
Truffle Slider (Umami Burger) - Maybe it had been a while since I last experienced Umami Burger. Maybe I forgot how no burger in town, big or small, offers a better char crisp than Umami's patties. Yet, it can not be ignored that this was best burger at the event, amongst multiple competitors. It also doesn't suck to have truffle aioli, glaze and cheese.
Red Velvet Ensaymada (The Ensaymada Project) - Every year The Taste introduces my stomach to a new dessert/future oft inhabitant. Past examples include Waffles de Liege, Manhattan Beach Creamery and Schulzie's Bread Pudding. This year it was The Ensaymada Project, which specializes on the traditional Philippine brioche dessert, stuffed with both classic (ube) and unorthodox (maple bacon) fillings. My favorite was the Red Velvet and soon it will be yours too.
The Best of the Rest of Field to Fork: