By Andy J. Gordon
Another culinary extravaganza took place on a glorious Sunday afternoon at CBS in Studio City. The 24th Annual Great Chefs of Los Angeles “Go Green, Go Organic,” event brought together some of L.A.’s top chefs and area foodies. There was an abundance of delicacies, wine, beer, music and auctions to benefit the National Kidney Foundation (www.kidney.org) serving Southern California and Southern Nevada.
On this bright and comfortable day, there were many delicious food choices prepared by some acclaimed area chefs. Border Grill’s (http://bordergrill.com) truck had some tasty soft tacos, being served by Mary Sue Milliken and her friendly staff. Roberto Maggioni’s Lago (www.lagosantamonica.com) offered mouth watering burrata d’autunno, a mixed plate of apple gelato, fresh burrata cheese, and salty parma prosciutto. Tanino Drago (http://taninodrago.com) served velvety smoked scallop carpaccio with pomegranates on a spoon. He also had a sweet and tender roasted succulent pig. Jimmy Shaw’s Lotería Grill (www.loteriagrill.com)presented a creamy cheese and roasted poblano quesadilla. Jonathan Burrows from Mr. Cecil’s California Ribs (www.mrcecilscaliforniaribs.com)served his always yummy ribs, and over the top spicy, salty pork cracklins.
All of the great food choices were begging to be washed down with equally tasty beverages. Several fine wineries were at the event. My favorites included the chardonnay and cabernet from Grgich Hills Estate (www.grgich.com,) and the cabernet from Frank Family Vineyards (www.frankfamilyvineyards.com.) I also enjoyed the tequila and mixed cocktail offered by Tres Sietes tequila (www.tressietes.com.) A nice addition to the event, especially for non-wine drinkers, was the “Beer Chick’s” Beer Garden. I am always interested in trying different beers, and a few were really outstanding. The Duvel Golden Ale, Duvel Green (www.duvelusa.com,) and Ommegang Belgian Pale Ale (www.ommegang.com) were all delicious and paired well with some of the dynamic food offerings. Non-alcoholic beverages were available from Smartwater/Glaceau, IZZE Beverage Company, and POM Wonderful.
Leaving room for dessert was quite a challenge, but some of the offerings could not be passed up. Ken Bernard and Denvil Christie from Larchmont Bungalow (www.larchmontbungalow.com) made a decadent red velvet cheesecake. Alma Tarriba and Melany Petrosian from PolkaTots Cupcakes (www.polkatotscupcakes.com) enticed everyone with sweet, light mini-cupcakes. Holly Smith from POM Wonderful (www.pomwonderful.com)created a refreshing Pom sorbetto that was both sweet and tangy.
Another terribly difficult day of gluttony came to an end. The Great Chefs event concluded with a gift bag filled with goodies from leading green and eco-friendly companies. The bags themselves were provided by Get Hip Get Green (www.gethipgetgreen.com) an eco-conscious leader in producing stylish reusable bags, totes and water bottles. All the great chefs provided delicious reminders of their culinary expertise. The swag bag reminded us that all of the great food and beverages come from our bountiful planet – as long as we treat it well, it will continue to provide the resources for creative, talented chefs to wow us with their creations.
Photo courtesy of Andy J. Gordon and Glen Lipton