Flavours of LA - Sunday Afternoon ($65 per ticket)
It’s around the world in 4 hours. And there’s more wine lessons, cooking demos, and panel discussions with a focus on international flavours, and authentic dishes.
Black Market Liquor & Bar had it going on. Bartender extraordinaire Pablo Moix was ladling out the ideal afternoon refresher, a London style dry gin, champagne, rosado (Spanish vermouth), pineapple juice, lime, and bitters. The line-up was insane. All too eager to get their hands on Chef Antonia Lofaso’s baby heirloom eggplant tidbit with chard, sesame seeds, soy, and the three “o’s” miso, shiso, and bonito flakes. Next up, lightly crusted fried Fanny Bay oyster with sriracha aioli on jicama. And, for the sweet tooth, BMLB’s ever popular deep fried fluffer-nutter. Fluffer what?? It’s what you get when you take peanut butter, marshmallow, and banana, and smoosh them together in a sandwich. It was all deelishhh!
London offshoot Tamarind (Newport Beach), brought out the gourmet in Indian cuisine. Tangy crispy semolina shells with spiced chick pea stuffing, yogurt aioli and tamarind chutney drizzled on top, and sprinkled with chick pea confetti. For the beverage, a creamy, smooth mango-passion fruit lassi.
Creamy smooth organic gelato flavours such as Sicilian almond, Kona macadamia nut, and Florentine chocolate from Bulgarini Gelato was one way we cooled down.
Chopin’s Dorda Double Chocolate Liqueur, my #1 liqueur at The Taste. Take your two favourite things alcohol (in this case Chopin Vodka), then mix in melted dark chocolate. Heavenly!
Dinner & Drinks - Sunday Evening ($65 per ticket)
The art of pairing artisanal brew, and fanciful drinks with signature dishes. Yes, there’s evening more talking, well actually, more boozy demos.
The best signature bite of the night was vegan! No kidding! Buffalo wing flavoured cauliflower from Mohawk Bend. One might almost think they’re eating straight up chicken wings. Of course, I kept returning for more.
Masataka Punch made with Taketsuru Pure Malt, a super premium 12 year old whiskey, brut french cider, bittersweet vermouth, chai simple syrup, aromatic bitters, and yuzu “mist” which was sprayed into every cup before adding the punch. Perhaps the perfect nightcap?
Chef de Cuisine Michael Fiorelli (Mar’sel, Terranea Resort) was busy in his pop up resort kitchen preparing a seasonal delight created by Chef Bruce Nguyen (Bashi, Terranea Resort). Caramelized juicy jumbo shrimp topped with a dab of siracha coulis, fried shallots, and micro cilantro, on shredded mango papaya salad with nuoc cham dressing.
A spirited drink? Ultra premium Double Cross Vodka displayed in its aesthetically pleasing, sleek rectangular glass bottle. The vodka is made with 100% organic wheat, distilled 7 times, and filtered 7 times. Thumbs up to the watermelon summer soother. The ideal bevvy companion.
It’s been a full day. Time to rest the weary feet. Four down, one more event to go!
Please click on Day 3 to continue reading.
For more info on the following, please click on the links below:
Black Market Liquor & Bar
Tamarind of London
Dorda Double Chocolate Liqueur
Taketsuru Pure Malt
Double Cross Vodka