Posts tagged los angeles

L.A. Sriracha Festival event information

The 1st Annual L.A. Sriracha Festival

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L.A. Sriracha Festival event information

 

Yes, it’s true! I’m putting together a Sriracha Festival in downtown Los Angeles with my good friend Joshua Lurie from FoodGPS.com!

The 1st Annual L.A. Sriracha Festival is taking place on Sunday, October 27, from 3 pm to 6 pm at LOT 613 in the downtown L.A. Arts District. This chef-driven, all-inclusive, 21+ event spotlights the world’s most iconic hot sauce in a casual industrial setting. Multiple stations allow guests to enjoy a variety of Sriracha themed dishes, including desserts, at their own pace. Local craft beer, cocktails, and sodas help tame the heat while a live DJ set helps create a fun and unforgettable food and drink experience.

Some of L.A.’s best chefs and restaurants participating in this year’s event include:

  • Wesley Avila— Guerrilla Tacos — “Best Tacos in LA Under $10”, Time Out LA (2013)
  • Nadav Bashan — Bashan — “Most Underrated Restaurant in LA”, Eater
  • Neal Fraser — BLDFritzi DogICDC, Redbird at VibianaThe Strand House Top Chef: Masters (Season 5)
  • Gabe Gordon — Beachwood BBQ & Brewing — “Best Brewpub in Southern California”, RateBeer.com (2013)
  • Eric Greenspan — The Foundry on MelroseGreenspan’s Grilled CheeseThe Roof on Wilshire — Iron Chef: AmericaThe Next Iron Chef
  • Tai Kim — Scoops — ”10 Best Ice Cream & Gelato Shops” (#8), LA Weekly (2011)
  • Esdras Ochoa & Javier Fregoso — Mexicali Taco & Co. — “The Best Tacos in Los Angeles”, laist (2013)
  • Christian Page — Short Order — “5 Reasons to Get Out and Explore LA”, Bon Appetit (2012)
  • Tui Sungkamee & Jazz Singsanong — Jitlada — Jonathan Gold’s 101 Best Restaurants (#9), LA Weekly’s 99 Essential Restaurants (2013)
  • Chloe Tran & John Vu Cao — East Borough — “One Perfect Day in Costa Mesa,” Sunset Magazine, opening restaurant in Culver City
  • Ernesto Uchimura Plan Check Kitchen + Bar — “Chef of the Year”, Los Angeles Magazine (2012) — also featuring a cocktail from Matthew Biancaniello

Beverages

To drink, Eagle Rock BreweryBeachwood BBQ & Brewing, and Firestone Walker Brewing Co. will be pouring craft beers throughout the event. Inventive bartenders Josh Goldman (Soigné Group) and Matthew Biancaniello are serving creative cocktails in the main festival area and at the Plan Check Bar booth, respectively. Los Angeles Ale Works has created artisan ginger ale (with or without Sriracha!), Pure Water of Los Angeles is providing beyond-green purified water from their water systems.

Sponsors

Huy Fong Foods, Inc. has generously come on board as a presenting sponsor. David Tran, founder of Huy Fong Foods and mastermind behind their Sriracha, will be making a rare, special appearance at the event. Uber is offering festival guests a free ride valued at up to $20 for first time users, and Ten Speed Press is giving a copy of The Veggie-Lover’s Sriracha Cookbook to all VIP guests.

Charity

A portion of proceeds from the L.A. Sriracha Festival will directly benefit Food Forward; a North Hollywood-based charity whose mission is to rescue and donate fresh local produce that would otherwise go to waste. Over 1.6 million pounds of food has been gleaned since 2009, which goes to local food pantries, helping feed over 40,000 hungry Southern Californians each month.

Ticket Information

General Admission tickets are $49 per person in advance, and $59 per person at the door, if still available. Tickets are all-inclusive, and enable attendees to sample freely from all food and drink vendors as they please.  Tickets are only available for people 21+.

VIP Tickets for the event are $80 in advance, and $90 per person at the door, if available. They include reserved seating, one-hour early admission from 2 pm to 3 pm, and a signed copy of The Veggie-Lover’s Sriracha Cookbook. Tickets are only available for people 21+ and are for sale exclusively at LAsrirachafestival.nightout.com.

Parking

Valet parking is available at nearby 619 Imperial Street for $10 per car, and free street parking is also an option.

Location

LOT 613, 613 Imperial Street, Los Angeles, CA, 90021,www.lot613.com

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About The Sriracha Cookbook: Randy Clemens released The Sriracha Cookbook in January 2011, incorporating his favorite hot sauce in 50 unique recipes. The Veggie-Lover’s Sriracha Cookbook recently launched in July 2013 with an additional 50 recipes, all plant-based in nature.

About Food GPS:  Josh Lurie founded Food GPS in 2005. Since then, his Los Angeles-based website has remained dedicated to pinpointing the highest quality, best-tasting food and drink, regardless of price or cuisine, and sharing stories of people behind the flavor. Food GPS, Inc. also produces unique culinary events.

FOLLOW THE 1st ANNUAL L.A. SRIRACHA FESTIVAL UPDATES ON:

Facebook: facebook.com/TheSrirachaCookbook | facebook.com/foodgps

Twitter: @SrirachaBook | @foodgps

Instagram:  instagram.com/foodgps

Hashtag: #SrirachaFest

Edible Westside | Summer 2012 issue | Cover photo by Rachel Swetnam

Sour Beer article in Edible Westside magazine

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Edible Westside | Summer 2012 issue | Cover photo by Rachel Swetnam

I scream for sour beer

Just this March, a brand new Los Angeles food magazine sprung into existence called Edible Westside. The debut Spring 2012 issue was stellar, and I’m not *just* saying that because it contained an article I’d written on SoCal wheat beers! Everything about it was incredible, and I couldn’t wait to be a part of the Summer 2012 issue. Well, fast forward to June and here she is in all her glory.

I was honored to be asked to write another article, this time focusing on spontaneous fermentation and sour beers. It gave me a chance to do some really in-depth research (not just drinking…) and I was able to interview a few pretty nice people, who also happen to be experts in the field, like Chris White, eponymous president of San Diego’s White Labs and co-author of Yeast: The Practical Guide to Beer Fermentation. I also interviewed several esteemed brewmasters: Vinnie Cilurzo of Russian River Brewing Co. (Santa Rosa, CA), Patrick Rue of The Bruery (Placentia, CA), Tomme Arthur of Port Brewing/The Lost Abbey (San Marcos, CA), and the undisputed king of spontaneous fermentation, Jean Van Roy from Brouwerij Cantillon (Brussels, Belgium)!

Behold… my sour beer article in Edible Westside magazine

I also cooked up a recipe for Oysters with a Sour Beer Mignonette on the Edible Westside blog, since there was a really great article on Carlsbad Aquafarms oysters in the same issue. Not an oyster fan? Me either. Stir in some extra virgin olive oil and turn the mignonette into an awesome salad dressing!

To keep up on all things awesome in between quarterly issues:
 Like Facebook.com/EdibleWestside
 Follow @EdibleWestside on Twitter

I’ll be back in the fall issue with an article on mead (on shelves September 1) and in the winter issue with an article on barleywines (on shelves December 1).

Edible Westside magazine, Spring 2012 issue

Wheat Beer Article in Edible Westside

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Edible Westside magazine, Spring 2012 issue

Click the sexy cover to check out the magazine & read my "Wheat Beer...With A Twist?" article in the debut issue of Edible Westside.

A few years ago, I wrote up a couple pretty sweet articles for a now-defunct magazine called Edible Los Angeles. (And I know what you’re thinking… but noooo, it did not go out of business because of my writing.) For reasons unbeknownst to me, and unimportant to this post, it went bye-bye. Ho hum.

Fast forward to June 2011, and I get this email in my inbox from a polite stranger by the name of Linzy May Mahoney, who tells me she’s looking to publish a new Los Angeles edition under the Edible Communities umbrella. (Did you know there are around 70 of these awesome hyper-local magazines all across the country? Even having worked with them before, I had no idea!) So Linzy introduces herself, tries to win some points (successfully) by telling me she loves Sriracha and my cookbook, and asks if I’d be interested in writing about beer for her new publication, Edible Westside. Naturally, I said hell yes.

How could I not? She was so passionate about wanting to highlight the brilliant artisans, great home cooks, dedicated farmers, and talented chefs, bartenders, and retailers that are continually working to shape and redefine our thoughts on eating and drinking. And as the name implies, Edible Westside would be focusing heavily on the west side of Los Angeles, in neighborhoods with pretty exciting culinary culture, like Santa Monica, Venice, Marina del Rey, Culver City, and Malibu, among others. I was definitely in.

For her inaugural issue, which just launched on March 1, I wrote a focus on wheat beers, explaining the use of wheat as a beer ingredient and several styles that typically use it. In addition, I put together a little cheat sheet that gives a brief overview of wheat beers made in and around Los Angeles including Golden Road Hefeweizen, Craftsman Heavenly Hefe, TAPS Hefeweizen, Manifesto Eagle Rock Wit, El Segundo White Dog Wheat IPA, The Bruery Hottenroth Berliner Weiss, and Ladyface La Blanche Wit. The entire article, and actually the entire magazine, can be read for free right here: Edible Westside, Spring 2012 issue.

(And if you’re after a physical paper copy, here’s a map of Edible Westside distribution points that shows where you can find one around town.)

It’s been really incredible to see how much work she’s put into this, and I’ve loved watching the whole thing come together. It came out looking absolutely stunning, and I couldn’t be more proud of Linzy. I mean, seriously… she started a friggin magazine! And I’m super stoked to have had the chance to be a small part of that. Now, I’ve gotta get back to writing; I’ve got a deadline for my sour beer article in the summer issue that will be out in June!

To keep up on all things awesome in between quarterly issues:
 Like Facebook.com/EdibleWestside
 Follow @EdibleWestside on Twitter

(P.S. It’s worth noting that I also wrote a blog post for EdibleWestside.com back in November that was all about porters & stouts, with interviews from Rob Croxall, Bremaster at the El Segundo Brewing Company, and Victor Macias, a 13-year veteran of Pacific Gravity, the local Culver City homebrew club. Dig it.)

Connemara Aged 12 Years Peated Single Malt Irish Whiskey

Connemara Peated Single Malt Irish Whiskey (Aged 12 Years)

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Connemara Aged 12 Years Peated Single Malt Irish Whiskey

Connemara Aged 12 Years Peated Single Malt Irish Whiskey

Friends of mine know that I am quite a fan of craft beer and single malt scotch, but I have not ventured much into Irish whiskey — yet. Armed with my friend and resident booze expert, Mr. Christopher Day, we perused a lovely list of libations at Bar*Food on Wilshire Blvd. Besides AWESOME happy hour specials and a nice beer list, there was an impressive selection of whiskey, scotch, and bourbon.

Having downed a few beers alongside a plate of “Thai Bangers n Mash” (OMG!), I asked Chris to pick something lovely to introduce me to, and a dessert to pair alongside it. Knowing my affinity for super smoky scotch, he went for the Connemara Peated Single Malt Irish Whiskey (Aged 12 Years).  The peat definitely made me feel at home, drawing an aroma similar to the scotches I know and love. The flavor was rich and complex, evoking notes of green apple, hay, and chamomile. Mixing with the vanilla undertones from the oak aging, this whiskey was a stellar match for the delectable bread pudding we somehow managed to force down (with a little help from our friend Lauren, although not much).

Jason Killalee, the owner of Bar*Food, came over personally and chatted with us a bit about our selection. He was obviously a fan of his list, and talked at length with us about the differences between several of the spirits, explaining that a few of his choices were just shy of impossible to find in Ireland, not to mention the States. He also explained that everybody thought he was crazy to open without offering vodka, gin, or any of the other so-called “white spirits.” He and Chris never mentioned that Connemara hailed from Cooley Distillery, which Malt Advocate magazine named as Distillery Of The Year, but with such an incredible nose, spicy body, and lingering finish, it’s easy to see why they earned such a distinguished accolade.

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