This past weekend, many of us — many thousands of us — spent three days eating and drinking ourselves silly at The Taste, the L.A. Times’ annual food festival. Many capable people turned Paramount Studios into a Disneyland for foodies, with demonstration stages and booths and even a blue car. Thanks to all the chefs, cooks and bartenders who came out and spent their holiday weekend working. To mark the occasion, and for those of you who couldn’t come — and somehow missed the zillion tweets we sent out — here are a few highlights. See you (we hope) next year.
Mazesoba noodles from Tsujita LA Artisan Noodle
The lines at Tsujita were among the longest at the last night of the festival. And with good reason. The Sawtelle ramen specialist brought little bowls of mazesoba: ramen noodles, seaweed, ground pork, garlic, onions.
Scallop aquachile from Taco Maria
Tender sweet scallops in a tart and spicy juice-broth from Carlos Salgado. Jenn Harris went back for thirds.
Lamb barbacoa from Aqui es Texcoco
Francisco Perez brought his lamb barbacoa the first night, and served it all three days. Bless you, chef.
Yogurt-salt gelato with olive oil from Bulgarini Gelato
Leo Bulgarini brought his gelato cart to the festival, for which we'd be grateful anytime but particularly in this heat. Our favorite? His salted yogurt gelato, which was drizzled with excellent olive oil.
Uni ceviche from Ricardo Zarate
Bright and colorful, with vivid flavors of yellowtail, squid ink aioli and sea urchin.
Speck onion croissants from BierBeisl Imbiss
Chef Bernard Mairinger's savory treats looked like cinnamon rolls at first — it was just such a fun idea.
Salbutes from Chichen Itza
Made with beef short rib and pork shoulder in a puffy corn tortilla with avocado and pickled onion. The line was so long that we scored only one of these after the fryer broke.
Grilled prawns from Little Sister
Malaysian cashew curry, rice, crushed peanuts and herbs — and prawns on a stick. Enough said.
Liquid nitrogen meringues from Superba Food + Bread
You pop them in your mouth (they're crazy cold; they taste like Fruity Pebbles), eat them and then blow. Very Harry Potter. Very fun.
Jar's pot roast croissant with horseradish cream
Suzanne Tracht's rich pot roast in a flaky pastry shell with a dollop of creamy horseradish cream on top with some real zing.
Seaweed-tofu beignets from Alma
Because Ari Taymor is a genius/chemist. Using ingredients that would prompt doubts from 96% of the population.Copyright © 2017, Los Angeles Times