Food Daily Dish

11 great things we ate at The Taste

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 Taste L.A.

Mazesoba noodles from Tsujita LA Artisan Noodle (Lawrence K. Ho / Los Angeles Times)

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


The Taste L.A.

Scallop aquachile from Taco Maria (Lawrence K. Ho / Los Angeles Times)

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


The Taste L.A.

Lamb barbacoa from Aqui es Texcoco (Lawrence K. Ho / Los Angeles Times)

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


The Taste L.A.

Yogurt-salt gelato with olive oil from Bulgarini Gelato (Patrick T. Fallon / For the Los Angeles Times)

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


The Taste L.A.

Uni ceviche from Ricardo Zarate (Patrick T. Fallon / For the Los Angeles Times)

Bright and colorful, with vivid flavors of yellowtail, squid ink aioli and sea urchin. 

Speck onion croissants from BierBeisl Imbiss


The Taste L.A.

Speck onion croissants from BierBeisl Imbiss (Patrick T. Fallon / For the Los Angeles Times)

Chef Bernard Mairinger's savory treats looked like cinnamon rolls at first — it was just such a fun idea.

Salbutes from Chichen Itza


The Taste L.A.

Salbutes from Chichen Itza (Patrick T. Fallon / For the Los Angeles Times)

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


The Taste L.A.

Grilled prawns from Little Sister (Patrick T. Fallon / For the Los Angeles Times)

Malaysian cashew curry, rice, crushed peanuts and herbs — and prawns on a stick. Enough said. 

Liquid nitrogen meringues from Superba Food + Bread


The Taste L.A.

You blow smoke after eating the nitro fruity pebble merinque by Superba Food + Bread at The Taste (Wally Skalij / Los Angeles Times)

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


The Taste L.A.

Jar's pot roast croissant with horseradish cream (Amy Scattergood / Los Angeles Times)

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


The Taste L.A.

Seaweed-tofu beignets from Alma (Amy Scattergood / Los Angeles Times)

Because Ari Taymor is a genius/chemist. Using ingredients that would prompt doubts from 96% of the population.

MORE: See what L.A.'s best chefs were up to at The Taste

For more#TasteLA, follow@TheTasteLA on Twitter.

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