Food Los Angeles tasting

Los Angeles 2012 the Food Event in Malibu is going to be DELICIOUS!

Spread the love

Every year I’m surprised at the press Los Angeles is getting as a food designation but not really.  It used to be all the great chefs either came The Food Event 2012from NY or want to GO to New York City but SoCal is blessed with vibrant creative chefs who will be at Los Angeles Magazines ‘2012 Food Event‘ at the Saddlerock Ranch in the Malibu Hills.  This is one of the jewels in the dining crown of SoCal on October 21st, Sunday from 2:00 – 5:00 pm you get to experience an afternoon of great chefs, culinary experts and sommeliers.  Los Angeles Magazine’s 2012 Food Event will have in attendance more than 40 restaurants and wineries offering tastes of their signature seasonal dishes.  You can purchase pre-sale tickets for $98 or for $103 you get a subscription to LA Magazine (GREAT Deal!) or you can wait till October 1st and pay $115.  I recommend purchasing tickets early so that you won’t miss out on this wonderful fall event.

the food event

Barbix Restaurant, Bizarra Capital, Black Market Liquor Bar, Cooks County, Farmshop, Gladstones, Lazy Ox, Loteria Grill!, Manhattan Beach Post, Malibu and Vine, Matteo’s, Mercato di Vetro, Mezze, Milo & Olive, Mo-Chica, M Street Kitchen, Night + Market, ONYX, Picca, Plan Check Kitchen + Bar, Playa, Public School, Rivera, Saddle Peak Lodge, Short Cake, Short Order, Sotto, Stella Rossa Pizza Bar, Tavern, The Royce, Waterloo & City Restaurant, Drunken Udder Ice Cream, and Westside Tavern and more tasting options to come (link to details about restaurants/food)

Included in the price of your ticket are Chef & Mixologist Demos:

Matt Biancaniello (Library Bar)Matt Biancaniello

 

 

 

 

Chef David Féau (fay-o) grew up in the kitchen cooking with his mother in France. David Féau (the Rocye)

 

 

 

 

Ludo Lefebvre

Ludo Lefebvre (LudoBites)

 

 

 

 

Caroline Styne was raised in Los Angeles and began her work in the food service industry in 1989 when, at the age of 22, she co-founded Basically Baked Inc., producing and distributing specialty foods to retail accounts nation-wide. By 1994, she was managing restaurants and teamed with celebrated restaurateur Sean MacPherson at Jones, in Hollywood. While there, she was introduced to Suzanne Goin. The meeting was life-changing for both and led to the opening of their flagship restaurant, Lucques, in 1998. With Goin’s culinary talent and Styne’s business acumen they made a formidable creative team.  The restaurant met with instant success and their efforts helped her partner to be recognized as one of Food and Wine magazine’s “Best New Chefs” 1999. Lucques received praise from Condé Nast Traveler, Gourmet, Bon Appétit and Saveur, including a prestigious 3 star review by the Los Angeles Times. Styne has served as the restaurant’s sommelier and wine buyer from the beginning, and has received multiple Awards of Excellence from Wine Spectator magazine.  The partners’ second endeavor was A.O.C., the ground-breaking wine bar and restaurant located on West Third Street in Los Angeles. The restaurant features 50 wines served by the glass and small plates of food served family-style. A.O.C. and its wine list have received numerous favorable reviews, receiving three stars from the Los Angeles Times and named one of Conde Nast Traveler’s“50 hot tables.” Styne’s wine list was named “best new wine list” by Food & Wine magazine for 2003. As at Lucques, the wine list at A.O.C. has received awards from Wine Spectator.  Tavern, the newest venture by Suzanne and business partner Caroline Styne, opened in  2009. The Brentwood location serves as a casual neighborhood meeting place, open for breakfast, lunch and dinner and offers a full retail market from the Tavern Larder. Goin and  Styne opened The Larder at Maple Drive, an offshoot of their retail business at Tavern, in fall of 2011.  The Maple Drive location is also the commissary for the growing catering arm of their businesses, Lucques Catering. Goin and Styne have been the official caterers for the annual SAG (Screen Actors Guild) Awards for the past three years. In April 2011, Goin and Styne were honored to be selected by the Obama fundraising team to prepare a dinner for the President Obama at Tavern, a momentous career achievement.   Styne continues as the sommelier and wine buyer for all of the restaurants and talks about her interests in wine through Styne on Wine, her wine and lifestyle blog. She has her hand in producing her own wines: Jules Harrison, a Pinot Noir from Santa Maria Valley, J&H, a un-oaked chardonnay from Napa Valley and BTG, a project in collaboration with winery owner Mark Tarlov from Evening Land Vineyards producing approachable chardonnay meant to be served "By The Glass" at her restaurants.  Caroline Styne has been covered in GQ, Bon Appetit, Food & Wine, and appears regularly on wine panels for her expertise, including Food & Wine Aspen, Los Angeles Food & Wine Festival, Zagat, and ABC television. She received a coveted nomination as a James Beard Foundation finalist for Restaurateur of the Year in 2012.  Styne is a dedicated contributor to her community and continues to be recognized for her talents and generosity.  Along with partner Suzanne Goin and Chef David Lentz, Styne launched the L.A. Loves Alex’s Lemonade cookout fundraiser in 2010, contributing over $600K to date in funding research for childhood cancer.  Caroline Styne is married to Michael Kohn, a contemporary art dealer and owner of the Michael Kohn Gallery in Los Angeles. They have a daughter, Olivia and a son, Jules.Caroline Styne (A.O.C., Tavern, Lucques)

 

Cherry

I live in Los Angeles and am a professional in the new media communication and marketing field with experience in non-profit, education, healthcare, political campaign and volunteer management. I’m a trustworthy honest creative professional that is able to offer strategic counseling on marketing & communications using social media.

In my spare time I enjoy cultural events, going to the movies, being a foodie, getting in shape and dating.

You may also like...

Let me know what you think!

This site uses Akismet to reduce spam. Learn how your comment data is processed.