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
Mazesoba noodles from Tsujita LA Artisan Noodles at the LA Times The Taste.
Scallop aquachile from Taco Maria
Scallop Aquachile from Taco Maria at the LA Times The Taste.
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
Lamb barbacoa from Aqui es Texcoco at The Taste, 2015.
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
Ricardo Zarate’s uni ceviche, served at The Taste, 2015.
Bright and colorful, with vivid flavors of yellowtail, squid ink aioli and sea urchin.
Speck onion croissants from BierBeisl Imbiss
The speck pinwheels from BierBeisl Imbess from The Taste, 2015
Chef Bernard Mairinger's savory treats looked like cinnamon rolls at first — it was just such a fun idea.
Salbutes from Chichen Itza
Salbutes from Chichen Itza at The Taste.
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
Grilled prawns with Malaysian cashew curry, master stock rice, crushed peanuts and herbs from Little Sister at The Taste.
Malaysian cashew curry, rice, crushed peanuts and herbs — and prawns on a stick. Enough said.
Liquid nitrogen meringues from Superba Food + Bread
You blow smoke after eating the nitro fruity pebble merinque by Superba Food + Bread at the Taste.
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
Jar’s pot roast croissant with horseradish cream, at The Taste, 2015.
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
Seaweed-tofu beignets from Ari Taymor of Alma, at The Taste.
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
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