|Baked goods at Forage|
1. First order of business: check the weather. Phew, looks like a manageable 82 degrees or so all weekend in Hollywood. This is key since when it's well over 90 like at the L.A. Food and Wine fest's daytime events, I lose my appetite and generally wilt. But 82, that I can do.
2. Check the seminars that seem the most interesting.
At Saturday's Field to Fork session, I've got my eye on these:
12:45 – 1:30 pm - Cooking Demonstration featuring Roxana Jullapat (co-owner and chef at Cooks County)
1 – 1:45 pm - State of the Farmer’s Market featuring: Tara Kolla (Silver Lake Farms); Diana Rodgers (Sunset Strip Farmer’s Market, Mar Vista Market); Jordan Toft (Eveleigh); Russ Parsons (L.A. Times)
2:15 – 3 pm - Cooking Demonstration featuring Jason Kim (owner and chef at Forage)
At Sunday's sure-to-be-packed Flavors of L.A. festival hosted by Jonathan Gold, I'm hoping to get to:
11:15 am – Noon - Authentic Flavors of Mexico, featuring: Bricia Lopez (Guelaguetza); Jaime Martin del Campo and Ramiro Arvizu (owners and chefs at La Casita Mexicana); Ricardo Cervantes (La Monarca Bakery); Vincente del Rio (Frida Mexican Cuisine); Sergio C. Muñoz (Intelatin)
12:45 – 1:30 pm - Cooking Demonstration featuring Ludo Lefebvre (LudoBites)
1 – 1:45 pm - The L.A. Food Scene, featuring Jonathan Gold, Evan Kleiman and Special Guests
1:30 – 2:15 pm - Cooking Demonstration featuring Kris Yenbamroong (chef at NIGHT + MARKET)
2:15 – 3 pm - Cooking Demonstration featuring Ricardo Zarate (owner and chef at Picca and Mo-Chica)
3. Then make sure you know who's there for tasting booths. At the L.A. Food and Wine Night Market, I filled up fast on whatever had the shortest line and missed some of the restaurants I had really wanted to try.
Saturday, I'll save room for Canele,Cook’s County,Craft, M Cafe, Mo-Chica, Picca, Ray’s & Stark Bar, Rocio’s Moles de Dioses and Sunny Spot.
Sunday, I'll make sure to hit Bulgarini,Chichen Itza, Coupa Café, Farmshop, Lukshon, Milo & Olive, Momed,Susan Feniger’s STREET and the Spice Table.
4. I'll get to the more alcohol-centric nighttime events in my next post, but another tip for food festivals: try not to mix too many genres of booze. It's tempting to jump from craft beer to sake to wine to tequila popsicles and throw in a little mead or ouzo while you're at it. Take my advice, and try to make one day a beer day and another day a wine day, if you want everything to play nice with all the food samples.