Masters of Taste, one of LA’s premiere food festivals, makes its way back to Pasadena’s iconic Rose Bowl on Sunday, April 7, 2019. A spectacular lineup of ‘masters’—food, drink and sweet—are set to take the field, led by host Chef Michael Hung of Faith & Flower.
Attendees can expect this event to be top notch, where some of LA’s hottest chefs dish out signature dishes alongside pours from local breweries, wineries, and distilleries. And any festival that makes dessert its own category is bound to have some excellent sweet indulgences…Masters of Taste is no exception. And yes, it’s all bottomless.
Live cooking demos and a festive crowd match the event’s ambiance to its flavors, and the kicker is being able to enjoy the event right on the Rose Bowl’s infield, where countless historic sporting events and concerts have taken place.
All proceeds from Masters of Taste go directly to Union Station Homeless Services, a nonprofit dedicated to the fight against homelessness.
Tickets are selling fast! For more information and to purchase tickets, visit MastersofTasteLA.com
The Planned Parenthood Los Angeles (PPLA) Food Fare brought in its landmark 40th year in grand fashion, bringing together some of the most noteworthy restaurants, wineries, breweries and distilleries in Los Angeles, as well as attracting major players from as far as Las Vegas. The event, held in Santa Monica’s Barker Hangar on the first Thursday in March, per tradition, drew more than 2,000 supporters and food fans and raised $1.3 million for PPLA.
PPLA Food Fare 2019 Chef of the Year, Helene An of Crustacean Beverly Hills, joined PPLA Guild President Karen Morin Green in kicking off the event. An’s legendary garlic noodles were then one of the seemingly infinite offerings that welcomed guests when the Hangar’s doors opened.
Restaurants were out in full force, with staples such as Rao’s, Ayara Thai, Upper West and Momed serving up specialties from curried short rib to killer meatballs. Tacos were among the crowd favorites, with players from Border Grill and Madre to Pinches Tacos and even Firestone Walker dishing out carne asada and fusion poke creations alike. Pink’s, which joins Crustacean as one of the few restaurants that pre-dates the PPLA Food Fare itself, took pride in serving full-size ‘stretch’ dogs. Boneyard Bistro and Granville added to the event’s heavy side with brisket sliders and chicken mac ‘n’ cheese. Viviane, Salt’s Cure and Takami Sushi were just a few more of the incredible list of venues supporting PPLA with signature tastes.
Wine, beer and spirits were much abound, with the likes of Navarro Vineyards, Angel City Brewery, Craftsman Brewing Company, Kikori Whiskey and Infuse Spirits among the libation purveyors. Additional drink providers included Suja, Pasquini Coffee Co. and the ever-growing Elixir G.
Dessert has long been a highlight of the PPLA Food Fare, with groups like Valerie Confections, The Pie Hole and Jennifer Pennifer Bakes creating salted caramel cheesecake, bite-size Nutella pies and other decadent creations. Pazzo Gelato’s ever-changing selection, from hazelnut to raspberry white chocolate and beyond, kept people coming back.
40 years of experience has made the PPLA Food Fare one of the best-run food festivals in Los Angeles, with spectacular ambiance, a jovial crowd, and extreme attention to detail ensures lines are minimal to non-existent. Expect PPLA Food Fare 41 to return Thursday, March 5, 2020. For more information, visit PPLAFoodFare.com
sixth + mill [yes, all lower case] is the latest addition to Factory Place Hospitality Group’s growing restaurant collection. Seeking to be the ‘casual’ alternative to neighboring sister eateries Factory Kitchen and BRERA Ristorante, sixth + mill unquestionably upholds group’s home-cooked Italian nature with a ‘very LA’ vibe. And of course, with a location on 6th Street, the place continues the group’s minimalist naming scheme.
Culinary Director Angelo Auriana, whose pastas are some of the best in the city, continues to showcase his prowess with a limited but well-executed menu. Red and white pizzas, a sprinkling of entrees, salads, small plates and—of course—pastas stay true to Italian nature with simple, rich, high-quality ingredients. Case in point with the coppia, a heavenly compilation of buttery ricotta, bold fennel sausage and arugula that melds together amidst a beautiful crown [read: perfectly-baked crust]. Or the fettuccine al funghi, where that homemade pasta with simply perfect texture meets fresh mushrooms and a light cream sauce for lavish decadence.
Portions aren’t overwhelming like you’d find in a true Italian trattoria, but enough to get by. All the better to have room for some tiramisu or indulgent zeppoline. And of course you can pair anything with a selection from the Italian wine list, as well as a handful of beers and a few craft cocktails.
sixth + mill’s claim as a casual spot may seem a bit far-fetched to some, with a price tag that’s digestible but by no means economical. A loud, but not unbearable, dining room brings out the casual element with large groups of 20, 30 and 40-somethings on a festive night out. And veterans of Factory Kitchen and BRERA Ristorante may either rejoice in ironic nostalgia or reactivate some PTSD with the thought of going back to this particular pocket of the industrial district, where glass shards line the streets from the seemingly endless auto break-ins. Probably a good idea to spring for the valet this time around.
sixth + mill pizzeria and bar is located at 1335 E. 6th Street, Los Angeles, CA 90021 . Open 11a – 11p Sun – Thu, 11a – midnight Fri/Sat. Out-the-door price for appetizer, entrée, split dessert and 1 – 2 drinks is ~$81/person. For more information call (213) 629 – 3000 or visit sixthandmill.com.
Benjamin Brown is a seasoned restaurant writer and hospitality consultant, serving up SoCal's hottest food news and reviews.