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 2015 LOS ANGELES FEAST

Hosted by:

ANDY RICKER


Non-profit partner:

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DATE & TIME

Thursday, Jul 30, 2015

7:00 - 10:00 PM (VIP)

8:00 - 10:00 PM (GA)

LOCATION

Create Nightclub

6021 Hollywood Blvd

Los Angeles, CA 90028

We returned to the City of Angels with a our national Feast event and continued to feature the best up-and-coming chefs in the Los Angeles area. Popular Pop-Ups were joined by brick-and-mortar mainstays under one roof, with plenty of Asian-influenced cocktails from the city’s top mixologists to help wash down the grub.




THE TASTING MENU


ASIAN BOX

Lamb Meatballs, Coconut Curry, Summer Herbs, Asian Street Dust

Glass Noodle Salad, Pineapple, Golden Raisins, Tamarind Vinaigrette



AYARA THAI CUISINE

Chicken Khao Soi: Thai Curry Noodles with Pickled Mustard Greens, Shallots, Fried Noodles, Coconut Cream Foam, and Lime



BADMAASH

Chicken Biryani with Cilantro-Lime Whip and Paprika Masala



BLING BLING DUMPLING

Pork Belly Bao



BLUE RIBBON

Spicy Tuna Hand Roll: Raw Tuna, Spicy Mayo, Sushi Rice, Vinegar, Nori

Salmon Avocado Hand Roll: Salmon, Avocado, Sushi Rice, Vinegar, Nori

Spicy Crab Hand Roll: Crab, Spicy Mayo, Shiso Leaf, Masago, Sushi Rice, Vinegar, Nori



CRÈME CARAMEL LA

Ube Upside Down Pie: Ube (Purple Yam) Custard topped with Brûléed Graham Cracker, Greek Yogurt Crumble Crust



FLUFF ICE

Chamango: Mango Fluff with Spicy Popping Boba



HAMASAKU

Bara Chirashi: Tuna, Snapper, Salmon, Egg, Sesame, Seaweed, Shiso, Rice



KATSUYA

Truffle & Chive Chawanmushi: Three Layers of Truffle, Dashi Tamago and Light Soy

Hokkaido Scallop Sashimi: Tomatillo Ponzu, Fuji Apple, Watercress & Ginger



KOMODO

Vietnamese Chicken Liver Pâté on Bruschetta with Smoked Caramelized Onions, and Pickled Carrots



HUTCHINSON COCKTAILS & GRILL

Nasi Goreng: Rice, Pork, Chicken, Shrimp, Sambal Oelek, Kejap Manis, Chicken Stock, and Trassi (Shrimp Paste)



LITTLE SISTER

Braised Beef Shank and Tendon, Sweet Onion, Aromatics, Chili Noodles, Black Vin



OPEN BLUE

Cobia Crudo, Chicken Skin Chicharron, Hearts of Palm, Young Ginger and Lime Gremolata with Tomatillo-White Soy Glaze



PALMS THAI

Papaya Salad with Blue Raw Crab: Sliced Green Papaya with Green Beans, Garlic, Chili, Tomato, and Blue Raw Crab in Spicy Lime Juice



PARKS BBQ

Parks Galbi: Marinated Short Ribs



PHORAGE

Szechuan Pork and Crab Wontons: Pork, Crab, Onions, Cilantro, Water Chestnut



SEOUL SAUSAGE COMPANY

Southern Korean Braised Bacon with Country Potato Salad



STARRY KITCHEN

Crispy Tofu Balls



THE DISTRICT BY HANNAH AN

Open Faced Bahn Mi: Tofu Pate or Beef Pâté, Pickled Carrots, and Pickled Daikon with Aioli



TWENTY EIGHT

Slow Braised Octopus: Black Bean Chili Glaze, Garlic Aioli, Pickled Radish, Preserved Young Peach



THE DRINK MENU


ASAHI BEER

Asahi Super Dry

Asahi Select

Asahi Kuronama Black



BOMBAY SAPPHIRE® EAST GIN

Feeling Sheepish: Chamomile-infused Bombay Sapphire® East Gin, Bruce Cost Ginger Ale, Garnished with Lemon Slices



BREAK ROOM 86

Cult of Personality:Bombay Sapphire® East Gin, Brown Sugar Chili Kafir Syrup, Lime, Fresh Mango Juice

Dirty Knees: St. Germain® Elderflower Liqueur, Honey 5 Spice Syrup, Lemon, Club Soda

Created by Angel Steelman



BRUCE COST GINGER ALE

Original, Pomegranate with Hibiscus, Jasmine Tea, Passion Fruit with Turmeric, Bruce Cost 66 Calories with Monk Fruit, Blood Orange with Meyer Lemon



BUTCHERS & BARBERS

Oddly Beautiful:Bombay Sapphire® East Gin, Lemon, Jackfruit and Coconut Cream Mix, Topped with Purple Yam, Red Bung Beans, and Coconut Flakes

Shisho Bubbly:Bombay Sapphire® East Gin, Martini & Rossi® Prosseco, Grapefruit, Rambutan Syrup, and Shisho Leaf

Created by Destinee Almonte



CATHAY PACIFIC AIRWAYS

Oriental Breeze: Sour Plum Tea, Cranberry Juice, Honey, Fresh Lemon Juice, Rose Water, Dried Rose Bud Garnish



COCKTAIL ACADEMY & SIMBAL

Take Me Down to Paradise: Bombay Sapphire® East Gin, Coconut, Pineapple, Ginger

Blood Moon: Martini & Ross® Prosecco and Orange Serbet



GOOD TIMES AT DAVEY WAYNE'S

Summer Jello Tea: Jasmine Green Tea InfusedBombay Sapphire® East Gin, Lemongrass InfusedMartini & Rossi® Dry Vermouth, Kafir Lime Honey Syrup, Fresh Lemon Juice with Lychee Jelly Garnish

Thai Milk Boba Tea: D'USSE® Cognac, Thai Milk, Thai Tea, Creme de Cacao, Caramel Boba

Created by Sonny Bonasera



HARVARD & STONE

Japanese Drink Ceremony: Bombay Sapphire® East Gin, Mango Purée, Lemon, Japanese Matcha Powder, Rose Water

Purple Island: Bacardi® 8, Ube Milk Cream, Calamansi Juice, Pinapple Juice, Lime

Created by Joey Bernardo



HINOKI & THE BIRD

Son of a Beesting: Bombay Sapphire® East Gin, Sweetened Ginger, Honey Syrup, Lemon Juice, Mist of Rose Flower Water

Smashing Leaves: Shiso Infused D'USSE® Cognac. Lemon Juice, Kumquat Cordial



TERRINE

Hanami Suckle: Bacardi® 8, Homemade Cherry Brandy, Lemon, Sakura

Chaji Collins: Bombay Sapphire® East Gin, Lime, Gyokuro, Rosehip, Soda