It’s a Feast of a Garden Party
Los Angeles Times Food Bowl hosted Plant Power, the No Beast Feast. It was themed as a magical garden party. The night’s focus was on the region’s bountiful produce that we are all so privy too. The international lineup of prominent chefs went beyond my expectations. These women are masters of their craft and most have been cooking well into double-digit years and still display strong passion for cooking delicious and healthy food. All dishes were seasonal, vegetarian and vegan, paired with fine wines, beers and handcrafted cocktails from female winemakers, brewers and distillers.
Rooftop and Food
It has been unseasonably chilly in LA but that has not interfered with the rooftop scene at all. Plant Power went into nightfall on the upper plaza of Border Grill in downtown Los Angeles. The city is also incredibly stunning at night. I tried a variety of signature bites and offerings from all the participating all female chefs and beverage makers. Some of the power players of the all-female chef’s roster they served their most popular dishes. Everything tasted really clean, absolutely nothing was processed. The biggest bonus of all is that 100% proceeds from the event will be donated to Girls Inc. and the James Beard Foundation. These are both women’s leadership programs designed to support the advancement of young girls and the empowerment of women in the hospitality industry.
Jazz Singsanong served Vegetable Green Curry. The dish was a spicy delight! After several spoon fulls, I forgot about the cool weather as it warmed me from the inside, out. It was delicious, the vegetables were cooked perfectly and you can’t go wrong with steamed white rice as a compliment. She also revealed that she is creating a spaghetti version of her mouth watering curry. Instead of spaghetti sauce, it will be pasta and curry sauce-stay tuned!
She actually gives out the recipe for her Vegetable Green Curry on Food Networks Diners, Drive-Ins and Dives with Guy Fieri.
Favorite Three Foods: Steamed Muscles, Crying Tigers Pork ( and Prawns with Mango and Curry.
When I came to America, I didn’t like the food here. I was use to very flovorful and spicy food. That’s how we cook in South of Thiland. I had to cook what I wanted here. ~ Jazz Singsanong
Nadine Redzepi served Stewed Beans with Chile de árbol (Spanish for tree chili), cilantro and fresh lemon. Perfect for the cool day. Growing up, she loved her mom’s roast chicken most, most memorable is the aroma of the roasted chicken that filled their home. She inherited the recipe when she was around 15 years old and admits to making it better in her own way.
Go to dishes: she loves seasonal foods. Winter calls for ingredients mostly from the ocean, Spring/Summer: completely vegetable and Fall: Lots of wild meat for game day!
Advice to inspiring female chefs:
Now is the time is the most important time. You have to have fun with it and make a lot of mistakes. You have to make a lot of mistakes to become good at anything. ~ Nadine Redzepi
Tanya Holland served BBQ Tofu & Grits and I loved it! It was the best tofu I’d ever had. She got her start in the kitchen inspired by her parents and their gourmet cooking club. Prior to attending cooking school in France, Ms.Holland threw dinner parties (for her non-cooking friends) and later moved to New York City to work in the industry which she fell in love with.
Advice for the low key cooks: it’s important to know how to saute a piece of fish.
I love how food brings people together. Food breaks down cultural barriers. ~ Tanya Holland
It was a nice evening on Border Grill’s Plaza in Downtown Los Angles.
Family style, garden dining.
Nina Curtis, the Botanical Chef and 19-year vegan served obviously vegan and gluten-free desserts. I loved all of her unique creations. A very special added touch was the beautiful edible flowers that rest atop of all of her deserts. The above delight is a bowl made from dark chocolate filled with coconut cream, blueberries, pomegranate seeds, granola and fresh flowers. Yum!
Cooking tip: take ripe bananas, smash them and add coconut cream blend and add your own toppings.
Marinate collard, kale or mustard greens in apple cider vinegar or a vinaigrette dressing. This helps to cook the greens while keeping the enzymes. ~ Nina Curtis
Kristin Shute served chilled Lechuza 2016 Chardonnay. It is 100% Chardonnay grapes and paddled in stainless steel barrels for over seven months. Her inspiration came from her parents. They started the Lechuza winery as a hobby and passed it on to her to make into a business. She is based in Baja California, Mexico and says that there is a small community of female vineyards that have a strong connection and support one another.
Wine is so personal. It has so much intent and authenticity behind it. I’m giving you a piece of me. It’s importatnt that as we continue to grow I remain active in every step of the way. I enjoy telling people about our wines in person. ~ Kristin Shute
Los Angeles Times Food Bowl is an annual, monthlong festival celebrating the city’s dynamic food scene. Spanning the entire month of May, Food Bowl features many of the chefs and restaurants that have helped put Los Angeles on the map as a premier dining destination alongside world-renowned chefs in rare local appearances at hundreds of extraordinary events. The festival also supports food access, sustainability and waste reduction through charity partners and participating events. Los Angeles Times Food Bowl 2018 charitable partners are L.A. Kitchen, Food Forward and Midnight Mission. Citi® is the festival’s founding partner and sponsors include Nissan, Maker’s Mark, Hornitos and the Italian National Tourist Board.
