Plate by Plate 2011 (Los Angeles, CA)
Plate by Plate 2011
214 S Main St, Los Angeles, CA 90012
www.platebyplate.org/la/
Sat 08/06/2011, 05:45p-10:00p
This past Saturday, August 6, Project by Project hosted its ninth Annual Tasting Benefit, Plate by Plate, at the Vibiana cathedral in Downtown LA. Project by Project is a nationwide tax-exempt volunteer organization centered on issues relating to the Asian-American community. Every year, PbP selects a non-profit to partner with, and this year, it's the Asian Youth Center, a local community group focused on providing social services to recent immigrant youth. As always, Plate by Plate showcased the culinary talents of some of LA's most popular eateries, as well as a wide variety of libations from a bevy of purveyors.
The calm before the storm: T-15 minutes and things are relatively subdued in the kitchen.
Assembly for the group photo, just minutes before things got crazy.
Somewhat fittingly, the first table I visited was Starry Kitchen. Aided by a debonair bow-tied Matt Kim, the wife-and-husband team of Thi and Nguyen Tran (in his formal banana suit regalia) was on-hand to present their Pandan Donut Holes and Malay Coco Pineapple Chicken.
PbP's Manager of Past Partner Relations Yulree Chun brings her sexy back. I'd be smiling too if I were Matt.
Next up was Wood & Vine, Hollywood's hottest new eatery. Executive Chef Gavin Mills was joined by his wife Jessica, along with Sous Chef Chris Ostray, and the trio put forth a mouthwatering spread of W&V's housemade charcuterie: Housemade Chorizo, Duck Galantine, Pork Rillettes, and Port and Foie Gras Pâté. Note the straying eyes on Chris--perhaps he caught a glance of Yulree!
Joined by event planner Betty Lang of Vanda Events, Chef Anahita Naderi went above and beyond with her trio of dishes: Goat Cheese & Watermelon Salad, Chilled Tomato Gazpacho, and Spiced Apricot Cake with Salted Caramel. In addition to tending to the catering business, the two are currently collaborating on a underground dinner series called Hidden Dinner.
Ani Phyo certainly seems to be enjoying Anahita's melons.
Bar Pintxo's Executive Chef David Plonowski was joined by owner Joseph Miller, and true to the restaurant's tapas-centric form, the duo whipped up Gazpacho and a Tostada of House Conserved Carlsbad Mussels, Roasted Piquillo Peppers, Shallots, Crushed Garlic, 25 yr Sherry Vinegar, Lemon Essence & Oleostepa Oil.
Le Saint Amour's Bruno Herve-Commereuc and his "partner" threw a true sausage fest, with both a Boudin Noir with Cippolini Peach Relish and a Boudin Blanc with Shitake Mushrooms.
Left: PbP Director of Fundraising Katherine Lee loves her some of Bruno's boudin.
Right: PbP's Manager of Team & Leadership Development Audrey Lo, along with PbP Volunteer Management team member Ray Warriner.
One of the most visually arresting plates of the night, Escolar Tataki with Burnt Lemon, Yogurt, Chile and Cucumber was the word over at Adam Horton's Raphael. Joining the Chef was restaurant co-owner Shoshana Raphael and cook Louis Rivera.
Laurent Quenioux was accompanied by the recently-hitched Julian Fang, as well as long-time compatriot Daniel Vasquez. Food-wise, we're talking Lamb Sweetbreads, Chipotle Glaze and Hamachi, Uni Russian Salad, Yuzu Kosho.
In Seakyeong Kim's absence, Charlie Palmer at Bloomingdale's was represented by Sous Chef Nick C, who put out a Foie Gras Foam with Spiced Cherry Compote.
Two of our industrious PbP ladies: Co-Manager of Restaurant Relations Ann Nguyen and Beverages team member Catherine Kim.
He likes being the meat in this sandwich.
Left: Moving outside into the VIP space, I immediately ran into Victor Nguyen, one of the winners of my Plate by Plate Ticket Giveaway--see, people really do win these things!
Right: Stephane Bombet with his new assistant, Huffington Post contributor Lien Ta.
PbP Manager of Event Production Helen Kim with her beau.
Aided by wife Margarita Manzke and Perry Pollaci, Walter Manzke fried up some Potato Dorado for us to enjoy. Think of a flauta, but with finesse--Nguyen and our friend from Le Saint Amour both seemed to enjoy it!
Two of PbP's media partners: Audrey Magazine editor Janice Jann, looking as lovely as ever, along with Grubstreet's Hadley Tomicki.
PbP volunteers Rose Zhu and Melody Chang, photobombed by Julian.
Sotto was represented by famed barman Julian Cox, who churned out a refreshing Sicilian Sling with Gin, Aperol, peach, fresh lemon juice, and Peychaud's bitters. Assisting was Sotto GM/partner Dina Pepito and a rather young-looking barback.
Left: Three ladies get their fill of Cox.
Right: JC with PbP's dapper Director of Leadership Development Trevor Chang.
An Catering brought their much-hyped Garlic Noodles, while Tiato had some Eggplant Tofu Skewers.
Andre Guerrero and Jan Purdy from Maximiliano dished out bowls of Genelli with Marinara Meatball Sauce and Reggiano Parmesan. Look out for Maximiliano to debut in Highland Park in the near future!
More media: PbP Manager of Multimedia Marian Bacol-Uba with Kaywan Shiraz from Bakit Why and Katie B from Yelp.
Four Seasons Catering is perhaps best known for catering the recent, much-publicized Choi-Fang nuptials. Here, owners Billy and Polly Ha, along with Chef Don, served up a duo of Korean-inflected dishes: Kimchi and Mozzarella Rice with Masago Mayo Sauce, and Spicy Braised Chicken and Potatoes with 'Kochujang' Sauce.
Polly was lamenting the fact that she couldn't deep fry her Kimchi-Mozz balls, so I took her over to Walter Manzke's station to show her how he was doing it using an induction burner and cast iron pot. Next door to Manzke was Aburiya Toranoko. Owner Michael Cardenas was on hand, as was Executive Chef Hisaharu Kawabe and Sous Chef Koji Miyamoto, both of whom were furiously churning out Marinated Albacore Hand Rolls.
Left: PbP's inimitable Director of Operations, Annie Lin, mixes things up.
Right: Ray Warriner and his date Theresa.
Pizzeria Ortica's CdC Justin Miller knows how to handle his meat, as demonstrated in his delightful Porchetta with Soft Polenta. The pretty Lauren Pretty agrees.
Seoul Sausage Company was repped by partners Yong Kim and Chris Oh, and the two offered up their Kalbi Sausage (100% All beef kalbi flavored sausage served with kimchi-kraut and garlic jalapeno aioli), as well as a Spicy Pork Sausage (Pork sausage flavored with traditional korean spices served with apple cabbage slaw).
Stepping back inside, I ran into none other than newlywed Christine Fang (née Choi), accompanied by Eva Card and LA hottest underground chef, Craig "Wolvesmouth" Thornton (who hopefully will participate in the tasting next year!).
Picca was my first stop, and though Ricardo Zarate wasn't present, Stephane Bombet, Julian Cox, Lien Ta, and chefs Zak Glasserman and Ming Chon were holding down the fort just fine. A hearty Chicken Cau Cau was just what Esther Tseng of e*star LA needed.
I didn't catch David Féau at The Royce unfortunately (I saw him earlier in the evening), but Perry Pollaci, who we last saw helping Walter Manzke out, was there. From what I heard from other diners, their Wagyu "Au Poivre", Baby Yukon-Pearl Onion was one of the favorites of the night.
The Gorbals sent Manuel Cisneros and Sabel Braganza in place of Ilan Hall, and the two were able to turn out a toothsome tidbit of Tongue with Romesco. Note Cisneros' shifty eyes--looks likes he checking out some hotties!
Chaya Brasserie's Haru Kishi and Sara Baldoni doled out plates of Compressed Watermelon Cubes, Basil Oil and Hamachi Mole Pressed Sushi, Aji Amarillo Aioli.
Working alongside Chaya was Ani Phyo with her vegan, gluten-free, but fortunately not flavor-free P.C. Cobbler.
Sushi Roku was manned by IDG's VP of Operations Tom Cardenas, Executive Chef Hiroshi Shima, Sous Chef Tatsu Sakamoto, eye candy Yui Higashijima, and once again, owner Michael Cardenas. To eat: a refreshing Hamachi with Heirloom Tomato and Watermelon.
Night + Market held its own with Grilled Isan Sour Sausage, Bird Eye Chile, Ginger, Coconut Sticky Rice. Chef/Owner Kris Yenbamroong and Sous Chef Chris Napaamporn made 650 spheres of the fermented sausage, and still managed to run out early. Love the specs on those two!
Left: Perennial Plate by Plate fixture Sherwin Goo.
Right: PbP Director of Volunteer Management Jennifer Sul and friends.
Left: PbP Events team member Ruth Shen and compatriots.
Right: PbP Beverages team members Betty Mac and Cassandra Lamb, along with Ed Kwon of A Hop, Skip, and a Jump.
The ever-ebullient Bricia Lopez was here for Guelaguetza, as were her helpers Martha Martinez and Aaron Salomon. They were serving up Tamales Oaxaqueños, black mole and chicken breast tamales wrapped in banana leaf.
Church & State had Eggplant Caviar with Tomato Compote on Toasted Baguette and Veal Rillettes with Apple Chutney. Head chef Jeremy Berlin wasn't in, but Gerardo Nuñez, Kelly McAuliffe, and Charlie Skidmore did a fine job in his absence.
Joanna Park of LA in Stilettos made a rare appearance without her sister Grace. She was, however, joined by another Park, Janet of Iced Cupcakes and Cookies.
Akira Hirose's eponymous Maison Akira presented a Côté Seared House Smoked Schottische Salmon with Broccoli Yuzu Kosho Coulis and Mozuku Aspic. Toranoko's chef Hisa Kawabe approves.
Left: Hey, what's Chef Quenioux looking at?!?
Right: Dan Sosa of Exploratory Degustation with Fonda Chang.
The cheese wenches of Champignon put forth samples of their Cambozola Black Label, a Bavarian triple cream soft ripened cheese with bleu cheese veins, served on a cracker with a touch of honey; as well as their Rougette Bavarian Red, a Bavarian washed rind cheese, served on a cracker with a touch of balsamic reduction.
More Bricia! Let's just say that Stephane didn't mind me snapping multiple takes of the second photo.
Haven Gastropub's two entries were well received: Pork Rillettes, Housemade Beer Mustard, Micro Dijon, Artisan Bread and Hiramasa Crudo, Ruby Red Grapefruit, Fresno Chili, Pickled Shallots, Micro Peppercress, Pink Salt, Arbequina Oil. Representing were Executive Chef Greg Daniels and Sous Chef Mike Wegrzyn.
Left: Looks like somebody won the Michael Jackson autographed copy of Thriller! That's PbP Partner Outreach team member Jackie Fung and brother Kenny.
Right: OC PR princess Mona Shah (Haven Gastropub, Taco Asylum, Rustica, Sol Cocina, Bruxie, Lucca) and fiancé.
La Cachette Bistro is now headed up by Dong Choi, who most of us probably remember from David Myers' Comme Ca. Working with Jacob Hong, he submitted a Braised Kurabota Pork Belly, Beluga Lentils, "Soupe de Poisson Provencal".
Last year, I was able to attend Plate by Plate as a media partner, but this time around, my relationship with the organization went even deeper. I was brought on as an external advisor to the restaurant relations team, basically helping the group select and recruit participants for the tasting event. However, communications was made difficult by my not being an "official" member, so I was subsequently absorbed into PbP's steering committee. As such, I now have a much deeper understanding and respect for the time and effort that goes into planning the event, and can honestly say that we had a better benefit this year. Here's to an even more awesome 2012!
214 S Main St, Los Angeles, CA 90012
www.platebyplate.org/la/
Sat 08/06/2011, 05:45p-10:00p
This past Saturday, August 6, Project by Project hosted its ninth Annual Tasting Benefit, Plate by Plate, at the Vibiana cathedral in Downtown LA. Project by Project is a nationwide tax-exempt volunteer organization centered on issues relating to the Asian-American community. Every year, PbP selects a non-profit to partner with, and this year, it's the Asian Youth Center, a local community group focused on providing social services to recent immigrant youth. As always, Plate by Plate showcased the culinary talents of some of LA's most popular eateries, as well as a wide variety of libations from a bevy of purveyors.
The calm before the storm: T-15 minutes and things are relatively subdued in the kitchen.
Assembly for the group photo, just minutes before things got crazy.
Somewhat fittingly, the first table I visited was Starry Kitchen. Aided by a debonair bow-tied Matt Kim, the wife-and-husband team of Thi and Nguyen Tran (in his formal banana suit regalia) was on-hand to present their Pandan Donut Holes and Malay Coco Pineapple Chicken.
PbP's Manager of Past Partner Relations Yulree Chun brings her sexy back. I'd be smiling too if I were Matt.
Next up was Wood & Vine, Hollywood's hottest new eatery. Executive Chef Gavin Mills was joined by his wife Jessica, along with Sous Chef Chris Ostray, and the trio put forth a mouthwatering spread of W&V's housemade charcuterie: Housemade Chorizo, Duck Galantine, Pork Rillettes, and Port and Foie Gras Pâté. Note the straying eyes on Chris--perhaps he caught a glance of Yulree!
Joined by event planner Betty Lang of Vanda Events, Chef Anahita Naderi went above and beyond with her trio of dishes: Goat Cheese & Watermelon Salad, Chilled Tomato Gazpacho, and Spiced Apricot Cake with Salted Caramel. In addition to tending to the catering business, the two are currently collaborating on a underground dinner series called Hidden Dinner.
Ani Phyo certainly seems to be enjoying Anahita's melons.
Bar Pintxo's Executive Chef David Plonowski was joined by owner Joseph Miller, and true to the restaurant's tapas-centric form, the duo whipped up Gazpacho and a Tostada of House Conserved Carlsbad Mussels, Roasted Piquillo Peppers, Shallots, Crushed Garlic, 25 yr Sherry Vinegar, Lemon Essence & Oleostepa Oil.
Le Saint Amour's Bruno Herve-Commereuc and his "partner" threw a true sausage fest, with both a Boudin Noir with Cippolini Peach Relish and a Boudin Blanc with Shitake Mushrooms.
Left: PbP Director of Fundraising Katherine Lee loves her some of Bruno's boudin.
Right: PbP's Manager of Team & Leadership Development Audrey Lo, along with PbP Volunteer Management team member Ray Warriner.
One of the most visually arresting plates of the night, Escolar Tataki with Burnt Lemon, Yogurt, Chile and Cucumber was the word over at Adam Horton's Raphael. Joining the Chef was restaurant co-owner Shoshana Raphael and cook Louis Rivera.
Laurent Quenioux was accompanied by the recently-hitched Julian Fang, as well as long-time compatriot Daniel Vasquez. Food-wise, we're talking Lamb Sweetbreads, Chipotle Glaze and Hamachi, Uni Russian Salad, Yuzu Kosho.
In Seakyeong Kim's absence, Charlie Palmer at Bloomingdale's was represented by Sous Chef Nick C, who put out a Foie Gras Foam with Spiced Cherry Compote.
Two of our industrious PbP ladies: Co-Manager of Restaurant Relations Ann Nguyen and Beverages team member Catherine Kim.
He likes being the meat in this sandwich.
Left: Moving outside into the VIP space, I immediately ran into Victor Nguyen, one of the winners of my Plate by Plate Ticket Giveaway--see, people really do win these things!
Right: Stephane Bombet with his new assistant, Huffington Post contributor Lien Ta.
PbP Manager of Event Production Helen Kim with her beau.
Aided by wife Margarita Manzke and Perry Pollaci, Walter Manzke fried up some Potato Dorado for us to enjoy. Think of a flauta, but with finesse--Nguyen and our friend from Le Saint Amour both seemed to enjoy it!
Two of PbP's media partners: Audrey Magazine editor Janice Jann, looking as lovely as ever, along with Grubstreet's Hadley Tomicki.
PbP volunteers Rose Zhu and Melody Chang, photobombed by Julian.
Sotto was represented by famed barman Julian Cox, who churned out a refreshing Sicilian Sling with Gin, Aperol, peach, fresh lemon juice, and Peychaud's bitters. Assisting was Sotto GM/partner Dina Pepito and a rather young-looking barback.
Left: Three ladies get their fill of Cox.
Right: JC with PbP's dapper Director of Leadership Development Trevor Chang.
An Catering brought their much-hyped Garlic Noodles, while Tiato had some Eggplant Tofu Skewers.
Andre Guerrero and Jan Purdy from Maximiliano dished out bowls of Genelli with Marinara Meatball Sauce and Reggiano Parmesan. Look out for Maximiliano to debut in Highland Park in the near future!
More media: PbP Manager of Multimedia Marian Bacol-Uba with Kaywan Shiraz from Bakit Why and Katie B from Yelp.
Four Seasons Catering is perhaps best known for catering the recent, much-publicized Choi-Fang nuptials. Here, owners Billy and Polly Ha, along with Chef Don, served up a duo of Korean-inflected dishes: Kimchi and Mozzarella Rice with Masago Mayo Sauce, and Spicy Braised Chicken and Potatoes with 'Kochujang' Sauce.
Polly was lamenting the fact that she couldn't deep fry her Kimchi-Mozz balls, so I took her over to Walter Manzke's station to show her how he was doing it using an induction burner and cast iron pot. Next door to Manzke was Aburiya Toranoko. Owner Michael Cardenas was on hand, as was Executive Chef Hisaharu Kawabe and Sous Chef Koji Miyamoto, both of whom were furiously churning out Marinated Albacore Hand Rolls.
Left: PbP's inimitable Director of Operations, Annie Lin, mixes things up.
Right: Ray Warriner and his date Theresa.
Pizzeria Ortica's CdC Justin Miller knows how to handle his meat, as demonstrated in his delightful Porchetta with Soft Polenta. The pretty Lauren Pretty agrees.
Seoul Sausage Company was repped by partners Yong Kim and Chris Oh, and the two offered up their Kalbi Sausage (100% All beef kalbi flavored sausage served with kimchi-kraut and garlic jalapeno aioli), as well as a Spicy Pork Sausage (Pork sausage flavored with traditional korean spices served with apple cabbage slaw).
Stepping back inside, I ran into none other than newlywed Christine Fang (née Choi), accompanied by Eva Card and LA hottest underground chef, Craig "Wolvesmouth" Thornton (who hopefully will participate in the tasting next year!).
Picca was my first stop, and though Ricardo Zarate wasn't present, Stephane Bombet, Julian Cox, Lien Ta, and chefs Zak Glasserman and Ming Chon were holding down the fort just fine. A hearty Chicken Cau Cau was just what Esther Tseng of e*star LA needed.
I didn't catch David Féau at The Royce unfortunately (I saw him earlier in the evening), but Perry Pollaci, who we last saw helping Walter Manzke out, was there. From what I heard from other diners, their Wagyu "Au Poivre", Baby Yukon-Pearl Onion was one of the favorites of the night.
The Gorbals sent Manuel Cisneros and Sabel Braganza in place of Ilan Hall, and the two were able to turn out a toothsome tidbit of Tongue with Romesco. Note Cisneros' shifty eyes--looks likes he checking out some hotties!
Chaya Brasserie's Haru Kishi and Sara Baldoni doled out plates of Compressed Watermelon Cubes, Basil Oil and Hamachi Mole Pressed Sushi, Aji Amarillo Aioli.
Working alongside Chaya was Ani Phyo with her vegan, gluten-free, but fortunately not flavor-free P.C. Cobbler.
Sushi Roku was manned by IDG's VP of Operations Tom Cardenas, Executive Chef Hiroshi Shima, Sous Chef Tatsu Sakamoto, eye candy Yui Higashijima, and once again, owner Michael Cardenas. To eat: a refreshing Hamachi with Heirloom Tomato and Watermelon.
Night + Market held its own with Grilled Isan Sour Sausage, Bird Eye Chile, Ginger, Coconut Sticky Rice. Chef/Owner Kris Yenbamroong and Sous Chef Chris Napaamporn made 650 spheres of the fermented sausage, and still managed to run out early. Love the specs on those two!
Left: Perennial Plate by Plate fixture Sherwin Goo.
Right: PbP Director of Volunteer Management Jennifer Sul and friends.
Left: PbP Events team member Ruth Shen and compatriots.
Right: PbP Beverages team members Betty Mac and Cassandra Lamb, along with Ed Kwon of A Hop, Skip, and a Jump.
The ever-ebullient Bricia Lopez was here for Guelaguetza, as were her helpers Martha Martinez and Aaron Salomon. They were serving up Tamales Oaxaqueños, black mole and chicken breast tamales wrapped in banana leaf.
Church & State had Eggplant Caviar with Tomato Compote on Toasted Baguette and Veal Rillettes with Apple Chutney. Head chef Jeremy Berlin wasn't in, but Gerardo Nuñez, Kelly McAuliffe, and Charlie Skidmore did a fine job in his absence.
Joanna Park of LA in Stilettos made a rare appearance without her sister Grace. She was, however, joined by another Park, Janet of Iced Cupcakes and Cookies.
Akira Hirose's eponymous Maison Akira presented a Côté Seared House Smoked Schottische Salmon with Broccoli Yuzu Kosho Coulis and Mozuku Aspic. Toranoko's chef Hisa Kawabe approves.
Left: Hey, what's Chef Quenioux looking at?!?
Right: Dan Sosa of Exploratory Degustation with Fonda Chang.
The cheese wenches of Champignon put forth samples of their Cambozola Black Label, a Bavarian triple cream soft ripened cheese with bleu cheese veins, served on a cracker with a touch of honey; as well as their Rougette Bavarian Red, a Bavarian washed rind cheese, served on a cracker with a touch of balsamic reduction.
More Bricia! Let's just say that Stephane didn't mind me snapping multiple takes of the second photo.
Haven Gastropub's two entries were well received: Pork Rillettes, Housemade Beer Mustard, Micro Dijon, Artisan Bread and Hiramasa Crudo, Ruby Red Grapefruit, Fresno Chili, Pickled Shallots, Micro Peppercress, Pink Salt, Arbequina Oil. Representing were Executive Chef Greg Daniels and Sous Chef Mike Wegrzyn.
Left: Looks like somebody won the Michael Jackson autographed copy of Thriller! That's PbP Partner Outreach team member Jackie Fung and brother Kenny.
Right: OC PR princess Mona Shah (Haven Gastropub, Taco Asylum, Rustica, Sol Cocina, Bruxie, Lucca) and fiancé.
La Cachette Bistro is now headed up by Dong Choi, who most of us probably remember from David Myers' Comme Ca. Working with Jacob Hong, he submitted a Braised Kurabota Pork Belly, Beluga Lentils, "Soupe de Poisson Provencal".
Last year, I was able to attend Plate by Plate as a media partner, but this time around, my relationship with the organization went even deeper. I was brought on as an external advisor to the restaurant relations team, basically helping the group select and recruit participants for the tasting event. However, communications was made difficult by my not being an "official" member, so I was subsequently absorbed into PbP's steering committee. As such, I now have a much deeper understanding and respect for the time and effort that goes into planning the event, and can honestly say that we had a better benefit this year. Here's to an even more awesome 2012!
posted by kevinEats at
5:45 PM
33 Comments:
Excellent coverage! You really captured the event nicely with all the people and scene pics. Great meeting you finally!
Good running into you and thanks for the shoutout!
Thank you again for the ticket Kevin! I had a great time!
Knowing how difficult it was to take pictures at the event, you did a great job!
Aren't you glad you joined the family? :)
Great coverage! Great food! Hopefully you had a chance to try our line of Monte De Oro wines.
Kevin! I didn't even know you knew that I started my own food blog (thanks for the mention). :) I love the comprehensive post! And the photos! You're the best!
Love it! The best and most in-depth Plate by Plate coverage I've seen! Thank you so much Kevin and I second what Jenn said... Aren't you glad you became part of the PbP family? :p
Plate by Plate is run entirely by Asian women?
what crazy good coverage!!! i was too busy stuffing my mouth to really take notes, i will be referring back to this post for future reference!
sygyzy: haha I just noticed that Kevin took mostly took pics of our female board members.
Project by Project is an Asian Pacific Island Non-Profit Organization run by volunteers. Most of our steering committee are female but we do have a few good men on our board as well :) Kevin being one of them as our External Restaurant Advisor
Great photos as always Kevin!!
Hey Kevin, great summary of the night! Regrets to have not been able to bump into you, but I appreciate all your contributions to Project by Project to help make plate by plate a memorable event! Thanks again for your help :)
Dan: Likewise--surprised it took so long for us to finally run into each other.
Ed: No problem man. So when can we expect to see your PbP post?
Victor: You're quite welcome! Any favorite dishes?
Darin: Thanks, it was really annoying with the purple lights shining everywhere and whatnot, and a pain to try to correct in Photoshop. :p
Jenn: Yes I am mum. ;)
Monte De Oro: Unfortunately not, as I didn't actually drink alcohol the entire night! The lone exception was for Julian Cox/Sotto (one of the participants that I invited).
Yulree: Yes I've known about it for quite some time now. ;) I miss Yulree Fun Time.
Marian: Would you expect anything less from me? =D
sygyzy: Yes, and hot ones at that. ;)
Lynn: See, I had the opposite problem: too busy working and didn't get to taste as much as I wanted to! I'm surprised I didn't run into you there though.
Marian: So what are your thoughts as to why there's such a gender imbalance? Not that I'm complaining...
jiHAD: Thanks! It was a challenging shoot, but I was fairly satisfied with the results.
Linda: I was hoping to see you there too. Thanks again for making everything happen with the sponsorship--hope to have you in 2012 as well! :)
I've missed the double entendres Kevin... well done sir, well done.
Fabulous photos and coverage! :D I especially like the lighting. How much do PBP tickets usually cost? I will finally be 21 for the next one. Haha
nothing for pinot provence??
Hey, Kevin! It was great meeting you the other night, and really great job covering the Plate by Plate event. Would you mind if we borrowed the photo you took of our dish for the blog? We were so busy we forgot to take one!
- Billy, Four Seasons Catering
because we love to take charge :p
Jai: I'm glad at least someone was reading!
Jennifer: VIP tickets are $250, while regular admission is $150. However, regular tickets can typically be found for $100 at special promotional events. Hope to see you next year, as PbP's definitely a 21+ event.
Anon: Due to the large number of participants this year, unfortunately there were a number of places (probably around 10) that I wasn't able to hit up before 10:00 rolled around. :(
Billy: Sure, go for it Billy.
Marian: Well there goes the stereotype that Asian women are submissive...
Submissive my ass! LOL! Not these PbP women ;P
wowwww, everything looks amazing! definitely missed out!
Great photos Kevin! Btw, I look drunk. Oh wait, I was. Haha.
"Made a rare appearance without her sister Grace" Hahaha. Too bad I'm underage :( 5 more months!!!
Marian: Tell me about it... ;P
Doah: Hopefully next year right? Also, let me know if you'd like to get involved.
Joanna: You actually handled yourself quite well for being drunk!
Grace: Don't tell me you don't have access to a fake ID. ;)
Good seeing you Kevin... And thanks for the plug.
Now only if I didnt look like I was staring at Yulree's "ahem" assets. Haha
You and me both, Matt!
@Matt - can't blame you. she's a cutie ;p
She's not the only cutie in the organization. ;)
So I just went to my first foodie event today, Taste of Atlanta. The cost is $25 for entrance + 10 taste coupons; most items, particularly the higher end restaurants, take 3 tickets. Additional tickets can be bought for $1 each, and any beverages had to be bought separately (there was no ticket system).
I was sorely disappointed by ToA today, which made me curious concerning the differences between the tasting events you have gone to. Does Plate by Plate (or similar events) run with the same kind of system as Taste of Atlanta?
Cindy, I don't like it when they do the "ticket" system at tasting events. PbP and most events here tend to have it where you pay a flat entry fee and have free reign to consume all the food and drink you want.
So basically, I need to move to California asap.
I thought Taste of Atlanta would be flat entry fee + get as many samples as you'd like, but there are tickets and the samples you get for $2-3 are comparable to half the servings at Costco. It was a very underwhelming experience...
I haven't even ventured out to the "best" places in Atlanta and I've already got the feeling that Atlanta is a culinary wasteland.
Until I can get to Cali, I'll just have to eat vicariously through your blog Kevin! Really, your posts are so well-written and I appreciate every single one that you've done!
Aren't there a few good places in Atlanta? What about the likes of Aria, Bacchanalia, and Restaurant Eugene?
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