Plate by Plate 2016 (Los Angeles, CA)
Plate by Plate 2016 at the California Science Center
700 Exposition Park Dr, Los Angeles, CA 90037
www.platebyplate.org/la/
Sat 08/06/2016, 06:00p-10:00p
Project by Project recently hosted its 14th annual Plate by Plate charity tasting benefit at the California Science Center's Wallis Annenberg Building, which, coincidentally, was where the first Plate by Plate that I attended back in 2010 was held.
If you're not familiar with the organization, Project by Project is a 501(c)(3) not-for-profit centered on matters relating to the Asian-American community. Every year, the group chooses a different theme to concentrate on and partners with a local charitable organization in that space. With 2016's theme of LGBTQ advocacy, the partner picked was APAIT (Asian Pacific AIDS Intervention Team), a non-profit dedicated to providing HIV/AIDS testing, counseling, social support groups, and substance abuse prevention programs focused on the LGBTQ community.
Perfect for the hot weather, owners Heather Winters and husband Michael of Quenelle served bowls of White peach-white grape sorbet, milk sauce, frosted Fruity Pebbles.
Assisted by PbP Volunteer Diane Leigh, Faith & Flower's Pastry Chef Joshua Graves brought another dessert: Greek yogurt panna cotta, stewed cherries, puffed wild rice, honey, yuzu granita. Note also the snazzy PbP-branded aprons, provided courtesy of LA-based designer BlueCut (use special code PBPLA16 for 30% off your order).
A Riesling sangria, foie gras, nectarine, shiso espuma was the contribution from Patina, represented by Executive Chef Paul Lee, wife Linny Lee, Marketing Manager Tracy Truong, and PbP Volunteer Zoe Chan.
L: PbP Director of Events Tuyet Nguyen with mom Sunny Park and uncle James Park.
R: Former PbP National President JT Kim and former girlfriend Audrey Yun.
L: Icelandic Glacial was key, given that it was the event's sole water vendor.
R: Coffee duties were handled by Stumptown Coffee Roasters and PbP Volunteer Minnie Gan.
Plate by Plate newcomer Kris Tominaga showed off his new restaurant Mardi via two dishes: a Headcheese schnitzel, pickled Mustard seed, fennel, lemon aioli, watercress; and a Pineapple brown rice pudding, lime, rum, coconut sorbet, meringue (mouseover). Helping out were PbP Volunteers Jeffrey Leung and Betii Jung.
L: Former PbP President Yulree Chun turned some heads in her little black number.
R: Ex-PbP Manager of Beverage Relations Danny Li, along with a very, very preggers Margaret Lin. Casey Chiu in the back raising the roof.
Local Kitchen + Wine Bar's Stephen Murray served up a hit with his Black garlic risotto arancini, smoked heirloom tomato sauce, parmesan. The restaurant also created a refreshing cocktail incorporating donated Ketel One vodka: "Isabela", Ketel One, roasted strawberry, lemon, soda (mouseover). The Ketel was also used by the event's main bar, helmed tonight by K-town's Lock & Key.
Chef/Owner David LeFevre of Fishing with Dynamite returned to Plate by Plate after a 10-year absence. His dish? Heirloom tomato, tuna tonnato, country bread, capers.
L: PbP Events Team member Ben Juhn manned the booth for Monster Energy.
R: Chicago's Koval brought an assortment of whiskey, which was much appreciated.
L: PbP Manager of Fundraising Peter Yun and guests.
R: Nice to see some bowtie action happening, courtesy of Clayton Yeung (Nielsen, Visual Communications boardmember) and friend.
Picca brought along a light 'n' bright Ceviche Criollo, sea bass, jalapeño, cucumber leche de tigre, canchas.
Starry Kitchen's Nguyen Tran had his signature Crispy tofu balls, sriracha aioli ready for yo' mouf, along with an Almond tofu, fresh fruit for dessert (mouseover). Assisting, meanwhile, was PbP Volunteer Jessica Ho.
L: Comedian Jenny Yang and actor Aaron Takahashi, along with San Tong (Saatchi & Saatchi) in the middle there.
R: PbP Manager of Fundraising Peter Yun again, with Konica Minolta Business Solutions colleague Charles Turner and wife Linda.
The Grilled marinated shrimp, tomato and mango salad, bagoong vinaigrette was the work of Viviane's Michael Hung (now with edgier haircut).
Can't go wrong with Mister Oh's Surf N Turf, uni butter dipped chicharron, ikura, furikake from Aimee Lee Lucas and the Hanjip team.
KazuNori had by far the longest line of the event thanks to their bevy of customizable hand rolls (Toro/Crab/Yellowtail/Salmon/Bay Scallop/Cucumber) and Tuna Sashimi.
L: A couple comely ladies.
R: Former PbP member-slash-diehard Trojan Mikey Lumunsad on the right, with three Li's: Jeremy Li, Lori Li, Maria Li.
A view of the main event space from the second floor.
Chris Feldmeier and David Rosoff's Moruno had some Gildas going on.
L: Murphy Perng and Nart Charuworn, both of whom were involved with Project by Project a few years back.
R: Seeing double with PbP Volunteer Team member Stella Yuen and PbP SF Director of Volunteer Management Sophia Yuen.
I'm pretty sure that Ricardo Zarate's been to more Plate by Plates than just about anyone. He missed last year's event, so it was nice to have him back representing his upcoming restaurant Rosaliné. And the dish? Crispy causa sangrecita, morcilla causa, brie cheese, charred negi huacatay sauce, with help from PbP Volunteer Vena Lam.
L: PbP NY Events Team member Catherine Hu was pouring for Reed's.
R: Peking Tavern brought a twosome of baijiu cocktails: the Wong Chiu Punch, Xi Feng bai jiu, hibiscus, fresh lemon juice and the One Inch Punch, HK bai jiu, peach, lemon and pineapple juice, Chambord. Kee Lee was the meat in the Andrew sandwich.
Christina Raptis and the Bestia team went porky with their Smoked ciccioli, pomegranate molasses, pickled mustard seed, sweet peppers, lemon basil.
L: Cherisse Cleofe, Selin Darkalstanian, Nicholas Friedman, and Michelle Lorme, with PbP Director of Events Tuyet Nguyen.
R: Ex-President Yulree Chun and friend Catherine Tran.
Steve Samson of Sotto had a glistening Bigeye tuna crudo, pickled green strawberry, olive pistachio pesto, bread crumbs.
L: According to guest votes, Hubert's Lemonade managed to be the favorite beverage of the night.
R: Pacific International Liquor/Silk Road brought a tasty variety of sakes to sample.
L: More former PbP'ers: Nami Han and Clayton Tran.
R: Rebecca Simon-Pearson and Tamara Sasso with Chefs Walter Manzke and Bernhard Mairinger.
Chef Philip Pretty and Co-Owner Dana Robertson from Restauration were on hand to present their popular Charred Spanish octopus, warm marble potato, celery heart, toasted almonds, frisée, caesar dressing.
Ramy Elguindy from Mainland Poke served up two spoonfuls: "So Cali", naturally raised king salmon, scallions, sriracha aioli, avocado; and the "Ichiban", fresh caught albacore, wasabi cream, green onions, tobiko (mouseover).
Walter Manzke's République prepared glasses of Yellowtail crudo, watermelon, tomato, green Thai curry.
L: Oanh Nguyen, PbP's Manager of Restaurant Relations from all the way back in 2010, with beau Dan Phan.
R: Cathy Hong, PbP Manager of Event Production, with some side-eyeing.
Chef Fabian Gallardo and Petty Cash had a fun Pork belly tostadita, corn tostada, guacamole, pork belly, pickled red onions, roasted peanut sauce.
Bernhard Mairinger from the resurrected BierBeisl Imbiss had a Vanilla custard infused brioche dumpling, cinnamon sugar that was a crowd-pleaser. He was also pouring some wines: his private label Riesling, Mosel and Zweigelt, Burgenland, along with the Stammtisch Pinot Noir, Santa Maria Valley.
L: Incorrect suit buttoning.
R: PbP Events Team members (and couple) Ben Juhn and Rachel Kim.
Maré's Josh McKnight had our third ball-shaped dish of the night: Lamb & steak meatballs, red pepper arrabbiata, mint salad, created using donated meat from Family's Beef.
Chef de Cuisine Mikey Segerstrom from the new DTLA outpost of Little Sister busted out a very colorful "Goi Du Du" papaya salad, Viet jerky, herbs, candied shrimp, nuoc cham.
This year's event featured a "Beer Garden" setup in the space's upper level.
L: Kawaba was there pouring two of their beers.
R: PbP SF Marketing Team member Dennis Mo and PbP Volunteer Anna Lee were in charge of Lagunitas' station.
L: Tan Asahi sales rep Taichi Seki made what I believe was his third appearance at Plate by Plate.
R: PbP Volunteer Billy Wing (who usually hangs out with Asahi guy above) was manning the kegs at the Beer Belly station. On tap was the El Segundo Citra Pale Ale and Monkish Ninja Star Belgian blonde.
L: Newbie brewer Rob Rubens Distilling & Brewing showcased their Head Over Heels v1.0 IPA and Hitman Ale altbier.
R: Presqu'ile wines were poured by PbP Volunteer Team Member Cindy Lee and PbP Volunteer Brittany Yung.
Let's step into the blue-hued Muses Room, which housed the photobooth, three more restaurants, as well as the VIP area.
L: Ex-PbP LA'er Marilyn Tran with PbP National Marketing Director-slash-SO Andrew Le.
R: PbP SF Director of Volunteer Management Sophia Yuen, PbP Manager of Team Development Denise Chang, PbP Marketing Team Member Kevin S Hsu, and interim PbP National President Nirendran Kathirithamby hanging out in the background.
Not surprisingly, Barton G Executive Chef Attila Bollok and Pastry Sous Chef Gloria Jasso Villasana busted out the theatrics with their Holy Smokes Popcorn.
L: Phil Cheng and mother-in-law Kelly Yang, along with friend Charlie Wu.
R: Perennial Plate by Plate fixture Sherwin Goo was in attendance, natch.
Yoya Takahashi and Jesse Duron repped Hamasaku with a Hamachi dumpling soup.
Luke Reyes of the soon-to-open Oh Man! Ramen had some zesty Chilled spicy mussel ramen, togarashi shellfish broth, fresh herbs & coriander flowers on offer.
Moving into the VIP area now, the always dapper Matt Bostick from Baldoria prepared two bottled cocktails: Sgt.'s Pepper Negroni, jalapeño-infused Yellow Chartreuse, Ford's gin, Dolin Rouge and Summer Lady, vodka, rose water, Dolin Blanc, Dolin Dry, white wine, grapefruit bitters.
L: Amy Lew with Francis Cullado and Judy De Vera from former PbP beneficiary Visual Communications.
R: VIP bouncer duties: PbP Marketing Team Member Kevin S Hsu and PbP Manager of Design Lisa Xu.
CdC Michael Kahikina and the Barrel & Ashes team stuck with a BBQ theme with their Smoked beef brisket tartine, sour dough crouton, pimento cheese, dill pickle and Watermelon & jicama salad, radish blossoms, jalapeño, micro cilantro, lime vinaigrette (mouseover). To drink, they also had a Tennessee Punch, Tennessee whiskey, lemonade, cucumber, mint.
L: PbP Manager of Team Development Denise Chang alongside PbP Fundraising Team member Justin Tang.
R: PbP Legal Counsel Nicholas Kang with fiancée.
Phillip Frankland Lee and Margarita Lee from Scratch Bar & Kitchen had the most ambitious menu of the night, a four-course mini tasting comprising: Green mussel & sea urchin sake shooter, Dry-aged ribeye carpaccio with whipped egg & ikura, Dry-aged hanger steak with parsnip & kale, and Coconut pudding with mojito granita, olive oil streusel & fresh berries. As expected, the restaurant took home "best dish" honors, for the second time no less.
L: Rebecca So and Mirtha Cabral were one of the few ladies rocking the cheongsam.
R: PbP SF President Mary Zhang sampling some of Barrel & Ashes' punch.
Starry Kitchen's Nguyen Tran and his signature banana suit made for a popular photo op.
700 Exposition Park Dr, Los Angeles, CA 90037
www.platebyplate.org/la/
Sat 08/06/2016, 06:00p-10:00p
Project by Project recently hosted its 14th annual Plate by Plate charity tasting benefit at the California Science Center's Wallis Annenberg Building, which, coincidentally, was where the first Plate by Plate that I attended back in 2010 was held.
If you're not familiar with the organization, Project by Project is a 501(c)(3) not-for-profit centered on matters relating to the Asian-American community. Every year, the group chooses a different theme to concentrate on and partners with a local charitable organization in that space. With 2016's theme of LGBTQ advocacy, the partner picked was APAIT (Asian Pacific AIDS Intervention Team), a non-profit dedicated to providing HIV/AIDS testing, counseling, social support groups, and substance abuse prevention programs focused on the LGBTQ community.
Perfect for the hot weather, owners Heather Winters and husband Michael of Quenelle served bowls of White peach-white grape sorbet, milk sauce, frosted Fruity Pebbles.
Assisted by PbP Volunteer Diane Leigh, Faith & Flower's Pastry Chef Joshua Graves brought another dessert: Greek yogurt panna cotta, stewed cherries, puffed wild rice, honey, yuzu granita. Note also the snazzy PbP-branded aprons, provided courtesy of LA-based designer BlueCut (use special code PBPLA16 for 30% off your order).
A Riesling sangria, foie gras, nectarine, shiso espuma was the contribution from Patina, represented by Executive Chef Paul Lee, wife Linny Lee, Marketing Manager Tracy Truong, and PbP Volunteer Zoe Chan.
L: PbP Director of Events Tuyet Nguyen with mom Sunny Park and uncle James Park.
R: Former PbP National President JT Kim and former girlfriend Audrey Yun.
L: Icelandic Glacial was key, given that it was the event's sole water vendor.
R: Coffee duties were handled by Stumptown Coffee Roasters and PbP Volunteer Minnie Gan.
Plate by Plate newcomer Kris Tominaga showed off his new restaurant Mardi via two dishes: a Headcheese schnitzel, pickled Mustard seed, fennel, lemon aioli, watercress; and a Pineapple brown rice pudding, lime, rum, coconut sorbet, meringue (mouseover). Helping out were PbP Volunteers Jeffrey Leung and Betii Jung.
L: Former PbP President Yulree Chun turned some heads in her little black number.
R: Ex-PbP Manager of Beverage Relations Danny Li, along with a very, very preggers Margaret Lin. Casey Chiu in the back raising the roof.
Local Kitchen + Wine Bar's Stephen Murray served up a hit with his Black garlic risotto arancini, smoked heirloom tomato sauce, parmesan. The restaurant also created a refreshing cocktail incorporating donated Ketel One vodka: "Isabela", Ketel One, roasted strawberry, lemon, soda (mouseover). The Ketel was also used by the event's main bar, helmed tonight by K-town's Lock & Key.
Chef/Owner David LeFevre of Fishing with Dynamite returned to Plate by Plate after a 10-year absence. His dish? Heirloom tomato, tuna tonnato, country bread, capers.
L: PbP Events Team member Ben Juhn manned the booth for Monster Energy.
R: Chicago's Koval brought an assortment of whiskey, which was much appreciated.
L: PbP Manager of Fundraising Peter Yun and guests.
R: Nice to see some bowtie action happening, courtesy of Clayton Yeung (Nielsen, Visual Communications boardmember) and friend.
Picca brought along a light 'n' bright Ceviche Criollo, sea bass, jalapeño, cucumber leche de tigre, canchas.
Starry Kitchen's Nguyen Tran had his signature Crispy tofu balls, sriracha aioli ready for yo' mouf, along with an Almond tofu, fresh fruit for dessert (mouseover). Assisting, meanwhile, was PbP Volunteer Jessica Ho.
L: Comedian Jenny Yang and actor Aaron Takahashi, along with San Tong (Saatchi & Saatchi) in the middle there.
R: PbP Manager of Fundraising Peter Yun again, with Konica Minolta Business Solutions colleague Charles Turner and wife Linda.
The Grilled marinated shrimp, tomato and mango salad, bagoong vinaigrette was the work of Viviane's Michael Hung (now with edgier haircut).
Can't go wrong with Mister Oh's Surf N Turf, uni butter dipped chicharron, ikura, furikake from Aimee Lee Lucas and the Hanjip team.
KazuNori had by far the longest line of the event thanks to their bevy of customizable hand rolls (Toro/Crab/Yellowtail/Salmon/Bay Scallop/Cucumber) and Tuna Sashimi.
L: A couple comely ladies.
R: Former PbP member-slash-diehard Trojan Mikey Lumunsad on the right, with three Li's: Jeremy Li, Lori Li, Maria Li.
A view of the main event space from the second floor.
Chris Feldmeier and David Rosoff's Moruno had some Gildas going on.
L: Murphy Perng and Nart Charuworn, both of whom were involved with Project by Project a few years back.
R: Seeing double with PbP Volunteer Team member Stella Yuen and PbP SF Director of Volunteer Management Sophia Yuen.
I'm pretty sure that Ricardo Zarate's been to more Plate by Plates than just about anyone. He missed last year's event, so it was nice to have him back representing his upcoming restaurant Rosaliné. And the dish? Crispy causa sangrecita, morcilla causa, brie cheese, charred negi huacatay sauce, with help from PbP Volunteer Vena Lam.
L: PbP NY Events Team member Catherine Hu was pouring for Reed's.
R: Peking Tavern brought a twosome of baijiu cocktails: the Wong Chiu Punch, Xi Feng bai jiu, hibiscus, fresh lemon juice and the One Inch Punch, HK bai jiu, peach, lemon and pineapple juice, Chambord. Kee Lee was the meat in the Andrew sandwich.
Christina Raptis and the Bestia team went porky with their Smoked ciccioli, pomegranate molasses, pickled mustard seed, sweet peppers, lemon basil.
L: Cherisse Cleofe, Selin Darkalstanian, Nicholas Friedman, and Michelle Lorme, with PbP Director of Events Tuyet Nguyen.
R: Ex-President Yulree Chun and friend Catherine Tran.
Steve Samson of Sotto had a glistening Bigeye tuna crudo, pickled green strawberry, olive pistachio pesto, bread crumbs.
L: According to guest votes, Hubert's Lemonade managed to be the favorite beverage of the night.
R: Pacific International Liquor/Silk Road brought a tasty variety of sakes to sample.
L: More former PbP'ers: Nami Han and Clayton Tran.
R: Rebecca Simon-Pearson and Tamara Sasso with Chefs Walter Manzke and Bernhard Mairinger.
Chef Philip Pretty and Co-Owner Dana Robertson from Restauration were on hand to present their popular Charred Spanish octopus, warm marble potato, celery heart, toasted almonds, frisée, caesar dressing.
Ramy Elguindy from Mainland Poke served up two spoonfuls: "So Cali", naturally raised king salmon, scallions, sriracha aioli, avocado; and the "Ichiban", fresh caught albacore, wasabi cream, green onions, tobiko (mouseover).
Walter Manzke's République prepared glasses of Yellowtail crudo, watermelon, tomato, green Thai curry.
L: Oanh Nguyen, PbP's Manager of Restaurant Relations from all the way back in 2010, with beau Dan Phan.
R: Cathy Hong, PbP Manager of Event Production, with some side-eyeing.
Chef Fabian Gallardo and Petty Cash had a fun Pork belly tostadita, corn tostada, guacamole, pork belly, pickled red onions, roasted peanut sauce.
Bernhard Mairinger from the resurrected BierBeisl Imbiss had a Vanilla custard infused brioche dumpling, cinnamon sugar that was a crowd-pleaser. He was also pouring some wines: his private label Riesling, Mosel and Zweigelt, Burgenland, along with the Stammtisch Pinot Noir, Santa Maria Valley.
L: Incorrect suit buttoning.
R: PbP Events Team members (and couple) Ben Juhn and Rachel Kim.
Maré's Josh McKnight had our third ball-shaped dish of the night: Lamb & steak meatballs, red pepper arrabbiata, mint salad, created using donated meat from Family's Beef.
Chef de Cuisine Mikey Segerstrom from the new DTLA outpost of Little Sister busted out a very colorful "Goi Du Du" papaya salad, Viet jerky, herbs, candied shrimp, nuoc cham.
This year's event featured a "Beer Garden" setup in the space's upper level.
L: Kawaba was there pouring two of their beers.
R: PbP SF Marketing Team member Dennis Mo and PbP Volunteer Anna Lee were in charge of Lagunitas' station.
L: Tan Asahi sales rep Taichi Seki made what I believe was his third appearance at Plate by Plate.
R: PbP Volunteer Billy Wing (who usually hangs out with Asahi guy above) was manning the kegs at the Beer Belly station. On tap was the El Segundo Citra Pale Ale and Monkish Ninja Star Belgian blonde.
L: Newbie brewer Rob Rubens Distilling & Brewing showcased their Head Over Heels v1.0 IPA and Hitman Ale altbier.
R: Presqu'ile wines were poured by PbP Volunteer Team Member Cindy Lee and PbP Volunteer Brittany Yung.
Let's step into the blue-hued Muses Room, which housed the photobooth, three more restaurants, as well as the VIP area.
L: Ex-PbP LA'er Marilyn Tran with PbP National Marketing Director-slash-SO Andrew Le.
R: PbP SF Director of Volunteer Management Sophia Yuen, PbP Manager of Team Development Denise Chang, PbP Marketing Team Member Kevin S Hsu, and interim PbP National President Nirendran Kathirithamby hanging out in the background.
Not surprisingly, Barton G Executive Chef Attila Bollok and Pastry Sous Chef Gloria Jasso Villasana busted out the theatrics with their Holy Smokes Popcorn.
L: Phil Cheng and mother-in-law Kelly Yang, along with friend Charlie Wu.
R: Perennial Plate by Plate fixture Sherwin Goo was in attendance, natch.
Yoya Takahashi and Jesse Duron repped Hamasaku with a Hamachi dumpling soup.
Luke Reyes of the soon-to-open Oh Man! Ramen had some zesty Chilled spicy mussel ramen, togarashi shellfish broth, fresh herbs & coriander flowers on offer.
Moving into the VIP area now, the always dapper Matt Bostick from Baldoria prepared two bottled cocktails: Sgt.'s Pepper Negroni, jalapeño-infused Yellow Chartreuse, Ford's gin, Dolin Rouge and Summer Lady, vodka, rose water, Dolin Blanc, Dolin Dry, white wine, grapefruit bitters.
L: Amy Lew with Francis Cullado and Judy De Vera from former PbP beneficiary Visual Communications.
R: VIP bouncer duties: PbP Marketing Team Member Kevin S Hsu and PbP Manager of Design Lisa Xu.
CdC Michael Kahikina and the Barrel & Ashes team stuck with a BBQ theme with their Smoked beef brisket tartine, sour dough crouton, pimento cheese, dill pickle and Watermelon & jicama salad, radish blossoms, jalapeño, micro cilantro, lime vinaigrette (mouseover). To drink, they also had a Tennessee Punch, Tennessee whiskey, lemonade, cucumber, mint.
L: PbP Manager of Team Development Denise Chang alongside PbP Fundraising Team member Justin Tang.
R: PbP Legal Counsel Nicholas Kang with fiancée.
Phillip Frankland Lee and Margarita Lee from Scratch Bar & Kitchen had the most ambitious menu of the night, a four-course mini tasting comprising: Green mussel & sea urchin sake shooter, Dry-aged ribeye carpaccio with whipped egg & ikura, Dry-aged hanger steak with parsnip & kale, and Coconut pudding with mojito granita, olive oil streusel & fresh berries. As expected, the restaurant took home "best dish" honors, for the second time no less.
L: Rebecca So and Mirtha Cabral were one of the few ladies rocking the cheongsam.
R: PbP SF President Mary Zhang sampling some of Barrel & Ashes' punch.
Starry Kitchen's Nguyen Tran and his signature banana suit made for a popular photo op.
| As a final note, guests were provided with voting tickets, one for best dish and one for best drink, and were able to vote via ballot boxes at each station. Here are the final results: | ||
| 1st Place | Scratch Bar & Kitchen | Hubert's Lemonade |
| 2nd Place | Hanjip | Peking Tavern |
| 3rd Place | Local Kitchen + Wine Bar | Icelandic Glacial |
posted by kevinEats at
6:00 PM
2 Comments:
Great write up!
Because other commenters asked... No, this is not. This is a tasting benefit hosted by Project by Project, "a 501(c)(3) not-for-profit centered on matters relating to the Asian-American community." The event is not limited to, but attendees can tend to lean towards the Asian community. I'm glad to see people are asking about this event and their seeming interest in diversity. Hopefully the interest translates into future support for this organization and the charities it helps!
Thank you Kevin for the great coverage of a great event. Thank you Plate by Plate for supporting the community.
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