Masters of Taste 2017

Last Sunday at 1:30 p.m., the clouds opened at the iconic Rose Bowl in Pasadena less than two hours before hundreds of people were going to arrive for a 3 p.m., entrance to the second annual Masters of Taste.

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It was sunny and dry by the time I arrived and strolled the 50-yard line feasting on some of the finest fare from L.A.’s top chefs and restaurants.  Here are 9 of my favorite Masters of Taste experiences –

Tony Esnault – Spring and Church and State – FullSizeRender-172

This esteemed chef made a fresh English pea soup adorned with carrots and a few drops of herbed oil. To learn more about his restaurants, click on these links – Church and State and Spring.

The Dirty Cookie –
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The Dirty Cookie takes milk and cookies to a new level. Each cookie is handcrafted and delicately hand-coated with premium Belgian Chocolate. Each cookie can be filled with Milk, Vanilla Almond Milk, Cremes – Chocolate and Vanilla, Coconut Cold Brew, Soft-Serve
or Toasted Marshmallow. To learn more, go to The Dirty Cookie.

SpireWorks

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SpireWorks had one of the most colorful tables at the event. To learn why I think the Eagle Rock and Westwood locations are terrific fast, casual dining destinations click on this link to read my review SpireWorks.

INTRO Art Gallery & Chefs Table

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I was so happy to see Michelin-Star Chef Paul Shoemaker from INTRO Art Gallery & Chef’s Table. He made his signature edible “dime bag” made with translucent Japanese rice paper filled with powdered foie gras, cocoa nibs and puffed rice. Shoemaker makes an elegant 12-course dinner every Friday and Saturday evening. It’s an exciting interactive dining experience of art, music and food. Shoemaker told me that he is popping up on the Westside and Venice showcasing his unique menu items. Check out my review of INTRO –beverlypress.com/2016/12/the-secret-supper-club-intro-art-music-food.

True Food Kitchen –

FullSizeRender-168For healthy options True Food Kitchen offered three tasty bites to hundreds of guests. Here’s my review of True Food Kitchen – True Food Kitchen.

Sprinkles –

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Sprinkles Cupcake founder and pastry chef Candace Nelson is the founder started tthe world’s first cupcake bakery in Beverly Hills in 2005. Today, Sprinkles has locations nationwide, and a traveling Sprinklesmobile. In 2012, Sprinkles debuted the world’s first Cupcake ATM and recently Sprinkles Ice Cream. To learn more http://sprinkles.com/about/cupcakes.

Milk and Honey –

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Milk and Honey offered Hawaiian Blast Wellness Bowls that were filled with a base of strawberry, blueberry, blackberry, raspberry and organic almond milk. The toppings included pineapple, coconut meat, honeydew, organic hemp granola, a piece of honeycomb and beautiful California grown organic edible flower. Click here to learn where Milk and Honey is located Milk and Honey.

Kombuchadog

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I really liked this Kombucha created by Michael Faye. As a commercial photographer and  huge dog lover, his bottles have a photo of an adorable dog. His Kombucha is one of the undiluted, organic types . This probiotic is traditionally brewed with tea. It’s BPA-free, raw, gluten-free, and non GMO. Kombucha Dog is available at over 150 locations in bottles and on tap in markets, restaurants and bars in Los Angeles, Orange, Riverside and San Diego Counties – Kombuchadog.

Complimentary parking will also be available at the event. Tickets to this event are only available for guests 21+ and over. To book your tickets directly,visit http://www.MastersofTasteLA.com/Tickets.1001 Rose Bowl Drive, Pasadena.

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