Food & Wine at L.A. LIVE

Mayor Antonio Villaraigosa, Sophie Gayot, Wolfgang Puck and his guest, Randy Jackson at the opening ceremony of the Los Angeles Food & Wine
Mayor Antonio Villaraigosa, Sophie Gayot, Wolfgang Puck and his guest, Randy Jackson at the opening ceremony of the Los Angeles Food & Wine

by Sophie Gayot


Last night was the opening of the first Los Angeles Food & Wine which was held at L.A. LIVE. To celebrate the evening, mayor Antonio Villaraigosa and Randy Jackson took the stage. They are both food lovers, and are great supporters of restaurants and the hard working people they employ.


The event was truly red carpet, as the entire area where the chefs and wineries had their booths was completely covered with it, which was great for those wearing high heels. It made the setting quite elegant for sampling Daniel Boulud’s charcuterie, Kerry Simon and Nona Sivley’s tuna tartare with caviar (SIMON L.A.), Lissa Doumani’s savory Japanese pancakes (Terra) and Michael Ginor’s escargots, to name just a few. Kristen Schaefer, The Cosmopolitan of Las Vegas’ mixologist, was serving “The Alameda cocktail” (Hangar One blueberry vodka, green Chartreuse, blueberry and pomegranate juice, fresh lemon, and thyme-infused honey), and not too far away, Maison Marques & Domaines was pouring Louis Roederer Cristal 2004.

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Celebrating All Things Pork

Bacon-in-the-batter waffles
Bacon-in-the-batter waffles

by Bob Barnes


The Cosmopolitan of Las Vegas recently hosted the inaugural All-Star Cochon, bringing together leading chefs, butchers and 14 different heritage breed pigs for the best of all things pork. A snout-to-tail menu was prepared by the chefs, which showcased over forty unique pork dishes like proscuitto cotto tremazzini and braised pork & peanut soup. The event also featured cured meats, a butchery demonstration, craft brews, cocktails and a variety of pig-infused desserts such as the bacon-in-the-batter waffles, bacon cotton candy and pork belly + pineapple tarte tatin. Continue reading “Celebrating All Things Pork” »