Archive for Food

Jordan Vineyard & Winery announces 4 on 4 Art Competition

Jordan Chateau

Jordan Vineyard & Winery have announced their 4 on 4 Art Competition involving the Los Angeles Art Community.

A trio of Southern California artists is sought for a chance to win up to $5,000 in cash prizes.

In honor of its 40th anniversary in 2012, iconic California vintner Jordan Vineyard & Winery has created the 4 on 4 Art Competition, a four-city initiative that challenges local artists to create a commemorative work of art that blends the elegance of Jordan wines with the flavor of each city.

The 4 on 4 Los Angeles competition begins today with its call for entries, organized by LACE (Los Angeles Contemporary Exhibitions).

In the past three decades, the Jordans have commissioned artists to capture the beauty of the winery chateau through the seasons—its ivy-draped façade, window boxes sprouting spring flowers, the antique clock above a sweeping balcony. To celebrate a special dual anniversary this spring—both the founding of the winery and second-generation vintner John Jordan’s 40th birthday—Jordan Vineyard & Winery is bringing wine country to Southern California artists in their own backyard, challenging talented professionals to create a special work of art that combines the essence of Jordan with Los Angeles’s distinct flavors of culture, food and design.

“Los Angeles has held a special place in our hearts since the founding of the winery,” said John Jordan, chief executive officer and proprietor of Jordan Vineyard & Winery. “In the 1980s, my parents poured our wines at many high-profile events in Los Angeles, I went to college at Occidental and my sister Judy even hosted the national launch party for J sparkling in LA.”

A panel of expert judges—including Carol Stakenas, director of LACE, and noted critic and LA Canvas art editor Shana Nys Dambrot—will select the top three works of art that meet the competition criteria. The top three winners will receive cash prize awards: a grand award ($5,000), first runner-up ($2,000) and second runner-up ($1,000). In addition to cash prizes, winning artists will be featured in an art exhibition, publicity campaigns and Jordan 40th anniversary commemorative gifts. The winning work of art will be transformed into a limited-edition piece for Jordan’s Southern California customers.

The deadline for submissions for the Los Angeles competition is April 1, 2012, at 5 p.m. EST.

Artists must live and work in Los Angeles, Ventura, Orange, San Bernardino or Riverside counties to be eligible. For a complete list of competition guidelines, visit this site.

“We are delighted to participate in this celebratory event with Jordan Winery,” said Carol Stakenas, executive director of LACE. “The LA art scene’s international ascendancy and its contemporary artistic culture is a perfect match for this esteemed winery to commemorate its 40th anniversary.”

A collection of the top competition entries will be unveiled at 4 on 4 Top 40, a public exhibition and Jordan wine tasting event, which will be hosted in April at Black Cat Gallery, an up-and-coming gallery noted for its relationships with edgy Westside artists, such as Sandow Birk, Andy Moses, Terell Moore and James Mathers. A people’s choice award will also be given for the top artwork selected by event guests.

The 4 on 4 Top 40 event is complimentary and open to the public. Further exhibition details will be announced in February.

Timothy Williams, the director and artist-in-residence of Black Cat Gallery, adds: “As a space dedicated to young artists, we are pleased to work with Jordan to bring remuneration and recognition to the competing artists. Working with Jordan and LACE is a welcome step forward for Black Cat.”

For more information about the 4 on 4 Los Angeles Art Competition, please visit this page.

Some more information here.

 

ABOUT JORDAN VINEYARD & WINERY:

Inspired by the masterful wine, food and hospitality of France, Tom and Sally Jordan followed their hearts from Colorado to California’s bourgeoning wine country in 1972. That spring, they signed the deed on their first piece of land in Alexander Valley on the very same day their son, John, was born. They quickly planted their first vineyard with a vision for creating a singular Cabernet Sauvignon that could rival the finest wines of Bordeaux. When the first vintage of Jordan Cabernet Sauvignon debuted, it was an immediate success due to its elegance and early approachability, as well as its affinity for food. The Jordan family has spent the last four decades quietly building a reputation for relentless quality, graceful ageability and remarkable consistency vintage after vintage.

 

ABOUT LOS ANGELES CONTEMPORARY EXHIBITIONS:

LACE both champions and challenges the art of our time by fostering artists who innovate, explore, and risk. We move within and beyond our four walls to provide opportunities for diverse publics to engage deeply with contemporary art. In doing so, we further dialogue and participation between and among artists and those audiences.

 

Jordan Cabernet Sauvignon 2007

COMPETITION INFO:

4 on 4 Los Angeles Call for Artists:

Artists in four cities celebrating four decades of Jordan wine in their community.

The four cities include: Miami, New York, Los Angeles & Dallas.

  • Deadline for Los Angeles submissions: April 1, 2012
  • Must be an artist living and working in Los Angeles, Orange, Ventura, San Bernardino or Riverside counties

 

Grand Award: $5,000 and the opportunity to be featured in an art exhibition, publicity campaigns and Jordan 40th anniversary commemorative gifts. The winning work will be transformed into a limited-edition piece for Jordan’s loyal customers across Southern California.

First Runner-up: $2,000 and the opportunity to be featured in an art exhibition and post-event publicity.

Second Runner-up: $1,000 and the opportunity to be featured in an art exhibition and post-event publicity.

 

Artists and Jordan Vineyard & Winery: Since 1976, the Jordan family has been heralded for its elegant wines, culinary excellence and gracious hospitality. Over the years, the Jordans have commissioned artists to capture the beauty of the winery chateau through the seasons – its ivy-draped façade, window boxes sprouting spring flowers, the antique clock above a sweeping balcony. To celebrate its 40th anniversary in 2012, Jordan Vineyard & Winery is bringing wine country to Los Angeles artists in their own backyard, challenging these talented professionals to create a commemorative work of art that combines the essence of Jordan wine with Los Angeles’ distinct flavors of wine, food and design.

A panel of expert judges including Los Angeles Contemporary Exhibitions (LACE) director Carol Stakenas and noted art critic Shana Nys Dambrot, will select the top three works of art that meet the competition criteria. A top 40 will be selected to participate in a public exhibition presented by LACE at Black Cat Gallery in Culver City in April. The grand prize, first runner-up and second runner-up winners will be announced at this event and showcased at a private Jordan Winery event in Los Angeles later that month.

 

CRITERIA:

  • Applications must live and work in Los Angeles, Orange, Ventura, San Bernardino or Riverside counties.
  • Applicants must incorporate an element of Jordan Winery in their artwork. For a list of elements and download instructions, please visit the project webpage.
  • Applicants must incorporate an element of their local community in their artwork, such as Los Angeles architecture, landscapes or food culture.
  • Original artwork must be in a format that is reproducible in lithograph, such as paintings or drawings.
  • Winning artists agree to sign up to 200 limited-edition lithographs of their artwork in Los Angeles at a mutually agreed upon date in summer or fall 2012.
  • Winning artwork becomes the property of Jordan Winery for display at the chateau and/or donation to a charity auction to be determined.

 

SUBMISSIONS:

  • Applicants should submit ONE high-resolution image (jpeg) of artwork via email to 4on4LosAngeles@jordanwinery.com (maximum size: 10 MB).
  • In the body of your email, please include details including your first and last name, title of work, year, media and dimensions. Please also include your daytime phone number, your mailing address and your email address.
  • Please also include a brief statement (200 words) about your artwork and how it fits within the theme of the competition.
  • Minimum size of final entry: 18 x 24 inches
  • For additional publicity, entrants may also upload a copy of their submission to the 4on4 Art Competition Flickr page. For Flickr upload instructions, visit this site.

 

For a full prospectus and additional information, please visit the 4 on 4 Los Angeles project webpage.

 

 

Bugger the barbie — how to make a Pavlova

Photo by Jonah Manning

Pavlova is considered the ultimate Australian meringue dessert, even though it was probably invented by a New Zealand hotel chef in 1926. One thing Australians and New Zealanders do agree upon is that this splendidly light, crisp and foamy concoction was created to commemorate the time when the legendary Russian prima ballerina Anna Pavlova graced our shores on her world tour.

I always find Pavlova to be a hit. Unlike other food trends, their popularity with Australians (and even those abroad) has not waned.

The addition of passion fruit pulp is all-important; the tart quality of this tropical fruit provides a perfect foil to the sugary meringue. Passion fruit are plentiful and inexpensive in Australia. They are easy to grow in this Southern Cali climate (although they do need several weeks to ripen on the vine), but they are fairly difficult to find. Gelsons usually stocks passion fruit at $2-3 apiece. Ouch! If you decide to bear the exorbitant cost, pick ones that are fairly wrinkly.

Pavlova is made by beating egg whites and cream of tartar to a very stiff consistency. You then add superfine sugar, fold in the vanilla and vinegar then slow-bake the mixture to create a large meringue cake. The slow-cooking creates a crisp, crunchy shell on the outside of the pavlova, while the interior remains soft and moist.

Photo by Pauline Adamek

 

Ingredients:

4 egg whites
a pinch of cream of tartar
1 cup superfine sugar
1 teaspoon cornflour

1 teaspoon white wine (or champagne) vinegar
1 teaspoon vanilla essence (or scrape the seeds from a dried vanilla pod.)

About ½ pint heavy cream, whipped
the pulp of 4-6 passion fruit
1-2 bananas, sliced or sliced strawberries

Method:

TIP: Ensure your oven is preheated for at least 10 mins before cooking. Have all your ingredients measured and laid out before you commence. Eggs should be at room temperature and carefully separated, with no trace of yolk. Maybe make some chocolate pots de creme or sauce sabayon or mayonnaise with those yolks…

Whip egg whites and cream of tartar, building to high speed, until they are stiff and soft peaks form. Gradually add the sugar, a little at a time, beating well to dissolve each addition.
Add the cornflour with the last amount of sugar. Meringue will be smooth and glossy.
By hand, gently fold in the vinegar and the vanilla, lifting as you go to preserve the fluffiness of the meringue.

Use a sandwich tray, covered with lightly greased baking paper.
Pile the meringue in the middle of the tray, shaping the mixture into as high a dome as possible, or pie shell shape, as preferred.

TIP: Meringue will expand a little bit and crack as it is cooking.

Cook at 250 degrees for 1 ½ hours. Turn off heat and let cool in oven for a further two or so hours.

Some people recommend turning the ‘pav’ upside down onto a serving plate before decorating, if you want a flat surface to work on. I think this idea is nuts – part of the appeal is the crisp outer shell which will become soggy when inverted.

Once cold, decorate with whipped cream (lightly sweetened with powdered sugar and vanilla essence), passion fruit pulp and fresh, sliced strawberries or sliced bananas, if you really want to go overboard.

Serve to appreciative ‘oohs’ and ‘aahs.’

 

Tips for the perfect Pavlova.

Here are some things to know about successfully making meringue:

 

1          Have everything measured out and ready before you start.

2          Preheat your oven.

3          Use superfine sugar.

4          Your separated eggs should be at room temperature and carefully separated, with no trace of yolk. This is crucial. Egg yolk in your white means they won’t whip up light and fluffy.

5          Make sure your electric beater bowl and beaters are clean and DRY.

6          Beat the whites slowly then increase speed until they stand in stiff peaks. They should hold their shape in the end of the beater, but don’t over beat or they will become dry.

7          As soon as the whites are beaten sufficiently, gradually add all the other ingredients, as per the recipe above, and then place your Pavlova directly into the preheated oven. If you leave beaten egg whites sitting around, they will deflate.

8          Remember to pile the glossy meringue into a high, round dome on the lightly greased plate or cookie sheet.

9          Meringue needs a fairly slow (low temp) oven in order to cook evenly. Do not try to hurry the cooking time. DO NOT open the oven door for hours! After it has cooked for an hour and a half, it needs to cool in the cooling oven for a further two or so hours.

10        Keep the finished meringue away from draughts – and above all from moisture — until you are ready to cover with cream and serve immediately.

11        This delicate dessert must be made and served on the same day. It does not keep. For example, if I am taking one to a friend’s place for a dinner party, I will cook it from 2pm onwards, put the meringue shell into an airtight container, or leave it in the oven until I’m ready to depart. I then put it in the dining room or even the laundry during dinner (kitchen is too hot) before I top it with cream and passionfruit and present for dessert.

 

Hope this helps!

 

Pavlova FAQs:

 

>I wonder if it is possible to make smaller pavlovas, or if you need the size to get the crispy/chewy consistency?

 

Actually, it doesn’t work. I tried to do a smaller one once and all I got was a large-ish meringue. Crisp all the way through. It’s tough to adjust the cooking time for the smaller item, but I suppose it could be done… But then again, I think you really do need the large volume to get that foamy middle and crispy exterior.

 

 

>My sister made one some months back, but I don’t remember whether she used parchment to line the cookie sheet, and whether or not she greased it. Can I use a Silpat mat instead?

 

 

Hey — that’s an excellent question. Silpat does NOT work (unless you grease it, and who does that?)

I had much better results with a greased piece of parchment paper (I used butter) that is bigger than your pav. I think a little of the butter seeped into the meringue, but it was negligible.

The pav is such a fragile dessert, you really don’t wanna have to wrestle it off the cooking sheet.

I thought about your comment, and there’s no reason you can’t grease a silpat, it’s just that you sort of don’t think to do that.

I think the reason people use parchment for Pavlovas is that you can draw a circle on it and try to pile your meringue (as high as possible/feasible) within that circle. My Mum used to have this cool ceramic plate with the Pavlova recipe written on it and a circle to guide how big to make it, that she then put in the oven.

I think I mentioned in my posted recipe that pavlovas spread a bit as they cook. But the higher or more compact the “dome” of meringue is, the more foam you get inside. If you do a shallower pile of meringue, you will probably get a crispier result.

Best of luck with it! It certainly is a sensational dessert that people adore.

 

 

LACO à la Carte first event – ‘Australia à la Carte’

Music lovers seeking an exceptionally rare concert experience will be thrilled to learn about the opportunity to hear private musical performances in intimate and salubrious settings.

(Scroll down to the portrait of Jeffrey Kahane for booking info.)

On select evenings over the next few months the Los Angeles Chamber Orchestra (LACO) is staging a special series of private concerts as exclusive fundraising events.

The first of the LACO à la Carte evenings of exquisite music and fine foods was held last Saturday evening. The Australia à la Carte event was graciously hosted by The Honorable Chris De Cure OAM Consul General of Australia and his wife, Mrs. Cathie De Cure, at their lovely home in Brentwood.

LACO Music Director Jeffrey Kahane gave a superb solo piano performance of several pieces, including some by Couperin, Ravel and three pieces by Chopin; Poloniase-Fantasie in A-flat major and Barcarolle in F-sharp major. In a respectful tribute to his esteemed hosts, Mr. Kahane also performed two delightful modern pieces by Australian Composer Carl Vine.

The first piece by Couperin was actually composed for harpsichord. Thanks to Kahane’s exceptionally skilful playing, we really could hear the trills and flowery style of the composition, rendered beautifully on the Steinway baby grand piano. His fingering emulated that of a harpsichord player, but he managed to invest the performance with a bit more expression than is usually permitted on that delicate and antique instrument.

Mid-way through the Ravel piece I was inexplicably moved to tears. It was wonderful to watch the small audience enraptured by the glorious music, some gently swaying their heads with their eyes closed, drinking in the magical experience.

Even more wonderful was the opportunity to sit so close to the musician that we could watch Mr. Kahane’s hands, playing technique and even his own rapturous expressions. Impressively, Mr. Kahane mostly played from memory, only using a score to play a couple of the pieces.

Following this breathtakingly intimate recital, we all trooped out to the garden for an Aussie-themed BBQ and exotic salads feast, catered by Elements Kitchen.

As the rest of the LACO musicians are up to Mr. Kahane’s magnificently high standards of performance, the remaining evenings promise a sublime experience for all who wish to partake.

 

Pictured is LACO Á la Carte Chair/LACO Board Member Mahnaz Newman; The Honorable Greet Criel, Consul General of Belgium; Event Hostess Cathie De Cure; David Newman; and LACO Music Director Jeffrey Kahane.

Photo credit: Maya Kalinowski

Portrait of Jeffrey Kahane by Michael Burke

 

Upcoming Events:

Los Angeles Chamber Orchestra (LACO) offers music lovers an opportunity to enjoy five intimate, elegant and entertaining LACO à la Carte fundraising events pairing delectable international cuisine and exclusive musical performances in spectacular private homes of members of the region’s international community, including the consuls general of Australia, Azerbaijan, Belgium and Austria as well as LACO board member Ahmad Gramian and his wife, Haleh.

Adding a special flourish to the season and illustrating that music truly knows no boundaries, each event features a different style of cuisine complemented by a salon performance by LACO members and guest artists. The “à la Carte” series is chaired by LACO board member Mahnaz Newman, and this season celebrates numerous musician milestone anniversaries, including Music Director Jeffrey Kahane’s 15th year with the Orchestra.

***

Azerbaijan à la Carte

Sunday, September 18, 4 pm

Santa Monica Residence of Consul General of Azerbaijan

The celebration continues when LACO Composer-In-Residence Derek Bermel, clarinet, and LACO Sound Investment Composer Timothy Andres, piano, add their musical flair to this cosmopolitan evening hosted by Azerbaijan’s Consul General, the Honorable Elin Suleymanov, and Lala Abdurahimova at their residence with a striking view of the Pacific Ocean.

The cuisine of Azerbaijan reflects the country’s geographic location at the cross roads of Western Asia and Eastern Europe.

 

Belgium à la Carte

Friday, October 28, 7 pm

Hancock Park Residence of Consul General of Belgium

The Honorable Greet Criel, Consul General of Belgium, and Elisabeth Criel host this event featuring an all-Baroque program by LACO members Julie Gigante, violin, Trevor Handy, cello, and Patricia Mabee, harpsichord, celebrating their 25th, 10th and 35th LACO anniversaries respectively.

Belgium, considered the capital of chocolate, has enjoyed an unparalleled reputation for specialty beers since the Middle Ages, producing over 450 different varieties. Fittingly, Belgian beer and chocolate will add a flavorful dimension to the evening’s festivities.

 

Austria à la Carte

Thursday, November 17, 7 pm

In Brentwood at the Austrian Residence of Consul General of Austria

Karin Proidl, Consul General of Austria, hosts an evening at her stately Brentwood residence that illuminates the dazzling cultural and musical vibrancy of Vienna, featuring LACO Assistant Concertmaster Teresa Stanislav, who leads a trio of LACO musicians.

Austria, with its delightful sidewalk cafes, pastry shops, prized white wines and compelling art, music and architecture, is also celebrated as a haven for gourmands with the emergence of a sophisticated culinary movement, embracing fresh, seasonal and local produce.

 

Iran à la Carte

Saturday, November 19, 7 pm

Brentwood Residence of Ahmad and Haleh Gramian

Dedicated LACO Board member Ahmad Gramian and his wife, Haleh, host the final event of LACO à la Carte in their gorgeous Brentwood home. The evening features a musical program commemorating the 40th anniversary of Allan Vogel, LACO’s principal oboe, who performs with fellow LACO principals Josefina Vergara, violin, Roland Kato, viola and Andrew Shulman, cello.

Guests will enjoy a sampling of the exotic culinary riches of Iran.

***

 

LACO à la Carte is generously sponsored by LACO President K. Eugene Shutler and board members Ahmad and Haleh Gramian; Ann Moore Mulally; Mahnaz and David Newman; and Ned and Dana Newman.

 


BOOKING:

Individual tickets are $200.00.

Multiple-event packages include:

Anniversary Trio, which is $550 per person for the Australia, Belgium and Iran events; and

Chef’s Table Quartet, which is $700 per person, for four events.

LACO à la Carte events are on sale now and may be purchased by calling Maya at 213 622 7001 x 3.

Details are available at their official website.

 

 

LOS ANGELES CHAMBER ORCHESTRA (LACO), proclaimed “America’s finest chamber orchestra” by Public Radio International, has established itself among the world’s top musical ensembles.

Since 1997, LACO has performed under the baton of acclaimed conductor and pianist Jeffrey Kahane, hailed by critics as “visionary” and “a conductor of uncommon intellect, insight and musical integrity” with “undeniable charisma.”

Under Kahane’s leadership, the Orchestra maintains its status as a preeminent interpreter of historical masterworks and a champion of contemporary composers. During its 43-year history, the Orchestra has made 30 recordings, toured Europe, South America and Japan, performed across North America, earning adulation from audiences and critics alike, and garnered five ASCAP Awards for Adventurous Programming.

Headquartered in downtown Los Angeles, LACO presents seven Orchestral Series concerts at both Glendale’s Alex Theatre and UCLA’s Royce Hall, five Baroque Conversations concerts at downtown Los Angeles’ Zipper Concert Hall, three Westside Connections chamber music concerts at The Broad Stage in Santa Monica, three Family Concerts at the Alex Theatre and an annual Discover concert at Pasadena’s Ambassador Auditorium.

In addition, LACO presents a Concert Gala, an annual Silent Film screening at Royce Hall and several fundraising salons each year.

 

Tuesday Wing night at Delphine

 

Gooey, yummy, messy – lip-smacking good. Who doesn’t love tucking into chicken wings and mini chicken drumettes all smothered in delicious sauces and washing it all back with local and imported beer or fancy cocktails?

 

 

Delphine at the W Hollywood has launched their new theme menu, Delphine’s Tuesday Wing Nite. This tasty feast officially kicked off last night and will be available weekly and is offered – yes – all night every Tuesday.  (See full menu below.)

Delphine Executive Chef Sascha Lyon (formerly of the famed Balthazar and Pastis in NYC as well as Daniel) took inspiration from one of his personal favorite ‘grub’ foods to enjoy with a beer at the bar with friends or after a hard day.

He created an assortment of wings, all served in paper baskets, priced at $4.50. Per order you get anywhere from 2-4 chicken pieces (depending on if it is a wing or a drumette). Many seem deep fried, with a thin and crispy coating of some sort.

The selection includes: Truffle Cheese, Honey Sriracha, BBQ Beer with Green Chili and Thai Red Curry flavors all packaged up in a tasty three-bite size wings paired with a cold beer or “Early Tea” cocktail. Also available are $3.00 side orders of coleslaw, baked beans, baby heirloom potato salad and refreshingly crisp celery and carrot crudités with bleu cheese dip.

(Personally, I think the crudités should be offered free with each order of two-three baskets of wings.)

 

Chef Lyon is a funny fellow – cracking droll jokes and explaining his approach. It’s obvious he not only loves what he does but he just wants to make diners happy. He says he only added the Truffle Cheese option to placate truffle-crazy Angelenos. “Here, truffle is the obligatory flavor – if you don’t have truffle on a Los Angeles menu, you might get ousted. In New York we don’t use truffle oil – we use real truffles or we don’t use them at all.”

 

 

As for the food?  These chicken morsels were scrumptious and, several baskets later, we felt surprisingly replete. The Panang red curry sauce was truly excellent. The Spiced Honey sauce on crunchy deep-fried drumettes was intriguing. The Honey Sriracha was interesting and hands-down the best of the night – not too hot and pleasantly sweet. A hit brew was the Affligem Tripel beer imported from Belguim ($10.00). Local beers are $3 and $5.00. The Honey Bee and Early Tea cocktails are unusual and are way too easy to imbibe!

Everything was delicious but exceptionally sweet… Chef Lyon uses lots of honey, but also sugar – even in all the sides, such as the overly creamy coleslaw, in the creamy dressing on the potatoes and also in the baked beans.  Then again, this is hardly diet fare; it’s fun food for snacking on with friends.

For the Spiced Honey drumettes Chef Lyon draws on Middle Eastern and Alsatian influences, boils some honey until it is a bit caramelized and then, using fat soluble spices such as cumin, coriander, cardamom and cloves – all ground – he adds these spices as well as a little vinegar to create a pourable honey sauce.

 

 

Then there are the stunning desserts…  Here’s where Chef Lyon’s classical French training and expertise is showcased.

Gorgeous Profiteroles filled with vanilla ice cream and served, tableside, with a gushing cascade of warm chocolate sauce. Divine!

 

 

 

 

Milk Chocolate Mousse Cake is hazelnut and almond Cake, milk chocolate mousse and coffee ice cream. Superb!

 

 

 

A stunning dessert is the Chilled Apple Risotto – chilled apple rice (!), caramel apples and cinnamon anglaise and salted caramel ice cream. Wow!

 

 

 

 

 

Tuesday Wing Nite

Delphine at the W Hollywood

6250 Hollywood Boulevard

Los Angeles, CA 90028

(Hollywood & Vine Metro stop is right next door. Street parking is available or try nearby parking lots. The W Hotel also validates, but this is your most expensive option.)

 

 

 

 FULL MENU:

 

NoHo Taco Cook-off Competition

The NoHo Taco Cook-off Competition is happening at the Sears store, in North Hollywood, on Saturday, September 24th.

Join in for this lively family event, featuring 20 local contestants competing for prizes and the title of “The NoHo Taco Cook-off Champ”.

There will be seven gourmet food truck chefs on hand to judge this competition and select the winner of “The NoHo Taco Cook-off”.

Cooking Comp Prizes:

1st Prize -  Kenmore Range
2nd Prize – Kenmore Compact Refrigerator
3rd Prize – Kenmore Food Processor
4th Prize – BBQ Grill
5th Prize – Cutlery Set

 

A portion of the proceeds will be donated to The Forgotten Dogs, to benefit local dog rescue organizations.

 

Participants:

Around 25 Gourmet Food Trucks, including:

Baby Badass Burgers, Bap Pul, Bool, Calbi, Del’s Lemonade, Dosa Truck, Jose O’Malley’s, King Kone, Komodo, Mama’s Food Truck, Mossie Lees, Me So Hungry, Mighty Boba Truck, Miski Gourmet, No Tomatoes, OG Tempura, Pinoy Jeepney, Poutine, Sugar Babies Cupcakery, The Bun Truck, The Greasy Wiener, The TK Truck, Truck Norris, Waffles De liege, Yummy One.

Arts and Craft Vendors and Entertainment:

The Aerial Classroom
Belly Dancing: Leela
Live Music: The Heights, The KJ Walker Band,
Madam and Allen Arambula, Andrew Roth
Rock Nation, Debbie Reynolds Dance Studio, Center Stage and
West Coast Dance Theatre/Kid Power

Local musicians

Hula hoop performances by Les Deux Hoops Amusant

Art & crafts vendors

Piñatas breakings

Dog adoptions and much more

 

NoHo Taco Cook-off Competition

September 24, 2011

11:00am—6:00pm

Sears North Hollywood
12121 Victory Blvd, North Hollywood,91606

Tickets:

$4.00 pre-purchased online;

$5.00 on the day.

Raffle Prizes have been provided by the Sears North Hollywood Store.

To purchase tickets or to find an entry form for the cooking competition, visit their official site.