The Beverly Hills Wine and Food Fest, November 15-17, wines and dines like any other culinary event. But it also puts on a show. With a band and stilt walkers promenading about the floor, the fest provides pleasure for all the senses.
A relatively new festival, now in its 4th year, the event showcased a surprising number of wineries, restaurants, and establishments.
Mr. Chow was one of the clear favorites with their flavorful spareribs and tofu noodles, which were a hit at LA Food and Wine Fest. If all I had to subsist were their tofu noodles, I’d be blissfully happy.
On Day 2, Chichen Itza’s lobster and rock fish ceviche was the clear winner. Flavorful with a pinch of heat, it’s one of the better ceviches I’ve ever had.
Also a fan favorite was Kimmie Tang’s 9021PHO. The Chef’s magnetic personality matches the engaging and health-conscious straight forwardness of her Vietnamese fusion.
Chaya Brasserie’s wagyu beef also pleased, served over an avocado puree. Cochinita Pibil’s slow-cooked pork belly with crispy skin and pickled onions was wonderfully tender. The crispiness of the flavorful skin provided a dichotomous delight.
Also unusual but all the more fascinating was Melissa’s Produce Company’s Toasted Hazelnut and Chocolate Covered Kumquat’s. An interesting play of bitter and sweet. It was a much fancier showing here than at LA Times The Taste where they pretty much had grapes and melon cubes.
Adventure was had with Scratch Bar’s Green Mussel and Sea Urchin side shooter with Uni and Avocado at the bottom. It was a triple-treat for the taste buds.
Chef Hide of Sushi Tsujimoto left early both days. Attendees knew to wait patiently at his table as he prepared his wonderful sushi creations. It was well worth the wait.
Pink’s Hot Dog was right at home amongst the high-end eateries. Definitely winning over fans, their chili and giant hot dogs left no doubt as to why people flock to their stands. Good ole comfort food was found in DJ Seals Catering’s delicious thick gumbo.
As mentioned in the fest’s Mixology wrap-up, 9021H20 and Sno-Bar were innovatively refreshing. Add Veev to that list. It’s the world’s 1st Acai spirit.
Another twist for the taste buds came from Kosher Palate’s Yum coconut ice cream with pistachio, kava, Serrano chile, and pickled blueberry dust. Best taken in one gulp, the zip lingers memorably in the mouth.
While the venue, the Hyatt Regency Century Plaza, did not provide enough standing tables to nosh on and a few exhibitors confused style with stuck up-perhaps olive oil got misdirected to other than the mouth-the event was immeasurably enjoyable.
Well-managed with a personable host in Alan Semsar, the event was good for the taste buds as well as good in its mission. Proceeds benefit charities that help the less fortunate.
Upcoming events by the presenters are the LA Chocolate Festival and a sushi event in Las Vegas. Judging by the BH Fest, all the senses are bound to be pleased.
