This passed Sunday foodies, sweet aficionados, and lovers of the culinary space gathered at the iconic rose bowl for the Masters of Taste! This one-of-a-kind event catered to all palettes and was a festival sure to heighten all of your senses.
Attendees were able to wait for a good cause as 100% of the proceeds from Masters of Taste2018 directly benefited Union Station Homeless Services, a 501(c)(3) nonprofit organization committed to helping homeless men, women and children rebuild their lives in the LA community. The nonprofit agency offers an array of services including street outreach, meals, shelter, housing, case management and career development. In the last two years Masters of Taste has raised nearly $1 Million in support of its efforts.
Upon entering the iconic Rose Bowl guests were greeted by restaurants like Grill Em All, Prince of Venice, SideCar Doughnuts, which only served as a small glimpse of the treasures right beyond the gate. Walking down the steps appetites increased as you descended onto the luxurious glade green field lined with beverages, culinary delights, and delicious desserts. Throughout the event not only were attendees able to sample tasty bites from favorite local eateries we were able to try some truly other worldly creations.
The Raymond 1886, located in Pasadena, showcased its fried- brix, which was a deep friend crepe filled with a mixture of ooeey-gooey goodness! The crepe was filled with a rare cheese, egg, and packed with flavor with an Asian flair. In terms of originality, this was by far one of the most raved about items!
Chef Philip Mack of Maple at Descanso Gardens served up his #1 seller, the chicken & beignets! Topped with powdered sugar honey and herbs, it’s no wonder why this item constant sell out!
“With fried chicken and beignets the flavor is a nice balance of sweet and savory. I use an herbed honey to pick up on the savory side we do a fried herb on top. It’s our number on seller and we use my families recipe,” Mack exclaims! “The fried chicken recipe is nothing you would taste on the southern side, or west coast. It has a Chesapeake flair to it which is typically different than what people are used to.” In terms of the rest of the menu, Mack explains that there is a little bit of a culinary salad and presents a nice flavor profile for the restaurant!
Chef Claud Beltran of Claude & Co presented a bourbon infused salmon drizzled with glaze and topped with the signature orange zest which made for an interesting take on the Old Fashion beverage!
Gus’s Barbecue had one of the longest, quickest , lines throughout the afternoon. The tender brisket served with a side of zesty vinaigrette and cornbread was simply like no other in LA. As one attendee stated, “I’m a connoisseur of cornbread and this is BOMB.COM!”
Craving something sweet? You’re in luck! There was quite the assortment of delectable desserts to chose from during the Masters of Taste! The Dolly Llama, Fatamorgana Gelato, Creme Caramel and an LA favorite, Porto’s Bakery were just a few of the sweet treats!
Additional participants include: Alexander’s Steakhouse, Bacchus Kitchen & Eatery, Ayara Lūk, Jaffa, Montrésor, Pez Cantina, World Empanadas, and more.
There were plenty of top-notch ales, lagers, pilsners and more for guests to sample, sip and savor all throughout the event, including Southern California favorites: Mt. Lowe Brewing Co., San Fernando Brewing Co. and State Brewing Co.to name a few.
The event even featured various wineries such as: Navarro Vineyards, Roboli Family, Wrath Wines, in addition to non-alcoholic beverages like Zico Coconut Water, Bai, Groundwork Coffee, Honeydrop Beverages, and more.
From delectable desserts to savory bites and everything in between, The Masters of Taste is one of the festivals that taste and innovation is at the forefront. Whether it was sipping on a refreshing basil infused cocktail from Chaya or enjoying a family recipe of ice cream from Helado Pops while catching up with friends and watching a live demo, the Master’s of Taste has got to be one of the BEST festivals to date!
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