Fried chicken, slushy punches, and raw fish were the flavors of the (sweltering) day at Share Our Strength's 25th Taste of the Nation L.A. benefit yesterday, held for the first time at West Hollywood's The Lot. With a shared passion for the non-profit's mission to end childhood hunger in the U.S., our chefs spent the afternoon in good cheer while raising the stakes for creative dishes served among our city's frequent food tasting events. Kris Yenbamroong of Night + Market prepared three types of spicy Thai sausage, Chris Cosentino of Pigg spread andouille on tiny oysters, Kerry Simon wrapped yellowtail in a thin ribbon of prosciutto, and Mo-Chica's Ricardo Zarate layered crostini with blood sausage and Peruvian spices, while Umami Burger managed a steady line for its shrimp burgers and Plan Check tempted a few hundred people to find some room for one more bite of its crunchy, smoky fried clucker. Come see everything (and everyone) you missed at yesterday's Taste of the Nation L.A.
Tres by Jose Andres
Chef Joshua Wigham's team prepared a liquid nitrogen orange sorbet.
Lexington Social House
Chef Jared Simons
Lexington Social House
Offered Mary's fried chicken
David Myers worked the grill.
Made their renowned cheeseburgers slider-sized.
Chef-owner Kris Yenbamroong with his girlfriend.
The chef served three Thai sausages, including this tiny, taught sour sausage, sai krok isan.
Chef de cuisine Chris Crary and executive chef Tony DiSalvo
Ernesto Uchimura served his smoky, boneless fried chicken.
Made a shrimp burger, a pizza burger, and that pink slime burger we told you about. The restaurant has the biggest line by far.
Chris Cosentino was on hand to top oysters with andouille sausage.
Cosentino also offered a popular country pate sandwich.
Waterloo and City
Chef Brendan Collins saved the hot day with a gazpacho with avocado mousse.
Marcel Vigneron and Chaya chef Harutaka Kishi made nitro pina coladas.
Chef Sang Yoon
Prepared Mongolian lamb tartare with pickled chiles, cumin, and puffed black rice.
Mark Peel's place filled a tuile with SKuna Bay salmon rillette.
Also served an olive oil ice cream with sesame shortbread cookies.
Kerry Simon wrapped yellowtail in prosiutto, served with shishito peppers and a kumquat sambal.
Chef Jimmy Shaw cooled the crowd with an aguachile made from a crudo of Sea of Cortez scallops.
Michael Voltaggio debuted a new avocado melt with housemade ketchup, American cheese, Fritos, and guacamole on Black Cat Bakery bread.
Grilling up grilled beef skewers with zhoug and smoked tomato.
Harvard and Stone
Were among the many great mixologist crews working on cocktail duty.
Ricciola-Hawaiian yellowtail crudo with artichokes, lemon, mint, and Calabrian chilies.
Kris Morningstar's crew put an ideal char on octopus for a squid ink pasta with bottarga.
Deep-fried a Monte Cristo with house-made pastrami and green tomato ketchup.
Haven Gastropub and Brewery
Chef Greg Daniels was there to "fight for foie," with a foie gras cheesecake and an additional salmon tartare. Haven recently started brewing its own beers, making us quick fans of its breakfast stout and Russian Imperial Stout called "100 Rubles" in reference to a Czar-imposed "beard tax" of yore. "Brewers like their beards," Daniels quipped.
Our first visit to Downtown's new Mo-Chica space found this morcilla and fried quail egg-topped crostini with rocoto and huancaina sauce sold-out, so we were happy to catch up with it here.
Antonia Lofaso made a crispy chicken wing with sambal.
Ray Garcia prepared these great chorizo tacos with scrambled eggs and flavor-packed tortillas.
Offered reubens with house-smoked pastrami, Russian dressing, and sauerkraut.
Nyesha Arrington made crudo with seabass and piquillo peppers.
Susan Feniger's Street
The Hot Tamale offered chilled Korean noodles.
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