Highlights from LA Times' THE TASTE 2018 over Labor Day Weekend

Photos by Karen Ostlund

Bulleit Whiskey car at Paramount Studios THE TASTE Labor Day weekend 2018

 

Bulleit whiskey cocktail

Los Angeles Times THE TASTE 2018  transformed the Paramount Pictures Studios backlot into the ultimate evening block party over three nights during Labor Day weekend from Aug. 31 to Sept. 2nd. This year, The Taste featured chefs and restaurants who have helped make Los Angeles one of the most exciting places in the world to eat.
                                                                                                 

Aperol Spritz

(left) Devin Liston's painting of LA Times food critic Jonathan Gold at Paramount backlot

A special wall tribute painting was made by artist Devin Liston of LA Times food critic Jonathan Gold, who passed away July 21 2018 of pancreatic cancer.
                                                       

Jonathan Gold pick of Indian bread/Mayura restaurant

  Los Angeles Times’ The Taste was presented by Pacific Sales Kitchen & Home, and is produced in association with Best Events. The Collins College of Hospitality Management and L.A. Regional Food Bank were the event’s charity beneficiaries.

Border Grill evening breakfast

 More highlights and dishes from the show this Labor Day weekend:

Rappahannock oyster-bar

                                            

HOLBOX yellowtale and Farmhouse shortrib w/polenta

       

Sticky tofu bite by Banh Oui

Yardbird BBQ brisket biscuit

TAO duck/pork bao bun with housewine

                                                   

EATALY ice cream fior di latte inside donut and topo chico soda water

Left, Chef Timothy Hollingsworth from Otium prepares funnel cake dessert with fruit

                                   

TheTaste Stage/Niki Nakayama/Carole Lida-Naka/ N/Naka restaurant homemade ice ream

                                                                 

Chef Burt Bakman of Trudy'€s Underground BBQ gave advice cooking brisket 203-225 degrees, and never medium rare.

                                                      

Nerano gnudi pasta w/black truffle

                      

PCPLA  squid salad and urchin mousse

                                                   

WOLF crack potatoes made with liquid nitrogen

                                                               

Jitlada/Spicy Kua Kling dry Thai curry with chicken/tofu

Panxa meatballs and Roe ceviche w Exotica tequila

                                       

GUS fried chicken and Beaming Thai salad

Bun Cha by Crustacean restaurant

                                                  

Myself (Karen Ostlund) at #MarkOfTheMaker booth