Saturday, August 02, 2014

Plate by Plate 2014 (Los Angeles, CA)

Plate by Plate 2014 at Petersen Automotive Museum
6060 Wilshire Blvd, Los Angeles, CA 90036
Sat 08/02/2014, 06:30p-10:00p

Plate by Plate Logo

Over the weekend, Project by Project hosted its 12th annual Plate by Plate tasting benefit at the Petersen Automotive Museum. For the unfamiliar, Project by Project is a nationwide non-profit focused on issues relating to the Asian-American community. Each year, the group chooses a particular theme to concentrate on--health, education, the arts, and so on--and partners with a charitable organization in that space. With 2014's theme of mental health, the partner chosen was Pacific Asian Counseling Services, a local non-profit dedicated to providing counseling services for immigrant families. As in years past, Plate by Plate showcased the culinary talents of some of the City's most popular and up-and-coming eateries, all washed down by free-flowing beverages of various types.

Victoria Lee, Andy Lo Marcus Lee, Kristy Lu, Billy Kang, Esther Phu
The first faces greeting guests were those of PbP members Victoria Lee (Events), Andy Lo (Marketing), Marcus Lee (Operations), Kristy Lu (Operations), Billy Kang (Operations), and Esther Phu (Events) at the check-in table.

Emi Fukuoka, Michelle Weng Theresa Kiang, Julie Yu
L: Manager of Team and Leadership Development Emi Fukuoka, along with Manager of Outreach Michelle Weng.
R: Volunteer Team member Julie Yu with Theresa Kiang and friends.

Lynne Cheng, Michael Lumunsad Jane Sha
L: Events Team member Lynne Cheng and Director of Leadership & Team Development Michael Lumunsad.
R: Photographer Jane Sha, who, interestingly enough, won my ticket giveaway last year.

James Ta and crew Banh Xiao (Cambodian Mung Bean Crepe) with Shallot Beef Tartar
Chef James Ta of Fickle presented a Banh Xiao (Cambodian Mung Bean Crepe) with Shallot Beef Tartar.

Aburi Albacore Roll with Sushi Rice, Tempura Asparagus/Sweet Potato/Carrot, topped with Seared Albacore & Chili Oil Erika Breitkopf and crew
Erika Breitkopf and the team from Chaya had an Aburi Albacore Roll with Sushi Rice, Tempura Asparagus/Sweet Potato/Carrot, topped with Seared Albacore & Chili Oil.

Happy couple Happy threesome
Happy guests.

David Feau and crew Smoked Cello Beets, Yuzu Creme Fraiche, Shaved Bonito, Chili Tapioca
Chef David Feau from the recently-shuttered Lexington Social House served a dish that's representative of the type of cuisine that you'll find at his upcoming restaurant (yes, he's finally opening a place): Smoked Cello Beets, Yuzu Creme Fraiche, Shaved Bonito, Chili Tapioca.

Ube Coconut Éclair Sally Camacho Mueller, Jessica Weng
Top Chef: Just Desserts alum Sally Camacho Mueller was repping the Jonathan Club and served up a duo of desserts: an Ube Coconut Éclair and Halo-Halo with Milk Ice, Pandan Crème, Sweet Corn Glace, Flan, and Black Rice.

Cindy Choi, James Choi Colorful pastries
James and Cindy Choi of Cafe Dulce had a variety of coffee and sweets on hand.

Andre Guerrero, Sainegee Wong, Tara Firecracker Shrimp: Fried Shrimp Spring Roll, Shiitake Mushrooms, Scallions, Garlic, Oyster Sauce with a Thai Lime Dipping Sauce
Andre Guerrero and Chef de Cuisine Sainegee Wong of Little Bear, joined by their lovely hostess Tara, presented Firecracker Shrimp: Fried Shrimp Spring Roll, Shiitake Mushrooms, Scallions, Garlic, Oyster Sauce with a Thai Lime Dipping Sauce and Billionaire's Shortbread for dessert.

Charcuterie and Pickles Krissy Jingozian, Walter Manzke
Chef Walter Manzke of Republique busted out an impressive charcuterie spread, served on one of his famous long wooden boards.

Ketel One girls Nguyen Tran cardboard cutout
L: The Ketel One girls were hard to miss.
R: Sadly, Starry Kitchen's Nguyen Tran was out of town during the event, but his 7/8th scale, banana suit-clad stand-in was a worthy replacement.

Fabian Gallardo Aguachile
Next to Republique was Manzke's other place, Petty Cash, helmed here by Chef Fabian Gallardo. On the menu: a refreshing Aguachile.

Vegan Chicharron (Puffed Rice, Coconut, Finger Lime, Verbena, Espelette), Yuzukosho Caramels Carlos Enriquez, Jen Sorlie, Alex Lester
Repping Patina Group were Corporate Pastry Chef Carlos Enriquez, Marketing Manager Jen Sorlie, and Patina Catering Executive Chef Alex Lester. Their trio of goodies included a Pork Belly Sandwich (Pain au Lait, Pickled Veggies, Jalapeño Crème Fraiche), a Vegan Chicharron (Puffed Rice, Coconut, Finger Lime, Verbena, Espelette), and Yuzukosho Caramels in edible wrappers.

Kelly Li, Khanh Nguyen Voss Water girls
L: Goose Island had a troika of brews available: 312 Urban Pale Ale, Sofie Belgian Style Farmhouse Ale, and their Matilda Belgian Style Pale Ale.
R: Voss was the event's official water sponsor, and had both sparkling and still varieties on tap.

Rabbit Agnolotti with Zucchini and Parmesan Ian Gresik
Drago Centro's Chef Ian Gresik served up a popular pasta dish with his Rabbit Agnolotti with Zucchini and Parmesan.

Jun Isogai, David Bartnes
Flat Iron Thai-taki Grilled Miso Heart
Beef-centric newcomer b.o.s. had Chef David Bartnes and GM Jun Isogai on hand dishing up both Flat Iron Thai-taki and Grilled Miso Heart.

Lynn Chen Lynn Chen and friends
Actress and perennial PbP fixture Lynn Chen was in attendance of course.

Sichuan Fish Dumplings Andrew Chiu, Andrew Wong
Andrew Chiu and Andrew Wong's DTLA newbie Peking Tavern had some delightfully spicy Sichuan Fish Dumplings on offer.

Lincoln Carson, Jason Travi
Arctic Char with Peas and Pickled Rhubarb 'dessert of the moment'
Chef Jason Travi and Pastry Chef Lincoln Carson made a strong case for Superba Food + Bread with the one-two punch of Arctic Char with Peas and Pickled Rhubarb and Carson's dessert.

Billy Wing, Taichi Seki Kirin booth
L: Events Team member Billy Wing had a good time at the Asahi booth with sales rep Taichi Seki.
R: Next door, coincidentally, was arch-rival Kirin. Their secret weapon? A frozen beer slushie machine.

Steven Fretz, Ian Opina, Ryan Ososky, Devon Espinosa
Punch Bowl Cocktail Donuts
The Church Key made a good showing with Executive Chef Steven Fretz, Pastry Chef Ian Opina, Chef de Cuisine Ryan Ososky, and Bar Director Devon Espinosa. On the menu was one of Espinosa's cocktails as well as some freshly-fried donuts that managed to land the team second place in Plate by Plate's "best dish" competition.

Tarbais Bean Hummus, 'Gelee de Volaille', Bay Scallops, Mezcal Whipped, Smoked Steelhead Roe Bistro LQ team
Longtime PbP supporter Laurent Quenioux couldn't make it tonight, but Bistro LQ was represented by his dish of Tarbais Bean Hummus, "Gelee de Volaille", Bay Scallops, Mezcal Whipped, Smoked Steelhead Roe. Look for Quenioux to debut his own spot in the old Vertical space coming up.

He towers above Tall even in the background
Photos with one very tall person.

Ivan Marquez
Nancy's Famous TCHO Chocolate Chip Cookies, Salt & Pepper Ganache Tarts Brownies with Verve Coffee, Cafe au Lait Eclairs
Short Cake's Ivan Marquez brought us a number of treats: Nancy's Famous TCHO Chocolate Chip Cookies, Salt & Pepper Ganache Tarts, Brownies with Verve Coffee, and Cafe au Lait Eclairs.

Edren Sumagaysay
Coconut Beef and Rice Cornbread Bibingka
Coconut Beef and Rice and Cornbread Bibingka were served by Edren Sumagaysay's team from The Park's Finest.

Ryan Trinh 1886 at The Raymond
L: Bird Pick Tea & Herb's Ryan Trinh was here serving up an assortment of teas.
R: 1886 at The Raymond had a great cocktail in the form of the Bucky O'Hare (El Silencio Mezcal, Cio Ciaro, Fresh Lime & Ginger, Grapefruit Soda).

Wes Zelio, Verite Mazzola Harissa Cured Pork Belly on Chive Polenta
People were saying some good things about Taberna Arros y Vi's Harissa Cured Pork Belly on Chive Polenta. I spied GM Wes Zelio and Verite Mazzola, though owner Michael Cardenas was curiously absent.

Steamed Vietnamese Rice Crepe with Confit Chicken Skin, Curry Beef, Fried Shallots, Scallions and Fish Sauce Eric, Matt Kim
In Nguyen's absence, the Starry Kitchen booth was helmed by Matt Kim and Eric. Their dish? Steamed Vietnamese Rice Crepe with Confit Chicken Skin, Curry Beef, Fried Shallots, Scallions and Fish Sauce.

Jenn Chen, Albert Chiu Eric Tung
L: Project by Project San Francisco's Director of Volunteer Management Jennifer Chen and Manager of Auction Donations Albert Chiu helped man the silent auction tables this evening. In related news, that is one big-ass Hello Kitty head.
R: Let it be known that Eric Tung most certainly did not come to the event alone.

Alimento team
Chicken Liver Crostone with Black Plum Mostarda Housemade Bread
Alimento's Zach Pollack had to step out early to take care of things at his new place, though the team did a great job serving up his Chicken Liver Crostone with Black Plum Mostarda. That's some nice looking housemade bread there, too (Pollack's quite the baker I'm told).

Jamon Del Pais Alex Galan
Yummy looking Jamon Del Pais sliders came from Zarate Restaurants' Corporate Executive Chef Alex Galan. This year saw a rare no-show from Ricardo, who's been involved with PbP since at least '09.

Tap It Brewing Brian Lambros
L: Now for some more beer: Tap It Brewing from San Luis Obispo had both their IPA and APA on tap.
R: Old Orange Brewing Company's head brewer Brian Lambros, meanwhile, showed off his Thumb Master DIPA and orange hef.

Yulree Chun, David Feau Cathy Hong
L: PbP LA President Yulree Chun looking lovely with Chef David Feau.
R: Floor Manager (and fellow restaurant recruiter) Cathy Hong regulated.

PACS Pacific Asian Counseling Services
PbP partner Pacific Asian Counseling Services rolled deep this year.

Yulree Chun Sean Miura, Jenny Yang
And now, a word from President Yulree and co-MCs Sean Miura and Jenny Yang.

Anna Gu, JT Kim, David Choi Darin Louie, Shirley Hsu
L: Project by Project National President JT Kim with PbP NY Director of Outreach-slash-model Anna Gu and musician David Choi.
R: Blogger extraordinaire Darin Dines, with girlfriend Shirley Hsu.

Hiroyuki Naruke, Kyoko Naruke
Tamago (Egg with Bay Shrimp) Gold Leaf-topped Tuna
Kurage (Jellyfish with Sesame Sauce) Iced Green Tea
Hiroyuki Naruke from stellar sushi newcomer Q was joined by wife Kyoko and served Tamago (Egg with Bay Shrimp), Kurage (Jellyfish with Sesame Sauce), Gold Leaf-topped Tuna, and Iced Green Tea.

Chicken Liver Mousse with Pickled and Spiced Blueberries, Porchetta di Testa with Lost Soul Ale Mustard Jessica Mills
Gavin and Jessica Mills' eponymous Mills & Co once again delivered with a duo of charcuterie: Chicken Liver Mousse with Pickled and Spiced Blueberries and Porchetta di Testa with Lost Soul Ale Mustard.

Walter el Nagar
Mushroom 'Bone Marrow' Vitello Tonnato
Walter el Nagar's modern Italian stylings were showcased by vegan Mushroom "Bone Marrow" and a rendition of Vitello Tonnato. Look for one more iteration of his Barbershop pop-up before a permanent spot opens.

Ketel One ice bar Leffe booth
L: Ketel One made an impressive showing once again with their translucent bar carved out of solid ice.
R: Plenty of Leffe (Blonde and Brun) was available for the Belgian beer fans out there (of which I am one).

Albacore Sashimi with Ginger Soy Vinaigrette and Fried Onions Jesse Duron, Wonny Lee, Yoya Takahashi
GM Jesse Duron, Executive Chef Wonny Lee, and Executive Sushi Chef Yoya Takahashi showed up for Hamasaku and gave us an Albacore Sashimi with Ginger Soy Vinaigrette and Fried Onions.

Bruce Kalman Black Mission Figs and Ricotta, Rosemary, Wildflower Honey
Bruce Kalman and his Pasadena newcomer Union doled out an appealing dish of Black Mission Figs and Ricotta, Rosemary, Wildflower Honey.

Darrel Alfonso, Lily Tran, Phil Alfonso Danny Li, Margaret Lin
L: VIP area bouncers Darrel Alfonso (Marketing Team), Lily Tran (Marketing Team), and Phil Alfonso (Volunteer Team).
R: Manager of Beverage Relations Danny Li, with wife Margaret Lin.

Salt and Sugar Cured Beef with Preserved Swordfish, Squid Ink, Thai Basil, and Cucumber Josh Drew, Sahar Shomali
Chef-in-Residence Joshua Drew and Pastry Chef Sahar Shomali from Fifty Seven plated a lovely Salt and Sugar Cured Beef with Preserved Swordfish, Squid Ink, Thai Basil, and Cucumber.

Bundaberg Hoegaarden / Stella Artois
L: Bundaberg's refreshing ginger beer was a nice change of pace.
R: For some lighter Belgian beers, you had the duet of Hoegaarden and Stella Artois available.

Tim Edwards, Corrina Murdy, Vince Howard
Lomo, Beets and Burrata Cheese Lambcetta on Salted Pretzel Roll
Some of the most substantial plates of the evening came from Del Rey Deli's Tim Edwards, Corrina Murdy, and Chef Vince Howard: Lambcetta on Salted Pretzel Roll, Lomo, Beets and Burrata Cheese, and Pork Belly, Pickled Shallot, Local Mustard.

Clayton Tran, Mary Zhang Aleksandra Baranova, Elise Freimuth, Andrew Cosgrove, Alex Melelian
L: Fundraising Team lead Clayton Tran, along with Project by Project San Francisco's Director of Events Mary Zhang.
R: PR firm Wagstaff Worldwide was out in full force tonight with Aleksandra Baranova, Elise Freimuth, Andrew Cosgrove, and Alex Melelian all in attendance.

Chicken Liver Mousse with Shaved Baguette, Pickled Blueberry and Hazelnut Praline
Chef Nick Erven's hot K-Town newcomer Saint Martha had a Chicken Liver Mousse with Shaved Baguette, Pickled Blueberry and Hazelnut Praline.

Steve Samson, Dina Pepito Stracciatella, Marinated Tomatoes, Bottarga
Steve Samson and Dina Pepito from Southern Italian staple Sotto had a dish of Stracciatella, Marinated Tomatoes, Bottarga.

Bobo's Cold Brew
L: Vankhoa "Mike" Le's Bobo's Cold Brew poured their Cafe Den (Vietnamese style black coffee).
R: Meanwhile, sake service tonight was provided by Gekkeikan.

Cured Sardines with Smoked Salmon Roe, Fava Bean Puree, Radish and Blossoms Marc Johnson
Wood & Vine's Marc Johnson went a little risky with his Cured Sardines with Smoked Salmon Roe, Fava Bean Puree, Radish and Blossoms, but worked it out.

Akira Hirose Chilled Somen with Chicken Soboro with Truffle Flavor Tsuyu
Akira Hirose's longstanding Maison Akira did well with its combo of Chilled Somen with Chicken Soboro with Truffle Flavor Tsuyu and Braised Pork Belly with Wasabi Potato Mousseline.

All the single ladies Bryan Wilkerson, Cherisse Cleofe, Tuyet Nguyen, Becca S
L: All the single ladies.
R: Events Team member-slash-Floor Manager Tuyet Nguyen is joined by Becca S, Cherisse Cleofe, and a smoldering Bryan Wilkerson.

Ube shaved Ice Fluff Ice crew
Fluff Ice had cups of silky ube-flavored shaved ice.

Michael Hung Duck Breast Escabeche, Black Soy, and Plum Confit
Stephane Bombet and Executive Chef Hung were here to represent DTLA's new Faith & Flower. The dish: Duck Breast Escabeche, Black Soy, and Plum Confit.

CNS Enterprises team James Carling, Manuela Zaretti-Carling
L: CNS Enterprises kept it O.G. with Shui Jing Fang and Moutai baijiu.
R: Last but not least was Ventura Limoncello. Pouring were none other than co-founders James Carling and Manuela Zaretti-Carling.

Octopus, Plums, Cherry Tomatoes, Capers, Purslane, Chile Anchovy Oil, Pickled Mouse Melons Michelle Myrick
Time to visit the VIP area. First up was Bestia, which still just might be the hottest restaurant in town. New father Ori Menashe couldn't make it this evening, though Michelle Myrick was certainly able to hold down the fort in his absence. Bestia's octopus is oft-regarded as some of the best in the City, so their Octopus, Plums, Cherry Tomatoes, Capers, Purslane, Chile Anchovy Oil, Pickled Mouse Melons this evening was promising to be sure.

Phillip Frankland Lee, Margarita Lee Phillip Frankland Lee holding court
Green Mussel & Sea Urchin Sake Shooter Pork Belly & Raw Oyster
Bone Marrow n' Sourdough Dark Chocolate & Cayenne Candy Bar
Chef Phillip Frankland Lee and Pastry Chef Margarita Lee from Scratch Bar, meanwhile, went completely outside the box this time around, and it paid off. Instead of your typical setup, the team opted to do a mini four-course tasting menu for a dozen people at a time. Think Green Mussel & Sea Urchin Sake Shooter, the signature Pork Belly & Raw Oyster, Bone Marrow n' Sourdough, and a finishing Dark Chocolate & Cayenne Candy Bar. They managed to serve around 180 guests in a roughly three-and-a-half hour period.

Kyle Ackley Kay Vu
L: VIP bar duties this year were handled by Harlowe. Kyle Ackley served a delicious Spiced Berry Daiquiri (Selvarey rum, seasonal berries, cinnamon and spice syrup, fresh lime, blended).
R: Volunteer Team member Kay Vu, looking lovely with a custom 1948 Jaguar coupe.

In the VIP In the VIP
In the VIP.

Double Fisting Vivian Lin, Jannie Phang
L: One of my favorite photos of the night: Sally Camacho caught double fisting.
R: PbP SF Manager of Beverage & Winery Relations Vivian Lin and PbP LA Beverage team member Jannie Phang.

JT Kim, Michelle Ko, Nirendran Kathirithamby Devon busts a move
L: The power players: PbP National President JT Kim, PbP Board of Directors Chair Michelle Ko, PbP Director Nirendran Kathirithamby.
R: The Church Key crew gettin' jiggy with it (and yes, Devon's as good of a dancer as you would imagine).

Matt Kim, Kristen Jue, Vinh Nguyen High Pour
L: SK's Matt Kim, Darin Dines associate Kristen Jue, and prolific Yelper Vinh N.
R: One high-ass pour.

Julie Yu, Becky Chou Plate by Plate
L: Volunteer Team members Julie Yu and Becky Chou.
R: One guest took "plate by plate" literally, and polished off Chaya's rolls, hands-free, in one fell swoop.

Emely Cubias, Teresa Brown David Bartnes, Kay Vu, Jun Isogai
L: Emely Cubias and Teresa Brown from The Raymond definitely enjoyed themselves.
R: "Hello Kitty" Vu with the b.o.s. team.

Mary Zhang Vivian Lin, Mary Zhang
PbP SF's Mary Zhang and Vivian Lin turn Patina's Pork Belly Sandwich into sexy feeding time.

Phillip Frankland Lee, Margarita Kallas Lee Austin Mao, Audrey Lo, Phillip Frankland Lee
Scratch Bar ended up winning the coveted "Golden Plate" award for their considerable efforts tonight. In related news, Chef Phillip's Gadarene Swine should be opening up soon in Studio City, so be on the lookout for that.

Danny Li splashes Tuyet Nguyen Lily Tran, Kelly Li
Post-event shenanigans.

Previous Plate by Plate posts: 2013, 2012, 2011, 2010


Blogger Charlie Fu said...

wow the event has really grown, congrats to the group.

Also I don't believe Ryan Trinh owns bird pick, unless he recently took over from the owner. The owner is the daughter of the Wing Hop Fung empire. Which is also the source of their teas from what I was told.

Wednesday, August 06, 2014 10:17:00 AM  
Anonymous Mikey said...

Great write up Kevin! And yes, Eric T. certainly did not come alone. :)

Wednesday, August 06, 2014 11:13:00 AM  
Anonymous The Offalo said...

Kevin, great to meet you! Great event! Check out my write-up for Eater LA, and a follow-up on my blog.

Wednesday, August 06, 2014 3:32:00 PM  
Anonymous Anonymous said...

Too bad its all for an event that benefits one race of people instead of everyone. This the 50's?

Wednesday, August 06, 2014 5:25:00 PM  
Anonymous Anonymous said...

Great event if you are a guy with major yellow fever!!

Thursday, August 07, 2014 10:34:00 AM  
Anonymous Anonymous said...

Looks like another great event. Chef Phillip Lee and Margaret Lee might be the best looking chef/pastry/husbandwife/duo combo ever.

Thursday, August 07, 2014 11:06:00 AM  
Anonymous Anonymous said...

All the food was delicious and such great photos!

Also, it's true that Ryan does not own Bird Pick, he was just a brand rep that night! But boy does he look dashing!

Thursday, August 07, 2014 12:59:00 PM  
Anonymous Anonymous said...

@Anonymous #1: Come on, dude. Really? Instead of trying to put a racist spin on this, consider the fact that this is a NONPROFIT organization bringing awareness to some issues within the Asian-American community. Every community, regardless of race, has its own issues, and no event can successfully focus on ALL the races' problems. Would you be saying the same thing if this were an event to benefit other racial groups or ethnicities? Sit down.

Friday, August 08, 2014 5:30:00 PM  
Anonymous Anonymous said...

@Anonymous - From the PACS site: PACS has expertise working with API populations but its services are available to all. In 2010, the client breakdown was 39% API, 34% Latino, 13% African American, 10% White and 4% Other. 100% of our clients are low to extremely low income.

So, yeah.

Friday, August 08, 2014 7:10:00 PM  
Blogger kevinEats said...

Charlie: Didn't know that you'd attended the event before; you should come out again. And you're right about Bird Pick, Ryan was just listed as the main person on our application form, so I've updated the post accordingly.

Mike: Yeah I just wanted to make that clear for everyone.

Peter: Nice to finally meet the man behind the myth as well.

Anon #1: Do you have a problem with just Project by Project, or all demographically-focused organizations?

Anon #2: I'm sure most the chefs would agree on that point.

Anon #3: I'm partial to Margarita myself. She's also an actress/model, in case you didn't know.

Anon #4: Yep, my mistake about Ryan. You're right about the dashing part.

Anon #5/6: Indeed. Took the words right out of my mouth.

Sunday, August 10, 2014 5:07:00 PM  
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Friday, October 06, 2017 12:10:00 AM  

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