It ‘s a four-day event taking place August 9 through 12 at L.A. Live Nokia Plaza in Downtown Los Angeles—with other locations in Beverly Hills and Santa Monica. A portion of the proceeds benefits the St. Vincent’s Meals On Wheels program.
Grand Tastings – The grand tastings, held at the event deck at L.A. Live, will include 30+ chefs per day, featuring national and local talent, live entertainment, cooking demonstrations and tastings from over 250 premiere international wineries.
Marquee Events – Marquee events include the Giada’s Fiesta Italiana with Giada de Laurentiis (Food Network’s Everyday With Giada); Asian Night Market featuring Andrew Zimmern; Summer at the Shore; and Wolfgang Puck & Friends: Live on the Plaza at the Nokia Plaza at L.A. Live, capped with a concert from renowned band, Third Eye Blind.
Select Lunches and Celebrity Chef Dinners – The festival will include a the return of the Celebrity Chef Power Lunch series, hosted at 6 premiere restaurants throughout the city with menus developed by pairs of esteemed chefs, as well as an I Heart Champagne & Caviar happy hour; the Delicacy Dinner; and Indulge Santa Monica.
Chef Nyesha Arrington of Wilshire Restaurant will be featured August 10th at the festival’s Summer At The Shore event, hosted by Graham Elliot, at the Fairmont Hotel in Santa Monica.
2454 Wilshire Boulevard
Santa Monica, CA 90403
Sweet Corn Mousse Yields - 4 cups Mousse / For 4 people
3 c corn juice
2 c manufacturing cream (very cold)
1 vanilla bean (scraped)
pinch of salt
3 cups of loosely packed basil leaves
2 cups simple syrup
pinch of salt
1 cup marcona almonds
For the syrup…
In a small sauce pot gently bring simple syrup up to a medium boil add basil leaves and a pinch of salt, set aside for 30 an hour, or until desired flavor is obtained and flavors infused. Strain. Reserve at room temperature.
For the corn base…
Shuck corn off the cob, and place corn into a juicer and juice. In a medium sauce pot, add the corn juice and bring to a slow boil, whisking constantly until thickened. Remove from heat and cool over a bowl of ice. In a separate bowl, combine cream and vanilla and whisk to medium peaks. Set aside.
For the Almonds…
Deep fry at 350 degrees f , cool on paper towels, then crush into pieces.
For the finish…
Fold the thickened corn mixture with the whipped cream. Spoon into serving glasses, lightly pour the basil syrup around and garnish with marcona almonds and petite basil leaves.