It's always nice to be invited to someone's house for dinner...
This kitchen look familiar...
Where am I?
Food, chefs, bales of hay, TV sets?
Walking into the Tastemade Studios
in Santa Monica.
Got my straw hat and headed inside
event with a silent auction benefiting
Chefs paired with local farmers to create
See What Jay Eats...
getting their BLING ON
One of the first vendors I saw
and friends from DTLA Night Market.
They have one of the most creative dumplings I've had.
Who makes cheeseburger dumplings???
They were busy all night...
Look for them at Lucky Rice in August 2014
and watch them on CNBC's Restaurant Startup
We started this party with some jello shots
Available in stores now...
Seafood was represented
from Community Seafood
A grassroots effort to support the fishing community
and a sustainable future for our seafood harvest
As someone in the food community, I try to educate
about the over-fishing,one reason why I no longer eat
Bluefin Tuna. We need to understand the head to tail use.
Chicken, tomatoes, corn and pearled couscous
from Malibu Farm
It had corn, so I was very happy!
I'm a Corn Lover!
Chocolate Patty Pan Cupcakes
with spiced chocolate ganache & smoked salt
(vegan and gluten-free)
at the Kitchit booth
These cupcakes were amazing!
Hard to believe they're vegan (no eggs)
Got to meet the Pink Hair Chef!
(aka Chef Mariko Amekodommo)
Watermelon Jalapeño Auga Fresca
Refreshing on a hot day,
with a kick!
There was a lot going on at the Fill 'R Up booth...
Torches, welder's helmets, and foam injectors.
They were making 4 different tanks
Tank: a savory Brioche donut, foam, a protein,
and finishing oil.
The Cubano Tank
from Fill 'R Up
Gruyere foam, torched pork belly wrapped in
Applewood smoked ham, mustard caviar and dill spear
on top of a Brioche donut
It was very good and one of my
favorites of the evening.
Watermelon Gazpacho with a grilled shrimp
Gluten and Dairy Free Cakes
from Coco Bakes
Strawberry Passion Fruit Macaron
from Napoleon's Macaron
Grass fed tenderloin with mushroom blue cheese
from The Custom Butcher
The 72 Hour Pulled Pork Slider
on a King's Hawaiian roll
with a peach corn salsa and cucumber Vidalia onion salad
Now this is the way to end the tasting...
I'm always happy to see what happens when farmers
get together with chefs and see what they come up with,
usually it's amazing!
Thanks for the invitation Tastemade!
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Photos by Jay Terauchi
Jay Eats Worldwide