Plate by Plate 2014 (Los Angeles, CA)

Plate by Plate 2014
Petersen Automotive Museum
6060 Wilshire Blvd
Los Angeles, CA 90036
Dining date: 8/2/14

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This past weekend was Project by Project’s 12th annual tasting benefit – Plate by Plate. This was my third time attending the charitable event which benefits a rotating nonprofit partner; this year Pacific Asian Counseling Services (which provides counseling services to under-served populations) was the beneficiary. All net proceeds from the all-you-can-eat/drink event go straight to the partner.

Similar to prior years, Plate by Plate gathered a host of LA restaurants, mixologists, breweries and spirits for an indulgent evening. The venue this year was a slight change of pace from prior years, moving from downtown’s Vibiana to mid-city’s Petersen Automotive Museum. It still had a mix of indoor/outdoor space and I thought this location had more personality; patrons were able to browse the museum and soak up the history. Tickets this year ran $150 for GA and $250 for VIP, which provided access to additional purveyors and an hour earlier admission.

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alimento chicken liver crostone with black plum mostarda

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starry kitchen steamed viet rice crepe with confit chicken skin, curry beef, fried shallot, scallions, fish sauce

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taberna arros y vi harissa cured pork belly on chive polenta

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bistro lq tarbais bean hummus, gelee de volaille, bay scallops, mescal whipped, smoked steelhead roe

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the church key doughnuts

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short cake assorted sweets

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peking tavern sichuan fish dumplings

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superba food & bread arctic char, peas, pickled rhubarb; tiramisu in white, espresso, mascarpone, bourbon

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b.o.s. flat iron thai-taki

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drago centro rabbit agnolotti, zucchini, parmesan

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petty cash taqueria aguachile – chilled shrimp cocktail with homemade clamato

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republique assortment of charcuterie

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little bear firecracker shrimp spring roll

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jonathan club ube coconut eclair; halo-halo

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lexington social house smoked cello beets, yuzu creme fraiche, shaved bonito, chili tapioca

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fickle bahn xiao with shallot beef tartare

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chaya aburi albacore roll

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cafe dulce doughnuts; espresso drinks

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patina restaurant group vegan chicharron; pork belly sandwich

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zarate restaurants jamon del pais

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the park’s finest coconut beef; cornbread bibingka

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bestia octopus, plums, cherry tomatoes, capers, purslane, chile anchovy oil

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faith & flower duck breast, plums, black soy

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maison akira braised pork belly on wasabi potato mousseline

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wood & vine citrus cured sardine, fava, burrata, fennel, roe

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sotto stracciatella, marinated tomatoes, bottarga

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saint martha chicken liver mousse with shaved baguette

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del rey deli pork belly, pickled shallot, local mustard, green apple

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fifty seven salt and sugar cured beef with preserved swordfish, squid ink, thai basil, cucumber

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union black mission figs and ricotta, guanciale

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hamasaku albacore sashimi with ginger soy vinaigrette and fried onions

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barbershop ristorante vitello tonnato

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mills & co. chicken liver mousse with pickled and spiced blueberries

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q kurage (jellyfish with sesame sauce); tuna tartare; tamago with bay shrimp

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Plenty of libations from coffee to tea to sake/beer/cocktails were available to complement the food options.

bird pick tea & herb

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harlowe spiced berry daiquiri (selvarey rum, seasonal berries, cinnamon and spice syrup, fresh lime, blended)

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ketel one assorted cocktails

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I thought this was another successful event. There was a good crowd, though it wasn’t packed to the extent that it felt crowded and there were typically minimal waits for all food or drink. Highlights for me included Superba Food & Bread’s Arctic char which was a well-composed plate in just a few bites. Servings of fish were perfectly done, moist, and complemented by peas and pickled rhubarb in a nice harmony. The Church Key’s rowdy bunch served up freshly fried hot doughnuts all evening long; slightly crispy on the outside and fluffy on the inside with a warm sweet brown butter glaze. Drago Centro’s pastas are rarely a letdown and the rabbit agnolotti was no exception here with its chewy pasta and meaty creamy filling. Taberna Arros Y  Vi’s pork belly with polenta was rich, hearty and delicious. Q’s jellyfish dish, served with cucumber and sesame, was another strong point and ideal during a warm summer evening. Harlowe had my favorite drink of the evening (and won the popular vote for best drink of the evening) with its spicy berry daiquiri. Fruit and spice were well-balanced in this refreshing drink. Cafe Dulce’s latte and Bobo’s iced coffee each made ideal nightcaps after all of the food consumed. I already look forward to next year’s event.

Note: Tickets to this event were hosted.


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