Every man and woman’s journey changes when they turn 30. My 30th was well received, at least better than others’. I didn’t have a mental breakdown or go skydiving to feel young again. Angelini Osteria was the perfect place to celebrate my birthday. It’s elegant, mature, and the food was quite polished — just as a 30 year old should be. I’ve been wanting to go to Angelini Osteria for years now, and finally, the day came. I had high expectations and all were met — Angelini Osteria made turning 30 all too special.

The crisp flatbread was well received. It was light, flavorful and a perfect snack before our wonderful dinner. Back in the day, Angelini Osteria used to serve a variety of complimentary breads. Either it got too expensive or guests were just getting too full on the bread. I think the light crisp flatbreads were good enough. It kept us in check and made sure we didn’t get full before dinner.

We were given a bowl of lentils as an amuse-bouche. The lentils were perfectly prepared and the seasoning was quite nice. It was a little spicy, not in a Tabasco sense, but more like a peppery, fruity sense. Each bite had a nice “al dente” feel. I just wish I had a spoon to enjoy the last bits on the bottom of the bowl.

We started off with the bone marrow appetizer dish. This fatty, rich dish was a good start. A nice mix of gnochetti and saba sauce helped mix the bone marrow together. The near liquid fat and chewy gnochetti was perfect together. It was comforting like a mac and cheese dish, but on a while new level. If you like bone marrow, you will love this dish.

We absolutely loved the polipo dish. The warm octopus with arugula and cherry tomatoes was such a simple dish, but perfectly executed and probably one of my favorites of the night. The octopus was perfectly prepared. It had a nice char on the outside and almost had the consistency of being fried. The crunch from the outside and nice meaty softness on the inside was almost fried pork belly-esque. The bitterness from the arugula and the sweetness from the cherry tomatoes played nicely together. That octopus though — I can’t wait to have it again.

Most would say that the Lasagne Verde is their signature dish. I remember reading up on this dish and seeing how popular it was. I though to myself, “this must be some bomb.com lasagna.” I never really order lasagna at restaurants or eat it at home. It just seems so casserole-like and they all taste the same. I was really debating ordering this dish. At the end, the rave reviews got to me and had to order it, of course regretting it afterwards. The dish tasted like any other lasagna. The beef and veal rage was tasty, don’t get me wrong. Maybe it needed to be more saucy or creamy? I don’t know what it is, but lasagna is the least sexiest dish to order. Giada De Laurentiis chose this for The Best Thing I Ever Ate? Look below for Franklin Park’s Beat Thing I Ever Ate.

Well, I don’t know if this was the best thing I ever ate in my life. That is a loaded subject all in itself, but this was the best of the night. The Uni linguini was pristine and simple, but all the more delicious. The fresh made pasta made all the difference and was cooked to a perfect al dente. The uni cream sauce was so rich and flavorful. This had a lot of uni and so much seafood essence. I’ve had a few uni pastas from Los Angeles, and Angelini Osteria has them all beat.

Angelini Osteria is an Italian staple for Los Angeles. It’s been around for quite some time now. They have a rich history and definitely consistently delicious. Angelini can easily be one of LA’s best Italian spots. I’ll be looking back and thinking what turning 30 was all about. I don’t know what turning 30 is all about, but I do know what I ate when I turned 30.

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Superba Food + Bread – Missed My Kouign Amann

by Franklin on October 17, 2014

I came to Superba Food + Bread for a cup of latte and their famous Kouign Amann. I was looking forward to eating that sweet sweet, burnt sugar crusted bread with a nice cup of latte. I did get my latte, but instead of something sweet I got something savory. Sadly, they were out of the Kouign Amann. Instead of leaving, I decided it was a sign to eat healthier and went with the avocado toast.

The cup of latte was really nice. From the latte art to the coffee, everything was as expected. Honestly though, I don’t like lattes by itself. I needed something sweet. Heck, even a donut sounded perfect at that moment. Still though, the avocado toast and latte

The avocado toast was quite delicious. This being just snack time, we didn’t want to get anything heavy. The toast had a spread of avocado that so ripe and perfect. I liked the addition of the cilantro as an ode to the ever so popular guacamole. The zing of the chilies gave a nice heat and zap to the tongue — otherwise, this dish would have just been much too boring. I liked the addition of sprouts on top — it gave an element of healthy greens and texture. The bread used was quite nice as well — firm and crusty, but not dry.

I wish I could have tried more things, but we really just came here for the Kouign Amann. I hope to get here a little earlier as the bakery closes at around 3PM. The restaurant is a bit interesting though. It’s a casual coffee and pastry shop, yet its high end dining with wine glasses and Sunday supper — and you can eat outside on the benches. I really think their pastries are where they shine. From the Kouign Amann to the everything croissant, they are highly sought after and sell out quickly. More than dinner or lunch service, I am excited to finally get my pastries. Some day.

Superba Food and Bread on Urbanspoon

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I have been wanting to go to Ritter’s for quite some time. Visiting Vegas throughout, I have been trying to make time to visit Oyster Bar in the Palace Station Casino — All for one dish, the Pan Roast. Chef Ritter, after being approached by some customers went to venture off to open Steam Kettle Cooking in Orange County. Vegas was a long ways away, so Orange County was the next best thing. I was excited to finally try their famous Pan Roast.

Complimentary bread started us off. I made sure I didn’t get too full off of the bread. I of course made sure to save some to scrape up the pan roast bowl.

We started things off with the bacon wrapped shrimp. Shrimp wrapped in bacon, and I’m not ordering it? Please. The shirmp were molasses marinated with mozzarella. Though the mozzarella was lost, wrapping it in bacon did the trick. The shrimp was a bit overcooked, but still had a nice taste to it. Served with molasses mustard on the side, this was a guilty and flavorful appetizer.

We ordered the red beans and rice, which in hind sight, we should have just let it pass. The traditional southern red beans, rice, and andouille pork sausage was good together. The beans were flavorful and the “sauce” was quite good. We ordered it mild, but stupid me asked for a little bit of chopped habeneros. The spiciness did wonders for this somewhat boring dish, but the hot temperature mixed with the spicy habaneros were just too much to bear.

They gave us a bowl of New England clam chowder, on the house. It was rich and creamy, but I felt it was missing something. The clams were plump and the soup was thick. I think a little bit of cracked black pepper would have done much for this bowl. My taste buds were probably singed off by the habaneros at this point.

Ritter’s famous pan roast was worth it. Pan roast is a tomato and cream based creole dish. The rich flavors was such a comfort to me. It was like eating a hearty bowl of curry rice, but not. The creamy tomato mixed with green peppers, onions and celery gave a nice balance. The shrimp, crab, clams, and lobster gave a nice roundabout seafood flavor. We kept the spice level to a mild, but adventurous eaters can choose from a spicy level 1 – 10. The jasmine rice mixed in the pan roast was just a perfect dish.

Ritter’s was an awesome spot to enjoy dinner. The Pan Roast is a must order as it is their signature dish. Nobody comes here for the beans and rice. Nobody comes here for the bacon wrapped shrimp. You come here for the pan roast. That rich comforting bowl of seafood essence and rice was just too nice. No more needing to drive all the way to Vegas for this bad boy. Slowly, they are setting up shop in Orange County.

Ritter's SKC on Urbanspoon

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I came to Wildcraft Sourdough Pizza during happy hour. The place was empty and the chef was just itching to place a pizza in the oven. I liked the open flow of the restaurant. The open kitchen and friendly staff really put everything together nicely. The place looked casual enough for a small get together and nice enough for a date. My only goal here was to try the pizza and gauge their dough. The “wild” in Wildcraft comes from the sourdough using wild yeast. I was quite excited for this dough.

To start, I had the happy hour salad. It had romaine, mustard vinaigrette, avocado, and dates. Not being a fan of romaine lettuce, except for Caesar salads of course, I wasn’t particularly happy with the lettuce choice. A substitute of arugula or a spring mix would have been better. The mustard vinaigrette though was quite delicious and the addition of avocado was pleasant.


The pizza was spot on. The spicy sausage could have been more plentiful or spread out, but the pizza was still nicely balanced. The crust to me was interesting. The sourdough really came out in the pizza dough. It was chewy yet firm, but needed some work. It didn’t have the air pockets and lacked refinement. It just tasted like sourdough. Don’t get me wrong. I love sourdough. It could possibly be my favorite kind of bread. I’m not too sure if it works well with pizza dough. I guess I am more of a traditionalist when it comes to pizza dough.

Wildcraft just screams wood fire pizza joint. Each pizza is blast cooked in their brick oven. Executive chef Tin Vuong started the mother dough and all of the pizza dough is made from this. To be fair, the pizza dough was better than most, but you can’t stray too far from a traditional pizza dough.

Wildcraft Sourdough Pizza on Urbanspoon

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2014 LA Times The Taste – Flavors of LA

by Franklin on October 7, 2014


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LA Times The Taste 2014 – Dinner with a Twist

by Franklin on October 7, 2014

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This was the first time eating at one of Emril Lagasse’s restaurants. The celebrity chef that started it all is taking on the great American steakhouse in Las Vegas called Demonico Steakhouse. It is inside the Venetian, and the space is quite unassuming and not flashy at all. It is as classic as can be. The food was classically delicious and I had an amazing time. As far as Vegas goes, the space was kind of boring, but the food spoke for itself.

The bread and butter was quite nice. The rolls were normal butter rolls, but the bread was so soft and buttery. Adding on some more salted butter, the bread was a decadent butter fest.

The best cut of them all, the reason why we are all here, is for this cut of beef. The bone in ribeye was cooked perfectly. Steakhouses all may seem the same, but there are good steakhouses and then there are amazing ones. Delmonico’s was indeed amazing. The beef was fatty and cooked perfectly medium rare. The bone flavored the meat ever so perfectly. The herb butter on top melted all over the steak and just flavored it even more. This was a perfect steak.

The sauteed mushrooms was key and much appreciated with this steak. It gave it a nice earthy aroma and paired well with the meat. The buttery mushrooms were seasoned nicely — this was as close to “veggies” as we got for the night.

The grits were amazing and took place of my usual mac and cheese order. The bacon on top put these grits on a new level of savory. The butter mixed in with the grits was so pure and magical. It had a nice bite to it, and the saltiness from the bacon went well with the somewhat mildly seasoned steak.

I am a creamed corn lover. Though it wasn’t as good as those prime rib restaurants, the creamed corn was welcomed with the ribeye. The sweetness from the corn and the saltiness from the cheese all mixed up with cream was just so comforting.

Thinking about what we just ate, I realized it was just over the top with butter, beef, cream, and fat. This is what Vegas is all about. Over the top? Check! Indulgence? Check! Without a single green in sight, this meal was just a beef and cream and butter fest. Do I regret it? Not at all. I believe after this meal, we went for some desserts and then hit the Craps table. It was indeed a good night.

Delmonico Steakhouse on Urbanspoon

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Churros Calientes – Dulce de Leche Please

by Franklin on October 1, 2014

We all know that the best churros are from Disneyland. Something about that long stick of fried dough, rolled in cinnamon and sugar is so satisfying. At Churros Calientes, they take the simple and humble churro and make it even sweeter.

We ordered the churros with a drizzle of dulce de leche on top. The churros were crunchy and soft on the inside. The dulce de leche was deliciously sweet on top, but had a grainy consistency from the sugar. It still was sweet and delicious with the churros. I’m pretty sure I still scraped off the dulce de leche off of the plate. :)

Next time, I want to try the Churro Grande and hot chocolate. The churro grande is a large churro that is stuffed and then drizzled with whatever you want. Yes, it is a stuffed churro. Also, the hot chocolate I hear is very rich and chocolatey. Churros Calientes seems to have churros as the only thing going for them. I think they have sandwiches and other items, but not sure if anyone eats that stuff here. The churros though are quite delicious — crunchy, sweet, and drizzled with whatever your heart desires.

Churros Calientes on Urbanspoon

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POT – Hot POT

by Franklin on September 29, 2014

Chef Roy Choi owns the Line Hotel as far as eating goes. With POT, Pot Cafe, and Pot Bar, and now the newly opened Commissary, Roy Choi definitely is taking over the food scene. With the opening of the Line Hotel and POT, there was a lot of buzz. Working in Koreatown, I tend not to eat around there. I have my reasons. Finally though, I was able to eat at POT and see what all the fuss is about. Way late in the game, I know. Better late than never.

Named POT, Chef Roy Choi is definitely referring to marijuana. Though he is referring to POT as being the hot pot restaurant that it is, there are plenty of references to marijuana inside the restaurant. You just have to come in and see. The space was a lot more casual than I thought. It honestly reminded me of the Koreatown PLaza food court in the 90′s. Maybe that’s what Chef Choi had in mind? Nonetheless, it was interesting.

We started things off with a trio of Korean side dishes. The kimchi was a bit sweet for some reason, but the sprouts were fresh tasting — almost refreshing. I really liked the marinated green onions. Again, the metal dish reminded me of Koreatown mall food courts.

Upon my buddy’s request, we ordered the potato pancake. I sure was glad we ordered this dish. The pancake was so crispy on the edges, it was insane. I like dipping it in the soy sauce concoction. It was exactly how my mom would make it. The potato pancake had a great flavor, but the crispy texture put it over the top.

The Beep Beep, Uni Dynamite rice bowl has been circulating around Instragram and Yelp since the dish became popular. Honestly, the pictures make it look like a huge bowl of rice and uni. When it came out, I was kind of bummed out, but thats what internet does to you. The flavor of this dish was quite intense, and so much so that the flavors of the uni was a bit lost. All of the other flavors really took away from the unique taste of the uni. I am an uni enthusiast, and this dish, though flavorful did not do it for me. I did like the crispy rice on the edges and the unique flavors, but a simpler approach might have been better.

Of course at POT, we had to order a hot pot. We opted for the Jamal Wilks, a seafood hot pot mix of silky tofu, shrimp, clams, mussels, kimchi, scallions, pork belly, and eggs. The seafood was fresh and had lots of seafood essence. The broth was intense with flavors, like it had too much flavor. The soup was thick and almost mudded with spices and ingredients. The small, which was $37, was actually pretty huge. I think it would have been big enough for about 4 people. I cannot justify the cost as I could get a nice personal bowl of seafood tofu soup at BCD for less than 10 bucks. I did finally find the little bits of pork belly inside which was delicious. The broth though was over flavored, and it had a nice depth of flavor. Not saying it as a positive or negative, but just as a matter of fact.

POT was an interesting experience. I think seeing it online and on the blogs before I finally experienced it for myself ruined it. I had such huge expectations for this place, and ultimately, my expectations were not met. Maybe my expectations were unrealistically high? I am not sure, but I can’t find myself eating at POT again. The food was average and everything seemed to be over flavored. I know too much flavor seems like a good thing, but it wasn’t in this case.

Pot on Urbanspoon

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The Kroft – Poutine and Porchetta is Done

by Franklin on September 28, 2014

The Anaheim Packing district is a one stope destination for foodies. They have it all. Dare I call it a food court? Far from it, the space offers some amazing food and craft beers. The Kroft is one such establishment that offers amazing hand crafted sandwiches and poutine. I was pleasantly surprised by their delicious food. Orange County doesn’t really have amazing food, but The Packing District is changing all of that.

We started off with the original poutine. We opted out of the extravagant short rib poutine because we ordered the sandwich anyways. We wanted to get the original to get the pure essence of the poutine — to eat it as it was intended to, The fries were fresh and good on their own. The gravy though, was something else. It was perfectly salty and hearty. The cheese curds were melted perfectly from the hot gravy. The cilantro on top gave it a nice contrast and helped cut the fat of the fries and gravy. These were quite delicious and possibly the best poutine I had in a while.

The short rib sandwich was beefy and delicious. The meat was perfectly sauced and pulled away nicely. The addition of arugula was key to keep the grease in check. I did feel like it was missing something though. I added some hot sauce in between bites to keep it exciting.

The fried chicken sandwich was exactly how I imagined it to be. The chicken was fresh and meaty. The batter was light and crispy, and gave the sandwich the extra flavor it needed. The best part of this sandwich was the slaw on top. It gave a nice rounded flavor and gave it even more crunch. Fried chicken and cole slaw go so well together.

The best sandwich they have here, and one of the best sandwiches I’ve had in a while was their porchetta sandwich. These fly off the shelves quickly so make sure they have it in stock. The pork was so pure and flavorful, and the onion jam gave it a nice flavor profile. My favorite was the bits and pieces of chopped up skin inside the sandwich. I remember seeing them cut up the pork for the sandwich, and the chef peeled off the skin. Scared that they were going to discard it, I was almost going to request to keep that part. Little did I know that they were planing on chopping up the skin to add on top of the sandwich. This made every bite have that little crisp of fatty skin. Crisis averted.

The Kroft is really a nice spot and a gem inside the Anaheim Packing District. Located on the bottom floor, it’s not on the top floor with the good lighting. The restaurant pumps out some amazing craft sandwiches and their poutine is a must order. The ingredients are simple and of the highest quality. Each sandwich is created carefully and with flavor being the main focus. I really can’t wait to go here again — Poutine and Porchetta sandwich for me.

The Kroft on Urbanspoon

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Library Bar – Eating While Everyone Drinks

by Franklin on September 26, 2014

The Library bar to me seemed like a hip spot. The high reviews of Yelp and intriguing food items looked hopeful. And it’s a library? Or at least they try to make it look like one. Honestly, the place was small, dark, and the night I went, people were way too drunk. Maybe I was just sober and everyone seemed more drunk. People were just loud and ther were much too many people with glazed over eyes. Good thing I had the food to look forward to.

The burger at a bar has to be their staple. It must be good and their main even as far as food is concerned. The Library Burger was such a disappointment. The patty was dry without a single dribble juice left inside. The bread so stale and dry, it didn’t help with moist factor. Every bite was boring and just unpleasant. I basically cut my losses and just ate the meat with the cheese and veggies.

Before you read on, just note that this bar is a bar first, restaurant second. Maybe restaurant third? The food to me was just not there. The pork belly skewers was a turn for the better. This was not that bad, I mean, it’s pork belly after all. The fatty meat covered in sweet glaze was good, but not addicting. As far as pork belly dishes go, this was just ok. If you must order something, order this. Nothing else will do.

I can’t tell you if the drinks at the Library Bar are good, but from the looks of it, it seems to be doing ok. There’re definitely were more people drinking than eating. We were definitely the odd group out on the bar. I kind of understand it. It’s a cool place to meet friends for drinks or end/start the night. Basic rule of thumb here, and you will be happy here: Food no, drinks yes.

Library Bar on Urbanspoon

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Scoops Westside – Farewell to Summer

by Franklin on September 23, 2014

Summer is finally departing and we welcome fall. This doesn’t mean we can’t enjoy ice cream anymore, right? #icecreamtuesdays may be gone for now, but Los Angeles residents will still flock to ice cream shops. I mean, it is Los Angeles after all. We are going to be eating ice cream whether it is summer of winter. Scoops in Los Angeles near Melrose is always a favorite of mine. The simple decor, cheap prices and amazing ice cream keeps bringing me back for more. Scoops is spreading the love on the westside.


I always get the brown bread. It has little pieces of waffle cone and it has the perfect ice cream texture and flavor. I also had the maple burnt sugar which was soy based. I never thought of making or eating soy based ice cream, but I guess it is good for the lactose intolerant. The burnt sugar was subtle and sweet. These were perfect for the hot summer weather.

With the start of fall, the hot summers at the beach will be missed. The outdoor BBQs, golfing in the hot sun, and of course, #icecreamtuesdays will be missed. Soon though, as the seasons pass, summer will be with us once again.

Scoops Westside on Urbanspoon

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Jim Dandy – Fried Chicken and Fritters

by Franklin on September 19, 2014

You have fried chicken, then you have Jim Dandy. I had high hopes for Jim Dandy, and for good reason too. It’s not Church’s or Popeye’s, and it sure is not KFC. Although Church’s and Popeye’s has a special place in my heart, I have no love for KFC. Jim Dandy is on a new level of fried chicken. Is it even mightier than my all time favorite, Pioneer Chicken? It just might have better fried chicken, but it can never touch the nostalgia factor that Pioneer has. Situated just on the verge of South LA, Jim Dandy sits on a corner, all alone. The bullet proof glass where you order from is telling of the neighborhood. A little dangerous? Well that depends on who you are. For me, it was just a little bit of my childhood. All I came here for was the chicken, but it turns out, I got a little more.

The fried chicken is quite tasty. The chicken itself has a pure flavor. The original has less flavor, but all the crunch and chicken essence you need. The spicy though, is not really hot spicy, but just has more spices. This is where all the flavor of a good fried chicken was. The spices were just right, and the chicken wasn’t salty or overly flavored with other ingredients. The batter is light, yet satisfying. At this point, I thought we as a community should replace all KFC restaurants with a Jim Dandy. That would be my service to the community.

I ordered a side fritter with my wing. At the time, I didn’t think much of it. I assumed it would be dry and quite stale tasting. I couldn’t further from the truth. The fritter, covered in powdered sugar was quite possibly the best thing I ate in quite some time. Such a simple thing really, it was more like a donut. Fried in either shortening or animal fat, the fritter was so light delicate. The somewhat warm inside was so fluffy and cake like, but the outside crust was the main attraction. It was so crispy, mixed with the powdered sugar, it was just a perfect bite every time. I might even like these more than the chicken. It is just that good. All fritters will be compared to Jim Dandy from here on out. Take my word. Get the fritters.

When will I ever visit Jim Dandy again? Soon I hope. The chicken and fritters is such an affordable meal and a delicious one at that. I came for the chicken, but I left with a memory of the best fritters I ever had. I’ll be back sooner than later.

Jim Dandy Fried Chicken on Urbanspoon

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Some say that Sweet Rose Creamery has the best ice cream in LA. That may or may not be true, but they definitely have a stronghold in the ice cream game. Josh Loeb and Zoe Nathan are husband and wife co-owners of Sweet Rose. They also co-own Rustic Canyon, Milo and Olive, and Huckleberry. That is quite a resume and are some of the best restaurants in Santa Monica. It is no wonder that Sweet Rose Creamery is so popular.

Their ingredients are always fresh and sourced locally. Their organic milk and cream is from Clover Organic Farms, and their eggs from Chino Valley Ranchers. They even get all of their other ingredients from The Santa Monica Farmers Market. All of their ice cream and most of their toppings are made from scratch, in house.

I ordered the usual, of salted caramel. They always ask if I want to top it off with salt as if that is even a question. The saltiness was definitely present, and the caramel flavor was in your face. The burnt sugar flavor was almost smokey and dark — it was reminiscent of a dark roast coffee. Hmm, maybe roasted coffee is one of their ingredients?

Sweet Rose Creamery is a definite favorite of Angelinos. Catch them in Santa Monica, Los Angeles, and their original location near Brentwood. They offer an array of house made ice cream flavors and a number of toppings. They even have sundaes, beverages, frozen novelties, and even ice cream pies. I always come here for the ice cream, but will need to try their other treats next time.

Sweet Rose Creamery on Urbanspoon

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Snow Flower Ice – Shaved Snow “Crumble”

September 16, 2014

The green tea snow itself was smooth and delicious, though you can find much better, creamier shaved snow in SGV. I’d even say Fluff Ice is a little better, and Class 302 just being untouchable. The addition of green tea mochi and mango popping balls made this even more flavorful. The mochi was soft and [...]

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Tacomiendo – Lengua Everything

September 12, 2014

I visited Tacomiendo because I wanted tacos, plain and simple. The small taco shop had fresh tortillas, a must for legit tacos. I came here on a whim and was quite happy with my find. The tacos were delicious. The fresh made tortillas made all the difference. The lengua was tender, but just average. If [...]

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2014 LAFW – Live on Grand

September 11, 2014

Just enjoy these photos from the Los Angles Food and Wine Live on Grand, Hosted by Chef Michael Chiarello. I worked hard getting these shots, eating and drinking, and eating. You shall appreciate my “hard” work. The Live on Grand is always their premiere show. They had celebrity chefs from Michael Chiarello, to Chef Lorena [...]

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2014 LAFW – Asian Night Market Hosted By Chef Morimoto

September 10, 2014

Asian Night Market hosted by Chef Masaharu Morimoto was a success with plenty to eat and drink. Chef Morimoto’s dumplings were plenty. The peppery and somewhat acidic tartness was delicious on top. The dumplings seemed endless. Team Morimoto was like a well oiled machine. The dumplings just kept coming, as others’ lines just grew and [...]

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Frostbites Crepes & Frozen Delights – Sticky Air and Warm Night’s Cure

September 9, 2014

The first time I tried Frostbites, it was an explosion of flavor. The combination was so subtlety perfect and the balance of fruit and cream was sublime. Sorbet chill and Italian ice is what Frostbites is all about. I would have liked to try their crepes, but their “frozen delights” was what I came for. [...]

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2014 LAFW – Ultimate Bites of L.A. Hosted By Graham Elliot

September 5, 2014

The 2014 Los Angeles Food and Wine started off with Ultimate Bites of L.A., hosted by chef Graham Elliot. The celebrity chef laden event was a great start for the food filled weekend. Somewhat being a fan of Master Chef, it was exciting to see Graham Elliot in the flesh. The most special item on [...]

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