WATCH THE VIDEO!
I met up with Russ Parsons, Food Editor and Columnist at Los Angeles Times, at the Los Angeles Times Test Kitchen, to get a preview of what’s in store for Field to Fork at The Taste.
Watch the video and learn how easy it is to make Woven Zucchini Rafts with Goat Cheese, Basil and Tomato.
Russ Parsons co-hosts Field to Fork this Labor Day Weekend with renown Los Angeles Chef and Top Chef Masters Alum, Michael Cimarusti at The Taste. Also on the line-up: Gillian Balance, Shelia Bowman, Diane De Luca, Ray Garcia, Ira Norof, Art Taymor and Sherry Yard.
Field to Fork will be an afternoon inspired by local ingredients and all things seasonal, sustainable and fresh.
Field to Fork attendees can upgrade their ticket to access a Secret Cellar from 12 – 2 p.m.
The cellar will feature special wines from California, Italy, France, Israel, Spain, New Zealand and Argentina curated by Ira Norof of Southern Wine & Spirits.
The $50 upgrade offers unique pours, small bites and one-on-one education in an intimate setting. Space is limited to only 250 guests.
To purchase tickets and get more information, please visit events.latimes.com/taste.
Get Russ Parsons’ Woven Zucchini Rafts Recipe as seen in the video.
WATCH MORE FUN FROM THE TASTE!
Going Whole Hog with Chef Noelle Carter, LA Times Test Kitchen Director.
We talk street food. We tell secrets. And by we I mean me and chefs Giada De Laurentiis, Scott Conant, Jet Tila and Fabio Viviani. Betty Hallock and Rene Lynch of Los Angeles Times entertain my shenanigans and there’s even a special appearance from Aarti Sequeira!
Team AverageBetty covers the inaugural Los Angeles Times Celebration of Food & Wine and scores interviews with Suzanne Goin, Russ Parsons, Aarti Sequeira, Noelle Carter and Ree Drummond!
Special thanks to Daniel Silva Rego, Diana Hossfeld and Hillary Manning.
Don’t miss a video… SUBSCRIBE TO AVERAGEBETTY on YouTube!
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