Tastebuds should be watering by Sunday
By Daily Press staff
SM PIER — Locals and visitors can get a taste of Santa Monica this weekend when some of the city’s best restaurants dish out their favorite fare.
The fourth annual Taste of Santa Monica will showcase 30 local restaurants and feature chef demonstrations with a backdrop of live music on the main stage on Sunday from noon to 4 p.m. New this year is a wine garden, which will feature 15 different wineries offering close to 40 different varietals.
The Art Institute of California- Los Angeles is presenting cooking demonstrations throughout the day. The programs are developed to give novice gastronomes basic instruction so they can attempt to recreate the menus at home.
“We have some tantalizing presentations and charismatic chefs slated for the demo stage from restaurants including Ma’Kai, Locanda Del Lago, Louise’s Trattoria and the Art Institute’s culinary arts program,” said Kathy Dodson, the president and CEO of the Santa Monica Chamber of Commerce, which organized the event. “I advise all home-chefs to bring their notepads and cameras.”
The chamber created the Taste of Santa Monica more than four years ago to showcase the city’s restaurants. The revenue generated from the event funds the chamber’s many community programs.
“It’s really a culinary event,” Dodson said, adding that a bar, wine garden and a live music trio are bonuses to the day.
The chamber has been careful not to grow the event too much in order to keep it well-organized and not overcrowded. Dodson said she thinks the event will sell out since the chamber is ahead of last year in sales.
Tickets, which are $35 for adults and $10 for children 4 to 10 years old, are on sale at www.tasteofsantamonica.com or available at (310) 393-9825, ext. 10. Wine garden tickets are an additional $15.
Taste of Santa Monica cooking demonstrations: ■ 12:30 p.m. — Gamberi al Prosciutto: Grilled tiger shrimp wrapped with parma prosciutto, served over an arugula salad with shallot and fresh orange wedges, drizzled with red wine vinaigrette. Demonstration by Davide Vedovelli, executive chef of Locanda Del Lago. ■ 1:30 p.m. — Summer bruschetta: Fresh mozzarella, sun-dried tomatoes and other fresh summer ingredients served on grilled crostini bread. Demonstrations by students from The Art Institute of California-Los Angeles culinary program. ■ 2:30 p.m. — Fettuccine with chicken: Fresh egg-fettuccine, sautéed chicken breast, sun-dried tomatoes and scallions tossed in a chardonnay cream sauce. Demonstration by Ignacio Hernandez Rojas, executive chef of Louise’s Trattoria. ■ 3:30 p.m. — Lentil dahl: A traditional dish from India served with rice, consisting of 18 to 20 various unique ingredients. Demonstration by West Humphries, chef of Ma’Kai.
Originally published in the Santa Monica Daily Press print edition on September 16, 2005. Read the original PDF.