Noted chefs share details of their craft during the Grand Tasting, a signature Los Angeles Wine and Food Festival event.Noted chefs share details of their craft during the Grand Tasting, a signature Los Angeles Wine and Food Festival event.
[MUSIC] Hi i'm Jackie Tranchida at Los Angeles food and wine. And we're at the most exciting and action packed event here. The grand tasting. [MUSIC] Twenty five celebrity chefs are showcasing. Using their skills and providing delicious and decadent tastings of their cuisine. All accompanied by 300 wines from some of the world's most prestigious wine makers. But California tends to have really beautiful, ripe. Conditions so you get a lot of flavor. For us, we're in the mountains and it's a little cooler. So what happens, we get big flavor but without the high alcohol which is even better because it translates into better food wine. We started in 1972, and we focused just on making a single varietal which is Cabernet Sauvignon. Most people think Cab and they think red meat, but we always try to do so much more than that because we make our wines first and foremost to be paired with food and if you were to come to our winery in Oakland, we have a permanent chef on site who's always teaching how to pair our wines with other things that perhaps wouldn't think of. << Wine is like art. It's really all personal preference so doing events like this where you have the opportunity The opportunity to go around and taste different wines is really the best way to experience what you like in your palate. [MUSIC] This is octopus with a potato/lemon/squid ink puree And smoked paprika cinnamon blend. People think the black looks like an olive, but it's actually a puree of lemon with squiding. And getting it tender, so that the tentacles are still on there. Yeah. So it still looks like octopus. Yeah. That's important for me. Italian foods all about the ingredients, right? And the Italians have been doing [UNKNOWN] table before it had a word. You take a dish that everyone understands. Tomatoes, mozzarella. Present it in the way that they might not imagine. And these are tomatoes that are grown for us about a couple hundred yards from [UNKNOWN], my restaurant in Napa Valley. They're all dry farm tomatoes. Heirloom, organic. We made some curd from mozzarella So we're gonna make some mozzarella right in front of everybody and we're gonna stretch it. And it's super sexy and fun. So after that we make a little balsamic caviar with [UNKNOWN] balsamic vinegar and some little caviar bits and pieces. Some basil oil around the outside. Some microbasil and shazam, it's a good bite. The detail I'm most excited about is taking a beef tendon and beef brisket and brazing it for about eight hours. First, it's making our own curry paste, cooking it down with coconut cream and doing it like my mom does it. She's right there so this is her mom's recipe. She's an amazing chef and that's why we do so well, because it's passed down three generations now. The very simple Thai Buddhist four flavors. Hot, sour, salty, sweet. If you season for those flavors, fish sauce is salt, sugar Lime juice and chili. That's it, four flavors and you can make tai food. Whether it's the wine or the desert, the foods, the appetizers, everything you wanna try is under one tent. And it's an absolutely outstanding experience. [MUSIC] [BLANK_AUDIO] [MUSIC] [BLANK_AUDIO]