Behind-the-scenes at the 2013 Los Angeles Food & Wine festival.Behind-the-scenes at the 2013 Los Angeles Food & Wine festival.
[MUSIC] Hey I'm Jackie Tranchida coming to you from Los Angeles Food and Wine. A truly exciting four days in this always bustling culinary city.>> There is no other city in the country Like LA, that in the last ten years has absolutely when it's coming from the food scene. You've got 70,000 square feet of red carper here today right in the middle of Grand Avenue, one of the biggest street closures the city's ever done. We've got three big nights here. So tonight is [UNKNOWN] as you said Tomorrow we've got Iron Chef Morimoto. All weekend long, no matter what you're into, we've got something for you. I really don't want to pick a favorite ingredient. My favorite ingredient is really whatever is in season at the time. You know, I'm a very simple guy, and I'm a very simple cook. I like only the best. [LAUGH] Oscar Wilde said that. [LAUGH] Tonight we're doing my grandma's recipe, like my mom does it. Dude, she's right there. Bringing Italian food with a Belgian twist, why not? The creativity here is outstanding. It's about total overindulgence of the finest in food and the finest in wine. Well, this is the 2nd year that Jenn-Air has been the sponsor of the Los Angeles Angela's food and wine festival and we're really excited to be here. The festival has grown. New location. Overall it's gonna a terrific event. Seems to be a lot more very very engaged foodies here. Obviously Southern California is just terrific. They can't beat the weather, the people, the food It makes for a great weekend. [MUSIC] Now tell me what it is that everyone's lining up for tonight tell me what you're preparing. We're making a very light summer dish. A vegetable, roasted vegetable tostada. With a little bit of pork belly on top, but- And a bacon vinaigrette. [LAUGH] That's what I love about Mexican food is it can be so simple, yet so amazingly delicious. So what was the detail that sort of inspired Inspired this dish. Well, obviously, it was Asian market night. I basically made a pulled pork barbecue, put it into an Asian pancake, and guess what? There's lines out the door. It's a lot of flavor in a small bite, and that's who I am. [MUSIC] The detail I'm most excited about is taking beef tendon and beef brisket and braising it for about eight hours. It's making our own curry paste, cooking it down with coconut cream. Most people thinking calf, and they think red mean. But we always do so much more than that because we make wine first and foremost to be paired with food. So, our wines go with a lot of different types of food. Simplicity is the ultimate luxury. Sometimes the best thing to do is not to do anything. Or the less you do Equates to more. There's just such an inherent appreciation for that as time goes on. [MUSIC]