The Plate by Plate Food Marathon

Plate by Plate was one of the best run food events that I’ve ever been to.

The space (The Wallis Annenberg Building at the California Science Center) was well appointed, had good circulation and most importantly was big enough to handle the crowd. It was a one stop food marathon that made following my tips easy.

The music, layout, bar tables to eat on, ample trashcans and most importantly restaurants choices made it an amazing night.

So onto the food.

As Project by Project’s partner this year was the Asian Pacific Islander Small Business Program, the abundance of Asian food was appropriate.

Small Asian American businesses (Good Girl Dinette, Vanille de Patisserie) stood next to larger ones (Katsuya, Roy’s).

Celebrities like Aziz Ansari chowed down

next to Top Chefs like Marcel Vigneron (who was there working for The Bazaar).

Delicious dishes abounded, like Mendocino Farms’ banh mi

and Mo-Chica’s ceviche.

Desserts came in all shapes- Xooro’s churros (much better fresh and hot then when I had them in the store in Santa Monica)-

and forms- Golden State + Scoops = Sour Beer Float.

There were a number of great alcohol options as well, including Saporro, The Bruery

and Bottlerock.

My favorite discovery was Choctál, the chocolate and vanilla experience that deserves its own post, so stay tuned for that.

There were some big misses throughout the event. From Roy’s colorful but bland rice cups,

to the dont-be-fooled-by-the-pretty-looks grotesquely flavored seafood debacle from Moonshadows.

The celebrity sous chef idea fell a bit flat as well.

When this event comes around next time it’s definitely worth checking out. I know I’ll make a point of it next year, with designated driver in tow…

Stay classy LA.