Here’s your chance to get to know Chef Mary Sue Milliken, longtime supporter of Share Our Strength and Taste of the Nation and co-chef/owner of Border Grill. Here she tells us what she's serving this weekend, her thoughts on the big move from Culver City to West Hollywood and what she was doing 25 years ago.
There are a lot of worthwhile charities. Why is Taste of the Nation important to you?
Feeding people is my passion/obsession and I know firsthand the abundance of food in our great nation. Taste of the Nation brings together LA's vibrant food community to raise critical funds that will ensure that no kid goes hungry. (And it's always a delicious afternoon spent connecting with my favorite chefs and foodies)
Do you know what you'll be serving this weekend?
Sustainable, pristine sockeye salmon or halibut from Alaska probably--those puppies eat a wild and varied diet, are loaded with omega-3's, and taste sensational.
Are you a silent or live auction person?
I love both live and silent auctions and the chance to support Share Our Strength AND get my hands on restaurant gift cards, wines, kitchen gadgets, cool skateboarding gear for my son . . . it's a win/win/win.
Do you have a spending cap?
The sky's the limit. My family thinks I'm a hero when I buy them things at the auction. How do I put a price on that?
Taste of the Nation is celebrating 25 years. What was happening at Border Grill 25 years ago?
If you can believe it, we opened Border Grill on Melrose on March 9, 1985, 27 years ago, so we were slinging tacos/empanadas/tamales and perfecting our flan.
As a chef, when it comes to dish duty at home, do you wash or dry?
Exclusively wash, never dry.
There are a lot of worthwhile charities. Why is Taste of the Nation important to you?
Taste of the nation is about helping out the community. The community is really what helps a restaurant succeed, so I think TOTN is the perfect chance for restaurants to give back to the communities that support them by doing something that can really make a difference.
Do you have any favorite Taste of the Nation memories?
My favorite memory was at TOTN last year in Laguna Beach. There is nothing like cooking outdoors on a sea cliff with waves crashing and the sun setting at your back. I also met the chef that gave me my first restaurant job out of culinary volunteering at TOTN years ago.
Taste of the Nation Los Angeles is celebrating 25 years. Do you remember what you were doing at 25?
Getting ready to start culinary school.
What restaurants are you most excited about sampling?
PIGG
Do you know what will you be serving up?
Skuna Bay Salmon Rillette, Arbequina Olive Oil Ice Cream and Ginger Infused Lemonade
As we count down the days to Taste of the Nation Los Angeles's 25th Anniversary event on Sunday, June 10th we thought it would be fun to take a "behind the scenes" look at our participating chefs and talk to them about why they volunteer, what restaurants they're looking forward to sampling and where they were 25 years ago. Introducing Chef Jared Simons, Executive Chef of Hollywood's Lexington Social House.
There are a lot of worthwhile charities. Why is Taste of the Nation important to you?
Because as a youth I squandered so much, that as an adult I would like to give back as much as I can.
Is there anyone or restaurant you're most excited about sampling at this year's Taste of the Nation Los Angeles?
Lukshon and Lazy Ox
Taste of the Nation is moving from Culver City to West Hollywood. What do you think of the change of location?
Closer to my house, fantastic. Also closer to our restaurant.
What will you be serving up?
Fried Chicken with a cabbage slaw.
Lastly, what do you like to drink? Red, white or beer?
Bourbon.
As we count down the days to Taste of the Nation Los Angeles's 25th Anniversary event on Sunday, June 10th we thought it would be fun to take a "behind the scenes" look at our participating chefs and talk to them about why they volunteer, what restaurants they're looking forward to sampling and where they were 25 years ago. Meet Chef Gary Arabia of Global Cuisine:
There are a lot of worthwhile charities. Why is Taste of the Nation important to you?
Share our Strength is a natural fit for anyone that is a chef. The event brings together the talent and time for chefs working together for a common goal of raising money and feeding the hungry is a great yet natural opportunity.
What is your favorite Taste of the Nation Los Angeles memory? Any memorable snacks?
I was involved in the very first Taste of the Nation about 25 years ago. Having had the opportunity to be a part of the first Taste of the Nation Los Angeles when it was a much smaller event brings back good memories of being part of the cause from the beginning. My favorite snack was a live soft shell crab with ginger basil sauce.
Are you a silent or live auction person?
I prefer live auction because you are in the middle of the mix.
Do you know what you'll be serving up?
A trilogy of surprises!
As you know, Taste of the Nation is celebrating 25 years in Los Angeles. What were you doing 25 years ago?
Cooking with Tommy Tang.
Now this is important. Red, white or beer?
All three. Just don't mix them together!
As we count down the days to Taste of the Nation Los Angeles's 25th Anniversary event on Sunday, June 10th we thought it would be fun to take a "behind the scenes" look at our participating chefs and talk to them about why they volunteer, what restaurants they're looking forward to sampling and where they were 25 years ago. Meet Chef Meredith Manee of Culina, Modern Italian.
There are a lot of worthwhile charities. Why is Taste of the Nation important to you?
No child should ever have to go home hungry. Helping to contribute to food banks and support food programs such as those initiated by Share Our Strength, is very important to me.
What was your favorite TOTN snack last year?
Last year Church & State served these delicious homemade sausages, with homemade mustard and a cabbage slaw. I really look forward to seeing them again. It’s always inspiring to see what other people make.
Are you a silent or live auction person?
Silent. It’s fun. It’s a bidding war, but you have to be sneaky about it. You have to play detective almost, making sure that no one out bids you.
TOTN is celebrating 25 years. Do you remember what you were doing at 25?
Oh gosh (racks brain), I was living in Hawaii, spending my time enjoying paradise and cooking at the Four Seasons Resort Lana'i at Menele Bay.
This is an important question. Red, white or beer?
White. I especially love a glass of Gavi di Gavi on a warm summer day.
Here’s your chance to get to know Chef Susan Feniger, longtime supporter of Share Our Strength and Taste of the Nation, co-chef/owner of Border Grill and chef/owner of STREET. Here she tells us why Taste of the Nation works, her thoughts on the big move from Culver City to West Hollywood and what she was doing 25 years ago.
There are a lot of worthwhile charities. Why is Taste of the Nation important to you?
There are so many important worthwhile causes and we all get asked to do tons of things. Taste of the Nation is working so incredibly hard to fight childhood hunger. If we don’t look after our kids, where will we be? It’s our responsibility to the kids who can’t take care of themselves that we give them a fighting chance. SOS is doing this and Taste is the event that brings us all together to support the kids on our planet. And we’re so grateful to Cacique Cheese, Groupon and Alaska Seafood for helping in a big way by donating $10,000 each to sponsor the STREET booth and the Border Grill booth.
Who are you most looking forward to seeing? Any friends you're looking forward to seeing?
One of the incredible things about doing Taste, is it’s an event that so many chef friends do. You get to hang out, see them, enjoy great food and it’s just one of those events we love to do. I have SO many people I never get a chance to see and this brings everyone together. It’s a great chef community building event!
TOTN is celebrating 25 years. What were you up to 25 years ago?
Twenty five years ago, Mary Sue and I just opened our first Border Grill. We’d taken our first trip to Mexico and had fallen in love with the Mexican kitchen. Just learned what panuchos, tamarindo, achiote, epazote, and annatto seeds were. A far cry from beurre blanc.
TOTN is moving from Culver City to WeHo. What do you think of the change of location?
I loved doing this event in Culver City, but honestly, the format is what is so fantastic. It’s a day event, not too expensive, outside on a gorgeous summer day in Los Angeles. There’s nothing that makes you appreciate LA as much as great food, wine and an amazing day outside. I think West Hollywood will be perfect for this event. Change is always a good thing!
So, what were you doing at 25?
At 25 I was just finishing up working at Ma Maison, Wolf was the chef there. I was leaving for a year in the south of France! My dream…
Monday, May 14, 2012
As we count down the days to Taste of the Nation Los Angeles's 25th Anniversary event on Sunday, June 10th we thought it would be fun to take a "behind the scenes" look at our participating chefs and talk to them about why they volunteer, what restaurants they're looking forward to sampling and where they were 25 years ago.
First up: SIMON LA Chef de Cuisine Andrew Vaughan tells us why he's participating in Taste of the Nation Los Angeles, what he thinks about the big move from Culver City to West Hollywood and how he unwinds from his days in the kitchen.
There are a lot of worthwhile charities. Why is Taste of the Nation important to you?
Taste of the Nation is great as it reaches the entire community on a very profound level. I have neer seen an organization bring people together and build, working as a team for such a cause. To see the difference it makes over the years of participating has been paramount to the experience as well.
What restaurant are you most excited about sampling at this year's TOTN?
I always enjoy checking out the new restaurants that join the Taste of the Nation event. Cooks County and (fonuts) are two that I'll have my eye on this year.
TOTN is moving from Culver City to WeHo. What do you think of the change of location?
I always connect the park in Culver City with the event but am excited to see what's in store at the new site.
TOTN is celebrating 25 years. Do you remember what you were doing at 25?
I was completing my studies at the Culinary Institute of America in Hyde Park, NY. I remember being so eager to get into the industry and support events like Taste of the Nation! It's an honor to have the ability to express my passions through food and nourish others through the practice.
When it comes to dish duty at home, do you wash or dry?
I wash and dry! I actually find it helps me wind down from my day.
Finally, when you have to choose - is it red, white or beer?
Beer. Stone IPA!
