MCCN Goes Inside the Los Angeles Food & Wine Festival 2014

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Happy diners enjoying mussels with a green curry coconut milk sauce and Wine at the Los Angeles Food and Wine Festival

Honestly, the Los Angeles Food and Wine Festival is one of the best events a foodie, a chef or restauranter could hope. .  Food beyond compare, great wine, and you are driven in a Lexus from festival venue to venue. Fun, Fun, Fun.

The Los Angeles Food and Wine Festival is the Cinderella belle of the ball of foodie events. Expect celebrity chefs and chefs from some of the very best restaurants.   Menu items included octupus paired with eggplant, wonton wrapper taco shells filled carne asada, and savory corn panna cotta topped with bacon and black truffle salad to name a few. 

Malibu Pier Restaurant Chef Jason Fullilove does the finishing touches to his California Sea Bass Crudo
Malibu Pier Restaurant Chef Jason Fullilove does the finishing touches to his California Sea Bass Crudo

We can’t forget the wine. Among the wineries there were Landmark Vineyard, Blackbird Vineyard and many more.  There seemed to be a lot of red wine and surprisingly a lot of Rosé.  Many wine snobs snub their nose to Rosé but is a great   summer drink.  If you were looking for a good cocktail Celebrity Cruise Lines provided their signature cocktails to sample.  

Los Angeles Food and Wine Festival is the all-star show and party of food.  

See Photo Gallery on Multiculturalcookingnetwork FB Page

Written by Crystal A. Johnson, MCCN Editor

ABC Elixer Recipe

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Beets are an incredible blood tonic and natural cleanser for the liver. This combo is rich in vitamins beta carotene, zinc, vitaminElixer C, and chromium, excellent for boosting carbohydrate metabolism.

Makes approx. 14 ounces

  • 1 green or golden apple cut into slices
  • 1/2 small uncooked beet
  • 5 celery stalks, ends trimmed
  • 1/2 lemon, peeled
  • 1/2- to 1-inch piece ginger root, peeled

In a juicer, push through apple, beet, celery, lemon, and ginger. Stir the juice and pour into a glass. Serve at room temperature or chilled, as desired.


Italy: History of Biscotti and How to Make It

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Biscotti word “Biscotti” comes from bis and cotti, the Italian terms for twice-cooked or twice-baked. Biscotti is also the generic term for cookie in Italian. Traditionally an Italian classic, Biscotti have been baked for centuries. It was the perfect food for sailors who were at sea for months at a time. The biscuits were thoroughly baked to draw out moisture, becoming a cracker-like food that was resistant to mold. Biscotti were a favorite of Christopher Columbus who relied on them on his long sea voyage.


Biscotti are eaten and enjoyed in many ways! Italians favor them as “dipping cookies” either in a delicious cup of coffee or cappuccino, or in a special Italian wine known as Vin Santo. They are enjoyed as a breakfast biscuit, dunked in coffee, along side a dish of Gelato or Spumoni, and of course, Biscotti are savored as a subtly sweet crispy snack all by themselves!

Los Angeles Times The Taste – A Labor Day Weekend Must Do

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If the Los Angeles Times Taste event is not on your radar then please tune in.  It is a great annual labor weekend to do list event featuring the finest restaurants in So Cal.  There are also many wineries represented, beers and lots of cocktails Cooking demoflowing.  There are cooking demonstrations too!

Folks battled the heat to enjoy the event by day and others attend the night time sessions.I have been attending the event for years and I strongly recommend it.  I admit I have only gone in the day but this year I am going to check out the night time scene.  The event takes place on the Paramount Lot with vendor along the made for Hollywood movie streets.

Los Angeles Times Members save $25.  

Click Here for Schedule and Ticket Pricing


by Crystal A. Johnson

MulticulturcookingNetwork, Editor

Los Angeles Food & Wine Festival

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LA is not only home to rock stars but to some of the world’s most rockin’ food.  Sorry, this ain’t your grandmother’s kitchen.  The world’s most famous chefs like Giada DeLaurentiis, Rick Bayless,  Guy Fieri and  Curtis Stone to name a few are the likes you will find at this culinary shing-ding.  However, this really more about the opportunity for foodie’s to chow down on some of the best food in Los Angels and experience some of the best wines.  Expect to find dream come true menu items such as maple smoked pork belly, deconstructed clam chowder,   The event is spread along Grand Street including the Dorothy Chandler Pavilion and more. 

When: August 21-24th

Ticket Info & Daily Schedule: 

Look for us updates via instagram (@multiculturalcookingnetwork) and on our facebook page live from the event.


Written by Crystal A. Johnson 

Northridge, CA: Review of Musashi

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Musashi is a Japanese restaurant chain in Los Angeles with several locations.  I joined some friends at the tail end of dinner.  I quickly ordered the Bluefin sushi selected by a friend as a good choice.

And a good choice it was while I was eating my dinner from the appetizer menu, the rest of the party’s dessert was served.

I sampled the Banana Flambe.  The vanilla ice cream looked and tasted home-made and that is a good thing. The bananas were perfect, not overcooked maintaining a bit of firmness in the texture. This was truly a flavorful Banana Flambe.


As for the tempura ice cream it was visually striking.  I appreciated the contrasting textures and flavor.  However, pure taste would dictate that the Banana Flambe as the dessert of the night.

Musashi has teppan yaki (food cooked and served in front of you) tables and traditional sit down tables.  There is also a sushi bar.

Where: 9046 Tampa Avenue, Northridge, CA 91324
Phone:(818) 701-7041
Hours: Saturday hours 5:00 pm–10:00 pm