The LA times just released the full schedule of events. The LA times does a good job marketing their marqee events with the big names but I want to highlight some lesser hyped events that might be of interest FTC’ers:
Finally, I want to give a plug for our event, we’re hosting a Noodle Pulling 101 on 5/26. We’re teaming up with Chef Leo Lamprides of The Chinese Laundry food truck to do an interactive workshop of chinese and vietnamese noodle pulling. Handle pulled La Mian and Biang Biang and fabric pulled banh cuon.
Along with the traditional pork and Woodear mushroom, We’re introducing some never before Banh Cuon for this event— turmeric Banh Cuon with shrimp, king mushroom and chives, shrimp floss (forgot it on the picture).
I didn’t take notes, get any photos of the guests (e.g., me) doing some hand pulling, and I also didn’t take a shot of Leo (from http://chineselaundryinla.com) doing some of the more impressive dough manipulation. Such is life.
Since I’m horrible at remembering plot points for, um, everything, I’ll defer to @hppzz for a more full description (is there a way for me to allow you to edit my post?).
The event was lovely (I have to admit I was completely unfamiliar w/ banh cuon prior to this), and the food was delicious. The beef tartare was particularly good (in the pic I posted above), the you po mian was thick and toothsome, and the pies were FANTASTIC (and I say this as someone who is generally not a fan of sweets). Cribbing from Edlyne’s Nicolas’s IG, the flavors were salted earl grey honey, ube coconut cream, and… not sure what the third one was.
For me, the event helped to solidify the idea that there’s Asian food that’s not Japanese that’s beautifully artisanal (or whatever word you want to use).
And Hong and Kim were VERY patient with all of us trying to make the bahn cuon.