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Food Forward, a local charity whose mission is to rescue and donate fresh local produce that would otherwise go to waste. Over 5 million pounds of food has been gleaned since 2009, and given to local food pantries, helping feed over 100,000 hungry Southern Californians each month. Thanks to the hard working food and drink pros, volunteers, multi-talented co-producer Randy Clemens, Chinatown Business Improvement District, ShopHouse Southeast Asian Kitchen, Disaronno, Olmeca Altos and more who made the event a success, and to ticket buyers for their support! Scroll to see just some of the highlights.
Jitlada is a terrific family-run Thai restaurant. Chef Tui Sungkamee was front and center. [Jessica Park Photography]
Jitlada served Spicy Fried Rice with Tofu and Sriracha + Tamarind Dip with Chicken. [Jessica Park Photography]
Komodo, led by chef Erwin Tjahyadi, has become a food fest favorite. [Jessica Park Photography]
Komodo served Sriracha Marinated Chimichurri Steak on tacos. [Jessica Park Photography]
The Little Jewel of New Orleans, with Marcus Christiana-Beniger running the kitchen and Eunah Kang out front, has quickly become popular in Chinatown. [Jessica Park Photography]
The Little Jewel of New Orleans served Sriracha Crawfish Macaroni and Cheese with House Smoked Andouille Sausage. [Jessica Park Photography]
“Top Chef” Season 12 Cheftestant Mei Lin served Sriracha Deviled Eggs with Chicken Skin Crumble and Sriracha Caramel. [Jessica Park Photography]
Mendocino Farms brought a huge crew, including outgoing chef Judy Han and their blue cow mascot, Mendo. [Jessica Park Photography]
Mendocino Farms co-owners Ellen Chen and Mario Del Pero joined new chef Hunter Pritchett. [Jessica Park Photography]
Mendo is a sandwich shop at its heart, so they served a Peruvian Steak Sandwich with Spicy Aji Amarillo (includes Sriracha), Oaxacan Cheese, Herb Aioli, Red Onions, Tomatoes, and Shredded Romaine on panini grilled Drago Bakery’s Torta Bun. [Jessica Park Photography]
Mendo even gave away bottles of Yellow Rooster Sauce. [Jessica Park Photography]
The Mud Hen Tavern team featured chef Kajsa Alger’s talents. [Jessica Park Photography]
Mud Hen’s seasonal dish consisted of Sriracha-Braised Pumpkin with Yogurt and Green Sriracha. [Jessica Park Photography]
SQIRL chef-owner Jessica Koslow was back in Virgil Village, but her capable crew performed admirably at the L.A. Sriracha Festival. [Jessica Park Photography]
SQIRL served Root Vegetable Crispy Rice Salad with Sriracha-Lemongrass Vinaigrette. [Jessica Park Photography]
Willy B’s, including Christian Page and Willy Barling, proved they’re about more than just hot sauce. [Jessica Park Photography]
Willy B’s served Smoked Berkshire Pork Belly with Willy B’s Dehydrated Red Hot Sauce, Honey, Scallions, and Toasted Sesame Seeds. [Jessica Park Photography]
Bartender Jason Bran (right) created inventive cocktails and received valuable support from colleague Mike Neff and a pair of spirit brands. [Jessica Park Photography]
Disaronno Spice Sour featured Disaronno Amaretto, Mango, Lemon, and Sriracha. Disaronno is an Italian liqueur that dates to 1525, flavored with herbs and fruits soaked in apricot kernel oil. [Jessica Park Photography]
Jalisco Breeze was a cool counterpoint to the fierce Disaronno cocktail, combining Olmeca Altos Plata Tequila, Jicama, Cucumber, Cilantro, and Lemon. [Jessica Park Photography]
Olmeca Altos is a 100% Agave Tequila born from a unique partnership between internationally renowned UK Bartenders Henry Besant and Dre Masso and Olmeca’s own Master Distiller Jesús Hernández. [Jessica Park Photography]
Beachwood BBQ & Brewing, which just won “Large Brewpub of the Year” at the prestigious Great American Beer Festival, poured Neo Pale Ale and Laurel IPA. [Jessica Park Photography]
Portola Coffee Lab and sister company Seventh Tea Bar served iced coffee and two types of iced tea on tap: Rose Tuo Cha (China) + Dark Roast Ti Guan Yin (Taiwan). [Jessica Park Photography]
Los Angeles Ale Works served Ketsara Thai Tea Soda and a new instant classic: Phoracha Soda, brewed with Lime, Basil, Anise, Cinnamon, Plum and Sriracha. [Jessica Park Photography]
Kip Barnes (left) brought a trusted friend to pour craft soda. [Jessica Park Photography]
McConnell’s Fine Ice Creams brought three flavors of premium ice cream – Salted Caramel Chip + Pumpkin Pie + Sweet Cream – which were all available with a topping of Sriracha ganache. [Jessica Park Photography]
Rose Lawrence of Red Bread balanced two types of Sriracha-fueled pies. [Jessica Park Photography]
Red Bread’s Sriracha Apple Crumble Pie was a big crowd pleaser, though she also served Whole Wheat Sriracha Black Bottom Meyer Lemon Custard Pie. [Jessica Park Photography]
Crème Caramel LA presented Holy Petit S’mores: Sriracha Marshmallow Layered on a Fudgey Dark Chocolate Brownie, Dipped in White Chocolate, Rolled in Graham Cracker and Topped with Sriracha Honeycomb Dust. [Jessica Park Photography]
DJ Bryan Davidson once again got people moving with songs from people like Michael Jackson and Justin Timberlake. [Jessica Park Photography]
VIPs included Stacey Sun, Matt Segerdal and Linda Segerdal. [Jessica Park Photography]
Randy Clemens noted that he saw people’s eyes roll back in pleasure, and photographer Jessica Park captured one such moment. [Jessica Park Photography]
Yes, people were focused on food, but also having a good time. [Jessica Park Photography]
Of course Srirachaholics made it to the spicy scene. [Jessica Park Photography]
In year two, it was good to see all smiles on the faces of L.A. Sriracha Festival guests. [Jessica Park Photography]
I look forward to seeing these same faces, and new ones, in 2015. [Jessica Park Photography]
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