Orange County Register

Saturday’s sold-out American Wine and Food Festival was a larger-than-life foodie event that took place on the Universal Studios backlot. About 40 well-known restaurants and 70 wineries on-hand to feed the hungry masses. Here are some photos from the event.

Above:  Chefs at Wolfgang Puck’s corner (Chinois on Main, Spago of Bevery Hills, Maui and Las Vegas) of the festival roast a whole lamb on a spit. Puck and ex-wife Barbara Lazaroff are behind the food festival, now in its 25th year, which raises money for the Los Angeles Chapter of Meals on Wheels.

Chef Joachim Splichal of the Patina Group (pictured at right) seared some scallops for his dishes, which were plated with little slivers of crispy potato. Splichal’s dish was so popular, his station had run out of food by the end of the night.

I love these food festivals because they’re often like tasting menus, only more buffet-like and slightly less civilized: On my way to Chef Sam Choy’s station (of Sam Choy’s in Hawaii), at least 3 inebriated people wielding empty wine glasses had either bumped into me or stepped on my feet. It was quite a trek, but the end reward was fabulous: Choy had created a dish of fried shrimp on a bed of coconut-infused mashed potatoes.  If the man ever decides to open a restaurant on this side of the pond, I would probaby become a regular, ordering this dish every time.

Over on the other side of the festival was Nobu Matsuhisa’s station, where enthusiastic chefs (see the lovely photo below) were doling out giant sushi rolls.

What really broke my heart though, were all of the discarded rolls in a nearby trashcan. I think Nobu’s booth would have benefited from being a little bit closer to the entrance of the festival or just serving smaller portions. It was truly sad to see so many wonderful ingredients go to waste.

Another O.C. representative was chef Michael Mina (Michael Mina, Stonehill Tavern) whose culinary nook was serving slices of Shabu Shabu kobe beef in little shot glasses. Mina had left the festival early to go home to his son, who was turning 10 years old.

And last but not least, dessert: Of the various delights offered, Guittard Chocolate Company wowed me with their dark and milk chocolate lime truffle. But my favorite were the mini green tea macaroons with sesame ice cream (pictured below) from Mad Mac Cookie Company, which was sophisticated and subtle, and very impressive for being prepared outdoors on a folding table.

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