FIELD TO FORK
SATURDAY, SEPTEMBER 3 | 11 A.M. – 2 P.M.
Fresh tastes from LA’s best chefs
Hosted by Amy Scattergood and Michael Cimarusti
Bite after bite, experience the amazing possibilities of fresh-focused dishes inspired by the bounty of California as leading LA chefs display their mastery of cooking with locally sourced ingredients.
Amy Scattergood | Host
Amy is the food editor for the Los Angeles Times. She has degrees from Yale Divinity School, the Iowa Writers Workshop and the Cordon Bleu and has written a book of poetry and co-written a whole grain cookbook. Although originally from Iowa, she’s lived in L.A. for a long time now and will continue to do so, as long as tacos and the Pacific Ocean exist.
Appearing at: OPENING NIGHT, FIELD TO FORK
Michael Cimarusti | Co-host
At his trio of seafood-focused concepts, Michael combines his knowledge and appreciation of the dynamic nature of seafood with an advocacy for sustainable fishing practices. His acclaimed first restaurant Providence, a bastion of Los Angeles fine dining for over a decade, has yielded several James Beard Award nominations and two Michelin stars. Located in West Hollywood, Connie and Ted’s pays homage to Michael’s grandparents and the simple, honest seafood cookery of New England. His newest venture is Cape Seafood and Provisions, a market serving sustainable wild-caught whole fish and custom filets, USDA Prime steaks and chops, and a variety of prepared items and grab-and-go dishes.
Appearing at: OPENING NIGHT, FIELD TO FORK
Born and raised in Northern England, Bowden entered culinary school at sixteen. After working on cruise ships, hotels and restaurants in England and the Caribbean, he arrived in the US in 1992 to be employed at The Ritz Carlton Laguna Niguel in the Food & Beverage Department. After working in fine dining restaurants and running the wine program at The Ritz Restaurant in Newport Beach, he took a position with a local wine distributor. Scott now works for Treasury Wine Estates as a Prestige Manager in Southern California. TWE currently overseas 91 brands in the local market.
Scott Dallavo | DJ
Scott is a radio, event and concert DJ who has opened for X, Paul Weller, Bryan Ferry, Madness, The Specials, The B-52s, Billy Idol, The NY Dolls, Echo & the Bunnymen, Big Audio Dynamite, The Damned, Adam Ant, Blondie, Cracker, Lily Allen, Pretenders and just about every reggae act on planet Earth. He has hosted “Retrograde” on Indie1031/.com since 2008 and was host of the “Get Up Stand Up” reggae show on The Beat and KDAY from 1994 to 2006.
Appearing at: OPENING NIGHT, FIELD TO FORK, DINNER WITH A TWIST, SUNDAY BLOCK PARTY, FLAVORS OF LA
Sarah was raised in Chicago and received a bachelor’s degree from Oberlin College. Upon moving to New York, she worked at applewood, a small farm-driven restaurant in Brooklyn. Sarah spent the next few years cooking for Dan Barber both at Blue Hill in New York City and at Stone Barns. Always with an interest in Asian cuisine, she went on to help Danny Bowien open his New York outpost of Mission Chinese. Sarah worked with Sara Kramer at Glasserie, where the foundation for a strong partnership was built. Together they opened Madcapra in Grand Central Market in Los Angeles early May 2015, and will be opening Kismet in Los Feliz in the coming months. Sarah is enjoying exploring the ever-expansive city that is L.A. and being a part of its exciting community of cookers and growers.
A Los Angeles native, Roxana pursued a degree in journalism before becoming a pastry chef. After graduating from college, Roxana attended the Southern California School of Culinary Arts. Soon after she found herself baking a tarte tatin in the kitchen of Café Figaro in Los Feliz. Her fate was sealed. Over the next ten years, she held tenures at nationally acclaimed restaurants, including Campanile, Bastide, Lucques, AOC, and Clarklewis. In the fall of 2011, she teamed up with Chef Daniel Mattern to open the celebrated Cooks County. Three years later she left to pursue new ventures, including developing her upcoming project, “Friends & Family,” a bakery and restaurant opening later this fall in Thai Town.
Sara, a former Broadway performer, began her professional cooking career at Blue Hill and Blue Hill at Stone Barns, after completing an alternative culinary program at The Natural Gourmet Institute. She worked for several years in the Andrew Tarlow family of restaurants in Brooklyn, including Marlow & Sons, Diner and Reynard in the Wythe Hotel. In 2010, she worked in Spain at the Michelin-starred Els Casals. In 2013, she opened Glasserie, for which she received Eater’s Chef of the Year award for New York City. Sara recently opened a produce-driven falafel spot, Madcapra, in downtown L.A.’s Grand Central Market with partner Sarah Hymanson. They are currently in the process of opening Kismet, a Mideast-inspired vegetable-driven restaurant in Los Feliz with partners Jon Shook and Vinny Dotolo.
Ira Norof CSE, CWE
Ira’s wine and spirits career began in a retail wine shop. As his knowledge and passion for the product grew he eventually became a sommelier in a Beverly Hills restaurant. In 1983, he was hired by Southern Glazer’s Wine & Spirits of California and in 1996 he was named Director of Education. His illustrious career has taken him to visit most of the major wine regions in Europe and The Americas. He attained the level of CWE (Certified Wine Educator) in 1999. He holds a diploma from the Bordeaux Wine School, is a certified International Bordeaux Educator, as well as a certified Cognac Educator. Most recently he became a CSE (Certified Spirits Educator) — one of only six in the world. He is a guest lecturer at Cal Poly Pomona’s School of Hospitality each semester.
Esdras grew up in the border town of Calexico, California, and made weekly trips to enjoy the cultural offerings of Mexicali, Mexico. His sampling of the various culinary treats that Mexicali has to offer, from street vendors to an array of Chinese restaurants, became the inspiration behind Mexicali Taco & Co., and now Salazar. Upon moving to L.A., Ochoa longed for the flavors of home, and decided to share those them with Angelenos by partnering with childhood friend and Calexico native Javier Fregoso. Together they created Mexicali Taco & Co in Downtown LA. Named one of Jonathan Gold’s “13 Great Tacos in Southern California,” Mexicali Taco has become a go-to for Angelenos looking for the great Mexican food. At Salazar, Esdras incorporates his love for Mexicali flavors with the Mexican-BBQ style dishes he prepares.
Stewart Prato CWE, FWS
Stewart Prato is the California Statewide Director for Maisons, Marques & Domaines for Southern Wine & Spirits. With over 20 years in the hospitality business, Stewart has worked for several Michelin Star rated restaurants, luxury hotel properties and private country clubs. His unquenchable thirst has led him to the level of Certified Sommelier (Court of Master Sommeliers); CSW, Certified Specialist of Wine (Society of Wine Educators); CWE, Certified Wine Educator (Society of Wine Educators); FWS, French Wine Scholar (The French Wine Society); Sake Sommelier (Sake Service Institute of Japan); WSET Level 3 Advanced Certificate (Wine & Spirits Educational Trust) and WSET Level 4 DWS, Diploma of Wine & Spirits (pending).
Katsuya is CEO of Katsu-ya Group Inc. and president of the Sushi Institute of America. Born on the small island of Miyako, part of Okinawa, Japan, he grew up in Naha, capital city of Okinawa. After graduating from Osaka Tsuji Culinary School, he went on as apprentice in Osaka and Tokyo as well as working at a first-class Okinawa restaurant. In 1984 he moved to the U.S. with his wife. After working as a chief chef in L.A. restaurants, he decided to go independent and opened Katsu-Ya on Ventura Boulevard. In 2006, Katsu-Ya received the highest score from Zagat. He analyzed the eating habits of the American public and stepped outside of what is considered to be Japanese cuisine, mixing it with California-style cuisine, and starting a new sushi trend which many other restaurant have followed.
Alex has been involved in family farming and sustainable agriculture for more than 35 years. Starting as a teenager working at the stand run by his parents at the Santa Monica Farmers Market in 1982, he established a rapport with chefs, specialty produce buyers and the general public who wanted seasonal high-quality produce. Today, Weiser Family Farms grows in Tehachapi, the Lucerne Valley, and San Joaquin Valley, cultivating a tapestry of high-quality produce year-round. Alex continues to experiment with diverse crops, including heirloom and traditional regional varieties at his family’s farms. He has been on the boards of the Southland Farmers Market Association, the first Los Angeles Food Policy Council, and Sustainable Economic Enterprises-Los Angeles.