This event is made for true foodies and home cooks. Indulge in an afternoon inspired by fresh, local ingredients and the pleasure of cooking seasonal dishes.
Field to Fork attendees can upgrade their ticket to access a tucked away “secret cellar” from 12 – 2 p.m. The cellar will feature special wines from California, Italy, France, Israel, Spain, New Zealand and Argentina curated by Ira Norof of Southern Wine & Spirits. This $50 upgrade offers unique pours, small bites and one-on-one education in an intimate setting. Space is limited to only 250 guests.
What your ticket includes
Food and drink from L.A.’s top restaurants, cooking and mixology demos, wine seminars and panel discussions
Meet the stars of Field to Fork
More will be added daily
11:45 a.m. – 12:30 p.m.
The Taste Bar Stage Deductive Tasting — Wine Tasting Demonstration by Gillian Ballance, MS, presented by Southern Wine and Spirits
12 – 12:45 p.m.
The Taste Culinary Stage Cooking Demonstration featuring Ari Taymor (Alma)
The Taste Bar Stage Fish or Famine: Sustainability & the Seafood on Your Plate with Russ Parsons (moderator), Sheila Bowman (Monterey Bay Aquarium), Michael Cimarusti (Providence/Connie & Ted’s) and additional panelists
1:30 – 2:15 p.m.
The Taste Culinary Stage Cooking Demonstration featuring Ray Garcia (Fig)