Plate by Plate This Saturday at Vibiana
An heirloom tomato salad from Church & State at the 2012 Plate by Plate
Non-profit organization Project by Project will bring back its annual tasting Plate by Plate, now in its 11th year, this Saturday, August 3, inviting Angelenos to feast for a good cause at Vibiana. Many of the city's notable restaurants both familiar and new, such as Allumette, Petty Cash Taqueria, Bestia, Guelaguetza and Scratch|Bar, have signed up to provide small plates and cocktails for the crowd.
If Plate by Plate events from recent years past are any indication, there will be a blend of culinary styles and options. Last year, Seoul Sausage (returning this year) served up deep-fried cheese kimchi fried rice balls with a kimchi Sriracha garlic jalapeño aioli. Meanwhile Church & State (a returnee) offered an heirloom tomato salad with Charentais melon and a balsamic reduction. The year prior Maximiliano prepared genelli with a meatball marinara and Sushi Roku passed out hamachi with heirloom tomato and watermelon.
Founded in 1998, Project by Project is composed of a collective of Asian American professionals from various fields in finance, technology, media, entertainment, law and consulting who volunteer their time and expertise in support of local organizations. The idea is to help provide these organizations with services they otherwise may not have access. In the past, Project by Project has supported Asian Youth Center, Visual Communications, Asian Pacific Women's Center, Health Justice Center and Asian Pacific Islander Small Business Program. This year PbP chose theater troupe East West Players -- alumni include playwright David Henry Hwang and actor John Cho -- to partner up with.
Tickets can be purchased at Eventbrite. General admission is $150 per person; a VIP ticket is $250 per person; and a VIP ticket plus East West Players first-time subscription package runs $310. Doors will open at 6 p.m. for the VIP reception; the event will run from 7 p.m. to 10 p.m. Project by Project has a full list of participating restaurants and purveyors on its Plate by Plate site.
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