A Taste of St. Joseph's Feeds the Soul

Michele StuevenFood

Fried tofu with tamarindFried tofu with tamarind, chili, shallots, garlic and scallions and crispy duck roll from the Wallflower in Venice; Credit: Michele StuevenshallotsFried tofu with tamarind, chili, shallots, garlic and scallions and crispy duck roll from the Wallflower in Venice; Credit: Michele StuevenshallotsFried tofu with tamarind, chili, shallots, garlic and scallions and crispy duck roll from the Wallflower in Venice; Credit: Michele StuevenCalabrian chili and herbs from the Butcher's Daughter; Credit: Michele StuevenFried tofu with tamarind, chili, shallots, garlic and scallions and crispy duck roll from the Wallflower in Venice; Credit: Michele StuevenRoasted artichoke hearts with black garlic baba ganoushFried tofu with tamarind, chili, shallots, garlic and scallions and crispy duck roll from the Wallflower in Venice; Credit: Michele StuevenRoasted artichoke hearts with black garlic baba ganoushFried tofu with tamarind, chili, shallots, garlic and scallions and crispy duck roll from the Wallflower in Venice; Credit: Michele StuevenCalabrian chili and herbs from the Butcher's Daughter; Credit: Michele StuevenFried tofu with tamarind, chili, shallots, garlic and scallions and crispy duck roll from the Wallflower in Venice; Credit: Michele StuevenThe perfect pairing for the evening was a dry and slightly effervescent Bev Rosé.; Credit: Michele StuevenFried tofu with tamarind, chili, shallots, garlic and scallions and crispy duck roll from the Wallflower in Venice; Credit: Michele StuevenOpen bar; Credit: Michele StuevenFried tofu with tamarind, chili, shallots, garlic and scallions and crispy duck roll from the Wallflower in Venice; Credit: Michele StuevenCulinary students Vivica and David prep vegetarian chili.; Credit: Michele StuevenFried tofu with tamarind, chili, shallots, garlic and scallions and crispy duck roll from the Wallflower in Venice; Credit: Michele StuevenCulinary student Vivica serves up vegetarian chili (roasted butternut squashFried tofu with tamarind, chili, shallots, garlic and scallions and crispy duck roll from the Wallflower in Venice; Credit: Michele Stuevenpinto and garbanzo beansFried tofu with tamarind, chili, shallots, garlic and scallions and crispy duck roll from the Wallflower in Venice; Credit: Michele Stuevenpinto and garbanzo beansFried tofu with tamarind, chili, shallots, garlic and scallions and crispy duck roll from the Wallflower in Venice; Credit: Michele Stuevenpinto and garbanzo beansFried tofu with tamarind, chili, shallots, garlic and scallions and crispy duck roll from the Wallflower in Venice; Credit: Michele Stuevenpinto and garbanzo beansFried tofu with tamarind, chili, shallots, garlic and scallions and crispy duck roll from the Wallflower in Venice; Credit: Michele Stuevenpinto and garbanzo beansFried tofu with tamarind, chili, shallots, garlic and scallions and crispy duck roll from the Wallflower in Venice; Credit: Michele Stuevengreen appleFried tofu with tamarind, chili, shallots, garlic and scallions and crispy duck roll from the Wallflower in Venice; Credit: Michele Stuevengreen appleFried tofu with tamarind, chili, shallots, garlic and scallions and crispy duck roll from the Wallflower in Venice; Credit: Michele Stuevengreen appleFried tofu with tamarind, chili, shallots, garlic and scallions and crispy duck roll from the Wallflower in Venice; Credit: Michele Stuevengreen appleFried tofu with tamarind, chili, shallots, garlic and scallions and crispy duck roll from the Wallflower in Venice; Credit: Michele Stuevengreen appleFried tofu with tamarind, chili, shallots, garlic and scallions and crispy duck roll from the Wallflower in Venice; Credit: Michele Stuevengreen appleFried tofu with tamarind, chili, shallots, garlic and scallions and crispy duck roll from the Wallflower in Venice; Credit: Michele Stuevengreen appleFried tofu with tamarind, chili, shallots, garlic and scallions and crispy duck roll from the Wallflower in Venice; Credit: Michele Stuevengreen appleFried tofu with tamarind, chili, shallots, garlic and scallions and crispy duck roll from the Wallflower in Venice; Credit: Michele Stuevengreen appleFried tofu with tamarind, chili, shallots, garlic and scallions and crispy duck roll from the Wallflower in Venice; Credit: Michele Stuevenchef in training; Credit: Michele StuevenFried tofu with tamarind, chili, shallots, garlic and scallions and crispy duck roll from the Wallflower in Venice; Credit: Michele Stueven

The inaugural Taste of St. Joseph Food & Drink Festival in Culver City last week was a feast for the eyes and the soul, with 21 of the Westside’s top restaurants and eight beverage sponsors coming together on Thursday, Feb. 28, to support the St. Joseph Center culinary training program.

The Butcher’s Daughter had roasted artichoke hearts with black garlic baba ghanoush, Calabrian chili and herbs on the menu, while the Wallflower served up delicious crispy duck rolls made with confit duck, cilantro, vermicelli and sorrel with chili dip.

Culinary students from the program, which is a vocational training program that teaches formerly homeless and low-income individuals cooking skills that can equip them for jobs in the service and food industries, worked side by side with professionals to feed the sold-out crowd.  Students served vegetarian chili in mini corn cups from their original recipes, which were a perfect pairing for a crisp and dry Bev Rosé.

Chef Brooke Williamson and chef Nick Roberts (creators of Da Kiko Kiko, Hudson House, Playa Provisions, the Tripel and Small Batch Ice Cream) were honored as Chefs of the Year for their service to the community.

Here’s a Taste of St. Joseph’s at the Playa Studios in Culver City:

Advertising disclosure: We may receive compensation for some of the links in our stories. Thank you for supporting LA Weekly and our advertisers.