A Taste of St. Joseph's Feeds the Soul

A Taste of St. Joseph's Feeds the Soul

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:


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:

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