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Anyone going to the American Food and Wine Festival this weekend?

We are finally splurging on this and wondering if any chowhounds are going. The Saturday night event is sold out but Friday and Sunday are still open.

http://www.awff.org/index.html

Any tips from attendees from prior years?

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  1. Eater LA offers a few tips on what to wear to AWFF (in short: comfortable clothes and shoes you won't mind walking or standing for a long time) http://la.eater.com/archives/2008/08/...

    I've linked to quite a few of last year's reports on my recent blog post here: http://tinyurl.com/3efaq5

    ~H.C.
    http://la-oc-foodie.blogspot.com

    1 Reply
    1. re: AquaW

      Get there early!!! By 8:00, the lines are very long. Absolutely go to Lydia Shire first - she always does an incredible spread - not just one dish. If you like whole belly fried clams, you must go to Jasper White.

      First photo is what Lydia Shire prepared.
      Second photo fried clams

       
       
    2. Get there early, like 5:30 to park, register and ride the tram to the back lot.

      My game is usually to start at the back, work your way up. I do not drink until the last few 2 hours- THE FOOD RUNS OUT BEFORE THE ALCOHOL, except for maybe the Grey Goose and Buluga Caviar booth, very popular and is usually closed up by 8pm.

      8 Replies
      1. re: Veggietales

        Thanks for these tips, they were helpful and we had a great time.

        1. re: Muhlyssa

          Can anyone say what dishes were some of the highlights and from what restaurants?

          Also, was Paul Prudhomme there this year and what Cajun entree did he serve?

          1. re: kevin

            he was there and he looks terrific. was sitting on a stool most of the night. sorry, can't remember what he served. so much food that night.

            1. re: kevin

              Paul Prudhomme was there and his food was awesome, one of the only highlights. I don't know exactly what the dishes were, but one was a vegetable and orzo stew (if that's the right word) and the other was a beef stew (again, doesn't seem exactly the right word but maybe) over rice. Both flavorful, spicy, delicious. And in the context of this event and cooking for thousands of people these dishes were nearly the best, probably because the flavors were bold and the dishes got better as they sat there and stewed. Bravo NOLA! Other highlights: Cut serving delicious beef and generously shaving pretty decent white truffle on top. And Nobu for the comfort of good spicy tuna rolls in excellent warm nori in the midst of a sea of undistinguished food, sorry.

              1. re: la tache burger

                Wow, the Prudhomme dishes don't sound Cajun at all. I was there last year, and he served up, or more likely his acolytes served up Shrimp St. Charles (I think that was basically also a long-stewed variation on Shrimp Creole).

                Anything else that were highlights? How were the desserts? I'll be enjoying it, vicariously through you guys. Just could afford it this year at $300 a pop.

                1. re: kevin

                  I loved the plate from Summer Shack, the soup from Fearings and a delicious Wagu Beef from an Oz meat purveyer). Big miss for me were the offerings from The Modern (cauliflower panna cotta with caviar, vile but pretty an a seared scallop on a passion fruit foam - bland). We left before the dessert lounge opened ( I know! - but we were well and truly stuffed after 2 hours of eating/drinking) but the Espresso Mouse we got from the Valentino folks was out of this world.

                  I've photoblogged about our experience here if anyone is interested
                  http://www.photoblog.com/Muhlyssa/200...

                  1. re: Muhlyssa

                    Did you try the goods at Prudhomme's stand?

                    1. re: kevin

                      Because we tried the suggested strategy of going all the way to the back and working our way forward, by the time we got back to the front, we were well and truly done and that's were he was.