L.A. Loves Alex’s Lemonade 2013 Shows Big Culinary Love

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L.A. Loves Alex’s Lemonade returned to Culver City on September 28. Suzanne Goin (Lucques, A.O.C., Tavern), chef/husband David Lentz (The Hungry Cat) and business partner Caroline Styne welcomed more than two-dozen nationally renowned chefs (and more) to Culver Studios to fight childhood cancer, drawing more than 1,700 guests and raising more than $530,000. Here are just some of the many event highlights.

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Alex’s Lemonade Stand was inspired by young cancer patient Alexandra “Alex” Scott (1996-2004), who sold lemonade in her front yard to help fund a cure for all children with cancer. The lemonade stand tradition continues, sponsored by Lemonade in L.A.

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Nancy Oakes from San Francisco’s Boulevard + Prospect served deluxe surf and turf.

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Neal Fraser, who’s affiliated with BLD, Fritzi Dog, ICDC, and Redbird, represented The Strand House, along with executive chef Greg Hozinsky and GM Michael Morrisette.

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Donald Link, who runs Cochon, Herbsaint + Pêche in New Orleans, was front and center.

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Link didn’t hold back on the spice level for his Louisiana Crab Pasta with fresh chiles and mint.

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Michael Schwartz, from Miami’s The Cypress Room, Harry’s Pizzeria + Michael’s Genuine Food & Drink, had one of the event’s most dramatic presentations, showcasing leg of lamb.

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Schwartz’s charcoal grilled Indian spiced leg of lamb joined chutney, pickles, yogurt & naan.

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John Sundstrom, from Seattle’s Lark, took a torch to hamachi.

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Sundstrom served charred hamachi with half-dried cherry tomatoes. toasted garlic dashi vinaigrette, pickled cucumbers, and frisee.

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David LeFevre served a signature dish from Manhattan Beach Post, Vietnamese Caramelized Pork Jowl with green papaya salad.

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Phoenix pizzaiolo Chris Bianco of Pizzeria Bianco recruited Urban Oven owner Scott Tremonti to wood-fire pizzas like the Rosa with red onion, Parmesan, rosemary, and AZ pistachios.

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Mozza chef Matt Molina drew vegetable duty, and delivered roasted carrots with ceci and cumin vinaigrette, crispy potato strips, and red onion.

michael-cimarusti-fried-oyster-sandwich
Michael Cimarusti & Sam Baxter, who made a splash with Connie and Ted’s, served a Fried Pacific Oyster Sandwich with Ekone oysters from Okinawa, cole slaw & spicy mayo on a burger bun.

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Jenn Louis from Portland’s Lincoln + Sunshine Tavern appeared on Top Chef: Masters.

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Louis represented her home state by serving Oregon Dungeness Crab Fritters with tomatoes & cucumbers.

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Duff Goldman, who runs Charm City Cakes + Duff’s Cakemix, in Baltimore and West Hollywood, respectively, served three kinds of cupcakes.

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Zoe Nathan and Josh Loeb also represented the sweet side with Huckleberry‘s cornbread-based strawberry shortcake.

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Jon Shook and Vinny Dotolo from Animal, Son of a Gun + Trois Mec recruited a third chef to help them serve chicken hearts.

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Josiah Citrin from Melisse visited Portland’s Naomi Pomeroy, who represented Beast by serving beef with chanterelle mushroom demi-glace on brioche.

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Gary Chau and Caffe Luxxe served 48-hour cold brew, aka “rocket fuel.”

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Zach Pollack & Steve Samson from Sotto served Warm Bean Salad with fried artichokes, crispy lamb belly and fiore sardo.

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Mary Sue Milliken and Susan Feniger, longtime partners in Border Grill, frequently lend support to charities.

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Mary Sue and Susan served sweet corn esquites & heirloom tomato salsa, cilantro pesto, and butter griddled telera croutons.

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Adam Perry Lang, who relocated to Los Angeles earlier this year and held a successful Serious Barbecue pop-up in Hollywood, created one of the longest lines at L.A. Loves Alex’s Lemonade thanks to his silky smoked beef short rib, served with pickles, brioche, and onions.

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Joshua Lurie

Joshua Lurie founded FoodGPS in 2005. Read about him here.

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