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.

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.

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

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.

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

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

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.

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

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

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

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

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.

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

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.

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

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

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

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

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

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

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

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

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

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

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.


Joshua Lurie

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

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