On July 13, the very first Food GPS Rib Festival took place in L.A.’s Chinatown, featuring some of the city’s best chefs and benefiting Pablove Foundation, a Silver Lake-based charity that’s committed to “fighting childhood cancer with love.” Thanks to the hard working food and drink pros, volunteers, Bolthouse Farms, Chinatown BID and more who made Sunday’s Rib Festival a success, and to all the ticket buyers for supporting a first-time event! Click through the captioned slideshow below to see just some of the highlights.
Historic Los Angeles Chinatown buildings framed the Food GPS Rib Festival on Jung Jing Road, Mei Ling Way, Sun Mun Way and along Broadway.
Los Angeles Chinatown provided a colorful backdrop for the day’s rib-fueled festivities, including red globe lanterns that hung overhead.
Bolthouse Farms, the Rib Festival’s presenting sponsor, provided plenty of support, enthusiasm and juice throughout the event.
The Pablove Foundation, the charitable beneficiary, is a Silver Lake based organization that’s dedicated to “fighting childhood cancer with love.”
Chad Colby and Chi SPACCA served pork rib confit with trotter beans, beans slow-cooked with pork trotter and salumi.
Vartan Abgaryan and his Cliff’s Edge crew took ribs for a unique, summery spin.
The Cliff’s Edge Crispy Pork Ribs were Vietnamese influenced, with a Honey and Fish Sauce Glaze, Toasted Rice, Watermelon Salad, Red Onion, and Herbs.
Chef Eduardo Ruiz from The Grilled Cheese Truck chef-owner Dave Danhi and his team served Cheesy Mac and Rib sandwiches. That meant Southern Mac and Cheese with House Smoked BBQ Rib Meat, Caramelized Onions and Sharp Cheddar Cheese on French Bread, paired with Smokey Bacon Cheese Grits.
Chef Matt Poley (right) and his Heirloom LA cohorts came strong for their latest Food GPS event.
The Heirloom LA Chicharron Wrapped “McRib” roulade hosted Sweet Baby Todd’s BBQ Sauce, Hawaiian Bread, Napa Cabbage and Carrot Slaw.
The Komodo crew, including chef Erwin Tjahyadi (left) served Island Ribs with Homemade Pineapple BBQ Sauce and Filipino Macaroni Salad.
Mexicali Taco & Co. normally rolls deep at events. The Food GPS Rib Festival was no exception.
Mexicali Taco & Co’s costillitas al pastor had the flame red color associated with spit roasted pork.
Johneric Concordia and The Park’s Finest rolled over the hill from Echo Park to serve smoked meat.
The Park’s Finest served BBQ beef short rib with short rib hash crafted from cartilage, and bibingka.
Freddy Vargas (second right) represented Scarpetta Los Angeles well, serving Spiced Spare Rib, Smoked Tomato Agro Dolce & Mustardy Peanut Potato Salad.
Chris Oh represented Seoul Sausage and Escala on one plate, serving Spicy Korean BBQ Spare Ribs with Colombian Street Corn.
The Spice Table had a (family) reunion in Chinatown, which isn’t far from where Kim Luu-Ng (right) grew up and chef Bryant Ng (left) visited frequently as an L.A. kid. He served Lamb Ribs (cumin, chile, mustard) with Burrata (sambal marinated grilled eggplant, breadcrumbs).
Bolthouse Farms served four different types of bottled juice: 100% Carrot, Green Goodness, Tropical Goodness, and Blue Goodness.
Damian Windsor, Michael, Jason Bran and Annie Chong presided over the busy cocktail station. Windsor and Bran are managing cocktails for all 2014 events I’m working on, including the Food GPS Fried Chicken Festival, San Diego Sriracha Festival and L.A. Sriracha Festival.
Bran and Windsor created a special Bolthouse Farms Carrot Cooler using Double Cross Vodka, Bolthouse Farms 100% Carrot Juice, Lemon, Honey, and a Pickled Radish Chip.
Jack Daniel’s Tennessee Whiskey factored into the Lincoln County Cocktail: Jack Daniel’s, Lemon, and Fresh Apple Soda.
Pavan Liqueur was the base spirit in the Melon Blossom Breeze with Fresh Watermelon and Lime.
El Segundo Brewing Co. served Citra Pale Ale and Blue House IPA.
Strand Brewing served their flagship 24th Street Pale Ale and Harvest Ball Orange Wheat, which celebrated the Torrance brewery’s 4th anniversary.
Kip Barnes and John Rockwell from Los Angeles Ale Works had a blast serving sodas by Broadway.
Los Angeles Ale Works sodas consisted of Thai Tea Soda, Peach Ginger Ale, and their latest experiment, Cornbread Soda with honey and citrus.
Sugarbloom Bakery ringleader Sharon Wang (left) once again demonstrated her range and creativity.
Sugarbloom Bakery served Curry Apple Hand Pie: Curry powder Puff Pastry filled with Caramelized Apples, Brown Butter and Cheddar Cheese.
Chef Elizabeth Belkind and business partner Lisa J. Olin represented Cake Monkey Bakery in Chinatown.
Cake Monkey dazzled guests for dessert with Inside Out S’mores: Housemade Graham Cracker Sandwich filled with Chocolate Ganache and topped with Toasted Marshmallow.
Tyler Malek, the Salt & Straw Ice Cream maker, and his team, scooped five flavors at the Food GPS Rib Festival: Sea Salt with Caramel Ribbons, Stumptown Coffee with Compartes Love Nuts, Tomato Water Olive Oil Sherbet, Black Olive Brittle and Goat Cheese, and Freckled Woodblock Chocolate.
Howard Blank and Pure Water of Los Angeles provides eco-friendly water solutions at all Food GPS events.
Sean from Big Red Entertainment took balloon creation requests from the crowd for over three hours, and never wavered in his enthusiasm.
A group of Australian “vikings” laid waste to the fest.
Shade was at a premium on a warm summer day, where festival goers huddled to eat and drink.
A number of friendly media types attended the Food GPS Rib Festival, including Hadley Tomicki (center) and his girlfriend Tatiana Arbogast.
Thanks to Kevin Wong and the hardworking volunteers who helped support the Food GPS Rib Festival.