On Saturday night, a group of Angelenos who like to eat in the name of charity flocked to Vibiana downtown for Plate by Plate, an annual food tasting benefit organized by Project by Project. Of note, chef Neal Fraser from the forthcoming Red Bird at Vibiana served Dungeness Crab Salad with Curried Cauliflower and Micro Shiso in the VIP, and chef Phillip Lee of Scratch Bar ran through 400 portions of oysters and pork belly by 8 p.m. Walter Manzke repped Petty Cash with ceviche negro and said that construction at Republique is coming along nicely with the restaurant's kitchen going in just now. Meanwhile, chef Gavin Mills displayed his new charcuterie organization Mills + Company with a chicken liver mousse and country pate. Lazy Ox Canteen served a spectacular rice pudding with salted caramel and cream, and Fluff Ice shaved LAMILL coffee and Thai ice tea desserts and mentioned a forthcoming Huntington Beach location. A swell evening, indeed.
·All Plate by Plate Coverage [~ELA~]
by Kat Odell