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Chef Mark Peel and potatoes (and Alex Weiser, of course)

August 23, 2010 |  2:07 pm

Peel Suzanne Goin has already chosen  her farmer and dish to demonstrate at the Los Angeles Times:  Celebration of Wine & Food over Labor Day weekend. And now so has Mark Peel: The chef and owner of Campanile and the Tar Pit, who knows the farmers markets growers as well as anyone around, has chosen  Alex Weiser of Weiser Family Farms.

And if you guess that means there’ll be some potatoes involved, you’re right. Peel will demonstrate what he calls “campfire potatoes” and serve them alongside slow-grilled pork loin, tomatoes with marjoram and long-cooked mustard greens.

The festival will feature many other chefs and cooks as well as food and wine tastings from high-end restaurants, favorite ethnic spots and -- since this is Southern California -- food trucks.

The Los Angeles Times:  Celebration of Food & Wine will be held Sept. 5 on the back lot at Paramount Studios.

-- Russ Parsons

Photo of Mark Peel by Ken Hively

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