We Travel to Los Angeles in Search of Drinkable Pizza
Drinkable. Pizza. Combined, these words garner the same reaction as pizza pancakes, s’more burgers, and Tabasco jelly beans. Intrigue and wary curiosity set in, until finally, you’re convinced this is the next best thing since finding out how to eat an apple properly (sigh, the things you learn these days). Naturally, when we got word that Le Grand Fooding Paris-LA, a gourmet food truck event, would be serving up this so-called “Drinkable Pizza,” we headed up to Los Angeles to investigate.
The party took place last Saturday evening outside The Geffen Contemporary at MOCA, where a whimsical “urban picnic” was set on the dark green lawn. Strings of lights cast a soft glow on the smoke spiraling from food trucks, and the aroma of roasting lamb, ribs and sweet empanadas filled the air. Girls in sheer summer numbers tottered in heels while carrying champagne, guys with prominent handlebars waxed poetic and a DJ blasted hip hop, ah LA, you never disappoint.
We, of course, very elegantly began stuffing our faces with everything from petite crab rolls doused in beetroot sauce to tender slices of grilled beef topped with Parmigiano. However, the most interesting dish of the bunch goes to the Drinkable Pizza, served at the Cheeses of France Food Truck and created by Jean-Francois Piege of Je Piege, Paris and Carolynn Spence of Chateau Marmont, LA. This deconstructed pizza played up to the night’s key theme, a love affair between Paris and LA cuisine, and divulged a curious cross between late night LA grub and Parisian gourmet.
This amuse-bouche featured a delightful crouton topped with crispy bits of chorizo and comte. (Fun fact: the comte (courtesy of Affinage cheese) was aged for several months in the tunnels of Fort des Rousses, where the temperature and humidity create an ideal environment for the cheese.)
The “drinkable” play came in the form of tomato jus — think the flavors of anchovy, basil and capers floating in glass of golden tomato liquid. While this was certainly the most ambitious and original of the dishes, it was not the most delicious (that title goes to the empanada apple pie). Still, kudos to the team for challenging our perception of an American classic. The glass of tomato jus was similar to a savory broth that would taste fantastic on a cold winter day and paired well with the tasty crouton. And that cheese, mmm. I’ve spent the last week daydreaming about it.
Peep the rest of the photos from the event below.
Grilled Beef Tagliata, Rucola & Parmigiano with Aged Balsamico – Nancy Silverton/Mozza, L.A
Dolly Madison Apple Pie – Lemonade, LA
Photography by Michael Ng
