Culinary Events > Taste of the Nation

Los Angeles Taste of the Nation

June 05, 2016

VIP Admission: $160
12:30pm - 4:00pm

General Admission: $110
1:00pm - 4:00pm

Kids (6-13) Admission : $25
1:00pm - 4:00pm

Media Park in Culver City

9070 Venice Blvd.
Culver City , California


Get Your Tickets to the  Annual Taste of the Nation®
Los Angeles's Premier Culinary Benefit 

Sunday, June 5th
Media Park in Culver City
9070 Venice Blvd, Culver City, CA 90232
With Host Chef Bruce Kalman

Donate Now


Taste of the Nation® for No Kid Hungry is the nation's premier culinary benefit, featuring top chefs and mixologists—all of whom are coming together to donate their time, talent and passion to end childhood hunger in America. Come enjoy over 50 restaurants, breweries, wineries & mixologists with host Chef Bruce Kalman! Join us for this one-of-a-kind local event featuring: 

  • Dishes from over 40 restaurants, including Union Pasadena, Faith and Flower, Hanjiip, and Madcapra
  • Award-winning wineries from California 
  • Hand-crafted cocktails from the best bars in Los Angeles 

All proceeds from your ticket purchase goes toward helping fight childhood hunger in California. Beneficiaries include Los Angeles Regional Food Bank, Westside Food Bank, California Food Policy Advocates and No Kid Hungry Los Angeles.

Purchase a ticket to support these organizations and help fight childhood hunger, all while enjoying an exciting evening with some of the region's best chefs. If you can't attend, you can donate to support these causes. We hope to see you on June 5th!

2016 Restaurants & Chefs







    2016 National Sponsors



    2016 Local Sponsors


















    General Admission Parking (click to enlarge): There is no residential parking. Please follow the signs to the available parking garages. 


    VIP Parking (click to enlarge)




    The Waiter Races are back & better than ever! 

     Hosted by Brad Metzger Restaurant Solutions this fun filled activity is the highlight of Taste of the Nation.

    Broken glasses, spilled wine, men and women tripping over themselves.... on a Sunday afternoon?  

    Yes! The LA Waiters Race is back! Join us as top waiters from the best restaurants in Southern California battle

    it out as they pour wine, balance glasses on trays, and sprint down the streets of Culver City at ‎unheard of speeds!  

    Who will earn bragging rights for the year?   Come find out at the 2016 Taste of the Nation LA!
















    Bruce Kalman, Union Pasadena


    Keller Estate Winery

    Josh Goldman





    2016 EVENT HOST

    Ted Chen

    NBC4 Southern California 

    Ted Chen serves as a general assignment reporter for NBC4 Southern California. Joining the station in 1995, Chen can be seen weekly on NBC4 News at noon, 5 p.m. and 6 p.m. His most recent news stories can be viewed here.  Follow him on Facebook here.

    Chen has reported on many major news stories. He covered the 2008 Summer Olympics in Beijing China, reporting live on the gold-medal winning accomplishments of Team USA, as well as the impact of economic transformation in a country of more than one billion people.

    Chen has a passion for politics and has reported on major political stories, and, has covered elections for more than 20 years. In 2002, Chen traveled with then Los Angeles Mayor James Hahn on his historic economic development trip to Asia and filed live reports from Seoul, South Korea and Beijing, China.

    In 2004 and 2005, Chen covered the Scott Peterson Trial in Redwood City, California.

    A journalist known for his versatility, Chen also covers such Hollywood events as the Academy Awards, Golden Globes and Emmy Awards.

    Chen came to NBC4  from KGTV in San Diego, where he began in 1993 as a general assignment reporter and substitute anchor for the weekday morning and weekend newscasts. During his tenure at KGTV, he covered significant events such as the assassination of Mexico’s presidential candidate Luis Donaldo Colosio, the 1994 Northridge earthquake and the Malibu firestorms.

    Prior to KGTV, Chen was a general assignment reporter and substitute weekend anchor at KSEE-TV, the NBC affiliate in Fresno, California.

    Before that, he served as a general assignment reporter and weekend anchor for KRNV-TV in Reno, Nevada. At KRNV-TV, Chen provided extensive coverage of major stories including the Oakland firestorms.

    In 2002, Chen was honored by the Columbia Graduate School of Journalism’s Workshop on Journalism, Race & Ethnicity for his series of news stories on Asian Americans. The pieces covered Asian American political power, the role of Chinese schools in shaping Chinese American children, and the forgotten heroes of Chinese American World War II veterans.

    He received a San Diego Press Club award in 1995 for his story on "Area 51," the top secret military base in Southern Nevada used for testing highly sensitive military aircraft. UFO buffs believe the same area was used for alien research covered up by the government.

    For his coverage of a same-sex commitment ceremony in San Diego, he received an award from the Gay and Lesbian Alliance Against Defamation.

    Chen is a member of the Board of Directors for the Chinese American Museum in Los Angeles, as well as The Asian Youth Center in San Gabriel and regularly serves as master of ceremonies for many community events in Los Angeles and throughout the San Gabriel Valley.

    He attended the University of California at Los Angeles, and graduated from the University of California in San Diego with a Bachelor of Arts degree in political science. 





                                        Chef Spotlight

      This weeks' Chef Spotlight and Recipe is from Executive Chef Brandon Kida from Hinoki & The Bird

    1.       How did you become involved with No Kid Hungry?

    I have been involved with No Kid Hungry for many years both here in Los Angeles and on the East Coast in New York City. I was invited to attend and have been a supporter ever since. 

    2.       Why is ending childhood hunger important to you?

    The last thing a child should have to do is worry about is where or when his or her next meal will be.  As a human, chef, former New York City resident and Angeleno, I can’t ignore this calling.  A chefs nature is to nurture.

    3.       How has hunger affected your life or community?

    All Angelenos are affected by hunger.  We see it on our streets and in our communities.

    4.       Why did you become a chef? How long have you been cooking?

    I wanted a career that allowed me to create positivity in the world. I wanted a career that provided for others. I also learned at an early age the importance of our food and its systems 

    5.       Which chefs have been influential in your career?

    1. Nori Sugie 

    2. Ludovic Lefebvre

    3. Andre Soltner

    4. Michel Bras 

    6.       What is your most memorable experience in the kitchen?

    I remember the first time I realized how difficult the industry is and how hard it would be to be successful and embracing the feeling and challenge. I think a lot of aspiring chefs realize the difficulties and turn away from the industry and its challenges. You could call it a turning point for chefs.

    7.       It’s getting hot! What are your favorite meals to stay cool in the summer?

    Gazpacho is a nice warm weather meal.

    8.       Would you be interested in sharing a favorite recipe with us?

    Taste of Spring

    Vinaigrette Ingredients:

    2 Tablespoons Hazelnut oil

    4 Tablespoons Olive Oil

    2 Tablespoons rice wine vinegar

    1 Tablespoons honey

    1 Tablespoons Dijon mustard

    Sea salt

    Freshly Ground Black pepper


    Salad ingredients:


    1 Kabocha squash, cut in half and seeds removed

    1 butternut squash, cut in half and seeds removed

    1 delicata squash, cut in half and seeds removed

    ¼ pound brussels sprouts, cut in half

    ½ pound chicories, pull and tear them apart into bite size pieces

    1 pomegranate, cut in half and lightly tap with a wooden spoon to remove the seeds into a bowl.

    1 celery root, thinly sliced

    1 apple, peeled and cut into matchsticks

    4 heirloom carrots, peeled and cut into matchsticks

    1 grapefruit, cut into supremes

    ¼ pound cauliflower, cut into bite sized pieces

    1 parsnip, peeled and cut into matchsticks

    1 bulb fennel, thinly sliced


    For the vinaigrette:

    Place the hazelnut oil, olive oil, rice wine vinegar, honey, Dijon, sea salt, black pepper into a small glass cup. Cover with plastic wrap. Shake the cup until all ingredients have been fully emulsified. Remove plastic and adjust seasoning

    For the squash:

    Rub all of the squash with olive oil, salt and pepper. Place on baking sheet. Cover completely with foil. Place in a 350 degree oven till fork tender. Remove from oven and let cool slightly (to touch). After it cools enough to handle cut squash into half-moon shapes (or any other desired shape). Place aside until ready to use.

    To assemble:

    Season and toss Brussels sprouts, chicories and fennel with hazelnut vinaigrette. Place all remaining ingredients into a large bowl or plate, serve immediately. 

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