Mountain Valley was recently back on the road with the prestigious James Beard Foundation for their recent stop in Los Angeles as part of the 10th annual Taste America® culinary series.
Taste America brings together chefs, special guests, and diners from across the country to celebrate the local independent restaurants at the heart of our communities. The tour is bringing together some of the nation’s finest culinary experts across the United States to represent a shared mission of “Good Food for Good,” and recently kicked off in Houston.
On a rooftop in Hollywood on an idyllic summer evening, Mountain Valley and a talented group of chefs from across the city - and the country - created out of this world savory and sweet bites to celebrate and support the hospitality industry.
Of course, we kept the crowd hydrated with our award-winning premium original spring and sparkling waters, alongside one of our favorite familiar faces, Culinary Ambassador Chef Michael Reed and his wife and partner Kwini Reed. They were serving up dishes from not one but two of their restaurants, Poppy & Rose in Downtown LA and Poppy & Seed in Anaheim. SPOILER ALERT: one of those dishes - the Peach Glazed–Baby Back Ribs - featured Mountain Valley White Peach Sparkling and we have the recipe (!!!) right here.
In addition to the best spring and sparkling waters in the biz, the real Hollywood stars were the chefs and the unique dishes they created, including:
Natalia Pereira of Woodspoon in Los Angeles
Kibbeh > Beef, Lamb, Mint, and Bulgur Wheat
Shenarri Freeman of Cadence in New York City
Black-Eyed Pea–Garlic Pancake with Pickled Mustard Seeds and Sage Maple Syrup
Akira Akuto and Nick Montgomery of Konbi in Los Angeles
Roasted Corn–Summer Berry Tart
Vanda Asapahu and Cathy Asapahu of Ayara Thai in Los Angeles
Thai Lobster Roll > Maine Lobster with Lemongrass, Chili, Makrut Leaves, and Lime on Charcoal–Squid Ink Bun
Carlos Gaytán of Tzuco in Chicago
Charred Avocados with Mint–Cilantro Chimichurri, Spicy Homemade Jocoque, Sunflower Seeds, and Caviar
Katianna Hong and John Hong of Yangban in Los Angeles
Roasted Pork Belly with Grilled Tomatoes, Corn, and Cucumbers; Tomato Water–Sherry Vinaigrette; and Korean Herbs
Daring Plant Chicken with Grilled Tomatoes, Corn, and Cucumbers; Tomato Water–Sherry Vinaigrette; and Korean Herbs
Margarita Manzke of République in Los Angeles
Hazelnut Hot Chocolate with Cognac Cream
Michael Reed and Kwini Reed of Poppy & Rose in Los Angeles and Poppy & Seed in Anaheim
Peach Glazed–Baby Back Ribs feat. Mountain Valley White Peach Sparkling
Shrimp and Grits
Christy Vega of Casa Vega in Sherman Oaks, CA
Sweet Corn Tamal with Crema
