Preview to the 2019 Masters of Taste

This year’s Masters of Taste takes place on Sunday, April 7, 2019 inside the Rose Bowl in Pasadena. Proceeds from ticket sales benefit Union Station Homeless Services, a nonprofit organization based in Pasadena. Union Station helps homeless men, women and children in rebuilding their lives. Services include street outreach, meals, shelter, housing, case management and career development.

This year Executive chef Michael Hung from Faith & Flower is the Masters of Taste Host Chef. While a group of 100 Union Station Board Members, sponsors and influencers were inside the Rose Bowl Stadium locker room, chef Hung was outside in a pop-up kitchen with his brother the Executive Chef Jon Hung from The Raymond 1886, along with Sammy Monsour of Preux & Proper, Jonathan Aviles from Salazar and Jon Hensley of Lark Cake Shop. They were preparing a preview kick-off sit down dinner for over 100 people.

Tables were set among the beautiful wood lockers and banners above displaying historic and memorable events featured at the Rose Bowl. While sipping signature handcrafted cocktails by Cameron Masden, one of The Raymond 1886 mixologists, we learned he, along with Bryan Chenault of Ventura Spirits and other beverage masters from top cocktail bars will be at the April 7 event.

The first course was prepared by Salazar's Executive Chef Jonathan Aviles. He made Coctel de Camaron that was paired with a shot of H.E. Greer Back Bar Project Nuestra Soledad Mezcal.

The second course was a savory NOLA style seafood gumbo pot prepared by Chef Sammy Monsour the Executive Chef at Preux & Proper. It went perfectly with a glass of O'Melvaney Red Ale poured by Frank Martinez from the San Fernando Brewing Co.

Next Jon Hung at The Raymond 1886 prepared seared sea trout with lentils and plump sweet raisins. Russell Shin poured glasses of San Simeon Sauvignon Blanc '18 to enjoy with this course.

When Jon's brother Michael, the Host Chef of Masters of Taste and Executive Chef Faith & Flower,served his beautifully executed slow roasted loin New York Strip steak, we all remarked how tender and flavorful this was, especially with his classic French Bordelaise sauce. It was served with a lovely green pea tart. This dish was paired with a glass of San Antonio Winery Cabernet Sauvignon '15.

We finished with a small box of artisan chocolates from Joe Terpoghossian's Mignon Chocolates and a red velvet mini-cupcake from John Hensley of Lark Cake Shop. Both of these were served with a small glass of strawberry brandy from Bryan Chenault's Ventura Spirits.

This year's Masters of Taste attendees have the opportunity to stroll the 50-yard line while enjoying a variety of beverages, small plates from some of L.A.’s top chefs and restaurants and entertainment. There are only a limited amount of VIP tickets left - Click on Masters of Taste 2019 to learn more.