Taste of LA

An artisanal food court, featuring the best of LA

The 2nd annual Artisanal Food Court featuring the best of LA was set up around Seabiscuit Court at Santa Anita Park will feature 9 booths of unique food options. Each booth will offer a signature dish at $7 per portion. All ticket purchasers have access to this event. Purchase your ticket now.

Friday, November 1 and Saturday, November 2
Santa Anita Park
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Goodie Girl Cupcakes

The 2013 Official Breeders Cupcake Collection 4 pack: Pumpkin Pancake, Chocolate Salted Butterscotch, Strawberries n’ Cream and Carrot Ginger.

Annette Starbuck, the multi-Award Winning Founder of Goodie Girls,with two locations in Glendale and La Cañada, exuberates a joyous passion for creating a variety of baked delights through hervaliant curiosity and enchanting talent. In 2010, she went on Food Network's Cupcake Wars Season 3 in which she took the win and went to the Kentucky Derby with 1000 cupcakes. She was then back in 2012 for Champions in which she placed runner up. In 2011 she introduced the nation to the Cake Up live on CBS's TheTalk. Since then, she has had numerous high profile clients and has done cupcakes for some of Hollywood's elite. In 2012, Annette was honored to be named the Official Cupcake for Breeders' Cup 2012.

Bling Bling Dumpling

Dumplings: Ginger pork, Chicken & Thai basil, and Vegan dumplings.

Bling Bling Dumpling is a Los Angeles handcrafted food company that sources local, organic ingredients. Inspired by handmade street food while on a visit back to Taiwan, bling bling reinvents family recipes with new and inventive flavorings that satisfy all from the heartiest of vegans to the most discerning of omnivores. The dumpling, and dim sum, literally means “to touch your heart” and bling bling delivers the love.


Ice Cream Sammies: Double Chocolate cookie + Dirty Mint Chip ice cream, Snickerdoodle cookie + Salted Caramel ice cream, Chocolate Chip cookie + Tahitian Vanilla Bean ice cream, and Oatmeal Raisin cookie + Baked Apple ice cream.

Natasha Case founded Coolhaus in 2009 with Freya Estreller, after she was working in architecture at Walt Disney Imagineering. They launched their architecturally-inspired, gourmet ice cream sandwich company from their van at the Coachella Music Festival. Since then, the company has become one of the leading innovative small dessert businesses, growing significantly to include 4 trucks and 2 storefronts in LA, 2 trucks and one cart in NYC, 2 trucks in Austin, and one truck in Dallas, Texas. Moreover, consumers can now find Coolhaus’ pre-packaged ice cream sandwiches in 1,000+ gourmet grocery stores nationally, including Whole Foods and Sprouts.


Sausage: Grilled Hungarian Sausage over Yam Mousseline and Caramelized Onions with House-made Apricot Mustard.

Kai Loebach grew up in Germany and was formally trained in the culinary arts in his hometown of Wuppertal. Kai Loebach has brought to Los Angeles an exquisite blend of European cuisine with a modern understanding of palate and presentation. Kai opened his own Currywurst restaurant in 2011, featuring some of his childhood favorites such as sausages, Currywurst and fries. Currywurst continues to deliver the very best of this authentic German traditional treasure to the streets of Los Angeles. Kai’s individually tailored menus transform local farm fresh ingredients into seasonally driven menus that have served as his trademark in the industry.

El Huarache Azteca

Huarache: Masa tortilla stuffed beans and topped with meat, cheese sour cream onion & cilantro.

Details coming soon.


Nasi Goreng: Indonesian Steak Fried Rice with Garlic Aioli and Fried Egg.

Chef Erwin Tjahyadi is one of LA’s hottest rising culinary stars. Specializing in mixing French Traditional cuisine with his penchant for Asian Fusion flavors, he is seasoned in orchestrating custom menus, entertainment industry galas and corporate large-scale dining events. Following his apprenticeship with the prolific Wolfgang Puck, he studied under the guidance of Chef Trey Foshee at San Diego’s prestigious Georges at the Cove. He was most recently credited as the lead cook at the Hotel Bel Air. Tjahyadi received his training from Le Cordon Bleu in Pasadena, where he earned his degree with highest honors. As the co-owner/executive chef of Komodo, he has crafted one of the most popular mobile food and cafe concepts in Los Angeles; as featured in Sunset Magazine, GQ, Details, Gourmet Live, Food & Wine, Urban Daddy, LA Times and more.

Papa Cristo's

Gyro: Ground Beef and Lamb blend with spices served over hot pita bread with Greek Feta cheese, red onion and tomato.

Chrys Chrys aka Papa Cristo was born into the hospitality industry, which is all he has ever known. In 1945 his father opened a Greek foods market, importing only the finest ingredients from Greece. In 1968 Chrys purchased the business from his father to carry on the legacy and with hopes to one day open a Greek restaurant. In 1990, Papa Cristo’s Greek Grill was established. Only meats, seasonings, cheeses, olive oils, and other culturally true ingredients are used to prepare the dishes offered at the restaurant. Papa Cristo’s Greek Grill is rated highly on Zagat, has 4.5 stars on yelp with over 1,000 reviews, is frequently featured on food/cooking channels and continues to be a Los Angeles culinary institution and talk of the town. Chrys’ youngest daughter, Annie has joined the business as the third generation.

Sno Con Amor

Sno Cones: Coconut, Blackberry + Lemon, Watermelon + Basil, Mojito (lime + mint)

Lauda Flores, a native Angelino, is your average local sno cone girl, but with a distinctive twist. In 2010 Sno Con Amor (Sno with Love) was born. Offering sno cones made with all natural ingredients, Sno Con Amor is a rare and delicious treat.  All natural sno cones means no artificial flavors, colors or refined sugar. Instead, you will find unique combinations of fresh fruits, berries, herbs and flower extracts. Featured flavors include, Watermelon Basil, Blackberry Lemon, Walnut, Pineapple Lime and their signature flavor, "Put the Lime in the Coconut" (Coconut + Mojito). Sno Con Amor is located at the Hollywood Farmers Market seasonally, March through October and is available for private events year round.

The Park's Finest

BBQ: San Pablo Pull Pork - 16 hour smoked pork butt. Seasoned with Himalayan salt, pepper blend, TPF garlic blend.

The place to get American cuts of BBQ with a Filipino flavor. Not quite like Southern BBQ rib shacks nor traditional Filipino fiesta food. This is BBQ born from the backyards of Southern California boogies. 50% Mom. 50% Pop. 100%L.A. Established if 2009 as a small-scale catering company, the family business has grown each year. With support from family, the block, and community, The Park's Finest was able to open its doors to the public in January 2012. The Park's Finest now functions as an eatery near Downtown L.A. that provides fast casual convenience with a sit-down dining experience. Our mission is to provide premium quality BBQ with a distinct flavor grown from 20 years of experience and family tradition, by introducing a Philippine island take to the backyard boogie. TPF's core commitment encompasses satisfying the people's appetites, contributing to the revitalizing of our local communities, and fostering a business model that is engaged with the health and well-being of our family, friends, and community.

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