Best of MEAT ME at LAFW’S GREAT STEAK-OUT & BBQ with Chef Curtis Stone

Chef Curtis Stone of Gwen Butcher Shop & Restaurant, which has been cited as “having the ritual of eating a steak down,” hosted and joined 25 other great chefs who brought their A+ game to this event, transporting its attendees to legendary steak restaurants and epic bbq joints.

The proliferation of great steakhouses and bbq places in L.A. and across America in general is mind-boggling. Think of all the great meat palaces of the past and then amp them up and dial them in to the present and future of dry aged, wet aged, wet mopped, dry rubbed and otherwise kissed with fire, hunks of meat. Even for those who aren’t big meat-eaters, the chefs brought some Surf with their Turf, some kick-ass side dishes and yes, of course some classic dessert options as well.

To wash-it-all-down, there were also some pretty cool spirits from House of Suntory, Bulleit, Aperol & Diane Mina’s Garden Grown Cocktail Blends, and even some cool ice beers from Guinness.

Summertime wouldn’t be the same without some outdoor grillin’ n’ chillin’ going on. Los Angeles Food & Wine Festival just took that idea to all new heights with the best bbq practitioners and tamers of the flames in the business in one place. Meat Me was an unforgettable event, that allowed its guests to find both sophistication and adventure through unforgettable dishes from some of the best chefs in the business.

Here are some images from the event:

Smoked Pork Belly with Apple-Fennel Slaw from Horse Thief BBQ
Grilled Tenderloin with Bo Kho Spices and Beef fat Rice from Little Sister
Chimichurri Rojo Rubbed Leg of Lamb from Gwen
Peruvian Bay Scallop, Coconut Fermented Thai Vinaigrette & Blossoming Cilantro
from Chef Dustin Trani / J.Trani’s
Chef Vandy Passmore
Passmore Caviar Cone, Birdie G’s Cured Roe & Crème Fraîche from Passmore Ranch
SOBE Pork Belly BBQ Cone from Joe’s Stone Crab
Spirits from The House of Suntory
Bulleit Bourbon
Prime Strip Steak, Truffle Whipped Potatoes & Black Garlic Aioli
from Del Frisco’s Double Eagle Steakhouse
Chef Andres Dangon – Dinner by Dres
Wine Braised Tenderloin, Sautéed Banana & Aji (Cilantro Chimichurri) Arepa
from Dinner by Dres
Elote Flan, Fresh Cajeta and Popped Corn
from Chef Matthew Beaudin – Monterey Bay Aquarium

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