The Food Event: Meet the Chefs – Brooke Williamson

Why this beach-loving chef has lobsters on her mind
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The 9th annual Los Angeles magazine Food Event takes place on Sunday, October 19, and once again we couldn’t be more proud of the stellar line-up of restaurants. To whet your appetite, we caught up with some of our guest chefs to find out what they’ll be making and what they are most excited to see at the event. Get tickets and more information.

Chef: Brooke Williamson, Playa Provisions and The Tripel

What other restaurant or restaurants are you most looking forward to seeing at the event?
“MB Post, Little Sister, Dia De Campo — we love supporting our fellow South Bay restaurants!”

What do you have to take into account when choosing a dish to serve to 3,000 people?
“We want to create something that’s simple yet packs a lot of flavor. A refined bite that will make people want to come to Playa Provisions to experience more. It also, of course, has to be something that looks beautiful plated, without a lot of effort! We like to keep our lines short, and people fed.”

What fall ingredient currently has you inspired?
“It’s currently lobster season — so we have incorporated a lot of lobster dishes into our menu, including the seafood louie salad, the lobster baked brandade with garlic crostini chips, and the lobster gravy we are serving on biscuits for our dish at the Food Event.”

Since we’ll all be spending the day the Malibu, which do you prefer mountains or beach?
“Nick and I are beach people! Even though Playa Provisions and The Tripel are only a stones through from the water, we never get sick of it. Nick is an avid surfer, and we’ve been known to take our son Hudson to the beach right after school for quick afternoon swims. But to be fair — we can’t complain about the mountain/beach mix here in Malibu!”

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