The 2018 Los Angeles Times Food Bowl will take over DTLA and beyond with over 200 food and drink events spread out over 31 days starting May 1.
The festival will kick things off on April 30 with a launch party hosted by Rossoblu that will feature food stations from the likes of LocoL, Shibumi, Night + Market & DTLA Cheese, among others. Downtown LA highlights will include New Zealand chef Ben Shewry (Attica) preparing an Australian-style barbecue at Everson Royce Bar in the Arts District on May 27 as well an open-air feast hosted by Outstanding in the Field featuring guest chefs Charles Olalia (Ricebar) and Chad & Chase Valencia (LASA) on May 16. The most notable experience out of the entire event, however, may be the Night Market held over five evenings in Grand Park with over 50 restaurants (participants to be announced shortly) serving up food along with themed bars and live music.
Beyond incredible food, exquisite cocktails, and world-renowned chefs, the Los Angeles Times Food Bowl exists, first and foremost, to “help raise awareness and funds to fight food waste, hunger, food insecurity and promote sustainability.”