The tour’s Grand Finale will be at the Los Angeles RMDH (4560 Fountain Ave) on July 27th, where brunch will be provided for the children. The two hospitable hunks will be on-hand at House of Kooser’s booth at the Global Business Travel Association (GBTA) on June 28th and 29th from 3-5pm to play games and pose for photo opportunities in exchange for donations to RMCH.
Date: July 28th and June 29th, 3pm -5pm
Where: LA Convention Center, 1201 S Figueroa St. Los Angeles, CA 90015
CHEF CHRIS PHELPS AND CHEF ZAK WALTERS FROM SALT'S CURE – WOLFGANG PUCK HOSTS EVENING ON THE BEACH IN SANTA MONICA AUGUST 7
On Thursday, August 7, Audi will present the fifth annual An Evening on the Beach at the Jonathan Beach Club Santa Monica, in support of St. Vincent Meals on Wheels of Los Angeles. Hailed as “the best party on the beach,” by Wolfgang Puck, a long time Meals on Wheels partner, the evening began as part of Puck’s 28th annual American Wine and Food Festival in 2010 and is now celebrated as a single event to capture the allure of a “toes in the sand” food and wine experience. Featuring some of LA’s best chefs, the event’s guests relax with tempting morsels off the grill, vintner tastings, specialty cocktails, great music, and a crackling fire as the summer sun sets over the ocean. Dress is casual, shoes are optional, and proceeds will help to provide the over 4,000 meals needed to feed homebound seniors and other vulnerable residents across the Los Angeles area every day.
There will be special presentations by Laura Chenel Goat Cheese, Marin French Cheese, Great Hill Blue, Di Stefano Cheese, and Jonathan Graham of Compartes Chocolate. Specialty cocktails will be served by mixologist Marcos Tello, in addition to a martini bar hosted by Jordan Catapano of This Girl Walked into a Bar, featuring Petrossian caviar stuffed olives, Chopin Vodka and No. 209 Gin.
ABOUT SALT’S CURE
Opened in 2011 by chefs Chris Phelps and Zak Walters, every meal at Salt’s Cure proudly sources ingredients grown and raised in California, all of which are carefully butchered and crafted in house. The laid-back restaurant was designed around an open kitchen to be friendly and engaging. The chefs remain dedicated to offering honest food that supports the local community, and the principle that “if it’s not within six hours of the restaurant, it’s not on the plate”. Salt’s Cure has received praise for the philosophy behind the menu from the media and dining community alike.
ABOUT CHRIS PHELPS
Chef Chris Phelps has been in the kitchen since he was 4 years old, flipping the same pancakes that he’s adapted to serve at Salt’s Cure today. At the age of 14, Phelps began catering in Baltimore, and shortly thereafter he began bagel baking at Charm City Bagel Company. As he further developed his career in Baltimore, he had the opportunity to work side by side with Chef Mark Henry at the Oregon Grille, a position he held for 5 years. It was in this position that he saw food at its peak and fell in love with cooking. Phelps decided to hone his newfound passion and move to California. While at The Hungry Cat he met partner Zak Walters, and the two’s shared philosophies on food fused to create Salt’s Cure.
ABOUT ZAK WALTERS
Prior to opening Salt’s Cure in August 2010, Chef Zak Walters had already forged his culinary path. As a high school student in Oklahoma, Walters took several bussing and dishing jobs to gain restaurant experience. There, he had the opportunity to work at Gaijin Sushi with Gil Gestry for 2 1/2 years, then moved to San Francisco where he worked under Dennis Leary, and Stuart Brioza at Rubicon. After earning a degree from California College of Arts, Walters moved to Los Angeles. While working at The Hungry Cat, he met partner Chris Phelps and the two brought their talents together to create Salt’s Cure.
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