Chef gets busy -- on Twitter – during food festival
- Last Updated: 4:20 PM, April 30, 2012
- Posted: 5:56 PM, April 16, 2012
Notes from the fifth annual Pebble Beach Food & Wine festival:
LA chef Roy Choi served his Sunny Spot pig’s feet at Friday night’s afterparty and cooked at a Food & Wine magazine Best New Chefs alumni dinner on Saturday alongside LA pal Ricardo Zarate of Picca. But he could have been even busier on Twitter.
Choi (@RidingShotgunLA) posted photos with chefs including Jacques Pepin, Michelle Bernstein (“My Miami Boo”), Masaharu Morimoto, Paul Bartolotta, Michael White and Charles Phan of San Francisco’s Slanted Door and also tried to respond to as many people who wrote him on Twitter as possible.
Choi, new to Twitter, has vowed to follow anyone who follows him. Earlier in the week, he hit 500 followers and tweeted that he would buy a round for any follower who found him at his Kogi truck or one of his restaurants, which also include Chego and A-Frame. “Just step to me,” he wrote.
Not long after, Anthony Bourdain (whose line of books at HarperCollins’ Ecco imprint is publishing Choi’s forthcoming memoir/cookbook, “Spaghetti Junction: Riding Shotgun with an LA Chef”) urged his 800,000-plus Twitter followers to follow Choi. Just like that, Choi was well over 1,000 followers and the chef realized he couldn’t quite keep up with all his online fans.
“To all you new friends. Thank you,” he tweeted. “I’m a cheap date but not an easy lay. I want to get to know you. I just got to know the OG’s. Gimme time.”
But Choi isn’t one to stop hustling even when overwhelmed. Food-industry folks who ran into the chef over the weekend told us he urged them to follow him on Twitter.
Around the festival
* Dean Fearing of Fearing’s at the Ritz-Carlton, Dallas and Tim Love of Fort Worth’s Lonesome Dove Western Bistro and Love Shack had their game faces on at a lunch they cooked together at the Lodge at Pebble Beach. Fearing served chicken-fried Lockhart quail, and Love made seared elk saddle. Good hangover remedies both.
* Overheard at the grand tasting: “What’s Tim Love going to do with that extra roasted goat?” Answer: Take the entire animal to what Food & Wine magazine publisher Christina Grdovic called a “special VIP area” of the Cosmopolitan of Las Vegas pop-up party at the Inn at Spanish Bay two hours later, break it down with his bare hands and let the happily surprised crowd make their own “badass tacos with cabrito and pickled chilies.”
* Sang Yoon of LA’s Lukshon brought bold flavors and slow-cooked joy to the grand tasting with his 48-hour braised short rib. The savory/spicy/sweet combo featured black bean ghee, “savory mochi” grilled rice cakes and scallion/kohlrabi/Asian pear dressed with kimchi vinaigrette.