Chef Jasmine Shimoda, Jewel
Jasmine Shimoda is a NYC restaurant chef that has trained under diverse masters such as Masaharu Morimoto and April Bloomfield before taking the helm at Degustation in the East Village where she served a 10 course tasting menu that garnered much acclaim. She had since followed her roots back home to California to open Jewel in Silverlake, a plant-based neighborhood restaurant that showcases creative, craveable, and some would say ‘witchy’ vegetable cookery. She uses her training to give healthful cooking a restaurant edge. Jasmine believes the future of sustainable dining is vegetable forward cooking and aims to put her mark on the culinary landscape with the expansion of Jewel and other concepts.
Chef Tim Carey, Barbrix Wine Bar, All’Acqua, Côté Est, and Market Provisions.
Born in Pasadena, Chef Tim Carey has been referred to by Taste Terminal as “part chef, part fisherman, and all Dodger fan.” From early barbecues with his Dad to working as a fishmonger in San Diego to creating menus as an Executive Chef, food and everything surrounding it has always been important to Carey. His respect for ingredients and seasonality combined with his skill and technique allow him to create recipes that lack arrogance and let personality shine through. After completing his degree at California School of Culinary Arts, Carey began working at Sbicca in Del Mar and transitioned to San Diego’s Island Prime a year later. Three years later, he returned to Los Angeles and secured a position under Tony Esnault at the Michelin starred Patina. He left the storied Downtown restaurant in 2011 to become Executive Chef at Santos Uy's Papilles in Hollywood. Carey then moved out of that post in June 2016 to focus on Lost at Sea. In the spring of 2019, Carey took the helm as Executive Chef of Barbrix Wine Bar, All’Acqua, Côté Est, and Market Provisions.
Hope Ewing, Rappahannock Oyster Bar
Hope Ewing has been working in and writing about the hospitality industry for over a decade. Originally from Western New York, she fell in love with the cocktail scene in Los Angeles after moving to the east side in 2014. Her first book, Movers & Shakers: Women Making Waves in Sprits, Beer, and Wine was published by Unnamed Press in 2018. She currently oversees the beverage program at Rappahannock Oyster Bar in DLTA and is the Chief Product Officer for Vervet, a LA-based canned cocktail company launching this summer.
Jeremiah Tash, Jarring Brand
Jeremiah Tash is the proprietor of Jarring Brand, purveyor of gourmet kombucha, kimchi, sauerkrauts, and various lacto-fermented vegetables. Jarring’s mission is to maximize ecstatic consumption and vitality while minimizing food waste. Jeremiah takes joy in collaborating with local farmers and letting bio-availability drive his flavors (he has cherimoya, lemon, avocado, and guava trees on his property). His obsession with fermentation began in earnest while watching the “Earth” episode of Michael Pollen’s “Cooked” on Netflix. His proudest culinary accomplishment is figuring out a way to put bay leaf in a kombucha without it tasting like soup.
Adam Yasmin Hosts tea pop ups around Los Angeles. ‘Gong Fu’ means the art of doing something well. In the tea ceremony known as Gong Fu Cha, the implication is that time, effort, and dedication will produce a profound tea experience. We’ll cover the basics; tools, teas, philosophies... and come away learning something new as tea is much more than a beverage, it’s an experience.