Street food is more than just a convenient way to pick up a quick bite. Horse-drawn food carts, lunch wagons, and food trucks have not only introduced many cuisines to a broader dining community, those businesses have been the foundation of fortunes. Come taste over a hundred years of street food in old and new versions while enjoying a program presented by PacFAB Culinary Historian & Special Cuator Richard Foss. Special discount for NatFAB members!
Whet your appetite as you enjoy cuisine inspired by the grand tradition of the chuck wagon! In fact, the first Los Angeles food trucks were inspired by the chuck wagons of the open range and appeared as horse-drawn wagons as early as the 1880s. Operated mostly by immigrants, these multicultural dining experiences introduced the city to many of its beloved dishes. Before this, the first chuck wagon was created in 1866 when a Texas cattleman bolted a cupboard onto the back of an army wagon. On the trail, these rolling kitchens fed the cowboys at the cattle company’s expense at the rate of about four cents per head. A good cook could transform cheap ingredients into something worth eating, and cowboy cooks built their reputations on their level of culinary skill.
Executive Chef: Brad Robertson
Consulting Chef: Greg Hozinsky
Historical Consultant: Richard Foss
MENU (Coming Soon!)
Menu subject to slight changes based on ingredient availability.
Enter discount code "PACFAB" at checkout and receive $10 off the regular price of admission. RESERVE NOW!
Tickets include plates from multiple food stations, access to the galleries and garden, and presentations by chefs and food history experts. Sponsored by Whole Foods Market. Presented in collaboration with the Pacific Food & Beverage Museum and The Museum of the American Cocktail.
Pacific Taste is an ongoing series of culinary talks and workshops hosted by the Pacific Food & Beverage Museum in venues across Southern California. Research Fellow Linda Civitello, Curator Richard Foss, Chef Ernest Miller, and others deliver lively lectures and lead hands-on workshops demonstrating the rich culinary traditions and distinctive cuisines of the Pacific Coast and American West.