The Taste of Lakeport is like a streetwise buffet. Well, maybe not a buffet, for the 18 restaurants and other food vendors participating are encouraged to serve tasting portions so people can sample it all without waddling home.
Perhaps an al fresco tapas bar is the best way to describe the annual festival of food, wine, beer and music.
As food travelers know, the tapas concept began simply as basic bites offered in Spanish bars to keep appetites at bay until dinner. The popularity of tapas spawned small plates service, where a variety of appetizers take the place of one massive entrée.
Taste of Lakeport will offer a culinary tour.
Lakeport’s Old World Tavern plans to serve slices of grilled bratwurst pitched against German homestyle sauerkraut. The recipe involves sugar and bacon, and was passed down from tavern owner Al Menchaca’s grandmother.
Jennifer Allen-Malinowski of Wholly Bowl will bring a mini taste of several popular dishes from her Lakeport restaurant, including teriyaki chicken and sesame noodle with peanut sauce.
“I have a very simple menu,” she explained. The little space near Grocery Outlet features Asian and global inspired flavors. “I want that to translate, to get to the heart of what we do — a Wholly Bowl amuse bouche.”
Amuse bouche refers to the traditional presentation of a small yet clever plate before food service, intended to awake — or amuse — the palate.
Fresh & Bangin’, the new Lucerne destination, presents their popular ceviche. The cooling cup involves swai “cooked” in a combination of lemon, lime and grapefruit juice then tossed with red onions, cucumber, tomato and herbs. A plantain chip finishes the dish.
“It’s gonna be 95 degrees,” chef John Arslanian pointed out. “Ceviche is bright and fresh. It’s gonna sell itself.”
He tops it with a distinct carrot-habanero sauce — notable in that cool carrot wins the battle over the blazing chile.
Arslanian selected the ceviche not only to represent his restaurant’s menu, but also because it allows his staff to prepare elements ahead of time. At an outdoor event with no ovens or stoves nearby, foods that rest well are critical.
“It’s all about what can hold and what we want to be known for,” Alex O’Meara of O’Meara Bros. Brewing Company agreed. “I wish we could do fish and chips.”
Instead, O’Meara Bros. will dish out a spectacular tri tip chili and barbecued beef. The tri tip is first carved, rubbed with dry seasonings and left to absorb flavors for a full day. They prepare the chili from a tomato base, beef broth, three different beans, peppers, garlic, onion and more.
“It should taste just as good on hour one as hour three,” O’Meara said.
Food booths open at 5 p.m. on Friday, with service until 8 p.m. — which brings up another challenge.
“The tough part is to prepare the right amount,” Menchaca of Old World explained. Between 500 and 800 people might check out each booth. “We don’t want to turn anyone away.”
A few booths will concentrate on desserts. Cathy Farley’s Boathouse Restaurant, for instance, will treat guests to a dark chocolate cappuccino mousse.
“We do the mousse for special occasions,” she said. “Chocolate goes well with wine.”
At Park Place, the staff debated for some time before settling on what they call a Lake County pear bread pudding. They have plenty of fresh pears, of course. They will match these to a soaked pudding of croissant and homemade caramel, topped with whipped cream.
“It’s seasonal,” said Park Place’s Nancy Zabel.
Other participating restaurants include Hey Hot Dog!, Jack’s Gaslight Grill, Pit Stop, Robinson Rancheria, Sammi’s Sandwiches, Susie Q’s Donuts, TNT and Wild Creek.
Food is served from 5 p.m. to 8 p.m. on Friday on Main St. downtown.
