Two Broads Abroad were out and about this weekend on a non-stop food trek–west side, east side and downtown.
First stop was Truffle-palooza, the truffle extravaganza that Erika of In Erika’s Kitchen puts on every year for the last three years. There were cheese straws with truffles, egg 
salad with truffles, rock fish canapes with truffles, duck confit with truffles, rice pudding with truffle, chocolate truffles with truffle oil and even rice crispy treats with, you guessed it, truffle oil.
It was great fun catching up with some of the food bloggers that I met at Camp Blog Away. Patti was there snapping pictures of Erika in action. As was, Dorothy of Shockingly Delicious. Quyen, of Kitchen Runway was tasting her way through the many selections that spilled out of the kitchen.
Greg of Sippity Sup was sitting on the deck with his Table Set pod-cast buddies Andy and Nathan. (Video of the Table Set coming soon)
Second stop was a quick spin around the Los Feliz Street Fair. The Fair is a great opportunity for local businesses to show off their wares. Alas, it was very hot and I really needed liquid and air conditioning, so 2BA headed up the street to our Sunday brunch favorite Little Dom’s. While sipping prosecco and munching pizza we spotted a very quiet and pretty Emily Watson speaking with the hostess. Sorry we took no pictures as to respect her privacy.
Our third and final stop to our weekend foodie trek was dinner at Paladar Underground. 
This underground restaurant is the brain child of Alex Chang and Robert Kronfli, two USC students that began holding supper clubs in their apartment while students.
They have since graduated to commercial kitchens and held Sunday’s Underground at a wine bistro called Bacaro near the USC campus.
The three course menu consisted of a very generous serving of burrata balanced on two slices of perfectly riped heirloom tomatoes that were surrounded by a tiny pool of smoked watermelon gazpacho.
The entree was a braised cube of pork shoulder with a really summery sweet creamed corn puree and grilled Romano beans. The portion size is definitely geared to the male college student appetite, large.
The ended the meal with black sticky rice pudding with a rich coconut cream and nectarine slices. The black rice still retained a soft crunch while the coconut cream added a hint of tropical sweetness.
The beauty of the meal was not only the cooking but the prix fixe $20.00. We were very happy when we received our check.
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