A Taste for Design: Angelino Mélange
Amidst the vibrant backdrop of Los Angeles, CA — Gaggenau, along with media partner The Los Angeles Times, hosted an extraordinary Taste for Design evening in the brand-new The Kitchen at the LA Times event space for Club 1683 members and special guests. The evening began with a showing of the Gaggenau short film “Angelino Mélange”, followed by an intimate panel discussion on how food, design and “living well” all converged to create this incredibly special project.
The short film, “Angelino Mélange,” features a cooking demonstration paired with a robust conversation on how Los Angeles melds together a wide swath of artforms, communities and experiences. Featured in the film is Michele Chan Soon-Shiong, owner of the LA Times, who helmed The Kitchen at the LA Times project from concept to completion. The film touches on the space’s references to “Wooden Modernism” and industrial materiality in the vein of LA mid-century architects Rudolph Shindler and Harwell Harris. The culmination of the conversation shares the way of being that is a mélange of things that contribute to living life well.
Moderated by Lisa Boone , a features writer for the LA Times, the evening’s panel discussion featured the principal architect behind The Kitchen at the LA Times, Brian Tichenor of Tichenor & Thorp, Chef Josiah Citrin of two MICHELIN-Starred restaurant Mélisse, and Christopher Argentieri , President and Chief Operating Officer of the LA Times. The panelists spoke on the diverse cultural connections that influence Angelino design, architecture and culinary arts.
The evening finished with a multi-course, Angelino-inspired dinner from Chef Josiah Citrin. Hosted inside The Kitchen space, Club 1683 members and invited guests mingled over mouthwatering wagyu sirloin with porcini mushrooms, squash blossom-wrapped halibut, and delicious peach almond melba.
Gaggenau’s event series called “A Taste for Design” is exclusively for Gaggenau Club 1683 members and prospective members. Devised to laud the intersection of architecture, design and the culinary arts, each event pairs a MICHELIN-Starred chef with renowned architects, designers and/or spaces to discuss the cross connections between food, art, architecture, and design.
