We checked out The Taste Sunset Hour at the Montage Hotel in Beverly Hills, a preview of the upcoming Los Angeles Times Food & Wine The Taste 4 day culinary spectacular during Labor Day Weekend. The Taste is a top food and wine extravaganza, celebrating all things epicurean.While I happily tasted all the fine food made by the best chiefs, I also chatted with the CEO of Sprinkles Cupcakes and got the sweet inside “scoop” on what big move the company is doing next… (hint:scoop)
The Taste Sunset Hour hosted some of the most prominent culinary names in Los Angeles that will also be taking part in the official and public LA Times Taste event. Chefs in attendance were Richard Ruskell from Scarpetta, Ricardo Zarate of Mo Chica, Jason Neroni of Osteria La Buca, and Roy Choi of Kogi. It was an evening where chef’s and food aficionados alike could enjoy hourdeves, sparkling libations and the delicious sunset.
Guests munched on the finest macaroons, crab cakes, banana cake, fruit tart and enjoyed drinks by Absolut Vodka. The food was perfectly prepared and extremely flavorful. The tasting made me crave the bigger event at the end of this month. Ticket prices go from around $100 to $800 for unlimited food and wine. For tickets, visit here: http://lattaste.eventbrite.com/
The Montage Hotel rooftop terrace served as the perfect get away from the hustle and bustle of Beverly Hills and allowed guests to focus on the food, savoring each byte carefully prepared by the talented chiefs all while toasting to the amazing sunset.
I had the pleasure of sitting down with Candace Nelson, owner of the famous cupcakery Sprinkles Cupcakes. Candace is as sweet as her cupcakes and was happy to dish the sweet details behind Sprinkle’s success.
SSD: What made you turn to baking cupcakes as oppose to full cakes like most common bakers?
Candace Nelson: Well you know what I started with cakes, and what I realized was you can only buy cakes for special occasions and i wanted to make something that someone could conceivably purchase everyday, but i wanted something that was artful like a special occasion cake, so I married the two!
SSD: What makes Sprinkle’s different from other cupcakes?
Candace: Well first and foremost, its our commitment to freshness and quality. We use all the best ingredients and a “just in time baking system” which means we use only what we need for that time period, so nothing sits for very long. To me, a cupcake isn’t worth the calories unless it’s super fresh and super delicious. Any of our left overs go to food-banks and homeless shelters and we start from scratch everyday.
SSD: I love that you guys donate your left overs to those less fortunate.
Candace: We have a commitment to our local community so we have a lot of charitable initiatives. We do different charity cupcakes throughout the year. Cupcakes with a cause!
SSD: I have to ask, what is your favorite Sprinkle’s cupcake flavor?
Candace: It depends on my mood and the day, but my go-to cupcake is the dark chocolate.
SSD: What is next for Sprinkle’s?
Candace: Funny you should ask! We are going to start making Sprinkle’s Ice Cream. We’re actually opening a ice cream store next to the original Sprinkle’s, but I can’t say much more than that. You got the inside scoop!
For more information on the LA Times Taste click here: http://events.latimes.com/taste/

































