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Los Angeles Times
6 days ago
- Entertainment
- Los Angeles Times
What this tiny restaurant in Australia reveals about L.A.'s Korean dining scene
At the end of a nearly two-week trip to Melbourne, Australia, early last month, I drove with a friend 50 miles outside the city to a rural town with the amazing name of Cockatoo. She teetered her pickup truck at the edge of a steep driveway, double-checking the address to make sure we were in the right place. She inched her way down to park and we walked the short path to a house nestled in the woods. Yoora Yoon greeted us at the door and welcomed us inside. We had made it to our Saturday lunch destination: Chae, a six-seat restaurant centered on the talents of Jung Eun Chae, to whom Yoon is married. Yoon stood at the crook of the L-shaped counter where the diners had settled and introduced Chae as she quietly glided between tasks in the open kitchen we sat facing. Then he left the room. Chae placed pots of ginseng tea on burners in front of us. We were in her hands. A trio of bites comprised the first of seven courses. Sanjeok can refer to skewered meats and vegetables; Chae reconceived the dish as minced chicken marinated in ganjang (the Korean version of soy sauce that Chae makes herself) and pan-fried. She hid a lightly candied walnut half in its center for crunch. It was flanked by two jeon, or fritters. One was a loose ball of shrimp and julienned king oyster mushrooms nipped with spring onion and chile, flattened where it had browned in the skillet. The other was a zucchini coin cooked in translucent egg batter. Each was a microcosm of mixed textures and savory flavors. I looked over with 'ok, wow' raised eyebrows at the friend next to me, Besha Rodell. Longtime food-obsessed Angelenos will remember Besha as the last food critic for L.A. Weekly, from 2012 to 2017. She's currently the chief restaurant critic for the Age and Good Weekend in Melbourne, and this month her memoir 'Hunger Like A Thirst' was published. We've been close for 20 years and shared many exceptional meals. Chae was shaping up to be one of them. A stone bowl filled with more diverse tastes arrived next. Pyeonyuk, striated pork meat and fat pressed into square slices for satisfying chew. Yukhoe, a tangle of chopped raw beef glossed with just-made sesame oil. The dish often includes Asian pear; Chae spritzed it instead with a fermented apple extract she had concocted. Cilantro leaves dressed in nutty perilla oil acted as mulchy contrast against poached octopus and a ojingeo-jeot, squiggly fermented squid. In the center of the plate, to season and balance the tastes, was a dense pool of cho-gochujang, a vinegared variation on the ubiquitous Korean chile paste. Chae had made this, too, from the very building blocks of Korean cuisine: She ferments her own meju, the bricks of crushed soybeans also used to craft ganjang and doenjang, the paste analogous to miso. I'm generally a fast eater. This collage of small dishes, where every element felt so considered, managed to slow me way down. Something beautifully simple followed: chicken noodle soup, its poultry-intense broth sharpened only by thin triangles of radish kimchi. Chae, who was born in Seoul, had been working in Melbourne fine dining when she injured her ankle in a motorcycle accident, forcing her to step away from the extreme demands of kitchen work. She was considering her next move when she watched the season-three episode of 'Chef's Table' on Netflix about Buddhist nun-chef Jeong Kwan, who lives and teaches at the Baegyangsa temple in South Korea. Moved by the clarity of her philosophy and relationship to nature, Chae went to study with her. It set the path for her tiny home-based restaurant, where she would make her own jangs — as she remembered her mother doing in her childhood — and serve meals only two days a week. I read up on all this after my meal with Besha, but aspects of the cooking registered as familiar even in the moment. Kwang Uh, the chef and co-owner of extraordinary Baroo in Los Angeles, also studied with Jeong Kwan; he met his wife and business partner Mina Park at the temple. With a couple of day's notice, Uh will make a vegetarian or vegan version of Baroo's set menu. When I think of its bowls of wondrous, seaweed-seasoned rice and banchan of seasonal vegetables, and treasures like dried acorn jelly with the thick chew of cavatelli, I can trace the through-line of Jeong Kwan's influence to both chefs. I'm remembering Chae's finale of rice crowned with spinach and mushrooms and sides of kimchi and spicy radish salad; she served it alongside jeongol (hot pot) of mushrooms and croquettes of minced beef and tofu. Los Angeles, we all know, is blessed with one of the world's great Korean dining cultures. If I'm hungry for jeon of many shapes, I can head to HanEuem in Koreatown. For soup that seemingly heals all ills, we have Hangari Kalguksu. For chefs that turn the essence of Korean cuisine into personal, meditative tasting menus, we have Uh at Baroo and Ki Kim at his new Restaurant Ki. And still: How rich to have a meal, on the opposite side of the world, that expressed another side of the culinary Korean diaspora unlike anything I've experienced. The economics of a small operation like Chae's must sometimes feel precarious. But the impressive structure and flow of the meal, balanced with a forested home environment in a room full of honeycomb-colored woods, was singular. Would a chef anywhere in the Los Angeles area be able to age meju, produce their own jangs and serve meditative meals to a tiny number of people? Unlikely, but if nothing else, it reminds me that the Korean dining possibilities here are inexhaustible. I'll be writing more in detail about my time eating in and around Melbourne in the coming months. Australia is on our minds at the Food section this weekend since the Times and Tourism Australia will present the 2nd Annual Great Australian Bite on Saturday, featuring chefs Curtis Stone of Gwen and Pie Room and Clare Falzon visiting from Staġuni above Adelaide in South Australia. The event has sold out, but food reporter Stephanie Breijo wrote about the Malibu property where Stone will host the event — and where he's building a new lifestyle empire.
Yahoo
27-05-2025
- Business
- Yahoo
Yoshiharu Partners with Good Mood Studio and Wealthrail to Enter U.S. Real Estate Market
Real Estate Development and Digital Asset Ventures to Accelerate Future Growth BUENA PARK, Calif., May 27, 2025 (GLOBE NEWSWIRE) -- Yoshiharu Global Co. (NASDAQ: YOSH) ("Yoshiharu" or the "Company"), a restaurant operator specializing in authentic Japanese ramen & rolls, today announced its entry into the U.S. real estate market with partners Good Mood Studio and Wealthrail, aiming to build on its traditional ramen business by securing new engines of growth. Yoshiharu has signed a strategic Memorandum of Understanding ('MOU') with Good Mood Studio, a real estate firm with a proven track record of over 1,400 successful property flips. Additionally, Yoshiharu plans to invest approximately $2 million to acquire a 10% stake in Wealthrail, a real estate tokenization platform founded by Good Mood's founder. Through this partnership, the companies will jointly pursue real estate development and digital asset ventures. James Chae, Yoshiharu's President, CEO and Chairman of the Board, stated, 'Compared to existing Nasdaq-listed PropTech companies, Yoshiharu stands out with its proven on-the-ground expertise, real asset–focused investment structure, and a differentiated expansion strategy rooted in Security Token Offering ('STO') and AI-based technologies. 'The U.S. real estate market remains the largest and most attractive in the world, drawing strong interest from global investment firms and overseas STO companies for potential collaboration. Leveraging this momentum, we aim to position the company as a leading PropTech player in the U.S. market over the mid to long term. We have now acquired two residential properties through Wealthrail and plan to expand joint operations and acquisitions within the year to diversify our revenue and establish a solid foundation for long-term growth,' concluded Chae. About Yoshiharu Global Co. Yoshiharu is a fast-growing restaurant operator and was born out of the idea of introducing the modernized Japanese dining experience to customers all over the world. Specializing in Japanese ramen, Yoshiharu gained recognition as a leading ramen restaurant in Southern California within six months of its 2016 debut and has continued to expand its top-notch restaurant service across Southern California and Las Vegas, currently owning and operating 15 restaurants. For more information, please visit Forward Looking Statements This press release includes certain "forward-looking statements" within the meaning of the Private Securities Litigation Reform Act of 1995, including without limitation, statements regarding our position to execute on our growth strategy, and our ability to expand our leadership position. These forward-looking statements include, but are not limited to, the Company's beliefs, plans, goals, objectives, expectations, assumptions, estimates, intentions, future performance, other statements that are not historical facts and statements identified by words such as "expects", "anticipates", "intends", "plans", "believes", "seeks", "estimates" or words of similar meaning. These forward-looking statements reflect our current views about our plans, intentions, expectations, strategies and prospects, which are based on the information currently available to us and on assumptions we have made. Although we believe that our plans, intentions, expectations, strategies and prospects as reflected in, or suggested by, these forward-looking statements are reasonable, we can give no assurance that the plans, intentions, expectations or strategies will be attained or achieved. Forward-looking statements involve inherent risks and uncertainties which could cause actual results to differ materially from those in the forward-looking statements, as a result of various factors including those risks and uncertainties described in the Risk Factors and Management's Discussion and Analysis of Financial Condition and Results of Operations sections of our filings with the SEC including our Form 10-K for the year ended December 31, 2024, and subsequent reports we file with the SEC from time to time, which can be found on the SEC's website at We caution readers not to place undue reliance upon any such forward-looking statements, which speak only as of the date made. The Company undertakes no obligation to update these statements for revisions or changes after the date of this release, except as required by law. Investor Relations Contact:Larry W HolubDirectorMZ North AmericaYOSH@ 312-261-6412Sign in to access your portfolio
The Age
22-05-2025
- Entertainment
- The Age
Finger-licking late-night fun: An expert's guide to eating (and drinking) in Koreatown
In this Good Food series, Dani Valent explores Melbourne's best Eat Streets. See all stories. Hankering for spicy fried chicken and beer? Want a seafood pancake and soju? Need it all at midnight? For more than a decade, the north-western pocket of the city in and around Healeys Lane has been a good spot for casual, affordable Korean food, especially late at night. Restaurants have come and gone, but the K-quotient has gradually risen, leading to the nickname Kimchi Street, and since last September, an official City of Melbourne designation as Koreatown. Last weekend, Lord Mayor Nick Reece unveiled Korean totem poles on Little Lonsdale Street to oversee the entrance to cobblestoned Healeys Lane. The three-metre-tall, carved-timber 'jang seung' are similar to those that guard the entrances of villages in Korea. There are more than 20 Korean businesses here already (mostly restaurants but also karaoke, photo booths and skincare stores) and the rubber-stamping of the precinct is boosting momentum. Hong Kim, owner of Healeys Lane fixture, Seven Star Pocha, will soon turn a Japanese restaurant he owns on the street into a Korean grill. 'We're looking forward to expanding the Korean food offerings and giving more options for the customer,' he says. Good Food explored Healeys Lane with Korean chef Mika Chae, who owns contemporary restaurant Doju nearby on Flinders Lane. 'I would come here for cheap food and drinking games when I was a student,' says Chae. 'Now I come after work late at night to unwind and get something to eat. It's a fun precinct with good energy and a great place for Korean food.' Seven Star Pocha 'Pocha' means outdoor food carts and this eight-year-old mainstay brings street-food energy to its casual, sometimes raucous dining room. If you're here after 7pm, you'll probably need to queue, but don't worry about missing out: the place is open till at least 2am. Army stew (budae jjigae) is a key dish, set on the table in a huge tureen over a butane burner for you to cook yourself. As the broth starts to burble, ladle the liquid over the noodles on top to soften them, then stir them in with a jam-packed array of sausages, beans, tofu and kimchi. 'When I was a student, five of us would share one of these,' says Chae. Other must-try dishes here are the pizza-sized seafood pancake stuffed with calamari, shrimp and mussels, and boneless fried chicken: try a double plate with sweet chilli glaze on one side and creamy onion on the other. This trending combo sees chicken pieces covered in sliced raw onions and smothered in a bechamel-like sauce. Shop H, 535 Little Lonsdale Street, Melbourne, Dong Dae Moon One of the newer restaurants in the precinct, Dong Dae Mun brings the energy of its namesake neighbourhood to Melbourne. 'Dongdaemun in Seoul is the place for having a bite, walking around and enjoying authentic street food in a crowded setting,' says restaurant manager Min Kyo Choo. The specialty here is kimbap rice rolls filled with cooked meats, seafood and pickles. Try the bulgogi beef version with perilla leaves and eat it alongside tteokbokki, chewy rice cakes tossed with a sweet-spicy sauce that also works as a tasty dip for your kimbap. Also try handmade pork dumplings and the winter-friendly guksu, a spicy broth with handcut noodles. 466 Little Lonsdale Street, Melbourne, Jang Gun The street's old stager, Jang Gun has been here since 2013. At the time, they were the third Korean restaurant to open here but Gami, the fried chicken franchise next door, is the only remaining shop that predates Jang Gun. We love this place for its cosy timber booths, which you can (and should) book. Put on supplied gloves to eat soy-marinated raw crab and ju-meokbap, a DIY rice bowl which is a recommended crab pairing. To make ju-meokbap, use your fingers like chopsticks to mix rice with mayonnaise, seaweed flakes, pickled radish and sesame seeds. Form the mixture into bite-sized balls for your crew to enjoy. Another great dish here is the beef pancake (jeon), meat slices dipped in egg wash and fried like an omelette. If you love egg dishes, also try the fluffy, sauce-striped cheesy egg roll. 3/21 Healeys Lane, Melbourne, Pizza Monster Here's a bold statement: South Korea is the world capital of fusion cuisine. Here's a place to debate the assertion: Pizza Monster, an Italian-Korean mash-up that serves pizzas with, say, bulgogi beef, corn, sweet potato mousse and almond flakes on a black rice dough base, and carbonara with oyster sauce and spring onion. Crazy? No. Crazy-good. Pizza Monster is small, cute and chic, perfect for a pizza date with a difference. Try the Shark Attack cocktail for some pour-your-own theatre. Mr Lee's Foods Soondae is sometimes spelled 'sundae' on Korean menus, which can get confusing if you don't know that this Korean delicacy is a sausage made with blood and glass noodles steamed inside pig intestines. Bouncy in texture and gentle in flavour, it's the specialty at Mr Lee's, served steamed on a platter with other (less mild) offal such as liver and ear. Dip it into the spiced salt on the table and enjoy with beer. Mr Lee's is also famous for pork soups, most of which include soondae. 1/535 Little Lonsdale Street, Melbourne, Seoul Toast Bong Most of Koreatown stays up late but this sandwich shop is a weekday-only daytime place catering for city workers who need something comforting around midday. (A lunchtime fried chicken tray meal is only $12.90.) There are hundreds of branches of this franchise in South Korea and this is the first one outside its home base. The bulgogi cheese toastie with fried kimchi is an easy win, and there's DIY instant ramen with a choice of toppings. Shop 6, Healeys Lane, Melbourne, How to drink Korean While Good Food is an advocate of the responsible use of alcohol, it's impossible to ignore the fact that drinking is a huge part of Korean dining culture. Beer and soju (a distilled alcohol similar to vodka) are consumed liberally, separately and together. The combination of both is called 'somaek'. Start by pouring a shot of soju into a tumbler and topping it off with beer. Shove a spoon into the glass to create bubbles and make the drink smoother. You can also pour half-tumblers of beer, line them up in a row, and balance shot glasses on the rims, straddling two glasses. Fill the shot glasses with soju and tip the first one into a beer glass, creating a domino fall-down of tumbling soju glasses. It's messy stuff. You won't see tablecloths in any of these restaurants.
Sydney Morning Herald
22-05-2025
- Entertainment
- Sydney Morning Herald
Finger-licking late-night fun: An expert's guide to eating (and drinking) in Koreatown
In this Good Food series, Dani Valent explores Melbourne's best Eat Streets. See all stories. Hankering for spicy fried chicken and beer? Want a seafood pancake and soju? Need it all at midnight? For more than a decade, the north-western pocket of the city in and around Healeys Lane has been a good spot for casual, affordable Korean food, especially late at night. Restaurants have come and gone, but the K-quotient has gradually risen, leading to the nickname Kimchi Street, and since last September, an official City of Melbourne designation as Koreatown. Last weekend, Lord Mayor Nick Reece unveiled Korean totem poles on Little Lonsdale Street to oversee the entrance to cobblestoned Healeys Lane. The three-metre-tall, carved-timber 'jang seung' are similar to those that guard the entrances of villages in Korea. There are more than 20 Korean businesses here already (mostly restaurants but also karaoke, photo booths and skincare stores) and the rubber-stamping of the precinct is boosting momentum. Hong Kim, owner of Healeys Lane fixture, Seven Star Pocha, will soon turn a Japanese restaurant he owns on the street into a Korean grill. 'We're looking forward to expanding the Korean food offerings and giving more options for the customer,' he says. Good Food explored Healeys Lane with Korean chef Mika Chae, who owns contemporary restaurant Doju nearby on Flinders Lane. 'I would come here for cheap food and drinking games when I was a student,' says Chae. 'Now I come after work late at night to unwind and get something to eat. It's a fun precinct with good energy and a great place for Korean food.' Seven Star Pocha 'Pocha' means outdoor food carts and this eight-year-old mainstay brings street-food energy to its casual, sometimes raucous dining room. If you're here after 7pm, you'll probably need to queue, but don't worry about missing out: the place is open till at least 2am. Army stew (budae jjigae) is a key dish, set on the table in a huge tureen over a butane burner for you to cook yourself. As the broth starts to burble, ladle the liquid over the noodles on top to soften them, then stir them in with a jam-packed array of sausages, beans, tofu and kimchi. 'When I was a student, five of us would share one of these,' says Chae. Other must-try dishes here are the pizza-sized seafood pancake stuffed with calamari, shrimp and mussels, and boneless fried chicken: try a double plate with sweet chilli glaze on one side and creamy onion on the other. This trending combo sees chicken pieces covered in sliced raw onions and smothered in a bechamel-like sauce. Shop H, 535 Little Lonsdale Street, Melbourne, Dong Dae Moon One of the newer restaurants in the precinct, Dong Dae Mun brings the energy of its namesake neighbourhood to Melbourne. 'Dongdaemun in Seoul is the place for having a bite, walking around and enjoying authentic street food in a crowded setting,' says restaurant manager Min Kyo Choo. The specialty here is kimbap rice rolls filled with cooked meats, seafood and pickles. Try the bulgogi beef version with perilla leaves and eat it alongside tteokbokki, chewy rice cakes tossed with a sweet-spicy sauce that also works as a tasty dip for your kimbap. Also try handmade pork dumplings and the winter-friendly guksu, a spicy broth with handcut noodles. 466 Little Lonsdale Street, Melbourne, Jang Gun The street's old stager, Jang Gun has been here since 2013. At the time, they were the third Korean restaurant to open here but Gami, the fried chicken franchise next door, is the only remaining shop that predates Jang Gun. We love this place for its cosy timber booths, which you can (and should) book. Put on supplied gloves to eat soy-marinated raw crab and ju-meokbap, a DIY rice bowl which is a recommended crab pairing. To make ju-meokbap, use your fingers like chopsticks to mix rice with mayonnaise, seaweed flakes, pickled radish and sesame seeds. Form the mixture into bite-sized balls for your crew to enjoy. Another great dish here is the beef pancake (jeon), meat slices dipped in egg wash and fried like an omelette. If you love egg dishes, also try the fluffy, sauce-striped cheesy egg roll. 3/21 Healeys Lane, Melbourne, Pizza Monster Here's a bold statement: South Korea is the world capital of fusion cuisine. Here's a place to debate the assertion: Pizza Monster, an Italian-Korean mash-up that serves pizzas with, say, bulgogi beef, corn, sweet potato mousse and almond flakes on a black rice dough base, and carbonara with oyster sauce and spring onion. Crazy? No. Crazy-good. Pizza Monster is small, cute and chic, perfect for a pizza date with a difference. Try the Shark Attack cocktail for some pour-your-own theatre. Mr Lee's Foods Soondae is sometimes spelled 'sundae' on Korean menus, which can get confusing if you don't know that this Korean delicacy is a sausage made with blood and glass noodles steamed inside pig intestines. Bouncy in texture and gentle in flavour, it's the specialty at Mr Lee's, served steamed on a platter with other (less mild) offal such as liver and ear. Dip it into the spiced salt on the table and enjoy with beer. Mr Lee's is also famous for pork soups, most of which include soondae. 1/535 Little Lonsdale Street, Melbourne, Seoul Toast Bong Most of Koreatown stays up late but this sandwich shop is a weekday-only daytime place catering for city workers who need something comforting around midday. (A lunchtime fried chicken tray meal is only $12.90.) There are hundreds of branches of this franchise in South Korea and this is the first one outside its home base. The bulgogi cheese toastie with fried kimchi is an easy win, and there's DIY instant ramen with a choice of toppings. Shop 6, Healeys Lane, Melbourne, How to drink Korean While Good Food is an advocate of the responsible use of alcohol, it's impossible to ignore the fact that drinking is a huge part of Korean dining culture. Beer and soju (a distilled alcohol similar to vodka) are consumed liberally, separately and together. The combination of both is called 'somaek'. Start by pouring a shot of soju into a tumbler and topping it off with beer. Shove a spoon into the glass to create bubbles and make the drink smoother. You can also pour half-tumblers of beer, line them up in a row, and balance shot glasses on the rims, straddling two glasses. Fill the shot glasses with soju and tip the first one into a beer glass, creating a domino fall-down of tumbling soju glasses. It's messy stuff. You won't see tablecloths in any of these restaurants.
Korea Herald
19-05-2025
- Entertainment
- Korea Herald
Star chefs' creations inspired by Jeju paired with wine at Jeju Food & Wine Festival
SEOGWIPO, Jeju Island -- With more than three weeks of culinary programming still underway, the 10th Jeju Food & Wine Festival is drawing crowds as it celebrates a decade of promoting the island's local flavors. The nonprofit cultural event, co-hosted by the Korea Food & Wine Festival and Cheju Halla University, runs until June 15 at Jeju Shinhwa World in Seogwipo, Jeju Island, and features a full slate of live cooking demos, gourmet tastings, and wine and art showcases — all spotlighting Jeju's growing profile as a food tourism destination. A central pillar of this year's programming is the 'Master Chef Class,' which has drawn large audiences with its star-powered guest chefs presenting in an intimate format. The second session of the 'Master Chef Class,' held Thursday, featured Cho Kwang-hyo and Chae Nak-young. Cho, the owner of Cho Kwang 101 and Cho Kwang 201 and a former contestant on Netflix's 'Culinary Class Wars,' wowed attendees with a new version of his signature dongpo pork. 'Dongpo pork became my signature after it aired on the show,' he told the crowd. 'For this version, I used Jeju black pork and added tangerines for an umami kick. The pork is pressure-steamed to preserve texture, then finished with tangerine zest-infused fat for a local twist.' Chae followed with a creative take on taco de pollo, using Jeju-raised chicken thighs, fresh salsa made with local tomatoes and red onions, and a hallabong citrus reduction. 'I lived in Jeju for six months last year and fell in love with the ingredients,' Chae said. 'The chicken here is chewier, sweeter, and so full of character. Everything I made for the class came from Jeju soil.' Each of the two 'Master Chef Class' sessions accommodated up to 80 participants, allowing them to engage directly with the chefs, observe their process up close or via screen and participate in a live Q&A. The featured dishes were also made available at the festival's 'Gourmet Dinner,' held Friday night. Star chefs bring signature dishes to Jeju The 'Gourmet Dinner,' a separately ticketed event, attracted 700 attendees and featured eight dishes served buffet-style from individual chef booths. Diners received food coupons to exchange for plated items such as horse meat tartare with doenjang namul and memil crackers by Chef Lee Jae-min, Jeju black beef sirloin by Chef Park Joon-woo and Chef Cho's Jeju tangerines and dongpo pork. Despite its popularity, the event faced logistical challenges. Long wait times and crowding led to frustration among some guests, as the chefs—accustomed to plated fine dining—struggled to keep up with demand in the buffet format. Still, praise for the food was nearly unanimous. 'The flavors were extraordinary. Every dish had a purpose,' said Lee Dong-hyun, a culinary student from Busan. 'The chefs clearly thought through the balance of appetizers, mains and desserts.' Wine meets art Another standout program was 'Art in the Glass,' now in its 11th edition, which brings together wine tasting and visual art in a unique collaboration hosted by Korean wine distributor Winell. Guests sampled from over 120 varieties while viewing original works by Korean artist Kim San, whose nature-themed painting adorned this year's featured bottles from Italy's Fantini Group. 'The great rock of Gran Sasso in Abruzzo reminded me of Hallasan in Jeju,' Kim said. 'I wanted this collaboration to blend the natural beauty of both regions.' Kim's label artwork "Fundamental Hometown-Forest of Fireflies" appears on Fantini's flagship wine, Edizione. Guests were given a wine glass and tasting pamphlet at entry, and four lucky visitors won bottles of the limited-edition collaboration wine in a raffle. Fantini President Valentino Sciotti who was at the event shared some pairing principles with The Korea Herald. 'With a spicy menu using Jeju's black pork, you need a wine with big structure like Edizione or Primitivo,' he said. 'For seafood such as the fresh sashimi and spiny lobsters from Jeju, I prefer sparkling wines. The bubbles clean the palate and allow you to enjoy more flavors.' In addition to marquee events, a farmer's market on the festival grounds offered fresh citrus, handmade jam and other artisanal products from local vendors for tasting and sale.
