Slideshow: The Boardwalk Food Festival Takes Over Santa Monica Pier

A reimagined boardwalk with food from some of L.A.’s best restaurants, roaming stilt walkers, professional skateboarders on a half-pipe skate ramp, and live music took over the Santa Monica Pier over the weekend for a summer event sponsored by American Express and Resy, the online restaurant-reservation service company.

There were lobster rolls from Angler, Banh Tran Trang from Cobi’s, and smoked pork butt sandwiches from Chinatown’s Majordomo. Petit Trois’s Chef Ludo was on hand personally handing out his crispy tapioca squares filled with oozy melted cheese, and Hotville Chicken served up Dos TaHOTquitos with chicken. There was clam pizza with lemon from Pizzana, and Shake Shack burgers and dogs. For dessert, Ggiata fried up fresh funnel cakes with powdered sugar, and Konbi took a sweet turn with their chocolate fudge tart and salty sesame brittle.

Grubhub hosted a Cotton Candy Stand with fresh fluffy, orange-colored spun sugar, next to the Goldbelly photo booth. Official beer partner Stella Artois served up ice-cold cans from a Stella Airstream, and Lounge was pouring rose and handing out boozy ice pops.  They shared their recipe with us: Rosé & Grapefruit Popsicles

On a hot summer day, what’s more refreshing than a grown-up ice pop? This Rosé & Grapefruit Popsicles recipe uses Peyrassol Château Peyrassol Rosé 2020, one of’s  summer wine selections, from the Cotes de Provence. Château Peyrassol’s citrus, peach, and apricot notes pair perfectly with the recipe’s grapefruit cordial and Tajin chili powder adds a subtle kick. Enrolled American Express® Gold Card Members can earn up to $10 in statement credits monthly when they pay with their card at which can be used towards a purchase of Château Peyrassol.

Rosé & Grapefruit Popsicles

Makes 10 popsicles


1 bottle, Peyrassol Chateau Peyrassol Rosé 2020 (750 ml bottle)

8 0unces grapefruit syrup*

3 ounces lemon juice

1 tablespoon Tajin chile powder


*Grapefruit Cordial ingredients

8 ounces grapefruit juice

1 cup raw sugar

1 T.  grapefruit peel


First, make the grapefruit cordial. Combine grapefruit juice, raw sugar and grapefruit peel in a sauce plan and place over low heat for about 10 minutes. Stir to help the sugar dissolve. Let syrup cool for 20 minutes, then strain using a fine mesh strainer.

To make the popsicles, combine rosé, grapefruit syrup, lemon juice and Tajin in a large mixing bowl. Whisk for about 1 minute. Pour liquid into popsicle molds and place in freezer for about 1 hour. After 1 hour, remove from the freezer and insert popsicle sticks into each mold. Place back in freezer and allow the popsicles to completely freeze.


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