Salad (Bar) Forever: The Return of the Salad Bar with Chef Balo, The Angel and Little City Farm

CONSENSUS: IT’S TIME TO BRING BACK THE SALAD BAR

At the beginning of this year, food journalist Emily Wilson embarked on Salad Forever: a three-part story in pursuit of LA’s best salads, exploring the history and landscape of the beloved dish that takes many forms.

“In early January, I asked Instagram for recommendations for LA’s best salads, and I received more DMs than ever in my life… Only in the salad-abundant landscape of LA is the passion for dressed greens and mix-ins so potent.” More of this delightful read here and here. 

Amidst all the salad reflection, we longed to create our own versions of a perfect salad, reminiscing about the lost art of the salad bar. In honor of The Angel's new findings, it felt right to bring it back—just in time for spring.

On April 12th, we pay homage to Souplantation, Erewhon, Pizza Hut, and all the iconic salads and salad bars that came before us with the most sensational spring salad bar you've ever seen.

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THE SALAD BAR
To eat: A bountiful salad bar of beautiful spring ingredients. Think gorgeous little gems, crispy snap peas, aged gouda shavings, scratch-made confit tuna, and herby green goddess dressing. Spot anything you want to add from the farm? Pick it straight off the vine. 

To drink: BALO punch two ways—with TKBRAND mezcal and without.

THE BACKDROP
The hidden homestead in the heart of LA began with a personal mission: to grow seasonal, heartful food that would sustain their family. They never expected their little farm to bloom into the experimental, soulful community oasis it is today – a collaborative experiment in hyper-local sustainable farming with 7,500 square feet of orchard, row crops, urban art, and modern Spanish style farmhouse—all smack dab in the middle of Los Angeles.

THE ANGEL
The Angel is a newsletter spotlighting the people and places shaping the Los Angeles food scene. It's written by Emily Wilson, a food and restaurant writer with bylines in the Los Angeles Times, Bon Appétit, Eater, the SF Chronicle, NY Magazine, TASTE, Vogue, and more.

BALO
BALO is a Los Angeles-based kombucha and shrubs brand made from seasonal SoCal produce that would otherwise go to waste. It was founded by Balo Orozco, a private chef, fermentation expert, and alum of Onda, Sqirl, and Tulum's Hartwood.

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WHAT: Salad (Bar) Forever: The Return of the Salad Bar With The Angel, Chef Balo and Little City Farm

WHEN: Saturday, April 12th, 3:30PM - 6:30PM

WHERE: Little City Farm, 1148 S Victoria Ave, Los Angeles, CA 90019

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