The Ford Announces New Culinary Program, Bodega At The Ford, For The 2023 Concert Season
Three Talented Angeleno Chefs – Jason Kim, Jason Winters and Mercedes Rojas – Showcase a Food
Spanish Translation Here
LOS ANGELES, CA (July 10, 2023) – The Ford, the 1,200-seat Los Angeles amphitheater nestled into the Hollywood Hills, announces a new culinary program, Bodega at The Ford, debuting for the 2023 season. Beginning June 30, 2023, attendees of The Ford’s performing arts programs can order food and beverages at Bodega from Forage by Jason Kim, Speak Cheezy by Jason Winters and the Arepa Stand by Mercedes Rojas. All three talents own thriving businesses in Los Angeles and are alums of Chef Suzanne Goin’s kitchens at the acclaimed a.o.c.
Bodega at The Ford brings the laidback, fresh street dining experience that has led to Los Angeles’ food scene being admired worldwide. Visitors will enjoy adventurous offerings from these Angeleno chefs and small business owners. Options range from locally sourced cuisine from Jason Kim's Forage to sourdough pizzas from Jason Winters' Speak Cheezy to Venezuelan street fare from Mercedes Rojas' Arepa Stand. All three chefs offer non-GMO dishes, include plant-based options and use locally sourced ingredients. Both The Zev Terrace and Marketplace locations will use compostable containers, no single-use disposable and provide reusable aluminum cups.
An added plus is an expansive selection of hyperlocal craft beers and natural small-production California wines by the glass and bottle, curated by award-winning restaurateur Caroline Styne. The Bodega also serves fresh market cocktails, including Tennessee Ruby, with Uncle Nearest bourbon, lemon, grapefruit and maple syrup; Cucumber Gimlet with Burnett’s gin, lime, simple syrup and cucumber juice; and Gaviota Margarita with Tosco Silver tequila, lime, Cointreau and strawberry purée.
The Grab & Go Market features treats from small businesses, including The Dainty Cow, owned by Los Angeles baker Megan Cochrane, which offers a selection of cookies and cakes and ice cream desserts from Magpie’s. More local brands are being developed for the market –
All guests can take advantage of a user-friendly mobile app for advance ordering.
To browse the complete Bodega at The Ford menus or to order online on show days (90-minute window), click HERE.
To learn more about dining and picnicking at The Ford, click HERE.
For a gallery of photos of Bodega at The Ford specialties, click HERE. Photo credit Suzanne Lanza
For a gallery of chef photos, click HERE. Photo credit FarahStop LLC
Bodega at The Ford Menus
Garlicky Fried Chicken & Potatoes
Kale & Arugula Salad
feta, shallots, breadcrumbs, garlic lemon vinaigrette
(gluten-free & vegan options available)
crushed tomatoes, fresh & shredded Mozzarella, Parmesan,
farmers’ market basil, olive oil & Maldon sea salt
vegan & gluten-free dough, vegan cheese & vegan pepperoni
spicy Calabrese salami, crushed tomatoes, fresh & shredded Mozzarella,
Grana Padano & fermented fed Fresno hot honey
The Arepa Stand
braised beef brisket, black bean puree, fried plantains, cotija cheese & cilantro
black bean purée, market greens, onion and bell pepper sofrito,
fried plantains, avocado, cilantro & cotija cheese
(vegan option available)
shredded chicken breast salad with house-made aioli, smashed avocado,
bell peppers, parsley, cumin, lime, gouda cheese & cilantro
About Mercedes Rojas and Arepas Stand:
Mercedes Rojas, founder of The Arepa Stand, has worked in the industry for over a decade under some amazing Chefs throughout the United States. However, her passion for food comes from her mom, dad and grandmother. Mercedes believes her most wonderful cooking experience was working with Suzanne Goin as the CDC of the iconic Lucques Restaurant in Los Angeles. Not only was working under an amazing chef the inspiration, but the people she met in that restaurant would have inspired anyone to conquer the world. With the help of her Mom Belinda, incredible California farmers and friends, Mercedes' Arepa Stand popped up for a demo at Mar Vista Farmers Market one Sunday with borrowed equipment, zero funding, tons of sweat and tears and a lot of free help. The first day was a success! With each week and each market, The Arepa Stand grew stronger and the siblings continued to pursue opening more markets. They are now at five locations and continue to build up on their dream of becoming a brick-and-mortar. The Arepa Stand is a family business built to unite people through good food, fantastic service, hard work and lots of fun.
About Jason Winters and Speak Cheezy:
For the past 27 years, Chef-Owner Jason Winters has graced the kitchens of some of the best chefs in the country. A decade ago, he started Urban Pie as one of the first mobile wood-fired pizzerias in Southern California, which quickly grew to one of the most recognized pizza catering companies in Los Angeles—and pioneered sourdough pizza as one of the first in Southern California. One morning after dropping his kids off at school, Jason decided to walk into the former Scratch Baked Goods space in Long Beach to make the owner an offer. He dreamt of this space, able to serve the community for years. Through the window, she told him that she was retiring. The next day a for lease sign went up. And it fell into place exactly how it was supposed to be in the town that he loves serving the community that he adores. His Sourdough pizza is made using Artisan flours from Washington, Utah, California, and Vermont and is "Naturally Fermented" for 3 to 5 days. These mozzarella curds are shipped from New York and hand-stretched along with his stracciatella. He is committed to using the best quality ingredients and has relationships with various local farms.
About Jason Kim and Forage:
Since 2010, Jason Kim’s commitment to you has been to make seasonal, delicious, affordable, high-quality food a part of one’s life consistently at Forage in Silverlake. He shares his hopes and vision there: maintaining an authentic relationship with good food on every level. Forage searches for the middle ground between the inaccessible and the inedible because the restaurant wants to provide a sustainable and healthy love affair with food that is simple, real, and good to eat. Forage is family-owned and locally run and seeks the same qualities from the people who provide them with the food they serve us. At Forage, they select the best of the market from local farmers they’ve known for years, inviting the best of the backyard from their friends and neighbors who care as much as they do about making conscious food choices. Jason believes that the collective passion for living and eating well will inspire people to see that the community already holds the keys to reclaiming the simple joys of good food. The answers are everywhere – at our local farms and with our farmers, in backyard gardens and fruit trees, and in daily acts that support sensible choices.
About The Ford:
The Ford is one of the oldest performing arts venues in Los Angeles, with an outdoor 1,200-seat amphitheater and a rich history dating back to 1920. Situated in a 32-acre park and under the stewardship of the Los Angeles Philharmonic, The Ford presents an eclectic summer season of music, dance, film and family events that are reflective of the communities that comprise Los Angeles.
Bodega at The Ford is presented by the Los Angeles Philharmonic in partnership with Sodexo Live!