{"page":"\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/resources-c03aa079.css\" /\u003e\n\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/lp_boclips_stylesheets-517835be.css\" media=\"all\" /\u003e\n\u003cdiv data-title='Tapas style food top of LA menus' data-url='/boclips/videos/5c54c1e0d8eafeecae1556f0' data-video-url='/boclips/videos/5c54c1e0d8eafeecae1556f0' id='bo_player_modal'\u003e\n\u003cdiv class='boclips-resource-page modal-dialog panel-container'\u003e\n\u003cdiv class='react-notifications-root'\u003e\u003c/div\u003e\n\u003cdiv class='rp-header'\u003e\n\u003cdiv class='rp-type'\u003e\n\u003ci aria-hidden='true' class='fai fa-regular fa-circle-play'\u003e\u003c/i\u003e\nVideo\n\u003c/div\u003e\n\u003ch1 class='rp-title' id='video-title'\u003e\nTapas style food top of LA menus\n\u003c/h1\u003e\n\u003cdiv class='rp-actions'\u003e\n\u003cdiv class='mr-1'\u003e\n\u003ca class=\"btn btn-success\" data-posthog-event=\"Signup: LP Signup Activity\" data-posthog-location=\"body_link_boclips\" data-remote=\"true\" href=\"/subscription/new\"\u003e\u003cspan\u003e\u003cspan\u003eGet Free Access\u003c/span\u003e\u003cspan class=\"\"\u003e for 10 Days\u003c/span\u003e\u003cspan\u003e!\u003c/span\u003e\u003c/span\u003e\u003c/a\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-body'\u003e\n\u003cdiv class='rp-info'\u003e\n\u003cdiv aria-label='Hide resource details' class='rp-hide-info' role='button' tabindex='0'\u003e\u0026times;\u003c/div\u003e\n\u003ci aria-label='Expand resource details' class='rp-expand-info fai fa-solid fa-up-right-and-down-left-from-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003ci aria-label='Compress resource details' class='rp-compress-info fai fa-solid fa-down-left-and-up-right-to-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003cdiv class='rp-rating'\u003e\n\u003cspan class='resource-pool'\u003e\n\u003cspan class='pool-label'\u003ePublisher:\u003c/span\u003e\n\u003cspan class='pool-name'\u003e\n\u003cspan class='text'\u003e\u003ca data-publisher-id=\"30356011\" href=\"/search?publisher_ids%5B%5D=30356011\"\u003eCurated Video\u003c/a\u003e\u003c/span\u003e\n\u003c/span\u003e\n\u003c/span\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-description'\u003e\n\u003cspan class='short-description'\u003eLos Angeles - July 26, 2008 1. Wide exterior Peninsula Beverly Hills2. Wide interior lobby of Peninsula Beverly Hills3. Wide of kitchen with chefs working 4. Various small food dishes5. Chefs preparing dishes6. Waiter serving food7....\u003c/span\u003e\n\u003cspan class='full-description hide'\u003eLos Angeles - July 26, 2008 \u003cbr/\u003e1. Wide exterior Peninsula Beverly Hills\u003cbr/\u003e2. Wide interior lobby of Peninsula Beverly Hills\u003cbr/\u003e3. Wide of kitchen with chefs working \u003cbr/\u003e4. Various small food dishes\u003cbr/\u003e5. Chefs preparing dishes\u003cbr/\u003e6. Waiter serving food\u003cbr/\u003e7. Medium woman eating \u003cbr/\u003e8. SOUNDBITE: (English) James Overbaugh, Executive Chef, Peninsula Beverly Hills\u003cbr/\u003e\"People are eating smaller portions but they still like to dine which means that when they go out to a restaurant they want to have an experience a culinary journey where during a course of a meal they can have a lot of different tastes flavour experiences, different types of proteins, fish, meats, produce and as they go through that experience they also don't want to be overwhelmed either so that's why the portions are smaller.\"\u003cbr/\u003e9. Close of produce\u003cbr/\u003e10. Close of seafood\u003cbr/\u003e11 Close of raw chicken\u003cbr/\u003e12. Close of exotic food dish\u003cbr/\u003e13. Close of seared tuna\u003cbr/\u003e14. SOUNDBITE: (English) James Overbaugh, Executive Chef, Peninsula Beverly Hills\u003cbr/\u003e\"They're also very interested in the seasonal produce but produce that they might not necessarily see on a daily basis and things that they might not have at home of maybe don't have the comfort to cook at home. I mean people really come out to have an experience. Yes, going out to eat is matter of convenience but it also should be fun and exciting and rewarding in many ways.\"\u003cbr/\u003e15. Medium shot of chef in kitchen\u003cbr/\u003e16. Close of salad\u003cbr/\u003e17. Close of chicken sandwich\u003cbr/\u003e18. Wide of chefs working in kitchen\u003cbr/\u003e19. Wide exterior of Breadbar\u003cbr/\u003e20. Medium of Breadbar\u003cbr/\u003e21. Close of Breadbar\u003cbr/\u003e22. Close of variety of breads\u003cbr/\u003e23. Medium of three dishes of small plates\u003cbr/\u003e24. Close of blue fin tuna tartar\u003cbr/\u003e25. Close of crab guacamole\u003cbr/\u003e26. Set up of Daniela Galarza, Breadbar\u003cbr/\u003e27. SOUNDBITE (English) Daniela Galarza, Breadbar\u003cbr/\u003e\" It's an item on our menu that has spawned breakfast lunch and dinner and it compliments all of these great artisanal breads. We find that a lot of customers are looking at Breadbar, they're looking for small plates. They're looking for the idea of sharing, something to bring people together. Bread is one of those things. The word companion. It brings people together. It's this idea of breaking bread with someone else. We find that the small plates concept not are customers at Breadbar coming in and asking us for smaller portion but they're also asking for things that they can share with each other. It's a communal dining experience.\"\u003cbr/\u003e28. Set up Maria Rosado and Michael Meyer\u003cbr/\u003e29. SOUNDBITE (English) Maria Rosado, Vox Pop\u003cbr/\u003e\"I am big fan of farmers markets that means fresh food and local food so in small plates I actually found flavours that I can mix together at home because either I never think about or because its a lot of work.\"\u003cbr/\u003e30. SOUNDBITE (English) Michael Meyer, Vox Pop \u003cbr/\u003e\" Well there are a lot of flavours I can't duplicate at home and so I'm very excited to see him on a restaurant menu. Things that I read about for years and years in gourmet or whatever magazine and I think it's very exciting when you can sit down try something that is completely impossible to cook in your kitchen and it's a small plate and it's something that's accessible. It's something that you can share with somebody else. \"\u003cbr/\u003e31. Medium interior of Breadbar and people eating\u003cbr/\u003e32. Wide of Breadbar chefs\u003cbr/\u003e33. Medium of Daniela cutting bread\u003cbr/\u003e34. Close of beverages\u003cbr/\u003e35. Set up of sommelier David Jones\u003cbr/\u003e36. SOUNDBITE (English) David Jones, Sommelier, Peninsula Beverly Hills:\u003cbr/\u003e\" We know that in the last year that wine has overtaken alcohol (spirits)  and beer as the most popular alcoholic beverage so that means somebody's drinking it and there's a lot of publication. When I started out 33 years ago there was the Wine Spectator and now you have 14 or 15 different magazines. You have the internet. Everyone can look on the internet and get the information.\"\u003cbr/\u003e37. Wine glass\u003cbr/\u003eSmall, but tasty, loaded with goodness and plenty of it - that's the latest food trends in Los Angeles according to the U.S. National Restaurant Association. \u003cbr/\u003eThey say tapas style meals are the current favourite, as consumers demand quality meals with smaller portions, but lots of variety. \u003cbr/\u003eSeven out of ten people say they get flavours and taste sensations they can't get at home according to the National Restaurant Association in the U.S. \u003cbr/\u003eThey say tapas style dishes and mezzes are top of the list for lunch and dinner as consumers become more sophisticated and adventurous than ever seeking out new and exotic dishes.\u003cbr/\u003eIt's a trend reflected in Los Angeles' top restaurants. \u003cbr/\u003eAt the Peninsula Beverly Hills Hotel, the main dining the room The Belvedere recently changed its \u003cbr/\u003emenu to include more tapas style dishes. \u003cbr/\u003eExecutive chef James Overbaugh says eating a variety of smaller dishes allows the diner to go on a 'culinary journey' taking in different flavours and nutrients as they go. \u003cbr/\u003eHe says that portions are smaller because diners don't want to be overwhelmed by the variety of food. \u003cbr/\u003eYesterday's food trends - locally grown produce, sustainable seafood, grass-fed and free-range items and ethnic \u003cbr/\u003ecuisines have not been forgotten. Overbaugh incorporates them into the new small dishes. \u003cbr/\u003eWith the 'no carbs' diet a distant memory, new hotspot, Breadbar in Century City, California, is doing a roaring trade. \u003cbr/\u003eBread is hot  - of course - but it's an elegant, healthy and organic accompaniment to the restaurants new tapas style menu.  \u003cbr/\u003eDaniela Galarza of Breadbar says bread with trendy tapas dishes are a perfect combination that bring people together by requiring them to share with each other. \u003cbr/\u003eDiner Maria Rosado says the trend reflects today's busy lifestyle.\u003cbr/\u003eMichael Meyer agrees, he says people want to try more exotic dishes, but simply don't have the time to make them at home. \u003cbr/\u003eAccording to the National Restaurant Association more than three quarters of adults (76 per cent) say they are trying to eat more healthily in restaurants now than they did two years ago. \u003cbr/\u003eClose to the same percentage of teens  (73 per cent) say they too try to go for the healthier option when dining out try to eat nutritiously when dining out. \u003cbr/\u003e87 per cent of adults  say there are more healthy choices available at  restaurants than there were two years ago and 83 per cent say the same about fast food restaurants. \u003cbr/\u003eWhen it comes to beverages, craft beer, energy drink cocktails, mojitos, flavoured martinis and artisan liquors  are popular favourites.\u003cbr/\u003eBut according to David Jones, veteran sommelier at the Peninsula Beverly Hills wine is the alcoholic beverage of choice.  \"We know that in the last year that wine has overtaken alcohol (spirits) and beer as the most popular alcoholic beverage so that means somebody's drinking it and there's a lot of publication. When I started out 33 years ago there was the Wine Spectator and now you have 14 or 15 different magazines. You have the internet. Everyone can look on the internet and get the information,\" he says. \u003cbr/\u003eFlavoured waters are the top choice of non-alcoholic beverages, surpassing speciality coffees.\u003cbr/\u003e\u003c/span\u003e\n\u003c/div\u003e\n\u003cdiv class='action-container flex justify-between'\u003e\n\u003cbutton aria-expanded='false' aria-label='Read more description' class='rp-full-description' type='button'\u003e\n\u003ci class='fai fa-solid fa-align-left'\u003e\u003c/i\u003e\n\u003cspan id='read_more'\u003eRead More\u003c/span\u003e\n\u003c/button\u003e\n\u003cdiv class='rp-report'\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003cdiv aria-labelledby='resource-details-heading' class='rp-info-section'\u003e\n\u003ch2 class='title' id='resource-details-heading'\u003eResource Details\u003c/h2\u003e\n\u003cdiv class='rp-resource-details clearfix'\u003e\n\u003cdiv class='detail'\u003e\n\u003cdl\u003e\n\u003cdt\u003eCurator Rating\u003c/dt\u003e\n\u003cdd\u003e\u003cspan class=\"star-rating\" 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