The pan-seared barramundi served over a cassoulet of white beans, kale and mushrooms delivered flavors both simple and sophisticated. (photo by Karen Villalpando)

The Master of Taste culinary event returns to the Rose Bowl on Sunday, April 19 benefitting Union Station Homeless Services. After taking a hiatus in 2025 due to the Eaton fire, talented chefs, restaurants, wineries and breweries from across the Southland come together to create a premier food festival. In 2024, the last time thousands of foodies gathered on the Rose Bowl field, the chef hosts were Bret and Lucy Thompson of Pez Coastal Kitchen in Pasadena and Pez Cantina in Downtown L.A.

I visited Pez Coastal Kitchen last week to once again experience Thompson’s seafood centric restaurant. I was reminded why the talented chefs were asked to be the guest hosts. The cuisine is simply delicious.

The coastal vibe waves over, with wicker pendant lights and palm frond fans hanging from the high ceilings. A turquoise blue wall of shell shaped tiles adorns the back while bricks from the 1896 building create warmth behind the bar. Champagne colored booths and light wood tables fill the dining room, creating a light and airy feel.

A glass enclosed fish locker sits behind the open kitchen with beautiful whole grouper, barramundi and sea bass hanging from giant fishhooks. Shellfish, blue fin tuna filets and fresh oysters nestled in ice are displayed in front of the locker with the evening’s offerings.

We started with cocktails – I selected the Purple Reign while my friend had a Lemon Drop, sans sugar rim. The Purple Reign is pea flower infused vodka, lemon and topped with prosecco, refreshing and not too sweet.

A chilled seafood and crudo section of the menu offers a seafood tower for two, oysters on the half shell and ceviche – always good starters.

The server suggested the seared rare, bluefin tuna appetizer, served with green beans, forage mushrooms, avocado labneh and tossed in a truffle-lime vinaigrette. Don’t let the truffle throw you off – it is very subtle and lends a softness to the dish. The flavors combine to give an unctuous taste that is rich and satisfying. I will order this salad-like dish again.

We tried two smaller items – a steelhead trout rillette on sticky forbidden rice with trout roe and pickled shallots, and a marinated spicy tuna on crispy nori with avocado. These two-bite small plates are palate pleasers that tantalize your taste buds for the main event.

For entrées, the whole fish was tempting, however, it is a large shareable dish for four to six people rather than just two, so make a point to visit with a group and dig in! I ordered the barramundi served over a cassoulet of white beans, kale and mushrooms. The fish was pan seared and plated over the saucy beans melding into a comforting dish of simple and sophisticated – the fish light while the cassoulet hearty.

My friend took a bold move and ordered the Pacifico sea bass with – wait for it – sauerkraut, marbled potatoes, kielbasa sausage in a chive and trout roe nage. Yes – a mouthful – and an amazingly savory one at that. The tartness of the sauerkraut is quelled by the creamy nage, a yin and yang if you will. The sausage provides a smoky flavor pairing well with the delicate sea bass. Curious diners often order the dish and come away with a WOW – what a flavor bomb.

While the menu is fish forward, a prime New York steak is also offered, along with pasta, a half chicken and braised short rib.

We lingered over a scrumptious olive oil cake with lemon ice and pistachio cream for dessert, remarking that Pez made a huge impression on us. We both had been before, and this visit emboldened us to return.

Bret and Lucy Thompson will once again be at the Masters of Taste this Sunday, April 19 at the Rose Bowl. Tickets are still available at mastersoftastela.com. If you miss the event, visit Pez Coastal Kitchen at 61 N. Raymond Ave. in Old Pasadena. They are open for dinner Tuesday through Sunday and for brunch Saturday and Sunday.

The olive oil cake served with lemon ice and pistachio cream put a sweet finish on a delightful dinner. (photo by Karen Villalpando)