Institute for Art and Olfaction

Valida, who goes by one name, smells a scent fork during the “Stop and Smell Your Dinner” dinner.  (Patrick T. Fallon / For The Times)

Founder Saskia Wilson-Brown behind the counter at the Institute for Art and Olfaction perfume mixing lab.  (Ricardo DeAratanha / Los Angeles Times)

Scent vials and basters lined up on the table.  (Ricardo DeAratanha / Los Angeles Times)

A perfume mixing class at the Institute for Art and Olfaction.  (Ricardo DeAratanha / Los Angeles Times)

Serena Wang of Los Angeles takes a sniff of a scent with teacher and founder Saskia Wilson-Brown observing.  (Ricardo DeAratanha / Los Angeles Times)

Scent vials and basters.  (Ricardo DeAratanha / Los Angeles Times)

An Indian summer caprese salad -- baby heirloom tomato, watermelon, mozzarella spheres, walnut pesto with olive oil and balsamic dressing. Scent pairing: lemongrass/paradisamide.  (Patrick T. Fallon / For The Times)

Serena Wang of Los Angeles during a perfume mixing class.  (Ricardo DeAratanha / Los Angeles Times)

Scent forks are lined up for the “Stop and Smell Your Dinner” dinner at the Institute for Art and Olfaction.  (Patrick T. Fallon / For The Times)

Renée George has a taste.  (Patrick T. Fallon / For The Times)

On the menu: ontoño de verano tamal -- millet tamale, fall pumpkin, chili, green pistachio mole, quince black beans, avocado cream, crema, pomegranate pico de gallo, cornflake. Scent pairing: cumin/cilantro/triplal.  (Patrick T. Fallon / For The Times)

Renée George and Saskia Wilson-Brown compare scents during the “Stop and Smell Your Dinner” dinner.  (Patrick T. Fallon / For The Times)

Guests literally inhale their dinner.  (Patrick T. Fallon / For The Times)

The Institute for Art and Olfaction perfume mixing lab.  (Ricardo DeAratanha / Los Angeles Times)