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Bites from Los Angeles Times' food festival The Taste in Costa Mesa

Bites from Los Angeles Times' food festival The Taste in Costa Mesa
Rouge serves root-beer-braised pork cheek with white cheddar polenta, lemon gremolatta and quail egg during the last day of the L.A. Times' The Taste OC on Oct. 21. (Silvia Razgova / For The Times)
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Blackmarket Bakery serves seasonally decorated gingerbread cookies. Silvia Razgova / For The Times
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Pie Not serves Bundaberg-apple crumble pie. Silvia Razgova / For The Times
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Pie Hole serves Mexican chocolate pie-hole cookies. Silvia Razgova / For The Times
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Leatherby's Café Rouge serves root-beer-braised pork cheek with white cheddar polenta, lemon gremolatta and quail egg. Silvia Razgova / For The Times
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Habana serves coconut water with spiced rum. Silvia Razgova / For The Times
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Michael Sanchez dances with a new friend while Boogaloo Assassins plays. Silvia Razgova / For The Times
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Claudia Gonzales of Chunk-n-Chip explains ingredients and prepares Thai basil ice cream during her live demo. Silvia Razgova / For The Times
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Bertha Andrade, left, her sister Ana Andrade and their friends enjoy drinks during the last day of the L.A. Times' The Taste OC. Silvia Razgova / For The Times
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Water Grill serves Baywater sweet oysters with a cocktail sauce. Silvia Razgova / For The Times
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Descanso Restaurant of Costa Mesa serves verde chorizo tacos with grilled three-cheese blend. Silvia Razgova / For The Times
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Timothy Wagner, left, and Alsonso Cordova of Long Beach stop by for a selfie on the red carpet. Silvia Razgova / For The Times
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Adya serves a vegan dish — a mixed-squash chaat with tamarind, puffed rice and pomegranate. Silvia Razgova / For The Times
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Ten Asian Bistro serves Japanese nachos with spicy tuna and jalapeño cream sauce. Silvia Razgova / For The Times
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People collect food samples during the second night of the L.A. Times' The Taste OC on Saturday. Silvia Razgova / For The Times
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Filomena's Italian Kitchen and Market owner and chef Linda Johnsen prepares a Champagne chicken over white-wine risotto during her live demo. Silvia Razgova / For The Times
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Circle Hook's spicy agave poke with edible orchids. Silvia RazgovaSilvia Razgova / For The Times
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Puesto's vegetarian chile relleno tacos. Silvia Razgova / For The Times
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MFK by Aysee Modern Filipino Kitchen serves Philipino ceviche, kinilaw. Silvia Razgova / For The Times

UPDATES:

11:45 p.m. Oct. 21: This story was updated with photos from Sunday.

This post was originally published at 3 p.m. Oct. 20.

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