The Wolvesmouth signature dish, “Wolves in the Snow,” with venison, pine gelee, blueberry meringue, cauliflower puree, hen of the woods mushrooms, cocoa coffee crumble, cabbage and blackberry. (Anne Cusack / Los Angeles Times)
Chef Craig Thornton, left, and artist Matthew Bone. (Anne Cusack / Los Angeles Times)
The Cut Your Teeth art installation/dining room. (Anne Cusack / Los Angeles Times)
A custom chandelier made with 7,000 coyote teeth. (Anne Cusack / Los Angeles Times)
Rabbit croquette, snap pea “risotto,” zucchini ricotta fritter, blueberry, turnip and basil. (Anne Cusack / Los Angeles Times)
Pork belly, green apple, yam, radish, latkes and squid ink and lobster sabayon. (Anne Cusack / Los Angeles Times)
Craig Thornton , standing, explains a dish with halibut and spheres of masa to diners. (Anne Cusack / Los Angeles Times)
In the “kitchen” at the Cut Your Teeth dinner series. (Anne Cusack / Los Angeles Times)
Preparing a dish, using a toaster oven, at Cut Your Teeth. (Anne Cusack / Los Angeles Times)
The dishwashing station outside of the warehouse where the dinner series from Wolvesmouth and artist Matthew Bone, “Cut Your Teeth,” took place. (Anne Cusack / Los Angeles Times)
Fried quail, chipotle, green tomato and pimento cheese sandwich. (Anne Cusack / Los Angeles Times)
A dish of asparagus veloute with strawberry, crab, mint, cucumbers, dill, beet and sourdough. (Anne Cusack / Los Angeles Times)
A winter scene from the “Cut Your Teeth” installation included a fallen deer. (Anne Cusack / Los Angeles Times)
Honey steamed cake with honey coconut crunch, ricotta, nectarine, cornbread and honey ice cream served in custom dishes. (Anne Cusack / Los Angeles Times)
Olive oil and lime parfait with buttermilk panna cotta, pistachio genoise, pistachio crunch, strawberry and lime ice. (Anne Cusack / Los Angeles Times)
Nearly 2,000 smashed plates at the art installtion/dinner series. (Anne Cusack / Los Angeles Times)
