Ahi tuna tartare wontons from Ocean Prime Beverly Hills.
White truffle deviled eggs from Ocean Prime Beverly Hills.
A bartender prepares the “Yum-Ade” cocktail with Don Julio Blanco tequila.
Blue Ribbon Sushi spicy tuna hand roll.
Meatball from Rao’s Hollywood.
Chef Sang Yoon of Lukshon and Father’s Office gives a demonstration using liquid nitrogen.
BBQ pork brisket with summer corn succotash from Belcampo Meat Co.
Creme brulee doughnuts are torched from Astro Doughnuts and Fried Chicken.
Salted doughnut with oxtail jam and black garlic salsify puree from Restauration.
Tacos from Aqui Es Texcoco.
Ron Finley, the Gangsta Gardener, on stage.
Kim chi-ken waffles from The Venue.
The (212) cocktail made with Don Julio Blanco, fresh grapefruit juice and aperol.
An attendee eats “kim chi-ken” waffles from The Venue.
Golden Road’s Wolf Pup Session IPA.
Chef Carlos Salgado of Taco Maria during the “Field To Fork” afternoon of the LA Times The Taste event on the Paramount Pictures backlot.
Daniel Alva, featuring an octopus tattoo on his arm, prepares octopus from The Wallace.
Vegan Bolognese from M Cafe.
Hibiscus lime ice cream from McConnell’s Fine Ice Creams.
Spiced tomato broth with watermelon and pistachio from Kismet.
Miles Thompson (Michael’s) gives a demonstration.
Local yellowtail ceviche from Holbox.
Charred octopus with weiser fingerlings, anchovy remoulade, mustard frills, and blood orange mojo from Preux and Proper.
The Mama’s Cold Noodle from the Chinese Laundry Truck with Sichuanese mung bean noodle, sesame mousse, chili oil, savory crisp, chickpeas, sour pickles and cucumber.
Maury’s smoked whitefish bagel with lemon cream cheese, smoked whitefish, cucumber and red onion.
Chef Sang Yoon of Lukshon and Father’s Office gives a demonstration.
Glass noodle salad from Asian Box.
Attendees wait in line for tacos from Aqui Es Texcoco.
Strawberry, acai, banana, pineapple bowls from Amazebowls.