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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)
Pie Not serves Bundaberg-apple crumble pie.
(Silvia Razgova / For The Times)
Pie Hole serves Mexican chocolate pie-hole cookies.
(Silvia Razgova / For The Times)
Leatherby's Café Rouge serves root-beer-braised pork cheek with white cheddar polenta, lemon gremolatta and quail egg.
(Silvia Razgova / For The Times)
Habana serves coconut water with spiced rum.
(Silvia Razgova / For The Times)
Michael Sanchez dances with a new friend while Boogaloo Assassins plays.
(Silvia Razgova / For The Times)
Claudia Gonzales of Chunk-n-Chip explains ingredients and prepares Thai basil ice cream during her live demo.
(Silvia Razgova / For The Times)
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)
Water Grill serves Baywater sweet oysters with a cocktail sauce.
(Silvia Razgova / For The Times)
Descanso Restaurant of Costa Mesa serves verde chorizo tacos with grilled three-cheese blend.
(Silvia Razgova / For The Times)
Timothy Wagner, left, and Alsonso Cordova of Long Beach stop by for a selfie on the red carpet.
(Silvia Razgova / For The Times)
Adya serves a vegan dish — a mixed-squash chaat with tamarind, puffed rice and pomegranate.
(Silvia Razgova / For The Times)
Ten Asian Bistro serves Japanese nachos with spicy tuna and jalapeño cream sauce.
(Silvia Razgova / For The Times)
People collect food samples during the second night of the L.A. Times' The Taste OC on Saturday.
(Silvia Razgova / For The Times)
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)
Circle Hook's spicy agave poke with edible orchids.
(Silvia RazgovaSilvia Razgova / For The Times)
Puesto's vegetarian chile relleno tacos.
(Silvia Razgova / For The Times)
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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