Miang Kham, a traditional Thai snack with shrimp, shallots, red onion, chili peppers, ginger, garlic, lime, roasted coconut, peanuts in a Chinese broccoli leaf wrapper from Lum-Ka-Naad.
A slice of egg rests in a bowl of ramen from E.A.K. Ramen.
A Cajun-spiced emmentaler cheese stuffed bierwurts served as an “Oktoberwurst” from Dog Haus are grilled.
Door Wot, Miser Wot, Kik Alercha, Gomen and Sambusa from Lalibela Ethiopian Restaurant.
Jet Tila of Cutthroat Kitchen and author of “101 Asian Dishes You Need to Cook Before You Die,” right, fist bumps Cedric Brown after signing an autograph.
Jason Fullilove of Barbara Jean’s gives a biscuit-baking demonstration.
Jason Fullilove of Barbara Jean’s gives a biscuit baking demonstration.
Maple butter is spread on bacon cheddar biscuits from MB Post chef David LeFevre.
MB Post chef David LeFevre talks about making his bacon cheddar biscuits.
Bacon cheddar biscuits from MB Post chef David LeFevre.
Cajun-spiced emmentaler cheese-stuffed bierwurts for “Oktoberwurst” from Dog Haus are grilled.
Sherry Yard of Tuck Room Tavern gives a cooking demonstration with chocolate.
Sherry Yard of Tuck Room Tavern gives a cooking demonstration with chocolate, assisted by James Rosselle.
Surf n Turf lobster burger from Slapfish.
An attendee takes a picture of a Surf n Turf lobster burger from Slapfish.
Seared tuna in soy vin blanc from Takami Sushi & Robata.
Reuben croquettes with crispy pastrami, Swiss cheese, sauerkraut, Thousand Island.
Sourdough Hoe Cakes with fermented summer fruit, toasted heritage grain, and vanilla bean sour cream from Mixed Company.
LA Times’ Noelle Carter, Dakota Weiss (Sweetfin Poke/Estrella), Chris Phelps (Salt’s Cure), and Timothy Hollingsworth (Otium) speak on the Status of Brunch panel.
Dakota Weiss (Sweetfin Poke/Estrella) speaks on the Status of Brunch panel.
Timothy Hollingsworth (Otium) speaks on the Status of Brunch panel.
Chris Phelps (Salt’s Cure) speaks on the Status of Brunch panel.
Braised leek with blue cheese, spicy peanuts, pickled cucumber and Thai basil from the Butcher’s Daughter.
NY cold sesame noodles from Genghis Cohen.
Ceviche from Otium.
Staff from Lalibela Ethiopian Restaurant serve Door Wot, Miser Wot, Kik Alercha, Gomen and Sambusa.
A Simmzy’s Burger slider.
Birthday cake ice cream from Cocobella Creamery.
Fresh basil custard with macerated strawberries from Shake Shack.
Corn almond soft serve with chocolate-covered honeycomb from Magpies Softserve.
Birthday cakes and blackberry ice cream from Salt & Straw served in a cone.