The Taste L.A. 2015: Showcasing the heart of L.A.’s food and dining culture

The Taste on Sunday: Spicy tuna tartar from Artisan House.

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The Taste on Sunday: Curtis Stone of Maude restaurant leads a cooking demonstration onstage.

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The Taste on Sunday: Mazesoba noodles from Tsujita LA Artisan Noodle.

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The Taste on Sunday: A raspberry and vanilla bean Greek yogurt popsicle from Artesana Pops.

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The Taste on Sunday: Carlos Salgado of Taco Maria demonstrates how to make a favorite dish.

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The Taste on Sunday: Butter chicken with basmati pilaf and pickles from Badmaash.

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The Taste on Sunday: A Thyme-for-Rita cocktail from Avion Tequila.

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The Taste on Sunday: Smoked clams with fennel seed crackers and pickled shallots from the Black Cat.

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The Taste on Sunday: Masa-battered smoked green chile sausage with pepperjack sauce and corn crumble from Dog Haus.

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The Taste on Sunday: Bottles of Fifty Shades of Grey red wine during the Sunday Brunch and BBQ afternoon.

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The Taste on Sunday: Apple pie moonshine from Ole Smoky Tennessee Moonshine.

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The Taste on Sunday: Scones with sugar plum jam and clotted cream from Canelé.

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The Taste on Sunday: Corina Weibel of Canelé makes an omelet on stage.

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Chicken and Waffle from Toca Madera, featuring crispy chipotle chicken strips, cinnamon churro waffles and maple syrup with tangy hot sauce.

The Taste on Sunday: Chicken-rice porridge with house-made Sriracha from Asian Box.

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The Taste on Sunday: Nashville Hot Chicken with pickle from Howlin’ Ray’s Hot Chicken.

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The Taste on Sunday: a bartender prepares a Knob Creek “Out in the Orchard” cocktail made with Knob Creek rye, lemon, green apple, and basil.

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The Taste on Sunday: Knob Creek’s “Out in the Orchard” cocktail made with Knob Creek rye, lemon, green apple, and basil.

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The Taste on Sunday: Honey Sriracha chicken biscuit and fried chicken sandwich from Free Range LA.

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The Taste on Sunday: Mango Fluff topped with li hing powder (salted plums) and condensed milk from Fluff Ice.

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The Taste on Sunday: Chicken and waffles from The Churchill, topped with Nutella, bacon hot sauce butter and powdered sugar.

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The Taste on Sunday: Chef Neil Strawder of Bigmistas BBQ puts a bib on Noelle Carter as they prepare to taste a potato salad.

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The Taste on Sunday: Noelle Carter plates a potato salad.

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The Taste on Sunday: Maple bacon, cookie butter crumble and ube ensaymadas from the Ensaymada Project.

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The Taste on Sunday: Chef Roy Choi on stage.

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The Taste on Sunday: The Hudson breakfast sandwich made with bacon, fried egg, cheddar cheese and avocado.

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The Taste on Sunday: A spicy tomato Diablo Pop.

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The Taste on Sunday: Cocktails are prepared with American Star vodkas and Lightning moonshine.

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The Taste on Sunday: Ray’s Käsekrainer butterbean chow-chow.

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The Taste on Sunday: A mint leaf garnishes a cocktail made with mint-infused Pink Lightning strawberry moonshine.

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The Taste on Sunday: Various handcrafted teas from Art of Tea.

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The Taste on Saturday: Devon Espinosa of the Church Key shakes a cocktail as chef Steven Fretz, far left, looks on with an audience member during Dinner with a Twist.

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The Taste on Saturday: a pulled pork sandwich from Badmaash.

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The Taste on Saturday: Plum yogurt and a salted olive oil yogurt from Bulgarian Gelato.

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The Taste on Saturday: Tricia Carr gives a demonstration about how thoughts and emotions affect your cocktails on the Taste Bar Stage.

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The Taste on Saturday: Grilled California peaches from Love & Salt.

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The Taste on Saturday: The Church Key mascot “Chops the Pig” serves drinks.

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The Taste on Saturday: “Afternoon delight” made with triple-berry and triple-citrus from Tanzy Restaurant.

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The Taste on Saturday: a marinated clam from Tipple & Brine.

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The Taste on Saturday: A fried chicken sandwich from Pedaler’s Fork.

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The Taste on Saturday: Chefs Tanino Drago and Calogero Drago serve gnocchi filled with mushrooms in a fontina-cheese-and-fresh-black-truffle sauce from Celestino Ristorante & Bar.

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The Taste on Saturday: Gnocchi filled with mushrooms in a fontina-cheese-and-fresh-black-truffle sauce from Celestino Ristorante & Bar.

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The Taste on Saturday: Chef Daniel Joly serves pairings including macaroons in the Stella Artois tent.

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The Taste on Saturday: Kirin Ichiban topped with frozen beer.

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The Taste on Saturday: Mole Poblano with chicken from Rocio’s Mole de los Dioses.

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The Taste on Saturday: a mole taco with avocado from Amor Y Tacos.

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The Taste on Saturday: Chef Michael Bryant serves pork belly from the Churchill.

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The Taste on Saturday: Salade Landaise from Terrine Restaurant, made with Gesiers de Canard, Torchon, walnuts and a shallot vinaigrette.

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The Taste on Saturday: Chef Steven Fretz of the Church Key poses with a confetti tube.

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The Taste on Saturday: The Hatch burger from Umami Burger, made with roasted hatch chiles, house Cali cheese and roasted garlic aioli.

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The Taste on Saturday: fresh-from-the-oven pizza from Prova Pizzeria.

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The Taste on Saturday: Crispy veal breast from Ditmas Kitchen and Cocktail.

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The Taste on Saturday: Chef Ludo Lefebvre of Trois Mec prepares a bouillabaisse with garlic aioli.

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The Taste on Saturday: Chef Ludo Lefebvre of Trois Mec prepares a bouillabaisse with garlic aioli.

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The Taste on Saturday: Helen Johannsen, beverage director of Trois Mec, prepares a cocktail.

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The Taste on Saturday: The barbecue pork canapes by Doomies at the Paramount Studios in Los Angeles.

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The Taste on Saturday: The BLVD Chef Thomas Bellec.

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The Taste on Saturday: organic roasted cailiflower panna cotta with smoked duck and cranberry served at the The BLVD booth.

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The cucumber salad of happiness by Sun of a Gun.

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The Taste on Saturday: The ricotta and corn agnollotti by Michaels on Naples.

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The Taste on Saturday: Leona chef Nyesha Arrington speaks to the crowd.

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The Taste on Saturday: The Korean Latka by Leona.

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The Taste on Saturday: The Corn Blini by Le Comptoir.

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The Taste on Saturday: The glass noodle salad by Asian Box.

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The Taste on Saturday: The matcha donut with cognac apple filling by Hinoki & The Bird.

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The Taste on Saturday: Mai Bautista and Cesar Dominguez take a selfie together.

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The Taste on Saturday: The coconut cerviche by Toca Madera.

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The Taste opening night: Chef Akasha Richmond gives a cooking demonstration.

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The Taste on Saturday: Quinoa burger by Pedalers Fork.

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The Taste on Saturday: Avacaodo Gazpacho served by Tender Greens.

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The Taste on Saturday: BOA slider by BOA restaurant.

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Los Angeles Times The Taste opening night: Tuna poke with bamboo rice from Sushi Roku at the Paramount Studios backlot on Friday, Sept. 4, in Los Angeles.

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The Taste opening night: Duck Rillette from Eveleigh made with fermented beets, and fennel on house crostini.

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The Taste opening night: Coolhaus ice cream cookie sandwiches made with “fast food” ice cream.

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The Taste opening night: TV personality Jeannie Mai, left, poses with Ayara Thai Chef with a dish of haw mok.

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The Taste opening night: Peach and quinoa pudding cups from TheBLVD Beverly Wilshire.

The Taste opening night: Chefs serve up vegan barbecue “pork” canapes from Doomie’s Home Cookin’.

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The Taste opening night: Vegan barbecue “pork” canapes from Doomie’s Home Cookin’.

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The Taste opening night: Chef Bernard Mairinger of BierBeisl Imbiss.

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The Taste opening night: Chef Neil Strawder of Bigmista’s BBQ and Times Test Kitchen director Noelle Carter.

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The Taste opening night: Chef Carlos Salgado of Taco Maria.

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The Taste opening night: Doughnuts from Lamill Coffee.

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The Taste opening night: Godiva milk chocolates.

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The Taste opening night: Speck onion croissants from BierBeisl Imbiss and Bakery.

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The Taste opening night: Crab cocktails from Ocean Prime Beverly Hills made with seaweed salad, pickled mango, pineapple, and vanilla citrus salt.

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The Taste opening night: Tuna poke from Sweetfin Poke made with compressed stone fruit, avocado-yuzu puree, and macadamia meringue.

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The Taste opening night: Haw mok from Ayara Thai.

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The Taste opening night: The Notorious B.M.C. (Bahn-Mi Chicken Taco).

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The Taste opening night: Grilled prawns with Malaysian cashew curry, master stock rice, crushed peanuts and herbs from Little Sister.

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The Taste opening night: The Badmaash spiced lamb burger is served on a brioche bun.

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The Taste opening night: Chef Wes Avila from Guerrilla Tacos.

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Salbutes made with beef short rib and pork shoulder in a puffy corn tortilla with avocado and pickled onion from Chichen Itza Restaurant during opening night of the annual Los Angeles Times The Taste event at the Paramount Studios backlot on Friday, September 4, 2015 in Los Angeles, Calif.

Chef Daniel Joly of Mirabelle at Beaver Creek poses for a picture with Stella Artois bartenders during opening night of the annual Los Angeles Times The Taste event at the Paramount Studios backlot on Friday, September 4, 2015 in Los Angeles, Calif.

Chef Ricardo Zarate of Once during opening night of the annual Los Angeles Times The Taste event at the Paramount Studios backlot on Friday, September 4, 2015 in Los Angeles, Calif.

Uni ceviche from Once made with yellow tail, squid ink aloi, and sea urchin during opening night of the annual Los Angeles Times The Taste event.

Attendees dine on the Paramount Studios studios in Los Angeles during opening night of the annual Los Angeles Times The Taste event on Friday, September 4, 2015.

Stella Artois beer is served during opening night of the annual Los Angeles Times The Taste event at the Paramount Studios backlot on Friday, September 4, 2015 in Los Angeles, Calif.