mylastbite
total posts: 46
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cold fried chicken house-made ranch cheese, gindo’s spice of life by Michael Voltaggio's ink sack
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Monterey Squid, Chorizo, Banana, Honey Clementine by Chef Ludo Lefebvre
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Sesame Ahi Tuna Salad: Sesame Encrusted Ahi Tuna Steak, baby Greens, Roasted Asparagus, Roasted Carrots and Cherry Tomatoes, Balsamic Dressing at Firenze Osteria
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The Baco: Potatoes and cheddar in a bacon shell served with horseradish bacon sour cream by Get Your Lardon Bacon Truck
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Raw Wagyu Beef, Dried Miso, Somen Noodle, Peanut Vinaigrette, Candied Watermelon, Mint by Chef Ludo Lefebvre, Ludo Bites
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Chicken Pepper Robata Skewer by the Ahn-Joo Korean Food Truck
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Gorgeous kimchee by Chef Debbie Lee at Seoul Town Tapas
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The Bӓco: Grilled flatbread, crispy pork belly, arugula and poblano sauce by Chef Josef Centeno at the Lazy Ox Canteen
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Chef Marcel Vigneron making the Liquid Nitrogen Cocktail: “Brain Freeze” with Tomato Water and Absolut Pepper
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Pig Candy: Applewood Smoked Bacon, Brown Sugar, Spices Marché Restaurant
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Ludo’s Fried Chicken (LFC), with Cantal Polenta, Baby Corn & Mole Sauce at LudoBites
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Strawberrylicious Cupcakes by Leyna’s Kitchen. Great Chefs of L.A. 2009
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Smoked Shiitake Terrine: white corn velouté, Indonesian cinnamon butter & arugula by Chef Roberto Cortez at Hatchi, BreadBar
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Food Theme Tattoo: Spoon on arm of Chef Michael Voltaggio (Top Chef Season 6)
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Linguini and Clams: Udon Noodle, Garlic, Bacon, Littleneck Clams by Chef Mark Gold at Eva Restaurant in LA
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EASY to make BACON Ice Cream! To celebrate International Bacon Day!
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Egg, Bacon, Yukon gold Potato & Bermuda Onion Pizza at Pizzeria Mozza
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Ford’s Filling Station’s Meyer Angus Beef Sliders with Hook Cheddar Cheese. Taste of the Nation, LA.
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Katsuya’s Tuna Chirashi. Taste of the Nation, LA.
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Tortilla de Patates "New Way" Potato Foam, egg cooked at 63 celsius, caramelized onions at the Bazaar by Jose Andres
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Crispier, LESS Greasy Onion Rings? Here's How!
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12 Tiny Eggs Sunny Side Up: Huevos a la Cubana "Andy Garcia", Brunch at the Bazaar by Jose Andres.
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The “Smoked” Salmon, cooked sous vide with Cucumber Noodles, then “smoked” with a smoking gun, served over a small Potato Blintz at the Bazaar
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Kaeng Hawy Bai Cha-Phluu: Spicy, Turmeric-seasoned Curry with Baby Clam and Wild Tea Leaves at Jitlada Thai Restaurant.
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Dan Barber's Crispy Sage Potato Chips, made by MyLastBite.com
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Beautiful Meatloaf and Mashed Potato Birthday Cake!
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Blackberry and Cornmeal Crisp at Gjelina in Venice Beach, CA
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Leftovers from Pork Loin Baked in Salt - Recipe by José Andrés.
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Crudo (Italian Raw Fish): Cured belly of ocean trout with house made mustard at Riva Restaurant
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Beautiful Thai Chili Sauce on the table at Sri Siam Cafe
