L.A.’s Ludo Lefebvre, Marcel Vigneron cook at Sundance

Every year the stars descend on Park City Utah for the Sundance Film Festival. This year, some of Los Angeles’ most well-known chefs hit the festival to feed the rich and famous. Here’s a look at what our local culinary stars dished out:

“Top Chef” and “Next Iron Chef” star Marcel Vigneron manned the kitchen at Morningstar Farms Chefdance event. He prepared local bone in bison short ribs, bread pudding, winter kale and hamachi crudo.

“With location, weather, clientele, theme and season being at the top of my list of carte consciousness, I hit the recipe Rolodex and came up with the idea of cooking comfort food,” said Vigneron over email about his menu.

Vinny Dotolo and Jon Shook of Animal and Son of a Gun took over the kitchen at the Stella Artois Café at Village at the Lifts and served Mike’s pig candy with market fruit; a tuna melt with bel paese, crème fraiché, chive; hamachi tostada with herbs, fish sauce vinaigrette and peanuts; sunny-side-up eggs, cripsy pork, Carolina gold rice, Thai flavors and more.

The Animal boys chose Sheila G’s creator of Brownie Brittle’s Mocha Toffee Crunch brownie as their exclusive dessert. Sheila G served her brownie creations at the recent Golden Globe awards and is slated to serve her sweets at the Academy Awards next month.

“The Taste” judge Ludo Lefebvre cooked for events at the Samsung Galaxy Lounge at Village at the Lifts including a cocktail party for Naomi Watts and cast dinners for “Before Midnight,” “Touchy Feely” and “We Are What We Are.” Some of Lefebvre’s menu items included an amuse bouche of Beaufort cheese cookies, goat cheese soup, caramelized endive tart and red pear almond cake.

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