The Los Angeles Times’ The Taste 2017

BC Hoffman of Sassafras Saloon, right, shakes up a Bulleit cocktail beneath the Paramount Studios water tower during opening night of the L.A. Times’ The Taste.

Sassafras Saloon offers a “Blues & Booze,” with Bulleit rye, blueberry puree, white tea lavender syrup and garnished with blueberries and flowers during a hot opening night of The Taste.

Ron Finley, the Gangsta Gardener, attends opening night of The Taste at the Paramount Studios backlot on Friday.

Danielle Bennett of Lady on the Rocks stops on the red carpet at the Los Angeles Times’ The Taste event on Friday.

Chef Sang Yoon of Lukshon and Father’s Office attends opening night of The Taste in Los Angeles.

Los Angeles Times Publisher Ross Levinsohn celebrates opening night of the newspaper’s The Taste event.

L.A. Times food critic Jonathan Gold, left, and Chef Gilberto Cetina Jr. of Chichen Itza and Holbox share at laugh at The Times’ The Taste event on Friday.

Holbox prepares pata de mula (blood clams) and salsa morita on opening night of the Los Angeles Times’ The Taste on the Paramount Studios backlot.

Chefs Noree Pla and Fern Kaewtathip serve braised baby squid with ink over rice from Crying Tiger at The Taste’s opening night.

Scratch Bar & Kitchen prepares green mussel and sea urchin sake shooters at The Taste.

Scratch Bar & Kitchen serves beef cheek with ISI during opening night of the L.A. Times’ The Taste.

From left, Dan Nguyen, Kristin Tran of Garlic & Chives, Tracy Le, Larry Chong and L.A. Times reporter Anh Do attend opening-night festivities at The Taste on the Paramount Studios backlot.

Mainland Poke Shop serves “So Cali” with salmon, shoyu and sriracha aioli during opening night of The Taste.

Jazz Singsanong of Jitlada attends the L.A. Times’ The Taste on Friday on the Paramount Studios backlot.

Firefly executive chef Perry Pollaci serves a Korean barbecue skirt steak with kimchi and chimichurri during opening night of The Taste.

Firefly offers Korean barbecue skirt steak with kimchi and chimichurri at The Times’ The Taste event on Friday.

The crew from Baran’s 2239 takes a break from serving on Friday. From left: Adam Stone; Executive Chef Tyler Gugliotta; Paul Bentsen; and Drew Burke.

Mexican street corn from Otium is among the choices at The Taste’s opening night.

Brian Dunsmoor, chef and partner of Hatchet Hall, offers a shrimp boil during opening night of The Taste.

Baran’s 2239 serves a five-hour smoked pork belly with herb potato salad and crispy shallots at The Taste.