The skies cleared on Sunday morning in full support of one of L.A.’s youngest, but already among our most valued, food and wine benefits. Organized by partners Suzanne Goin, David Lentz, and Caroline Styne, L.A. Loves Alex’s Lemonade brings together homegrown talents like Jon Shook, Nancy Silverton, and Michael Cimarusti with renowned chefs from Chicago, Philadelphia, San Francisco, Seattle, and New York to raise funds for childhood cancer research, inspired by Alex Scott’s founding of a lemonade stand to fund cancer research as she struggled with her own terminal illness. While the levels of perfect pig belly and impeccable sausages helped rival Cochon 555 for all-around porkiness, celebrities like Jimmy Kimmel, Timothy Olyphant, and Neil Patrick Harris greeted fans in between filling their plates with a terrific selection of tastes. Come take a look at everything (and everyone) you missed in our slideshow of L.A. Loves Alex’s Lemonade.
Held November 6th, 2011, at Culver Studios in Culver City.
Meets Providence chef Michael Cimarusti.
Made New England clam chowder with Grandma Jo’s clam cakes.
David Lentz’s crew offered fruits of the sea, including fresh buttery urchin and crab legs.
Of Animal and Son of a Gun.
Killed it with this grilled quail with plum char siu, apple and yogurt.
Fends himself from groupies.
Waxman’s team prepared a salad of blood orange and raw vegetables.
Boulder’s Lachlan Patterson made one of our favorite bites of the day, with these phenomenal suppli featuring pumpkin and provola.
The Pico Boulevard Italian stunned the crowd with this unbelievable pork belly porchetta.
Of New York’s Spotted Pig and The Breslin.
Who Goin called “the queen of the world” at one point.
Silverton and Matt Molina offered ribs al forno dusted in fennel with apple cider vinegar and honey.
The husband-and-wife chefs who organize the event, after learning of the cause at Marc Vetri’s The Great Chefs of Philadelphia event.
The great Italian chef behind Philadelphia’s Vetri Vetri, Amis, and Alla Spina.
The Philly chefs prepared young salami on pane Toscano with dried fruits.
The chef behind New Orlean’s Cochon offered an incredible boudin blanc, as well as tise pickled shrimp and catfish with herbs on a grit cracker.
Chicago’s Publican chefs offered pork belly with fennel in flatbread with raita.
The San Francisco chef made kalbi robata with daikon, ginger, and serrano chile.
Prepared charcuterie and cheese.
The Seattle chef made a smoked corned beef salad with crispy shallot, fingerlin potatoes, and cabbage.
The San Francisco chef prepared market fish with frekah, black limes, saffron, mint, and aleppo pepper.
The Mercato di Vetro chef offered burrata with pesto, salumi, and gnoccho.
Seattle’s Lark chef made another of our favorite dishes, in this Jones Farm pork belly tartine with Rogue blue cheese, preserved quince, and hazlenuts.
Charcoal-grilled pork sausage with farro, pumpkin, and pear mostarda.
Was not in attendance, but her zeppoles were.
Zoe Nathan and Shiho Yoshikawa spread out a huge number of sweets, including ice cream from Sweetrose Creamery.
With event co-founder Caroline Styne by his right side.
