Fête photos: Taste of the Nation | Chef Andersson, then, fed us cognac-cured gravlax with salmon caviar | Photo 7/31 | Metromix Los Angeles

Fête photos: Taste of the Nation | Chef Andersson, then, fed us cognac-cured gravlax with salmon caviar | Photo 7/31 | Metromix Los Angeles

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Chef Andersson, then, fed us cognac-cured gravlax with salmon caviar

Chef Andersson, then, fed us cognac-cured gravlax with salmon caviar

June 1, 2008

Credit:Shane Redsar

There's espresso in the honey mustard—which was a fantastic touch.

Reason for the season

Skirt steak with a smile

Watermelon and avocado ceviche

It's called 'se-vee-chay,' ladies.

You're a good man, Conny Andersson

Chef Andersson, then, fed us cognac-cured gravlax with salmon caviar

We got our fill of the Ford's Filling Station station

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