Taylor Boudreaux demonstrated how to get crispy skin on salmon filets. That session changed my cooking because he turned me on to carbon steel pans which are better than cast iron pans. At the moment I have only found them at Surfas Culinary District (8777 Washington Blvd, Culver City, CA 90232), although regrettably, they are often sold out of the pans.
David Codney at the Peninsula where he and his staff demonstrated making mac n' cheese with truffles, a fine dining riff on a childhood favorite.
David Padillo showed me how easy it is to make a spicy, citrus drunken shrimp, Mexican style.
gluten-free chocolate chip cookies and a breakfast of Beluga lentils with roasted vegetables topped with a poached egg.
Jason Travi and baker Jonathan Eng used their partnership to create savory toasts, elevating that most simple of snacks into a gastronomic delight. A signature toast is one that uses a grilled slice of Eng's pain au levain topped with Travi's Lebanese red pepper-walnut muhammara sauce and finished with spoonfuls of fresh burrata.
Zester Daily article with a video by Travi and Eng. The toast in the video is the toast I ate after the demonstration. It was absolutely delicious. And easy to make at home.