
Chef Toru Oga of Oga’s Japanese Cuisine in Boston performed a Maguro-Kaitai ceremony, the traditional ritual of breaking down an entire 150-pound tuna for sushi.
Photo: Blonde Photo

Gorgonzola panna cotta with yellow beet gelée and prosciutto crisps, by Love Catering Inc. (323.936.7400, lovecateringinc.com) in Los Angeles
Photo: Bridget Kenny for BizBash

Savory cones, featuring carrot-parsnip-and-turmeric mash, purple potato mash, and maple bourbon sweet potato mash, by Marigolds & Onions in Toronto
Photo: Emma McIntyre for BizBash