Thousands of lucky ticket holders swarmed LA Live this weekend for the second annual LA Food & Wine Festival, a three-day gathering of the nation's biggest names in the restaurant industry. Gobbling up samples, taking classes taught by their favorite chefs and sommeliers and indulging in ingenious desserts, foodies were starry-eyed over the likes of superstars Susur Lee, Wolfgang Puck, Hubert Keller, Michelle Bernstein, Ming Tsai and Andrew Zimmern.

But with great celebrity comes great responsibility -- and chefs knew that in addition to all the fanfare, they were also about to come face-to-face with their most intense fans. Think couples who could throw dinner parties for a living, the dad who owns his own immersion circulator, ardent locavores and anyone who's seen all nine seasons of "Top Chef." And of course, anyone who documents their foodie exploits on a well-trafficked blog or twitter account.

Just one example of what chefs were up against: At the Lexus Grand Tasting on Saturday afternoon, an eager attendee was overheard at the Church & State booth asking about the provenance of the dish's tomatoes.

Chef Jeremy Berlin, who was serving up heirloom tomatoes with a melon vinaigrette, could only shrug his shoulders and say, "Sorry."

All told, that group of Angelenos make up a food scene ripe for parody, and many of the rock star chefs weren't afraid to poke fun at festival attendees with $900 cameras hanging from their necks (guilty as charged).

At a packed cooking demo, Michael Voltaggio (of the brothers Voltaggio) gently mocked super-serious Angelenos for picking apart his creations at ink. as if they were performing surgery -- and documenting everything with a DSLR on a tripod. "Just eat it!" laughed Voltaggio. "Or buy two," said his brother, Bryan, reasoning that one could be for immediate consumption, the second for posterity.

International chef star Ming Tsai, who manned his booth at the Night Market, could be heard laughing, "No more Asians! [They take] too many pictures!" at the snaking line of people who were waiting for a taste of his tea-smoked sirloin with ma la oil and perserved lemon and cucumber salad.

HuffPost LA was equally guilty of ignoring tastes for photographs, as you can see in the slideshow below. Were you at the Food & Wine Festival? Add your pictures!

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  • Sticky Toffee Pudding--with a QR Code--from Wolfgang Puck Catering

    Wolfgang Puck Catering served sticky toffee pudding with stout gelato, market fresh goose berries, raw cocoa nib brittle and citron jelly at Sunday's Grand Tasting.

  • Watermelon and Feta Napoleon from Wolfgang Puck Catering

    Watermelon and Feta Napoleon served by Wolfgang Puck Catering at Dinner Under the Stars Friday night.

  • Heirloom Fig and Yogurt Panna Cotta from Wolfgang Puck Catering

    Heirloom fig, yogurt panna cotta, baby greens, and olive bread crostini, served by Wolfgang Puck Catering at Dinner Under the Stars Friday night.

  • 'Just Coffee Cake'

    Bryan Voltaggio made his mother's coffee cake recipe at a cooking dinner with his brother, Michael. While Bryan made his simple home recipe, Michael showed off by making sous vide pork belly, fried potato cigars and an egg yolk gnocchi. Michael has two restaurants in LA: ink. and ink.sack. Bryan has a restaurant in Frederick, Maryland called VOLT. At the brothers Voltaggio Cooking Demo Sunday, Aug. 12

  • Chefs Michael & Bryant Voltaggio

    After making sure the audience had a little hair of the dog in the form of a mimosa, Chef Michael Voltaggio chugged the leftover champagne -- but first he poured a little bit of orange juice into the bottle. Chef Bryant let his disapproval be known. At the brothers Voltaggio Cooking Demo Sunday, Aug. 12

  • Scallop With Corn, Chicharron & Huitlacoche Foam

    Chef Stephan Pyles served a small plate of fresh scallop, corn, huitlacoche foam and a BBQ-spiced chicharron. He owns an eponymous restaurant in Dallas, Texas. At the Lexus Grand Tasting, Saturday Aug. 11

  • Chef de Cuisine Charles Olalia

    Chef de Cuisine Charles Olalia of Patina offers corn pudding, crab salad and lobster espuma. At the Lexus Grand Tasting, Saturday Aug. 11

  • Summer Bean Salad Tostaditas

    Mary Sue Milliken and Susan Feniger made this heirloom bacon, cilantro aioli, avocado and fresh origins micro verdolaga tostadita. Milliken is chef and owner of the Border Grill restaurant in LA and the Border Grill truck. Feniger co-owns Border Grill and has her own restaurant in LA, STREET. At the Lexus Grand Tasting, Saturday Aug. 11

  • Chowing Down

    Chomping down on the summer bean tostadita. At the Lexus Grand Tasting, Saturday Aug. 11

  • Peanut Butter Bars

    Chef Alex of the Ritz-Carlton residences displayed pristine peanut butter bars. Note the half-cut raspberry. At the Lexus Grand Tasting, Saturday Aug. 11

  • Lobster Sandwich

    A lobster sandwich by Mark Gaier and Clark Frasier of Arrows Restaurant in Ogunquit, Maine. At the Lexus Grand Tasting, Saturday Aug. 11

  • Chocolate Covered Cheerios

    From Hasty Torres of Beverly Hills Chocolate. She was also offering potato chips covered in chocolate (those went fast) and big slabs of chocolate bark. At the Lexus Grand Tasting, Saturday Aug. 11

  • Sweet Corn Pudding

    Chef Gabriel Ask of the Montage offered a sweet corn custard with uni, basil and a bacon "dorito." At the Lexus Grand Tasting, Saturday Aug. 11

  • Banana Pudding

    In addition to their signature cupcakes, Magnolia Bakery served up their famous banana pudding. At the Lexus Grand Tasting, Saturday Aug. 11

  • Fried Chicken

    This was by far the most popular dish of Saturday afternoon's Lexus Grand Tasting. Plan Check Chef Ernesto Uchimura fried jidori chicken, smoked milk gravy, yam preserves and a spicy pickled okra. Lines were long for most of the entire session. Plan Check staff fried chicken just outside the tent behind the serving table. At the Lexus Grand Tasting, Saturday Aug. 11

  • Chef Ernesto Uchimura

    Chef Ernesto Uchimura dished out fried chicken for three hours straight. At the Lexus Grand Tasting, Saturday Aug. 11

  • Shrimp & Grits

    Chef Rick Tramonto plates his prawn, grits and gravy dish. Tramonto owns Restaurant R'evolution in New Orleans. At the Lexus Grand Tasting, Saturday Aug. 11

  • Chef Rick Tramonto

    Chef Rick Tramonto plates his prawn, grits and gravy dish. Tramonto owns Restaurant R'evolution in New Orleans. At the Lexus Grand Tasting, Saturday Aug. 11

  • Chocolate Cremeux

    Chocolate Cremeux by Mark Ainsworth of Pastry Smart in San Mateo, California. Vahlrona abinao, Frog Hollow peaches, Kerrygold cheddar streusel and a Pimms cup chaser in a pipette. This was fun to eat. At the Lexus Grand Tasting, Saturday Aug. 11

  • Hoegaarten

    A beer and cheese display at the Belgian Beer corner of the Lexus Grand Tasting Saturday afternoon. At the Lexus Grand Tasting, Saturday Aug. 11

  • Mojito Air

    A staffer from Joe's Stone Crab fills balloons with mojito air. At the Lexus Grand Tasting, Saturday Aug. 11

  • Mojito Air

    An attendee inhales mojito air from a balloon. The ingenious "drink" was being passed out by Joe's Stone Crab, from Miami, Florida. At the Lexus Grand Tasting, Saturday Aug. 11

  • Blood Pudding

    Blood pudding with crispy polenta and a microgreen salad by Mark Estee of Campo restaurant in Reno, Nevada. At the Lexus Grand Tasting, Saturday Aug. 11

  • Pork And Beans

    New York chef (and Top Chef Master alum) Floyd Cardoz serves his take of pork and beans. He is executive chef of North End Grill in New York. At the Lexus Grand Tasting, Saturday Aug. 11 <em><strong>CORRECTION</strong>: A former version of this slide incorrectly stated that North End Grill had yet to open. </em>

  • Saturday's Lexus Grand Tasting

    At the Lexus lounge. At the Lexus Grand Tasting, Saturday Aug. 11

  • Asian Night Market

    The entire plaza was covered in red carpet. At Asian Night Market, Friday Aug. 10

  • Dim Sum Platter

    Assorted dim sum from WP24 in downtown LA. At Asian Night Market, Friday Aug. 10

  • Ovaltine Popsicles

    Ovaltine popsicles from WP24 were a refreshing way to cool off at the open-air festival. Like a real Asian night market, the evening was very humid. At Asian Night Market, Friday Aug. 10

  • Cake Balls

    Assorted cake balls from Chef Duff Goldman at the newly installed Charm City Cakes West in West Hollywood. At Asian Night Market, Friday Aug. 10

  • Bao Slider

    Chef Jet Tila of The Charleston caught me snapping pictures of his plating technique. He slowed down for the camera while groaning, "Oh yeah, oh yeah... nice and slow." At Asian Night Market, Friday Aug. 10

  • Chef Jet Tila

    At Asian Night Market, Friday Aug. 10

  • Fried Chicken & A Donut

    A fried honey sesame chicken skewered alongside a cinnamon sugar donut and covered in jackfruit syrup. Presented by Chef Robert Magsalin of Fukuburger in LA. At Asian Night Market, Friday Aug. 10

  • Chef Robert Magsalin

    At Asian Night Market, Friday Aug. 10

  • Chef Ming Tsai

    Chef Ming Tsai plates with a smile. On the plates: tea-smoked sirloin with <em>ma la</em> oil and perserved lemon and cucumber salad. At Asian Night Market, Friday Aug. 10

  • Black Bean Ribs

    These decidedly un-finger food bad boys were presented by Chef Andrew Zimmern, host of the Asian Night Market. At Asian Night Market, Friday Aug. 10

  • Chef Andrew Zimmern

    At Asian Night Market, Friday Aug. 10

  • Malaysian Chicken Curry

    "Dip that bread and make love to your mouth with it!" suggested Nguyen Tran of Starry Kitchen. At Asian Night Market, Friday Aug. 10 <em><strong>CORRECTION</strong>: This slide identified Nguyen Tran by his wife's name. We apologize for the error. </em>

  • Owner Nguyen Tran

    At Asian Night Market, Friday Aug. 10 <em><strong>CORRECTION</strong>: This slide identified Nguyen Tran by his wife's name. We apologize for the error. </em>

  • Susur Lee & Jet Lee

    "Is this your son?" I asked. "Nope," deadpanned Chef Susur Lee. "He's just been following me around for the past 14 years." Two of Lee's sons will be <a href="http://www.thegridto.com/city/people/levi-and-kai-bent-lee-sons-of-susur/" target="_hplink">opening their own restaurant</a> in Toronto, Canada, soon. The spot is named "Bent," for their mother's maiden name. At Asian Night Market, Friday Aug. 10

  • Chef Bryant Ng

    The Spice Table chef served skate, coconut rice and sambal. At Asian Night Market, Friday Aug. 10

  • Chef Roy Choi

    Chef Roy Choi didn't serve his food out of a booth. Why would he, when he has his own food truck? At Asian Night Market, Friday Aug. 10

  • Cha Soba Noodles

    Cha soba noodles with dashi and pickled lotus root in a chilled shiitake broth. An extremely refreshing offering from Chef Dave Lefevre of M.B. Post, who said he took the rising temperature into consideration when planning his dish. At Asian Night Market, Friday Aug. 10

  • Loco Moco

    Wagyu beef patty, shiitake gravy, rice and microgreens with a perfectly fried egg on top. Courtesy of Facebook Chef Josef Desimone, who called it "Hawaiian Soul Food." At Asian Night Market, Friday Aug. 10

  • Fluff Ice at the Asian Night Market

    <a href="http://www.huffingtonpost.com/social/Matthew_Hui"><img style="float:left;padding-right:6px !important;" src="http://graph.facebook.com/1213778/picture?type=square" /></a><a href="http://www.huffingtonpost.com/social/Matthew_Hui">Matthew Hui</a>:<br />Fluff Ice collaborated with Lamill Coffee for their twist on the traditional shave ice dessert at the Asian Night Market event. Using an 18-hour cold brew extraction method, they transformed Lamill's Organic Black Onyx blend into a signature Fluff Ice creation, creating a unique taste-texture profile that left attendees in awe.