For the 10th year, James Beard Award-winners Suzanne Goin and Caroline Styne of the Lucques Group together with chef David Lentz rallied more than 100 chefs, mixologists and vintners on Saturday for the annual L.A. Loves Alex’s Lemonade culinary cookout, which benefits the Alex’s Lemonade Stand Foundation to fight childhood cancers.

When 4-year-old Alexandra Scott was diagnosed with cancer, she started a lemonade stand to raise money to fight the disease. Since her death 15 years ago, her family and a giving group of chefs and supporters have been on a marathon to raise funds to battle the disease and keep Alex’s legacy alive. Los Angeles has raised more than $7 million for the foundation. With auction items like an intimate dry-aged beef dinner for 30 by chef Adam Perry Lang in Jimmy Kimmel’s barn, this year’s event on the UCLA campus raised more than $1.2 million.

El Silencio Mezcal Margaritas with watermelon (Michele Stueven)

More than 100 top chefs including returning talent Michael Cimarusti, Ray Garcia, Chris Bianco, Adam Perry Lang,  Nancy Silverton,  Jon Shook and Vinny Dotolo joined newcomers like Jason Paluska from the Lark in Santa Barbara serving up signature items like California lamb ribs with medjool date caramel, smoked pistachios, Fresno chile yogurt and marigolds.

Chef Michael Fiorelli and Marissa Hermer from Olivetta

Chef Michael Fiorelli gave a preview of what to expect at the November opening of Olivetta. Mary Sue Milliken together with  Susan Feniger gave guests a sneak peek at the upcoming Socalo menu (Tijuana-inspired vampiro tacos and corn topped with mushrooms and nopale slaw with chicken chicharron.)  Josiah Citrin had grilled California fish with heirloom tomatoes, porcini and black garlic condiment.

“When we started, we maybe had 20 chefs  and a couple of wineries on this little grass lawn,” organizer Styne tells L.A. Weekly, looking back a decade. “There’s something that happens here that makes everybody want to take part and support as much as they can. Every year the event has grown with more chefs and wineries that we’re running out of space. The wave that has grown over the last ten years is remarkable. It’s my favorite day of the year. I love it more than Christmas or my birthday.”

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