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Violinist Joshua Bell lunched with Los Angeles Times Food Editor Russ Parsons. One of the dishes they tried was the bagel and lox cone at the private dining room at the Bazaar at the SLS Hotel. (Lawrence K. Ho / Los Angeles Times)
The lunch menu is personalized for the visit by violinist Joshua Bell. (Lawrence K. Ho / Los Angeles Times)
Violinist Joshua Bell, left, joins Food Editor Russ Parsons in 14 courses. (Lawrence K. Ho / Los Angeles Times)
Bazaar’s chef de cuisine, Joshua Whigham, gives Joshua Bell a tour of the kitchen. (Lawrence K. Ho / Los Angeles Times)
One of the dishes was the Organized Caesar, the flavors of the traditional salad done up like sushi rolls. (Lawrence K. Ho / Los Angeles Times)
Chef Joshua Whigham prepared the special lunch in his kitchen. (Lawrence K. Ho / Los Angeles Times)
Violinist Joshua Bell performs in thanks to the staff of the Bazaar after the lunch. (Lawrence K. Ho / Los Angeles Times)
