It was hot inside the Lexus Grand Tasting tent, but that didn’t stop crowds from chowing down on small bites from dozens of chefs, both local and out-of-state. Wine glass in one hand and plate carefully balanced in the other, we moved from table to table at one of the largest L.A. Food & Wine Festival events, veering between house-cured gravalox from Campanile to lobster rolls from Brian Malarkey of Seersucker and Burlap. While Gorbals chef Ilan Hall worked a snow cone machine, Celestino Drago shaved truffles onto agnolotti. David LeFevre, who had dished out cold green tea noodles at Asian Night market on Friday, was plating generous chunks of Moroccan lamb belly. There was Wagyu beef and watermelon cubes, a rainbow array of macarons, beautifully arranged tuna ceviche, shaved snap peas toppedwith burrata and plenty of nother noshes, to say nothing of the dozens of wine purveyors offering pours of their favorite wines. For unbridled gluttony, there’s nothing quite like a food festival.