people value to want to pay more for it? >> robin: i think los angeles is kind of a stage for that next level, and chef ray is doing a really good job of that. he's presenting stuff like this, and that's what's going to elevate people's mindset in terms of what you can do with this food. >> anthony: chicharron, skin on pork, cured and salted, cooked sous-vide for 36 hours, then deep fried and served with elephant garlic mojo and radish sprouts. tamales, a slow-cooked lamb neck with oyster mushrooms and queso oaxaca. camote, an okinawan sweet potato with pork. the ears, tails and snout, topped with a drizzle of pilancillo syrup. >> chef ray: i've got one more present for you guys here. a little pre-dessert. eddie, i know it's your