Jonathan Gold 101 launch party

Guests eat in the historic Union Station ticket hall.

Marinara meatballs with ricotta and garlic bread from Jon & Vinny’s.

Chicken-wrapped asparagus from Szechuan Impression.

Jonathan Gold speaks during the launch party.

Smoked chicken salad from Odys + Penelope.

Los Angeles Times Food Editor Amy Scattergood, from left, Editor Davan Maharaj, Publisher Timothy E. Ryan and Deputy Food Editor Jenn Harris attend the launch.

Bryant Ng and Kim Luu-Ng of Cassia serve Vietnamese sunbathing prawns.

Vietnamese sunbathing prawns with Fresno chiles, garlic and Vietnamese hot sauce.

Bryant Ng of Cassia jokes with chef Bruce Kalman of Union, right, as he eats a Vietnamese sunbathing prawn.

Olive oil cake with brown butter buttercream from Lincoln. See the entire 101 list here.

Chef Bruce Kalman of Union and his prawn.

Burgundy escargots with garlic and parsley butter from Petit Trois.

Crispy shrimp tacos with avocado, tomato and cabbage salsa from Mariscos Jalisco.

Breegan Vallas, left, and chef Nyesha J. Arrington of Leona attend the launch party.

Mushrooms are prepared for wontons de corazón from Leona.

Executive chef Courtney Storer, center left, of Jon & Vinny’s speaks to Jonathan Gold.

Mushroom and garlic taco with chile de arbol from B.S. Taqueria.

Chefs Jaime Martin Del Campo, left, and Ramiro Arvizu of La Casita Mexicana.

A bartender serves up a glass of 2013 Rodney Strong Pinot Noir.

Bartenders Theo Greenly, front, and Tobin Shea of Redbird prepare drinks.

Redbird’s Cardinal Punch, with Buffalo Trace bourbon, Lustau brandy, grand poppy bitter, roasted orange, clove, Champagne, lemon and orange essence.

General manager Matt Buvett and chef Nyesha J. Arrington of Leona high-five guests.

Redbird’s Thai Julep.

Mushroom salt is sprinkled on the mushroom bourbon slushie from Ink.

Mushroom bourbon slushie from Ink.

Jazz Singsanong and Tui Sungkamee of Jitlada.

Salted caramel chocolate cake from République.

Ice jelly with watermelon and mint from Szechuan Impression.

Pear tart with Shakerag blue cheese and candied red walnuts from Craft.

Chocolate peanut butter cookies and olive oil cake with brown butter buttercream from Lincoln.

Ramon and Donna Ortega smile with chef Michael Voltaggio, center, of Ink.

Cookies from Lincoln.