Wolvesmouth x Matthew Bone: ‘Cut Your Teeth’

Chef Craig Thornton, left, and artist Matthew Bone.  (Anne Cusack / Los Angeles Times)

The Cut Your Teeth art installation/dining room.  (Anne Cusack / Los Angeles Times)

A custom chandelier made with 7,000 coyote teeth.  (Anne Cusack / Los Angeles Times)

Rabbit croquette, snap pea “risotto,” zucchini ricotta fritter, blueberry, turnip and basil.   (Anne Cusack / Los Angeles Times)

Pork belly, green apple, yam, radish, latkes and squid ink and lobster sabayon.  (Anne Cusack / Los Angeles Times)

Craig Thornton , standing, explains a dish with halibut and spheres of masa to diners.  (Anne Cusack / Los Angeles Times)

In the “kitchen” at the Cut Your Teeth dinner series.  (Anne Cusack / Los Angeles Times)

Preparing a dish, using a toaster oven, at Cut Your Teeth.  (Anne Cusack / Los Angeles Times)

The dishwashing station outside of the warehouse where the dinner series from Wolvesmouth and artist Matthew Bone, “Cut Your Teeth,” took place.  (Anne Cusack / Los Angeles Times)

Fried quail, chipotle, green tomato and pimento cheese sandwich.  (Anne Cusack / Los Angeles Times)

A dish of asparagus veloute with strawberry, crab, mint, cucumbers, dill, beet and sourdough.  (Anne Cusack / Los Angeles Times)

A winter scene from the “Cut Your Teeth” installation included a fallen deer.  (Anne Cusack / Los Angeles Times)

Honey steamed cake with honey coconut crunch, ricotta, nectarine, cornbread and honey ice cream served in custom dishes.  (Anne Cusack / Los Angeles Times)

Olive oil and lime parfait with buttermilk panna cotta, pistachio genoise, pistachio crunch, strawberry and lime ice.  (Anne Cusack / Los Angeles Times)

Nearly 2,000 smashed plates at the art installtion/dinner series.  (Anne Cusack / Los Angeles Times)

Cut Your Teeth  (Anne Cusack / Los Angeles Times)