If you haven’t yet heard of the Culinary Liberation Front, a group of local chefs focused on ethical eating, I predict this will not be the case for long. At the Taste of Orange County food fest, a sold-out “Great OC Farm-to-Table Dinner” put everyone on notice that the group has arrived. Every course was prepared with ingredients gathered from inside a 200-mile radius of the site—including white sea bass from chef Craig Connole of Laguna’s K’ya Bistro and House of Big Fish, with jewel-like threads of candied citrus and pickled unripe strawberries. Haven Gastropub’s Greg Daniels idealized back yard summer supper using Santa Barbara County Berkshire pork shoulder and cranberry beans from OC Produce. Rob Wilson of Montage Laguna Beach uses Vintage Natural Beef exclusively–Saturday he served short ribs braised with Pudwill Farms blackberries. Civilians can get this excellent beef at El Toro Gourmet Meats in Lake Forest.