Hugh Acheson, Vinny Dotolo, And Jon Shook Team Up For The James Beard Foundation's Taste America® In Los Angeles Slideshow

Taste America LA

Sea Urchin Brioche with Lardo, Pistachios, and Truffle Butter

Tim Hollingsworth, Otium, Los Angeles

Veal Tongue Tonnato with Dill Pickles and Olive Oil Brioche

Zach Pollack, Alimento, Los Angeles

Jessica Koslow and the team from Sqirl with their Smoked Kabocha S

Taste America LA

Oxtail Sopes with Plantains and Habanero

Ray Garcia, Broken Spanish, Los Angeles

Taste America LA

Micheal Hung of Viviane plating Maine Lobster Parfaits with Fuji Apples, Crème Fraiche, and Trout Roe.

Taste America LA

Guests at the Ebell of Los Angeles.

Taste America LA

The first course of the seated dinner: Cucumbers and Cherry Tomatoes with Za'atar and Pickled Ranch Dressing by Jon Shook and Vinny Dotolo, Animal, Los Angeles.

Taste America LA

JBF Taste America All-Star Hugh Acheson (center), with Taste America Local Stars Jon Shook (left) and Vinny Dotolo (right).

Taste America LA

Second course: Farm Egg with Crispy Rice, Harissa Hot Dog, Mushrooms, Leeks, and Butternut Squash Purée by Hugh Acheson, Empire State South, Atlanta.

Taste America LA

Diver Scallops with Sunchokes, Persimmons, and Watermelon Radishes Louis Pechan, The Ebell

Taste America LA

Third course: Snake River Farms New York Strip with Fried Black Eyed Peas, Boiled Dressing, Brussels Sprouts, Carrots, and Turnips Hugh Acheson, Empire State South

Taste America LA

Plating

Taste America LA

Peanut Butter-Chocolate Mousse with Banana Ice Cream and Hot Chocolate. Created by Margarita Manzke, Republique LA.

Taste America LA

Taste America All-Star Hugh Acheson with fellow Top Chef judge and Taste America special guest Tom Colicchio.

Taste America LA

At the Taste America cooking demonstration at Sur La Table, Hugh Acheson demonstrated how to make this delicious onion soup with caraway croutons.

Taste America LA

Hugh Acheson teaching demo attendees how to make a simple and delicious onion soup.