Chef Mark Ladner and Windy City Chefs Join Forces for the James Beard Foundation’s Taste America® Events in Chicago Slideshow

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Dish by Devon Quinn

Lamb Loin, Baby Octopus, Za’atar Spiced Migas, Kefir-Pistachio Panna Cotta, Garden Herbs, and Blossoms by host chef Devon Quinn of Paramount Events

Dish by Tanya Baker

Tanya Baker’s Wagyu Beef Tartare with Pickled Asian Pears and Sesame Tuile

Reception

JBF president Susan Ungaro (center) with Taste America Chicago’s reception and dinner chefs

Dish by Paul Fehribach

Chef Paul Fehribach prepared Fire-Roasted Espelette Pimiento Cheese with Edna Lewis’ Sea Island Benne Cracker, Andouille, Pickle of Marek’s Shrimp, and Mustard Greens

The Geraghty

Guests during the reception at the Geraghty

Dish by Local Stars

Boudin Noir with Apple, Kohlrabi, and Seedy Salad by Local Stars Beverly Kim and Johnny Clark of Parachute

James Beard Foundation Award Winners

Chicago emcees and JBF Award winners Steve Dolinsky and Rick Bayless

Dish by Devon Quinn

Finfish Crudo with Avocado Mousse, Frozen Kefir, Grapefruit, Ginger, and Yuzu Kosho by host chef Devon Quinn of Paramount Events

The Gheraghty

Guests during dinner at the Geraghty

Dish by Mark Ladner

JBF Award winner and Taste All-Star Mark Ladner’s Pork and Veal Agnolotti with Sugo Finto, Parsnip Purée, and Chocolate Nespresso

Dish by Dave and Megan Miller

Warm Bread Pudding Quenelle with Plums, Puffed Sorghum Brittle, and Buttermilk Crème Anglaise by Dave and Megan Miller of Chicago’s Baker Miller

Cooking Demo

JBF Award Winner and Taste America All-Star Mark Ladner at his cooking demo in Chicago

Dish by Mark Ladner

Chef Ladner’s Lobster and Kewpie Mayo Tramezzini

Sur La Table

JBF Award nominee Tanya Baker demoing cured and braised pork ballery at Sur La Table

Dish by chef Baker

Chef Baker’s pork belly