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