Oxtail Sopes with Plantains and Habanero from The James Beard Foundation Brings “A Night of Culinary Stars” to Los Angeles’ The Ebell

The James Beard Foundation Brings “A Night of Culinary Stars” to Los Angeles’ The Ebell

Full Story
Oxtail Sopes with Plantains and Habanero

The James Beard Foundation

Oxtail Sopes with Plantains and Habanero

Created by chef Ray Garcia of Los Angeles’ Broken Spanish

Smoked Kabocha Salad

The James Beard Foundation

Smoked Kabocha Salad

From Jessica Koslow, chef at LA’s Sqirl

Sea Urchin Brioche with Lardo, Pistachios, and Truffle Butter

The James Beard Foundation

Sea Urchin Brioche with Lardo, Pistachios, and Truffle Butter

Created by James Beard Award-winning chef Timothy Hollingsworth of Los Angeles’ Otium

Maine Lobster Parfait with Fuji Apples, Crème Fraiche, and Trout Roe

The James Beard Foundation

Maine Lobster Parfait with Fuji Apples, Crème Fraiche, and Trout Roe

From chef Michael Hung of Los Angeles’ Viviane

Veal Tongue Tonnato with Dill Pickles and Olive Oil Brioche

The James Beard Foundation

Veal Tongue Tonnato with Dill Pickles and Olive Oil Brioche

Created by Zach Pollack, of L.A.’s Alimento

Diver Scallops with Sunchokes, Persimmons, and Watermelon Radishes

The James Beard Foundation

Diver Scallops with Sunchokes, Persimmons, and Watermelon Radishes

From Louis Pechan or Los Angeles’ The Ebell

The Chefs

The James Beard Foundation

The Chefs

Chef Hugh Acheson (center) with Chefs Jon Shook and Vinny Dotolo.

Cucumbers and Cherry Tomatoes with Za’atar and Pickled Ranch Dressing

The James Beard Foundation

Cucumbers and Cherry Tomatoes with Za’atar and Pickled Ranch Dressing

Created by Jon Shook and Vinny Dotolo of Los Angeles’ Animal

Farm Egg and Crispy Rice, harissa Hit Dog, Mushrooms, Leeks, and Butternut Squash Puree

The James Beard Foundation

Farm Egg and Crispy Rice, harissa Hit Dog, Mushrooms, Leeks, and Butternut Squash Puree

From James Beard Award winner Hugh Acheson, of Atlanta’s Empire State South

Snake River Farms New York Strip with Fried Black Eyed Peas, Boiled Dressing, Brussels Sprouts, Carrots, and Turnips

The James Beard Foundation

Snake River Farms New York Strip with Fried Black Eyed Peas, Boiled Dressing, Brussels Sprouts, Carrots, and Turnips

Also from chef Hugh Acheson

Peanut Butter-Chocolate Mousse with Banana Ice Cream and Hot Chocolate

The James Beard Foundation

Peanut Butter-Chocolate Mousse with Banana Ice Cream and Hot Chocolate

From chef Margarita Manzke from Los Angeles’ Republique

Sponsors

The James Beard Foundation

Sponsors

Sponsors included The Ritz-Carlton Rewards® Credit Card, Lifeway Foods, New Orleans Tourism Marketing Corporation, BACARDÍ® GRAN RESERVA, Breville®, Nespresso®, Sodexo, Sur La Table and The Daily Meal.

You've just watched...

Scallop

The James Beard Foundation Brings “A Night of Culinary Stars” to Los Angeles’ The Ebell

Around the Web