The James Beard Foundation’s Taste America® Begins in Miami Slideshow


Friday dessert

Milk panna cotta, banana ice cream, and Fruity and Cocoa Pebbles textures, courtesy of Sergio Navarro of Miami’s Pubbelly

Friday Evan

Miami Herald food editor Evan S. Benn emceed Friday evening’s festivities

Friday guests

Diners at Friday’s fundraiser dinner at the Forge in Miami.

Friday lettuce bundles

Lettuce bundles with pork larb, crispy garlic and shallots, puffed rice, thai chilies, and nuoc cham, prepared by Cesar Zapata of Phuc Yea

Friday miso Chilean sea bass

Local Star Christopher Lee prepared miso-marinated sea bass with baby bok choy, shiitake mushrooms, and yuzu-ginger reduction

Friday Norman Chris

JBF Award winner Norman Van Aken, who served as the night’s VIP Host, posing for a photo with Local Star Christopher Lee

Friday reception

Guests at the James Beard Foundation’s Taste America® Miami event at the Forge

Friday reception chefs

Friday night’s reception chefs: Timon Balloo, Brad Kilgore, Cindy Hutsin, Cesar Zapata, and Giorgio Rapicavoli

Friday tuna crudo

Rocco DiSpirito served the first course at Friday’s Taste America Miami dinner: tuna crudo with lemon, Italian chilies, and capers

Friday veal saltimbocca

Rocco DiSpirito’s veal saltimbocca with faro risotto and mushrooms

Saturday Cindy Hutson

Chef Cindy Hutson demoing a recipe for kale salad with grilled pineapple and kefir-marinated skewers


Sur La Table customers enjoyed free organic kettle corn samples from local artisan Project Pop