The Most Notable Dishes From Taste America 2015

Dishes served at the Boston dinner included lamb shoulder and loin with panisse and salsa verde, from Jardiniere's James Beard Award-winning chef Tracy Des Jardins.

James Beard Award-winning chef Mike Lata (Fig) served squid ink Carolina gold rice grits with grilled white shrimp and bottarga.

James Beard Award-winning chef Mark Ladner (Del Posto) prepared pork and veal agnolotti with sugo finto, parsnip puree, and chocolate Nespresso. 

A Snake River Farms New York strip with fried black eyed peas, boiled dressing, Brussels sprouts, carrots, and turnips was served by Empire State South's James Beard Award-winning chef Hugh Acheson. 

James Beard Award-winning chef Rocco DiSpirito served veal saltimbocca with farro risotto and mushrooms. 

Barbuto's James Beard Award-winning chef Jonathan Waxman served an ample platter of New York strip steak with late summer vegetables. 

James Beard Award-winning chef Donald Link (Herbsaint, Cochon) prepared watermelon gazpacho with jumbo lump crab and olive oil fried bread. 

James Beard Award-winning chef Chris Bianco (Pizzeria Bianco) served hand-rolled Arizona durum garganelli with heirloom tomato passata and smoked ricotta. 

James Beard Award-winning chef Tyler Florence prepared Anderson Ranch lamb loin with cauliflower mousse, chile-date jam, and crispy sweetbreads. 

James Beard Award-winning chef Michael Tusk (Quince) served chickpea vellutata with Tierra Farm peppers, tubetti, and smoked black cod.