We're halfway through the James Beard Foundation's Taste America® national culinary tour, criss-crossing the country connecting celebrated chefs with curious diners across the U.S. After star-studded weekends in Los Angeles, Phoenix, New Orleans, Chicago, and Kansas City, MO, we've sampled superb bites from local and All-Star chefs, including some of the stunning plates below.
All-Star Scott Conant demonstrating how to make risotto at Sur La Table in Los Angeles.
.jpg "Photo: Debby Wolvos/DW Photography")
In Phoenix, All-Star chef Amanda Freitag served a pork chop with crispy pancetta, white bean ragù, and escarole for the evening’s main course.
Beet-cured smoked Norwegian salmon with everything air baguette, black garlic cream cheese, and horseradish snow by Phillip Lopez of Root at Taste America: New Orleans.
Olive oil-poached halibut with hearts of palm, pickled summer vegetables, and almonds by JBF Award winner Colby Garrelts, Bluestem, Kansas City.
Tickets are still available for our remaining cities: Portland, OR; Boston; Twin Cities, MN; Charleston, SC; and San Francisco. Visit jbftasteamerica.org for more information and to book now.
James Beard Foundation's Taste America® is sponsored by New Orleans Tourism, Breville®, Norwegian Seafood Council, Sodexo, Stacy’s® Snacks, and TABASCO®; and in partnership with SAVEUR, The Daily Meal, and Sur La Table.
.jpg)
