And Here's What People Ate at the James Beard Awards
Lauren Shockey Egg-ceptional Virtual Eggs, from Michel Richard
Everyone knows that the real point of the James Beard Awards is to eat and drink a ton of free food and booze during the gala tasting. That, and to go to the after-parties and see chefs spraying crowds with jeroboams of champagne. This year's awards theme was "The Melting Pot," which supposedly translated to internationally focused food at the tasting. Did that notion come through? Take a peek at some of the dishes served and see for yourself.
Lauren Shockey Fermin Jamón Ibérico de Bellota with American Caviar, from José Andrés Lauren Shockey Korean Bean-Paste-Cured and Cold-Smoked Walu with Fennel Kimchi, from Rachel Yang Lauren Shockey Lamb Kubbeh Nayeh with Traditional Garnishes, from Sameh Wadi
Lauren Shockey Octopus Carpaccio with Santorini Fava Beans, Bulgur-Stuffed Grape Leaves, and Greek Red Caviar Mousse, from Pano I. Karatassos Lauren Shockey Tonka-Bean-Infused Dark Chocolate Cremeux with Organic Mulberry Compote, Floral Red Fruit Tea, and Chocolate Puffs, from Yigit Pura Lauren Shockey Arroz a la Cazuela with Braised Rabbit, Chorizo, and Lobster, from Jose Garces
Lauren Shockey Sweet and Savory Steamed Thai Rice Cakes: Pumpkin with Shallots, Melon with Sesame, and Banana with Black Bean, from Andy Ricker Lauren Shockey White Curry Tripe with Galangal and Crunchy Garlic, from Ken Oringer Lauren Shockey Passion Fruit Manjar Cake with Popped Amaranth Praline, from Yasmin Lozada-Hissom
And many more!
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