Chef Mark Ladner And Windy City Chefs Join Forces For The James Beard Foundation's Taste America® Events In Chicago Slideshow

Lamb Loin, Baby Octopus, Za'atar Spiced Migas, Kefir-Pistachio Panna Cotta, Garden Herbs, and Blossoms by host chef Devon Quinn of Paramount Events

Tanya Baker's Wagyu Beef Tartare with Pickled Asian Pears and Sesame Tuile

JBF president Susan Ungaro (center) with Taste America Chicago's reception and dinner chefs

Chef Paul Fehribach prepared Fire-Roasted Espelette Pimiento Cheese with Edna Lewis' Sea Island Benne Cracker, Andouille, Pickle of Marek's Shrimp, and Mustard Greens

Guests during the reception at the Geraghty

Boudin Noir with Apple, Kohlrabi, and Seedy Salad by Local Stars Beverly Kim and Johnny Clark of Parachute

Chicago emcees and JBF Award winners Steve Dolinsky and Rick Bayless

Finfish Crudo with Avocado Mousse, Frozen Kefir, Grapefruit, Ginger, and Yuzu Kosho by host chef Devon Quinn of Paramount Events

Guests during dinner at the Geraghty

JBF Award winner and Taste All-Star Mark Ladner's Pork and Veal Agnolotti with Sugo Finto, Parsnip Purée, and Chocolate Nespresso

Warm Bread Pudding Quenelle with Plums, Puffed Sorghum Brittle, and Buttermilk Crème Anglaise by Dave and Megan Miller of Chicago's Baker Miller

JBF Award Winner and Taste America All-Star Mark Ladner at his cooking demo in Chicago

Chef Ladner's Lobster and Kewpie Mayo Tramezzini

JBF Award nominee Tanya Baker demoing cured and braised pork ballery at Sur La Table

Chef Baker's pork belly