James Beard Foundation's Taste America In New Orleans Slideshow

L to R: Donald Link, April Bloomfield, JBF President Susan Ungaro, Eric Damidot, and Jeremy Fogg.

Guests enjoyed signature cocktails during the reception and walk-around tasting.

Host Chef Eric Damidot's Smoked Lamb Shank Torchon with Young Carrot Mousseline, Petite Carrot "Poulette," Carrot Chips, and Lamb Jus.

Local Star Donald Link's Jumbo Lump Crab with Watermelon Gazpacho and Olive Oil–Fried Bread.

All-Star April Bloomfield's Droga-Spiced Short Rib with Shelling Beans and Olive Salad

Star Anise and Pomegranate–Infused Lifeway Frozen Coconut Kefir.

Pastry chef Jeremy Fogg's Dessert Duo: Individual Banana Cream Pie with Caramel Sauce and Chocolate Shavings; and Dark Chocolate Cake with Smoked Chicory Coffee Mousse and Pecan–Coconut Macaroons.

All-Star April Bloomfield at the Sur La Table cooking demo and book signing.

All-Star April Bloomfield's cooking demo dish: Roasted Carrots with Carrot Top Pesto and Burrata.

All-Star April Bloomfield and Cookbook Author Kit Wohl at the Sur La Table cooking demo and book signing.

Cookbook Author Kit Wohl at the Sur La Table cooking demo and book signing.

Cookbook Author Kit Wohl's cooking demo dish: Michel Richard's White Chocolate Grapes with Chocolate Pearls.