The James Beard Foundation Brings "A Night Of Culinary Stars" To Los Angeles' The Ebell
Created by chef Ray Garcia of Los Angeles' Broken Spanish
Smoked Kabocha Salad
From Jessica Koslow, chef at LA's Sqirl
Sea Urchin Brioche with Lardo, Pistachios, and Truffle Butter
Created by James Beard Award-winning chef Timothy Hollingsworth of Los Angeles' Otium
Maine Lobster Parfait with Fuji Apples, Crème Fraiche, and Trout Roe
From chef Michael Hung of Los Angeles' Viviane
Veal Tongue Tonnato with Dill Pickles and Olive Oil Brioche
Created by Zach Pollack, of L.A.'s Alimento
Diver Scallops with Sunchokes, Persimmons, and Watermelon Radishes
From Louis Pechan or Los Angeles' The Ebell
The Chefs
Chef Hugh Acheson (center) with Chefs Jon Shook and Vinny Dotolo.
Cucumbers and Cherry Tomatoes with Za’atar and Pickled Ranch Dressing
Created by Jon Shook and Vinny Dotolo of Los Angeles' Animal
Farm Egg and Crispy Rice, harissa Hit Dog, Mushrooms, Leeks, and Butternut Squash Puree
From James Beard Award winner Hugh Acheson, of Atlanta's Empire State South
Snake River Farms New York Strip with Fried Black Eyed Peas, Boiled Dressing, Brussels Sprouts, Carrots, and Turnips
Also from chef Hugh Acheson
Peanut Butter-Chocolate Mousse with Banana Ice Cream and Hot Chocolate
From chef Margarita Manzke from Los Angeles' Republique
Sponsors
Sponsors included The Ritz-Carlton Rewards® Credit Card, Lifeway Foods, New Orleans Tourism Marketing Corporation, BACARDÍ® GRAN RESERVA, Breville®, Nespresso®, Sodexo, Sur La Table and The Daily Meal.