And Here's What People Ate at the James Beard Awards

Egg-ceptional Virtual Eggs, from Michel Richard
Egg-ceptional Virtual Eggs, from Michel Richard
Lauren Shockey

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.

Fermin Jamón Ibérico de Bellota with American Caviar, from José Andrés
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
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
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
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
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
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
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
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
Passion Fruit Manjar Cake with Popped Amaranth Praline, from Yasmin Lozada-Hissom
Lauren Shockey

And many more!

Have a tip or restaurant-related news? Send it to fork@villagevoice.com.

And follow us on Twitter: @ForkintheRoadVV.


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