As Seen at…the James Beard Awards 2018

At a night celebrating chefs and the food they create, over 2,000 guests enjoyed small plates while celebrating the theme, “Rise”—a way to recognize equality in the kitchen, locally sourced food, integrity, and no waste. Honorees and their guests wore pins to represent what they “rise” for, with the motif spilling into the ceremony later than evening.

Small plates represented trending cuisine from chefs throughout the nation. Here’s what guests enjoyed:

All photos courtesy Francis Son

Asparagus–spelt tart topped with candied pistachios, rhubarb and edible flowers | Chef Jamilka Borges, The Independent, Pittsburgh, PA

Butter-poached shrimp, sea buckthorn geleé, brioche crisp, parmesan custard | Corporate Executive Chef Graeme Cockburn, Windstar Cruises (the official cruise line of the James Beard Foundation)

Parsnip borek, basturma, peas | JBF Award Winner Ana Sortun, Oleana, Cambridge, MA

Oysters on the half shell three ways—Aged pepper: spicy pepper, mash-bourbon cocktail sauce; Salt: with Avery Island salt-cured cucumbers, smoked crème fraîche, and dill; and Vinegar: with fresh Tabasco pepper sauce mignonette | JBF Award Winner Chef Justin Devillier, La Petite Grocery, New Orleans, LA

Gleaned pumpkin hoecake topped with poke salat, spring onions, preserved radishes, and Kentucky pecans | Chef Ouita Michel, Holly Hill Inn, Midway, KY

Grilled cheese-Valrhona chocolate sandwich | Chef Erika Dupree Cline, Bleu Chocolat, Jacksonville, FL

Crawfish potpies | JBF Award Winner Chef Kevin Nashan, Sidney Street Cafe and the Peacemaker Lobster & Crab Co., St. Louis, MO

Chefs Lisa Carlson (middle) & Carrie Summer (far right), Chef Shack Ranch, Minneapolis, MN served a Thai green chili shooter

Farçous (a French chard pancake) with Meyer lemon yogurt, pickled yellow wax beans | Chef Charleen Badman, FnB, Scottsdale, AZ

Skuna Bay salmon tartare with pueblo green chile | Chef Brother Luck, Four by Brother Luck, Colorado Springs, CO

Other plates included Chef Katie Button, Nightbell, Asheville, NC presenting sautéed turnipswith whey-fenugreek sauce; and Chef Mario Pagán, Mario Pagán Restaurant, San Juan, PR offering lobster-aniseed escabeche, yucca mofongo, and pork cracklings, among others.

And then, of course—we can’t leave out the cocktails!

A summer gimlet with Hendrick’s gin, Ancho Reyes Verde, fresh lime juice, and cucumber garnish was presented uniquely.

Strawberry Poppins Punch contained Hendricks gin, rosé, lemon juice, and a strawberry garnish.

Fabio Viviani also presented an Old Fashioned Espresso with Lavazza espresso, Woodford reserve Bourbon, simple syrup, bitters, and lemon peel.

If you are interested in food trends, click here for a full list of Catersource articles. Click on the logo below for the latest information on Catersource 2019 and the Art of Catering Food.