The 23rd annual presentation of the James Beard Awards, often referred to as the “Oscars of the food world,” opted for an appropriately cinematic theme: “Lights, Camera, Taste.” Dedicated to celebrating great food moments in film, the event, produced by Bowen & Company, drew hundreds of chefs and other culinary enthusiasts to Lincoln Center’s Avery Fisher Hall on May 6. Following the 6 p.m. award ceremony, which was hosted by film, television, and stage actor Oliver Platt, guests streamed into the lobby for the gala reception where 22 chefs—all James Beard Foundation Rising Star Chef award nominees or winners—each presented tasting plates inspired by a favorite movie.
Mestizo's Aarón Sánchez was influenced by the Mexican film Like Water for Chocolate, serving up lamb enchiladas with mole negro to the crowd.
Photo: Kent Miller/James Beard Foundation
As a nod to the cinematic theme, “Lights, Camera, Taste,” the award show programs were printed in 3-D and accompanied by a pair of retro-style 3-D glasses.
Photo: Paul Porter/BFAnyc.com
Upstairs on the mezzanine level, V.I.P. guests enjoyed a private post-ceremony dinner at tables decorated with centerpieces of bright pink peonies.
Photo: Kent Miller/James Beard Foundation
Since no movie night would be complete without popcorn, staffers filled on-theme paper bags with the snack for guests in the lobby.
Photo: Kent Miller/James Beard Foundation
David Myers of Hinoki & the Bird served his "Candy Bar With Magic"—a green-tea-filled chunk of candy inspired by the Harry Potter films.
Photo: Kent Miller/James Beard Foundation
Chef John Suley served a dish inspired by Ang Lee's film Eat Drink Man Woman: hamachi crudo with Osetra caviar, cauliflower, shiso, and lemongrass.
Photo: Kent Miller/James Beard Foundation
Café Boulud chef Gavin Kaysen served braised octopus with sea urchin, coconut, avocado, and cilantro, taking inspiration from the setting of Cast Away.
Photo: Paul Porter/BFAnyc.com
Kaysen’s station was decorated with Cast Away-inspired details, including FedEx boxes, coconuts, vases filled with goldfish, and Wilson the volleyball.
Photo: Kent Miller/James Beard Foundation
Chef Christopher Lee of Sophia's in Philadelphia handed out smoky baby back ribs with Georgia peach glaze, a plate inspired by the 1977 comedy Smokey and the Bandit.
Photo: Kent Miller/James Beard Foundation
Chef Frank Maldonado, who was behind the Rums of Puerto Rico-sponsored station, looked to The Rum Diaries as inspiration for his green pigeon peas and plantain dumplings with rum sauce.
Photo: Kent Miller/James Beard Foundation
Pulp Fiction inspired chef Nate Appleman to serve mini cheeseburgers—a cheeky nod to the movie’s famous “Royale with Cheese” dialogue.
Photo: Kent Miller/James Beard Foundation
Mila chefs Allison Vines-Rushing and Slade Rushing whipped up crispy alligator with blood orange marmalade and mustard oil, a dish inspired by Beasts of the Southern Wild.
Photo: Paul Porter/BFAnyc.com
The inspiration behind Jean-François Bruel's Liberty Farm roasted duck breast with turnips, spinach, and sauce au sang was the 1978 murder mystery Who's Killing the Great Chefs of Europe?
Photo: Kent Miller/James Beard Foundation
Sideshow chef Nicole Plue looked to Jaws to inspire her saltine cracker toffee. The station included a film still of Robert Shaw's character, Quint, eating the classic crackers.
Photo: Kent Miller/James Beard Foundation
As a nod to the 2001 movie Tortilla Soup, Traci des Jardins whipped up tortilla soup, of course.
Photo: Kent Miller/James Beard Foundation
Grant Achatz and his team from the Aviary brought in several infusion vessels to house their 20,000 Leagues Under the Sea-inspired cocktail, which was flavored with lemon peel, three kinds of seaweed, oolong tea, and lychees.
Photo: Kent Miller/James Beard Foundation
Momofuku Milk Bar pastry chef Christina Tosi was simply inspired by the concept of movie night, offering up her popcorn-, pretzel-, and birthday-flavored cake truffles.
Photo: Kent Miller/James Beard Foundation
Sponsor Valrhona’s station was of course inspired by Willy Wonka and the Chocolate Factory. Chefs Sarah Kosikowski and Derek Poirier served up an indulgent dessert called “the Golden Ticket,” a dark chocolate pot de crème with mango pearls, almond banana rocher, and coconut whipped ganache.
Photo: Paul Porter/BFAnyc.com
Scarface inspired the crispy foie gras and duck "cigars" served by chef Douglas Rodriguez.
Photo: Kent Miller/James Beard Foundation
Inspired by the documentary Jiro Dreams of Sushi, chef Todd English offered fresh sushi and sake pairings.
Photo: Paul Porter/BFAnyc.com
San Francisco's Michael Mina looked to the '80s movie Splash to inspire his dish of chilled Maine lobster in an edible shell with uni and kanzuri.
Photo: Kent Miller/James Beard Foundation
Stranger Than Fiction was the inspiration behind Chicago chef Mindy Segal's brown sugar Tcho chocolate chip cupcakes with vanilla bean and malted milk liquid centers, served alongside assorted chocolate chip cookies.
Photo: Kent Miller/James Beard Foundation
