See What You Missed at the 2018 James Beard Awards

On May 7, the James Beard Foundation Awards were held once again at the Lyric Opera of Chicago. This year’s theme, “Rise,” celebrated the culinary community and the power of food.

Attendees and chefs wore pins saying what they “rise” for, including equality, locally sourced food, no waste, and integrity. In addition, as a reflection of the theme, nearly 30 of the gala’s reception chefs were former James Beard Foundation Chefs Boot Camp for Policy and Change participants. The boot camps are retreats where chefs train to be leaders for change within the food world, receiving advocacy and media training while learning about important issues, challenges, and opportunities.

After the awards ceremony, which was emceed by Carla Hall, the roughly 2,000 guests noshed on a variety of small plates, including an asparagus–spelt tart, octopus with tomato, and chocolate bon-bons. Here’s a look at the menu and how some of the chefs interpreted the event’s theme.

Chef Jamilka Borges of the Independent in Pittsburgh presented an asparagus–spelt tart topped with candied pistachios and rhubarb and garnished with edible flowers.

Photo: Francis Son

Nearly 2,000 guests dined on a variety of small plates inside the Lyric Opera of Chicago before the awards ceremony.

Photo: Francis Son

This year’s theme, “Rise,” celebrated the culinary community and the power of food. Attendees and chefs wore pins saying what they “rise” for, including equality, locally sourced food, no waste, and integrity. The event program continued the graphic treatment that appeared throughout the awards signage.

Photo: Francis Son

The illuminated color blocks and projection screen in the stage design changed shades throughout the awards ceremony.

Photo: Kent Miller

Chef Thai Dang of the HaiSous Vietnamese Kitchen in Chicago served baby octopus with confit eggplant, Vietnamese herbs, and coconut cream. The dish was presented by Choose Chicago and Illinois Restaurant Association.

Photo: Francis Son

Chef de cuisine Rebecca Wilcomb of the Herbsaint Bar and Restaurant in New Orleans prepared Sicilian beef bites topped with anchovies and olives.

Photo: Francis Son

Chef and owner Amy Brandwein of Centrolina in Washington offered up agliata di polpo: octopus with tomatoes prepared in the cooking style of Alghero, a city in Sardinia, Italy.

Photo: Francis Son

Diana Moles, vice president of research and development at Eli’s Cheesecake in Chicago, served up apple cheesecake bites. The dessert was presented by the Illinois Office of Tourism.

Photo: Francis Son

Chef Cathy Whims of Nostrana in Portland, Oregon, presented tonno del chianti (slow-cooked pork in olive oil) served over hominy from Ayers Creek Farm, which is focused on growing better grains, legumes, and vegetables based on the climate.

Photo: Francis Son

Chef and owner Brother Luck of Four by Brother Luck in Colorado Springs, Colorado, created salmon tartare with pueblo green chiles. The dish was presented by Skuna Bay Salmon.

Photo: Francis Son

Chef-owner Kevin Nashan of the Sidney Street Cafe and the Peacemaker Lobster & Crab Co. in St. Louis served up mini crawfish pot pies.

Photo: Francis Son

Chef Ouita Michel of the Holly Hill Inn in Midway, Kentucky, offered up a gleaned pumpkin hoecake topped with poke salat, spring onions, preserved radishes, and Kentucky pecans. “Gleaned” refers to the gathering of leftover produce after a harvest.

Photo: Francis Son

Chef-owner Ana Sortun of Oleana in Cambridge, Massachusetts, served a borek (baked filled pastry) with parsnip puree, basturma (cured beef), and peas.

Photo: Francis Son

Alexandra Clark, owner of Detroit’s Bon Bon Bon, created a chocolate treat with Valrhona’s Passion Fruit Inspiration (which replaces cocoa with powdered passion fruit juice and is naturally gluten and dairy free) and edible flowers. The dessert was presented by Valrhona.

Photo: Francis Son