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Wednesday, May 30, 2012

Food Heaven: Sampling James Beard Winners

Warning: This post contains images of incredibly delicious food.

One of my long-time goals has been to eat James Beard-winning meals. During a trip to San Antonio, Texas, last weekend, our group was able to do that twice.

Yum.

First up: Luke by 2006 James Beard Best Chef in the Southeast, John Besh.


Blue crab stuffed avocado:


Mushroom soup:

Roast chicken with heirloom tomatoes:

Luke burger:

Steak frites:


I still think about that avocado.

The next day, we headed to Biga on the Banks, helmed by Chef Bruce Auden, seven-time James Beard nominee for Best Chef in the Southwest.

Gratuitous photo of The Boy and I.

Bread basket...cornbread, mixed-nut sourdough and something else delicious that I can't even remember right now:

Potstickers with current and spicy chili dipping sauces:

Salmon nachos (oh my...layers of smoked salmon and creme fraiche on crisp wonton chips):

Microgreen lettuce salad with shaved radish and carrots, and chevre:

Pork tenderloin with purple potato salad and a vinegary-barbecue sauce:

Texas redfish:

Venison and quail:

Did we have dessert after any of our meals? No my friends, we did not. But these were still two of the best meals I've had in a very long time.

Well done, San Antonio. Well done.

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