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Culinography

Culinography: Zeppelin

A meal at the James Beard House in New York prepared by chef Lorenzo Polegri from the restaurant Zeppelin in Orvieto, Italy. Sun-Dried Tomato–Stuffed Pork Tenderloin Medallions with Grappa-Soaked Dried Apricots, Red Cabbage, White Turnips, and Garlic Fondue. See more photos from...

Culinography

Culinography: Beef Cheeks

Roasted sweetbreads and braised beef cheeks with root vegetable gratin, shallot marmalade, with a Pinot noir reduction at the James Beard House. Prepared by the chefs from Wynn in Las Vegas. Photo by Erin Gleeson.

James Beard Foundation Awards

When I was asked to shoot the Beard Awards, I was so excited. Tickets to this black tie affair cost anywhere from $400 to $2,500...and they paid me to come and eat! (as long as...