Chef Ray Garcia of FIG (Santa Monica) at the James Beard House - New York, NY

Kurobuta Pork with Pickled Grapes

Cashew Butter, Harry's Berries Jelly, and Blue Cheese Sandwiches

Cucumber Cocktail

Torta de Lengua with Tomatillos and Breakfast Radishes

Carlsbard Oysters with Chorizo Remoulade

Welcome Reception

Chef Ray Garcia of FIG

The James Beard House Kitchen

FIG

Chef Ray Garcia of FIG

Chef Brad Rainville of The Liberty Hotel in Boston and Chef Sean Hardy of the Fairmont Hotel & Bungalows in Los Angeles

Torta de Lengua with Tomatillos and Breakfast Radishes

Blistered Little Gem Romaine with Parmiginao-Reggiano and White Anchovies

Chef Sean Hardy of the Fairmont Hotel & Bungalows

Chef Jason Prendergast of the Fairmont Hotel & Bungalows

Hand-Harvested Scallops with Fava Beans, Green Garlic, and Buddha's Hand Citron

Plating the Bacon Warpped Bacon

Bacon Wrapped Bacon

Palmer's Surprise Avocadoes

Vidalia Farms Tomatoes

Vidalia Farms Tomatoes

Vidalia Farms Tomatoes

Chef Ray Garcia of FIG

Chef Brad Rainville of The Liberty Hotel

Vidalia Farms Tomatoes

Vidalia Farms Tomatoes

Bacon Wrapped Bacon with Valdivia Farms Tomatoes and Palmer's Surprise Avocadoes

Bacon Wrapped Bacon with Valdivia Farms Tomatoes and Palmer's Surprise Avocadoes

Heirloom Organic Farm Red Beet Carnaroli with Nantes Carrots and Pea Tendril Blossoms

New Season Sonoma Lamb with Gonzalez Ranch Farro–Apricot Tabbouleh

FIG Bars with Greek Yogurt Ice Cream and Port

FIG Bars with Greek Yogurt Ice Cream and Port

FIG Bars with Greek Yogurt Ice Cream and Port

FIG Bars with Greek Yogurt Ice Cream and Port