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:
