Hugh Acheson, Vinny Dotolo, and Jon Shook Team Up for the James Beard Foundation’s Taste America® in Los Angeles


JBF Award–winning chef Hugh Acheson touched down in Los Angeles to join forces with Jon Shook and Vinny Dotolo and other fantastic L.A. talent for a weekend of local flavor.


“We’re just discovering all of the amazing diversity we have in this country,” Taste America All-Star chef Hugh Acheson said of America’s rich culinary bounty while in Los Angeles for the last stop of the James Beard Foundation’s Taste America tour.


James Beard Foundation brought its annual Taste America culinary tour to Los Angeles—a city of sunshine and shining stars of the food world, like Local Stars Vinny Dotolo and Jon Shook of Animal, who joined Acheson in the kitchen to cook dinner on Friday night for 300 people at the Ebell of Los Angeles.

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James Beard Foundation's Taste America® Preview: Los Angeles


The James Beard Foundation’s Taste America® national epicurean tour concludes this weekend with two days of star-studded events in Los Angeles, featuring Taste America All-Star and JBF Award winner Hugh Acheson and Local Stars Jon Shook and Vinny Dotolo. Friday night kicks off with a tasting reception from some of Los Angeles's finest, followed by an exclusive four-course dinner prepared by Acheson, Shook, and Dotolo. On Saturday the action moves to Sur La Table for cooking demos and book signings from Acheson and lauded chef Michael Hung, along with free tastings from local vendor Lemon Bird Preserves.


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Recipe: Sticky Date Pudding with Mascarpone

Sticky Date Pudding with Mascarpone, adapted by the James Beard Foundation


Now that autumn’s leaves are poised to drop in deference to winter, we want our sweaters bulky, our socks straight from the dryer, and our desserts served warm.


Thankfully, the inseparable Vinny Dotolo and Jon Shook have done us a solid by sharing their take on a toasty pub classic: sticky toffee pudding. Like everything else we’ve seen from this Los Angeles duo, the dish is mind-numbingly indulgent, but its technique is sharp. While conventional toffee pudding recipes instruct you to fold soaked dates into a batter, Dotolo and Shook blend the fruit into a smooth paste, which produces a cake with a more polished texture. Smothered in a boozy caramel and topped with a generous dollop of mascarpone, this updated dessert will warm you from the inside out.

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