Recipe: Hugh Acheson's Guacamole with Roasted Poblanos and PecansTasting Table
March 03, 2016
James Beard Award–winning chef Hugh Acheson would be perfectly happy to serve you an excellent, Georgia-centric meal in any of his restaurants, but it might delight him just as much to know that you were cooking a from-scratch meal at home using fresh ingredients. The Canadian chef and JBF Chefs Boot Camp for Policy and Change alum has parlayed his role as a judge on Top Chef into a national platform for talking about food justice and education. "Local first, sustainable second, organic third," is his mantra, and if he has his way, the art of at-home eating will become part of the national curriculum, in the form of revamped home ec classes from elementary school onward. The recipes in his book, The Broad Fork: Recipes for the Wide World of Vegetables and Fruit, use a wide range of produce from the four seasons. One of our favorites is his guacamole that gets smoky flavor from ground cumin and charred poblano peppers. He folds in toasted pecans for crunch and a decidedly Southern finish.