(October 1, 2007)  In 1955, James Beard established a legacy through the James Beard House in New York City, where he taught thousands of people how to cook and appreciate good American cuisine. Today, the dean of American cookery lives on through the James Beard Foundation to support accomplished chefs, restaurants, food journalists, cookbook authors and other culinary professionals. The foundation also grants scholarships to culinary students and hosts conferences, readings and continuing culinary education classes.

In honor of its 20th anniversary, The James Beard Foundation, in conjunction with Every Day with Rachel Ray and Williams-Sonoma, presented “Taste America,” a national food festival celebrating the bounty and diversity of American cuisine. The American Lamb Board sponsored this culinary event of the year because, what says American flavor and freshness better than American lamb? 

Taking place Sep. 28-29, Taste America was a weekend of educational activities and events in twenty great American cities that brought chefs, award-winning cookbook authors, producers and other culinary stars to food lovers of all ages.  Taste America included fundraiser dinners with local celebrity chefs and in store Williams-Sonoma cooking demonstrations in each of the host cities. Host cities included Atlanta, Boston, Charlotte, Chicago, Cleveland, Dallas, Denver, Houston, Los Angeles, Miami, New Orleans, New York, Philadelphia, Phoenix, Pittsburgh, Portland, San Francisco, Seattle, Short Hills and Washington, D.C. 

Fresh American lamb was served by some of the top chefs participating in Taste America including Thomas Keller of the French Laundry, Traci Des Jardin of Jardiniere in San Francisco, Chef Tim Love of Lonesome Dove Bistro in Fort Worth, Thierry Rautureau of Rovers in Seattle, R. J. Cooper of Vidalia in Washington, D.C., Patrick Sheerin of the Signature Room at the 95th in Chicago, Dionicio Jimenez of Xochitl Restaurant in Philadelphia and Michael Cimarusti of Providence in Los Angeles.  Several chefs also featured American lamb at the cooking demonstration in Williams-Sonoma stores in the host cities.