This past Saturday, Jason and Sue Chin hosted a who’s who of local and national culinarians at Beard in Baldwin, an event benefiting the James Beard Foundation’s National Scholars Program, which provides $20,000 scholarships to food-focused candidates of exceptional talent.

Food stations were set up along New Broad Street while, inside Osprey Tavern, food and drink prepared by notable chefs and Osprey’s bartenders were served to VIP guests. Feast your eyes:

Carne asada tamales (Tamale & Co.) Credit: Faiyaz Kara
Reuben tartine (Orlando Meats) Credit: Faiyaz Kara
Ranchera salsa-marinated grilled octopus (Hunger St. Tacos) Credit: Faiyaz Kara
BBQ pork belly (K Restaurant) Credit: Faiyaz Kara
Shrimp chicharron (El Buda) Credit: Faiyaz Kara
Margherita pizza (Pizza Bruno) Credit: Faiyaz Kara
Wood-fired octopus (Pizza Bruno) Credit: Faiyaz Kara
Beef tongue (Swine & Sons) Credit: Faiyaz Kara
Tasajo and smoked corvina tostada (Reyes Mezcaleria) Credit: Faiyaz Kara
Duck fat-whipped tuna temaki (Seito Sushi) Credit: Faiyaz Kara
Talley Vineyards Pinot Noir Credit: Faiyaz Kara
Gin & Tonic Credit: Faiyaz Kara
Murphy Goode Zinfandel Credit: Faiyaz Kara
Duck confit on a foie gras biscuit (Soco) Credit: Faiyaz Kara
Binchotan salmon hand roll (SushiPop) Credit: Faiyaz Kara
Grouper ceviche hand roll (SushiPop) Credit: Faiyaz Kara
Tete de cochon arancini (Ravenous Pig) Credit: Faiyaz Kara
Pork ragu over polenta (Terralina) Credit: Faiyaz Kara
Duck pot pie-stuffed squid (Highball & Harvest) Credit: Faiyaz Kara
Crispy Cape Canaveral anchovy, boiled peanut salbitxada (1921) Credit: Faiyaz Kara
Beer-battered fish taco (Black Rooster Taqueria) Credit: Faiyaz Kara
Red velvet macarons (Osprey Tavern) Credit: Faiyaz Kara

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This article appears in Apr 11-17, 2018.

Orlando restaurant critic. Orlando Weekly restaurant critic since 2006.