Hugh Acheson, James Beard award-winning restaurateur, writer and Top-Chef judge, is currently serving as the guest chef of the Seaport’s District’s Food Lab in New York City from July 9th until July 21st. Acheson is the fourth chef this year to run a pop-up at the Food Lab with four more to come before the end of 2017.
Along with taking over the Food Lab, Acheson has also created an exclusive burger for the Clinton Hall Seaport, which each of the visiting chefs will do this summer. Acheson’s burger, which will only be on the menu during his two-week residency, boasts a cremini mushroom and lamb patty with charred scallions, Boursin cheese, pickles and tomato on a hearty potato roll. Along with the burger, Hugh’s signature Sixpoint Tastemaker Series brew, a German Helles Lager, is now available at Clinton Hall’s self-pour beer station and on draft.
- James Beard Foundation Announces 10-City Taste America Culinary Tour
- Hugh Acheson's 9 Favorite Atlanta Restaurants
- Hugh Acheson Unveils His Upcoming Slow Cooker Cookbook
2017 is proving to be a busy year for Acheson. Besides crafting custom burgers here in New York and promoting his new cookbook The Chef and the Slow Cooker, which is out this fall, Acheson is also participating in the James Beard Foundation's fifth annual Taste America national culinary tour. He'll serve as the Taste America All-Star chef during the tour's visit to San Francisco in October.