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Tacos From the Top Chef

Hugh Acheson leads a discussion

Hugh Acheson discusses food and sustainability at Dickinson in 2016. Photo by Joe O'Neill.

Hugh Acheson’s Book Tour Stops at Dickinson

by Maureen Moroz ’19

Award-winning celebrity chef and author Hugh Acheson will host an interactive taco-making demonstration on Dickinson’s Britton Plaza on Tuesday, Nov. 14, from noon to 2 p.m. The event is open to the public and will include the sale and signing of Acheson’s new cookbook, The Chef & The Slow Cooker.

An owner/partner in four restaurants in his home state of Georgia, Acheson came into the national spotlight in 2010 when he competed in the third season of the hit Bravo TV series Top Chef Masters. He returned to the show as a judge in seasons 9-12 and also hosted Bravo’s Battle of the Sous Chefs. Acheson also is the author of A New Turn for the South: Southern Flavors Reinvented for Your Kitchen, which earned the James Beard Foundation’s 2012 award for American cooking.

Acheson’s stop in Carlisle is part of a 25-city tour, during which he will hold live cooking demonstrations and prepare beer-braised pork tacos, a recipe from his new cookbook. Taco sales will benefit Seed Life Skills, a charity founded by Acheson to provide resources for teachers on topics including hands-on culinary instruction, conscious consumer economics and DIY design principles.

Last year, Acheson came to Dickinson for a brief residency as part of The Clarke Forum for Contemporary Issues’ fall 2016 semester theme, food. Acheson’s residency included discussions with students and the preparation of a gourmet meal featuring fresh, organic ingredients from the College Farm at its pop-up restaurant, GATHER.

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Published November 7, 2017