Cocktail Recipes, Spirits, and Local Bars

James Beard Foundation Names 2013 'Who’s Who' Inductees

James Beard Foundation Names 2013 'Who’s Who' Inductees

The James Beard Foundation has released the 2013 list of inductees into their prestigious "Who’s Who of Food & Beverage in America" list, and the selections represent a wide cross-section of the modern culinary landscape. The award is bestowed upon those who have "made a significant and unique contribution to the American food and beverage industry," according to a press release, and they will be celebrated at the annual James Beard Foundation Awards, held this year on Monday, May 6, at Lincoln Center’s Avery Fisher Hall in New York City.

"We are delighted to announce and celebrate the new 2013 inductees into this incredibly esteemed group of leaders in our culinary world," Susan Ungaro, president of the James Beard Foundation, said in the release. "From chefs to journalists, these honorees are truly the best and brightest in American food today. Each has contributed substantially to our constantly evolving culinary and beverage scene."

Here’s the list:

Eric Asimov, Journalist and Author
Asimov is The New York Times’ chief wine critic, and also the author of How to Love Wine: A Memoir and Manifesto. In 1992, he created the popular "$25 and Under" restaurant review column for The New York Times, and wrote that until 2004, when he was elevated to wine critic. He is also a co-author of five editions of The New York Times Guide to Restaurants and four editions of $25 and Under: A Guide to the Best Inexpensive Restaurants in New York.

Dorothy Kalins, Editor
Kalins founded Saveur magazine in 1994 along with Christopher Hirsheimer, Michael Grossman, and The Daily Meal's editorial director Colman Andrews, and it went on to win four National Magazine Awards during her time there. In 2001 she joined Newsweek as executive editor, and oversaw a redesign. In 2006 she launched Dorothy Kalins Ink, which has produced award-winning cookbooks for John Besh, David Tanis, and Seamus Mullen.

Barbara Lynch, Chef- Restaurateur
Lynch is the force behind the now-classic Boston restaurants No. 9 Park, B&G Oysters, and The Butcher Shop. In 2003 she was awarded the James Beard Award for Best Chef in the Northeast.

Zarela Martinez, Chef- Restaurateur
Martinez is one of New York City’s most influential chefs, having started out at Café Marimba and later opening Zarela, which was hailed as one of the city’s finest authentic Mexican restaurants until it closed in 2011.

Michael Mina, Chef-Restaurateur
Since 2002, Mina has opened 20 restaurants and lounge spaces throughout the country. His San Francisco flagship, Michael Mina, was awarded two Michelin stars in 2002, was named Esquire Magazine’s Restaurant of the Year in 2011 , and was named The Daily Meal’s 56th best restaurant in America for 2013.

Bill Yosses, Pastry Chef and Author
Yosses has been the White House’s executive pastry chef since 2007. He’s been actively involved with Michelle Obama’s Let’s Move! initiative, and frequently gives tours of the White House’s vegetable garden for school groups.


James Beard Foundation Names 2015 Who’s Who of Food and Beverage

The James Beard Foundation is proud to announce the five 2015 inductees to the Who’s Who of Food & Beverage in America.

The prestigious award is given to renowned culinary professionals who have made a significant and unique contribution to the American food and beverage industry. This year’s honorees will be celebrated at the annual James Beard Foundation Awards presented by Lexus on Monday, May 4, 2015, at Lyric Opera of Chicago.

"This year's Who's Who honorees join an impressive group of over 250 of our country's most respected food industry leaders,” says Susan Ungaro, president of the James Beard Foundation. “Their impact on cultural cuisine, food production, and mixology is both substantial and exciting."

The 2015 James Beard Foundation Awards Who’s Who of Food & Beverage in America Inductees are:

Allan Benton, Pork Producer and Purveyor/Madisonville, Tennessee

The owner of Benton’s Smoky Mountain Country Hams, Allan Benton has been described by Saveur magazine as "one of the most respected producers in the United States." Benton grew up in a family that raised hogs and cured its own country hams and bacon, and he has continued this tradition ever since giving up a career as a guidance counselor and purchasing a small, ramshackle ham business in 1973.

Since then Benton’s hams and bacon have become the standard against which all others are measured. Slow-cured with salt, brown sugar, and sodium nitrate and aged for at least nine months, the meat maestro’s pork products are sought after by top chefs like Sean Brock, David Chang, and Hugh Acheson.

Dale DeGroff, Mixologist/NYC

Master Mixologist Dale DeGroff, aka King Cocktail, developed his extraordinary talent tending bar at esteemed establishments, most notably New York's famous Rainbow Room, where in the 1980s he pioneered a gourmet approach to recreating classic cocktails. DeGroff has since been credited with reinventing the bartending profession and setting off a cocktail revival that continues to flourish.

Winner of the 2009 James Beard Award for Outstanding Wine & Spirits Professional and author of The Essential Cocktail and The Craft of the Cocktail, DeGroff has been hugely influential in the bar world for over three decades. He is also a partner in the award-winning bar training program Beverage Alcohol Resource (BAR) and the founding president of the Museum of the American Cocktail.

Wylie Dufresne, Chef and Restaurateur/NYC

Wylie Dufresne is a celebrated chef and restaurateur and a pioneer of molecular gastronomy. Dufresne began his career at the International Culinary Center (formerly the French Culinary Institute) before working for Jean-Georges Vongerichten at JoJo and Jean Georges in New York and Prime Steakhouse at the Bellagio in Las Vegas.

In 1999 Dufresne became the opening chef at 71 Clinton Fresh Food, where he quickly established himself as a culinary trailblazer. He opened wd

50 in 2003, where his creative, eclectic, hyper-modern cooking earned national acclaim and a three-star review in the New York Times from Frank Bruni in 2008. The restaurant also received one star from the Michelin Guide in 2006, an accolade it retained in each subsequent year until its closing in November of 2014.

Dufresne has been nominated for multiple James Beard Awards, including seven consecutive years in the running for Best Chef: New York, an award he won in 2013. Alder, Dufresne’s second restaurant, opened in Manhattan’s East Village in March 2013.

Nathalie Dupree, Cookbook Author and Television Personality/Charleston

Nathalie Dupree is the author of 14 cookbooks and the host of more than 300 national and international cooking shows that have aired on PBS, the Food Network, and the Learning Channel. She has earned wide recognition for her work, including three James Beard Awards and numerous other honors.

Dupree is best known for her approachability and her deep understanding of Southern food her 1986 book and television series, New Southern Cooking, helped introduce the rest of the country to both traditional and modern Southern cuisine.

A former chef, Dupree spent ten years directing Rich’s Cooking School in Atlanta, where she taught thousands of students. She is a founder and past president of the International Association of Culinary Professionals (IACP), a founder and board member of Southern Foodways, and a founder and past president of two chapters of Les Dames d’Escoffier, who awarded Dupree the prestigious national honor of “Grande Dame.” The Maître Cuisiniers de France gave Dupree its 2013 Woman of the Year Award. She continues to write about food and is currently working on a memoir.

Maricel Presilla, Chef, Restaurateur, and Cookbook Author/Hoboken, New Jersey

Maricel E. Presilla is an award-winning author, chef, and restaurateur who is widely recognized as one of the nation’s pre- eminent experts on the cuisines of Latin America.

In 2013 her magnum opus, Gran Cocina Latina: The Food of Latin America, was honored as Cookbook of the Year by the James Beard Foundation and Best General Cookbook by the IACP. She was named the Beard Foundation’s Best Chef: Mid-Atlantic in 2012, and is a semifinalist for the 2015 Outstanding Chef award.

A Cuban native and Miami émigré, Presilla is currently the chef and co-owner of restaurants Zafra and Cucharamama, as well as Latin gourmet market, bakery, and chocolate shop Ultramarinos, all of which are in Hoboken, New Jersey.

Presilla is also extremely knowledgeable about Latin American chocolate production: in addition to having authored The New Taste of Chocolate: A Cultural and Natural History of Chocolate with Recipes, she’s also the president of Gran Cacao, a Latin American marketing company that specializes in heirloom cacao beans, a board member for the Fine Chocolate Industry Association and America's partner of the International Chocolate Awards, the world's largest independent chocolate competition.

The James Beard Foundation’s Who’s Who of Food and Beverage in America is a cadre of the most accomplished food and beverage professionals in the country. Though they represent a diverse cross-section of the food and beverage industry—from chefs to journalists to farmers to business executives to scholars—each has been identified by his or her peers as having displayed remarkable talent and achievement.

Begun in 1984 by Cook’s Magazine, the Who’s Who has been administered by the James Beard Foundation since 1990. Each year, a ballot of 20 possible candidates is created and distributed to the entire Who’s Who group for voting.

On Tuesday, March 24, 2015, the Foundation will announce the final nominees for all award categories during a press breakfast at the James Beard House. Nominations will be announced live via the Foundation’s Twitter feed at twitter.com/beardfoundation.

On Friday, April 24, 2015, the James Beard Foundation Book, Broadcast, and Journalism Awards Dinner, an exclusive event honoring the nation’s top cookbook authors, culinary broadcast producers and hosts, and food journalists, will take place at Pier Sixty at Chelsea Piers in New York City.

The James Beard Foundation Awards Ceremony and Gala Reception will take place at Lyric Opera of Chicago on Monday, May 4, 2015. During the event, which is open to the public, awards for the Restaurant and Chef including America’s Classics and Restaurant Design categories will be handed out, along with special achievement awards including Humanitarian of the Year, Lifetime Achievement and Who’s Who of Food and Beverage in America. A gala reception will immediately follow, featuring top chefs and beverage professionals from across the country.

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News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.


Winners: 2013 James Beard Restaurant and Chef Awards

The James Beard Foundation announced the winners of the 2013 James Beard Foundation Restaurant and Chef Awards tonight, the highest honor for food and beverage professionals (see the list of 2013 finalists and the 2012 winners).

Here are a few of the highlights:

· Outstanding Chef: David Chang, Momofuku Noodle Bar, NYC and Paul Kahan, Blackbird, Chicago
· Outstanding Pastry Chef: Brooks Headley, Del Posto, NYC
· Rising Star Chef: Danny Bowien, Mission Chinese Food, SF and NYC
· Outstanding Restaurateur: Maguy Le Coze, Le Bernardin, NYC
· Best New Restaurant: State Bird Provisions, San Francisco, CA
· Outstanding Restaurant: Blue Hill, NYC
· Outstanding Service: Del Posto, NYC

2013 James Beard Restaurant and Chef Awards

Rising Star Chef of the Year
Danny Bowien, Mission Chinese Food, SF and NYC

Outstanding Bar Program
The Aviary, Chicago

Outstanding Wine, Beer, or Spirits Professional
Merry Edwards, Merry Edwards Winery, Sebastopol, CA

Outstanding Wine Program
Frasca Food and Wine, Boulder

Best Chef: Great Lakes
Stephanie Izard, Girl & the Goat, Chicago

Best Chef: Mid-Atlantic
Johnny Monis, Komi, Washington, D.C.

Best Chef: Midwest
Colby Garrelts, Bluestem, Kansas City, MO

Best Chef: New York City
Wylie Dufresne, WD

Best Chef: Northwest
Gabriel Rucker, Le Pigeon, Portland, OR

Best Chef: West
Christopher Kostow, The Restaurant at Meadowood, St. Helena, CA

Best Chef: Northeast
Melissa Kelly, Primo, Rockland, ME

Best Chef: South
Tory McPhail, Commander's Palace, New Orleans

Best Chef: Southeast
Joseph Lenn, The Barn at Blackberry Farm, Walland, TN

Best Chef: Southwest
Jennifer Jasinski, Rioja, Denver

Restaurant Design and Graphics: 75 Seats and Under
Isa, Taavo Somer, Brooklyn, NY.

Restaurant Design and Graphics: 76 Seats and Over:
Juvia, Alejandro Barrios Carrero Designs, Miami Beach

2013 Who's Who Inductees
Zarela Martinez, Michael Mina, Bill Yosses, Eric Asimov, Dorothy Kalins, and Barbara Lynch

Lifetime Achievement Award
Cecilia Chiang (Chef and Restaurateur, San Francisco)

Humanitarian of the Year
Emeril Lagasse (Chef and Restaurateur, New Orleans)

Outstanding Pastry Chef
Brooks Headley, Del Posto, NYC

Best New Restaurant
State Bird Provisions, San Francisco, CA.

Outstanding Service
Del Posto, NYC

Outstanding Restaurateur
Maguy Le Coze, Le Bernardin, NYC

Outstanding Restaurant
Blue Hill, NYC

Winner of Outstanding Chef
TIE
David Chang, Momofuku Noodle Bar, NYC
Paul Kahan, Blackbird, Chicago


James Beard’s New York State of Mind

If there’s anything that last night’s James Beard Foundation Awards taught us, it’s that for the hoi polloi of the food community, there are only really one city that matters: New York.

In the Lincoln Center’s Avery Fisher Hall in New York, with Oliver Platt guiding the show as master of ceremonies, seven of the twelve awards that were not regional, and three of the six Who’s Who inductees were based in NYC.

In total, twelve non-regional awards and six Who’s Who awards were given. Of those, New York is home to eight outright winners, San Francisco boasts four, while Chicago has two. New York shared the award for Rising Star with San Francisco (Danny Bowien is bi-coastal), and Outstanding Chef was shared between New York and Chicago chefs, David Chang and Paul Kahan. The five remaining awards went to Boulder, Colo., Sebastapol, Calif., Miami, Boston, and Washington D.C.

Click this link for the complete list of 2013 James Beard Foundation Award Winners. Every single winner thoroughly deserves his or her award, and it represents the culmination of years, decades, or a lifetime of a single-minded focus on excellence.

Most foodies will, often reluctantly, admit that New York is home to some of the best dining in the world, but it sticks in the craw of most of us that out of 20 awards, half wound up in a tiny patch of over-priced real estate.

Sure, the Beard Foundation give prizes to outstanding chefs in their ten regional categories, but for whatever reason the James Beard Foundation chose, the 303 square miles of New York’s Five Boroughs get a regional category all by themself. The South East region, which for the Beard Foundation’s purposes comprises Georgia, Kentucky, both Carolinas, Tennessee, and West Virginia, covers roughly 252,047 square miles. Or, to put it another way, it’s more than 830 times the size of NYC.

Give or take a few thousand people, the South East is populated by 37 million people compared to the approximately 8 million who live in New York City. And when it comes to full service restaurants, the South East with more than 25,000 eateries, beats New York’s 4,245. And yes, I understand that NYC has 14 restaurants per square mile while the South East has one restaurant for every ten square miles, but density is no guarantee of quality.

I’m not saying that New York City doesn’t deserve the accolades its restaurants receive, I’m saying that based on the math it doesn’t warrant special treatment and a category all to itself.

Perhaps the good people at the James Beard Foundation are unaware of the food revolution that’s going on in Asheville, Nashville, Charleston, Atlanta, and Memphis, to name a handful of cities in that sprawling South East region. The South East has amazing restaurants that can go toe-to-toe with anything you can name in the Five Boroughs, and if you want proof, just check out this non-exhaustive list:

Asheville
Bouchon, 131 Main, Laughing Seed, Plant, Table, Seven Sows, and The Blackbird.

Nashville
The Catbird Seat, Silly Goose, Cafe Bosna, Yellow Porch, 12 South Taproom, and Lugo’s

Charleston
Two Boroughs Larder, McCrady’s, Husk, Fig, Hominy Grill, Jestine’s Kitchen, and S.N.O.B.

Atlanta
Empire State South, Miller Union, Bacchanalia, Canoe, 4th and Swift, Abattoir, Woodfire Grill, The Optimist, Local Three, and the highly anticipated Staplehouse.

Memphis
Restaurant Iris, Deja Vu, ACRE, Paulette’s, McEwen’s on Monroe, Elegant Farmer, and Four Way Restaurant

So we love what you do to bring recognition to restaurants, and chefs, and the amazing food and drink we have in this beautiful, diverse land of mountains, deserts, rivers, forests, canyons, farms, and cities. But maybe it’s time to take a look at what’s going on in the 3,793,780 square miles that aren’t New York City.


Nathalie Dupree among James Beard Who’s Who of Food

Chef and former Atlanta Journal-Constitution Food editor Nathalie Dupree is among five 2015 inductees to the Who’s Who of Food & Beverage in America announced today by the James Beard Foundation.

"The prestigious award is given to renowned culinary professionals who have made a significant and unique contribution to the American food and beverage industry," according to the press release.

This year's honorees will be celebrated at the annual James Beard Foundation Awards presented on May 4 at Lyric Opera of Chicago.

Here are the five inductees and their bios from the James Beard Foundation:

Allan Benton, Pork Producer and Purveyor/Madisonville, Tennessee

The owner of Benton’s Smoky Mountain Country Hams, Allan Benton has been described by Saveur magazine as "one of the most respected producers in the United States." Benton grew up in a family that raised hogs and cured their own country hams and bacon, and he has continued this tradition ever since giving up a career as a guidance counselor and purchasing a small, ramshackle ham business in 1973. Since then Benton’s hams and bacon have become the standard against which all others are measured. Slow-cured with salt, brown sugar, and sodium nitrate and aged for at least 9 months, the meat maestro’s pork products are sought after by top chefs like Sean Brock, David Chang, and Hugh Acheson.

Dale DeGroff, Mixologist/NYC

Master Mixologist Dale DeGroff, a.k.a. King Cocktail, developed his extraordinary talent tending bar at esteemed establishments, most notably New York's famous Rainbow Room, where in the 1980s he pioneered a gourmet approach to recreating classic cocktails. DeGroff has since been credited with reinventing the bartending profession and setting off a cocktail revival that continues to flourish. Winner of the 2009 James Beard Award for Outstanding Wine & Spirits Professional and author of The Essential Cocktail and The Craft of the Cocktail, DeGroff has been hugely influential in the bar world for over three decades. He is also a partner in the award-winning bar training program Beverage Alcohol Resource (BAR) and the founding president of the Museum of the American Cocktail.

Wylie Dufresne, Chef and Restaurateur/NYC

Wylie Dufresne is a celebrated chef and restaurateur and a pioneer of molecular gastronomy. Dufresne began his career at the International Culinary Center (formerly the French Culinary Institute) before working for Jean-Georges Vongerichten at JoJo and Jean Georges in New York and Prime Steakhouse at the Bellagio in Las Vegas. In 1999 Dufresne became the opening chef at 71 Clinton Fresh Food, where he quickly established himself as a culinary trailblazer. He opened wd

50 in 2003, where his creative, eclectic, hyper-modern cooking earned national acclaim and a three-star review in the New York Times from Frank Bruni in 2008. The restaurant also received one star from the Michelin Guide in 2006, an accolade it retained in each subsequent year until its closing in November of 2014. Dufresne has been nominated for multiple James Beard Awards, including seven consecutive years in the running for Best Chef: New York, an award he won in 2013. Alder, Dufresne’s second restaurant, opened in Manhattan’s East Village in March 2013.

Nathalie Dupree, Cookbook Author and Television Personality/Charleston

Nathalie Dupree is the author of fourteen cookbooks and the host of more than 300 national and international cooking shows that have aired on PBS, the Food Network, and the Learning Channel. She has earned wide recognition for her work, including three James Beard Awards and numerous other honors. Dupree is best known for her approachability and her deep understanding of Southern food her 1986 book and television series, New Southern Cooking, helped introduce the rest of the country to both traditional and modern Southern cuisine. A former chef, Dupree spent ten years directing Rich’s Cooking School in Atlanta, where she taught thousands of students. She is a founder and past president of the International Association of Culinary Professionals (IACP), a founder and board member of Southern Foodways, and a founder and past president of two chapters of Les Dames d’Escoffier, who awarded Dupree the prestigious national honor of “Grande Dame.” The Maître Cuisiniers de France gave Dupree its 2013 Woman of the Year Award. She continues to write about food and is currently working on a memoir.

Maricel Presilla, Chef, Restaurateur, and Cookbook Author/Hoboken, New Jersey

Maricel E. Presilla is an award-winning author, chef, and restaurateur who is widely recognized as one of the nation’s pre-eminent experts on the cuisines of Latin America. In 2013 her magnum opus, Gran Cocina Latina: The Food of Latin America, was honored as Cookbook of the Year by the James Beard Foundation and Best General Cookbook by the IACP. She was named the Beard Foundation’s Best Chef: Mid-Atlantic in 2012, and is a semifinalist for the 2015 Outstanding Chef award. A Cuban native and Miami émigré, Presilla is currently the chef and co-owner of restaurants Zafra and Cucharamama, as well as Latin gourmet market, bakery, and chocolate shop Ultramarinos, all of which are in Hoboken, New Jersey. Presilla is also extremely knowledgeable about Latin American chocolate production: in addition to having authored The New Taste of Chocolate: A Cultural and Natural History of Chocolate with Recipes, she’s also the president of Gran Cacao, a Latin American marketing company that specializes in heirloom cacao beans, a board member for the Fine Chocolate Industry Association and America's partner of the International Chocolate Awards, the world's largest independent chocolate competition.


Marvin R. Shanken Inducted into James Beard Foundation Who's Who of Food & Beverage in America

The James Beard Foundation inducted Marvin R. Shanken into the Who’s Who of Food & Beverage in America May 7 at its annual awards gala, held at Lincoln Center in New York.

Shanken, chairman of M. Shanken Communications, which publishes Wine Spectator and other magazines, was honored for “helping to bring wine and the good life into mainstream American culture,” said Rick Bayless of Frontera Grill in Chicago, who made the presentation before 2,000 people at the ceremony. Shanken was also recognized for his company’s charitable activities.

This recognition is given to industry leaders who have been “identified by his or her peers as having displayed remarkable talent and achievement,” according to the James Beard Foundation. Founded by Cook’s magazine in 1984, the “Who’s Who” has been administered by the James Beard Foundation since 1990.

While most of the inductees are chefs and restaurant owners, the roster includes winemakers such as Paul Draper of Ridge Vineyards, educators such as New York University’s Marion Nestle and journalists such as Michael and Ariane Batterberry, who co-founded Food Arts, part of the M. Shanken roster of publications, which also includes Cigar Aficionado, Whisky Advocate, Market Watch, Impact Newsletter and Shanken News Daily.


2013 James Beard Foundation Awards

In her opening remarks, Susan Ungaro, president of the James Beard Foundation, congratulated the nominees and thanked the sponsors. She also mentioned that in keeping with this year's theme, the food at the reception would be inspired by the movies. Actor Oliver Platt hosted the ceremony, which also featured movie montages of food-focused scenes.

Emeril Lagasse received a standing ovation when he took to the stage to accept his award for Humanitarian of the Year. In his speech, he said the "world cannot evolve if it does not give back. Knowledge is power and I want to share that." He thanked the donors and left with his signature "Bam!"

In addition to the categories below, the James Beard Foundation also honored "America's Classics," presented by Coca-Cola. This year's restaurants included Keens Steakhouse in New York, Prince's Hot Chicken Shack in Nashville, Kramarczuk's in Minneapolis, Frank Fat's in Sacramento, and CF Folks in Washington, DC.

The inductees to the Who's Who of Food and Beverage in America were author Eric Asimov, editor Dorothy Kalins, chef/restaurateur Barbara Lynch, chef/restaurateur Zarela Martinez, chef/restaurateur Michael Mina, and author/pastry chef Bill Yosses.

Summary of the 2013 James Beard Award Winners:

OUTSTANDING RESTAURANT
presented by Acqua Panna

"It was such an opportunity to stumble across this restaurant — and stay out of bankruptcy." - Dan Barber

OUTSTANDING CHEF
presented by All-Clad Metalcrafters, LLC

Sean Brock, McCrady's, Charleston
Gary Danko, Gary Danko, San Francisco
Suzanne Goin, Lucques, Los Angeles
Nancy Silverton, Pizzeria Mozza, Los Angeles

"Over 40 years in the business. This is an amazing honor. I had a lot to learn along the way." - Maguy Le Coze

Donnie Madia, One Off Hospitality Group
Piero Selvaggio, Valentino Restaurant Group (Santa Monica, CA)
Caroline Styne, Lucques/A.O.C./Tavern, Los Angeles
Phil Suarez, Suarez Restaurant Group

"I thank my staff. As they are going into service — this is going to be a good evening." - Stuart Brioza

Empellon Cocina, New York City
Grace, Chicago
The Ordinary, Charleston
Rich Table, San Francisco

Jimmy Bannos, Jr., The Purple Pig, Chicago
Thomas McNaughton, Flour + Water, San Francisco
David Posey, Blackbird, Chicago
Blaine Wetzel, The Willows Inn, Lummi Island, WA

Dominique Ansel, Dominique Ansel Bakery, New York City
Melissa Chou, Aziza, San Francisco
Ken Forkish, Ken's Artisan Bakery, Portland
Hedy Goldsmith, Michael’s Genuine Food & Drink, Miami


GREAT LAKES:

WINNER:
Stephanie Izard, Girl & The Goat, Chicago

"Chicago is a bad-ass city to be a chef in." - Stephanie Izard

Dave Beran, Next Restaurant, Chicago
Jonathon Sawyer, The Greenhouse Tavern, Cleveland
Paul Virant, Vie, Western Springs, IL
Andrew Zimmerman, Sepia, Chicago

Cathal Armstrong, Restaurant Eve, Alexandria, Va.
Spike Gjerde, Woodberry Kitchen, Baltimore
Brad Spence, Amis, Philadelphia
Vikram Sunderam, Rasika, Washington, D.C.

Justin Aprahamian, Sanford, Milwaukee
Gerard Craft, Niche, St. Louis
Michelle Gayer, Salty Tart, Minneapolis
Jack Riebel, Butcher & the Boar, Minneapolis

In his acceptance speech, Dufresne said: "Thank you to my staff. This medal belongs to you."

April Bloomfield, The Spotted Pig
Mark Ladner, Del Posto
Jonathan Waxman, Barbuto
Michael White, Marea

Jamie Bissonnette, Coppa, Boston
Joanne Chang, flour bakery + café, Boston
Gerry Hayden, The North Fork Table & Inn, Southold, NY
Barry Maiden, Hungry Mother, Cambridge, MA

Jason Franey, Canlis, Seattle
Naomi Pomeroy, Beast, Portland, OR
Ethan Stowell, Staple & Fancy Mercantile, Seattle
Cathy Whims, Nostrana, Portland, OR

"To be the best you need to have an ability to connect with people." - Tory McPhail

Justin Devillier, La Petite Grocery, New Orleans
Jeff McInnis, Yardbird Southern Table & Bar, Miami Beach
Alon Shaya, Domenica, New Orleans
Sue Zemanick, Gautreau's, New Orleans

Ashley Christensen, Poole's Diner, Raleigh
Edward Lee, 610 Magnolia, Louisville, KY
Steven Satterfield, Miller Union, Atlanta
Tandy Wilson, City House, Nashville

WINNER:
Jennifer Jasinski, Rioja, Denver

"It's an everyday struggle to remain relevant." - Jennifer Jasinski

Kevin Binkley, Binkley’s Restaurant, Cave Creek, AZ
Bruce Gilmore, Barley Swine, Austin
Hugo Ortega, Hugo’s, Houston
Chris Shepherd, Underbelly, Houston

Chris Cosentino, Incanto, San Francisco
Corey Lee, Benu, San Francisco
Daniel Patterson, Coi, San Francisco
John Shook and Vinny Dotolo, Animal, Los Angeles

"It goes to the 200 staff that it takes to move the 24,000-square-foot restaurant." - Jeff Katz

OUTSTANDING WINE PROGRAM
presented by Lavazza

OUTSTANDING BAR PROGRAM

"Amazing. Best job in the world. We make cocktails for people." - Charles Joly

Sam Calagione, Dogfish Head Craft Brewery, Milton, DE
Garrett Oliver, Brooklyn Brewery, New York City
Neal Rosenthal, Mad Rose Group, Pine Plains, NY
David Wondrich, Spirits Educator, New York City

NOMINEES FOR 75 SEATS AND UNDER:

WINNER:
Taavo Somer, Isa, Brooklyn, NY (Editor's Note: This restaurant is closed)

Commune, Farmshop, Santa Monica, CA
Capella Garcia Arquitectura, minibar by José Andrés, Washington, DC

NOMINEES FOR 76 SEATS AND OVER:

"I love New York. Venezuelans never win anything." - Alejandro Barrios Carrero

Rockwell Group, Jaleo, Las Vegas
MC2 Architects, Triniti Restaurant + Bar, Houston

See GAYOT's exclusive interview with Vice President Mitchell Davis of the James Beard Foundation.


Sherry Yard among six to be inducted into James Beard hall of fame

Former Spago and future Helms Bakery pastry chef Sherry Yard will be among the new inductees into the James Beard Foundation’s Who’s Who of Food and Beverage in America, the hall of fame of the culinary world.

Other honorees include writers Edward Behr and Barry Estabrook and chefs Paul Kahan, David Chang and John Besh.

The group will be inducted at the foundation’s annual awards ceremony, held this year May 5 at Lincoln Center in New York.

Yard was the executive pastry chef for Wolfgang Puck’s restaurant empire for almost 20 years, until she left last year to begin preparing the soon-to-open Helms Bakery with Father’s Office and Lukshon chef Sang Yoon. Yard is also the author of three cookbooks, including “The Secrets of Baking”, which was named best pastry book by the Beard awards in 2003.

Louisiana chef Besh runs nine restaurants, including the flagship August in New Orleans he has written three cookbooks.

Chang is the chef at Momofuku restaurant, which has outlets in New York, Sydney and Toronto, as well as six other Momofuku spinoffs in New York he also co-publishes the highly regarded quarterly Lucky Peach.

Kahan has been described as the Alice Waters of the Midwest. His Chicago restaurants, which focus on locally grown seasonal ingredients, include Blackbird, Avec, the Publican, Big Star, Publican Quality Meats and, most recently, Nico Osteria.

Behr is the publisher of the long-running Art of Eating newsletter. Since 1986 it has focused on traditional food and cooking, emphasizing the connection between taste and place.

Estabrook has been a contributing editor at Gourmet magazine and served on the editorial board of the journal Gastronomica. He writes on food issues for the New York Times, the Washington Post, the Atlantic and Saveur. He is the author of “Tomatoland.”


Executive pastry chef Ghaya Oliveira at Daniel makes desserts that could easily hang on the walls of the Museum of Modern Art—if they didn't drip all over the canvas. Until then, they'll be served on plates and ooh-ed and ahh-ed over at the iconic New York restaurant. Above is Turkish coffee ice cream, Jivara-coffee Chantilly cream, ginger caramel, and chocolate fondant.

Above is Oliveira's whimsical Miel: Lemon-bee pollen sorbet with honeycomb meringue, mango, and papaya.


Several Chefs Removed From List of James Beard Award Nominees

It’s been a turbulent year for the James Beard Foundation and its esteemed namesake awards. As the restaurant industry continues to suffer the combined effects of a pandemic and an economic crisis, the organization has canceled the Chef and Restaurant Awards ceremony for both 2020 and 2021. In a press release, the Foundation’s CEO writes that “considering anyone to have won or lost within the current tumultuous hospitality ecosystem does not in fact feel like the right thing to do.” The many restaurants and chefs named as finalists for the 2020 awards won’t find out whether they might have received the coveted recognition.

Though the awards ceremony is off, and no winners will be named, a small note was quietly added to the list of nominees on the Foundation’s website: “Several nominees have withdrawn their nominations for personal reasons.”

Among those whose names no longer appear are David Kinch of Manresa in Los Gatos, California, as well as Paul Bartolotta of Milwaukee-based Bartolotta Restaurants group Kristen Essig and Michael Stoltzfus, of New Orleans’ Coquette and Rich Landau of Vedge in Philadelphia.

Some of these chefs — like Kinch — pulled themselves from consideration to make a point about the current need for a unified industry, prioritizing the wellbeing of restaurant workers and small business owners over an award that now seems inconsequential. Kinch publicly addressed his absence from the updated list, writing on Instagram that he withdrew his name from consideration for the Outstanding Chef award because “The idea of celebrating achievement — and all that our @Manresarestaurant team has accomplished — simply does not feel right in the midst of an ongoing pandemic, and the devastation it has pressed upon our chosen métier and industry.”

But the foundation’s choice to categorize all of the withdrawals as having to do with “personal reasons” seems misleading or, at the very least, too vague, as not all of the chefs who removed themselves did so with the same motivations.

Reached for comment, Bartolotta, who was a finalist in the Outstanding Restaurateur category, told Eater in an email that he withdrew his name from consideration because of “anonymous accusations directed toward myself and the Bartolotta Restaurants organization that have been sent to the James Beard Foundation.” Bartolotta claims to have received no detailed information about the accusations, and that “no complaints have been filed either internally or with any outside agencies.” Nevertheless, the two-time James Beard-winner and co-owner of a 17-restaurant operation, says a third-party investigation has been launched. “I have decided to withdraw myself and our organization from consideration for this year’s James Beard Awards,” he says.

Eater also reached out to the foundation for comment surrounding allegations concerning Bartolotta’s restaurant group, and the foundation’s PR firm representative echoed the idea that the chef withdrew his name for “personal reasons.”

Also among the names notably absent from an updated list of nominees is that of Jessica Koslow, the owner of Sqirl in Los Angeles, who faced swift backlash and criticism last month for serving moldy jam, allegedly taking credit for other people’s recipes, and hiding an illegal kitchen from the health department, where her staff worked in potentially unsafe conditions. Koslow sent a letter to the Foundation on July 30, asking that she be removed from consideration for the Best Chef: California award, writing that her inclusion would “only serve as a distraction.” She also asked to be removed from a James Beard Foundation voting committee that, earlier this year, chose recipients of the Humanitarian of the Year and Lifetime Achievement awards.

Many of the systemic issues being faced within the restaurant industry have also been identified within the James Beard Foundation itself. In mid-July, a group of Foundation employees sent a letter to the senior leadership team, alleging “pay disparity, inadequate benefits, long hours, and challenging working conditions,” and demanding change. The foundation has been criticized in the past for disproportionality awarding men and white chefs, and has responded with initiatives aimed at lowering the bar to entry and diversifying the awards. But as the foundation works to heighten equity in its award-granting process, it’s apparent not all within the organization feel seen or valued.

Though it’s unclear how the organization is changing internally to meet staff demands, there’s a clear awareness that the foundation must evaluate the way it doles out praise, and who receives it. In the same statement announcing the cancellation of the 2020 and 2021 awards, the foundation notes that the awards committee is working with the broader organization and an outside social justice agency to adjust and develop a new process for naming award recipients. It states that the objectives are to “remove any systemic bias, increase the diversity of the pool of candidates, maintain relevance, and align the Awards more outwardly with the Foundation’s values of equity, equality, sustainability, and excellence for the restaurant industry.”

Eater has reached out for comment to all the other chefs mentioned, and this story will be updated with any new information.


Watch the video: 2017 JBF Awards: Americas Classic Gioias Deli (October 2021).