James Beard Foundation Announces 2020 Restaurant and Chef Semifinalists



James Beard Foundation Announces 2020 Restaurant and Chef Semifinalists

James Beard Foundation Announces 2020 Restaurant and Chef SemifinalistsNew York, NY  (Restaurant News Release)  The James Beard Foundation announced today its list of Restaurant and Chef Award semifinalists in advance of the 30th annual James Beard Awards Presented by Capital One. The prestigious group of semifinalists represents a wide collection of culinary talent, from exceptional chefs and dining destinations across twelve regions to the Best New Restaurant, Outstanding Bar Program, Outstanding Baker, and a Rising Star Chef 30 years of age or under. The full list of 2020 semifinalists can be reviewed at the end of the press release or directly at the James Beard Foundation website.

The Foundation will announce the final nominees for all Award categories during a live press conference in Philadelphia on Wednesday, March 25, 2020, in partnership with Constellation Culinary Group. Jeff Guaracino, president and CEO of VISIT PHILADELPHIA®, and Clare Reichenbach, CEO of the James Beard Foundation, will co-host the press conference and corresponding breakfast at The Barnes Foundation.

Nominees for more than 50 awards categories, including Restaurant and Chef, Restaurant Design, and Media will be announced. The event will take place at 9:00 A.M. ET and will be streamed live online (details on the James Beard Foundation website).

Overview of Restaurant and Chef Awards Process

The James Beard Foundation holds an online open call for entries beginning in mid-October of each year. Entries received, along with input solicited from an independent volunteer group of more than 250 panelists around the country, are reviewed by the Restaurant and Chef Committee to determine eligibility and regional representation. Based on the results and eligibility requirements for each award, the committee then produces a nominating ballot that lists the semifinalists in each of the 23 Restaurant and Chef Award categories. The list of semifinalists is then voted on by more than 600 judges from across the country to determine the final nominees in each category. The same group of judges, which comprises leading regional restaurant critics, food and wine editors, culinary educators, and past James Beard Award winners, then votes on the nominees to select the winners. Tabulations to determine the nominees and winners are done by independent auditors EisnerAmper. The governing Awards committee, board of trustees, and staff of the James Beard Foundation do not vote, and the results are kept confidential until the presentation of winners in May. James Beard Awards policies and procedures can be reviewed at jamesbeard.org/awards/policies.

2020 James Beard Awards
Restaurant and Chef Award Semifinalists and Award Criteria

Best New Restaurant

A restaurant opened in 2019 that already demonstrates excellence in cuisine and hospitality, and that is likely to make a significant impact in years to come.

  • Automatic Seafood & Oysters, Birmingham, AL
  • Beit Rima, San Francisco
  • The Blind Goat, Houston
  • Cocina al Fondo, San Juan, PR
  • Cultura, Asheville, NC
  • Demi, Minneapolis
  • Eem, Portland, OR
  • Fox & the Knife, Boston
  • Gado Gado, Portland, OR
  • Gianna, New Orleans
  • Golden Diner, NYC
  • Il Nido, Seattle
  • iNDO, St. Louis
  • Kalaya, Philadelphia
  • K?wi, NYC
  • Lazy Betty, Atlanta
  • Nightshade, Los Angeles
  • Oak Hill Café & Farm, Greenville, SC
  • Pasjoli, Santa Monica, CA
  • Rooster & Owl, Washington, C.
  • Saffron De Twah, Detroit
  • Salaryman, Dallas
  • Squable, Houston
  • Sunday Vinyl, Denver
  • Tanám, Somerville, MA
  • Thamee, Washington, C.
  • Thattu, Chicago
  • Tzuco, Chicago
  • Vecina, Phoenix
  • Verjus, San Francisco

Outstanding Baker

A pastry chef or baker who demonstrates exceptional skill, integrity, and character in the preparation of desserts, pastries, or breads served in a retail bakery. Must have been working as a pastry chef or baker for the past five years.

  • Kim Boyce, Bakeshop, Portland, OR
  • Spencer Budros, Pistacia Vera, Columbus, OH
  • Evrim Dogu and Evin Dogu, Sub Rosa Bakery, Richmond, VA
  • Tova du Plessis, Essen Bakery, Philadelphia
  • Graison Gill, Bellegarde Bakery, New Orleans
  • Zachary Golper, Bien Cuit, NYC
  • Clyde Greenhouse, Kessler Baking Studio, Dallas
  • Don Guerra, Barrio Bread, Tucson, AZ
  • Briana Holt, Tandem Coffee + Bakery, Portland, ME
  • Maura Kilpatrick, Sofra Bakery, Cambridge, MA
  • Ayako Kurokawa, Burrow, NYC
  • Lisa Ludwinski, Sister Pie, Detroit
  • Moshit Mizrachi-Gabbitas, Janjou Pâtisserie, Boise, ID
  • David Norman, Easy Tiger Bake Shop & Beer Garden, Austin
  • Taylor Petrehn, 1900 Barker, Lawrence, KS
  • Nathaniel Reid, Nathaniel Reid Bakery, Kirkwood, MO
  • Avery Ruzicka, Manresa Bread, Los Gatos, CA
  • Matt Tinder, Saboteur Bakery, Bremerton, WA
  • Chris Wilkins, Root Baking Co., Atlanta
  • Na Young Ma, Proof Bakery, Los Angeles

Outstanding Bar Program

A restaurant or bar that demonstrates exceptional care and skill in the selection, preparation, and serving of cocktails, spirits, and/or beer.

  • Anvil Bar & Refuge, Houston
  • The Atomic Lounge, Birmingham, AL
  • The Baldwin Bar, Woburn, MA
  • Bar Leather Apron, Honolulu
  • Clavel Mezcaleria, Baltimore
  • Colita, Minneapolis
  • Existing Conditions, NYC
  • Expatriate, Portland, OR
  • Horse Inn, Lancaster, PA
  • Kimball House, Decatur, GA
  • La Factoría, San Juan, PR
  • Las Almas Rotas, Dallas
  • Leyenda, Brooklyn, NY
  • Little Rituals, Phoenix
  • Lost Lake, Chicago
  • OTOTO, Los Angeles
  • Novare Res Bier Café, Portland, ME
  • Sugar House, Detroit
  • Trick Dog, San Francisco
  • Williams & Graham, Denver

Outstanding Chef (Presented by All-Clad Metalcrafters)

A chef who sets high culinary standards and who has served as a positive example for other food professionals. Must have been working as a chef for the past five years.

  • Andrew Carmellini, Locanda Verde, NYC
  • Ann Cashion, Johnny’s Half Shell, Washington, C.
  • John Fleer, Rhubarb, Asheville, NC
  • Nobuo Fukuda, Nobuo at Teeter House, Phoenix
  • Sarah Grueneberg, Monteverde, Chicago
  • Gavin Kaysen, Spoon and Stable, Minneapolis
  • Melissa Kelly, Primo, Rockland, ME
  • David Kinch, Manresa, Los Gatos, CA
  • Christopher Kostow, The Restaurant at Meadowood, St. Helena, CA
  • Corey Lee, Benu, San Francisco
  • Ludo Lefebvre, Trois Mec, Los Angeles
  • Donald Link, Herbsaint, New Orleans
  • Maricel Presilla, Cucharamama, Hoboken, NJ
  • Missy Robbins, Lilia, NYC
  • Gabriel Rucker, Le Pigeon, Portland, OR
  • Holly Smith, Cafe Juanita, Kirkland, WA
  • Ana Sortun, Oleana, Cambridge, MA
  • Vikram Sunderam, Rasika, Washington, C.
  • Marc Vetri, Vetri Cucina, Philadelphia
  • Justin Yu, Theodore Rex, Houston

Outstanding Hospitality (Presented by American Airlines)

A restaurant in operation for five or more years that demonstrates consistency and exceptional thoughtfulness in hospitality and service.

  • 15 Fox Place, Jersey City, NJ
  • 1919, San Juan, PR
  • Angus Barn Steakhouse, Raleigh, NC
  • Black Trumpet Bistro, Portsmouth, NH
  • Brigtsen’s, New Orleans
  • Canlis, Seattle
  • Chez Fonfon, Birmingham, AL
  • Dominique Ansel Bakery, NYC
  • HOBNOB, Racine, WI
  • Hugo’s, Houston
  • Kai, Phoenix
  • Leon’s Fine Poultry & Oyster Shop, Charleston, SC
  • Love Handle, Indianapolis
  • Marcel’s, Washington, C.
  • Mi Nidito Restaurant, Tucson, AZ
  • Mistral, Boston
  • Pekin Noodle Parlor, Butte, MT
  • Saison, San Francisco
  • Swan Oyster Depot, San Francisco
  • Zingerman’s Roadhouse, Ann Arbor, MI

Outstanding Pastry Chef (Presented by Lavazza)

A pastry chef or baker who demonstrates exceptional skill, integrity, and character in the preparation of desserts, pastries, or breads served in a restaurant. Must have been working as a pastry chef or baker for the past five years.

  • Antonio Bachour, Bachour, Coral Gables, FL
  • Neil Blazin, Driftwood Oven, Pittsburgh
  • Lincoln Carson, Bon Temps, Los Angeles
  • Ali and Kevin Cohane, Persephone, Jackson, WY
  • Renae Connolly, Benedetto, Cambridge, MA
  • Juan Contreras, Atelier Crenn, San Francisco
  • Megan Garrelts, Rye, Leawood, KS
  • Sylvia Gould, Kool Beanz Cafe, Tallahassee, FL
  • Maggie Huff, Homewood, Dallas
  • Margarita Manzke, République, Los Angeles
  • Claudia Martinez, Tiny Lou’s, Atlanta
  • Mimi Mendoza, Senia, Honolulu
  • Diane Moua, Spoon and Stable, Minneapolis
  • Natasha Pickowicz, Flora Bar, NYC
  • Ricardo “Ricchi” Sanchez, Bullion, Dallas
  • Emily Spurlin, Lula Cafe, Chicago
  • Krystle Swenson, Crawford and Son, Raleigh, NC
  • Katherine Thompson, Thompson Italian, Falls Church, VA
  • Miro Uskokovic, Gramercy Tavern, NYC
  • Country Velador, Super Chunk Sweets & Treats, Scottsdale, AZ

Outstanding Restaurant (Presented by S.Pellegrino® Sparkling Natural Mineral Water)

A restaurant that demonstrates consistent excellence in food, atmosphere, service, and operations. Must have been in business 10 or more consecutive years.

  • Boka, Chicago
  • Bolete, Bethlehem, PA
  • FIG, Charleston, SC
  • Fore Street, Portland, ME
  • Frasca Food and Wine, Boulder, CO
  • Hà VL, Portland, OR
  • House of Prime Rib, San Francisco
  • Jaleo, Washington, C.
  • Kogi BBQ, Los Angeles
  • Komi, Washington, C.
  • La Morada, NYC
  • Mai Lee, Brentwood, MO
  • Michael’s Genuine Food & Drink, Miami
  • Neptune Oyster, Boston
  • Pizzeria Bianco, Phoenix
  • The Original Ninfa’s on Navigation, Houston
  • Quince, San Francisco
  • Restaurant Alma, Minneapolis
  • SriPraPhai, NYC
  • Sushi Den, Denver

Outstanding Restaurateur (Presented by Magellan Corporation)

A restaurateur who demonstrates creativity in entrepreneurship and integrity in restaurant operations. Must have been in the restaurant business for at least 10 years. Must not have been nominated for a James Beard Foundation chef award in the past five years.

  • Paul Bartolotta, The Bartolotta Restaurants, Milwaukee (Ristorante Bartolotta, Harbor House, Lake Park Bistro, and others)
  • Jamie Bissonnette and Ken Oringer, JK Food Group, Boston (Little Donkey, Toro, Coppa)
  • JoAnn Clevenger, Upperline Restaurant, New Orleans
  • Sameer Eid and Samy Eid, Birmingham, MI, and Detroit (Phoenicia, Forest, Leila)
  • Benjamin Goldberg and Max Goldberg, Strategic Hospitality, Nashville (The Catbird Seat, The Patterson House, Henrietta Red, and others)
  • Ruth Gresser, Pizzeria Paradiso, Washington, D.C. (Pizzeria Paradiso)
  • Martha Hoover, Patachou Inc., Indianapolis (Café Patachou, Public Greens, Bar One Fourteen, and others)
  • Jennifer Jasinski, Beth Gruitch, Crafted Concepts, Denver (Rioja, Bistro Vendôme, Stoic & Genuine, and others)
  • Mike Mastro and Jeff Mastro, Prime Steak Concepts, Scottsdale, AZ (Dominick’s Steakhouse, Steak 44, Ocean 44)
  • Thomas McNaughton, David Steele and David White, Ne Timeas Restaurant Group, San Francisco (Flour + Water, Central Kitchen, Trick Dog)
  • Larry McGuire, McGuire Moorman Hospitality, Austin (Jeffrey’s, Perla’s, Pool Burger, and others)
  • Jay McSharry, Portsmouth, NH (Jumpin’ Jay’s Fish Cafe, Vida Cantina, Moxy, and others)
  • Ouita Michel, Ouita Michel Family of Restaurants, Lexington, KY (Holly Hill Inn, The Midway Bakery and Cafe, Honeywood, and others)
  • Willy Ng, Magic Gourmet Trading, San Francisco (Koi Palace, Dragon Beaux, Palette Tea House)
  • Akkapong “Earl” Ninsom, Portland, OR (Langbaan, PaaDee, Hat Yai)
  • Steve Palmer, The Indigo Road, Charleston, SC (Indaco, The Macintosh, O-Ku Sushi, and others)
  • Alex Raij and Eder Montero, NYC (La Vara, Saint Julivert Fisherie, Txikito)
  • Cookie Till, Margate, NJ (Steve and Cookie’s, Ventnor No. 7311)
  • Tracy Vaught, H Town Restaurant Group, Houston (Hugo’s, Xochi, Caracol, and others)
  • Jason Wang, Xi’an Famous Foods, NYC

Outstanding Wine Program

A restaurant or bar that demonstrates excellence in wine service through a carefully considered wine list and a well-informed approach to helping customers choose and drink wine.

  • Bacchanal, New Orleans
  • Beholder, Indianapolis
  • Canard, Portland, OR
  • COTE, NYC
  • Death & Taxes, Raleigh, NC
  • element 47 at The Little Nell, Aspen, CO
  • Flight Wine Bar, Washington,C.
  • FnB, Scottsdale, AZ
  • Great China, Berkeley, CA
  • Grill 23, Boston
  • henry, Boston
  • Le Caveau, Philadelphia
  • L’Oursin, Seattle
  • Lucky Palace, Bossier City, LA
  • Miller Union, Atlanta
  • The Morris, San Francisco
  • Night + Market Sahm, Venice, CA
  • Ops, NYC
  • Rosie Cannonball, Houston
  • Spiaggia, Chicago

Outstanding Wine, Beer or Spirits Producer

A beer, wine, or spirits producer who demonstrates consistency and exceptional skill in his or her craft.

  • Scott Blackwell and Ann Marshall, High Wire Distilling Co., Charleston, SC
  • Jean Broillet IV, Tired Hands Brewing Company, Ardmore, PA
  • Cathy Corison, Corison Winery, St. Helena, CA
  • Brianne Day, Day Wines, Dundee, OR
  • Austin Evans and Richard Patrick Jr., Cathead Distillery, Jackson, MS
  • David Favela, Border X Brewing, San Diego
  • Aaron Fox and Daniel de la Nuez, Forthave Spirits, NYC
  • Deirdre Heekin, La Garagista Farm + Winery, Barnard, VT
  • Nancy Irelan and Mike Schnelle, Red Tail Ridge Winery, Penn Yan, NY
  • Marika Josephson and Aaron Kleidon, Scratch Brewing Company, Ava, IL
  • Drew Kulsveen, Willett Distillery, Bardstown, KY
  • Todd Leopold and Scott Leopold, Leopold Bros., Denver
  • Steve Luke, Cloudburst Brewing, Seattle
  • André Hueston Mack, Maison Noir Wines, McMinnville, OR
  • Kim McPherson, McPherson Cellars, Lubbock, TX
  • Amanda and Stephen Paul, Whiskey Del Bac, Tucson, AZ
  • Yoshihiro Sako, Den Sake Brewery, Oakland, CA
  • Jeffrey Stuffings and Michael Stuffings, Jester King Brewery, Austin
  • Rutger de Vink, RdV Vineyards, Delaplane, VA
  • Lance Winters, George Spirits, Alameda, CA

Rising Star Chef of the Year (Presented by S.Pellegrino® Sparkling Natural Mineral Water) A chef age 30 or younger who displays exceptional talent, character, and leadership ability, and who is likely to make a significant impact in years to come.

  • Will Aghajanian and Liz Johnson, The Catbird Seat, Nashville
  • Angel Barreto, Anju, Washington, C.
  • Nick Bognar, iNDO, St. Louis
  • Trigg Brown, Win Son, Brooklyn, NY
  • Ana Castro, Thalia, New Orleans
  • Valerie Chang, ITAMAE, Miami
  • Bria Downey, Clay Pigeon Food & Drink, Fort Worth, TX
  • Alisha Elenz, mfk./Bar Biscay, Chicago
  • Robbie Felice, Viaggio Ristorante, Wayne, NJ
  • Rikki Giambruno, Hyacinth, Paul, MN
  • Mariana Gonzalez-Trasvina, Bar ‘Cino, Newport, RI
  • Jesse Ito, Royal Izakaya, Philadelphia
  • Matthew Kammerer, Harbor House Inn, Elk, CA
  • Zoë Kanan, Simon & The Whale, NYC
  • Liz Kenyon, Rupee Bar, Seattle
  • Jeanine Lamadieu, Y?gen, Chicago
  • Irene Li, Mei Mei, Boston
  • Gaby Maeda, State Bird Provisions, San Francisco
  • Daniela Moreira, Timber Pizza Co., Washington, C.
  • Henry Moso, Kabooki Sushi, Orlando, FL
  • Shota Nakajima, Adana, Seattle
  • Austin Nickel, Spuntino, Denver
  • Johnny Ortiz, /Shed, La Madera, NM
  • Lena Sareini, Selden Standard, Detroit
  • Ashleigh Shanti, Benne on Eagle, Asheville, NC
  • Maricela Vega, 8ARM, Atlanta
  • Paola Velez, Kith/Kin, Washington, C.
  • Jon Yao, Kato, Los Angeles

Best Chefs (Presented by Capital One)

Chefs who set high culinary standards and also demonstrate integrity and admirable leadership skills in their respective regions. A nominee may be from any kind of dining establishment but must have been working as a chef for at least five years, with the three most recent years spent in the region.

Best Chef: California

  • Genet Agonafer, Meals by Genet, Los Angeles
  • Kim Alter, Nightbird, San Francisco
  • Val M. Cantu, Californios, San Francisco
  • Rocío Camacho, La Diosa de los Moles, Paramount, CA
  • Gabriela Cámara, Cala, San Francisco
  • Josef Centeno, Orsa & Winston, Los Angeles
  • Jeremy Fox, Birdie G’s, Santa Monica, CA
  • Brandon Go, Hayato, Los Angeles
  • Brandon Jew, Mister Jiu’s, San Francisco
  • Jessica Koslow, Sqirl, Los Angeles
  • Mourad Lahlou, Mourad, San Francisco
  • Mei Lin, Nightshade, Los Angeles
  • Ori Menashe and Genevieve Gergis, Bavel, Los Angeles
  • Niki Nakayama, n/naka, Los Angeles
  • Brandon Rodgers and Ian Scaramuzza, In Situ, San Francisco
  • Carlos Salgado, Taco María, Costa Mesa, CA
  • Joshua Skenes, Angler, San Francisco
  • James Syhabout, Commis, Oakland, CA
  • Karen Taylor Waikiki, El Molino Central, Boyes Hot Springs, CA
  • Pim Techamuanvivit, Kin Khao, San Francisco

Best Chef: Great Lakes (IL, IN, MI, OH)

  • James Anderson, Ray Ray’s Hog Pit, Columbus, OH
  • Abra Berens, Granor Farm, Three Oaks, MI
  • Thai Dang, HaiSous, Chicago
  • Brian Jupiter, Frontier, Chicago
  • Gene Kato, Momotaro, Chicago
  • Ji Hye Kim, Miss Kim, Ann Arbor, MI
  • Jason Hammel, Lula Cafe, Chicago
  • Andy Hollyday, Selden Standard, Detroit
  • Allie La Valle-Umansky, Jeremy Umansky, and Kenny Scott, Larder Delicatessen & Bakery, Cleveland
  • Abbi Merriss, Bluebeard, Indianapolis
  • Ethan Pikas, Cellar Door Provisions, Chicago
  • Noah Sandoval, Oriole, Chicago
  • Ryan Santos, Please, Cincinnati
  • John Shields and Karen Urie Shields, Smyth, Chicago
  • James Rigato, Mabel Gray, Hazel Park, MI
  • Mike Ransom, Ima, Detroit
  • Mariya Russell, Kikk?, Chicago
  • Sarah Welch, Marrow, Detroit
  • Erick Williams, Virtue, Chicago
  • Lee Wolen, Boka, Chicago

Best Chef: Mid-Atlantic (D.C., DE, MD, NJ, PA, VA)

  • Victor Albisu, Poca Madre, Washington, C.
  • Joey Baldino, Zeppoli, Collingswood, NJ
  • Sunny Baweja, Lehja, Richmond, VA
  • Amy Brandwein, Centrolina, Washington, C.
  • Peter and Lisa Chang, Mama Chang, Fairfax, VA
  • Zenebech Dessu, Zenebech Restaurant, Washington, C.
  • Nicholas Elmi, Laurel, Philadelphia
  • Christian Frangiadis, Spork, Pittsburgh
  • Melissa Hamilton and Christopher Hirsheimer, Canal House Station, Milford, NJ
  • Matthew Kern, Heirloom, Lewes, DE
  • Rich Landau, Vedge, Philadelphia
  • Danny Lee, Anju, Washington, C.
  • Cristina Martinez, South Philly Barbacoa, Philadelphia
  • Taylor Mason, Luca, Lancaster, PA
  • Cagla Onal-Urel, Green Almond Pantry, Washington, C.
  • Peter Prime, Cane, Washington, C.
  • Dan Richer, Razza, Jersey City, NJ
  • Jon Sybert, Tail Up Goat, Washington,C.
  • Cindy Wolf, Charleston, Baltimore
  • Wei Zhu, Chengdu Gourmet, Pittsburgh

Best Chef: Midwest (IA, KS, MN, MO, NE, ND, SD, WI)

  • Dane Baldwin, The Diplomat, Milwaukee
  • Andrea Baumgardner, BernBaum’s, Fargo, ND
  • Karen Bell, Bavette La Boucherie, Milwaukee
  • Steven Brown, Tilia, Minneapolis
  • Michael Corvino, Corvino Supper Club & Tasting Room, Kansas City, MO
  • Daniel del Prado, Martina, Minneapolis
  • Linda Duerr, The Restaurant at 1900, Mission Woods, KS
  • Michael Gallina, Vicia, St. Louis
  • Nicholas Goellner, The Antler Room, Kansas City, MO
  • Vaughn Good, Fox and Pearl, Kansas City, MO
  • Lona Luo, Lona’s Lil Eats, St. Louis
  • Benjamin Maides, Au Courant Regional Kitchen, Omaha, NE
  • Jamie Malone, Grand Café, Minneapolis
  • Jesse Mendica, Olive + Oak, Webster Groves, MO
  • Loryn Nalic, Balkan Treat Box, Webster Groves, MO
  • Christina Nguyen, Hai Hai, Minneapolis
  • Sean Pharr, Mint Mark, Madison, WI
  • Joe Tripp, Harbinger, Des Moines, IA
  • Hai Truong, Ngon Vietnamese Bistro, Paul, MN
  • David Utterback, Yoshitomo, Omaha, NE

Best Chef: Mountain (CO, ID, MT, UT, WY)

  • Carrie Baird, Bar Dough, Denver
  • Jen Castle and Blake Spalding, Hell’s Backbone Grill & Farm, Boulder, UT
  • Jeff Drew, Snake River Grill, Jackson, WY
  • Nick Fahs, David Barboza and Mike Blocher, Table X, Salt Lake City
  • Caroline Glover, Annette, Aurora, CO
  • Briar Handly, Handle, Park City, UT
  • Duncan Holmes, Beckon, Denver
  • Peggi Ince-Whiting, Kyoto Japanese Restaurant, Salt Lake City
  • Suchada Johnson, Teton Thai, Teton Village, WY
  • Sarah Kelly, Petite 4, Boise, ID
  • Tommy Lee, Hop Alley, Denver
  • Brother Luck, Four by Brother Luck, Colorado Springs, CO
  • Josh Niernberg, Bin 707 Foodbar, Grand Junction, CO
  • Cindhura Reddy, Spuntino, Denver
  • Dana Rodriguez, Super Mega Bien, Denver
  • Moudi Sbeity and Derek Kitchen, Laziz Kitchen, Salt Lake City
  • Nick Steen, Walkers Grill, Billings, MT
  • Dave Wells, Tasting Room at Chico Hot Springs Resort & Spa, Pray, MT
  • Kelly Whitaker, The Wolf’s Tailor, Denver
  • Luis Young, Penrose Room, Colorado Springs, CO

Best Chef: New York State

  • Einat Admony, Balaboosta, NYC
  • Albert Bartley, Top Taste, Kingston, NY
  • Emma Bengtsson, Aquavit, NYC
  • Nick Curtola, The Four Horsemen, NYC
  • David DiBari, The Cookery, Dobbs Ferry, NY
  • Eric Gao, O Mandarin, Hartsdale, NY
  • Sean Gray, Momofuku Ko, NYC
  • Brooks Headley, Superiority Burger, NYC
  • Jenny Kwak, Haenyeo, NYC
  • Chintan Pandya, Adda, NYC
  • Kyo Pang, Kopitiam, NYC
  • Junghyun Park, Atomix, NYC
  • Carla Perez-Gallardo and Hannah Black, Lil’ Deb’s Oasis, Hudson, NY
  • Erik Ramirez, Llama Inn, NYC
  • Ann Redding and Matt Danzer, Uncle Boons, NYC
  • Angie Rito and Scott Tacinelli, Don Angie, NYC
  • Daniela Soto-Innes, ATLA, NYC
  • Jeremiah Stone and Fabián von Hauske, Wildair, NYC
  • Alex Stupak, Empellón, NYC
  • Helen You, Dumpling Galaxy, NYC

Best Chef: Northeast (CT, MA, ME, NH, RI, VT)

  • Tyler Anderson, Millwright’s Restaurant, Simsbury, CT
  • Tracy Chang, Pagu, Cambridge, MA
  • Cara Chigazola Tobin, Honey Road, Burlington, VT
  • Vien Dobui, CÔNG TU BOˆT, Portland, ME
  • Carl Dooley, The Table at Season to Taste, Cambridge, MA
  • Tiffani Faison, Orfano, Boston
  • Devin Finigan, Aragosta at Goose Cove, Deer Isle, ME
  • Erin French, The Lost Kitchen, Freedom, ME
  • Mayumi Hattori, The Club Car, Nantucket, MA
  • Seizi Imura, Cafe Sushi, Cambridge, MA
  • Ben Jackson, Drifters Wife, Portland, ME
  • Krista Kern Desjarlais, The Purple House, North Yarmouth, ME
  • James Mark, Big King, Providence
  • Greg Mitchell and Chad Conley, Palace Diner, Biddeford, ME
  • Ravin Nakjaroen, Long Grain, Camden, ME
  • Cassie Piuma, Sarma, Somerville, MA
  • David Vargas, Vida Cantina, Portsmouth, NH
  • Derek Wagner, Nicks on Broadway, Providence
  • Douglass Williams, MIDA, Boston

Best Chef: Northwest & Pacific (AK, HI, OR, WA)

  • Chera Amlag, Hood Famous Cafe + Bar, Seattle
  • Jay Blackinton, Hogstone’s Wood Oven, Orcas Island, WA
  • Peter Cho, Han Oak, Portland, OR
  • Logan Cox, Homer, Seattle
  • Gregory Gourdet, Departure, Portland, OR
  • Sun Hong, By Tae, Seattle
  • Chris Kajioka and Anthony Rush, Senia, Honolulu
  • Mitch Mayers, Sawyer, Seattle
  • Katy Millard, Coquine, Portland, OR
  • Sarah Minnick, Lovely’s Fifty Fifty, Portland, OR
  • Kristen Murray, MÅURICE, Portland, OR
  • Keiji Nakazawa, Sushi Sho, Waikiki Beach, HI
  • Ryan Roadhouse, Nodoguro, Portland, OR
  • Beau Schooler, In Bocca Al Lupo, Juneau, AK
  • Sheldon Simeon, Lineage, Wailea, HI
  • Mutsuko Soma, Kamonegi, Seattle
  • Naoko Tamura, Shizuku, Portland, OR
  • Aaron Verzosa, Archipelago, Seattle
  • Chad White, Zona Blanca, Spokane, WA
  • Rachel Yang and Seif Chirchi, Joule, Seattle

Best Chef: South (AL, AR, Commonwealth of Puerto Rico, FL, LA, MS)

  • Blake Aguillard and William “Trey” Smith, Saint-Germain, New Orleans
  • Lindsay Autry, The Regional Kitchen & Public House, West Palm Beach, FL
  • Bill Briand, Fisher’s Upstairs at Orange Beach Marina, Orange Beach, AL
  • Paxx Caraballo Moll, Jungle BaoBao, San Juan, PR
  • Derek Emerson, CAET, Ridgeland, MS
  • Jose Enrique, Jose Enrique, San Juan, PR
  • Kristen Essig and Michael Stoltzfus, Coquette, New Orleans
  • Luciana Giangrandi and Alex Meyer, Boia De, Miami
  • Hao Gong, LUVI Restaurant, New Orleans
  • Michael Gulotta, Maypop, New Orleans
  • Mason Hereford, Turkey and the Wolf, New Orleans
  • Timothy Hontzas, Johnny’s Restaurant, Homewood, AL
  • Natalia Lucía Vallejo, Cocina al Fondo, San Juan, PR
  • Duane Nutter, Southern National, Mobile, AL
  • Niven Patel, Ghee, Miami
  • Rafael Rios, Yeyo’s Mexican Grill, Bentonville, AR
  • Austin Sumrall, White Pillars, Biloxi, MS
  • Isaac Toups, Toups’ Meatery, New Orleans

Best Chef: Southeast (GA, KY, NC, SC, TN, WV)

  • Katie Button, Cúrate, Asheville, NC
  • Gregory Collier, Uptown Yolk, Charlotte, NC
  • Adam Cooke, Topsoil Kitchen & Market, Travelers Rest, SC
  • Cassidee Dabney, The Barn at Blackberry Farm, Walland, TN
  • Steven Devereaux Greene, Herons at The Umstead Hotel and Spa, Cary, NC
  • Bryan Furman, B’s Cracklin’ Barbecue, Atlanta
  • Josh Habiger, Bastion, Nashville
  • Meherwan Irani, Chai Pani, Asheville, NC
  • Kevin Johnson, The Grocery, Charleston, SC
  • Philip Krajeck, FOLK, Nashville
  • Joe Kindred, Kindred, Davidson, NC
  • Cheetie Kumar, Garland, Raleigh, NC
  • Jiyeon Lee and Cody Taylor, Heirloom Market BBQ, Atlanta
  • Leonard Lewis, Bones, Atlanta
  • Ricky Moore, Saltbox Seafood Joint, Durham, NC
  • Annie Pettry, Decca, Louisville, KY
  • Andy Ticer and Michael Hudman, Andrew Michael Italian Kitchen, Memphis, TN
  • Julia Sullivan, Henrietta Red, Nashville
  • Viviek Surti, Tailor, Nashville
  • Shamil Velazquez, Delaney Oyster House, Charleston, SC

Best Chef: Southwest (AZ, NM, NV, OK)

  • Lisa Becklund, Living Kitchen Farm & Dairy, Depew, OK
  • Nicole Brisson, Locale, Las Vegas
  • Jeff Chanchaleune, Gun Izakaya, Oklahoma City
  • Alan Ji, Mott 32, Las Vegas
  • Stephen Jones, The Larder + The Delta, Phoenix
  • Shinji Kurita, Shinbay Omakase Room, Scottsdale, AZ
  • Danielle Leoni, The Breadfruit & Rum Bar, Phoenix
  • Maria Mazon, BOCA Tacos y Tequila, Tucson, AZ
  • Josie and Teako Nunn, Sparky’s Burgers, Barbeque, & Espresso, Hatch, NM
  • Fernando Olea, Sazón Restaurant, Sante Fe
  • Jonathan Perno, Campo at Los Poblanos Historic Inn & Organic Farm, Los Ranchos de Albuquerque, NM
  • Chrysa Robertson, Rancho Pinot, Scottsdale, AZ
  • Silvana Salcido Esparza, Barrio Café Gran Reserva, Phoenix
  • Samantha Sanz, Talavera, Scottsdale, AZ
  • Jeff Smedstad, Elote Cafe, Sedona, AZ
  • Kevin Snell, Amelia’s, Tulsa, OK
  • Ryan Swanson, Kai, Gila River Indian Community, Chandler, AZ
  • James Trees, Esther’s Kitchen, Las Vegas

Best Chef: Texas

  • Dawn Burrell, Kulture, Houston
  • Kevin Fink, Emmer & Rye, Austin
  • Michael Fojtasek, Olamaie, Austin
  • Alexandra Gates, Cochineal, Marfa, TX
  • Manabu Horiuchi, Kata Robata, Houston
  • Anita Jaisinghani, Pondicheri, Houston
  • Molly McCook, Ellerbe Fine Foods, Fort Worth, TX
  • Steve McHugh, Cured, San Antonio
  • Aldo Mora, Cafe Central, El Paso, TX
  • Trong Nguyen, Crawfish & Noodles, Houston
  • Misti Norris, Petra and the Beast, Dallas
  • Alex Paredes, Carnitas Lonja, San Antonio
  • Esaul Ramos, 2M Smokehouse, San Antonio
  • Regino Rojas, Revolver Taco Lounge, Dallas
  • Teiichi Sakurai, Tei-An, Dallas
  • Donny Sirisavath, Khao Noodle Shop, Dallas
  • Norma Frances “Tootsie” Tomanetz, Snow’s BBQ, Lexington, TX
  • Jason Vaughan, Nancy’s Hustle, Houston
  • Iliana de la Vega, El Naranjo, Austin
  • Laurie Williamson, Rancho Loma, Talpa, TX

About the 2020 James Beard Awards

The 2020 James Beard Awards will mark the 30th anniversary of America’s most coveted and comprehensive honors for chefs, restaurants, journalists, authors, and other leaders in the food and beverage industry.

Throughout their three-decade history, the Beard Awards have both sparked and reflected trends in America’s food culture. To commemorate the past, honor the present, and look to the future, the Foundation is celebrating the semifinalists, nominees, winners, events, and milestones that have created the dynamic and ever enlightening food and restaurant community we have today.

Embodying the Foundation’s Good Food for Good™ mantra, the James Beard Awards support sustainability, gender equality, inclusion, equity, and access for all. As the preeminent benchmark for culinary excellence, the Awards will continue to support the James Beard Foundation’s mission to make America’s food culture more delicious, diverse, and sustainable for everyone: celebrating the past while championing the future.

The Restaurant and Chef Awards semifinalists will be announced on Wednesday, February 26, 2020. Nominees for all award categories will be revealed on Wednesday, March 25, 2020 in Philadelphia at The Barnes Foundation in partnership with VISIT PHILADELPHIA®. The celebrations will begin in New York City on Friday, April 24, 2020 at the James Beard Foundation Media Awards presented in association with HOUSTON FIRST©, an exclusive event honoring the nation’s top cookbook authors, culinary broadcast producers and hosts, and food journalists that will take place at Pier Sixty at Chelsea Piers.

The events then move to Chicago with the Leadership Awards Dinner, presented in association with Deloitte, taking place on Sunday, May 3, 2020, where honorees will be recognized for their work in creating a more healthful, sustainable, and just food world. The James Beard Awards Gala will take place on Monday, May 4, 2020, at the Lyric Opera of Chicago. During the event, which is open to the public, awards for the Restaurant and Chef and Restaurant Design categories will be handed out, along with special achievement awards Lifetime Achievement, Design Icon, and America’s Classics. A gala reception will immediately follow, featuring top chefs and beverage professionals from across the country.

For the first year ever the James Beard Awards House Presented by Capital One, official credit card and banking partner of the Foundation, will bring a dynamic, central gathering place during the Awards weekend, open Sunday, May 3, and Monday, May 4, 2020, at the Old Post Office (433 W. Van Buren Street, Chicago, IL). The Awards House will offer guests attending the awards, members of the industry, and general public a chance to engage in programming that will include talks focusing on issues that affect the community such as racial equity, sustainability, wine tariffs, and more. Local partners Choose Chicago, The Illinois Restaurant Association (IRA), Chicago Council on Global Affairs, and multiple Chicago-based restaurant groups and chefs will take up residency in fun and delicious ways. A co-working space, a media lounge, hospitality and bar areas, and one-off events with sponsors and friends of the Foundation will be plentiful. A special 30th anniversary photo exhibit created by photographer Melanie Dunea featuring past James Beard Award Winners and milestones will be open to guests. The full list of events and programming will be continually updated on the Foundation’s website, and ticket information is forthcoming.

The 2020 James Beard Awards are presented by Capital One, the official credit card and banking partner of the James Beard Foundation. Through this first-of-its-kind partnership, Capital One cardholders enjoy exclusive access across signature James Beard Foundation programs including the Taste America tour, JBF Greens: Foodies Under Forty, and the iconic James Beard House.

The James Beard Awards are proudly hosted by Choose Chicago and the Illinois Restaurant Association and presented in association with Chicago O’Hare and Midway International Airports and Magellan Corporation, as well as the following partners: Premier Sponsors: All-Clad Metalcrafters, American Airlines, the official airline of the James Beard Foundation, HMSHost, Lavazza, S.Pellegrino® Sparkling Natural Mineral Water; Supporting Sponsors: Marriott Bonvoy™, National Restaurant Association®, Skuna Bay Salmon, Tabasco® Sauce, Valrhona, White Claw® Hard Seltzer, Windstar Cruises, the official cruise line of the James Beard Foundation; Gala Reception Sponsors: Ecolab, Front of the House®, Kendall College, with additional support from VerTerra Dinnerware. Intersport is the Official Broadcast Partner of the 2020 James Beard Awards.

Established in 1990, the James Beard Awards recognize culinary professionals for excellence and achievement in their fields and further the Foundation’s mission to celebrate, nurture, and honor chefs and other leaders making America’s food culture more delicious, diverse, and sustainable for everyone. The first James Beard Awards were given in 1991. The James Beard Awards are governed by the volunteer Awards Committee. Each Awards program (Restaurants and Chefs, Books, Journalism, Design, Broadcast Media, and Leadership) has its own subcommittee made up of industry professionals who volunteer their time to oversee the policies, procedures, and selection of judges for their respective Awards programs. All James Beard Award winners receive a certificate and a medallion engraved with the James Beard Foundation Awards insignia.

About the James Beard Foundation

The James Beard Foundation’s mission is to promote Good Food for Good™. For more than 30 years, the 501(c)(3) nonprofit organization has highlighted the centrality of food culture in our daily lives. Through the James Beard Awards, unique dining experiences at the James Beard House and around the country, scholarships, hands-on learning, and a variety of industry programs that educate and empower leaders in our community, the Foundation has built a platform for chefs and asserted the power of gastronomy to drive behavior, culture, and policy change around food. To that end, the Foundation has also created signature impact-oriented initiatives that include our Women’s Leadership Programs, aimed at addressing the gender imbalance in the culinary industry; advocacy training through our Chefs Boot Camp for Policy and Change; and the James Beard Foundation Leadership Awards, which shine a spotlight on successful change makers. The organization is committed to giving chefs and their colleagues a voice and the tools they need to make the world more sustainable, equitable, and delicious for everyone. For more information, please visit jamesbeard.org and follow @beardfoundation on Instagram, Twitter, and Facebook.

About Capital One

At Capital One we’re on a mission for our customers – bringing them great products, rewards, service, and access to unique and unforgettable experiences they are passionate about. Capital One is a diversified bank that offers products and services to individuals, small businesses and commercial clients. We use technology, innovation and interaction to provide consumers with products and services to meet their needs. Learn more at capitalone.com/access.

Media Contacts:
Mary Blanton Ogushwitz / Jane Shapiro
Magrino
212-957-3005
mary.blanton@magrinopr.com
jane.shapiro@magrinopr.com

BoConcept-Furnished Atomix Restaurant Wins the James Beard Foundation Restaurant Design Award



BoConcept-Furnished Atomix Restaurant Wins the James Beard Foundation Restaurant Design Award

New York City Restaurant Features Sleek Furniture from Global Leader in the Design of Bold, Stylish Furniture.

BoConcept-Furnished Atomix Restaurant Wins the James Beard Foundation Restaurant Design AwardChicago, IL  (Restaurant News Release)  The prestigious 2019 James Beard Foundation Restaurant Design Award for 75 Seats and Under has been given to Atomix, a Michelin-starred Korean fine-dining restaurant in New York City. Located in a townhouse on East 30th Street in Manhattan, Atomix was designed by firm Studio Writers and features pieces created by BoConcept, a global retailer specializing in luxury urban-chic furniture that is at once expressive and sophisticated. This award nods to BoConcept’s increased contract business in the hospitality industry, with an emphasis on restaurants, hotels, residences and office spaces. Younglae Kim of Studio Writers along with Junghyun Park accepted the award on behalf of the team.

Seoul-based design firm Studio Writers collaborated with BoConcept’s Madison Avenue store to style Atomix. “BoConcept’s employees were kind and helpful in navigating their products, so it was easy to find the pieces we wanted,” said Ellia Park, co-owner of Atomix. “The forms, finishes and durability of their pieces offered an ideal selection for us to provide the integrated dining experience that we envisioned.”

Featured by Forbes, The Washington Post and The New York Times, BoConcept’s Atomix couch designs were made by designer Karim Rashid. Rashid’s calming lounge pieces create a luxurious, welcoming setting for Atomix guests to convene for a drink and conversation. BoConcept’s next line, debuting in September, will feature Rashid’s latest livable inventive couch design.

On the lower level, the restaurant’s 14-seat chef’s counter is furnished to elevate the tasting menu experience and create a change in perspective that celebrates the communal. The bar features the Adelaide bar stool, with its graceful look and curved beauty, this modern bar stool mixes curves and character with sublime comfort and a sturdy base to rest your feet. BoConcept’s designs that were hand selected for Atomix are functional and comfortable, innovative in their intellectual edginess.

“It was an honor to collaborate designing this award-winning restaurant with Studio Writers, Ellia and Junghyun Park and our Madison Avenue team,” said BoConcept Madison Avenue B2B Director Dimitri Gialopsos. “The final outcome merged aesthetic, functional and experiential approaches into the layout, and included the perfect pieces to achieve the team’s vision. Atomix provides its guests with an outstanding overall dining experience in a creative atmosphere, and we are looking forward to continuing to partner with restaurants, hotels and office space with our contract services.”

BoConcept has been strengthening its hospitality and office business to business contract work in recent years, creating spaces that are functional and appealing. To learn more, visit https://www.boconcept.com/en-us/contract

About BoConcept

Since opening its first franchise in Paris in 1993, BoConcept has become a global leader in the design of bold, stylish furniture, boasting nearly 300 locations in 65 countries around the world. Founded in Denmark in 1952, BoConcept differentiates itself by offering premium quality, modern designs that elevate interior spaces to achieve their full potential. The company remains focused on creating functional furniture for the urban consumer through partnerships with the world’s leading interior designers. Backed by a proven global concept and strong franchise support system, BoConcept’s 15 U.S. locations include a flagship store, which opened in December 2017 on New York City’s famed Madison Avenue. For more information please visit www.boconcept.com. To inquire about franchise opportunities, please visit https://www.boconcept.com/en-us/boconcept/franchise.

About Atomix

Junghyun and Ellia Park are the husband-and-wife team behind Atomix, in partnership with Hand Hospitality. Atomix is the sister-restaurant to the couple’s debut project Atoboy (opened July 2016), and is a Korean fine-dining restaurant that offers two unique experiences: the first floor features an intimate bar and lounge where guests may enjoy cocktails and snacks, while the lower level dining room serves a $205++ per person, multi-course tasting menu for dinner. Atomix is located at 104 East 30th Street, between Park and Lexington Avenues, in New York City.  The bar and lounge is open Tuesday through Saturday from 5:30pm to 12:00am, and the dining room is open Tuesday through Saturday, with seatings at 6:00pm and 9:00pm. Reservations are required for the dining room and can be made via Tock. Cash and all major credit cards are accepted. For more information, please email info@atomixnyc.com or visit www.atomixnyc.com. Follow Atomix on Instagram (@atomixnyc) or Facebook (/atomixnyc).

Contact:
Lauren Turner
No Limit Agency
312-526-3996
lauren@nolimitagency.com

2019 James Beard Foundation Award Winners Announced



2019 James Beard Foundation Award Winners Announced

2019 James Beard Foundation Award Winners AnnouncedNew York, NY  (Restaurant News Release)  Winners were announced Monday, May 6, 2019, at the James Beard Awards at Lyric Opera of Chicago. During a ceremony emceed by Emmy-nominated actor Jesse Tyler Ferguson, awards were presented in the Restaurant and Chef and Restaurant Design categories, as well as several special achievement awards, including Lifetime Achievement, Design Icon, America’s Classics, and Humanitarian of the Year.

Industry leaders from across the country attended the highly anticipated annual ceremony where the theme was “Good Food For GoodTM”, a mantra synonymous with the James Beard Foundation’s mission.  In keeping with the theme, gala reception chefs from across the country included past James Beard Award winners and many who are involved in the Foundation’s signature impact-oriented initiatives, from Smart Catch to Women’s Leadership Programs to the Chefs Boot Camp for Policy and Change. Their thoughtful and delicious dishes fed the nearly 2,000 attendees at the evening’s Awards gala. VIP guests were treated to a multi-course dinner and experience in the mezzanine boxes during the Awards show prepared by chefs from the esteemed Union Square Hospitality Group.

A complete list of award winners can be found here, as well as at jamesbeard.org/awards.

2019 James Beard Foundation Award Winners

2019 James Beard Foundation Outstanding Restaurant Design Awards

  • 75 Seats and Under

Firm: Studio Writers
Project: Atomix, NYC

  • 76 Seats and Over

Firm: Parts and Labor Design
Project: Pacific Standard Time, Chicago

Other Eating and Drinking Places 

Firm: Schwartz and Architecture (S^A)
Project: El Pípila, San Francisco

Design Icon

Canlis
Seattle

2019 James Beard Foundation Restaurant and Chef Awards

Best New Restaurant

Frenchette
NYC

Outstanding Baker 

Greg Wade
Publican Quality Bread
Chicago

Outstanding Bar Program

Bar Agricole
San Francisco

Outstanding Chef (Presented by All-Clad Metalcrafters)

Ashley Christensen
Poole’s Diner
Raleigh, NC

Outstanding Pastry Chef (Presented by Lavazza)

Kelly Fields
Willa Jean
New Orleans

Outstanding Restaurant (Presented by S.Pellegrino® Sparkling Natural Mineral Water)

Zahav
Philadelphia

Outstanding Restaurateur (Presented by Magellan Corporation)

Kevin Boehm and Rob Katz
Boka Restaurant Group (Boka, Girl & the Goat, Momotaro, and others)
Chicago

Outstanding Service

Frasca Food and Wine
Boulder, CO

Outstanding Wine Program (Presented by Robert Mondavi Winery)

Benu
San Francisco

Outstanding Wine, Spirits, or Beer Producer

Rob Tod
Allagash Brewing Company
Portland, ME

Rising Star Chef of the Year (Presented by S.Pellegrino® Sparkling Natural Mineral Water)

Kwame Onwuachi
Kith and Kin
Washington, D.C.

Best Chefs in America (Presented by Capital One®)

Best Chef: Great Lakes (IL, IN, MI, OH)

Beverly Kim and Johnny Clark
Parachute
Chicago

Best Chef: Mid-Atlantic (D.C., DE, MD, NJ, PA, VA)

Tom Cunanan
Bad Saint
Washington, D.C.

Best Chef: Midwest (IA, KS, MN, MO, NE, ND, SD, WI)

Ann Kim
Young Joni
Minneapolis

Best Chef: New York City (Five Boroughs)

Jody Williams and Rita Sodi
Via Carota

Best Chef: Northeast (CT, MA, ME, NH, NY State, RI, VT)

Tony Messina
Uni
Boston

Best Chef: Northwest (AK, ID, MT, OR, WA, WY)

Brady Williams
Canlis
Seattle

Best Chef: South (AL, AR, Commonwealth of Puerto Rico, FL, LA, MS)

Vishwesh Bhatt
Snackbar
Oxford, MS

Best Chef: Southeast (GA, KY, NC, SC, TN, WV)

Mashama Bailey
The Grey
Savannah, GA

Best Chef: Southwest (AZ, CO, NM, OK, TX, UT)

Charleen Badman
FnB
Scottsdale, AZ

Best Chef: West (CA, HI, NV)

Michael Cimarusti
Providence
Los Angeles

2019 James Beard Foundation America’s Classics Honorees (Presented by American Airlines)

Pho 79
Garden Grove, CA
Owners: Tho Tran and Lieu Tran

Jim’s Steak & Spaghetti House
Huntington, WV
Owners: Jimmie Tweel Carder, Larry Tweel, and Ron Tweel

A&A Bake & Double Roti Shop
Brooklyn, NY
Owner: Noel and Geeta Brown

Sehnert’s Bakery & Bieroc Café
McCook, NE
Owners: Matt and Shelly Sehnert

Annie’s Paramount Steakhouse
Washington, D.C.
Owner: Paul Katinas

2019 James Beard Foundation Humanitarian of the Year

The Giving Kitchen
Non-profit organization providing emergency assistance to food service workers through financial support and a network of community resources

2019 James Beard Foundation Lifetime Achievement Award

Patrick O’Connell
Five-time James Beard Award winner, 3-star Michelin chef, author, and owner of The Inn at Little Washington in Washington, VA

The 2019 James Beard Awards are proudly hosted by Choose Chicago and the Illinois Restaurant Association and presented in association with Chicago O’Hare and Midway International Airports and Magellan Corporation, as well as the following partners: Premier Sponsors: All-Clad Metalcrafters, American Airlines, Capital One®, HMSHost, Lavazza, S.Pellegrino® Sparkling Natural Mineral Water; Supporting Sponsors: Hyatt, National Restaurant Association™, Robert Mondavi Winery, Skuna Bay Salmon, TABASCO® Sauce, Valrhona, White Claw® Hard Seltzer, Windstar Cruises; Gala Reception Sponsors: Dogfish Head Craft Brewery, Ecolab, Front of the House®, Kendall College, with additional support from Chefwear, Loacker and VerTerra Dinnerware. Intersport is the Official Broadcast Partner of the 2019 James Beard Awards.

Established in 1990, the James Beard Awards recognize culinary professionals for excellence and achievement in their fields and further the Foundation’s mission to celebrate, nurture, and honor chefs and other leaders making America’s food culture more delicious, diverse, and sustainable for everyone. Each award category has an individual committee made up of industry professionals who volunteer their time to oversee the policies, procedures, and selection of judges for their respective Awards programs. All James Beard Award winners receive a certificate and a medallion engraved with the James Beard Foundation Awards insignia.

About the James Beard Foundation

The James Beard Foundation’s mission is to promote good food for good™. For more than 30 years, the James Beard Foundation has highlighted the centrality of food culture in our daily lives. Through the James Beard Awards, unique dining experiences at the James Beard House and around the country, scholarships, hands-on learning, and a variety of industry programs that educate and empower leaders in our community, the Foundation has built a platform for chefs and asserted the power of gastronomy to drive behavior, culture, and policy change around food. To that end, the Foundation has also created signature impact-oriented initiatives that include our Women’s Leadership Programs, aimed at addressing the gender imbalance in the culinary industry; advocacy training through our Chefs Boot Camp for Policy and Change; and the James Beard Foundation Leadership Awards, which shine a spotlight on successful change makers. The organization is committed to giving chefs and their colleagues a voice and the tools they need to make the world more sustainable, equitable, and delicious for everyone. For more information, please visit jamesbeard.org and follow @beardfoundation on Instagram, Twitter, and Facebook.

Media Contacts:
Mary Blanton Ogushwitz / Jane Shapiro
Magrino
212-957-3005
mary.blanton@magrinopr.com
jane.shapiro@magrinopr.com

James Beard Foundation Announces 2019 Nominees



James Beard Foundation Announces 2019 Nominees

James Beard Foundation Announces 2019 NomineesNew York, NY  (Restaurant News Release)  The James Beard Foundation is proud to announce the nominees for the 2019 James Beard Awards. The nominees were announced today during a press conference and breakfast at Hugo’s by Hugo Ortega in Houston, co-hosted by Clare Reichenbach, CEO of the James Beard Foundation, and David Mincberg, chairman of Houston First.

Mincberg represented Houston at the event, speaking on behalf of the city and welcoming the Foundation and its CEO Clare Reichenbach, who made opening remarks and highlighted this year’s theme, “Good Food For Good™”. David Whitaker, president and CEO of Choose Chicago, the Awards’ host city, made key remarks and announced Regional Chef Nominees together with Reichenbach. Additionally, James Beard Foundation chief strategy officer Mitchell Davis and James Beard Award winner and chair of the Restaurant and Chef committee Anne Quatrano announced several categories of nominees. The event was streamed live online on the James Beard Foundation website and Twitter feed. James Beard Award winner Hugo Ortega, owner and executive chef of Hugo’s, prepared a breakfast for guests including pork, chicken, and vegetable tamales; zucchini, corn, and poblano quesadillas; pan dulce; red and green chilaquiles; gorditas; and breakfast tacos.

Nominees were announced in nearly 60 categories of the Foundation’s various awards programs, including Restaurant and Chef, Restaurant Design, and Media. A complete list of nominees can be found at the end of this release, as well as at jamesbeard.org/awards.

About the 2019 James Beard Awards 

The 2019 James Beard Awards celebrations begin in New York City on Friday, April 26, 2019, with the James Beard Media Awards. The exclusive event honors the nation’s top cookbook authors, culinary broadcast producers and hosts, and food journalists and will take place at Pier Sixty at Chelsea Piers.

The events then move to Chicago, beginning with the Leadership Awards dinner on Sunday, May 5, 2019. The dinner, presented in association with Deloitte and hosted by Gail Simmons, will recognize honorees for their work in creating a more healthful, sustainable, and just food world. The James Beard Awards Gala will take place on Monday, May 6, 2019, at the Lyric Opera of Chicago, hosted by Jesse Tyler Ferguson. During the event, which is open to the public, awards for the Restaurant and Chef and Restaurant Design categories will be handed out, along with special achievement awards Humanitarian of the Year, Lifetime Achievement, Design Icon, and America’s Classics. A gala reception will immediately follow, featuring chefs and beverage professionals from across the country, including past JBF Award winners and many who are involved in the Foundation’s Impact Programs, from Smart Catch Seafood to Women’s Leadership programs and the James Beard Chefs Bootcamp for Policy and Change. The VIP Dinner chefs, those who cook a multi-course dinner and create an experience in the mezzanine boxes during the Awards show, will be chefs from the esteemed Union Square Hospitality Group.

This year’s theme, “Good Food For Good™” is synonymous with the James Beard Foundation’s mission. It is the simple summation of what the organization stands for, from unique and delicious dining experiences at the James Beard House and around the country, to scholarships, mentorships, and a variety of industry programs that educate and empower leaders in the food community. The Foundation has built a platform for chefs and asserted the power of gastronomy to drive behavior, culture, and policy change around food. With this theme, the annual Awards aim to bring attention not only to its deserving winners but to the Foundation’s overall mission as well.

Tickets to the May 6 Awards Gala and April 26 Media Awards dinner are on sale now at jamesbeard.org/awards/tickets. General public tickets are $500; James Beard Foundation member tickets are $425; VIP dinner options available upon request to the box office at 914-231-6180 or boxoffice@jamesbeard.org. Individual tickets for the Media Awards are $350; table for 10, $3,500. Both ceremonies will be broadcast live via the James Beard Foundation’s Twitter @beardfoundation and at jamesbeard.org/awards.

The 2019 James Beard Awards are proudly hosted by Choose Chicago and the Illinois Restaurant Association and presented in association with Chicago O’Hare and Midway International Airports and Magellan Corporation as well as the following partners: Premier Sponsors: All-Clad Metalcrafters, American Airlines, HMSHost, Lavazza, S.Pellegrino® Sparkling Natural Mineral Water ; Supporting Sponsors: Hyatt, National Restaurant Association™, Robert Mondavi Winery, Skuna Bay Salmon, TABASCO® Sauce, Valrhona, White Claw® Hard Seltzer, Windstar Cruises; Gala Reception Sponsors: Dogfish Head Craft Brewery, Ecolab, Front of the House®, Kendall College, with additional support from Chefwear, Loacker and VerTerra Dinnerware. Intersport is the Official Broadcast Partner of the 2019 James Beard Awards.

Established in 1990, the James Beard Awards recognize culinary professionals for excellence and achievement in their fields and further the Foundation’s mission to celebrate, nurture, and honor chefs and other leaders making America’s food culture more delicious, diverse, and sustainable for everyone. Each award category has an individual committee made up of industry professionals who volunteer their time to oversee the policies, procedures, and selection of judges for their respective Awards programs. All James Beard Award winners receive a certificate and a medallion engraved with the James Beard Foundation Awards insignia.

About the James Beard Foundation 

The James Beard Foundation’s mission is to promote good food for good™. For more than 30 years, the James Beard Foundation has highlighted the centrality of food culture in our daily lives. Through the James Beard Awards, unique dining experiences at the James Beard House and around the country, scholarships, hands-on learning, and a variety of industry programs that educate and empower leaders in our community, the Foundation has built a platform for chefs and asserted the power of gastronomy to drive behavior, culture, and policy change around food. To that end, the Foundation has also created signature impact-oriented initiatives that include our Women’s Leadership Programs, aimed at addressing the gender imbalance in the culinary industry; advocacy training through our Chefs Boot Camp for Policy and Change; and the James Beard Foundation Leadership Awards, which shine a spotlight on successful change makers. The organization is committed to giving chefs and their colleagues a voice and the tools they need to make the world more sustainable, equitable, and delicious for everyone. For more information, please visit jamesbeard.org and follow @beardfoundation on Instagram, Twitter, and Facebook.

2019 James Beard Foundation Awards Nominees 

2019 James Beard Foundation Book Awards

For cookbooks and other non-fiction food- or beverage-related books that were published in the U.S. in 2018. Winners will be announced on April 26, 2019.

The winner of the Book of the Year Award and the Cookbook Hall of Fame inductee will be announced on April 26, 2019.

American

Books with recipes focused on the cooking or foodways of regions or communities in the United States.

A Common Table: 80 Recipes and Stories from My Shared Cultures
Cynthia Chen McTernan (Rodale)

Between Harlem and Heaven: Afro-Asian-American Cooking for Big Nights, Weeknights, and Every Day
JJ Johnson and Alexander Smalls (Flatiron Books)

Sweet Home Café Cookbook: A Celebration of African American Cooking
Albert G. Lukas and Jessica B. Harris (Smithsonian Books)

Baking and Desserts

Books with recipes focused on breads, pastries, desserts, and other treats.

Black Girl Baking: Wholesome Recipes Inspired by a Soulful Upbringing
Jerrelle Guy
(Page Street Publishing Co.)

Pie Squared: Irresistibly Easy Sweet & Savory Slab Pies
Cathy Barrow
(Grand Central Publishing)

SUQAR: Desserts & Sweets from the Modern Middle East
Greg Malouf and Lucy Malouf
(Hardie Grant Books)

Beverage

Books with or without recipes focused on beverages, such as cocktails, beer, wine, spirits, coffee, tea, or juices.

Apéritif: Cocktail Hour the French Way
Rebekah Peppler (Clarkson Potter)

The Aviary Cocktail Book
Grant Achatz, Nick Kokonas, Micah Melton, Allen Hemberger, and Sarah Hemberger (The Alinea Group)

Cocktail Codex
Alex Day, Nick Fauchald, and David Kaplan (Ten Speed Press)

General

Books with recipes that address a broad scope of cooking, not just a single topic, technique, or region.

Everyday Dorie
Dorie Greenspan
(Rux Martin/Houghton Mifflin Harcourt)

Milk Street: Tuesday Nights
Christopher Kimball
(Little, Brown and Company)

Ottolenghi Simple
Yotam Ottolenghi
(Ten Speed Press)

Health and Special Diets

Books with recipes that focus on improving health and nutrition, or that address specific health issues, such as allergies or diabetes.

The Complete Diabetes Cookbook Editors at America’s Test Kitchen (America’s Test Kitchen)

Eat a Little Better Sam Kass (Clarkson Potter)

More with Less Jodi Moreno (Roost Books)

International

Books with recipes focused on food or cooking traditions of countries or regions outside of the United States.

Feast: Food of the Islamic World
Anissa Helou
(Ecco)

The Food of Northern Thailand
Austin Bush
(Clarkson Potter)

I Am a Filipino
Nicole Ponseca and Miguel Trinidad
(Artisan Books)

Photography

Season: Big Flavors, Beautiful Food
Nik Sharma
(Chronicle Books)

Tokyo New Wave
Andrea Fazzari
(Ten Speed Press)

Wild: Adventure Cookbook
Luisa Brimble
(Prestel Publishing)

Reference, History, and Scholarship

Includes manuals, guides, encyclopedias, and books that present research related to food or foodways.

Canned: The Rise and Fall of Consumer Confidence in the American Food Industry
Anna Zeide
(University of California Press)

Catfish Dream: Ed Scott’s Fight for His Family Farm and Racial Justice in the Mississippi Delta
Julian Rankin
(University of Georgia Press)

Creole Italian: Sicilian Immigrants and the Shaping of New Orleans Food Culture
Justin Nystrom
(University of Georgia Press)

Restaurant and Professional

Books written by a culinary professional or restaurant chef with recipes that may include advanced cooking techniques, using specialty ingredients and professional equipment, including culinary arts textbooks.

Chicken and Charcoal: Yakitori, Yardbird, Hong Kong
Matt Abergel
(Phaidon Press)

From the Earth: World’s Great, Rare and Almost Forgotten Vegetables
Peter Gilmore
(Hardie Grant Books)

Rich Table
Evan Rich and Sarah Rich
(Chronicle Books)

Single Subject

Books with recipes focused on a single or category of ingredients, a dish, or a method of cooking.

Bread & Butter: History, Culture, Recipes
Richard Snapes, Grant Harrington, and Eve Hemingway
(Quadrille Publishing)

Goat: Cooking and Eating
James Whetlor
(Quadrille Publishing)

Korean BBQ: Master Your Grill in Seven Sauces
Bill Kim
(Ten Speed Press)

Vegetable-Focused Cooking

Books on vegetable cookery with recipes including vegetarian or vegan cooking.

Almonds, Anchovies, and Pancetta: A Vegetarian Cookbook, Kind Of
Cal Peternell
(William Morrow Cookbooks)

Saladish
Ilene Rosen
(Artisan Books)

Vegetarian Viet Nam
Cameron Stauch
(W. W. Norton & Company)

Writing

Narrative nonfiction books including memoirs, culinary tourism, investigative journalism, food advocacy, and critical analysis of food and foodways for a general audience.

Buttermilk Graffiti: A Chef’s Journey to Discover America’s New Melting-Pot Cuisine
Edward Lee
(Artisan Books)

Hippie Food: How Back-to-the-Landers, Longhairs, and Revolutionaries Changed the Way We Eat
Jonathan Kauffman
(William Morrow)

Pasta, Pane, Vino: Deep Travels Through Italy’s Food Culture
Matt Goulding
(Harper Wave/Anthony Bourdain)

2019 James Beard Foundation Broadcast Media Awards

For radio, television broadcasts, podcasts, webcasts, and documentaries appearing in 2018. Winners will be announced on April 26, 2019.

Documentary 

Chef Flynn
Airs on: Hulu, iTunes, and YouTube

Funke
Airs on: LA Film Festival and Vimeo

Modified
Airs on: Film festivals and Vimeo

Online Video, Fixed Location and/or Instructional

Handcrafted – How to Make Handmade Soba Noodles
Airs on: Bon Appétit

Mad Genius – Crispy Cheese Sticks; Waffled Okonomiyaki; and Puff Pastry
Airs on: Food & Wine, YouTube, and Facebook

MasterClass – Dominique Ansel Teaches French Pastry Fundamentals
Airs on: MasterClass

Online Video, on Location

First We Feast’s Food Skills – Mozzarella Kings of New York
Airs on: YouTube

Kitchen Unnecessary – Fire Morels
Airs on: YouTube, Facebook

NPR Foraging – Eating Wild Sea Creatures; You Can Eat Dandelions; and The Hunt for Morels
Airs on: NPR

Outstanding Personality

Samin Nosrat
Salt Fat Acid Heat
Airs on: Netflix

Marcus Samuelsson
No Passport Required
Airs on: PBS

Molly Yeh
Girl Meets Farm
Airs on: Food Network

Outstanding Reporting

Deep Dive and Food for Thought, 2018 PyeongChang Winter Olympics
Reporter: David Chang Airs on: NBC, NBCSN

In Real Life – Why You MUST Try Native American Cuisine
Reporter: Yara Elmjouie Airs on: YouTube, AJ+

The Sporkful – Yewande Finds Her Super Power
Reporter: Dan Pashman Airs on: Stitcher

Podcast

Copper & Heat – Be a Girl
Airs on: Copper & Heat, iTunes, Spotify, and Stitcher

The Feed – Paletas and Other Icy Treats
Airs on: PodcastOne

Racist Sandwich – Erasing Black Barbecue
Airs on: iTunes, Racist Sandwich, and Stitcher

Radio Show

California Foodways – Providing a Taste of Oaxaca to Central Valley; Can Ag and Wildlife Co-Exist? Rice Farmers Think So; and Frozen Burrito Royalty in the Central Valley
Airs on: KQED, California Foodways

The Food Chain – Raw Grief and Widowed
Airs on: BBC World Service

KCRW’s Good Food – Remembering Jonathan Gold
Airs on: KCRW

Special (on TV or Online)

Anthony Bourdain: Explore Parts Unknown – Little Los Angeles
Airs on: CNN, Explore Parts Unknown, Roads & Kingdoms

Spencer’s BIG Holiday
Airs on: Gusto

Taste Buds – Chefsgiving
Airs on: ABC

Television Program, in Studio or Fixed Location

Barefoot Contessa: Cook Like a Pro – Mary Poppins Show
Airs on: Food Network

Good Eats: Reloaded – Steak Your Claim
Airs on: Cooking Channel

Pati’s Mexican Table – Tijuana: Stories from the Border
Airs on: WETA Washington; Distributed Nationally by American Public Television

Television Program, on Location

The Migrant Kitchen – Man’oushe
Airs on: KCET and Link TV

Salt Fat Acid Heat – Salt
Airs on: Netflix

Ugly Delicious – Fried Chicken
Airs on: Netflix

Visual and Technical Excellence

Anthony Bourdain: Explore Parts Unknown
Yuki Aizawa, Sarah Hagey, Nathalie Karouni, Kate Kunath and August Thurmer
Airs on: CNN, Explore Parts Unknown, Roads & Kingdoms

Chef’s Table
Will Basanta, Adam Bricker, and Danny O’Malley
Airs on: Netflix

From The Wild – Season 4
Kevin Kossowan
Airs on: Vimeo

2019 James Beard Foundation Journalism Awards

For articles published in English in 2018. Winners will be announced on April 26, 2019.

Publication of the Year will be decided by members of the James Beard Awards Journalism Committee and will be announced at the awards ceremony.

Columns

America’s Best Worst Cook: “Hi, I’m America’s Best Worst Cook”; “Dear Chefs, Will Eating This Kill Me?” and “How to Roast a Chicken? The Answers Are Horrifying.”
JJ Goode
Taste

Local Fare: “The Question of Dinner”; “Dixie Vodka”; and “Folk Witness”
John T. Edge
Oxford American

What We Talk About When We Talk About American Food: “The Pickled Cucumbers That Survived the 1980s AIDS Epidemic”; “A Second Look at the Tuna Sandwich’s All-American History”; and “Freedom and Borscht for Ukrainian-Jewish Émigrés”
Mari Uyehara
Taste

Craig Claiborne Distinguished Restaurant Review Award

Counter Intelligence: “The Hearth & Hound, April Bloomfield’s New Los Angeles Restaurant, Is Nothing Like a Gastropub”; “There’s Crocodile and Hog Stomach, but Jonathan Gold Is All About the Crusty Rice at Nature Pagoda”; and “At Middle Eastern Restaurants, It All Starts with Hummus. Jonathan Gold says Bavel’s Is Magnificent”
Jonathan Gold
Los Angeles Times

“The Fire Gods of Washington, D.C.”; “David Chang’s Majordomo Is No Minor Feat”; and “North America’s Best Cantonese Food Is in Canada”
Bill Addison
Eater

“The Four Seasons Returns. But Can It Come Back?” “Why David Chang Matters”; and “A Celebration of Black Southern Food, at JuneBaby in Seattle”
Pete Wells
The New York Times

Dining and Travel

Chau Down: “A New Orleans Food Diary”; “A Portland Food Diary”; and “A Chicago Food Diary”
Danny Chau
The Ringer

“Dim Sum Is Dead, Long Live Dim Sum”
Max Falkowitz
Airbnb Magazine

“Many Chinas, Many Tables”
Jonathan Kauffman and Team
San Francisco Chronicle

Feature Reporting

“Big in Japan”
Tejal Rao
The New York Times Magazine

“A Kingdom from Dust”
Mark Arax
The California Sunday Magazine

“Shell Game: Saving Florida’s Oysters Could Mean Killing a Way of Life”
Laura Reiley and Eve Edelheit
Tampa Bay Times

Food Coverage in a General Interest Publication

New York Magazine
Robin Raisfeld, Rob Patronite, Maggie Bullock, and the Staff of New York Magazine

Roads & Kingdoms
Nathan Thornburgh, Matt Goulding, Anup Kaphle, and the Roads & Kingdoms Team

T: The New York Times Style Magazine
Kurt Soller, Hanya Yanagihara, and the Staff of T Magazine

Foodways

“Back to Where It All Began: I Had Never Eaten in Ghana Before. But My Ancestors Had.”
Michael W. Twitty
Bon Appétit

“A Hunger for Tomatoes”
Shane Mitchell
The Bitter Southerner

“What is Northern Food?”
Steve Hoffman
Artful Living

Health and Wellness

“Clean Label’s Dirty Little Secret”
Nadia Berenstein
The New Food Economy

“The Last Conversation You’ll Ever Need to Have About Eating Right” and “The Last Conversation You’ll Need to Have on Eating Right: The Follow-ups”
Mark Bittman and David L. Katz
New York Magazine / Grub Street

“‘White People Food’ Is Creating An Unattainable Picture Of Health”
Kristen Aiken
HuffPost

Home Cooking

“Melissa Clark’s Thanksgiving”
Melissa Clark
The New York Times

“The Subtle Thrills of Cold Chicken Salad”
Cathy Erway
Taste

“Top Secret Ingredients”
Kathleen Purvis Garden & Gun

Innovative Storytelling

“In Search of Water-Boiled Fish”
Angie Wang
Eater

“100 Most Jewish Foods”
Alana Newhouse
Tablet Magazine

“What’s in a Food Truck?”
Bonnie Berkowitz, Seth Blanchard, Aaron Steckelberg, and Monica Ulmanu
The Washington Post

Investigative Reporting

“‘It’s Not Fair, Not Right’: How America Treats Its Black Farmers”
Debbie Weingarten and Audra Mulkern
The Guardian and the Economic Hardship Reporting Project

“A Killing Season”
Boyce Upholt
The New Republic

“Victims Blame FDA for Food-Recall Failures”
Christine Haughney Dare-Bryan
Politico

Jonathan Gold Local Voice Award

“Storied Ovens”; “Food Outside the U.S. Open Gates”; and “A New Destination for Chinese Food: Not Flushing, but Forest Hills”
Max Falkowitz
The New York Times; Plate Magazine

“My Dinner at the Playboy Club”; “Curry and Roti Destination Singh’s Lights Up Queens”; and “Where New Yorkers Actually Eat in Times Square”
Robert Sietsema
Eater NY

“Yes Indeed, Lord: Queen’s Cuisine, Where Everything Comes from the Heart”; “Top 10 New Orleans Restaurants for 2019”; and “Sexual Harassment Allegations Preceded Sucré Co-Founder Tariq Hanna’s Departure”
Brett Anderson
Nola.com | The Times-Picayune

M.F.K. Fisher Distinguished Writing Award

“A Kingdom from Dust”
Mark Arax
The California Sunday Magazine

“The Poet’s Table”
Mayukh Sen
Poetry Foundation

“What Is Northern Food?”
Steve Hoffman
Artful Living

Personal Essay, Long Form

“I Made the Pizza Cinnamon Rolls from Mario Batali’s Sexual Misconduct Apology Letter”
Geraldine DeRuiter
Everywhereist.com

“Need to Find Me? Ask My Ham Man”
Catherine Down
The New York Times

“Writing an Iranian Cookbook in an Age of Anxiety”
Naz Deravian
The Atlantic

Personal Essay, Short Form

“Doritos is Developing Lady-Friendly Chips Because You Should Never Hear a Woman Crunch”
Maura Judkis
The Washington Post

“I’m a Chef with Terminal Cancer. This Is What I’m Doing with the Time I Have Left”
Fatima Ali
Bon Appétit

“Savoring the School Lunch”
Rebekah Denn
The Seattle Times

Profile

“Heaven Was a Place in Harlem”
Vince Dixon
Eater

“The Short and Brilliant Life of Ernest Matthew Mickler”
Michael Adno
The Bitter Southerner

“‘You Died’: The Resurrection of a Cook in the Heart of SF’s Demanding Culinary Scene”
Jonathan Kauffman
San Francisco Chronicle

Wine, Spirits, and Other Beverages

“The Gulp War”
Dave Stroup
Eater

“‘Welch’s Grape Jelly with Alcohol’: How Trump’s Horrific Wine Became the Ultimate Metaphor for His Presidency”
Corby Kummer
Vanity Fair

“Why Is the Wine World So Un-Woke?”
Jon Bonné
Punch

2019 James Beard Foundation Outstanding Restaurant Design Awards

Winners will be announced on May 6, 2019.

75 Seats and Under

For the best restaurant design or renovation in North America since January 1, 2016.

Firms: Heliotrope Architects and Price Erickson Interior Design
Project: Willmott’s Ghost, Seattle

Firm: Roman and Williams
Project: La Mercerie, NYC

Firm: Studio Writers
Project: Atomix, NYC

76 Seats and Over

For the best restaurant design or renovation in North America since January 1, 2016.

Firm: Land and Sea
Project: Lonesome Rose, Chicago

Firm: studio razavi architecture
Project: Boqueria, NYC

Firm: Parts and Labor Design
Project: Pacific Standard Time, Chicago

Other Eating and Drinking Places

Eligible establishments include bars, quick service and fast casual restaurants, diners, counter service, food trucks and food halls, ice cream and cake shops, pop-ups, take-out counters, and coffee bars and shops completed or renovated since January 1, 2016.

Firm: AvroKO
Project: China Live, San Francisco

Firm: Schwartz and Architecture (S^A)
Project: El Pípila, San Francisco

Firm: Summer Ops
Project: Island Oyster, NYC

Design Icon

Canlis Seattle

2019 James Beard Foundation Restaurant and Chef Awards

Winners will be announced on May 6, 2019.

Best New Restaurant

A restaurant opened in 2018 that already demonstrates excellence in cuisine and hospitality, and that is likely to make a significant impact in years to come.

  • Angler, San Francisco
  • Atomix, NYC
  • Bavel, Los Angeles
  • Frenchette, NYC
  • Majordomo, Los Angeles

Outstanding Baker

A pastry chef or baker who demonstrates exceptional skill, integrity, and character in the preparation of desserts, pastries, or breads served in a retail bakery. Must have been working as a pastry chef or baker for the past five years.

  • Zachary Golper, Bien Cuit, NYC
  • Maura Kilpatrick, Sofra Bakery and Café, Cambridge, MA
  • Lisa Ludwinski, Sister Pie, Detroit
  • Avery Ruzicka, Manresa Bread, Los Gatos, CA
  • Greg Wade, Publican Quality Bread, Chicago

Outstanding Bar Program

A restaurant or bar that demonstrates exceptional care and skill in the selection, preparation, and serving of cocktails, spirits, and/or beer.

  • Bar Agricole, San Francisco
  • Dead Rabbit, NYC
  • Kimball House, Decatur, GA
  • Lost Lake, Chicago
  • Ticonderoga Club, Atlanta

Outstanding Chef (Presented by All-Clad Metalcrafters)

A chef who sets high culinary standards and who has served as a positive example for other food professionals. Must have been working as a chef for the past five years.

  • Ashley Christensen, Poole’s Diner, Raleigh, NC
  • David Kinch, Manresa, Los Gatos, CA
  • Corey Lee, Benu, San Francisco
  • Donald Link, Herbsaint, New Orleans
  • Marc Vetri, Vetri Cucina, Philadelphia

Outstanding Pastry Chef (Presented by Lavazza)

A pastry chef or baker who demonstrates exceptional skill, integrity, and character in the preparation of desserts, pastries, or breads served in a restaurant. Must have been working as a pastry chef or baker for the past five years.

  • Juan Contreras, Atelier Crenn, San Francisco
  • Kelly Fields, Willa Jean, New Orleans
  • Meg Galus, Boka, Chicago
  • Margarita Manzke, République, Los Angeles
  • Pichet Ong, Brothers and Sisters, Washington, C.

Outstanding Restaurant (Presented by S.Pellegrino® Sparkling Natural Mineral Water)

A restaurant that demonstrates consistent excellence in food, atmosphere, service, and operations. Must have been in business 10 or more consecutive years.

  • Balthazar, NYC
  • FIG, Charleston, SC
  • Jaleo, Washington, C.
  • Quince, San Francisco
  • Zahav, Philadelphia

Outstanding Restaurateur (Presented by Magellan Corporation)

A restaurateur who demonstrates creativity in entrepreneurship and integrity in restaurant operations. Must have been in the restaurant business for at least 10 years. Must not have been nominated for a James Beard Foundation chef award in the past five years.

  • Hugh Acheson, Atlanta (Empire State South, Five & Ten, The National, and others)
  • Kevin Boehm and Rob Katz, Boka Restaurant Group, Chicago (Boka, Girl & the Goat, Momotaro, and others)
  • JoAnn Clevenger, Upperline, New Orleans
  • Ken Oringer, Boston (Little Donkey, Toro, Uni, and others)
  • Alex Raij and Eder Montero, NYC (La Vara, Txikito, Saint Julivert Fisherie, and others)
  • Ellen Yin, High Street Hospitality Group, Philadelphia (Fork, High Street on Market, High Street on Hudson)

Outstanding Service

A restaurant in operation for five or more years that demonstrates consistency and exceptional thoughtfulness in hospitality and service.

  • Brigtsen’s, New Orleans
  • Canlis, Seattle
  • Frasca Food and Wine, Boulder, CO
  • Saison, San Francisco
  • Swan Oyster Depot, San Francisco
  • Zingerman’s Roadhouse, Ann Arbor, MI

Outstanding Wine Program (Presented by Robert Mondavi Winery)

A restaurant or bar that demonstrates excellence in wine service through a carefully considered wine list and a well-informed approach to helping customers choose and drink wine.

  • Bacchanal, New Orleans
  • Benu, San Francisco
  • Miller Union, Atlanta
  • Night + Market, Los Angeles
  • Spiaggia, Chicago

Outstanding Wine, Spirits, or Beer Producer

A beer, wine, or spirits producer who demonstrates consistency and exceptional skill in his or her craft.

  • Cathy Corison, Corison Winery, St. Helena, CA
  • Ann Marshall and Scott Blackwell, High Wire Distilling Co., Charleston, SC
  • Steve Matthiasson, Matthiasson Wines, Napa, CA
  • Rob Tod, Allagash Brewing Company, Portland, ME
  • Lance Winters, St. George Spirits, Alameda, CA

Rising Star Chef of the Year (Presented by S.Pellegrino® Sparkling Natural Mineral Water)

A chef age 30 or younger who displays exceptional talent, character, and leadership ability, and who is likely to make a significant impact in years to come.

  • Ana Castro, Coquette, New Orleans
  • Alisha Elenz, MFK, Chicago
  • Alexander Hong, Sorrel, San Francisco
  • Jesse Ito, Royal Izakaya, Philadelphia
  • Kwame Onwuachi, Kith and Kin, Washington, C.
  • Jonathan Yao, Kato, Los Angeles

Best Chefs

Chefs who set high culinary standards and also demonstrate integrity and admirable leadership skills in their respective regions. A nominee may be from any kind of dining establishment but must have been working as a chef for at least five years, with the three most recent years spent in the region.

Best Chef: Great Lakes (IL, IN, MI, OH) 

  • Diana Da?vila, Mi Tocaya Antojeri?a, Chicago
  • Jason Hammel, Lula Café, Chicago
  • Beverly Kim and Johnny Clark, Parachute, Chicago
  • David Posey and Anna Posey, Elske, Chicago
  • Noah Sandoval, Oriole, Chicago
  • Lee Wolen, Boka, Chicago

Best Chef: Mid-Atlantic (D.C., DE, MD, NJ, PA, VA)

  • Amy Brandwein, Centrolina, Washington, C.
  • Tom Cunanan, Bad Saint, Washington, C.
  • Rich Landau, Vedge, Philadelphia
  • Cristina Martinez, South Philly Barbacoa, Philadelphia
  • Cindy Wolf, Charleston, Baltimore

Best Chef: Midwest (IA, KS, MN, MO, NE, ND, SD, WI) 

  • Michael Corvino, Corvino Supper Club & Tasting Room, Kansas City, MO
  • Michael Gallina, Vicia, St. Louis
  • Ann Kim, Young Joni, Minneapolis
  • Jamie Malone, Grand Café, Minneapolis
  • Christina Nguyen, Hai Hai, Minneapolis

Best Chef: New York City (Five Boroughs) 

  • Sean Gray, Momofuku Ko
  • Brooks Headley, Superiority Burger
  • Daniela Soto-Innes, Atla
  • Alex Stupak, Empello?n Midtown
  • Jody Williams and Rita Sodi, Via Carota

Best Chef: Northeast (CT, MA, ME, NH, NY State, RI, VT) 

  • Tiffani Faison, Tiger Mama, Boston
  • James Mark, North, Providence
  • Tony Messina, Uni, Boston
  • Cassie Piuma, Sarma, Somerville, MA
  • Benjamin Sukle, Oberlin, Providence

Best Chef: Northwest (AK, ID, MT, OR, WA, WY) 

  • Peter Cho, Han Oak, Portland, OR
  • Katy Millard, Coquine, Portland, OR
  • Brady Williams, Canlis, Seattle
  • Justin Woodward, Castagna, Portland, OR
  • Rachel Yang and Seif Chirchi, Joule, Seattle

Best Chef: South (AL, AR, Commonwealth of Puerto Rico, FL, LA, MS) 

  • Vishwesh Bhatt, Snackbar, Oxford, MS
  • Jose Enrique, Jose Enrique, San Juan, PR
  • Kristen Essig and Michael Stoltzfus, Coquette, New Orleans
  • Slade Rushing, Brennan’s, New Orleans
  • Isaac Toups, Toups’ Meatery, New Orleans

Best Chef: Southeast (GA, KY, NC, SC, TN, WV) 

  • Mashama Bailey, The Grey, Savannah, GA
  • Katie Button, Cu?rate, Asheville, NC
  • Cassidee Dabney, The Barn at Blackberry Farm, Walland, TN
  • Ryan Smith, Staplehouse, Atlanta
  • Andrew Ticer and Michael Hudman, Andrew Michael Italian Kitchen, Memphis

Best Chef: Southwest (AZ, CO, NM, OK, TX, UT) 

  • Charleen Badman, FnB, Scottsdale, AZ
  • Kevin Fink, Emmer & Rye, Austin
  • Michael Fojtasek, Olamaie, Austin
  • Bryce Gilmore, Barley Swine, Austin
  • Steve McHugh, Cured, San Antonio

Best Chef: West (CA, HI, NV) 

  • Michael Cimarusti, Providence, Los Angeles
  • Jeremy Fox, Rustic Canyon, Santa Monica, CA
  • Jessica Koslow, Sqirl, Los Angeles
  • Travis Lett, Gjelina, Venice, CA
  • Joshua Skenes, Saison, San Francisco

2019 James Beard Foundation America’s Classics 

Pho 79
Garden Grove, CA
Owners: Tong Tr?n and Li?u Tr?n

Jim’s Steak & Spaghetti House
Huntington, WV
Owners: Jimmie Carder, Larry Tweel, and Ron Tweel

A&A Bake & Double Roti Shop
Brooklyn, NY
Owners: Noel and Geeta Brown

Sehnert’s Bakery & Bieroc Café
McCook, NE
Owners: Matt and Shelly Sehnert

Annie’s Paramount Steakhouse
Washington, D.C.
Owner: Paul Katinas

2019 James Beard Foundation Humanitarian of the Year 

The Giving Kitchen

Non-profit that provides emergency assistance to food service workers through financial support and a network of community resources.

2019 James Beard Foundation Lifetime Achievement Award

Patrick O’Connell

Multiple James Beard Award–Winning Chef; Chef & Owner, The Inn at Little Washington in Washington, VA

Media Contacts:
Mary Blanton Ogushwitz / Jane Shapiro
Magrino
212-957-3005
mary.blanton@magrinopr.com
jane.shapiro@magrinopr.com

James Beard Foundation Announces 2019 Restaurant and Chef Semifinalists



James Beard Foundation Announces 2019 Restaurant and Chef Semifinalists

James Beard Foundation Announces 2019 Restaurant and Chef SemifinalistsNew York, NY  (Restaurant News Release)  The James Beard Foundation announced today its list of Restaurant and Chef Award semifinalists in advance of the 29th annual James Beard Awards. The prestigious group of semifinalists across all categories represents a wide collection of culinary talent, from exceptional chefs and dining destinations nationally and across ten different regions to the best new restaurants, outstanding bar, outstanding baker, and a rising star chefs 30 years of age or under. The full list of 2019 semifinalists can be reviewed at the end of the press release or directly at the James Beard Foundation website.

The Foundation will announce the final nominees for all Award categories during a press conference in Houston, hosted by James Beard Award–winning chef Hugo Ortega at his namesake Mexican restaurant, Hugo’s, on Wednesday, March 27th, 2019. The event will take place at 9:00 A.M. CT / 10:00 A.M. ET and will be streamed live online (details coming soon on the Foundation’s website) and the nominees will be live-tweeted via the James Beard Foundation Twitter feed at twitter.com/beardfoundation.

Overview of Restaurant and Chef Awards Process

The James Beard Foundation holds an online open call for entries beginning in mid-October of each year. Entries received, along with input solicited from an independent volunteer group of more than 250 panelists around the country, are reviewed by the Restaurant and Chef Committee to determine eligibility and regional representation. Based on the results and eligibility requirements for each award, the committee then produces a nominating ballot that lists the semifinalists in each of the 21 Restaurant and Chef Award categories. The list of semifinalists is then voted on by more than 600 judges from across the country to determine the final nominees in each category. The same group of judges, which comprises leading regional restaurant critics, food and wine editors, culinary educators, and past James Beard Award winners, then votes on the nominees to select the winners. Tabulations to determine the nominees and winners are done by independent auditors Lutz & Carr. The governing Awards committee, board of trustees, and staff of the James Beard Foundation do not vote, and the results are kept confidential until the presentation of winners in May. James Beard Awards policies and procedures can be reviewed at jamesbeard.org/awards/policies.

2019 James Beard Awards
Restaurant and Chef Award Semifinalists and Award Criteria

Best New Restaurant

A restaurant opened in 2018 that already demonstrates excellence in cuisine and hospitality, and that is likely to make a significant impact in years to come.

  • Adda Indian Canteen, NYC
  • Andiario, West Chester, PA
  • Angler, San Francisco
  • Atomix, NYC
  • Bardea Food & Drink, Wilmington, DE
  • Bavel, Los Angeles
  • Bywater American Bistro, New Orleans
  • Canard, Portland, OR
  • Celeste, Somerville, MA
  • Chickadee, Boston
  • Elle, Washington, C.
  • The Elysian Bar, New Orleans
  • Folk, Nashville
  • Frenchette, NYC
  • Kyoten, Chicago
  • Larder Delicatessen and Bakery, Cleveland
  • Lineage, Wailea, HI
  • Majordomo, Los Angeles
  • Marrow, Detroit
  • Nyum Bai, Oakland, CA
  • Passerotto, Chicago
  • Petra and the Beast, Dallas
  • Popol Vuh, Minneapolis
  • Q House, Denver
  • Sawyer, Seattle
  • Spoken English, Washington, D.C.
  • The Stanley, Charlotte, NC
  • Suerte, Austin
  • The Surf Club Restaurant, Surfside, FL
  • Vianda, San Juan, PR

Outstanding Baker

A pastry chef or baker who demonstrates exceptional skill, integrity, and character in the preparation of desserts, pastries, or breads served in a retail bakery. Must have been working as a pastry chef or baker for the past five years.

  • Umber Ahmad, Mah-Ze-Dahr Bakery, NYC
  • Kim Boyce, Bakeshop, Portland, OR
  • Andy Clark, Moxie Bread Co., Louisville, CO
  • Evrim Dogu and Evin Dogu, Sub Rosa Bakery, Richmond, VA
  • Tova du Plessis, Essen Bakery, Philadelphia
  • Zachary Golper, Bien Cuit, NYC
  • Don Guerra, Barrio Bread, Tucson, AZ
  • Naomi Harris, Madruga Bakery, Coral Gables, FL
  • Stephanie Hart, Brown Sugar Bakery, Chicago
  • Maura Kilpatrick, Sofra Bakery and Café, Cambridge, MA
  • Lisa Ludwinski, Sister Pie, Detroit
  • Greg Mindel, Neighbor Bakehouse, San Francisco
  • Taylor Petrehn, 1900 Barker, Lawrence, KS
  • Alison Pray, Standard Baking Co., Portland, ME
  • Nathaniel Reid, Nathaniel Reid Bakery, Kirkwood, MO
  • Avery Ruzicka, Manresa Bread, Los Gatos, CA
  • Kit Schumann and Jesse Schumann, Sea Wolf Bakers, Seattle
  • Debbie Swenerton, Black Bear Bread Co., Grayton Beach, FL
  • Greg Wade, Publican Quality Bread, Chicago
  • Chris Wilkins, Root Baking Co., Atlanta

Outstanding Bar Program

A restaurant or bar that demonstrates exceptional care and skill in the selection, preparation, and serving of cocktails, spirits, and/or beer.

  • Anvil Bar & Refuge, Houston
  • The Atomic Lounge, Birmingham, AL
  • The Baldwin Bar, Woburn, MA
  • Bar Agricole, San Francisco
  • Bryant’s Cocktail Lounge, Milwaukee
  • Clavel Mezcaleria, Baltimore
  • Columbia Room, Washington, C.
  • Dead Rabbit, NYC
  • Expatriate, Portland, OR
  • Kimball House, Decatur, GA
  • La Factoría, San Juan, PR
  • Leyenda, Brooklyn, NY
  • Lost Lake, Chicago
  • The Monarch Bar, Kansas City, MO
  • Monk’s Café, Philadelphia
  • No Anchor, Seattle
  • Old Lightning, Marina Del Rey, CA
  • Planter’s House, St. Louis
  • Saint Leo, Oxford, MS
  • Ticonderoga Club, Atlanta

Outstanding Chef (Presented by All-Clad Metalcrafters)

A chef who sets high culinary standards and who has served as a positive example for other food professionals. Must have been working as a chef for the past five years.

  • Ashley Christensen, Poole’s Diner, Raleigh, NC
  • Renee Erickson, Bateau, Seattle
  • Colby Garrelts, Bluestem, Kansas City, MO
  • Sarah Grueneberg, Monteverde, Chicago
  • Shiro Kashiba, Sushi Kashiba, Seattle
  • David Kinch, Manresa, Los Gatos, CA
  • Christopher Kostow, The Restaurant at Meadowood, St. Helena, CA
  • Corey Lee, Benu, San Francisco
  • Donald Link, Herbsaint, New Orleans
  • Margot McCormack, Margot Café & Bar, Nashville
  • Tory Miller, L’Etoile, Madison, WI
  • Maricel Presilla, Cucharamama, Hoboken, NJ
  • Missy Robbins, Lilia, Brooklyn, NY
  • Chrysa Robertson, Rancho Pinot, Scottsdale, AZ
  • Gabriel Rucker, Le Pigeon, Portland, OR
  • Chris Shepherd, Georgia James, Houston
  • Ana Sortun, Oleana, Cambridge, MA
  • Vikram Sunderam, Rasika, Washington, C.
  • Fabio Trabocchi, Fiola, Washington, C.
  • Marc Vetri, Vetri Cucina, Philadelphia

Outstanding Pastry Chef (Presented by Lavazza)

A pastry chef or baker who demonstrates exceptional skill, integrity, and character in the preparation of desserts, pastries, or breads served in a restaurant. Must have been working as a pastry chef or baker for the past five years.

  • Jeb Breakell, The Wolf’s Tailor, Denver
  • Ashley Capps, Buxton Hall, Asheville, NC
  • Juan Contreras, Atelier Crenn, San Francisco
  • Kelly Fields, Willa Jean, New Orleans
  • Meg Galus, Boka, Chicago
  • Megan Garrelts, Rye, Leawood, KS
  • Zoe Kanan, Simon & the Whale, NYC
  • Michelle Karr-Ueoka, MW Restaurant, Honolulu
  • Margarita Manzke, République, Los Angeles
  • James Matty, Suraya, Philadelphia
  • Junko Mine, Cafe Juanita, Kirkland, WA
  • Diane Moua, Spoon and Stable, Minneapolis
  • Pichet Ong, Brothers and Sisters, Washington, C.
  • Natasha Pickowicz, Flora Bar, NYC
  • Michelle Polzine, 20th Century Café, San Francisco
  • Rabii Saber, Four Seasons Resort, Orlando, FL
  • Ricardo “Ricchi” Sanchez, Bullion, Dallas
  • Laura Sawicki, Launderette, Austin
  • Whang Suh, Hen & Heifer, Guilford, CT
  • Cynthia Wong, Life Raft Treats, Charleston, SC

Outstanding Restaurant (Presented by S.Pellegrino® Sparkling Natural Mineral Water)

A restaurant that demonstrates consistent excellence in food, atmosphere, service, and operations. Must have been in business 10 or more consecutive years.

  • Balthazar, NYC
  • Bolete, Bethlehem, PA
  • Cafe Juanita, Kirkland, WA
  • El Charro Café, Tucson, AZ
  • FIG, Charleston, SC
  • Fore Street, Portland, ME
  • Jaleo, Washington, C.
  • Komi, Washington, D.C.
  • Marché, Eugene, OR
  • Nopa, San Francisco
  • Norman’s, Orlando, FL
  • North Pond, Chicago
  • O Ya, Boston
  • The Original Ninfa’s on Navigation, Houston
  • Park’s BBQ, Los Angeles
  • Quince, San Francisco
  • Restaurant Alma, Minneapolis
  • Sagami, Collingswood, NJ
  • SriPraPhai, NYC
  • Zahav, Philadelphia

Outstanding Restaurateur (Presented by Magellan Corporation)

A restaurateur who demonstrates creativity in entrepreneurship and integrity in restaurant operations. Must have been in the restaurant business for at least 10 years. Must not have been nominated for a James Beard Foundation chef award in the past five years.

  • Hugh Acheson, Atlanta (Empire State South, Five & Ten, The National, and others)
  • Paul Bartolotta and Joe Bartolotta, The Bartolotta Restaurants, Milwaukee (Ristorante Bartolotta, Harbor House, Lake Park Bistro, and others)
  • JoAnn Clevenger, Upperline, New Orleans
  • Richard DeShantz and Tolga Sevdik, Richard DeShantz Restaurant Group, Pittsburgh (Poulet Bleu, Fish nor Fowl, Butcher and the Rye, and others)
  • Benjamin Goldberg and Max Goldberg, Strategic Hospitality, Nashville (The Catbird Seat, The Patterson House, Henrietta Red, and others)
  • Ruth Gresser, Pizzeria Paradiso, Washington, D.C. (Pizzeria Paradiso, Birreria Paradiso)
  • Martha Hoover, Patachou Inc., Indianapolis (Café Patachou, Petite Chou, Public Greens, and others)
  • Rob Katz and Kevin Boehm, Boka Restaurant Group, Chicago (Boka, Girl & the Goat, Momotaro, and others)
  • Ed Kenney, Honolulu (Town, Mud Hen Water, Mahina & Sun’s, and others)
  • Brenda Langton and Timothy Kane, Spoonriver, Minneapolis
  • Anthony Myint and Karen Leibowitz, San Francisco (Mission Chinese Food, The Perennial, Commonwealth)
  • Akkapong (Earl) Ninsom, Portland, OR (Langbaan, Hat Yai, PaaDee, and others)
  • Ken Oringer, Boston (Little Donkey, Toro, Uni, and others)
  • Steve Palmer, The Indigo Road, Charleston, SC (The Macintosh, Oak Steakhouse, Indaco, and others)
  • Julie Petrakis and James Petrakis, Swine Family Restaurant Group, Orlando, FL (The Ravenous Pig, Cask & Larder, The Polite Pig, and others)
  • Alex Raij and Eder Montero, NYC (La Vara, Txikito, Saint Julivert Fisherie, and others)
  • Ethan Stowell, Ethan Stowell Restaurants, Seattle (Ballard Pizza Co., Bramling Cross, Cortina, and others)
  • Tracy Vaught, H Town Restaurant Group, Houston (Hugo’s, Caracol, Xochi, and others)
  • Jason Wang, Xi’an Famous Foods, NYC
  • Ellen Yin, High Street Hospitality Group, Philadelphia (Fork, High Street on Market, High Street on Hudson)

Outstanding Service

A restaurant in operation for five or more years that demonstrates consistency and exceptional thoughtfulness in hospitality and service.

  • Back Bay Grill, Portland, ME
  • Birrieria Zaragoza, Chicago
  • Brigtsen’s, New Orleans
  • Canlis, Seattle
  • Chef Vola’s, Atlantic City, NJ
  • Frasca Food and Wine, Boulder, CO
  • The French Room, Dallas
  • Gibsons Bar & Steakhouse, Chicago
  • Hugo’s, Houston
  • Kai Restaurant, Chandler, AZ
  • Kimball House, Decatur, GA
  • Mama J’s, Richmond, VA
  • Marcel’s by Robert Wiedmaier, Washington, C.
  • n/naka, Los Angeles
  • Peking Gourmet Inn, Falls Church, VA
  • Saison, San Francisco
  • Swan Oyster Depot, San Francisco
  • Tony’s, Houston
  • Victoria & Albert’s, Orlando, FL
  • Zingerman’s Roadhouse, Ann Arbor, MI

Outstanding Wine Program (Presented by Robert Mondavi Winery)

A restaurant or bar that demonstrates excellence in wine service through a carefully considered wine list and a well-informed approach to helping customers choose and drink wine.

  • Bacchanal, New Orleans
  • The Bachelor Farmer, Minneapolis
  • Bar Marco, Pittsburgh
  • Benu, San Francisco
  • The Butcher Shop, Boston
  • Cote, NYC
  • element 47 at the Little Nell, Aspen, CO
  • Great China, Berkeley, CA
  • Davenport, Portland, OR
  • henry, Boston
  • Income Tax, Chicago
  • L’Oursin, Seattle
  • Lucky Palace, Bossier City, LA
  • Miller Union, Atlanta
  • Night + Market, Los Angeles
  • Ops, Brooklyn, NY
  • Pappas Bros. Steakhouse at the Galleria, Houston
  • Spiaggia, Chicago
  • Stems & Skins, North Charleston, SC
  • Tail Up Goat, Washington, C.

Outstanding Wine, Spirits, or Beer Producer

A beer, wine, or spirits producer who demonstrates consistency and exceptional skill in his or her craft.

  • An Bui, Mekong and The Answer Brewpub, Richmond, VA
  • Cathy Corison, Corison Winery, St. Helena, CA
  • Rutger de Vink, RdV Vineyards, Delaplane, VA
  • Dave Green, Skagit Valley Malting, Burlington, WA
  • Deirdre Heekin, La Garagista, Bethel, VT
  • Nancy Irelan, Red Tail Ridge Winery, Penn Yan, NY
  • Drew Kulsveen, Willett Distillery, Bardstown, KY
  • Todd Leopold and Scott Leopold, Leopold Bros., Denver
  • Sean Lilly Wilson, Fullsteam Brewery, Durham, NC
  • Ann Marshall and Scott Blackwell, High Wire Distilling Co., Charleston, SC
  • Steve Matthiasson, Matthiasson Wines, Napa, CA
  • Kim McPherson, McPherson Cellars, Lubbock, TX
  • Meredith Meyer Grelli, Wigle Whiskey, Pittsburgh
  • Yoshihiro Sako, Den Sake Brewery, Oakland, CA
  • Jordan Salcito, Ramona, NYC
  • Mike Sauer, Red Willow Vineyard, Wapato, WA
  • Jeffrey Stuffings, Jester King Brewery, Austin
  • Rob Tod, Allagash Brewing Company, Portland, ME
  • Mhairi Voelsgen, broVo Spirits, Woodinville, WA
  • Lance Winters, St. George Spirits, Alameda, CA

Rising Star Chef of the Year (Presented by S.Pellegrino® Sparkling Natural Mineral Water)

A chef age 30 or younger who displays exceptional talent, character, and leadership ability, and who is likely to make a significant impact in years to come.

  • Rachel Bennett, The Library, St. Petersburg, FL
  • Jay Blackinton, Aelder/Hogstone’s Wood Oven, Orcas Island, WA
  • Nick Bognar, Nippon Tei, St. Louis
  • Ana Castro, Coquette, New Orleans
  • Valerie Chang and Nando Chang, Itamae, Miami
  • Calvin Davis, Freshwater, Kansas City, MO
  • Alisha Elenz, MFK, Chicago
  • Evan Gaudreau, Renzo, Charleston, SC
  • Rikki Giambruno, Hyacinth, St. Paul, MN
  • Becca Hegarty, Bitter Ends Luncheonette, Pittsburgh
  • Alexander Hong, Sorrel, San Francisco
  • Jesse Ito, Royal Izakaya, Philadelphia
  • Irene Li, Mei Mei, Boston
  • Giselle Miller, Menton, Boston
  • Shota Nakajima, Adana, Seattle
  • Kwame Onwuachi, Kith and Kin, Washington, C.
  • Ian Redshaw, Lampo Neapolitan Pizzeria, Charlottesville, VA
  • Jonathan “Jonny” Rhodes, Restaurant Indigo, Houston
  • Samantha Sanz, Talavera at the Four Seasons, Scottsdale, AZ
  • Lena Sareini, Selden Standard, Detroit
  • Cassie Shortino, Tratto, Phoenix
  • Nolan Wynn, Banshee, Atlanta
  • Jonathan Yao, Kato, Los Angeles

Best Chefs

Chefs who set high culinary standards and also demonstrate integrity and admirable leadership skills in their respective regions. A nominee may be from any kind of dining establishment but must have been working as a chef for at least five years, with the three most recent years spent in the region.

Best Chef: Great Lakes (IL, IN, MI, OH) 

  • Thai Dang and Danielle Dang, HaiSous Vietnamese Kitchen, Chicago
  • Diana Dávila, Mi Tocaya Antojería, Chicago
  • Paul Fehribach, Big Jones, Chicago
  • Norberto Garita, El Barzon, Detroit
  • Jason Hammel, Lula Café, Chicago
  • Brian Jupiter, Frontier, Chicago
  • Beverly Kim and Johnny Clark, Parachute, Chicago
  • Anthony Lombardo, SheWolf, Detroit
  • Abbi Merriss, Bluebeard, Indianapolis
  • Ethan Pikas, Cellar Door Provisions, Chicago
  • David Posey and Anna Posey, Elske, Chicago
  • Iliana Regan, Kitsune, Chicago
  • James Rigato, Mabel Gray, Hazel Park, MI
  • Jose Salazar, Mita’s, Cincinnati
  • Noah Sandoval, Oriole, Chicago
  • Steven Oakley, Oakleys Bistro, Indianapolis
  • Genevieve Vang, Bangkok 96, Dearborn, MI
  • Jill Vedaa, Salt, Lakewood, OH
  • Kate Williams, Lady of the House, Detroit
  • Lee Wolen, Boka, Chicago

Best Chef: Mid-Atlantic (D.C., DE, MD, NJ, PA, VA) 

  • Joey Baldino, Zeppoli, Collingswood, NJ
  • Sandeep “Sunny” Baweja, Lehja, Richmond, VA
  • Jamilka Borges, The Independent Brewing Company, Pittsburgh
  • Amy Brandwein, Centrolina, Washington, C.
  • Erik Bruner-Yang, Brothers and Sisters, Washington, C.
  • Kristin Butterworth, Lautrec, Farmington, PA
  • Tom Cunanan, Bad Saint, Washington, C.
  • Nicholas Elmi, Laurel, Philadelphia
  • Randy Forrester, Osteria Radici, Allentown, NJ
  • Jerome Grant, Sweet Home Café, Washington, C.
  • Haidar Karoum, Chloë, Washington, C.
  • Matthew Kern, Heirloom, Lewes, DE
  • Rich Landau, Vedge, Philadelphia
  • Cristina Martinez, South Philly Barbacoa, Philadelphia
  • Dan Richer, Razza Pizza Artigianale, Jersey City, NJ
  • Jon Sybert, Tail Up Goat, Washington, C.
  • Kevin Tien, Himitsu, Washington, C.
  • Cindy Wolf, Charleston, Baltimore
  • Nobu Yamazaki, Sushi Taro, Washington, C.
  • Wei Zhu, Chengdu Gourmet, Pittsburgh

Best Chef: Midwest (IA, KS, MN, MO, NE, ND, SD, WI) 

  • Dane Baldwin, The Diplomat, Milwaukee
  • Karen Bell, Bavette La Boucherie, Milwaukee
  • Thomas Boemer, In Bloom, St. Paul, MN
  • Steven Brown, Tilia, Minneapolis
  • Michael Corvino, Corvino Supper Club & Tasting Room, Kansas City, MO
  • Daniel del Prado, Martina, Minneapolis
  • Linda Duerr, The Restaurant at 1900, Mission Woods, KS
  • Michael Gallina, Vicia, St. Louis
  • Nicholas Goellner, The Antler Room, Kansas City, MO
  • Jonny Hunter, Forequarter, Madison, WI
  • Dan Jacobs and Dan Van Rite, EsterEv, Milwaukee
  • Ann Kim, Young Joni, Minneapolis
  • Lona Luo, Lona’s Lil Eats, St. Louis
  • Jamie Malone, Grand Café, Minneapolis
  • Jesse Mendica, Olive + Oak, Webster Groves, MO
  • Tim Nicholson, The Boiler Room, Omaha, NE
  • Christina Nguyen, Hai Hai, Minneapolis
  • Karyn Tomlinson, Corner Table, Minneapolis
  • Joe Tripp, Harbinger, Des Moines, IA
  • Ny Vongsaly, Billie-Jean, Clayton, MO

Best Chef: New York City (Five Boroughs) 

  • Cosme Aguilar, Casa Enrique
  • Emma Bengtsson, Aquavit
  • Rawia Bishara, Tanoreen, Brooklyn, NY
  • Amanda Cohen, Dirt Candy
  • Billy Durney, Hometown Bar-B-Que, Brooklyn, NY
  • Sean Gray, Momofuku Ko
  • Brooks Headley, Superiority Burger
  • Joseph “JJ” Johnson, Henry at Life Hotel
  • Sohui Kim, Insa, Brooklyn, NY
  • Josh Ku and Trigg Brown, Win Son, Brooklyn, NY
  • Angie Mar, Beatrice Inn
  • Kyo Pang, Kopitiam
  • Erik Ramirez, Llama Inn, Brooklyn, NY
  • Ann Redding and Matt Danzer, Uncle Boons
  • Daniela Soto-Innes, Atla
  • Jeremiah Stone and Fabián von Hauske, Wildair
  • Alex Stupak, Empellón Midtown
  • Scott Tacinelli and Angie Rito, Don Angie
  • Jody Williams and Rita Sodi, Via Carota
  • Helen You, Dumpling Galaxy, Queens, NY

Best Chef: Northeast (CT, MA, ME, NH, NY State, RI, VT) 

  • Unmi Abkin, Coco & The Cellar Bar, Easthampton, MA
  • Tyler Anderson, Millwright’s, Simsbury, CT
  • Hannah Black and Carla Perez-Gallardo, Lil’ Deb’s Oasis, Hudson, NY
  • Cara Chigazola-Tobin, Honey Road, Burlington, VT
  • Chad Conley and Greg Mitchell, Palace Diner, Biddeford, ME
  • Krista Kern Desjarlais, The Purple House, North Yarmouth, ME
  • Vien Dobui, Cong Tu Bot, Portland, ME
  • Carl Dooley, The Table at Season to Taste, Cambridge, MA
  • Tiffani Faison, Tiger Mama, Boston
  • Erin French, The Lost Kitchen, Freedom, ME
  • Victor Parra Gonzalez, Las Puertas, Buffalo, NY
  • Seizi Imura, Cafe Sushi, Cambridge, MA
  • Evan Mallett, Black Trumpet, Portsmouth, NH
  • James Mark, North, Providence
  • Tony Messina, Uni, Boston
  • Cassie Piuma, Sarma, Somerville, MA
  • Keiko Suzuki Steinberger, Suzuki’s Sushi Bar, Rockland, ME
  • Benjamin Sukle, Oberlin, Providence, RI
  • Peter Ungár, Tasting Counter, Somerville, MA
  • David Vargas, Vida Cantina, Portsmouth, NH

Best Chef: Northwest (AK, ID, MT, OR, WA, WY) 

  • Jose Chesa, Ataula, Portland, OR
  • Peter Cho, Han Oak, Portland, OR
  • Laura Cole, 229 Parks Restaurant & Tavern, Denali National Park & Preserve, AK
  • Logan Cox, Homer, Seattle
  • Alejandro Cruz, Novo Modern Latin Table, Eugene, OR
  • Eric Donnelly, RockCreek, Seattle
  • Gregory Gourdet, Departure, Portland, OR
  • Eric Johnson, Stateside, Seattle
  • Taichi Kitamura, Sushi Kappo Tamura, Seattle
  • Ha (Christina) Luu and Peter Vuong, Ha VL, Portland, OR
  • Katy Millard, Coquine, Portland, OR
  • Kristen Murray, Måurice, Portland, OR
  • Colin Patterson, Mana Restaurant, Leavenworth, WA
  • Ryan Roadhouse, Nodoguro, Portland, OR
  • Beau Schooler, In Bocca Al Lupo, Juneau, AK
  • Mutsuko Soma, Kamonegi, Seattle
  • Dave Wells, The Dining Room at Chico Hot Springs, Pray, MT
  • Brady Williams, Canlis, Seattle
  • Justin Woodward, Castagna, Portland, OR
  • Rachel Yang and Seif Chirchi, Joule, Seattle

Best Chef: South (AL, AR, Commonwealth of Puerto Rico, FL, LA, MS) 

  • Lindsay Autry, The Regional Kitchen & Public House, West Palm Beach, FL
  • David Bancroft, Acre, Auburn, AL
  • Vishwesh Bhatt, Snackbar, Oxford, MS
  • Bill Briand, Fisher’s Upstairs at Orange Beach Marina, Orange Beach, AL
  • Clay Conley, Buccan, Palm Beach, FL
  • Alex Eaton, The Manship Wood Fired Kitchen, Jackson, MS
  • Jose Enrique, Jose Enrique, San Juan, PR
  • Kristen Essig and Michael Stoltzfus, Coquette, New Orleans
  • Maria Mercedes Grubb, Gallo Negro, San Juan, PR
  • Michael Gulotta, Maypop, New Orleans
  • Mason Hereford, Turkey and the Wolf, New Orleans
  • Timothy Hontzas, Johnny’s Restaurant, Homewood, AL
  • Brad Kilgore, Alter, Miami
  • Niven Patel, Ghee Indian Kitchen, Miami
  • Matthew McClure, The Hive, Bentonville, AR
  • Alex Perry, Vestige, Ocean Springs, MS
  • Jeannie Pierola, Edison: Food+Drink Lab, Tampa, FL
  • Slade Rushing, Brennan’s, New Orleans
  • Melissa Donahue-Talmage, Sweet Melissa’s Café, Sanibel, FL
  • Isaac Toups, Toups’ Meatery, New Orleans

Best Chef: Southeast (GA, KY, NC, SC, TN, WV) 

  • Mashama Bailey, The Grey, Savannah, GA
  • Rebecca Barron, St. John’s Restaurant, Chattanooga, TN
  • Jon Buck, Husk Greenville, Greenville, SC
  • Katie Button, Cúrate, Asheville, NC
  • Gregory Collier, Loft & Cellar, Charlotte, NC
  • Cassidee Dabney, The Barn at Blackberry Farm, Walland, TN
  • Steven Devereaux Greene, Herons, Cary, NC
  • Oscar Diaz, The Cortez, Raleigh, NC
  • Bryan Furman, B’s Cracklin’ BBQ, Atlanta
  • Josh Habiger, Bastion, Nashville
  • Meherwan Irani, Chai Pani, Asheville, NC
  • Kevin Johnson, The Grocery, Charleston, SC
  • Joe Kindred, Kindred, Davidson, NC
  • Cheetie Kumar, Garland, Raleigh, NC
  • Jacques Larson, The Obstinate Daughter, Sullivan’s Island, SC
  • Dean Neff, PinPoint, Wilmington, NC
  • Ryan Smith, Staplehouse, Atlanta
  • Brian So, Spring, Marietta, GA
  • Julia Sullivan, Henrietta Red, Nashville
  • Andrew Ticer and Michael Hudman, Andrew Michael Italian Kitchen, Memphis

Best Chef: Southwest (AZ, CO, NM, OK, TX, UT) 

  • Charleen Badman, FnB, Scottsdale, AZ
  • Kevin Binkley, Binkley’s Restaurant, Phoenix
  • Jen Castle and Blake Spalding, Hell’s Backbone Grill, Boulder, UT
  • Bruno Davaillon, Bullion, Dallas
  • Iliana de la Vega, El Naranjo, Austin
  • Kevin Fink, Emmer & Rye, Austin
  • Michael Fojtasek, Olamaie, Austin
  • Bryce Gilmore, Barley Swine, Austin
  • Caroline Glover, Annette, Aurora, CO
  • Nadia Holguin, Roland’s Cafe Market Bar, Phoenix
  • Ronnie Killen, Killen’s Steakhouse, Pearland, TX
  • Kaiser Lashkari, Himalaya, Houston
  • Steve McHugh, Cured, San Antonio
  • Trong Nguyen, Crawfish & Noodles, Houston
  • Jonathan Perno, Campo at Los Poblanos, Albuquerque, NM
  • Maribel Rivero, Yuyo, Austin
  • Regino Rojas, Purépecha Room by Revolver Taco Lounge, Dallas
  • Silvana Salcido Esparza, Barrio Café Gran Reserva, Phoenix
  • David Uygur, Lucia, Dallas
  • Kelly Whitaker, The Wolf’s Tailor, Denver

Best Chef: West (CA, HI, NV)

  • Genet Agonafer, Meals by Genet, Los Angeles
  • Reem Assil, Reem’s California, Oakland, CA
  • Gabriela Cámara, Cala, San Francisco
  • Michael Cimarusti, Providence, Los Angeles
  • Jeremy Fox, Rustic Canyon, Santa Monica, CA
  • Chris Kajioka and Anthony Rush, Senia, Honolulu
  • Matthew Kammerer, Harbor House Inn, Elk, CA
  • Jessica Koslow, Sqirl, Los Angeles
  • Brandon Rodgers and Ian Scaramuzza, In Situ, San Francisco
  • Travis Lett, Gjelina, Venice, CA
  • Niki Nakayama, n/naka, Los Angeles
  • Dominica Rice-Cisneros, Cosecha Café, Oakland, CA
  • Carlos Salgado, Taco María, Costa Mesa, CA
  • Joshua Skenes, Saison, San Francisco
  • Sheridan Su, Flock and Fowl, Las Vegas
  • James Syhabout, Commis, Oakland, CA
  • Karen Taylor, El Molino Central, Sonoma, CA
  • Pim Techamuanvivit, Kin Khao, San Francisco
  • Kris Yenbamroong, Night + Market, Los Angeles
  • Claudette Zepeda-Wilkins, El Jardín, San Diego

About the 2019 James Beard Awards

The 2019 James Beard Awards celebrations begin in New York City on Friday, April 26, 2019, with the James Beard Media Awards, an exclusive event honoring the nation’s top cookbook authors, culinary broadcast producers and hosts, and food journalists that will take place at Pier Sixty at Chelsea Piers.

The events then move to Chicago, beginning with the Leadership Awards dinner on Sunday, May 5, 2019, at which honorees will be recognized for their work in creating a more healthful, sustainable, and just food world. The James Beard Awards Gala will take place on Monday, May 6, 2019, at the Lyric Opera of Chicago. During the event, which is open to the public, awards for the Restaurant and Chef and Restaurant Design categories will be handed out, along with special achievement awards Humanitarian of the Year, Lifetime Achievement, Design Icon, and America’s Classics. A gala reception will immediately follow, featuring chefs and beverage professionals from across the country, all of whom are involved in the Foundation’s Impact Programs.

The 2019 James Beard Awards are proudly hosted by Choose Chicago and the Illinois Restaurant Association and presented in association with Chicago O’Hare and Midway International Airports and Magellan Corporation as well as the following partners: Premier Sponsors: All-Clad Metalcrafters, American Airlines, HMSHost, Lavazza, S.Pellegrino® Sparkling Natural Mineral Water ; Supporting Sponsors: Hyatt, National Restaurant Association™, Robert Mondavi Winery, Skuna Bay Salmon, TABASCO® Sauce, Valrhona, White Claw® Hard Seltzer, Windstar Cruises; Gala Reception Sponsors: Dogfish Head Craft Brewery, Ecolab, Front of the House®, Kendall College, Segura Viudas USA with additional support from Chefwear, Loacker and VerTerra Dinnerware.

Established in 1990, the James Beard Awards recognize culinary professionals for excellence and achievement in their fields and further the Foundation’s mission to celebrate, nurture, and honor chefs and other leaders making America’s food culture more delicious, diverse, and sustainable for everyone. Each award category has an individual committee made up of industry professionals who volunteer their time to oversee the policies, procedures, and selection of judges for their respective Awards programs. All James Beard Award winners receive a certificate and a medallion engraved with the James Beard Foundation Awards insignia.

About the James Beard Foundation

The James Beard Foundation’s mission is to promote good food for good™. For more than 30 years, the James Beard Foundation has highlighted the centrality of food culture in our daily lives. Through the James Beard Awards, unique dining experiences at the James Beard House and around the country, scholarships, hands-on learning, and a variety of industry programs that educate and empower leaders in our community, the Foundation has built a platform for chefs and asserted the power of gastronomy to drive behavior, culture, and policy change around food. To that end, the Foundation has also created signature impact-oriented initiatives that include our Women’s Leadership Programs, aimed at addressing the gender imbalance in the culinary industry; advocacy training through our Chefs Boot Camp for Policy and Change; and the James Beard Foundation Leadership Awards, which shine a spotlight on successful change makers. The organization is committed to giving chefs and their colleagues a voice and the tools they need to make the world more sustainable, equitable, and delicious for everyone. For more information, please visit jamesbeard.org  and follow @beardfoundation on InstagramTwitter, and Facebook.

Media Contacts:
Mary Blanton Ogushwitz / Jane Shapiro
Magrino
212-957-3005
mary.blanton@magrinopr.com
jane.shapiro@magrinopr.com

James Beard Foundation to Announce 2019 Award Nominees from Houston



James Beard Foundation to Announce 2019 Award Nominees from Houston

James Beard Foundation to Announce 2019 Award Nominees from Houston

New York, NY  (Restaurant News Release)  The James Beard Foundation and HOUSTON FIRST© announced today that together, the organizations will reveal the 2019 James Beard Awards nominees at a live press conference in Houston on Wednesday, March 27, 2019. Mayor of Houston, Sylvester Turner, and Clare Reichenbach, CEO of the James Beard Foundation, will co-host the press conference and corresponding breakfast at Hugo’s, James Beard Award–winning chef Hugo Ortega’s Mexican restaurant in Montrose. Nominees for more than 50 awards categories, including Restaurant and Chef, Restaurant Design, and Media will be announced. The event will take place at 9:00 A.M. CT /10:00 A.M. ET and will be streamed live online (details on the James Beard Foundation website).

“We’re thrilled to showcase the city of Houston and bring our 2019 James Beard Awards nominees announcement to this diverse and vibrant culinary and dining scene,” said Clare Reichenbach, CEO of the James Beard Foundation. “The city of Houston’s dedication to cultivating and embracing its local restaurants and culinary talent make it the perfect community for such an occasion.”

In addition to the press conference and breakfast, a benefit dinner will take place on Tuesday, March 26, hosted by H Town Restaurant Group, at Caracol. Featured chefs include James Beard Award winners Irma Galvan, Robert Del Grande, Hugo Ortega, Chris Shepherd, and Justin Yu, and JBF Award semi-finalists Terrence Gallivan & Seth Siegel-Gardner, Bobby Heugel, and Anita Jaisinghani. Guests can expect a unique, collaborative, multi-course dining experience and pairings from each chef with wine and specialty cocktails. Tickets are available here.

“The City of Houston is honored to host the James Beard Foundation as it announces the 2019 James Beard Award nominees,” said Mayor Sylvester Turner. “The Foundation has come to the ideal place. With one in every four Houstonians being foreign born, Houston takes pride in the rich culinary scene that comes with being one of most diverse cities in the nation.”

About the 2019 James Beard Awards

The 2019 James Beard Awards celebrations begin in New York City on Friday, April 26, 2019, with the James Beard Media Awards, an exclusive event honoring the nation’s top cookbook authors, culinary broadcast producers and hosts, and food journalists that will take place at Pier Sixty at Chelsea Piers.

The events then move to Chicago, beginning with the Leadership Awards dinner on Sunday, May 5, 2019, at which honorees will be recognized for their work in creating a more healthful, sustainable, and just food world. The James Beard Awards Gala will take place on Monday, May 6, 2019, at the Lyric Opera of Chicago. During the event, which is open to the public, awards for the Restaurant and Chef and Restaurant Design categories will be handed out, along with special achievement awards Humanitarian of the Year, Lifetime Achievement, Design Icon, and America’s Classics. A gala reception will immediately follow, featuring top chefs and beverage professionals from across the country.

The 2019 James Beard Awards are proudly hosted by Choose Chicago and the Illinois Restaurant Association and presented in association with Chicago O’Hare and Midway International Airports and Magellan Corporation as well as the following partners: Premier Sponsors: All-Clad Metalcrafters, American Airlines, HMSHost, Lavazza, S.Pellegrino® Sparkling Natural Mineral Water ; Supporting Sponsors: Hyatt, National Restaurant Association™, Robert Mondavi Winery, Skuna Bay Salmon, TABASCO® Sauce, Valrhona, White Claw® Hard Seltzer, Windstar Cruises; Gala Reception Sponsors: Dogfish Head Craft Brewery, Ecolab, Front of the House®, Kendall College, Segura Viudas USA with additional support from: Chefwear.

Established in 1990, the James Beard Awards recognize culinary professionals for excellence and achievement in their fields and furthers the Foundation’s mission to celebrate, nurture, and honor chefs and other leaders making America’s food culture more delicious, diverse, and sustainable for everyone. Each award category has an individual committee made up of industry professionals who volunteer their time to oversee the policies, procedures, and selection of judges for their respective Awards program. All James Beard Award winners receive a certificate and a medallion engraved with the James Beard Foundation Awards insignia.

About the James Beard Foundation

The James Beard Foundation’s mission is to promote good food for good™. For more than 30 years, the James Beard Foundation has highlighted the centrality of food culture in our daily lives. Through the James Beard Awards, unique dining experiences at the James Beard House and around the country, scholarships, hands-on learning, and a variety of industry programs that educate and empower leaders in our community, the Foundation has built a platform for chefs and asserted the power of gastronomy to drive behavior, culture, and policy change around food. To that end, the Foundation has also created signature impact-oriented initiatives that include our Women’s Leadership Programs aimed at addressing the gender imbalance in the culinary industry; advocacy training through our Chefs Boot Camp for Policy and Change; and the James Beard Foundation Leadership Awards that shine a spotlight on successful change makers. The organization is committed to giving chefs and their colleagues a voice and the tools they need to make the world more sustainable, equitable, and delicious for everyone. For more information, please visit jamesbeard.org and follow @beardfoundation on InstagramTwitter, and Facebook.

About Houston First© 

Houston First is the official destination marketing organization for the city of Houston. The corporation also owns the Hilton Americas-Houston hotel, manages the George R. Brown Convention Center, as well as 10 city-owned properties, and the new Avenida Houston entertainment district.

Media Contacts:
Mary Blanton Ogushwitz / Jane Shapiro
Magrino
212-957-3005
mary.blanton@magrinopr.com
jane.shapiro@magrinopr.com

James Beard Foundation Announces 2017 America’s Classics Award Honorees



James Beard Foundation Announces 2017 America's Classics Award Honorees

James Beard Foundation Announces 2017 America's Classics Award HonoreesNew York, NY  (Restaurant News Release)  The James Beard Foundation announced today the five recipients of its 2017 America’s Classics award. The America’s Classics award is given to restaurants that have timeless appeal and are cherished for quality food that reflects the character of their community. The 2017 honorees join the ranks of nearly 100 restaurants that have received the award since the category was first introduced in 1998. This year’s winners will be celebrated at the 27th annual James Beard Foundation Awards Gala on Monday, May 1, 2017 at the Lyric Opera of Chicago.

“In an ever-changing culinary landscape, these honorees have created enduring restaurants and food establishments that have not only stood the test of time, but continue to bring people together in celebration of the unique flavors in America’s vast food scene,” says Susan Ungaro, president of the James Beard Foundation. “James Beard would have admired how each of these honorees authentically reflects the character and hospitality of their communities.”

The 2017 James Beard Foundation America’s Classics award winners are:

Bertha’s Kitchen (2332 Meeting Street Road, Charleston, SC; Owners: Julia Grant, Linda Pinckney and Sharon Coakley)

On North Meeting Street, the flavors of the Lowcountry boldly emanate from this robin’s-egg-blue spot, where Albertha Grant first opened shop in 1980. Her presence is still felt each time a cook hefts a stewpot to the stove and tosses in a seasoning hunk of sidemeat. Vibrant family portraits by Charleston muralist Charles DeSaussure line the walls. Today, her daughters Julia Grant, Linda Pinckney, and Sharon Coakley serve fried whiting, fried pork chops, red rice, prioleau rice, stewed chicken neck with gizzards and lima beans. Regulars queue the cafeteria line before eleven each morning. Construction workers exit with foam clamshells of Gullah excellence. Okra soup, a dark garlicky stew, thick with tomatoes, and clods of pork in a richly aromatic broth, is worth the trip alone. This soulful restaurant connects modern diners with traditional food ways and shines as a paragon of the region’s living culinary history.

Gioia’s Deli (1934 Macklind Avenue, St. Louis, MO; Owner: Alex Donley)

For a century, Gioia’s has been a fixture of the Hill, the neighborhood that is the heart of St. Louis’ Italian-American community. First it served the community as a grocery store, run by Marcallo, Italy, native Challie Gioia. Since Cathy Donley bought it in 1980, the building, built from brick and wood from the 1904 World’s Fair, has functioned as a lunch restaurant. Through it all, the recipe for Gioia’s signature hot salami hasn’t changed. The salami is hot as in temperature, not as in spice. That said, the (mostly) secret blend of pork-head meat, beef and seasonings packs a peppery bite. It’s a fresh, boiled sausage, with a texture like coarse pâté and a flavor that is porky, earthy, a little funky. Topped with the city’s beloved cheese, Provel, it’s a dish that has traveled from Italian to Italian-American to thoroughly St. Louisan.

La Taqueria (2889 Mission Street, San Francisco, CA; Owner: Miguel Jara)

The Mission-style burrito is a beloved expression and encapsulation of Mexican-American culinary heritage in the Bay Area. Burrito connoisseurs endlessly debate which taqueria makes the definitive version of the foil- wrapped, all-in-one meal of meats, beans, rice, cheese, and more, wrapped in a whopper of a flour tortilla, and often called a “silver torpedo,” Through the years, La Taqueria has stood out as a standard-bearer, and a barometer upon which to argue over other burritos. Jara is from villa Guerrero, Jalisco and grew up in Tijuana. The burritos he serves are not of any specific region of Mexico. At his counter-service restaurant, filled with simple wooden tables, Jara rejects the beans-and-rice approach, doubles down on the meat, and griddles his burritos golden-brown. Discussions about the merits and culture of the burrito form always, at some point, lead to La Taqueria, where the line to get gets more and more absurd as time goes by, but the quality stays high.

Sahadi’s (187 Atlantic Avenue, Brooklyn, NY; Owners: Christina Sahadi Whelan and Ron Sahadi)

Atlantic Avenue, between the waterfront and the terminal is Brooklyn’s fertile crescent, a cluster of Middle Eastern restaurants, groceries, bakeries and sundry shops. Sahadi’s, at the heart of this micro-neighborhood, has a New York root system that dates to the late 19th century, when Abrahim Sahadi first set up shop in downtown Manhattan. Charlie Sahadi and his brother Bob Sahadi, direct descendants of Abraham, ran the business for more than 50 years with help from Charlie’s wife Audrey before handing the reigns to Charlie’s daughter Christine Whelan and son Ron Sahadi in 2016. Today, Sahadi’s is a bulk bin wonderland, packed with locals scooping through glass jars of amaranth, pistachios, dried figs, spices, and roasted coffee, or loading their carts with pantry goods like pomegranate molasses and Middle Eastern cheeses. It all comes together in the deli, where the family stocks multiple varieties of rich, tangy labneh, vats of creamy hummus and delicious seasonal salads as well as stocking the bakery with flaky borekas and baklava, harissa-drenched lavash and Middle Eastern breads.

Schultz’s Crab House (1732 Old Eastern Avenue, Essex, MD; Owners: Karen and Bob McKinney

Schultz’s, a quintessential Maryland crab house, opened in 1950 as a cafe and lounge, run by Mildred and William Schultz. Karen and Bob McKinney took over in 1969. Their children, led by son Steve McKinney, still operate the restaurant. Schultz’s resides in Essex, Maryland, a community flanked by estuaries of the Chesapeake Bay. An easy ten-mile drive from downtown Baltimore, the wood-paneled, nautical-themed dining room, where white butcher paper covers every table, sets the scene for a timeless seafood spread. In summer and fall, when Maryland crabs are at their finest, devoted regulars feast on locally caught swimmers plump with sweet meat and zinged with a house blend of spices. Regional classics, highlighting the Old Line State’s signature crustacean, fill out the menu, including jumbo lump and backfin crab cakes, crab fluff (a battered and deep-fried crab cake), and dairy-rich crab imperial.

To qualify for the America’s Classics award, establishments must have been in existence at least ten years and be locally owned. The honorees are selected each year by the James Beard Foundation’s Restaurant & Chef Awards committee, a group composed of restaurant critics, writers, editors and other experts. The selection process begins each fall with a public call for entries, allowing anyone the opportunity to suggest candidates for the awards.

On Tuesday, April 25, 2017, the James Beard Media Awards, 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 Gala will be held at the Lyric Opera of Chicago on Monday, May 1, 2017. During the event, which is open to the public, awards for the Restaurant and Chef and Restaurant Design categories will be handed out, along with special achievement awards Humanitarian of the Year, Lifetime Achievement, Design Icon, Who’s Who of Food and Beverage in America, and America’s Classics. A gala reception will immediately follow, featuring top chefs and beverage professionals from across the country.

Established in 1990, the James Beard Awards recognize culinary professionals for excellence and achievement in their fields and furthers the Foundation’s mission to celebrate, nurture, and honor chefs and other leaders making America’s food culture more delicious, diverse, and sustainable for everyone. Each award category has an individual committee made up of industry professionals who volunteer their time to oversee the policies, procedures, and selection of judges for their respective Awards program. All JBF Award winners receive a certificate and a medallion engraved with the James Beard Foundation Awards insignia. There are no cash prizes.

The 2017 James Beard Foundation Awards are proudly hosted by Choose Chicago and presented in association with the Chicago Department of Aviation, HMSHost, the Illinois Restaurant Association and Mariano’s as well as the following partners: Premier Sponsors: All-Clad Metalcrafters, American Airlines, True Refrigeration®; Supporting Sponsors: Acqua Panna® Natural Spring Water, Breville, Meiomi, S.Pellegrino® Sparkling Natural Mineral Water, Skuna Bay Salmon, Valrhona; Gala Reception Sponsors: Ecolab, Kendall College, Windstar; with additional support from: Chefwear, VerTerra Dinnerware.

About the James Beard Foundation (JBF)

Founded in 1986, the James Beard Foundation celebrates, nurtures, and honors chefs and other leaders making America’s food culture more delicious, diverse, and sustainable for everyone. A cookbook author and teacher with an encyclopedic knowledge about food, the late James Beard was a champion of American cuisine. He helped educate and mentor generations of professional chefs and food enthusiasts, instilling in them the value of wholesome, healthful, and delicious food. Today JBF continues in the same spirit by administering a number of diverse programs that include educational initiatives, food industry awards, scholarships for culinary students, publications, chef advocacy training, and thought-leader convening. The Foundation also maintains the historic James Beard House in New York City’s Greenwich Village as a “performance space” for visiting chefs. For more information, please visit jamesbeard.org. Get food news, recipes, and more at the James Beard Foundation’s blog, or subscribe to the free digital newsletter Beard Bites. Follow @beardfoundation on FacebookTwitterInstagramPinterest, and Snapchat. Watch the James Beard House Kitchen Cam, James Beard Awards, and more on the Foundation’s Livestream channel. Find more JBF-related video on the Foundation’s YouTube channels.

Contact:
Mary Blanton Ogushwitz / Jane Shapiro
Magrino
212-957-3005
mary.blanton@smapr.com
jane.shapiro@smapr.com

James Beard Foundation Names 2014 Who’s Who of Food & Beverage in America Inductees



James Beard Foundation Names 2014 Who's Who of Food & Beverage in America Inductees

Six Influential Culinary Professionals to be Honored at the James Beard Foundation Awards on Monday, May 5, 2014, in New York City

New York, NY  (Restaurant News Release)  The James Beard Foundation is proud to announce the six 2014 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, the culinary industry’s most prestigious recognition program, on Monday, May 5, 2014, at Lincoln Center’s David H. Koch Theater in New York City.

“We are delighted to honor six more distinguished leaders with our Foundation’s Who’s Who Awards,” said Susan Ungaro, president of the James Beard Foundation. “These four influential chefs and two talented journalists represent the best of the best in our culinary world. They join a prestigious group of over 200 people who have made a significant impact in how Americans think about food.”

The 2014 James Beard Foundation Awards Who’s Who of Food & Beverage in America Inductees are:

Edward Behr, Food writer, Vermont

Edward Behr is the editor and publisher of the quarterly food magazine, The Art of Eating. First published as an eight-page newsletter in 1986, it has grown to become one of the most respected magazines about food and wine. Behr’s writing and magazine focus on taste and tradition. The Art of Eating was the first magazine a pioneer in stressing the important connection between taste and place. Behr has written about many of the best farmers and food artisans in France, Italy, and the United States. He is the author of The Artful Eater (1992, revised edition, 2004), The Art of Eating Cookbook: Recipes from the First 25 Years (2011) and 50 Foods: The Essentials of Good Taste (2013). His article, “The Lost Taste of Pork,” when it appeared in the magazine in 1999, caused Steve Ells, founder of the Chipotle fast food chain, to turn from conventional to humanely raised pork, creating one of the first major market for farmers who raise decent, delicious pork. Behr speaks internationally on food and culture.

John Besh, Chef and Restaurateur, New Orleans, LA       

John Besh is a chef and native son dedicated to the culinary riches of southern Louisiana. Besh has nine restaurants including his flagship restaurant, August, which merges Besh’s classic French culinary training with his Southern roots. In his restaurants, entrepreneurial pursuits, and public activities, he aims to preserve and promote ingredients, techniques, and heritage. In 2009, Besh published his first cookbook titled My New Orleans, a celebration of the culture and cuisine Besh loves. Since then, two additional titles, My Family Table, and Cooking From The Heart, have been published. He hosts two national public television cooking shows based on the books. The John Besh Foundation, founded in 2011, works to preserve New Orleans’ culinary heritage via initiatives such as the Chefs Move! culinary school scholarship and microloans for local farmers. In 2006, he won the James Beard Foundation Award for Best Chef Southeast and is also the recipient of Food & Wine’s Top 10 Best New Chefs in America.

David Chang, Momofuku Restaurant Group, NYC

David Chang is the chef and founder of Momofuku, which includes restaurants in New York City, Sydney, and Toronto. Momofuku originated in New York City, which is now home to Momofuku Noodle Bar, Momofuku Ssäm Bar, Momofuku Ko, Momofuku Milk Bar, Momofuku Má Pêche, and Booker and Dax at Ssäm. Chang opened Momofuku Sei?bo, his first restaurant outside of New York City, at The Star in Sydney in October 2011. In 2012, he opened Momofuku Toronto in the heart of downtown Toronto with five distinct concepts in one building: Noodle Bar Toronto, Nikai, Milk Bar Toronto, Daish? and Sh?t?. Chang’s first cookbook, Momofuku, a New York Times best seller, came out in the fall of 2009, the same year Momofuku Ko was awarded 2 Michelin stars. His quarterly print journal with Peter Meehan and Chris Ying called Lucky Peach launched in the summer of 2011. In the fall of 2012, Chang was the first chef to be featured on the PBS television show The Mind of a Chef.

Barry Estabrook, Writer, Vermont

Stints on a dairy farm and a commercial fishing boat as a young man convinced Barry Estabrook that writing about how food was produced was a lot easier than actually producing it. Estabrook’s food career includes being a contributing editor for Gourmet magazine and serving on the advisory board of Gastronomica, The Journal of Food and Culture. He currently writes for The New York Times, The Washington Post, TheAtlantic.com, MarkBittman.com, Saveur, and Men’s Health. In 2011, Estabrook wrote the influential book, Tomatoland, which exposed how industrial agriculture has ruined the tomato in all ways – gastronomic, environmental, and in terms of labor abuse.

Paul Kahan, Executive Chef and Partner, Chicago

Paul Kahan has become the nationally recognizable face of Chicago chefs. Passionately seasonal, unconventionally creative, and dedicated to the inspiration of classical cuisine, Kahan has received international acclaim for Blackbird, avec, The Publican, Big Star, Publican Quality Meats, and most recently Nico Osteria. Awarded Outstanding Chef by the James Beard Foundation in 2013 and Best Chef: Midwest in 2004, Kahan has earned the praise of many who claim him to be one of America’s most influential working chefs. A Chicagoan through and through, Kahan grew up around food. His father owned a delicatessen and a smokehouse, and “when I wanted to make a buck,” says Kahan. “I would help my dad take the fish out of the brine, hang them on the racks, and wheel them into the smokehouse.”

Sherry Yard, Pastry Chef, Cookbook Author

Renowned chef Sherry Yard has earned the praise of her critics and peers with multiple accolades awarded throughout her career including two James Beard Awards for Outstanding Pastry Chef of the Year and Best Baking Book for her cookbook debut The Secrets of Baking. Yard served as Executive Pastry Chef at Wolfgang Puck’s empire for nearly 20 years where her role encompassed a range of responsibilities from crafting masterful breads, creating menus, opening new restaurants while mentoring a generation of pastry chefs in kitchens from Singapore to Santa Monica. In 2014 Yard will revive the iconic Helms Bakery, a Los Angeles landmark that will feature a dinette for breakfast and lunch, a dedicated bakery, and a retail section of specialty products. Yard serves on the board of numerous philanthropic organizations and is a driving force of the Careers through Culinary Arts Program (C-CAP).

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 18, 2014, the Foundation will announce the final nominees for all Award categories during a press brunch hosted by One Off Hospitality Group at The Publican in Chicago. Nominations will also be announced live via the Foundation’s Twitter feed at twitter.com/beardfoundation and Livestream channel at http://new.livestream.com/jamesbeardfoundation.

On Friday, May 2, 2014, the James Beard Foundation Book, Broadcast & 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 Gotham Hall in New York City. The evening will be hosted by multiple James Beard Foundation Award winners Matt Lee and Ted Lee.

The James Beard Foundation Awards Ceremony and Gala Reception will take place at the David H. Koch Theater at Lincoln Center in New York City on Monday, May 5, 2014. Headlining the event are Chopped host, Emmy Award-winning TV personality and multiple James Beard Award winner Ted Allen as Master of Ceremonies, accompanied by renowned multiple James Beard Award-winning chef, author, and restaurateur Mario Batali as Gala Chef Chair. Together, the two will conduct an evening celebrating the “Sounds of the City,” the enduring relationship between music and food, and the many ways in which the culinary community is inspired by music and the artists who create it. This year’s gala reception will feature chefs from some of America’s beloved musical cities creating dishes inspired by their favorite sounds, whether it’s a local musical act, special song, or impactful musician. During the event, which is open to the public, winners will be announced in 20 restaurant and chef award categories, along with restaurant design awards and special achievement awards including Humanitarian of the Year, Lifetime Achievement, Who’s Who of Food and Beverage in America, and America’s Classics. The gala reception immediately following will showcase top chefs and beverage professionals from across the country. Tickets to the May 5 Awards ceremony and gala reception will go on sale on March 18, 2014, and can be purchased at jamesbeard.org/awards or through the Awards Box Office at 914.231.6180.

Established in 1990, the James Beard Awards recognize culinary professionals for excellence and achievement in their fields and further the Foundation’s mission to celebrate, nurture, and honor America’s diverse culinary heritage through programs that educate and inspire. Each award category has an individual committee made up of industry professionals who volunteer their time to oversee the policies, procedures, and selection of judges for their respective Awards program. All JBF Award winners receive a certificate and a medallion engraved with the James Beard Foundation Awards insignia. There are no cash prizes.

The 2014 James Beard Foundation Awards are presented with support by the following partners: Premier Sponsors: All-Clad Metalcrafters, Lenox Tableware and Gifts; Supporting Sponsors: Acqua Panna® Natural Spring Water, Breville, The Coca-Cola Company, Delta Air Lines, Lavazza, S.Pellegrino® Sparkling Natural Mineral Water, Stella Artois®, Valrhona; Gala Reception Sponsors: Celebrity Cruises®, Ecolab, Food Network & Cooking Channel, Pernod Ricard USA, Tanqueray No. TEN®; Additional Support: Chefwear, Crest Be®, VerTerra Dinnerware, Visit Orlando®.

About the James Beard Foundation

Founded in 1986, the James Beard Foundation’s mission is to celebrate, nurture, and honor America’s diverse culinary heritage through programs that educate and inspire. A cookbook author and teacher with an encyclopedic knowledge about food, James Beard, who died in 1985, was a champion of American cuisine. He helped educate and mentor generations of professional chefs and food enthusiasts, instilling in them the value of wholesome, healthful and delicious food. Today the Beard Foundation continues in the same spirit by administering a number of diverse programs that include educational initiatives, food industry awards, scholarships for culinary students, publications, chef advocacy training, and thought-leader convening. The Foundation also maintains the historic James Beard House in New York City’s Greenwich Village as a “performance space” for visiting chefs. In September of 2012, the Foundation launched the Diplomatic Culinary Partnership with the U.S. Department of State’s Office of Protocol and helped create the American Chef Corps as a way to champion American chefs abroad, promote American food products and foster an interest in American culinary culture and history through international programs and initiatives. For more information, please visit jamesbeard.org. Find insights on food at the James Beard Foundation’s blog Delights & Prejudices. Join the James Beard Foundation on Facebook. Follow the James Beard Foundation on Twitter and Instagram.

Contacts:
Susan Magrino Agency
Karlie Reitano
karlie.reitano@smapr.com
or
Mary Blanton Ogushwitz
mary.blanton@smapr.com
212-957-3005

Harvest Restaurant in Louisville To Host Slow Food USA National Congress Dinner



Harvest Restaurant in Louisville To Host Slow Food USA National Congress Dinner

Harvest Restaurant in Louisville To Host Slow Food USA National Congress Dinner

Louisville, KY  (Restaurant News Release)  To the many devoted foodies in the Kentuckiana region and beyond, Harvest restaurant with its innovative and award winning ‘farm-to-fork’ cuisine is one of the best restaurants in Louisville KY. Harvest opened it’s doors to the public on April 23, 2011 and has enjoyed a remarkable run of success – customers and accolades just keep rolling in. In November 2011 they were voted Open Table’s ‘Diners Choice’ and in March this year they progressed to the Semi-finals in the prestigious James Beard award for ‘Best New Restaurant’ 2012. The Beard award is considered the Oscars of the food industry. Slow Food USA is a national non-profit dedicated to creating a world where the food we eat is healthy and sustainable – good for farmers and workers and good for the planet.

The National Congress is an event when Slow Food leaders come together and set the organization’s direction for the next four years. The organization has over 1,500 leaders from 225 chapters representing nearly every state. Louisville’s vibrant food culture and community, as well as its commitment to local farmers, was a key factor in choosing to hold this year’s gathering here. The conference will be held at The Brown Hotel and Mayor Greg Fischer will open the event.

Slow Food President Josh Viertel says there were many reasons to choose Louisville for this year’s Congress. “There’s amazing stuff that’s happening with the food culture there, whether it’s barbecue or bourbon,” he said. “There’s a sense that there’s kind of a return to slow foods values in what’s happening in a lot of the businesses, farms and restaurants in Louisville and the surrounding area that we really want to reinforce.”

Harvest Restaurant is located at 624 East Market Street in the popular NuLu district amongst a thriving strip of exceptional downtown Louisville restaurants and has been nationally recognized for leading the charge in the growing ‘farm-to-table’ movement with it’s regionally inspired cuisine. Harvest source over 80% of their produce from sustainable farmers and growers within a 100 mile radius of the city and much of their supply comes from co-owner Ivor Chodkowski’s farm just 5 miles away. He said “It’s a tremendous honor to be recognized as one of the best Louisville restaurants and now we are thrilled to be hosting the dinner, it’s going to be a great showcase for our local producers and the whole farm-to-table movement.”

Last year Slow Food USA’s work reached 150,000 children in schools, school gardens and school cafeterias to help them understand where food comes from, understand how to grow it, prepare it, and share it. Approximately 150 leaders are expected to show up in Louisville for the event and will spend the three days discussing future work to improve food and farming nationwide.

Harvest Restaurant
624 East Market Street
Louisville, KY
40202
(502) 384 9090
http://www.harvestlouisville.com

Louisville’s ‘Farm-To-Table’ Harvest Restaurant nominated for the prestigious 2012 James Beard award



Louisville's 'Farm-To-Table' Harvest Restaurant nominated for the prestigious 2012 James Beard award

Louisville’s ‘Farm-To-Table’ Harvest Restaurant nominated for the prestigious 2012 James Beard award

Louisville, KY  (Restaurant News Release)  Harvest Restaurant of 624 E Market St, Louisville, Kentucky last week was named a semifinalist for the prestigious James Beard Foundation’s “Best New Restaurant” Award.

The award honors “a restaurant opened in 2011 that already displays excellence in food, beverage and service and is likely to have a significant impact on the industry in years to come.” The Beard Award is known as the “Oscars of the food world” and will be presented on May 7 at the Lincoln Center in Manhattan, New York. The James Beard Foundation is a non-profit created in honor of Chef James Beard and is dedicated to recognizing the highest achievements of food and beverage professionals working in North America.

Harvest Restaurant Louisville is the brainchild of Louisville farmer and champion of the Local food movement, Ivor Chodkowski. He commented, “The standards are very high and we are up against some strong competition. There are twenty-eight other restaurants coming mostly from larger cities, places that are home to Beard award-winning chefs and restaurants, I was very surprised to be nominated… It’s a real honor to be considered one of the best restaurants in Louisville and we’re very excited. I think it’s great for Louisville and especially a triumph for the local food movement”.

The downtown Louisville restaurant exists with one philosophy, to produce outstanding regionally inspired cuisine from the freshest and finest local produce in a casual fine dining setting. Eighty percent of all food at Harvest comes from within a 100-mile radius of the city and much of it comes from Ivor’s own farm, Field Day Family Farm, located just five miles from the city centre. The walls at Harvest are lined with large black and white portraits of the farmers who supply the restaurant. When a visitor comes in they can see where the produce has come from that day by a large cork board map pinpointing the exact location of the farms.

Mr. Chodkowski is recognized as an authority and advocate of the ‘local food’ movement in the Kentuckian region. Since 1997 he has been instrumental in establishing the thriving Bardstown Road farmers market, along with the Louisville Community Supported Agriculture program (CSA). In February 2011 he was a guest speaker at the TEDx tele-conference on Local food production, which was broadcast to a global audience.

Since Harvest opened it’s doors to the public on 23 April 2011 both the customers and accolades have come rolling in – It has won the Open Table ‘Diners Choice’ award 2011 and attracted the attention of local and national media and has featured on ABC news and in numerous food industry magazines. The 2012 James Beard award finalists will be announced on March 19.

Visitors to the area can discover Harvest Restaurant Louisville at 624 E Market St Louisville KY. 40202 in the Downtown NuLu district. For reservations or to learn more about their Farm-to-table cuisine. Call (502) 384 9090. or visit www.HarvestLouisville.com.

Contact

William LeStrange
Harvest Restaurant
502-384-9090
harvestrestaurantlouisville@gmail.com
www.harvestlouisville.com

Truffles’ Executive Chef John Griffiths Invited To Cook At James Beard House



Truffles' Executive Chef John Griffiths Invited To Cook At James Beard House

Truffles' Executive Chef John Griffiths Invited To Cook At James Beard House

(Restaurant News ReleaseExecutive Chef John Griffiths, of Truffles Restaurant in St. Louis, recently accepted an invitation to prepare dinner at the internationally respected James Beard House in New York’s Greenwich Village neighborhood on Tuesday, June 26, 2012 at 7:00 p.m. Chef Griffiths will showcase his talents, as featured daily at Truffles, to James Beard Foundation members and members of the media with a six-course menu inspired by his journey as a chef.

“The foundation’s mission is to celebrate, preserve and nurture America’s culinary heritage and future,” said Izabela Wojcik, director of house programming, James Beard Foundation. “We selectively invite emerging chefs to share their talents with Foundation members and the public by presenting lunches, brunches, workshops and dinners. We are thrilled to have the talent of Chef John Griffiths joining us at the Beard House for this very special dinner, especially as he is the first chef from St. Louis to be invited to the Beard House since Steve Gontram in 1998.”

“Having the opportunity to prepare dinner at the James Beard House is truly an honor,” said Chef Griffiths. “An invitation to cook at the Beard House is unrivaled and truly a career highlight like no other.” The James Beard Foundation sets the standard for culinary excellence in the country, and I’m proud to use this opportunity to bring more attention to St. Louis and the amazing talent that’s emerging here.”

Chefs are invited to cook at the famous James Beard House based on one’s national or regional reputation, as evidenced by media and resume; known use of high quality, seasonal, and local ingredients; demonstrated excellence in a particular discipline; level of interest by James Beard Foundation’s dining members and their guests.

Chef Griffiths has been featured with recipes and reviews in numerous media outlets including Gourmet Magazine, The Nation’s Restaurant News, Food Arts Magazine, Feast Magazine, Sauce Magazine, St. Louis Post-Dispatch, Detroit Free-Press and Zagat Guide: Top Tables of America. He has trained with four certified master chefs and traveled to Europe and Southeast Asia to study, cook and compete. Graduating top of his class at Schoolcraft College, Chef Griffiths held positions with James Beard award-winning Chef Takashi Yagihashi at Tribute Restaurant and famed chef/restaurateur Larry Forgione at An American Place Restaurant as Executive Chef.

Reservations will be available beginning March 7, 2012 by calling the James Beard House reservations department at (212) 627-2308. Reservations will be accepted online at http://www.jamesbeard.org on April 1, 2012. Foundation members, as well as supporters of Truffles, can purchase all-inclusive tickets for $130 per person. Tickets for the general public are $170 per person.

About The James Beard Foundation

Founded in 1986, the James Beard Foundation is dedicated to celebrating, nurturing, and preserving America’s diverse culinary heritage and future. A cookbook author and teacher with an encyclopedic knowledge about food, James Beard, who died in 1985, was a champion of American cuisine. He helped educate and mentor generations of professional chefs and food enthusiasts.

Today, the Beard Foundation continues in the same spirit by administering a number of diverse programs that include educational initiatives, food industry awards, scholarships to culinary schools, and publications, and by maintaining the historic James Beard House in New York City’s Greenwich Village as a “performance space” for visiting chefs.

For more information, please visit http://www.jamesbeard.org. Find insights on food at the James Beard Foundation’s blog Delights & Prejudices. Become a member of the James Beard Foundation, join us on Facebook and follow us on Twitter.

About Truffles Restaurant

Located in St. Louis, the heart of the Midwest, Truffles is a modern Italian restaurant featuring a daily menu from the kitchen of Chef John Griffiths. The restaurant embodies the philosophy of purity and sustainability, beginning with the use of ingredients from local, like-minded purveyors.

Consecutively honored as Wine Spectator’s Best of Award of Excellence recipient since 2004, Truffles has also been acknowledged by Restaurant Hospitality Magazine for offering one of the best wine lists in America. To view the daily menu, visit http://www.todayattruffles.com, or for more information about the restaurant, visit http://www.todayattruffles.com.