Monday, May 9, 2011


Tonight, Monday, May 9, 2011, I will be joining (!) Tom Colicchio, Ming Tsai and Traci Des Jardins who will host the James Beard Foundation Awards Ceremony and Gala Reception at Lincoln Center’s Avery Fisher Hall in New York City.  During the event, awards for the Restaurant and Chef and Restaurant Design and Graphics categories will be handed out, along with special achievement awards including Humanitarian of the Year, Lifetime Achievement, Who’s Who and the America’s Classics award honorees.  During the Gala Reception immediately following, top culinary talents from across the country will serve dishes that reflect the nation’s diverse and multi-cultural influences in a nod to this year’s awards theme, “The Ultimate Melting Pot.” 

The James Beard Foundation announced the final nominees for the 2011 James Beard Foundation Awards, the nation’s most prestigious recognition program honoring professionals in the food and beverage industries in March at the Oregon Culinary Institute in Portland, OR -- James Beard’s birthplace and hometown.
 There are nominees in 55 categories in the Foundation’s various awards programs, including Restaurant and Chef, Restaurant Design and Graphics, Book, Broadcast and Journalism – in addition to special achievement award honorees including Lifetime Achievement, Humanitarian of the Year, Who’s Who of Food & Beverage in America and America’s Classics.

Tickets to the May 9th Awards Ceremony and Gala Reception are now on sale and can be purchased at or through the Awards Box Office at 212.925.0054.  General public tickets are $450 ($400 for James Beard Foundation members).
2011 James Beard Foundation Awards Nominees

2011 James Beard Foundation Restaurant and Chef Awards
Best New Restaurant
Presented by Mercedes-Benz
A restaurant opened in 2010 that already displays excellence in food, beverage, and service and is likely to have a significant impact on the industry in years to come.
ABC Kitchen
Chef/Owner: Jean-Georges Vongerichten
Owner: Phil Suarez
San Francisco
Chef/Owner: Corey Lee
Girl & the Goat
Chef/Owner: Stephanie Izard
Owners: Kevin Boehm, Rob Katz, and Daniel Russo
Chef/Owner: Barbara Lynch
Torrisi Italian Specialties
Chefs/Owners: Mario Carbone and Rich Torrisi

Outstanding Chef Award
Presented by All-Clad Metalcrafters
A working chef in America whose career has set national industry standards and who has served as an inspiration to other food professionals. Candidates must have been working as chefs for at least the past 5 years.
José Andrés
Washington, D.C.
Gary Danko
Restaurant Gary Danko
San Francisco
Suzanne Goin
Los Angeles
Paul Kahan
Charles Phan
The Slanted Door
San Francisco
Outstanding Pastry Chef Award 
Presented by All-Clad Metalcrafters
A chef or baker who prepares desserts, pastries, or breads and who serves as a national standard-bearer for excellence. Candidates must have been pastry chefs or bakers for at least the past 5 years.
Joanne Chang
Flour Bakery + Café
Patrick Fahy
Dahlia Narvaez
Osteria Mozza
Los Angeles
Angela Pinkerton
Eleven Madison Park
Mindy Segal
Mindy’s HotChocolate

Outstanding Restaurant Award
A restaurant in the United States that serves as a national standard-bearer for consistent quality and excellence in food, atmosphere, and service. Candidates must have been in operation for at least 10 or more consecutive years.
Blue Hill
Chef/Owner: Dan Barber
Owners: David Barber and Laureen Barber

San Francisco
Chef/Owner: Nancy Oakes
Owner: Pat Kuleto
Eleven Madison Park
Owner: Danny Meyer
Highlands Bar and Grill
Birmingham, AL
Chef/Owner: Frank Stitt
Owner: Pardis Stitt
Chefs/Owners: Marc Vetri and Jeff Benjamin

Outstanding Restaurateur Award
A working restaurateur who sets high national standards in restaurant operations and entrepreneurship. Candidates must have been in the restaurant business for at least 10 years. Candidates must not have been nominated for a James Beard Foundation chef award in the past 10 years.
Bruce Bromberg and Eric Bromberg

Blue Ribbon Restaurants

Tom Douglas

Dahlia Bakery, Dahlia Lounge, Etta’s, Lola, Palace Kitchen, Seatown Seabar & Rotisserie, and Serious Pie

Pat Kuleto

Boulevard, Epic Roasthouse, Farallon, Jardinière, Martini House, Nick's Cove, and Waterbar

San Francisco
Richard Melman

Lettuce Entertain You Enterprises

Phil Suarez

ABC Kitchen, Co., Gigino Trattoria, Gigino Wagner Park, Jean Georges, JoJo, J&G Steakhouse, Market, The Mark Restaurant by Jean Georges, Mercer Kitchen, Perry St, Pipa, Prime Steakhouse, Spice Market, and wd~50

Various Cities

Outstanding Service Award
Presented By Stella Artois
A restaurant that demonstrates high standards of hospitality and service. Candidates must have been in operation for at least the past 5 years.
Owners: Brian Canlis and Mark Canlis
New Orleans
Chef/Owner: Emeril Lagasse
La Grenouille
Owners: Charles Masson and Gisèle Masson
Per Se
Chef/Owner: Thomas Keller
Chef/Owner: Rick Bayless
Outstanding Wine and Spirits Professional Award
Presented by Southern Wine & Spirits of New York
A winemaker, brewer, or spirits professional who has had a significant impact on the wine and spirits industry nationwide. Candidates must have been in the profession for at least 5 years.

Sam Calagione
Dogfish Head Craft Brewery
Milton, DE
Merry Edwards
Merry Edwards Winery
Sebastopol, CA
Paul Grieco
Rajat Parr
Mina Group
San Francisco
Julian P. Van Winkle, III
Old Rip Van Winkle Distillery
Louisville, KY

Outstanding Wine Service Award
A restaurant that displays and encourages excellence in wine service through a well-presented wine list, a knowledgeable staff, and efforts to educate customers about wine. Candidates must have been in operation for at least 5 years.
San Francisco
Wine Director: Shelley Lindgren
Blackberry Farm
Walland, TN
Wine Director: Andy Chabot
Frasca Food and Wine
Boulder, CO
Wine Director: Bobby Stuckey
Picasso at Bellagio
Las Vegas
Wine Director: Robert Smith
The Modern
Wine Director: Belinda Chang
Rising Star Chef of the Year Award 
A chef age 30 or younger who displays an impressive talent and who is likely to have a significant impact on the industry in years to come.
Aaron London
Napa, CA
Thomas McNaughton
flour + water
San Francisco
Gabriel Rucker
Le Pigeon
Portland, OR
Christina Tosi
Momofuku Milk Bar
Sue Zemanick
New Orleans
Best Chefs in America
Presented by Groupon
Chefs who have set new or consistent standards of excellence in their respective regions. Each candidate may be employed by any kind of dining establishment and must have been a working chef for at least the past 5 years. The 3 most recent years must have been spent in the region where the chef is presently working.
Best Chef: Great Lakes (IL, IN, MI, OH)
Michael Carlson
Curtis Duffy
Avenues at the Peninsula
Bruce Sherman
North Pond
Paul Virant
Western Springs, IL
Alex Young
Zingerman's Roadhouse
Ann Arbor, MI
Best Chef: Mid-Atlantic (D.C., DE, MD, NJ, PA, VA)
Cathal Armstrong
Restaurant Eve
Alexandria, VA
Johnny Monis
Washington, D.C.
Peter Pastan
Washington, D.C.
Maricel Presilla
Hoboken, NJ
Michael Solomonov
Best Chef: Midwest (IA, KS, MN, MO, NE, ND, SD, WI)
Justin Aprahamian
Isaac Becker
112 Eatery
Colby Garrelts
Kansas City, MO
Tory Miller
Madison, WI
Lenny Russo
St. Paul, MN
Best Chef: New York City (Five Boroughs)
Michael Anthony
Gramercy Tavern
April Bloomfield
The Spotted Pig
Wylie Dufresne
Gabrielle Hamilton
Michael White

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

Tim Cushman
o ya
Krista Kern Desjarlais
Portland, ME
Gerry Hayden
The North Fork Table & Inn
Southold, NY
Matt Jennings
La Laiterie
Tony Maws
Craigie On Main
Cambridge, MA
Eric Warnstedt
Hen of the Wood
Waterbury, VT
Best Chef: Northwest (AK, ID, MT, OR, WA, WY)
Matt Dillon
Sitka & Spruce
Christopher Israel
Portland, OR
Andy Ricker
Pok Pok
Portland, OR
Ethan Stowell
Staple & Fancy Mercantile
Cathy Whims
Portland, OR

Best Chef: Pacific (CA, HI)
Michael Cimarusti
Los Angeles
Christopher Kostow
The Restaurant at Meadowood
St. Helena, CA
Daniel Patterson
San Francisco
Richard Reddington
Yountville, CA
Michael Tusk
San Francisco
Best Chef: South (AL, AR, FL, LA, MS)
Zach Bell
Café Boulud at the Brazilian Court
Palm Beach, FL
John Harris
New Orleans
Christopher Hastings
Hot and Hot Fish Club
Birmingham, AL
Tory McPhail
Commander’s Palace
New Orleans
Stephen Stryjewski
New Orleans
Best Chef: Southeast (GA, KY, NC, SC, TN, WV)
Hugh Acheson
Five and Ten
Athens, GA
Craig Deihl
Charleston, SC
John Fleer
Canyon Kitchen at Lonesome Valley
Cashiers, NC
Linton Hopkins
Restaurant Eugene
Edward Lee
610 Magnolia
Louisville, KY
Andrea Reusing
Chapel Hill, NC

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

Bruce Auden
Biga on the Banks
San Antonio
Bryan Caswell
Saipin Chutima
Lotus of Siam
Las Vegas
Tyson Cole
Austin, TX
Ryan Hardy
Montagna at the Little Nell
Aspen, CO

2011 James Beard Foundation Who’s Who of Food & Beverage in America Inductees

Jonathan Gold
Writer, LA Weekly
Los Angeles

Lee Jones
Farmer/ Owner, Chef's Garden
Huron, OH

Charles Phan
Chef/Owner, The Slanted Door
San Francisco

Frank Stitt
Chef/Owner, Highlands Bar and Grill
Birmingham, AL

Nick Valenti
CEO, Patina Restaurant Group

2011 James Beard Foundation America’s Classics Awards
Presented by The Coca-Cola Company
Restaurants with timeless appeal, beloved in their regions for quality food that reflects the character of their community. Establishments must have been in existence at least 10 years and be locally owned.

Chef Vola’s

111 South Albion Place
Atlantic City, NJ

Owners: Louise Esposito, Michael Esposito, Michael Esposito Jr., Louis Esposito

Crook's Corner

610 West Franklin Street
Chapel Hill, NC

Owner: Gene Hamer

Noriega Restaurant and Hotel

525 Sumner St.
Bakersfield, CA

Owners: Linda Elizalde McCoy and Rochelle Ladd

Le Veau d’Or

129 East 60th Street

Owner: Robert Tréboux

Watts Tea Shop

761 N. Jefferson Street

President and CEO: Sam Watts

2011 James Beard Foundation Lifetime Achievement Award

Kevin Zraly

2011 James Beard Foundation Humanitarian of the Year


The 2011 James Beard Foundation Awards are presented with support by the following partners: In Association Sponsors: All-Clad Metalcrafters, Groupon; Premier Sponsors: Green & Black’s® Organic Chocolate, Lenox Tableware and Gifts, Mercedes-Benz; Supporting Sponsors: The Coca-Cola Company, Delta Air Lines, Lavazza, Southern Wine & Spirits of New York, Stella Artois; Gala Reception Sponsors: Acqua Panna® Natural Spring Water, Certified Angus Beef®  Brand, Ecolab, Pernod Ricard USA, Rums of Puerto Rico, S.Pellegrino® Sparkling Natural Mineral Water; and with additional support from Chefwear and St. Giles Hotel.
On Friday, May 6, 2011, the James Beard Foundation Book, Broadcast & Journalism Awards Dinner was held. It was an exclusive event honoring the nation’s top cookbook authors, culinary broadcast producers and hosts, and food journalists, The evening was hosted by Ted Allen and Gail Simmons. 
In addition, for the first time in the history of the Journalism awards category, judging was based solely on content and not on the outlet or type of specific media. 
For a complete listing of this year’s recent JBF Journalism awards go to:

Established in 1990, the James Beard Foundation Awards recognize culinary professionals for excellence and achievement in their fields and continue to emphasize the Foundation’s mission: to celebrate, preserve, and nurture America’s culinary heritage and diversity.  Each award category has an individual Awards 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 award winners receive a certificate and a bronze medallion engraved with the James Beard Foundation Awards insignia.  There are no cash prizes.

About the James Beard Foundation
Founded in 1986, the James Beard Foundation is dedicated to celebrating, preserving, and nurturing America’s culinary heritage and diversity in order to elevate the appreciation of our culinary excellence. 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 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.

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