James Beard Foundation 2012 Awards

It was an overcast late afternoon in Gotham, the skies shedding a few spritzes -- a welcome change from last year’s blazing late-day heat on the red carpet.

Yet nothing could dampen the thrill and joy of seeing the country’s best chefs come together for what is affectionately known as the Academy Awards of the food world.

Winners were announced last night, Monday, May 7, 2012, at the annual 2012 James Beard Foundation Awards, the nation’s most prestigious recognition program honoring professionals in the food and beverage industries.

This year marked the 25^th Anniversary of the James Beard Foundation Awards, and for the first time, the event was a virtual sell out.

During a ceremony hosted by chef and television personality Alton Brown at Lincoln Center’s Avery Fisher Hall, awards in the Restaurant and Chef and the Design and Graphics categories were presented, as well as a number of special achievement awards including "Who’s Who" of Food & Beverage in America, America’s Classics, Lifetime Achievement, and Humanitarian of the Year.

All award winners receive a certificate and a medallion engraved with the James Beard Foundation Awards insignia. And the recognition of their peers.

The awards are marked by the red carpet entry on the plaza, the theater where the three-plus hour event is staged. 

Spotted Pig's Carol Rzeszewski on the Red Carpet

Best dressed on the carpet was Carol Rzeszewski, wine director at the Spotted Pig restaurant  

JBF Best Chef Nominee, April Bloomfield, Spotted Pig, The Breslin

Best accessory? Her red carpet partner with the blue suede shoes!  What style.

Her boss: Chef April Bloomfield  

Red Carpet mates for me included Behind The Dish TV's Stephen Fried, (very nice) and the handsome gentleman, Bonjwing Lee, Ulterior Epicure, Eater

JBF Award Winner, Thomas Keller, Per Se

After the award ceremony, the celebration gets into immediate and high gear with a multi-tiered food and drink presentations and tastings cum competition on the terrace and two floors of the soaring architecture designed to honor the fine arts.

Last night was no exception. 

The James Beard Foundation awards salutes the best in culinary arts.

Highlights from this year’s list of winners include:

Outstanding Chef New York City: Michael Anthony, chef and owner, Gramercy Tavern 

Chef Michael Anthony most deservedly took the medal this year, in spite of some recent health concerns he overcame and acknowledged while accepting the award.  Chef Mike is a class act, a gentleman, a culinary talent and an inspiration to all things homegrown.  Chef Mike thanked Danny Meyer and his team. Chef Mike is in my NYC Homegrown book – and I was over the moon when he took the time from TV interviews on the red carpet to come over and offer a hello kiss!

Outstanding Chef: Daniel Humm (Eleven Madison Park, NYC) Eleven Madison Park Restaurant  To much applause, Humm profusely thanked the Foundation, and his wife, (said there should be an outstanding wife or spouse award) and Danny Meyer, his mentor, who Humm noted changed his life, changed the restaurant – and supported what they were doing at Eleven Madison even during the recession when some nights there might only have served 20 covers…

Outstanding Restaurant: Boulevard (San Francisco) Boulevard Restaurant  Chef Nancy Oakes produced an incredible steak tartare and salmon, with truffle shavings at the after party that deserved its own JBF medal of honor!

Rising Star Chef: Christina Tosi (Momofuku Milk Bar, NYC) Momofuku Restaurant

Best New Restaurant:  Next (Chicago) Next Restaurant  Grant Achatz’ “next” thing that changes accordingly

Outstanding Bar Program, PDT (NYC)

 PDT  -- The name is an acronym for “Please Don’t Tell” but the James Beard award seems sure to blast the secret East Village’s hidden location and Prohibition era style phone booth passage to the bar and temple of all things cocktail.

Incredible as it may seem, the Bar program 2012 was the first time mixologists were recognized since the JBF awards were launched 25 years ago. This year, the bartenders were lauded for helping to elevate the craft to a true profession and for fomenting a true cocktail Renaissance.

Outstanding Service, La Grenouille (NYC)  La Grenouille Restaurant  Simply elegant, sumptuous, dining in the very best French tradition for nearly 50 years.  Service matters.

Outstanding Wine, Beer, or Spirits Professional
Paul Grieco, Terroir, (NYC) Hearth Restaurant Terroir Wine Bar

Best Chef: Mid-Atlantic
Maricel Presilla, Cucharamama, (Hoboken, NJ) Cucharamama South America Cuisine Restaurant

Outstanding Restaurant Design
Le Bernardin, NYC, Design Firm: Bentel & Bentel Architects Le Bernardin

In addition, special achievement award honorees included:

Who’s Who of Food & Beverage in America: Grant Achatz (Chef and Author, Chicago); Mark Bittman (Journalist and Author, NYC); Dana Cowin (Editor and Journalist, NYC); Emily Luchetti (Pastry Chef and Author, San Francisco); Marvin Shanken (Publisher, NYC)

America’s Classics: The Fry Bread House (Owner: Cecelia Miller, Phoenix); Nora’s Fish Creek Inn (Owners:  Nora Tygum, Trace Tygum, and Kathryn Tygum Taylor, Wilson, WY); St. Elmo Steak House (Owners: Stephen Huse and Craig Huse, Indianapolis); Jones Bar-B-Q Diner (Owners: James and Betty Jones, Marianna, AR); Shady Glen (Owners: William and Annette Hoch, Manchester, CT)

Lifetime Achievement Award: Wolfgang Puck (Chef and Restaurateur, Los Angeles)  Puck provided a charming and funny story of his rise from humble Austrian roots (his father told him he was taking on a woman’s job when he declared he wanted to cook and essentially through him out and the chef at his first job fired him only to find him working in the root cellar two weeks later!)  His ascendency to the pinnacle of the culinary world is sprinkled with celebrities and success and it was an interesting profile: an American rags to riches tale.

Humanitarian of the Year: Charlie Trotter (Chef and Restaurateur, Chicago)

Highlights from the inaugural 2011 JBF Food Conference and Leadership Awards was presented and moderated by Woody Campbell, Chairman, The JBF Board of Trustees and Sam Kass, White House Chef and Senior Policy Advisor for Healthy Food Initiatives.  Excellent program that brought together food and nutrition thought leaders that works to promote a safer, healthier and sustainable way to eat, especially in the schools.

(The 2012 Food Conference is scheduled for October 17^th and 18^th at the Hearst Tower.)

Best Quote or Lines of the Night:  Tony Miller, L’Etoille, Madison Wisconsin who characterized the James Beard award as weird dudes who spreads awesomeness around the country.  Later, the owner of the Shady Glen, William Hoch, thanked the Foundation and said it was such an honor to be recognized by James Bond!

Industry leaders from across the country attended the highly anticipated festivities, which celebrated this year’s Awards theme of “25 Years of Food at its Best,” in tribute to the Foundation’s silver anniversary and mission that honors James Beard’s legacy by celebrating, nurturing, and preserving America’s diverse culinary heritage and future. In recognition of James Beard’s influence on our culinary world, the Foundation invited chefs who had the privilege of knowing James Beard personally, as well as those who have been influenced by his legacy, to prepare dishes inspired by recipes from his more than 20 cookbooks. At the Gala Reception immediately following the Awards Ceremony, guests enjoyed a dine-around gala prepared by these notable chefs, including many of this year’s winners and nominees, among them Gary Danko of Restaurant Gary Danko in San Francisco, Paul Kahan of Blackbird in Chicago, and Emily Luchetti of Farallon in San Francisco.

Some of the culinary highlights at the after party included the aforementioned steak tartare and salmon with truffle shaving from Boulevard Restaurant, Stags Leap Wine, and Henriot Champagne and the refreshing cocktail made with Grey Goose Vodka.

The terrarium-like glass-filled jar of ham and parsley tureen with foi grois, rye crumble, mustard, arugula and mustard blossom from Menton Restaurant  (this would make a great appetizer or accompaniment to cocktails at a home party.

Morgan’s in the Desert at La Quinta Resort & Club’s Jimmy Schmidt served up delicious Jerusalem artichoke chanterelle salad with hazelnuts, Parmesan cheese/paprika emulsion.  Morgan's

Nora Pouillon’s Restaurant Nora, a champion of organic and local food, cooked up the tastiest, tiny burgers made with Ecopia Farms teeny lettuce and herbs and Ayrshire Farm’s grass fed, heritage-breed beef.  Fantastic taste.

Farallon Restaurant served up a culinary confection of almond cake, coconut, sweet and crisp fried almonds, rich yet light chocolate glaze and caramelized mascarpone that was just shy of sinful.

JBF shout out to The Dessert Professional, Genevieve Sawyer who, in the true culinary tradition of sharing with love, pointed me to some news goodies in the press room and allowed me to power up easily.  Thanks!

The annual James Beard Foundation Awards honor the best and the brightest talents in the food and beverage industries, celebrating outstanding achievement in each of the following categories: Restaurant and Chef, Restaurant Design and Graphics, Books, Broadcast and New Media, and Journalism, as well as several special achievement awards. Each 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.

Inside The James Beard Awards: On The Green Carpet and Avery Fisher Hall Gala Reception

The 2011 James Beard Award held Monday night, May 9th, at the center for the performing Arts in NYC: Lincoln Center.  

Here the best of the American Culinary Artists nominees, their restaurants and ultimately, the winners were honored and celebrated for their Art. 

Lincoln Center, NYC, JBFA at Avery Fisher Hall

Green Carpet at JBFA "Prepped" for Soon-to-Arrive-Celebrity Chefs

The theme for this year’s Award’s, the Ultimate Melting Pot, highlighted the diversity that is America.  And New York especially.

The unshakable truth is food is the universal lingua franca. 

My seat mates erupted when Outstanding Chef was announced!

Outstanding Chef Jose Andres Accepting Award says America will always embrace people who work hard.  "Food is the most powerful thing we have -- it can change people's lives."

The theme echoed throughout many of the winners’ acceptance speeches as was the thread that America offers unbridled welcome and opportunity; said with elegance by Outstanding Chef winner, José Andrés.  

Not surprisingly, Andres’ minibar restaurant is located in our nation’s capital, Washington DC.

This year also marks the premiere of the James Beard Foundation Scholarship for Immigrants in the Kitchen. 

Susan Ungaro, President, The James Beard Foundation who I followed scampering up the stairs to the Hall while a guard called after her for her ticket.  Not unlike Cinderella racing the clock, she called back, “I’m the president!” 

The floor above was laden with the Gala Reception’s food tables, glittering and expectantly waiting for the more than 2,000 guests.  

She stopped and kindly helped this reporter navigate the myriad entries and exits to locate my door before her stage moment. 

The program noted her nod to the rich place immigration holds for the restaurant industry. “Our country’s wealth of flavors, techniques, ingredients, and chefs has made it a dynamic place to live and, of course, to eat.”

The Food Network (www.foodnetwork.com) has provided funding for the scholarship.

Woody Campbell, Chairman, Board of Trustees, The James Beard Foundation announced the James Beard Foundation Leadership Awards, saying it is “a program that will recognize visionaries and new leaders in the field of public health, nutrition, sustainability, and other important areas of our food system.”  Winners will be announced in the fall.

The James Beard Foundation has strategically assumed the mantle of its leadership to drive awareness and positive change for these now compelling and more mainstream issues. 

Kudos. It takes guts to produce and promote these themes and leadership in the present political environment. 

In New York City, it might be an understatement to point out the city has always embraced and celebrated diversity.  It is a hallmark of its vibrancy and success. 

It’s no secret that aspiring artists from all over the world come to New York City to build their dreams. 

On the Green Carpet, Chef Thomas Keller said America is the land of opportunity. 

"Food is a world stage and the kitchen is the melting pot." 

Chef Thomas Keller on the Green Carpet & a row seat-mate at the awards!

Chef Thomas Keller wowing the Press with his shoes

Chef Keller's Shoes read "Death" & "Glory" It was All-Glory for him & Per Se restaurant, taking home Outstanding Service Award

Chef Jean-Georges pointed out the global melting pot starts with his marriage.  

His wife is Korean.  

See PBS “Kimchi Chronicles.”  

Chef Jean-Georges Vongerichton

He remarked to us on the Green Carpet that he can’t live without chiles nor ginger! 

Later, Chef Jean-George and his team were awarded Best New Restaurant, ABC Kitchen in New York City.   

Chef Jean-Georges graciously accepting Best Restaurant Award, citing Team & Executive chef

ABC Kitchen Chef, Dan Kluger notes he is honored to serve fresh, local ingredients

Chef Dan Kluger all smiles enjoying the post event Gala

Chef Rick Bayless says he studies other global cuisines at the source. 

Chef Rick Bayless On the Green Carpet at JBFA

He explained he and his team will go and live in Mexico, for example, to better understand and interpret the food culture. 

“What’s fabulous about being a chef in America is we can take the terrific cuisines from around the world, learn from them and reinterpret them so that it resonates with the original,” says Bayless.  

Bayless noted he was honored to be among that first wave of chefs who celebrated regional, local cuisines.  When asked by Eat TV.com host, Jamie Tiampo,  “What’s the next great cuisine? Bayless replied, “If I knew that, I’d be a rich guy.”  Tiempo didn’t miss a beat, saying, “You ARE a rich guy!” 

Everyone laughed while chef Bayless said, “Hey, I’m still working in the kitchen!”

“Regionality is key here,” he explained a bit more seriously.   

Chef Bayless explained we are discovering new or unexplored cooking this way.

New Orleans' Tory McPhail, Commander's Palace

Chef Tory McPhail, Commander’s Palace, said he was honored to represent a New Orleans cuisine that is the original melting pot or fusion cuisine with African, French, Spanish, German, Creole influences. 

The city has more than 300 additional restaurants than it did pre-Katrina, chef McPhail proudly noted.  The chefs there are influenced by their fresh, local fish brought by the fishermen twice a day and the farmers who bring fresh food to the markets from the local farms.

At the 2011 Gala Reception, The James Beard Foundation recognized the dreams of national culinary artists.

Top awards were given to the best chefs for their creativity, cooking, and commitment to community, their growers, fishermen, and food artisans.

It was also the first time the event was LiveStreamed to audiences.

From the front row inside the Green Carpet to the front row of the awards inside Avery Fisher Hall, following is the inside peek at the chefs and the stage stars that make the James Beard Awards the respected and anticipated food event of the year.

Green Carpet:

Celebrity Chef & Restaurateur Drew Nieporte

Bizarre Foods' Andrew Zimmern kicking up his heels before the big night!

Chef Jacques Pepin: A Classic & JBFA Presenter for Lifetime Achievement 

Chef Guy Savoy L, Chef Bobby Flay on the Green Carpet

Chef Nieporte (L) looks to be proving he has a seat at the JBFA event to Chef Pepin (C) and Chef Savoy!

Best Chef NYC Michael Anthony & his beautiful wife, Mindy.  Chef Anthony is a featured chef in my book, "Homegrown NYC" Chef Anthony did a shout out to his sous chefs

Ahh, Mindy betwitches Chef Savoy on the Green Carpet at JBFA! 

JBFA Co-Host, Chef Ming Tsai, Ginger Restaurant

White House Chef & Gardener in Chief: Sam Kass at JBFA 

Chef Marcus Samuelsson gave new meaning to Chef Whites on the JBFA Green Carpet (whispers were he was wearing Valentino)

Saveur Magazine Editor, James Oseland talks about next big thing in food

Twitter Check:  Chef Tom Colicchio (R) with Food Network's Gail Simmons (C) & Ted Allen

         

Iron Chef judge & Celebrity Chef Tom Colicchio elegantly manages the press line and ...

Anne Burrell, Food Network all a-glitter on the carpet says food knows no borders.  She says her passion is pasta!

Chefs Burell & Kass compare styles on the Green Carpet at JBFA

and Chef Tom Colicchio as Co-Host

Dr. & Mrs. Allan Stewart. Restaurateur & Iron Chef Judge Donatella Arpaia looks ravishing on the Green Carpet at JBFA & in NY Times feature about their wedding: http://tiny.cc/tzhtw

Donatella looking equally gorgeous on stage during awards ceremony as presenter

Chef Daniel Boulud shows how to Prep -- for a Green Carpet Interview at JBFA!

Soon to be named Chef NE, Tony Maws (and very mediagenic!)

Chef Maws, Craigie on Main restaurant accepting award

Chef April Bloomfield, Best Chef NYC Nominee

Celebrity pigs on the Green Carpet!  Note to self to check the Gala menu later!

Eat TV.com's Jamie Tiampo conducts one last Green Carpet interview before ceremony  kicks off

New York took home at total of nine awards:

Best New Restaurant: ABC Kitchen (www.abckitchennyc.com)

Outstanding Pastry Chef Award, 
 Angela Pinkerton, Eleven Madison Park (www.elevenmadisonpark.com)

Outstanding Restaurant Award, 
 Eleven Madison Park  

Restaurateur Danny Meyer & Eleven Madison team accepting award for Outstanding Restaurant.  It is indeed...

Andy Cohen was a presenter. He had the audience smile when he came out asking, "Who is cooking for America tonight?"

Outstanding Service Award
 Per Se, chef/owner: Thomas Keller (www.perseny.com)

Outstanding Wine Service Award, 
 The Modern, wine director: Belinda Chang (www.themodernnyc.com)

Gabrielle Hamilton remarks that if you add some topping to Triscuits, you have a signature dish!  Accepts Best Chef in NYC award

Best Chef: New York City, 
Gabrielle Hamilton, Prune (www.prunerestaurant.com) 

Hamilton's book, Blood, Bones & Butter:  is a best seller - and the restaurant will be impossible to get into now...

Who’s Who of Food & Beverage in America: Nick Valenti, chief executive, Patina Restaurant Group, New York City (www.patinagroup.com  

Lifetime Achievement Award, 
Kevin Zraly (www.windowswineschool.com)

Kevin Zraly came out to accept Lifetime Achievement Award doing pushups

Kevin Zraly, Wine Captain of the World, noted "Restaurant means to restore."  

He thought it no coincidence that there was a justice - a victory of sorts - with Osama Bin Laden's death the night before he received the JB Award. He honored those he worked so closely with who died at Windows on the World in the 2001 attacks. 

He claimed he always to be a teacher not a sommelier.  His classes remain well attended and his books are classic.

Zraly was poignant and hilarious too.  He said he shares the same birthday with Brad Pitt and Keith Richards: December 19th.  

At the conclusion of his acceptance, he rolled a speeded up credit with the list of names of everyone who helped him - and who he claims he ever knew!  Funny.  (And a LOT of people!)

The complete list of awards:

Best New Restaurant 
(presented by Mercedes Benz): ABC Kitchen, New York City; chef/owner: Jean-Georges Vongerichten; owners: Paulette Cole, ABC Home and Phil Suarez.

Outstanding Chef Award, 
José Andrés, minibar, Washington.

Outstanding Pastry Chef Award, 
Angela Pinkerton, Eleven Madison Park, New York City.

Outstanding Restaurant Award, 
Eleven Madison Park, New York City; owner: Danny Meyer.

Outstanding Restaurateur Award, Richard Melman, Lettuce Entertain You Enterprises, Chicago.

Outstanding Service Award, 
Per Se, New York City, chef/owner: Thomas Keller.

Mr. Van Winkle's associate scooted me into a photo with the Award-Winning Distiller. Fun!

Outstanding Wine and Spirits Professional Award, 
Julian P. Van Winkle III, Old Rip Van Winkle Distillery, Louisville, Ky. 

Outstanding Wine Service Award, 
The Modern, New York City; wine director: Belinda Chang.

Rising Star Chef of the Year Award, Gabriel, Rucker, Le Pigeon, Portland, Ore.

Best Chef: Great Lakes (Illinois, Indiana, Michigan, Ohio)
Alex Young, Zingerman’s Roadhouse, Ann Arbor, Mich.

Best Chef: Mid-Atlantic (Washington, Delaware, Maryland, New Jersey, Pennsylvania, Virginia)
Michael Solomonov, Zahav, Philadelphia.

Best Chef: Midwest (Iowa, Kansas, Minnesota, Missouri, Nebraska, North Dakota, South Dakota, Wisconsin)
Isaac Becker, 112 Eatery, Minneapolis.

Best Chef: New York City, 
Gabrielle Hamilton, Prune, New York City.

Best Chef: Northeast (Connecticut, Massachusetts, Maine, New Hampshire, Rhode Island, Vermont and New York — excluding the five boroughs of New York City)
Tony Maws, Craigie On Main, Cambridge, Mass.

Best Chef: Northwest (Alaska, Idaho, Montana, Oregon, Washington State, Wyoming)
Andy Ricker, Pok Pok, Portland, Ore.

Best Chef: Pacific (California, Hawaii)
Michael Tusk, Quince, San Francisco.

Best Chef: South (Alabama, Arkansas, Florida, Louisiana, Mississippi)
Stephen Stryjewski, Cochon, New Orleans.

Best Chef: Southeast (Georgia, Kentucky, North Carolina, South Carolina, Tennessee, West Virginia)
Andrea Reusing, Lantern, Chapel Hill, N.C.

Best Chef: Southwest (Arizona, Colorado, New Mexico, Nevada, Oklahoma, Texas, Utah)
Saipin Chutima, Lotus of Siam, Las Vegas, and Tyson Cole, Uchi, Austin, Tex., (tie).

Who’s Who of Food & Beverage in America Inductees; 
Jonathan Gold, writer, LA Weekly, Los Angeles.
Lee Jones, farmer/ owner, Chef’s Garden, Huron, Ohio.
Charles Phan, chef/owner, The Slanted Door, San Francisco.
Frank Stitt, chef/owner, Highlands Bar and Grill, Birmingham, Ala.
Nick Valenti, chief executive, Patina Restaurant Group, New York City.

America’s Classics Awards, Chef Vola’s, Atlantic City, N.J.; owners: Louise Esposito, Michael Esposito, Michael Esposito Jr., Louis Esposito.


The adorable Food(ography) Mo Rocca earlier in the press room, presented the American Classic Award to Crook's Corner

Crook’s Corner, Chapel Hill, N.C.; owner: Gene Hamer.
 

Food)ography) Mo Rocca Announcing Crook's Corner Classic Award win

Gene Hamer, Crook's Corner (Warren Buffet doppelganger!) & Tarheel's Pride 

Noriega Restaurant and Hotel, Bakersfield, Calif., owners: Linda Elizalde McCoy and Rochelle Ladd.
Le Veau d’Or, New York City; owner: Robert Tréboux.
 

Watts Tea Shop, Milwaukee; president and chief executive: Sam Watts. (Very cute with Watts grandmother on the video - and couldn't ID the famous rock group who ate at the restaurant! Restaurant is an 80-year family tradition. 

Lifetime Achievement Award, 
Kevin Zraly

Humanitarian of the Year,
 FareStart

Friday night, May 6^th, the James Beard Foundation honored the Media Awards.

I have to point out that Brian Halweil -- who I am honored to note wrote the Foreword for my upcoming book, "The Long Island Homegrown Cookbook," was nominated for a James Beard award in the Profile category for his work:  "Joan Gussow, Teacher of Teachers”   (http://tiny.cc/0hvk6h)

Who can't help but LOVE  Gussow.  (I will blog about her book soon...) 

Brian is also a senior researcher at Worldwatch Institute and author of "Eat Here: Reclaiming Homegrown Pleasures in a Global Supermarket." 

At the same time, Brian is the editor of Edible East End, publisher of Edible Brooklyn and Edible Manhattan. And works with Lindsay Morris, photographer for Edible East End the Long Island Homegrown book!

A full list of the Award Nominees is here:

http://www.jamesbeard.org/files/2011_JBF_Awards_Nominations.pdf

The full list of winners is here on the James Beard site:

http://www.jamesbeard.org/files/2011_JBF_Awards_Winners.pdf

Food Reception Gala following the Awards Ceremony. The Avery Fisher Hall reception area and the outdoor terrace were buzzing with food & drink loving foodies and celebrity chefs.

After the Awards Ceremony - onto the Gala food reception! 

Chef Emeril at the Gala and...

as Presenter for JBFA 

Food Network's Gail Simmons at the Gala in glamorous one-shoulder dress enjoying tastings with...

You know who & deeeliicious treats!

  

Foodie-loving guests spill out to Lincoln Center Avery Fisher Hall terrace to enjoy food & drink & friends...

THE best cocktail confection from the experts at Pegu Cocktail Club

 www.peguclub.com  

Long Island Bedell Cellars Vineyards Richard Olsen-Harbich winemaker, proud to showcase his world-class wines at JBF Gala


BedellCellars.com in Cutchogue, NY

One of the two best food treats at the Gala. This one is Octopus carpaccio.  I know, I know, but simply sublime! prepared by Miami restaurant, Sugarcane

And the food revelry and celebrations continued.  (and long after the beauty and glamour of Lincoln Center was a distant dream ...)

Thank you, Mr. Beard.