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 www.JBFAwards.com 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 NYC Chef/Owner: Jean-Georges Vongerichten Owner: Phil Suarez | Benu San Francisco Chef/Owner: Corey Lee | Girl & the Goat Chicago Chef/Owner: Stephanie Izard Owners: Kevin Boehm, Rob Katz, and Daniel Russo | Menton Boston Chef/Owner: Barbara Lynch | Torrisi Italian Specialties NYC 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 Minibar Washington, D.C. | Gary Danko Restaurant Gary Danko San Francisco | Suzanne Goin Lucques Los Angeles | Paul Kahan Blackbird Chicago | 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 Boston | Patrick Fahy Blackbird Chicago | Dahlia Narvaez Osteria Mozza Los Angeles | Angela Pinkerton Eleven Madison Park NYC | Mindy Segal Mindy’s HotChocolate Chicago |
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.
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 NYC Chef/Owner: Dan Barber Owners: David Barber and Laureen Barber | Boulevard San Francisco Chef/Owner: Nancy Oakes Owner: Pat Kuleto | Eleven Madison Park NYC Owner: Danny Meyer | Highlands Bar and Grill Birmingham, AL Chef/Owner: Frank Stitt Owner: Pardis Stitt | Vetri Philadelphia 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 NYC | Tom Douglas Dahlia Bakery, Dahlia Lounge, Etta’s, Lola, Palace Kitchen, Seatown Seabar & Rotisserie, and Serious Pie Seattle | Pat Kuleto Boulevard, Epic Roasthouse, Farallon, Jardinière, Martini House, Nick's Cove, and Waterbar San Francisco | Richard Melman Lettuce Entertain You Enterprises Chicago | 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.
| Canlis Seattle Owners: Brian Canlis and Mark Canlis | Emeril’s New Orleans Chef/Owner: Emeril Lagasse | La Grenouille NYC Owners: Charles Masson and Gisèle Masson | Per Se NYC Chef/Owner: Thomas Keller | Topolobampo Chicago 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 Hearth NYC | 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.
| A16 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 NYC 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 Ubuntu Napa, CA | Thomas McNaughton flour + water San Francisco | Gabriel Rucker Le Pigeon Portland, OR | Christina Tosi Momofuku Milk Bar NYC | Sue Zemanick Gautreau’s 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 Schwa Chicago | Curtis Duffy Avenues at the Peninsula Chicago | Bruce Sherman North Pond Chicago | Paul Virant Vie 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 Komi Washington, D.C. | Peter Pastan Obelisk Washington, D.C. | Maricel Presilla Cucharamama Hoboken, NJ | Michael Solomonov Zahav Philadelphia |
Best Chef: Midwest (IA, KS, MN, MO, NE, ND, SD, WI)
| Justin Aprahamian Sanford Milwaukee | Isaac Becker 112 Eatery Minneapolis | Colby Garrelts Bluestem Kansas City, MO | Tory Miller L’Etoile Madison, WI | Lenny Russo Heartland St. Paul, MN |
Best Chef: New York City (Five Boroughs)
| Michael Anthony Gramercy Tavern | April Bloomfield The Spotted Pig | Wylie Dufresne wd~50 | Gabrielle Hamilton Prune | Michael White Marea |
Best Chef: Northeast (CT, MA, ME, NH, NY STATE, RI, VT)
| Tim Cushman o ya Boston | Krista Kern Desjarlais Bresca Portland, ME | Gerry Hayden The North Fork Table & Inn Southold, NY | Matt Jennings La Laiterie Providence | 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 Seattle | Christopher Israel Grüner Portland, OR | Andy Ricker Pok Pok Portland, OR | Ethan Stowell Staple & Fancy Mercantile Seattle | Cathy Whims Nostrana Portland, OR |
Best Chef: Pacific (CA, HI)
| Michael Cimarusti Providence Los Angeles | Christopher Kostow The Restaurant at Meadowood St. Helena, CA | Daniel Patterson COI San Francisco | Richard Reddington Redd Yountville, CA | Michael Tusk Quince San Francisco |
Best Chef: South (AL, AR, FL, LA, MS)
| Zach Bell Café Boulud at the Brazilian Court Palm Beach, FL | John Harris Lilette New Orleans | Christopher Hastings Hot and Hot Fish Club Birmingham, AL | Tory McPhail Commander’s Palace New Orleans | Stephen Stryjewski Cochon New Orleans |
Best Chef: Southeast (GA, KY, NC, SC, TN, WV)
| Hugh Acheson Five and Ten Athens, GA | Craig Deihl Cypress Charleston, SC | John Fleer Canyon Kitchen at Lonesome Valley Cashiers, NC | Linton Hopkins Restaurant Eugene Atlanta | Edward Lee 610 Magnolia Louisville, KY | Andrea Reusing Lantern Chapel Hill, NC |
Best Chef: Southwest (AZ, CO, NM, NV, OK, TX, UT)
| Bruce Auden Biga on the Banks San Antonio | Bryan Caswell Reef Houston | Saipin Chutima Lotus of Siam Las Vegas | Tyson Cole Uchi 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 NYC |
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 NYC Owner: Robert Tréboux | Watts Tea Shop 761 N. Jefferson Street Milwaukee President and CEO: Sam Watts |
2011 James Beard Foundation Lifetime Achievement Award
Kevin Zraly
2011 James Beard Foundation Humanitarian of the Year
FareStart
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 www.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.
