Nuwe resepte

James Beard Foundation noem Richard Melman vir Lifetime Achievement Award

James Beard Foundation noem Richard Melman vir Lifetime Achievement Award

Michel Nischan is ook vereer en deur die James Beard Foundation as Humanitêr van die Jaar aangewys

Richard Melman is 'n innoverende en bekende restaurateur in Chicago.

Die James Beard Foundation het pas aangekondig die ontvangers van sy spesiale jaarlikse toekennings in 2015: die Lifetime Achievement -toekenning en die Humanitêre toekenning. Die 2015 -toekennings is onderskeidelik toegeken aan Richard Melman, uitvoerende hoof van Lettuce Entertain You Enterprises en Chicago restaurateur; en Michel Nischan, stigter van die Wholesome Wave Foundation, 'n volhoubare, plaaslike voedselbeweging. Albei die ontvangers van die toekennings word vereer tydens die James Beard -toekennings vanjaar in Chicago.

'Hierdie twee eerbewyse is 'n blywende oomblik tydens ons prysuitdeling,' het Susan Ungaro, president van die James Beard -stigting, in 'n verklaring gesê. 'Ek is so bly dat ons twee mans vereer wie se bydraes tot ons bedryf dekades lank gestrek het en talle lewens beïnvloed het. Ons weet dat hulle nog jare lank hul kennis, goeie werk en liefde vir die voedselwêreld sal deel. ”

Richard Melman, as stigter van Blaarslaai vermaak jou ondernemings, besit meer as 100 restaurante landwyd en het twee oorwinnings met die James Beard -toekenning. Onlangs, The Daily Meal berig oor sy nuutste onderneming, Intro, 'n restaurant wat drie tot vier keer per jaar sjefs/spyskaarte/konsepte verander, om die talente van opkomende sjefs ten toon te stel.

Sjef Michel Nischan, eienaar en stigter van kleedkamer: 'n tuisgemaakte restaurant in Westport, Connecticut, was die afgelope 30 jaar 'n leier van die volhoubare en plaaslike voedselbeweging. Sy organisasie sonder winsbejag, Gesonde golf, "Is daarop gemik om mense in minderwaardige voedselgebiede toe te laat om gesonder voedselkeuses te maak deur die bekostigbaarheid en toegang tot plaaslik verboude voedsel te verhoog, en bied plaaslike plaasondernemings groter inkomstegeleenthede," volgens die James Beard Foundation.

Die res van die genomineerdes van die James Beard -toekenning vir 2015 word op 24 Maart in die James Beard -huis aangekondig.


James Beard -toekennings: Nog 'n gruwelike stilhou vir sjefs en restaurante in LA

Die Lopez -gesin kom by die James Beard Foundation -toekennings. Die Guelaguetza Oaxacan -restaurant, die enigste ligpunt vir Suid -Kalifornië, is as 'n American Classic aangewys.

Suid -Kalifornië is miskien 'n eet -mekka, maar jy sou dit nie weet nie, te oordeel na die James Beard Awards. Weereens Maandagaand het sjefs en restaurante in Los Angeles 'n gruwelike stilstand gehad tydens die gesogte toekennings wat vanjaar in Chicago aangebied is.

Slegs die Lopez -gesin in Los Angeles het 'n ligpunt gekry en een van vyf America's Classic -toekennings verdien vir hul Oaxacan -skat, Guelaguetza.

Sedert 2000 het restaurante in Los Angeles slegs vier van die nasionale Baard -toekennings gewen - Mozza se Nancy Silverton was verlede jaar 'n uitstekende sjef, Spago het die beste diens in 2005 gewen, Sherry Yard was 'n uitstekende banketbakker in 2002 en Campanile was die uitstekende restaurant van 2001.

In daardie tyd het restaurante in New York 80 groot toekennings gewen, San Francisco 34 en Chicago 19.

In die afgelope 15 jaar het slegs drie sjefs in Los Angeles selfs die plaaslike sjefs -toekenning vir die beste in die weste gewen: Mozza se Matt Molina in 2012, Lucque se Suzanne Goin in 2006 en Spago se Lee Hefter in 2005.

Hierdie jaar het dieselfde patroon gevolg. New York het die beste nuwe restaurant (Bâtard), die uitstaande bakker (Jim Lahey van Sullivanstraat), die uitstekende sjef (Michael Anthony van Gramercy Tavern), die uitstekende banketbakker (Christina Tosi van Momofuku) en die geografie effens gestrek, uitstekende restaurant (Blue Hill by Stone Barns in Pocantico, 'n uur van die stad af - en dit het ook 'n uitlaat in Manhattan).

Met die oorwinning van Tosi het die David Chang -ryk in New York nou meer Beard -toekennings gewen as in die hele Suid -Kalifornië (Chang was 'n uitstekende sjef in 2013, Tosi was 'n ster in 2012, Momofuku Ko was die beste nuwe restaurant in 2009 en Chang was opkomende ster in 2007).

Drie groot toekennings is verower deur die San Francisco Bay-gebied: A-16 vir die beste wynprogram, Rajat Parr van die Mina Group vir uitstekende drankprofessional, en Manresa se Jessica Largey vir die opkomende ster-sjef (sy het dankie gesê aan Providence's Michael Cimarusti omdat hy haar tien jaar gelede begin het). State Bird Provisions se Stuart Brioza en Nicole Krasinski het ook die streekstoekenning vir die beste sjef in die weste gewen en Cimarusti verslaan.

Chicago's the Violet Hour het gewen vir die beste kroegprogram en Donnie Madia (onder meer eienaar van Blackbird, Avec en die Publican) vir uitstekende restauranteurs.

Benewens Cimarusti, het die genomineerdes in Suid -Kalifornië vanjaar ook Petit Trois vir die beste nuwe restaurant ingesluit, Goin vir die uitstaande sjef, Osteria Mozza se Dahlia Narvaez vir uitstaande sjef, Spago vir die uitstekende wynprogram en Ari Taymor van Alma vir die ster -sjef.

Gevra hoekom hy dink Los Angeles hierdie jaar so sleg gevaar het, het Cimarusti gesê: 'Ek is nie verbaas nie. Die wenners stem en as jy nie baie wenners het nie, kry jy nie baie stemme nie. ”

Silverton was stomp en tot die punt. “L.A. verlede jaar gewen en L.A. sal weer wen, ”het sy gesê. 'Ons sal dit uit hulle skud.'

Met bykomende verslaggewing van S. Irene Virbila.

Beste nuwe restaurant: Bâtard, NYC. Uitstekende bakker: Jim Lahey, Sullivan Street Bakery, NYC. Uitstekende kroegprogram: The Violet Hour, Chicago. Uitstekende sjef: Michael Anthony, Gramercy Tavern, NYC. Uitstekende banketbakker: Christina Tosi, Momofuku, NYC. Uitstekende restaurant: Blue Hill by Stone Barns, Pocantico Hills, NY. Uitstekende restaurateur: Donnie Madia, One Off Hospitality Group (Blackbird, Avec, The Publican, en ander), Chicago. Uitstekende diens: The Barn at Blackberry Farm, Walland, TN. Uitstekende wynprogram: A16, San Francisco. Uitstekende wyn-, bier- of spiritualieëprofessie: Rajat Parr, Mina Group, San Francisco. Rising Star -sjef van die jaar: Jessica Largey, Manresa, Los Gatos, CA.

Beste sjefs in Amerika: Groot Mere (IL, IN, MI, OH): Jonathon Sawyer, Greenhouse Tavern, Cleveland. Mid-Atlantiese Oseaan (DC, DE, MD, NJ, PA, VA): Spike Gjerde, Woodberry Kitchen, Baltimore. Midde -Weste (IA, KS, MN, MO, ND, NE, SD, WI): Gerard Craft, Niche, Clayton, MO. New York Stad (Five Boroughs): Mark Ladner, Del Posto. Noordoos (CT, MA, ME, NH, NY STATE, RI, VT): Barry Maiden, Hungry Mother, Cambridge, MA. Noordwes (AK, ID, MT, OR, WA, WY): Blaine Wetzel, The Willows Inn on Lummi Island, Lummi Island, WA. Suid (AL, AR, FL, LA, MS, PR): Alon Shaya, Domenica, New Orleans. Suidoos (GA, KY, NC, SC, TN, WV): Jason Stanhope, FIG, Charleston, SC. Suidwes (AZ, CO, NM, OK, TX, UT): Aaron Franklin, Franklin Barbecue, Austin. Wes (CA, HI, NV): Stuart Brioza en Nicole Krasinski, State Bird Provisions, San Francisco.

2015 James Beard Foundation America's Classics: Archie's Waeside, Le Mars, IA, eienaar: Robert Rand Beaumont Inn, Harrodsburg, KY, eienaars: Elizabeth en Dixon Dedman, Helen en Chuck Dedman Guelaguetza, Los Angeles, eienaars: The Lopez Family Sally Bell's Kitchen, Richmond, VA, eienaars: Martha Crowe Jones en Scott Jones Sevilla Restaurant, NYC, eienaars: Jose Lloves en Bienvenido Alvarez.

2015 James Beard Foundation Who's Who van voedsel en drank in Amerika: Allan Benton, varkvleisprodusent en -verskaffer, Madisonville, TN Dale DeGroff, mixoloog, NYC Wylie Dufresne, sjef en restaurateur, NYC Nathalie Dupree, kookboekskrywer en televisiepersoonlikheid Charleston, SC Maricel Presilla, sjef, restaurateur en kookboekskrywer, Hoboken, NJ .

2015 James Beard Foundation Humanitarian of the Year: Michel Nischan, uitvoerende hoof, president en medestigter van Wholesome Wave, Westport, CT. 2015 James Beard Foundation Lifetime Achievement Award: Richard Melman, Blaarslaai vermaak jou ondernemings, Chicago.


Hoogtepunte en wenners van die 2015 James Beard Awards in Chicago

Chicago -trots was gisteraand op die 25ste te sien James Beard Foundation Restaurant en Chef Awards, wat tydelik uit New York gemigreer het vir 'n periode van drie jaar by die Windy City's Lyric Opera. Die gasheer van die seremonie, eie Food Network Alton Brown, is dalk 'n Suidlander, maar hy was saam met hom op die verhoog deur gala-voorsitters Grant Achatz, Rick Bayless en Paul Kahan, drie van Chicago se grootste sjefs. Rich Melman, stigter van die produktiewe restaurantgroep Lettuce Entertain You Enterprises in Chicago, het die Lifetime Achievement Award toegeken met 'n toespraak vol trots vir sy tuisdorp. Burgemeester, Rahm Emanuel, het die stad se voedseltoneel op die rooi tapyt toegejuig en op die verhoog gesê. Toe Food Network die burgemeester vra of hy 'n gunsteling plek het om buite Chicago te eet vir heerlike kos, het hy nie 'n maat gemis deur te sê: 'Ja, Chicago! "En elke keer as Chicago 'n toekenning huis toe neem, was die operahuis vol gejuig.

2015.05.04 JBF -toekennings

Foto deur: Kent Miller & copy Kent Miller Studios

Kent Miller, Kent Miller Studios

Alton het die seremonie afgeskop deur 'n oorspronklike liedjie "The Meat Goes On" op te voer - liefde vir spek, vleis en alles wat vleeslik is met sy eie koor en kitaarspel. Daarna het hy aan die wenners 'n paar wenke gegee oor hoe om hul James Beard-hardeware te gebruik. Met 'n video op sy slimfoon het hy geskerts dat hy sy twee James Beard -medaljes gebruik om tee te brou en sy oë af te koel in plaas van komkommers op spa -dae.

Chicago was nie die enigste kosdorp wat goed verteenwoordig is nie. New York het toekennings in vyf van die hoofkategorieë ingepalm: Outstanding Baker (Jim Lahey/Sullivan Street), Best New Restaurant (Bâtard), Outstanding Pastry Chef (Christina Tosi/Momofuku), Outstanding Restaurant (Blue Hill at Stone Barns) en Outstanding Sjef (Michael Anthony/Gramercy Tavern). Spike Gjerde van Woodberry Kitchen het Baltimore sy eerste Beard-toekenning ooit gemaak met sy beste sjef: Mid-Atlantiese oorwinning. Cleveland se Jonathon Sawyer van die Greenhouse Tavern het 'n kategorie wat swaar was in Chicago gevee om die beste sjef: Great Lakes te neem. San Francisco behaal beide Outstanding Wine Program (A16) en Outstanding Wine, Beer, or Spirits Professional (Rajat Parr/Mina Group).

Baie feesvieringe het gevolg op die seremonie van meer as drie uur, begin met die gala op twee vlakke in die Lyric waarin tientalle wenners in die verlede vir die skare wat swart was, gekook het. Van daar af was dit 'n na-partytjie in Chicago, wat 'n bokvormige ysbottel by Girl & amp the Goat insluit, 'n taco-fees by Big Star en laatnagnoedels in Ramen-san, wat saam met die Ramen Lab in New York die aand. Een ding is seker: Wen of verloor, geen deelnemers sal Chicago honger verlaat vandag nie.

Sonder meer, die volledige lys van 2015 James Beard Restaurant en Chef Award -wenners:

Uitstekende bakker: Jim Lahey, Sullivan Street Bakery, NYC

Uitstekende sjef: Michael Anthony, Gramercy Tavern, NYC

Uitstekende banketbakker: Christina Tosi, Momofuku, NYC

Uitstekende restaurant: Blue Hill at Stone Barns, Pocantico Hills, N.Y.

Uitstekende restaurateur: Donnie Madia, One Off Hospitality Group, Chicago (Blackbird, Avec, The Publican en andere)

Uitstekende diens: The Barn at Blackberry Farm, Walland, Tenn.

Uitstekende wyn-, bier- of spiritualieëprofessie: Rajat Parr, Mina Group, San Francisco

Rising Star -sjef van die jaar: Jessica Largey, Manresa, Los Gatos, Kalifornië.

Beste sjef: Groot Mere: Jonathon Sawyer, The Greenhouse Tavern, Cleveland

Beste sjef: Mid-Atlantiese Oseaan: Spike Gjerde, Woodberry Kitchen, Baltimore

Beste sjef: Midde -Weste: Gerard Craft, Niche, Clayton, Mo.

Beste sjef: Noordoos: Barry Maiden, Hungry Mother, Cambridge, Mass.

Beste sjef: Noordwes: Blaine Wetzel, The Willows Inn op Lummi Island, Lummi Island, Wash.

Beste sjef: Suid: Alon Shaya, Domenica, New Orleans

Beste sjef: Suidoos: Jason Stanhope, FIG, Charleston, S.C.

Beste sjef: Suidwes: Aaron Franklin, Franklin Barbecue, Austin

Beste sjef: Wes: Stuart Brioza en Nicole Krasinski, State Bird Provisions, San Francisco

Restaurantontwerp, 75 sitplekke en minder: Brindille, Chicago

Restaurantontwerp, 76 sitplekke en meer: Workshop Kitchen + Bar, Palm Springs, Calf.

Beaumont Inn, Harrodsburg, Ky.

2015 James Beard Foundation Who's Who van voedsel en drank in Amerika:

Allan Benton, varkvleisprodusent en -verskaffer, Madisonville, Tenn.

Nathalie Dupree, Kookboekskrywer en televisiepersoonlikheid, Charleston, S.C.

Maricel Presilla, sjef, restaurateur en kookboekskrywer, Hoboken, N.J.

2015 James Beard Foundation Humanitarian of the Year: Michel Nischan, uitvoerende hoof, president en medestigter van Wholesome Wave, Westport, Conn.

2015 James Beard Foundation Lifetime Achievement Award: Richard Melman, Blaarslaai vermaak jou ondernemings, Chicago

Vind dekking oor verlede week se James Beard Broadcast, Book & amp Journalism Awards hier.


Ons Geskiedenis

Op aarde, sedert Junie 1971, het Lettuce Entertain You 'n oorvloed restaurante regoor die land onthul. Van hamburgers tot heerlike restaurante, restaurante met 'n Michelin-ster, ons onderneming is uiteenlopend, ontwikkelend en verbeeldingryk.

10 Junie 1971: Blaarslaai vermaak jou is oop op aarde

Richard Melman en sy vennoot Jerry Orzoff open R.J. Grunts in Lincoln's Lincoln Park en Lettuce Entertain You word gebore.

Slaai vermaak jou herskep die pompkamer

Ambria word ons eerste restaurant vir lekker eet

Lettuce Entertain You maak Ambria oop, ons eerste lekker restaurant.

Blaarslaai neem die Chicago -rivier noord oor

Lettuce Entertain You betree (wat was) 'n onbeproefde woonbuurt, Chicago's North North, met konsepte soos Ed Debevic's, Shaw's Crab House en Scoozi.


2015 JAMES BEARD TOEKENNING WENNERS

WENNER:
Jessica Largey, Manresa, Los Gatos, CA

"Dankie." - Jessica Largey

Erik Bruner-Yang, Toki Underground, Washington, DC

Cara Stadler, Tao Yuan, Brunswick, ME

WENNER:
The Violet Hour, Chicago

Arnaud's French 75 Bar, New Orleans

UITSTEKENDE WYNPROGRAM

WENNER:
A16, San Francisco

WENNER:
Jim Lahey, Sullivan Street Bakery, NYC

'Dankie aan my familie, my personeel en Italië.' - Jim Lahey

Mark Furstenberg, Bread Furst, Washington, DC

Belinda Leong en Michel Suas, B. Patisserie, San Francisco

William Werner, Craftsman & Wolves, San Francisco

WENNER:
Blue Hill by Stone Barns, Pocantico Hills, NY

'Dus, ons het 'n bietjie Disneyland by Stone Barns.' - Dan Barber

UITSTEKENDE CHEF
aangebied deur All-Clad Metalcrafters, LLC

WENNER:
Michael Anthony, Gramercy Tavern, NYC

Sean Brock, Husk, Charleston, SC

Suzanne Goin, Lucques, Los Angeles

UITSTEKENDE RESTAURATEUR

WENNER:
Donnie Madia, One Off Hospitality Group, Chicago

'Ek weet almal is superhonger, en u wil hier wegkom.' - Donnie Madia

JoAnn Clevenger, Upperline, New Orleans

Stephen Starr, Starr Restaurants, Philadelphia

BESTE NUWE RESTAURANT
aangebied deur True Refrigeration®

WENNER:
Bâtard, NYC

WENNER:
Christina Tosi, Momofuku, NYC

'Ek wil die vroue bedank wat my in die huiskombuis geleer het - my ma, my ouma en my susters.' - Christina Tosi

Maura Kilpatrick, Oleana, Cambridge, MA

Dahlia Narvaez, Osteria Mozza, Los Angeles

BESTE CHEF, STREEKS


GROOT MERE

WENNER:
Jonathon Sawyer, The Greenhouse Tavern, Cleveland

"Chicago, dankie dat jy my nie geboei het nie, die enigste genomineerde wat nie uit Chicago kom nie." - Jonathon Sawyer

Paul Virant, Vie, Western Springs, IL

Andrew Zimmerman, Sepia, Chicago

WENNER:
Spike Gjerde, Woodberry Kitchen, Baltimore

"Woodberry Kitchen is 'n restaurant van, vir en in Baltimore, 'n stad wat op die oomblik goeie nuus kan gebruik." - Spike Gjerde

Joe Cicala, Le Virtù, Philadelphia

Rich Landau, Vedge, Philadelphia

WENNER:
Gerard Craft, Niche, Clayton, MO

"Dankie vir jou vrou, dankie vir jou vrou, dankie vir jou vrou." - Gerard Craft

Paul Berglund, The Bachelor Farmer, Minneapolis

Justin Carlisle, Ardent, Milwaukee

Michelle Gayer, Salty Tart, Minneapolis

Lenny Russo, Heartland Restaurant & Farm Direct Market, St. Paul, MN

WENNER:
Mark Ladner, Del Posto

'Ek wil my ma bedank dat sy my voorgestel het aan die ingemaakte kekerertjie, een van my eerste liefdes.' - Mark Ladner

Mario Carbone en Rich Torrisi, Carbone

WENNER:
Barry Maiden, Hungry Mother, Cambridge, MA

"Neem die oomblik in. Stop. En ruik die mirepoix." - Barry Maiden

Cassie Piuma, Sarma, Somerville, MA

Andrew Taylor en Mike Wiley, Eventide Oyster Co., Portland, ME

WENNER:
Blaine Wetzel, The Willows Inn op Lummi Island, Lummi Island, WA

'Ek is baie bly om hierdie toekenning te kry.' - Blaine Wetzel

Greg Denton en Gabrielle Quiñónez Denton, Ox, Portland, OR

Justin Woodward, Castagna, Portland, OR

Rachel Yang en Seif Chirchi, Joule, Seattle

WENNERS:
Stuart Brioza en Nicole Krasinski, State Bird Provisions, San Francisco

"Toe ons mekaar ontmoet, was sy 'n vegetariër en die eerste ding wat ek vir haar gekook het, was eend! Maar sy het my die volgende dag gebel, en ons het soveel saam gemaak." - Stuart Brioza en Nicole Krasinski

Matthew Accarrino, SPQR, San Francisco

Michael Cimarusti, Providence, Los Angeles

Corey Lee, Benu, San Francisco

Jon Shook en Vinny Dotolo, Animal, Los Angeles

WENNER:
Alon Shaya, Domenica, New Orleans

"Sjoe! Ek was heeltemal nie bereid om 'n toespraak te hou nie." - Alon Shaya

Vishwesh Bhatt, Snackbar, Oxford, MS

Justin Devillier, La Petite Grocery, New Orleans

Jose Enrique, Jose Enrique, San Juan, PR

Slade Rushing, Brennan's, New Orleans

WENNER:
Jason Stanhope, FIG, Charleston, SC

"Holy shit!" - Jason Stanhope

John Fleer, Rabarber, Asheville, NC

Edward Lee, 610 Magnolia, Louisville, KY

Steven Satterfield, Miller Union, Atlanta

Andrew Ticer en Michael Hudman, Andrew Michael Italian Kitchen, Memphis

WENNER:
Aaron Franklin, Franklin Barbecue, Austin

"Hierdie toekenning is oral groot vir braai." - Aaron Franklin

Kevin Binkley, Binkley's, Cave Creek, AZ

Martín Rios, Restaurant Martín, Santa Fe

UITSTEKENDE WYN EN GEESE PROFESSIONELE
aangebied deur BACARDÍ® GRAN RESERVA

WENNER:
Rajat Parr, Mina Group, San Francisco


2011 James Beard Foundation America & rsquos Classics Awards

Aangebied deur The Coca-Cola Company
Restaurante met tydlose aantrekkingskrag, geliefd in hul streke vir kwaliteit kos wat die karakter van hul gemeenskap weerspieël. Inrigtings moet ten minste 10 jaar bestaan ​​en in plaaslike besit wees.


Die wenner van die James Beard America's Classics -toekenning, Linda McCoy

Sjef Vola & rsquos
111 South Albion Place
Atlantic City, NJ
Eienaars: Louise Esposito, Michael Esposito, Michael Esposito Jr., Louis Esposito

Crook's Corner
Wes -Franklinstraat 610
Chapel Hill, NC
Eienaar: Gene Hamer

Noriega Restaurant en Hotel
Sumnerstraat 525
Bakersfield, CA
Eienaars: Linda Elizalde McCoy en Rochelle Ladd

Le Veau d & rsquoOr

Oos 60ste Straat 129
New York, NY
Eienaar: Robert Tr & eacuteboux

Watts -teewinkel

761 N. Jefferson Street
Milwaukee, WI
President en uitvoerende hoof: Sam Watts


Baie geluk aan die finaliste van die James Beard Awards 2015!

Vanoggend kondig die James Beard Foundation die finaliste aan vir hul langverwagte jaarlikse toekennings. Die reeks kategorieë vereer die beste sjefs, bakkers, restaurante en kosskrywers regoor die land. Ons was opgewonde om 'n paar van ons gunsteling vennote op die finalistelys te sien, waaronder Sean Brock, Dorie Greenspan, Yotam Ottolenghi, David Lebovitz, Ina Garten, Suzanne Goin, Andrew Ticer en Michael Hudman.

Kyk na die volledige lys van benoemings hieronder. Wenners word op Maandag 4 Mei in die Lyric Opera House in Chicago aangekondig.

Amerikaanse kookkuns

The New England Kitchen: Fresh Takes on Seasonal Recipes

Erin Byers Murray en Jeremy Sewall

Texas op die tafel: mense, plekke en resepte wat die geure van die Lone Star State vier

(Universiteit van Texas Press)

Bak en nagereg

Chez Moi bak: resepte van my huis in Parys na u huis oral

(Rux Martin/Houghton Mifflin Harcourt)

Della Fattoria -brood: 63 dwaasresepte vir gegiste, verrykte en natuurlik gesuurde brode

Geurmeel: 'n nuwe manier om te bak met tef, bokwiet, sorghum, ander volgraan en ou korrels, neute en nie-koringmeel

Death & amp: Moderne klassieke skemerkelkies, met meer as 500 resepte

Alex Day, Nick Fauchald en David Kaplan

Vloeibare intelligensie: die kuns en wetenskap van die perfekte cocktail

Sherry: 'n moderne gids tot die bes bewaarde geheim van die wynwêreld, met skemerkelkies en resepte

Kook uit 'n professionele oogpunt

Bar Tartine: tegnieke en resepte

Nicolaus Balla en Cortney Burns

Moet nooit 'n skraal Italiaanse sjef vertrou nie

Fokus op gesondheid

'N Verandering van eetlus: waar gesond heerlik ontmoet

Cooking Light Mad Delicious: die wetenskap om gesonde kos te laat smaak

Nom Nom Paleo: Kos vir mense

Henry Fong en Michelle Tam

(Andrews McMeel Publishing)

Algemene kook

Die Kitchn -kookboek: resepte, kombuise en wenke om u kookkuns te inspireer

Faith Durand en Sara Kate Gillingham

Marcus Off Duty: Die resepte wat ek tuis kook

(Rux Martin/Houghton Mifflin Harcourt)

Saveur: Die nuwe klassieke kookboek

Internasionaal

Die Kubaanse tafel: 'n viering van voedsel, geure en geskiedenis

My Parys -kombuis: resepte en verhale

Yucatán: Resepte uit 'n kookkuns ekspedisie

(Universiteit van Texas Press)

Fotografie

In haar kombuis: verhale en resepte van oumas regoor die wêreld

Fotograaf: Jen Munkvold en Taylor Peden

Sherry: 'n moderne gids tot die bes bewaarde geheim van die wynwêreld, met skemerkelkies en resepte

Verwysing en beurs

Slagpluimvee, konyn, lam, bok en vark: die uitgebreide fotografiese gids vir menslike slag en slag

Uitvind van babakos: smaak, gesondheid en die industrialisering van die Amerikaanse dieet

(Universiteit van Kalifornië Pers)

The Spice & amp Herb Bible (Derde uitgawe)

Enkele onderwerp

Bitter: 'n smaak van die wêreld se gevaarlikste geur, met resepte

Charcutería: Die siel van Spanje

Eier: 'n Kulinêre verkenning van die wêreld se mees veelsydige bestanddeel

Groente gefokus en vegetariër

By die huis in die hele koskombuis: vier die kuns om goed te eet

Nog baie meer: ​​lewendige groentekos uit Ottolenghi in Londen

Vegetariese aandete: 150 vleislose maaltye wat goed genoeg is om aan die maatskappy te bedien

Mark Scarbrough en Bruce Weinstein

Skryf en letterkunde

Die ketting: plaas, fabriek en die lot van ons kos

Die taal van voedsel: 'n taalkundige lees die spyskaart

Die derde bord: veldnotas oor die toekoms van voedsel

Aangebied deur Lenox Servies en geskenke

Luguitsendings: eatthispodcast.com

Gasheer: Rick Bayless en Steve Dolinsky

Vervaardigers: Matt Cunningham en Steve Dolinsky

Luguitsendings: soundcloud.com/thefeedpodcast

Vervaardigers: Tina Antolini en die Southern Foodways Alliance

Uitgesaai op: Southernfoodways.org/gravy

Radioprogram/klankwebuitsending

Alles wat beskou word as die 'gevind resepte'

Gasheer: Melissa Block, Audie Cornish en Robert Siegel

Vervaardigers: Julia Redpath Buckley, Serri Graslie en Melissa Gray

Gasheer: The Kitchen Sisters (Davia Nelson en Nikki Silva)

Vervaardiger: The Kitchen Sisters (Davia Nelson en Nikki Silva)

Spesiaal/dokumentêr

Vervaardigers: Dalia Burde en Brandon Loper

Luguitsendings: vimeo.com/ondemand/afilmaboutcoffee

Vervaardigers: Hamilton Fish, Smriti Keshari, Eva Longoria, Sanjay Rawal en Eric Schlosser

Vervaardigers: Susan Bedusa en Douglas Tirola

Televisieprogram, in studio of vaste ligging

Bobby Flay se braaiverslawing

Vervaardigers: Bobby Flay en Kim Martin

Martha Stewart se kookskool

Vervaardigers: Greta Anthony, Kimberly Miller Olko, Martha Stewart, Calia Brencsons-Van Dyk en Lisa Wagner

Vervaardigers: Natalie Gustafson, Adrienne Hammel en Sara Moulton

Televisieprogram, op ligging

Vervaardigers: Andrew Zimmern en Tremendous Entertainment

Vervaardigers: Cynthia Hill, Vivian Howard, Ben Knight, Selena Lauterer, Malinda Maynor Lowery en Rex Miller

Vervaardigers: Jared Andrukanis, Anthony Bourdain, Joe Caterini, Chris Collins, Michael Steed en Lydia Tenaglia

Televisie -segment

CBS This Morning se “The Dish”

Gasheer: Anthony Mason en Vinita Nair

Vervaardigers: Brian Applegate, Greg Mirman en Marci Waldman

WCCO This Morning se "DeRusha Eats"

Video -webuitsending, vaste ligging en/of onderrig

Gasheer: Grant Lee Crilly en Chris Young

Vervaardigers: Jay Holzer en Eric Slatkin

Luguitsendings: youtube.com/tastemade

Vervaardigers: Joe T. Lin, Alex Lisowski, Fritz Manger, Justin Marshall, Max Osswald, Adam Silver en Michael Singer

Luguitsendings: cookingchanneltv.com/wrong

Video -webuitsending, op ligging

Uitsendings: pbs.org/food/blogs/kitchen-vignettes

Die meerjarige bord: Afrika en die Amerikas

Gasheer: Mirra Fine en Daniel Klein

Vervaardigers: Mirra Fine en Daniel Klein

Uitgesaai op: theperennialplate.com

Visuele en tegniese uitnemendheid

Vervaardigers: Cynthia Hill, Vivian Howard, Ben Knight, Selena Lauterer, Malinda Maynor Lowery en Rex Miller

Vervaardigers: Jay Holzer, Gab Taraboulsy en Clenét Verdi-Rose

Wall of Fire: A ChefSteps Story

Gasheer: Grant Lee Crilly en Chris Young

Uitstekende persoonlikheid/gasheer

Kaalvoet Contessa: Terug na die basiese beginsels

Roerende fees met fyn kook

Eet en Reis

“Hoe die Vikings aandete verower het”

“Lekker eet aan die einde van die pad”

Kos en kultuur

"Die giftige, beledigende, verslawende, ondersteunende, mede -afhanklike verhouding tussen sjefs en Yelpers"

“Die verlore appels van die suide”

Rowan Jacobsen en die Southern Living Test Kitchen

'Wat gebeur as ster-sjefs met groot kos in die bed kom?'

Kos en Gesondheid

Voedselverwante kolomme

Voedseldekking in 'n publikasie met algemene rente

Die redakteurs van Roads & amp Kingdoms

Voedselpolitiek, beleid en die omgewing

'Honger om te spaar', 'Bespaar geld. Leef beter, "" Die geheime lewe van 'n kosstempel "

"Die Quinoa -rusie: wie besit die grootste supervoedsel ter wêreld?"

Groepvoedselblog

Tuismaak

“Die waarheid agter kookboekresepte”

“Totsiens aan al die suiker, speserye en vet”

Ben Schott saam met die Bon Appétit -redakteurs

Individuele voedselblog

Persoonlike opstel

“Requiem for a Fish Sandwich”

“Life in Chains: Finding Home at Taco Bell”

“Jeremiah Tower ’s Invincible Armour of Pleasure”

“Die oorskiet: Paula Deen en die Martyrdom Industrial Complex”

Visuele storievertelling

“Food52 ’s Guide to Thanksgiving”

Ryan Hamilton, Michael Hoffman, Timothy McSweeney, Ryan Merrill en James Ransom

Wyn, sterk drank en ander drankies

“In New Orleans het fantastiese cocktails nooit uit die mode geraak nie”

Craig Claiborne Distinguished Restaurant Review Award

'Bollywood Theatre en die pittige vervolg in Suidoos', 'wat die opkoms van Portland se warmste restaurante', 'hoe ek geleer het om op te hou om my te bekommer en lief te hê vir Måurice ”

"Abe Fisher," "Mole Poblano," "Volvér lê dit op dik"

Die Philadelphia Inquirer

'Artisanal-Everything Roberta' tart die stereotipes, '' 'n keer as 'n ikoon op sigself sy ouderdom toon ',' Ses redes waarom Cosme een van die mees relevante nuwe restaurante in NYC is '

MFK Fisher Distinguished Writing Award

“Life in Chains: Finding Home at Taco Bell”

75 sitplekke en onder

Ontwerpfirma: Buro vir Argitektuur en Ontwerp

Ontwerpers: James Gorski en Tom Nahabedian

Projek: Brindille, Chicago

Ontwerpfirma: Condor Construction

Projek: Colonia Verde, Brooklyn, NY

Ontwerpfirma: Michael R. Davis Architects & amp Interiors

Ontwerpers: Michael R. Davis en Ronald J. Nemec

Projek: Fish & amp Game, Hudson, NY

76 sitplekke en meer

Ontwerpfirma: Onderdele en arbeidsontwerp

Ontwerpers: Andrew Cohen en Jeremy Levitt

Projek: The Grey, Savannah, GA

Ontwerpers: Cori Kuechenmeister en David Shea

Projek: Lepel en stal, Minneapolis

Projek: Workshop Kitchen + Bar, Palm Springs, CA

Beste nuwe restaurant

Aangebied deur True Refrigeration®

Central Provisions, Portland, ME

The Progress, San Francisco

Skep en stabiel, Minneapolis

Uitstekende Baker

Joanne Chang, Flour Bakery + Cafe, Boston

Mark Furstenberg, Bread Furst, Washington, DC

Jim Lahey, Sullivan Street Bakery, NYC

Belinda Leong en Michel Suas, B. Patisserie, San Francisco

William Werner, Craftsman and Wolves, San Francisco

Uitstekende kroegprogram

Aangebied deur Tanqueray No. TEN®

Arnaud's French 75 Bar, New Orleans

Bar Agricole, San Francisco

Maison Premiere, Brooklyn, NY

Uitstekende sjef

Aangebied deur All-Clad Metalcrafters

Michael Anthony, Gramercy Tavern, NYC

Sean Brock, Husk, Charleston, SC

Suzanne Goin, Lucques, Los Angeles

Donald Link, Herbsaint, New Orleans

Marc Vetri, Vetri, Philadelphia

Uitstekende banketbakker

Dana Cree, Blackbird, Chicago

Maura Kilpatrick, Oleana, Cambridge, MA

Dahlia Narvaez, Osteria Mozza, Los Angeles

Ghaya Oliveira, Daniel, NYC

Christina Tosi, Momofuku, NYC

Uitstekende restaurant

Aangebied deur Acqua Panna® Natural Spring Water

Blue Hill by Stone Barns, Pocantico Hills, NY

Highlands Bar and Grill, Birmingham, AL

Uitstekende restaurateur

JoAnn Clevenger, Upperline, New Orleans

Donnie Madia, One Off Hospitality Group, Chicago (Blackbird, Avec, The Publican en ander)

Michael Mina, Mina Group, San Francisco (Michael Mina, RN74, Bourbon Steak, en ander)

Cindy Pawlcyn, Napa, CA (Mustards Grill, Cindy ’s Back Street Kitchen en Cindy ’s Waterfront by die Monterey Bay Aquarium)

Stephen Starr, Starr Restaurants, Philadelphia (The Dandelion, Talula's Garden, Serpico en ander)

Uitstekende diens

Aangebied deur Goose Island Beer Company

The Barn at Blackberry Farm, Walland, TN

Restaurant August, New Orleans

Uitstekende wynprogram

Bern's Steak House, Tampa, FL

Uitstekende wyn-, bier- of spiritualieëprofessie

Aangebied deur BACARDÍ® GRAN RESERVA

Sam Calagione, Dogfish Head Craft Brewery, Milton, DE

Ron Cooper, Del Maguey Single Village Mezcal, Ranchos de Taos, NM

Ted Lemon, Littorai Wines, Sebastopol, CA

Rajat Parr, Mina Group, San Francisco

Harlen Wheatley, Buffalo Trace Distillery, Frankfort, KY

Rising Star -sjef van die jaar

Aangebied deur S.Pellegrino® Sparkling Natural Mineral Water

Tanya Baker, losieshuis, Chicago

Alex Bois, High Street on Market, Philadelphia

Erik Bruner-Yang, Toki Underground, Washington, DC

Jessica Largey, Manresa, Los Gatos, CA

Cara Stadler, Tao Yuan, Brunswick, ME

Ari Taymor, Alma, Los Angeles

Beste sjef: Great Lakes

Curtis Duffy, Grace, Chicago

Jonathon Sawyer, The Greenhouse Tavern, Cleveland

Paul Virant, Vie, Western Springs, IL

Erling Wu-Bower, Nico Osteria, Chicago

Andrew Zimmerman, Sepia, Chicago

Beste sjef: Mid-Atlantiese Oseaan

Joe Cicala, Le Virtù, Philadelphia

Spike Gjerde, Woodberry Kitchen, Baltimore

Rich Landau, Vedge, Philadelphia

Greg Vernick, Vernick Food & amp Drink, Philadelphia

Cindy Wolf, Charleston, Baltimore

Beste sjef: Midde -Weste

Paul Berglund, The Bachelor Farmer, Minneapolis

Justin Carlisle, Ardent, Milwaukee

Gerard Craft, Niche, Clayton, MO

Michelle Gayer, Salty Tart, Minneapolis

Lenny Russo, Heartland Restaurant & Farm Direct Market, St. Paul, MN

Beste sjef: Noordoos

Karen Akunowicz, Myers + Chang, Boston

Barry Maiden, Hungry Mother, Cambridge, MA

Masa Miyake, Miyake, Portland, ME

Cassie Piuma, Sarma, Somerville, MA

Andrew Taylor en Mike Wiley, Eventide Oyster Co., Portland, ME

Beste sjef: Noordwes

Greg Denton en Gabrielle Quiñónez Denton, Ox, Portland, OR

Renee Erickson, The Whale Wins, Seattle

Blaine Wetzel, The Willows Inn op Lummi Island, Lummi Island, WA

Justin Woodward, Castagna, Portland, OR

Rachel Yang en Seif Chirchi, Joule, Seattle

Beste sjef: NYC

Mario Carbone en Rich Torrisi, Carbone

Beste sjef: Suid

Vishwesh Bhatt, Snackbar, Oxford, MS

Justin Devillier, La Petite Grocery, New Orleans

Jose Enrique, Jose Enrique, San Juan, PR

Slade Rushing, Brennan ’s, New Orleans

Alon Shaya, Domenica, New Orleans

Beste sjef: Suidoos

John Fleer, Rhubarb, Asheville, NC

Edward Lee, 610 Magnolia, Louisville, KY

Steven Satterfield, Miller Union, Atlanta

Jason Stanhope, FIG, Charleston, SC

Andrew Ticer and Michael Hudman, Andrew Michael Italian Kitchen, Memphis

Tandy Wilson, City House, Nashville

Best Chef: Southwest

Kevin Binkley, Binkley’s, Cave Creek, AZ

Aaron Franklin, Franklin Barbecue, Austin

Bryce Gilmore, Barley Swine, Austin

Hugo Ortega, Hugo’s, Houston

Martín Rios, Restaurant Martín, Santa Fe

Justin Yu, Oxheart, Houston

Best Chef: West

Matthew Accarrino, SPQR, San Francisco

Stuart Brioza and Nicole Krasinski, State Bird Provisions, San Francisco

Michael Cimarusti, Providence, Los Angeles

Corey Lee, Benu, San Francisco

Jon Shook and Vinny Dotolo, Animal, Los Angeles

2015 James Beard Foundation America’s Classics

Archie’s Waeside, Le Mars, IA

Beaumont Inn, Harrodsburg, KY

Owners: Elizabeth and Dixon Dedman, Helen and

Sally Bell’s Kitchen, Richmond, VA

Owners: Martha Crowe Jones and Scott Jones

Owners: Jose Lloves and Bienvenido Alvarez

2015 James Beard Foundation Who’s Who of Food & Beverage in America


Here's The Full List of 2015 James Beard Award Finalists

The annual list of finalists for the 2015 James Beard Awards has been published with a whole host of chefs, journalists and food industry leaders making the final cut.

Hosted by Alton Brown, the main JBF awards will take place at the Lyric Opera of Chicago on Monday, May 4th - away from the usual location of New York. The Book, Broadcast and Journalism Awards dinner will take place April 24th at Chelsea Piers, New York.

A number of great chefs have been highlighted on the list, Sean Brock is nominated in the 'American Cooking' section for his Heritage book and Massimo Bottura is nominated for his Never Trust a Skinny Italian Chef book in the ‘Cooking from a Professional Point of View’ section, though the chef is also up against the much loved Relæ: A Book of Ideas by chef Christian F.Puglisi.

Our good friends at ChefSteps are nominated in the 'Video Webcast' section for the amazing cooking tutorials they create and The Perennial Plate are also up for a 'Video Webcast on Location' award for their Africa and the Americas video.

In the restaurant and chef section a number of places were highlighted including the new Cosme restaurant recently opened by Enrique Olvera In New York.

Below is a full list of all the Restaurant and Chef Award Nominees.

Beste nuwe restaurant

Central Provisions, Portland, ME

The Progress, San Francisco

Spoon and Stable, Minneapolis

Outstanding Baker

Joanne Chang, Flour Bakery + Cafe, Boston

Mark Furstenberg, Bread Furst, Washington, D.C.

Jim Lahey, Sullivan Street Bakery, NYC

Belinda Leong and Michel Suas, B. Patisserie, San Francisco

William Werner, Craftsman and Wolves, San Francisco

Outstanding Bar Program

Arnaud's French 75 Bar, New Orleans

Bar Agricole, San Francisco

Maison Premiere, Brooklyn, NY

Outstanding Chef

Michael Anthony, Gramercy Tavern, NYC

Sean Brock, Husk, Charleston, SC

Suzanne Goin, Lucques, Los Angeles

Donald Link, Herbsaint, New Orleans

Marc Vetri, Vetri, Philadelphia

Outstanding Pastry Chef

Dana Cree, Blackbird, Chicago

Maura Kilpatrick, Oleana, Cambridge, MA

Dahlia Narvaez, Osteria Mozza, Los Angeles

Ghaya Oliveira, Daniel, NYC

Christina Tosi, Momofuku, NYC

Outstanding Restaurant

Blue Hill at Stone Barns, Pocantico Hills, NY

Highlands Bar and Grill, Birmingham, AL

Outstanding Restaurateur

JoAnn Clevenger, Upperline, New Orleans

Donnie Madia, One Off Hospitality Group, Chicago (Blackbird, Avec, The Publican, and others)

Michael Mina, Mina Group, San Francisco (Michael Mina, RN74, Bourbon Steak, and others)

Cindy Pawlcyn, Napa, CA (Mustards Grill, Cindy's Back Street Kitchen, and Cindy's Waterfront at the Monterey Bay Aquarium)

Stephen Starr, Starr Restaurants, Philadelphia (The Dandelion, Talula's Garden, Serpico, and others)

Outstanding Service

The Barn at Blackberry Farm, Walland, TN

Restaurant August, New Orleans

Outstanding Wine Program

Bern's Steak House, Tampa, FL

Outstanding Wine, Beer, or Spirits Professional

Sam Calagione, Dogfish Head Craft Brewery, Milton, DE

Ron Cooper, Del Maguey Single Village Mezcal, Ranchos de Taos, NM

Ted Lemon, Littorai Wines, Sebastopol, CA

Rajat Parr, Mina Group, San Francisco

Harlen Wheatley, Buffalo Trace Distillery, Frankfort, KY

Rising Star Chef of the Year

Tanya Baker, Boarding House, Chicago

Alex Bois, High Street on Market, Philadelphia

Erik Bruner-Yang, Toki Underground, Washington, D.C.

Jessica Largey, Manresa, Los Gatos, CA

Cara Stadler, Tao Yuan, Brunswick, ME

Ari Taymor, Alma, Los Angeles

Best Chef: Great Lakes

Curtis Duffy, Grace, Chicago

Jonathon Sawyer, The Greenhouse Tavern, Cleveland

Paul Virant, Vie, Western Springs, IL

Erling Wu-Bower, Nico Osteria, Chicago

Andrew Zimmerman, Sepia, Chicago

Best Chef: Mid-Atlantic

Joe Cicala, Le Virtù, Philadelphia

Spike Gjerde, Woodberry Kitchen, Baltimore

Rich Landau, Vedge, Philadelphia

Greg Vernick, Vernick Food & Drink, Philadelphia

Cindy Wolf, Charleston, Baltimore

Best Chef: Midwest

Paul Berglund, The Bachelor Farmer, Minneapolis

Justin Carlisle, Ardent, Milwaukee

Gerard Craft, Niche, Clayton, MO

Michelle Gayer, Salty Tart, Minneapolis

Lenny Russo, Heartland Restaurant & Farm Direct Market, St. Paul, MN

Best Chef: Northeast

Karen Akunowicz, Myers + Chang, Boston

Barry Maiden, Hungry Mother, Cambridge, MA

Masa Miyake, Miyake, Portland, ME

Cassie Piuma, Sarma, Somerville, MA

Andrew Taylor and Mike Wiley, Eventide Oyster Co., Portland, ME

Best Chef: Northwest

Greg Denton and Gabrielle Quiñónez Denton, Ox, Portland, OR

Renee Erickson, The Whale Wins, Seattle

Blaine Wetzel, The Willows Inn on Lummi Island, Lummi Island, WA

Justin Woodward, Castagna, Portland, OR

Rachel Yang and Seif Chirchi, Joule, Seattle

Best Chef: NYC

Mario Carbone and Rich Torrisi, Carbone

Best Chef: South

Vishwesh Bhatt, Snackbar, Oxford, MS

Justin Devillier, La Petite Grocery, New Orleans

Jose Enrique, Jose Enrique, San Juan, PR

Slade Rushing, Brennan's, New Orleans

Alon Shaya, Domenica, New Orleans

Best Chef: Southeast

John Fleer, Rhubarb, Asheville, NC

Edward Lee, 610 Magnolia, Louisville, KY

Steven Satterfield, Miller Union, Atlanta

Jason Stanhope, FIG, Charleston, SC

Andrew Ticer and Michael Hudman, Andrew Michael Italian Kitchen, Memphis

Tandy Wilson, City House, Nashville

Best Chef: Southwest

Kevin Binkley, Binkley’s, Cave Creek, AZ

Aaron Franklin, Franklin Barbecue, Austin

Bryce Gilmore, Barley Swine, Austin

Hugo Ortega, Hugo’s, Houston

Martín Rios, Restaurant Martín, Santa Fe

Justin Yu, Oxheart, Houston

Best Chef: West

Matthew Accarrino, SPQR, San Francisco

Stuart Brioza and Nicole Krasinski, State Bird Provisions, San Francisco

Michael Cimarusti, Providence, Los Angeles

Corey Lee, Benu, San Francisco

Jon Shook and Vinny Dotolo, Animal, Los Angeles

2015 James Beard Foundation America’s Classics

Archie’s Waeside, Le Mars, IA

Beaumont Inn, Harrodsburg, KY

Owners: Elizabeth and Dixon Dedman, Helen and

Sally Bell’s Kitchen, Richmond, VA

Owners: Martha Crowe Jones and Scott Jones

Owners: Jose Lloves and Bienvenido Alvarez

2015 James Beard Foundation Who’s Who of Food & Beverage in America


James Beard Award winners announced

News and notes on the restaurant scene from dining critic Carol Deptolla

By Nancy Stohs of the Journal Sentinel

The chef of a restaurant owned in part by a Shorewood native won a James Beard Award Monday night for best chef Northeast, while Justin Carlisle, chef-owner of Ardent in Milwaukee, lost out to a St. Louis chef for best chef Midwest.

Rachel Miller Munzer is part owner of Hungry Mother in Cambridge, Mass., where Barry Maiden is chef. Beating out Carlisle for best chef Midwest was Gerard Craft of Niche and other restaurants in St. Louis. The Midwest region includes Wisconsin, Minnesota, Iowa, Missouri, Kansas, Nebraska, North Dakota and South Dakota.

Carlisle's restaurant, at 1751 N. Farwell Ave., was nominated last year for best new restaurant, and Carlisle had been nominated previously for Beard awards for his work in Madison. Ardent garnered four stars last year in a Journal Sentinel review.

Other winners announced at the awards ceremony in Chicago include:

Outstanding restaurant -- Blue Hill at Stone Barns in Pocantico Hills, N.Y. best new restaurant -- Batard, New York City outstanding restaurateur -- Donnie Madia, One Off Hospitality Group, Chicago rising star chef of the year -- Jessica Largey, Manresa, Los Gatos, Calif. best chef Great Lakes (Illinois, Indiana, Michigan and Ohio) -- Jonathon Sawyer, Greenhouse Tavern, Cleveland outstanding baker -- Jim Lahey, Sullivan Street Bakery, New York outstanding pastry chef -- Christina Tosi, Momfuku, New York outstanding service -- The Barn at Blackberry Farm, Walland, Tenn. (Marea in New York City, in which Beloit native Michael White is a partner, was a finalist) and outstanding wine program -- A16, San Francisco.

The James Beard Foundation lifetime achievement award went to Richard Melman of Lettuce Entertain You Enterprises in Chicago.

This year marks the 25th anniversary of the Beard Awards. A complete list of winners can be found at the Beard Foundation's website.

About Nancy Stohs

Nancy J. Stohs is the Milwaukee Journal Sentinel's award-winning food editor.


Bâtard Tops James Beard Award Winners

On Monday night, for the first time, the annual James Beard Foundation gala — widely regarded as the Oscars ceremony of the food world — was held in Chicago rather than New York, recognizing Chicago’s dynamic and often cutting-edge food scene.

But as has often been the case, New York took home most of the gold.

Bâtard, owned by Drew Nieporent and the chef Markus Glocker, was voted best new restaurant. (The restaurant in TriBeCa topped several year’s-best lists, including that of Pete Wells in The New York Times, after it opened last year.) Michael Anthony, the executive chef of Gramercy Tavern and of the newly opened Untitled in the Whitney Museum of American Art, won as outstanding chef, an award given to chefs who have been working at least five years. Jim Lahey of Sullivan Street Bakery was chosen as outstanding baker Christina Tosi of Momofuku Milk Bar was named best pastry chef and Blue Hill at Stone Barns in Pocantico Hills, N.Y., was selected outstanding restaurant in a field of contenders that included three New York rivals.

Chicago had its moments, though. The Violet Hour won for best bar program, and Donnie Madia of the One Off Hospitality Group, which owns Blackbird, Avec and the Publican, among other restaurants, was named outstanding restaurateur. Brindille, designed by Bureau of Architecture and Design, won the design award for restaurants with fewer than 76 seats. Among larger restaurants, the winner was Workshop Kitchen & Bar in Palm Springs, Calif., designed by SOMA.

The award for rising star chef of the year went to Jessica Largey, the chef de cuisine at Manresa in Los Gatos, Calif. Best service went to the Barn at Blackberry Farm in Walland, Tenn. A16 in San Francisco won for its wine program Rajat Parr of the Mina Group, also in San Francisco, was the outstanding wine, beer and spirits professional.

Chef’s awards are given in 10 regional categories. For New York, the winner was Mark Ladner of Del Posto. And although Chicago had three contenders for best chef in the Great Lakes area, they lost to Jonathon Sawyer of the Greenhouse Tavern in Cleveland.

Wat om nou te kook

Sam Sifton het spyskaartvoorstelle vir die week. Daar is duisende idees oor wat om te kook, wat op u wag op die New York Times Cooking.

    • Gedenkdag is 'n geleentheid om saam met vriende en familie te vier. Dit is tyd om 'n bietjie hoender te braai, of is daar hamburgers op die kassie?
    • Melissa Clark het 'n wonderlike nuwe resep vir gegrilde merguez op 'n beddige, suurlemoene koeskoes.
    • Probeer hierdie pittige rooi pestopasta, 'n spensgereg wat geïnspireer is deur pesto alla Siciliana.
    • U kan hierdie wonderlike, skerp tofu-katsu met suurlemoen-tahini-sous maak.
    • En dit is nooit 'n goeie tyd om vinnige ragù met ricotta en suurlemoen te maak nie.

    Richard Melman, the restaurateur whose company, Lettuce Entertain You, has long dominated the Chicago restaurant scene, was given a lifetime achievement award. The New York restaurant Sevilla, which opened in 1941, when paella and sangria were about the only Spanish dishes familiar to Americans, was named an American classic. Michel Nischan, the president and a founder of Wholesome Wave in Westport, Conn., which connects local farms with needy communities, was named humanitarian of the year.

    The awards are voted on by members of the James Beard Foundation. For the restaurant and chef awards, the voters are mostly journalists.

    The ceremony will remain in Chicago for the next two years. The decision to shift the ceremonies from New York, where they have been rooted since their inception in 1990, came about in part because Susan Ungaro, the president of the foundation, believed there was a need to recognize the food scenes in other cities. The announcement of award nominees has been held recently in places like Las Vegas, Chicago and Charleston, S.C. And Chicago chefs and restaurants, including Grant Achatz of Alinea, Rick Bayless of Topolobampo and Charlie Trotter have won major awards.

    Ms. Ungaro also noted the enthusiasm and financial support that Chicago had given to the awards, along with what she said was a “compelling offer in terms of sponsorship and marketing.” Banners announcing the awards were hung around the city.


    Kyk die video: БОЛЬШОЙ ЦЕНТРАЛЬНЫЙ ВОКЗАЛ ИЛИ БОЛЬНОЙ СИЛЬНО ВОНЯЛ? - Мадагаскар 2005 (Oktober 2021).