Nominees and special honorees for the 2009 James Beard Foundation Awards were announced today. UPDATING AS THE NEWS COMES IN!!!
Once again, good luck to chef Colby Garrelts of
Bluestem who was nominated in the BEST CHEF: MIDWEST category. Hopefully third time really is the charm. Unfortunately none of the chefs from the Nebraska, Iowa, South Dakota region made the cut, but considering the competition, I'm not surprised. Regardless, congratulations to the following chefs for making the semi-finalists list: Jennifer Coco, The Flatiron Cafe, Omaha, NE; M.J. Adams, The Corn Exchange, Rapid City, SD; George Formaro, Centro, Des Moines, IA; Enosh Kelly, Bistro Montage, Des Moines, IA; Steve Logsdon, Basil Prosperi’s Lucca, Des Moines, IA.
And this year's Lifetime Achievement Award went to Ella Brennan of the Brennan Family of Restaurants, which includes Commander’s Palace.
2009 James Beard Foundation Restaurant and Chef Awards
OUTSTANDING RESTAURATEUR AWARD
A working restaurateur, actively involved in multiple restaurants in the United States, who has set uniformly high national standards as a creative force in the kitchen and/or in restaurant operations. Candidates must have been in the restaurant business for at least ten years.
Tom Douglas Tom Douglas Restaurants
Seattle, WA
Keith McNally Balthazar, Lucky Strike, Morandi, Pastis, Pravda, and Schiller's Liquor Bar
NYC, NY
Richard Melman Lettuce Entertain You Enterprises
Chicago, IL
Drew Nieporent Myriad Restaurant Group
NYC, NY
Stephen Starr Starr Restaurant Organization
Philadelphia, PA
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 a chef for at least the past five years.
José Andrés Minibar, Washington, D.C.
Dan Barber Blue Hill, NYC, NY
Tom Colicchio Craft, NYC, NY
Suzanne Goin Lucques, Los Angeles, CA
Paul Kahan Blackbird, Chicago, IL
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 ten consecutive years.
Babbo, NYC
Chef/Owner: Mario Batali, Owner: Joe Bastianich
Boulevard, San Francisco
Chef/Owner: Nancy Oakes, Owner: Pat Kuleto
Fore Street, Portland, ME
Chef/Owner: Sam Hayward, Owner: Victor Leon and Dana Street
Highlands Bar & Grill, Birmingham, AL
Chef/Owner: Frank Stitt
Jean Georges, NYC
Chef/Owner: Jean-Georges Vongerichten, Owner: Phil Suarez
BEST NEW RESTAURANT
A restaurant opened in 2008 that already displays excellence in food, beverage, and service and is likely to have a significant impact on the industry in years to come.
The Bazaar, Los Angeles
Chef/Owner: José Andrés, Owner: Sam Narian and Philippe Starck
Corton, CITY
Chef/Owner: NAME, Owner: NAME
L2O, Chicago
Chef/Owner: Laurent Gras, Owner: Richard Melman
Momofuku Ko, NYC
Chef/Owner: David Chang
Scarpetta, NYC
Chef/Owner: Scott Conant
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.
Nate Appleman A16, San Francisco, CA
Sean Brock McCrady's, Charleston, SC
Johnny Monis Komi, Washington, D.C.
Gabriel Rucker Le Pigeon, Portland, OR
Michael Solomonov Zahav, Philadelphia, PA
Sue Zemanick Gautreau's, New Orleans, LA
OUTSTANDING PASTRY CHEF AWARD
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 five years.
Gina DePalma Babbo
NYC, NY
Kamel Guechida Joël Robuchon
Las Vegas, NV
Pichet Ong P*ong
NYC, NY
Nicole Plue Redd
Yountville, CA
Mindy Segal Mindy's HotChocolate
Chicago, IL
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 five years.
Bin 36, Chicago
Wine Director: Brian Duncan
Blackberry Farm, Walland, TN
Wine Director: Andy Chabot
Le Bernardin, NYC
Wine Director: Aldo Sohm
Patina, Los Angeles
Wine Director: Eric Espuny
Picasso at Bellagio, Las Vegas
Wine Director: Robert Smith
OUTSTANDING WINE AND SPIRITS PROFESSIONAL AWARD
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 five years.
Dale DeGroff Dale DeGroff Co., Inc.
NYC, NY
Merry Edwards Merry Edwards Wines
Sebastopol, CA
Garrett Oliver The Brooklyn Brewery
Brooklyn, NY
John and Doug Shafer Shafer Vineyards
Napa, CA
Julian P. Van Winkle Old Rip Van Winkle Distillery
Louisville, KY
OUTSTANDING SERVICE AWARD
A restaurant that demonstrates high standards of hospitality and service. Candidates must have been in operation for at least the past five years.
Daniel NYC
Owners: Daniel Boulud and Joel Smilow
Emeril’s New Orleans New Orleans
Owner: Emeril Lagasse
La Grenouille NYC
Owners: Charles Masson and Giséle Masson
Spiaggia Chicago
Owner: Larry Levy
Vetri Philadelphia
Owners: Marc Vetri and Jeff Benjamin
BEST CHEFS IN AMERICA
Presented by American Express®
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 five years. The three most recent years must have been spent in the region where chef is presently working.
BEST CHEF: PACIFIC (CA, HI)Jeremy Fox Ubuntu ~ Napa, CA
Douglas Keane Cyrus ~ Healdsburg, CA
Loretta Keller Coco500 ~ San Francisco
David Kinch Manresa ~ Los Gatos, CA
Daniel Patterson Coi ~ San Francisco
BEST CHEF: MID-ATLANTIC (DC, DE, MD, NJ, PA, VA)Cathal Armstrong Restaurant Eve ~ Alexandria, VA
Jose Garces Amada ~ Philadelphia
Peter Pastan Obelisk ~ Washington, D.C.
Maricel Presilla Cucharamama ~ Hoboken, NJ
Vikram Sunderam Rasika ~ Washington, D.C.
BEST CHEF: MIDWEST (IA, KS, MN, MO, NE, ND, SD, WI)Isaac Becker 112 Eatery ~ Minneapolis
Gerard Craft Niche ~ St. Louis, MO
Colby Garrelts Bluestem ~ Kansas City, MO
Tim McKee La Belle Vie ~ Minneapolis
Alexander Roberts Restaurant Alma ~ Minneapolis
BEST CHEF: GREAT LAKES (IL, IN, MI, OH)Koren Grieveson Avec ~ Chicago
Arun Sampanthavivat Arun's ~ Chicago
Bruce Sherman North Pond ~ Chicago
Michael Symon Lola ~ Cleveland
Alex Young Zingerman's Roadhouse ~ Ann Arbor, MI
BEST CHEF: NEW YORK CITY (FIVE BOROUGHS)Michael Anthony Gramercy Tavern
Terrance Brennan Picholine
Wylie Dufresne WD-50
Gabrielle Hamilton Prune
Gabriel Kreuther The Modern
BEST CHEF: NORTHEAST (CT, MA, ME, NH, NY STATE, RI, VT)Rob Evans Hugo's ~ Portland, ME
Clark Frasier and Mark Gaier Arrows ~ Ogunquit, ME
Michael Leviton Lumiére ~ West Newton, MA
Tony Maws Craigie on Main ~ Cambridge, MA
Marc Orfaly Pigalle ~ Boston
BEST CHEF: NORTHWEST (AK, ID, MT, OR, WA, WY)Maria Hines Tilth ~ Seattle
Joseba Jiménez de Jiménez The Harvest Vine ~ Seattle
Ethan Stowell Union ~ Seattle
Cathy Whims Nostrana ~ Portland, OR
Jason Wilson Crush ~ Seattle
BEST CHEF: SOUTHEAST (GA, KY, NC, SC, TN, WV)Hugh Acheson Five and Ten ~ Athens, GA
Linton Hopkins Restaurant Eugene ~ Atlanta
Mike Lata Fig ~ Charleston, SC
Bill Smith Crook's Corner ~ Chapel Hill, NC
Bob Waggoner Charleston Grill ~ Charleston, SC
BEST CHEF: SOUTHWEST (AZ, CO, NM, NV, OK, TX, UT)Paul Bartolotta Bartolotta Ristorante di Mare at Wynn Las Vegas
Sharon Hage York Street ~ Dallas
Ryan Hardy Montagna at the Little Nell ~ Aspen, CO
Claude Le Tohic Joël Robuchon at MGM Grand Hotel & Casino Las Vegas
Andrew Weissman Le Rêve ~ San Antonio
BEST CHEF: SOUTH (AL. AR, FL, LA, MS)Zach Bell Café Boulud at the Brazilian Court ~ Palm Beach, FL
John Currence City Grocery ~ Oxford, MS
John Harris Lilette ~ New Orleans
Douglas Rodriguez Ola ~ Miami Beach, FL
Michael Schwartz Michael’s Genuine Food & Drink ~ Miami
2009 James Beard Foundation America’s Classics Awards
Arnold's Country Kitchen 605 8th Ave. S., Nashville, TN? Owner(s): Jack and Rose Arnold
Meat-and-threes—that’s what Arnold’s Country Kitchen is all about. Owner Jack Arnold, who favors overalls and bow ties, has been in charge with his wife, Rose, since 1983, and it’s his fried green tomatoes, creamy banana pudding, and made-to-order cornbread that keep Nashville residents coming back for more. Patrons love his succulent roast beef and crisp fried chicken, too, but many are just as likely to forgo the meat and go all sides—that’s how good Jack’s freshly made dishes are. Frequented by country stars, downtown business-types, and ordinary folks looking for an affordable and delicious meal, Arnold’s is among the best Southern plate lunch spots in the nation.
Breitbach's Country Dining 563 Balltown Rd, Sherrill, IA Owner(s): Mike Breitbach
In business since 1852 and touted as Iowa’s oldest bar and restaurant, Breitbach’s Country Dining has been owned and operated by the same family for five generations. Love for Breitbach’s goes well beyond a hankering for the restaurant’s excellent fried chicken, bacon-wrapped pork chops, and mouth-watering pies. This adoration was put to the test on Christmas Eve 2007, when a fire destroyed the eatery’s original building. Faced with the daunting task of starting over, the community rallied around the eatery and a slew of volunteers pitched in to rebuild the restaurant, doing so in a record 69 days. Unbelievably, less than six months later, the restaurant burnt to the ground again. Spirit unbroken, Breitbach’s is once again being rebuilt and will soon be serving its signature dishes to hungry regulars.
Mustache Bill's Diner 8th St & Broadway, Barnegat Light, NJ Owner(s): Bill Smith
These days, the food at diners is all too often of poor to middling quality. But not at Mustache Bill's. For over 35 years, owner Bill Smith has made everything on the diner’s menu from scratch—refusing to buy anything premade. It’s the homemade, straight from the heart cooking that makes Mustache Bill’s a must-stop destination on the Jersey Shore for both the fishing community regulars and the summertime beach-goers. From roasted-that-day turkey, ham, and beef to legendary pancakes and hand-cut home fries, it is no surprise that the crowds are huge: Mustache Bill's does 1,000 covers on a typical summer day, and it's only open 6:00 a.m. to 3:00 p.m.
Totono's 1524 Neptune Ave., Brooklyn, NY Owner(s): Lawrence Ciminieri
A stone’s throw from the Cyclone, Totonno’s has been serving amazing Neapolitan-style pies for over 80 years. In 1924, one of New York’s first master pizzaiolas, Anthony “Totonno” Pero, left his job making pizzas at Lombardi’s to open a Coney Island pizzeria, and Totonno’s has been in his family ever since. Lawrence Ciminieri, the fourth generation now in charge, hasn’t strayed from the original recipe—each pizza is made with imported Italian San Marzano tomatoes, fresh, locally made mozzarella, yeast, flour, salt, and not much else. The last—and perhaps most important—component is the oven. Totonno’s original coal-fired oven creates a distinct and flavorful char on the crust that cult pizza lovers crave.
Yank Sing 101 Spear St, San Francisco Owner(s): Vera Chan-Waller
Henry Chan has made it his life’s work to “uplift dim sum.” At San Francisco’s Yank Sing he has been serving dim sum classics like har gow and Shanghai dumplings alongside newer innovations like phoenix shrimp and cabbage salad with honeyed walnuts to thousands of diners every day for over half a century. His mother opened Yank Sing’s original Chinatown location in 1958. Even as a young man, Henry knew what the restaurant needed to do in order to set itself apart, expand its appeal, and reach a larger audience. By moving to the financial district and creating a more upscale atmosphere, Yank Sing became a favorite among San Francisco’s movers and shakers and a must-visit restaurant for tourists. Now a third generation is at the restaurant’s helm. Henry’s daughter Vera Chan-Waller is in the kitchen every day, ensuring that Yank Sing maintains its high standards and traditions—and keeps growing along with the Bay Area’s vibrant food culture.
COOK BOOK AWARDS
American Cooking
Arthur Schwartz's Jewish Home Cooking: Yiddish Recipes Revisited by Arthur Schwartz
Cooking Up a Storm: Recipes Lost and Found from The Times-Picayune of New Orleans edited by Marcelle Bienvenu and Judy Walker
Screen Doors and Sweet Tea: Recipes and Tales from a Southern Cook by Martha Hall Foose
Baking
BakeWise: The Hows and Whys of Successful Baking by Shirley O. Corriher
Baking for All Occasions by Flo Braker
The Art and Soul of Baking by Sur La Table and Cindy Mushet
Beverage
The Harney and Sons Guide to Tea by Micahel Harney
The Wines of Burgundy by Clive Coates
WineWise: Your Complete Guide to Understanding, Selecting, and Enjoying Wine by by Stephen Kolpan, Brian H. Smith, and Michael A. Weiss
Cooking from a Professional Point of View
Alinea by Grant Achatz
The Big Fat Duck Cookbook by Heston Blumenthal
Under Pressure: Cooking Sous Vide by Thomas Keller
General Cooking
How to Cook Everything (10th Anniversary Edition) by Mark Bittman
Martha Stewart's Cooking School: Lessons and Recipes for the Home Cook by Martha Stewart
The Bon Appétit Fast Easy Fresh Cookbook by Barbara Fairchild
Healthy Focus
Cooking with the Seasons at Rancho La Puerta: Recipes from the World-Famous Spa by Deborah Szekely and Deborah M. Schneider, with Jesús González
EatingWell for a Healthy Heart Cookbook by Philip A. Ades, M.D. and the editors of EatingWell magazine
The Food You Crave: Luscious Recipes for a Healthy Life by Ellie Krieger
International
Beyond the Great Wall: Recipes and Travels in the Other China by Jeffrey Alford and Naomi Duguid
Jewish Holiday Cooking: A Food Lover's Treasury of Classics and Improvisations by Jayne Cohen
Southeast Asian Flavors by Yuji Wakiya
Photography
The Big Fat Duck Cookbook by Heston Blumenthal
Decadent Desserts
Haute Chinese Cuisine from the Kitchen of Wakiya by Yuji Wakiya
Reference and Scholarship
Milk: The Surprising Story of Milk Through the Ages by Anne Mendelson
The Flavor Bible by Andrew Dornenburg and Karen Page
The Science of Good Food by David Joachim and Andrew Schloss with A. Philip Handel, Ph.D.
Single Subject
Fat: An Appreciation of a Misunderstood Ingredient, with Recipes by Jennifer McLagan
Mediterranean Fresh by Joyce Goldstein
The Best Casserole Cookbook Ever by Beatrice Ojakangas
Writing and Literature
In Defense of Food by Michael Pollan
Shark's Fin Soup and and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China by Fuchsia Dunlop
Raising Steaks: The Life and Times of American Beef by Betty Fussell
OTHER MEDIA AWARDS
Newspaper Feature about Restaurants and/or Chefs: Monica Eng/Phil Vettel(Chicago Trib), Katy McLaughlin (WSJ), Tom Sietsema (The Wash Post)
Newspaper Feature w/o Recipes: Monica Eng (Chicago Tribune), Kristen Hinman (Riverfront Times), and Craig LaBan (The Philadelphia Inquirer)
Newspaper Feature w/ Recipes: Rebekah Denn (Seattle Post-Intelligencer), David Leite (New York Times), Kathleen Purvis (Charlotte Observer)
Newspaper Food Section: Chicago Tribune, San Francisco Chronicle, and The Washington Post
Magazine Feature Writing about Restaurants and/or Chefs: Ruth Reichl (Gourmet), Alan Richman (Departures), Anya von Bremzen (Food & Wine)
Magazine Feature with Recipes: Edna Lewis (Gourmet)*published posthumously, David Dobbs and John Ash (EatingWell), James Peterson (Saveur)
Magazine Feature Writing w/o Recipes: Alan Richman (GQ), Patricia Sharpe (Texas Monthly), Monique Truong (Gourmet)
Restaurant Reviews: Jonathan Gold (LA Weekly), Adam Platt (New York Magazine), and Tom Sietsema (The Washington Post)
Nutrition/Food-Related Issues: Barry Estabrook (Gourmet), Mark Adams, et al (New York Magazine), Rachael Moeller Gorman (EatingWell)
Food-Related Columns: Dorie Greenspan (Bon Appétit), Corby Kummer (The Atlantic), and Laura Shapiro (Gourmet.com)
Writing on Spirits, Wine, or Beer: Jon Bonné (San Francisco Chronicle), Jay McInerney (Men’s Vogue), Alan Richman (GQ)
Website Focusing on Food, Beverage, Restaurant, or Nutrition: Chow.com, Epicurious.com, and Gourmet.com
Multimedia: Ruth Reichl (Gourmet.com): Gourmet Cookbook Club and The Test Kitchen; Mike Sula (Chicagoreader.com): Whole Hog Project
Food Blogs:
The BA Foodist,
Hunter Angler Gardener Cook,
Our One-Block DietMFK Fisher Distinguished Writing Award: Celia Barbour (O, The Oprah Magazine), Aleksandra Crapanzano (Gourmet), Alan Richman (GQ)
Television Food Segment: ABC News, Nightline: Platelist, CBS News Sunday Morning: In a Pinch, ABC 7 News Friday Night Special: Hungry Hound
TV Show: Lidia’s Italy: Sweet Napoli; Château Dinner: A French Food at Home Special; and We Live to Eat: New Orleans’ Love Affair with Food
Web/Radio: Living Today (MSL Radio): José Andrés; Graperadio.com: Thomas Jefferson & Wine; Leonard Lopate (WNYC): 3-Ingredient Challenge
Video Webcast: School Lunch Revolutionary (Chow.com), Art of Blending (Graperadio.com), Savoring the Best of World Flavors (Ciaprochef.com)
Restaurant Design: Thomas Schlesser (Publican), Thomas Schlesser (Bar Boulud),and Philippe Starck/Bruno Barrione/Theresa Fatino (The Bazaar)
Restaurant Graphics: Jason Pickleman/Donald Madia (Publican), Denise Korn/Javier Cortés/Bryant Ross (Corner Office), Steven Solomon (Terroir)
The 2009 inductees into the Who’s Who of Food & Beverage are: David Burke, John T. Edge, Dorothy Cann Hamilton, Betty Fussell, Clark Wolf
You can read more details on the
James Beard Foundation Awards website.
RELATED LINKS:
2008 James Beard Award Winners2007 James Beard Award WinnersGrant Achatz: AlineaFat: An Appreciation of a Misunderstood Ingredient, With RecipesGrant Achatz' Alinea Book
Tags || JAMES BEARD | AWARDS | 2009 | GRANT ACHATZ | MARIO BATALI | ALINEA | more... | JOSÉ ANDRÉS | MINIBAR | DAN BARBER | BLUE HILL | NANCY OAKES | NATE APPLEMAN | MINDY SEGAL | ELEVEN MADISON PARK | GARY DANKO | SPIAGGIA | DOUGLAS KEANE | CYRUS | DAVID KINCH | MANRESA | CRAIG STOLL | DELFINA | MICHAEL TUSK | QUINCE | COLBY GARRELTS | BLUESTEM | GRAHAM ELLIOT BOWLES | MICHAEL SYMON | GRAMERCY TAVERN | MOMOFUKU SSÄM BAR | DAVID CHANG | WYLIE DUFRESNE | WD~50 | BAGADUCE LUNCH | IRMA’S RESTAURANT | MANEKI | JUMBO'S RESTAURANT | TUFANO’S VERNON PARK TAP | FOOD | GFC |
Labels: AWARDS, COOKBOOKS, JAMES BEARD, RESTAURANTS
and 
who were both inducted into the James Beard Foundation Who’s Who of Food & Beverage in America.
and print media bylines.
