Here Are the 2014 James Beard Awards Finalists by Hillary Dixler The James Beard Foundation has announced the final nominees for the 2014 James Beard Awards at an event in Chicago (the semifinalists were announced back in February). The Book, Broadcast and Journalism Award winners will be announced Friday, May 2. The winners in the chefs and restaurant categories will be announced on Monday, May 5 at Lincoln Centers Avery Fisher Hall in New York City. Here are the nominees: 2014 James Beard Foundation Broadcast and New Media Awards Radio Show/Audio Webcast · Here & Now, Hosts: Meghna Chakrabarti, Jeremy Hobson, and Robin Young, Public Radio, Producer: Kathy Gunst · The Splendid Table, Host: Lynne Rossetto Kasper, American Public Media and Public Radio, Producers: Jennifer Russell and Sally Swift · This American Life, Host: Fred Armisen, Ben Calhoun, and Ira Glass, NPR, Producer: Ben Calhoun Special/Documentary · CBS Sunday Morning: Eat, Drink and be Merry, Host: Charles Osgood, CBS, Producers: Gavin Boyle, Cathy Lewis, Amol Mhatre, Rand Morrison, Amy Rosner, Jason Sacca, and Robin Sanders · Eating Alabama, PBS, Producers: Andrew Beck Grace and Bartley Powers · The Harvey Girls: Opportunity Bound, PBS, Producer: Katrina Parks Television Program, in Studio or Fixed Location · Heartland Table, Host: Amy Thielen, Food Network, Producers: Random House Television and Tavola Production · Lidias Kitchen, Host: Lidia Bastianich, PBS, Producer: Tavola Production · Martha Stewarts Cooking School, Host: Martha Stewart, PBS, Producers: Greta Anthony, Christina Deyo, Michael Morrison, Martha Stewart, Calia Van Dyk, and Lisa Wagner Television Program, on Location · A Chefs Life, Host: Vivian Howard, PBS, Producers: Cynthia Hill and Markay Media · Lidia Celebrates America: Freedom and Independence, Host: Lidia Bastianich, PBS, Producers: Anne Adams, Mimi Adams, Lidia Bastianich, Laurie Donnelly, Shelly Burgess Nicotra, and Rob Tate · The Mind of a Chef, Host: Anthony Bourdain, PBS, Producers: Jared Adrukanis, Anthony Bourdain, Joe Caterini, Chris Collins, Michael Steed, and Lydia Tenaglia Television Segment · American Journey, Host: Tom Foreman, CNN and CNN, Producers: Jeremy Harlan and Sarah LeTrent · CBS Sunday Morning, Host: Martha Teichner, CBS, Producers: Jon Carras and Mary Raffalli · Friday Arts, Art of Food, WHYY-TV, Producer: Monica Rogozinski Video Webcast, Fixed Location and/or Instructional · Cook Smarter, chefsteps, Host: Grant Lee Crilly, Producer: Kristina Krug · Thirsty For... , youtube/tastemade, Producer: Jay Holzer and Eric Slatikin · Upwave Eat Videos, upwave, Hosts: Pancho Gatchalian, Sarah Mastracco, and Jamie Tiampo, Producers: SeeFood Media, Space Station Media, and Upwave Video Webcast, on Location · Dark Rye, darkrye, Producers: Clyde Burley, Ira Chute, and Kelly Le Castre · Kitchen Vignettes, kitchenvignettes.blogspot/PBS, Producer: Aube Giroux and Matt Schoch · The Perennial Plate: Europe and South Asia, theperennialplate, Hosts: Mirra Fine and Daniel Klein, Producers: Mirra Fine and Daniel Klein Outstanding Personality/Host · Ina Garten, Barefoot Contessa: Back to Basics, Food Network · Sara Moulton, Saras Weeknight Meals, PBS · Andrea Robinson, The 30-Minute Wine Whiz, andreawine 2014 James Beard Foundation Journalism Awards Cooking, Recipes, or Instruction · Scott Mowbray and Ann Taylor Pittman, Cooking Light, 7 Simple Ways to Become a Better Cook · Andy Ricker, Saveur, The Star of Siam · Various Editors, Bon Appétit, How to Cook Right Now Food and Culture · John Birdsall, Lucky Peach, America, Your Food Is So Gay · Lauren Collins, The New Yorker, Fire-Eaters · Corby Kummer, Smithsonian, Can Starbucks Do for the Croissant What it Did for Coffee? Food and Travel · Greg Larson, Lucky Peach, Traveling in the North Country · Nick Paumgarten, Bon Appétit, Lunch at 8,500 Ft. · Gary Shteyngart, Travel + Leisure, Maximum Bombay Food Coverage in a General-Interest Publication · San Francisco Chronicle, Food & Wine Section, Various Editors · The Wall Street Journal , Off Duty Section, Beth Kracklauer · Washingtonian, Taste Section, Todd Kliman and Ann Limpert Food Politics, Policy, and the Environment · Maryn McKenna, Food & Environment Reporting Network and Medium, Imagining the Post-Antibiotics Future · Eli Saslow, The Washington Post, Food Stamps · Craig Welch, The Seattle Times, Sea Change: The Pacifics Perilous Turn Food-Related Columns · Tamar Haspel, The Washington Post, Unearthed · Kristen Miglore, Food52, Genius Recipes · Adam Sachs, Bon Appétit, The Obsessivore Group Food Blog · The Braiser · Eater National · First We Feast Health and Well-Being · Elizabeth Gunnison Dunn, The Wall Street Journal, This is Not a Carbonara · Sidney Fry, MS, RD, Cooking Light, Salt · Rachael Moeller Gorman, EatingWell, The Whole-Grain, Reduced-Fat, Zero-Calorie, High-Fiber, Lightly Sweetened Truth about Food Labels Humor · Ira Chute, Dark Rye, A Vision of Post-Apocalyptic Cuisine: Frankenchicken · Lisa Hanawalt, Lucky Peach, On the Trail with Wylie · Monica Hesse, The Washington Post, Gwyneth Paltrow: We Love to Hate Her, But Well Buy Her Cookbook Anyway Individual Food Blog · Food for the Thoughtless, Michael Procopio · Homesick Texan, Lisa Fain · Poor Mans Feast, Elissa Altman Personal Essay · Fuchsia Dunlop, Lucky Peach, Dick Soup · Elizabeth Gilbert, Outside, Dont Mess with Perfect · Gabrielle Hamilton, Bon Appétit, Guess Whos Coming to Dinner? Profile · Alex Halberstadt, The New York Times Magazine, The Transformational Power of the Right Spice · Francis Lam, Lucky Peach, A Day on Long Island with Alex Lee · Peter Meehan, Lucky Peach, Life, and How It Happens to a Cook Visual Storytelling · Jeff Allen, Jonathan Boncek, Andrew Cebulka, Allston McCrady, and Susan Puckett, The Local Palate, Dinin Down in the Delta, Ferm Belief, Fire It Up, · Chris Higdon, Jessie Kriech-Higdon, and Jen White, Spenser Magazine, Controlled Burn, Lead Us Into Temptation, The Souths Sweet Elixir · James Maikowski, Patricia Sanchez, Stephen Scoble, and Fredika Stjärne, Food & Wine, Best New Chef All Stars, Oysters & Gumbo: A Chefs New Orleans Party, Vegetables Now Wine, Spirits, and Other Beverages · Ray Isle, Food & Wine, The Battle for Americas Oldest Vines · Josh Ozersky, The Wall Street Journal, Bourbon Mania! · Besha Rodell, Punch, 40 Ounces to Freedom Craig Claiborne Distinguished Restaurant Review Award · Alison Cook, Houston Chronicle: Corkscrew BBQ a New Houston Classic, The Cosmic Soup of Pho Hung, The Pass Unleashes Plates of Playfulness · Alan Richman, GQ: Alan Richman Walks Into a Jewish Deli..., The Elm: Is Brooklyn Ready for Sophisticated Dining?, ZZs, the Most Expensive 58 Minutes in New York Dining · Besha Rodell, L.A. Weekly: Black Hogg Down, Outback Steakhouse Review: Please Dont Call This Food Australian, Sqirl Review: Jessica Koslows Tiny Restaurant Is Serving Some of the Best Food in L.A. MFK Fisher Distinguished Writing Award · Francis Lam, Bon Appétit, Better with Age · Guy Martin, Garden & Gun, A Tale of Two Kitchens · John Jeremiah Sullivan, Lucky Peach, I Placed a Jar in Tennessee 2014 James Beard Foundation Book Awards For books published in English in 2013. Winners will be announced on May 2, 2014. American Cooking · I Love New York: Ingredients and Recipes, Daniel Humm and Will Guidara (Ten Speed Press) · The New Midwestern Table: 200 Heartland Recipes, Amy Thielen (Random House) · Pickles, Pigs & Whiskey: Recipes from My Three Favorite Food Groups and Then Some, John Currence (Andrews McMeel Publishing) Baking and Dessert · The Art of French Pastry, Jacquy Pfeiffer with Martha Rose Shulman (Knopf) · Sweet, Valerie Gordon (Artisan) · Tartine Book No. 3: Modern Ancient Classic Whole, Chad Robertson (Chronicle Books) Beverage · The Cocktail Lab: Unraveling the Mysteries of Flavor and Aroma in Drink, with Recipes, Tony Conigliaro (Ten Speed Press) · The Drunken Botanist: The Plants That Create the Worlds Great Drinks, Amy Stewart (Algonquin Books) · The New California Wine: A Guide to the Producers and Wines Behind a Revolution in Taste, Jon Bonne (Ten Speed Press) Cooking from a Professional Point of View · Historic Heston, Heston Blumenthal (Bloomsbury) · Manresa: An Edible Reflection, David Kinch with Christine Muhlke (Ten Speed Press) · René Redzepi: A Work in Progress, René Redzepi (Phaidon Press) Focus on Health · Gluten-Free Girl Every Day, Shauna James Ahern with Daniel Ahern (Houghton Mifflin Harcourt) · VB6: Eat Vegan Before 6:00 to Lose Weight and Restore Your Health . . . for Good Mark Bittman (Clarkson Potter Publishers) · Weeknight Wonders: Delicious, Healthy Dinners in 30 Minutes or Less, Ellie Krieger (Houghton Mifflin Harcourt) General Cooking · One Good Dish, David Tanis (Artisan) · Smoke: New Firewood Cooking, Tim Byres (Rizzoli New York) · Try This at Home: Recipes from My Head to Your Plate, Richard Blais (Clarkson Potter Publishers) International · Every Grain of Rice: Simple Chinese Home Cooking, Fuchsia Dunlop (W. W. Norton & Company) · Return to the Rivers: Recipes and Memories of the Himalayan River Valleys, Vikas Khanna with Andrew Blackmore-Dobbyn (Lake Isle Press) · Sauces & Shapes: Pasta the Italian Way, Oretta Zanini DeVita and Maureen B. Fant (W. W. Norton & Company) Photography · Historic Heston, Photographer: Romas Foord (Bloomsbury USA) · Mast Brothers Chocolate, Photographer: Tuukka Koski (Little, Brown and Company) · René Redzepi: A Work in Progress, Ali Kurshat Altinsoy, Ditte Isager, René Redzepi, Lars Williams, and the Noma Team (Phaidon Press) Reference and Scholarship · A History of Food in 100 Recipes, William Sitwell (Little, Brown and Company) · Modern Food, Moral Food: Self-Control, Science, and the Rise of Modern American Eating in the Early Twentieth Century, Helen Zoe Veit, (The University of North Carolina Press) · Soul Food: The Surprising Story of an American Cuisine One Plate at a Time , Adrian Miller (The University of North Carolina Press) Single Subject · Culinary Birds: The Ultimate Poultry Cookbook, John Ash with James O. Fraioli, (Running Press) · Fish: 54 Seafood Feasts, Cree LeFavour, (Chronicle Books) · In the Charcuterie: The Fatted Calfs Guide to Making Sausage, Salumi, Pâtés, Roasts, Confits, and Other Meaty Goods, Taylor Boetticher and Toponia Miller (Ten Speed Press) Vegetable Focused and Vegetarian · Feast: Generous Vegetarian Meals for Any Eater and Every Appetite, Sarah Copeland (Chronicle Books) · River Cottage Veg, Hugh Fearnley-Whittingstall (Ten Speed Press) · Vegetable Literacy, Deborah Madison (Ten Speed Press) Writing and Literature · A Fork in the Road: Tales of Food, Pleasure and Discovery on the Road, Edited by James Oseland (Lonely Planet) · Provence, 1970: M. F. K. Fisher, Julia Child, James Beard, and the Reinvention of American Taste, Luke Barr (Clarkson Potter Publishers) · Salt Sugar Fat: How the Food Giants Hooked Us, Michael Moss, (Random House) The winner of the Cookbook of the Year Award and the Cookbook Hall of Fame inductee will be announced on May 2, 2014. 2014 James Beard Foundation Outstanding Restaurant Design Awards Winners will be announced on May 5, 2014. 75 Seats and Under (For the best restaurant design or renovation in North America since January 1, 2011) Design Firm: Assimilation Design Lab LLC and Otto Architects LLC Designers: Josh Otto and David Whipple Project: Tria Taproom, Philadelphia Design Firm: Huxley Wallace Collective Designers: Joshua Henderson and Matthew Parker Project: Westward, Seattle Design Firm: Lawton Stanley Architects Designers: Maria Contreras, Christopher Lawton, and Micah Stanley Project: Grace, Chicago 76 Seats and Over (For the best restaurant design or renovation in North America since January 1, 2011) Design Firm: Jensen ArchitectsDesigners: Scott Davis, Mark Jensen, Lincoln Lighthill, Dean Orr, and Andy PluessProject: Shed, Healdsburg, CA Design Firm: Munge LeungDesigner: Sai Leung and Alessandro MungeProject: Hawksworth Restaurant, Vancouver Design Firm: Slade ArchitectureDesigners: Hayes Slade and James Slade Project: Virgin Atlantic Airways Clubhouse at Newark Liberty International Airport, Newark, NJ 2014 James Beard Foundation Restaurant and Chef Awards Best Chef: Great Lakes (IL, IN, MI, OH) Dave Beran, Next, Chicago Curtis Duffy, Grace, Chicago Jonathon Sawyer, The Greenhouse Tavern, Cleveland Paul Virant, Vie Restaurant, Western Springs, IL Andrew Zimmerman, Sepia, Chicago Best Chef: Mid-Atlantic (D.C., DE, MD, NJ, PA, VA) Cathal Armstrong, Restaurant Eve, Alexandria, VA Spike Gjerde, Woodberry Kitchen, Baltimore Brad Spence, Amis, Philadelphia Vikram Sunderam, Rasika, Washington, D.C. Cindy Wolf, Charleston, Baltimore Best Chef: Midwest (IA, KS, MN, MO, NE, ND, SD, WI) Justin Aprahamian, SanfordMilwaukee Paul Berglund, The Bachelor Farmer, Minneapolis Gerard Craft, Niche, Clayton, MO Michelle Gayer, Salty Tart, Minneapolis Kevin Nashan, Sidney Street Café, St. Louis Lenny Russo, Heartland Restaurant & Farm Direct Market, St. Paul, MN Best Chef: New York City (Five Boroughs) April Bloomfield, The Spotted Pig Dan Kluger, ABC Kitchen Mark Ladner, Del Posto Jonathan Waxman, Barbuto Michael White, Marea Best Chef: Northeast (CT, MA, ME, NH, NY STATE, RI, VT) Jamie Bissonnette, Coppa, Boston Joanne Chang, Flour Bakery + Café, Boston Gerry Hayden, The North Fork Table & Inn, Southold, NY Matt Jennings, Farmstead Inc., Providence, RI Michael Leviton, Lumière, Newton, MA Barry Maiden, Hungry Mother, Cambridge, MA Best Chef: Northwest (AK, ID, MT, OR, WA, WY) Renee Erickson, The Whale Wins, Seattle Jason Franey, Canlis, Seattle Naomi Pomeroy, Beast, Portland, OR Ethan Stowell, Staple & Fancy, Seattle Cathy Whims, Nostrana, Portland, OR Best Chef: South (AL, AR, FL, LA, MS, PR) Vishwesh Bhatt, Snackbar, Oxford, MS Justin Devillier, La Petite Grocery, New Orleans Ryan Prewitt, Pêche Seafood Grill, New Orleans Alon Shaya, Domenica, New Orleans Sue Zemanick, Gautreaus, New Orleans Best Chef: Southeast (GA, KY, NC, SC, TN, WV) Kathy Cary, Lillys, Louisville, KY Ashley Christensen, Pooles Downtown Diner, Raleigh, NC Edward Lee, 610 Magnolia, Louisville, KY Steven Satterfield, Miller Union, Atlanta Tandy Wilson, City House, Nashville Best Chef: Southwest (AZ, CO, NM, OK, TX, UT) Kevin Binkley, Binkleys, Cave Creek, AZ Bryce Gilmore, Barley Swine, Austin Hugo Ortega, Hugos, Houston Chris Shepherd, Underbelly, Houston Justin Yu, Oxheart, Houston Best Chef: West (CA, HI, NV) Stuart Brioza and Nicole Krasinski, State Bird Provisions, San Francisco Michael Cimarusti, Providence, Los Angeles Corey Lee, Benu, San Francisco Daniel Patterson, Coi, San Francisco Jon Shook and Vinny Dotolo, Animal, Los Angeles Best New Restaurant Betony, NYC Carbone, NYC Coqueta, San Francisco Estela, NYC Pêche Seafood Grill, New Orleans 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 Garrett Oliver, Brooklyn Brewery, Brooklyn, NY Harlen Wheatley, Buffalo Trace Distillery, Frankfort, KY David Wondrich, spirits educator, Brooklyn, NY Outstanding Wine Program A16, San Francisco Bar Boulud, NYC The Barn at Blackberry Farm, Walland, TN FIG, Charleston, SC The Little Nell, Aspen, CO Outstanding Bar Program Bar Agricole, San Francisco The Bar at the NoMad Hotel, NYC Clyde Common, Portland, OR Maison Premiere, Brooklyn, NY The Violet Hour, Chicago Outstanding Service 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. Blue Hill, NYC Quince, San Francisco The Restaurant at Meadowood, St. Helena, CA Topolobampo, Chicago Vetri, Philadelphia Outstanding Pastry Chef A chef or baker who prepares desserts, pastries, or breads and who serves as a standard-bearer for excellence. Candidates must have been pastry chefs or bakers for at least the past 5 years. Dominique Ansel, Dominique Ansel Bakery, NYC Dana Cree, Blackbird, Chicago Belinda Leong, b. patisserie, San Francisco Dahlia Narvaez, Osteria Mozza, Los Angeles Christina Tosi, Momofuku, NYC Outstanding Restaurateur 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. Barbara Lynch, Barbara Lynch Gruppo, Boston (No. 9 Park, Menton, B&G Oysters, and others) Donnie Madia, One Off Hospitality Group, Chicago (Blackbird, Avec, The Publican, and others) Cindy Pawlcyn, Napa Valley, CA (Mustards Grill, Cindys Back Street Kitchen) Caroline Styne, Los Angeles (Lucques, A.O.C., Tavern, and others) Phil Suarez, Suarez Restaurant Group, NYC (ABC Kitchen, Jean-Georges, wd~50, and others) Rising Star Chef of the Year Presented by S.Pellegrino® Sparkling Natural Mineral Water: 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. Jimmy Bannos Jr., The Purple Pig, Chicago Katie Button, Cúrate, Asheville, NC Jessica Largey, Manresa, Los Gatos, CA David Posey, Blackbird, Chicago Blaine Wetzel, The Willows Inn on Lummi Island, Lummi Island, WA Outstanding Restaurant Presented by Acqua Panna® Natural Spring Water: 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. Hearth, NYC Highlands Bar and Grill, Birmingham, AL The Slanted Door, San Francisco Spiaggia, Chicago wd~50, NYC Outstanding Chef 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. Michael Anthony, Gramercy Tavern, NYC Sean Brock, McCradys, Charleston, SC Suzanne Goin, Lucques, Los Angeles David Kinch, Manresa, Los Gatos, CA Nancy Silverton, Pizzeria Mozza, Los Angeles Marc Vetri, Vetri, Philadelphia
Posted on: Tue, 18 Mar 2014 19:29:03 +0000
Trending Topics
Recently Viewed Topics
© 2015