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Awards Watch: Online Voting Ends December 31!


Awards Watch: Journalism and Broadcast Media Entries Due Friday

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Andrew Zimmern at the James Beard Awards

 

We're in the final days of our entry period for the 2015 Journalism and Broadcast Media JBFA. From now through Friday, January 9, we're accepting submissions for food television, podcasts, reporting, and much more. 

 

Want to add your work to the mix? You can register and submit entries at awards.jamesbeard.org. Details about criteria, a list of sub-categories, and more can be found here. Entry FAQs are here

 

Nominees in all Journalism and Broadcast Media categories will be announced on March 24, 2015. The James Beard Foundation Book, Broadcast, and Journalism Awards will be held at Pier Sixty at Chelsea Piers in New York City on April 24, 2015.

 

enter now

 

Reacquaint yourself with all James Beard Award categories here.

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Andrew Zimmern at the James Beard Awards

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Awards Watch: Debra Eschmeyer to Replace Sam Kass at the White House

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Last week brought us some exciting news about 2011 JBF Leadership Award winner Debra Eschmeyer: the FoodCorps co-founder will replace Sam Kass at the White House, taking over his positions as executive director of Michele Obama's Let's Move! initiative and as senior policy advisor on nutrition to the president. In her new high-profile roles, Eschmeyer, a longtime food activist, will work with the administration to improve the health of American children, building on her FoodCorps efforts to fight childhood obesity and food insecurity.

 

In light of this outstanding development, we're posting JBF contributing editor Anya Hoffman's profile on Eschmeyer from the 2011 JBF Leadership Awards program. You can also listen to Debra's acceptance speech in the above clip.

 

 

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When Debra Eschmeyer began her Food and Community fellowship with the Institute for Agriculture and Trade Policy in February 2009, she arrived “exploding with ideas,” recounts fellowship director Mark Muller. “I didn’t think it was possible for an Ohio farm girl to talk so much faster than the New Yorkers in the room.”
 
It was exactly that farm upbringing that nurtured Eschmeyer’s intense drive. “I’m a dairy farmer’s daughter,” she says. “Everyone works on the weekends and never takes a vacation.” After leaving the farm for college, Eschmeyer became involved in food policy work and was introduced to the Farm to School program, which brings food from local farms into school cafeterias.
 
Inspired, she created One Tray, a campaign that successfully lobbied Congress and the USDA to expand Farm to School programs. “I thought, This could be a win-win-win solution—why isn’t this happening everywhere?” recounts Eschmeyer.
 
The development of FoodCorps, which Eschmeyer co-founded with five other young food activists, was in many ways a response to that question. At the center of the organization is an AmeriCorps service program that matches young adults with school-based food organizations working in high-obesity, low-resource communities. “A lot of programs don’t need a ton of money—they need time, energy, and brainpower,” explains Eschmeyer. “That’s where FoodCorps comes in.”
 
The program launched this past August at 41 sites around the country. At each site members of the inaugural group of 50—selected from more than 1,200 applicants—are providing nutrition education, working to increase children’s access to healthy food in school cafeterias, and establishing or expanding school garden programs.
 
The beauty of FoodCorps is that it is, as Eschmeyer would say, a “win-win-win” for the communities, the schoolchildren, and the volunteer members, all of whom receive agriculture training at Growing Power, fellow Leadership Award recipient Will Allen’s organization. One of Eschmeyer’s hopes is that FoodCorps will help increase the number of young farmers in the U.S. She and her husband, Jeff, are doing their part as the owners of Harvest Sun Farm, where they grow organic produce on 13 acres of land in Ohio.
 
“Growing food for our community keeps me rooted in what’s practical,” Eschmeyer says, explaining that when she steps away from the soil it’s easy to get caught up in the polarizing politics of food systems work. “Too many times the food movement works on the fringes of liberal America. The food movement needs to be the purple movement. We need to be the eggplant.”
 
FoodCorps is exactly the type of program that Eschmeyer hopes will transcend the country’s political divide, and she credits the food movement’s pioneers with inspiring its creation.
 
“We’re doing this in concert with all the amazing people before us,” says Eschmeyer. “We are working on the wings of people like Alice Waters and Will Allen and Wendell Berry.” Those who know Eschmeyer, however, would say she’s not giving herself enough credit.
 
“When Debra sets her mind on something, look out,” says nutrition consultant Melinda Hemmelgarn. “Join her or get out of the way, because it’s going to happen.

 

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Awards Watch: Design Entries Due January 31

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Calling all designers and architects: we're in the final weeks of our entry period for the 2015 James Beard Restaurant Design Awards. From now through Saturday, January 31, we're accepting submissions for two categories: Outstanding Restaurant Design: 75 Seats and Under; and Outstanding Restaurant Design: 76 Seats and Over. Any restaurant or design project that was completed or redone in North America after January 1, 2012 is eligible.

 

If you want to enter your restaurant for consideration, you can register and submit entries at awards.jamesbeard.org. Details about criteria and more can be found here. Entry FAQs are here

 

Design nominees will be announced on March 24, 2015. Winners will be revealed at the James Beard Awards at the Lyric Opera of Chicago on May 4, 2015.

 

enter now

 

Reacquaint yourself with all James Beard Award categories here.

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Richard Melman to Receive Lifetime Achievement Award; Michel Nischan is Humanitarian of the Year

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Chicago restaurateur Richard Melman will recieve the 2015 James Beard Lifetime Achievement award
Michel Nischan will recieve the 2015 James Beard Humanitarian of the Year award

 

Chicago restaurateur will recieve the 2015 James Beard Lifetime Achievement Award

 

 

Two big announcements from the JBFA team today: we've selected our 2015 Lifetime Achievement and Humanitarian of the Year honorees.

 

Accomplished Chicago restaurateur Richard Melman will receive this year's Lifetime Achievement award. As founder and chairman of Lettuce Entertain You Enterprises, Melman oversees more than 100 restaurants nationwide, and has mentored countless chefs and culinary professionals. He is a highly admired leader within Chicago and across the country, with business practices and a personal philosophy that have served as invaluable models to others in the industry.

 

 

 

Michel Nischan will recieve the 2015 James Beard Humanitarian of the Year award

 

 

Our 2015 Humanitarian of the Year award will go to Michel Nischan. A chef and pioneering sustainability advocate, Nischan runs Wholesome Wave, an influential non-profit that teaches underserved consumers about healthy diet choices and fights for increased access to nutritious and locally grown food. He was the founder and chef of the former Dressing Room Restaurant, and also co-founded the Chefs Action Network.

 

Both honorees will accept their awards at the James Beard Awards on Monday, May 4, at Lyric Opera of Chicago.

 

Read the full press release here.

 

 

Anna Mowry is senior editor at the James Beard Foundation. Find her on Twitter and Instagram.

One Week Away: The 2015 Semifinalist Announcement

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The James Beard Awards | 25 Years

The James Beard Awards | 25 Years

It’s a historic year for the James Beard Awards: we’re celebrating the program's 25th anniversary, and, for the first time ever, the Awards gala will be held in the city of Chicago. The Windy City has a rich history with the Foundation, boasting over 40 James Beard Award winners, including four Outstanding Chef medalists. We’re thrilled to honor the best of the culinary industry in this world-class destination. (Our Book, Broadcast & Journalism Awards Dinner will remain in New York City.)

 

The first milestone of JBFA season arrives next week. On the morning of Wednesday, February 18, we'll post the complete Restaurant and Chef Award semifinalist list right here on the JBF blog. This list will include our ten regional "Best Chef" awards, as well as national honors like Outstanding Restaurant, Rising Star Chef of the Year, and our brand new Outstanding Baker award.

 

Where do the semifinalists come from? The process began in October with an open call online; anyone could submit up to two entries per category. After receiving close to 35,000 submissions, our Restaurant and Chef Awards Committee, composed of critics, writers, and editors, went to work and produced the list of semifinalists, culled from the open call, for each award. This list will move on to a voting body of former Beard Award winners; Restaurant and Chef Award Committee members; and other regional panelists. After these judges cast their votes, the five semifinalists with the highest number of votes in each category become the nominees, or "finalists." Those names, along with the nominations for our Book, Journalism, Broadcast Media, and Restaurant Design Awards, will be announced at the Beard House in New York City on Tuesday, March 24. As usual, we'll be live-tweeting this event, so make sure you're following us @beardfoundation.

 

Read all Awards coverage here.

 

 

Anna Mowry is senior editor at the James Beard Foundation. Find her on Twitter and Instagram.

The 2015 Restaurant and Chef Award Semifinalists

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The 2015 James Beard Foundation Restaurant and Chef Award Semifinalists

The 2015 James Beard Foundation Restaurant and Chef Award Semifinalists

They're here! Below are the semifinalists for our 2015 Restaurant and Chef Award categories, from Outstanding Restaurant to Rising Star Chef of the Year.

 

Scroll down to see if your favorite restaurant or chef is in the running. (For a refresher on how these names were selected, read this.) And don't forget: we'll announce the final Restaurant and Chef Award nominees, as well as the nominations for our Book, Journalism, Broadcast Media, and Restaurant Design Awards, at the James Beard House in New York City on Tuesday, March 24.

 

The 2015 James Beard Awards gala will be held at the Lyric Opera of Chicago on Monday, May 4. The Foundation's Book, Broadcast & Journalism Awards Dinner will take place at Pier Sixty at Chelsea Piers in New York City on Friday, April 24.

 

RESTAURANT & CHEF AWARD SEMIFINALISTS FOR THE 2015 JAMES BEARD AWARDS, PRESENTED BY LEXUS.


Best New Restaurant
Presented by True Refrigeration®

42 Grams, Chicago
Abe Fisher, Philadelphia
Alden & Harlow, Cambridge, MA
The Alley Light, Charlottesville, VA
Bâtard, NYC
Bazaar Meat by José Andrés, Las Vegas
Central Provisions, Portland, ME
Cosme, NYC
Edmund's Oast, Charleston, SC
Fiola Mare, Washington, D.C.
The Grey, Savannah, GA
Kachka, Portland, OR
Langbaan, Portland, OR
Lazy Bear, San Francisco
Lusca, Atlanta
Maude, Beverly Hills, CA
Olamaie, Austin
One Eleven at the Capital, Little Rock, AR
Parachute, Chicago
Petit Trois, Los Angeles
The Progress, San Francisco
San Salvaje, Dallas
Semilla, Brooklyn, NY
Spoon and Stable, Minneapolis
Townsend, Philadelphia

 

Outstanding Baker

Evan Andres, Columbia City Bakery, Seattle
Leif Bjelland, Le Petit Outre, Missoula, MT
Joanne Chang, Flour Bakery + Cafe, Boston
Andre Chin and Amanda Eap, Artisan Boulanger Patissier, Philadelphia
Judy Contino, Bittersweet Pastry, Chicago
Cheryl and Griffith Day, Back in the Day Bakery, Savannah, GA
Abe Faber and Christy Timon, Clear Flour Bakery, Brookline, MA
Mark Furstenberg, Bread Furst, Washington, D.C.
Zachary Golper, Bien Cuit, Brooklyn, NY
Tim Healea, Little T American Baker, Portland, OR
Stephen Horton, Rustica Bakery, Minneapolis
Marie Jackson, The Flaky Tart, Atlantic Highlands, NJ
John Kraus, Patisserie 46, Minneapolis
Jim Lahey, Sullivan Street Bakery, NYC
Phoebe Lawless, Scratch Bakery, Durham, NC
Belinda Leong and Michel Suas, B. Patisserie, San Francisco
Matt Lewis and Renato Poliafito, Baked, Brooklyn, NY
Cheryl Maffei and Jonathan Stevens, Hungry Ghost, Northampton, MA
Dave and Megan Miller, Baker Miller Bakery & Millhouse, Chicago
Lauren Mitterer, WildFlour Pastry, Charleston, SC
Alison Pray, Standard Baking Co., Portland, ME
Michael Runsvold, Acme Bakeshop, Boise, ID
Lionel Vatinet, La Farm Bakery, Cary, NC
Edmund and Kathleen Weber, Della Fattoria, Petaluma, CA
William Werner, Craftsman and Wolves, San Francisco

 

Outstanding Bar Program

Anvil Bar & Refuge, Houston
Arnaud's French 75 Bar, New Orleans
Bar Agricole, San Francisco
Barmini, Washington, D.C.
Butcher and the Rye, Pittsburgh
Cane & Table, New Orleans
Canon, Seattle
Clyde Common, Portland, OR
The Dead Rabbit, NYC
The Franklin Mortgage & Investment Co., Philadelphia
The Hawthorne, Boston
Kimball House, Decatur, GA
Maison Premiere, Brooklyn, NY
The Other Room, Lincoln, NE
The Patterson House, Nashville
Portland Hunt + Alpine Club, Portland, ME
Tørst, Brooklyn, NY
Trick Dog, San Francisco
The Varnish, Los Angeles
The Violet Hour, Chicago

 

Outstanding Chef
Presented by All-Clad Metalcrafters

Michael Anthony, Gramercy Tavern, NYC
Sean Brock, Husk, Charleston, SC
Andrew Carmellini, Locanda Verde, NYC
Traci Des Jardins, Jardinière, San Francisco
Suzanne Goin, Lucques, Los Angeles
Gabrielle Hamilton, Prune, NYC
Claude Le Tohic, Joël Robuchon, Las Vegas
Donald Link, Herbsaint, New Orleans
Johnny Monis, Komi, Washington, D.C.
Carrie Nahabedian, Naha, Chicago
Nancy Oakes, Boulevard, San Francisco
Maricel Presilla, Cucharamama, Hoboken, NJ
Stephan Pyles, Stephan Pyles, Dallas
Andy Ricker, Pok Pok, Portland, OR
Holly Smith, Cafe Juanita, Kirkland, WA
Michael Solomonov, Zahav, Philadelphia
Ana Sortun, Oleana, Cambridge, MA
Fabio Trabocchi, Fiola, Washington, D.C.
Michael Tusk, Quince, San Francisco
Marc Vetri, Vetri, Philadelphia

 

Outstanding Pastry Chef

Bill Corbett, Absinthe Group, San Francisco
Dana Cree, Blackbird, Chicago
Caitlin Dysart, 2941, Falls Church, VA
Kelly Fields, Restaurant August/Besh Restaurant Group, New Orleans
Kate Jacoby, Vedge, Philadelphia
Michelle Karr-Ueoka, MW Restaurant, Honolulu
Maura Kilpatrick, Oleana, Cambridge, MA
Yasmin Lozada-Hissom, Spuntino, Denver
Margarita Manzke, République, Los Angeles
Salvatore Martone, L'Atelier Joël Robuchon, Las Vegas
Ron Mendoza, Aubergine at L'Auberge Carmel, Carmel, CA
Dolester Miles, Highlands Bar and Grill, Birmingham, AL
Pamela Moxley, Miller Union, Atlanta
Kristen Murray, Måurice, Portland, OR
Dahlia Narvaez, Osteria Mozza, Los Angeles
Ghaya Oliveira, Daniel, NYC
Amanda Rockman, Nico Osteria, Chicago
Christina Tosi, Momofuku, NYC
Nick Wesemann, The American Restaurant, Kansas City, MO
Jennifer Yee, Lafayette, NYC

 

Outstanding Restaurant
Presented by Acqua Panna® Natural Spring Water

Acquerello, San Francisco
Bacchanalia, Atlanta
La Belle Vie, Minneapolis
Blue Hill at Stone Barns, Pocantico Hills, NY
Bluestem, Kansas City, MO
Canlis, Seattle
Fore Street, Portland, ME
Fork, Philadelphia
Frasca Food and Wine, Boulder, CO
Greens, San Francisco
Highlands Bar and Grill, Birmingham, AL
Hominy Grill, Charleston, SC
Jaleo, Washington, D.C.
Momofuku Noodle Bar, NYC
Per Se, NYC
Pizzeria Bianco, Phoenix
Restaurant Gary Danko, San Francisco
Spiaggia, Chicago
The Spotted Pig, NYC
Vidalia, Washington, D.C.

 


Outstanding Restaurateur

Ashok Bajaj, Knightsbridge Restaurant Group, Washington, D.C. (The Bombay Club, The Oval Room, Rasika, and others)   
Tom Baron and Bill Fuller, Big Burrito Restaurant Group, Pittsburgh (Casbah, Eleven, Kaya, and others)
Kim Bartmann, Minneapolis (Barbette, Bryant-Lake Bowl, Red Stag Supperclub, and others)   
Elizabeth Blau, Blau and Associates, Las Vegas (Honey Salt, Made. LV, Simon Restaurant and Lounge, and others)   
Kevin Boehm and Rob Katz, Boka Restaurant Group, Chicago (Boka, Girl & the Goat, GT Fish & Oyster, Momotaro, and others)    
Frank Castronovo and Frank Falcinelli, Brooklyn, NY (Frankie's 457, Prime Meats, Cafe Pedlar, and others)
JoAnn Clevenger, Upperline, New Orleans
Sam Fox, Fox Restaurant Concepts, Phoenix (The Arrogant Butcher, Culinary Dropout, Olive & Ivy, and others)
Ford Fry, Atlanta (The Optimist, King + Duke, JCT. Kitchen & Bar, and others)
Umberto Gibin, San Francisco (Perbacco and Barbacco)   
Benjamin Goldberg and Max Goldberg, Strategic Hospitality, Nashville (The Catbird Seat, Pinewood Social, Merchants, Patterson House, and others)
Garrett Harker, Boston (Island Creek Oyster Bar, Eastern Standard Kitchen & Drinks, the Hawthorne, and others)
Michael Leviton, Lumière, Newton, MA
Donnie Madia, One Off Hospitality Group, Chicago (Blackbird, Avec, The Publican, and others)   
Michael Mina, Mina Restaurants, San Francisco
Cindy Pawlcyn, Napa, CA (Mustards Grill and Cindy's Back Street Kitchen)
Nick Pihakis, Jim 'N Nick's Bar-B-Q, Birmingham, AL
Stephen Starr, Starr Restaurants, Philadelphia (The Dandelion, Talula's Garden, Serpico, and others)   
Ethan Stowell, Ethan Stowell Restaurants, Seattle (Staple & Fancy, How to Cook a Wolf, Anchovies & Olives, and others)
Andrew Tarlow, Brooklyn, NY (Diner, Marlow & Sons, Reynard, and others)

 

Outstanding Service
Presented by Goose Island Beer Company

Aubergine at L'Auberge Carmel, Carmel, CA
The Barn at Blackberry Farm, Walland, TN
Brigtsen's, New Orleans
Charleston Grill, Charleston, SC
L'Espalier, Boston
Joël Robuchon, Las Vegas
Komi, Washington, D.C.
Lucques, Los Angeles
Marcel's, Washington, D.C.
Marea, NYC
North Pond, Chicago
One Flew South, Atlanta
Perbacco, San Francisco
Providence, Los Angeles
Quince, San Francisco
Restaurant Alma, Minneapolis
Restaurant August, New Orleans
Saison, San Francisco
Strip T's, Watertown, MA
Topolobampo, Chicago

 

Outstanding Wine Program

A16, San Francisco
Addison at the Grand Del Mar, San Diego
Annie Gunn's, Chesterfield, MO
A.O.C., Los Angeles
Bern's Steak House, Tampa, FL
Casanova, Carmel, CA
Charleston, Baltimore
FIG, Charleston, SC
Hugo's, Houston
Jory Restaurant at the Allison Inn & Spa, Newberg, OR
McCrady's, Charleston, SC
Miller Union, Atlanta
Momofuku Ko, NYC
Press, St. Helena, CA
Sepia, Chicago
Spago, Beverly Hills, CA
La Toque, Napa, CA
Troquet, Boston
Wild Ginger, Seattle
Yono's Restaurant, Albany, NY

 

Outstanding Wine, Beer, or Spirits Professional
Presented by BACARDÍ® GRAN RESERVA

Derek Brown, Mockingbird Hill, Washington, D.C.
Sam Calagione, Dogfish Head Craft Brewery, Milton, DE
Ron Cooper, Del Maguey Single Village Mezcal, Ranchos de Taos, NM
Mike Floyd, Nick Floyd, and Simon Floyd, Three Floyds Brewing, Munster, IN
Diane Flynt, Foggy Ridge Cider, Dugspur, VA
Jon Gasparini and Greg Lindgren, Rye on the Road, San Francisco
Steven Grubbs, Empire State South, Atlanta
Charles Joly, Crafthouse, Chicago
Jim Koch, The Boston Beer Company, Boston
Manfred Krankl, Sine Qua Non, Oak View, CA
Ted Lemon, Littorai Wines, Sebastopol, CA
Steve Matthiasson, Matthiasson Wines, Napa, CA
Rajat Parr, Mina Group, San Francisco
Tom Peters, Monk's Café, Philadelphia
Eric Seed, Haus Alpenz, Edina, MN
Aldo Sohm, Zalto Glass, NYC
James Tidwell, Four Seasons Resort and Club Dallas at Las Colinas, Irving, TX
Rob Tod, Allagash Brewing Company, Portland, ME
Harlen Wheatley, Buffalo Trace Distillery, Frankfort, KY
Steve Wildy, Vetri Family, Philadelphia

 

Rising Star of the Year
Presented by S.Pellegrino® Sparkling Natural Mineral Water

Tanya Baker, Boarding House, Chicago
Jay Blackinton, Hogstone Wood Oven, Orcas Island, WA
Alex Bois, High Street on Market, Philadelphia
Jamilka Borges, Bar Marco, Pittsburgh
Erik Bruner-Yang, Toki Underground, Washington, D.C.
Mark Buley and Sam Hellman-Mass, Odd Duck, Austin
Mathieu Chartron, Restaurant Guy Savoy, Las Vegas
Nic Gonwa, Eatery A, Des Moines, IA
Max Hull and Irene Li, Mei Mei, Boston
Joseph "JJ" Johnson, The Cecil, NYC
Ari Kolender, Leon's Oyster Shop, Charleston, SC
Elise Kornack, Take Root, Brooklyn, NY
Jessica Largey, Manresa, Los Gatos, CA
Garrett Lipar, Torino, Ferndale, MI
Marjorie Meek-Bradley, Ripple, Washington, D.C.
Jonah Miller, Huertas, NYC
Jon Nodler, A.kitchen, Philadelphia
Grae Nonas, Olamaie, Austin
Zach Pollack, Alimento, Los Angeles
Beau Schooler, The Rookery Café, Juneau, AK
Cara Stadler, Tao Yuan, Brunswick, ME
Ari Taymor, Alma, Los Angeles
Christopher Teixeira, Homestead on the Roof, Chicago
Landon Thompson, Cooks and Soldiers, Atlanta
Jeremy Wayne, La Folie, San Francisco

 

Best Chef: Great Lakes

Myles Anton, Trattoria Stella, Traverse City, MI
Abraham Conlon, Fat Rice, Chicago
Marc Djozlija, Wright & Company, Detroit
Curtis Duffy, Grace, Chicago
Paul Fehribach, Big Jones, Chicago
Phillip Foss, EL Ideas, Chicago
Micah Frank, Black Market, Indianapolis
Greg Hardesty, Recess, Indianapolis
Eric Heath, Cleveland-Heath, Edwardsville, IL
Andy Hollyday, Selden Standard, Detroit
Brian Huston, Boltwood, Evanston, IL
Anne Kearney, Rue Dumaine, Dayton, OH
Thomas Lents, Sixteen, Chicago
Ryan McCaskey, Acadia, Chicago
Daniel Orr, FARMbloomington, Bloomington, IN
Jonathon Sawyer, Greenhouse Tavern, Cleveland
David Tallent, Restaurant Tallent, Bloomington, IN
Paul Virant, Vie, Western Springs, IL
Erling Wu-Bower, Nico Osteria, Chicago
Andrew Zimmerman, Sepia, Chicago

 

Best Chef: Mid-Atlantic

Scott Anderson, Elements, Princeton, NJ
Joey Baldino, Zeppoli, Collingswood, NJ
Pierre Calmels, Bibou, Philadelphia
Hari Cameron, A(MUSE.), Rehoboth Beach, DE
Peter Chang, Peter Chang China Café, Glen Allen, VA
Anthony Chittum, Iron Gate, Washington, D.C.
Lee Chizmar, Bolete, Bethlehem, PA
Joe Cicala, Le Virtù, Philadelphia
Nicholas Elmi, Laurel, Philadelphia
Spike Gjerde, Woodberry Kitchen, Baltimore
Lee Gregory, The Roosevelt, Richmond, VA
Tarver King, The Restaurant at Patowmack Farm, Lovettsville, VA
Rich Landau, Vedge, Philadelphia
Cedric Maupillier, Mintwood Place, Washington, D.C.
Konstantinos Pitsillides, Kanella, Philadelphia
Dale Reitzer, Acacia, Richmond, VA
Justin Severino, Cure, Pittsburgh
Angelo Vangelopoulos, The Ivy Inn, Charlottesville, VA
Greg Vernick, Vernick Food & Drink, Philadelphia
Cindy Wolf, Charleston, Baltimore

 

Best Chef: Midwest

Paul Berglund, The Bachelor Farmer, Minneapolis
Mike Brown, Bob Gerken, and James Winberg, Travail Kitchen and Amusements, Robbinsdale, MN
Justin Carlisle, Ardent, Milwaukee
Clayton Chapman, The Grey Plume, Omaha, NE
Jim Christiansen, Heyday, Minneapolis
Gerard Craft, Niche, Clayton, MO
Doug Flicker, Piccolo, Minneapolis
Dan Fox, Heritage Tavern, Madison, WI
Michelle Gayer, Salty Tart, Minneapolis
Howard Hanna, The Rieger Hotel Grill & Exchange, Kansas City, MO
Jonathan Hunter, Forequarter, Madison, WI
Russell Klein, Meritage, St. Paul, MN
Kevin Nashan, Sidney Street Cafe, St. Louis
Ben Poremba, Elaia, St. Louis
Lenny Russo, Heartland Restaurant & Farm Direct Market, St. Paul, MN
Patrick Ryan, Port Fonda, Kansas City, MO
Andy Schumacher, Cobble Hill, Cedar Rapids, IA
David Swanson, Braise, Milwaukee
Kevin Willmann, Farmhaus, St. Louis
Sean Wilson, Proof, Des Moines, IA

 

Best Chef: Northeast

Karen Akunowicz, Myers + Chang, Boston
Tyler Anderson, Millwright's, Simsbury, CT
Alex Crabb, Asta, Boston
Eric Gabrynowicz, Restaurant North, Armonk, NY
Wesley Genovart, SoLo Farm & Table, South Londonderry, VT
Brian Hill, Francine Bistro, Camden, ME
Matt Louis, Moxy, Portsmouth, NH
Barry Maiden, Hungry Mother, Cambridge, MA
Tim Maslow, Ribelle, Brookline, MA
Masa Miyake, Miyake, Portland, ME
Ravin Nakjaroen, Long Grain, Camden, ME
Michael Pagliarini, Giulia, Cambridge, MA
Cassie Piuma, Sarma, Somerville, MA
Guy Reuge, Mirabelle, Stony Brook, NY
Art Rogers, Lento, Rochester, NY
Champe Speidel, Persimmon, Bristol, RI
Bill Taibe, The Whelk, Westport, CT
Andrew Taylor and Mike Wiley, Eventide Oyster Co., Portland, ME
Joel Viehland, Community Table, Washington, CT
Eric Warnstedt, Hen of the Wood, Waterbury, VT

 

Best Chef: Northwest

Andrew Brown, Jack Sprat, Girdwood, AK
Greg Denton and Gabrielle Quiñónez Denton, Ox, Portland, OR
Eric Donnelly, RockCreek, Seattle
Renee Erickson, The Whale Wins, Seattle
Kevin Gibson, Davenport, Portland, OR
Gregory Gourdet, Departure, Portland, OR
Jeremy Hansen, Santé, Spokane, WA
Sunny Jin, Jory Restaurant at the Allison Inn & Spa, Newberg, OR
Joe Kim, 5 Fusion and Sushi Bar, Bend, OR
Nathan Lockwood, Altura, Seattle
Garrett Melkonian, Mamnoon, Seattle
Trent Pierce, Roe, Portland, OR
Sarah Pliner, Aviary, Portland, OR
Ryan Roadhouse, Nodoguro, Portland, OR
Dustin Ronspies, Art of the Table, Seattle
Jason Stratton, Spinasse, Seattle
Blaine Wetzel, The Willows Inn on Lummi Island, Lummi Island, WA
Nathan Whitley, The Modern Hotel & Bar, Boise, ID
Justin Woodward, Castagna, Portland, OR
Rachel Yang and Seif Chirchi, Joule, Seattle

 

Best Chef: NYC

Nick Anderer, Marta
Jonathan Benno, Lincoln Ristorante
Marco Canora, Hearth
Mario Carbone and Rich Torrisi, Carbone
Paul Carmichael, Má Pêche
John Fraser, Narcissa
Markus Glocker, Bâtard
Anna Klinger, Al di Là Trattoria
Mark Ladner, Del Posto
Anita Lo, Annisa
Ignacio Mattos, Estela
Carlo Mirarchi, Blanca
Seamus Mullen, Tertulia
Joe Ng, RedFarm
Alex Raij and Eder Montero, Txikito
César Ramirez, Chef's Table at Brooklyn Fare
Masato Shimizu, 15 East
Alex Stupak, Empellón Cocina
Jonathan Waxman, Barbuto
Jody Williams, Buvette

 

Best Chef: South

Greg Baker, The Refinery, Tampa, FL
Vishwesh Bhatt, Snackbar, Oxford, MS
Kathleen Blake, The Rusty Spoon, Orlando, FL
Justin Devillier, La Petite Grocery, New Orleans
Jose Enrique, Jose Enrique, San Juan, PR
Justin Girouard, The French Press, Lafayette, LA
Scott Hunnel, Victoria & Albert's at Disney's Grand Floridian Resort & Spa, Lake
Buena Vista, FL
Matthew McClure, The Hive, Bentonville, AR
Rob McDaniel, SpringHouse, Alexander City, AL
José Mendín, Pubbelly, Miami Beach, FL
Chris Newsome, Ollie Irene, Birmingham, AL
James and Julie Petrakis, The Ravenous Pig, Winter Park, FL
Steve Phelps, Indigenous, Sarasota, FL
Hari Pulapaka, Cress, DeLand, FL
Giorgio Rapicavoli, Eating House, Miami
Slade Rushing, Brennan's, New Orleans
Alon Shaya, Domenica, New Orleans
Michael Stoltzfus, Coquette, New Orleans
Isaac Toups, Toups' Meatery, New Orleans   
Brian Whittington, Restaurant Orsay, Jacksonville, FL

 

Best Chef: Southeast

Billy Allin, Cakes & Ale, Decatur, GA
Jeremiah Bacon, The Macintosh, Charleston, SC
Katie Button, Cúrate, Asheville, NC
Kathy Cary, Lilly's, Louisville, KY
John Fleer, Rhubarb, Asheville, NC
Kevin Gillespie, Gunshow, Atlanta
Todd Ginsberg, The General Muir, Atlanta
Damian Heath, Lot 12 Public House, Berkeley Springs, WV
Vivian Howard, Chef & the Farmer, Kinston, NC
Scott Howell, Nana's, Durham, NC
Meherwan Irani, Chai Pani, Asheville, NC
Josh Keeler, Two Boroughs Larder, Charleston, SC
Matthew Kelly, Mateo, Durham, NC
Edward Lee, 610 Magnolia, Louisville, KY
Daniel Lindley, Alleia, Chattanooga, TN
Steven Satterfield, Miller Union, Atlanta
Jason Stanhope, FIG, Charleston, SC
Andrew Ticer and Michael Hudman, Andrew Michael Italian Kitchen, Memphis
Aaron Vandemark, Panciuto, Hillsborough, NC
Tandy Wilson, City House, Nashville

 

Best Chef: Southwest

Charleen Badman, FnB, Scottsdale, AZ
Kevin Binkley, Binkley’s, Cave Creek, AZ
Bowman Brown, Forage, Salt Lake City
David Bull, Congress, Austin
Andrew Cooper, Terra at the Four Seasons Resort Rancho Encantado Santa Fe, Santa Fe, NM
Omar Flores, Casa Rubia, Dallas
Aaron Franklin, Franklin Barbecue, Austin
Terrence Gallivan and Seth Siegel-Gardner, The Pass, Houston
Bryce Gilmore, Barley Swine, Austin
Jennifer James, Jennifer James 101, Albuquerque, NM
Matt McCallister, FT33, Dallas
Hugo Ortega, Hugo’s, Houston
Jonathan Perno, La Merienda at Los Poblanos, Los Ranchos de Albuquerque, NM
Steven Redzikowski, Oak, Boulder, CO
Martín Rios, Restaurant Martín, Santa Fe, NM
Dana Rodriguez, Work & Class, Denver
Alex Seidel, Fruition, Denver
John Tesar, Knife, Dallas
David Uygur, Lucia, Dallas
Justin Yu, Oxheart, Houston

 

Best Chef: West

Matthew Accarrino, SPQR, San Francisco
William Bradley, Addison at the Grand Del Mar, San Diego
Stuart Brioza and Nicole Krasinski, State Bird Provisions, San Francisco
Josef Centeno, Orsa & Winston, Los Angeles
Michael Cimarusti, Providence, Los Angeles
Justin Cogley, Aubergine at L'Auberge Carmel, Carmel, CA
Chad Colby, Chi Spacca, Los Angeles
Dominique Crenn, Atelier Crenn, San Francisco
Mitsuo Endo, Aburiya Raku, Las Vegas
Tyler Florence, Wayfare Tavern, San Francisco
Jeremy Fox, Rustic Canyon, Santa Monica, CA
Ed Kenney, Town, Honolulu
Mourad Lahlou, Aziza, San Francisco
Andrew Le, The Pig & the Lady, Honolulu
Corey Lee, Benu, San Francisco
Ludo Lefebvre, Trois Mec, Los Angeles
Russell Moore, Camino, Oakland, CA
Jennifer Puccio, Marlowe, San Francisco
Jon Shook and Vinny Dotolo, Animal, Los Angeles
Joshua Skenes, Saison, San Francisco

 

Questions about JBF Awards policies and procedures? Answers here.

Awards Watch: Meet the 2015 America’s Classics

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Today we're excited to announce the recipients of one of our most popular awards: the America's Classics! This honor is given to regional establishments, often family-owned, that are treasured for their quality food, local character, and lasting appeal. Read on to learn more about our 2015 America's Classics. These awards will be bestowed at the James Beard Awards Gala at Lyric Opera of Chicago on Monday, May 4.  

 

Read the full press release here.

 

--

 

Archie’s Waeside, Le Mars, IA (Owner: Robert Rand)

 

Set in what was once a roadhouse bar, Archie’s is a citadel of American beef cookery. Seated in a commodious booth, in a dining room accented with Christmas tchotchkes, regulars drink perfect Manhattans, snack on handmade onion rings and well-curated relish trays served alongside homemade salads, and eat porterhouses, dry-aged in-house for up to 60 days.

 

Archie Jackson, who escaped Russia during the Bolshevik Revolution, worked in the meat cutting business in Sioux City before heading to Los Angeles where he learned to cut and dry-age beef in packinghouses. He opened the Waeside in 1949. Valerie Rand, his daughter, grew the business in the 1960s and 1970s. Her youngest child, Robert Rand, is now the owner, presiding over a menu that features 12 cuts of dry-aged beef, sourced from farms in northwest Iowa and northeast Nebraska, a large selection of seafood including freshwater fish like walleye, and a deep cellar of Napa Valley red wines.

 


Beaumont Inn, Harrodsburg, KY (Owners: Elizabeth and Dixon Dedman, and Helen and Chuck Dedman)

 

Founded by Glave Goddard and Annie Bell Goddard in 1917, the Beaumount, which opened for business in 1919, is still operated by their descendants. Set in a former women’s college built in 1845, the Beaumont main house is columned and formal. The menu is deeply rooted in Kentucky’s culture and history. The Dedman family, now at the helm, serves Kentucky products with pride, including Weisenberger corn meal, Meacham hams, and bourbons from the best distillers in the state.

 

Recipes for dishes like corn pudding and fried chicken, handed down through five generations, form the core of the menu. As their forebears did, the Dedmans serve two-year-old country ham, which they bring to maturation in their own aging house. Little has changed since the days when the pioneering critic Duncan Hines was a regular. “Now write this down for the people in Kentucky,” he told a reporter back in 1949. “[Say] I’ll be happy to get home and eat two-year-old ham, cornbread, beaten biscuits, pound cake, yellow-leg fried chicken, and corn pudding. And you can say what I think is the best eating place in Kentucky: Beaumont Inn at Harrodsburg.”

 


Guelaguetza, Los Angeles (Owners: The Lopez Family)

 

Guelaguetza, founded by Fernando Lopez in 1994, is the center of Oaxacan life in Los Angeles, and the setting for countless quinceañeras, weddings, and anniversaries. A sprawling restaurant located in Koreatown, it features live music on a bandstand every night. Open for breakfast, lunch and dinner, the restaurant draws both homesick Oaxacans and outlanders in search of honest Oaxacan foods.

 

Bricia Lopez, one of the four children of Fernando Lopez and Maria de Jesus, now runs the restaurant along with her brother, Fernando Lopez, Jr., and her sister Paulina Lopez. They have added a mezcal bar and often bring in top producers from Mexico for seminars. The real star, however, remains the soulful Oaxacan food, including enfrijolados, tamales steamed in banana leaves with mole, bowls of goat stew, and big rounds of tlayudas, baked corn tortillas topped with semi-dried beef, Oaxacan cheese, and sometimes even grasshoppers.

 


Sally Bell’s Kitchen, Richmond, VA (Owners: Martha Crowe Jones and Scott Jones)

 

Sarah Cabell Jones met Elizabeth Lee Milton at the Richmond Exchange for Woman’s Work. Founded in 1883, the Richmond Exchange sold handmade goods produced by women. Jones and Milton opened Sally Bell’s Kitchen (then called Sarah Lee Kitchen) in 1924. By 1985, Martha Crowe Jones, the third-generation family proprietor, had taken the reins. Each generation of Jones women has proved faithful stewards of this beacon of female entrepreneurship.

 

Sally Bell’s is a take-away operation. Step to the counter and order a chicken salad or egg salad sandwich, among a number of other options. The counterwoman will hand over your prize in a white pasteboard box, tied with twine. Inside will be a paper cup of potato salad or macaroni salad, a deviled egg half wrapped in tissue, a cheese wafer crowned with a pecan, and a cupcake enrobed in glaze. All will taste like someone’s grandmother made them. Nine decades after it first opened, Sally Bell’s still excels at handmade goods prepared by industrious women.

 


Sevilla Restaurant, NYC (Owners: Jose Lloves and Bienvenido Alvarez)

 

The area around 14th Street and Eighth Avenue was known as Little Spain as early as 1900. In addition to community resources like the Spanish Benevolent Society, the neighborhood was also home to a wealth of Spanish restaurants. Sevilla, which began life as an Irish pub in 1923, opened as a Spanish restaurant in 1941 under the direction of Luis Fernandez and Alfonso Uchupi. In 1967, the chef Jose Lloves bought it. Five years later, his brother Bienvenido Alvarez, joined as a partner.

 

At Sevilla, the walls are decorated with bull heads and oil paintings of busty doñas. The deep and discreet booths are lit by glowing lanterns. The cocktail list is a time capsule of stingers, grasshoppers, and brandy Alexanders. Waiters wearing burgundy vests and bow ties serve tableside from covered metal cazuelas. And regulars flock for shrimp with green sauce, mariscada with hot garlic sauce, veal chops, and pitchers of sangria.

 

 

The 2015 America's Classics are presented by Brand USA.


Alton Brown and Carla Hall to Host 2015 Awards

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Alton Brown will host the James Beard Awards in Chicago
Carla Hall will host the James Beard Foundation's 2015 Book, Broadcast, and Journalism Awards Dinner

Alton Brown will host the James Beard Awards in Chicago

 

The 2015 James Beard Awards, an event that already guarantees plenty of culinary star power, just got more exciting. We're thrilled to announce that Food Network personality Alton Brown will host this spring's James Beard Awards ceremony in Chicago, taking place at Lyric Opera of Chicago on Monday, May 4. The former star of the Peabody Award–winning Good Eats, Brown has lent his talents to a number of other Food Network shows, including Iron Chef America, Feasting on Asphalt, Feasting on Waves, The Next Iron Chef, The Next Food Network Star, and Cutthroat Kitchen.

 

 

 

Carla Hall will host the James Beard Foundation's 2015 Book, Broadcast, and Journalism Awards Dinner

 

Carla Hall, host of ABC's The Chew and former Top Chef competitor, will host the annual Book, Broadcast, and Journalism Awards Dinner, which will be held on Friday, April 24, at Pier Sixty at Chelsea Piers in New York City. An accomplished chef and entrepreneur, Hall plans to open Carla Hall’s Southern Kitchen in New York City later this year.

 

The Foundation has also announced the chef lineup for its post-ceremony tasting reception in Chicago. Grant Achatz, Rick Bayless, and Paul Kahan will serve as official gala chef co-chairs. See the complete list of chefs, plus more details about our esteemed hosts, here.

 

Read past 2015 Awards coverage here.

Awards Watch: The 2015 Who's Who of Food & Beverage in America

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The 2015 Who's Who of Food & Beverage in America

The 2015 Who's Who of Food & Beverage in America

The James Beard Foundation is proud to announce the five 2015 inductees to the Who’s Who of Food & Beverage in America. This prestigious award is given to renowned culinary professionals who have made a significant and unique contribution to the American food and beverage industry. We'll be honoring the new inductees at the James Beard Awards ceremony at Lyric Opera of Chicago on Monday, May 4.

 

The 2015 Who’s Who of Food & Beverage in America inductees are:

 

Allan Benton, Pork Producer and Purveyor

The owner of Benton’s Smoky Mountain Country Hams, Allan Benton has been described by Saveur magazine as "one of the most respected producers in the United States." Benton’s hams and bacon have become the standard against which all others are measured and are sought after by top chefs like Sean Brock, David Chang, and Hugh Acheson.

  

Dale DeGroff, Mixologist

Master Mixologist Dale DeGroff, a.k.a. King Cocktail, developed his extraordinary talent tending bar at esteemed establishments, most notably New York's famous Rainbow Room, where in the 1980s he pioneered a gourmet approach to recreating classic cocktails. DeGroff has since been credited with reinventing the bartending profession and setting off a cocktail revival that continues to flourish. 

  

Wylie Dufresne, Chef and Restaurateur

Wylie Dufresne is a celebrated chef and restaurateur and a pioneer of molecular gastronomy. He opened wd~50 in 2003, where his creative, eclectic, hyper-modern cooking earned national acclaim and a three-star review in the New York Times from Frank Bruni in 2008. 

  

Nathalie Dupree, Cookbook Author and Television Personality

Nathalie Dupree is the author of fourteen cookbooks and the host of more than 300 national and international cooking shows that have aired on PBS, the Food Network, and the Learning Channel. She has earned wide recognition for her work, including three James Beard Awards and numerous other honors. Dupree is best known for her approachability and her deep understanding of Southern food.   

  

Maricel Presilla, Chef, Restaurateur, and Cookbook Author

Maricel E. Presilla is an award-winning author, chef, and restaurateur who is widely recognized as one of the nation’s pre-eminent experts on the cuisines of Latin America. A Cuban native and Miami émigré, Presilla is currently the chef and co-owner of restaurants Zafra and Cucharamama, as well as Latin gourmet market, bakery, and chocolate shop Ultramarinos, all of which are in Hoboken, New Jersey. 

 


Read the full press release.

The Complete 2015 JBF Award Nominees

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The Complete 2015 JBF Award Nominees

The Complete 2015 JBF Award Nominees

Didn't catch today's nominee announcement? Don't fret: we've posted the entire list below. 

 

The 2015 James Beard Awards, hosted by Alton Brown, will be held at Lyric Opera of Chicago on Monday, May 4. Carla Hall will host our Book, Broadcast, and Journalism Awards Dinner, taking place at New York City's Pier Sixty at Chelsea Piers on Friday, April 24. Tickets to the main gala go on sale April 1, while BBJ ceremony tickets are now available online.

 

Questions about JBF Awards policies and procedures? Answers here.

 

 

Announcing the Nominees for the 2015 James Beard Foundation Awards, Presented by Lexus

 

2015 James Beard Foundation Book Awards

 

For books published in English in 2014. Winners will be announced on April 24, 2015.  

 

 

American Cooking 

 

Heritage

Sean Brock

(Artisan)

 

The New England Kitchen: Fresh Takes on Seasonal Recipes

Erin Byers Murray and Jeremy Sewall

(Rizzoli New York)

 

Texas on the Table: People, Places, and Recipes Celebrating the Flavors of the Lone Star State

Terry Thompson-Anderson

(University of Texas Press)

 

 

Baking and Dessert 

 

Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere

Dorie Greenspan

(Rux Martin/Houghton Mifflin Harcourt)

 

Della Fattoria Bread: 63 Foolproof Recipes for Yeasted, Enriched & Naturally Leavened Breads

Kathleen Weber

(Artisan)

 

Flavor Flours: A New Way to Bake with Teff, Buckwheat, Sorghum, Other Whole & Ancient Grains, Nuts & Non-Wheat Flours

Alice Medrich

(Artisan)

 

 

Beverage 

 

Death & Co: Modern Classic Cocktails, with More than 500 Recipes

Alex Day, Nick Fauchald, and David Kaplan

(Ten Speed Press)

 

Liquid Intelligence: The Art and Science of the Perfect Cocktail

Dave Arnold

(W. W. Norton & Company)

 

Sherry: A Modern Guide to the Wine World's Best-Kept Secret, with Cocktails and Recipes

Talia Baiocchi

(Ten Speed Press)

 

 

Cooking from a Professional Point of View

 

Bar Tartine: Techniques & Recipes

Nicolaus Balla and Cortney Burns

(Chronicle Books)

 

Never Trust a Skinny Italian Chef

Massimo Bottura

(Phaidon Press)

 

Relæ: A Book of Ideas

Christian F. Puglisi

(Ten Speed Press)

 

 

Focus on Health

 

A Change of Appetite: Where Healthy Meets Delicious

Diana Henry

(Mitchell Beazley)

 

Cooking Light Mad Delicious: The Science of Making Healthy Food Taste Amazing

Keith Schroeder

(Oxmoor House)

 

Nom Nom Paleo: Food for Humans

Henry Fong and Michelle Tam

(Andrews McMeel Publishing)

 

 

General Cooking 

 

The Kitchn Cookbook: Recipes, Kitchens & Tips to Inspire Your Cooking

Faith Durand and Sara Kate Gillingham

(Clarkson Potter)

 

Marcus Off Duty: The Recipes I Cook at Home

Marcus Samuelsson with Roy Finamore

(Rux Martin/Houghton Mifflin Harcourt)

 

Saveur: The New Classics Cookbook

The Editors of Saveur

(Weldon Owen)

 

 

International

 

The Cuban Table: A Celebration of Food, Flavors, and History

Ana Sofía Peláez and Ellen Silverman

(St. Martin’s Press)

 

My Paris Kitchen: Recipes and Stories

David Lebovitz

(Ten Speed Press)

 

Yucatán: Recipes from a Culinary Expedition

David Sterling

(University of Texas Press)

 

 

Photography

 

In Her Kitchen:Stories and Recipes from Grandmas Around the World

Gabriele Galimberti

(Clarkson Potter)

 

A New Napa Cuisine

Photographer: Jen Munkvold and Taylor Peden

(Ten Speed Press)

 

Sherry: A Modern Guide to the Wine World's Best-Kept Secret, with Cocktails and Recipes

Photographer: Ed Anderson

(Ten Speed Press)

 

 

Reference and Scholarship

 

Butchering Poultry, Rabbit, Lamb, Goat, and Pork: The Comprehensive Photographic Guide to Humane Slaughtering and Butchering

Adam Danforth

(Storey Publishing)

 

Inventing Baby Food: Taste, Health, and the Industrialization of the American Diet

Amy Bentley

(University of California Press)

 

The Spice & Herb Bible (Third Edition)

Ian and Kate Hemphill

(Robert Rose)

 

 

Single Subject 

 

Bitter: A Taste of the World's Most Dangerous Flavor, with Recipes

Jennifer McLagan

(Ten Speed Press)

 

Charcutería: The Soul of Spain

Jeffrey Weiss

(Agate Surrey)

 

Egg: A Culinary Exploration of the World's Most Versatile Ingredient

Michael Ruhlman

(Little, Brown and Company)

 

 

Vegetable Focused and Vegetarian 

 

At Home in the Whole Food Kitchen: Celebrating the Art of Eating Well

Amy Chaplin

(Roost Books)

 

Plenty More: Vibrant Vegetable Cooking from London's Ottolenghi

Yotam Ottolenghi

(Ten Speed Press)

 

Vegetarian Dinner Parties: 150 Meatless Meals Good Enough to Serve to Company

Mark Scarbrough and Bruce Weinstein

(Rodale Books)

 

 

Writing and Literature 

 

The Chain: Farm, Factory, and the Fate of Our Food

Ted Genoways

(HarperCollins Publishers)

 

The Language of Food: A Linguist Reads the Menu

Dan Jurafsky

(W. W. Norton & Company)

 

The Third Plate: Field Notes on the Future of Food

Dan Barber

(Penguin Press)

 

 

The winner of the Cookbook of the Year Award and the Cookbook Hall of Fame inductee will be announced on April 24, 2015. 

 

 

2015 James Beard Foundation Broadcast Media Awards

 

Presented by Lenox Tableware and Gifts

 

For television, web, and radio programs aired in 2014. Winners will be announced on April 24, 2015.

 

 

Podcast

 

Eat This Podcast

Host: Jeremy Cherfas

Producer: Jeremy Cherfas

Airs on: eatthispodcast.com

 

The Feed Podcast

Hosts: Rick Bayless and Steve Dolinsky

Producers: Matt Cunningham and Steve Dolinsky

Airs on: soundcloud.com/thefeedpodcast

 

Gravy

Host: Tina Antolini

Producers: Tina Antolini and the Southern Foodways Alliance

Airs on: southernfoodways.org/gravy

 

 

Radio Show/Audio Webcast

 

All Things Considered’s “Found Recipes”

Host: Melissa Block, Audie Cornish, and Robert Siegel

Producers: Julia Redpath Buckley, Serri Graslie, and Melissa Gray

Airs on: NPR

 

Hidden Kitchens World

Hosts: The Kitchen Sisters (Davia Nelson and Nikki Silva)

Producer: The Kitchen Sisters (Davia Nelson and Nikki Silva)

Airs on: NPR

 

Quick Bites

Host: Vivian Goodman

Producer: Vivian Goodman

Airs on: WKSU

 

 

Special/Documentary

 

A Film About Coffee

Director: Brandon Loper

Producers: Dalia Burde and Brandon Loper

Airs on: vimeo.com/ondemand/afilmaboutcoffee

 

Food Chains

Host: Forest Whitaker

Director: Sanjay Rawal

Producers: Hamilton Fish, Smriti Keshari, Eva Longoria, Sanjay Rawal, and Eric Schlosser

Airs: iTunes and Netflix

 

Hey Bartender

Host: Douglas Tirola

Producers: Susan Bedusa and Douglas Tirola

Airs on: Showtime

 

 

Television Program, in Studio or Fixed Location

 

Bobby Flay’s Barbecue Addiction

Host: Bobby Flay

Producers: Bobby Flay and Kim Martin

Airs on: Food Network

 

Martha Stewart’s Cooking School

Host: Martha Stewart

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

Airs On: PBS

 

Sara’s Weeknight Meals

Host: Sara Moulton

Producers: Natalie Gustafson, Adrienne Hammel, and Sara Moulton

Airs on: PBS

 

 

Television Program, on Location

 

Bizarre Foods

Host: Andrew Zimmern

Producers: Andrew Zimmern and Tremendous Entertainment

Airs on: Travel Channel

 

A Chef's Life

Host: Vivian Howard

Producers: Cynthia Hill, Vivian Howard, Ben Knight, Selena Lauterer, Malinda Maynor Lowery, and Rex Miller

Airs on: PBS

 

The Mind of a Chef

Host: Anthony Bourdain

Producers: ​Jared Andrukanis, Anthony Bourdain, Joe Caterini, Chris Collins, Michael Steed, and Lydia Tenaglia

Airs on: PBS

 

 

Television Segment

 

CBS This Morning’s “The Dish”

Host: Anthony Mason and Vinita Nair

Producers: Brian Applegate, Greg Mirman, and Marci Waldman

Airs on: CBS

 

The Hungry Hound

Host: Steve Dolinsky

Producer: Irit Nayden

Airs on: ABC 7 Chicago

 

WCCO This Morning’s “DeRusha Eats”

Host: Jason DeRusha

Producer: Jason DeRusha

Airs on: WCCO

 

 

Video Webcast, Fixed Location and/or Instructional

 

ChefSteps

Host: Grant Lee Crilly and Chris Young

Producer: Richard B. Wallace

Airs on: chefsteps.com

 

Thirsty For...

Producers: Jay Holzer and Eric Slatkin

Airs on: tastemade.com

 

You’re Eating It Wrong

Hosts: Dan Pashman

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

Airs on: cookingchanneltv.com/wrong

 

 

Video Webcast, on Location

 

food.curated

Host: Liza de Guia

Producer: Liza de Guia

Airs on: foodcurated.com

 

Kitchen Vignettes

Host: Aube Giroux

Producers: Aube Giroux

Airs on: pbs.org/food/blogs/kitchen-vignettes

 

The Perennial Plate: Africa and the Americas

Hosts: Mirra Fine and Daniel Klein

Producers: Mirra Fine and Daniel Klein

Airs on: theperennialplate.com

 

 

Visual and Technical Excellence

 

A Chef’s Life

Producers: Cynthia Hill, Vivian Howard, Ben Knight, Selena Lauterer, Malinda Maynor Lowery, and Rex Miller

Airs on: PBS

 

The Grill Iron

Cinematographer: Ryan Hase

Editor: Alex Emanuele

Producers: Jay Holzer, Gab Taraboulsy, and Clenét Verdi-Rose

Airs on: tastemade.com

 

Wall of Fire: A ChefSteps Story

Producer: Reva Keller

Airs on: chefsteps.com

 

 

Outstanding Personality/Host

 

Host: Vivian Howard

A Chef’s Life

Airs on: PBS

 

Host: Ina Garten

Barefoot Contessa: Back to Basics

Airs on: Food Network

 

Host: Pete Evans

Moveable Feast with Fine Cooking

Airs on: PBS

 

 

2015 James Beard Foundation Journalism Awards


 

For articles published in English in 2014. Winners will be announced on April 24, 2015.

 

 

Dining and Travel

 

“How the Vikings Conquered Dinner”

Brett Martin

GQ

 

“Eating Well at the End of the Road”

Julia O'Malley

Eater

 

The India Issue

The Editors of Saveur

Saveur

 

 

Food and Culture 

 

“The Toxic, Abusive, Addictive, Supportive, Codependent Relationship Between Chefs and Yelpers”

Rebecca Flint Marx

San Francisco Magazine

 

“The Lost Apples of the South”

Rowan Jacobsen and the Southern Living Test Kitchen

Southern Living

 

“What Happens When All-Star Chefs Get in Bed with Big Food?”

Mike Sula

Chicago Reader

 

 

Food and Health

  

“Bred to Perfection”

Ben Paynter

Wired

 

“The Wild World Within”

Gretel H. Schueller

EatingWell

 

“Against the Grain”

Michael Specter

The New Yorker

 

 

Food-Related Columns

 

“David Chang’s Kitchen”

David Chang

GQ

 

“Unearthed”

Tamar Haspel

The Washington Post

 

“The Food Lab”

J. Kenji López-Alt

Serious Eats

 

 

Food Coverage in a General-Interest Publication 

 

GQ

The Editors of GQ

 

Los Angeles Magazine

Lesley Bargar Suter

 

Roads & Kingdoms

The Editors of Roads & Kingdoms

 

San Francisco Chronicle

The “Food + Home” Staff

 

 

Food Politics, Policy, and the Environment

 

“Hungry for Savings,” “Save Money. Live Better,” “The Secret Life of a Food Stamp”

Krissy Clark

Slate/Marketplace

 

“The Quinoa Quarrel: Who Owns the World’s Greatest Superfood?”

Lisa M. Hamilton

Harper’s

 

“California Goes Nuts”

Tom Philpott

Mother Jones

 

 

Group Food Blog

 

First We Feast

 

Food52

 

Grub Street

 

  

Home Cooking

 

“The Truth Behind Cookbook Recipes”

Julia Bainbridge

Yahoo! Food

 

“Cabbage Craft”

Kathy Gunst

EatingWell

 

“Lunch al Desko”

Julia Kramer

Bon Appétit

 

 

Humor

 

“Goodbye to All That Sugar, Spice, and Fat”

Lisa Hanawalt

Lucky Peach

 

“Giving & Thanking”

Ben Schott with the Bon Appétit Editors

Bon Appétit

 

“Underfinger”

Chris Stang

The Infatuation

 

 

Individual Food Blog

 

Orangette

Molly Wizenberg

 

Poor Man’s Feast

Elissa Altman

 

Three Little Halves

Aleksandra Mojsilovic

 

 

Personal Essay

 

“Requiem for a Fish Sandwich” 

Rick Bragg

Garden and Gun

 

“Life in Chains: Finding Home at Taco Bell”

John DeVore

Eater

 

“Deus X-Mas China”

Lucas Peterson

Lucky Peach

 

 

Profile

 

“Jeremiah Tower's Invincible Armor of Pleasure”

John Birdsall

Eater

 

“The Leftovers: Paula Deen and the Martyrdom Industrial Complex”

Taffy Brodesser-Akner

Matter

 

“Élite Meat”

Dana Goodyear

The New Yorker

 

 

Visual Storytelling

 

“Make”

Gillian Duffy

New York

 

Food52's Guide to Thanksgiving”

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

Food52

 

“Le Kale Project”

Caitlin Riley

Dark Rye

 

 

Wine, Spirits, and Other Beverages

 

“Into the Vines” 

Gabrielle Hamilton

AFAR

 

“In New Orleans, Terrific Cocktails Never Went out of Fashion”

M. Carrie Allan

The Washington Post

 

“OMFG it's the PSL!”

Allecia Vermillion

Seattle Met

 

 

Craig Claiborne Distinguished Restaurant Review Award 

 

“Bollywood Theater's Spicy Sequel in Southeast,” ”Charting the Rise of Portland's Hottest UnRestaurants,” “How I Learned to Stop Worrying and Love Måurice"

Karen Brooks

Portland Monthly

 

“Abe Fisher,” “Mole Poblano,” “Volvér Lays It on Thick”

Craig LaBan

The Philadelphia Inquirer

 

“Artisanal-Everything Roberta's Defies the Stereotypes,” “Once an Icon, Per Se is Showing its Age,” “Six Reasons Why Cosme is One of NYC's Most Relevant New Restaurants”

Ryan Sutton

Eater

 

 

MFK Fisher Distinguished Writing Award 

 

“Life in Chains: Finding Home at Taco Bell”

John DeVore

Eater

 

“That Fish Cray”

Adam Gollner

Lucky Peach

 

“Fixed Menu”

Kevin Pang

Lucky Peach

 

 

2015 James Beard Foundation Outstanding Restaurant Design Awards

 

Winners will be announced on May 4, 2015.

 

 

75 Seats and Under (For the best restaurant design or renovation in North America since January 1, 2012)

 

Design Firm: Bureau of Architecture and Design

Designers: James Gorski and Tom Nahabedian

Project: Brindille, Chicago

 

Design Firm: Condor Construction

Designers: Matthew Maddy

Project: Colonia Verde, Brooklyn, NY

 

Design Firm: Michael R. Davis Architects & Interiors

Designers: Michael R. Davis and Ronald J. Nemec

Project: Fish & Game, Hudson, NY

 

 

76 Seats and Over (For the best restaurant design or renovation in North America since January 1, 2012)

 

Design Firm: Parts and Labor Design

Designers: Andrew Cohen and Jeremy Levitt

Project: The Grey, Savannah, GA

 

Design Firm: Shea, Inc.

Designers: Cori Kuechenmeister and David Shea

Project: Spoon and Stable, Minneapolis

 

Design Firm: SOMA

Designers: Michel Abboud

Project: Workshop Kitchen + Bar, Palm Springs, CA

 

 

The 2015 Restaurant and Chef Award Nominees

 

Winners will be announced on May 4, 2015.

 

 

Best New Restaurant

Presented by True Refrigeration®

 

Bâtard, NYC

Central Provisions, Portland, ME

Cosme, NYC

Parachute, Chicago

Petit Trois, Los Angeles

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

Presented by Tanqueray No. TEN®

 

Arnaud's French 75 Bar, New Orleans

Bar Agricole, San Francisco

Maison Premiere, Brooklyn, NY

Trick Dog, San Francisco

The Violet Hour, Chicago

 

 

Outstanding Chef

Presented by 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

 

 

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

Presented by Acqua Panna® Natural Spring Water

 

Blue Hill at Stone Barns, Pocantico Hills, NY

Highlands Bar and Grill, Birmingham, AL

Momofuku Noodle Bar, NYC

Per Se, NYC

The Spotted Pig, NYC

 

 

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

Presented by Goose Island Beer Company

 

The Barn at Blackberry Farm, Walland, TN

Marea, NYC

Quince, San Francisco

Restaurant August, New Orleans

Topolobampo, Chicago

 

 

Outstanding Wine Program

 

A16, San Francisco

Bern's Steak House, Tampa, FL

FIG, Charleston, SC

McCrady's, Charleston, SC

Spago, Beverly Hills, CA

 

 

Outstanding Wine, Beer, or Spirits Professional

Presented by 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 Chef of the Year

Presented by S.Pellegrino® Sparkling Natural Mineral Water

 

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

 

Marco Canora, Hearth

Mario Carbone and Rich Torrisi, Carbone

Mark Ladner, Del Posto

Anita Lo, Annisa

Ignacio Mattos, Estela

Jonathan Waxman, Barbuto

 

 

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

Presented by Brand USA

 

Archie’s Waeside, Le Mars, IA

Owner: Robert Rand 

 

Beaumont Inn, Harrodsburg, KY

Owners: Elizabeth and Dixon Dedman, Helen and

Chuck Dedman

 

Guelaguetza, Los Angeles

Owners: The Lopez Family

 

Sally Bell’s Kitchen, Richmond, VA

Owners: Martha Crowe Jones and Scott Jones

 

Sevilla Restaurant, NYC

Owners: Jose Lloves and Bienvenido Alvarez 

 

 

 

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

 

Allan Benton

Pork Producer and Purveyor

Madisonville, TN

 

Dale DeGroff

Mixologist

NYC

 

Wylie Dufresne

Chef and Restaurateur

NYC 

 

Nathalie Dupree

Cookbook Author and Television Personality

Charleston, SC 

 

Maricel Presilla

Chef, Restaurateur, and Cookbook Author

Hoboken, NJ

 

 

 

2015 James Beard Foundation Humanitarian of the Year

 

Michel Nischan

CEO, President and Co-Founder of Wholesome Wave

Westport, CT

 

 

 

2015 James Beard Foundation Lifetime Achievement Award

 

Richard Melman

Lettuce Entertain You Enterprises

Chicago

Awards Spotlight: Jennifer McLagan's "Bitter"

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Jennifer McLagan's Bacon, Lettuce, and Tomato Sandwich

 

Now that we've revealed the 2015 Beard Award nominations, it's time to familiarize yourself with the incredible culinary talent on this year's list. We'll be spotlighting our freshly minted nominees during the weeks ahead.

 

Today we start with Jennifer McLagan, author of the provocatively titled Bitter: A Taste of the World's Most Dangerous Flavor, one of three books nominated for this year's Single Subject Book award. "Bitter is a cultured, intriguing, and sophisticated taste, with a dangerous side," she writes in the book's introduction. "Who could be more fun to cook or to dine with?" A mix of cooking, science, and history, Bitter advocates for this oft-ignored flavor, with a recipe collection that brings more than just grapefruit and radicchio into the fold.

 

McLagan is no stranger to underappreciated or maligned ingredients. Her 2009 book, Fat, which took home our Cookbook of the Year award, argues that fat is an indispensable nutrient and flavor enhancer. McLagan's Perfect Bacon, Lettuce, and Tomato Sandwich, one of the book's many recipes that cleverly employ oil, butter, or animal products, includes a bacon fat–enriched mayonnaise. Get the recipe.

 

Jennifer McLagan's Bacon, Lettuce, and Tomato Sandwich

Awards Watch: Our Three New JBFA Categories

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baking

baking

 

As American cuisine continues to evolve, the James Beard Foundation strives to recognize talent in every corner of the culinary world, from restaurant professionals to the ever-expanding realm of food media.

 

When our entry period opened for the 2015 Awards season, submitters saw a few new categories on the ballot. One was Outstanding Baker, which was introduced to honor professionals outside of the restaurant dessert camp. “JBF has long wanted to recognize the artisan baking movement that has reached every part of the country, with bakers milling their own heirloom grains, making their own sourdoughs, and bringing authenticity and variety that might never have existed here before,” says journalist and Restaurant and Chef Awards committee member Corby Kummer. “With the new Outstanding Baker award, we can now celebrate bakers and pastry chefs who work outside of restaurants or operate bakeries alone.”

 

The Foundation’s Book, Broadcast, & Journalism Awards have established two new honors under the Broadcast Media umbrella: Podcast; and Visual and Technical Excellence. Per Emerald Yeh, chair of the Broadcast Media committee: “These new categories have yielded many exciting entries: Visual and Technical Excellence attracted an array of talented producers, photographers, and editors who are devoted to the visual expression of food as art, while our Podcast entries reflect a range of fun and serious food-based discussions."

 

The James Beard Foundation Book, Broadcast, & Journalism Awards will be announced at New York City’s Pier Sixty at Chelsea Piers on April 24. The Restaurant and Chef Awards will be announced at the James Beard Awards Gala at Lyric Opera of Chicago on May 4.

 

Read all 2015 Awards coverage here.

 

 

Anna Mowry is senior editor at the James Beard Foundation. Find her on Twitter and Instagram.

Meet the Book Nominees for the 2015 James Beard Awards

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Photo by Anna Mowry

Photo by Anna Mowry

 

The books nominated for this year’s James Beard Awards take us on journeys both practical and philosophical, from the intricacies of humane butchering to the role of the Gerber Baby in the creation of modern America. Dive into the nominees below and try a new cuisine, consider a new cocktail, or discover a new way to look at food in the world around us. All nominated books are available at the James Beard Foundation Amazon store.

 

 

American Cooking 
 
Heritage by Sean Brock (Artisan) 
Gain insight into JBF Award winner Sean Brock’s mission to preserve and promote the diverse bounty of his home region. Featuring recipes from his acclaimed restaurants, Husk and McCrady’s, along with inspired takes on Southern standards like Pickled Shrimp and Hoppin’ John, Heritage provides a glimpse into the mind of a chef devoted to American cuisine.


The New England Kitchen: Fresh Takes on Seasonal Recipes by Erin Byers Murray and Jeremy Sewall (Rizzoli New York) 
With its celebrated farms and fisheries, New England offers so much more than clam chowder and Sam Adams. In this homage to the northeast, chef Jeremy Sewall explores the current state of New England cuisine, with more than one hundred vibrant recipes to take home cooks through the flavors of the region, season by season.

 
Texas on the Table: People, Places, and Recipes Celebrating the Flavors of the Lone Star State by Terry Thompson-Anderson (University of Texas Press) 
Get a taste of “Texas terroir” with this compendium of stories and recipes that celebrate the cultural and culinary heritage of the Lone Star state. From wild game to local wines, this tome will show readers just how locals make their home on the range.


 
 
Baking and Dessert  
 
Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere by Dorie Greenspan (Rux Martin/Houghton Mifflin Harcourt) 
Trust baking guru Dorie Greenspan to show you how astonishingly simple French pastry can be. With her unique spins on classics like madeleines, cream puffs, and even non-Gallic standbys like “Les Whoopie Pies,” Greenspan guides readers step-by-step on a sweet journey to establishing their own French kitchen.

 
Della Fattoria Bread: 63 Foolproof Recipes for Yeasted, Enriched & Naturally Leavened Breads by Kathleen Weber (Artisan) 
Homemade loaves straight from the oven can be yours, thanks to the masters at Della Fattoria, the award-winning Petaluma bakery that has won ardent fans across California’s wine country. Founder Kathleen Weber provides tips and tricks for beginning bakers and bread-heads alike, recipes that incorporate the breads as ingredients, and stories from the bakery’s history and the family behind it.

 

Flavor Flours: A New Way to Bake with Teff, Buckwheat, Sorghum, Other Whole & Ancient Grains, Nuts & Non-Wheat Flours by Alice Medrich (Artisan) 
Dessert queen Alice Medrich is on a mission to prove that alternative flours are not just for those looking to avoid gluten. This exhaustive new work reveals the flavor-packed results of baking with grains like oats, rice, and sorghum, with nearly 125 recipes featuring Medrich’s innovative techniques for taming the newest entrants to your baking repertoire.

 
 
Beverage  
 
Death & Co: Modern Classic Cocktails, with More than 500 Recipes by Alex Day, Nick Fauchald, and David Kaplan (Ten Speed Press) 
When it comes to craft cocktails, NYC's Death & Co. is one of the titans of the recent revolution, drawing serious drinkers since its inception in 2006. Featuring recipes from their much-lauded bar program, this book also serves as a crash-course of cocktailing, as well as a reference guide for aspiring mixologists.

 

Liquid Intelligence: The Art and Science of the Perfect Cocktail by Dave Arnold (W. W. Norton & Company) 
Infuse your home bar with beverage science from the mind behind the innovations of NYC’s Booker & Dax. From perfecting the pitcher drink to creating cocktails by centrifuge, Liquid Intelligence offers hard-won facts and insight for professional and amateur drink enthusiasts alike.

 

Sherry: A Modern Guide to the Wine World's Best-Kept Secret, with Cocktails and Recipes by Talia Baiocchi (Ten Speed Press) 
Sherry, until recently an oft-maligned and misunderstood wine, is making a cultural comeback. Discover the rich history of one of Spain’s oldest and greatest winemaking traditions through this comprehensive guide, featuring background on the different styles of sherry, a thorough buyer’s guide listing top producers, and recipes for sherry-based cocktails and food pairings.

 
 
Cooking from a Professional Point of View
 
Bar Tartine: Techniques & Recipes by Nicolaus Balla and Cortney Burns (Chronicle Books)
San Francisco’s Bar Tartine has been wowing locals and tourists alike with its dedication to in-house techniques and wide-ranging menus that draw from Central Europe, Japan, and Scandinavia. Learn to cure, pickle, and ferment from these masters of the handmade, through dozens of recipes that take readers from breakfast to dessert (and across the globe). 

 

Never Trust a Skinny Italian Chef by Massimo Bottura (Phaidon Press) 
Take a walk through the life and creations of Massimo Bottura, the “Jimi Hendrix” of Italian chefs who has redefined his country’s cuisine through 25 years at the helm of Modena’s Osteria Francescana. Readers will delight in the 50 convention-challenging recipes, discovering the unlikely inspirations that led to such whimsical dishes as Memory of a Mortadella Sandwich, and Oops! I Dropped the Lemon Tart. 

 
Relæ: A Book of Ideas by Christian F. Puglisi (Ten Speed Press) 
Visitors to Copenhagen’s Relæ are asked to forget all preconceived notions of fine dining, and readers of its titular new tome will find themselves facing a similar challenge. The book forgoes the typical structure for a series of interconnected essays on the philosophy behind founder Christian Puglisi’s wildly inventive cooking, creating a reading experience as unique as a meal at the restaurant.


 
Focus on Health


 
A Change of Appetite: Where Healthy Meets Delicious by Diana Henry (Mitchell Beazley) 
What happens when one of Britain’s best-loved food writers starts to crave healthier fare? A compendium of lighter, fresher recipes that crisscross the globe and push readers’ palates into new territory to prove that healthy eating is far from bland or boring.

 

Cooking Light Mad Delicious: The Science of Making Healthy Food Taste Amazing by Keith Schroeder (Oxmoor House) 
The science of healthy cooking isn’t just about nutrition, as shown in Keith Schroeder’s witty, illustrated guide to maximizing flavor and texture in the kitchen. With seemingly decadent recipes like Georgia Peanut Fried Chicken and Lower East Side Brisket lightened up through Schroeder’s unique techniques and explanations of the nature of ingredients, each chapter provides a new adventure in improving your diet and your palate.

 

Nom Nom Paleo: Food for Humans by Henry Fong and Michelle Tam (Andrews McMeel Publishing) 
The Stone-Age savants behind the wildly popular Nom Nom Paleo cooking blog have unleashed their unadulterated fare on the masses, with more than 100 recipes void of grains, legumes, and added sugar. Not just for the Crossfit set, this book introduces readers to the Paleo lifestyle, providing clean takes on familiar dishes like Chicken Nuggets and Yankee Pot Roast, in the hopes of giving cooks a new perspective on what the kitchen has to offer.


 
General Cooking 


 
The Kitchn Cookbook: Recipes, Kitchens & Tips to Inspire Your Cooking by Faith Durand and Sara Kate Gillingham (Clarkson Potter)   
Visitors to the Kitchn’s website know they can count on it as a resource for recipes, cooking advice, ingredient information, home design, and more. Thankfully, the Kitchn’s new cookbook is just as wide-ranging and informative, offering recipes, essential how-tos, and organizational tips to make the kitchen one of your favorite places to be.

 

Marcus Off Duty: The Recipes I Cook at Home by Marcus Samuelsson with Roy Finamore (Rux Martin/Houghton Mifflin Harcourt) 
Somehow, between managing his restaurant empire, judging Chopped, and competing on shows such as Top Chef Masters (where he was crowned champion), JBF Award winner Marcus Samuelsson still finds time to cook at home. This new cookbook shares some of his favorite dishes from his home kitchen, from Coconut-Lime Curried Chicken to Mac, Cheese, and Greens, revealing a flavor repertoire just as eclectic as the chef behind the apron.

 
Saveur: The New Classics Cookbook by The Editors of Saveur (Weldon Owen) 
Trust the experts at Saveur to distill the best of the world's cuisines into an essential collection for home cooks everywhere. Including menus for both day-to-day cooking and epic holiday feasts, the book also delves into the specifics of cuisines, providing insights like the makeup of a Mexican pantry, or the proper crimping technique for Chinese dumplings, assuring its value as a go-to resource for every toque-to-be.


 
International


 
The Cuban Table: A Celebration of Food, Flavors, and History by Ana Sofía Peláez and Ellen Silverman (St. Martin’s Press) 
Cuban home cooks are notoriously protective of their recipes, but Cuban-American food writer Ana Sofía Peláez and photographer Ellen Silverman has traveled through New York, Miami, and the home country to discover the secrets behind those treasured dishes. Featuring recipes for icons like Cuban sandwiches and pork and beans, The Cuban Table also examines the historical and cultural context of these dishes, revealing why their flavors have won admirers in the Caribbean and beyond.

 

My Paris Kitchen: Recipes and Stories by David Lebovitz (Ten Speed Press)  
Foodies’ favorite ex-pat in Paris is back with a new work on the intersection of traditional and contemporary influences on French cuisine. Explored via his trademark wit, Lebovitz offers up 100 new recipes that remake the classics and introduce little-known treats that will have home cooks dreaming of a stroll on the Seine.

 

Yucatán: Recipes from a Culinary Expedition by David Sterling (University of Texas Press) 
An internationally-recognized authority on Yucatecan cuisine, chef David Sterling opens wide the gates to this gastronomic paradise through a geographic tour of the region’s best dishes, from centuries’ old Mayan recipes to the menus of restaurants of the peninsula’s largest cities.  

 
 
Photography


 
In Her Kitchen: Stories and Recipes from Grandmas Around the World by Gabriele Galimberti (Clarkson Potter) 
Gabriele Galimberti’s collection of intimate portraits reveal that a grandmother’s cooking is infused with love no matter where on Earth she is. Featuring grandmothers and their signature dishes from over sixty countries, In Her Kitchen is a powerful argument for the connection between food and family, and the universal ties that hold all humanity together.

 

A New Napa Cuisine, Photographer: Jen Munkvold and Taylor Peden (Ten Speed Press) 
The Napa Valley has called to chefs and gourmands alike for decades, drawing them in with its verdant hills and wealth of agricultural treasures. A New Napa Cuisine is a celebration of all things local, from producers to artisans, to the wild plants waiting to be foraged, and is a tribute to the influence of that terroir on American cooking as a whole.

 

Sherry: A Modern Guide to the Wine World's Best-Kept Secret, with Cocktails and Recipes, Photographer: Ed Anderson (Ten Speed Press) 
Sherry, until recently an oft-maligned and misunderstood wine, is making a cultural comeback. Discover the rich history of one of Spain’s oldest and greatest winemaking traditions through this comprehensive guide, featuring background on the different styles of sherry, a thorough buyer’s guide listing top producers, and recipes for sherry-based cocktails and food pairings.

 

 
Reference and Scholarship


 
Butchering Poultry, Rabbit, Lamb, Goat, and Pork: The Comprehensive Photographic Guide to Humane Slaughtering and Butchering by Adam Danforth (Storey Publishing) 
Aspiring butchers and curious carnivores alike will devour this engaging, step-by-step photographic guide to the means and methods of humane animal slaughter and animal breakdown. Covering food safety through freezing and packaging, this comprehensive reference leaves nothing to chance.
 

Inventing Baby Food: Taste, Health, and the Industrialization of the American Diet by Amy Bentley (University of California Press) 
Is there a substance more emblematic of the modern American diet than baby food? As Amy Bentley explores through her new book, Inventing Baby Food, though it was virtually nonexistent at the turn of the twentieth century, by the 1950s commercial baby food had come to represent postwar America’s efficiency, convenience, and industry, and continues to influence our culture even today.

 

The Spice & Herb Bible (Third Edition) by Ian and Kate Hemphill (Robert Rose) 
Global flavors don’t have to be off-limits to home cooks, thanks to this authoritative guide to the wide world of herbs and spices This new edition features six new spice entries, over a hundred new recipes, and fifty new spice blends, along with anecdotes and advice from Ian Hemphill’s lifelong experience in the spice industry.  

 
 
Single Subject  


 
Bitter: A Taste of the World's Most Dangerous Flavor, with Recipes by Jennifer McLagan (Ten Speed Press) 
Americans love their salty potato chips and sweet doughnuts, but the recent rise of crafts beers, dark chocolate, and cocktails with Campari and absinthe suggests we may be starting to appreciate the appeal of bitter foods. In this extensive exploration of the history, culture, and science of this oft-maligned flavor, McLagan argues for its rightful inclusion in our collective kitchen.

 

Charcutería: The Soul of Spain by Jeffrey Weiss (Agate Surrey) 
Discover the delicious, time-honored tradition of Spanish charcuterie with this robust collection of recipes, anecdotes, and curing-techniques that will make you a chorizo champion and a master of morcilla in no time. 

 

Egg: A Culinary Exploration of the World's Most Versatile Ingredient by Michael Ruhlman (Little, Brown and Company) 
When guru of gastronomy Michael Ruhlman tackles a topic, you know no stone will go unturned. In his latest innovative cookbook, Ruhlman explains that the egg forms the crux of good cooking, taking readers through nearly every conceivable application, from boiling to batters and beyond.

 
 
Vegetable Focused and Vegetarian 


 
At Home in the Whole Food Kitchen: Celebrating the Art of Eating Well by Amy Chaplin (Roost Books) 
Vegetarians and omnivores alike will delight in Amy Chaplin’s guide to living the whole food lifestyle. Filled with insights into ingredients, tips for composting, guides to cleansing, and of course, a collection of produce-forward recipes (including desserts), Chaplin sets readers on a path to clean and healthy living, day by day.

 

Plenty More: Vibrant Vegetable Cooking from London's Ottolenghi by Yotam Ottolenghi (Ten Speed Press) 
It’s hard to imagine culinary superstar Yotam Ottolenghi topping the success of his groundbreaking Plenty, but his followup Plenty More does just that, offering 150 new flavor-packed vegetarian recipes displayed in visually stunning photographs. From salads to sweets, Ottolenghi provides his unique perspective to yet again challenge all you know about vegetarian cuisine.

 

Vegetarian Dinner Parties: 150 Meatless Meals Good Enough to Serve to Company by Mark Scarbrough and Bruce Weinstein (Rodale Books)
Facing a dinner party with nary a meat-eater in sight? Never fear—with this creative collection of mouthwatering modern vegetarian and vegan recipes, you’ll soon be serving up a menu that will have even the most ardent carnivores clamoring for more.


 
 
Writing and Literature  


 
The Chain: Farm, Factory, and the Fate of Our Food by Ted Genoways (HarperCollins Publishers) 
This mesmerizing exposé reveals the harrowing details of life on the meatpacking production line. Thanks to exclusive interviews with workers from a notoriously tight-lipped industry, acclaimed journalist Ted Genoways uncovers the dangerous and horrifying consequences of America’s desire for meat.

 

The Language of Food: A Linguist Reads the Menu by Dan Jurafsky (W. W. Norton & Company) 
Why is the star of our Thanksgiving menu named after a country on the Mediterranean? How did a fish sauce from China become our favorite dip for French fries? Linguist Dan Jurafsky delves into these questions and more to show that the way we talk about food may be just as important as how those foods taste. 

 

The Third Plate: Field Notes on the Future of Food by Dan Barber (Penguin Press) 
In this redefining look at the future of food in America, renowned chef and advocate Dan Barber challenges us to reshape our eating habits in favor of the “third plate,” an intersection of good farming and good food. Barber argues that farm-to-table simply isn’t enough, and to really save our planet and our cuisine, we need a revolution on the field, in the factory, and of our beliefs.

 

Maggie Borden is assistant editor at the James Beard Foundation. Find her on Twitter and Instagram.

Meet the 2015 Dining and Travel Journalism Award Nominees

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It's impossible to truly experience a country without tasting the spices, fruits, and recipes of its native culture. Let our Journalism Award nominees transport you to exotic locales without the hassle of TSA screenings or checked baggage with these three investigations into the worlds of travel and food.

 

Brett Martin
GQ
“How the Vikings Conquered Dinner”

Neo-Nordic has crossed the Atlantic and captured the attention of the food world at large. Brett Martin explores how Scandinavian cuisine spread from Denmark’s iconic Noma to the rest of the globe. [pictured above]

 

 

Julia O'Malley
Eater
“Eating Well at the End of the Road”

Julia O’Malley travels to Homer, Alaska, one of the last true pieces of the American frontier, to see how residents farm and dine at the end of the road.

 

 

The Editors of Saveur
Saveur
The India Issue

The editors at Saveur delve into the specifics of the subcontinent, highlighting India’s incredible diversity of regional cuisines and food cultures.

 


Meet the 2015 Food and Culture Journalism Nominees

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As the dialogue around food expands beyond just what’s on our plates, we’re increasingly forced to examine the choices we make about dining and cooking, and what they mean for our culture at large. This year's nominees in Food and Culture offering revealing looks at some of the pivotal decisions that influence our food before we ever crack open a menu.

 

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Rebecca Flint Marx
San Francisco Magazine
“The Toxic, Abusive, Addictive, Supportive, Codependent Relationship Between Chefs and Yelpers”

Yelp may be the ubiquitous tool for discovering new restaurants, but after ten years it still hasn’t found solid footing with chefs. Rebecca Flint Marx examines the fluid relationship between chef and app for San Francisco Magazine. [Image shown above]

 

 

Rowan Jacobsen and the Southern Living Test Kitchen
Southern Living
“The Lost Apples of the South”

The reign of Red Delicious is nearing its close, as heirloom apple varieties proliferate throughout farmers’ markets. Rowan Jacobsen heads to Virginia to explore the Southern revival of your doctor’s favorite food.

 

 

Mike Sula
Chicago Reader
“What Happens When All-Star Chefs Get in Bed with Big Food?”

Like haute couture trends trickling down to mass-market attire, high-end chefs are increasingly collaborating with Big Food companies. Mike Sula looks at the unexpected consequences, both negative and positive, of this oft-uneasy relationship.

 

Read all 2015 Awards coverage here.

Sponsored Post: Meet the New Taste of Waldorf

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David Posey's Celery Risotto alla Waldorf, the winning dish of the Taste of Waldorf competiion

 

Even if you’re unfamiliar with the culinary legacy of the Waldorf Astoria, you've surely tasted it. Many iconic dishes were invented at this legendary New York City hotel, with the very first eggs benedict, red velvet cakes, and Waldorf salads emerging from its kitchens.

 

Soon guests at Waldorf properties around the world will enjoy what's sure to become a new classic: Celery Risotto alla Waldorf, created for the Taste of Waldorf competition by 2013 and 2014 JBF Rising Star Chef of the Year semifinalist David Posey and Waldorf Astoria Master Chef Heinz Beck. The elegant "risotto"—celery root finely chopped to resemble rice, cooked in a creamy rice stock, and served with Granny Smith apple gelée and shaved truffle—was conceived and fine-tuned at the Rome Cavalieri, the Waldorf property where chef Beck is based. The chefs, along with four other teams of Beard Award semifinalists and Waldorf Astoria Master Chefs, presented their dish to a panel of judges during an elegant gathering at the Waldorf Astoria New York last month. Posey has also joined the star-studded chef lineup at next month's James Beard Awards and will serve the Celery Risotto alla Waldorf to gala guests.

 

 

David Posey's Celery Risotto alla Waldorf, the winning dish of the Taste of Waldorf competiion

 

Posey's collaboration with Heinz was part of a week-long apprenticeship at the Rome Cavalieri, complete with trips to the market, cooking on the kitchen line, and a meal at La Pergola, the property's three-Michelin-star restaurant. "The creative process was easy for us," says Posey. "We took a classic dish, the Waldorf salad, and turned it into something that made sense with where we were and that could be relevant with mostly every season. Heinz improved on the technique of the dish to make it something exceptional, with his healthy and seasonal voice."

 

The Taste of Waldorf will return later this year, whisking five new competitors to Waldorf Astoria kitchens in five different cities. Meanwhile, visitors to Waldorf Astoria hotels can book their own one-of-a-kind Taste of Waldorf experience at waldorfastoria.com.

 

Learn more about the Taste of Waldorf.

Meet the 2015 Food and Health Journalism Nominees

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We live in the era of the local, organic, gluten-free, and free-range, but what do those buzzwords actually say about the food we eat? The nominees for the James Beard Journalism Award for Food and Health approach the question from the microscopic level, diving into agricultural, bacterial, and nutritional sciences to interrogate our notions of “healthy food.”

 

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Ben Paynter
Wired
“Bred to Perfection”

GMO giant Monsanto goes organic: Ben Paynter goes behind the scenes to see how the controversial company’s newest line of vegetables is launched. [Image shown above]

 

 

Gretel H. Schueller
EatingWell
“The Wild World Within”

Gretel H. Schueller digs into the guts of human microbiota to understand the bacteria in our bellies and how they impact our health. 

 

 

Michael Specter
The New Yorker
“Against the Grain”

Michael Spector examines whether gluten is truly the nutritional super villain that popular culture has made it out to be.

 

Read all 2015 Awards coverage here.

 

Meet the 2015 Food Column Journalism Nominees

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Photo c/o Serious Eats
Photo c/o GQ
Photo c/o the Washington Post

Photo c/o GQ

 

Recurring columns allow a writer to grow with his or her audience, revealing personal quirks and passions across a wide-range of food-related topics. From the observations of a famous chef, to food policy and politics, to the rigorous investigation of the science behind deliciousness, the nominees for this year’s Journalism Award for Food Columns each present a unique voice and perspective that keeps readers returning for more.

 

David Chang
GQ
“David Chang’s Kitchen” 

Momofuku chieftain and JBF Award winner David Chang is not afraid to share his opinions, as revealed through the eccentric and far-reaching articles in his column for GQ. From iconoclastic stances on the value of cheap beer, to mouthwatering recipes for a proper “Changsgiving,” each new piece offers another insight into the particular genius of the mind of this chef.

 

 

Photo c/o the Washington Post

 

Tamar Haspel
The Washington Post
“Unearthed”

In "Unearthed," Tamar Haspel looks at how the science of the world around us affects how we eat, drink, and think about food. Haspel interweaves the goals of environmentalism and sustainability into a variety of aspects of our food system, discussing how our decisions about farming and fast food reverberate beyond the sales receipt.

 

 

Photo c/o Serious Eats

 

J. Kenji López-Alt
Serious Eats
“The Food Lab”

When "the Food Lab" recommends a recipe, you know it’s not just a matter of personal taste. That’s because J. Kenji López-Alt applies the scientific method to each new cooking hypothesis that crosses his cutting board, providing readers with indispensable insights into myriad topics like the best technique for chili con carne or the nitty-gritty of buying a Christmas ham, all straightforwardly-explained and presented alongside a recipe for the rigorously-tested results.

 

Read all 2015 Awards coverage here.


 

Meet the 2015 Home Cooking Journalism Nominees

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Restaurant toques may get all the glory, but it’s the home chef who keeps the family fed every day. This year’s nominees for the James Beard Journalism Award for Home Cooking take on the challenge of the daily meal, offering inspiration for a task that can often feel repetitive and tired.

 

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Julia Bainbridge
Yahoo! Food
The Truth Behind Cookbook Recipes

Julia Bainbridge spills the beans on the astonishingly unscientific method of cookbook recipe development and testing. [Image shown above]

 

 

Kathy Gunst
EatingWell
Cabbage Craft

Kathy Gunst makes the case for the oft-overlooked brassica, imploring readers to go beyond slaw and sauerkraut and sample the wide range of flavors and textures cabbage can provide.

 

 

Julia Kramer
Bon Appétit
"Lunch al Desko"

Not everyone can work for Bon Appétit, but thanks to Julia Kramer, we can eat like we do. “Lunch al Desko” offers in-depth tips and quirky suggestions for how to brighten those days when you simply can’t escape the cubicle.

 

Read all 2015 Awards coverage here.

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