Nominees
for 'Oscars of the food world'
Chefs,
writers, authors and architects who excel in
food and beverage fields are nominated for James Beard Awards.
STORY
HIGHLIGHTS
The awards bear the name of one of America's founding food writers
and cooks: James Beard
Chefs, journalists, restaurateurs, authors, restaurant designers
and architects nominated
There is no cash award, but honor can create buzz
Foundation chief: Fans might use nominee lists as a cross-country
culinary travelogue_
RELATED TOPICS
Food
and Cooking
Wine
(CNN)
-- The James Beard Foundation Awards are often referred to as
the "Oscars of the food world," but the honorees are
more frequently photographed in chefs' whites and clogs than
tuxes and red carpet couture, and they're hounded for hot dish
from diners rather than the staff of TMZ.
The awards -- established
in 1990 by the nonprofit that bears the name of one of America's
founding food writers and cooks -- honor chefs, food journalists,
restaurateurs, cookbook authors, restaurant designers and architects
who have achieved excellence in the food and beverage field.
While
the journalism, media and cookbook categories call for self-nomination
(and an entry fee), anyone can suggest a chef or restaurant
via the foundation's Web site jamesbeard.org
during an open call in the fall.
Though there is no cash
reward, a win -- or even a nomination -- can substantially increase
the buzz for business, according to foundation president Susan
Ungaro.
"There is no doubt
that it elevates standing among peers, and the publicity reverberates
through the town or city," Ungaro said last week. "It
excites locals, who then think, 'I must check that out.' "
Of particular passion to
Ungaro are the America's Classics awards, given to restaurants,
generally 50 to 100 years old, and of iconic status in their
communities.
"These would have been
James Beard's favorites -- he loved both haute and down-home.
These reflect the best of America's classic dining. They're
often family run, and they're special," she said.
Ungaro also expressed a
wish that food fans might use nominee lists as a cross-country,
culinary travelogue, noting, "A nomination can help keep
a restaurant going during tough economic times. These eateries
end up being inundated with customers, and that helps the whole
community."
The nominations for the 2010 James Beard Foundation Awards were
tweeted live (@BeardFoundation) Monday morning from New Orleans,
Louisiana, and the awards will be announced at events on May
2 and 3 in New York.
Here are some of the nominations:
Outstanding
restaurateur
Tom
Douglas
Dahlia Bakery, Dahlia Lounge, Etta's, Lola, Palace Kitchen,
Serious Pie -- Seattle, Washington
Pat
Kuleto
Boulevard, Epic, Farallon, Jardinière, Martini House,
Nick's Cove & Cottages and Waterbar -- San Francisco, California
Keith
McNally
Balthazar, Lucky Strike, Minetta Tavern, Morandi, Pastis, Pravda
and Schiller's Liquor Bar -- New York
Richard
Melman
Lettuce Entertain You Enterprises -- Chicago, Illinois
Stephen
Starr
Starr Restaurant Organization -- Philadelphia, Pennsylvania
Outstanding
chef
José
Andrés
Minibar, Washington
Tom
Colicchio
Craft, New York
Gary
Danko
Restaurant Gary Danko, San Francisco
Suzanne
Goin
Lucques, Los Angeles, California
Charles
Phan
The Slanted Door, San Francisco
Outstanding
restaurant
Babbo,
New York
Boulevard,
San Francisco
Daniel,
New York
Highlands
Bar & Grill, Birmingham, Alabama
Spiaggia,
Chicago
Rising
star chef of the year
Timothy
Hollingsworth
The French Laundry, Yountville, California
Johnny
Monis
Komi, Washington
Grégory
Pugin
Veritas, New York
Gabriel
Rucker
Le Pigeon, Portland, Oregon
Sue
Zemanick
New Orleans
Best
new restaurant
Bibou,
Philadelphia
Flour
+ Water, San Francisco
Frances,
San Francisco
Locanda
Verde, New York
Marea,
New York
RN74,
San Francisco
Outstanding
pastry chef
Amanda
Cook
CityZen at Mandarin Oriental, Washington
Michelle
Gayer
Salty Tart Bakery, Minneapolis, Minnesota
Kamel
Guechida
Joël Robuchon at MGM Grand Hotel & Casino, Las Vegas,
Nevada
Nicole
Plue
Redd, Yountville
Mindy
Segal
Mindy's Hot Chocolate, Chicago
Outstanding
wine service
A16,
San Francisco
Blackberry
Farm, Walland, Tennessee
Frasca
Food and Wine, Boulder, Colorado
Jean
Georges, New York
Restaurant
Gary Danko, San Francisco
Outstanding
wine and spirits professional
Merry
Edwards
Merry Edwards Wines, Sebastopol, California
Paul
Grieco
Hearth, New York
Garrett
Oliver
The Brooklyn Brewery, New York
John
Shafer and Doug Shafer
Shafer Vineyards, Napa, California
Julian
P. Van Winkle, III_
Old Rip Van Winkle Distillery, Louisville, Kentucky
Outstanding
service
Alinea,
Chicago
Joël
Robuchon at MGM Grand Hotel & Casino, Las Vegas
La
Grenouille, New York
Michael
Mina, San Francisco
Vetri,
Philadelphia
Best
chef: Great Lakes
Michael
Carlson
Schwa, Chicago
Koren
Grieveson
Avec, Chicago
Arun
Sampanthavivat
Arun's, Chicago
Bruce
Sherman
North Pond, Chicago
Alex
Young
Zingerman's Roadhouse, Ann Arbor, Michigan
Best
chef: Mid-Atlantic
Cathal
Armstrong
Restaurant Eve, Alexandria, Virginia
Jeff
Michaud
Osteria, Philadelphia
Peter
Pastan
Obelisk, Washington
Michael
Solomonov
Zahav, Philadelphia
Bryan
Voltaggio
Volt, Frederick, Maryland
Best
chef: Midwest
Isaac
Becker,
112 Eatery, Minneapolis
Gerard
Craft
Niche, St. Louis, Missouri
Colby
Garrelts
Bluestem, Kansas City, Missouri
Alexander
Roberts
Restaurant Alma, Minneapolis
Lenny
Russo
Heartland, St. Paul, Minnesota
Best
chef: New York
Michael
Anthony, Gramercy Tavern
Wylie
Dufresne, WD-50
Gabrielle
Hamilton, Prune
Daniel
Humm, Eleven Madison Park
Michael
White, Marea
Best
chef: Northeast
Clark
Frasier and Mark Gaier
Arrows Restaurant, Ogunquit, Maine
Peter
X. Kelly
Xaviar's at Piermont, Piermont, New York
Michael
Leviton
Lumière, West Newton, Massachusetts
Tony
Maws
Craigie on Main, Cambridge, Massachusetts
Marc
Orfaly
Pigalle, Boston, Massachusetts
Best
chef: Northwest
Naomi
Pomeroy
Beast, Portland, Oregon
Andy
Ricker Pok
Pok, Portland
Ethan
Stowell
Union, Seattle
Cathy
Whims
Nostrana, Portland
Jason
Wilson
Crush, Seattle
Best
chef: Pacific
Michael
Cimarusti
Providence, Los Angeles
Jeremy
Fox
Ubuntu, Napa
David
Kinch
Manresa, Los Gatos, California
Matt
Molina
Osteria Mozza, Los Angeles
Michael
Tusk_
Quince, San Francisco
Best
chef: South
Zach
Bell
Café Boulud at the Brazilian Court, Palm Beach, Florida
Scott
Boswell
Stella!, New Orleans
John
Harris
Lilette, New Orleans
Christopher
Hastings
Hot and Hot Fish Club, Birmingham, Alabama
Michael
Schwartz
Michael's Genuine Food & Drink, Miami, Florida
Best
chef: Southeast
Hugh
Acheson
Five and Ten, Athens, Georgia
Sean
Brock
McCrady's, Charleston, South Carolina
Linton
Hopkins
Restaurant Eugene, Atlanta, Georgia
Andrea
Reusing
Lantern, Chapel Hill, North Carolina
Bill
Smith
Crook's Corner, Chapel Hill, North Carolina
Best
chef: Southwest
Bryan
Caswell
Reef, Houston, Texas
Saipin
Chutima
Lotus of Siam, Las Vegas
Ryan
Hardy
Montagna at the Little Nell, Aspen, Colorado
Claude
Le Tohic
Joël Robuchon at MGM Grand Hotel & Casino, Las Vegas
Rick
Moonen
RM Seafood at Mandalay Bay Resort & Casino, Las Vegas
Newspaper
feature writing about restaurants and/or chefs
Tim
Carman, Washington City Paper
"How Not to Hire a Chef/The Canning Process"
Jared
Jacang Maher, Westword
"A Hunger to Help"
Kevin
Pang, Chicago Tribune
"Plan D"
Newspaper
feature writing
Sarah
DiGregorio, The Village Voice
"Is Foie Gras Torture?"
Cliff
Doerksen, Chicago Reader
"The Real American Pie"
Mike
Sula, Chicago Reader
"The Charcuterie Underground"
Newspaper
food section
Sheryl
Julian, The Boston Globe
Jon Bonné and Miriam Morgan, San Francisco Chronicle
Joe
Yonan, The Washington Post
Magazine feature writing about restaurants and/or chefs
Alan
Richman, GQ
"American Pie"
Anya
von Bremzen, Saveur
"Soul of a City"
Francis
Lam, Gourmet
"The Last Chinese BBQ"
Magazine
feature writing with recipes
Dana
Bowen, Saveur
"The Wonders of Ham"
Francine
Maroukian, Jon Reiner, Staff, of Esquire
"How Men Eat"
Matt
Goulding, Men's Health
"The Beauty of the Beast"
Magazine
feature writing without recipes
Alan
Richman, GQ
"Hillbilly Truffle"
Barry
Estabrook, Gourmet
"The Price of Tomatoes"
Rafi
Khatchadourian, The New Yorker
"The Taste Makers"
Craig
Claiborne distinguished restaurant reviews
Jonathan
Gold, LA Weekly
"Sauced"
"Hot Birria, Cold Cerveza"
"Hare Today"
Patric
Kuh, Los Angeles Magazine
"Border Crossing"
"Peru
Calling"
"The Classic"
Jason
Sheehan, Westword
"White on White"
"Wonderland"_"Mourning"
Reporting
on health, environment or nutrition
Monica
Eng, Chicago Tribune
"Nacho Lunch? Yes, Every Day"
Daniel
Engber, Slate Magazine
"Throwing out the Wheat"
Rowan
Jacobsen, EatingWell
"... Or Not to Bee"
Food
blog
Aileen Gallagher, Daniel Maurer, Alexandra Vallis of Grub Street
New York
Newyork.grubstreet.com
Ed
Levine, Serious Eats
Seriouseats.com
Hank
Shaw, Hunter Angler Gardener Cook
Honest-Food.net
Food-related
columns
Colman
Andrews, Gourmet
"Veni, Vidi, Vetri"
"It's up to You, New York, New York"
"Smoke and Miracles"
Dara
Moskowitz Grumdahl, Minnesota Monthly
"The Doughnut Gatherer"
"Capital Grills"_"Pizza Perfect"
Rachel
Wharton, Edible Brooklyn
"Back of the House" -- spring, summer, fall and winter
Writing
on spirits, wine or beer
Dara
Moskowitz Grumdahl, Minnesota Monthly
"Chardonnay Uncorked"
Jonathan
Gold, LA Weekly
"The New Cocktailians"
Lettie
Teague, Food & Wine
"Is Grüner a Great Wine or a Groaner"
Web
site focusing on food, beverage, restaurants or nutrition
Chow.com,
Jane Goldman
Epicurious.com,
Tanya Steel
Saveur.com,
James Oseland
Multimedia
food feature
Antoinette
Bruno, Amanda McDougall, Jonathan J. Proville of Starchefs.com
"The Art and Economics of Charcuterie, Parts 2, 3, 4"
Kevin
Pang, Chicagotribune.com
"The Cheeseburger Show"
Robb
Walsh, Houstonpress.com
"Not So Clear Cut"
M.F.K.
Fisher Distinguished Writing Award
John
T. Edge, Oxford American
"In Through the Back Door"
Alan
Richman, GQ
"Le Petit Gourmet"
Francine
Prose, Saveur
"Faith and Bacon"
Editor's
note: Kat Kinsman is the vice chair of the James Beard
Journalism Committee, the group that oversees the journalism
category's awards. An independent accounting firm oversees the
process.