2009 James Beard Foundation Award Winners Announced
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3 Chicago Restaurants Pick up 2021 Michelin Stars, Including 2 Stars Each for Newcomers Ever and Moody Tongue
4/29/2021 2021 Michelin stars awarded to Ever, Moody Tongue among Chicago restaurants - Chicago Tribune Jumble Daily & Crossword SECTIONS Play Now LEARN MORE ABOUT SUBSCRIPTIONS Target to hire 2,000 people Coronavirus in Illinois Chicago’s 10 best for Little Village distribution updates: 107,689 vaccine burgers of 2021 a center doses administered, 3,394… the meatiest, juic ADVERTISEMENT DINING 3 Chicago restaurants pick up 2021 Michelin stars, including 2 stars each for newcomers Ever and Moody Tongue By JOSH NOEL CHICAGO TRIBUNE | APR 29, 2021 Thank you for supporting our journalism. This article is available exclusively for our subscribers, who help fund our work at the Chicago Tribune. TOP FOOD VIDEOS How to Make 3-Ingredient Sweet and Savory Short Ribs How to Make 3-Ingredient Sweet and Savory Short Ribs Lifestyle | 1:05 1:05 How to Sear Your Toast so It’s Subscribers, get Chicago's top newsletter Sign up for Daywatch ▶ Extra Crispy -- | 0:56 https://www.chicagotribune.com/dining/ct-prem-food-michelin-stars-chicago-2021-ever-moody-tongue-porto-20210429-ha5a2uktonejtmfg7hex6m5i4u… 1/15 4/29/2021 2021 Michelin stars awarded to Ever, Moody Tongue among Chicago restaurants - Chicago Tribune Three Chicago restaurants were named first-time recipients of Michelin stars Thursday, and four restaurants dropped off the esteemed list after a turbulent year for the restaurant industry. The three restaurants picking up stars all opened since Michelin last handed out honors in September 2019. The four losing their status have all closed during the last year. ADVERTISING Among the new winners, Michelin awarded two stars to Ever, launched last summer by celebrated chef Curtis Duffy. -
T H E J a M E S B E a R D F O U N D a T I O N a W a R D S for IMMEDIATE RELEASE 2008 JAMES BEARD FOUNDATION AWARDS RESTAUR
http://www.jamesbeard.org/about/press/newsdetails.php?news_id=109 T h e J a m e s B e a r d F o u n d a t i o n A w a r d s FOR IMMEDIATE RELEASE Press Contacts: James Curich / Jessica Cheng Susan Magrino Agency 212-957-3005 [email protected] / [email protected] 2008 JAMES BEARD FOUNDATION AWARDS RESTAURANT AND CHEF SEMIFINALIST NOMINEES NOW AVAILABLE FINAL NOMINATIONS TO BE ANNOUNCED ON MARCH 24, 2008 New York, NY (28 February 2008) - The list of Restaurant and Chef semifinalists for the 2008 James Beard Foundation Awards, the nation’s most prestigious honors for culinary professionals, is now available at www.jamesbeard.org. Selected from thousands of online entries, the prestigious group of semifinalists in the 19 Restaurant and Chef categories represents a wide variety of culinary talent, from legendary chefs and dining destinations in 10 different regions across the United States, to the nation’s best new restaurants and rising star chefs. On Monday, March 24, 2008, the James Beard Foundation will announce the final nominees – five in each category, narrowed down from the list of semifinalists by a panel of more than 400 judges – during an invitation-only press breakfast at the historic James Beard House in New York City’s West Village. The winners will be announced on Sunday, June 8, 2008 at the Awards Ceremony and Gala Reception, the highly-anticipated annual celebration taking place at Avery Fisher Hall at Lincoln Center. The James Beard Foundation Awards is the nation’s preeminent recognition program honoring professionals in the food and beverage industries. -
OUTSTANDING RESTAURATEUR a Working
OUTSTANDING RESTAURATEUR A working restaurateur, actively involved in multiple restaurants in the United States, who has set uniformly high national standards as a creative force in the kitchen and/or in restaurant operations. Candidates must have been in the restaurant business for at least 10 years. Bob Amick Concentrics Restaurants, including One Midtown Kitchen, Two Urban Licks, and Trois, Atlanta, GA. Ashok Bajaj Ardeo, Bardeo, Bombay Club, The Oval Room, Rasika, and 701 Restaurant, Washington, DC. Tom Baron big Burrito Restaurant Group, including Mad Mex, Casbah, Eleven, Kaya, and Umi, Pittsburgh, PA. Joe Bastianich/Mario Batali Including Babbo Ristorante y Enoteca, Esca, Del Posto, Otto, Casa Mono, New York, NY. Pizzeria Mozza and Osteria Mozza, Los Angeles, CA. B&B Ristorante, Las Vegas, NV. Jimmy Bradley Red Cat Restaurants including The Red Cat and The Harrison, New York, NY. Larry and Richard D'Amico D'Amico Cucina, Campiello, Café Lurcat and Bar Lurcat, Masa, and D'Amico & Sons, Minneapolis, MN. Campiello, Café Lurcat and Bar Lurcat, and D'Amico & Sons, Naples, FL. Tom Douglas Tom Douglas Restaurants, including The Dahlia Lounge, Etta's Seafood, Palace Kitchen, Lola, Serious Pie, and The Dahlia Bakery, Seattle, WA. M. Steven Ells Chipotle Mexican Grills, Inc,. Denver, CO. More than 500 locations nationwide. Sam Fox Fox Restaurant Concepts, including The Green House, Olive & Ivy, and Bloom, Scottsdale, AZ. Wildflower and Blanco Tacos & Tequila, Tucson, AZ. North, Scottsdale and Glendale, AZ. Sauce, multiple outlets Tucson, AZ and Denver, CO. Jim Goode Goode Company Restaurants, including Goode Co. Texas Seafood (2 locations) Goode Co. Texas BBQ (2 locations), Goode Co. -
JAMES BEARD FOUNDATION ANNOUNCES 2020 NOMINEES Media and Restaurant & Chef Awards Details Also Announced
For Immediate Release May 4, 2020 Media Contact Mary Blanton Ogushwitz / John Roth Magrino 212 957 3005 [email protected] [email protected] JAMES BEARD FOUNDATION ANNOUNCES 2020 NOMINEES Media and Restaurant & Chef Awards Details Also Announced NEW YORK, NY (May 4, 2020) – The James Beard Foundation is proud to announce the nominees for the 2020 James Beard Awards presented by Capital One. The nominees were announced today on what would have been the 30th Anniversary James Beard Awards in Chicago. Over the past few months COVID-19 has upended the restaurant community in every facet. During this time the Foundation has turned its attention to supporting the relief and rebuild efforts, postponing Awards activities to instead focus on the James Beard Foundation Food and Beverage Industry Relief Fund, which to date has disbursed more than $4 million to independent, locally owned restaurants around the country. After consultation with the chefs and restaurateurs across the country, the Foundation decided to announce the 2020 nominees and honorees, and set the dates for this year’s remaining Awards events, which recognize the work done in 2019. The announcement was livestreamed via the Foundation’s Twitter account and co-hosted by VISIT PHILADELPHIA President and CEO Jeff Guaracino and Clare Reichenbach, CEO of the James Beard Foundation. As the original nominee announcement was set to take place in Philadelphia, the Foundation shared the virtual stage with several others from the great city, including Mayor Jim Kenney, Philadelphia’s Kalaya Thai Kitchen chef and owner, Chutatip “Nok” Suntaranon, and Jamila Robinson, 2020 Journalism Awards Committee Vice Chair and Food Editor of The Philadelphia Inquirer. -
City Stat E Restaurant Cuisine Price Range (Per Person
City Stat Restaurant Cuisine Price Michelin Stars 2014 Ten Group e Range Benefit (n/a if city not yet (per reviewed) person) San CA 5A5 Steak Steakhouse $30-$50 Complimentary Francisco Lounge Dessert Dallas TX Abacus North $50+ n/a Complimentary American appetizer, private dining experience with chef meet & greet Philadelph PA Abe Fisher Jewish $30-$60 n/a n/a ia San CA Acquerello Italian $60+ 1 n/a Francisco Chicago: IL Alinea North $60+ 3 n/a NOTE: American Moving to Madrid, then Miami Las Vegas NV Alize French $60+ n/a n/a San CA Al's Place North $30-$60 1 n/a Francisco American San CA Alta North $30-$50 Complimentary Francisco American Welcome Drink San CA Ame North $60+ 1 n/a Francisco American Portland OR Andina Spanish $30-$60 n/a Las NV Andrea's Pan-Asian $30-$60 n/a n/a Vegas Las Vegas NV Andre's French $60+ n/a n/a Los CA Animal Contemporary $30-$50 n/a n/a Angeles American Berkeley CA Antoinette French Expected early 2016 San CA Aster North $30-$60 n/a Francisco American San CA Atelier Crenn French $60+ 2 n/a City Stat Restaurant Cuisine Price Michelin Stars 2014 Ten Group e Range Benefit (n/a if city not yet (per reviewed) person) Francisco Napa CA Auberge Du Contemporary $60+ 1 n/a Valley Soleil American Carmel CA Aubergine Contemporary $60+ n/a n/a American New LA August French $60+ n/a n/a Orleans Chicago IL The Aviary Modern Ultra High n/a Eclectic End San CA Aziza Moroccan $30-$60 1 Priority Access Francisco Miami FL Azul Modern $50+ n/a Private cooking Eclectic class for two with chef, apron to take home Miami FL Baoli -
Andrew Zimmern
5 Questions with Grant Achatz Submitted by andrew.zimmern on Tue, 09/09/2008 Alinea is part kitchen, part science lab. This highly-regarded, curious kitchen experiments with balloons, snow, fire... all with the hopes of creating innovatve dishes. Whatever the process, just ask anyone lucky enough have a bite: Grant Achatz is one hell of a chef. AndrewZimmern.com: What did you learn from the amazingly talented chefs who have mentored you over the years before you opened Alinea? Grant Achatz: I have been lucky to have a few key people take me under their wing at various points in my development. Steve Stallard was the first chef that I worked for. I credit him with giving me a great deal of confidence at a very young and essential age. His focus very European, I remember making procuitto from scratch and butchering game that he had shot on hunting trips. He would lecture me on the importance of hanging the birds, having a light touch and cooking sensibly. Thomas Keller mentored me at the French Laundry... really, he is the main one who guided me during my formative years as a young chef and I was exceptionally fortunate to have him as a teacher. Chef Keller leads by example and more than any technique, recipe, or dish, I learned that it takes incredible commitment, time, and passion to get things right. I truly learned how to season food from him. He is the one whom I credit fully understanding food and the experience of dining can be emotional and therefore art. -
Food Council
City Harvest’s Food Council City Harvest’s Food Council brings together over 70 of New York City’s (and the world’s!) top chefs and culinary experts. They are dedicated to spreading awareness of our mission, raising funds to support our work, and donating high quality food to help feed hungry New Yorkers. Geoffrey Zakarian is the Food Council Chair. Chair Matt Katakis, Butcher Bar, Pita Pan Geoffrey Zakarian, Zakarian Hospitality Jaret Keller, Key Group Worldwide Simon Kim, COTE, Undercote Chairman Emeritus Gabriel Kreuther, Gabriel Kreuther, Eric Ripert, Le Bernardin Kreuther Handcrafted Chocolate Jim Lahey, Sullivan Street Bakery Members Anita Lo Michael Lomonaco, Porter House New York Matt Abramcyk, Navy, Smith & Mills, Marco Maccioni, Circo Tiny's & The Bar Upstairs, Warren 77, Yves Angie Mar, The Beatrice Inn Ted Allen, Host, Food Network's "Chopped" Roni Mazumdar, Adda, The MasalaWala, Rahi Dominique Ansel, Dominique Ansel Bakery, Ed McFarland, Ed’s Lobster Bar Dominique Ansel Kitchen, U.P. Michael Anthony, Gramercy Tavern Danny Mena, La Loncheria Donatella Arpaia, Kefi, Prova Pizzabar George Mendes, Aldea Dan Barber, Blue Hill, Blue Hill at Stone Barns Danny Meyer, Union Square Hospitality Group Christophe Bellanca, Le Club Marc Murphy, Benchmarc Restaurants, Emma Bengtsson, Aquavit Benchmarc Events Ron Ben-Israel, Ron Ben-Israel Cakes Liz Neumark, Great Performances David Bouley, Bouley Bakery & Market Tracy Nieporent, Myriad Restaurant Group Terrance Brennan, Brennan Hospitality Group Stuart O’Keeffe, Co-host, Food Network’s “Let’s Eat” Anne Burrell, Co-host, Food Network's Chintan Pandya, Adda "Worst Cooks in America" Becca Parrish, Becca PR Joe Campanale, Fausto François Payard Andrew Carmellini, NoHo Hospitality Group Jason Pfeifer, Manhatta David Chang, Momofuku Antoni Porowski, Village Den, Queer Eye Charles Chen, CharlesChenTV Alfred Portale, Portale Michael Chernow, Seamore’s, The Meatball Shop Questlove Dan Churchill, Charley St. -
Grace Is Awarded Three Stars in the MICHELIN Guide Chicago 2015!
PRESS INFORMATION Grace is awarded three stars in the MICHELIN guide Chicago 2015! Chef Curtis Duffy’s Grace has a unique contemporary style that embodies the creativity and the innovation which makes Chicago a unique culinary destination. CHICAGO, (Nov. 13, 2014) –Michelin today announced its highly regarded star selections for the fifth edition of the MICHELIN Guide Chicago 2015 . In the new edition of the MICHELIN guide, a unique restaurant is making the leap from two to three stars: Grace , where the brilliant chef Curtis Duffy creates contemporary seasonal tasting menus that are both as modern and stylish as the setting in the West Loop. Grace joins Chicago’s perennial three- star restaurant, Alinea, which maintained its rank in the 2015 edition of the MICHELIN guide. “Curtis Duffy is undeniably one of the pillars of the Chicago culinary landscape, having worked with several of the city’s top chefs, and also having earned two Michelin stars as chef de cuisine at Avenues in the Peninsula hotel. His cuisine is elegant and refined, showing a mastery of technique and an extraordinary harmony in textures and flavors. Grace is a stunning example of the creativity and daring that characterizes fine dining in Chicago With the award of the third Michelin star, Curtis Duffy confirms his position as a member of the culinary elite in the USA” commented Michael ELLIS, International Director of the MICHELIN guides. This year has been particularly rich for the dining scene in America , “because with the addition of Grace, there are now three new restaurants that have been awarded three stars for 2015, Michelin’s highest honor. -
View Entire Issue As
In the wake of Ferguson, U.N. condemns U.S. racism pages 6 – 8 September 4, 2014 | Vol. 5 No. 21 Milwaukee’s major food groups Three locally owned restaurant groups spice up dining scene page 23 4 Legally challenged 10 Does gender matter? 14 Sam heads to Dallas 22 Saving face 26 Ready to pour? Appeals court justices grill Leading an uncharted Cut by the St. Louis Rams, Long-acting cosmetic Wisconsinites love their anti-equality lawyers on political path, two women the NFL’s first out gay filler turns back time by brew, and there’s no Wisconsin’s and Indiana’s top the state’s fall election player is picked up by the replacing facial volume better time to enjoy it gay marriage bans. ballot or the first time. Cowboys’ practice squad. lost to aging. than Okwwtoberfest. 2 WISCONSINGAZETTE.COM | September 4, 2014 News with a twist WiGWAG By Lisa Neff, Matthew Reddin, Louis Weisberg GNOME GATE of the time — than other country into Miami, Missouri, Nugent said liber- TV before well before the center are given specialized The Socialist Party of women. and prosecutors als should be held respon- masses. treatment, including private Austria says about 400 believe he may have sible because they keep rooms and additional food, garden gnomes placed WITH FRIENDS LIKE had a hand in orga- “repeating the nonsense CLAss OF 2018 when they’re believed to be ahead of elections in THAT... nizing the transport of 10 that more ‘reasonable’ gun Beloit College in late pregnant, and experts say western Austria went Florida Gov. -
2011 Wof Bios
Presents 14th Annual Worlds of Flavor® International Conference & Festival WORLD CASUAL The Future of American Menus November 3-5, 2011 The Culinary Institute of America at Greystone Napa Valley, California PRESENTER & GUEST CHEF BIOGRAPHIES This document includes bios for all confirmed presenters & guest chefs as of September 29, 2011. JOXE MARI AIZEGA is the founder and General Director of the Basque Culinary Center. The Basque Culinary Center is focused on training, research, innovation, and the transfer of knowledge and technology in gastronomy. The Center was created with the support of public institutions, private companies, Mondragon University, and a internationally recognized group of well-known and influential chefs, including many Spanish and Basque chefs. Mr. Aizega has worked as a Business Administration and Law professor at Mondragon University and the University of the Basque Country and as a Vice Rector at Mondragon University. He received his undergraduate degree in 2011 CIA Worlds of Flavor International Conference & Festival | www.worldsofflavor.com Presenter Biographies | Updated September 29, 2011 | Page 1 of 31 business administration and law as well as his doctoral degree in law from the University of the Basque Country. (San Sebastian, Spain) PAUL BARTOLOTTA is the chef of BARTOLOTTA, Ristorante di Mare at the Wynn Las Vegas, which showcases some of the Mediterranean’s best seafood. Each week, the restaurant imports 1½ tons of seafood from cities that lie along the coast of the Mediterranean. BARTOLOTTA, Ristorante di Mare was nominated for the 2006 James Beard Foundation ‚Best New Restaurant‛ award. Chef Bartolotta is one of just a few chefs outside of Italy who is recognized as an authentic ambassador of Italian cuisine. -
AROUND TOWN Your Buying Or Selling Needs
REAL ESTATE & HOME DECOR Another original restaurant that opened in ENTERTAINMENT THRIVES Greenwich Village in 2000 is a restaurant called Blue Hill. Hidden three steps below street level, Looking for more entertainment the restaurant occupies a landmark “speakeasy” and things to do at night? One of my just off of Washington Square Park. Owning a favorite places to go in Greenwich small farm in Upstate New York myself, I can Village is the Comedy Cellar! relate to Blue Hill’s farm-to-table local food Founded in 1982 and voted the best sourcing vibe. Dan Barber is one of the most comedy club in NYC, you will see amazing chefs. He creates a menu that coincides some of the best, famous comedians, with whatever is at peak harvest on his farm in as well as up and coming talent. Westchester. Whatever the season may be, your taste buds will surely thank you after a meal here. Music time! If you are looking to hear some Jazz, you must swing by the If you are looking for a laid-back atmosphere Smalls Jazz Club and the Mezzrow with great food, then head to North Square Jazz Club. Featuring live jazz bands Restaurant. Their approach to seasonaland jam sessions with great cocktails, American food inspired by world traditions and they provide the quintessential jazz local ingredients makes a fun, delicious menu. dive atmosphere that focuses on Nothing beats heading over to North Square on finding emerging stars. If you’re a Sunday and enjoying their Jazz Brunch in the looking to see some legendary jazz lounge. -
The Michelin Guide Chicago 2017 Awards 2 Stars to Restaurants Oriole and Tru; Alinea and Grace Maintain 3 Star Rating
PRESS INFORMATION Boulogne-Billancourt, November 2, 2016 THE MICHELIN GUIDE CHICAGO 2017 AWARDS 2 STARS TO RESTAURANTS ORIOLE AND TRU; ALINEA AND GRACE MAINTAIN 3 STAR RATING Michelin is pleased to reveal today the 2017 selection of the MICHELIN Guide to Chicago, which highlights a total of 298 restaurants, including 26 establishments which have been awarded MICHELIN stars. In this new 2017 edition, Grant Achatz’s restaurant Alinea offers diners a totally new dining concept, and has maintained it’s 3 star ranking. Likewise, Curtis Duffy’s Grace continues with 3 Michelin stars, thus confirming these two Chicago restaurants as members of the very exclusive club of just over one hundred 3 star restaurants in the world. The restaurant Oriole , which opened in 2016, has been awarded two MICHELIN stars, thanks to the remarkable talent of chef Noah Sandoval and his team, including his wife Cara whom manages the restaurant. Chef Sandoval’s, who received one star in the past selections for its restaurant Senza, closed in 2015, uses of a variety of cooking techniques and myriad ingredients are reflected in the uniquely personal tasting menu that is his signature. “Despite his relative youth, the Michelin inspectors were impressed by chef Sandoval’s creativity, consistency, and ability to combine different cooking styles and products in his cuisine” commented Michael Ellis, the International Director of the MICHELIN Guides. An additional Chicago restaurant also was awarded 2 stars, Tru , an establishment that obtained it’s first MICHELIN star in 2011, which was the inaugural selection of the MICHELIN Guide to Chicago. Chef Anthony Martin, who has worked with chefs Gunther Seeger and Joel Robuchon, has shown his ability to bring out the best in the products he uses, as well as his team; Michelin inspectors were pleased to see how chef Martin consistently upped his game over the years.