FOR IMMEDIATE RELEASE
Press Contacts: Karlie Reitano / Mary Blanton Ogushwitz Susan Magrino Agency Tel: 212.957.3005 Email: [email protected] / [email protected]
2014 JAMES BEARD FOUNDATION AWARDS NOMINEES ANNOUNCED
New York, NY (March 18, 2014) – The James Beard Foundation is proud to announce the final nominees for the 2014 James Beard Foundation Awards, the culinary industry’s most prestigious recognition program. The nominees were announced today during a press brunch at The Publican in Chicago, a One Off Hospitality Group restaurant, hosted by Susan Ungaro, James Beard Foundation president; Emily Luchetti, chair of the James Beard Foundation board of trustees; Paul Kahan, executive chef/ partner, One Off Hospitality Group; and Donald J. Madia, managing partner/owner, One Off Hospitality Group.
“We are excited to return to Chicago for this year’s finalist announcement, and The Publican, our 2013 Outstanding Chef Award winner Paul Kahan’s restaurant, is the perfect setting as we celebrate the city’s thriving culinary industry,” said Susan Ungaro, president of the James Beard Foundation.
Nominees in 59 categories were announced in the Foundation’s various awards programs, including Restaurant and Chef, Restaurant Design, and Book, Broadcast and Journalism. In addition, previously announced special achievement award honorees were highlighted, including Lifetime Achievement, Humanitarian of the Year, Who’s Who, and the America’s Classics. A complete list of nominees can be found at the end of this release, as well as on jamesbeard.org/awards.
On Friday, May 2, 2014, the James Beard Foundation Book, Broadcast & Journalism Awards Dinner, an exclusive event honoring the nation’s top cookbook authors, culinary broadcast producers and hosts, and food journalists, will take place at Gotham Hall in New York City, hosted by Matt Lee and Ted Lee. On Monday, May 5, 2014, the James Beard Foundation Awards Ceremony and Gala Reception will take place at the David H. Koch Theater at Lincoln Center in New York City with Ted Allen as Master of Ceremonies and Mario Batali as Gala Chef Chair. During the event, which is open to the public, awards for the Restaurant and Chef and Restaurant Design categories will be handed out, along with special achievement awards including Humanitarian of the Year, Lifetime Achievement, Who’s Who, and the America’s Classics. A gala reception will immediately follow, featuring top culinary talents from across the country, who will be serving dishes that reflect this year’s Awards theme, “Sounds of the City,” celebrating the enduring relationship between music and food.
Established in 1990, the James Beard Awards recognize culinary professionals for excellence and achievement in their fields and further the Foundation’s mission to celebrate, nurture, and honor America’s diverse culinary heritage through programs that educate and inspire. Each award category has an individual committee made up of industry professionals who volunteer their time to oversee the policies, procedures, and selection of judges for their respective Awards program. All JBF Award winners receive a certificate and a medallion engraved with the James Beard Foundation Awards insignia. There are no cash prizes.
Tickets to the May 5 Awards ceremony and gala reception are now on sale and can be purchased at jamesbeard.org/awards or through the Awards Box Office at 914.231.6180. General public tickets are $475 ($425 for James Beard Foundation members).
The 2014 James Beard Foundation Awards are presented with support by the following partners: Premier Sponsors: All-Clad Metalcrafters, Lenox Tableware and Gifts; Supporting Sponsors: Acqua Panna® Natural Spring Water, BACARDI 8, Breville, The Coca-Cola Company, Delta Air Lines, Lavazza, S.Pellegrino® Sparkling Natural Mineral Water, Stella Artois®, Valrhona; Gala Reception Sponsors: Celebrity Cruises®, Ecolab, Food Network & Cooking Channel, Tanqueray No. TEN®, Waldorf Astoria Hotels & Resorts; Additional Support: Chefwear, Crest Be®, VerTerra Dinnerware, Visit Orlando®.
About the James Beard Foundation Founded in 1986, the James Beard Foundation's mission is to celebrate, nurture, and honor America's diverse culinary heritage through programs that educate and inspire. A cookbook author and teacher with an encyclopedic knowledge about food, James Beard, who died in 1985, was a champion of American cuisine. He helped educate and mentor generations of professional chefs and food enthusiasts, instilling in them the value of wholesome, healthful and delicious food. Today the Beard Foundation continues in the same spirit by administering a number of diverse programs that include educational initiatives, food industry awards, scholarships for culinary students, publications, chef advocacy training, and thought-leader convening. The Foundation also maintains the historic James Beard House in New York City’s Greenwich Village as a “performance space” for visiting chefs. In September of 2012, the Foundation launched the Diplomatic Culinary Partnership with the U.S. Department of State’s Office of Protocol and helped create the American Chef Corps as a way to champion American chefs abroad, promote American food products and foster an interest in American culinary culture and history through international programs and initiatives. For more information, please visit jamesbeard.org. Find insights on food at the James Beard Foundation’s blog Delights & Prejudices. Join the James Beard Foundation on Facebook. Follow the James Beard Foundation on Twitter and Instagram.
2014 James Beard Foundation Awards Nominees 2014 James Beard Foundation Book Awards
For books published in English in 2013. Winners will be announced on May 2, 2014.
American Cooking I Love New York: Ingredients The New Midwestern Table: Pickles, Pigs & Whiskey: and Recipes 200 Heartland Recipes Recipes from My Three Favorite Food Groups and Daniel Humm and Will Amy Thielen Then Some Guidara (Random House) John Currence (Ten Speed Press) (Andrews McMeel Publishing)
Baking and Dessert The Art of French Pastry Sweet Tartine Book No. 3: Modern Ancient Classic Whole Jacquy Pfeiffer with Martha Valerie Gordon Rose Shulman Chad Robertson (Artisan) (Knopf) (Chronicle Books)
Beverage The Cocktail Lab: Unraveling The Drunken Botanist: The The New California Wine: A the Mysteries of Flavor and Plants That Create the Guide to the Producers and Aroma in Drink, with Recipes World’s Great Drinks Wines Behind a Revolution in Taste Tony Conigliaro Amy Stewart Jon Bonne (Ten Speed Press) (Algonquin Books) (Ten Speed Press)
Cooking from a Professional Point of View Historic Heston Manresa: An Edible René Redzepi: A Work in Reflection Progress Heston Blumenthal David Kinch with Christine René Redzepi (Bloomsbury) Muhlke (Phaidon Press) (Ten Speed Press)
Focus on Health Gluten-Free Girl Every Day VB6: Eat Vegan Before 6:00 Weeknight Wonders: to Lose Weight and Restore Delicious, Healthy Dinners in Shauna James Ahern with Your Health . . . for Good 30 Minutes or Less Daniel Ahern Mark Bittman Ellie Krieger (Houghton Mifflin Harcourt) (Clarkson Potter Publishers) (Houghton Mifflin Harcourt)
General Cooking One Good Dish Smoke: New Firewood Try This at Home: Recipes Cooking from My Head to Your Plate David Tanis Tim Byres Richard Blais (Artisan) (Rizzoli New York) (Clarkson Potter Publishers)
International Every Grain of Rice: Simple Return to the Rivers: Recipes Sauces & Shapes: Pasta the Chinese Home Cooking and Memories of the Italian Way Himalayan River Valleys Fuchsia Dunlop Oretta Zanini DeVita and Vikas Khanna with Andrew Maureen B. Fant (W. W. Norton & Company) Blackmore-Dobbyn (W. W. Norton & Company) (Lake Isle Press)
Photography Historic Heston Mast Brothers René Redzepi: A Work in Chocolate Progress Photographer: Romas Foord Photographer: Tuukka Ali Kurshat Altinsoy, Ditte Koski Isager, René Redzepi, Lars (Bloomsbury USA) Williams, and the Noma (Little, Brown and Company) Team
(Phaidon Press)
Reference and Scholarship A History of Food in 100 Modern Food, Moral Food: Soul Food: The Surprising Recipes Self-Control, Science, and Story of an American Cuisine the Rise of Modern American One Plate at a Time William Sitwell Eating in the Early Twentieth Century Adrian Miller (Little, Brown and Company) Helen Zoe Veit (The University of North Carolina Press) (The University of North Carolina Press)
Single Subject Culinary Birds: The Ultimate Fish: 54 Seafood Feasts In the Charcuterie: The Poultry Cookbook Fatted Calf's Guide to Making Cree LeFavour Sausage, Salumi, Pâtés, John Ash with James O. Roasts, Confits, and Other Fraioli (Chronicle Books) Meaty Goods
(Running Press) Taylor Boetticher and Toponia Miller
(Ten Speed Press)
Vegetable Focused and Vegetarian Feast: Generous Vegetarian River Cottage Veg Vegetable Literacy Meals for Any Eater and Every Appetite Hugh Fearnley-Whittingstall Deborah Madison
Sarah Copeland (Ten Speed Press) (Ten Speed Press)
(Chronicle Books)
Writing and Literature A Fork in the Road: Tales of Provence, 1970: M. F. K. Salt Sugar Fat: How the Food Food, Pleasure and Fisher, Julia Child, James Giants Hooked Us Discovery on the Road Beard, and the Reinvention of American Taste Michael Moss Edited by James Oseland Luke Barr (Random House) (Lonely Planet) (Clarkson Potter Publishers)
The winner of the Cookbook of the Year Award and the Cookbook Hall of Fame inductee will be announced on May 2, 2014.
2014 James Beard Foundation Broadcast and New Media Awards
Presented by Lenox Tableware and Gifts For television, webcast, and radio programs aired in 2013. Winners will be announced on May 2, 2014.
Radio Show/Audio Webcast Here & Now The Splendid Table This American Life
Hosts: Meghna Chakrabarti, Host: Lynne Rossetto Kasper Host: Fred Armisen, Ben Jeremy Hobson, and Robin Calhoun, and Ira Glass Young Area: American Public Media and Public Radio Area: NPR Area: Public Radio Producers: Jennifer Russell Producer: Ben Calhoun Producer: Kathy Gunst and Sally Swift
Special/Documentary CBS Sunday Morning: “Eat, Eating Alabama The Harvey Girls: Drink and be Merry” Opportunity Bound Network: PBS Host: Charles Osgood Network: PBS Producers: Andrew Beck Network: CBS Grace and Bartley Powers Producer: Katrina Parks
Producers: Gavin Boyle, Cathy Lewis, Amol Mhatre, Rand Morrison, Amy Rosner, Jason Sacca, and Robin Sanders
Television Program, In Studio or Fixed Location Heartland Table Lidia's Kitchen Martha Stewart’s Cooking School Host: Amy Thielen Host: Lidia Bastianich Host: Martha Stewart Network: Food Network Network: PBS Network: PBS Producers: Random House Producer: Tavola Production Television and Tavola Producers: Greta Anthony, Production Christina Deyo, Michael Morrison, Martha Stewart, Calia Van Dyk, and Lisa Wagner
Television Program, On Location A Chef's Life Lidia Celebrates America: The Mind of a Chef Freedom and Independence Host: Vivian Howard Host: Anthony Bourdain Host: Lidia Bastianich Network: PBS Network: PBS Network: PBS Producers Cynthia Hill and Producers: Jared Adrukanis, Markay Media Producer: Anne Adams, Mimi Anthony Bourdain, Joe Adams, Lidia Bastianich, Caterini, Chris Collins, Laurie Donnelly, Shelly Michael Steed, and Lydia Burgess Nicotra, and Rob Tenaglia Tate
Television Segment American Journey CBS Sunday Morning Friday Arts, Art of Food
Host: Tom Foreman Host: Martha Teichner Network: WHYY-TV
Network: CNN and CNN.com Network: CBS Producer: Monica Rogozinski
Producer: Jeremy Harlan and Producer: Jon Carras and Sarah LeTrent Mary Raffalli
Video Webcast, Fixed Location and/or Instructional Cook Smarter Thirsty For... Upwave Eat Videos
chefsteps.com youtube.com/tastemade upwave.com
Host: Grant Lee Crilly Producer: Jay Holzer and Hosts: Pancho Gatchalian, Eric Slatikin Sarah Mastracco, and Jamie Producer: Kristina Krug Tiampo
Producers: SeeFood Media, Space Station Media, and Upwave
Video Webcast, On Location Dark Rye Kitchen Vignettes The Perennial Plate: Europe and South Asia darkrye.com kitchenvignettes.blogspot.co m/PBS theperennialplate.com Producers: Clyde Burley, Ira Chute, and Kelly Le Castre Producer: Aube Giroux and Hosts: Mirra Fine and Daniel Matt Schoch Klein
Producers: Mirra Fine and Daniel Klein
Outstanding Personality/Host Host: Ina Garten Host: Sara Moulton Host: Andrea Robinson
Barefoot Contessa: Back to Sara's Weeknight Meals The 30-Minute Wine Whiz Basics Network: PBS andreawine.com Network: Food Network
2014 James Beard Foundation Journalism Awards
For articles published in English in 2013. Winners will be announced on May 2, 2014.
Cooking, Recipes, or Instruction Scott Mowbray and Ann Andy Ricker Various Editors Taylor Pittman Saveur Bon Appétit Cooking Light “The Star of Siam” “How to Cook Right Now” “7 Simple Ways to Become a Better Cook”
Food and Culture John Birdsall Lauren Collins Corby Kummer
Lucky Peach The New Yorker Smithsonian
“America, Your Food Is So “Fire-Eaters” “Can Starbucks Do for the Gay” Croissant What it Did for Coffee?”
Food and Travel Greg Larson Nick Paumgarten Gary Shteyngart
Lucky Peach Bon Appétit Travel + Leisure
“Traveling in the North “Lunch at 8,500 Ft.” “Maximum Bombay” Country”
Food Coverage in a General-Interest Publication San Francisco Chronicle The Wall Street Journal “Off Washingtonian “Taste” “Food & Wine” Section Duty” Section Section
Various Editors Beth Kracklauer Todd Kliman and Ann Limpert
Food Politics, Policy, and the Environment Maryn McKenna Eli Saslow Craig Welch
Food & Environment The Washington Post The Seattle Times Reporting Network andMedium “Food Stamps” “Sea Change: The Pacific's Perilous Turn” “Imagining the Post- Antibiotics Future”
Food-Related Columns Tamar Haspel Kristen Miglore Adam Sachs
The Washington Post Food52 Bon Appétit
Unearthed Genius Recipes The Obsessivore
Group Food Blog The Braiser Eater National First We Feast
Health and Well-Being Elizabeth Gunnison Dunn Sidney Fry, MS, RD Rachael Moeller Gorman
The Wall Street Journal Cooking Light EatingWell
“This is Not a Carbonara” “Salt” “The Whole-Grain, Reduced- Fat, Zero-Calorie, High-Fiber, Lightly Sweetened Truth about Food Labels”
Humor Ira Chute Lisa Hanawalt Monica Hesse
Dark Rye Lucky Peach The Washington Post
A Vision of Post-Apocalyptic “On the Trail with Wylie” “Gwyneth Paltrow: We Love Cuisine: Frankenchicken to Hate Her, But We’ll Buy Her Cookbook Anyway”
Individual Food Blog Food for the Thoughtless Homesick Texan Poor Man's Feast
Michael Procopio Lisa Fain Elissa Altman
Personal Essay Fuchsia Dunlop Elizabeth Gilbert Gabrielle Hamilton
Lucky Peach Outside Bon Appétit
“Dick Soup” “Don't Mess with Perfect” “Guess Who's Coming to Dinner?”
Profile Alex Halberstadt Francis Lam Peter Meehan
The New York Times Lucky Peach Lucky Peach Magazine “A Day on Long Island with “Life, and How It Happens to “The Transformational Power Alex Lee” a Cook” of the Right Spice”
Visual Storytelling Jeff Allen, Jonathan Boncek, Chris Higdon, Jessie Kriech- James Maikowski, Patricia Andrew Cebulka, Allston Higdon, and Jen White Sanchez, Stephen Scoble, McCrady, and Susan Puckett and Fredika Stjärne Spenser Magazine The Local Palate Food & Wine “Controlled Burn,” “Lead Us “Dinin’ Down in the Delta,” Into Temptation,” “The “Best New Chef All Stars,” “Ferm Belief,” “Fire It Up,” South's Sweet Elixir” “Oysters & Gumbo: A Chef's New Orleans Party,” “Vegetables Now”
Wine, Spirits, and Other Beverages Ray Isle Josh Ozersky Besha Rodell
Food & Wine The Wall Street Journal Punch
“The Battle for America's “Bourbon Mania!” “40 Ounces to Freedom” Oldest Vines”
Craig Claiborne Distinguished Restaurant Review Award Alison Cook Alan Richman Besha Rodell
Houston Chronicle GQ L.A. Weekly
“Corkscrew BBQ a New “Alan Richman Walks Into a “Black Hogg Down,” Houston Classic,” “The Jewish Deli...,” “The Elm: Is “Outback Steakhouse Cosmic Soup of Pho Hung,” Brooklyn Ready for Review: Please Don't Call “The Pass Unleashes Plates Sophisticated Dining?,” “ZZ's, This Food Australian,” “Sqirl of Playfulness” the Most Expensive 58 Review: Jessica Koslow's Minutes in New York Dining” Tiny Restaurant Is Serving Some of the Best Food in L.A.”
MFK Fisher Distinguished Writing Award Francis Lam Guy Martin John Jeremiah Sullivan
Bon Appétit Garden & Gun Lucky Peach
“Better with Age” “A Tale of Two Kitchens” “I Placed a Jar in Tennessee”
The winner of the Publication of the Year Award will be announced on May 2, 2014.
2014 James Beard Foundation Outstanding Restaurant Design Awards
Winners will be announced on May 5, 2014
75 Seats and Under
For the best restaurant design or renovation in North America since January 1, 2011 Design Firm: Assimilation Design Firm: Huxley Wallace Design Firm: Lawton Stanley Design Lab LLC and Otto Collective Architects Architects LLC Designers: Joshua Designers: Maria Contreras, Designers: Josh Otto and Henderson and Matthew Christopher Lawton, and David Whipple Parker Micah Stanley
Project: Tria Taproom, Project: Westward, Seattle Project: Grace, Chicago Philadelphia
76 Seats and Over
For the best restaurant design or renovation in North America since January 1, 2011 Design Firm: Jensen Design Firm: Munge Leung Design Firm: Slade Architects Architecture Designer: Sai Leung and Designers: Scott Davis, Mark Alessandro Munge Designers: Hayes Slade and Jensen, Lincoln Lighthill, James Slade Dean Orr, and Andy Pluess Project: Hawksworth Restaurant, Vancouver Project: Virgin Atlantic Project: Shed, Healdsburg, Airway's Clubhouse at CA Newark Liberty International Airport, Newark, NJ
2014 James Beard Foundation Restaurant and Chef Awards
Winners will be announced on May 5, 2014
Best Chefs in America
Chefs who have set new or consistent standards of excellence in their respective regions. Each candidate may be employed by any kind of dining establishment and must have been a working chef for at least the past 5 years. The 3 most recent years must have been spent in the region where the chef is presently working.
Best Chef: Great Lakes (IL, IN, MI, OH) Dave Beran Curtis Duffy Jonathon Sawyer Paul Virant Andrew Zimmerman Next Grace The Greenhouse Vie Restaurant Tavern Sepia Chicago Chicago Western Cleveland Springs, IL Chicago
Best Chef: Mid-Atlantic (D.C., DE, MD, NJ, PA, VA) Cathal Spike Gjerde Brad Spence Vikram Cindy Wolf Armstrong Sunderam Woodberry Amis Charleston Restaurant Kitchen Rasika Eve Philadelphia Baltimore Baltimore Washington, Alexandria, VA D.C.
Best Chef: Midwest (IA, KS, MN, MO, NE, ND, SD, WI) Justin Paul Gerard Michelle Kevin Lenny Russo Aprahamian Berglund Craft Gayer Nashan Heartland Sanford The Niche Salty Tart Sidney Restaurant & Bachelor Street Café Farm Direct Milwaukee Farmer Clayton, Minneapoli Market MO s St. Louis Minneapolis St. Paul, MN
Best Chef: New York City (Five Boroughs) April Bloomfield Dan Kluger Mark Ladner Jonathan Michael White Waxman The Spotted Pig ABC Kitchen Del Posto Marea Barbuto
Best Chef: Northeast (CT, MA, ME, NH, NY STATE, RI, VT) Jamie Joanne Gerry Matt Michael Barry Bissonnette Chang Hayden Jennings Leviton Maiden
Coppa Flour The North Farmstead Lumière Hungry Bakery + Fork Table & Inc. Mother Boston Café Inn Newton, MA Providence, Cambridge, Boston Southold, RI MA NY
Best Chef: Northwest (AK, ID, MT, OR, WA, WY) Renee Erickson Jason Franey Naomi Pomeroy Ethan Stowell Cathy Whims
The Whale Canlis Beast Staple & Fancy Nostrana Wins Seattle Portland, OR Seattle Portland, OR Seattle
Best Chef: South (AL, AR, FL, LA, MS, PR) Vishwesh Bhatt Justin Devillier Ryan Prewitt Alon Shaya Sue Zemanick
Snackbar La Petite Pêche Seafood Domenica Gautreau’s Grocery Grill Oxford, MS New Orleans New Orleans New Orleans New Orleans
Best Chef: Southeast (GA, KY, NC, SC, TN, WV) Kathy Cary Ashley Christensen Edward Lee Steven Tandy Wilson Satterfield Lilly’s Poole’s Downtown 610 Magnolia City House Diner Miller Union Louisville, KY Louisville, KY Nashville Raleigh, NC Atlanta
Best Chef: Southwest (AZ, CO, NM, OK, TX, UT) Kevin Binkley Bryce Gilmore Hugo Ortega Chris Shepherd Justin Yu
Binkley’s Barley Swine Hugo’s Underbelly Oxheart
Cave Creek, AZ Austin Houston Houston Houston
Best Chef: West (CA, HI, NV) Stuart Brioza and Michael Corey Lee Daniel Patterson Jon Shook and Nicole Krasinski Cimarusti Vinny Dotolo Benu Coi State Bird Providence Animal Provisions San San Francisco Los Angeles Francisco Los Angeles San Francisco
Best New Restaurant
A restaurant opened in 2013 that already displays excellence in food, beverage, and service and is likely to have a significant impact on the industry in years to come. Betony Carbone Coqueta Estela Pêche Seafood Grill NYC NYC San Francisco NYC New Orleans
Outstanding Wine, Beer, or Spirits Professional
Presented by Bacardi USA
A winemaker, brewer, or spirits professional who has had a significant impact on the wine, beer and spirits industry nationwide. Candidates must have been in the profession for at least 5 years. Sam Calagione Ron Cooper Garrett Oliver Harlen Wheatley David Wondrich Dogfish Head Del Maguey Brooklyn Buffalo Trace Craft Brewery Single Village Brewery Distillery spirits Mezcal educator Milton, DE Brooklyn, NY Frankfort, KY Ranchos de Taos, Brooklyn, NY NM
Outstanding Wine Program
A restaurant that displays and encourages excellence in wine service through a well-presented wine list, a knowledgeable staff, and efforts to educate customers about wine. Candidates must have been in operation for at least 5 years. A16 Bar Boulud The Barn at FIG The Little Nell Blackberry Farm San Francisco NYC Charleston, SC Aspen, CO Walland, TN
Outstanding Bar Program
Presented by Tanqueray No. TEN®
An establishment that displays and encourages excellence in cocktail, spirits, and/or beer service. Bar Agricole The Bar at the Clyde Common Maison The Violet Hour NoMad Hotel Premiere San Francisco Portland, OR Chicago NYC Brooklyn, NY
Outstanding Service
Presented by Stella Artois®
A restaurant that demonstrates high standards of hospitality and service. Candidates must have been in operation for at least the past 5 years. Blue Hill Quince The Restaurant Topolobampo Vetri at Meadowood NYC San Francisco Chicago Philadelphia St. Helena, CA
Outstanding Pastry Chef
A chef or baker who prepares desserts, pastries, or breads and who serves as a standard-bearer for excellence. Candidates must have been pastry chefs or bakers for at least the past 5 years. Dominique Ansel Dana Cree Belinda Leong Dahlia Narvaez Christina Tosi
Dominique Ansel Blackbird b. patisserie Osteria Mozza Momofuku Bakery Chicago San Francisco Los Angeles NYC NYC
Outstanding Restaurateur
A working restaurateur who sets high national standards in restaurant operations and entrepreneurship. Candidates must have been in the restaurant business for at least 10 years. Candidates must not have been nominated for a James Beard Foundation chef award in the past 10 years. Barbara Lynch Donnie Madia Cindy Caroline Styne Phil Suarez Pawlcyn Barbara Lynch One Off Los Angeles Suarez Gruppo Hospitality Napa Valley, Restaurant Group Group CA (Lucques, Boston A.O.C., NYC Chicago (Mustards Tavern, and (No. 9 Park, Grill, Cindy’s others) (ABC Kitchen, Menton, B&G (Blackbird, Avec, Back Street Jean-Georges, Oysters, and The Publican, Kitchen) wd~50, and others) and others) others)
Rising Star Chef of the Year
Presented by S.Pellegrino® Sparkling Natural Mineral Water
A chef age 30 or younger who displays an impressive talent and who is likely to have a significant impact on the industry in years to come. Jimmy Bannos Katie Button Jessica David Posey Blaine Wetzel Jr. Largey Cúrate Blackbird The Willows Inn on The Purple Pig Manresa Lummi Island Asheville, NC Chicago Chicago Los Gatos, CA Lummi Island, WA
Outstanding Restaurant
Presented by Acqua Panna® Natural Spring Water
A restaurant in the United States that serves as a national standard-bearer for consistent quality and excellence in food, atmosphere, and service. Candidates must have been in operation for at least 10 or more consecutive years. Hearth Highlands Bar and The Slanted Spiaggia wd~50 Grill Door NYC Chicago NYC Birmingham, AL San Francisco
Outstanding Chef
Presented by All-Clad Metalcrafters
A working chef in America whose career has set national industry standards and who has served as an inspiration to other food professionals. Candidates must have been working as chefs for at least the past 5 years. Michael Sean Brock Suzanne David Kinch Nancy Marc Vetri Anthony Goin Silverton McCrady’s Manresa Vetri Gramercy Lucques Pizzeria Tavern Charleston, Los Gatos, Mozza Philadelphia SC Los Angeles CA NYC Los Angeles
2014 James Beard Foundation America’s Classics
Presented by the Coca-Cola Company Hansen’s Sno Nick’s Italian Olneyville New Perini Ranch Sokolowski’s Bliz Café York System Steakhouse University Inn
New Orleans McMinnville, Providence, RI Buffalo Gap, Cleveland OR TX Owner: Ashley Owners: Owners: Bernard Hansen Owners: Nick Stephanie Owners: Lisa Sokolowski, Mary Peirano, Stevens Turini and Tom Balbier, and Carmen and Greg Stevens Perini Michael Peirano, and Sokolowski Eric Ferguson
2014 James Beard Foundation Who’s Who of Food & Beverage in America Inductees Edward Behr John Besh David Barry Paul Kahan Sherry Yard Chang Estabrook Food Writer Chef and Chef and Pastry Chef Restaurateur Chef and Writer Restaurateu and Author St. Johnsbury, Restaurateu r VT New Orleans r Vergennes, Los Angeles VT Chicago NYC
2014 James Beard Foundation Humanitarian of the Year
Matt Haley
Philanthropist and Restaurateur
Rehoboth Beach, Delaware
2014 James Beard Foundation Lifetime Achievement Award
Sirio Maccioni
Le Cirque
NYC