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2014 James Beard Foundation Awards Nominees Announced

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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
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