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FOR IMMEDIATE RELEASE Press Contacts: Karlie Reitano / Hannah Kasperzak Susan Magrino Agency Tel: 212.957.3005 Email: [email protected] / [email protected] 2013 JAMES BEARD FOUNDATION AWARDS NOMINEES ANNOUNCED New York, NY (March 18, 2013) – The James Beard Foundation is proud to announce the final nominees for the 2013 James Beard Foundation Awards, the nation’s most prestigious recognition program honoring professionals in the culinary world—from restaurants and chefs to cookbook authors and media. The nominees were announced today during a press luncheon at the historic Lowndes Grove Plantation in Charleston, South Carolina, hosted by Susan Ungaro, James Beard Foundation president and Emily Luchetti, chair of the James Beard Foundation board of trustees. “The Lowndes Grove Plantation is the perfect setting for this year’s finalist announcement as we celebrate Charleston’s rich culture and culinary excellence,” 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 3, 2013, 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. The following Monday, May 6, the James Beard Foundation Awards Ceremony and Gala Reception will take place at Lincoln Center’s Avery Fisher Hall in New York City. 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, “Lights! Camera! Taste! Spotlight on Food & Film,” a tribute to the role food plays in America’s most iconic films. Established in 1990, the James Beard Foundation Awards recognize culinary professionals for excellence and achievement in their fields and continue to emphasize the Foundation’s mission: to celebrate, nurture, and preserve America’s diverse culinary heritage and future. 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 6 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 2013 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, Celebrity Cruises®, The Coca-Cola Company, Delta Air Lines, Lavazza, S.Pellegrino® Sparkling Natural Mineral Water, Stella Artois®, Valrhona; Gala Reception Sponsors: Breville, Ecolab, Food Network & Cooking Channel, Pernod Ricard USA, Rums of Puerto Rico; and with additional support from BB&T Charleston Wine + Food Festival®, Charleston Area Convention & Visitors Bureau and Chefwear. *Sponsors listed are current as of release date. About the James Beard Foundation Founded in 1986, the James Beard Foundation is dedicated to celebrating, nurturing, and preserving America's diverse culinary heritage and future. 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 to 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. 2013 James Beard Foundation Awards Nominees 2013 James Beard Foundation Book Awards For cookbooks published in English in 2012. Winners will be announced May 3, 2013. American Cooking Fire in My Belly Mastering the Art of Southern Southern Comfort: A New Take by Kevin Gillespie and David Cooking on the Recipes We Grew Up With Joachim by Nathalie Dupree and Cynthia by Allison Vines-Rushing and (Andrews McMeel Publishing) Graubart Slade Rushing (Gibbs Smith) (Ten Speed Press) Baking and Dessert Bouchon Bakery The Dahlia Bakery Cookbook: Flour Water Salt Yeast: The by Thomas Keller and Sebastien Sweetness in Seattle Fundamentals of Artisan Bread Rouxel by Tom Douglas and Shelley and Pizza (Artisan) Lance by Ken Forkish (William Morrow) (Ten Speed Press) Beverage How to Love Wine: A Memoir and Inventing Wine: A New History of Wine Grapes: A Complete Guide Manifesto One of the World’s Most Ancient to 1,368 Vine Varieties, Including by Eric Asimov Pleasures Their Origins and Flavours (William Morrow) by Paul Lukacs by Julia Harding, Jancis (W.W. Norton & Company) Robinson, and José Vouillamoz (Ecco) Cooking from a Professional Point of View Come In, We’re Closed: An The Fundamental Techniques of Toqué! Creators of a New Invitation to Staff Meals at the Classic Italian Cuisine Quebec Gastronomy World’s Best Restaurants by The International Culinary by Normand Laprise by Christine Carroll and Jody Center, Cesare Casella, and (les éditions du passage) Eddy Stephanie Lyness (Running Press) (Abrams) Focus on Health Cooking Light The New Way to The Sprouted Kitchen: A Tastier True Food: Seasonal, Cook Light: Fresh Food & Bold Take on Whole Foods Sustainable, Simple, Pure Flavors for Today’s Home Cook by Sara Forte by Sam Fox and Andrew Weil by Scott Mowbray and Ann Taylor (Ten Speed Press) with Michael Stebner Pittman (Little, Brown and Company) (Oxmoor House) General Cooking Canal House Cooks Every Day Modernist Cuisine at Home What Katie Ate: Recipes and by Melissa Hamilton and by Nathan Myhrvold and Maxime Other Bits & Pieces Christopher Hirsheimer Bilet by Katie Quinn Davies (Andrews McMeel Publishing) (The Cooking Lab) (Viking Studio) International Burma: Rivers of Flavor Gran Cocina Latina: The Food of Jerusalem: A Cookbook by Naomi Duguid Latin America by Yotam Ottolenghi & Sami (Artisan) by Maricel E. Presilla Tamimi (W.W. Norton & Company) (Ten Speed Press) Photography Bouchon Bakery Toqué! Creators of a New What Katie Ate: Recipes and Photographer: Deborah Jones Quebec Gastronomy Other Bits & Pieces (Artisan) Photographer: Dominique Photographer: Katie Quinn Malaterre Davies (les éditions du passage) (Viking Studio) Reference and Scholarship 101 Classic Cookbooks: 501 The Art of Fermentation: An In- The Cookbook Library: Four Classic Recipes Depth Exploration of Essential Centuries of the Cooks, Writers, by Marvin J. Taylor and Clark Concepts and Processes from and Recipes That Made the Wolf Around the World Modern Cookbook (Rizzoli New York) by Sandor Ellix Katz by Anne Willan with Mark (Chelsea Green Publishing) Cherniavsky and Kyri Claflin (University of California Press) Single Subject Afield: A Chef’s Guide to Modern Sauces: More than 150 Ripe: A Cook in the Orchard Preparing and Cooking Wild Recipes for Every Cook, Every by Nigel Slater Game and Fish Day (Ten Speed Press) by Jesse Griffiths by Martha Holmberg (Welcome Books) (Chronicle Books) Vegetable Focused and Vegetarian Foraged Flavor: Finding Fabulous Herbivoracious: A Flavor Roots: The Definitive Ingredients in Your Backyard or Revolution, with 150 Vibrant and Compendium with More Than 225 Farmer’s Market Original Vegetarian Recipes Recipes by Tama Matsuoka Wong with by Michael Natkin by Diane Morgan Eddy Leroux (The Harvard Common Press) (Chronicle Books) (Clarkson Potter Publishers) Writing and Literature The American Way of Eating: The Man Who Changed the Way Yes, Chef: A Memoir Undercover at Walmart, We Eat: Craig Claiborne and the by Marcus Samuelsson Applebee's, Farm Fields and the American Food Renaissance (Random House) Dinner Table by Thomas McNamee by Tracie McMillan (Free Press) (Scribner) The winner
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