FOR IMMEDIATE RELEASE

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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 of the Cookbook of the Year Award and the Cookbook Hall of Fame Inductee will be announced on May 3, 2013.

2013 James Beard Foundation Broadcast and New Media Awards Presented by Lenox Tableware and Gifts For television, webcast, and radio programs aired in 2012. Winners will be announced on May 3, 2013

Radio Show/Audio Webcast Fear of Frying NewsWorks The Salt Host: Nina Barrett Host: Lari Robling Host: Allison Aubrey Area: WBEZ Area: WHYY FM Area: npr.org/blogs/thesalt Producer: Lynette Kalsnes Producer: Lari Robling Producer: Alison Richards

Special/Documentary (Television or Video Webcast) America Revealed: Food Machine Food Forward: Urban Agriculture The Restaurateur Host: Yul Kwon Across America Network: PBS Network: PBS Network: PBS Producer: Roger Sherman Producers: Christopher Bryson, Producers: Stett Holbrook and Nick Catliff, Ruth Johnston, Amy Greg Roden Goodman Kass, Antony Tackaberry, and Nic Young

Television Program, In Studio or Fixed Location CBS Sunday Morning: “Eat, Drink Martha Stewart’s Cooking School Sara’s Weeknight Meals and Be Merry” Host: Martha Stewart Host: Sara Moulton Host: Charles Osgood Network: PBS Network: PBS Network: CBS Producers: Martha Stewart, Greta Producers: Natalie Gustafson and Producers: Gavin Boyle, Amol Anthony, Christina Deyo, Michael Silver Plume Productions Mhatre, Rand Morrison, Amy Morrison, Olivia Schneider, and Rosner, Jason Sacca, and Robin Lisa Wagner Sanders

Television Program, On Location Bizarre Foods America MeatEater The Mind of a Chef Host: Andrew Zimmern Host: Steven Rinella Host: Anthony Bourdain Network: Travel Channel Network: Sportsman Channel Network: PBS Producers: Colleen Needles Producers: Jared Andrukanis, Joe Producers: Anthony Bourdain, Steward and Andrew Zimmern Caterini, Chris Collins, Steven Joe Caterini, Christopher Collins, Rinella, Craig Shepherd, and Jonathan Cianfrani, Michael Lydia Tenaglia Steed, and Lydia Tenaglia

Television Segment CNN InFocus Friday Arts, Art of Food The Hungry Hound Host: Tom Foreman Network: WHYY TV Host: Steve Dolinsky Network: CNN Producer: Monica Rogozinski Network: WLS-TV (ABC 7) Producers: Jeremy Harlan, Kat Chicago Kinsman, Dan Lothian, and Eric Producer: Badriyyah Waheed Marrapodi

Video Webcast, Fixed Location and/or Instructional The Chicago Restaurant Pastry How to Cocktail The Seasonal Cooks Competition, Season One liquor.com bonappetit.com jmpurepastry.com Producers: Kit Codik, Scott Kritz, Hosts: Melissa Hamilton and Producers: Nicolas DeGrazia, and Noah Rothbaum Christopher Hirsheimer Daniel Kullman, Jimmy MacMillan, Producer: Matthew Duckor and Julie MacMillan

Video Webcast, On Location The Curious Adventures of Kirk food. curated. The Perennial Plate: Real Food Lombard foodcurated.com World Tour darkrye.com Producer: Liza de Guia theperennialplate.com Host: Kirk Lombard Hosts: Daniel Klein and Mirra Fine Producer: Kelly LeCastre Producers: Daniel Klein and Mirra Fine

Outstanding Personality/Host Host: Gerry Garvin Host: Sara Moulton Host: Andrew Zimmern Show: Road Trip With G. Garvin Show: Sara’s Weeknight Meals Show: Bizarre Foods America Network: Cooking Channel Network: PBS Network: Travel Channel

2013 James Beard Foundation Journalism Awards For articles published in English in 2012. Winners will be announced on May 3, 2013.

Cooking, Recipes, or Instruction Matt Goulding, Matthew Kadey J. Kenji López-Alt Staff at Every Day with Rachael with Tamar Adler, and Paul Kita Serious Eats Ray Men’s Health “The Food Lab” Every Day with Rachael Ray “The Butcher Is Back!,” “The Six- “Pick Your Perfect Thanksgiving” Pack Foods of Summer,” “Southern Food Rises Again”

Food and Culture Oliver Bullough Ryan D’Agostino and the Editors Ann Taylor Pittman Roads & Kingdoms of Esquire Cooking Light “Adjika: Sauce of Glory, Pride of Esquire “Mississippi Chinese Lady Goes Abkhazia” “The Esquire Community Home to Korea” Cookbook”

Food and Travel Matt Goulding Peter Jon Lindberg Adam Sachs Roads & Kingdoms Travel + Leisure Travel + Leisure “The Soul of a City” “Hawaii’s Next Wave” “The Best Little Eating Town in Europe”

Food Coverage in a General-Interest Publication Los Angeles Magazine Men’s Health Real Simple Washingtonian Lesley Bargar Suter Adina Steiman The Food Department Todd Kliman

Food Politics, Policy, and the Environment Barry Estabrook Tracie McMillan Ben Paynter OnEarth The American Prospect Bloomberg Businessweek “Out to Lunch” “As Common As Dirt” “The Carp Must Die”

Food-Related Columns Celia Barbour Adam Sachs Jane and Michael Stern Lettie Teague philipstown.info Bon Appétit Saveur The Wall Street Mouths to Feed: “Into the The Obsessivore: “I'm Big Routes: “Surf and Turf,” Journal Woods,” “Of Cabbages On Japan," "Everyone's a “Hog Heaven,” “Fair and On Wine: “A Pinot a and Queens,” “The Dirt on Critic," "The Tradition Square” Day: Is a Little Wine Christmas” Starts Here” Really Good for You?,” “Think While You Drink: In Defense of Wine Snobs,” “Men Are From Cab, Women Are From Moscato?”

Group Food Blog Dark Rye Eater National Grub Street New York darkrye.com eater.com newyork.grubstreet.com

Health and Well-Being Rachael Moeller Gorman Aliza Green Lou Schuler EatingWell Washington Post Men’s Health “Solving the Sugar Puzzle” “The Gloves Can Come Off, as “Did Cavemen Have Abs?” Far as I’m Concerned”

Humor Lisa Hanawalt Alice Laussade Michael Procopio Lucky Peach Dallas Observer Food for the Thoughtless “The Secret Lives of Chefs” “The Cheap Bastard's Ultimate “KY Jelly is My New Jam” Guide to Eating like a Total Cheap Bastard in Dallas”

Individual Food Blog Cannelle et Vanille Hunter Angler Gardener Cook Vinography cannellevanille.com honest-food.net vinography.com Aran Goyoaga Hank Shaw Alder Yarrow

Personal Essay Fuchsia Dunlop Hua Hsu Joy Manning Lucky Peach Lucky Peach Table Matters “London Town” “Wokking the Suburbs” “The Swedish Chef”

Profile Brandon Chuang Alex Halberstadt Brett Martin Feast The New York Times Magazine GQ “An Evolution of Ideas” “Cooking Isn’t Creative and It Isn’t “Danny and the Electric Kung Pao Easy” Pastrami Test”

Visual Storytelling Jessica Bennett and Sky Dylan- Wylie Dufresne, Michael Michele Outland and Fiorella Robbins Laiskonis, Nathan Rawlinson, and Valdesolo From Tumblr’s “Storyboard” Alex Stupak Gather Journal Series Gilt Taste "Starters," "Dessert," "Smoke & “Pizza That Never Sleeps (Even The Art of Plating: “Why Ash" in a Hurricane),” “Move Over, Presentation May be Self- Cupcakes: The Religieuse Has Defeating,” “A Different Take on Arrived,” “Cooking Their Way Mexican Mole,” “ Tire Tracks of Through Magazine History” Sauce”

Wine, Spirits, and Other Beverages Betsy Andrews Marisa Huff Michael Steinberger Saveur La Cucina Italiana vanityfair.com “Northern Renaissance” “The New Birra Italiana” “A Vintage Crime”

Craig Claiborne Distinguished Restaurant Review Award Alison Cook Patric Kuh Tejal Rao Houston Chronicle Los Angeles Magazine The Village Voice “Justin Yu and Oxheart Look “Whole Foods,” “Shore Thing,” “Bangkok Pop, No Fetishes,” Forward, Not Back,” “Torchy's “Power Station” “The Sweet Taste of Success,” Tacos’ Magic Gets Lost in “Enter the Comfort Zone at 606 Translation,” “Why Underbelly is R&D” Essential to Houston”

MFK Fisher Distinguished Writing Award Dara Moskowitz Grumdahl Richard Parks Mike Sula Mpls.St.Paul Magazine Lucky Peach Chicago Reader “The Cheese Artist” “Khmerican Food” “Chicken of the Trees”

The winner of the Publication of the Year Award will be announced on May 3, 2013

2013 James Beard Foundation Outstanding Restaurant Design Awards Presented by Celebrity Cruises® Winners will be announced on May 6, 2013

75 Seats and Under For the best restaurant design or renovation in North America since January 1, 2010 Design Firm: Commune Design Firm: Taavo Somer Design Firm: Capella Garcia Project: Farmshop, Santa Designer: Taavo Somer Arquitectura Monica, CA Project: Isa, Brooklyn, NY Designers: Juli Capella and Miquel Garcia Project: minibar by José Andrés, Washington, D.C.

76 Seats and Over For the best restaurant design or renovation in North America since January 1, 2010 Design Firm: Rockwell Design Firm: Alejandro Barrios Design Firm: MC2 Architects Group/Rockwell Group Europe Carrero Designs Designers: Chung Q.B. Nguyen Designer: David Rockwell/Diego Designer: Alejandro Barrios and Chuong Q.B.Nguyen Gronda Carrero Project: Triniti, Houston Project: Jaleo at the Cosmopolitan Project: Juvia, Miami Beach, FL of Las Vegas

2013 James Beard Foundation Restaurant and Chef Awards Winners will be announced on May 6, 2013

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 Stephanie Izard Jonathon Sawyer Paul Virant Andrew Next Girl & the Goat Greenhouse Vie Zimmerman Chicago Chicago Tavern Western Springs, Sepia Cleveland IL Chicago

Best Chef: Mid-Atlantic (D.C., DE, MD, NJ, PA, VA) Cathal Armstrong Spike Gjerde Johnny Monis Brad Spence Vikram Sunderam Restaurant Eve Woodberry Kitchen Komi Amis Rasika Alexandria, VA Baltimore Washington, D.C. Philadelphia Washington, D.C.

Best Chef: Midwest (IA, KS, MN, MO, NE, ND, SD, WI) Justin Aprahamian Gerard Craft Colby Garrelts Michelle Gayer Jack Riebel Sanford Niche Bluestem Salty Tart Butcher & the Boar Milwaukee St. Louis Kansas City, MO Minneapolis Minneapolis

Best Chef: New York City (Five Boroughs) April Bloomfield Wylie Dufresne Mark Ladner Jonathan Waxman Michael White The Spotted Pig wd-50 Del Posto Barbuto Marea

Best Chef: Northeast (CT, MA, ME, NH, NY STATE, RI, VT) Jamie Bissonnette Joanne Chang Gerry Hayden Melissa Kelly Barry Maiden Coppa Flour Bakery + The North Fork Primo Hungry Mother Boston Cafe Table & Inn Rockland, ME Cambridge, MA Boston Southold, NY

Best Chef: Northwest (AK, ID, MT, OR, WA, WY) Jason Franey Naomi Pomeroy Gabriel Rucker Ethan Stowell Cathy Whims Canlis Beast Le Pigeon Staple & Fancy Nostrana Seattle Portland, OR Portland, OR Mercantile Portland, OR Seattle

Best Chef: South (AL, AR, FL, LA, MS, PR) Justin Devillier Jeff McInnis Tory McPhail Alon Shaya Sue Zemanick La Petite Grocery Yardbird Southern Commander’s Domenica Gautreau’s New Orleans Table & Bar Palace New Orleans New Orleans Miami Beach New Orleans

Best Chef: Southeast (GA, KY, NC, SC, TN, WV) Ashley Christensen Edward Lee Joseph Lenn Steven Satterfield Tandy Wilson Poole’s Downtown 610 Magnolia The Barn at Miller Union City House Diner Louisville Blackberry Farm Atlanta Nashville Raleigh, NC Walland, TN

Best Chef: Southwest (AZ, CO, NM, OK, TX, UT) Kevin Binkley Bryce Gilmore Jennifer Jasinski Hugo Ortega Chris Shepherd Binkley’s Barley Swine Rioja Hugo’s Underbelly Restaurant Austin Denver Houston Houston Cave Creek, AZ

Best Chef: West (CA, HI, NV) Chris Cosentino Christopher Kostow Corey Lee Daniel Patterson Jon Shook and Incanto The Restaurant at Benu Coi Vinny Dotolo San Francisco Meadowood San Francisco San Francisco Animal St. Helena, CA Los Angeles

Best New Restaurant A restaurant opened in 2012 that already displays excellence in food, beverage, and service and is likely to have a significant impact on the industry in years to come. Empellón Cocina Grace The Ordinary Rich Table State Bird NYC Chicago Charleston San Francisco Provisions San Francisco

Outstanding Wine, Beer, or Spirits Professional 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 Merry Edwards Garrett Oliver Neal Rosenthal David Wondrich Dogfish Head Craft Merry Edwards Brooklyn Brewery Rosenthal Wine Spirits Educator Brewery Winery NYC Merchant NYC Milton, DE Sebastopol, CA NYC

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 The Barn at CityZen at Frasca Food and Picasso San Francisco Blackberry Farm Mandarin Oriental Wine Las Vegas Walland, TN Washington, D.C. Boulder, CO

Outstanding Bar Program An establishment that displays and encourages excellence in cocktail, spirits, and/or beer service. The Aviary Bar Agricole The Bar at the Holeman & Pegu Club The Violet Chicago San Francisco NoMad Hotel Finch Public NYC Hour NYC House Chicago Atlanta

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. Del Posto Quince The Restaurant at Topolobampo Vetri NYC San Francisco Meadowood 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 Melissa Chou Ken Forkish Hedy Goldsmith Brooks Headley Dominique Ansel Aziza Ken’s Artisan Michael’s Genuine Del Posto Bakery San Francisco Bakery Food & Drink NYC NYC Portland, OR Miami

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. Maguy Le Coze Donnie Madia Piero Selvaggio Caroline Styne Phil Suarez Le Bernardin One Off Hospitality Valentino Lucques Suarez Restaurant NYC Group (Blackbird, Restaurant Group West Hollywood, Group (ABC Avec, Publican and (Valentino, Vin CA Kitchen, Jean others) Bar) Georges, Prime Chicago Los Angeles Steakhouse) NYC

Rising Star Chef of the Year 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, Jr. Danny Bowien Thomas David Posey Blaine Wetzel Purple Pig Mission Chinese McNaughton Blackbird The Willows Inn Chicago Food Flour + Water Chicago Lummi Island, WA San Francisco and San Francisco NYC

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. August Blue Hill Highlands Bar and The Slanted Door Spiaggia New Orleans NYC Grill San Francisco Chicago Birmingham, AL

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. Sean Brock David Chang Gary Danko Suzanne Goin Paul Kahan Nancy McCrady’s Momofuku Restaurant Gary Lucques Blackbird Silverton Charleston Noodle Bar Danko West Chicago Pizzeria NYC San Francisco Hollywood, CA Mozza Los Angeles

2013 James Beard Foundation America’s Classics Presented by the Coca-Cola Company C.F. Folks Frank Fat’s Keens Steakhouse Kramarczuk’s Prince’s Hot Washington, D.C. Sacramento, CA NYC Minneapolis Chicken Shack Owner: Art Carlson Owners: The Fat Owner: George Owner: Orest Nashville family Schwarz Kramarczuk Owner: Andre Prince Jeffries

2013 James Beard Foundation Who’s Who of Food & Beverage in America Inductees Eric Asimov Dorothy Kalins Barbara Lynch Zarela Martinez Michael Mina Bill Yosses Author and Editor Chef and Chef and Chef and Author and Journalist NYC Restaurateur Restaurateur Restaurateur Pastry Chef NYC Boston NYC San Francisco Washington, D.C.

2013 James Beard Foundation Lifetime Achievement Award Cecilia Chiang Chef and Restaurateur San Francisco

2013 James Beard Foundation Humanitarian of the Year Emeril Lagasse Emeril’s New Orleans

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