James Beard Foundation Report to Donors

The James Beard Foundation's mission is to celebrate, nurture, and honor America's diverse culinary heritage through programs that educate and inspire. Food matters. You are what you eat not only because food is nutrition, but also because food is an integral part of our everyday lives. Food is economics, politics, entertainment, culture, fashion, family, passion, and nourishment. The James Beard Foundation is at the center of America’s culinary community, dedicated to exploring the way food enriches our lives. JBF Report to Donors President’s Letter

Dear JBF Supporters,

As we look back on this past year at the Change, where chefs learned how to be James Beard Foundation, we are thankful for better advocates for important food-policy all of our donors who support our mission issues. We now have 51 alumni from this to celebrate and honor American cuisine. program, and are continuing to grow this We‘re only as strong as the good people who group of powerful influencers within our believe and invest in us. And our Founda- country’s food system. tion has never been stronger, thanks to your Our scholarship program continues to support in helping us grow our longstanding flourish. Since its commencement, we have programs and develop new initiatives. awarded more than $5 million in finan- Over the past several years, we have cial aid to over 1,600 deserving students expanded our Foundation’s mission to who represent the best of the next wave encourage conversation about making our of culinary talent in America. To learn food world a healthier, safer, and more more about them, visit the Scholarship sustainable place. Since its inception in Spotlight page on our website at http:// 2011, our annual JBF Food Conference www.jamesbeard.org/education/scholar- has gathered over 200 thought leaders ship-spotlight. in policy, nutrition, and other important As one of our Patrick Clark Memorial Schol- food-related areas. That same year we arship recipients, George Edwards says, “I also established the James Beard Leader- love my job, and can honestly say I probably ship Awards to recognize visionaries who wouldn’t have been able to accomplish the are making a difference, and have since work without the education I received and honored 20 recipients who are working to the support from the Beard Foundation.” create a more healthful, sustainable, and safe food world. This spring we hosted our We thank you for your continued support. fourth Chefs Boot Camp for Policy and

Sincerely,

Susan Ungaro President The James Beard Foundation is grateful to all of our donors. With this report, we are pleased to recognize gifts to the Foundation in the amount of $500 and above received in our 2014 fiscal year between April 1, 2013–March 31, 2014. JBF Report to Donors Scholarships Scholarships James Beard is fondly remembered by friends and colleagues as a man

5 who offered encouragement to people embarking on a culinary career. Upholding Beard’s commitment to education through our scholarship program is an essential component of the James Beard Foundation’s mission. We wish to thank the following donors for their support of our scholarship program.

Andrew Zimmern’s of New Jersey who possesses an entrepre- “Second Chances” Scholarship neurial spirit and aspiration for excellence. The Andrew Zimmern’s “Second Chances” ConnectOne Bank Scholarship offers a student faced with extreme challenges a “second chance,” to The Jean-Louis Palladin Profes- overcome these hardships. sional Work/Study Grant Chef Jean-Louis Palladin was a master of Clay Triplette Eyebobs, Inc. his craft, known for his creativity, passion, Clay Triplette Scholarship technique, and commitment to the very James Beard loved to teach and encourage best. Jean-Louis was as much a teacher as students pursuing culinary careers. Clay a chef, encouraging and mentoring many Triplette (affectionately called Babes by while demanding perfection of himself Mr. Beard) was by his side for 25 years and and all around him. Created to perpetuate was the Steward at the famed James Beard the mission and programs of the former House (home of the James Beard Founda- Jean-Louis Palladin Foundation, the initia- tion) in Greenwich Village, New York. In tive provides a series of annual grants of up recounting the lively tales of Mr. Beard’s to $10,000 to working chefs. This grant al- Jean-Louis Palladin life, he revealed that one of his Mr. Beard’s lows recipients to spend time learning from very favorite things was warm, gooey and working with master growers, produc- chocolate chip cookies. Clay asked that ers, and food artisans; to cook alongside this scholarship, established in his name, renowned chefs in America and abroad; and go to a deserving student to study baking to study varied specialized skills. and pastry. Anonymous Donor Betty Fussell Mildred Amico Scholarship Phyllis W. Isaacson We are honored to offer the Mildred Susan Ungaro Amico Scholarship in appreciation of the Mildred Amico Susan N. Walter achievements of our Program Director Destination & Travel Foundation Emerita. Mildred was a student and friend Scholarship of James Beard himself, and was one of Scholarships to be offered in 2015 and 2016 the Foundation’s original members. She The Destination & Travel Foundation created and directed the programs of our unique performance space for the culinary The ConnectOne Bank Scholarship arts for more than twenty years. She also The ConnectOne Bank Scholarship is mentored thousands of chefs, helping presented to an individual from the state them advance their careers. Helen Lento JBF Report Miljenko “Mike” Grgich’s Ameri- Peter Kump Memorial to Donors can Dream Scholarship Scholarship Scholarships Mike Grgich began his life as a peasant Peter Kump was an educator and entrepre- in Communist-controlled Croatia and neur with a great love of food, whose inter- 6 arrived in the Napa Valley with $32, his life ests ranged from theater to speed reading savings, sewn into the sole of his shoes. He and the culinary arts. He founded Peter was able to fulfill his American dream by Kump’s New York Cooking School in his founding his own winery in 1977. For his New York apartment in 1975, inaugurated contributions to the wine industry, Mike his professional program in 1983, and in was inducted into the Vintners Hall of 1986—at the urging of Julia Child—estab- Fame in 2008. Mike’s father taught him lished the James Beard Foundation. Kump to “Every day learn something new, do himself had learned from the best, and this your best and make a friend.” This schol- scholarship commemorates the inspiring arship helps enable the next generation to culinary legacy that Kump created. achieve their dreams through a profession- Mike Grgich Anonymous Donor al wine studies program. The Rhone Rangers Professional Grgich Hills Estate, Rutherford, CA Study/Travel Grant

The Omaha Steaks Scholarships The James Beard Foundation and the The Omaha Steaks Scholarships are Rhone Rangers offer this professional awarded annually to students pursuing study/travel grant to working sommeliers many areas of culinary studies including or chefs who wish to learn about American cooking, baking, writing, nutrition, food Rhône-varietal wines. Grant recipients studies, wine studies, and hospitality visit several notable wineries and meet the management. Students nationwide are winemakers. The goal is to provide a great- Patrick Clark invited to apply for the scholarships, with er understanding of and appreciation for one scholarship designated for a student the quality, diversity, and food-friendliness enrolled in the Metropolitan Community of American Rhône wines. College Culinary Arts program in Omaha, City Winery Chicago, LLC Nebraska. The Rhone Rangers Omaha Creative Group, Inc. Women in Culinary Leadership Patrick Clark Memorial Program Scholarship Women in Culinary Leadership is an ed- Born in Brooklyn, Patrick Clark began his ucational program focused on mentoring Peter Kump with culinary education at the New York City and training women aspiring to careers James Beard College of Technology, apprenticed in the in the culinary industry. This exciting great kitchens of France, and established new mentorship program began with JBF himself as a leading exponent of the new trustee and restaurateur Rohini Dey and American cuisine. He was generous with was launched in September 2012. This his time and expertise, inspiring colleagues program helps aspiring female chefs and and students to new levels of creative food entrepreneurs develop their leader- excellence. ship and culinary skills through mentor- Diane Harris Brown ship grantee opportunities. WICL Reuel and Julia Jordan Peter Cameron Susan Campbell JBF Report Women in Culinary Leadership Program (continued) to Donors Woodrow Campbell Evan Morris Scholarships Mary Ann Cook Elyse Pasquale 7 Goldman Sachs Paula Perlis Meg Jacobs Richard Perlman Rita Jammet Walter Richter Henni and John Kessler Tim Rooney The Larry & Carie Haimovitch Charitable Michael Seaberg Fund Frederic and Robin Seegal Lawrence and Michelle Lasser Susan Ungaro Emily Luchetti Vermilion NYC, LLC Francois Luiggi Kim Williams Jodie McLean Sang Yoon Jodi and Michael Moreno Donna and Philip Zarcone JBF Report to Donors Friends of James Beard Benefits Friends of James Beard By holding a Friends of James Beard Benefit, chefs have the opportu- Benefits nity to stage high-profile events that support James Beard Foundation scholarships and other culinary programs. Benefit hosts have the op- 8 tion to name their own scholarship and to determine who is eligible to apply.

Andrew Michael Italian Kitchen, Memphis Lemaire Restaurant, Richmond, VA The American Restaurant, Kansas City, MO mk The Restaurant, Chicago, and Charlie AnQi Bistro, Costa Mesa, CA Trotter’s Restaurant Azurea Restaurant, Atlantic Beach, FL MY China, San Francisco Chelsea Market Sunday Supper, NYC Palm Beach Food and Wine Festival- Beard Down South, Palm Beach, FL Cru Restaurant, Nantucket, MA Spencer’s Restaurant, Palm Springs, CA Deseo at The Westin, Scottsdale, AZ Sunday Supper South, Atlanta Devil’s Thumb Ranch, Tabernash, CO Union Market Sunday Supper, Washington, Drexel University, The Academic Bistro, D.C. Philadelphia Visit Orlando, Orlando, FL Flight Restaurant & Wine Bar, Memphis Zov’s Bistro, Tustin, CA Golden Harvest at Green Door Gourmet, Nashville JBF Report to Donors General Donors General Donors Because you can actually taste the difference your donation makes. 9 We want to thank our donors who are helping to preserve this country’s culinary heritage and elevate American cuisine.

The Elkes Family Foundation Donors can name the James Beard Foundation as a beneficiary of a residual Graffiato Restaurant, Washington, D.C. charitable bequest from their estate. Giv- Jill A. Greenthal ing by bequest gives donors a great deal of IfOnly satisfaction to know that their future gift Jamestown Chelsea Market, L.P. will live on to help the James Beard Foun- dation continue its mission to celebrate, Lawrence and Michelle Lasser Victoria J. Mastrobuono nurture, and honor America’s diverse Susan Margules culinary heritage through programs that Patrick McMullan educate and inspire.

Richard Perlman Taste America Local Dish Michael Remaley Through this in-restaurant menu promo- tion, chefs created an entrée showcasing Mitchell S. Rosenthal the best of their local food scene. This Sur La Table special menu item was offered during the months of September and October 2013; Bequest Gifts: Leaving a Legacy Taste America Local Dish one dollar from every dish sold was do- Victoria J. Mastrobuono nated to the JBF Taste America Education Victoria J. Mastrobuono, a dear friend and Drive. 15-year member of the Foundation, passed 4 Rivers Smokehouse, Winter Park, FL away in 2009 and left JBF a bequest donation from her estate to the JBF General 80 Thoreau, Concord, MA Operating Fund. 312 Chicago, Chicago Victoria was a vibrant and lively conver- 1808 Grille, Nashville sationalist on the subject of food and a Al Tiramisu, Washington, D.C. frequent guest at Beard House dinners and other JBF events. She was well-informed Anzu Restaurant, San Francisco about new and upcoming chefs, well Aretsky’s Patroon Townhouse, NYC versed on controversial issues in the food Ayara Thai, Westchester, CA industry, and a great table companion to many of our other members. Baked Alaska Restaurant, Astoria, OR In honor of her generosity, Victoria and Benny’s Chop House, Chicago her family were the recipients of our 2010 Big Jones, Chicago Angel Award. The Angel Award is an Bluecoast Seafood Grill, Bethany Beach, DE annual honor recognizing individuals who Boathouse 19, Tacoma, WA have made or raised a significant financial contribution to the Foundation. Border Grill, Los Angeles Bratalian by Carla Pellegrino, Henderson, NV JBF Report Taste America Local Dish (continued) to Donors Brookville Restaurant, Charlottesville, VA Mason Pacific, San Francisco General Donors Café des Architectes, Chicago Measure at Langham Place, NYC 10 Capers & Lemons Italian Restaurant, Metropole, Cincinnati Wilmington, DE Oak Steakhouse, Charleston, SC Chaz on the Plaza, Kansas City, MO Orchids at Palm Court, Cincinnati Citrus Grillhouse, Vero Beach, FL Paname, NYC Coast Restaurant at The Beach Club, Perry St., NYC Gulf Shores, AL Pinoli Ristorante, San Juan, PR Coeur D’Alene Casino, Worley, ID Platinum Dining Group, Wilmington, DE Cress Restaurant, DeLand, FL Porsena, NYC Crudo, Phoenix Proof on Main, Louisville, KY Cuisiners, Winter Park, FL Quartino, Chicago Cypress, Charleston, SC Ramsi’s Café on the World, Louisville, KY Decca Restaurant, Louisville, KY Rioja, Denver Farmstead, Providence, RI Ristorante Casa Italia, San Juan, PR Fish Restaurant, Charleston, SC Rouge Tomate, NYC Five & Ten, Athens, GA Seviche, Louisville, KY Fleet Landing Restaurant & Bar, Story Restaurant, Prairie Village, KS Charleston, SC Tabor Tavern, Portland, OR Fossett’s at Keswick Hall at Monticello, Kewick, VA TAG Restaurant, Denver Garden Café, Salt Lake City the girl & the fig, Sonoma, CA Georges Brasserie, Charlotte, NC The Hive, Bentonville, AR Goodstone Inn & Restaurant, The House of William and Merry, Middleburg, VA Hockessin, DE Greenhouse Tavern, Cleveland The Ivy Inn, Charlottesville, VA Harding’s, NYC The Macintosh, Charleston, SC Iozzo’s Garden of Italy, Indianapolis The Marc Restaurant, Walla Walla, WA K Restaurant, Orlando, FL The Rusty Spoon, Orlando, FL Kurrents Restaurant, Marco Island, FL Tocqueville Restaurant, NYC Langosta Lounge, Asbury Park, NJ Twenty Five Lusk, San Francisco L’Apicio, NYC Varanese, Louisville, KY Lemaire at The Jefferson Hotel, Waterbar Restaurant, San Francisco Richmond, VA Wolf Peach, Milwaukee Lobster Shop South, Tacoma, WA Zengo Denver, Denver Lot 2 Restaurant & Wine Bar, Omaha, NE JBF Report Educational Programming Fine Food and Beverage Event to Donors Supporters Supporters General Donors As the deep flaws within our country’s The James Beard Foundation is proud to food system are increasingly exposed, we be the beneficiary of fine food and bever- 11 look to America’s culinary community to age festival around the country. Through- raise awareness of these issues and advo- out the year, top chefs and winemakers cate for change. come together to benefit the Foundation Through the annual JBF Food Conference, and we are grateful for the support of the which engages chefs and thought leaders following event organizers. around pressing food systems issues; and AYS Sports Marketing, Inc. the JBF Chefs Boot Camp for Policy and Barcelona Enterprises Change, which provides chefs with policy Crescent Communities, LLC training, advocacy skills, and ongoing support services like campaign development, Crystal Springs Resort JBF Food Conference speech writing, and media coaching, the International Housewares Association James Beard Foundation has been leading Palm Springs Life convening important individuals to work toward a better food world for us all. Tampa Bay Area Education Foundation, Inc. These programs represent a 360-degree ap- proach to educating and activating powerful Taste Network, LLC change makers in the culinary world. Thank Beard House Food Allowance you to our corporate, non-profit, and foun- Donations dation partners who supported the James As a fundraiser for the Foundation, chefs Beard Foundation with grants and financial are invited to “perform” at the Beard Chefs Boot Camp support for these programs this year. House by presenting lunches, brunches, Anonymous Donor workshops, and dinners to Foundation members and the public. We are grateful Bon Appétit Management Company for the support of all of the chefs and other Chase Sapphire Preferred® Visa Signature® participants who have dedicated their time EDENS® and expenditures involved in coming to cook at the Beard House. The Foundation Emblem Health provides participating chefs with a food Genentech allowance for the event to help offset costs. GRACE Communications Foundation/The The following restaurants have donated Columbus Foundation that food allowance back to the Founda- tion in support of our programs. Eric Kessler Asta Restaurant, Boston Monterey Bay Aquarium Seafood Watch Charlie Bird, NYC The Osprey Foundation Hank’s Oyster Bar, Alexandria, VA Oxfam America The International Culinary Schools at the Taylor Shellfish Art Institute of Charlotte, Charlotte, NC United States Healthful Food Council The International Culinary School at the (USHFC) and Nicole Bagley, Alan Glazer, Art Institute of Colorado, Denver Yvette M. Meftah, Plant-Based Solutions, LLC, M. Schuyler Raiser JBF Report Beard House Food Allowance Donations (continued) to Donors The International Culinary Schools at the Louro Restaurant, NYC General Donors Art Institutes, Katy, TX The Loveless Café, Nashville 12 The International Culinary Schools at the Mike A. at The Hotel Lafayette, Buffalo, NY Art Institute of Phoenix, Phoenix O Ya, Boston The International Culinary School at the Pig & Prince, Montclair, NJ Art Institute of Seattle, Seattle The Purple Pig, Chicago The International Culinary School at the Art Institute of Wisconsin, Milwaukee Restaurant Daniel, NYC Komali, Dallas Rocket Farm Restaurants, Atlanta Lenoir Restaurant, Austin Salty Sow, Austin JBF Report to Donors Special thank you to our Board of Trustees Board of Trustees The James Beard Foundation’s Board of Trustees members lend their 13 leadership and guidance to the Foundation in a variety of meaningful ways. We are continually grateful for their contributions.

Emily Luchetti, Board Chair Eric Kessler Woodrow W. Campbell, Chair Emeritus John H. Kessler Michael Phillips, Vice Chair Lawrence J. Lasser Frederic M. Seegal, Vice Chair Michael Lomonaco Erica Gruen, Secretary Wenda Harris Millard Nancy Lukitsh, Treasurer Mary Sue Milliken Kimberly Grillo Bernstein Evan L. Morris Christian Brown Richard Perlman Peter B. Cameron Walter C. Richter Rohini Dey David W. Rivkin Lisette Derouaux Mitchell S. Rosenthal, M.D. Jill A. Greenthal John Washko

For more information about this report, please contact Kris Moon, senior director of strategy and development, James Beard Foundation, at [email protected] or 212.627.5252.