2013

lights! James Camera! Beard Taste! Awards

Spotlight on Food & Film 20132013 jbfjbf awardaward nomineesnominees 20132013 JamesJames BeardBeard FoundationFoundation BookBook AAwardswards for cookbooks published in English in 2012. Winners will be announced on May 3, 2013.

American Cooking Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza Fire in My Belly by Ken Forkish by Kevin Gillespie and David Joachim (Ten Speed Press) (Andrews McMeel Publishing) Beverage Mastering the Art of Southern Cooking by Nathalie Dupree and Cynthia Graubart How to Love Wine: A Memoir and Manifesto (Gibbs Smith) by Eric Asimov (William Morrow) Southern Comfort: A New Take on the Recipes We Grew Up With Inventing Wine: A New History of One of the by Allison Vines-Rushing and Slade Rushing World’s Most Ancient Pleasures (Ten Speed Press) by Paul Lukacs (W.W. Norton & Company) Baking and desserts Wine Grapes: A Complete Guide to 1,368 Vine Bouchon Bakery Varieties, Including Their Origins and Flavours by Thomas Keller and Sebastien Rouxel by Jancis Robinson, Julia Harding, and (Artisan) José Vouillamoz (Ecco) The Dahlia Bakery Cookbook: Sweetness in Seattle by Tom Douglas and Shelley Lance (William Morrow)

167 West 12th Street, New York, NY 10011 1 Cooking from a professional What Katie Ate: Recipes and Other Bits & Pieces point of view by Katie Quinn Davies (Viking Studio) Come In, We’re Closed: An Invitation to Staff Meals at the World’s Best Restaurants International by Christine Carroll and Jody Eddy (Running Press) Burma: Rivers of Flavor by Naomi Duguid The Fundamental Techniques of Classic (Artisan) Italian Cuisine by The International Culinary Center, Cesare Casella, Gran Cocina Latina: The Food of Latin America and Stephanie Lyness by Maricel E. Presilla (Abrams) (W.W. Norton & Company)

Toqué! Creators of a New Quebec Gastronomy Jerusalem: A Cookbook by Normand Laprise by Yotam Ottolenghi & Sami Tamimi (les éditions du passage) (Ten Speed Press)

Focus on health Photography

Cooking Light The New Way to Cook Light: Bouchon Bakery Fresh Food & Bold Flavors for Today’s Home Cook Photographer: Deborah Jones by Scott Mowbray and Ann Taylor Pittman (Artisan) (Oxmoor House) Toqué! Creators of a New Quebec Gastronomy The Sprouted Kitchen: A Tastier Take Photographer: Dominique Malaterre on Whole Foods (les éditions du passage) by Sara Forte (Ten Speed Press) What Katie Ate: Recipes and Other Bits & Pieces Photographer: Katie Quinn Davies True Food: Seasonal, Sustainable, Simple, Pure (Viking Studio) by Sam Fox and Andrew Weil with Michael Stebner (Little, Brown and Company) Reference and Scholarship

General Cooking 101 Classic Cookbooks: 501 Classic Recipes by Marvin J. Taylor and Clark Wolf Canal House Cooks Every Day (Rizzoli New York) by Melissa Hamilton and Christopher Hirsheimer (Andrews McMeel Publishing) The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from Around Modernist Cuisine at Home the World by Nathan Myhrvold and Maxime Bilet by Sandor Ellix Katz (The Cooking Lab) (Chelsea Green Publishing)

167 West 12th Street, New York, NY 10011 2 The Cookbook Library: Four Centuries of the Herbivoracious: A Flavor Revolution, with 150 Cooks, Writers, and Recipes That Made the Vibrant and Original Vegetarian Recipes Modern Cookbook by Michael Natkin by Anne Willan with Mark Cherniavsky and Kyri Claflin (The Harvard Common Press) (University of California Press) Roots: The Definitive Compendium with Single Subject More Than 225 Recipes by Diane Morgan Afield: A Chef’s Guide to Preparing and (Chronicle Books) Cooking Wild Game and Fish by Jesse Griffiths Writing and Literature (Welcome Books) The American Way of Eating: Undercover at Walmart, Modern Sauces: More than 150 Recipes for Applebee’s, Farm Fields and the Dinner Table Every Cook, Every Day by Tracie McMillan by Martha Holmberg (Scribner) (Chronicle Books) The Man Who Changed the Way We Eat: Craig Ripe: A Cook in the Orchard Claiborne and the American Food Renaissance by Nigel Slater by Thomas McNamee (Ten Speed Press) (Free Press)

Vegetable Focused and Vegetarian Yes, Chef: A Memoir by Marcus Samuelsson Foraged Flavor: Finding Fabulous Ingredients in (Random House) Your Backyard or Farmer’s Market by Tama Matsuoka Wong with Eddy Leroux The winner of the Cookbook of the Year Award and (Clarkson Potter Publishers) the Cookbook Hall of Fame Inductee will be announced on May 3, 2013.

167 West 12th Street, New York, NY 10011 3 20132013 JamesJames BeardBeard FoundationFoundation BroadcastBroadcast andand NNewew MMediaedia AAwardswards presented by lenox tableware and gifts

for television, webcast, and radio programs aired in 2012. Winners will be announced on Ma y 3, 2013.

Radio Show/Audio Webcast Television Program, In Studio or Fixed Location Fear of Frying Host: Nina Barrett CBS Sunday Morning: “Eat, Drink and Be Merry” Area: WBEZ Host: Charles Osgood Producer: Lynette Kalsnes Network: CBS Producers: Gavin Boyle, Amol Mhatre, Rand Morrison, NewsWorks Amy Rosner, Jason Sacca, and Robin Sanders Host: Lari Robling Area: WHYY FM Martha Stewart’s Cooking School Producer: Lari Robling Host: Martha Stewart Network: PBS The Salt Producers: Martha Stewart, Greta Anthony, Host: Allison Aubrey Christina Deyo, Michael Morrison, Olivia Schneider, Area: npr.org/blogs/thesalt Lisa Wagner, and Calia Brencsons-Van Dyk Producer: Alison Richards Sara’s Weeknight Meals Special/Documentary Host: Sara Moulton (Television or Video Webcast) Network: PBS

Producers: Natalie Gustafson, Adrienne Hammel, America Revealed: Food Machine Sara Moulton, and Leslie Orlandini Host: Yul Kwon

Network: PBS Television Program, On Location Producers: Christopher Bryson, Nick Catliff, Ruth Johnston, Amy Goodman Kass, Antony Tackaberry, Bizarre Foods America and Nic Young Host: Andrew Zimmern Network: Travel Channel Food Forward: Urban Agriculture Across America Producers: Colleen Needles Steward and Network: PBS Andrew Zimmern Producers: Stett Holbrook and Greg Roden

The Restaurateur Network: PBS Producer: Roger Sherman

167 West 12th Street, New York, NY 10011 4 MeatEater How to Cocktail Host: Steven Rinella liquor.com Network: Sportsman Channel Producers: Kit Codik, Scott Kritz, and Noah Rothbaum Producers: Jared Andrukanis, Joe Caterini, Chris Collins, Daniel Doty, Morgan Fallon, Steven The Seasonal Cooks Rinella, Craig Shepherd, and Lydia Tenaglia bonappetit.com Hosts: Melissa Hamilton and Christopher Hirsheimer The Mind of a Chef Producer: Matthew Duckor Host: Anthony Bourdain Network: PBS Video Webcast, On Location Producers: Anthony Bourdain, Joe Caterini, Alexandra Chaden, Christopher Collins, Jonathan Cianfrani, The Curious Adventures of Kirk Lombard Peter Meehan, Michael Steed, and Lydia Tenaglia darkrye.com Host: Kirk Lombard Television Segment Producer: Kelly LeCastre

CNN InFocus food. curated. Host: Tom Foreman foodcurated.com Network: CNN Producer: Liza de Guia Producers: Jeremy Harlan, Kat Kinsman, Dan Lothian, and Eric Marrapodi The Perennial Plate: Real Food World Tour theperennialplate.com Friday Arts, Art of Food Hosts: Daniel Klein and Mirra Fine Network: WHYY TV Producers: Daniel Klein and Mirra Fine Producer: Monica Rogozinski Outstanding Personality/Host The Hungry Hound Host: Steve Dolinsky Host: Gerry Garvin Network: WLS-TV (ABC 7) Chicago Show: Road Trip With G. Garvin Producer: Badriyyah Waheed Network: Cooking Channel

Video Webcast, Fixed Location and/or Host: Sara Moulton Instructional Show: Sara’s Weeknight Meals Network: PBS The Chicago Restaurant Pastry Competition, Season One Host: Andrew Zimmern jmpurepastry.com Show: Bizarre Foods America Producers: Nicolas DeGrazia, Daniel Kullman, Network: Travel Channel Jimmy MacMillan, and Julie MacMillan

167 West 12th Street, New York, NY 10011 5 20132013 JamesJames BeardBeard FoundationFoundation JJOURNAOURNALLISMISM AAwardswards

for ARTICLES PUBLISHED in English in 2012. Winners will be announced on Ma y 3, 2013.

Cooking, Recipes, or Instruction Peter Jon Lindberg Travel + Leisure Matt Goulding, Matthew Kadey with Tamar Adler, “Hawaii’s Next Wave” and Paul Kita Men’s Health Adam Sachs “The Butcher Is Back!,” “The Six-Pack Foods of Travel + Leisure Summer,” “Southern Food Rises Again” “The Best Little Eating Town in Europe”

J. Kenji López-Alt Food Coverage in a General-Interest Serious Eats Publication “The Food Lab” Los Angeles Magazine Staff at Every Day with Rachael Ray Lesley Bargar Suter Every Day with Rachael Ray Men’s Health “Pick Your Perfect Thanksgiving” Adina Steiman Food and Culture Real Simple Oliver Bullough The Food Department Roads & Kingdoms Washingtonian “Adjika: Sauce of Glory, Pride of Abkhazia” Todd Kliman and Ann Limpert

Ryan D’Agostino and the Editors of Esquire Food Politics, Policy, and Esquire the Environment “The Esquire Community Cookbook” Barry Estabrook Ann Taylor Pittman OnEarth Cooking Light “Out to Lunch” “Mississippi Chinese Lady Goes Home to Korea” Tracie McMillan Food and Travel The American Prospect with the Food & Environment Reporting Network Matt Goulding “As Common As Dirt” Roads & Kingdoms “The Soul of a City” Ben Paynter Bloomberg Businessweek “The Carp Must Die”

167 West 12th Street, New York, NY 10011 6 Food-Related Columns Lou Schuler Men’s Health Celia Barbour “Did Cavemen Have Abs?” philipstown.info Mouths to Feed: “Into the Woods,” “Of Cabbages and Humor Queens,” “The Dirt on Christmas” Lisa Hanawalt Adam Sachs Lucky Peach Bon Appétit “The Secret Lives of Chefs” The Obsessivore: “I’m Big On Japan,” “Everyone’s a Critic,” “The Tradition Starts Here” Alice Laussade Dallas Observer Jane and Michael Stern “The Cheap Bastard’s Ultimate Guide to Eating like a Saveur Total Cheap Bastard in Dallas” Routes: “Surf and Turf,” “Hog Heaven,” “Fair and Square” Michael Procopio Food for the Thoughtless Lettie Teague “KY Jelly is My New Jam” The Wall Street Journal On Wine: “A Pinot a Day: Is a Little Wine Really Individual Food Blog Good for You?,” “Think While You Drink: In Defense of Wine Snobs,” “Men Are From Cab, Women Are Cannelle et Vanille From Moscato?” cannellevanille.com Aran Goyoaga Group Food Blog Hunter Angler Gardener Cook Dark Rye honest-food.net darkrye.com Hank Shaw

Eater National Vinography eater.com vinography.com

Alder Yarrow Grub Street New York newyork.grubstreet.com Personal Essay

Health and Well-Being Fuchsia Dunlop Rachael Moeller Gorman Lucky Peach EatingWell “London Town” “Solving the Sugar Puzzle” Hua Hsu Aliza Green Lucky Peach Washington Post “Wokking the Suburbs” “The Gloves Can Come Off, as Far as I’m Concerned”

167 West 12th Street, New York, NY 10011 7 Joy Manning Marisa Huff Table Matters La Cucina Italiana “The Swedish Chef” “The New Birra Italiana”

Profile Michael Steinberger vanityfair.com Brandon Chuang “A Vintage Crime” Feast “An Evolution of Ideas” Craig Claiborne Distinguished Restaurant Review Award Alex Halberstadt The New York Times Magazine Alison Cook “Cooking Isn’t Creative and It Isn’t Easy” Houston Chronicle “Justin Yu and Oxheart Look Forward, Not Back,” Brett Martin “Torchy’s Tacos’ Magic Gets Lost in Translation,” “Why GQ Underbelly is Essential to Houston” “Danny and the Electric Kung Pao Pastrami Test” Patric Kuh Visual Storytelling Los Angeles Magazine “Whole Foods,” “Shore Thing,” “Power Station” Jessica Bennett and Sky Dylan-Robbins From Tumblr’s “Storyboard” Series Tejal Rao “Pizza That Never Sleeps (Even in a Hurricane),” The Village Voice “Move Over, Cupcakes: The Religieuse Has Arrived,” “Bangkok Pop, No Fetishes,” “The Sweet Taste of “Cooking Their Way Through Magazine History” Success,” “Enter the Comfort Zone at 606 R&D”

Wylie Dufresne, Michael Laiskonis, Nathan Rawlinson, MFK Fisher Distinguished Writing Award and Alex Stupak Gilt Taste Dara Moskowitz Grumdahl The Art of Plating: “Why Presentation May be Mpls.St.Paul Magazine Self-Defeating,” “A Different Take on Mexican Mole,” “The Cheese Artist” “Tire Tracks of Sauce” Richard Parks Michele Outland and Fiorella Valdesolo Lucky Peach Gather Journal “Khmerican Food” “Starters,” “Dessert,” “Smoke & Ash” Mike Sula Wine, Spirits, and Other Beverages Chicago Reader “Chicken of the Trees” Betsy Andrews

Saveur The winner of the Publication of the Year Award will be “Northern Renaissance” announced on May 3, 2013.

167 West 12th Street, New York, NY 10011 8 20132013 JamesJames BeardBeard FoundationFoundation OOutstandingutstanding RRestaurantestaurant DDesignesign AAwardswards Presented by Celebrity Cruises ®

Winners will be announced on Ma y 6, 2013.

75 Seats and Under (For the best restaurant 76 Seats and over (For the best restaurant design or renovation in North America design or renovation in North America since January 1, 2010) since January 1, 2010)

Design Firm: Commune Design Firm: Rockwell Group/Rockwell Group Europe Project: Farmshop, Santa Monica, CA Designer: David Rockwell/Diego Gronda Project: Jaleo at the Cosmopolitan of Las Vegas Design Firm: Taavo Somer Designer: Taavo Somer Design Firm: Alejandro Barrios Carrero Designs Project: Isa, Brooklyn, NY Designer: Alejandro Barrios Carrero Project: Juvia, Miami Beach, FL Design Firm: Capella Garcia Arquitectura Designers: Juli Capella and Miquel Garcia Design Firm: MC2 Architects Project: minibar by José Andrés, Washington, D.C Designers: Chung Q. B. Nguyen and Chuong Q. B.Nguyen Project: Triniti, Houston

167 West 12th Street, New York, NY 10011 9 20132013 JamesJames BeardBeard FoundationFoundation RRestaurantestaurant andand checheff AAwardswards

Winners will be announced on Ma y 6, 2013.

Best Chefs in America Best Chef: Mid-Atlantic Chefs who have set new or consistent standards of (D.C., DE, MD, NJ, PA, VA) excellence in their respective regions. Each candidate may be employed by any kind of dining establishment Cathal Armstrong and must have been a working chef for at least the past Restaurant Eve 5 years. The 3 most recent years must have been spent Alexandria, VA in the region where the chef is presently working. Spike Gjerde Best Chef: Great Lakes (IL, IN, MI, OH) Woodberry Kitchen Baltimore Dave Beran Next Johnny Monis Chicago Komi Washington, D.C. Stephanie Izard Girl & the Goat Brad Spence Chicago Amis Philadelphia Jonathon Sawyer Greenhouse Tavern Vikram Sunderam Cleveland Rasika Washington, D.C. Paul Virant Vie Best Chef: Midwest Western Springs, IL (IA, KS, MN, MO, NE, ND, SD, WI)

Andrew Zimmerman Justin Aprahamian Sepia Sanford Chicago Milwaukee

Gerard Craft Niche St. Louis

167 West 12th Street, New York, NY 10011 10 Colby Garrelts Melissa Kelly Bluestem Primo Kansas City, MO Rockland, ME

Michelle Gayer Barry Maiden Salty Tart Hungry Mother Minneapolis Cambridge, MA

Jack Riebel Best Chef: Northwest (AK, ID, MT, OR, WA, WY) Butcher & the Boar Minneapolis Jason Franey Canlis Best Chef: New York City (Five Boroughs) Seattle

April Bloomfield Naomi Pomeroy The Spotted Pig Beast Portland, OR Wylie Dufresne wd-50 Gabriel Rucker Le Pigeon Mark Ladner Portland, OR Del Posto Ethan Stowell Jonathan Waxman Staple & Fancy Mercantile Barbuto Seattle

Michael White Cathy Whims Marea Nostrana Portland, OR Best Chef: Northeast (CT, MA, ME, NH, NY STATE, RI, VT) Best Chef: South (AL, AR, FL, LA, MS, PR)

Jamie Bissonnette Justin Devillier Coppa La Petite Grocery Boston New Orleans

Joanne Chang Jeff McInnis Flour Bakery + Café Yardbird Southern Table & Bar Boston Miami Beach

Gerry Hayden Tory McPhail The North Fork Table & Inn Commander’s Palace Southold, NY New Orleans

167 West 12th Street, New York, NY 10011 11 Alon Shaya Jennifer Jasinski Domenica Rioja New Orleans Denver

Sue Zemanick Hugo Ortega Gautreau’s Hugo’s New Orleans Houston

Best Chef: Southeast (GA, KY, NC, SC, TN, WV) Chris Shepherd Underbelly Ashley Christensen Houston Poole’s Downtown Diner Raleigh, NC Best Chef: West (CA, HI, NV)

Edward Lee Chris Cosentino 610 Magnolia Incanto Louisville San Francisco

Joseph Lenn Christopher Kostow The Barn at Blackberry Farm The Restaurant at Meadowood Walland, TN St. Helena, CA

Steven Satterfield Corey Lee Miller Union Benu Atlanta San Francisco

Tandy Wilson Daniel Patterson City House Coi Nashville San Francisco

Best Chef: Southwest (AZ, CO, NM, OK, TX, UT) Jon Shook and Vinny Dotolo Animal Kevin Binkley Los Angeles Binkley’s Restaurant Cave Creek, AZ

Bryce Gilmore Barley Swine Austin

167 West 12th Street, New York, NY 10011 12 Best New Restaurant Neal Rosenthal A restaurant opened in 2012 that already displays Rosenthal Wine Merchant excellence in food, beverage, and service and is likely NYC to have a significant impact on the industry in years to come. David Wondrich Spirits Educator Empellón Cocina NYC NYC Outstanding Wine Program Grace A restaurant that displays and encourages excellence Chicago in wine service through a well-presented wine list, a knowledgeable staff, and efforts to educate customers The Ordinary about wine. Candidates must have been in operation Charleston for at least 5 years.

Rich Table A16 San Francisco San Francisco

State Bird Provisions The Barn at Blackberry Farm San Francisco Walland, TN

Outstanding Wine, Beer, or CityZen at Mandarin Oriental Spirits Professional Washington, D.C. A winemaker, brewer, or spirits professional who has had a significant impact on the wine and spirits Frasca Food and Wine industry nationwide. Candidates must have been in Boulder, CO the profession for at least 5 years. Picasso Sam Calagione Las Vegas Dogfish Head Craft Brewery Milton, DE Outstanding Bar Program An establishment that displays and encourages Merry Edwards excellence in cocktail, spirits, and/or beer service. Merry Edwards Winery Sebastopol, CA The Aviary Chicago Garrett Oliver Brooklyn Brewery Bar Agricole NYC San Francisco

The Bar at the NoMad Hotel NYC

167 West 12th Street, New York, NY 10011 13 Holeman & Finch Public House Ken Forkish Atlanta Ken’s Artisan Bakery Portland, OR Pegu Club NYC Hedy Goldsmith Michael’s Genuine Food & Drink The Violet Hour Miami Chicago Brooks Headley Outstanding Service Del Posto Presented by Stella Artois® NYC A restaurant that demonstrates high standards of hospitality and service. Candidates must have been in Outstanding Restaurateur operation for at least the past 5 years. A working restaurateur who sets high national standards in restaurant operations and Del Posto entrepreneurship. Candidates must have been in the NYC restaurant business for at least 10 years. Candidates must not have been nominated for a James Beard Quince Foundation chef award in the past 10 years. San Francisco Maguy Le Coze The Restaurant at Meadowood Le Bernardin St. Helena, CA NYC

Topolobampo Donnie Madia Chicago One Off Hospitality Group (Blackbird, Avec, Publican and others) Vetri Chicago Philadelphia Piero Selvaggio Outstanding Pastry Chef Valentino Restaurant Group (Valentino, Vin Bar) A chef or baker who prepares desserts, pastries, Los Angeles or breads and who serves as a standard-bearer for excellence. Candidates must have been pastry chefs Caroline Styne or bakers for at least the past 5 years. A.O.C., Lucques, Tavern (and others) Los Angeles Dominique Ansel Dominique Ansel Bakery Phil Suarez NYC Suarez Restaurant Group (ABC Kitchen, Jean Georges, Prime Steakhouse) Melissa Chou NYC Aziza San Francisco

167 West 12th Street, New York, NY 10011 14 Rising Star Chef of the Year The Slanted Door A chef age 30 or younger who displays an impressive San Francisco talent and who is likely to have a significant impact on the industry in years to come. Spiaggia Chicago Jimmy Bannos, Jr. Purple Pig Outstanding Chef Chicago Presented by All-Clad Metalcrafters A working chef in America whose career has set Danny Bowien national industry standards and who has served as an Mission Chinese Food inspiration to other food professionals. Candidates San Francisco and NYC must have been working as chefs for at least the past 5 years. Thomas McNaughton Flour + Water Sean Brock San Francisco McCrady’s Charleston David Posey Blackbird David Chang Chicago Momofuku Noodle Bar NYC Blaine Wetzel The Willows Inn Gary Danko Lummi Island, WA Restaurant Gary Danko San Francisco Outstanding Restaurant Presented by Acqua Panna® Natural Spring Water Suzanne Goin A restaurant in the United States that serves as Lucques a national standard-bearer for consistent quality West Hollywood, CA and excellence in food, atmosphere, and service. Candidates must have been in operation for at least Paul Kahan 10 or more consecutive years. Blackbird Chicago August New Orleans Nancy Silverton Pizzeria Mozza Blue Hill Los Angeles NYC

Highlands Bar and Grill Birmingham, AL

167 West 12th Street, New York, NY 10011 15 20132013 JamesJames BeardBeard FoundationFoundation AAmerica’smerica’s CClassicslassics presented by the Coc a-Cola Company

C.F. Folks Kramarczuk’s Washington, D.C. Minneapolis Owner: Art Carlson Owner: Orest Kramarczuk

Frank Fat’s Prince’s Hot Chicken Shack Sacramento, CA Nashville Owners: The Fat family Owner: Andre Prince Jeffries

Keens Steakhouse NYC Owner: George Schwarz

20132013 JamesJames BeardBeard FoundationFoundation Who’sWho’s WhoWho ooff FoodFood && BeverageBeverage inin AAmericamerica IInducteesnductees

Eric Asimov Zarela Martinez Author and Journalist Chef and Restaurateur NYC NYC

Dorothy Kalins Michael Mina Editor Chef and Restaurateur NYC San Francisco

Barbara Lynch Bill Yosses Chef and Restaurateur Author and Pastry Chef Boston Washington, D.C.

167 West 12th Street, New York, NY 10011 16 20132013 JamesJames BeardBeard FoundationFoundation LiLiffetimeetime AAchievementchievement AAwardward

Cecilia Chiang Chef and Restaurateur San Francisco

20132013 JamesJames BeardBeard FoundationFoundation HumanitarianHumanitarian ooff tthhee YearYear

Emeril Lagasse Emeril’s New Orleans

167 West 12th Street, New York, NY 10011 17