2013 LIGHTS! JAMES CAMERA! BEARD TASTE! AWARDS SPOTLIGHT ON FOOD & FILM 20132013 JBFJBF AWARDAWARD WINNERSWINNERS 20132013 JAMESJAMES BEARDBEARD FOUNDATIONFOUNDATION BOOKBOOK AAWARDSWARDS for cookbooks PUBLISHED in ENGLISH in 2012. WINNERS WILL BE ANNOUNCED on May 3, 2013. COOKBOOK OF THE YEAR GENERAL COOKING Gran Cocina Latina: The Food of Latin America Canal House Cooks Every Day by Maricel E. Presilla by Melissa Hamilton and Christopher Hirsheimer (W.W. Norton & Company) (Andrews McMeel Publishing) COOKBOOK HALL OF FAME INTERNATIONAL Anne Willan Jerusalem: A Cookbook by Yotam Ottolenghi & Sami Tamimi AMERICAN COOKING (Ten Speed Press) Mastering the Art of Southern Cooking by Nathalie Dupree and Cynthia Graubart PHOTOGRAPHY (Gibbs Smith) What Katie Ate: Recipes and Other Bits & Pieces Photographer: Katie Quinn Davies BAKING AND DESSERT (Viking Studio) Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza REFERENCE AND SCHOLARSHIP by Ken Forkish The Art of Fermentation: An In-Depth Exploration (Ten Speed Press) of Essential Concepts and Processes from Around the World BEVERAGE by Sandor Ellix Katz Wine Grapes: A Complete Guide to 1,368 Vine (Chelsea Green Publishing) Varieties, Including Their Origins and Flavours by Jancis Robinson, Julia Harding, and SINGLE SUBJECT José Vouillamoz Ripe: A Cook in the Orchard (Ecco) by Nigel Slater (Ten Speed Press) COOKING FROM A PROFESSIONAL POINT OF VIEW VEGETABLE FOCUSED AND VEGETARIAN Toqué! Creators of a New Quebec Gastronomy Roots: The Definitive Compendium with by Normand Laprise More Than 225 Recipes (les éditions du passage) by Diane Morgan (Chronicle Books) FOCUS ON HEALTH Cooking Light The New Way to Cook Light: WRITING AND LITERATURE Fresh Food & Bold Flavors for Today’s Home Cook Yes, Chef: A Memoir by Scott Mowbray and Ann Taylor Pittman by Marcus Samuelsson (Oxmoor House) (Random House) JAMESBEARD.ORG 2 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 May 3, 2013. RADIO SHOW/AUDIO WEBCAST TELEVISION SEGMENT Fear of Frying Friday Arts, Art of Food Host: Nina Barrett Network: WHYY TV Area: WBEZ Producer: Monica Rogozinski Producer: Lynette Kalsnes VIDEO WEBCAST, FIXED LOCATION AND/OR SPECIAL/DOCUMENTARY INSTRUCTIONAL (TELEVISION OR VIDEO WEBCAST) How to Cocktail The Restaurateur liquor.com Network: PBS Producers: Kit Codik, Scott Kritz, and Noah Rothbaum Producer: Roger Sherman VIDEO WEBCAST, ON LOCATION TELEVISION PROGRAM, IN STUDIO OR The Perennial Plate: Real Food World Tour FIXED LOCATION theperennialplate.com CBS Sunday Morning: “Eat, Drink and Be Merry” Hosts: Daniel Klein and Mirra Fine Host: Charles Osgood Producers: Daniel Klein and Mirra Fine Network: CBS Producers: Gavin Boyle, Amol Mhatre, Rand Morrison, OUTSTANDING PERSONALITY/HOST Amy Rosner, Jason Sacca, and Robin Sanders Host: Andrew Zimmern Show: Bizarre Foods America TELEVISION PROGRAM, ON LOCATION Network: Travel Channel The Mind of a Chef Host: Anthony Bourdain Network: PBS Producers: Anthony Bourdain, Joe Caterini, Alexandra Chaden, Jonathan Cianfrani, Christopher Collins, Peter Meehan, Michael Steed, and Lydia Tenaglia JAMESBEARD.ORG 3 20132013 JAMESJAMES BEARDBEARD FOUNDATIONFOUNDATION JJOURNAOURNALLISMISM AAWARDSWARDS for ARTICLES PUBLISHED in ENGLISH in 2012. WINNERS WILL BE ANNOUNCED on May 3, 2013. PUBLICATION OF THE YEAR AWARD FOOD POLITICS, POLICY, AND ChopChop THE ENVIRONMENT Tracie McMillan COOKING, RECIPES, OR INSTRUCTION The American Prospect with the Matt Goulding, Matthew Kadey with Tamar Adler, Food & Environment Reporting Network and Paul Kita “As Common As Dirt” Men’s Health “The Butcher Is Back!,” “The Six-Pack Foods of FOOD-RELATED COLUMNS Summer,” “Southern Food Rises Again” Adam Sachs Bon Appétit CRAIG CLAIBORNE DISTINGUISHED RESTAURANT The Obsessivore: “I’m Big On Japan,” “Everyone’s REVIEW AWARD a Critic,” “The Tradition Starts Here” Tejal Rao Village Voice GROUP FOOD BLOG “Bangkok Pop, No Fetishes,” “The Sweet Taste of Dark Rye Success,” “Enter the Comfort Zone at 606 R&D” darkrye.com FOOD AND CULTURE HEALTH AND WELL-BEING Ann Taylor Pittman Rachael Moeller Gorman Cooking Light EatingWell “Mississippi Chinese Lady Goes Home to Korea” “Solving the Sugar Puzzle” FOOD AND TRAVEL HUMOR Adam Sachs Alice Laussade Travel + Leisure Dallas Observer “The Best Little Eating Town in Europe” “The Cheap Bastard’s Ultimate Guide to Eating like a Total Cheap Bastard in Dallas” FOOD COVERAGE IN A GENERAL-INTEREST PUBLICATION INDIVIDUAL FOOD BLOG Men’s Health Hunter Angler Gardener Cook Adina Steiman honest-food.net Hank Shaw JAMESBEARD.ORG 4 MFK FISHER DISTINGUISHED WRITING AWARD VISUAL STORYTELLING Mike Sula Michele Outland and Fiorella Valdesolo Chicago Reader Gather Journal “Chicken of the Trees” “Starters,” “Dessert,” “Smoke & Ash” PERSONAL ESSAY WINE, SPIRITS, AND OTHER BEVERAGES Fuchsia Dunlop Michael Steinberger Lucky Peach vanityfair.com “London Town” “A Vintage Crime” PROFILE Brett Martin GQ “Danny and the Electric Kung Pao Pastrami Test” 20132013 JAMESJAMES BEARDBEARD FOUNDATIONFOUNDATION OOUTSTANDINGUTSTANDING RRESTAURANTESTAURANT DDESIGNESIGN AAWARDSWARDS PREsented by Celebrity CrUISES ® WINNERS WILL BE ANNOUNCED on May 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: Taavo Somer Design Firm: Alejandro Barrios Carrero Designs Designer: Taavo Somer Designer: Alejandro Barrios Carrero Project: Isa, Brooklyn, NY Project: Juvia, Miami Beach, FL JAMESBEARD.ORG 5 20132013 JAMESJAMES BEARDBEARD FOUNDATIONFOUNDATION RRESTAURANTESTAURANT ANDAND CHECHEFF AAWARDSWARDS WINNERS WILL BE ANNOUNCED on May 6, 2013. BEST CHEFS IN AMERICA BEST CHEF: NORTHEAST Chefs who have set new or consistent standards of (CT, MA, ME, NH, NY STATE, RI, VT) excellence in their respective regions. Each candidate Melissa Kelly may be employed by any kind of dining establishment Primo and must have been a working chef for at least the past Rockland, ME 5 years. The 3 most recent years must have been spent in the region where the chef is presently working. BEST CHEF: NORTHWEST (AK, ID, MT, OR, WA, WY) Gabriel Rucker BEST CHEF: GREAT LAKES (IL, IN, MI, OH) Le Pigeon Stephanie Izard Portland, OR Girl & the Goat Chicago BEST CHEF: SOUTH (AL, AR, FL, LA, MS, PR) Tory McPhail BEST CHEF: MID-ATLANTIC Commander’s Palace (D.C., DE, MD, NJ, PA, VA) New Orleans Johnny Monis Komi BEST CHEF: SOUTHEAST (GA, KY, NC, SC, TN, WV) Washington, D.C. Joseph Lenn The Barn at Blackberry Farm BEST CHEF: MIDWEST Walland, TN (IA, KS, MN, MO, NE, ND, SD, WI) Colby Garrelts BEST CHEF: SOUTHWEST (AZ, CO, NM, OK, TX, UT) Bluestem Jennifer Jasinski Kansas City, MO Rioja Denver BEST CHEF: NEW YORK CITY (FIVE BOROUGHS) Wylie Dufresne BEST CHEF: WEST (CA, HI, NV) wd~50 Christopher Kostow The Restaurant at Meadowood St. Helena, CA JAMESBEARD.ORG 6 BEST NEW RESTAURANT OUTSTANDING SERVICE A restaurant opened in 2012 that already displays Presented by Stella Artois® excellence in food, beverage, and service and is likely A restaurant that demonstrates high standards of to have a significant impact on the industry in years hospitality and service. Candidates must have been in to come. operation for at least the past 5 years. State Bird Provisions Del Posto San Francisco NYC OUTSTANDING WINE, BEER, OR OUTSTANDING PASTRY CHEF SPIRITS PROFESSIONAL A chef or baker who prepares desserts, pastries, A winemaker, brewer, or spirits professional who or breads and who serves as a standard-bearer for has had a significant impact on the wine and spirits excellence. Candidates must have been pastry chefs industry nationwide. Candidates must have been in or bakers for at least the past 5 years. the profession for at least 5 years. Brooks Headley Merry Edwards Del Posto Merry Edwards Winery NYC Sebastopol, CA OUTSTANDING RESTAURATEUR OUTSTANDING WINE PROGRAM A working restaurateur who sets high national A restaurant that displays and encourages excellence standards in restaurant operations and in wine service through a well-presented wine list, a entrepreneurship. Candidates must have been in the knowledgeable staff, and efforts to educate customers restaurant business for at least 10 years. Candidates about wine. Candidates must have been in operation must not have been nominated for a James Beard for at least 5 years. Foundation chef award in the past 10 years. Frasca Food and Wine Maguy Le Coze Boulder, CO Le Bernardin NYC OUTSTANDING BAR PROGRAM An establishment that displays and encourages RISING STAR CHEF OF THE YEAR excellence in cocktail, spirits, and/or beer service. A chef age 30 or younger who displays an impressive talent and who is likely to have a significant impact on The Aviary the industry in years to come. Chicago Danny Bowien Mission Chinese Food San Francisco and NYC JAMESBEARD.ORG 7 OUTSTANDING RESTAURANT OUTSTANDING CHEF Presented by Acqua Panna® Natural Spring Water Presented by All-Clad Metalcrafters A restaurant in the United States that serves as A working chef in America whose career has set a national standard-bearer for consistent quality national industry standards and who has served as an and excellence in food, atmosphere, and service. inspiration to other food professionals. Candidates Candidates must have been in operation for at least must have been working