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Here Are Your 2013 James Beard Award Semifinalists

Here Are Your 2013 James Beard Award Semifinalists

Looks like awards season is here again; the James Beard Foundation has released their semifinalists for the 2013 James Beard Awards, and the list is hardly surprising.

Leading off the list, the Best New Restaurant category gives nods to BierBeisl in Beverly Hills, Calif., Empellón Cocina in New York City, Mi Casa by José Andrés in Puerto Rico, The Ordinary in Charleston, S.C., State Bird Provisions in San Francisco, not to mention Underbelly in Houston.

The Aviary gets a nod for Outstanding Bar Program (which went to New York's PDT last year), as do Pegu Club and Bar Agricole, plus Daniel Humm's Bar at The NoMad Hotel (Humm won Oustanding Chef last year, so the odds may be in his favor).

Meanwhile, the Rising Star Chef of the Year (which went to Christina Tosi last year) has some big names on the list, most notably Danny Bowien, who made a splash with Mission Chinese Food in New York this year. Bowien's competitors include Jimmy Bannos Jr. of Chicago's The Purple Pig, Thomas McNaughton of Flour + Water in San Francisco, David Posey of Chicago's Blackbird, Michael Toscano of Perla in New York City, and plenty more.

Check out the hefty list of semifinalists here and start placing your bets. The nominees will be announced March 18, 2013.


James Beard Foundation Announces 2013 Restaurant And Chef Semifinalists

The James Beard Foundation has announced the 2013 restaurant and chef semifinalists for the 2013 James Beard Foundation Awards (the "Oscars" of the food world, for those unfamiliar). The semifinalists were selected by a Restaurant and Chef Committee from over 44,000 online entries in 20 categories.

On March 18, the finalists will be announced. The finalists are determined by an independent volunteer panel (restaurant critics, food editors, past winners, etc.) of more than 600 judges from across the country. The panel votes on specific award categories to determine the final five nominees in each category. From there, the winners will be announced on May 6 at an awards ceremony held in New York's Lincoln Center.

Some awards have already been announced -- chef Emeril Lagasse was awarded this year's Humanitarian Award and chef Cecilia Chiang has been honored with the Lifetime Achievement Awards.

Here's the full list of semifinalists:

BEST NEW RESTAURANT
Balena, Chicago
BierBeisl, Beverly Hills, CA
Bluebeard, Indianapolis
Borgne, New Orleans
Butcher & the Boar, Minneapolis
Cardamom Hill, Atlanta
Empellón Cocina, NYC
Forequarter, Madison, WI
Grace, Chicago
Hog & Hominy, Memphis
Khong River House, Miami Beach, FL
Lockeland Table, Nashville
Mateo Tapas, Durham, NC
Mi Casa by José Andrés at Dorado Beach, a Ritz-Carlton Reserve, Dorado, PR
Mintwood Place, Washington, D.C.
The Ordinary, Charleston, SC
Ox, Portland, OR
Oxheart, Houston
Pabu at Four Seasons Hotel Baltimore
Puritan & Company, Cambridge, MA
Rich Table, San Francisco
Shanik, Seattle
State Bird Provisions, San Francisco
Tar & Roses, Santa Monica, CA
Thirty Acres, Jersey City, NJ
Underbelly, Houston
Vernick Food & Drink, Philadelphia
The Whale Wins, Seattle
Zacatecas Tacos & Tequila, Albuquerque, NM

OUTSTANDING BAR PROGRAM
The Abbot’s Cellar, San Francisco
Anvil Bar & Refuge, Houston
The Aviary, Chicago
Bar Agricole, San Francisco
The Bar at the NoMad Hotel, NYC
The Broken Shaker, Miami Beach, FL
Bryant’s Cocktail Lounge, Milwaukee
Canon, Seattle
The Cedars Social, Dallas
Clyde Common, Portland, OR
Cook & Brown Public House, Providence
Cure, New Orleans
The Franklin Mortgage & Investment Co., Philadelphia
The Hawthorne, Boston
High West Distillery & Saloon, Park City, UT
Holeman & Finch Public House, Atlanta
Marvel Bar, Minneapolis
Pegu Club, NYC
The Porter Beer Bar, Atlanta
Restaurant Eve, Alexandria, VA
Rivera, Los Angeles
The Varnish, Los Angeles
The Violet Hour, Chicago
Williams & Graham, Denver
Woodberry Kitchen, Baltimore

OUTSTANDING CHEF
Sean Brock, McCrady’s, Charleston, SC
Andrew Carmellini, Locanda Verde, NYC
David Chang, Momofuku Noodle Bar, NYC
Tyson Cole, Uchi, Austin and Houston
Gary Danko, Restaurant Gary Danko, San Francisco
Suzanne Goin, Lucques, West Hollywood, CA
Maria Hines, Tilth, Seattle
Paul Kahan, Blackbird, Chicago
David Kinch, Manresa, Los Gatos, CA
Donald Link, Herbsaint, New Orleans
Barbara Lynch, No. 9 Park, Boston
Tim McKee, La Belle Vie, Minneapolis
Vitaly Paley, Paley’s Place, Portland, OR
Stephan Pyles, Stephan Pyles Restaurant, Dallas
Anne Quatrano, Bacchanalia, Atlanta
Julian Serrano, Picasso at Bellagio, Las Vegas
Nancy Silverton, Pizzeria Mozza, Los Angeles
Michael Symon, Lola, Cleveland
Michael Tusk, Quince, San Francisco
Marc Vetri, Vetri, Philadelphia

OUTSTANDING PASTRY CHEF
Dominique Ansel, Dominique Ansel Bakery, NYC
Andre Chin and Amanda Eap, Artisan Boulanger Patissier, Philadelphia
Melissa Chou, Aziza, San Francisco
Elizabeth Dahl, Nostrano, Madison, WI
Matt Danko, The Greenhouse Tavern, Cleveland
Patrick Fahy, Sixteen at Trump Hotel Chicago
Ken Forkish, Ken’s Artisan Bakery, Portland, OR
Hedy Goldsmith, Michael’s Genuine Food & Drink, Miami
Karen Hatfield, The Sycamore Kitchen, Los Angeles
Brooks Headley, Del Posto, NYC
Steve Horton, Rustica Bakery, Minneapolis
Maura Kilpatrick, Oleana, Cambridge, MA
Phoebe Lawless, Scratch, Durham, NC
William Leaman, Bakery Nouveau, Seattle
Tiffany MacIsaac, Birch & Barley, Washington, D.C.
Cheryl Maffei and Jonathan Stevens, Hungry Ghost Bread, Northampton, MA
Aaron Russell, Restaurant Eugene, Atlanta
Laura Sawicki, La Condesa, Austin
Tandra Watkins, Ashley’s at the Capital Hotel, Little Rock, AR
William Werner, Craftsman and Wolves, San Francisco

OUTSTANDING RESTAURANT
August, New Orleans
Blue Hill, NYC
Canlis, Seattle
Fore Street, Portland, ME
Foreign Cinema, San Francisco
Greens Restaurant, San Francisco
Highlands Bar and Grill, Birmingham, AL
Jaleo, Washington, D.C.
Jewel Bako, NYC
Lantern, Chapel Hill, NC
Lucia’s Restaurant, Minneapolis
Mélisse, Santa Monica, CA
Naha, Chicago
Oleana, Cambridge, MA
Patina, Los Angeles
The Slanted Door, San Francisco
Spiaggia, Chicago
Terra, St. Helena, CA
Vidalia, Washington, D.C.
Vincent on Camelback, Phoenix

OUTSTANDING RESTAURATEUR
Nick Badovinus (Flavor Hook, Off-Site Kitchen, Tried and True, etc.), Dallas
Ashok Bajaj, Knightsbridge Restaurant Group (The Bombay Club, The Oval Room, Rasika, etc.), Washington, D.C.
Kim Bartmann (Barbette, Bryant-Lake Bowl, Red Stag Supperclub, etc.), Minneapolis
Roger Berkowitz, Legal Sea Foods, Boston
Frank Bonanno, Bonanno Concepts (Mizuna, Osteria Marco, Bones, etc.), Denver
George Formaro (Centro, Django, South Union Bread Café, etc.), Des Moines, IA
Sam Fox, Fox Restaurant Concepts (Olive & Ivy, True Food Kitchen, Zinburger, etc.), Phoenix
Ford Fry, Rocket Farm Restaurants (The Optimist, JCT Kitchen, No. 246), Atlanta
Levi Goode, Goode Company Restaurants (Goode Company Seafood, Goode Company Taqueria, Goode Company BBQ, etc.), Houston
Martha Hoover, Patachou (Patachou, Petit Chou, Napolese, etc.), Indianapolis
John Howie, John Howie Restaurant Group (John Howie Steak, Seastar Restaurant and Raw Bar), Bellevue, WA
Mike Klank and Eddie Hernandez, Taqueria del Sol, Atlanta
Maguy Le Coze, Le Bernardin, NYC
Donnie Madia, One Off Hospitality Group (Blackbird, Avec, The Publican, etc.), Chicago
Nick Pihakis, Jim ‘N Nick’s Bar-B-Q, Birmingham, AL
Piero Selvaggio, Valentino Restaurant Group (Valentino, Valentino Vin Bar), Santa Monica, CA
Mark Stark and Terri Stark, Stark Reality Restaurants (Willi’s Wine Bar, Monti’s Rotisserie & Bar, Willi’s Seafood & Raw Bar, etc.), Santa Rosa/Healdsburg, CA
Stephen Starr, Starr Restaurants (The Dandelion, Talula’s Garden, Parc, etc.), Philadelphia
Caroline Styne (Lucques, Tavern, A.O.C., etc.), West Hollywood, CA
Phil Suarez, Suarez Restaurant Group (ABC Kitchen, Jean Georges, wd

OUTSTANDING SERVICE
Bacchanalia, Atlanta
Biga on the Banks, San Antonio
Brigtsen’s, New Orleans
Café Juanita, Kirkland, WA
Chez François, Vermilion, OH
The Compound Restaurant, Santa Fe
Del Posto, NYC
Eastern Standard Kitchen & Drinks, Boston
Fountain Restaurant at Four Seasons Hotel Philadelphia
The French Room at the Adolphus, Dallas
Michael Mina, San Francisco
The Oakroom at the Seelbach Hilton, Louisville, KY
Persimmon, Bristol, RI
Providence, Los Angeles
Quince, San Francisco
The Restaurant at Meadowood, St. Helena, CA
Sapor Cafe and Bar, Minneapolis
Topolobampo, Chicago
Vetri, Philadelphia
Victoria & Albert’s at Disney’s Grand Floridian Resort & Spa, Lake Buena Vista, FL

OUTSTANDING WINE PROGRAM
4 Olives Wine Bar, Manhattan, KS
A16, San Francisco
Addison at the Grand Del Mar, San Diego
Angus Barn, Raleigh, NC
The Barn at Blackberry Farm, Walland, TN
Café on the Green at Four Seasons Resort and Club Dallas at Las Colinas, Irving, TX
Charleston, Baltimore
Charleston Grill at Charleston Place Hotel, Charleston, SC
CityZen at Mandarin Oriental, Washington D.C.
L’Etoile, Madison, WI
Five & Ten, Athens, GA
Frasca Food and Wine, Boulder, CO
The Grill Room at Windsor Court Hotel, New Orleans
Nopa, San Francisco
Press, St. Helena, CA
Picasso at Bellagio, Las Vegas
Sepia, Chicago
Sierra Mar at Post Ranch Inn, Big Sur, CA
Troquet, Boston
Yono’s Restaurant, Albany, NY

OUTSTANDING WINE, SPIRITS, OR BEER PROFESSIONAL
Sam Calagione, Dogfish Head Craft Brewery, Milton, DE
Ron Cooper, Del Maguey Single Village Mezcal, Taos, NM
John and Kathe Dyson, Williams Selyem Winery, Healdsburg, CA
Merry Edwards, Merry Edwards Winery, Sebastopol, CA
Don Feinberg and Wendy Littlefield, Vanberg & DeWulf, Cooperstown, NY
Mike Floyd, Nick Floyd and Simon Floyd, Three Floyds Brewing, Munster, IN
Chuck Furuya, DK Restaurants, Maui, HI
Manfred Krankl, Sine Qua Non, Ventura, CA
Ted Lemon, Littorai Wines, Sebastopol, CA
Stephen McCarthy, Clear Creek Distillery, Portland, OR
Duncan Meyers and Nathan Roberts, Arnot-Roberts, Healdsburg, CA
Garrett Oliver, The Brooklyn Brewery, Brooklyn, NY
Tom Peters, Monk’s Cafe, Philadelphia
Neal Rosenthal, Rosenthal Wine Merchant, NYC
Jörg Rupf, St. George Spirits, Alameda, CA
Eric Seed, Haus Alpenz, Edina, MN
Eric Solomon, Eric Solomon Selections – European Cellars, Charlotte, NC
Harlan Wheatley, Buffalo Trace Distillery, Frankfort, KY
Sean Lilly Wilson, Fullsteam, Durham, NC
David Wondrich, spirits educator, Brooklyn, NY

RISING STAR CHEF OF THE YEAR
Jimmy Bannos Jr., The Purple Pig, Chicago
Mark Bodinet, Copperleaf Restaurant at Cedarbrook Lodge, Seattle
Daniel Bonanno, A Pig in a Fur Coat, Madison, WI
Danny Bowien, Mission Chinese Food, San Francisco and NYC
Katie Button, Cúrate, Asheville, NC
Hari Cameron, A(muse), Rehoboth Beach, DE
Joe Cicala, Le Virtù, Philadelphia
Quinten Frye, Salt Kitchen & Tasting Bar, Honolulu
Bryce Gilmore, Barley Swine, Austin
Will Gilson, Puritan and Company, Cambridge, MA
Nicole Grimes, Rao’s at Caesar’s Palace, Las Vegas
Christopher Kearse, Will BYOB, Philadelphia
Matthew Kirkley, L2O, Chicago
Bernhard Mairinger, BierBeisl, Beverly Hills, CA
Jamie Malone, Sea Change, Minneapolis
Tim Maslow, Strip-T’s, Watertown, MA
Thomas McNaughton, Flour + Water, San Francisco
Janina O’Leary, TRACE, Austin
Jorel Pierce, Euclid Hall Bar & Kitchen, Denver
David Posey, Blackbird, Chicago
Giorgio Rapicavoli, Eating House, Coral Gables, FL
Michael Toscano, Perla, NYC
Chris Weber, The Herbfarm, Woodinville, WA
Blaine Wetzel, The Willows Inn on Lummi Island, Lummi Island, WA
Justin Woodward, Castagna, Portland, OR
Kris Yenbamroong, Night + Market, West Hollywood, CA
Justin Yu, Oxheart, Houston

BEST CHEF: GREAT LAKES
Myles Anton, Trattoria Stella, Traverse City, MI
Dave Beran, Next, Chicago
Neal Brown, The Libertine Liquor Bar, Indianapolis
Zack Bruell, Cowell & Hubbard, Cleveland
Michael Carlson, Schwa, Chicago
Jean-Robert de Cavel, Jean-Robert’s Table, Cincinnati
Luciano Del Signore, Bacco Ristorante, Southfield, MI
Paul Fehribach, Big Jones, Chicago
Greg Hardesty, Recess, Indianapolis
Stephanie Izard, Girl & the Goat, Chicago
Anne Kearney, Rue Dumaine, Dayton, OH
Regina Mehallick, R Bistro, Indianapolis
Matthias Merges, Yusho, Chicago
Matthew Millar, Reserve, Grand Rapids, MI
Chris Nugent, Goosefoot, Chicago
Jonathon Sawyer, Greenhouse Tavern, Cleveland
David Tallent, Restaurant Tallent, Bloomington, IN
Giuseppe Tentori, Boka, Chicago
Paul Virant, Perennial Virant, Chicago
Andrew Zimmerman, Sepia, Chicago

BEST CHEF: MID-ATLANTIC
Scott Anderson, Elements, Princeton, NJ
Cathal Armstrong, Restaurant Eve, Alexandria, VA
Joey Baldino, Zeppoli, Collingswood, NJ
Ian Boden, Glass Haus Kitchen, Charlottesville, VA
Pierre Calmels, Bibou, Philadelphia
Anthony Chittum, Vermilion, Alexandria, VA
Tony Conte, The Oval Room, Washington, D.C.
Scott Drewno, The Source, Washington, D.C.
Spike Gjerde, Woodberry Kitchen, Baltimore
Lee Gregory, The Roosevelt, Richmond, VA
Trevett Hooper, Legume, Pittsburgh
Cedric Maupillier, Mintwood Place, Washington, D.C.
Johnny Monis, Komi, Washington, D.C.
Konstantinos Pitsillides, Kanella, Philadelphia
Sylva Senat, Tashan, Philadelphia
Brad Spence, Amis, Philadelphia
Lee Styer, Fond, Philadelphia
Vikram Sunderam, Rasika, Washington, D.C.
Marcie Turney, Barbuzzo, Philadelphia
Cindy Wolf, Charleston, Baltimore

BEST CHEF: MIDWEST
Justin Aprahamian, Sanford, Milwaukee
David Baruthio, Baru 66, Des Moines, IA
Steven Brown, Tilia, Minneapolis
Clayton Chapman, The Grey Plume, Omaha, NE
Gerard Craft, Niche, Clayton, MO
Doug Flicker, Piccolo, Minneapolis
John Gadau and Phillip Hurley, Sardine, Madison, WI
Colby Garrelts, Bluestem, Kansas City, MO
Michelle Gayer, Salty Tart, Minneapolis
Martin Heuser, Affäre, Kansas City, MO
Tim McKee, La Belle Vie, Minneapolis
Kevin Nashan, Sidney Street Café, St. Louis
Jack Riebel, Butcher & the Boar, Minneapolis
Lenny Russo, Heartland Restaurant & Farm Direct Market, St. Paul, MN
Jon Seymour, V. Mertz, Omaha, NE
David Swanson, Braise, Milwaukee
Carl Thorne-Thomsen, Story, Prairie Village, KS
Sameh Wadi, Saffron Restaurant & Lounge, Minneapolis
Sean Wilson, Proof, Des Moines, IA
James Winberg, Mike Brown, and Bob Gerken, Travail Kitchen and Amusements, Robbinsdale, MN

BEST CHEF: NORTHEAST
Steve Atkins, The Kitchen Table Bistro, Richmond, VT
Damon Baehrel, Damon Baehrel at the Basement Bistro, Earlton, NY
Jamie Bissonnette, Coppa, Boston
Francesco Buitoni, Mercato Osteria & Enoteca, Red Hook, NY
Joanne Chang, Flour Bakery + Cafe, Boston
Krista Kern Desjarlais, Bresca, Portland, ME
Gerry Hayden, The North Fork Table & Inn, Southold, NY
Brian Hill, Francine Bistro, Camden, ME
Matt Jennings, Farmstead Inc., Providence
Aaron Josinsky and Nathaniel Wade, Misery Loves Co., Winooski, VT
Melissa Kelly, Primo, Rockland, ME
Bun Lai, Miya’s Sushi, New Haven, CT
Michael Leviton, Lumière, Newton, MA
Tim Loomis, Liquids and Solids at the Handlebar, Lake Placid, NY
Barry Maiden, Hungry Mother, Cambridge, MA
Evan Mallett, Black Trumpet Bistro, Portsmouth, NH
Bjorn Somlo, Nudel, Lenox, MA
Champe Speidel, Persimmon, Bristol, RI
Bill Taibe, Le Farm, Westport, CT
Eric Warnstedt, Hen of the Wood, Waterbury, VT

BEST CHEF: NORTHWEST
Chris Ainsworth, Saffron Mediterranean Kitchen, Walla Walla, WA
Andy Blanton, Café Kandahar, Whitefish, MT
Greg Denton and Gabrielle Quiñónez Denton, Ox, Portland, OR
Jeff Drew, Snake River Grill, Jackson Hole, WY
Renee Erickson, The Whale Wins, Seattle
Jason Franey, Canlis, Seattle
John Gorham, Toro Bravo, Portland, OR
James Honaker, Bistro Enzo, Billings, MT
Brett Knipmeyer, Kinley’s Restaurant & Bar, Anchorage, AK
Gary Kucy, Rupert’s, McCall, ID
Nathan Lockwood, Altura, Seattle
Taite Pearson, della Mano, Ketchum, ID
Naomi Pomeroy, Beast, Portland, OR
Gabriel Rucker, Le Pigeon, Portland, OR
Adam Sappington, The Country Cat Dinnerhouse & Bar, Portland, OR
Ethan Stowell, Staple & Fancy Mercantile, Seattle
Jason Stratton, Spinasse, Seattle
Cathy Whims, Nostrana, Portland, OR
Justin Wills, Restaurant Beck, Depoe Bay, OR
Rachel Yang and Seif Chirchi, Joule, Seattle

BEST CHEF: NYC
April Bloomfield, The Spotted Pig
Marco Canora, Hearth
Wylie Dufresne, wd

50
Sara Jenkins, Porsena
Dan Kluger, ABC Kitchen
Mark Ladner, Del Posto
Paul Liebrandt, Corton
Anita Lo, Annisa
George Mendes, Aldea
Carlo Mirarchi, Roberta’s
Seamus Mullen, Tertulia
Joe Ng, RedFarm
Alex Raij and Eder Montero, Txikito
Cesar Ramirez, Chef’s Table at Brooklyn Fare
Sean Rembold, Diner
Masato Shimizu, 15 East
Alex Stupak, Empellón Cocina
Rich Torrisi and Mario Carbone, Torrisi Italian Specialties
Jonathan Waxman, Barbuto
Michael White, Marea

BEST CHEF: SOUTH
Peter Arpke, Beach Bistro, Holmes Beach, FL
Greg Baker, The Refinery, Tampa, FL
Vishwesh Bhatt, Snackbar, Oxford, MS
Kathleen Blake, The Rusty Spoon, Orlando, FL
Clay Conley, Buccan, Palm Beach, FL
Justin Devillier, La Petite Grocery, New Orleans
Jose Enrique, Jose Enrique, San Juan, PR
Justin Girouard, The French Press, Lafayette, LA
Scott Hunnel, Victoria & Albert’s at Disney’s Grand Floridian Resort & Spa, Lake Buena Vista, FL
James Lewis, Bettola, Birmingham, AL
Rob McDaniel, SpringHouse, Alexander City, AL
Brandon McGlamery, Luma on Park, Winter Park, FL
Jeff McInnis, Yardbird Southern Table & Bar, Miami Beach, FL
Tory McPhail, Commander’s Palace, New Orleans
Jose Mendin, Pubbelly, Miami Beach, FL
James and Julie Petrakis, The Ravenous Pig, Winter Park, FL
Hari Pulapaka, Cress, DeLand, FL
Alon Shaya, Domenica, New Orleans
Michael Stoltzfus, Coquette, New Orleans
Sue Zemanick, Gautreau’s, New Orleans

BEST CHEF: SOUTHEAST
Billy Allin, Cakes & Ale, Decatur, GA
Jeremiah Bacon, The Macintosh, Charleston, SC
Tyler Brown, Capitol Grille at the Hermitage Hotel, Nashville
Ashley Christensen, Poole’s Diner, Raleigh, NC
Scott Crawford, Herons at the Umstead Hotel and Spa, Cary, NC
Craig Deihl, Cypress, Charleston, SC
Damian Heath, Lot 12 Public House, Berkeley Springs, WV
Vivian Howard, Chef & the Farmer, Kinston, NC
Scott Howell, Nana’s, Durham, NC
Joshua Keeler, Two Boroughs Larder, Charleston, SC
Edward Lee, 610 Magnolia, Louisville, KY
Joseph Lenn, The Barn at Blackberry Farm, Walland, TN
Daniel Lindley, St. John’s Restaurant, Chattanooga, TN
Margot McCormack, Margot Café & Bar, Nashville
Elliott Moss, The Admiral, Asheville, NC
Todd Richards, The Shed at Glenwood, Atlanta
Steven Satterfield, Miller Union, Atlanta
Andrew Ticer and Michael Hudman, Andrew Michael Italian Kitchen, Memphis
Aaron Vandemark, Panciuto, Hillsborough, NC
Tandy Wilson, City House, Nashville

BEST CHEF: SOUTHWEST
Kevin Binkley, Binkley's Restaurant, Cave Creek, AZ
James Campbell Caruso, La Boca, Santa Fe
James Dumas, High West Distillery & Saloon, Park City, UT
David Gilbert, Sustenio at Éilan Hotel Resort & Spa, San Antonio
Bryce Gilmore, Barley Swine, Austin
Jennifer James, Jennifer James 101, Albuquerque, NM
Jennifer Jasinski, Rioja, Denver
Maiya Keck, Maiya's, Marfa, TX
Shinji Kurita, ShinBay, Scottsdale, AZ
Max MacKissock, The Squeaky Bean, Denver
Jason Maddy, Oak, Dallas
Hugo Ortega, Hugo's, Houston
Rene Ortiz, La Condesa, Austin
Viet Pham and Bowman Brown, Forage, Salt Lake City
Armando Pomales, Café Central, El Paso, TX
Martín Rios, Restaurant Martín, Santa Fe
Teiichi Sakurai, Tei-An, Dallas
Alex Seidel, Fruition Restaurant, Denver
Chris Shepherd, Underbelly, Houston
Michael Sohocki, Restaurant Gwendolyn, San Antonio

BEST CHEF: WEST
Matthew Accarrino, SPQR, San Francisco
Nicolaus Balla, Bar Tartine, San Francisco
Josef Centeno, Bäco Mercat, Los Angeles
Michael Chiarello, Bottega, Yountville, CA
Michael Cimarusti, Providence, Los Angeles
Chris Cosentino, Incanto, San Francisco
Dominique Crenn, Atelier Crenn, San Francisco
Mitsuo Endo, Aburiya Raku, Las Vegas
Mark Estee, Campo, Reno, NV
Ed Kenney, Town, Honolulu
Andrew Kirschner, Tar & Roses, Santa Monica, CA
Christopher Kostow, The Restaurant at Meadowood, St. Helena, CA
Mourad Lahlou, Aziza, San Francisco
Corey Lee, Benu, San Francisco
David LeFevre, M.B. Post, Manhattan Beach, CA
Daniel Patterson, Coi, San Francisco
Carl Schroeder, Market Restaurant + Bar, Del Mar, CA
John Rivera Sedlar, Rivera, Los Angeles
Jon Shook and Vinny Dotolo, Animal, Los Angeles
Ricardo Zarate, Mo-Chica, Los Angeles

Correction: An earlier version had an incomplete list. This has been fixed.


James Beard Awards 2013: Restaurant & Chef Finalists Announced

The James Beard Foundation has announced the 2013 finalists for its annual awards. The finalists are determined by an independent volunteer panel (restaurant critics, food editors, past winners, etc.) of more than 600 judges from across the country, based on the previous list of semifinalists.

The restaurant and chef winners will be announced on May 6 at New York's Lincoln Center. The journalism and media award winners will be announced on May 3.

Here's a look at the finalists. Congratulations to all!

Journalism Awards

FOOD COVERAGE IN GENERAL INTEREST PUBLICATION
Los Angeles Magazine, Lesley Bargar Suter
Men's Health, Adina Steiman
Real Simple, Lygeia Grace
Washingtonian, Tood Kliman

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

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

COOKING/RECIPES/INSTRUCTION
M. Goulding, M. Kadey, P. Kita, Men's Health, “The Butcher is Back!,” “The Six-Pack Foods of Summer,” “Southern Food Rises Again”
J. Kenji López-Alt, Serious Eats, “The Food Lab”
Every Day With Rachael Ray Staff, “Pick your Perfect Thanksgiving”

PROFILE
Brandon Chuang, Feast, “An Evolution of ideas”
Alex Halberstadt, New York Times Magazine, “Cooking isn’t Creative and it isn’t Easy”
Brett Martin, GQ, “Danny and the Electric Kung Pao Pastrami Test”

FOOD AND CULTURE
Oliver Bullough, Roads & Kingdoms, “Adjika: Sauce of Glory, Pride of Abkhazia”
Ryan D'Agostino & Esquire Staff, “The Esquire Community Cookbook”
Ann Taylor Pittman, Cooking Light, “Mississippi Chinese Lady Goes Home to Korea”

POLITICS/POLICY/ENVIRONMENT
Barry Estabrook, OnEarth, “Out to Lunch”
Tracie McMillan, The American Prospect, “As Common As Dirt”
Ben Paynter, Bloomberg Businessweek, “The Carp Must Die”

HEALTH & WELLBEING
Rachael Moeller Gorman, EatingWell, Solving the Sugar Puzzle”
Aliza Green, Washington Post, “The Gloves Can Come off, as Far as i’m Concerned”
Lou Schuler, Men's Health, “Did Cavemen Have Abs?”

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

WINE, SPIRITS, & BEVERAGE
Betsy Andrews, Saveur, “Northern Renaissance”
Marisa Huff, La Cucina Italiana, “The New Birra Italiana”
Michael Steinberger, Vanity Fair, “A Vintage Crime”

INDIVIDUAL FOOD BLOG
Cannelle et Vanille
Hunter Angler Gardener Cook
Vinography

GROUP FOOD BLOG
Dark Rye
Eater National
Grub Street NY

FOOD AND TRAVEL
Matt Goulding, Roads & Kingdoms
Peter Jon Lindberg, Travel + Leisure
Adam Sachs, Travel + Leisure

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

M.F.K. FISHER DISTINGUISHED WRITING AWARD
Dara Moskowitz Grumdahl, Mpls.St.Paul Magazine, “The Cheese Artist”
Richard Parks, Lucky Peach, “Khmerican Food”
Mike Sula, Chicago Reader, “Chicken of the Trees”

RADIO SHOW/AUDIO WEBCAST
Fear of Frying, WBEZ
NewsWorks, WHYY FM
The Salt, NPR

VIDEO WEBCAST FIXED LOCATION/INSTRUCTIONAL
Chicago Restaurant Pastry Competition, jmpurepastry.com
How to Cocktail, youtube.com/liquor
The Seasonal Cooks, bonappetit.com

VIDEO WEBCAST ON LOCATION
The Curious Adventures of Kirk Lombard, darkrye.com
food. curated., foodcurated.com
The Perennial Plate, theperennialplate.com

TV PROGRAM STUDIO/FIXED LOCATION
CBS Sunday Morning: "Eat, Drink, and Be Merry"
Martha Stewart's Cooking School
Sara's Weeknight Meals

TV PROGRAM ON LOCATION
Bizarre Foods America, Travel Channel
MeatEater, Sportsman Channel
The Mind of a Chef, PBS

TELEVISION SEGMENT
CNN InFocus, CNN
Friday Arts, Art of Food, WHYY TV
The Hungry Hound, ABC 7 Chicago

SPECIAL/DOCUMENTARY
America Revealed: Food Machine, PBS
Food Forward Urban Agriculture Across America, PBS
The Restaurateur, PBS

OUTSTANDING FOOD PERSONALITY/HOST
Gerry Garvin, Cooking Channel
Sara Moulton, PBS
Andrew Zimmern, Travel Channel

AMERICAN COOKING
Fire in My Belly, Kevin Gillespie and David Joachim
Mastering the Art of Southern Cooking, Nathalie Dupree and Cynthia Graubart
Southern Comfort, Allison Vines-Rushing and Slade Rushing

BEVERAGE
How to Love Wine, Eric Asimov
Inventing Wine, Paul Lukacs
Wine Grapes, Julia Harding, Jancis Robinson, and José Vouillamoz

GENERAL COOKING
Canal House Cooks Every Day, Melissa Hamilton and Christopher Hirsheimer
Modernist Cuisine at Home, Nathan Myhrvold and Maxime bilet
What Katie Ate, Katie Quinn Davies

INTERNATIONAL
Burma, Naomi Duguid
Gran Cocina Latina, Maricel E. Presilla
Jerusalem, Yotam Ottolenghi & Sami Tamimi

REFERENCE & SCHOLARSHIP
101 Classic Cookbooks, Marvin J. Taylor and Clark Wolf
The Art of Fermentation, Sandor Ellix Katz
The Cookbook Library, Anne Willan with Mark Cherniavsky and Kyri Claflin

BAKING & DESSERT
Bouchon Baking, Thomas Keller and Sebastien Rouxel
The Dahlia Bakery Cookbook, Tom Douglas and Shelley Lance
Flour Water Salt Yeast, Ken Forkish

PROFESSIONAL POINT OF VIEW
Come In, We're Closed, Christine Carroll and Jody Eddy
Fundamental Techniques of Classic Italian Cuisine, The International Culinary Center, Cesare Casella, and Stephanie Lyness
Toqué!, Normand Laprise

FOCUS ON HEALTH
Cooking Light: The New Way to Cook Light, Scott Mowbray and Ann Taylor Pittman
The Sprouted Kitchen, Sara Forte
True Food, Sam Fox and Andrew Weil with Michael Stebner

SINGLE SUBJECT
Afield, Jesse Griffiths
Modern Sauces, Martha Holmberg
Ripe, Nigel Slater

VEGETABLE FOCUSED AND VEGETARIAN
Foraged Flavor, Tama Matsuoka Wong with Eddy Leroux
Herbivoracious, Michael Natkin
Roots, Diane Morgan

WRITING & LITERATURE
The American Way of Eating, Tracie McMillan
The Man Who Changed the Way We Eat, Thomas McNamee
Yes, Chef, Marcus Samuelsson

PHOTOGRAPHY
Bouchon Bakery, Deborah Jones
Toqué!, Dominique Malaterre
What Katie Ate, Katie Quinn Davies

Restaurant & Chef Awards

RESTAURANT DESIGN & GRAPHICS
75 Seats and Under:
Farmshop, Santa Monica
Isa, Brooklyn
minibar, Washington, D.C.

76 Seats and Over:
Jaleo at the Cosmopolitan Las Vegas
Juvia, Miami Beach
Triniti, Houston

OUTSTANDING WINE, SPIRITS OR BEER PROFESSIONAL
Sam Calagione, Dogfish Head Craft Brewery
Merry Edwards, Merry Edwards Winery
Garrett Oliver, Brooklyn Brewery
Neal Rosenthal, Rosenthal Wine Merchant
David Wondrich, Spirits Educator

OUTSTANDING WINE PROGRAM
A16, San Francisco
The Barn at Blackberry Farm, Walland, TN
CityZen at Mandarin Oriental, Washington, DC
Frasca Food and Wine, Denver, CO
Picasso, Las Vegas, NV

OUTSTANDING BAR PROGRAM
The Aviary, Chicago
Bar Agricole, San Francisco
The NoMad, New York City
Holeman Finch & Public House, Atlanta
Pegu Club, New York City
The Violet Hour, Chicago

BEST CHEF: WEST
Chris Cosentino, Incanto, San Francisco
Christopher Kostow, The Restaurant At The Meadowood, St. Helena, CA
Corey Lee, Benu, San Francisco
Daniel Patterson, Coi, San Francisco
Jon Shook and Vinny Dotolo, Animal, Los Angeles

BEST CHEF: SOUTHWEST
Kevin Binkley, Binkley’s Restaurant ,Cave Creek, AZ
Bryce Gilmore, BarleySwine, Austin, TX
Jennifer Jasinski, Rioja, Denver
Hugo Ortega, Hugo's, Houston
Chris Shepherd, Underbelly, Houston

BEST CHEF: NORTHWEST
Jason Franey, Canlis, Seattle
Naomi Pomeroy, Beast, Portland
Gabriel Rucker, Le Pigeon, Portland
Ethan Stowell, Staple & Fancy Mercantile, Seattle
Cathy Whims, Nostrana, Portland

BEST CHEF: GREAT LAKES
Dave Beran, Next, Chicago
Stephanie Izard, Girl & The Goat, Chicago
Jonathon Sawyer, Greenhouse Tavern, Cleveland
Paul Virant, Vie, Western Springs, IL
Andrew Zimmerman, Sepia, Chicago

BEST CHEF: MIDWEST
Justin Aprahamian, Sanford, Milwaukee
Gerard Craft, Niche, St. Louis
Colby Garrelts, Bluestem, Kansas City, MO
Michelle Gayer, Salty Tart, Minneapolis
Jack Riebel, Butcher & the Boar, Minneapolis

BEST CHEF: SOUTH
Justin Devillier, La Petite Grocery, New Orleans
Jeff McInnis, Yardbird, Miami
Tory McPhail, Commander's Palace, New Orleans
Alon Shaya, Domenica, New Orleans
Sue Zemanick, Gautreau’s, New Orleans

BEST CHEF: SOUTHEAST
Ashley Christensen, Poole’s Downtown Diner, Raleigh
Edward Lee, 610 Magnolia, Louisville
Joseph Lenn, The Barn at Blackberry Farm, Walland, TN
Steven Satterfield, Miller Union, Atlanta
Tandy Wilson, City House, Nashville

BEST CHEF: MID-ATLANTIC
Cathal Armstrong, Restaurant Eve, Alexandria, VA
Spike Gjerde, Woodberry Kitchen, Baltimore
Johnny Monis, Komi, Washington, DC
Brad Spence, Amis, Philadelphia
Vikram Sunderam, Rasika, Washington DC

BEST CHEF: NORTHEAST
Jamie Bissonnette, Coppa, Boston
Joanne Chang, Flour Bakery + Café, Boston
Gerry Hayden, The North Fork Table & Inn, Southhold, NY
Melissa Kelly, Primo, Rockland, ME
Barry Maiden, Hungry Mother, Cambridge, MA

BEST CHEF: NYC
April Bloomfield, The Spotted Pig
Wylie Dufresne, wd-50
Mark Ladner, Del Posto
Jonathan Waxman, Barbuto
Michael White, Marea

BEST NEW RESTAURANT
Empellón Cocina, NYC
Grace, Chicago
The Ordinary, Charleston
Rich Table, San Francisco
State Bird Provisions, San Francisco

RISING STAR CHEF OF THE YEAR
Jimmy Bannos, Jr., Purple Pig, Chicago
Danny Bowien, Mission Chinese, San Francisco/NYC
Thomas McNaughton, Flour + Water, San Francisco
David Posey, Blackbird, Chicago
Blaine Wetzel, The Willows Inn, Lummi island, WA

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

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

OUTSTANDING RESTAURATEUR
Maguy Le Coze, Le Bernardin, NYC
Donnie Madia, One Off Hospitality Group, Chicago
Piero Selvaggio, Valentino Restaurant Group, Los Angeles
Carolyn Styne, Lucques, West Hollywood
Phil Suarez, Suarez Restaurant Group, NYC

OUTSTANDING SERVICE
Del Posto, NYC
Quince, San Francisco
The Restaurant at Meadowood, St. Helena, CA
Topolobampo, Chicago
Vetri, Philadelphia

OUTSTANDING PASTRY CHEF
Dominique Ansel, Dominique Ansel Bakery, NYC
Melissa Chou, Aziza, San Francisco
Ken Forkish, Ken’s Artisan Bakery, Portland
Hedy Goldsmith, Michael's Genuine Food & Drink, Miami
Brooks Headley, Del Posto, NYC


Dominique Ansel King Cake

Dominique Ansel King Cake. His most famous creation, the cronut, is based on one. However, today i would not be attempting to make the cruffin and would be focusing on his chocolate cake.

Simple recipes to master and mix (simon & schuster Paris, apr 10 — the beauty of this cake recipe from dominique ansel is that the main measuring tool is a simple yogurt cup. The secret recipes cookbook in chef dominique ansel's first cookbook, dominique ansel: $35), due out on april 14, wants to give. It comes form his book everyone can bake.

Top 5 Must Visit Cafes in Los Angeles - Honour and . from www.honourandblessing.com There was no false advertising here 400g (2 cups) granulated sugar. Dominique ansel teaches french pastry fundamentals pound cake is a simple, flexible cake that you can enjoy at any point of the day: Dominique ansel's olive oil almond cake when the pastry chef dominique ansel visited stirring the pot, he brought treats: 4656 reviews of dominique ansel bakery i merely stopped in for the perfect little egg sandwich this morning, so i cannot comment on the vast majority of the menu.

Chef dominique ansel was the baker who created the cruffin in 2013.

Dominique ansel's olive oil almond cake when the pastry chef dominique ansel visited stirring the pot, he brought treats: While the cake is still warm, turn it out of the pan. 400g (2 cups) granulated sugar. Today, it is also zagat 2013's highest ranked bakery with 27 points awarded for food. Visit us here in our original shop in soho, new york city. $35), due out on april 14, wants to give. Yogurt cake is the french child's first foray into the world of baking, thanks to its. In 2013, he was nominated as a james beard award semifinalist for outstanding pastry chef. It's time to move to simpler baking projects. Paris, apr 10 — the beauty of this cake recipe from dominique ansel is that the main measuring tool is a simple yogurt cup. His most famous creation, the cronut, is based on one. The cruffin was an instant hit when it was released and that was when i first heard about him. Pour the batter into the prepared cake/loaf pan.

While the cake is still warm, turn it out of the pan. The yolks are beaten with sugar until tripled in volume, then a. He knows his stuff and has created a blossoming business from his passion. $35), due out on april 14, wants to give. But we opted for buttermilk instead of regular milk, which not only enhanced the chocolate flavor, it also made the cake sturdier for handling and stacking.

Master Pies with Dominique Ansel | Sweet pie, Cream pie . from i.pinimg.com See more ideas about dominique ansel, food, recipes. Dominique ansel's olive oil almond cake when the pastry chef dominique ansel visited stirring the pot, he brought treats: Dominique ansel bakery new york In 2013, he was nominated as a james beard award semifinalist for outstanding pastry chef. Get the recipe at food & wine.

Dominique ansel bakery new york

Dominique ansel teaches french pastry fundamentals pound cake is a simple, flexible cake that you can enjoy at any point of the day: $35), due out on april 14, wants to give. Warm chocolate chip cookies shaped like shot glasses, filled to order with our homemade madagascan vanilla milk. Chocolate mousse cake (from dominique ansel's masterclass online video) i don't have permission to publish the recipe, so i will share a very simplified overview. See more ideas about dominique ansel, food, recipes. Today, it is also zagat 2013's highest ranked bakery with 27 points awarded for food. It's not as if ansel has anything against yeast doughs. He uses a flourless chocolate base, starting with 11 eggs, separated in yolks and whites. His most famous creation, the cronut, is based on one. There was no false advertising here Simple recipes to master and mix (simon & schuster The book traces the inspiration of a chef whose creative process is rooted in a deep philosophy of good food and whose classical training also reflects a generous. The yolks are beaten with sugar until tripled in volume, then a.

$35), due out on april 14, wants to give. Chef dominique's decadent chocolate cake is a wonder to behold—and will make a fantastic cake to use as a showstopper at your next dinner party. Simple recipes to master and mix (simon & schuster Dominique ansel bakery was awarded time out new york's best bakery of 2012 and metromix's best bakery of 2012. There was no false advertising here

Dominique Ansel's go-to soft caramel adds a drizzle of . from mediaproxy.salon.com In 2013, he was nominated as a james beard award semifinalist for outstanding pastry chef. Paris, apr 10 — the beauty of this cake recipe from dominique ansel is that the main measuring tool is a simple yogurt cup. But the founder of the dominique ansel bakery empire, which has stores in new york, london, los angeles, and hong kong, is in a more basic mode now.his new book, everyone can bake: Dominique ansel is a famous, french baker and patisserie based out of new york city. Simple recipes to master and mix (simon & schuster

It's not as if ansel has anything against yeast doughs.

Paris, apr 10 — the beauty of this cake recipe from dominique ansel is that the main measuring tool is a simple yogurt cup. The secret recipes cookbook in chef dominique ansel's first cookbook, dominique ansel: The book traces the inspiration of a chef whose creative process is rooted in a deep philosophy of good food and whose classical training also reflects a generous. Dominique ansel's olive oil almond cake when the pastry chef dominique ansel visited stirring the pot, he brought treats: He uses a flourless chocolate base, starting with 11 eggs, separated in yolks and whites. Chef dominique's decadent chocolate cake is a wonder to behold—and will make a fantastic cake to use as a showstopper at your next dinner party. While the cake is still warm, turn it out of the pan. Get the recipe at food & wine. Vanilla is the most classic flavor and is achieved here with the seeds from a fresh vanilla pod. Enough, says dominique ansel, one of the world's most celebrated bakers. See more ideas about dominique ansel, food, recipes. It's time to move to simpler baking projects. Visit us here in our original shop in soho, new york city.

Dominique ansel teaches french pastry fundamentals pound cake is a simple, flexible cake that you can enjoy at any point of the day: It's not as if ansel has anything against yeast doughs. Enough, says dominique ansel, one of the world's most celebrated bakers. Chef dominique ansel was the baker who created the cruffin in 2013. His most famous creation, the cronut, is based on one.

The cruffin was an instant hit when it was released and that was when i first heard about him. Chef dominique ansel was the baker who created the cruffin in 2013. Dominique ansel, named the world's top patissier, shares his yuletide recipes for snowflake beignets, chocolate tres leches cake and champagne morning rolls snowflake beignets with peppermint sugar. Fresh baked and lovingly prepared from his bakery in new york to your home. Get the recipe at food & wine.

See more ideas about dominique ansel, food, recipes. It's not as if ansel has anything against yeast doughs. Yogurt cake is the french child's first foray into the world of baking, thanks to its. There was no false advertising here Chef ansel zooms in on texture, creating five different textures of chocolate in one cake:

Source: blueharemagazine.com

But we opted for buttermilk instead of regular milk, which not only enhanced the chocolate flavor, it also made the cake sturdier for handling and stacking. A cake from his bakery, then, is going to be an absolute treat. It's time to move to simpler baking projects. While the cake is still warm, turn it out of the pan. Pour the batter into the prepared cake/loaf pan.

Source: 17n0ku3sjtyj3v1vv1ikdue1.wpengine.netdna-cdn.com

He is one of the best in the world when it comes to baking. The beauty of this cake recipe from dominique ansel is that the main measuring tool is a simple yogurt cup. Dominique ansel, named the world's top patissier, shares his yuletide recipes for snowflake beignets, chocolate tres leches cake and champagne morning rolls snowflake beignets with peppermint sugar. 400g (2 cups) granulated sugar. Yogurt cake is the french child's first foray into the world of baking, thanks to its.

Chocolate mousse cake (from dominique ansel's masterclass online video) i don't have permission to publish the recipe, so i will share a very simplified overview.

Source: www.honourandblessing.com

It's not as if ansel has anything against yeast doughs.

Dominique ansel is a famous, french baker and patisserie based out of new york city.

Yogurt cake is the french child's first foray into the world of baking, thanks to its.


Winners: 2013 James Beard Foundation Book, Broadcast & Journalism Awards

Last night the James Beard Foundation announced the winners of the 2013 James Beard Foundation Book, Broadcast & Journalism Awards (see the list of 2013 finalists). Cookbook/book winners include Yes, Chef by Marcus Samuelsson Flour Water Salt Yeast by Ken Forkish Mastering the Art of Southern Cooking by Nathalie Dupree and Cynthia Graubart Canal House Cooks Every Day by Melissa Hamilton and Christopher Hirsheimer and Maricel E. Presilla'sGran Cocina Latina: The Food of Latin America won "Cookbook of the Year." Anne Willan was inducted into the Cookbook Hall of Fame.

On the journalism side, it was a big night for writer Adam Sachs, who took home two awards, winning "Food and Travel" and "Food-Related Columns." Men's Health also took two awards, "Cooking/Recipes/Instruction" and "Food Coverage in a General Interest Publication." Other winners include Fuchsia Dunlop (Lucky Peach), Brett Martin (GQ), and Alice Laussade (Dallas Observer). Tejal Rao (Village Voice) won the Craig Claiborne Distinguished Restaurant Review Award, and Mike Sula (Chicago Reader) won the M.F.K. Fisher Distinguished Writing Award. The Mind of a Chef won "TV Program on Location," and Andrew Zimmern won Outstanding Food Personality/Host for Bizarre Foods America.

The 2013 JBF Restaurant and Chef Awards goes down on Monday night. Here's the full list of winners:

2013 James Beard Foundation Awards Winners

2013 James Beard Foundation Book Awards

For cookbooks published in English in 2012. Winners were announced May 3, 2013.

Cookbook of the Year
Gran Cocina Latina: The Food of Latin America
by Maricel E. Presilla
(W.W. Norton & Company)

Cookbook Hall of Fame
Anne Willan

American Cooking
Mastering the Art of Southern Cooking
by Nathalie Dupree and Cynthia Graubart
(Gibbs Smith)

Baking and Dessert
Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza
by Ken Forkish
(Ten Speed Press)

Beverage
Wine Grapes: A Complete Guide to 1,368 Vine Varieties, Including Their Origins and Flavours
by Jancis Robinson, Julia Harding, and José Vouillamoz
(Ecco)

Cooking from a Professional Point of View
Toqué! Creators of a New Quebec Gastronomy
by Normand Laprise
(les éditions du passage)

Focus on Health
Cooking Light The New Way to Cook Light—Fresh Food & Bold Flavors for Today's Home Cook
by Scott Mowbray and Ann Taylor Pittman
(Oxmoor House)

General Cooking
Canal House Cooks Every Day
by Melissa Hamilton and Christopher Hirsheimer
(Andrews McMeel Publishing)

International
Jerusalem: A Cookbook
by Yotam Ottolenghi & Sami Tamimi
(Ten Speed Press)

Photography
What Katie Ate: Recipes and Other Bits & Pieces
Photographer: Katie Quinn Davies
(Viking Studio)

Reference and Scholarship
The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from Around the World
by Sandor Ellix Katz
(Chelsea Green Publishing)

Single Subject
Ripe: A Cook in the Orchard
by Nigel Slater
(Ten Speed Press)

Vegetable Focused and Vegetarian
Roots: The Definitive Compendium with More Than 225 Recipes
by Diane Morgan
(Chronicle Books)

Writing and Literature
Yes, Chef: A Memoir
by Marcus Samuelsson
(Random House)

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 were announced on May 3, 2013.

Radio Show/Audio Webcast
Fear of Frying
Host: Nina Barrett
Area: WBEZ
Producer: Lynette Kalsnes

Special/Documentary (Television or Video Webcast)
The Restaurateur
Network: PBS
Producer: Roger Sherman

Television Program, In Studio or Fixed Location
CBS Sunday Morning: "Eat, Drink and Be Merry"
Host: Charles Osgood
Network: CBS
Producers: Gavin Boyle, Amol Mhatre, Rand Morrison, Amy Rosner, Jason Sacca, and Robin Sanders

Television Program, On Location
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

Television Segment
Friday Arts, Art of Food
Network: WHYY TV
Producer: Monica Rogozinski

Video Webcast, Fixed Location and/or Instructional
How to Cocktail
liquor.com
Producers: Kit Codik, Scott Kritz, and Noah Rothbaum

Video Webcast, On Location
The Perennial Plate: Real Food World Tour
theperennialplate.com
Hosts: Daniel Klein and Mirra Fine
Producers: Daniel Klein and Mirra Fine

Outstanding Personality/Host
Host: Andrew Zimmern
Show: Bizarre Foods America
Network: Travel Channel
Producers: Colleen Needles Steward and Andrew Zimmern

2013 James Beard Foundation Journalism Awards

For articles published in English in 2012. Winners were announced on May 3, 2013.

Publication of the Year Award
ChopChop

Cooking, Recipes, or Instruction
Matt Goulding, Matthew Kadey with Tamar Adler, and Paul Kita
Men's Health
"The Butcher Is Back!," "The Six-Pack Foods of Summer," "Southern Food Rises Again"

Craig Claiborne Distinguished Restaurant Review Award
Tejal Rao
Village Voice
"Bangkok Pop, No Fetishes," "The Sweet Taste of Success," "Enter the Comfort Zone at 606 R&D"

Food and Culture
Ann Taylor Pittman
Cooking Light
"Mississippi Chinese Lady Goes Home to Korea"

Food and Travel
Adam Sachs
Travel + Leisure
"The Best Little Eating Town in Europe"

Food Coverage in a General-Interest Publication
Men's Health
Adina Steiman

Food Politics, Policy, and the Environment
Tracie McMillan
The American Prospect with the Food & Environment Reporting Network
"As Common As Dirt"

Food-Related Columns
Adam Sachs
Bon Appétit
The Obsessivore: "I'm Big On Japan," "Everyone's a Critic," "The Tradition Starts Here"

Group Food Blog
Dark Rye
darkrye.com

Health and Well-Being
Rachael Moeller Gorman
EatingWell
"Solving the Sugar Puzzle"

Humor
Alice Laussade
Dallas Observer
"The Cheap Bastard's Ultimate Guide to Eating like a Total Cheap Bastard in Dallas"

Individual Food Blog
Hunter Angler Gardener Cook
honest-food.net
Hank Shaw

MFK Fisher Distinguished Writing Award
Mike Sula
Chicago Reader
"Chicken of the Trees"

Personal Essay
Fuchsia Dunlop
Lucky Peach
"London Town"

Profile
Brett Martin
GQ
"Danny and the Electric Kung Pao Pastrami Test"

Visual Storytelling
Michele Outland and Fiorella Valdesolo
Gather Journal
"Starters," "Dessert," "Smoke & Ash"


James Beard award semifinalists include St. Paul’s Lenny Russo

The semifinalists for the 2013 James Beard awards were announced Tuesday, Feb. 19, and the Twin Cities makes a hefty showing, especially in the Best Chef: Midwest category.

The nominees in that category include Steven Brown of Tilia, Doug Flicker of Piccolo, Michelle Gayer of Salty Tart, Mike DeCamp of La Belle Vie, Jack Reibel of Butcher and the Boar, Lenny Russo of Heartland, Sameh Wadi of Saffron and James Winberg, Mike Brown and Bob Gerken of Travail.

McKee also was nominated nationally for Outstanding Chef.

Other notable national nominees include Jamie Malone of Sea Change for Rising Star Chef and Kim Bartmann of Red Stag, Barbette and Bryant-Lake Bowl for Outstanding Restaurateur. Lucia’s is on the list for Best Restaurant, and Butcher and the Boar for Best New Restaurant. Steve Horton of Rustica Bakery is up for Outstanding Pastry Chef. Sapor Cafe and Bar was nominated for Outstanding Service.

Marvel Bar (the lower level of Bachelor Farmer) was nominated in a new category this year: Outstanding Bar Program.

The James Beard Awards are the highest honor for restaurant professionals in the United States. Finalists will be announced March 18.


Stanley Tucci to Host 2013 James Beard Awards

The James Beard Foundation have announced that the award winning actor Stanley Tucci will host their gala presentation taking place on May 6th at the Lincoln Centre in New York.

The foundation also announced the news that cookbook author Ted Allen will host the book, broadcast, and journalism awards on May 3rd.

The theme of this year's awards will focus on food in film with a throw to some of the iconic American movies where food has played a pivotal role.

One of the most exciting announcements is that many of America's top chefs will be involved in a dinner to celebrate the awards with each one cooking a dish that's inspired by their favorite food moment in a movie.

The list of chefs who will cook on the night is an impressive line up of past JBF winners, including Grant Achatz, Todd English, Jean-François Bruel and Marcus Samuelsson, to name just a few.

A full list of chefs who will partake in the dinners can be downloaded from the JBF website and you can see a full list of this year's semi finalists here.


Made in America

This beautiful collection of traditional American recipes is an invitation to reminisce with generations around the kitchen table. Acclaimed Kansas City chef and recipient of the 2013 James Beard award for Best Chef Midwest, Colby Garrelts and his wife, Megan, a James Beard semifinalist for Best Pastry Chef, feature their favorite library of American classics redefined by easy, chef inspired techniques, quality ingredients, and a love for regional flavors from their Midwestern roots. These recipes will soon be the classics you refer to again and again for true Americana cooking. Made in America features 50 handcrafted recipes sorted by the cooking methods commonly used in American kitchens from daybreak, to the bakeshop. Many recipes begin with a childhood memory from Colby or Megan that describes the roots and the journey of each recipe.

This heirloom collection from a modern point of view includes such as Biscuits and Gravy, Corn Fritters with Fresh Sheep's Milk Cheese, Quick Pickles, Panfried BBQ Pork Chops with Tomato Horseradish Sauce, Grilled Garlic-Thyme Kansas City Strips, Garrelts Fried Chicken, Lemon Meringue Pie, and Chocolate Butterscotch Cookies, to name a few. Suggested menus for festive America holidays such as Mother's Day, 4th of July, Back to School night, and Christmas are also included. Sidebars throughout showcase handcrafted cocktails such as the Bloody Mary, The State Fair, and the Pimm's Cup that pair well with the different recipes within. Love and pride are woven together to create this collection that will remind you of your favorite recipes that define the comforts of home.


Houston scores semifinalists in 2013 James Beard Awards

1 of 18 Oxheart's chef Justin Yu stands outside of the restaurant, Monday, May 14, 2012, in Houston, a new restaurant in the Warehouse District at 1302 Nance Street. ( Karen Warren / Houston Chronicle ) Karen Warren/Staff Show More Show Less

Chris Shepherd, owner and executive chef of Underbelly, poses for a portrait inside his restaurant, Friday, Sept. 21, 2012, in Houston. ( Michael Paulsen / Houston Chronicle )

4 of 18 Hugo Ortega, executive chef of Hugo's restaurant, is nominated for James Beard Award's best chef Southwest, Ortega is one of three Texans up for the award. Ortega is photographed Wednesday, April 18, 2012, in his restaurant in Houston. ( Nick de la Torre / Houston Chronicle ) Nick de la Torre/Staff Show More Show Less

5 of 18 Bar owners Kevin Floyd (left) and his partner Bobby Heugel pose for a portrait in the Anvil Bar and Refuge on Wednesday, Aug. 29, 2012, in Houston. ( J. Patric Schneider / for the Chronicle ) J. Patric Schneider/Freelance Show More Show Less

7 of 18 Levi Goode, owner and CEO of Goode Company Restaurants, is photographed in the original barbeque store along Kirby Drive on Thursday, Oct. 11, 2012, in Houston. This year marks the 35th anniversary of Goode Company. ( Mayra Beltran / Houston Chronicle ) Mayra Beltran/Staff Show More Show Less

8 of 18 Chef/owner Justin Yu with his top 100 restaurant window cling at Oxheart on Nance St. Monday June 4,2012. (Dave Rossman/For the Chronicle) Dave Rossman/Freelance Show More Show Less

10 of 18 Chef/owner Justin Yu with his top 100 restaurant window cling at Oxheart on Nance St. Monday June 4,2012. (Dave Rossman/For the Chronicle) Dave Rossman/Freelance Show More Show Less

11 of 18 Chef/owner Justin Yu with his top 100 restaurant window cling at Oxheart on Nance St. Monday June 4,2012. (Dave Rossman/For the Chronicle) Dave Rossman/Freelance Show More Show Less

13 of 18 Chefs Justin Yu and Paul Petronella at a launch party for the new My Houston 2.0 Ad campaign at the OKRA Charity Saloon downtown Monday Feb. 11, 2013.(Dave Rossman/ For the Chronicle) Dave Rossman/Freelance Show More Show Less

14 of 18 Pastry chef and co-owner Karen Man at Oxheart restaurant on Nance St. Monday June 4,2012. (Dave Rossman/For the Chronicle) Dave Rossman/Freelance Show More Show Less

16 of 18 Tyson Cole, chef of Uchi in Austin and author of the new cookbook, "Uchi: The Cookbook" authored with Jessica Dupuy. Credit: Brett Buchanan Brett Buchanan Show More Show Less

17 of 18 Chris Shepherd, owner and executive chef of Underbelly, poses for a portrait inside his restaurant, Friday, Sept. 21, 2012, in Houston. ( Michael Paulsen / Houston Chronicle ) Michael Paulsen/Staff Show More Show Less

It was a good day for Houston restaurants Tuesday.

Oxheart, the tiny restaurant with a huge national reputation, and Underbelly, the brash locavore restaurant that the owners call a culinary story of Houston, both found themselves on the semifinal list for Best New Restaurant for the 2013 James Beard Foundation Awards.

Oxheart, helmed by husband-and-wife team chef Justin Yu and baker Karen Man, also was among food writer Alan Richman's picks for the 12 outstanding restaurants of 2013 in GQ magazine, also announced Tuesday morning. Yu also made the long list for Beard's Rising Star Chef of the Year (he had other Texas company in that category: Bryce Gilmore of Barley Swine in Austin and Janina O'Leary of TRACE in Austin).

The Beard House spread the love around among Houston restaurants. Anvil Bar & Refuge was listed among the Outstanding Bar Program contenders. And the Best Chef: Southwest category, the biggie for chef bragging rights, found Hugo Ortega of Hugo's and Chris Shepherd of Underbelly making the preliminary cut. Tyson Cole, who won Best Chef: Southwest in 2011, is up for Outstanding Chef, a national award, for his work at Uchi Austin and Uchi Houston. Uchi Houston also made Richman's list of the 12 outstanding restaurants of 2013.

For Ortega, it's another at bat for the Beard Awards, the highest honor for food and beverage professionals working in North America: Last year he was Houston's sole representative as a finalist for Best Chef: Southwest.

Levi Goode of Goode Company Restaurants was listed as a semifinalist for Outstanding Restaurateur. Goode Company marked its 35th anniversary last year.

In her four-star review of Oxheart last year, Chronicle restaurant critic Alison Cook had this to say: "Yu and company are that good. At three months old, Oxheart is already functioning on a (dare I say it without irony?) world-class level. It could easily turn into a destination restaurant, one that looks to the future of fine dining, and even what foods we choose to eat, rather than modeling the past."

In her praise of Underbelly - also a four-star review - Cook wrote this about Shepherd's embrace of Houston's dining cultures: "He's at liberty to pursue his interest in the ethnic cuisines that make Houston's dining scene so distinctive, borrowing at will from the Vietnamese, Korean, Indo-Pakistani and Chinese repertoires. Our traditional Mexican and Southern and cowboy ideas figure into the Underbelly mix, along with the lesser-known Gulf species of the seafood bycatch movement so vital to the new style of Gulf Coast cuisine that's emerging here."

In the category of Best Chef: Southwest, Ortega and Shepherd find themselves in good company with other Texas chefs on the semifinal list: David Gilbert of Sustenio in San Antonio, Bryce Gilmore of Barley Swine in Austin, Maiya Keck of Maiya's in Marfa, Jason Maddy of Oak in Dallas, Rene Ortiz of La Condesa in Austin, Armando Pomales of Café Central in El Paso, Teichi Sakura of Tei-An in Dallas and Michael Sohocki of Restaurant Gwendolyn in San Antonio.

Oxheart and Underbelly were the only representatives from Texas on the list for Best New Restaurant. Likewise, Anvil was the only Texas contender on the list of Outstanding Bar Program. Cole and Stephan Pyles, of Stephan Pyles Restaurant in Dallas, are the two Texas names on the Outstanding Chef list.

Other Texas chefs and restaurants on the long list include Laura Sawicki of La Condesa in Austin for Outstanding Pastry Chef, Biga on the Banks in San Antonio for Outstanding Service and in the Outstanding Wine Service category, Café on the Green at Four Seasons Resort and Club Dallas at Las Colinas.

The finalists will be announced March 18, and the restaurant awards will be held in New York on May 6.


James Beard Awards announce 2013 semifinalists

The James Beard Foundation released the semifinalists for the group's 2013 awards ceremony today, with 12 Oregonians and two Portland restaurants making the first cut.

We'll have a clearer sense of Portland's chances once the five finalists in each category are announced March 18. (The actual awards ceremony is set for May 6 in New York City.)

For now, the Northwest regional award is anyone's guess, though I wouldn't be surprised if four-time finalist Cathy Whims of Nostrana made it through to the finals alongside 2011 Rising Star Chef of the Year winner Gabriel Rucker of Le Pigeon. Seattleites Ethan Stowell and Renee Erickson should also be considered front-runners.

In the national categories, Vitaly Paley is once again up for Oustanding Chef of the Year, while Ken Forkish was nominated for Outstanding Pastry Chef, Stephen McCarthy of Clear Creek Distillery for Outstanding Wine, Spirits or Beer Professional and Clyde Common for Outstanding Bar Program.

They are joined this year by first-time semifinalists Justin Woodward of Castagna, in the Rising Star Chef of the Year category, and


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