The winners will be announced during a live ceremony in May
Today, the James Beard Foundation announces its finalist list for awards season 2016. Last month, the Foundation released its long list of semifinalists in the chef and restaurant categories, and today each list of 20 or so names was whittled down to five, six, or seven final nominees. The finalist lists in the categories of Book, Broadcast and Journalism are also below.
The winners in the categories of Restaurant and Chef will be announced at a gala at the Lyric Opera of Chicago on Monday, May 2. This will be the second (and likely final) year the awards will be held in Chicago. Book, Broadcast, and Journalism winners will be announced at a separate event in New York City on Tuesday, April 26.
2016 James Beard Foundation Journalism Awards
For articles published in English in 2015. Winners will be announced on April 26, 2016.
Dining and Travel
"America's Best Food Cities"
Tom Sietsema
The Washington Post
"It's 8 A.M. Somewhere"
The Staff of Lucky Peach
Lucky Peach
Photographers: Robert Featherstone, Clarissa De Los Reyes, Rhiannon Hyde, Selene Richholt, Micah Schaffer, and Zao Wang
"A Modern Guide to Timeless London"
Lauren Collins
Bon Appétit
Food and Culture
"Kiss My Grits"
Shane Mitchell
The Bitter Southerner
"In Search of Ragu"
Matt Goulding
Roads & Kingdoms
"Straight-Up Passing"
John Birdsall
Jarry
Food and Health
"Good Seed, Bad Seed"
Barry Estabrook
Eating Well
"The Healthy Cook's Guide to Fat"
Sidney Fry and Robin Bashinsky
Cooking Light
"How to Eat Healthy(ish)"
Jon Wilde
GQ
Food Blog
Andrew Zimmern
Lucky Peach
Serious Eats
Food Coverage in a General-Interest Publication
Garden & Gun
David DiBenedetto and Phillip Rhodes
GQ
Brendan Vaughan
Los Angeles Magazine
Lesley Bargar Sutar and Bill Esparza
Food-Related Columns
"Eat"
Francis Lam
New York Times Magazine
"Edible Life"
Corby Kummer
New Republic
"OtherWise"
Todd Kliman
The Washingtonian
Food Reporting
"Corn Wars"
Ted Genoways
New Republic
"Seafood From Slaves - An AP Investigation Helps Free Slaves in the 21st Century" Martha Mendoza, Margie Mason, and Robin McDowell
Associated Press
"48 Hours that Changed the Future of Rainforests"
Nathanael Johnson
Grist
Home Cooking
"Cook Like a Pro!"
Adam Rapoport
Bon Appétit
"Into the Woods"
Langdon Cook
EatingWell
"Three Dishes: Gnocchi"
Brette Warshaw
Lucky Peach
Humor
@Freshcutgardenhose
Maryse Chevriere
Instagram
"Ham to Ham Combat: The Tale of Two Smithfields"
Emily Wallace
Gravy
"Stone-Ground Killer"
Julia Reed
Garden & Gun
Personal Essay
"The Chef Who Saved My Life"
Brett Martin
GQ
"(The New) Broadway, NOLA"
Rien Fertel
The Local Palate
"On Chicken Tenders"
Helen Rosner
Guernica
Profile
"The Brief, Extraordinary Life of Cody Spafford" Allecia Vermillion
Seattle Met Magazine
"Christiane Lauterbach: The Woman Who Ate Atlanta" Wendell Brock
The Bitter Southerner
"Edna Lewis and the Black Roots of American Cooking" Francis Lam
New York Times Magazine
Visual Storytelling
"How to Make the World's Best Cheeseburger, Using Magic" Eric Gillin and Andrew Jive
Epicurious
"One Night: Kachka"
Erin DeJesus, Danielle Centoni, Jen Stevenson, Dina Avila, McGraw Wolfman
Eater
"Smells the Same" Joana Avillez Lucky Peach
Wine, Spirits, and other Beverages
"Let Us Now Retire the Whiskey Woman" Courtney Balestier
Punch
"Old World, New Wine" Alan Richman
GQ
"There Are Almost No Black People Brewing Craft Beer. Here's Why." Dave Infante
Thrillist
Craig Claiborne Distinguished Restaurant Review Award
"Four Star Semilla Is New York's Next Great Restaurant," "How to Navigate Shuko, New York's Most Exciting New Japanese Restaurant," "Contra and Wildair Are the Anti-Elitist Icons of NYC Cuisine"
Ryan Sutton
Eater
"A Health Food Restaurant so Cool It Will Have You Happily Eating Seeds," "Revisiting Momofuku Ko, After the Revolution," "Polo Bar Review: Ralph Lauren Corrals the Fashionable Herd"
Tejal Rao
Bloomberg Pursuits
"Spoon & Stable," "Gilding the Chicken," "A Second Act for the Forum?" Dara Moskowitz Grumdahl
Mpls.St.Paul Magazine
MFK Fisher Distinguished Writing Award
"My Father and the Wine" Irina Dumitrescu
The Yale Review
"Pork Life" Todd Kliman Lucky Peach
"The Second Most Famous Thing to Happen to Hiroshima" Matt Goulding
Roads & Kingdoms
2016 James Beard Foundation Outstanding Restaurant Design Awards
Winners will be announced on May 2, 2016.
75 Seats and Under
For the best restaurant design or renovation in North America since January 1, 2013 Firm: Demian Repucci Design
Designer: Demian Repucci
Project: Bruno, NYC
Designers: Jeff Guga, Jon Shook, Vinny Dotolo, and Helen Johannesen Project: Jon & Vinny's, Los Angeles
Firm: Renzo Piano Building Workshop
Designers: Renzo Piano Building Workshop in Collaboration with Cooper Robertson Project: Untitled, NYC
76 Seats and Over
For the best restaurant design or renovation in North America since January 1, 2013
Firm: Land and Sea Dept.
Designers: Mode Carpentry, Land and Sea Dept. (Robert McAdams, Jon Martin, Peter Toalson, and Cody Hudson) Project: Cherry Circle Room, Chicago
Firm: Roman and Williams Buildings and Interiors Designers: Robin Standefer and Steven Alesch Project: Cindy's Rooftop Restaurant, Chicago
Firm: +tongtong
Designer: John Tong
Project: Drake Devonshire Inn, Wellington, Ontario, Canada
Design Icon
The Four Seasons Restaurant, NYC
2016 James Beard Foundation Restaurant and Chef Awards
Winners will be announced on May 2, 2016.
Best New Restaurant
Presented by True Refrigeration®
A restaurant opened in the calendar year before the award will be given that already displays excellence in food, beverage, and service, and that is likely to make a significant impact in years to come.
Death & Taxes, Raleigh, NC
Launderette, Austin
Liholiho Yacht Club, San Francisco Shaya, New Orleans
Staplehouse, Atlanta
Wildair, NYC
Outstanding Baker
A chef or baker who prepares breads, pastries or desserts in a retail bakery, and who serves as a national standard-bearer of excellence. Must have been a baker or pastry chef for at least five years.
Joanne Chang, Flour Bakery + Café, Boston
Mark Furstenberg, Bread Furst, Washington, D.C.
Zachary Golper, Bien Cuit, Brooklyn, NY
Belinda Leong and Michel Suas, B. Patisserie, San Francisco William Werner, Craftsman and Wolves, San Francisco
Outstanding Bar Program
A restaurant or bar that demonstrates excellence in cocktail, spirits and/or beer service.
Arnaud's French 75 Bar, New Orleans Bar Agricole, San Francisco
Clyde Common, Portland, OR
Cure, New Orleans
Maison Premiere, Brooklyn, NY
Outstanding Chef
Presented by All-Clad Metalcrafters
A working chef in America whose career has set national industry standards and who has served as an inspiration to other food professionals. Eligible candidates must have been working as a chef for the past five years.
Sean Brock, Husk, Nashville
Suzanne Goin, Lucques, Los Angeles
Donald Link, Herbsaint, New Orleans
Michael Solomonov, Zahav, Philadelphia
Michael Tusk, Quince, San Francisco
Outstanding Pastry Chef
Presented by Valrhona
A chef or baker who prepares desserts, pastries or breads in a restaurant, and who serves as a national standard bearer of excellence. Must have been a pastry chef or baker for the past five years.
Meg Galus, Boka, Chicago
Maura Kilpatrick, Oleana, Cambridge, MA
Dolester Miles, Highlands Bar & Grill, Birmingham, AL Dahlia Narvaez, Osteria Mozza, Los Angeles
Ghaya Oliveira, Daniel, NYC
Jennifer Yee, Lafayette, NYC
Outstanding Restaurant
Presented by Acqua Panna® Natural Spring Water
A restaurant in the United States that serves as a national standard bearer of consistent quality and excellence in food, atmosphere and service. Eligible restaurants must have been in operation 10 or more consecutive years.
Alinea, Chicago
Frasca Food & Wine, Boulder, CO
Highlands Bar and Grill, Birmingham, AL Momofuku Noodle Bar, NYC
The Spotted Pig, NYC
Outstanding Restaurateur
A working restaurateur who sets high national standards in restaurant operations and entrepreneurship. Candidates must have been in the restaurant business for at least 10 years. Candidates must not have been nominated for a James Beard Foundation chef award in the past five years.
Kevin Boehm and Rob Katz, Boka Restaurant Group, Chicago (Boka, Girl & the Goat, Momotaro, Swift & Sons, and others)
Ken Friedman, NYC (The Spotted Pig, The Breslin, Tosca Café)
Michael Mina, Mina Restaurants, San Francisco (Michael Mina, Bourbon Steak, RN74, and others)
Cindy Pawlcyn, Napa, CA (Mustards Grill, Cindy's Backstreet Kitchen, Cindy's Waterfront at the Monterey Bay Aquarium)
Stephen Starr, Starr Restaurants, Philadelphia (Serpico, The Dandelion, Talula's Garden, and others)
Outstanding Service
Presented by Goose Island Beer Company
A restaurant in operation five or more years that demonstrates high standards of hospitality and service. Blue Hill at Stone Barns, Pocantico Hills, NY
Eleven Madison Park, NYC
North Pond, Chicago
Quince, San Francisco
Topolobampo, Chicago
Outstanding Wine Program
Presented by Robert Mondavi Winery
A restaurant in operation five or more years that serves as a standard bearer for excellence in wine service through a well-presented wine list, knowledgeable staff, and efforts to educate customers about wine.
Bern's Steakhouse, Tampa, FL
Canlis, Seattle
Commander's Palace, New Orleans
FIG, Charleston, SC
Sepia, Chicago
Outstanding Wine, Beer, or Spirits Professional
A beer, wine or spirits professional who has made a significant national impact on the restaurant industry.
Sam Calagione, Dogfish Head Craft Brewery, Milton, DE
Ron Cooper, Del Maguey Single Village Mezcal, Ranchos de Taos, NM Miljenko Grgich, Grgich Hills Estate, Rutherford, CA
Rob Tod, Allagash Brewing Company, Portland, ME
Harlen Wheatley Buffalo Trace Distillery, Frankfort, KY
Rising Star Chef of the Year
Presented by S. Pellegrino Sparkling Natural Spring Water
A chef age 30 or younger who displays an impressive talent and who is likely to make a significant impact on the industry in years to come.
Alex Bois, High Street on Market, Philadelphia Angela Dimayuga, Mission Chinese Food, NYC Grae Nonas, Olamaie, Austin
Matt Rudofker, Momofuku Ssäm Bar, NYC Daniela Soto-Innes, Cosme, NYC
Jenner Tomaska, Next, Chicago
Best Chefs
Chefs who have set new or consistent standards of excellence in their respective regions. Eligible candidates may be from any kind of dining establishment and must have been working as a chef for at least five years with the three most recent years spent in the region.
Best Chef: Great Lakes (IL, IN, MI, OH)
Abraham Conlon, Fat Rice, Chicago Curtis Duffy, Grace, Chicago
Lee Wolen, Boka, Chicago
Erling Wu-Bower, Nico Osteria, Chicago Andrew Zimmerman, Sepia, Chicago
Best Chef: Mid-Atlantic (D.C., DE, MD, NJ, PA, VA)
Peter Chang, Peter Chang, Arlington, VA
Eli Kulp, Fork, Philadelphia
Rich Landau, Vedge, Philadelphia
Aaron Silverman, Rose's Luxury, Washington, D.C. Greg Vernick, Vernick Food & Drink, Philadelphia Cindy Wolf, Charleston, Baltimore
Best Chef: Midwest (IA, KS, MN, MO, NE, ND, SD, WI)
Paul Berglund, The Bachelor Farmer, Minneapolis
Justin Carlisle, Ardent, Milwaukee
Kevin Nashan, Sidney Street Café, St. Louis
Lenny Russo, Heartland Restaurant & Farm Direct Market, St. Paul, MN Kevin Willmann, Farmhaus, St. Louis
Best Chef: New York City (Five Boroughs)
Marco Canora, Hearth
Mario Carbone and Rich Torrisi, Carbone Anita Lo, Annisa
Jonathan Waxman, Barbuto
Jody Williams, Buvette
Best Chef: Northeast (CT, MA, ME, MH, NY STATE, RI, VT)
Karen Akunowicz, Myers + Chang, Boston
Brian Hill, Francine, Camden, ME
Zak Pelaccio, Fish & Game, Hudson, NY
Susan Regis, Shepard, Cambridge, MA
Mike Wiley and Andrew Taylor Eventide Oyster Co., Portland, ME
Best Chef: Northwest (AK, ID, MT, OR, WA, WY)
Greg Denton and Gabrielle Quiñónez Denton, Ox, Portland, OR Mike Easton, Il Corvo Pasta, Seattle
Renee Erickson, The Whale Wins, Seattle
Justin Woodward, Castagna, Portland, OR
Rachel Yang and Seif Chirchi, Joule, Seattle
Best Chef: South (AL, AR, FL, LA, MS, PR)
Vishwesh Bhatt, Snackbar, Oxford, MS
Justin Devillier, La Petite Grocery, New Orleans Jose Enrique, Jose Enrique, San Juan, PR Slade Rushing, Brennan's, New Orleans
Isaac Toups, Toups' Meatery, New Orleans
Best Chef: Southeast (GA, KY, NC, SC, TN, WV)
Kevin Gillespie, Gunshow, Atlanta
Edward Lee, 610 Magnolia, Louisville, KY
Steven Satterfield, Miller Union, Atlanta
Andrew Ticer and Michael Hudman, Andrew Michael Italian Kitchen, Memphis Tandy Wilson, City House, Nashville
Best Chef: Southwest (AZ, CO, NM, OK, TX, UT)
Bryce Gilmore, Barley Swine, Austin Steve McHugh, Cured, San Antonio Hugo Ortega, Caracol, Houston Alex Seidel, Fruition, Denver
Justin Yu, Oxheart, Houston
Best Chef: West (CA, HI, NV)
Matthew Accarrino, SPQR, San Francisco Michael Cimarusti, Providence, Los Angeles Dominique Crenn, Atelier Crenn, San Francisco Jeremy Fox, Rustic Canyon, Santa Monica, CA Corey Lee, Benu, San Francisco
Jon Shook and Vinny Dotolo, Animal, Los Angeles
2016 James Beard Foundation America's Classics
Al Ameer Restaurant, Dearborn, MI Owners: Khalil Ammar and Zaki Hashem
Brooks' House of BBQ, Oneonta, NY Owners: Beth and Ryan Brooks
Bully's Restaurant, Jackson, MS
Owners: Tyrone Bully and Greta Brown Bully
Matt's Place Drive-In, Butte, MT Owners: Robin and Brad Cockhill
Rancho de Chimayó Restaurante, Chimayo, NM Owner: Florence Jaramillo
2016 James Beard Foundation Who's Who of Food & Beverage in America Inductees
Gina Gallo Winemaker Sonoma, CA
Jim Lahey
Baker and Proprietor NYC
Ed Levine
Author and Founder of Serious Eats NYC
Temple Grandin
Author and Animal Rights Activist Fort Collins, CO
Marcus Samuelsson Chef and Restaurateur NYC
2016 James Beard Foundation Humanitarian of the Year
Father Greg Boyle Homeboy Industries Los Angeles
2016 James Beard Foundation Lifetime Achievement Award
Leah Chase
Dooky Chase's Restaurant New Orleans
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