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James Beard Foundation Names Richard Melman for Lifetime Achievement Award

James Beard Foundation Names Richard Melman for Lifetime Achievement Award


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Michel Nischan was also honored, and named Humanitarian of the Year by the James Beard Foundation

Richard Melman is an innovative and well-known restaurateur in Chicago.

The James Beard Foundation has just announced the 2015 recipients of its special annual awards: the Lifetime Achievement award and the Humanitarian Award. The 2015 awards have been respectively awarded to Richard Melman, CEO of Lettuce Entertain You Enterprises and Chicago restaurateur; and Michel Nischan, founder of the Wholesome Wave Foundation, a sustainable, local foods movement. Both award recipients will be honored at this year’s James Beard Awards in Chicago.

“These two honors are standing ovation moments during our awards ceremony,” said Susan Ungaro, president of the James Beard Foundation, in a statement. “I am so delighted we are honoring two men whose contributions to our industry have spanned decades and impacted countless lives. We know that they will continue to share their knowledge, good work, and love of the food world for years to come.”

Richard Melman, as founder of Lettuce Entertain You Enterprises, owns more than 100 restaurants nationwide, and has two James Beard Award wins under his belt. Most recently, The Daily Meal reported on his newest enterprise, Intro, a restaurant that changes chefs/menus/concepts three to four times annually, to showcase the talents of up-and-coming chefs.

Chef Michel Nischan, owner and founder of Dressing Room: a Homegrown Restaurant in Westport, Connecticut, has been a leader of the sustainable and local food movement for the past 30 years. His non-profit organization, Wholesome Wave, “aims to allow people in underserved food areas to make healthier food choices by increasing affordability and access to locally grown food and provides local farm business with increased revenue opportunities,” according to the James Beard Foundation.

The rest of the 2015 James Beard award nominees will be announced on March 24 at the James Beard House.


James Beard awards: Another ignominious shutout for L.A. chefs and restaurants

The Lopez family arrives at the James Beard Foundation awards. The sole bright spot for Southern California, their Guelaguetza Oaxacan restaurant was named an American Classic.

Southern California may be a dining mecca, but you wouldn’t know it judging from the James Beard Awards. Once again Monday night, Los Angeles chefs and restaurants suffered an ignominious shutout at the prestigious awards, presented this year in Chicago.

Only Los Angeles’ Lopez family provided a bright spot, earning one of five America’s Classic awards for their Oaxacan treasure, Guelaguetza.

Since 2000, Los Angeles restaurants have won only four of the national Beard awards — Mozza’s Nancy Silverton was outstanding chef last year, Spago won for best service in 2005, Sherry Yard was outstanding pastry chef in 2002 and Campanile was the outstanding restaurant of 2001.

In that time, New York restaurants have won 80 major awards, San Francisco 34 and Chicago 19.

In the last 15 years, only three Los Angeles chefs have even won the regional chef’s award for best in the west: Mozza’s Matt Molina in 2012, Lucque’s Suzanne Goin in 2006 and Spago’s Lee Hefter in 2005.

This year followed that same pattern. New York took best new restaurant (Bâtard), outstanding baker (Sullivan Street’s Jim Lahey), outstanding chef (Michael Anthony from Gramercy Tavern), outstanding pastry chef (Christina Tosi from Momofuku) and, stretching geography slightly, outstanding restaurant (Blue Hill at Stone Barns in Pocantico, an hour from the city — and it also has a Manhattan outlet).

Indeed, with Tosi’s win, the David Chang empire in New York has now won more Beard awards than all of Southern California (Chang was outstanding chef in 2013, Tosi was rising star in 2012, Momofuku Ko was best new restaurant in 2009 and Chang was rising star in 2007).

Three major awards were won by the San Francisco Bay area: A-16 for best wine program, Rajat Parr of the Mina Group for outstanding drinks professional, and Manresa’s Jessica Largey for rising star chef (she gave a shout-out thank you to Providence’s Michael Cimarusti for giving her her start 10 years ago). State Bird Provisions’ Stuart Brioza and Nicole Krasinski also won the regional award for the best chef in the west, beating out Cimarusti.

Chicago’s the Violet Hour won for best bar program and Donnie Madia (owner of Blackbird, Avec, and the Publican among others) for outstanding restaurateur.

Besides Cimarusti, Southern California nominees this year included Petit Trois for best new restaurant, Goin for outstanding chef, Osteria Mozza’s Dahlia Narvaez for outstanding pastry chef, Spago for outstanding wine program and Alma’s Ari Taymor for rising star chef.

Asked why he thought Los Angeles did so badly this year, Cimarusti said “I’m not surprised. The winners vote and if you don’t have a lot of winners you’re not going to get a lot of votes.”

Silverton was blunt and to the point. “L.A. won last year and L.A. will win again,” she said. “We will shake it out of them.”

With additional reporting from S. Irene Virbila.

Best New Restaurant: Bâtard, NYC. Outstanding Baker: Jim Lahey, Sullivan Street Bakery, NYC. Outstanding Bar Program: The Violet Hour, Chicago. Outstanding Chef: Michael Anthony, Gramercy Tavern, NYC. Outstanding Pastry Chef: Christina Tosi, Momofuku, NYC. Outstanding Restaurant: Blue Hill at Stone Barns, Pocantico Hills, NY. Outstanding Restaurateur: Donnie Madia, One Off Hospitality Group (Blackbird, Avec, The Publican, and others), Chicago. Outstanding Service: The Barn at Blackberry Farm, Walland, TN. Outstanding Wine Program: A16, San Francisco. Outstanding Wine, Beer, or Spirits Professional: Rajat Parr, Mina Group, San Francisco. Rising Star Chef of the Year: Jessica Largey, Manresa, Los Gatos, CA.

Best Chefs in America: Great Lakes (IL, IN, MI, OH): Jonathon Sawyer, Greenhouse Tavern, Cleveland. Mid-Atlantic (DC, DE, MD, NJ, PA, VA): Spike Gjerde, Woodberry Kitchen, Baltimore. Midwest (IA, KS, MN, MO, ND, NE, SD, WI): Gerard Craft, Niche, Clayton, MO. New York City (Five Boroughs): Mark Ladner, Del Posto. Northeast (CT, MA, ME, NH, NY STATE, RI, VT): Barry Maiden, Hungry Mother, Cambridge, MA. Northwest (AK, ID, MT, OR, WA, WY): Blaine Wetzel, The Willows Inn on Lummi Island, Lummi Island, WA. South (AL, AR, FL, LA, MS, PR): Alon Shaya, Domenica, New Orleans. Southeast (GA, KY, NC, SC, TN, WV): Jason Stanhope, FIG, Charleston, SC. Southwest (AZ, CO, NM, OK, TX, UT): Aaron Franklin, Franklin Barbecue, Austin. West (CA, HI, NV): Stuart Brioza and Nicole Krasinski, State Bird Provisions, San Francisco.

2015 James Beard Foundation America’s Classics: Archie’s Waeside, Le Mars, IA , Owner: Robert Rand Beaumont Inn, Harrodsburg, KY, Owners: Elizabeth and Dixon Dedman, Helen and Chuck Dedman Guelaguetza, Los Angeles, Owners: The Lopez Family Sally Bell’s Kitchen, Richmond, VA, Owners: Martha Crowe Jones and Scott Jones Sevilla Restaurant, NYC, Owners: Jose Lloves and Bienvenido Alvarez .

2015 James Beard Foundation Who’s Who of Food & Beverage in America: Allan Benton, pork producer and purveyor, Madisonville, TN Dale DeGroff, mixologist, NYC Wylie Dufresne, chef and restaurateur, NYC Nathalie Dupree, cookbook author and television personality Charleston, SC Maricel Presilla, chef, restaurateur, and cookbook author, Hoboken, NJ.

2015 James Beard Foundation Humanitarian of the Year: Michel Nischan, chief executive, president and co-founder of Wholesome Wave, Westport, CT. 2015 James Beard Foundation Lifetime Achievement Award: Richard Melman, Lettuce Entertain You Enterprises, Chicago.


Highlights and Winners from the 2015 James Beard Awards in Chicago

Chicago pride was on display last night at the 25th James Beard Foundation Restaurant and Chef Awards, which have temporarily migrated from New York for a three-year run at the Windy City’s Lyric Opera. The ceremony’s host, Food Network’s own Alton Brown, may be a Southerner, but he was joined on stage by gala co-chairs Grant Achatz, Rick Bayless and Paul Kahan, three of Chicago’s greatest chefs. Rich Melman, founder of prolific Chicago-based restaurant group Lettuce Entertain You Enterprises, accepted the Lifetime Achievement Award with a speech packed with pride for his hometown. Mayor Rahm Emanuel applauded the city’s food scene on the red carpet and in remarks on stage. When Food Network asked the mayor if he had any favorite places to travel outside of Chicago for great food, he didn't miss a beat in retorting, "Yeah, Chicago!" And every time Chicago took home an award, the opera house boomed with cheers.

2015.05.04 JBF Awards

Photo by: Kent Miller ©Kent Miller Studios

Kent Miller, Kent Miller Studios

Alton kicked off the ceremony by performing an original song, “The Meat Goes On” — expressing love for bacon, charcuterie, and all things meaty with his own vocals and guitar playing. He then gave the winners-to-be some tips for how to use their James Beard hardware. With a video on his smartphone, he joked that he uses his two James Beard medals to brew tea and cool his eyes in lieu of cucumbers on spa days.

Chicago wasn’t the only well-represented food town. New York took home awards in five of the major categories: Outstanding Baker (Jim Lahey/Sullivan Street), Best New Restaurant (Bâtard), Outstanding Pastry Chef (Christina Tosi/Momofuku), Outstanding Restaurant (Blue Hill at Stone Barns) and Outstanding Chef (Michael Anthony/Gramercy Tavern). Spike Gjerde of Woodberry Kitchen brought Baltimore its first-ever Beard award with his Best Chef: Mid-Atlantic win. Cleveland’s Jonathon Sawyer of the Greenhouse Tavern swept a Chicago-heavy category to take Best Chef: Great Lakes. San Francisco scored both Outstanding Wine Program (A16) and Outstanding Wine, Beer, or Spirits Professional (Rajat Parr/Mina Group).

Lots of celebrating followed the three-plus-hour ceremony, starting with the two-level gala at the Lyric in which dozens of past winners cooked for the black-tie-clad crowd. From there it was on to after parties throughout Chicago, which included a goat-shaped ice luge at Girl & the Goat, a taco fiesta at Big Star and late-night noodles at Ramen-san, which paired up with New York’s Ramen Lab for the evening. One thing is for sure: Win or lose, no attendees will leave Chicago hungry today.

Without further ado, the full list of 2015 James Beard Restaurant and Chef Award winners:

Outstanding Baker: Jim Lahey, Sullivan Street Bakery, NYC

Outstanding Chef: Michael Anthony, Gramercy Tavern, NYC

Outstanding Pastry Chef: Christina Tosi, Momofuku, NYC

Outstanding Restaurant: Blue Hill at Stone Barns, Pocantico Hills, N.Y.

Outstanding Restaurateur: Donnie Madia, One Off Hospitality Group, Chicago (Blackbird, Avec, The Publican and others)

Outstanding Service: The Barn at Blackberry Farm, Walland, Tenn.

Outstanding Wine, Beer, or Spirits Professional: Rajat Parr, Mina Group, San Francisco

Rising Star Chef of the Year: Jessica Largey, Manresa, Los Gatos, Calif.

Best Chef: Great Lakes: Jonathon Sawyer, The Greenhouse Tavern, Cleveland

Best Chef: Mid-Atlantic: Spike Gjerde, Woodberry Kitchen, Baltimore

Best Chef: Midwest: Gerard Craft, Niche, Clayton, Mo.

Best Chef: Northeast: Barry Maiden, Hungry Mother, Cambridge, Mass.

Best Chef: Northwest: Blaine Wetzel, The Willows Inn on Lummi Island, Lummi Island, Wash.

Best Chef: South: Alon Shaya, Domenica, New Orleans

Best Chef: Southeast: Jason Stanhope, FIG, Charleston, S.C.

Best Chef: Southwest: Aaron Franklin, Franklin Barbecue, Austin

Best Chef: West: Stuart Brioza and Nicole Krasinski, State Bird Provisions, San Francisco

Restaurant Design, 75 Seats and Under: Brindille, Chicago

Restaurant Design, 76 Seats and Over: Workshop Kitchen + Bar, Palm Springs, Calf.

Beaumont Inn, Harrodsburg, Ky.

2015 James Beard Foundation Who’s Who of Food & Beverage in America:

Allan Benton, Pork Producer and Purveyor, Madisonville, Tenn.

Nathalie Dupree, Cookbook Author and Television Personality, Charleston, S.C.

Maricel Presilla, Chef, Restaurateur, and Cookbook Author, Hoboken, N.J.

2015 James Beard Foundation Humanitarian of the Year: Michel Nischan, CEO, President and Co-Founder of Wholesome Wave, Westport, Conn.

2015 James Beard Foundation Lifetime Achievement Award: Richard Melman, Lettuce Entertain You Enterprises, Chicago

Find coverage of last week’s James Beard Broadcast, Book & Journalism Awards here.


Our History

On earth since June, 1971, Lettuce Entertain You has unveiled a plethora of restaurants across the country. From burger joints to fine dining, Michelin-starred restaurants, our company is diverse, ever-evolving and imaginative.

June 10, 1971: Lettuce Entertain You is Open on Earth

Richard Melman and his partner Jerry Orzoff open R.J. Grunts in Chicago’s Lincoln Park and Lettuce Entertain You is born.

Lettuce Entertain You Re-creates the Pump Room

Ambria Becomes our First Fine Dining Restaurant

Lettuce Entertain You opens Ambria, our first fine dining restaurant.

Lettuce Takes Over Chicago's River North

Lettuce Entertain You enters into (what was) an un-tested neighborhood, Chicago’s River North, with concepts like Ed Debevic’s, Shaw’s Crab House and Scoozi.


2015 JAMES BEARD AWARD WINNERS

WINNER:
Jessica Largey, Manresa, Los Gatos, CA

"Thank you." - Jessica Largey

Erik Bruner-Yang, Toki Underground, Washington, D.C.

Cara Stadler, Tao Yuan, Brunswick, ME

WINNER:
The Violet Hour, Chicago

Arnaud's French 75 Bar, New Orleans

OUTSTANDING WINE PROGRAM

WINNER:
A16, San Francisco

WINNER:
Jim Lahey, Sullivan Street Bakery, NYC

"Thank you to my family, my staff and Italy." - Jim Lahey

Mark Furstenberg, Bread Furst, Washington, D.C.

Belinda Leong and Michel Suas, B. Patisserie, San Francisco

William Werner, Craftsman & Wolves, San Francisco

WINNER:
Blue Hill at Stone Barns, Pocantico Hills, NY

"So, we have a bit of a Disneyland at Stone Barns." - Dan Barber

OUTSTANDING CHEF
presented by All-Clad Metalcrafters, LLC

WINNER:
Michael Anthony, Gramercy Tavern, NYC

Sean Brock, Husk, Charleston, SC

Suzanne Goin, Lucques, Los Angeles

OUTSTANDING RESTAURATEUR

WINNER:
Donnie Madia, One Off Hospitality Group, Chicago

"I know everyone is super hungry, and you want to get out of this place." - Donnie Madia

JoAnn Clevenger, Upperline, New Orleans

Stephen Starr, Starr Restaurants, Philadelphia

BEST NEW RESTAURANT
presented by True Refrigeration®

WINNER:
Bâtard, NYC

WINNER:
Christina Tosi, Momofuku, NYC

"I'd like to thank the women who taught me in the home kitchen — my mother, my grandmother and my sisters." - Christina Tosi

Maura Kilpatrick, Oleana, Cambridge, MA

Dahlia Narvaez, Osteria Mozza, Los Angeles

BEST CHEF, REGIONAL


GREAT LAKES

WINNER:
Jonathon Sawyer, The Greenhouse Tavern, Cleveland

"Chicago, thank you for not booing me, the only nominee not from Chicago." - Jonathon Sawyer

Paul Virant, Vie, Western Springs, IL

Andrew Zimmerman, Sepia, Chicago

WINNER:
Spike Gjerde, Woodberry Kitchen, Baltimore

"Woodberry Kitchen is a restaurant that is of, for, and in Baltimore, a city that could use some good news right now." - Spike Gjerde

Joe Cicala, Le Virtù, Philadelphia

Rich Landau, Vedge, Philadelphia

WINNER:
Gerard Craft, Niche, Clayton, MO

"Thank your wife, thank your wife, thank your wife." - Gerard Craft

Paul Berglund, The Bachelor Farmer, Minneapolis

Justin Carlisle, Ardent, Milwaukee

Michelle Gayer, Salty Tart, Minneapolis

Lenny Russo, Heartland Restaurant & Farm Direct Market, St. Paul, MN

WINNER:
Mark Ladner, Del Posto

"I'd like to thank my mom for introducing me to the canned chickpea, one of my first loves." - Mark Ladner

Mario Carbone and Rich Torrisi, Carbone

WINNER:
Barry Maiden, Hungry Mother, Cambridge, MA

"Take in the moment. Stop. And smell the mirepoix." - Barry Maiden

Cassie Piuma, Sarma, Somerville, MA

Andrew Taylor and Mike Wiley, Eventide Oyster Co., Portland, ME

WINNER:
Blaine Wetzel, The Willows Inn on Lummi Island, Lummi Island, WA

"I'm really happy to get this award." - Blaine Wetzel

Greg Denton and Gabrielle Quiñónez Denton, Ox, Portland, OR

Justin Woodward, Castagna, Portland, OR

Rachel Yang and Seif Chirchi, Joule, Seattle

WINNERS:
Stuart Brioza and Nicole Krasinski, State Bird Provisions, San Francisco

"When we met, she was a vegetarian and the first thing I cooked her was duck! But she called me the next day, and we've created so much together." - Stuart Brioza and Nicole Krasinski

Matthew Accarrino, SPQR, San Francisco

Michael Cimarusti, Providence, Los Angeles

Corey Lee, Benu, San Francisco

Jon Shook and Vinny Dotolo, Animal, Los Angeles

WINNER:
Alon Shaya, Domenica, New Orleans

"Whoa! I was totally not prepared to make a speech." - Alon Shaya

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

WINNER:
Jason Stanhope, FIG, Charleston, SC

"Holy shit!" - Jason Stanhope

John Fleer, Rhubarb, Asheville, NC

Edward Lee, 610 Magnolia, Louisville, KY

Steven Satterfield, Miller Union, Atlanta

Andrew Ticer and Michael Hudman, Andrew Michael Italian Kitchen, Memphis

WINNER:
Aaron Franklin, Franklin Barbecue, Austin

"This award is big for barbecue everywhere." - Aaron Franklin

Kevin Binkley, Binkley’s, Cave Creek, AZ

Martín Rios, Restaurant Martín, Santa Fe

OUTSTANDING WINE AND SPIRITS PROFESSIONAL
presented by BACARDÍ® GRAN RESERVA

WINNER:
Rajat Parr, Mina Group, San Francisco


2011 James Beard Foundation America&rsquos Classics Awards

Presented by The Coca-Cola Company
Restaurants with timeless appeal, beloved in their regions for quality food that reflects the character of their community. Establishments must have been in existence at least 10 years and be locally owned.


James Beard America's Classics Award Winner Linda McCoy

Chef Vola&rsquos
111 South Albion Place
Atlantic City, NJ
Owners: Louise Esposito, Michael Esposito, Michael Esposito Jr., Louis Esposito

Crook's Corner
610 West Franklin Street
Chapel Hill, NC
Owner: Gene Hamer

Noriega Restaurant and Hotel
525 Sumner Street
Bakersfield, CA
Owners: Linda Elizalde McCoy and Rochelle Ladd

Le Veau d&rsquoOr

129 East 60th Street
New York, NY
Owner: Robert Tréboux

Watts Tea Shop

761 N. Jefferson Street
Milwaukee, WI
President and CEO: Sam Watts


Congratulations to the 2015 James Beard Awards Finalists!

This morning the James Beard Foundation announced the finalists for their much-anticipated annual awards. The range of categories honors the best chefs, bakers, restaurants and food writers across the country. We were thrilled to see some of our favorite partners on the finalist list including Sean Brock, Dorie Greenspan, Yotam Ottolenghi, David Lebovitz, Ina Garten, Suzanne Goin, and Andrew Ticer and Michael Hudman.

Check out the full list of nominations below. Winners will be announced on Monday, May 4 at the Lyric Opera House in Chicago.

American Cooking

The New England Kitchen: Fresh Takes on Seasonal Recipes

Erin Byers Murray and Jeremy Sewall

Texas on the Table: People, Places, and Recipes Celebrating the Flavors of the Lone Star State

(University of Texas Press)

Baking and Dessert

Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere

(Rux Martin/Houghton Mifflin Harcourt)

Della Fattoria Bread: 63 Foolproof Recipes for Yeasted, Enriched & Naturally Leavened Breads

Flavor Flours: A New Way to Bake with Teff, Buckwheat, Sorghum, Other Whole & Ancient Grains, Nuts & Non-Wheat Flours

Death & Co: Modern Classic Cocktails, with More than 500 Recipes

Alex Day, Nick Fauchald, and David Kaplan

Liquid Intelligence: The Art and Science of the Perfect Cocktail

Sherry: A Modern Guide to the Wine World’s Best-Kept Secret, with Cocktails and Recipes

Cooking from a Professional Point of View

Bar Tartine: Techniques & Recipes

Nicolaus Balla and Cortney Burns

Never Trust a Skinny Italian Chef

Focus on Health

A Change of Appetite: Where Healthy Meets Delicious

Cooking Light Mad Delicious: The Science of Making Healthy Food Taste Amazing

Nom Nom Paleo: Food for Humans

Henry Fong and Michelle Tam

(Andrews McMeel Publishing)

General Cooking

The Kitchn Cookbook: Recipes, Kitchens & Tips to Inspire Your Cooking

Faith Durand and Sara Kate Gillingham

Marcus Off Duty: The Recipes I Cook at Home

(Rux Martin/Houghton Mifflin Harcourt)

Saveur: The New Classics Cookbook

International

The Cuban Table: A Celebration of Food, Flavors, and History

My Paris Kitchen: Recipes and Stories

Yucatán: Recipes from a Culinary Expedition

(University of Texas Press)

Photography

In Her Kitchen: Stories and Recipes from Grandmas Around the World

Photographer: Jen Munkvold and Taylor Peden

Sherry: A Modern Guide to the Wine World’s Best-Kept Secret, with Cocktails and Recipes

Reference and Scholarship

Butchering Poultry, Rabbit, Lamb, Goat, and Pork: The Comprehensive Photographic Guide to Humane Slaughtering and Butchering

Inventing Baby Food: Taste, Health, and the Industrialization of the American Diet

(University of California Press)

The Spice & Herb Bible (Third Edition)

Single Subject

Bitter: A Taste of the World’s Most Dangerous Flavor, with Recipes

Charcutería: The Soul of Spain

Egg: A Culinary Exploration of the World’s Most Versatile Ingredient

Vegetable Focused and Vegetarian

At Home in the Whole Food Kitchen: Celebrating the Art of Eating Well

Plenty More: Vibrant Vegetable Cooking from London’s Ottolenghi

Vegetarian Dinner Parties: 150 Meatless Meals Good Enough to Serve to Company

Mark Scarbrough and Bruce Weinstein

Writing and Literature

The Chain: Farm, Factory, and the Fate of Our Food

The Language of Food: A Linguist Reads the Menu

The Third Plate: Field Notes on the Future of Food

Presented by Lenox Tableware and Gifts

Airs on: eatthispodcast.com

Hosts: Rick Bayless and Steve Dolinsky

Producers: Matt Cunningham and Steve Dolinsky

Airs on: soundcloud.com/thefeedpodcast

Producers: Tina Antolini and the Southern Foodways Alliance

Airs on: southernfoodways.org/gravy

Radio Show/Audio Webcast

All Things Considered’s “Found Recipes”

Host: Melissa Block, Audie Cornish, and Robert Siegel

Producers: Julia Redpath Buckley, Serri Graslie, and Melissa Gray

Hosts: The Kitchen Sisters (Davia Nelson and Nikki Silva)

Producer: The Kitchen Sisters (Davia Nelson and Nikki Silva)

Special/Documentary

Producers: Dalia Burde and Brandon Loper

Airs on: vimeo.com/ondemand/afilmaboutcoffee

Producers: Hamilton Fish, Smriti Keshari, Eva Longoria, Sanjay Rawal, and Eric Schlosser

Producers: Susan Bedusa and Douglas Tirola

Television Program, in Studio or Fixed Location

Bobby Flay’s Barbecue Addiction

Producers: Bobby Flay and Kim Martin

Martha Stewart’s Cooking School

Producers: Greta Anthony, Kimberly Miller Olko, Martha Stewart, Calia Brencsons-Van Dyk, and Lisa Wagner

Producers: Natalie Gustafson, Adrienne Hammel, and Sara Moulton

Television Program, on Location

Producers: Andrew Zimmern and Tremendous Entertainment

Producers: Cynthia Hill, Vivian Howard, Ben Knight, Selena Lauterer, Malinda Maynor Lowery, and Rex Miller

Producers: ​Jared Andrukanis, Anthony Bourdain, Joe Caterini, Chris Collins, Michael Steed, and Lydia Tenaglia

Television Segment

CBS This Morning’s “The Dish”

Host: Anthony Mason and Vinita Nair

Producers: Brian Applegate, Greg Mirman, and Marci Waldman

WCCO This Morning’s “DeRusha Eats”

Video Webcast, Fixed Location and/or Instructional

Host: Grant Lee Crilly and Chris Young

Producers: Jay Holzer and Eric Slatkin

Airs on: youtube.com/tastemade

Producers: Joe T. Lin, Alex Lisowski, Fritz Manger, Justin Marshall, Max Osswald, Adam Silver, and Michael Singer

Airs on: cookingchanneltv.com/wrong

Video Webcast, on Location

Airs on: pbs.org/food/blogs/kitchen-vignettes

The Perennial Plate: Africa and the Americas

Hosts: Mirra Fine and Daniel Klein

Producers: Mirra Fine and Daniel Klein

Airs on: theperennialplate.com

Visual and Technical Excellence

Producers: Cynthia Hill, Vivian Howard, Ben Knight, Selena Lauterer, Malinda Maynor Lowery, and Rex Miller

Producers: Jay Holzer, Gab Taraboulsy, and Clenét Verdi-Rose

Wall of Fire: A ChefSteps Story

Host: Grant Lee Crilly and Chris Young

Outstanding Personality/Host

Barefoot Contessa: Back to Basics

Moveable Feast with Fine Cooking

Dining and Travel

“How the Vikings Conquered Dinner”

“Eating Well at the End of the Road”

Food and Culture

“The Toxic, Abusive, Addictive, Supportive, Codependent Relationship Between Chefs and Yelpers”

“The Lost Apples of the South”

Rowan Jacobsen and the Southern Living Test Kitchen

“What Happens When All-Star Chefs Get in Bed with Big Food?”

Food and Health

Food-Related Columns

Food Coverage in a General-Interest Publication

The Editors of Roads & Kingdoms

Food Politics, Policy, and the Environment

“Hungry for Savings,” “Save Money. Live Better,” “The Secret Life of a Food Stamp”

“The Quinoa Quarrel: Who Owns the World’s Greatest Superfood?”

Group Food Blog

Home Cooking

“The Truth Behind Cookbook Recipes”

“Goodbye to All That Sugar, Spice, and Fat”

Ben Schott with the Bon Appétit Editors

Individual Food Blog

Personal Essay

“Requiem for a Fish Sandwich”

“Life in Chains: Finding Home at Taco Bell”

“Jeremiah Tower’s Invincible Armor of Pleasure”

“The Leftovers: Paula Deen and the Martyrdom Industrial Complex”

Visual Storytelling

“Food52’s Guide to Thanksgiving”

Ryan Hamilton, Michael Hoffman, Timothy McSweeney, Ryan Merrill, and James Ransom

Wine, Spirits, and Other Beverages

“In New Orleans, Terrific Cocktails Never Went out of Fashion”

Craig Claiborne Distinguished Restaurant Review Award

“Bollywood Theater’s Spicy Sequel in Southeast,” ”Charting the Rise of Portland’s Hottest UnRestaurants,” “How I Learned to Stop Worrying and Love Måurice”

“Abe Fisher,” “Mole Poblano,” “Volvér Lays It on Thick”

The Philadelphia Inquirer

“Artisanal-Everything Roberta’s Defies the Stereotypes,” “Once an Icon, Per Se is Showing its Age,” “Six Reasons Why Cosme is One of NYC’s Most Relevant New Restaurants”

MFK Fisher Distinguished Writing Award

“Life in Chains: Finding Home at Taco Bell”

75 Seats and Under

Design Firm: Bureau of Architecture and Design

Designers: James Gorski and Tom Nahabedian

Project: Brindille, Chicago

Design Firm: Condor Construction

Project: Colonia Verde, Brooklyn, NY

Design Firm: Michael R. Davis Architects & Interiors

Designers: Michael R. Davis and Ronald J. Nemec

Project: Fish & Game, Hudson, NY

76 Seats and Over

Design Firm: Parts and Labor Design

Designers: Andrew Cohen and Jeremy Levitt

Project: The Grey, Savannah, GA

Designers: Cori Kuechenmeister and David Shea

Project: Spoon and Stable, Minneapolis

Project: Workshop Kitchen + Bar, Palm Springs, CA

Best New Restaurant

Presented by True Refrigeration®

Central Provisions, Portland, ME

The Progress, San Francisco

Spoon and Stable, Minneapolis

Outstanding Baker

Joanne Chang, Flour Bakery + Cafe, Boston

Mark Furstenberg, Bread Furst, Washington, D.C.

Jim Lahey, Sullivan Street Bakery, NYC

Belinda Leong and Michel Suas, B. Patisserie, San Francisco

William Werner, Craftsman and Wolves, San Francisco

Outstanding Bar Program

Presented by Tanqueray No. TEN®

Arnaud’s French 75 Bar, New Orleans

Bar Agricole, San Francisco

Maison Premiere, Brooklyn, NY

Outstanding Chef

Presented by All-Clad Metalcrafters

Michael Anthony, Gramercy Tavern, NYC

Sean Brock, Husk, Charleston, SC

Suzanne Goin, Lucques, Los Angeles

Donald Link, Herbsaint, New Orleans

Marc Vetri, Vetri, Philadelphia

Outstanding Pastry Chef

Dana Cree, Blackbird, Chicago

Maura Kilpatrick, Oleana, Cambridge, MA

Dahlia Narvaez, Osteria Mozza, Los Angeles

Ghaya Oliveira, Daniel, NYC

Christina Tosi, Momofuku, NYC

Outstanding Restaurant

Presented by Acqua Panna® Natural Spring Water

Blue Hill at Stone Barns, Pocantico Hills, NY

Highlands Bar and Grill, Birmingham, AL

Outstanding Restaurateur

JoAnn Clevenger, Upperline, New Orleans

Donnie Madia, One Off Hospitality Group, Chicago (Blackbird, Avec, The Publican, and others)

Michael Mina, Mina Group, San Francisco (Michael Mina, RN74, Bourbon Steak, and others)

Cindy Pawlcyn, Napa, CA (Mustards Grill, Cindy’s Back Street Kitchen, and Cindy’s Waterfront at the Monterey Bay Aquarium)

Stephen Starr, Starr Restaurants, Philadelphia (The Dandelion, Talula’s Garden, Serpico, and others)

Outstanding Service

Presented by Goose Island Beer Company

The Barn at Blackberry Farm, Walland, TN

Restaurant August, New Orleans

Outstanding Wine Program

Bern’s Steak House, Tampa, FL

Outstanding Wine, Beer, or Spirits Professional

Presented by BACARDÍ® GRAN RESERVA

Sam Calagione, Dogfish Head Craft Brewery, Milton, DE

Ron Cooper, Del Maguey Single Village Mezcal, Ranchos de Taos, NM

Ted Lemon, Littorai Wines, Sebastopol, CA

Rajat Parr, Mina Group, San Francisco

Harlen Wheatley, Buffalo Trace Distillery, Frankfort, KY

Rising Star Chef of the Year

Presented by S.Pellegrino® Sparkling Natural Mineral Water

Tanya Baker, Boarding House, Chicago

Alex Bois, High Street on Market, Philadelphia

Erik Bruner-Yang, Toki Underground, Washington, D.C.

Jessica Largey, Manresa, Los Gatos, CA

Cara Stadler, Tao Yuan, Brunswick, ME

Ari Taymor, Alma, Los Angeles

Best Chef: Great Lakes

Curtis Duffy, Grace, Chicago

Jonathon Sawyer, The Greenhouse Tavern, Cleveland

Paul Virant, Vie, Western Springs, IL

Erling Wu-Bower, Nico Osteria, Chicago

Andrew Zimmerman, Sepia, Chicago

Best Chef: Mid-Atlantic

Joe Cicala, Le Virtù, Philadelphia

Spike Gjerde, Woodberry Kitchen, Baltimore

Rich Landau, Vedge, Philadelphia

Greg Vernick, Vernick Food & Drink, Philadelphia

Cindy Wolf, Charleston, Baltimore

Best Chef: Midwest

Paul Berglund, The Bachelor Farmer, Minneapolis

Justin Carlisle, Ardent, Milwaukee

Gerard Craft, Niche, Clayton, MO

Michelle Gayer, Salty Tart, Minneapolis

Lenny Russo, Heartland Restaurant & Farm Direct Market, St. Paul, MN

Best Chef: Northeast

Karen Akunowicz, Myers + Chang, Boston

Barry Maiden, Hungry Mother, Cambridge, MA

Masa Miyake, Miyake, Portland, ME

Cassie Piuma, Sarma, Somerville, MA

Andrew Taylor and Mike Wiley, Eventide Oyster Co., Portland, ME

Best Chef: Northwest

Greg Denton and Gabrielle Quiñónez Denton, Ox, Portland, OR

Renee Erickson, The Whale Wins, Seattle

Blaine Wetzel, The Willows Inn on Lummi Island, Lummi Island, WA

Justin Woodward, Castagna, Portland, OR

Rachel Yang and Seif Chirchi, Joule, Seattle

Best Chef: NYC

Mario Carbone and Rich Torrisi, Carbone

Best Chef: South

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

Alon Shaya, Domenica, New Orleans

Best Chef: Southeast

John Fleer, Rhubarb, Asheville, NC

Edward Lee, 610 Magnolia, Louisville, KY

Steven Satterfield, Miller Union, Atlanta

Jason Stanhope, FIG, Charleston, SC

Andrew Ticer and Michael Hudman, Andrew Michael Italian Kitchen, Memphis

Tandy Wilson, City House, Nashville

Best Chef: Southwest

Kevin Binkley, Binkley’s, Cave Creek, AZ

Aaron Franklin, Franklin Barbecue, Austin

Bryce Gilmore, Barley Swine, Austin

Hugo Ortega, Hugo’s, Houston

Martín Rios, Restaurant Martín, Santa Fe

Justin Yu, Oxheart, Houston

Best Chef: West

Matthew Accarrino, SPQR, San Francisco

Stuart Brioza and Nicole Krasinski, State Bird Provisions, San Francisco

Michael Cimarusti, Providence, Los Angeles

Corey Lee, Benu, San Francisco

Jon Shook and Vinny Dotolo, Animal, Los Angeles

2015 James Beard Foundation America’s Classics

Archie’s Waeside, Le Mars, IA

Beaumont Inn, Harrodsburg, KY

Owners: Elizabeth and Dixon Dedman, Helen and

Sally Bell’s Kitchen, Richmond, VA

Owners: Martha Crowe Jones and Scott Jones

Owners: Jose Lloves and Bienvenido Alvarez

2015 James Beard Foundation Who’s Who of Food & Beverage in America


Here's The Full List of 2015 James Beard Award Finalists

The annual list of finalists for the 2015 James Beard Awards has been published with a whole host of chefs, journalists and food industry leaders making the final cut.

Hosted by Alton Brown, the main JBF awards will take place at the Lyric Opera of Chicago on Monday, May 4th - away from the usual location of New York. The Book, Broadcast and Journalism Awards dinner will take place April 24th at Chelsea Piers, New York.

A number of great chefs have been highlighted on the list, Sean Brock is nominated in the 'American Cooking' section for his Heritage book and Massimo Bottura is nominated for his Never Trust a Skinny Italian Chef book in the ‘Cooking from a Professional Point of View’ section, though the chef is also up against the much loved Relæ: A Book of Ideas by chef Christian F.Puglisi.

Our good friends at ChefSteps are nominated in the 'Video Webcast' section for the amazing cooking tutorials they create and The Perennial Plate are also up for a 'Video Webcast on Location' award for their Africa and the Americas video.

In the restaurant and chef section a number of places were highlighted including the new Cosme restaurant recently opened by Enrique Olvera in New York.

Below is a full list of all the Restaurant and Chef Award Nominees.

Best New Restaurant

Central Provisions, Portland, ME

The Progress, San Francisco

Spoon and Stable, Minneapolis

Outstanding Baker

Joanne Chang, Flour Bakery + Cafe, Boston

Mark Furstenberg, Bread Furst, Washington, D.C.

Jim Lahey, Sullivan Street Bakery, NYC

Belinda Leong and Michel Suas, B. Patisserie, San Francisco

William Werner, Craftsman and Wolves, San Francisco

Outstanding Bar Program

Arnaud's French 75 Bar, New Orleans

Bar Agricole, San Francisco

Maison Premiere, Brooklyn, NY

Outstanding Chef

Michael Anthony, Gramercy Tavern, NYC

Sean Brock, Husk, Charleston, SC

Suzanne Goin, Lucques, Los Angeles

Donald Link, Herbsaint, New Orleans

Marc Vetri, Vetri, Philadelphia

Outstanding Pastry Chef

Dana Cree, Blackbird, Chicago

Maura Kilpatrick, Oleana, Cambridge, MA

Dahlia Narvaez, Osteria Mozza, Los Angeles

Ghaya Oliveira, Daniel, NYC

Christina Tosi, Momofuku, NYC

Outstanding Restaurant

Blue Hill at Stone Barns, Pocantico Hills, NY

Highlands Bar and Grill, Birmingham, AL

Outstanding Restaurateur

JoAnn Clevenger, Upperline, New Orleans

Donnie Madia, One Off Hospitality Group, Chicago (Blackbird, Avec, The Publican, and others)

Michael Mina, Mina Group, San Francisco (Michael Mina, RN74, Bourbon Steak, and others)

Cindy Pawlcyn, Napa, CA (Mustards Grill, Cindy's Back Street Kitchen, and Cindy's Waterfront at the Monterey Bay Aquarium)

Stephen Starr, Starr Restaurants, Philadelphia (The Dandelion, Talula's Garden, Serpico, and others)

Outstanding Service

The Barn at Blackberry Farm, Walland, TN

Restaurant August, New Orleans

Outstanding Wine Program

Bern's Steak House, Tampa, FL

Outstanding Wine, Beer, or Spirits Professional

Sam Calagione, Dogfish Head Craft Brewery, Milton, DE

Ron Cooper, Del Maguey Single Village Mezcal, Ranchos de Taos, NM

Ted Lemon, Littorai Wines, Sebastopol, CA

Rajat Parr, Mina Group, San Francisco

Harlen Wheatley, Buffalo Trace Distillery, Frankfort, KY

Rising Star Chef of the Year

Tanya Baker, Boarding House, Chicago

Alex Bois, High Street on Market, Philadelphia

Erik Bruner-Yang, Toki Underground, Washington, D.C.

Jessica Largey, Manresa, Los Gatos, CA

Cara Stadler, Tao Yuan, Brunswick, ME

Ari Taymor, Alma, Los Angeles

Best Chef: Great Lakes

Curtis Duffy, Grace, Chicago

Jonathon Sawyer, The Greenhouse Tavern, Cleveland

Paul Virant, Vie, Western Springs, IL

Erling Wu-Bower, Nico Osteria, Chicago

Andrew Zimmerman, Sepia, Chicago

Best Chef: Mid-Atlantic

Joe Cicala, Le Virtù, Philadelphia

Spike Gjerde, Woodberry Kitchen, Baltimore

Rich Landau, Vedge, Philadelphia

Greg Vernick, Vernick Food & Drink, Philadelphia

Cindy Wolf, Charleston, Baltimore

Best Chef: Midwest

Paul Berglund, The Bachelor Farmer, Minneapolis

Justin Carlisle, Ardent, Milwaukee

Gerard Craft, Niche, Clayton, MO

Michelle Gayer, Salty Tart, Minneapolis

Lenny Russo, Heartland Restaurant & Farm Direct Market, St. Paul, MN

Best Chef: Northeast

Karen Akunowicz, Myers + Chang, Boston

Barry Maiden, Hungry Mother, Cambridge, MA

Masa Miyake, Miyake, Portland, ME

Cassie Piuma, Sarma, Somerville, MA

Andrew Taylor and Mike Wiley, Eventide Oyster Co., Portland, ME

Best Chef: Northwest

Greg Denton and Gabrielle Quiñónez Denton, Ox, Portland, OR

Renee Erickson, The Whale Wins, Seattle

Blaine Wetzel, The Willows Inn on Lummi Island, Lummi Island, WA

Justin Woodward, Castagna, Portland, OR

Rachel Yang and Seif Chirchi, Joule, Seattle

Best Chef: NYC

Mario Carbone and Rich Torrisi, Carbone

Best Chef: South

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

Alon Shaya, Domenica, New Orleans

Best Chef: Southeast

John Fleer, Rhubarb, Asheville, NC

Edward Lee, 610 Magnolia, Louisville, KY

Steven Satterfield, Miller Union, Atlanta

Jason Stanhope, FIG, Charleston, SC

Andrew Ticer and Michael Hudman, Andrew Michael Italian Kitchen, Memphis

Tandy Wilson, City House, Nashville

Best Chef: Southwest

Kevin Binkley, Binkley’s, Cave Creek, AZ

Aaron Franklin, Franklin Barbecue, Austin

Bryce Gilmore, Barley Swine, Austin

Hugo Ortega, Hugo’s, Houston

Martín Rios, Restaurant Martín, Santa Fe

Justin Yu, Oxheart, Houston

Best Chef: West

Matthew Accarrino, SPQR, San Francisco

Stuart Brioza and Nicole Krasinski, State Bird Provisions, San Francisco

Michael Cimarusti, Providence, Los Angeles

Corey Lee, Benu, San Francisco

Jon Shook and Vinny Dotolo, Animal, Los Angeles

2015 James Beard Foundation America’s Classics

Archie’s Waeside, Le Mars, IA

Beaumont Inn, Harrodsburg, KY

Owners: Elizabeth and Dixon Dedman, Helen and

Sally Bell’s Kitchen, Richmond, VA

Owners: Martha Crowe Jones and Scott Jones

Owners: Jose Lloves and Bienvenido Alvarez

2015 James Beard Foundation Who’s Who of Food & Beverage in America


James Beard Award winners announced

News and notes on the restaurant scene from dining critic Carol Deptolla

By Nancy Stohs of the Journal Sentinel

The chef of a restaurant owned in part by a Shorewood native won a James Beard Award Monday night for best chef Northeast, while Justin Carlisle, chef-owner of Ardent in Milwaukee, lost out to a St. Louis chef for best chef Midwest.

Rachel Miller Munzer is part owner of Hungry Mother in Cambridge, Mass., where Barry Maiden is chef. Beating out Carlisle for best chef Midwest was Gerard Craft of Niche and other restaurants in St. Louis. The Midwest region includes Wisconsin, Minnesota, Iowa, Missouri, Kansas, Nebraska, North Dakota and South Dakota.

Carlisle's restaurant, at 1751 N. Farwell Ave., was nominated last year for best new restaurant, and Carlisle had been nominated previously for Beard awards for his work in Madison. Ardent garnered four stars last year in a Journal Sentinel review.

Other winners announced at the awards ceremony in Chicago include:

Outstanding restaurant -- Blue Hill at Stone Barns in Pocantico Hills, N.Y. best new restaurant -- Batard, New York City outstanding restaurateur -- Donnie Madia, One Off Hospitality Group, Chicago rising star chef of the year -- Jessica Largey, Manresa, Los Gatos, Calif. best chef Great Lakes (Illinois, Indiana, Michigan and Ohio) -- Jonathon Sawyer, Greenhouse Tavern, Cleveland outstanding baker -- Jim Lahey, Sullivan Street Bakery, New York outstanding pastry chef -- Christina Tosi, Momfuku, New York outstanding service -- The Barn at Blackberry Farm, Walland, Tenn. (Marea in New York City, in which Beloit native Michael White is a partner, was a finalist) and outstanding wine program -- A16, San Francisco.

The James Beard Foundation lifetime achievement award went to Richard Melman of Lettuce Entertain You Enterprises in Chicago.

This year marks the 25th anniversary of the Beard Awards. A complete list of winners can be found at the Beard Foundation's website.

About Nancy Stohs

Nancy J. Stohs is the Milwaukee Journal Sentinel's award-winning food editor.


Bâtard Tops James Beard Award Winners

On Monday night, for the first time, the annual James Beard Foundation gala — widely regarded as the Oscars ceremony of the food world — was held in Chicago rather than New York, recognizing Chicago’s dynamic and often cutting-edge food scene.

But as has often been the case, New York took home most of the gold.

Bâtard, owned by Drew Nieporent and the chef Markus Glocker, was voted best new restaurant. (The restaurant in TriBeCa topped several year’s-best lists, including that of Pete Wells in The New York Times, after it opened last year.) Michael Anthony, the executive chef of Gramercy Tavern and of the newly opened Untitled in the Whitney Museum of American Art, won as outstanding chef, an award given to chefs who have been working at least five years. Jim Lahey of Sullivan Street Bakery was chosen as outstanding baker Christina Tosi of Momofuku Milk Bar was named best pastry chef and Blue Hill at Stone Barns in Pocantico Hills, N.Y., was selected outstanding restaurant in a field of contenders that included three New York rivals.

Chicago had its moments, though. The Violet Hour won for best bar program, and Donnie Madia of the One Off Hospitality Group, which owns Blackbird, Avec and the Publican, among other restaurants, was named outstanding restaurateur. Brindille, designed by Bureau of Architecture and Design, won the design award for restaurants with fewer than 76 seats. Among larger restaurants, the winner was Workshop Kitchen & Bar in Palm Springs, Calif., designed by SOMA.

The award for rising star chef of the year went to Jessica Largey, the chef de cuisine at Manresa in Los Gatos, Calif. Best service went to the Barn at Blackberry Farm in Walland, Tenn. A16 in San Francisco won for its wine program Rajat Parr of the Mina Group, also in San Francisco, was the outstanding wine, beer and spirits professional.

Chef’s awards are given in 10 regional categories. For New York, the winner was Mark Ladner of Del Posto. And although Chicago had three contenders for best chef in the Great Lakes area, they lost to Jonathon Sawyer of the Greenhouse Tavern in Cleveland.

What to Cook Right Now

Sam Sifton has menu suggestions for the week. There are thousands of ideas for what to cook waiting for you on New York Times Cooking.

    • Memorial Day is a chance to celebrate with friends and family. It’s time to grill some chicken, or will hamburgers be on the docket?
    • Melissa Clark has a fine new recipe for grilled merguez on a bed of minty, lemony couscous.
    • Try this spicy red pesto pasta, a pantry dish inspired by pesto alla Siciliana.
    • You could make this terrific crisp tofu katsu with lemon-tahini sauce.
    • And it’s never not a good time to make quick ragù with ricotta and lemon.

    Richard Melman, the restaurateur whose company, Lettuce Entertain You, has long dominated the Chicago restaurant scene, was given a lifetime achievement award. The New York restaurant Sevilla, which opened in 1941, when paella and sangria were about the only Spanish dishes familiar to Americans, was named an American classic. Michel Nischan, the president and a founder of Wholesome Wave in Westport, Conn., which connects local farms with needy communities, was named humanitarian of the year.

    The awards are voted on by members of the James Beard Foundation. For the restaurant and chef awards, the voters are mostly journalists.

    The ceremony will remain in Chicago for the next two years. The decision to shift the ceremonies from New York, where they have been rooted since their inception in 1990, came about in part because Susan Ungaro, the president of the foundation, believed there was a need to recognize the food scenes in other cities. The announcement of award nominees has been held recently in places like Las Vegas, Chicago and Charleston, S.C. And Chicago chefs and restaurants, including Grant Achatz of Alinea, Rick Bayless of Topolobampo and Charlie Trotter have won major awards.

    Ms. Ungaro also noted the enthusiasm and financial support that Chicago had given to the awards, along with what she said was a “compelling offer in terms of sponsorship and marketing.” Banners announcing the awards were hung around the city.


    Watch the video: 2012 James Beard Awards Open (July 2022).


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