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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 |
| 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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