james-beard-awards

newyorker.com
New Orleans’s Queen of Creole Cooking, at Ninety-Three
Leah Chase, the matriarch of the historic Creole restaurant Dooky Chase, says, “I’ll still be going at ninety-five.”

Civil-rights organizers met in a room upstairs. Sarah Vaughan was partial to the stuffed crabs. Ray Charles wove the restaurant into the lyrics for “Early in the Morning Blues.” Chase called Martin Luther King, Sr., “Big Daddy King.” 

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Congrats to the 2014 James Beard Winners:

Best Chef Northwest: Naomi Pomeroy, Beast, Portland, OR

Best Chef South: Sue Zemanick, Gautreau’s, New Orleans

Best Chef New York City: April Bloomfield, The Spotted Pig

Best Chef Southeast: Ashley Christensen, Poole’s Downtown Diner, Raleigh

Outstanding Restaurateur: Barbara Lynch

Outstanding Chef: Nancy Silverton

Chef Silverton joins Alice Waters, Lidia Bastianich and Judy Rodgers as the only women to win this award since the program started.

Chef Lynch is the second woman in a row to win this award, after Maguy Le Coze, who was the first ever last year.

Tumblr Storyboard nominated for James Beard Award!

We’re stoked to announce that Storyboard has been nominated for a 2013 James Beard Journalism Award in the Visual Storytelling category. Big ups to Jessica and Sky for their work on the representatively nominated pieces – “Cooking Their Way Through Magazine History,” “Pizza That Never Sleeps (Even in a Hurricane),” and “Move Over, Cupcakes: The Religieuse Has Arrived.” Looking forward to the awards in May because we have just the perfect place on the mantel for this one.

James Beard Award Nomination!

Oh. My. Glob. This morning, while making breakfast and scanning Twitter (multitasking!), I saw that our cookbook, Nom Nom Paleo: Food For Humans, was nominated for a 2015 James Beard Cookbook Award

I happily hollered the news down the hall to alert my sleeping boys, and got a solitary response from my grumpy 7-year-old: “KEEP IT DOWN, PLEASE.”

I’d love to tell you that we’re spending the day celebrating with barrels of champagne and lounging by our (non-existent) pool. But Henry already left for work, and I’m tending to Big-O, who’s on the couch with a sore throat. (I’m making a big pot of bone broth, so if you meander over to our house today, bring a cup and I’ll fill it up.)

I’m incredibly grateful—not just for the nomination, but also for everything else in my life. After walking Lil-O to school, I gave thanks while savoring a warm mug of homemade matcha latte (my recipe’s under development—but stay tuned!).

It’ll be a while before you can wipe this silly grin off my face.

What Music Do James Beard Nominated Chefs Like to Cook To?

The James Beard Awards (the “Oscars of the food world”) are tonight and last week Bon Appetit interviewed almost every single one of the nominated chefs, asking them a variety of interesting questions.  One of them being “What’s your favorite music to cook to?"  Here are their answers:

  • Michael Cimarusti, Los Angeles (Providence) - Levon Helm Electric Dirt
  • Cathal Armstrong, Alexandria VA (Restaurant Eve) - Silence of the Lambs SDTK
  • Johnny Monis, D.C. (Komi) - If I have the entire kitchen to myself, M Ward Transistor Radio. If I need to pick up the pace just a half step, Bright Eyes Digital Ash In a Digital Urn
  • Maricel Presilla, Hoboken NJ (Chucharamama) - Esteban Salas Cuban baroque music by Cathedral choir of my hometown, Santiago de Cuba, when I am creating new dishes; loud Brazilian Timbalada or fast-paced Vallenato from Colombia when I am wrapping tamales.
  • Krista Kern Desjarlais, Portland, ME (Bresca) - Lou Reed American Poet
  • Matt Jennings, Providence RI (La Laiterie) - It’s a tie between Sun Kil Moon’s Ghosts Of The Great Highway, The Pianist Soundtrack, and Bad Brain’s self-titled 1982 album.

Keep reading

In anticipation of the James Beard Awards, Mariana Cotlear calls Mitchell Davis, the Executive Vice President of the James Beard Foundation and host of HRN’s Taste Matters. Tune into this segment to learn more about the judging process for the awards, and what a James Beard award means for a chef or restauranteur. What is the place of the James Beard Awards in the realm of food media? Find out all of this and more on this HRN Community Session! This program has been sponsored by Whole Foods. Thanks to PEELS for today’s music.

Listen to the show here:

Portland, OR and New York City

Today we’re celebrating along with all the Portlanders who eat food. We’re celebrating with all the New Yorkers who eat food, too. The James Beard Foundation’s Awards were just announced, and two of our favorite chefs in the wide world got the nod in two of the very best places to eat in our fine United States. 

April Bloomfield, holder of Michelin stars at count them two fine eateries in The Big Apple — including The Breslin, in our very own Ace Apple Outpost — champion of pigs both spotted and un- and person who straight up makes things happen. If you’ve been put through your paces in the restaurant world, you know Chef Bloomfield is as hardcore as they come.

Naomi Pomeroy, the fabulous and talented, the brains and brawn behind Beast and a badass mother to boot, just took home the 2014 James Beard Best Chef Northwest award. In her acceptance speech in New York City she said, “I feel like I’m taking this home for everybody in the Northwest.” Bring it on home, you two. We’ll be here, ready. We’re the ones making all the glass-clinking noises. 

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10 Tips for a Great James Beard Award Acceptance Speech

Have you been nominated for tonight’s James Beard Foundation Awards – the greatest culinusterfuck of all time – but you don’t know what to say if you get the prize? Here are 10 last minute tips for a winning acceptance speech.

1. Make a style statement

This is a food event, so when it comes to wardrobe, expandable waistbands and feedbags never go out of style. But, you also have a chance to strut your stuff on the red carpet. Why not be like J-Lo and show off a little skin? Every year, chef Tom Colicchio wows the audience by showing off his completely naked skull. Whatever you do, don’t wear a meat dress. It’s meatless Monday.

2. Loosen up

Snort a little tangerine zest before you go on stage, or, be like James Beard and smoke an onion sandwich laced with tarragon right before the winner of your category is announced.

3. Keep it short

Don’t wear out your welcome with an overly long acceptance speech.  While you might be inclined to wax about your memories in the restaurant business, most of the audience will be ravenously hungry and readying themselves for the scrum at the tasting tables following the ceremony. Keep it quick or they might rush the stage and tear you limb from limb.

4. Be funny

Jokes about Wolfgang Puck’s height, anything about Alice Waters, Mario Batali’s crocs, and gentle jabs at the “New Nordic Cuisine” are all fair game. Or, try your hand at some Jerry Seinfeld-style culinary humor: “What is the deal with chia seeds?”

5. Connect with your audience

This is a food industry audience, so feel free to intersperse your acceptance speech with restaurant-speak (“To my fellow nominees, I guess this award is officially eighty-sixed!”) or winespeak (“This award is not only a great honor, it’s ripe, jammy, and has appealing notes of dried plum, black pepper, and grilled anise. Thank you very much!”).

6. Do your research

The theme of the 2013 awards ceremony is a “Spotlight on Food & Film,” so be prepared to drop some knowledge about some of your favorite cinematic gastronomic moments. DO mention Tampopo. DON’T mention Ramen Girl.

7. It’s not all about you

While you may be honored as an individual chef, it’s important to acknowledge the work of your staff. Be as generous as you like, but don’t go so far as complimenting your waiters. That would upset the whole front-of-the-house/back-of-the-house equilibrium for years to come.

8. Be emotional

Don’t be afraid to be emotional on stage and shed a tear. If you do cry, make sure to save the tears and harvest the salt for a memorable post-awards show seasoning.

9. Don’t be nervous

If you are frightened of being on stage, try imagining that the entire audience is naked. If you are really, really nervous, imagine Mario Batali wearing pants and regular shoes.

10. Thank God

Don’t forget to leave the stage without thanking the almighty, giving praise and gratitude to our lord and personal savior, Thomas Keller.

In this James Beard Media Awards preview, Mariana Cotlear is joined in the studio by photography nominee Nathan Rawlinson. Tune into this segment to hear about Nathan’s past at culinary school and at famed New York restaurant, Eleven Madison Park. Learn what photojournalistic endeavor shot Nathan into the spotlight. Hear about Nathan’s experiences shooting celebrity chefs like Wiley Dufresne and Alex Stupak. Find out how Nathan’s most recent trip to Spain brought back memories over discovering serious food, and listen in to hear what kinds of projects Nathan shot overseas? What’s next for Nathan Rawlinson? Tune into this HRN Community Session to find out! This program has been sponsored by Whole Foods. Thanks to PEELS for today’s music.

Listen to the show here:

“Each chef had a different inspiration for how they would plate a dish. It was very interesting.” [5:15]

“I think for me, I think it’s helpful because I can talk a lot of the language of a restaurant. I can think in a chef’s terms, or a restaurant owner’s terms.” [8:20]

Photographer Nathan Rawlinson

The James Beard Foundation judges could have given its best group food blog award to a publication like Eater, known for its diligent reporting about how New York restaurants recovered from Hurricane Sandy, the biggest storm to hit our city in a generation.

But last night, The Beard Committee gave that award to Dark Rye, whose content includes this “ten tiny houses we love” feature, which Dark Rye posted FIVE TIMES on its tumblr in the past week. So next time you think about taking the Beard Awards seriously, think about this one long and hard. 

newyork.grubstreet.com
2011 James Beard Restaurant Awards Finalists

“The James Beard Foundation has released the final contenders for Outstanding Restaurant (Blue Hill, Boulevard, Eleven Madison Park, Highlands Bar and Grill, and Vetri), Best New Restaurant (ABC Kitchen, Benu, Girl & the Goat, Menton, Torrisi Italian Specialties), Rising Star Chef (Aaron London of Ubuntu, Thomas McNaughton of Flour + Water, Gabriel Rucker of Le Pigeon, Christina Tosi of Momofuku Milk Bar, and Sue Zemanick of Gautreau’s)…”

Hitting Torrisi very very soon.  What do you think, friends? Was your favorite place overlooked?


We wanted to make a show that not only highlights the adventure of hunting, but also the fantastic culinary opportunities that a successful hunt can bring. It’s great to have those efforts validated with a Beard nomination, and it speaks to the dedication of everyone on the MeatEater team. This honor makes us even more motivated to keep hammering out a solid, authentic hunting show that speaks to a variety of audiences.
—  Steven Rinella on being nominated for a James Beard Award for TV Program on Location via The Sportsman Channel