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THIS YEAR'S AWARDS GALA CELEBRATES


"The Spice Connection"
A Cook's Tour of the World's Most Enticing Scents and Flavors
.

Reception Menu

WHAT:
Established in 1990, The James Beard Foundation Awards are the premier honors for fine food and beverage professionals in North America. More than 60 Awards are given to chefs, restaurateurs, cookbook authors, journalists, broadcasters and restaurant designers. Award nominees and winners are selected by secret ballot by their industry peers. More than 400 food and beverage professionals vote. Each judge is assigned to vote in one or more award categories, based on his or her areas of expertise. An outside accounting firm handles tabulation. Winners receive a bronze award medallion etched with the image of James Beard. This year's Awards Gala celebrates "The Spice Connection" - tracing the spices of the world and their influence on culinary history.

WHEN:
Journalism Awards Dinner: Friday, May 3, 2002
5:30 p.m. reception; 7:00 p.m. dinner featuring "Spice Nation"

Location: Grand Hyatt New York, Park Avenue at Grand Central
Ticket Price: $95 - Open to all journalists, editors and their guests
.

Awards Gala:
Monday, May 6, 2002

5:30 p.m. ceremony
8:30 p.m. reception: following ceremony featuring "The Spice Connection"

Location: New York Marriott Marquis, 1535 Broadway at 45th Street
Ticket Prices: $250 public; $200 members; $95 students/press rate

RESERVATIONS:
Buy Gala Tickets on StarChefs: click here
Awards Box Office: 212.367.9490.
For all other James Beard Foundation events, please call 212.675.4984.
American Express Card © is the Official Card of The James Beard Foundation Awards.

ABOUT THE JAMES BEARD FOUNDATION:
The James Beard Foundation is a national not-for-profit organization based in New York City dedicated to furthering the practice and appreciation of the culinary arts in America. In addition to presenting The James Beard Foundation Awards, the Foundation grants more than $250,000 in scholarships annually; holds special events at the historic James Beard House in Greenwich Village and around the nation, and maintains an archival culinary library. For membership information, call 212-627-2308 or 1-800-36-BEARD.

SPONSORS OF THE JAMES BEARD FOUNDATION AWARDS:
All-Clad Bakeware; All-Clad Cookware; American Express Company; Avero, Inc.; Bertolli Olive Oil; Chefwear; D’Artagnan Cervena; Gallo of Sonoma; Hudson Valley Foie Gras; illy caffè North America, Inc.; KitchenAid; Kobrand Corporation; Long Island Wine Council; McCormick® Gourmet Collection™; National Cattlemen’s Beef Association and the Cattlemen’s Beef Board; S.Pellegrino; Sub-Zero Freezer Company; and, Viking Range Corporation.
Download the Awards Sponsors List

FOR MEDIA INQUIRIES CALL:
Melanie Young, Awards Director

at 212-620-7027 ext. 303
Valerie Wilson (ext. 309) or Kay Nelson (ext. 305), Media Relations

FOR AWARDS INFORMATION CALL:
Yvon Moller at 212-627-2090/Dawn Padmore, 212-620-7027, ext. 302
Visit the James Beard website at www.jamesbeard.org.



HOTEL INFORMATION

We suggest contacting the following hotels when making your reservations for the James Beard Foundation Awards weekend. Where applicable, please ask for the James Beard Awards special rates. Please note that listed rates do not include any taxes or other surcharges.

Grand Hyatt Hotel
Park Avenue at Grand Central, New York City
Phone: 800-633-7313
Please call the Grand Hyatt Hotel for available rooms and rates.


Hotel Belleclaire
250 West 77th Street, New York City
Phone Number: 1-877-468-3522.
Please ask for the "James Beard Foundation" rate of $109.00 per night.
Limited Availability (10 rooms per night): May 2 through May 6.
Special rate is available until April 29. Visit: www.hotelbelleclaire.com


The Iroquois New York
49 West 44th Street, New York City
Phone Number: 800-332-7220.
Please ask for the "James Beard Rate" of $209.00 per night, based on availability.
Available room nights: May 2 through May 7.
Visit: www.iroquoisny.com


Le Marquis
12 East 31st Street (Fifth & Madison Avenues), New York City
Phone Number: 866-MARQUIS/866-627-7847/212-889-6363
Please ask for the "James Beard Foundation" rate of $179.00 per night (Superior rooms).
Limited Availability (10 rooms per night): May 2 through May 9.
Special rate is available until April 25. Visit www.lemarquisny.com


New York Marriott Marquis
1535 Broadway (at 45th Street), New York City
Phone Number: 800-843-4898
Rate varies during the weekend of May 3 through May 6.


The Sheraton Manhattan Hotel
811 Seventh Avenue (52nd and 53rd Streets), New York City
Phone Number: 800-223-6550
Please ask for the "James Beard Foundation Group" rate of $189 per night (Single/Double).
Limited Availability (30 rooms per night): May 3 through May 6.
Special rate is available until May 1.
Sheraton Manhattan Hotel special rate graciously arranged by James Beard Foundation Awards sponsor, American Express Company.


WJ Hotel
318 West 51st Street, New York City
Phone Number: 212-246-7550, ext. 112, ask for Andrea Banks.
Please ask for the "James Beard Awards" rate of $145.00 per night.
Limited Availability (25 Deluxe Queen Rooms per night): May 3 through May 6. Special rate is available until April 19. Visit: www.wjhotel.com

You may also contact the following Travel Agents for your travel and hotel needs:
Christine Canavan, ProTravel Intl., 1-877-702-2600 x. 649 or 212 702-2649
Willa Reeves, Reeves Travel Services, 1-800-585-8318 or 732-309-0899
Quikbook, Discount Hotel Reservationists, 800-789-9887, www.quikbook.com


AWARDS GALA RECEPTION

The Spice Connection -
A Cook's Tour of the World's Most Enticing Scents and Flavors
Monday, May 6, 2002 ~ The New York Marriott Marquis ~ New York City


Reception Executive Chef Norman Van Aken, Norman's, Coral Gables FL
Reception Executive Wine Coordinator Daniel Johnnes, Montrachet, New York NY


Reception Chefs



Awards Coordinating Chef
, Robert Cacciola, The James Beard Foundation
Jean Alberti
Kokkari Estiatorio
San Francisco, CA
Cumin
Poached Shrimp in Cumin Scented Olive Oil with Chick Pea and Roasted Bell Pepper Salad

Richard Aramino
Temple
Beverly Hills, CA
Ginseng
Honey/Ginseng Glazed Chicken Wings

Rick Bayless
Frontera Grill
Chicago, IL
Chocolate and Coriander/Cilantro
Roasted Pork Tamales with Classic Red Mole

Peter Beck
Tamarind
New York, NY
Ginger
Ginger Pumpkin Burfi: Grated Pumpkin Cooked with Ginger-flavored Sugar Syrup and Topped with Raspberry Sauce

Azita Bina
Lala Rokh
Boston, MA
Cumin
Baghala Polo: Basmati Rice Flavored with Cumin, Rose Petals Cooked with Fresh Dill and Fava Beans, and Chunks of Lamb in a Light Tomato Sauce with Saffron

Abghust-E Morgh Kubieh: Chicken Cooked with Mixed Vegetables-Okra, String Beans, Potato, Tomato, Eggplant, Peppers-Spiced with Cumin and Saffron

Arturo Boada
Solero
Houston, TX
Saffron
Saffron-Marinated Seafood Seviche

Antoine Bouterin
Bouterin
New York, NY
Anise
Petite Flan de Courgette à la Fleur d'Anise

Floyd Cardoz
Tabla
New York, NY
Black pepper
Black Pepper Maya Shrimp with Watermelon and Lime Salad

Johnny Earles
Criolla's
Grayton Beach, FL
Tabasco and scotch bonnet pepper
Crawfish "Head Cheese" with Cured Foie Gras on Savory Sablé with a Confit of Homegrown Tabasco Chilies and Heirloom Tomatoes

Yeworkwoha Ephrem
Ghenet
New York, NY
Chili pepper
Doro Wett: Chicken Sauce Prepared with Berebere and Clarified Butter, Hard-Boiled Egg with a Side of Aieb (Ethiopian) Cheese and Injere

Mesir Wett: Lentil Sauce with Collard Greens and Injere

Marc Eymin
D'Artagnan, The Rotisserie
New York, NY
Presented by D'Artagnan Cervena
D'Artagnan Cervena Tartare with Two Sauces, a Poivrade Sauce and a Sherry Sauce

Gale Gand
Tru
Chicago, IL
Sugar and star anise
Star-Anise and Chocolate Mousse Crêpe with Banana Bisque

Michael Ginor
Hudson Valley Foie Gras, Great Neck, NY with Kirk Avondoglio
Perona Farms, Andover, NJ
Presented by Hudson Valley Foie Gras
Lee Hefter's Smoked Foie Gras Pastrami and Prosciutto of Duck Magret, with Sauternes-Onion Marmalade

Robbin Haas
Baleen
Coconut Grove, FL
Allspice
Crispy Allspice Quail, Mustard Mash, andKetchup Sauce

Cindy Hutson
Ortanique on the Mile
Coral Gables, FL
Nutmeg and mace
White Truffle Butter Bean Ravioli with Shredded Oxtail in a Port Wine Demi Glace with Nutmeg and Mace Crème Fraîche

Thomas John
Mantra
Boston, MA
Cardamom
Soup of Sea Scallops Baked in Tender Coconut with Cardamom and Curry Leaves and Poha Flakes

Kalman Kalla and Maria Lusztigh
Gundel
Budapest, Hungary
Paprika
Paprika Chicken Strudel, Gundel-Style

 

Mark Kiffin
The Compound
Sante Fe, NM
Cayenne pepper
Lemon Brûlée with Semolina Cake, Cayenne-Spiced Griddled Apricots, and Blueberry Sauce

Francois Kwaku-Dongo
Spago
Chicago, IL
Sesame seed (benne)
Sesame-Crusted Bass with Carrot Purée and Sesame Broth

African Sesame Cookie with Tropical Fruit Compote

Rick Laakkonen
Ilo
New York, NY
Mustard seed
Stuffed Duck Neck with a Smoked Beet, Mustard Seed, and Vidalia Onion Soubise, Upland Watercress, and Corona Beans


Michael Laiskonis
Tribute
Farmington Hills, MI
Cinnamon
Cinnamon-Sheep's Milk Yogurt Panna Cotta with "Red Hot" Apple Gelee, Spiced Compote of Pineapple, Meyer Lemon, and Pear

Eric Larson
Shamiana
Kirkland, WA
Turmeric
Turmeric Beef with Coriander, Pulao, and Raita

Anita Lo
Anissa
New York, NY
Cinnamon
Dry-Cured Magret Duck Liver Mousse, with Chinese Cinnamon and Black Vinegar Reduction

Dominique Macquet
Dominique's
New Orleans, LA
Garam masala
Garam Masala-Coconut Seviche of Baby Conch and Geoduck with Oven-Dried Pineapple "Mille Feuille" and Roasted Peanut Oil


John Manion
Mas
Chicago, IL
Guajillo
Braised Ropa Vieja Tostaditas with Smoked Poblano Cream and Spanish Caperberries

James McDevitt
Restaurant Hapa
Scottsdale, AZ
Chinese five spice powder
Five-Spice Chocolate Truffle Cake withSaigon Cinnamon Ice Cream

David Myers
JAAN, Raffles L'Ermitage Hotel
Beverly Hills, CA
Licorice
Licorice Root-Braised Pork Belly with Fennel Purée and Lovage

Michel Ohayon
Koutoubia
Los Angeles, CA
Saffron
B'Stilla

Shrimp with Olives, Tomatoes, Capers, and Saffron

Mark Okumura
Alan Wong's
Honolulu, HI
Poppy seed
Poppy Seed Macadamia Nut Dacquoise Roulade with Passion-Fruit Sorbet

Chris Painter
Tangerine
Philadelphia, PA
Caraway
Eastern Mediterranean-Spiced Baby Vegetables

Roberto Passon
Le Zie 2000
New York, NY
Cinnamon, Ginger, and saffron
Tuna Ravioli with Ginger Marco Polo

Guillermo Pernot
¡Pasión!
Philadelphia, PA
Vanilla
Roasted Rabbit Loin with Vanilla Mojo and Yuca Purée

Jackie Riley
Elisabeth Daniel
San Francisco, CA
Cardamom
Coffee Cardamom Kulfi with Chocolate Kokum Sauce

Nick Stellino
"Nick Stellino's Family Kitchen"
Los Angeles, CA
Presented by Bertolli Olive Oil
Lamb Chops with Enzilo's Pesto

Ming Tsai
Blue Ginger
New York, NY
Star Anise
Foie Gras Chawan Mushi with Yukiguni Maitakes


Patricia Yeo
AZ
New York, NY
Ginger
Ginger Lacquered Quail with Vanilla Roasted Pineapple

 

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