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» New Orleans:
A Culinary Legacy

The 16th Annual James Beard Foundation Awards Presentation and Ceremony

WHEN:
Monday, May 8, 2006

WHERE:
New York Marriott Marquis

» Cajun Country
The 14th Annual James Beard Foundation Journalism Awards

WHEN:
Sunday, May 7, 2006

WHERE:
Grand Hyatt New York

For more information
CLICK HERE


 
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The Winners of the 2006 James Beard Foundation Awards

The 2006 James Beard Foundation Awards Ceremony and Reception was held on May 8 in New York City at the Marriot Marquis. This year there were a total of 62 Award categories for restaurants and chefs, cookbooks, broadcasting, print journalism, and restaurant design. As part of its mission to celebrate, preserve, and nurture America’s culinary heritage and diversity, the James Beard Foundation celebrated the culinary legacy of New Orleans. New Orleans native Cokie Roberts, political commentator, ABC News, and senior news analyst, National Public Radio, served as master of ceremonies. Guest presenters from New Orleans included Scott Boswell, chef of Restaurant Stella, Ella Brennan, Lalli Brennan, and Ti Adelaide Martin of Commander’s Palace, Willie Mae Seaton of Willie Mae’s Scotch House, and quarterback Eli Manning of the New York Giants (a native of New Orleans).


AWARD WINNERS
2006 James Beard Foundation Restaurant and Chef Awards

CATEGORY: OUTSTANDING RESTAURATEUR AWARD PRESENTED BY WATERFORD WEDGWOOD A WORKING RESTAURATEUR, ACTIVELY INVOLVED IN MULTIPLE RESTAURANTS IN THE UNITED STATES, WHO HAS SET UNIFORMLY HIGH NATIONAL STANDARDS AS A CREATIVE FORCE IN THE KITCHEN AND/OR IN RESTAURANT OPERATIONS. MUST HAVE BEEN IN THE RESTAURANT BUSINESS FOR AT LEAST TEN YEARS.

Daniel Boulud The Dinex Group; 60 East 65th Street New York, NY 10021 212-288-0033


CATEGORY: OUTSTANDING CHEF AWARD PRESENTED BY ALL-CLAD COOKWARE
THE WORKING CHEF IN AMERICA WHOSE CAREER HAS SET NATIONAL INDUSTRY STANDARDS AND WHO HAS SERVED AS AN INSPIRATION TO OTHER FOOD PROFESSIONALS. MUST HAVE BEEN A WORKING CHEF FOR THE PAST FIVE YEARS.

Alfred Portale Gotham Bar & Grill; 12 East 12th Street New York, NY 10003 212-620-4020

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CATEGORY: OUTSTANDING RESTAURANT AWARD PRESENTED BY S.PELLEGRINO THE RESTAURANT IN THE U.S. THAT SERVES AS A NATIONAL STANDARD BEARER OF CONSISTENCY OF QUALITY AND EXCELLENCE IN FOOD, ATMOSPHERE AND SERVICE. RESTAURANT MUST HAVE BEEN IN OPERATION FOR AT LEAST TEN YEARS.

The French Laundry Chef/Owner: Thomas Keller; 6640 Washington Street Yountville, CA 94599 707-944-2380


CATEGORY: BEST NEW RESTAURANT A RESTAURANT OPENED IN 2005 THAT ALREADY DISPLAYS EXCELLENCE IN FOOD, BEVERAGE AND SERVICE, AND IS LIKELY TO MAKE A SIGNIFICANT IMPACT IN YEARS TO COME.

The Modern Owner: Danny Meyer Chef: Gabriel Kreuther; 11 West 53rd Street New York, NY 10019 212-333-1220

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CATEGORY: RISING STAR CHEF OF THE YEAR PRESENTED BY GALLO FAMILY VINEYARDS A CHEF, AGE 30 OR YOUNGER, WHO DISPLAYS AN IMPRESSIVE TALENT, AND WHO IS LIKELY TO MAKE A SIGNIFICANT INDUSTRY IMPACT IN YEARS TO COME.

Corey Lee The French Laundry 6640 Washington Street Yountville, CA 94599 707-944-2380


CATEGORY: OUTSTANDING PASTRY CHEF AWARD PRESENTED BY ALL-CLAD BAKEWARE A CHEF OR BAKER WHO PREPARES DESSERTS, PASTRIES OR BREADS, WHO SERVES AS A NATIONAL STANDARD BEARER OF EXCELLENCE. MUST HAVE BEEN A PASTRY CHEF OR BAKER FOR THE PAST FIVE YEARS.

Johnny Iuzzini Jean Georges; 1 Central Park West New York, NY 10019 212-299-3900

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CATEGORY: OUTSTANDING WINE SERVICE AWARD PRESENTED BY WATERFORD A RESTAURANT THAT DISPLAYS AND ENCOURAGES EXCELLENCE IN WINE SERVICE THROUGH A WELL-PRESENTED WINE LIST, KNOWLEDGEABLE STAFF AND EFFORTS TO EDUCATE CUSTOMERS ABOUT WINE. RESTAURANT MUST HAVE BEEN IN OPERATION AT LEAST FIVE YEARS.

Aureole, Las Vegas Wine Director: William Sherer; 3950 Las Vegas Blvd. South Las Vegas, NV 89119 702-632-7401


CATEGORY: OUTSTANDING WINE AND SPIRITS PROFESSIONAL AWARD PRESENTED BY SOUTHERN WINE & SPIRITS OF AMERICA, INC. A WINEMAKER, BREWER OR SPIRITS PROFESSIONAL WHO HAS MADE A SIGNIFICANT NATIONAL IMPACT IN THE WINE AND SPIRITS INDUSTRY. MUST HAVE BEEN IN PROFESSION AT LEAST FIVE YEARS.

Daniel Johnnes Daniel 60 East 65th Street New York, NY 10021 212-288-0033

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CATEGORY: OUTSTANDING SERVICE AWARD A RESTAURANT THAT DEMONSTRATES HIGH STANDARDS OF HOSPITALITY AND SERVICE. MUST HAVE BEEN IN OPERATION FOR THE PAST FIVE YEARS.

Gary Danko Chef/Owner: Gary Danko; 800 North Point San Francisco, CA 94109 415-749-2060

BEST CHEFS IN AMERICA PRESENTED BY AMERICAN EXPRESS COMPANY CHEFS WHO HAVE SET NEW OR CONSISTENT STANDARDS OF EXCELLENCE IN THEIR RESPECTIVE REGIONS. CHEFS MAY BE FROM ANY KIND OF DINING ESTABLISHMENT AND MUST HAVE BEEN A WORKING CHEF FOR THE LAST FIVE YEARS. THE THREE MOST RECENT YEARS MUST HAVE BEEN SPENT IN THE REGION WHERE CHEF IS PRESENTLY WORKING.

CATEGORY: BEST CHEF: CALIFORNIA
Suzanne Goin Lucques 8474 Melrose Avenue West Hollywood, CA 90069 323-655-6277

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CATEGORY: BEST CHEF: MID-ATLANTIC
Fabio Trabocchi Maestro at The Ritz-Carlton, Tyson’s Corner 1700 Tyson’s Blvd. McLean, VA 22102 703-821-1515


CATEGORY: BEST CHEF: MIDWEST

Shawn McClain Spring 2039 West North Avenue Chicago, IL 60647 773-395-7100

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CATEGORY: BEST CHEF: NEW YORK CITY
Dan Barber Blue Hill 75 Washington Place New York, NY 10011 212-539-1776


CATEGORY: BEST CHEF: NORTHEAST

Jean-Louis Gerin Jean-Louis 61 Lewis Street Greenwich, CT 06830 203-622-8450

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CATEGORY: BEST CHEF: NORTHWEST/HAWAII
Scott Carsberg Lampreia 2400 First Avenue Seattle, WA 98121 206-443-3301

CATEGORY: BEST CHEF: SOUTHEAST
John Besh Restaurant August 301 Tchoupitoulas Street New Orleans, LA 70130 504-299-9777

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CATEGORY: BEST CHEF: SOUTHWEST
Bradford Thompson Mary Elaine’s at The Phoenician 6000 E. Camelback Rd. Scottsdale, AZ 85251 480-941-8200


2006 James Beard Foundation Book Awards presented by KitchenAid
For cookbooks published in 2005. Winners announced on May 8, 2006.

WINNERS

Category: Baking and Desserts
Dough: Simple Contemporary Bread Author: Richard Bertinet; Publisher: Kyle Books Editor: Sophie Allen Price: $29.95


Category: Cooking from a Professional Point of View

Sunday Suppers at Lucques Author: Suzanne Goin; Publisher: Alfred A. Knopf Editor: Paul Bogaards Price: $35.00

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Category: Entertaining and Special Occasions
Simple Soirées: Seasonal Menus for Sensational Dinner Parties Author: Peggy Knickerbocker; Publisher: Stewart, Tabori & Chang Editor: Leslie Stoker Price: $35.00


Category: Food of the Americas

The New American Cooking Author: Joan Nathan; Publisher: Alfred A. Knopf Editor: Judith Jones Price: $35.00


Category: General

The Cook’s Book Author: Jill Norman; Publisher: DK Publishing Editor: Jennifer Williams Price: $50.00

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Category: Healthy Focus
Spices of Life: Simple and Delicious Recipes for Great Health Author: Nina Simonds; Publisher: Alfred A. Knopf Editor: Judith Jones Price: $35.00

Category: International

Molto Italiano Author: Mario Batali;Publisher: HarperCollins/Ecco Editor: Daniel Halpern Price: $34.95


Category: Reference

Cheese: A Connoisseur’s Guide to the World’s Best Authors: Max McCalman and David Gibbons; Publisher: Clarkson Potter Editor: Rica Allannic Price: $32.50

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Category: Single Subject
Bones: Recipes, History & Lore Author: Jennifer McLagan; Publisher: HarperCollins/Morrow Cookbooks Editor: Harriet Bell Price: $34.95


Category: Wine and Spirits

Whiskey Author: Michael Jackson; Publisher: DK Publishing Editor: Jennifer Williams Price: $40.00


Category: Writings on Food

Hungry Planet: What the World Eats Authors: Peter Menzel and Faith D’Aluisio; Publisher: Ten Speed Press Editor: Julie Bennett Price: $40.00

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Category: Photography Mangoes & Curry Leaves: Culinary Travels Through The Great
Nobu Now Photographer: Eiichi Takahashi; Publisher: Clarkson Potter Publishers Editor: Aliza Fogelson Price: $45.00


CATEGORY: COOKBOOK OF THE YEAR

Hungry Planet: What the World Eats Authors: Peter Menzel and Faith D’Aluisio; Publisher: Ten Speed Press Editor: Julie Bennett Price: $40.00

CATEGORY: COOKBOOK HALL OF FAME
An Invitation to Indian Cooking Author: Madhur Jaffrrey; Publisher: Alfred A. Knopf; Editor: Judith Jones; Price: $27.00

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WINNERS
2006 James Beard Foundation Journalism Awards
For articles published in 2005. Winners announced on May 7, 2006.

Category: Newspaper Feature Writing About Restaurants and/or Chefs With or Without Recipes
Brett Anderson The Times-Picayune “The Natural” 6/12/05


Category: Newspaper Feature Writing With Recipes

Carolynn Carreño Los Angeles Times “Cubism Makes a Comeback: In An Era of Slow Food You’d Be Surprised Who’s Plopping Bouillon Cubes in Coq Au Vin, Chiles Rellenos or Even Sheep’s Milk Ricotta Ravioli ” 1/19/05


Category: Newspaper Feature Writing Without Recipes

Kristen Hinman Riverfront Times (St. Louis) “Something Fishy” 3/16/05

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Category: Newspaper Restaurant Review or Critique
Jonathan Gold LA Weekly “Great Balls O’ Rice”, “Raw Power”, “The Revolutionary” 7/15/05, 7/1/05, 3/18/05


Category: Newspaper or Magazine Reporting on Nutrition or Food-Related Consumer Issues

Jonathan Kauffman East Bay Express (San Francisco) “Endangered Species” 11/30/05

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Category: Newspaper or Magazine Columns
Pete Wells Food & Wine Always Hungry: “Four Star Baby Food”, “Can a Restaurant be Cloned?”, “Is Lard Health Food?” 6/05, 11/05, 12/05

Category: Newspaper Writing on Spirits, Wine, or Beer
Dara Moskowitz City Pages (Minneapolis) “Wine & Dine 2005: The World in a Bottle: New Tastes From the Old World” 10/12/05


Category: Internet Writing on Food, Restaurant, Beverage, or Nutrition

Sara Dickerman Slate Magazine “Down with Gloves: Why Chefs Shouldn’t Have to Wear Them” 9/28/05

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Category: Magazine Feature Writing With Recipes
Dorie Greenspan Bon Appétit “When French Women Bake…” 02/05


Category: Magazine Feature Writing Without Recipes

Patricia Sharpe Texas Monthly “Confessions of a Skinny Bitch” 3/05


Category: Magazine Restaurant Review or Critique

Patric Kuh Los Angeles Magazine “In the Raw”, “Steak Out”, “Seaworld” 9/05, 10/05, 11/05

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Category: Magazine Writing on Spirits, Wine, or Beer
Pete Wells Food & Wine “A Cocktail Purist” 5/05


Category: Internet Website for Food (New Award Category)

leitesculinaria.com David Leite


Category: Newspaper Section with circulation under 300,000

The Denver Post Kristen Browning-Blas


Category: Newspaper Section with circulation 300,000 and above

San Francisco Chronicle Miriam Morgan and Linda Murphy


Category: MFK Fisher Distinguished Writing Award

Jay McInerney Departures “Will Alain Ducasse Take Over the World?” 7-8/05

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WINNERS 2006 James Beard Foundation Broadcast Media Awards presented by Viking Range Corporation
For television and radio programs aired in 2005. Winners announced on May 8, 2006.

Category: Television Food Segment, National or Local
ABC 7 News at 11:00 (a.m.) Host: Steve Dolinsky Network: WLS-TV (ABC), Chicago, N.W. Indiana, S.W. Michigan, S.E. Wisconsin Producer: Badriyyah Waheed

Category: Television Food Special

Chefs A’ Field: Featuring Four Chefs Network: PBS (American Public Television) Producers: Heidi Hanson and Chris Warner

Category: Television Food Show, Local
Bay Cafe Host: Joey Altman Network: KRON (San Francisco Bay Area) Producers: Joey Altman and Christa Resing

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Category: Television Food Show, National
How to Cook Everything Host: Mark Bittman Network: PBS (American Public Television) Producer: Charles Pinsky


Category: Radio Food Show

The Leonard Lopate Show Host: Leonard Lopate Area: WNYC (National, XM Satellite) Producer: Melissa Waldron-Lehner


Category: Webcast (New Award Category)

Spatulatta.com Hosts: Isabella Gerasole and Olivia Gerasole Website: www.spatulatta.com Producer: Gaylon Emerzian

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NOMINEES
2006 James Beard Foundation Design and Graphics Awards
Winners announced on May 8, 2006.

Category: Outstanding Restaurant Design For the best restaurant design or renovation in North America since January 1, 2003

Design Firm: Bentel & Bentel Architects/Planners LLP Designers: Paul Bentel, Peter Bentel, Susan Nagle, Carol Bentel; 22 Buckram Road Locust Valley, NY 11560 516-676-2880; Project: The Modern 9 West 53rd Street New York, NY 10019 212-228-3585

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Category: Outstanding Restaurant Graphics For the best restaurant graphics executed in North America since January 1, 2003

Design Firm: Mucca Design Corporation Designers: Matteo Bologna and Andrea Brown; 568 Broadway #504 New York, NY 10012 212-965-9821; Project: Sant Ambroeus 1000 Madison Avenue New York, NY 10021 212-570-2211

 

Category: America’s Classics

Barney Greengrass
Owner: Gary Greengrass
541 Amsterdam Avenue
New York, NY 10024
212-724-4707

Bowens Island Restaurant
Owner: Robert A. Barber, Jr.
1870 Bowens Island Rd.
Charleston, SC 29412
843-795-2757

Hamura’s Saimin Stand
Owner: Lori Tanigawa
2956 Kress Street
Lihue, Kauai, HI 96766
808-245-3271

John’s Roast Pork
Owner: The Bucci Family
14 Snyder Avenue and Weccacoe Street
Philadelphia, PA 19148
215-463-1951

Lagomarcino’s
Owners: The Lagomarcino Family
1422 5th Ave.
Moline, IL 61265
309-764-1814

Louie Mueller BBQ
Owners: Bobby and Trish Mueller
206 West Second
Taylor, TX 76574
512-352-6206

Polly’s Pancake Parlor
Kathie and Dennis Cote
672 Route 117
Sugar Hill, NH 03586
603-823-5575

Taylor’s Automatic Refresher
Owners: Duncan Gott, Joel Gott
933 Main St.
St. Helena, CA 94574
707-963-3486

Category: Lifetime Achievement Award
Judith Jones
Senior Editor and Vice President
Alfred A. Knopf

Category: Humanitarian of the Year
The restaurants of New Orleans for their heroic resilience, their generosity toward relief workers and the support of their community in the aftermath of Hurricane Katrina.

Who’s Who of Food & Beverage in America
The Who’s Who of Food and Beverage is presented to culinary professionals who have made significant and lasting achievements and contributions to the food and beverage industry for ten or more years.

Sue Conley and Peggy Smith
Co-Founders
Cowgirl Creamery
Point Reyes Station, CA

Jean Joho
Chef and Proprietor
Everest, Chicago

Gray Kunz

Founding Chef
Café Gray, NYC

Kermit Lynch

Founder and Owner
Kermit Lynch Wine Merchant
Berkeley, CA

Ari Weinzweig
Co-Founder
Zingerman's Deli
Ann Arbor, MI

 

 

Established in 1990, the James Beard Foundation Awards recognize cookbook authors, restaurants, chefs, food and beverage journalists, broadcasters, and restaurant and graphic designers. To select the nominees and winners, independent volunteer panels of more than 600 food and beverage professionals from around the country vote on specific Award categories. The accounting firm Lutz & Carr tabulates ballots. Winners' identities remain confidential until the Awards ceremonies. Winners receive a bronze medallion engraved with the image of James Beard. Membership in, service to, and fundraising for the James Beard Foundation are neither requirements for nor in any way relevant to Awards consideration or nomination. The trustees and staff of the James Beard Foundation do not vote.

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  • Boston Rising Stars
  • A Behind the Scenes Look at the Los Angeles Rising Stars' Selection
  • Celebrity Chefs: To Be or Not to Be?

  • ...Published: May 2006

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