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Events on StarChefs 2008 Nominees
The Nominees for the 2008 James Beard Foundation Awards on StarChefs.com


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» Winners:
> Book Awards
> Journalism Awards
> Broadcast Media Awards
> Design and Graphics Awards
> Restaurant and Chef Award
> Humanitarian Award
> Lifetime Achievement Award
> America's Classics
> Best Chefs in America
> Who’s Who of Food & Beverage in America

> Click Here to See Photos From the Awards Gala.

 


 
2011 · 2010 · 2009 · 2008 · 2007 · 2006 · 2005 · 2004 · 2003 · 2002

2008 James Beard Foundation Awards Winners Announced

June 2008

2008 James Beard Foundation Award Categories:

> Book Awards
> Journalism Awards
> Broadcast Media Awards
> Design and Graphics Awards
> Restaurant and Chef Award
> Humanitarian Award
> Lifetime Achievement Award
> America's Classics
> Best Chefs in America
> Who’s Who of Food & Beverage in America

James Beard Foundation Books Awards
Presented by Green & Black's®
For books published in English in 2007.

Cookbook of the Year
The River Cottage Meat Book
by Hugh Fearnley-Whittingstall
(Ten Speed Press)

Cookbook Hall of Fame
Couscous and Other Good Food from Morocco
by Paula Wolfert
(HarperCollins)

Asian Cooking
My Bombay Kitchen: Traditional and Modern Parsi Home Cooking
by Niloufer Ichaporia King
(University of California Press)

Baking and Dessert
Peter Reinhart’s Whole Grain Breads: New Techniques, Extraordinary Flavor
by Peter Reinhart
(Ten Speed Press)

Cooking from a Professional Point of View
The Fundamental Techniques of Classic Cuisine
by The French Culinary Institute with Judith Choate
(Stewart, Tabori & Chang)

Entertaining
Dish Entertains
by Trish Magwood
(HarperCollins Canada)

Americana
A Love Affair with Southern Cooking
by Jean Anderson
(HarperCollins Publishers)

General
Cooking
by James Peterson
(Ten Speed Press)

Healthy Focus
The EatingWell Diet
by Jean Harvey-Berino with Joyce Hendley and the Editors of EatingWell
(The Countryman Press)

International
The Country Cooking of France
by Anne Willan
(Chronicle Books)

Reference
A Geography of Oysters: The Connoisseur’s Guide to Oyster Eating in North America
by Rowan Jacobsen
(Bloomsbury)

Single Subject
The River Cottage Meat Book
by Hugh Fearnley-Whittingstall
(Ten Speed Press)

Wine and Spirits
Imbibe!: From Absinthe Cocktail to Whiskey Smash, a Salute in Stories and Drinks to “Professor” Jerry Thomas, Pioneer of the American Bar
by David Wondrich
(Perigee)

Writing on Food
Animal, Vegetable, Miracle: A Year of Food Life
by Barbara Kingsolver
(HarperCollins Publishers)

Photography
The Country Cooking of France
Photographer: France Ruffenach
(Chronicle Books)

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James Beard Foundation Journalism Awards
For articles published in English in 2007.

Newspaper Feature Writing About Restaurants and/or Chefs
Brett Anderson
The Times-Picayune
“Landmark Decisions: A Five-Part Series Chronicling the Ruin and Restoration of a Classic New Orleans Restaurant”

Newspaper Feature Writing Without Recipes
David Leite
The New York Times
“In a ’64 T-Bird, Chasing a Date With a Clam”

Newspaper Feature Writing with Recipes
Katy McLaughlin
The Wall Street Journal
“A New Taste Sensation”

Magazine Feature Writing About Restaurants and/or Chefs
Howie Kahn
GQ
“The Wandering Chef”

Magazine Feature Writing with Recipes
Betty Fussell
Saveur
“American Prime”

Magazine Feature Writing Without Recipes
Manny Howard
New York Magazine
“My Empire of Dirt”

Restaurant Reviews
Brad A. Johnson
Angeleno
“Hampton’s,” “Sona,” “The Penthouse”

Reporting on Nutrition or Food-Related Consumer Issues
Peter Jaret
EatingWell
“The Search for the Anti-Aging Diet”

Food Related Columns
Corby Kummer
The Atlantic
“The Rise of the Sardine,” “The Art of Aging Well,” “The Magic Brewing Machine”

Writing on Spirits, Wine, or Beer
David Darlington
Wine & Spirits Magazine
“Postmodern Deliciousness: The World According to Clark Smith”

Website Focusing on Food, Beverage, Restaurant, or Nutrition
Epicurious.com
Tanya Steel

Multimedia Writing on Food
Josh Ozersky and Daniel Maurer
Nymag.com
“Grub Street”

MFK Fisher Distinguished Writing Award
Junot Díaz
Gourmet
“He’ll Take El Alto”

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James Beard Foundation Broadcast Media Awards
Presented by Viking Range Corporation
For television, webcast, and radio programs aired in 2007.

Television Food Segment, National or Local
The Victory Garden
Host: Michel Nischan
Network: PBS
Producers: Laurie Donnelly, Hilary Finkel Buxton, Deborah Hurley, Craig Rogers, Cheryl Carlesimo, and John McCally

Television Food Special
Top Chef Holiday Special
Hosts: Tom Colicchio and Padma Lakshmi
Network: Bravo
Producers: Andy Cohen, Dave Serwatka, Frances Berwick, Shauna Minoprio, Dan Cutforth,
and Jane Lipsitz

Television Food Show, National or Local
Gourmet’s Diary of a Foodie
Network: American Public Television
Producers: Ruth Reichl, Laurie Donnelly, Lydia Tenaglia, Chris Collins, Giulio Capua, and Robert Curran

Radio Food Show
The Splendid Table
Host: Lynne Rossetto Kasper
Area: National, American Public Media
Producers: Sally Swift and Jennifer Russell

Webcast
Stewards of the Land
Hosts: Jay Selman, Brian Clark and Eric Anderson
Graperadio.com
Producers: Mark Ryan and Jay Selman

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James Beard Foundation Design and Graphics Awards

Outstanding Restaurant Design
For the best restaurant design or renovation in North America since January 1, 2005
Design Firm: Tadao Ando Architect and Associates
Designer: Tadao Ando
Project: Morimoto (NYC)

Outstanding Restaurant Graphics
For the best restaurant graphics executed in North America since January 1, 2005
Design Firm: Robert Louey Design
Designers: Robert Louey and Claudia Pandji
Project: Sepia (Chicago)

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2008 James Beard Foundation Restaurant and Chef Awards

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. Candidates must have been in the restaurant business for at least ten years.

Joe Bastianich/Mario Batali
Babbo Ristorante e Enoteca
NYC

Outstanding Chef Award
Presented by All-Clad Metalcrafters
A working chef in America whose career has set national industry standards and who has served as an inspiration to other food professionals. Candidates must have been working as a chef for at least
the past five years.

Grant Achatz
Alinea, Chicago

Outstanding Restaurant Award
Presented by S.Pellegrino®
A restaurant in the United states that serves as a national standard-bearer for consistent quality and excellence in food, atmosphere, and service. Candidates must have been in operation for at least
ten consecutive years.

Gramercy Tavern, NYC
Owner: Danny Meyer

Best New Restaurant
Presented by Lexus
A restaurant opened in 2007 that already displays excellence in food, beverage, and service and is likely to have a significant impact on the industry in years to come.

Central Michel Richard
Washington, DC
Chef/Owner: Michel Richard

Rising Star Chef of the Year Award
A chef age 30 or younger who displays an impressive talent and who is likely to have a significant impact on the industry in years to come.

Gavin Kaysen
Café Boulud, NYC

Outstanding Pastry Chef Award
Presented by All-Clad Metalcrafters
A chef or baker who prepares desserts, pastries, or breads and who serves as a national standard-bearer for excellence. Candidates must have been pastry chefs or bakers for at least the past five years.

Elisabeth Prueitt and Chad Robertson
Tartine Bakery, San Francisco

Outstanding Wine Service Award
Presented by Waterford Crystal
A restaurant that displays and encourages excellence in wine service through a well-presented wine list, a knowledgeable staff, and efforts to educate customers about wine. Candidates must have been in operation for at least five years.

Eleven Madison Park, NYC
Wine Director: John Ragan

Outstanding Wine and Spirits Professional Award
Presented by Southern Wine & Spirits of New York
A winemaker, brewer, or spirits professional who has had a significant impact on the wine and spirits industry nationwide. Candidates must have been in the profession for at least five years.

Terry Theise
Terry Theise Estate Selections
Silver Spring, MD

Outstanding Service Award
A restaurant that demonstrates high standards of hospitality and service. Candidates must have been in operation for at least the past five years.

Terra
St. Helena, CA
Owners: Hiro Sone and Lissa Doumani

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2008 Humanitarian Award: Frances Moore Lappé

When Diet for a Small Planet was first published in 1971, noted social change and democracy activist Frances Moore Lappé awakened a whole generation and changed the way people all over the world think about food, nutrition, and agriculture. In 2002, thirty years and three million copies later, Lappé followed up her bestseller with Hope’s Edge: The Next Diet for a Small Planet . She is the author or co-author of sixteen books, many of which have been translated into more than a dozen languages; her most recent book, Getting a Grip: Clarity, Creativity, & Courage , was published in 2007. Co-founder of various national think-and-action-tank organizations including the Small Planet Institute, Institute for Food and Development Policy, and the Center for Living Democracy, in 1987 Lappé became the fourth American to receive the Right Livelihood Award (also known as the Alternative Nobel Peace Prize) for her “vision and work healing our planet and uplifting humanity.”

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2008 Lifetime Achievement Award: Fritz Maytag

In 1965 Fritz Maytag acquired the Anchor Brewing Company of San Francisco and became a pioneer of American microbrewing. Since then, he has not only preserved the tradition of Anchor Steam Beer, but he has also made Anchor a national brand without ever compromising his high standards. In the 1980s and 1990s, due in part to Maytag’s example, more than one thousand small breweries sprouted up all over the country. Today, American microbrewed beers rate among the finest beers in the world, and the return to traditional brewing methods has become a world-wide phenomenon, producing a veritable flood of creative and delicious beers.

In 1993 Maytag launched the Anchor Distilling Company whose Old Potrero Rye Whiskey and Junipero Gin quickly became models for a burgeoning artisanal distilling movement in America and around the world.

In addition to his position as president and brewmaster of Anchor, since the 1960s Maytag has steered his family’s Maytag Dairy Farms in Newton, Iowa. Maytag Blue cheese, produced since 1941, was a creation of Fritz’s father, and the company has been a leader in the American artisanal cheese renaissance. Sold almost entirely by mail for the first few decades, Maytag Blue has become a familiar sight in fine restaurants and food shops in recent years.

Maytag is also the owner of York Creek Vineyards in the Spring Mountain District above St. Helena, where he grows more than a dozen grape varieties, and last year celebrated his 39th harvest.

In 2003 he won the James Beard Foundation Outstanding Wine and Spirits Professional Award. He currently serves on the Foundation's National Advisory Board.

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2008 James Beard Foundation America’s Classics Awards

Best Chefs in America
Presented by American Express®
Chefs who have set new or consistent standards of excellence in their respective regions. Each candidate may be employed by any kind of dining establishment and must have been a working chef for at least the past five years. The three most recent years must have been spent in the region where chef is presently working.

Best Chef: Pacific
(CA, HI)

Craig Stoll
Delfina
San Francisco

Best Chef: Mid-Atlantic
(DC, DE, MD, NJ, PA, VA)

Eric Ziebold
CityZen
Washington, DC

Best Chef: Midwest
(IA, KS, MN, MO, NE, ND, SD, WI)

Adam Siegel
Bartolotta's Lake Park Bistro
Milwaukee

Best Chef: Great Lakes
(IL, IN, MI, OH)

Carrie Nahabedian
Naha
Chicago

Best Chef: New York City
(FIVE BOROUGHS)

David Chang
Momofuku Ssäm Bar

Best Chef: Northeast
(CT, MA, ME, NH, NY STATE, RI, VT)

Patrick Connolly
Radius
Boston

Best Chef: Northwest
(AK, ID, MT, OR, WA, WY)

Holly Smith
Café Juanita
Kirkland, WA

Best Chef: Southeast
(GA, KY, NC, SC, TN, WV)

Robert Stehling
Hominy Grill
Charleston, SC

Best Chef: Southwest
(AZ, CO, NM, NV, OK, TX, UT)

Lachlan Mackinnon-Patterson
Frasca Food and Wine
Boulder, CO

Best Chef: South
(AL, AR, FL, LA, MS)

Michelle Bernstein
Michy's
Miami

America’s Classics

Bagaduce Lunch
19 Bridge Road (Route 176)
Brooksville, ME
Owner: Judy Astbury

Jumbo’s
7501 NW 7th Avenue
Miami, FL
Owner: Bobby Flam

Irma’s Restaurant
22 N. Chenevert Street
Houston, TX
Owner: Irma Galvan

Tufano’s Vernon Park Tap
1075 Vernon Park Place
Chicago, IL
Owner: Joseph DiBuono

Maneki
304 Sixth Avenue South
Seattle, WA
Owner: Jean Nakayama

Who’s Who of Food & Beverage in America

Dan Barber
Chef/Owner: Blue Hill, NYC, and Blue
Hill at Stone Barns, Pocantico Hills, NY

Anthony Bourdain
Author and Chef, NYC

Nancy Oakes
Chef: Boulevard, San Francisco

Russ Parsons
Writer, The Los Angeles Times,
Los Angeles

Zanne Early Stewart
Former Executive Food Editor,
Gourmet, NYC

Steve Sullivan
Founder/Owner, Acme Bread
Company, Berkeley, CA

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  • 2008 Chicago Rising Stars
  • 2008 South Florida Risings Stars



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