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StarChefs
events 2009 James Beard Foundation Awards Nominees
 
2009 James Beard Foundation Awards Winners

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Broadcast Media Awards
Presented by Viking Range Corporation
For television, webcast, and radio programs aired in 2008.

AUDIO WEBCAST OR RADIO SHOW
Living Today, Martha Stewart Living Radio: José Andrés
Host: Mario Bosquez
Area: Nationwide U.S.
Producers: Naomi Gabay and Lauren Gould
Graperadio.com: Thomas Jefferson and Wine
Hosts: Ted M. Burns, Brian Clark, Eric Anderson, and Jay Selman
Area: Online
Producer: Jay Selman
WNYC, The Leonard Lopate Show: 3-Ingredient Challenge
Hosts: Leonard Lopate and Rozanne Gold
Area: New York City Metro, Online
Producer: Sarah English

VIDEO WEBCAST
Obsessives: School Lunch Revolutionary
Chow.com
Producers: Meredith Arthur and Eric Slatkin
The Art of Blending
Hosts: Brian Clark, Eric Anderson, and Jay Selman
Graperadio.com
Producers: Jay Selman and Mark Ryan
Savoring the Best of World Flavors, Volume III: Vietnam and the Island of Sicily
Host: Jonathan Coleman
Ciaprochef.com/WCA3/
Producers: John Barkley, Kenneth Wilmoth, Greg Drescher, Steve Jilleba, and Janet Fletcher



TELEVISION FOOD SHOW, NATIONAL AND LOCAL
Lidia's Italy: Sweet Napoli
Host: Lidia Matticchio Bastianich
Network: PBS
Producers: Lidia Matticchio Bastianich, Julia Harrison, and Shelly Burgess Nicotra
The Château Dinner: A French Food at
Home Special with Laura Calder

Host: Laura Calder
Network: Food Network Canada
Producers: Johanna Eliot and Dugald McLaren  
We Live to Eat: New Orleans' Love Affair with Food
Network: PBS
Producers: Kevin McCaffrey, e/Prime Media, and the Historic New Orleans Collection


TELEVISION FOOD SEGMENT, NATIONAL AND LOCAL
ABC News, Nightline: Platelist
Hosts: Martin Bashir, Cynthia McFadden, and Terry Moran
Network: ABC
Producer: Sarah Rosenberg
CBS News Sunday Morning: In a Pinch
Host: Martha Teichner
Network: CBS
Producers: Jon Carras and David Small
ABC 7 News Friday Night Special: Hungry Hound
Host: Steve Dolinsky
Network: ABC
Producer: Badriyyah Waheed



Journalism Awards
For articles published in English in 2008.

NEWSPAPER FEATURE WRITING ABOUT RESTAURANTS AND/OR CHEFS
Monica Eng, Phil Vettel
Chicago Tribune
“Big Night. Big Mystery: Why Did Michael Carlson Vanish the Day After Serving Dinner to the Greatest Chefs in the World?”
Katy McLaughlin
The Wall Street Journal
“Sushi Bullies”
Tom Sietsema
The Washington Post
“Sound Check”

NEWSPAPER FEATURE WRITING WITHOUT RECIPES
Monica Eng
Chicago Tribune
“Morality Bites: Mustering Some Sympathy for the Bedeviled Ham and Beef”
Kristen Hinman
Riverfront Times
“The Pope of Pork”
Craig LaBan
The Philadelphia Inquirer
“The Tender and the Tough”

NEWSPAPER FEATURE WRITING WITH RECIPES
Rebekah Denn
Seattle Post-Intelligencer
“High on the Hairy Hogs: Super-Succulent Imports are Everything U.S. Pork Isn't”
David Leite
The New York Times
“Perfection? Hint: It’s Warm and Has a Secret”
Kathleen Purvis
The Charlotte Observer
“The Belly of the Beast”


NEWSPAPER FOOD SECTION
Chicago Tribune
Carol Mighton Haddix
San Francisco Chronicle
Jon Bonné and Miriam Morgan
The Washington Post
Joe Yonan


MAGAZINE FEATURE WRITING ABOUT RESTAURANTS AND/OR CHEFS
Ruth Reichl
Gourmet
“The Last Time I Saw Paris...”
Alan Richman
Departures
“Eating Small in New York”
Anya von Bremzen
Food & Wine
“The Grilling Genius of Spain”

MAGAZINE FEATURE WRITING WITH RECIPES
Edna Lewis
Gourmet
“What is Southern?”*
*published posthumously
David Dobbs
Recipes by John Ash
EatingWell
“The Wild Salmon Debate: A Fresh Look at Whether Eating Farmed Salmon is...Well...OK”
James Peterson
Saveur
“Mother Sauce: The Ancient Art of the Saucier is Alive and Well in the Kitchens of Paris and Beyond”

MAGAZINE FEATURE WRITING WITHOUT RECIPES
Alan Richman
GQ
“Made (Better) in Japan”
Patricia Sharpe and the staff members of Texas Monthly Magazine
Texas Monthly
“BBQ 08 (The Top 50 BBQ Joints in Texas)”
Monique Truong
Gourmet
“My Cherry Amour”


RESTAURANT REVIEWS
Jonathan Gold
LA Weekly
“A Proper Brasserie,” “A Fine Palate,” “Pho Town”
Adam Platt
New York Magazine
“Faux French,” “The Mario of Midtown,” “Corton on Hudson”
Tom Sietsema
The Washington Post
“Great Expectations,” “Robo Restaurant,” “An Earned Exclamation”

REPORTING ON NUTRITION OR FOOD-RELATED CONSUMER ISSUES
Barry Estabrook
Gourmet
“Greens of Wrath”
Mark Adams, Amanda Fortini, Melissa Kirsch, Josh Ozersky, Rob Patronite, Adam Platt, and Robin Raisfeld
New York Magazine
“What Good is Breakfast?”
Rachael Moeller Gorman
EatingWell
“How to Feed Your Mind”


BLOG FOCUSING ON FOOD, BEVERAGE, RESTAURANTS, OR NUTRITION
Andrew Knowlton
The BA Foodist
Bonappetit.com
Hank Shaw
Hunter Angler Gardener Cook
Honest-food.net
Erika Ehmsen, Elizabeth Jardina, Rick LaFrentz, Amy Machnak, Johanna Silver, Margaret Sloan, and Margo True
Our One-Block Diet
Oneblockdiet.sunset.com

FOOD-RELATED COLUMNS
Dorie Greenspan
Bon Appétit
“Bacon-Cheddar Quick Bread,” “All-Purpose Holiday Cake,” “My Go-To Dough”
Corby Kummer
The Atlantic
“A Papaya Grows in Holyoke,” “Beyond the McIntosh,” “Half a Loaf”
Laura Shapiro
Gourmet.com
“Campaign Cookies,” “Why Does America Hate Ratatouille?,” “The Lord is my Chef”

WRITING ON SPIRITS, WINE, OR BEER
Jon Bonné
San Francisco Chronicle
“Revolution by the Glass”
Jay McInerney
Men's Vogue
“Billionaire Winos”
Alan Richman
GQ
“Viva La Revolucion!”

WEBSITE FOCUSING ON FOOD, BEVERAGE, RESTAURANTS, OR NUTRITION
Chow.com
Jane Goldman
Epicurious.com
Tanya Steel
Gourmet.com
Ruth Reichl

MULTIMEDIA FOOD JOURNALISM
Ruth Reichl
Gourmet.com
“Gourmet Cookbook Club”
Ruth Reichl
Gourmet.com
“The Test Kitchen”
Mike Sula
Chicagoreader.com
“The Whole Hog Project”


M.F.K. FISHER DISTINGUISHED WRITING AWARD
Celia Barbour
O, The Oprah Magazine
“Knead, Pray, Love”
Aleksandra Crapanzano
Gourmet
“Benedictions”
Alan Richman
GQ
“My Sweet Life”



Books
Presented by Green & Black's® Organic Chocolate
For cookbooks published in English in 2008.

COOKBOOK OF THE YEAR
Fat: An Appreciation of a Misunderstood Ingredient,with Recipes
Author: Jennifer McLagan
Publisher: Ten Speed Press

GENERAL COOKING
Jane Grigson for her entire body of work, including:
The Art of Charcuterie, Good Things, Jane Grigson’s Vegetable Book, The Mushroom Feast, and English Food

AMERICAN COOKING
Arthur Schwartz's Jewish Home Cooking: Yiddish Recipes Revisited
by Arthur Schwartz
(Ten Speed Press)
Cooking Up a Storm: Recipes Lost and Found from The Times-Picayune of New Orleans
Edited by: Marcelle Bienvenu and Judy Walker
(Chronicle Books)
Screen Doors and Sweet Tea: Recipes and Tales from a Southern Cook
by Martha Hall Foose
(Clarkson Potter)


BAKING
Bakewise: The Hows and Whys of Successful Baking
by Shirley O. Corriher
(Scribner)
Baking for All Occasions: A Treasury of Recipes for Everyday Celebrations
by Flo Braker
(Chronicle Books)
The Art and Soul of Baking
by Cindy Mushet, Sur La Table
(Andrews McMeel Publishing)


BEVERAGE
The Harney and Sons Guide to Tea
by Michael Harney with Emily Kaiser
(The Penguin Press)
The Wines of Burgundy
by Clive Coates
(University of California Press)
WineWise: Your Complete Guide to Understanding, Selecting, and Enjoying Wine
by Steven Kolpan, Brian H. Smith, and Michael A. Weiss, The Culinary Institute of America
(John Wiley & Sons, Inc.)

COOKING FROM A PROFESSIONAL POINT OF VIEW
Alinea
by Grant Achatz
(Achatz LLC/Ten Speed Press)
The Big Fat Duck Cookbook
by Heston Blumenthal
(Bloomsbury USA)
Under Pressure: Cooking Sous Vide
by Thomas Keller
(Artisan)

GENERAL COOKING
How to Cook Everything (Completely Revised Tenth Anniversary Edition)
by Mark Bittman
(John Wiley & Sons, Inc.)
Martha Stewart’s Cooking School: Lessons and Recipes for the Home Cook
by Martha Stewart with Sarah Carey
(Clarkson Potter)
The Bon Appétit Fast Easy Fresh Cookbook
by Barbara Fairchild
(John Wiley & Sons, Inc.)

HEALTHY FOCUS
Cooking with the Seasons at Rancho La Puerta: Recipes from the World-Famous Spa
by Deborah Szekely and Deborah M. Schneider, with Jesús González
(Stewart, Tabori & Chang)
EatingWell for a Healthy Heart Cookbook
by Philip A. Ades, M.D. and the Editors of EatingWell
(The Countryman Press)
The Food You Crave: Luscious Recipes for a Healthy Life
by Ellie Krieger
(The Taunton Press, Inc.)

INTERNATIONAL
Beyond the Great Wall: Recipes and Travels in the Other China
by Jeffrey Alford and Naomi Duguid
(Artisan)
Jewish Holiday Cooking: A Food Lover’s Treasury of Classics and Improvisations
by Jayne Cohen
(John Wiley & Sons, Inc.)
Southeast Asian Flavors: Adventures in Cooking the Foods of Thailand, Vietnam, Malaysia, & Singapore
by Robert Danhi
(Mortar & Press)

PHOTOGRAPHY
The Big Fat Duck Cookbook
Photographer: Dominic Davies
Artist: Dave McKean
(Bloomsbury USA)
Decadent Desserts
Photographer: Thomas Dhellemmes
(Flammarion)
Haute Chinese Cuisine from the Kitchen of Wakiya
Photographer: Masashi Kuma
(Kodansha International)

REFERENCE AND SCHOLARSHIP
Milk: The Surprising Story of Milk Through the Ages
by Anne Mendelson
(Knopf)
The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America’s Most Imaginative Chefs
by Karen Page and Andrew Dornenburg
(Little, Brown and Company)
The Science of Good Food
by David Joachim and Andrew Schloss, with A. Philip Handel, Ph.D.
(Robert Rose Inc.)


SINGLE SUBJECT
Fat: An Appreciation of a Misunderstood Ingredient, with Recipes
by Jennifer McLagan
(Ten Speed Press)
Mediterranean Fresh: A Compendium of One-Plate Salad Meals and Mix-and-Match Dressings
by Joyce Goldstein
(W.W. Norton & Company, Inc.)
The Best Casserole Cookbook Ever
by Beatrice Ojakangas
(Chronicle Books)

WRITING AND LITERATURE
In Defense of Food
by Michael Pollan
(The Penguin Press)
Shark’s Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China
by Fuchsia Dunlop
(W.W. Norton & Company, Inc.)
Raising Steaks: The Life and Times of American Beef
by Betty Fussell
(Houghton Mifflin Harcourt)

Design and Graphics Awards

OUTSTANDING RESTAURANT DESIGN
For the best restaurant design or renovation in North America since January 1, 2006

Design Firm: Design Bureaux, Inc.
Designer: Thomas Schlesser
Project: The Publican, Chicago
Design Firm: Design Bureaux, Inc.
Designer: Thomas Schlesser
Project: Bar Boulud, NYC
Design Firm: Starck Network and SBE Design Team
Designers: Philippe Starck, Bruno Barrione, and Theresa Fatino
Project: The Bazaar by José Andrés at SLS Hotel at Beverly Hills, Los Angeles

OUTSTANDING RESTAURANT GRAPHICS
For the best restaurant graphics executed in North America since January 1, 2006

Design Firm: The JNL Graphic Design
Designers: Jason Pickleman and Donald Madia
Project: The Publican, Chicago
Design Firm: Korn Design
Designers: Denise Korn, Javier Cortés, and Bryant Ross
Project: The Corner Office, Denver
Designer: Steven Solomon
Project: Terroir, NYC




Restaurant and Chef Awards

OUTSTANDING RESTAURATEUR AWARD
A working restaurateur who sets high national standards in restaurant operations and entrepreneurship. Candidates must have been in the restaurant business for at least 10 years. Candidates must not have been nominated for a James Beard Foundation chef award in the past 10 years.

Tom Douglas
Tom Douglas Restaurants
Seattle
Keith McNally
Balthazar, Lucky Strike, Morandi, Pastis, Pravda, and Schiller's Liquor Bar
NYC
Richard Melman
Lettuce Entertain You Enterprises
Chicago
Drew Nieporent
Myriad Restaurant Group
NYC
Stephen Starr
Starr Restaurants
Philadelphia

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 chefs for at least the past 5 years.

José Andrés
Minibar
Washington, D.C.
Dan Barber
Blue Hill
NYC
Tom Colicchio
Craft
NYC

Suzanne Goin
Lucques
Los Angeles
Paul Kahan
Blackbird
Chicago

OUTSTANDING RESTAURANT AWARD
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 10 or more consecutive years.

Babbo
NYC
Chef/Owner: Mario Batali
Owner: Joe Bastianich
Boulevard
San Francisco
Chef/Owner: Nancy Oakes
Owner: Pat Kuleto
Fore Street
Portland, ME
Chef/Owner: Sam Hayward
Owner: Victor Leon and Dana Street
Highlands Bar & Grill
Birmingham, AL
Chef/Owner: Frank Stitt
Jean Georges
NYC
Chef/Owner: Jean-Georges Vongerichten
Owner: Phil Suarez

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.

Nate Appleman
A16
San Francisco
Sean Brock
McCrady's
Charleston, SC
Johnny Monis
Komi
Washington, D.C.
Gabriel Rucker
Le Pigeon
Portland, OR
Michael Solomonov
Zahav
Philadelphia
Sue Zemanick
Gautreau's
New Orleans

BEST NEW RESTAURANT
Presented by Lexus
A restaurant opened in 2008 that already displays excellence in food, beverage, and service and is likely to have a significant impact on the industry in years to come.

The Bazaar by José Andrés at
SLS Hotel at Beverly Hills

Los Angeles
Chef/Owner: José Andrés
Owners: SBE
Corton
NYC
Chef/Owner: Paul Liebrandt
Owner: Drew Nieporent
L2O
Chicago
Chef: Laurent Gras
Owner: Richard Melman

Momofuku Ko
NYC
Chef/Owner: David Chang
Scarpetta
NYC
Chef/Owner: Scott Conant

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 5 years.

Gina DePalma
Babbo
NYC
Kamel Guechida
Joël Robuchon at MGM Grand Hotel & Casino
Las Vegas
Pichet Ong
P*ong
NYC
Nicole Plue
Redd
Yountville, CA
Mindy Segal
Mindy's HotChocolate
Chicago

OUTSTANDING WINE SERVICE AWARD
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 5 years.

Bin 36
Chicago
Wine Director: Brian Duncan
Blackberry Farm
Walland, TN
Wine Director: Andy Chabot
Le Bernardin
NYC
Wine Director: Aldo Sohm
Patina
Los Angeles
Wine Director: Eric Espuny
Picasso at Bellagio
Las Vegas
Wine Director: Robert Smith

OUTSTANDING WINE AND SPIRITS PROFESSIONAL AWARD
Presented by Southern Wine & Spirits
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 5 years.

Dale DeGroff
Dale DeGroff Co., Inc.
NYC
Merry Edwards
Merry Edwards Wines
Sebastopol, CA
Garrett Oliver
The Brooklyn Brewery
Brooklyn, NY
John Shafer and Doug Shafer
Shafer Vineyards
Napa, CA
Julian P. Van Winkle, III
Old Rip Van Winkle Distillery
Louisville, KY

OUTSTANDING SERVICE AWARD
Presented by Stella Artois
A restaurant that demonstrates high standards of hospitality and service. Candidates must have been in operation for at least the past 5 years.

Daniel
NYC
Owner: Daniel Boulud
Emeril's New Orleans
New Orleans
Owner: Emeril Lagasse
La Grenouille
NYC
Owners: Charles Masson and Giséle Masson
Spiaggia
Chicago
Owner: Levy Restaurants
Vetri
Philadelphia
Owners: Marc Vetri and Jeff Benjamin

BEST CHEFS IN AMERICA
Presented by American Express®
Chefs who have set new or consistent standards of excellence in their respective regions. Candidates must have been working as chefs in any type of dining establishment for at least the past 5 years. The 3 most recent years must have been spent in the region where the chef is presently working.

Best Chef: Pacific (CA, HI)
Jeremy Fox
Ubuntu, Napa, CA
Douglas Keane
Cyrus, Healdsburg, CA
Loretta Keller
Coco500, San Francisco
David Kinch
Manresa, Los Gatos, CA
Daniel Patterson
Coi, San Francisco

Best Chef: Mid-Atlantic (D.C., DE, MD, NJ, PA, VA)
Cathal Armstrong
Restaurant Eve, Alexandria, VA
Jose Garces
Amada, Philadelphia
Peter Pastan
Obelisk, Washington, D.C.
Maricel Presilla
Cucharamama, Hoboken, NJ
Vikram Sunderam
Rasika, Washington, D.C.

Best Chef: Midwest (IA, KS, MN, MO, NE, ND, SD, WI)
Isaac Becker
112 Eatery
Minneapolis
Gerard Craft
Niche
St. Louis, MO
Colby Garrelts
Bluestem
Kansas City, MO
Tim McKee
La Belle Vie
Minneapolis
Alexander Roberts
Restaurant Alma
Minneapolis

Best Chef: Great Lakes (IL, IN, MI, OH)
Koren Grieveson
Avec, Chicago
Arun Sampanthavivat
Arun's, Chicago
Bruce Sherman
North Pond, Chicago
Michael Symon
Lola, Cleveland
Alex Young
Zingerman's Roadhouse
Ann Arbor, MI

Best Chef: New York City (Five Boroughs)
Michael Anthony
Gramercy Tavern
Terrance Brennan
Picholine
Wylie Dufresne
WD-50
Gabrielle Hamilton
Prune
Gabriel Kreuther
The Modern

Best Chef: Northeast (CT, MA, ME, NH, NY STATE, RI, VT)
Rob Evans
Hugo's, Portland, ME
Clark Frasier and Mark Gaier
Arrows, Ogunquit, ME
Michael Leviton
Lumiére, West Newton, MA
Tony Maws
Craigie on Main, Cambridge, MA
Marc Orfaly
Pigalle, Boston

Best Chef: Northwest (AK, ID, MT, OR, WA, WY)
Maria Hines
Tilth, Seattle
Joseba Jiménez de Jiménez
The Harvest Vine, Seattle
Ethan Stowell
Union, Seattle
Cathy Whims
Nostrana, Portland, OR
Jason Wilson
Crush, Seattle

Best Chef: Southeast (GA, KY, NC, SC, TN, WV
Hugh Acheson
Five and Ten, Athens, GA
Linton Hopkins
Restaurant Eugene, Atlanta
Mike Lata
Fig, Charleston, SC
Bill Smith
Crook's Corner
Chapel Hill, NC
Bob Waggoner
Charleston Grill
Charleston, SC

Best Chef: Southwest (AZ, CO, NM, NV, OK, TX, UT)
Paul Bartolotta
Bartolotta Ristorante di Mare at Wynn Las Vegas
Sharon Hage
York Street, Dallas
Ryan Hardy
Montagna at the Little Nell, Aspen, CO
Claude Le Tohic
Joël Robuchon at MGM Grand Hotel & Casino, Las Vegas
Andrew Weissman
Le Rêve, San Antonio

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

Zach Bell
Café Boulud at the Brazilian Court, Palm Beach, FL
John Currence
City Grocery, Oxford, MS
John Harris
Lilette, New Orleans
Douglas Rodriguez
Ola
Miami Beach, FL
Michael Schwartz
Michael’s Genuine Food & Drink, Miami

Humanitarian of the Year
Feeding America
The James Beard Foundation Humanitarian of the Year award is given to an individual working in the realm of food who has given selflessly and worked tirelessly to better the lives of others and society at large.

More than 36 million Americans face issues of hunger and food insecurity each day. For more than 30 years, Feeding America (formerly named America’s Second Harvest) has provided free food and grocery products to those Americans who aren’t sure where their next meal will come from. Feeding America operates through a nationwide network of more than 200 food banks, including City Harvest and the Food Bank for New York City, and more than 63,000 charitable feeding agencies. Each year, they acquire and distribute 2 billion pounds of food to more than 25 million Americans, including 9 million children and 3 million seniors.  If you rolled up all of the operating plans from our food banks with the national office, we would be the third largest charity in the United States,” said Vicki Escarra, the organization’s president and CEO.

The idea of food banking was conceived by John van Hengel, a retired Phoenix businessman, who opened St. Mary’s Food Bank in 1967 after seeing a woman rummaging trough a dumpster to find food for her family. Hengel’s concept spread across the country, and in 1979 a nationwide network of food banks called Second Harvest was created. The organization swiftly moved beyond basic product solicitation and into new areas, such as establishing food safety standards and refining best practices for food banks. By 1984, Second Harvest had moved from Phoenix to Chicago, a more central location for the growing national network.

In 1999, the organization changed its name to America’s Second Harvest and the following year merged with Foodchain, the nation’s largest food-rescue organization. America’s Second Harvest was the most comprehensive and efficient charitable hunger-fighting organization in the country. In 2008, the organization changed its name again to address the public awareness challenge of getting Americans to understand that there were hungry people in their midst. Feeding America secures food for distribution, provides funds for local food banks, standardizes training and care at the local level, and advocates for hunger issues. “Food is so basic,” Escarra said, “Sometimes I think we take it for granted, but the reality is when you don' thave it there’s nothing more important than that.”
Ever growing and evolving, Feeding America plans to expand its reach and impact in the years to come. They intend to fundamentally change the way corporations donate food and grocery products, improve the way food banks across the country help each other succeed, and infuse the lives of millions of struggling Americans with hope and the power to thrive. The economic realities of our time mean that their mission will only become more important and more difficult to fulfill in the years to come. “One stunning thing is I’ve never yet been involved in asking an individual or a donor to help us and have someone say no.” Escarra said. “The interesting thing about the work we do is the people that we work with so appreciate everything that we provide them that it's really very inspiring to have a chance to do this work.” We salute Feeding America and the individuals and organizations who support them.


Who's Who of Food & Beverage in America Inductees

David Burke
Chef, Entrepreneur, NYC
A graduate of the Culinary Institute of America, David Burke is a chef, entrepreneur, and inventor. He worked under Pierre Troisgros, Georges Blanc, and Gaston Lenôtre in France before returning to the U.S. to work at La Cremaillére and River Café. In 1992, Burke opened Park Avenue Café with Smith & Wollensky CEO Alan Stillman and became VP of Culinary Development for the Smith & Wollensky Group four years later. With his creative energies, Burke developed new products, such as GourmetPops and Flavorsprays. He opened davidburke & donatella in 2003 (now known as David Burke Townhouse), followed by David Burke at Bloomingdale’s, David Burke’s Primehouse, David Burke Fromagerie, and David Burke Las Vegas, Fishtail by David Burke. His awards include the Meilleurs Ouvriers de France Diplome d'Honneur, Robert Mondavi Award of Excellence, and Nation’s Restaurant News’ 50 Top R&D Culinarians. Burke’s first cookbook, Cooking with David Burke was published in 1995, and his second, David Burke’s New American Classics, in April, 2006.

John T. Edge
Journalist, Director, Southern Foodways Alliance, Oxford, MS
John T. Edge is director of the Southern Foodways Alliance, an institute of the Center for the Study of Southern Culture at the University of Mississippi, where he documents and celebrates the diverse food cultures of the American South. The SFA has completed more than 300 oral histories and 20 films, focusing on the likes of fried chicken cooks, row crop farmers, oystermen, and bartenders. Edge is also a contributing editor at Gourmet. He writes for the New York Times. He is a longtime a columnist for the Oxford American. His work for Saveur and other magazines has been featured in six editions of the Best Food Writing compilation. Edge is the author of six books, including the James Beard Foundation Award–nominated cookbook, A Gracious Plenty: Recipes and Recollections from the American South (2002). He is the editor of seven books, including the foodways volume of the New Encyclopedia of Southern Culture (2007).

Betty Fussell
Author, Culinary Historian, NYC
Betty Fussell is a cookbook writer and food historian, specializing in American food and good home cooking. As a cook, she likes recipes that are simple, improvisatory, and tasty—things anyone could do with no more than a sharp knife, a skillet, and a few good, fresh ingredients. Her many cookbooks reflect these interests, from her first, Masters of American Cookery (1984), to her most recent, Home Bistro (1997). She is best known for I Hear America Cooking (1986 and 1997), her 2000 memoir My Kitchen Wars, and for the epic history of the New World's native grain, The Story of Corn (1992), for which she won the International Association of Culinary Professional's Jane Grigson Award. Her articles have appeared in publications like the New York Times, the Los Angeles Times, Travel and Leisure, Cosmopolitan, Food Arts, Food & Wine, Bon Appétit, Cooking Light, and Vogue.

Dorothy Hamilton
Founder, The French Culinary Institute, NYC
A lifelong Francophile and epicure, Dorothy Hamilton founded the French Culinary Institute in 1984. Her distinguished career in vocational education and outstanding reputation for innovative programs in gastronomy have resulted in numerous accolades and tributes, including the Chevalier dans l'Ordre National du Mérite and Chevalier du Mérite Agricole from the French government. Hamilton has also received the coveted Silver Spoon Award from Food Arts magazine. Elected chairwoman of the American Institute of Wine & Food, Hamilton was soon appointed Chairwoman emerita for life. Most recently, she served as Chairman of the Board of Trustees for the James Beard Foundation. She holds B.A. Honours from the University of Newcastle-upon-Tyne, England, and an M.B.A. from New York University.

Clark Wolf
Clark Wolf Company, NYC
Clark Wolf is founder and President of Clark Wolf Company, a New York-based food and restaurant consulting firm established in 1986. He worked as a consultant for more than a decade with Loews Hotels, with whom he worked on 18 properties. In 1994, he opened his own restaurant, the Markham, in New York City. After a successful two-year run, Wolf sold his part of the Markham to refocus on Clark Wolf Company. Wolf has chaired the Advisory Committee to New York University’s Department of Nutrition & Food Studies and now hosts the acclaimed New York University Critical Topics in Food Series at the Fales Library & Special Collections. After founding the New York chapter of the American Institute of Wine & Food, he served on its National Board and mounted six international conferences. Current and recent projects include: Mandalay Resort Group in Las Vegas, Caesar's Palace in Las Vegas, Tabcorp, Australia, Rockefeller University and the Virgin Resort and Spa at Natirar. Wolf is the author of the recently published, American Cheeses.


Lifetime Achievement

Ella Brennan

Partner, Commander's Palace Family of Restaurants
The Lifetime Achievement award is given to an individual whose lifetime body of work has had a positive and long-lasting impact on the way we eat, cook, and/or think about food in America.


America’s Classics Awards
These awards are given to small, regional restaurants, watering holes, shacks, lunch counters, or eateries that have offered good, down-home food and unmatched hospitality for generations.

Breitbach's Country Dining
563 Balltown Rd., Sherrill, IA
Owner: Mike Breitbach
In business since 1852 and touted as Iowa’s oldest bar and restaurant, Breitbach’s Country Dining has been owned and operated by the same family for five generations. Love for Breitbach’s goes well beyond a hankering for the restaurant’s excellent fried chicken, bacon-wrapped pork chops, and mouth-watering pies. This adoration was put to the test on Christmas Eve 2007, when a fire destroyed the eatery’s original building. Faced with the daunting task of starting over, the community rallied around the eatery and a slew of volunteers pitched in to rebuild the restaurant, doing so in a record 69 days. Unbelievably, less than six months later, the restaurant burnt to the ground again. Spirit unbroken, Breitbach’s is once again being rebuilt and will soon be serving its signature dishes to hungry regulars.

Totonno's
1524 Neptune Ave., Brooklyn, NY
Owner: Lawrence Ciminieri
A stone’s throw from the Cyclone, Totonno’s has been serving amazing Neapolitan-style pies for over 80 years. In 1924, one of New York’s first master pizzaiolas, Anthony “Totonno” Pero, left his job making pizzas at Lombardi’s to open a Coney Island pizzeria, and Totonno’s has been in his family ever since. Lawrence Ciminieri, the fourth generation now in charge, hasn’t strayed from the original recipe—each pizza is made with imported Italian San Marzano tomatoes, fresh, locally made mozzarella, yeast, flour, salt, and not much else. The last—and perhaps most important—component is the oven. Totonno’s original coal-fired oven creates a distinct and flavorful char on the crust that cult pizza lovers crave.

Mustache Bill's Diner
8th and Broadway, Barnegat Light, NJ
Owner: Bill Smith
These days, the food at diners is all too often of poor to middling quality. But not at Mustache Bill's. For over 35 years, owner Bill Smith has made everything on the diner’s menu from scratch—refusing to buy anything premade. It’s the homemade, straight from the heart cooking that makes Mustache Bill’s a must-stop destination on the Jersey Shore for both the fishing community regulars and the summertime beach-goers. From roasted-that-day turkey, ham, and beef to legendary pancakes and hand-cut home fries, it is no surprise that the crowds are huge: Mustache Bill's does 1,000 covers on a typical summer day, and it's only open 6:00 a.m. to 3:00 p.m. (Photo Credit: Gemini Brittany Pledger).

Yank Sing
101 Spear St, San Francisco
Owner: Vera Chan-Waller
Henry Chan has made it his life’s work to “uplift dim sum.” At San Francisco’s Yank Sing he has been serving dim sum classics like har gow and Shanghai dumplings alongside newer innovations like phoenix shrimp and cabbage salad with honeyed walnuts to thousands of diners every day for over half a century. His mother opened Yank Sing’s original Chinatown location in 1958. Even as a young man, Henry knew what the restaurant needed to do in order to set itself apart, expand its appeal, and reach a larger audience. By moving to the financial district and creating a more upscale atmosphere, Yank Sing became a favorite among San Francisco’s movers and shakers and a must-visit restaurant for tourists. Now a third generation is at the restaurant’s helm. Henry’s daughter Vera Chan-Waller is in the kitchen every day, ensuring that Yank Sing maintains its high standards and traditions—and keeps growing along with the Bay Area’s vibrant food culture.

Arnold's Country Kitchen
605 8th Ave. S, Nashville
Owners: Jack and Rose Arnold
Meat-and-threes—that’s what Arnold’s Country Kitchen is all about. Owner Jack Arnold, who favors overalls and bow ties, has been in charge with his wife, Rose, since 1983, and it’s his fried green tomatoes, creamy banana pudding, and made-to-order cornbread that keep Nashville residents coming back for more. Patrons love his succulent roast beef and crisp fried chicken, too, but many are just as likely to forgo the meat and go all sides—that’s how good Jack’s freshly made dishes are. Frequented by country stars, downtown business-types, and ordinary folks looking for an affordable and delicious meal, Arnold’s is among the best Southern plate lunch spots in the nation.

 
 
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