Sharon Hage has five nominations and five loses. Dallas, we have a serious PR problem. Paul Bartolotta of Bartolotta Ristorante di Mare at Wynn Las Vegas takes the prize. Seafood in Vegas? Armored guard? Big man of steel behind the steering wheel.
Update: Full list of winners below.
2009 JAMES BEARD FOUNDATION AWARDS
WINNERS ANNOUNCED
NEW YORK, NY (May 5, 2009) – Winners were announced last night for the 2009 James Beard Foundation Awards, the nation’s most prestigious recognition program honoring professionals in the food and beverage industries. During a ceremony hosted by Cat Cora, Emeril Lagasse and Stanley Tucci at Lincoln Center’s Avery Fisher Hall, awards in 38 categories were presented, including Restaurant and Chef, Book, Design and Graphics, and special achievement awards. Industry leaders from across the country attended this year’s highly-anticipated festivities, which celebrated “Women in Food” and included a post-show Gala Reception featuring some of the nation’s top female chefs, sommeliers, mixologists and artisanal producers, led by Gala Chair Lidia Matticchio Bastianich. The annual Journalism and Broadcast Media Awards were presented at the invitation-only Media Awards Dinner on Sunday, May 3, 2009 at the Hudson Theatre in midtown Manhattan. A complete list of winners is included at the end of this release.
Highlights from this year’s list of winners include:
Outstanding Restaurant: Jean Georges (Chef/Owner: Jean-Georges Vongerichten, Owner: Phil Suarez, New York, NY)
Outstanding Chef: Dan Barber (Blue Hill, New York, NY)
Rising Star Chef: Nate Appleman (A16, San Francisco, CA)
Best New Restaurant: Momofuku Ko (Chef/Owners: David Chang and Peter Serpico, New York, NY)
Cookbook of the Year: Fat: An Appreciation of a Misunderstood Ingredient, with Recipes (Author: Jennifer McLagan, Publisher: Ten Speed Press, Editor: Clancy Drake)
In addition, special achievement award honorees included:
Who’s Who of Food & Beverage in America: David Burke (Chef, Entrepreneur, New York, NY); John T. Edge (Journalist, Director, Southern Foodways Alliance, Oxford, MS); Betty Fussell (Author, Culinary Historian, New York, NY); Dorothy Cann Hamilton (Founder, The French Culinary Institute, New York, NY); Clark Wolf (Clark Wolf Company, New York, NY)
America’s Classics: Arnold’s Country Kitchen (Owners: Jack and Rose Arnold, Nashville, TN); Breitbach’s Country Dining (Owner: Mike Breitbach, Sherrill, IA); Mustache Bill’s Diner (Owner: Bill Smith, Barnegat Light, NJ); Totonno’s (Owner: Lawrence Ciminieri, Brooklyn, NY); Yank Sing (Owner: Vera Chan-Waller, San Francisco, CA)
Humanitarian of the Year: Feeding America
Lifetime Achievement Award: Ella Brennan (Partner: Commander’s Palace Family of Restaurants)
The Journalism and Broadcast Media awards were presented on Sunday, May 3, 2009 at the annual Media Awards Dinner at the Hudson Theatre. Highlights include:
MFK Fisher Distinguished Writing Award: Aleksandra Crapanzano, Gourmet, “Benedictions” 09/08
Newspaper Food Section: The Washington Post, Joe Yonan
Television Food Show, National or Local: Lidia’s Italy: Sweet Napoli, Host: Lidia Matticchio Bastianich
Website Focusing on Food, Beverage, Restaurant, or Nutrition: Epicurious.com, Tanya Steel
Restaurant Reviews: Adam Platt, New York Magazine, “Faux French”; “The Mario of Midtown”; “Corton on Hudson”, 07/14/08, 09/15/08, 11/24/08
Established in 1990, the James Beard Foundation Awards recognize culinary professionals for excellence and achievement in their fields and continue to emphasize the Foundation’s mission: to celebrate, preserve, and nurture America’s culinary heritage and diversity. All award winners receive a certificate and a bronze medallion engraved with the James Beard Foundation Awards insignia. There are no cash awards.
WINNERS
2009 James Beard Foundation Book Awards
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 McLaga Publisher: Ten Speed Press Editor: Clancy DrakePrice: $32.50
Cookbook Hall of Fame: Jane Grigson for her entire body of work, including:
The Art of Charcuterie, Good Things, Jane Grigson’s Vegetable Book, The Mushroom Feast, & English Food
Category: American Cooking
Screen Doors and Sweet Tea: Recipes and Tales from a Southern Cook Author: Martha Hall Foose Publisher: Clarkson Potte Editor: Rica Allannic Price: $32.50
Category: Baking and Dessert Bakewise: The Hows and Whys of Successful BakingAuthor: Shirley O. Corriher Publisher: Scribner Editor: Beth Wareham Price: $40.00
Category: Beverage
WineWise: Your Complete Guide to Understanding, Selecting, and Enjoying WineAuthors: Steven Kolpan, Brian H. Smith, Michael A. Weiss, The Culinary Institute of America Publisher: John Wiley & Sons, Inc. Editor: Pamela ChirlsPrice: $29.95
Category: Cooking from a Professional Point of View Alinea Author: Grant Achatz Publisher: Achatz LLC/Ten Speed Press Editors: Nick Kokonas, Aaron WehnerPrice: $50.00
Category: General Cooking How to Cook Everything (Completely Revised Tenth Anniversary Edition) Author: Mark Bittman Publisher: John Wiley & Sons, Inc.Editor: Linda Ingroia Price: $35.00
Category: Healthy Focus
The Food You Crave: Luscious Recipes for a Healthy Life Author: Ellie KriegerPublisher: The Taunton Press, Inc. Editor: Pamela Hoenig Price: $28.00
Category: International
Beyond the Great Wall: Recipes and Travels in the Other China Authors: Jeffrey Alford, Naomi Duguid Publisher: Artisan Editor: Ann Bramson Price: $40.00
Category: Reference and Scholarship The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America’s Most Imaginative ChefsAuthors: Karen Page, Andrew Dornenburg Publisher: Little, Brown and Company Editor: Michael Sand Price: $35.00
Category: Single Subject Fat: An Appreciation of a Misunderstood Ingredient, with Recipes Author: Jennifer McLagan Publisher: Ten Speed Press Editor: Clancy Drake Price: $32.50
Category: Writing and Literature In Defense of Food Author: Michael Pollan Publisher: The Penguin Press Editor: Ann Godoff Price: $21.95
Category: Photography The Big Fat Duck Cookbook Photographer: Dominic DaviesArtist: Dave McKean Publisher: Bloomsbury USA Editor: Nick Trautwein Price: $250.00
WINNERS
2009 James Beard Foundation Restaurant and Chef Awards
For restaurants opened in 2008
Category: 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.
Drew Nieporent Myriad Restaurant Group 249 W. Broadway, #2ENew York, NY 10013 212-219-9500
Category: outstanding chef award Presented by All-Clad metalcrafters
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.
Dan Barber
Blue Hill 75 Washington Place New York, NY 10011 212-539-1776
Category: outstanding restaurant award
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.
Jean Georges
Chef/Owner: Jean-Georges Vongerichten Owner: Phil Suarez 1 Central Park WestNew York, NY 10023 212-299-3900
Category: best new restaurant presented by lexus
A restaurant opened in 2006 that already displays excellence in food, beverage and service, and is likely to make a significant impact in years to come.
Momofuku Ko
Chefs/Owners: David Chang and Peter Serpico 163 1st Ave. New York, NY 10003
Category: rising star chef of the year
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.
Nate Appleman , A16 2355 Chestnut St.
San Francisco, CA 94123 415-771-2216
Category: outstanding pastry chef award presented by All-clad metalcrafters
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.
Gina DePalma Babbo 110 Waverly Place New York, NY 10011 212-777-0303
Category: outstanding wine service award
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.
Le Bernardin Wine Director: Aldo Sohm 155 W. 51st St. New York, NY 10019 212-554-1515
Category: outstanding wine and spirits professional award presented by southern wine & spirits of New York
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.
Dale DeGroff, Dale DeGroff Co., New York, NY 516-565-4981
Category: outstanding service award
PRESENTED BY STELLA ARTOIS
A restaurant that demonstrates high standards of hospitality and service. Must have been in operation for the past five years.
Daniel Owner: Daniel Boulud 60 E. 65th St. New York, NY 10065 212-288-0033
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: Great Lakes
(IL, IN, MI, OH)
Michael Symon
Lola
2058 E. 4th St.
Cleveland, OH 44115
216-621-5652
Category: best chef: Mid-atlantic
(DC, DE, MD, NJ, PA, VA)
Jose Garces
Amada
217-219 Chestnut St.
Philadelphia, PA 19106
215- 625-2450
Category: best chef: Midwest
(IA, KS, MN, MO, NE, ND, SD, WI)
Tim McKee
La Belle Vie
510 Groveland Ave.
Minneapolis, MN 55403
612-874-6440
Category: best chef:
New York City
(FIVE BOROUGHS)
Gabriel Kreuther
The Modern
9 West 53rd St.
New York, NY 10019
212-333-1220
Category: best chef: Northeast (CT, MA, ME, NH, NY STATE, RI, VT)
Rob Evans
Hugo’s
88 Middle St.
Portland, ME 04101
207-774-8538
Category: best chef: northwest
(AK, ID, MT, OR, WA, WY)
Maria Hines
Tilth
1411 N 45th St.
Seattle, WA 98103
206-633-0801
Category: best chef: Southwest
(AZ, CO, NM, NV, OK, TX, UT)
Paul Bartolotta
Bartolotta Ristorante di Mare at Wynn Las Vegas
3131 Las Vegas Blvd. S.
Las Vegas, NV 89109
702-770-3305
CATEGORY: BEST CHEF: SOUTH (AL, AR, FL, LA, MS)
John Currence
City Grocery
152 Courthouse Square
Oxford, MS 38655
662-232-8080
CATEGORY: best chef: Southeast (GA, KY, NC, SC, TN, WV)
Mike Lata
Fig
232 Meeting St.
Charleston, SC 29401
843-805-5900
category: best chef: Pacific (Ca, HI)
Douglas Keane
Cyrus
29 North St.
Healdsburg, CA 95448
707-433-3311
Category: America’s Classics
Breitbach’s Country Dining
Owner: Mike Breitbach
563 Balltown Road
Sherrill, IA 52073
Totonno’s
Owner: Lawrence Cimineri
1524 Neptune Ave.
Brooklyn, NY 11224
718-372-8606
Mustache Bill’s Diner
Owner: Bill Smith
8th and Broadway
Barnegat Light, NJ 08005
609-494-0155
Yank Sing
Owner: Vera Chan-Waller
101 Spear St.
San Francisco, CA 94105
415-957-9300
Arnold’s Country Kitchen
Owner: Jack and Rose Arnold
605 8th Ave. S.
Nashville, TN
615-256-4455
WINNERS
Category: Humanitarian of the Year
Feeding America
CATEGORY: LIFETIME ACHIEVEMENT AWARD
Ella Brennan
CATEGORY: WHO’S WHO OF FOOD & BEVERAGE IN AMERICA
David Burke
Chef/Entreprenuer, NYC
John T. Edge
Journalist, Director, Southern Foodways Alliance
Oxford, MS
Betty Fussell
Author, Culinary Historian, NYC
Dorothy Cann Hamilton
Founder, The French Culinary Institute, NYC
Clark Wolf
Clark Wolf Company, NYC
