Tag: James Beard Awards

JAMES BEARD FOUNDATION® ANNOUNCES 2025 MEDIA AWARD WINNERS 

James Beard Awards, Uncategorized

 The James Beard Foundation® is proud to announce the winners of the 2025 James Beard Media Awards, presented by Capital One, honoring the nation’s top food authors, broadcast producers, hosts, journalists, podcasters, and social media content creators. The full list of winners, which includes Book, Broadcast Media, and Journalism, can be found below and on the James Beard Foundation website.

© 2025 Galdones Photography/JBF

James Beard Award winner®, Emmy-nominated producer, TV host, and New York Times best-selling author Padma Lakshmi hosted the 2025 Media Awards ceremony on Saturday, June 14, 2025 at Columbia College Chicago. Presenters also included luminary food media personalities such as Nyesha Arrington, Molly Baz, Rose Levy Beranbaum, Dr. Jessica B. Harris, Francis Lam, Adam Richman, Alexander Smalls, Andrew Zimmern, and others.

© 2025 Galdones Photography/JBF

“Congratulations to the 2025 Media Award winners, whose compelling narratives shape our food culture and set the standard of excellence in culinary storytelling and reporting,” said Clare Reichenbach, CEO, James Beard Foundation. “We’re honored to celebrate phenomenal work that will surely impact how people cook, think about food, and engage with our shared culinary landscape for years to come.”

© 2025 Galdones Photography/JBF

2025 marks a notable milestone: the 35th anniversary of the James Beard Awards. This year’s ceremonies commemorate the transformative role the Awards have played in recognizing excellence and shaping the evolution of American food culture, while reaffirming the Foundation’s commitment to leading and supporting the industry for years to come.

“The Media Awards celebrate all those who expand our understanding of food through exceptional storytelling that educates, entertains, and inspires,” said Dawn Padmore, VP of Awards, James Beard Foundation. “A heartfelt thanks to our subcommittee members and judges for their dedication and the thoughtful consideration they put into these awards. Their time and expertise are deeply appreciated.”

© 2025 Galdones Photography/JBF

BOOK AWARDS

The James Beard Foundation began honoring excellence in food media more than 30 years ago, with the first Book Awards presented in 1990. This year’s Book Awards recognize cookbooks and other nonfiction food- or beverage-related books that were published in the U.S. in 2024. Books from foreign publishers must bear a 2024 U.S. copyright date and/or must have been distributed in the U.S. during 2024. 

© 2025 Galdones Photography/JBF

“Congratulations to this year’s winners, who have taken us on journeys through kitchens and communities worldwide,” said Genevieve Villamora, chair of the James Beard Foundation’s Book Awards program. “From technical mastery to cultural storytelling and preservation—these books represent the very best in culinary publishing, proving that great food writing comes in many forms.”

The 2025 James Beard Book Award winners are:

Baking and Desserts: Books with recipes focused on the art and craft of baking, pastries, and desserts, both sweet and savory items, including ingredients, techniques, equipment, and traditions

Sift: The Elements of Great Baking by Nicola Lamb (Clarkson Potter)

Beverage with Recipes: Books with recipes focused on beverages, such as cocktails, beer, wine, spirits, coffee, tea, or juices.

The Bartender’s Pantry: A Beverage Handbook for the Universal Bar by Emma Janzen, Jim Meehan, and Bart Sasso (Ten Speed Press)

Beverage without Recipes: Books without recipes that focus on beverages, such as cocktails, beer, wine, spirits, coffee, tea, or juices; or books that cover these subject areas where recipes are not the focus of cooking, not just a single topic, technique, or region. 

Sake: The Art and Craft of Japan’s National Drink by Yoshiko Ueno-Müller (Prestel)

Bread: Books with recipes focused on the art and craft of making bread, including ingredients, techniques, equipment, and traditions.

Richard Hart Bread: Intuitive Sourdough Baking by Richard Hart, Henrietta Lovell, and Laurie Woolever  (Clarkson Potter)

Food Issues and Advocacy: Books that focus on investigative journalism, food policy, food advocacy, deep dives, and critical analysis of the changing social landscape around food. 

Ruin Their Crops on the Ground: The Politics of Food in the United States, from the Trail of Tears to School Lunch by Andrea Freeman (Metropolitan Books)

General: Books with recipes that address a broad scope of cooking, not just a single topic, technique, or region, and are accessible to a general audience.

Pass the Plate: 100 Delicious, Highly Shareable, Everyday Recipes: A Cookbook, Carolina Gelen, (Clarkson Potter)

International: Books with recipes focused on presenting cuisines of the world in their cultural context: their history, distinctive characteristics, and techniques.

The Balkan Kitchen: Recipes and Stories from the Heart of the Balkans, Irina Janakievska (Quadrille)

Literary Writing: Narrative nonfiction books, including memoirs, culinary travel, culinary tourism, biography, reflections on food in a cultural context, and personal essays.

Frostbite: How Refrigeration Changed Our Food, Our Planet, and Ourselves by Nicola Twilley (Penguin Press)

Professional and Restaurant: Books written by a culinary professional or restaurant chef with recipes that may include advanced cooking techniques, the use of specialty ingredients and professional equipment, including culinary arts textbooks.

Version 1.0.0

Convivir: Modern Mexican Cuisine in California’s Wine Country by Rogelio Garcia and Andréa Lawson Gray (Abrams)

Reference, History, and Scholarship: Includes manuals, guides, encyclopedias, and books that present research related to food or foodways. 

McAtlas: A Global Guide to the Golden Arches by Gary He (Self-published)

Single Subject: Books with recipes focused on a single ingredient, dish, or method of cooking 

Jang: The Soul of Korean Cooking (More than 60 Recipes Featuring Gochujang, Doenjang, and Ganjang) by Nadia Cho, Mingoo Kang, and Joshua David Stein (Artisan)

U.S. Foodways: Books with recipes focused on the cooking or foodways of regions or communities located within the United States. 

Our South: Black Food Through My Lens by Ashleigh Shanti (Union Square & Co.)

Vegetable-Focused Cooking: Books on vegetable cookery with recipes that are meatless, vegetarian, or vegan.

Mastering the Art of Plant-Based Cooking: Vegan Recipes, Tips, and Techniques  by Joe Yonan (Ten Speed Press)

Visuals: Books on food or beverage with exceptional graphic design, art, or photography. 

McAtlas: A Global Guide to the Golden Arches by Gary He (Self-published)

More information about the Book Awards eligibility and criteria can be viewed here.

BROADCAST MEDIA AWARDS 

The Broadcast Media Awards were established in 1993 to recognize nonfiction works in English that exemplify excellence and keep with the mission and values of the James Beard Foundation. This year’s winners spotlight food and beverage topics appearing widely for the first time in the U.S. in 2024 across digital and terrestrial media—including radio, television broadcasts, podcasts, documentaries, online sites, and social media. 

“We’re honored to recognize those whose thoughtful production and authentic storytelling bring our dynamic food culture to life,” said Cynthia Graubart, chair of the James Beard Foundation’s Broadcast Media Awards program. “Congratulations to the 2025 winners for offering a unique lens into the people, trends, and traditions that shape how we experience food and dining.”

The 2025 James Beard Broadcast Media Award winners are: 

Audio Programming: This award recognizes excellence in a food- or beverage-related radio or podcast program.

Loading Dock Talks with Chef Preeti Mistry

“Cream Pie with Telly Justice” Airs on: Apple Podcasts, Spotify, and other podcast platforms

Audio Reporting: This award recognizes excellence in reporting and narratives about food and/or food issues in radio or podcasts. This work is issue or deadline-driven, investigative, topical, or timely in nature.

Post Reports

“Bacon: The Best-Kept Secret in Washington” Airs on: Post Reports

Commercial Media: This award recognizes excellence in food- or beverage-related media including video production, audio programming, or other media that is clearly developed and marketed with prominent visual branding, is sponsored or commercially funded, and/or contains paid advertising. It may be broadcast, streamed, accessed online, or through an app.

La Mera Mera Tamalera, Airs on: YouTube

Documentary Visual Media: This award recognizes excellence in a food- or beverage-related documentary that is at least 15 minutes long.

MARCELLA, Airs on: PBS American Masters

Docuseries Visual Media: This award recognizes excellence in a food- or beverage-related docuseries.

World Eats Bread, Airs on: National Geographic Channel

Instructional Visual Media: This award recognizes excellence in a food- or beverage-related video production with instruction and/or education as its primary intent, whether broadcast, streamed, accessed online, or through an app. 

G.O.A.T., Airs on: MasterClass

Lifestyle Visual Media: New in 2025, this category honors excellence in food-centric talk shows and lifestyle programs that explore food or beverage alongside broader societal and cultural themes. Entries can range from interview-based shows featuring chefs and food personalities to those that delve into food history, science, and culture. This year, submissions to the Competition Visual Media category were included for consideration within the Lifestyle Visual Media category.

Relish, Airs on: PBS, Passport, TPT, TPT-2 and YouTube

Social Media Account: This award recognizes excellence in a food- or beverage-related social media account or platform.

Little Fat Boy, Airs on: Instagram, TikTok, Substack and YouTube

Travel Visual Media: New in 2025, this category celebrates excellence in food- or beverage-focused travel shows. Entries should showcase the unique culinary culture and traditions of a specific region or country, highlighting the connection between people, food, regions, and communities.

Drink: A Look Inside the Glass, Airs on: Apple TV, Prime Video, Tubi, and Roku

More information about Broadcast Media Awards eligibility and criteria can be viewed here.

JOURNALISM AWARDS

The Journalism Awards were established by the James Beard Foundation in 1992. This year’s Journalism Awards recognize works in English and cover food- or drink-related content which were published—or self-published—in 2024 in any medium. 

“The reporting by the 2025 Journalism Award winners shows so poignantly how food plays an integral role in every aspect of our lives,” said Rochelle Oliver, chair of the James Beard Foundation’s Journalism Awards program. “Thank you to these journalists for their dedication to deepening the conversation around culture, history, community, and sense of identity from a culinary lens.”

The 2025 James Beard Journalism Award winners are: 

Beverage: This award recognizes distinctive style, thorough knowledge, plainspoken prose, and innovative approach in a single article on alcoholic or non-alcoholic beverages.

“Want to Make Spirits in Thailand? Good Luck.” by Craig Sauers, Punch

Columns and Newsletters: This award recognizes the work of an individual or team/group that demonstrates thought-provoking opinion and a compelling style on food- or drink-related topics. 

“The farm bill hall of shame”; “The essential workers missing from the farm bill”; “Tribal nations want more control over their food supply” by Teresa Cotsirilos, Bridget Huber, and Claire Kelloway, Food & Environment Reporting Network and Mother Jones

Craig Claiborne Distinguished Criticism Award: This award recognizes discerning criticism or commentary that contributes to the larger discourse on food, drink, and related topics. An entry consists of three pieces that can include restaurant reviews, cultural critiques, or analyses that demonstrate thought-provoking opinion and compelling style. 

© 2025 Galdones Photography/JBF

“New tasting menu dinners at Honeysuckle Provisions are provocative and delicious”; “The enduring, confusing, and always delicious Octopus Cart is still puffing along after 34 years”; “Loch Bar, a new high-end seafood spot on Broad, swings big and misses” by Craig LaBan, Philadelphia Inquirer

Dining and Travel: This award recognizes exemplary and comprehensive service journalism that relies on both critical voice and thorough research to bring a variety of dining options into perspective, whether in a single city, a region, or a country. 

“Gastro Obscura’s Feast” by Anne Ewbank, Diana Hubbell, and Sam O’Brien, Gastro Obscura

Feature Reporting: This award recognizes excellence for engaging writing and in-depth reporting in food and/or drink features.

“We Need to Talk About Trader Joe’s” by Adam Reiner

TASTE

Food Coverage in a General Interest Publication: This award recognizes excellence in food and/or drink writing, reporting, and presentation in a general interest site or print publication. Judges evaluate each entry for overall breadth and depth of coverage.

The Bitter Southerner

Foodways: This award recognizes the importance of culture and history in food journalism. Entries in this category explore the connection between what we eat and who we are, with an emphasis on reporting.

“As Detroit sees a future in urban agriculture, some pushback harkens to a dark past” by Lyndsay C. Green,  Detroit Free Press

Health and Wellness: This award recognizes excellence in food- and/or drink-related health and wellness coverage. Entries explore a variety of topics that may include (but are not limited to) addiction, aging, chronic disease, diet, mental health, mind-body connection, nutrition, and reproductive health.

“Florida Banned Farmworker Heat Protections. A Groundbreaking Partnership Offers a Solution.” Grey Moran. Civil Eats

Home Cooking: This award recognizes excellence in service journalism with a practical focus for the home cook. The award honors imaginative and substantive entries that use fresh, innovative approaches—both written and visual—to illuminate cooking methods, ingredients, and recipes. 

“The Art and Science of Kimchi” by Andrea Geary, Cook’s Illustrated

Investigative Reporting: This award recognizes excellence in investigative reporting on environmental, political, business, or policy issues regarding food and/or drink.

“The North Koreans behind global seafood”; “The Whistleblower” by Ian Urbina and the Staff of The Outlaw Ocean Project, The Outlaw Ocean Project and The New Yorker

Jonathan Gold Local Voice Award: This award recognizes the work of an individual who engages readers through enterprising food and dining coverage in a specific region, which also displays versatility in form, including reviews, profiles, cooking, quick hits, and hard news reporting.

“Etta’s Five Bankruptcies Have Left a Collective Mess”; “White Sox Fans Came for the Losses, Stayed for the Milkshakes”; “Namasteak, USA” by Ashok Selvam, Eater Chicago

MFK Fisher Distinguished Writing Award: This award recognizes a single article of exceptional literary merit on the subject of food and/or drink published in any medium.

“The City that Rice Built” by Jeff Gordinier and George McCalman,  Food & Wine

Narrative Photography: New in 2025, this award recognizes exemplary storytelling through the use of photography within food culture. An entry is composed of images from one published piece that captures a visual narrative with skill, perspective, and style.

“The Only Constant is Chuck’s” by Rory Doyle (Self-published)

Announcing this year’s James Beard Foundation Book Award Winners

Chefs, Chicago restaurants, Chicagoland Area, James Beard Awards

Entries for the 2024 James Beard Book Awards were accepted for all cookbooks and other nonfiction food and beverage books published in the U.S. in 2023. Books from foreign publishers were eligible if they bore a 2023 U.S. copyright date or were distributed in the U.S. during 2023.

This year’s winners, announced tonight at Columbia College, were:

Baking and Desserts
Dark Rye and Honey Cake: Festival Baking from Belgium, the Heart of the Low Countries
Regula Ysewijn
(Weldon Owen)

Beverage with Recipes
Slow Drinks: A Field Guide to Foraging and Fermenting Seasonal Sodas, Botanical Cocktails, Homemade Wines, and More  Danny Childs  
(Hardie Grant North America)

Beverage without Recipes
Agave Spirits: The Past, Present, and Future of Mezcals
Gary Paul Nabhan and David Suro Piñera  
(W. W. Norton & Company)

Food Issues and Advocacy
Resilient Kitchens: American Immigrant Cooking in a Time of Crisis: Essays and Recipes  
Philip Gleissner and Harry Eli Kashdan  
(Rutgers University Press)

General
Start Here: Instructions for Becoming a Better Cook  
Sohla El-Waylly  
(Alfred A. Knopf)

International
The World Central Kitchen Cookbook  
José Andrés and World Central Kitchen with Sam Chapple-Sokol
(Clarkson Potter)

Literary Writing
The Migrant Chef: The Life and Times of Lalo García  
Laura Tillman  
(W. W. Norton & Company)

Reference, History, and Scholarship
White Burgers, Black Cash: Fast Food from Black Exclusion to Exploitation  
Naa Oyo A. Kwate  
(University of Minnesota Press)

Restaurant and Professional
Fish Butchery: Mastering The Catch, Cut, And Craft  
Josh Niland  
(Hardie Grant Books)

Single Subject
Pasta Every Day: Make It, Shape It, Sauce It, Eat It  
Meryl Feinstein  
(Hachette Book Group)

U.S. Foodways
Love Japan: Recipes from Our Japanese American Kitchen      
Aaron Israel and Sawako Okochi with Gabriella Gershenson
(Ten Speed Press)

Vegetable-Focused Cooking
Tenderheart: A Cookbook About Vegetables and Unbreakable Family Bonds  
Hetty Lui McKinnon  
(Alfred A. Knopf)

Visuals
The Book of Sichuan Chili Crisp  
Yudi Echevarria  
(Ten Speed Press) 

Cookbook Hall of Fame

Pierre Thiam

Emerging Voice
Mayumu: Filipino American Desserts Remixed
Abi Balingit
(HarperCollins)

CHICAGO WELCOMES THE 2024 JAMES BEARD AWARDS® PRESENTED BY CAPITAL ONEWITH A LINE-UP OF ANCILLARY CELEBRATIONS AND SPECIAL EVENTS AROUND THE CITY 

breakfasts, Breweries, Chicago Restaurant Week, Chicago restaurants, Chicago River, Coffee, Distilleries, Drink, Farm-to-Table, Farms, Foraging, Gastronomy, James Beard Awards, Lake Michigan, Restaurants, winery

Celebrate this year’s James Beard Awards® presented by Capital One, kicking off on Thursday, June 6 and extending through Tuesday, June 11. This celebratory weekend is packed with an vast array of intimate and grand-scale events, featuring special menus, exclusive out-of-town chef and bartender collaborations, educational sessions, and more. With one of the strongest lineups of public events since the arrival of the James Beard Awards® in Chicago in 2015, the weekend promises to be one of the most lively celebrations of the city’s dynamic dining scene this year.

Recognized as one of the nation’s most prestigious honors, the James Beard Awards celebrate excellence in the culinary and food media industries, and broader food system. They also honor individuals who demonstrate a commitment to racial and gender equity, community, sustainability, and a culture where all can thrive. 

Co-hosts Choose Chicago and Illinois Restaurant Association champion the city’s vibrant hospitality community year-round, but this weekend provides a particularly proud moment. Open to the public, 2024 festivities include: 

THURSDAY, JUNE 6

Mordecai’s James Beard Special Menu with Cocktail Pairings

Thursday, June 6th – Monday, June 10th

5:00 pm – 10:00 pm

Mordecai – 3632 North Clark Street, Chicago IL 60613

Reservation Here 

In celebration of the James Beard Awards, Mordecai will host a special James Beard menu with cocktail pairings in honor of the ceremony and James Beard Foundation from Thursday, June 6th – Monday, June 10th. Chef Djibril Webb has chosen two recipes from the James Beard Cookbook and Mordecai’s Bar Manager, Rena Long, created special cocktails to pair perfectly with each dish. The menu includes: Stuffed Little Neck Clams set to pair with the Vintage Mordecai Martini and the Breaded Pork Chop with Dill Caper Gravy paired with a cocktail featuring a coconut fat-washed Benriach 10, Bittermens Tepache pineapple, burnt coconut palm sugar, sfumato, and coriander bitters. A portion of the proceeds from each of the dishes and cocktails (sold a la carte) will be donated to the James Beard Foundation.

FRIDAY, JUNE 7

Celebration of Old-World Wines with Terraneo Merchants

Friday, June 7th, 2024

4:00 pm – 8:00 pm

Heritage Restaurant & Caviar Bar – 2700 W Chicago Ave, Chicago, IL 60622

Reservations Here

A two-part celebration with Sasha and Drue from Terraneo. To begin a two-part celebration, Heritage Restaurant & Caviar Bar will host a Happy Hour Take-over from 4:00 pm – 6:00 pm to sample a variety of wine with Sasha and Drue from Terraneo Merchants. All wines will be happy hour priced. They will provide tastes and an in-depth dive with those curious to know more. The event will feature happy hour bites and plates with a Georgian Twist! Reservations are strongly suggested, and open to the public. For the second half of the celebration, the restaurant will pour many bottles of Georgian wine to be passed and many toasts by Sasha and Drue during a traditional Georgian Supra Feast from 6:00 – 8:00 pm.

Le Sud James Beard Tasting Menu

Friday, June 7 – Sunday, June 9th, 2024

4:00 pm – 9:00 pm

Le Sud – 2301 W Roscoe Street, Chicago, IL 60618

Reservations Here

Le Sud will offer a special tasting menu in honor of James Beard Awards weekend. Please see the website for more information.

A Rooftop Pop-Up featuring James Beard Finalist Strong Water Anaheim at Château Carbide  

5:00 pm – 10:00 pm 

Château Carbide at Pendry Chicago – 230 N Michigan Ave., 24th Floor, Chicago, IL 60601 

Reservations Here

In the heart of Chicago’s Magnificent Mile, luxury boutique hotel Pendry Chicago’s rooftop cocktail haven, Château Carbide, will welcome the 2024 James Beard Award nominee (Outstanding Wine & Other Beverages Program) Strong Water Anaheim for a bar takeover 24 stories above the city. Operated by husband-and-wife duo Ying Chang and Robert Adamson, Strong Water Anaheim has gained nationwide recognition for its nautical-theme “tiki-easy” with rum-based libations, which transport guests onto a sunken ship embarking on an immersive tiki experience. Ying and Robert’s team will be on-site at the historic Art Deco Carbide & Carbon Building shaking up a selection of fan-favorite cocktails from the   menu of the James Beard Award nominated bar. 

The Bartender’s Bookshelf: Toby Maloney & The Violet Hour host Danny Childs, Slow Drinks 

7:30 pm -12:00 am  

The Violet Hour – 1520 N Damen Ave, Chicago, IL 60622 

Reservations Here

James Beard Award-winning author and barman Toby Maloney will welcome Danny Childs, author of Slow Drinks 2024 James Beard Media Award nominee (Beverage Book with Recipes) to The Violet Hour for “The Bartender’s Bookshelf.” The evening will be dedicated to showcasing the talent of the James Beard Media Awards nominee. Together with The Violet Hour team, ethnobotanist Danny has crafted a specialty menu that pulls recipes and inspiration from Slow Drinks, his acclaimed guide to foraging and fermenting seasonal sodas, botanical cocktails, homemade wines, and more. 

Throughout the night, signed copies of Slow Drinks will be available for purchase on-site with the help of the local Chicago bookstore, The Book Cellar. The Violet Hour will open its doors to the public, inviting local cocktail enthusiasts to meet Danny and Toby and grab a drink from the collaborative menu and a signed copy of the book while supplies last.  

Friday, Saturday, Sunday @ Sportsman’s Club

9:00 pm – 2:00 am

Sportsman’s Club – 948 N Western Avenue, Chicago, IL 60622

No reservations required

2023 James Beard Award winner for Outstanding Restaurant, Philadelphia-based Friday, Saturday, Sunday, will take over Sportsman’s Club’s bar. Beginning at 9:00 pm, FSS head bartender Paul MacDonald will showcase some of the restaurant’s signature drinks in addition to a few one-night-only creations. This event is first come, first served. No reservations.

SATURDAY, JUNE 8

Cocktail for a Cause at Bar Mar & Bazaar Meat by José Andrés

Saturday, June 8th – Monday, June 10th 2024

All Day

Bar Mar & Bazaar Meat by José Andrés – 120 N Upper Wacker Dr, Chicago, IL 60606

Sip for good! In celebration of and a show of commitment to the James Beard Awards in Chicago, Bar Mar by José Andrés and Bazaar Meat by José Andrés will donate a portion of proceeds from each Salt Air Margarita sold from Saturday, June 8 through Monday, June 11 to the James Beard Foundation’s Women’s Leadership Programs. Whether a stop in during the energetic weekend or refreshment just before the ceremony at the Lyric, José’s signature margarita is the perfect way to cocktail for a great cause.

Summer Kickoff Party at Baobing!

1:00 pm – 3:00 pm

Baobing at Duck Duck Goat – 857 W Fulton Market, Chicago, IL 60607

No reservation required

Chef Stephanie Izard at Baobing, her Taiwanese-inspired walk-up window next to Duck Duck Goat, will offer cocktails and ice cream sundaes to kick off summer!

Under the Influence: How Dining Trends are Shaping Drink Choices– A Panel Hosted by the James Beard Foundation® 

2:00 pm – 3:30 pm

Biân – 600 W Chicago Ave Suite 001, Chicago, IL 60654

Reservations Here

Leaders in restaurants, bars, and hospitality, as well as beverage producers, will convene to talk about how dining trends, menu creation, and consumption shape how consumers select their beverages.  Kevin Boehm, Chairman and Co-Founder, Biân; Co-CEO and Co-Founder, Boka Restaurant Group; and 2019 James Beard Award winner for Outstanding Restaurateur will host the panel alongside Tahiirah Habibi and Richy Petrina, James Beard Awards Committee Members. Rodney Williams, James Beard Foundation Trustee and President, Diageo Beer Company will moderate the conversation. Panelists include:

  • Gregory Gourdet, Author, Chef and Owner, Kann; 2022 James Beard Book Award Winner; 2023 James Beard Award Winner for Best New Restaurant
  • Lynnette Marrero, Co-founder, Speed Rack and Partner, Delola
  • Julia Momosé, Partner and Creative Director, Kumiko; 2022 James Beard Book Award Winner
  • Tia Polite, Sommelier, Indienne
  • Aldo Sohm, Wine Director, Le Bernadin, and Aldo Sohm Wine Bar; 2009 James Beard Award Winner for Outstanding Wine Service

Fireside Chat with Diana Wu, Executive Director of Oakland Bloom, and Chef Melissa Tung, Justice for

Migrant Women’s Special Culinary Advisor, on Caring for Communities and the Role of the Restaurant

Industry

2:00 pm – 3:00 pm

Kendall College at National Louis University – 18 S Michigan Ave., Chicago, IL 60603

RSVP for the Event (info@oaklandbloom.org)

This intimate conversation, moderated by 2022 James Beard Leadership Award honoree and Justice for Migrant Women Founder Mónica Ramírez, will provide insight from two seasoned leaders in the food industry on the role of the restaurant industry in confronting crises and supporting care in the communities that surround them, and the workers that make them run. This conversation will look at trends they have seen since COVID, opportunities and promising practices, and the work that remains to be done. 

Immigrant Women Leading Across the Food Supply Chain 

3:00 pm – 4:00 pm 

Kendall College at National Louis University – 18 S Michigan Ave., Chicago, IL 60603

RSVP for the Event (info@oaklandbloom.org)

James Beard Leadership Award Honorees Justice for Migrant Women and Oakland Bloom (for Understory) work to advance rights, power, and pathways to ownership for working-class migrant women in food. While migrant women’s labor and knowledge are a cornerstone of the food industry at all levels, their voices and experiences are often erased. The event will feature powerful conversation with migrant women in food, discussing their experiences and insights around food and migration, and how they are advancing a more just, connected, healthier, and inclusive vision for the industry and their communities.

Convenience Middle West

3:00 pm – 6:00 pm

Middle Brow – 2840 W Armitage Ave, Chicago, IL 60647

Reservations Here

Middle Brow will feature the Texas barbecue joint, Convenience West to its patio for a pizza collaboration.

Celebration of Caviar with Antonio from Polanco Caviar

4:00 pm – 8:00 pm 

Heritage Restaurant & Caviar Bar – 2700 W Chicago Ave, Chicago, IL 60622

Reservations Here

A two-part celebration with Antonio Salto of Polanco and Chef Guy Meikle of Heritage Restaurant & Caviar Bar. Reserve Level Tastings: To begin the two-part celebration, Heritage Restaurant & Caviar Bar will host a sampling of some of Polanco’s Reserve level caviars during a tasting led by Antonio Salto. Enjoy a menu of items at your leisure anytime between 4:00 – 6:00 pm. Reservations are $70 a person and reservations are strongly suggested, open to the public. Continue the two-part celebration with Antonio Salto and Chef Guy during a special tasting menu from 6:00 – 8:00 pm. Tickets are $325 a person and all-inclusive with a max capacity of 24 guests, reservations are required.

Served Up: A Rooftop Pop-Up featuring James Beard Outstanding Bar Finalist Barr Hill Cocktail Bar at Château Carbide

5:00 pm – 10:00 pm

Château Carbide at Pendry Chicago – 230 N Michigan Ave., 24th Floor, Chicago, IL 60601

Reservations Here

Luxury boutique hotel ’s rooftop cocktail haven Château Carbide will welcome 2024 James Beard Award nominee for Outstanding Bar, Vermont-based   for a bar takeover 24 stories above the city. Barr Hill Cocktail Bar has gained nationwide recognition for its cocktail menu that combines handcrafted ingredients with cutting-edge bar techniques. From 5:00 pm to 10:00 pm, Barr Hill’s Head Distiller Ryan Christiansen and team will be onsite at the historic Art Deco Carbide & Carbon Building chatting shaking up a selection of fan-favorite cocktails from their James Beard Award-nominated menu.


James Beard Tasting Menu at The Coach House

6:30 pm

The Coach House – 1742 W. Division Street, Chicago, IL 
Reservations Here

Enjoy an 8-course tasting menu by 2x James Beard Award-nominated Chef Zubair Mohajir, exploring the primary spices used in South Indian cuisine. Through storytelling and an exclusively unique menu, guests for this event will get to experience The Coach House in an entirely new and vibrant way.

SUNDAY, JUNE 9

Coffee Chat: Culinary Titans Tackle Sustainability from Planet to Plate to People at Daisies

9:30 am – 11:00 am

Daisie’s – 2375 N Milwaukee Ave, Chicago, IL 60647

RSVP for the Event (rsvpchi@h2publicrelations.com)

Chef and Owner Joe Frillman of MICHELIN Green Starred Daisies in Logan Square will gather several of the industries’ leading voices in sustainability for an open-to-the-public coffee chat on the morning of Sunday, June 9th featuring Chicago’s own Green City Market, the city’s first year-round nonprofit farmers’ market that fights for citywide access to locally-grown, sustainably-produced food. From forging lasting bonds with local farmers to pioneering groundbreaking techniques in waste reduction and supporting local pollinators, the panel will share their insights and strategies for a more sustainable future. As they tackle pressing issues facing the industry today, attendees are welcome to nosh on a selection of hosted sweets and pastries by Jean Banchet Award-winning Executive Pastry Chef and Partner Leigh Omilinsky of Daisies as well as complimentary coffee and tea moderated by Food & Wine’s Chandra Ram, James Beard Media Award nominee, and IACP Award-nominated associate editorial director Chandra Ram, Daisies welcomes trailblazers including:

  • Joe Frillman of Daisies in Chicago, IL — MICHELIN Green Star, 2024 James Beard Award Semifinalist for Best Chef: Great Lakes 
  • Chef Rick Bayless — Frontera, Xoco, Bar Sótano & More, Top Chef, Founder of Green City Market & Frontera Farmer Foundation, Seven-Time James Beard Award winner
  • Chef Geoff Davis of Burdell in Oakland, CA — 2024 James Beard Award nominee for Best Chef: California, Esquire’s Best New Restaurants
  • Chef Rob Connoley of Bulrush in St. Louis, MO — 2024 James Beard Award nominee for Best Chef: Midwest, Author: Acorns & Cattails: A Modern Foraging Cookbook of Forest, Farm & Field
  • Patrick Amice of Barr Hill Cocktail Bar and Distillery in Montpelier, VA — General Manager of Hospitality Operations, 2024 James Beard Award nominee for Outstanding Bar Program
  • Nicole Yarovinsky of Daisies in Chicago, IL — Bar Director, 2x Tales of the Cocktail Spirited Awards Semi-Finalist

Get Roasted ‘24: Brew and Bites with Big Shoulders Coffee

10:00 am – 12:00 pm

Big Shoulders Coffee Roasting Works – 2415 W 19th Street, Chicago, IL 60608

Reservations Here

Patricia and Tim Coonan will welcome all to the Roastery for the 2024 Get Roasted event. The event will feature fresh coffee and homemade pastries, live roasting demonstrations, a micro-lot pour-over station, an espresso bar with a latte art exhibition, mocktails and cocktails created by our mixologist, Alicia Scott, and local brewery Alarmist Brewing will be sponsoring the event with a small selection of their craft beers. Don’t miss the craft coffee brew and bites event of the year ahead of the James Beard Foundation Awards. All guests will receive a bag of freshly roasted coffee to go.


Steph & Chef Friends’ Beard Brunch!

11:00 am – Onward

Girl & the Goat – 809 W. Randolph St., Chicago, IL 60607

Reservations Here

Stephanie Izard alongside Lee Anne Wong, Christina Nguyen, Elizabeth Falkner, and Karen Akunowicz, will host a very special brunch. Enjoy a tasty dish from each chef while supporting the James Beard Foundation’s Women’s Entrepreneurial Leadership Program. Cocktails, beer, and wine will be available for a la carte purchase. Brunch will be a ticketed, family-style event with communal seating, please purchase the total amount of tickets for your entire party to ensure you will be seated next to one another. Please reach out to info@girlandthegoat.com with questions.

West Loop’s Sunday Brunch @ Nobu’s Rooftop

11:30 am – 2:30 pm

Nobu Chicago Rooftop – 155 N. Peoria Street, Chicago, IL 60607

Reservations Here

Nobu will host a Sunday Brunch soiree at The Rooftop, the stunning restaurant and lounge on the 11th floor of Nobu Hotel Chicago, which recently received a MICHELIN Key. Get a taste of celebrity chef Nobu Matsuhisa’s brunch menu while taking in one of the best views of Chicago’s skyline overlooking the burgeoning West Loop neighborhood. Attendees will be served reception-style Nobu brunch bites and crafted cocktails.

JBF Greens x Mi Tocaya Antojería

12:00pm – 2:30pm

Mi Tocaya Antojería – 2800 W. Lohan Blvd., Chicago IL 60647

This event is sold out. Click here to be added to the waitlist. 

Mi Tocaya Antojería will host JBF Greens and open for brunch so that the James Beard Foundation® Greens community (and friends!) can ring in the 2024 Awards. Translated to mean “my namesake” in Spanish, Mi Tocaya highlights chef — and James Beard Award nominee — Diana Dávila’s mission to reshape Mexican cuisine.

Since opening the restaurant in 2017, Chef Diana has established herself as a leader in and out of the kitchen. During the pandemic, she not only launched the Todos Ponen Project to support undocumented workers in the hospitality industry, but also provided free meals for the community, and remained steadfast in her commitment to her employees, farmers, and local vendors. For the occasion, chef Diana will prepare a 3-course brunch that highlights traditional favorites as well as lesser-known regional specialties inspired by her summers traveling through Mexico.

Up South

1:00 pm – 6:00 pm

Justice of the Pies – 8655 S Blackstone, Chicago, IL 60619

No reservation required

Chef Maya-Camille Broussard, 2022 James Beard Award nominee for Outstanding Baker, Chef Serigne Mbaye, 2024 James Beard Award nominee for Best New Restaurant, Chef Adrienne Cheatham, 2023 James Beard Media Award nominated author of Sunday Best, and Chef Fariyal Abdullahi, 2024 James Beard Award nominee for Emerging Chef, will celebrate culinary brilliance on the South Side of Chicago. The UP SOUTH pop-up will feature offerings laced with Southern influences while retaining the spirit of the greater Black diaspora. Live music and terrace seating will be available at Justice of the Pies, a bakery proudly nestled in the center of Avalon Park on Chicago’s South Side.

 The Rise and Impact of Chef Civic Leadership – A Panel Hosted by Chicago Chefs Cook

1:15 pm – 2:15 pm

Kendall College at National Louis University – 

…

Introducing the James Beard 2024 Book Award Nominees

Chicago Neighborhoods, Chicago restaurants, Historic foodways, Indian Food, James Beard Awards, Uncategorized


Baking and Desserts:

This award recognizes books with recipes focused on the art and craft of baking, pastries, and desserts, both sweet and savory items, including ingredients, techniques, equipment, and traditions.

This year, submissions to the Bread category were included for consideration within the Baking and Desserts category.


Dark Rye and Honey Cake: Festival Baking from Belgium, the Heart of the Low Countries

Regula Ysewijn
(Weldon Owen)

Mayumu: Filipino American Desserts Remixed

Abi Balingit
(HarperCollins)

More Than Cake: 100 Baking Recipes Built for Pleasure and Community

Natasha Pickowicz
(Artisan Books)

Beverage with Recipes:

This award recognizes books with recipes focused on beverages, such as
cocktails, beer, wine, spirits, coffee, tea, or juices.

Juke Joints, Jazz Clubs, and Juice: Cocktails from Two Centuries of African American Cookbooks

Toni Tipton-Martin
(Clarkson Potter)

The Maison Premiere Almanac: Cocktails, Oysters, Absinthe, and Other Essential Nutrients for the Sensualist, Aesthete, and Flaneur

Joshua Boissy, Jordan Mackay, and Krystof Zizka
(Clarkson Potter)

Slow Drinks: A Field Guide to Foraging and Fermenting Seasonal Sodas, Botanical Cocktails, Homemade Wines, and More

Danny Childs
(Hardie Grant North America)

Beverage without Recipes:

This award recognizes books without recipes that focus on beverages, such
as cocktails, beer, wine, spirits, coffee, tea, or juices; or books that cover these subject areas where recipes are not the focus of cooking, not just a single topic, technique, or region.

Agave Spirits: The Past, Present, and Future of Mezcals

Gary Paul Nabhan and David Suro Piñera
(W. W. Norton & Company)
The New French Wine

Jon Bonné
(Ten Speed Press)

Vines in a Cold Climate: The People Behind the English Wine Revolution

Henry Jeffreys
(Atlantic)
Food Issues and Advocacy:

This award recognizes books that focus on investigative journalism, food
policy, food advocacy, deep dives, and critical analysis of the changing social landscape around food.

At the Table: The Chef’s Guide to Advocacy

Katherine Miller
(Island Press)

Avocado Anxiety: and Other Stories About Where Your Food Comes From

Louise Gray
(Bloomsbury Wildlife)

Resilient Kitchens: American Immigrant Cooking in a Time of Crisis: Essays and Recipes

Philip Gleissner and Harry Eli Kashdan
(Rutgers University Press)

General:

This award recognizes books with recipes that address a broad scope of cooking, not just a single topic, technique, or region.

A Cook’s Book

Nigel Slater
(Ten Speed)

The Everlasting Meal Cookbook: Leftovers A-Z

Tamar Adler
(Scribner)

Start Here: Instructions for Becoming a Better Cook

Sohla El-Waylly
(Alfred A. Knopf)

International:

This award recognizes books with recipes focused on food or cooking traditions of countries, regions, or communities outside of the United States.

Made in Taiwan: Recipes and Stories from the Island Nation

Clarissa Wei with Ivy Chen
(Simon & Schuster/Simon Element)

My Everyday Lagos: Nigerian Cooking at Home and in the Diaspora

Yewande Komolafe
(Ten Speed Press)

The World Central Kitchen Cookbook

José Andrés and Sam Chapple-Sokol
(Clarkson Potter)

Literary Writing:

This award recognizes narrative nonfiction books, including memoirs, culinary travel, culinary tourism, biography, reflections on food in a cultural context, and personal essays.

Food Stories: Writing That Stirs the Pot

The Bitter Southerner

(The Bitter Southerner)

For The Culture: Phenomenal Black Women and Femmes in Food: Interviews, Inspiration, and Recipes

Klancy Miller
(HarperCollins)

The Migrant Chef: The Life and Times of Lalo García

Laura Tillman
(W. W. Norton & Company)

Reference, History, and Scholarship:

This award recognizes manuals, guides, encyclopedias, or books
that present research related to food or foodways.

The Ark of Taste: Delicious and Distinctive Foods That Define the United States

David S. Shields and Giselle K. Lord
(Hachette Book Group)

Food Power Politics: The Food Story of the Mississippi Civil Rights Movement

Bobby J. Smith II
(University of North Carolina Press)

White Burgers, Black Cash: Fast Food from Black Exclusion to Exploitation

Naa Oyo A. Kwate
(University of Minnesota Press)

Restaurant and Professional:

This award recognizes books written by a culinary professional or
restaurant chef with recipes that may include advanced cooking techniques, the use of specialty ingredients and professional equipment, including culinary arts textbooks.

Ester: Australian Cooking

Mat Lindsay with Pat Nourse
(Murdoch Books)

Fish Butchery: Mastering The Catch, Cut, and Craft

Josh Niland
Hardie Grant Books)

Rintaro: Japanese Food from an Izakaya in California

Jessica Battilana and Sylvan Mishima Brackett
(Hardie Grant North America)

Single Subject:

This award recognizes books with recipes focused on a single ingredient, dish, or method of cooking. Examples include seafood, grains, pasta, burgers, or canning. Exceptions are baking and desserts books, vegetable-focused books, restaurant and professional books, and beverage books—
which would be entered in their respective categories.

The Hog Island Book of Fish and Seafood: Culinary Treasures from Our Waters

John Ash
(Cameron Books)

Pasta Every Day: Make It, Shape It, Sauce It, Eat It

Meryl Feinstein
(Hachette Book Group

Yogurt & Whey: Recipes of an Iranian Immigrant Life

Homa Dashtaki
(W. W. Norton & Company)

U.S. Foodways:

This award recognizes books with recipes focused on the cooking or foodways of regions or communities located within the United States.

Ed Mitchell’s Barbeque

Ed Mitchell, Ryan Mitchell, and Zella Palmer
(Ecco)

Love Japan: Recipes from Our Japanese American Kitchen


Aaron Israel and Sawako Okochi with Gabriella Gershenson
(Ten Speed Press)

Made Here Recipes & Reflections From NYC’s Asian Communities

Send Chinatown Love
(Self-Published)

Vegetable-Focused Cooking:

This award recognizes books on vegetable cookery with recipes that are meatless, vegetarian, or vegan.

Ever-Green Vietnamese: Super-Fresh Recipes, Starring Plants from Land and Sea

Andrea Nguyen
(Ten Speed Press)
Japan: The Vegetarian Cookbook

Nancy Singleton Hachisu
Phaidon Press)

Tenderheart: A Cookbook About Vegetables and Unbreakable Family Bonds

Hetty Lui McKinnon
(Alfred A. Knopf)

Visuals:

This award recognizes books on food or beverage with exceptional graphic design, art, or photography.

The Book of Sichuan Chili Crisp

Yudi Echevarria
(Ten Speed Press)
For The Culture: Phenomenal Black Women and Femmes in Food: Interviews, Inspiration, and Recipes

Kelly Marshall and Sarah Madden
(HarperCollins)
Thank You Please Come Again: How Gas Stations Feed & Fuel the American South

Kate Medley with Dave Whitling
(BS Publishing)

Cookbook Hall of Fame:

This award is given to either a cookbook that has significantly influenced the way we think about food, honoring authors who possess an exceptional ability to communicate their gastronomic vision via the printed page, or an author whose cookbooks and other culinary books and work, taken together, make a difference in the world of food and cooking.

The Book Awards Subcommittee selects the winner for this category. The Cookbook Hall of Fame winner will be announced at the Media Awards ceremony on June 8.

Choose Chicago and Illinois Restaurant Association Welcome Return of James Beard Awards®

Chicago restaurants
Chef Darnell Reed Luella’s Southern Popcorn.

 In honor of the occasion, Choose Chicago, Illinois Restaurant Association, and Here Here Market collaborate on curated boxes in honor of Chicago’s James Beard Award-nominated chefs.

Chef Sarah Grueneberg, Monteverde

Choose Chicago is partnering once again with the Illinois Restaurant Association in welcoming the James Beard Awards Presented by Capital One to Chicago Saturday, June 11 through Monday, June 13, 2022. Foodies and fans who are unable to join in the weekend-long celebrations can bring the ultimate taste of Chicago home starting June 1st with special orders of the Celebrate JBF Chicago Alumni Collection boxes, created in exclusive collaboration with Here Here Market, Gordon Food Service, Choose Chicago, and the Illinois Restaurant Association.

The Celebrate JBF Chicago Alumni Collection boxes bring together a dream team of Chicago chefs in take-away form. Purchases will directly support both acclaimed local chefs and up-and-coming culinary talent through a dedicated scholarship offered by the James Beard Foundation. Imagine the ultimate foodie day with Mott St.’s Miso Caramel drizzled over waffles, followed by a bowl of Monteverde Gnocchetti for lunch’ Then it’s time for a munching intermission of Luella’s addictively crunchy Baye’s Mix Popcorn in between a Charles Joly-inspired happy hour and a fish taco dinner made with Chef Stephanie Izard’s This Little Goat Yucatan Everything Sauce or a yummy noodle dish featuring Mott St.’s sweet and savory Everything Sauce. 

Two box options include:

Sauce, Spice, & Everything Nice Box | RETAIL: $37 (shipping throughout most of the U.S.)

●       This Little Goat Tokyo Everything Sauce

●       Monteverde Lemon Pepper

●       GT Fish & Oyster Burn (green) Hot Sauce

●       Mott St. Everything Sauce

Charles Joly Crafthouse by Fortessa

Chicago Alumni Deluxe Edition | RETAIL: $73 (free shipping throughout most of the U.S.)

●       This Little Goat Yucatan Everything Sauce

●       Monteverde Gnocchetti

●       GT Fish & Oyster Smoulder (red) Hot Sauce

●       Mott St. Everything Sauce

●       Mott St. Miso Caramel

●       Luella Baye’s Mix Popcorn

●       Charles Joly Cocktail Jigger

To gain access to this exclusive collaboration visit Here Here Market: JBF Chicago Alumni Collection. To learn more about the James Beard Awards weekend in Chicago, visit www.choosechicago.com/jbf

The James Beard Awards weekend in Chicago provides a particularly proud opportunity to celebrate the city’s vibrant hospitality community through a wide array of public events, including cross-country restaurant collaborations, education sessions, special menus, backyard BBQs, and now Here Here Market’s exclusive Celebrate JBF Chicago Alumni Collection boxes.

About Choose Chicago

JBF Sauce, Spice & Everything Nice

Choose Chicago is the official sales and marketing organization responsible for promoting Chicago as a global visitor and meetings destination, leveraging the city’s unmatched assets to ensure the economic vitality of the city and its member business community. For more information, visit www.choosechicago.com and follow @choosechicago on Facebook, Instagram and Twitter. #CaptureChicagoExcitement

About Illinois Restaurant Association

Founded in 1914, the Illinois Restaurant Association is a non-profit organization dedicated to promoting, protecting, educating and improving the restaurant industry in Illinois. The IRA owns and produces Chicago Gourmet – the annual food and wine festival uniting hundreds of restaurants, chefs and beverage experts for a weekend filled with food and drink tastings, entertainment and more. For more information, visit www.illinoisrestaurants.org and follow @illinoisrestaurants on Facebook, Twitter and Instagram.

About Here Here Market

Bill Kim, Mott St.

Here Here Market is an online marketplace for food and drink enthusiasts to discover and buy specialty products from chef-preneurs, small-batch artisans, and local product makers, delivered right to your door nationwide. Launched in 2021, Here Here Market’s mission is to support and enable culinary creators at any point in their journey through a platform to share their talent and products with the world. Co-founded by Disha Gulati and Nicholas Florek, Here Here Market is a woman, minority, and LGBTQ+ company based in Chicago with a goal to uplift a diverse community of culinary creators. For more information, visit www.hereheremarket.com and follow @hereheremkt on Facebook and Instagram.

About the James Beard Foundation

The James Beard Foundation (JBF) celebrates and supports the people behind America’s food culture, while pushing for new standards in the restaurant industry to create a future where all have the opportunity to thrive. Established over 30 years ago, the Foundation has highlighted the centrality of food culture in our daily lives and is committed to supporting a resilient and flourishing industry that honors its diverse communities. By amplifying new voices, celebrating those leading the way, and supporting those on the path to do so, the Foundation is working to create a more equitable and sustainable future—what we call Good Food for Good™. 

As a 501c3 non-profit organization, JBF brings its mission to life through annual Awards, industry and community-focused initiatives and programs, advocacy, and events. Current programs include the Open For Good Campaign, Chef’s Bootcamp for Policy and Change, Beard House Fellows, Legacy Network, Scholarship Programs, Smart Catch, and Women’s Leadership Programs. In addition, JBF celebrates the chefs and local independent restaurants at the heart of our communities with numerous events and partnerships nationwide throughout the year—including the Taste America culinary tour, JBF Greens events for foodies under 40, the soon-to-open Pier 57 Market Hall, food festivals, and more. For more information, subscribe to the digital newsletter Beard Bites and follow @beardfoundation on Facebook, Twitter, Instagram, TikTok, LinkedIn, and Clubhouse.

Chef Sarah Grueneberg’s Gnocchetti con Pesto

Serves 4

  • 1 pound Monteverde Gnocchetti Pasta
  • 2 tablespoons Kosher Salt
  • 4 Tbs cold butter, unsalted, cubed
  • handful basil leaves
  • 1 cup Basil Pesto
  • 1/2 cup whole ricotta
  • 1/4 cup grated pecorino, for garnish
  • 2 tablespoons toasted pine nuts, preferably Italian

Bring a large pot of water to boil, season with kosher salt. Add the pasta to the water and cook 1 minute less than directions specify. Using a skimmer, remove cooked pasta from pot and place in a large sauce pot or sauté pan, along with a 1/4 cup of the pasta water over medium heat.  Stir cubed butter into the sauce until thickened. 

Add basil leaves and serve in bowls, then drizzle basil pesto on top (about 1/4 cup per bowl). Garnish each bowl with a few spoonfuls of ricotta, grated pecorino and toasted pine nuts.

Basil Pesto

Makes around 1 cup

  • 1 ounce basil leaves (3 cups loosely packed), preferably Genovese-style
  • 1 ounce parsley leaves (about 1 cup)
  • 1 small garlic clove
  • 1/2 cup fruity, mild extra-virgin olive oil (plus a touch more if needed)
  • 1/2 teaspoon flaky sea salt, like Maldon
  • 1/3 cup freshly grated Parmigiano-Reggiano cheese
  • 1⁄4 cup freshly grated Pecorino Romano cheese

Place blender jar in freezer to chill. Meanwhile, submerge the herbs in a large bowl of cold water add a few ice cubes; let stand 5 minutes.

Using hands, gently lift leaves from water. Repeat again, using fresh cold water. Let soak for 15 minutes.  Remove blender jar from freezer. Place the garlic, salt and oil in the blender and blend until smooth.

Working in batches, lift herbs from water, shaking excess but not all water from leaves (a bit of water will make a smooth pesto) add to blender.  Blend using short pulses for each addition, just to breakdown the larger leaves (do not over-blend.) 

Finally, add the cheeses, and blend on medium high until smooth.  Remove and place over an ice bath and chill until cold.  Reserve for drizzling over your favorite pasta.

THE 2022 JAMES BEARD AWARD RESTAURANT AND CHEF SEMIFINALISTS

Chicago restaurants, Chinese, Elegant dining, Farm-to-Table, Farm-to-Table Restaurant, Fruit, Gluten-free, Historic Restaurants, Plant Powered, Southern cuisine

The James Beard Award Semifinalists today announced their 2022 Restaurant and Chef Awards semifinalists in advance of the returning James Beard Awards® presented by Capital One. Winners will be celebrated at the James Beard Restaurant and Chef Awards ceremony on Monday, June 13, 2022, at the Lyric Opera of Chicago. Restaurant and Chef Awards nominees, in addition to honorees for Leadership, Lifetime Achievement Award, and Humanitarian of the Year Awards will be revealed on Wednesday, March 16, 2022, in Scottsdale, AZ. Nominees for the James Beard Foundation Media Awards will be released on Wednesday, April 27, 2022, in New York City.

Mabel Gray

The James Beard Foundation’s Restaurant and Chef Awards were established in 1991 and is one of five separate recognition programs of the Awards. James Beard Awards policies and procedures can be viewed at jamesbeard.org/awards/policies. 

Check out the 2022 Restaurant and Chef Award semifinalists below.

Outstanding Restaurateur  

  • Ashok Bajaj, Knightsbridge Restaurant Group (Rasika, Bindaas, Annabelle, and others), Washington, D.C. 
  • Kim Bartmann, Bartmann Group, Minneapolis 
  • Chris Bianco, Tratto, Pane Bianco, and Pizzeria Bianco, Phoenix 
  • Jason and Sue Chin, Good Salt Restaurant Group, Orlando, FL 
  • Brandon Chrostowski, EDWINS Leadership and Restaurant Institute, Cleveland 
  • Larry and Jessica Delgado, Delgado Collective, McAllen, TX 
  • Ravi DeRossi, Overthrow Hospitality, NYC 
  • Greg Dulan, Dulan’s Soul Food Restaurant, Los Angeles 
  • Kevin Gillespie, Red Beard Restaurants (Gunshow, Ole Reliable, and Revival), Atlanta 
  • Andrew Le, The Pig and the Lady and Piggy Smalls, Honolulu 
  • Marc Meyer, Vicki Freeman, and Chris Paraskevaides, Bowery Group (Shuka, Shukette, Vic’s, and others) NYC 
  • Joe Muench, Black Shoe Hospitality, Milwaukee 
  • Willy Ng, Koi Palace, Dragon Beaux, and Palette Tea House, San Francisco 
  • Akkapong “Earl” Ninsom, Langbaan, Hat Yai, Eem, and others, Portland, OR 
  • Todd Richards and Joshua Lee, The Soulful Company (Lake & Oak), Atlanta 
  • J.D. Simpson and Roger Yopp, SavannahBlue, Detroit 
  • Deborah Snow and Barbara White, Blue Heron Restaurant & Catering, Sunderland, MA 
  • Chris Williams, Lucille’s Hospitality Group, Houston 
  • Ellen Yin, High Street Hospitality Group (Fork, a.kitchen + bar, High Street Philly, and others), Philadelphia 
  • Edwin Zoe, Zoe Ma Ma and Chimera Ramen, Boulder and Denver, CO 

Outstanding Chef  

  • Reem Assil, Reem’s, Oakland and San Francisco, CA 
  • Mashama Bailey, The Grey, Savannah, GA 
  • Andrew Black, Grey Sweater, Oklahoma City 
  • Peter Chang, Peter Chang, VA and MD 
  • Austin Covert, Rosewild, Fargo, ND 
  • Christopher Gross, Christopher’s, Phoenix 
  • Stephen Jones, The Larder + The Delta, Phoenix 
  • Ji Hye Kim, Miss Kim, Ann Arbor, MI 
  • Kyle Knall, Birch, Milwaukee 
  • Emiliano Marentes, ELEMI, El Paso, TX 
  • Niki Nakayama, n/naka, Los Angeles 
  • Keiji Nakazawa, Sushi Sho, Honolulu 
  • Josh Niernberg, Bin 707 Foodbar, Grand Junction, CO 
  • Alex Raij and Eder Montero, La Vara, NYC 
  • Angie Rito and Scott Tacinelli, Don Angie, NYC 
  • Michael Schwartz, Michael’s Genuine Food & Drink, Miami 
  • Douglass Williams, MIDA, Boston 
  • Cindy Wolf, Charleston, Baltimore 
  • Rachel Yang and Seif Chirchi, Joule, Seattle 

 Outstanding Restaurant 

Parachute
  • Brennan’s, New Orleans 
  • Butcher & Bee, Charleston, SC 
  • Chai Pani, Asheville, NC 
  • Cora Cora, West Hartford, CT 
  • Di Fara Pizza, NYC 
  • El Burén de Lula, Loíza, PR 
  • Friday Saturday Sunday, Philadelphia 
  • Hell’s Backbone Grill & Farm, Boulder, UT 
  • La Morada, NYC 
  • Living Kitchen Farm & Dairy, Depew, OK 
  • Métier, Washington, D.C. 
  • Mixtli, San Antonio, TX 
  • Parachute, Chicago 
  • Paragary’s, Sacramento, CA 
  • Post & Beam, Los Angeles 
  • Odd Duck, Milwaukee 
  • Oriole, Chicago 
  • ShinBay, Scottsdale, AZ 
  • Sushi Izakaya Gaku, Honolulu 
  • The Walrus and the Carpenter, Seattle 

 

Emerging Chef

  • Manuel “Manny” Barella, Bellota, Denver 
  • Angel Barreto, Anju, Washington, D.C. 
  • Kristi Brown, Communion, Seattle 
  • Rochelle Daniel, Atria, Flagstaff, AZ 
  • Calvin Eng, Bonnie’s, NYC 
  • Casey Felton, Bahn Oui, Los Angeles 
  • Shenarri Freeman, Cadence, NYC 
  • Ben Grupe, Tempus, St. Louis 
  • Donald Hawk, Valentine, Phoenix 
  • Cleophus Hethington, Benne on Eagle, Asheville, NC 
  • Brian Hirata, Na‘’au, Hilo, HI 
  • Serigne Mbaye, Dakar Nola, New Orleans 
  • Thuy Pham, Mama Đút, Portland, OR 
  • Mia Orino and Carlo Gan, Kamayan ATL, Atlanta 
  • Edgar Rico, Nixta Taqueria, Austin 
  • Amanda Shulman, Her Place Supper Club, Philadelphia 
  • Amanda Turner, Olamaie, Austin 
  • Chris Viaud, Greenleaf, Milford, NH 
  • Crystal Wahpepah, Wahpepah’s Kitchen, Oakland, CA 
  • David Yoshimura, Nisei, San Francisco 

Best New Restaurant 

Café Mamajuana, Burlington, VT 
  • ABACÁ, San Francisco 
  • Angry Egret Dinette, Los Angeles 
  • Bacanora, Phoenix 
  • BARDA, Detroit 
  • Café Mamajuana, Burlington, VT 
  • Casian Seafood, Lafayette, CO 
  • Dhamaka, NYC 
  • Fritai, New Orleans 
  • Gage & Tollner, NYC 
  • Horn BBQ, Oakland, CA 
  • Kasama, Chicago 
  • Kimika, NYC 
  • Laser Wolf, Philadelphia 
  • Leeward, Portland, ME 
  • Lengua Madre, New Orleans 
  • MACHETE, Greensboro, NC 
  • Matia Kitchen & Bar, Orcas Island, WA 
  • The Marble Table, Billings, MT 
  • Nani’s Piri Piri Chicken, Asheville, NC 
  • NiHao, Baltimore 
  • Owamni, Minneapolis 
  • Oyster Oyster, Washington, D.C. 
  • Pier 6 Seafood & Oyster House, San Leon, TX 
  • República, Portland, OR 
  • Roots Southern Table, Farmers Branch, TX 
  • Sooper Secret Izakaya, Honolulu 
  • Union Hmong Kitchen, Minneapolis 
  • Ursula, NYC 
  • Zacatlán Restaurant, Santa Fe 
  • Zitz Sum, Coral Gables, FL 

Outstanding Pastry Chef 

Chacónne Patisserie
  • Antonio Bachour, Bachour, Coral Gables and Doral, FL 
  • Nicolas Blouin, Destination Kohler, Kohler, WI 
  • Warda Bouguettaya, Warda Pâtisserie, Detroit 
  • Mark Chacón, Chacónne Patisserie, Phoenix 
  • Angela Cicala, Cicala at the Divine Lorraine, Philadelphia 
  • Kate Fisher Hamm, Leeward, Portland, ME 
  • Michelle Karr-Ueoka, MW Restaurant, Honolulu 
  • Margarita Manzke, République, Los Angeles 
  • Claudia Martinez, Miller Union, Atlanta 
  • Elise Mensing, Brasserie by Niche, St. Louis 
  • Camari Mick, The Musket Room, NYC 
  • Ruben Ortega, Xochi, Houston 
  • Shannah Primiano, Porto, Chicago 
  • Rabii Saber, Four Seasons, Orlando, FL 
  • Caroline Schiff, Gage & Tollner, NYC  
  • Anne Specker, Kinship, Washington, D.C. 
  • Krystle Swenson, The Social Haus, Greenough, MT 
  • Sofia Tejeda, Mixtli, San Antonio, TX 
  • Jen Yee, Hopkins and Company, Atlanta 

Outstanding Baker 

  • David Cáceres, La Panadería, San Antonio, TX 
  • Maya-Camille Broussard, Justice of the Pies, Chicago 
  • Atsuko Fujimoto, Norimoto Bakery, Portland, ME 
  • Susannah Gebhart, Old World Levain (OWL) Bakery, Asheville, NC 
  • Marissa and Mark Gencarelli, Yoli Tortilleria, Kansas City, MO 
  • Joseph, Archalous, and Caroline Geragosian, Old Sasoon Bakery, Pasadena, CA 
  • Don Guerra, Barrio Bread, Tucson, AZ 
  • Aaron Hall, The Local Crumb, Mount Vernon, IA 
  • Mike Hirao, Nisshodo Candy Store, Honolulu 
  • Clement Hsu, Katherine Campecino-Wong, and James Wong, Breadbelly, San Francisco 
  • Nobutoshi “Nobu” Mizushima and Yuko Kawashiwo, Ihatov Bread and Coffee, Albuquerque, NM 
  • Evette Rahman, Sister Honey’s, Orlando, FL 
  • Rhonda Saltzman and Mercedes Brooks, Second Daughter Baking Co., Philadelphia 
  • Caroline Schweitzer and Lauren Heemstra, Wild Crumb, Bozeman, MT 
  • Khatera Shams, Sunshine Spice Bakery & Cafe, Boise, ID 
  • Zak Stern, Zak the Baker, Miami 
  • Elaine Townsend, Café Mochiko, Cincinnati, OH 
  • Maricsa Trejo, La Casita Bakeshop, Richardson, TX 
  • Louis Volle, Lodi, NYC 
  • Pamela Vuong, The Flour Box, Seattle 

Outstanding Hospitality (Presented by American Airlines)

  • BaoBao Dumpling House, Portland, ME 
  • Bar del Corso, Seattle 
  • Binkley’s, Phoenix 
  • Coquine, Portland, OR 
  • Cúrate, Asheville, NC 
  • House of Prime Rib, San Francisco 
  • Hugo’s, Houston 
  • Johnny’s Restaurant, Homewood, AL 
  • José, Dallas 
  • Lil’ Deb’s Oasis, Hudson, NY 
  • Mudgie’s Deli and Wine Shop, Detroit 
  • Phoenicia, Birmingham, MI 
  • The Preacher’s Son, Bentonville, AR 
  • Sanford, Milwaukee 
  • Spuntino, Denver 
  • Steve and Cookie’s, Margate, NJ 
  • Sylvia’s Restaurant, NYC 
  • Ticonderoga Club, Atlanta 
  • Tutka Bay Lodge, Homer, AK 
  • Valter’s Osteria, Salt Lake City 

 

Outstanding Wine Program

Kai
  • a.kitchen + bar, Philadelphia 
  • The Four Horsemen, NYC 
  • Frenchette, NYC 
  • Golden Age Wine, Mountain Brook, AL 
  • High Street Wine Co., San Antonio, TX 
  • Hiyu Wine Farm, Hood River, OR 
  • Kai, Phoenix 
  • L’Etoile, Madison, WI 
  • The Little Nell, Aspen, CO 
  • Lucky Palace, Bossier City, LA 
  • Lyla Lila, Atlanta 
  • Madam, Birmingham, MI 
  • Maydan, Washington, D.C. 
  • Polo Grill, Tulsa, OK 
  • The Punchdown, Oakland, CA 
  • Rainbow Ranch Lodge, Gallatin Gateway, MT 
  • Rebel Rebel, Somerville, MA 
  • Sachet, Dallas 
  • Tomo, Seattle 
  • Vicia, St. Louis 

Outstanding Bar Program

Nobody’s Darling

  • Alley Twenty Six, Durham, NC 
  • Attaboy, Nashville 
  • Avenue Pub, New Orleans 
  • Bar Leather Apron, Honolulu 
  • barmini by José Andrés, Washington, D.C. 
  • Cafe La Trova, Miami 
  • Chapel Tavern, Reno, NV 
  • Friends and Family, Oakland, CA 
  • Genever, Los Angeles 
  • Goodkind, Milwaukee 
  • The Jewel Box, Portland, ME 
  • Julep, Houston 
  • La Factoría, San Juan, PR 
  • Las Almas Rotas, Dallas 
  • Llama San, NYC 
  • Nobody’s Darling, Chicago 
  • Shelby, Detroit 
  • Valkyrie, Tulsa, OK 
  • Vicia, St. Louis 
  • Water Witch, Salt Lake City

Best Chefs (Presented by Capital One):

Best Chef: California 

Mr. Jui’s

  • Chris Barnum-Dann, Localis, Sacramento, CA 
  • Sylvan Mishima Brackett, Rintaro, San Francisco 
  • Val M. Cantu, Californios, San Francisco 
  • Keith Corbin, Alta Adams, Los Angeles 
  • Srijith Gopinathan, Ettan, Palo Alto, CA 
  • Tony Ho, Sea Harbour Seafood Restaurant, Rosemead, CA 
  • Judept Irra, Tamales Elena y Antojitos, Bell Gardens, CA 
  • Nobody’s Darling, Chicago San Francisco 
  • Matthew Kammerer, The Harbor House Inn, Elk, CA 
  • Bryant Ng, Cassia, Santa Monica, CA 
  • Heena Patel, Besharam, San Francisco 
  • Natalia Pereira, Woodspoon, Los Angeles 
  • Melissa Perello, Octavia, San Francisco 
  • Minh Phan, Phenakite, Los Angeles 
  • Justin Pichetrungsi, Anajak Thai, Los Angeles 
  • Carlos Salgado, Taco María, Costa Mesa, CA 
  • Sarintip “Jazz” Singsanong, Jitlada, Los Angeles 
  • James Syhabout, Commis, Oakland, CA 
  • Pim Techamuanvivit, Nari, San Francisco 
  • Anthony Wells, Juniper and Ivy, San Diego

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

  • Omar Anani, Saffron De Twah, Detroit 
  • Rodolfo Cuadros, Amaru and Bloom Plant Based Kitchen, Chicago 
  • Diana Dávila Boldin, Mi Tocaya Antojería, Chicago 
  • Paul Fehribach, Big Jones, Chicago 
  • Jason Hammel, Lula Cafe, Chicago 
  • Anthony Lombardo, SheWolf, Detroit 
  • Hamissi Mamba and Nadia Nijimbere, Baobab Fare, Detroit 
  • Thomas Melvin, Vida, Indianapolis 
  • Dave Park, Jeong, Chicago 
  • Michael Ransom, ima, Detroit 
  • Darnell Reed, Luella’s Southern Kitchen, Chicago 
  • James Rigato, Mabel Gray, Hazel Park, MI 
  • Jose Salazar, Salazar, Cincinnati, OH 
  • Noah Sandoval, Oriole, Chicago 
  • Ahmad Sanji, AlTayeb, Dearborn, MI 
  • John Shields and Karen Urie Shields, Smyth, Chicago 
  • Jill Vedaa, Salt+, Lakewood, OH 
  • Sarah Welch, Marrow, Detroit 
  • Erick Williams, Virtue Restaurant & Bar, Chicago 
  • Kate Williams, Karl’s, Detroit 

  

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

  • Anthony Andiario, Andiario, West Chester, PA 
  • Joey Baldino, Zeppoli, Collingswood, NJ 
  • Angel Barreto, Anju, Washington, D.C. 
  • Amy Brandwein, Centrolina, Washington, D.C. 
  • Adam Diltz, Elwood, Philadelphia 
  • Antimo DiMeo, Bardea Food & Drink, Wilmington, DE 
  • Melissa Hamilton and Christopher Hirsheimer, Canal House Station, Milford, NJ 
  • Matt Hill, Ruthie’s All-Day, Arlington, VA 
  • Bill Hoffman, The House of William & Merry, Hockessin, DE 
  • Jesse Ito, Royal Izakaya, Philadelphia 
  • Kate Lasky and Tomasz Skowronski, Apteka, Pittsburgh 
  • Wei Lu, China Chalet, Florham Park, NJ 
  • Cristina Martinez, South Philly Barbacoa, Philadelphia 
  • Peter Prime, Cane, Washington, D.C. 
  • Carlos Raba, Clavel Mezcaleria, Baltimore 
  • Michael Rafidi, Albi, Washington, D.C. 
  • Chutatip “Nok” Suntaranon, Kalaya Thai Kitchen, Philadelphia 
  • Yuan Tang, Rooster & Owl, Washington, D.C. 
  • Wei Zhu, Chengdu Gourmet, Pittsburgh 
  • Bethany Zozula, 40 North at Alphabet City, Pittsburgh 

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

  • Dane Baldwin, The Diplomat, Milwaukee 
  • Karen Bell, Bavette La Boucherie, Milwaukee 
  • Daniel Bonanno, A Pig in a Fur Coat, Madison, WI 
  • Rob Connoley, Bulrush, St. Louis 
  • Jorge Guzmán, Petite León, Minneapolis 
  • Michael Haskett, M.B. Haskett Delicatessen, Sioux Falls, SD 
  • Dan Jacobs and Dan Van Rite, EsterEv, Milwaukee 
  • Mary Kastman, Driftless Cafe, Viroqua, WI 
  • Anthony Kueper, Dolce, Omaha, NE 
  • Gregory León, Amilinda, Milwaukee 
  • Rachel McGill, DISH Restaurant, Lincoln, NE 
  • Ryan Nitschke, Luna Fargo, Fargo, ND 
  • Craig Rivard, Little Fox, St. Louis 
  • Kevin Scharpf, Brazen Open Kitchen | Bar, Dubuque, IA 
  • Sean Sherman, Owamni, Minneapolis 
  • Erik Skaar, Vann, Spring Park, MN 
  • Evy Swoboda, Brasserie by Niche, St. Louis 
  • Carl Thorne-Thomsen, Story., Prairie Village, KS 
  • Yia Vang, Union Hmong Kitchen, Minneapolis 
  • Ben Welch, Botanica, Wildwood, MO 

Best Chef: Mountain (CO, ID, MT, UT, WY) 

  • Saibeen Acord, Saibeen’s Kitchen, Great Falls, MT 
  • Salvador Alamilla, Amano, Caldwell, ID 
  • Dan Ansotegui, Ansots, Boise, ID 
  • Jose Avila, El Borrego Negro, Denver 
  • Mike Blocher, Nick Fahs, and David Barboza, Table X, Salt Lake City 
  • Cody Cheetham, Tavernetta, Denver 
  • Logen Crew and Paul Chamberlain, SLC Eatery, Salt Lake City 
  • Caroline Glover, Annette, Aurora, CO 
  • Briar Handly, Handle, Park City, UT 
  • Suchada Johnson, Teton Thai, Teton Village, WY 
  • Kris Komori, KIN, Boise, ID 
  • Chris Lockhart, PREROGATIvE Kitchen, Red Lodge, MT 
  • Chris McDonald, Cowfish, Lander, WY 
  • Mawa McQueen, Mawa’s Kitchen, Aspen, CO 
  • Brian Menges, The 2nd Street Bistro, Livingston, MT 
  • Paul Naugle, Izakaya Three Fish, Bozeman, MT 
  • Dana Rodriguez, Work & Class, Denver 
  • Eric Skokan, Black Cat Farm Table Bistro, Boulder, CO 
  • Luis Young, Penrose Room, Colorado Springs, CO 
  • Dave Wells, The Tasting Room at Chico Hot Springs Resort & Day Spa, Pray, MT 

Best Chef: New York State  

Under the Volcano
  • Einat Admony, Balaboosta, NYC 
  • Mary Attea, The Musket Room, NYC 
  • Albert and Malenda Bartley, Top Taste, Kingston, NY 
  • Amanda Cohen, Dirt Candy, NYC 
  • Nick Curtola, The Four Horsemen, NYC  
  • Eric Gao, O Mandarin, Hartsdale and Hicksville, NY 
  • JJ Johnson, FIELDTRIP, NYC 
  • Gabe McMackin, Troutbeck, Amenia, NY 
  • Helen Nguyen, Saigon Social, NYC 
  • Ayesha Nurdjaja, Shuka, NYC 
  • Chintan Pandya, Dhamaka, NYC 
  • Kyo Pang, Kopitiam, NYC 
  • Junghyun Park, Atomix, NYC 
  • Carla Perez-Gallardo and Hannah Black, Lil’ Deb’s Oasis, Hudson, NY 
  • Erik Ramirez, Llama Inn, NYC 
  • Romeo Regalli, Ras Plant Based, NYC 
  • Irwin Sánchez, Under the Volcano, NYC 
  • Bryce Shuman, Sweetbriar, NYC 
  • Hillary Sterling, Ci Siamo, NYC 
  • Dale Talde, Goosefeather, Tarrytown, NY 

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

Annette

  • Bowman Brown, Elda, Biddeford, ME 
  • Vien Dobui, CÔNG TỬ BỘT, Portland, ME 
  • Patricia Estorino, Gustazo Cuban Kitchen & Bar, Waltham and Cambridge, MA 
  • Tiffani Faison, Orfano, Boston 
  • Jeff Fournier, Thompson House Eatery, Jackson, NH 
  • Daniel Gursha, Ledger, Salem, MA 
  • Tico Huynh, Yvonne’s, Cambridge, MA 
  • Ben Jackson, Magnus on Water, Biddeford, ME 
  • Jeremy Kean and Philip Kruta, Brassica Kitchen + Cafe, Boston 
  • Christian Kruse, Black Flannel Brewing Company, Essex Junction, VT 
  • Brian Lewis, The Cottage, Westport, CT 
  • Courtney Loreg, Woodford Food and Beverage, Portland, ME 
  • Macarena Ludena, Cora Cora, West Hartford, CT 
  • Nisachon Morgan, Saap, Randolph, VT 
  • Cassie Piuma, Sarma, Somerville, MA 
  • William Rietzel, COAST, Watch Hill, RI 
  • Damian Sansonetti, Chaval, Portland, ME 
  • John DaSilva, Chickadee, Boston 
  • David Schrier, Jessica Pollard and David Clegg, Daily Operation, Easthampton, MA 
  • David Vargas, Vida Cantina, Portsmouth, NH

Best Chef: Northwest and Pacific (AK, HI, OR, WA)  

  • Nathan Bentley, Altura Bistro, Anchorage, AK 
  • Nick Coffey, Ursa Minor, Lopez Island, WA 
  • Erasto Jackson, Lil Red’s Takeout and Catering, Seattle 
  • Jonathan Jones, Epilogue Kitchen & Cocktails, Salem, OR 
  • Liz Kenyon, Rupee Bar, Seattle 
  • Carlo Lamagna, Magna Kusina, Portland, OR 
  • Robynne Maii, Fête, Honolulu 
  • Melissa Miranda, Musang, Seattle 
  • David Nichols, Eight Row, Seattle 
  • Vince Nguyen, Berlu, Portland, OR 
  • Brandon Pettit, Delancey, Seattle 
  • Thomas Pisha-Duffly, Oma’s Hideaway, Portland, OR 
  • Mark Pomaski, Moon & Turtle, Hilo, HI 
  • Beau Schooler, In Bocca Al Lupo, Juneau, AK 
  • Sheldon Simeon, Tin Roof, Kahului, HI 
  • Mutsuko Soma, Kamonegi, Seattle 
  • Robert Urquidi, Ethel’s Grill, Honolulu 
  • Jojo Vasquez, Fond, Lahaina, HI 
  • Aaron Verzosa, Archipelago, Seattle 
  • Chad White, Zona Blanca, Spokane, WA 

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

Curate
  • Katie Button, Cúrate, Asheville, NC 
  • Greg Collier, Leah & Louise, Charlotte, NC 
  • Mike Costello and Amy Dawson, Lost Creek Farm, Lost Creek, WV 
  • Oscar Diaz, The Cortez, Raleigh, NC 
  • Sunny Gerhart, St. Roch Fine Oysters + Bar, Raleigh, NC 
  • Jake Howell, Peninsula, Nashville 
  • Philip Krajeck, Rolf and Daughters, Nashville 
  • Cheetie Kumar, Garland, Raleigh, NC 
  • Anthony Lamas, Seviche, Louisville, KY 
  • Jason Liang, Brush Sushi Izakaya, Decatur, GA 
  • Ouita Michel, Holly Hill Inn, Midway, Lexington, and Versailles, KY 
  • Ricky Moore, SALTBOX Seafood Joint, Durham, NC 
  • Orlando Pagán, Wild Common, Charleston, SC 
  • Craig Richards, Lyla Lila, Atlanta 
  • Alison Settle, Barn8, Goshen, KY 
  • Peyton Smith, Mission Pizza Napoletana, Winston-Salem, NC 
  • Stephanie Tyson, Sweet Potatoes, Winston-Salem, NC 
  • Aaron Vandemark, Panciuto, Hillsborough, NC 
  • Joey Ward, Southern Belle and Georgia Boy, Atlanta 
  • Mailea Weger, Lou, Nashville 

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

  • Blake Aguillard and Trey Smith, Saint-Germain, New Orleans 
  • Michael Beltran, Ariete, Coconut Grove, FL 
  • Valerie, Nando, and Fernando Chang, Itamae, Miami 
  • Clay Conley, Buccan, Palm Beach, FL 
  • Adam Evans, Automatic Seafood and Oysters, Birmingham, AL 
  • Jeremy Ford, Stubborn Seed, Miami 
  • Hao Gong, LUVI Restaurant, New Orleans 
  • Francis Guzmán, Vianda, San Juan, PR 
  • Timothy Hontzas, Johnny’s Restaurant, Homewood, AL 
  • Melissa M. Martin, Mosquito Supper Club, New Orleans 
  • Matthew McClure, The Hive, Bentonville, AR 
  • Abel Mendoza, Estela, Rincón, PR 
  • Henry Moso, Kabooki Sushi, Orlando, FL 
  • Michael Nelson, GW Fins, New Orleans 
  • Niven Patel, Ghee Indian Kitchen, Kendall, FL 
  • Alex Perry, Vestige, Ocean Springs, MS 
  • Michael Pirolo, Macchialina, Miami 
  • Allison Richard, High Hat Cafe, New Orleans 
  • Rafael Rios, Yeyo’s, Bentonville, AR 
  • Isaac Toups, Toups’ Meatery, New Orleans 

Best Chef: Southwest (AZ, NM, NV, OK)  

  • Matthew Amberg, Oren, Tulsa, OK 
  • Wanda J. Armstrong, Evelyn’s, Tulsa, OK 
  • Indri Bahar, Rendang & Co. Indonesian Bistro, Tulsa, OK 
  • Troy Cannan, LuLou’s Restaurant, Reno, NV 
  • Kwok Chen, Kwok’s Bistro, Reno, NV 
  • Andrew Donovan, Basque, Tulsa, OK 
  • Lori Hashimoto, Hana Japanese Eatery, Phoenix 
  • Zach Hutton, Scratch Kitchen & Cocktails, Oklahoma City, OK 
  • Gina Marinelli, La Strega and Harlo, Las Vegas 
  • John Martinez, Tito & Pep, Tucson, AZ 
  • Maria Mazon, BOCA Tacos y Tequila, Tuscon, AZ 
  • Ahmed Obo, Jambo Cafe, Santa Fe 
  • Fernando Olea, Sazón, Santa Fe 
  • Martín Rios, Restaurant Martín, Santa Fe 
  • Salazar Brothers, La Guelaguetza, Albuquerque, NM 
  • Giovanni Scorzo, Andreoli Italian Grocer, Scottsdale, AZ 
  • Eben Shillingford, Sisserou’s, Tulsa, OK 
  • Jamie Tran, The Black Sheep, Las Vegas 
  • Hongrui Xin, Big Dan Shanxi Taste, Las Vegas 
  • Marie Yniguez, Bocadillos, Albuquerque, NM 

Best Chef: Texas 

Cured
  • Alex Au-Yeung, Phat Eatery, Katy, TX 
  • Damien Brockway, Distant Relatives, Austin 
  • Aaron Bludorn, Bludorn, Houston 
  • Sylvia Casares, Sylvia’s Enchilada Kitchen, Houston 
  • Tiffany Derry, Roots Southern Table, Farmers Branch, TX 
  • Christine Ha and Tony J. Nguyen, Xin Chào, Houston 
  • Quy Hoang, Blood Bros. BBQ, Bellaire, TX 
  • Kaiser Lashkari, Himalaya Restaurant, Houston 
  • Matt McCallister, Homewood, Dallas 
  • Steven McHugh, Cured, San Antonio, TX 
  • Misti Norris, Petra & the Beast, Dallas 
  • Anastacia Quiñones-Pittman, José, Dallas 
  • Esaul Ramos Jr., 2M Smokehouse, San Antonio, TX 
  • Felipe Riccio, MARCH, Houston 
  • Regino Rojas, Revolver Taco Lounge, Dallas 
  • John Russ, Clementine, San Antonio, TX 
  • Ernest Servantes and David Kirkland, Burnt Bean Co., Seguin, TX 
  • Iliana de la Vega, El Naranjo, Austin 
  • Finn Walter, The Nicolett, Lubbock, TX 
  • Koji Yoshida, EBESU Robata & Sushi, Plano, TX 

2022 James Beard Awards: Michigan Nominees

Uncategorized
Karl’s

From Eater Detroit: The semifinalists for 2022 James Beard Awards have dropped and include nine metro Detroit chefs in the Great Lakes category. Winning a James Beard award is considered one of the highest honors in the food industry, so undoubtedly, these semifinalists will be celebrating their nominations this morning.

Best Chef semifinalists from Detroit include Omar Anani of Saffron De Twah, Anthony Lombardo of SheWolf, Hamissi Mamba and Nadia Nijimbere of Baobab Fare, Michael Ransom of Ima, Sarah Welch of Marrow, and Kate Williams of Karl’s. Other Michigan chefs nominated include James Rigato of Mabel Gray in Hazel Park and Ahmad Sanji of Al Tayeb in Dearborn. Barda was named a semifinalist in the category Best New Restaurant.

Mudgie’s “Stinson”

Detroit cocktail bar Shelby is nominated for Outstanding Bar Program, while restaurant and bar Madam from Birmingham is nominated for Outstanding Wine Program. Nominated for Outstanding Hospitality are Birmingham’s Phoenicia and Mudgie’s Deli and Wine Shop, the latter of which is a particularly meaningful nomination as its owner Greg Mudge died suddenly last fall.

Oscar of the Food World: Florence’s Restaurant in NE OKC wins prestigious James Beard Foundation Award! From KOCO Oklahoma City

Historic Restaurants

KOCO Oklahoma City: Oscar of the food world: Florence’s Restaurant in NE OKC wins prestigious James Beard Foundation Award. https://www.koco.com/article/oklahoma-florence-restaurant-james-beard-award/39126571

Abra Berens: Lessons from the farm & James Beard nominee

Chroncile Books, Farm-to-Table, Farm-to-Table Restaurant

              For all those who have been opining that Southwest Michigan is indeed become a food-centric destination thanks to our great farmers and the crops they grow in fields and orchards, multiple wineries, breweries, distilleries, chefs and food producers, the biggest proof came last week when Abra Berens, chef in residence for Granor Farm in Three Oaks was nominated for the Best Chef award in the Great Lakes Region by the James Beard Foundation. This coveted honor came about for multifold reasons including her best selling cookbook Ruffage: A Practical Guide to Vegetables (Chronicle Books 2019: $35). The book make veggies easily accessible and tasty. Containing 300 recipes based upon 29 vegetables, the cookbook was on numerous top ten cookbooks for 2019. Then there is also Granor’s Farmhouse Dinners, often featuring celebrity chefs, she prepares. These dinners, based on what’s grown on the farm as well as locally sourced foods, attract people locally but also from Chicago, Detroit and even Indianapolis. For the last two years, each dinner has sold out and has had a waiting list.

“I never thought it would happen to me,” says Abra when I called to congratulate her. “I think the term was gob smacked when I found out. A long time ago I figured it was not my wheelhouse because my food is not fancy food.”

It turns out that Abra heard about the honor from a friend who lives in Pennsylvania and saw the press release from the James Beard Foundation and immediately pulled it up on her phone. It was hard to read but there it was.

Abra Berens’s Vinegar Braised Onions with Seared Whitefish and Arugula

She grew up cooking and has worked in restaurants since she was 16 including Zingerman’s Deli in Ann Arbor and then at Ballymaloe Cookery School and Farm, a 100-acre organic farm in Shanagarry, County Cork, Ireland. In ways Ballymaloe was similar to Granor in that what they grew on the farm was served at its restaurant and guest house.

“It was an education for me—that connection with what a farm is growing and the meals you eat,” she says.

Abra Berens’s Roasted Parsnips w/Fresh Goat Cheese, Pecans and Pickled Apricots

Next stop was Neal’s Yard Dairy, a serious cheese shop where staff people like her worked with some 40 cheesemakers, in selecting, maturing and selling farmhouse cheese made in the United Kingdom and Ireland.  From there, she headed to Chicago where became the executive chef at Stock Café at Local Foods, Vie and the Floriole Cafe & Bakery. As if that wasn’t hectic enough, Abra also co-founded Bare Knuckle Farm in Northport in Michigan’s Leelanau Peninsula. That meant a round trip commute of 700 milers on a regular basis for six years

It was worth it, says Abra about those six years, because she wanted to do dinners based on what she grew.

It worked well in Chicago and definitely does in Three Oaks as well.

              Granor Farm is expanding too.

              “We’re adding new space to the kitchen and we’re working to grow vegetables year round by building indoor growing space,” she says. “We’re putting in refrigeration to add dairy such as artisan cheeses from Windshadow Farm in Hartford, Evergreen Lane Cheese and Creamery in Fennville and Capriole Goat Cheese in Greenville, Indiana.”

              They’re also growing heritage varieties of wheat, rye and corn. Their Bloody Butcher corn, a variety grown by Daniel Boone’s brother Squire almost 250 years ago, is used by Molino Tortilleria in Sawyer to make their corn tortillas.  Abra also plans on making and selling bread from these heirloom grains using a wood burning oven.

Tortillas from Molino Tortilleria

              All in all, though she didn’t ever expect it, Abra definitely deserves the James Beard nod. It’s a first for Southwest Michigan and shows all the great things—foodwise—to come.

The following recipes are reprinted from Ruffage by Abra Berens with permission by Chronicle Books, 2019.

“Parsnips are perfect for roasting because they are naturally a bit drier than carrots or sweet potatoes,” she writes at the beginning of this recipe. “I like to roast them pretty hard so that their little chips burn, foiling the natural sweetness of the root. As with all oven roasted things, allow enough space between the pieces on the baking sheet; A convection oven will help develop that crispy exoskeleton on the veggie comma and cook until the roots are tender when pierced with a knife. “

Roasted Parsnips w/Fresh Goat Cheese, Pecans and Pickled Apricots

“Pickling dried fruit heightens its flavor by introducing a serious tang and a touch of salt,” she writes explaining the reasoning behind pickling. “It breathes new life into a pretty standard pantry staple. It works with all dried fruit though Apple chips get weird and soggy. You can also pickle fresh fruit, though this was sometimes soften the flesh to mush so be gentle with the heat. I love this with basil, which is increasingly available from year-round growers. If you can find good looking basil, either drizzle with basil oil or use parsley or mixture of parsley, tarragon, and or mint. “

10 parsnips or about 2 pounds, ends cut off, peeled and cut into obliques1/4 Cup olive oil, plus more for cooking the parsnips

Freshly ground black pepper

1/4 teaspoon salt, plus more for seasoning

1/4 cup Apple cider vinegar

1 half cup dried apricots cut into 1/4 inch strips

4 ounces fresh goat cheese

1 cup pecans, toasted

6 leaves basil, torn

Heat the oven to 400° F. Toss the parsnips with a big glug (about two tablespoons) of olive oil, 2 pinches of salt, and 2 grinds of black pepper. Transfer to a baking sheet and roast until the parsnips are tender and golden brown, 35 to 40 minutes.

Heat the vinegar, salt and brown sugar to boiling. Pour this over the apricots and let them sit for 10 minutes. These will keep for weeks so feel free to scale up and have some on hand.

Drain the apricots reserving the liquid for dressing or making a spritzer with soda water. Remove the parsnips from the oven, toss with the ¼ cup olive oil and let it absorb for a couple of minutes.

Place on a serving platter, dot with the goat cheese, scattered the pecans and apricots over them, garnish with torn pieces of basil and serve.

Variations

w/currants, walnuts, blue cheese + burnt honey

10 parsnips (about 2 pounds)

1/2 cup honey

2 tablespoons water

1/2 cup currents

1/2 cup walnuts

4 ounces blue cheese

One sprig rosemary, stripped and minced

After roasting the parsnips, removed them in the oven and turn on the broiler. Combined the honey and water to thin. Drizzle the roasted parsnips with the honey mixture and slide under the broiler to char like a toasted marshmallow. Removed from the oven and transfer to a serving platter. Garnish with the currents pickled (same as for the apricots, if you like), walnuts, blue cheese and rosemary.

w/other roots, garlic mayo + sage

5 parsnips (1 pound)

5 carrots (1 pound)

1 celery root (1/2 pound)

2 sweet potatoes (1 pound)

5 sunchokes (1/2 pound)

½ cup garlic mayo

3 sprigs sage, cut into thin slices or fried in oil until golden and crispy

Roast the roots drizzle with the garlic mayo and garnish with the sage.

Garlic Mayo

For the mayo, combine two crushed cloves of garlic, the juice and a half cup of mayonnaise. 

Vinegar Braised Onions with Seared Whitefish and Arugula

8 shallots or cippolini

Neutral oil salt

Freshly ground black pepper

1/2 cup red or white wine vinegar

1- 6-ounce filet of white fish per person

4 ounces arugula

1/4 cup olive oil

Heat the oven to 325°F.

Clean the shallots. Cut them in half from top to bottom.

Heat a glug (about two tablespoons) of neutral oil in a medium of improved frying pan until just above smoking.

Sear the onions, cut side down until well charred. Flipping season with a hefty sprinkle of salt and pepper. Char the other, grounded side as best as you can. As long as there is a good char on the cut side, you’ll be good.

Remove from the heat and pour the vinegar over the onions, getting it into the petals of the onion. Be aware it will spit as the vinegar hits the hot pan and will probably make you cough. Cover with foil or parchment paper and place in the oven. Bake until the onions are tender, about 25 minutes. In a large frying pan heat a glug (about two tablespoons) of neutral oil until smoking hot. Blot the whitefish skin dry, sprinkle with salt and sear, skin side down, about 5 minutes.

When the skin releases from the pan, place the whole pan in the already hot oven to cook through, about 4 minutes.

In a medium bowl, dress the arugula with olive oil in a sprinkle of salt and pepper.

Serve the fish, skin side up, top with arugula and onions, spooning the onion liquid over the whole thing period.

Herbsaint: A New, New Orleans Classic

Cajun/Creole, Regional & Ethnic, Southern cuisine

I was in New Orleans this fall and stayed at the B&W Courtyards, a charming bed and breakfast on Chartres Street that is a collection of 1854 cottages joined together by cobblestone walkways and courtyards with pretty fountains and within walking distance of the French Quarter. The walking distance was lucky as New Orleans is so full of wonderful restaurants that a lot of walking is required to burn off some of the calories.gallery12

One of the restaurants I wanted to try was Herbsaint which is frequently named one of the best restaurants in the city (no easy feat) and whose executive chef/CEO Donald Link is a James Beard award winning chef.  Located at 701 Saint Charles Avenue it was a long walk from our B&B but New Orleans has a great trolley car system which took us from the French Quarter to Lafayette Square where Herbsaint is located. Link’s first cookbook, Real Cajun: Rustic Home Cooking from Donald Link’s Louisiana (Clarkson Potter) won the James Beard top award for Best American Cookbook. He has a new one out as well, Down South Bourbon, Pork, Gulf Shrimp & Second Helpings of Everything.

gallery8            The restaurant’s name, Herbsaint, comes from a favored New Orleans anise-flavored liqueur which dates back to the early 1930s and like other NOLA drinks such as Sazerac is enjoying a new popularity because of the popularity of vintage cocktails.

I thought it would be fun to share some of Herbsaint’s recipes that we tried. Needless to say, after dinner, we needed the long walk back to our B&B.gallery6

Herbsaint’s Shrimp Bisque

1 tablespoon butter

1 cup onion, chopped

1 cup celery, chopped

1/2 cup carrot, chopped

1/2 cup Scallions

1 teaspoon paprika

1 teaspoon cayenne

1 teaspoon salt

2 cups tomatoes, chopped

5 whole shrimp cut up with shells on

1 pint shrimp stock

1 pint Water

1/4 cup rice

1 sprig Tarragon

Dash of Brandy and Herbsaint

2 teaspoons salt

1/2 cup heavy cream

1 tablespoon butter

In a heavy bottom sauce pot, sauté the onion, carrot, celery, and scallion with the spices until soft. Add tomatoes and shrimp and cook until tomatoes break down, about 15-20 minutes.

Add shrimp stock and water and simmer an additional 10 minutes then add the rice and cook another 15 minutes. Add the tarragon about 5 minutes before removing soup to strain. Put soup in small batches in a blender and blend until smooth, then strain.  Return to heat and finish with a dash of brandy and Herbsaint, salt, cream, and butter.

Chef’s note: A little hot sauce never hurts.

Herbsaint’s Coconut Cream Tart with Macadamia Nut Crust

Crust

1 cup dry-roasted macadamia nuts

1 1/4 cup all-purpose flour

1/2 teaspoon salt

1/2 cup unsalted butter, room temperature

1/3 cup sugar

1 large egg yolk

Filling

2 1/2 cups heavy whipping cream, divided

1 vanilla bean, split lengthwise

3/4 cup sugar, divided

2 tablespoons cornstarch

3 large egg yolks

1 cup medium shredded unsweetened coconut

Purchased caramel sauce

Optional Fresh Fruits

Raspberries

Blackberries

Pineapple

Mango

For Crust: Preheat oven to 350 degrees F. Spread macadamia nuts on rimmed baking sheet. Bake until light golden brown, about 6 minutes. Cool.

Place cooled nuts, flour, and salt in processor. Using on/off turns, process until nuts are finely ground. Using electric mixer, beat butter and sugar in medium bowl to blend. Beat in yolk. Add nut mixture; beat until blended.

Press into 9-inch-diameter tart pan with removable bottom. Trim excess dough overhang. Pierce all over with fork. Cover and chill overnight.

Preheat oven to 375 degrees F. Bake crust until golden brown, pressing on bottom of crust with back of spoon if bubbles form, about 26 minutes. Cool completely.

For Filling: Heat 1 1/2 cups cream in heavy medium saucepan. Scrape seeds from vanilla bean into pan; add bean. Bring just to boil, remove from heat, cover, and let stand 15 minutes.

Return vanilla cream just to boil. Whisk 1/2 cup sugar and cornstarch in medium bowl to blend. Whisk sugar mixture into vanilla cream. Whisk yolks in large bowl to blend; gradually whisk hot vanilla cream into yolk mixture.

Return mixture to saucepan. Cook over medium-high heat until mixture boils and becomes thick, stirring constantly, about 3 minutes. Transfer pastry cream to medium bowl. Press plastic wrap directly onto surface of pastry cream. Refrigerate until cold and firm, at least 4 hours or overnight.

Preheat oven to 350 degrees F. Spread coconut on rimmed baking sheet. Bake until lightly toasted, about 10 minutes. Cool completely.

Whisk remaining 1 cup cream and 1/4 cup sugar in large bowl until peaks form. Whisk in pastry cream. Continue whisking by hand until thoroughly combined. Gradually stir in coconut. Spoon mixture into cooled tart crust. Cover and refrigerate tart at least 1 hour and up to 8 hours.

Cut tart into wedges and serve with caramel sauce and fresh fruit.

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