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Outstanding Service: La Grenouille

by JBF Editors on May 07, 2012

 

 

Presented by Stella Artois

 

Our Outstanding Service award goes to:

 

La Grenouille

NYC

 

This is the 11th restaurant in New York City to win this award. The Masson family has been running La Grenouille since 1962.

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Outstanding Pastry Chef: Mindy Segal

by JBF Editors on May 07, 2012

 

Our Outstanding Pastry Chef award goes to:
 
Mindy Segal
Mindy’s HotChocolate, Chicago
 
Mindy is the second chef to bring this award home to the Windy City. She says HotChocolate is the culmination of her 20-year culinary career.

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Best New Restaurant: Next

by JBF Editors on May 07, 2012

 

 
Our Best New Restaurant award, presented by Mercedes-Benz, goes to: 
 
Next
Chicago
 
Next is the latest venture for JBF Award Winner Grant Achatz and Nick Kokonas, and only the second time this award goes to a Chicago restaurant.

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2012 James Beard Foundation Who’s Who of Food & Beverage in America Inductees

by JBF Editors on May 07, 2012

Photo by Kent Miller

 
Here are our 2012 Who’s Who of Food & Beverage in America inductees: 
 
Grant Achatz (center)
Chef and Author, Chicago
 
 
Mark Bittman (not pictured)
Journalist and Author, NYC
 
 
Dana Cowin (left)
Editor-in-Chief, Food & Wine, NYC
 
 
Emily Luchetti (right)
Pastry Chef and Author, San Francisco
 
 
Marvin Shanken (not pictured)
Publisher, Food Arts and Wine Spectator, NYC
 
 

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What Would You Cook for James Beard? Part IV

by JBF Editors on May 07, 2012


We've been asking our gala reception chefs what they would cook for James Beard if they had the chance. Here are some more of their responses:

JBF Award Winner Norman Van Aken, Tuyo, Miami
“Billi-bi soup would be on the menu for sure. I took a version of that from Beard’s recipe and made it into the most successful soup I’ve ever (co)created. His Theory and Practice of Good Cooking was the first cookbook I ever bought.”
 
Bryan Forgione, Society Café at Encore Las Vegas
“I would serve him homemade pasta with fresh stewed tomatoes and basil from the garden. It was from Beard on Pasta that I learned how to make fresh pastas, and this preparation is how we would test out the batches at my mother’s house.”

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Paul Kahan: Favorite Awards Moment

by JBF Editors on May 07, 2012

 
JBF Award Winner Paul Kahan (one of tonight's Gala Reception chefs) told us about one of his fondest Awards memories:
 
“My favorite moment was standing behind André Soltner in line in a run-through of the ceremony. That year, I also enjoyed cooking 1,000 orders of sweetbreads in a hallway on cassette burners.”

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Tre Wilcox: Life Lessons Learned in the Kitchen

by JBF Editors on May 07, 2012

 

The life lessons that Gala Reception chef Tre Wilcox has learned in the kitchen:

 

"Don’t run out of patience. Always take the high road, and stay humble.”

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America's Classics: The Fry Bread House, Phoenix

by JBF Editors on May 07, 2012

We've arrived at the last 2012 America's Classic award-winning restaurant: The Fry Bread House in Phoenix! Learn what they're all about in the video below:

 

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Award Winner Recap

by JBF Editors on May 07, 2012

 
 
Here's the next batch of Award winners:
 
  • Best Chef: Northwest: Matt Dillon, Sitka & Spruce, Seattle
  • Best Chef: Pacific: Matt Molina, Osteria Mozza, Los Angeles
  • Best Chef: Northeast: Tim Cushman, O Ya, Boston
  • Best Chef: South: Chris Hastings, Hot and Hot Fish Club, Birmingham, AL
  • America’s Classics: Jones B-B-Q Diner, Mariana, AR
  • Best Chef: Southeast: (tie) Hugh Acheson, Five and Ten, Athens, GA, AND Linton Hopkins, Restaurant Eugene, Atlanta
  • Best Chef: Southwest: Paul Qui, Uchiko, Austin, TX
  • Humanitarian of the Year: Charlie Trotter
  • America’s Classics: Shady Glen, Manchester, CT

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What Would You Cook for James Beard? Part III

by JBF Editors on May 07, 2012

 

What would you make for James Beard if you had him over for dinner? Here are the dishes two of our gala reception chefs would cook for JB if they had the chance:

 

Nora Pouillon, Restaurant Nora, Washington, D.C.
“I learned how to cook American food by reading James Beard’s books. He had a weakness for braises and ragoûts, as well as regional food and fruit desserts, so I’d translate that into a Hungarian goulash with gnocchi followed by a Viennese-style apple strudel.”

 

JBF Award Winner Jimmy Schmidt, Morgan’s in the Desert at La Quinta Resort & Club, La Quinta, CA
“To start, a real absinthe martini, which he loved and drank when I first met him in New York. A first course of oysters poached in a Champagne sauce, which he ate endlessly at the London chop house in Detroit, followed by a roasted saddle of lamb with a ragoût of lentils. Dessert would be twisted s’mores: marshmallow ice cream, chocolate ganache, and cinnamon tuiles.”... Read more >

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