Outstanding Service: La Grenouille



Presented by Stella Artois


Our Outstanding Service award goes to:


La Grenouille



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

Comments (0)

Outstanding Pastry Chef: Mindy Segal


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.

Comments (0)

Best New Restaurant: Next


Our Best New Restaurant award, presented by Mercedes-Benz, goes to: 
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.

Comments (0)

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

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

Comments (0)

What Would You Cook for James Beard? Part IV

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.”

Comments (0)

Paul Kahan: Favorite Awards Moment

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.”

Comments (0)

Tre Wilcox: Life Lessons Learned in the Kitchen


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.”

Comments (0)

America's Classics: The Fry Bread House, Phoenix

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:


Comments (0)

Award Winner Recap

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

Comments (0)

What Would You Cook for James Beard? Part III


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 >

Comments (0)


JBF Kitchen Cam