Outstanding Bar Program: PDT
Presented by Campari
Rising Star Chef of the Year: Christina Tosi
Our first award of the night, Rising Star Chef of the Year, goes to:
America's Classics: St. Elmo Steak House, Indianapolis
Every year the James Beard Foundation recognizes five new America's Classics, which are restaurants with timeless appeal, beloved in their regions for quality food that reflects the character of their community. Establishments must have been in existence for at least ten years and be locally owned.
Throughout tonight's ceremony, we'll be posting videos that spotlight this year's America's Classics inductees, presented by the Coca-Cola Company. First up: St. Elmo Steak House in Indianapolis.
What Would You Cook for James Beard?
I Love to Eat Makes Its NYC Debut
As a surprise to our guests, playwright James Still just staged an excerpt from his one-man play about James Beard, I Love to Eat, onstage at Avery Fisher Hall.
When Still began considering James Beard as the subject of his next script, he knew immediately that he had found a rich and charismatic figure who could command the stage. “With a solo play, you have to ask yourself the basic question: do I want to spend uninterrupted time with this one character?” explains Still. “I answered that with a resounding ‘yes’ when it came to all things Beard.”
“I’ve been moved by his sense of being a performer and his desire to be famous,” says Still. “Mr. Beard loved the theater, loved the opera; his own flair as a unique performer was legendary. I Love to Eat celebrates all of that—right alongside his love of connecting with people and a love for good, fresh food, simply prepared.”
2012 JBF Awards Opening Video
We kicked off tonight's ceremony with the following video, which highlights how JBF has grown during its first 25 years. Take a stroll down memory lane and watch:
How to Follow the Beard Awards on the Web
Even if you won't be joining us at Lincoln Center tonight, you can still catch all of the excitement of the James Beard Awards online. Our star-studded Awards Gala, which starts at 6:00 P.M. sharp tonight, will be streamed live from Lincoln Center on our homepage and our awards section. We'll also live-blog the festivities right here, as well as announce the winners in real time on Twitter, using #jbfa for all Awards-related tweets.
Click here for a recap of the Book, Broadcast & Journalism Awards, which took place on Friday night.
Q & A with Dahlia Narvaez of Mozza
Together with her mentor Nancy Silverton, pastry chef Dahlia Narvaez has crafted some of the most legendary desserts in the city of Los Angeles. We got in touch with the 2012 Outstanding Pastry Chef nominee to look back on how she joined the restaurant industry and find out which sweet on the Mozza menu is her favorite.
JBF: As a native of Los Angeles, did any of the food of your childhood inspire what you make now?
DH: I actually didn't grow up with a ton of homemade desserts. Dessert just wasn't something my mother made. But she did made good food, getting complex flavors out of simple ingredients.
JBF: We read that you once fudged your résumé and talked your way into your first professional kitchen, the Conga Room. Can you tell us a little more about that?
DH: That probably was not the smartest thing I've done for my career—after ten minutes on my first day, it was clear that I had no... Read more >
2012 JBF Book, Broadcast & Journalism Awards Recap
If you missed our live coverage of the 2012 JBF Book, Broadcast & Journalism Awards, here's a quick recap:
2012 James Beard Foundation Book Awards
Presented by Green & Black’s Organic Chocolate
For cookbooks published in English in 2011.
Cookbook of the Year
Modernist Cuisine
by Nathan Myhrvold with Chris Young and Maxime Bilet
(The Cooking Lab)
Cookbook Hall of Fame
Laurie Colwin
Home Cooking and More Home Cooking
American Cooking
A New Turn in the South: Southern Flavors Reinvented for Your Kitchen
by Hugh Acheson
(Clarkson Potter)
Baking and Dessert
Jeni’s Splendid Ice Creams at Home
by Jeni Britton Bauer
(Artisan)
Beverage
Bitters: A Spirited History of a Classic Cure-All,... Read more >
On the Menu: Week of May 6
Here's what's going at JBF next week:
Monday, May 7, 6:00 P.M.
The 2012 JBF Awards Ceremony and Reception
Join host Alton Brown and the nation’s top chefs at the event that has become the social and gastronomic highlight of the year. All the chefs contributing to this year’s gala reception either knew or were inspired by James Beard and have selected a favorite recipe from one of his books to use as inspiration for their own dish. The menu is sure to be delicious, innovative, and fun. What better way to celebrate the James Beard Foundation’s anniversary and 25 years of food at its best?
Monday, May 7, 7:00 P.M.
Chef's Allen Reunion Dinner Party
In addition to being one of Florida’s most accomplished toques, Allen Susser has... Read more >
Pages
Archive
- May 2013 (77)
- April 2013 (54)
- March 2013 (45)
- February 2013 (37)
- January 2013 (41)
- December 2012 (34)
- November 2012 (38)
- October 2012 (54)
- September 2012 (45)
- August 2012 (51)
- July 2012 (50)
- June 2012 (49)
- May 2012 (88)
- April 2012 (56)
- March 2012 (35)
- February 2012 (46)
- January 2012 (40)
- December 2011 (40)
- November 2011 (47)
- October 2011 (44)
- September 2011 (48)
- August 2011 (59)
- July 2011 (50)
- June 2011 (49)
- May 2011 (124)
- April 2011 (54)
- March 2011 (60)
- February 2011 (54)
- January 2011 (52)
- December 2010 (39)
- November 2010 (48)
- October 2010 (59)
- September 2010 (52)
- August 2010 (56)
- July 2010 (57)
- June 2010 (65)
- May 2010 (168)
- April 2010 (68)
- March 2010 (68)
- February 2010 (63)
- January 2010 (59)
- December 2009 (61)
- November 2009 (74)
- October 2009 (83)
- September 2009 (74)
- August 2009 (81)
- July 2009 (66)
- June 2009 (48)
- May 2009 (122)
- March 2009 (2)
@beardfoundation
Thursday at the #jamesbeardhouse: Jason Barwikowski, formerly of PDX's Clyde Common and Olympic Provisions: http://t.co/RLwpLqOPU7
The @celebcheftour is coming to Sonoma's Gloria Ferrer Winery on June 1! Get your tickets now: https://t.co/LszcNhtQAf
By holding a Friends of James Beard Benefit, you can contribute to our scholarship program: http://t.co/tZVqUcRxvN
Cali's dairy farmers want more whey profits. NASA funds a 3D food printer. Saisons for summer. Today's food reads: http://t.co/KJ8iuHkYCk
Blogroll
- Atlantic Food Channel
- Chow
- Cook and Eat Better
- Daily Dish/Los Angeles Times
- Diner's Journal/New York Times
- Eater
- Foodspotting
- Grub Street
- Hungry Beast
- Immaculate Infatuation
- Insatiable Critic
- JBF Awards
- JBF Awards Press Room
- Michael Ruhlman
- Savory Cities
- Serious Eats
- The Feed
- The Stew/Chicago Tribune
- Zester Daily
Recent Comments