Winner Recap!

 

Who's Who of Food and Beverage in America Inductee: Eric Asimov, Author and Journalist, NYC

 

Who's Who of Food and Beverage in America Inductee: Dorothy Kalins, Editor, NYC

 

Who's Who of Food and Beverage in America Inductee: Barbara Lynch, Chef and Restaurateur, Boston

 

Best Chef: South: Tory McPhail, Commander’s Palace, New Orleans

 

Best Chef: West: Christopher Kostow, The Restaurant at Meadowood, St. Helena, CA

 

Lifetime Achievement Recipient: Cecilia Chiang

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America's Classic: Kramarczuk’s

 

215 East Hennepin Avenue, Minneapolis 
Owner: Orest Kramarczuk

 

Minneapolis is known for its Scandinavian heritage, but for more than a century the city’s northeast neighborhoods have been a vibrant Eastern European enclave. A great deal of that Catholic, blue-collar culture has dissipated during the past 20 years, but some overt traces remain, most notably a dozen or more elaborate churches and Kramarczuk’s, the landmark sausage-making company and restaurant.

 

The business dates to 1954, when Ukrainian refugees Wasyl and Anna Kramarczuk purchased Central Provisions, one of the city’s oldest butcher shops, and renamed it Kramarczuk Sausage Co. It has been at the same address, just across the Mississippi River from downtown Minneapolis, since 1967. Wasyl and Anna’s son Orest joined the business in 1979. He’s now the primary owner. His father died in 1991, and Anna Kramarczuk died in 2008.

 

Kramarczuk’s more... Read more >

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Gala Chef Q & A: Thomas McNaughton

Thomas McNaughton

 

Thomas McNaughton, Flour + Water, San Francisco

 

What’s your go-to guilty-pleasure food?

Pita chips and spicy hummus. Though when in Jersey, pork roll sandwiches.

 

Describe the last great meal you ate.

I finally took some days off and went to Sayulita, Mexico. Margaritas and tacos on the beach were exactly what I needed.

 

What’s the dish you’re most proud of?

It’s hard to say. We’re constantly trying to evolve our dishes, and they’re always changing. Perfection is a journey and not an end goal.

 

What’s your favorite movie snack?

Salumi and cheese at home.

 

What’s your earliest food memory?

It’s funny because I’m now obsessed with natural fermentation, but as a kid I hated pickles. If my burger came with a pickle and it was touching the fries, I wouldn’t even touch the fries.

 

What do... Read more >

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Gala Chef Q & A: JBF Award Winner Michael Mina

JBF Award winner Michael Mina

 

JBF Award Winner Michael Mina, Michael Mina, San Francisco

 

What’s your go-to guilty-pleasure food?

My family and I are always making pizzas in our wood-fire oven. We add some fresh vegetables from our garden to make it a little less of a “guilty” food.

 

What’s your favorite movie, and why?

Forrest Gump. It’s a classic and the story is great!

 

Describe the last great meal you ate.

Mourad Lahlou from Aziza always does it right! His food is bold and balanced and the flavors are out of this world.

 

What’s the dish you’re most proud of?

My caviar parfait is something that is really special for me. I first made it for my wife, Diane, on our honeymoon and she loved it! It has since made its way into almost all of my restaurants.

 

What’s your favorite healthy food?

Nothing beats a bowl of greens... Read more >

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2013 James Beard Foundation Lifetime Achievement Award Recipient Cecilia Chiang

 

The Lifetime Achievement award is given to an individual whose lifetime body of work has had a positive and long-lasting impact on the way we eat, cook, and/or think about food in America.

 

Restaurateur Cecilia Chiang recalls James Beard’s delight after his first meal at her landmark San Francisco Chinese restaurant, The Mandarin, in the early 1960s. “This is so different from what I had before. This is very tasty. What do you call this kind of food?” she remembers him asking. Unlike most Americans at the time, Beard’s experience with Chinese food extended beyond bland, Americanized dishes like chow mein and egg foo young. His Chinese-born childhood housekeeper, Let, had been an accomplished chef whose cooking made a deep impression on Beard at an early age. Even so, the profound flavors in Chiang’s northern Chinese, Shanghai, and Sichuan specialties were unlike anything Beard had ever tasted before.

 

Authentic, regional dishes such as beggar’s chicken (baked in clay), Sichuan spicy... Read more >

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Gala Chef Q & A: JBF Award Winner Douglas Rodriguez

JBF Award winner Douglas Rodriguez

 

JBF Award Winner Douglas Rodriguez, Alma de Cuba, Philadelphia

 

What’s your go-to guilty-pleasure food?

Chinese food.

 

What’s your favorite movie, and why?

Austin Powers, because it makes me laugh.

 

Describe the last great meal you ate.

Tuna air bread, filled with Caesar salad dressing foam and tuna sashimi, at Makoto Bal Harbor Miami. Just delicious.

 

What’s the dish you’re most proud of?

Smoked marlin tacos.

 

What’s your favorite movie snack?

Salted cashews with buttered popcorn.

 

What’s your earliest food memory?

French onion soup.

 

What do you eat for breakfast?

Good strong coffee.

 

What’s your favorite healthy food?

Any and all vegetables.

 ... Read more >

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Gala Chef Q & A: JBF Award Winner Christina Tosi

JBF Award winner Christina Tosi

 

JBF Award Winner Christina Tosi, Momofuku Milk Bar, NYC

 

What are your go-to guilty-pleasure foods?

Nachos and cookie dough.

 

What’s your favorite movie, and why?

Desk Set. Katharine Hepburn has such wit, such intelligence, but is still a silly gal. I love the enthusiasm, charm, and pace of the movie.

 

Describe the last great meal you ate.

I just had dinner at St. Anselm in Williamsburg, Brooklyn. We ordered nearly everything on the menu and died for it all.

 

What’s your earliest food memory?

Grilled cheese and tomato soup.

 

What’s the dish you’re most proud of?

Cereal milk panna cotta with avocado purée, chocolate-hazelnut, and cornflake crunch. And the fried apple pie with miso butterscotch and sour ice cream. I created them... Read more >

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Winner Recap!

Best Chef: Mid-Atlantic: Johnny Monis, Komi, Washington, D.C.

 

Best Chef: New York City: Wylie Dufresne, wd~50

 

Best Chef: Northeast: Melissa Kelly, Primo, Rockland, ME

 

Humanitarian of the Year: Emeril Lagasse

 

Best Chef: Northwest: Gabriel Rucker, Le Pigeon, Portland, OR

 

America’s Classic: Prince’s Hot Chicken, Nashville

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America's Classic: Prince's Hot Chicken Shack

 

123 Ewing Drive, Nashville 
Owner: Andre Prince Jeffries

 

Hot fried chicken, long popular in towns across the South, has become synonymous with Nashville. A visit to town doesn’t count unless you make the pilgrimage to this joint, set in an abbreviated strip mall alongside a nail salon, for crispy yardbird with a cayenne-soaked coat of armor.

 

Thornton Prince was the original owner. He was a handsome fellow. One of his girlfriends grew weary of his late-night carousing. As a revenge tactic, she doused his Sunday morning favorite, fried chicken, with cayenne pepper. But her plan backfired: he liked it. By the mid-1930s Prince and his brothers had perfected the process and opened a café, which they originally called the BBQ Chicken Shack.

 

Current owner Andre Prince Jeffries, great-niece of Thornton Prince, continues the family tradition. She brines her chicken, flours it, fries it to order, and slathers it with a secret layer of hot spices. You can order it... Read more >

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2013 James Beard Foundation Humanitarian of the Year Emeril Lagasse

This award is given to an individual or organization working in the realm of food who has given selflessly and worked tirelessly to better the lives of others and society at large.

 

Critically acclaimed for his interpretation of Creole and Cajun cuisine and nationally adored as an enthusiastic TV personality, Emeril Lagasse first kicked American cuisine up a notch at Emeril’s Restaurant in New Orleans three decades ago. Since then he has opened 12 additional restaurants, published 17 cookbooks, seen his catchphrases work their way into the vernacular, and extended his brand with kitchen and food products. While his empire grew, the JBF Award–winning chef also applied the values that lie at the heart of the hospitality industry to his philanthropic mission: youth advocacy in the communities where his restaurants operate.

 

“Inspire, mentor, enable” declares the tagline for the Emeril Lagasse Foundation (ELF), which has raised $5.3 million for children’s education and culinary arts programs in... Read more >

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