The 2014 JBF Awards: Highlight Reel

 

A final bit of housekeeping for the 2014 James Beard Awards:

 

We want to thank everyone, from our staff and event planners to reception chefs and sponsors, who helped to make last week's festivities such a huge success. And, of course, a huge congrats to all of the winners and nominees!

 

Here's a highlight reel from the amazing team at Linton Media. You can see more of their work on our YouTube channel.

 

Watch a complete rebroadcast of last Monday's ceremony here.

 

 

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2014 JBF Publication of the Year: Civil Eats

Civil Eats

What began as a blog for a San Francisco–based event called Slow Food Nation has grown into a highly respected source of news and commentary about the state of our food system. Civil Eats was founded in early 2009 by publishing professionals Naomi Starkman and Paula Crossfield as a digital publication with a stable of more than 100 contributors and a mission to cover the evolving food landscape. And cover it they have: Civil Eats reports from the industrial tomato fields of Immokalee, Florida, to the kitchen garden at San Quentin prison; from mobile slaughterhouses to the manure lagoons of factory farms.

 

Among food journalists, Civil Eats has become a trusted primary source for complicated and timely food policy news, such as evaluating the recent Farm Bill and the nonessential use of antibiotics in livestock. 

 

For more than four years, everyone involved with Civil Eats worked without pay—a model that, although admirable, was hardly sustainable. Last... Read more >

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The 2014 James Beard Award Winners!

 

Congratulations to all the 2014 James Beard Award winners! See the complete list.

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Winner Recap!

 

Outstanding Restaurateur: Barbara Lynch, Barbara Lynch Gruppo (No. 9 Park, Menton, B&G Oysters, and others), Boston

 

Outstanding Service: The Restaurant at Meadwood , St. Helena, CA

 

Outstanding Restaurant: The Slanted Door, San Francisco

 

Outstanding Chef: Nancy Silverton, Pizzeria Mozza, Los Angeles

 

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Winner Recap!

 

America’s Classic: Nick’s Italian Café, McMinnville, OR

 

Outstanding Restaurant Design (75 seats and under): Lawton Stanley Architects for Grace, Chicago

 

Outstanding Restaurant Design (76 seats and over): Jensen Architects for Shed, Healdsburg, CA

 

Humanitarian of the Year: Matt Haley, Philanthropist and Restaurateur, Rehoboth Beach, DE

 

Best New Restaurant: Pêche Seafood Grill, New Orleans

 

America’s Classic: Hansen’s Sno-Bliz, New Orleans

 

Outstanding Pastry Chef: Dominique Ansel, Dominique Ansel Bakery, NYC
 

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2014 America’s Classics: Hansen’s Sno-Bliz

 

Hansen’s Sno-bliz
4801 Tchoipitoulas Street, New Orleans
Owner: Ashley Hansen 

 

The snowball, one of the city’s iconic desserts, was practically invented at Hansen’s. Made of shaved-to-order ice, a Hansen’s snowball—which the family calls a Sno-Bliz—comes doused in housemade syrups that run an extraordinary gamut of flavors.

 

Ernest Hansen built one of the first electric ice-shaving machines, receiving a patent from the U.S. government for his creation in 1934. Along with his wife, Mary Hansen, he opened a small shop in 1939. Their granddaughter, Ashley Hansen, runs that shop today and carefully crafts the family syrup recipes, which include blueberry, satsuma, root beer, and the mysterious “cream of nectar.”

 

Like her forebears, Ashley Hansen opens her doors only during the summer. When Hansen’s is open, a queue forever spills out its door and snakes back through the stand’s small interior, following a... Read more >

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2014 Humanitarian of the Year: Matt Haley

 

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.

 

Twenty years ago, a chef at an Alexandria, Virginia, catering company took a chance and hired Matt Haley—an ex-con, recently out of rehab, and a survivor of childhood abuse. “He probably shouldn’t have hired me,” recalls Haley, “but he was loving, kind, and compassionate and took the time to work with me and teach me. There are so many people along the way, people who didn’t turn their back on me. If they had, where would I be today?”

 

Now the owner of seven restaurants in Delaware Beach resort towns as well as of Plate Catering and a foodservice management company (all under the Matt Haley Companies umbrella brand), chef and restaurateur Haley credits his success to his 23 years of sobriety plus countless helping hands. 

 

As for his JBF Humanitarian Award—in recognition of his local and... Read more >

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Winner Recap!

 

Best Chef: Great Lake: Dave Beran, Next, Chicago

 

Best Chef: Midwest: Justin Aprahamian, Sanford, Milwaukee

 

Best Chef: Southeast: Ashley Christensen, Poole’s Downtown Diner, Raleigh, NC

 

Best Chef: South: [TIE] Ryan Prewitt, Pêche Seafood Grill, New Orleans; and Sue Zemanick, Gautreau's, New Orleans

 

Who’s Who Inductees (Part 2 of 2): Barry Estabrook, Paul Kahan, and Sherry Yard

 

America’s Classic: Olneyville New York System, Providence, RI

 

Best Chef: Mid-Atlantic: Vikram Sunderam, Rasika, Washington, D.C.

 

Best Chef: New York City: April Bloomfield, The Spotted Pig

 

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2014 America’s Classics: Nick’s Italian Café

 

Nick’s Italian Café
521 NE 3rd Street, McMinnville, OR 
Owners: Nick Peirano, Carmen Peirano, and Eric Ferguson

 

When Nick Peirano, a third-generation Italian-American, opened a serious Italian restaurant in the farming town of McMinnville in 1977, he had no previous restaurant experience. No matter. His restaurant soon became the place Oregon winemakers hung when there were just a dozen or so. Now there are hundreds, and Nick’s is still their clubhouse.

 

Nick’s daughter, Carmen Peirano, and her husband, Eric Ferguson, took over day-to-day operations in 2007. They updated the menu to include wood-fired pizzas and housemade charcuterie. But Nick’s Dungeness crab and pine nut lasagna and his pesto-garnished minestrone remain favorites. And you’ll find Nick himself shooting pool most nights in the Backroom Bar.

 

Nick’s has forged a marriage of Oregon wine country and Northern Italian cooking that’s as... Read more >

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2014 America’s Classics: Olneyville New York System

 

Olneyville New York System
20 Plainfield Street, Providence, RI 
Owners: Stephanie Stevens Turini and Greg Stevens

 

Olneyville New York System, despite its name, serves food that is distinctive to Rhode Island. Slathered with mustard, topped with meat sauce, sprinkled with celery salt and onions, and served in a steamed bun, the hot wiener is signature, as are the salt-and-vinegar French fries. The preferred drink is coffee milk, made in Rhode Island by flavoring milk with a sweetened coffee concentrate called coffee syrup.

 

Olneyville has been a family affair since Anthony Stavrianakos, a Greek immigrant, opened the diner in 1946 with his son, Nicholas. (Nicholas later anglicized the family name to Stevens.) Nicholas’s son Peter took over from him. Peter’s son Greg started as a dishwasher at age 13. Now he and his sister Stephanie are fourth-generation owners. 

 

Olneyville was once the... Read more >

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