The Complete 2014 JBF Award Nominees

The 2014 James Beard Award nominees

 

Didn't catch today's nominee announcement in Chicago? Don't fret: we've posted the entire list below. 

 

The 2014 James Beard Awards will be held in New York City in May. The Book, Broadcast, and Journalism Awards ceremony will take place at Gotham Hall on Friday, May 2, with the James Beard Awards Gala to follow on Monday, May 5, at Lincoln Center's David H. Koch Theater. Tickets to the main gala go on sale today, while the Book, Broadcast, and Journalism Awards ceremony is by invitation only.

 

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2014 James Beard Foundation Broadcast and New Media Awards

Presented by Lenox Tableware and Gifts

 

 

Radio Show/Audio Webcast

 

Here & Now  
Hosts: Jeremy Hobson, Emiko Tamagawa, and Robin Young
Area: Public Radio
Producer: Kathy Gunst 

 

The Splendid Table 
Host: Lynne Rossetto Kasper
Area: American Public Media and Public Radio
Producers: Jennifer Russell and Sally Swift

 

This American Life
Host: Ben Calhoun
Area: Public Radio
Producer: Ben Calhoun

 


Special/Documentary

 

CBS Sunday Morning: “Eat, Drink and Be Merry”
Host: Charles Osgood
Network: CBS
Producers: Gavin Boyle, Cathy Lewis, Amol Mhatre, Rand Morrison, Amy Rosner, Jason Sacca, and Robin Sanders

 

Eating Alabama
Network: PBS
Producers: Andrew Beck Grace and Bartley Powers 

 

The Harvey Girls: Opportunity Bound
Network: PBS
Producers: Thaddeus Homan, Katrina Parks, and Michael Parks

 


Television Program, in Studio or Fixed Location

 

Heartland Table
Host: Amy Thielen
Network: Food Network
Producers: Lidia Bastianich, Peter Gethers, Tanya Bastianich Manuali, and Shelly Burgess Nicotra

 

Lidia's Kitchen
Host: Lidia Bastianich
Network: PBS
Producer: Lidia Bastianich, Tanya Bastianich Manuali, Shelly Burgess Nicotra, and John Parry

 

Martha Stewart’s Cooking School
Host: Martha Stewart
Network: PBS
Producers: Greta Anthony, Christina Deyo, Michael Morrison, Olivia Schneider, Martha Stewart, Calia Van Dyk, and Lisa Wagner

 


Television Program, on Location

 

A Chef's Life
Host: Vivian Howard
Network: PBS
Producers: Cynthia Hill and Markay Media 

 

Lidia Celebrates America: Freedom and Independence
Host: Lidia Bastianich
Network: PBS
Producers: Anne Adams, Mimi Adams, Lidia Bastianich, Laurie Donnelly, Shelly Burgess Nicotra, and Rob Tate 

 

The Mind of a Chef
Host: Anthony Bourdain
Network: PBS
Producers: Jared Andrukanis, Anthony Bourdain, Joe Caterini, Chris Collins, Michael Steed, and Lydia Tenaglia

 


Television Segment

 

American Journey
Host: Tom Foreman
Network: CNN and CNN.com
Producers: Jeremy Harlan and Sarah LeTrent

 

CBS Sunday Morning 
Host: Martha Teichner
Network: CBS
Producers: Jon Carras and Mary Raffalli

 

Friday Arts, Art of Food
Network: WHYY-TV 
Producer: Monica Rogozinski

 


Video Webcast, Fixed Location and/or Instructional

 

ChefSteps
chefsteps.com
Host: Grant Lee Crilly and Christopher Young
Producer: Ryan Matthew Smith

 

Thirsty For...
youtube.com/tastemade
Producers: Jay Holzer and Eric Slatkin

 

Upwave Eat Videos
upwave.com
Hosts: Pancho Gatchalian, Sarah Mastracco, and Jamie Tiampo 
Producers: SeeFood Media, Space Station Media, and Upwave 

 


Video Webcast, on Location 

 

Dark Rye
darkrye.com
Producers: Clyde Burley, Ira Chute, and Kelly Le Castre

Kitchen Vignettes
kitchenvignettes.blogspot.com/PBS
Producers: Aube Giroux and Matt Schoch

 

The Perennial Plate: Europe and South Asia
theperennialplate.com
Hosts: Mirra Fine and Daniel Klein
Producers: Mirra Fine and Daniel Klein
 

 

Outstanding Personality/Host

 

Host: Ina Garten
Barefoot Contessa: Back to Basics
Network: Food Network

 

Host: Sara Moulton
Sara's Weeknight Meals
Network: PBS

 

Host: Andrea Robinson
The 30-Minute Wine Whiz
andreawine.com

 

 

2014 James Beard Foundation Journalism Awards

 

For articles published in English in 2013. Winners will be announced on May 2, 2014.

 

 

Cooking, Recipes, or Instruction

 

Scott Mowbray and Ann Taylor Pittman
Cooking Light
“7 Simple Ways to Become a Better Cook”

 

Andy Ricker
Saveur
“The Star of Siam”

 

Various Editors
Bon Appétit
“How to Cook Right Now”

 

 

Food and Culture 

 

John Birdsall
Lucky Peach
“America, Your Food Is So Gay”

 

Lauren Collins
The New Yorker
“Fire-Eaters” 

 

Corby Kummer 
Smithsonian
“Can Starbucks Do for the Croissant What It Did for Coffee?” 

 

 

Food and Travel

 

Greg Larson
Lucky Peach
“Traveling in the North Country”

 

Nick Paumgarten
Bon Appétit
“Lunch at 8,500 Ft.”

 

Gary Shteyngart
Travel + Leisure
“Maximum Bombay”

 

 

Food Coverage in a General-Interest Publication 

 

San Francisco Chronicle
“Food & Wine” Section
Michael Bauer, Jon Bonné, and Miriam Morgan

 

The Wall Street Journal
“Off Duty” Section
Beth Kracklauer

 

Washingtonian
“Taste” Section
Todd Kliman and Ann Limpert

 

 

Food Politics, Policy, and the Environment 

 

Maryn McKenna
Food & Environment Reporting Network and Medium 
“Imagining the Post-Antibiotics Future”

 

Eli Saslow
The Washington Post
“Food Stamps”

 

Craig Welch
The Seattle Times
“Sea Change: The Pacific's Perilous Turn”

 

 

Food-Related Columns

 

Tamar Haspel
The Washington Post
Unearthed

 

Kristen Miglore
Food52
Genius Recipes

 

Adam Sachs
Bon Appétit
The Obsessivore

 

 

Group Food Blog

 

The Braiser

 

Eater National 

 

First We Feast

 

 

Health and Well-Being

 

Elizabeth Gunnison Dunn 
The Wall Street Journal
“This Is Not a Carbonara”

 

Sidney Fry, MS, RD
Cooking Light
“Salt”

 

Rachael Moeller Gorman
EatingWell
“The Whole-Grain, Reduced-Fat, Zero-Calorie, High-Fiber, Lightly Sweetened Truth About Food Labels” 

 

 

Humor

 

Ira Chute and Chris Ying
Dark Rye
"A Vision of Post-Apocalyptic Cuisine: Frankenchicken"

 

Lisa Hanawalt
Lucky Peach
“On the Trail with Wylie”

 

Monica Hesse
The Washington Post
“Gwyneth Paltrow: We Love to Hate Her, But We’ll Buy Her Cookbook Anyway”

 

 

Individual Food Blog

 

Food for the Thoughtless
Michael Procopio

 

Homesick Texan
Lisa Fain

 

Poor Man's Feast
Elissa Altman

 

 

Personal Essay

 

Fuchsia Dunlop
Lucky Peach
“Dick Soup”

 

Elizabeth Gilbert
Outside
“Don’t Mess with Perfect”

 

Gabrielle Hamilton
Bon Appétit
“Guess Who's Coming to Dinner?”

 

 

Profile

 

Alex Halberstadt
The New York Times Magazine
“The Transformational Power of the Right Spice”

 

Francis Lam
Lucky Peach
“A Day on Long Island with Alex Lee”

 

Peter Meehan
Lucky Peach
“Life, and How It Happens to a Cook”

 

 

Visual Storytelling

 

Jeff Allen, Jonathan Boncek, Andrew Cebulka, Langdon Clay, Tim Hussey, Allston McCrady, and Susan Puckett
The Local Palate
“Dinin’ Down in the Delta,” “Ferm Belief,” “Fire It Up”

 

Chris Higdon, Jessie Kriech-Higdon, and Jen White
Spenser Magazine
“Controlled Burn,” “Lead Us Into Temptation,” “The South’s Sweet Elixir”

 

James Maikowski, Patricia Sanchez, Stephen Scoble, and Fredrika Stjärne
Food & Wine
“Best New Chef All-Stars,” “Oysters & Gumbo: A Chef’s New Orleans Party,” “Vegetables Now”

 

 

Wine, Spirits, and Other Beverages

 

Ray Isle
Food & Wine
“The Battle for America’s Oldest Vines”

 

Josh Ozersky
The Wall Street Journal
“Bourbon Mania!”

 

Besha Rodell
Punch
“40 Ounces to Freedom”

 

 

Craig Claiborne Distinguished Restaurant Review Award 

 

Alison Cook
Houston Chronicle
“Corkscrew BBQ a New Houston Classic,” “The Cosmic Soup of Pho Hung,” “The Pass Unleashes Plates of Playfulness” 

 

Alan Richman
GQ
“Alan Richman Walks Into a Jewish Deli...,” “The Elm: Is Brooklyn Ready for Sophisticated Dining?,” “ZZ’s, the Most Expensive 58 Minutes in New York Dining”

 

Besha Rodell
L.A. Weekly
“Black Hogg Down,” “Outback Steakhouse Review: Please Don’t Call This Food Australian,” “Sqirl Review: Jessica Koslow’s Tiny Restaurant Is Serving Some of the Best Food in L.A.”

 

 

MFK Fisher Distinguished Writing Award 

 

Francis Lam
Bon Appétit
“Improves with Age”

 

Guy Martin
Garden & Gun
“A Tale of Two Kitchens”

 

John Jeremiah Sullivan
Lucky Peach
“I Placed a Jar in Tennessee”

 

 


2014 James Beard Foundation Book Awards

For books published in English in 2013. Winners will be announced on May 2, 2014. 

 

 

American Cooking 

 

I Love New York: Ingredients and Recipes
Daniel Humm and Will Guidara
(Ten Speed Press)

 

The New Midwestern Table: 200 Heartland Recipes 
Amy Thielen
(Random House)

 

Pickles, Pigs & Whiskey: Recipes from My Three Favorite Food Groups and Then Some
John Currence
(Andrews McMeel Publishing)

 

 

Baking and Dessert

 

The Art of French Pastry
Jacquy Pfeiffer with Martha Rose Shulman
(Knopf)

 

Sweet
Valerie Gordon
(Artisan)

 

Tartine Book No. 3: Modern Ancient Classic Whole
Chad Robertson
(Chronicle Books)

 

 

Beverage

 

The Cocktail Lab: Unraveling the Mysteries of Flavor and Aroma in Drink, with Recipes
Tony Conigliaro
(Ten Speed Press)

 

The Drunken Botanist: The Plants That Create the World’s Great Drinks
Amy Stewart
(Algonquin Books)
 
 

The New California Wine: A Guide to the Producers and Wines Behind a Revolution in Taste
Jon Bonne
(Ten Speed Press)

 

 

Cooking from a Professional Point of View

 

Historic Heston 
Heston Blumenthal
(Bloomsbury USA)

 

Manresa: An Edible Reflection
David Kinch with Christine Muhlke
(Ten Speed Press)

 

René Redzepi: A Work in Progress
René Redzepi
(Phaidon Press)

 

 

Focus on Health

 

Gluten-Free Girl Every Day
Shauna James Ahern with Daniel Ahern
(Houghton Mifflin Harcourt)

 

VB6: Eat Vegan Before 6:00 to Lose Weight and Restore Your Health . . . for Good
Mark Bittman
(Clarkson Potter Publishers)

 

Weeknight Wonders: Delicious, Healthy Dinners in 30 Minutes or Less
Ellie Krieger
(Houghton Mifflin Harcourt)

 

 

General Cooking 

 

One Good Dish
David Tanis
(Artisan)

 

Smoke: New Firewood Cooking
Tim Byres
(Rizzoli New York)

 

Try This at Home: Recipes from My Head to Your Plate
Richard Blais
(Clarkson Potter Publishers)

 

 

International

 

Every Grain of Rice: Simple Chinese Home Cooking
Fuchsia Dunlop
(W. W. Norton & Company)

 

Return to the Rivers: Recipes and Memories of the Himalayan River Valleys
Vikas Khanna with Andrew Blackmore-Dobbyn
(Lake Isle Press)

 

Sauces & Shapes: Pasta the Italian Way
Oretta Zanini DeVita and Maureen B. Fant
(W. W. Norton & Company)

 

 

Photography

 

Historic Heston    
Photographer: Romas Foord    
(Bloomsbury USA)

 

Mast Brothers Chocolate    
Photographer: Tuukka Koski    
(Little, Brown and Company)

 

René Redzepi: A Work in Progress
Photographers: Ali Kurshat Altinsoy, Ditte Isager, René Redzepi, Lars Williams, and the Noma Team
(Phaidon Press)

 

 

Reference and Scholarship

 

A History of Food in 100 Recipes
William Sitwell
(Little, Brown and Company)

 

Modern Food, Moral Food: Self-Control, Science, and the Rise of Modern American Eating in the Early Twentieth Century
Helen Zoe Veit
(The University of North Carolina Press)

 

Soul Food: The Surprising Story of an American Cuisine One Plate at a Time 
Adrian Miller
(The University of North Carolina Press)

 

 

Single Subject

 

Culinary Birds: The Ultimate Poultry Cookbook
John Ash with James O. Fraioli
(Running Press)

 

Fish: 54 Seafood Feasts
Cree LeFavour
(Chronicle Books)

 

In the Charcuterie: The Fatted Calf's Guide to Making Sausage, Salumi, Pâtés, Roasts, Confits, and Other Meaty Goods
Taylor Boetticher and Toponia Miller
(Ten Speed Press)

 

 

Vegetable Focused and Vegetarian

 

Feast: Generous Vegetarian Meals for Any Eater and Every Appetite
Sarah Copeland
(Chronicle Books)

 

River Cottage Veg
Hugh Fearnley-Whittingstall
(Ten Speed Press)

 

Vegetable Literacy
Deborah Madison
(Ten Speed Press)

 

 

Writing and Literature

 

A Fork in the Road: Tales of Food, Pleasure and Discovery on the Road
Edited by James Oseland
(Lonely Planet)

 

Provence, 1970: M. F. K. Fisher, Julia Child, James Beard, and the Reinvention of American Taste
Luke Barr
(Clarkson Potter Publishers)

 

Salt Sugar Fat: How the Food Giants Hooked Us
Michael Moss
(Random House)

 

The winner of the Cookbook of the Year Award and the Cookbook Hall of Fame inductee will be announced on May 2, 2014.

 

 

2014 James Beard Foundation Outstanding Restaurant Design Awards

Winners will be announced on May 5, 2014.

 

 

75 Seats and Under (For the best restaurant design or renovation in North America since January 1, 2011)

 

Design Firm: Assimilation Design Lab LLC and Otto Architects LLC
Designers: Josh Otto and David Whipple
Project: Tria Taproom, Philadelphia

 

Design Firm: The Huxley Wallace Collective and Graham Baba Architects
Designers: Joshua Henderson and Matthew Parker
Project: Westward, Seattle

 

Design Firm: Lawton Stanley Architects
Designers: Maria Contreras, Christopher Lawton, and Micah Stanley
Project: Grace, Chicago

 

 

76 Seats and Over (For the best restaurant design or renovation in North America since January 1, 2011)

 

Design Firm: Jensen Architects

Designers: Scott Davis, Mark Jensen, Lincoln Lighthill, Dean Orr, and Andy Pluess

Project: Shed, Healdsburg, CA

 

Design Firm: Munge Leung

Designer: Sai Leung and Alessandro Munge

Project: Hawksworth Restaurant, Vancouver

 

Design Firm: Slade Architecture

Designers: Hayes Slade and James Slade

Project: Virgin Atlantic Airway’s Clubhouse at Newark Liberty International Airport, Newark, NJ

 

 

2014 James Beard Foundation Restaurant and Chef Awards

 

 

Best Chef: Great Lakes (IL, IN, MI, OH)

 

Dave Beran, Next, Chicago

 

Curtis Duffy, Grace, Chicago

 

Jonathon Sawyer, The Greenhouse Tavern, Cleveland

 

Paul Virant, Vie Restaurant, Western Springs, IL

 

Andrew Zimmerman, Sepia, Chicago

 

 

Best Chef: Mid-Atlantic (D.C., DE, MD, NJ, PA, VA)

 

Cathal Armstrong, Restaurant Eve, Alexandria, VA

 

Spike Gjerde, Woodberry Kitchen, Baltimore

 

Brad Spence, Amis, Philadelphia

 

Vikram Sunderam, Rasika, Washington, D.C.

 

Cindy Wolf, Charleston, Baltimore 

 

 

Best Chef: Midwest (IA, KS, MN, MO, ND, NE, SD, WI)

 

Justin Aprahamian, Sanford, Milwaukee

 

Paul Berglund, The Bachelor Farmer, Minneapolis

 

Gerard Craft, Niche, Clayton, MO

 

Michelle Gayer, Salty Tart, Minneapolis

 

Kevin Nashan, Sidney Street Cafe, St. Louis

 

Lenny Russo, Heartland Restaurant & Farm Direct Market, St. Paul, MN

 

 

Best Chef: New York City (Five Boroughs)

 

April Bloomfield, The Spotted Pig

 

Dan Kluger, ABC Kitchen

 

Mark Ladner, Del Posto

 

Jonathan Waxman, Barbuto

 

Michael White, Marea

 

 

Best Chef: Northeast (CT, MA, ME, NH, NY STATE, RI, VT)

 

Jamie Bissonnette, Coppa, Boston

 

Joanne Chang, Flour Bakery + Cafe, Boston

 

Gerry Hayden, The North Fork Table & Inn, Southold, NY

 

Matt Jennings, Farmstead Inc., Providence, RI

 

Michael Leviton, Lumière, Newton, MA

 

Barry Maiden, Hungry Mother, Cambridge, MA

 

 

Best Chef: Northwest (AK, ID, MT, OR, WA, WY)

 

Renee Erickson, The Whale Wins, Seattle

 

Jason Franey, Canlis, Seattle

 

Naomi Pomeroy, Beast, Portland, OR

 

Ethan Stowell, Staple & Fancy, Seattle

 

Cathy Whims, Nostrana, Portland, OR

 

 

Best Chef: South (AL, AR, FL, LA, MS, PR)

 

Vishwesh Bhatt, Snackbar, Oxford, MS

 

Justin Devillier, La Petite Grocery, New Orleans

 

Ryan Prewitt, Pêche Seafood Grill, New Orleans

 

Alon Shaya, Domenica, New Orleans

 

Sue Zemanick, Gautreau’s, New Orleans

 

 

Best Chef: Southeast (GA, KY, NC, SC, TN, WV)

 

Kathy Cary, Lilly’s, Louisville, KY

 

Ashley Christensen, Poole’s Downtown Diner, Raleigh, NC

 

Edward Lee, 610 Magnolia, Louisville, KY

 

Steven Satterfield, Miller Union, Atlanta

 

Tandy Wilson, City House, Nashville

 

 

Best Chef: Southwest (AZ, CO, NM, OK, TX, UT)

 

Kevin Binkley, Binkley’s, Cave Creek, AZ

 

Bryce Gilmore, Barley Swine, Austin

 

Hugo Ortega, Hugo’s, Houston

 

Chris Shepherd, Underbelly, Houston

 

Justin Yu, Oxheart, Houston

 

 

Best Chef: West (CA, HI, NV)

 

Stuart Brioza and Nicole Krasinski, State Bird Provisions, San Francisco

 

Michael Cimarusti, Providence, Los Angeles

 

Corey Lee, Benu, San Francisco

 

Daniel Patterson, Coi, San Francisco

 

Jon Shook and Vinny Dotolo, Animal, Los Angeles

 

 

Best New Restaurant

 

Betony, NYC

 

Carbone, NYC

 

Coqueta, San Francisco

 

Estela, NYC

 

Pêche Seafood Grill, New Orleans

 

 

Outstanding Wine, Beer, or Spirits Professional

Presented by BACARDI 8®

 

Sam Calagione, Dogfish Head Craft Brewery, Milton, DE

 

Ron Cooper, Del Maguey Single Village Mezcal, Ranchos de Taos, NM

 

Garrett Oliver, Brooklyn Brewery, Brooklyn, NY

 

Harlen Wheatley, Buffalo Trace Distillery, Frankfort, KY

 

David Wondrich, spirits educator, Brooklyn, NY

 

 

Outstanding Wine Program

 

A16, San Francisco

 

Bar Boulud, NYC

 

The Barn at Blackberry Farm, Walland, TN

 

FIG, Charleston, SC

 

The Little Nell, Aspen, CO

 

 

Outstanding Bar Program

Presented by Tanqueray No. TEN®

 

Bar Agricole, San Francisco

 

The Bar at the NoMad Hotel, NYC

 

Clyde Common, Portland, OR

 

Maison Premiere, Brooklyn, NY

 

The Violet Hour, Chicago

 

 

Outstanding Service

Presented by Stella Artois®

A restaurant that demonstrates high standards of hospitality and service. Candidates must have been in operation for at least the past 5 years.

 

Blue Hill, NYC

 

Quince, San Francisco 

 

The Restaurant at Meadowood, St. Helena, CA

 

Topolobampo, Chicago

 

Vetri, Philadelphia

 

 

Outstanding Pastry Chef

A chef or baker who prepares desserts, pastries, or breads and who serves as a standard-bearer for excellence. Candidates must have been pastry chefs or bakers for at least the past 5 years.

 

Dominique Ansel, Dominique Ansel Bakery, NYC

 

Dana Cree, Blackbird, Chicago

 

Belinda Leong, b. patisserie, San Francisco

 

Dahlia Narvaez, Osteria Mozza, Los Angeles

 

Christina Tosi, Momofuku, NYC

 

 

Outstanding Restaurateur

A working restaurateur who sets high national standards in restaurant operations and entrepreneurship. Candidates must have been in the restaurant business for at least 10 years. Candidates must not have been nominated for a James Beard Foundation chef award in the past 10 years.

 

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

 

Donnie Madia, One Off Hospitality Group, (Blackbird, Avec, The Publican, and others), Chicago

 

Cindy Pawlcyn, Mustards Grill and Cindy’s Back Street Kitchen, Napa Valley, CA

 

Caroline Styne, Lucques, A.O.C., Tavern, and others, Los Angeles

 

Phil Suarez, Suarez Restaurant Group, NYC (ABC Kitchen, Jean-Georges, wd~50, and others)

 

 

Rising Star Chef of the Year

Presented by S.Pellegrino® Sparkling Natural Mineral Water
A chef age 30 or younger who displays an impressive talent and who is likely to have a significant impact on the industry in years to come.

 

Jimmy Bannos Jr., The Purple Pig, Chicago

 

Katie Button, Cúrate, Asheville, NC

 

Jessica Largey, Manresa, Los Gatos, CA

 

David Posey, Blackbird, Chicago

 

Blaine Wetzel, The Willows Inn on Lummi Island, Lummi Island, WA

 

 

Outstanding Restaurant

Presented by Acqua Panna® Natural Spring Water

A restaurant in the United States that serves as a national standard-bearer for consistent quality and excellence in food, atmosphere, and service.
Candidates must have been in operation for at least 10 or more consecutive years.

 

Hearth, NYC

 

Highlands Bar and Grill, Birmingham, AL

 

The Slanted Door, San Francisco

 

Spiaggia, Chicago

 

wd~50, NYC

 

 

Outstanding Chef

Presented by All-Clad Metalcrafters

A working chef in America whose career has set national industry standards and who has served as an inspiration to other food professionals. Candidates must have been working as chefs for at least the past 5 years.

 

Michael Anthony, Gramercy Tavern, NYC

 

Sean Brock, McCrady’s, Charleston, SC

 

Suzanne Goin, Lucques, Los Angeles

 

David Kinch, Manresa, Los Gatos, CA

 

Nancy Silverton, Pizzeria Mozza, Los Angeles

 

Marc Vetri, Vetri, Philadelphia

 

 

2014 James Beard Foundation America’s Classics

 

Hansen’s Sno-Bliz, New Orleans
Owner: Ashley Hansen

 

Nick’s Italian Café, McMinnville, OR
Owners: Nick Peirano, Carmen Peirano, and Eric Ferguson

 

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

 

Perini Ranch Steakhouse, Buffalo Gap, TX
Owners: Lisa and Tom Perini

 

Sokolowski’s University Inn, Cleveland
Owners: Bernard Sokolowski, Mary Balbier, and Michael Sokolowski

 

 

2014 James Beard Foundation Who’s Who of Food & Beverage in America

 

Edward Behr
Food Writer 
St. Johnsbury, VT

 

John Besh
Chef and Restaurateur 
New Orleans

 

David Chang
Chef and Restaurateur 
NYC

 

Barry Estabrook
Writer
Vergennes, VT 

 

Paul Kahan
Chef and Restaurateur 
Chicago

 

Sherry Yard
Pastry Chef and Author 
Los Angeles

 

 

2014 James Beard Foundation Humanitarian of the Year

 

Matt Haley, Philanthropist and Restaurateur, Rehoboth Beach, DE

 

 

2014 James Beard Foundation Lifetime Achievement Award

 

Sirio Maccioni, Le Cirque, NYC

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