2014 James Beard Foundation Lifetime Achievement Award Recipient Sirio Maccioni

 

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.

 

Sirio Maccioni’s father once said that the only reason to go into a restaurant was to show off the beautiful woman on your arm. But if his father could have peeked into the future to see his son become the top restaurateur in New York City, he might have changed his stance. 

 

The owner of the legendary Le Cirque, which won JBF’s Outstanding Restaurant Award in 1995 and is approaching its 40th anniversary, Maccioni is a fixture of Manhattan fine dining, having introduced a benchmark for hospitality and launched the careers of many celebrated chefs. “Le Cirque was the first buoyant, fun, four-star restaurant we have ever known,” notes JBF trustee Michael Lomonaco, who says that the greatest highlight of his career was nabbing a spot on the line at Le Cirque working under chefs Alain Sailhac and Daniel... Read more >

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On the Menu: Week of May 4

Photo by Ken Goodman

 

Here's what's happening at the Beard House: 

 

Monday, May 5, 6:00 P.M. 
The 2014 James Beard Foundation Awards
The “Oscars of the food world” is getting louder! Our 2014 Awards theme, Sounds of the City, will celebrate the enduring relationship between music and food. From Nashville to New Orleans and Austin to Seattle, our lavish gala will highlight chefs from America’s favorite musical cities to create a delicious double bill of music and food. With JBF Award winner Ted Allen as the master of ceremonies and JBFAward winner and culinary icon Mario Batali leading the stellar team of chefs, this year’s event is sure to strike a high note.​

 

Wednesday, May 7, 12:00 noon
Beard... Read more >

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Interview with Outstanding Chef Award Nominee Michael Anthony

Michael Anthony

 

An enduring staple of New York City’s dining landscape, Gramercy Tavern has held court with its masterful cuisine, warm atmosphere, and unparalleled hospitality. Below, the restaurant’s esteemed chef Michael Anthony, a 2014 Outstanding Chef Award nominee, fills us in on his earliest food memory, the springtime ingredients he stocks up on at the greenmarket, and his favorite local haunts.

 

JBF: How would you describe your culinary style?

 

Michael Anthony: I’d describe my culinary style as regional, contemporary American with vibrant seasonal flavors.

 

JBF: What item on the current Gramercy Tavern menu are you most proud of?

 

MA: I’m really proud of our spring onion flatbread with duck... Read more >

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Interview with JBF Award Nominee Jessica Largey of Manresa

 

Epicureans from around the country travel to the foothills of the Santa Cruz Mountains to get a taste of Manresa, where chef de cuisine Jessica Largey executes thoughtful, inventive, and elegant fare that’s steeped in the rich terroir of Northern California. Below, the 2014 nominee for our Rising Star Chef of the Year Award fills us in on her ideal kitchen playlist, earliest food memory, and thoughts on gender politics in the restaurant industry.

 

JBF: How would you describe your culinary style? 

 

Jessica Largey: I’d say that I have a naturalist approach, which is definitely something I’ve developed while at Manresa. I like using techniques that are purposeful and preserve the integrity of the product.  

 

JBF: What’s... Read more >

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Interview with the Violet Hour’s Toby Maloney

The Violet Hour

 

The Violet Hour beckons discerning clientele with many luxuries: a romantic, serene space with floor-to-ceiling curtains, high-backed blue leather chairs, flickering candles and chandeliers; fine-tuned volume levels and elbow room; and an eclectic selection of artisanal cocktails made with painstaking precision. Below, partner/mixologist Toby Maloney tell us how the 2014 Outstanding Bar Program nominee is influenced by its Chicago environs, the poetic inspiration behind its name, and his favorite spring cocktail.

 

JBF: How would you describe the Violet Hour’s mixology style? 

 

Toby Maloney: We’ve been described as minimalist, traditionalist, and culinary-focused. I think we are an amalgamation of all of them.

 

JBF: Can you tell us about the inspiration behind the... Read more >

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Interview with the Bar at the NoMad Hotel’s Leo Robitschek

Leo Robitschek of the Bar at the NoMad Hotel 

Step into the Bar at the NoMad Hotel, and you’ll be instantly transported to a time when New York City hotel bars were the pinnacle of glamour and mastery of craft. The 24-foot-long mahogany bar, leather chairs, and towering shelves of backlit Art Deco–era tomes evoke a timeless elegance, while proprietary cocktails are prepared using modern techniques and seasonal ingredients. Below, the Outstanding Bar Program Award nominee’s beverage director Leo Robitschek tells us about his ultimate food and drink pairing, how the impressive beverage menu is curated, and his favorite local haunts. 

 

JBF: How does the NoMad bar program differ from your first venture at Eleven Madison Park?

 

Leo Robitschek:​ The NoMad was our chance to take what we did at EMP... Read more >

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