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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Winner Recap!

 

Lifetime Achievement: Sirio Maccioni, Le Cirque, NYC

 

Best Chef: Northwest: Naomi Pomeroy, Beast, Portland, OR

 

Best Chef: Northeast: Jamie Bissonnette, Coppa, Boston

 

Who’s Who Inductees (Part 1 of 2): Ed Behr, John Besh, David Chang

 

Best Chef: Southwest: Chris Shepherd, Underbelly, Houston

 

Best Chef: West: Daniel Patterson, Coi, San Francisco

 

America’s Classic: Perini Ranch Steakhouse, Buffalo Gap, TX

 

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2014 America’s Classics: Perini Ranch Steakhouse

 

Perini Ranch Steakhouse
3002 FM 89, Buffalo Gap, TX 
Owners: Tom and Lisa Perini

 

Cowboy cook and rancher Tom Perini made a bold decision in 1983. With oil and cattle prices depressed, he turned a hay barn on his family spread into a restaurant, hoping to draw folks from nearby Abilene. Serving Texas standards with genuine hospitality, he has created a signature rural roadhouse. 

 

Grilled steaks are the heart of the menu. Tom knew that if he opted for prime beef, he’d price himself out of the local market. He chose instead to grill the best choice rib-eyes, strips, and filets. The appeal of those steaks owes much to mesquite. The scrubby, thorny trees grow everywhere in this arid terrain. And their coals yield a pungent smoke that perfumes the air. 

 

Comfort foods and chuckwagon favorites... Read more >

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Winner Recap!

 

Rising Star of the Year: [TIE] Jimmy Bannos Jr, The Purple Pig, Chicago; and Blaine Wetzell, The Willows Inn on Lummi Island, Lummi Island, WA

 

America’s Classic: Sokolowski’s University Inn, Cleveland

 

Outstanding Bar Program: The Bar at the NoMad Hotel, NYC

 

Outstanding Wine Program: The Barn at Blackberry Farm, Walland, TN

 

Outstanding Wine, Beer, or Spirits Professional: Garrett Oliver, Brooklyn Brewery, Brooklyn, NY

 

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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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