Awards Watch: 2011 America's Classics Award Honorees

James Beard Awards medallion

Every year the James Beard Foundation inducts a handful of regional, characterful eateries into its America's Classics, a collection of restaurants known for quality food and lasting appeal. Whether it's the heart of a small community or a thriving vestige of a bygone era, every honoree has a treasured place in America's culinary culture. Today we're proud to announce the 2011 America's Classics inductees, which are listed below. You can read more about them here.

Chef Vola’s (111 South Albion Place, Atlantic City, NJ, 609.345.2022 – Owners:... Read more >

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Awards Watch: Restaurant Design & Graphics Awards

James Beard Awards medallion While our other Awards deadlines have already whizzed on by, there's still time to mail in submissions to our Restaurant Design & Graphics Awards. The deadline is Saturday, January 29, and you can download the official entry form here.

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Awards Watch: One Week Left to Enter Books

Cookbooks

Whoopie pies. Whiskey. Recipes from Hogwarts. These are just a few of the subjects you can find in our burgeoning library of 2011 JBF Book Awards submissions. Got a cookbook or food-related tome that you think deserves consideration? The deadline for entries is December 15; click here to download the official entry form.

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Awards Watch: The Leadership Awards

James Beard Awards medallion In addition to chefs, writers, and media personalities, we'll be giving props to a new breed of food star at next year's food conference: visionaries who are creating a more healthful, sustainable, and safe food world. Find out more about this new award category.

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Awards Watch: Polls Open at Noon!

James Beard Awards medallion The excitement of JBF Awards season is so close we can almost taste it. Beginning at noon today, you can submit chefs, cookbooks, and more for nominee consideration on the JBF Awards section of our website. (And in case you haven't heard, we've made serious changes to our Journalism Awards: categories are now defined by content, rather than medium. You can learn more about this retooling in the JBF press room.) So what are you waiting for? Start voting!

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Awards Watch: Calling All Opinionated Foodies

Voting for James Beard Award nominees begins on October 15, 2010. It seems our little item about the location of the 2011 Beard Award nominees announcement set off a flurry of questions about online voting and submissions. Well, we have one answer: nominations voting and entry forms will be available on October 15 at jamesbeard.org/awards. That gives you a few weeks to think long and hard about who deserves a nomination for cooking, journalism, food media, and restaurant design.

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Ask a Chef: Jason Wilson, Where Should We Eat in Seattle?

Jason Wilson

We asked 2010 JBF Best Chef: Northwest Award winner Jason Wilson of Seattle’s Crush for his favorite places to eat in the Emerald City.

Late-Night Dining
Jade Garden
206.622.8181
424 7th Avenue South
“They have live tanks that are always full of spot prawns, which I get wok-fried with salt and pepper.”


Quintessential Northwest Cooking
Lark
206.323.5275
926 12th Avenue
“Chef Johnathan Sundstrom has a great connection with the Northwest producers, and his food really speaks to these connections.”


Special Occasion
Canlis
206.283.3313
2576 Aurora Avenue North
“It’s a legend and they just keep getting better; Jason Franey has really lifted the food there.”


Quick snack  ... Read more >

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Awards Watch: 2011 Nominees to be Announced in Portland, Oregon

medal Extra, extra! The 2011 James Beard Award nominees will be revealed on Monday, March 21 in Portland, Oregon. JBF is thrilled to hold this exciting event in the West-Coast foodie-mecca, which also happens to be the birthplace of the big man himself. Stay tuned for details...

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Ask a Chef: Timothy Hollingsworth, What are Your Favorite Flavor Combinations?

Timothy Hollingsworth
This year’s JBF Rising Star Award winner, Timothy Hollingsworth of the French Laundry, gives us some great seasonal ingredient match-ups to make the most of late summer’s incredible bounty.

1.  Eggplant, Mint, and Tamarind
“The sweetness of the tamarind complements the earthy flavor of the eggplant, and both are balanced by the freshness of the mint. At the French Laundry we like to apply this flavor combination to sautéed big fin squid from Japan. At home any light seafood dish would carry the flavors well.”

2.  Tomato, Squash, Olives, and Basil
“This combination is the epitome of late summer, when the garden is producing amazing squash, tomatoes, and basil. At the restaurant I like to confit the tomatoes, brunoise the squash, olives, and basil, and serve it all over a piece of olive oil-poached cod.”

3.  Grilled Bread with

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In Memoriam: Michael Batterberry

Michael and Ariane Batterberry Along with the rest of the food world, we were saddened to learn of the death of food writer, historian, and publishing icon Michael Batterberry on July 28. Just a few months ago, the James Beard Foundation awarded the 2010 JBF Lifetime Achievement Award, which is given to an individual or individuals whose lifetime body of work has had a positive and long-lasting impact on the way we eat, cook, and think about food in America. Click here to read the essay about the Batterberrys ran in our 2010 Awards Program.

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