2013 Broadcast and New Media Awards Recap

 

Here are the winners of this year's Broadcast and New Media Awards. We will reveal the winner of the Outstanding Personality/Host award at the end of the night.

 

The 2013 Broadcast and New Media Award winners:

 

Radio Show/Audio Webcast
Fear of Frying
Host: Nina Barrett
Area: WBEZ
Producer: Lynette Kalsnes

 

Special/Documentary (Television or Video Webcast)
The Restaurateur
Network: PBS
Producer: Roger Sherman

 

Television Program, In Studio or Fixed Location
CBS Sunday Morning: “Eat, Drink and Be Merry”
Host: Charles Osgood
Network: CBS
Producers: Gavin Boyle, Amol Mhatre, Rand Morrison, Amy Rosner, Jason Sacca, and Robin Sanders

 

Television Program, On Location
The Mind of a Chef
Host: Anthony... Read more >

Comments (0)

Book, Broadcast & Journalism Chef Q & A: Matthew Riznyk

 

Matthew Riznyk, Great Performances, NYC

 

What’s your go-to guilty-pleasure food?
I head over to Hakata Tonton in the West Village for some grilled motsu [offal] and pigs’ feet washed down with a few Sapporos.

 

What’s your favorite movie, and why?
Y Tu Mamá También. I lived in San Diego when I was younger, and we would take road trips to Mexico all the time. We camped on the beach, ate at roadside shacks, and drank cold beers well into the night with the locals. I know some of our trips were inspired by watching this movie.

 

What’s the dish you’re most proud of?
My 92-year-old Polish grandmother has made her pierogis by hand for as long as I can remember. A couple of years ago I came up with a dish of potato gnocchi with smoked bacon, caramelized onion, and fresh cream, a nod to my Italian and Polish roots combined in one dish.

 

What do you eat for breakfast?
... Read more >

Comments (0)

Book, Broadcast & Journalism Chef Q & A: Anthony Sinsay

 

Anthony Sinsay, Burlap, San Diego

 

What’s your go-to guilty-pleasure food?
Ice cream.

 

What’s your favorite movie, and why?
Coming to America—because of Eddie f*cking Murphy.

 

Describe the last great meal you ate.
The last meal I shared with my family. I don’t even remember what it was, to be honest, but the presence of family is paramount to anything.

 

What’s the dish you’re most proud of?
My most personal dish is the sisig: crispy pork belly and shoulder with garlic chili and vinegar.

 

What’s your favorite movie snack?
Popcorn with brown butter.

 

What’s your earliest food memory?
Waking up and seeing my dad in the kitchen at 7:00 a.m., already preparing for Thanksgiving.

 

What do you eat for breakfast?
Lucky Charms.

 

What’s your favorite... Read more >

Comments (0)

Book, Broadcast & Journalism Chef Q & A: Amanda Baumgarten

 

Amanda Baumgarten, Herringbone, La Jolla, CA

 

What’s your go-to guilty-pleasure food?
Chinese food delivery on Sunday nights. It was a Baumgarten family tradition when I was growing up, and to this day there is nothing better than mu shu pork and 60 Minutes on my night off.

 

What’s your favorite movie, and why?
Dr. Strangelove, because it’s amazing and always makes me laugh.

 

Describe the last great meal you ate.
The last great meal I ate was at Market in Del Mar. Carl Schroeder is an amazing chef. He has a respect for product that comes through in every dish.

 

What’s the dish you’re most proud of?
Halibut with farro, oyster mushrooms, Meyer lemon, and hazelnut vinaigrette.

 

What’s your favorite movie snack?
Movie theater popcorn with lots of butter and a regular Coke.

 

What’s your earliest food memory?... Read more >

Comments (0)

Book, Broadcast & Journalism Chef Q & A: Brian Malarkey

 

Brian Malarkey, Restaurateur, Cookbook Author, and Co-Host of ABC's The Taste

 

What are your favorite movies, and why?
Seabiscuit, Legends of the Fall, Gangs of New York—I’m a cowboy dreamer!

 

Describe the last great meal you ate.
Every Sunday I enjoy “Seafood Sunday” with the family: Dungeness crab, Mexican shrimp, clams, sea bass, butter, wine, and kids.

 

What’s your earliest food memory?
Al, my pet cow!

 

What was your first job in the culinary world?
I was a busser at the Old Spaghetti Factory and it was the only job I ever walked off of!

 

What movie are you ashamed to admit you love?
Anything to do with Will Ferrell and Ben Stiller.

 

What’s the best advice you’ve ever received?
Cook for the elite and live with the masses; cook for the masses and live with the elite.... Read more >

Comments (0)

Q & A with JBF Award Nominee Merry Edwards

An interview with James Beard Award nominee Merry Edwards

 

One of California’s first female winemakers, multiple JBF Award nominee Merry Edwards is widely respected for her pioneering efforts in sustainability and for the exceptional pinot noir that she produces at her eponymous winery. Below, the 2013 Outstanding Wine, Beer, or Spirits Professional award nominee tells us about what she’s adding to her portfolio, the local producer she most admires, and why the 2012 vintage is known among local winemakers as the “Tsunami of Grapes.”

 

--

 

JBF: Among your 2012 releases, what are you most excited about?

 

Merry Edwards: 2012 was an amazing harvest. In my forty years of experience, I have not seen quantity and quality come together like they did. We refer to it here as the “Tsunami of Grapes.” For every vintage, there is one vineyard that seems to shine, and in 2012 I think the Flax Vineyard pinot will be the best... Read more >

Comments (0)

Q & A with JBF Award Nominee Jimmy Bannos, Jr.

Anna Mowry interviews JBF Award nominee Jimmy Bannos, Jr.

 

We’d wager that Jimmy Bannos Jr. played with spatulas and tongs in his crib: as a fourth-generation chef and restaurateur, the man has known the hospitality-world hustle for his entire life. Below, the chef of Chicago’s Purple Pig and first-time Rising Star Chef of the Year nominee tells us about his favorite dish on his menu, where he’s eating in the Windy City, and the cookbook that set him on his path to success.

 

--

 

JBF: You are a fourth-generation chef. How has your family's approach to cooking and restaurants impacted you the most?

 

JB: I always look at each generation and realize how their accomplishments grew through... Read more >

Comments (0)

JBF on the Air: The James Beard Awards

Emily Luchetti on Taste Matters

 

On yesterday's episode of Taste Matters, guest host and JBF's director of house programming Izabela Wojcik discussed desserts and the James Beard Awards with two-time JBF Award winner and our current Board of Trustees chair, Emily Luchetti. Listen below to learn about the road to prestige as a pastry chef, the JBF Awards process from the perspective of both a voter and winner, and how our dessert culture is evolving:

 

 

Comments (0)

Q & A with JBF Award Nominee Danny Bowien

Anna Mowry interviews JBF Award nominee Danny Bowien

 

When Danny Bowien moved to New York City last spring, he had Szechuan peppercorn–scented winds at his back. His pilot location of Mission Chinese in San Francisco was an undisputed triumph. Meanwhile, the upcoming Lower East Side sequel was already New York's most discussed opening of the year, well before the kitchen had sent out its first mapo tofu. Could the Oklahoma City native recreate his success in a town that doesn’t always warm to outsiders? We all know how the rest of the story goes. Below, the two-time nominee for our Rising Star Chef of the Year award tells us about his recent trip to Paris and reveals a surprising favorite movie pick.

 

--

 

JBF: You recently got back from Paris. Where did you eat... Read more >

Comments (0)

Q & A with JBF Award Nominee Ken Forkish

Elena North-Kelly interviews Ken Forkish of Ken's Artisan Bakery in Portland

 

Most Pacific Northwest epicureans are familiar with the creative, crave-worthy baked goods at Ken's Artisan Bakery in Portland. They may not, however, know that the bakery’s owner (and 2013 Outstanding Pastry Chef award nominee), Ken Forkish, had a twenty-year career in the tech industry before trading in his suit and tie for an apron. Read on to learn about his JBF Award–nominated cookbook, favorite local eateries, and his early-onset obsession with doughnuts.

 

--

 

JBF: Before you opened your wildly popular bakery, you had a twenty-... Read more >

Comments (0)

Pages