More Winners!

Best Chef: Northeast: Tony Maws, Craigie On Main, Cambridge, MA Best Chef: Pacific: Michael Tusk, Quince, San Francisco Best Chef: Northwest: Andy Ricker, Pok Pok, Portland, OR Best Chef: South: Stephen Stryjewski, Cochon, New Orleans Best Chef: Southeast: Andrea Reusing, Lantern, Chapel Hill, NC Best Chef: Southwest: Saipin Chutima, Lotus of Siam, Las Vegas AND Tyson Cole, Uchi, Austin, TX Coming up, our design and graphics honors, the award for Outstanding Service, and more!

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Winners!

Rising Star Chef of the Year Award: Gabriel Rucker, Le Pigeon, Portland, OR Outstanding Wine and Spirits Professional Award (Presented by Southern Wine & Spirits of New York): Julian P. Van Winkle, III, Old Rip Van Winkle Distillery, Louisville, KY Outstanding Wine Service Award: The Modern, NYC, Wine Director: Belinda Chang Best Chef: Great Lakes: Alex Young, Zingerman's Roadhouse, Ann Arbor, MI Best Chef: Mid-Atlantic: Michael Solomonov, Zahav, Philadelphia Best Chef: Midwest: Isaac Becker, 112 Eatery, Minneapolis Best Chef: New York City: Gabrielle Hamilton, Prune Next up, the Regional Best Chef Awards continue with Northeast, Pacific, Northwest, and more…

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Awards Watch: And Last But Not Least...

Best New Restaurant: Marea, NYC, Chef/Partner: Michael White, Partner: Chris Cannon Outstanding Restaurateur: Keith McNally (Balthazar, Lucky Strike, Minetta Tavern, Morandi, Pastis, Pravda, and Schiller’s Liquor Bar, NYC) Outstanding Restaurant Award: Daniel, NYC, Chef/Owner: Daniel Boulud, Owner: Joel Smilow Outstanding Chef: Tom Colicchio, Craft, NYC

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Awards Watch: More Winners

Outstanding Restaurant Design: The Wright, NYC, Andre Kikoski Architect Outstanding Restaurant Graphics: Pandiscio Co. for The Standard Grill, NYC Outstanding Service: Alinea, Chicago, Chef/Owner: Grant Achatz Outstanding Pastry Chef: Nicole Plue, Redd, Yountville, CA Lifetime Achievement Award: Ariane and Michael Batterberry 2010 Who’s Who of Food & Beverage in America Inductees: Leah Chase, Jessica B. Harris, Paul C. P. McIlhenny, David Rockwell, L. Timothy Ryan, Susan Spicer And the final America’s Classics Award of the night goes to: Gustavus Inn, Gustavus, AK
 Up next: Best New Restaurant, Outstanding Restaurateur, Outstanding Restaurant, and Outstanding Chef

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Carol Blymire: Backstage with David Kinch

David Kinch, Manresa, is backstage with his girlfriend, the lovely Pim. Kinch, who won Best Chef: Pacific, loves the weight of his medal. He keeps holding it up against his knuckles, saying it is heavy enough to be a lethal weapon. He might need a weapon to fend off fans if he went on a cross-country road trip with his friend, Eric Ripert. Kinch says traveling wih Ripert would be awesome because "that charming accent and his good looks will open all kinds of doors. And, he's the only Frenchman who will eat barbecue."

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Awards Watch: The Best of the Rest (Regional Chefs)...and More

Best Chef: Southeast: Sean Brock, McCrady’s, Charleston, SC Best Chef: Southwest: Claude Le Tohic, Joël Robuchon at MGM Grand  Hotel & Casino, Las Vegas Humanitarian of the Year: Wayne Kostroski, Taste of the NFL America’s Classics: Al’s French Frys, South Burlington, VT Stay tuned for Outstanding Pastry Chef, Who's Who inductees, and more.

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Awards Watch: Best Chefs, Part 2

Best Chef: Northeast: Clark Frasier and Mark Gaier: Arrows, Ogunquit, ME Best Chef: Northwest: Jason Wilson, Crush, Seattle Best Chef: Pacific: David Kinch, Manresa, Los Gatos, CA Best Chef: South: Michael Schwartz, Michael’s Genuine Food & Drink, Miami And the third America’s Classics Award of the night went to: The Bright Star, Bessemer, AL

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Awards Watch: Winners

The day has dawned but last night's party is still going strong. Check out a complete list of winners of the 2009 James Beard Foundation awards.

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Louise McCready: Last award

Outstanding Chef Dan Barber's speech: "I remember telling my father, I want to be a chef. He said, why? I said, I love food. He said, I love books, but I don't read for a living...As the economy collapsed, most industries died down to the lowest common denominator. But fine dining didn't become less fine and I credit managers, and mostly chefs, who refuse to lower that bar and love food and continue serving good food."

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