Not sure who this guy in the hat is (anyone?), but so far he wins Best Dressed on this green carpet. Gail, lookin good, as always.
Editors' note: We've identified that gentleman as JBF Award winner Thierry Rautureau, chef of Rover's and Luc in Seattle.
First observation on the record: Bobby Flay always has his mouth open.
Fiona from the Foodspotting arm of the JBF Awards live-blogging Team reporting in! Got my all-acccess pass pretty smoothly, and somehow already got myself lost. On my behind-the-scenes adventure, though, I captured a great shot from the stage. This shows you a great glimpse of what the Award winners will see during their crowning moment.
Welcome to the live blog of the 2011 James Beard Foundation Awards. The culinary stars are arriving on the red carpet, tonight’s featured chefs are setting up for the reception, and our team of guest bloggers is gearing up for the festivities.
We’d like to introduce tonight’s guest bloggers who’ll be reporting, eating, and rubbing elbows with all the fabulous food folk:
Just like years past, the team at Savory Cities
will be joining Jennifer Leuzzi of Snack
on the red carpet. Jennifer, a veteran of the JBF Awards, will be checking in to share her unique perspective throughout the night and interviewing winners as they make their way through the press room.
After attracting a passionate fan base for its deliciously reconsidered Italian cuisine, Torrisi Italian Specialties is now in the running for tonight’s Best New Restaurant Award. Read on to see what owners Mario Carbone and Rich Torrisi had to say about their favorite cookbooks and Chinatown eats.
JBF: Where were you when you heard you were nominated for a James Beard Award?
MC + RT: At work.
JBF: You guys are known for pushing the boundaries of what Italian cuisine can be, but the pastries you serve are pretty traditional. Do you ever think about changing it up?
MC + RT: Up until recently the pastries were made by us, but now we’r... Read more >
And finally, the Book Award winners, presented by Green & Black’s® Organic Chocolate:
Cookbook Hall of Fame
: On Food and Cooking: The Science & Lore of the Kitchen
by Harold McGee
: Pig: King of the Southern Table
by James Villas
Baking and Dessert
: Good to the Grain: Baking with Whole-Grain Flours
by Kim Boyce
: Secrets of the Sommeliers: How to Think and Drink Like the World’s Top Wine Professionals
by Jordan Mackay and Rajat Parr
Cooking from a Professional Point of View
: Noma: Time and Place in Nordic Cuisine
by René Redzepi
: The Essential New York Times Cook Book: Classic Recipes for a New Centur
y by Amanda Hesser
: Stir-Frying to the Sky’s Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories
by Grace Young
: The Simple Art of EatingWell Cookbook
by Jessie Price & the EatingWell Test Kitchen
: Noma: Time and Place in Nordic Cuisine
We just wrapped the Journalism Awards, which had some great moments! Check out the winners below and be sure to check back at the end of the night to find out if your favorite books came out on top.
M.F.K. Fisher Distinguished Writing Award: Jonathan Gold, LA Weekly
, “A Movable Beast”
Food Section of a General Interest Publication: San Francisco Chronicle
, Jon Bonné and Miriam Morgan
Food-Related Feature: Dan Koeppel, Saveur
, “Fruit of the Future”
Food-Related Columns & Commentary: Tim Carman, Washington City Paper
, “Ignore the Pizza Police,” “Supply and Da Men,” “Schmeer Campaign"
Personal Essay: Tom Junod, Esquire
, “My Mom Couldn’t Cook”
Health and Nutrition: Rachael Moeller Gorman, EatingWell
, “Captain of the Happier Meal”
Environment, Food Politics, and Policy: Carl Safina, EatingWell
, “Sea Change”
Profile: Benjamin Wallace, New York
, “The Restaurant Auteur”
Craig Claiborne Distinguished Restaurant Review: Patric Kuh, Los Angeles
, “Animal Magnetism,” “Making Their Move,” “Time for a Redo?”
Wine and Spirits: Jon Fine, Food & Wine
, “Natural Wine: Weird or Wonderful?”
We just finished up the Broadcast Media portion of the evening, presented by Lenox Tableware and Gifts. Here’s a list of tonight’s first winners:
Audio Webcast or Radio Show: Megan Williams, CBC Ideas: “Pasta: The Long and Short of It”
Video Webcast: Jay Selman, GrapeRadio
Television Segment: Bill Owens and Kara Vaccaro, 60 Minutes: “Chef José Andrés”
Television Program, On Location: Justin Barocas, Heather Brown, and Geoffrey Drummond, Avec Eric
Television Program, In Studio or Fixed Location: Top Chef: Season 7
Television Special/Documentary: Declan O’Driscoll and Kevin O’Keefe, Milk War
TV Food Personality/Host: Alton Brown, Good Eats
The Journalism Awards are up next. And stay tuned for the Book Awards!
We asked some of tonight’s nominees to tell us where they were when they got the news they were up for a James Beard Foundation Award. Here are their stories:
“I was actually in my pajamas, typing madly at my home computer, on deadline and ensnared in that light caffeinated panic that I find closes so many deadlines. Grasping for a phrase, I dipped on to Facebook, which I do and don't recommend. And then a message pinged in from Jonathan Gold, congratulating me! I had no idea about what so I tripped over myself, in a computer-window-opening, computer-window-closing sort of way, to find out. Happy! I met my deadline, then went upstairs to tell my husband. Before I left the house I tucked a bottle of bubbly in the fridge (Schramsberg blanc de blancs.) We had it as soon as I got back from work. I'm still floating on air! People always ask me, it's your tenth nomination, do you still care? I care profoundly. Writing is such a lonely endeavor, the lag between publishing and writing makes it lonelier, but the Beard Awards make a lonely writer feel not alone at all, but celebrated. I'm so grateful.” --Dara Moskowitz Grumdahl, nominated tonight for the Craig Claiborne Distinguished Resta