2017 Awards Gala & Reception

Gala Reception Chefs

JBF Award Winner
Grant Achatz
Alinea, Next, Aviary, and Roister, Chicago
Coconut, Curry, Crab, Banana

Rodelio Aglibot
Presented by Mariano’s
Firefin Poké and E+O Food and Drink, Chicago
Assorted Poke by Firefin > Tuna on Fire, Snow White, and Citrus Salmon 

JBF Award Winner
Paul Berglund
The Bachelor Farmer, Minneapolis
Maple and Apple Cider–Glazed Beets with Salt-Cured Foie Gras and Toasted Hazelnuts

Vishwesh Bhatt
SNACKBAR, Oxford, MS
Cold-Poached Royal Red Shrimp with Corn Bhel

JBF Award Winner
Joanne Chang
Flour Bakery + Café and Myers + Chang, Boston
Pavlovas with Passion Fruit Cream, Raspberries, and Blackberries

Graeme Cockburn
Presented by Windstar Cruises
Tuna Poke with Sweet Soy, Crispy Wonton, and Wasabi Spice

Greg Denton and Gabrielle Quiñónez Denton
Ox, Portland, OR
Smoked Beef Tongue with Horseradish and Dungeness Crab Ensalada Rusa

JBF Award Winner
Justin Devillier
La Petite Grocery, New Orleans
Crawfish Salad Sandwiches with Horseradish and Pickled Onions

JBF Award Winners
Vinny Dotolo and Jon Shook
Animal, Los Angeles
Green Garlic Broth with White Soy

JBF Award Winner
Renee Erickson
The Whale Wins, Seattle
Smoked Halibut Mousse with Pickled Fennel–Preserved Lemon Relish on Caraway Crackers

Josh Even
Tosca Café, San Francisco
Short Rib–Guanciale Meatballs

JBF Award Winner
Vivian Howard
Chef & the Farmer, Kinston, NC
Eastern North Carolina Oyster Roosters

Edward Lee
610 Magnolia, Louisville, KY
Octopus Bacon with Pickled Grapes and Gochujang Romesco

Belinda Leong
B. Patisserie, San Francisco
Black Sesame Kouign-Amann
Strawverry, Lychee, and Coconut Tapioca
Chocolate–Raspberry Sables

Jimmy MacMillan
Presented by Mariano's 
Mariano’s, Chicago
Yunnan Tea Custard with Noisette–Banana Cake and Manuka Honey

Diana Moles
Presented by Illinois Office of Tourism 
Eli's Cheesecake Company, Chicago
Honest Abe Honey–Caramel Apple Cheesecake

Lamar Moore
Presented by Mariano's 
The Smoke Daddy, Chicago
Alaga Syrup–Glazed Cheshire Pork Belly with White Corn Johnnycake and Pickled Pink Lady Apples

JBF Award Winner
Dahlia Narvaez
Mozza Restaurant Group, Los Angeles
Valrhona Guanaja 70% Cocoa Nib-Caramel Tart

Kevin Nashan
Presented by True Refrigeration® 
Sidney Street Café, St. Louis, MO 
Crawfish–Sweetbread Pierogies

Nadège Nourian
Presented by Valrhona
Nadège, Toronto
Illanka Thumbs Up Macarons Waina Heart Bonbons

Hugo Ortega
Hugo's, Xochi, Caracol, and Backstreet Cafe, Houston
Tostada de Cabrito con Huaxmole Rojo y Huaxmole Verde > Goat Tostadas with Green and Red Huaxmoles

JBF Award Winner
Zak Pelaccio
Fish & Game, Hudson, NY
Hudson Valley Deer with Lady Jayne's Sour Cherry Ketchup and Smoked Oysters

Anna and David Posey
Presented by Breville® 
Elske Restaurant, Chicago 
Slow-Smoked Carrots with Sourdough and Mussel Cream

Michael Rossi
Presented by Skuna Bay Salmon
The Ranch, Anaheim, CA
Skuna Bay Salmon Tartare with English Peas, Yuzu Kosho, and Wasabi

Jeffrey Steelman 
Presented by HMSHost 
Wicker Park Seafood & Sushi Bar, Chicago
King Crab with Cherries 

Sarah Tibbetts    
Presented by Valrhona
Valrhona, NYC
Azélia Double-Tap Tarts

JBF Award Winner
Tandy Wilson
City House, Nashville
Country Ham with Smoked Ricotta, Biscuit Crumbs, Carrots, Orange Sorghum, and Mint

Rachel Yang and Seif Chirchi
Joule, Seattle
Smoked Tofu with Morel Escabèche and Pine Nut Kimchi

JBF Award Winner
Justin Yu
Oxheart, Houston
Cold-Poached Chicken with Green Sauce


Gala VIP Experience Chef

JBF Award Winner 
Tony Mantuano
Spiaggia, Chicago       
First Course
Pinzimonio in Zuppa di Cipolla with Radishes, Carrots, Snap Peas, Acetaia San Giacomo 8-Year-Aged Balsamic Vinegar, and Chilled Spring Onion Soup
Second Course
Gnocchi Primavera with Asparagus, Morels, Bone Marrow, and Parmigiano-Reggiano
Third Course
Tagliata di Bistecca with Sliced Dry-Aged Rib-Eye, Pickled Ramps, Truffle Hollandaise, Turnips, and Nasturtium
Dessert
Torta Opera with Valrhona Chocolate Ganache, Buttercream, and Gold Chantilly Cream

     

 

2017 Media Awards

Reception and Dinner Chefs

Host Chefs Philip DeMaiolo and Matthew Tiscornia
Pier Sixty, NYC
Avocado Toasts
Sushi Two Ways
Sesame Tuna Poke
Griddled Taleggio Sandwiches
Portobello Mushroom Steak Fries
Peking Duck Wontons
Chicken Parmesan
Beef Short Ribs Adobo

JBF Award Winner
Rick Bayless
Frontera Grill, Chicago
Bone-In Creekstone Farms Beef Shortrib with Cured Wagyu Beef Tongue, Beefy Heirloom Santanero Beans, Oaxacan Pasilla Chile Salsa Borracha, and Chicago Ramps and Fiddleheads

JBF Award Winner
Maricel E. Presilla
Cucharamama, Hoboken, NJ
Jipijapa Shrimp Ceviche with Yuca, Sweet Potato, Plantains, and Pickled Amazonian Ají Charapita in Citrus-Tomato Broth; and Manabí Peanut Salprieta with Cacao-Smoked Ululte Chile Soil

JBF Award Winner
Michael Solomonov
Zahav, Philadelphia
Savta Mati’s Borekas with Bulgarian Feta, Haminado Egg, and Israeli Pickles

Nicolas Botomisy    
Presented by Valrhona
Valrhona, NYC
Valrhona Bahibé 46%–Mascarpone Café 

Meg Galus
Boka, Chicago
Malted Crème Fraîche with Valrhona Gianduja, Pistachios, Cardamom, and Valrhona Guanaja 70% 

Maura Kilpatrick
Oleana, Boston
Pistachio Bosahlino with White Chocolate, Elderflower-Poached Rhubarb, Mango Compote, and Baklava Bark 

Margarita Manzke
République, Los Angeles
Halo-Halo with Pineapple, Coconut Tapioca, Passion Fruit, Leche Flan, and Berries