The annual Journalism and Broadcast Media Awards were presented at the invitation-only Media Awards Dinner on Sunday, May 3, 2009 at the Hudson Theatre in midtown Manhattan. 

Highlights from this year�s list of winners include:

Outstanding Restaurant: Jean Georges (Chef/Owner: Jean-Georges Vongerichten, Owner: Phil Suarez, New York, NY)

Outstanding Chef: Dan Barber (Blue Hill, New York, NY)

Rising Star Chef: Nate Appleman (A16, San Francisco, CA)

Best New Restaurant: Momofuku Ko (Chef/Owners: David Chang and Peter Serpico, New York, NY)

Cookbook of the Year: Fat: An Appreciation of a Misunderstood Ingredient, with Recipes (Author: Jennifer McLagan, Publisher: Ten Speed Press, Editor: Clancy Drake)

Who�s Who of Food & Beverage in America: David Burke (Chef, Entrepreneur, New York, NY); John T. Edge (Journalist, Director, Southern Foodways Alliance, Oxford, MS); Betty Fussell (Author, Culinary Historian, New York, NY); Dorothy Cann Hamilton (Founder, The French Culinary Institute, New York, NY); Clark Wolf (Clark Wolf Company, New York, NY)

America�s Classics: Arnold�s Country Kitchen (Owners: Jack and Rose Arnold, Nashville, TN); Breitbach�s Country Dining (Owner: Mike Breitbach, Sherrill, IA); Mustache Bill�s Diner (Owner: Bill Smith, Barnegat Light, NJ); Totonno�s (Owner: Lawrence Ciminieri, Brooklyn, NY); Yank Sing (Owner: Vera Chan-Waller, San Francisco, CA)

Humanitarian of the Year: Feeding America

Lifetime Achievement Award: Ella Brennan (Partner: Commander�s Palace Family of Restaurants)

The Journalism and Broadcast Media awards were presented on Sunday, May 3, 2009 at the annual Media Awards Dinner at the Hudson Theatre. Highlights include:

• MFK Fisher Distinguished Writing Award: Aleksandra Crapanzano, Gourmet, �Benedictions� 09/08
• Newspaper Food Section: The Washington Post, Joe Yonan
• Television Food Show, National or Local: Lidia�s Italy: Sweet Napoli, Host: Lidia Matticchio Bastianich
• Website Focusing on Food, Beverage, Restaurant, or Nutrition: Epicurious.com, Tanya Steel
• Restaurant Reviews: Adam Platt, New York Magazine, �Faux French�; �The Mario of Midtown�; �Corton on Hudson�, 07/14/08, 09/15/08, 11/24/08

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CATEGORY: OUTSTANDING RESTAURATEUR AWARD
A WORKING RESTAURATEUR WHO SETS HIGH NATIONAL STANDARDS IN RESTAURANT OPERATIONS AND ENTREPRENEURSHIP. CANDIDATES MUST HAVE BEEN IN THE RESTAURANT BUSINESS FOR AT LEAST 10 YEARS. CANDIDATES MUST NOT HAVE BEEN NOMINATED FOR A JAMES BEARD FOUNDATION CHEF AWARD IN THE PAST 10 YEARS.
Drew Nieporent
Myriad Restaurant Group
249 W. Broadway, #2E
New York, NY 10013
212-219-9500

CATEGORY: OUTSTANDING CHEF AWARD PRESENTED BY ALL-CLAD METALCRAFTERS
THE WORKING CHEF IN AMERICA WHOSE CAREER HAS SET NATIONAL INDUSTRY STANDARDS AND WHO HAS SERVED AS AN INSPIRATION TO OTHER FOOD PROFESSIONALS. MUST HAVE BEEN A WORKING CHEF FOR THE PAST FIVE YEARS.
Dan Barber
Blue Hill
75 Washington Place
New York, NY 10011
212-539-1776

CATEGORY: OUTSTANDING RESTAURANT AWARD
THE RESTAURANT IN THE U.S. THAT SERVES AS A NATIONAL STANDARD BEARER OF CONSISTENCY OF QUALITY AND EXCELLENCE IN FOOD, ATMOSPHERE AND SERVICE. RESTAURANT MUST HAVE BEEN IN OPERATION FOR AT LEAST TEN
YEARS.
Jean Georges
Chef/Owner: Jean-Georges Vongerichten
Owner: Phil Suarez
1 Central Park West
New York, NY 10023
212-299-3900

CATEGORY: BEST NEW RESTAURANT PRESENTED BY LEXUS
A RESTAURANT OPENED IN 2006 THAT ALREADY DISPLAYS EXCELLENCE IN FOOD, BEVERAGE AND SERVICE, AND IS LIKELY TO MAKE A SIGNIFICANT IMPACT IN YEARS TO COME.
Momofuku Ko
Chefs/Owners: David Chang and Peter Serpico
163 1st Ave.
New York, NY 10003
http://momofuku.com/ko/

CATEGORY: RISING STAR CHEF OF THE YEAR
A CHEF, AGE 30 OR YOUNGER, WHO DISPLAYS AN IMPRESSIVE TALENT, AND WHO IS LIKELY TO MAKE A SIGNIFICANT INDUSTRY IMPACT IN YEARS TO COME.
Nate Appleman
A16
2355 Chestnut St.
San Francisco, CA 94123
415-771-2216

CATEGORY: OUTSTANDING PASTRY CHEF AWARD PRESENTED BY ALL-CLAD METALCRAFTERS
A CHEF OR BAKER WHO PREPARES DESSERTS, PASTRIES OR BREADS, WHO SERVES AS A NATIONAL STANDARD BEARER
OF EXCELLENCE. MUST HAVE BEEN A PASTRY CHEF OR BAKER FOR THE PAST FIVE YEARS.
Gina DePalma
Babbo
110 Waverly Place
New York, NY 10011
212-777-0303

CATEGORY: OUTSTANDING WINE SERVICE AWARD
A RESTAURANT THAT DISPLAYS AND ENCOURAGES EXCELLENCE IN WINE SERVICE THROUGH A WELL-PRESENTED WINE LIST, KNOWLEDGEABLE STAFF AND EFFORTS TO EDUCATE CUSTOMERS ABOUT WINE. RESTAURANT MUST HAVE BEEN IN OPERATION AT LEAST FIVE YEARS.
Le Bernardin
Wine Director: Aldo Sohm
155 W. 51st St.
New York, NY 10019
212-554-1515

CATEGORY: OUTSTANDING WINE AND SPIRITS PROFESSIONAL AWARD PRESENTED BY SOUTHERN WINE & SPIRITS OF NEW
YORK
A WINEMAKER, BREWER OR SPIRITS PROFESSIONAL WHO HAS MADE A SIGNIFICANT NATIONAL IMPACT IN THE WINE AND SPIRITS INDUSTRY. MUST HAVE BEEN IN PROFESSION AT LEAST FIVE YEARS.
Dale DeGroff
Dale DeGroff Co.,
New York, NY
516-565-4981

CATEGORY: OUTSTANDING SERVICE AWARD PRESENTED BY STELLA ARTOIS
A RESTAURANT THAT DEMONSTRATES HIGH STANDARDS OF HOSPITALITY AND SERVICE. MUST HAVE BEEN IN OPERATION FOR THE PAST FIVE YEARS.
Daniel
Owner: Daniel Boulud
60 E. 65th St.
New York, NY 10065
212-288-0033

BEST CHEFS IN AMERICA PRESENTED BY AMERICAN EXPRESS COMPANY
CHEFS WHO HAVE SET NEW OR CONSISTENT STANDARDS OF EXCELLENCE IN THEIR RESPECTIVE REGIONS. CHEFS MAY BE FROM ANY KIND OF DINING ESTABLISHMENT AND MUST HAVE BEEN A WORKING CHEF FOR THE LAST FIVE YEARS. THE THREE MOST RECENT YEARS MUST HAVE BEEN SPENT IN THE REGION WHERE CHEF IS PRESENTLY WORKING. CATEGORY: 

BEST CHEF: GREAT LAKES (IL, IN, MI, OH)
Michael Symon
Lola
2058 E. 4th St.
Cleveland, OH 44115
216-621-5652

CATEGORY: BEST CHEF: MID-ATLANTIC (DC, DE, MD, NJ, PA, VA)
Jose Garces
Amada
217-219 Chestnut St.
Philadelphia, PA 19106
215- 625-2450

CATEGORY: BEST CHEF: MIDWEST (IA, KS, MN, MO, NE, ND, SD, WI)
Tim McKee
La Belle Vie
510 Groveland Ave.
Minneapolis, MN 55403
612-874-6440

CATEGORY: BEST CHEF: NEW YORK CITY (FIVE BOROUGHS)
Gabriel Kreuther
The Modern
9 West 53rd St.
New York, NY 10019
212-333-1220

CATEGORY: BEST CHEF: NORTHEAST (CT, MA, ME, NH, NY STATE, RI, VT)
Rob Evans
Hugo's
88 Middle St.
Portland, ME 04101
207-774-8538

CATEGORY: BEST CHEF: NORTHWEST (AK, ID, MT, OR, WA, WY)
Maria Hines
Tilth
1411 N 45th St.
Seattle, WA 98103
206-633-0801

CATEGORY: BEST CHEF: SOUTHWEST (AZ, CO, NM, NV, OK, TX, UT)
Paul Bartolotta
Bartolotta Ristorante di Mare at Wynn
Las Vegas
3131 Las Vegas Blvd. S.
Las Vegas, NV 89109
702-770-3305

CATEGORY: BEST CHEF: SOUTH (AL, AR, FL, LA, MS)
John Currence
City Grocery
152 Courthouse Square
Oxford, MS 38655
662-232-8080

CATEGORY: BEST CHEF: SOUTHEAST (GA, KY, NC, SC, TN, WV)
Mike Lata
Fig
232 Meeting St.
Charleston, SC 29401
843-805-5900

CATEGORY: BEST CHEF:PACIFIC (CA, HI)
Douglas Keane
Cyrus
29 North St.
Healdsburg, CA 95448
707-433-3311

CATEGORY: AMERICA�S CLASSICS
These awards are given to small, regional restaurants, watering holes, shacks, lunch counters, or eateries that have offered good, down-home food and unmatched hospitality for generations.

Breitbach's Country Dining
563 Balltown Rd., Sherrill, IA
Owner: Mike Breitbach
In business since 1852 and touted as Iowa�s oldest bar and restaurant, Breitbach�s Country Dining has been owned and operated by the same family for five generations. Love for Breitbach�s goes well beyond a hankering for the restaurant�s excellent fried chicken, bacon-wrapped pork chops, and mouth-watering pies. This adoration was put to the test on Christmas Eve 2007, when a fire destroyed the eatery�s original building. Faced with the daunting task of starting over, the community rallied around the eatery and a slew of volunteers pitched in to rebuild the restaurant, doing so in a record 69 days. Unbelievably, less than six months later, the restaurant burnt to the ground again. Spirit unbroken, Breitbach�s is once again being rebuilt and will soon be serving its signature dishes to hungry regulars.

Totonno's
1524 Neptune Ave., Brooklyn, NY
Owner: Lawrence Ciminieri
A stone�s throw from the Cyclone, Totonno�s has been serving amazing Neapolitan-style pies for over 80 years. In 1924, one of New York�s first master pizzaiolas, Anthony �Totonno� Pero, left his job making pizzas at Lombardi�s to open a Coney Island pizzeria, and Totonno�s has been in his family ever since. Lawrence Ciminieri, the fourth generation now in charge, hasn�t strayed from the original recipe�each pizza is made with imported Italian San Marzano tomatoes, fresh, locally made mozzarella, yeast, flour, salt, and not much else. The last�and perhaps most important�component is the oven. Totonno�s original coal-fired oven creates a distinct and flavorful char on the crust that cult pizza lovers crave.

Mustache Bill's Diner
8th and Broadway, Barnegat Light, NJ
Owner: Bill Smith
These days, the food at diners is all too often of poor to middling quality. But not at Mustache Bill's. For over 35 years, owner Bill Smith has made everything on the diner�s menu from scratch�refusing to buy anything premade. It�s the homemade, straight from the heart cooking that makes Mustache Bill�s a must-stop destination on the Jersey Shore for both the fishing community regulars and the summertime beach-goers. From roasted-that-day turkey, ham, and beef to legendary pancakes and hand-cut home fries, it is no surprise that the crowds are huge: Mustache Bill's does 1,000 covers on a typical summer day, and it's only open 6:00 a.m. to 3:00 p.m. (Photo Credit: Gemini Brittany Pledger).

Yank Sing
101 Spear St, San Francisco
Owner: Vera Chan-Waller
Henry Chan has made it his life�s work to �uplift dim sum.� At San Francisco�s Yank Sing he has been serving dim sum classics like har gow and Shanghai dumplings alongside newer innovations like phoenix shrimp and cabbage salad with honeyed walnuts to thousands of diners every day for over half a century. His mother opened Yank Sing�s original Chinatown location in 1958. Even as a young man, Henry knew what the restaurant needed to do in order to set itself apart, expand its appeal, and reach a larger audience. By moving to the financial district and creating a more upscale atmosphere, Yank Sing became a favorite among San Francisco�s movers and shakers and a must-visit restaurant for tourists. Now a third generation is at the restaurant�s helm. Henry�s daughter Vera Chan-Waller is in the kitchen every day, ensuring that Yank Sing maintains its high standards and traditions�and keeps growing along with the Bay Area�s vibrant food culture.

Arnold's Country Kitchen
605 8th Ave. S, Nashville
Owners: Jack and Rose Arnold
Meat-and-threes�that�s what Arnold�s Country Kitchen is all about. Owner Jack Arnold, who favors overalls and bow ties, has been in charge with his wife, Rose, since 1983, and it�s his fried green tomatoes, creamy banana pudding, and made-to-order cornbread that keep Nashville residents coming back for more. Patrons love his succulent roast beef and crisp fried chicken, too, but many are just as likely to forgo the meat and go all sides�that�s how good Jack�s freshly made dishes are. Frequented by country stars, downtown business-types, and ordinary folks looking for an affordable and delicious meal, Arnold�s is among the best Southern plate lunch spots in the nation.

WINNERS

CATEGORY: HUMANITARIAN OF THE YEAR
Feeding America

CATEGORY: LIFETIME ACHIEVEMENT AWARD
The Lifetime Achievement award is given to an individual whose lifetime body of work has had a positive and long-lasting impact on the way we eat, cook, and/or think about food in America.

Ella Brennan
Partner, Commander's Palace Family of Restaurants

�Living in New Orleans was the ultimate luck in my life,� Ella Brennan told Pam Parseghian of Nation�s Restaurant News upon receiving that magazine's �Fine Dining Legend Award� in 2004. �It is just so damn much fun to live here. There are so many active people that are into music or writing. Now this sounds nuts, but it is like a little New York. People come here to take from the city. It is a fabulous city.�
Having owned and operated the 129-year-old landmark restaurant Commander�s Palace since 1969 and grown a family-based restaurant empire with 11 outposts, Brennan and her family are(?) easily among the city�s most active people.

Ella Brennan started in the restaurant business in 1943 at age 18, when her brother, Owen, bought a bar called the Old Absinthe House. �He needed help,� she told Restaurants & Institutions magazine. �He had me doing clerical jobs and running to the bank. It was in the middle of World War II and there weren�t too many choices...He wouldn't let me go into the bar. Ladies didn't back then. But I bought the liquor and did inventory. Then, Owen bought another restaurant, Vieux Carre, with my father. I was there a lot. It was terrible andI told him so. I knew good food because my mother was a great cook. He said, 'If you're so smart, then you run it.' We were strong-willed.�

That first taste of the business was all Brennan needed. �It suckered me in. It's theater.--two shows a day. It's barrels of work and fun. You work hard in the daytime, then [meet] all these interesting people at nighttime. There's a challenge everyday. You're always learning.�
It was Ella Brennan who gave Paul Prudhomme the reigns of the Commander's Palace kitchens in 1975, a post he held for five years. Prudhomme told Parseghian, �She built two of the greatest restaurants in the United States and certainly New Orleans: Brennan's and Commander's Palace.� Under Brennan's watch, those kitchens have been a breeding ground for great culinary talent: superstar chef Emeril Lagasse got his start behind the stoves at Commander's Palace, as did Emanuel �Eman� Loubier, who went on to open Dante's Kitchen, a New Orleans favorite, and the late Jamie Shannon, who won a James Beard Foundation Award for Best Chef: Southeast in 1999.

Brennan and Commander�s Palace have won other awards from the Beard Foundation, as well. Back in 1984 the Brennans were inducted into the Who�s Who of Food and Beverage in America. In 1993 they won our Outstanding Service award and in 1996 the restaurant took home the medallion for Outstanding Restaurant. This year, for her 60 years of passion and dedication to our industry, Ella Brennan will add the 2009 James Beard Foundation Lifetime Achievement Award to her collection.

CATEGORY: WHO�S WHO OF FOOD & BEVERAGE IN AMERICA

David Burke
Chef, Entrepreneur, NYC
A graduate of the Culinary Institute of America, David Burke is a chef, entrepreneur, and inventor. He worked under Pierre Troisgros, Georges Blanc, and Gaston Lenôtre in France before returning to the U.S. to work at La Cremaillére and River Café. In 1992, Burke opened Park Avenue Café with Smith & Wollensky CEO Alan Stillman and became VP of Culinary Development for the Smith & Wollensky Group four years later. With his creative energies, Burke developed new products, such as GourmetPops and Flavorsprays. He opened davidburke & donatella in 2003 (now known as David Burke Townhouse), followed by David Burke at Bloomingdale�s, David Burke�s Primehouse, David Burke Fromagerie, and David Burke Las Vegas, Fishtail by David Burke. His awards include the Meilleurs Ouvriers de France Diplome d'Honneur, Robert Mondavi Award of Excellence, and Nation�s Restaurant News� 50 Top R&D Culinarians. Burke�s first cookbook, Cooking with David Burke was published in 1995, and his second, David Burke�s New American Classics, in April, 2006.

John T. Edge
Journalist, Director, Southern Foodways Alliance, Oxford, MS
John T. Edge is director of the Southern Foodways Alliance, an institute of the Center for the Study of Southern Culture at the University of Mississippi, where he documents and celebrates the diverse food cultures of the American South. The SFA has completed more than 300 oral histories and 20 films, focusing on the likes of fried chicken cooks, row crop farmers, oystermen, and bartenders. Edge is also a contributing editor at Gourmet. He writes for the New York Times. He is a longtime a columnist for the Oxford American. His work for Saveur and other magazines has been featured in six editions of the Best Food Writing compilation. Edge is the author of six books, including the James Beard Foundation Award�nominated cookbook, A Gracious Plenty: Recipes and Recollections from the American South (2002). He is the editor of seven books, including the foodways volume of the New Encyclopedia of Southern Culture (2007).

Betty Fussell
Author, Culinary Historian, NYC
Betty Fussell is a cookbook writer and food historian, specializing in American food and good home cooking. As a cook, she likes recipes that are simple, improvisatory, and tasty�things anyone could do with no more than a sharp knife, a skillet, and a few good, fresh ingredients. Her many cookbooks reflect these interests, from her first, Masters of American Cookery (1984), to her most recent, Home Bistro (1997). She is best known for I Hear America Cooking (1986 and 1997), her 2000 memoir My Kitchen Wars, and for the epic history of the New World's native grain, The Story of Corn (1992), for which she won the International Association of Culinary Professional's Jane Grigson Award. Her articles have appeared in publications like the New York Times, the Los Angeles Times, Travel and Leisure, Cosmopolitan, Food Arts, Food & Wine, Bon Appétit, Cooking Light, and Vogue.

Dorothy Hamilton
Founder, The French Culinary Institute, NYC
A lifelong Francophile and epicure, Dorothy Hamilton founded the French Culinary Institute in 1984. Her distinguished career in vocational education and outstanding reputation for innovative programs in gastronomy have resulted in numerous accolades and tributes, including the Chevalier dans l'Ordre National du Mérite and Chevalier du Mérite Agricole from the French government. Hamilton has also received the coveted Silver Spoon Award from Food Arts magazine. Elected chairwoman of the American Institute of Wine & Food, Hamilton was soon appointed Chairwoman emerita for life. Most recently, she served as Chairman of the Board of Trustees for the James Beard Foundation. She holds B.A. Honours from the University of Newcastle-upon-Tyne, England, and an M.B.A. from New York University.

Clark Wolf
Clark Wolf Company, NYC
Clark Wolf is founder and President of Clark Wolf Company, a New York-based food and restaurant consulting firm established in 1986. He worked as a consultant for more than a decade with Loews Hotels, with whom he worked on 18 properties. In 1994, he opened his own restaurant, the Markham, in New York City. After a successful two-year run, Wolf sold his part of the Markham to refocus on Clark Wolf Company. Wolf has chaired the Advisory Committee to New York University�s Department of Nutrition & Food Studies and now hosts the acclaimed New York University Critical Topics in Food Series at the Fales Library & Special Collections. After founding the New York chapter of the American Institute of Wine & Food, he served on its National Board and mounted six international conferences. Current and recent projects include: Mandalay Resort Group in Las Vegas, Caesar's Palace in Las Vegas, Tabcorp, Australia, Rockefeller University and the Virgin Resort and Spa at Natirar. Wolf is the author of the recently published, American Cheeses.

WINNERS

2009 James Beard Foundation Book Awards
Presented by Green & Black�s® Organic Chocolate
For cookbooks published in English in 2008

Cookbook of the Year
Fat: An Appreciation of a Misunderstood Ingredient, with Recipes
Author: Jennifer McLagan
Publisher: Ten Speed Press
Editor: Clancy Drake
Price: $32.50

Cookbook Hall of Fame
Jane Grigson for her entire body of work, including: The Art of Charcuterie, Good Things, Jane Grigson�s Vegetable Book, The Mushroom Feast, & English Food

Category: American Cooking
Screen Doors and Sweet Tea: Recipes and Tales from a Southern Cook
Author: Martha Hall Foose
Publisher: Clarkson Potter
Editor: Rica Allannic
Price: $32.50

Category: Baking and Dessert
Bakewise: The Hows and Whys of Successful Baking
Author: Shirley O. Corriher
Publisher: Scribner
Editor: Beth Wareham
Price: $40.00

Category: Beverage
WineWise: Your Complete Guide to Understanding, Selecting, and Enjoying Wine
Authors: Steven Kolpan, Brian H. Smith,
Michael A. Weiss, The Culinary Institute of America
Publisher: John Wiley & Sons, Inc.
Editor: Pamela Chirls
Price: $29.95

Category: Cooking from a Professional Point of View
Alinea
Author: Grant Achatz
Publisher: Achatz LLC/Ten Speed Press
Editors: Nick Kokonas, Aaron Wehner
Price: $50.00

Category: General Cooking
How to Cook Everything (Completely Revised Tenth Anniversary Edition)
Author: Mark Bittman
Publisher: John Wiley & Sons, Inc.
Editor: Linda Ingroia
Price: $35.00

Category: Healthy Focus
The Food You Crave: Luscious Recipes for a Healthy Life
Author: Ellie Krieger
Publisher: The Taunton Press, Inc.
Editor: Pamela Hoenig
Price: $28.00

Category: International
Beyond the Great Wall: Recipes and Travels in the Other China
Authors: Jeffrey Alford, Naomi Duguid
Publisher: Artisan
Editor: Ann Bramson
Price: $40.00

Category: Reference and Scholarship
The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America�s Most Imaginative Chefs
Authors: Karen Page, Andrew Dornenburg
Publisher: Little, Brown and Company
Editor: Michael Sand
Price: $35.00

Category: Single Subject
Fat: An Appreciation of a Misunderstood Ingredient, with Recipes
Author: Jennifer McLagan
Publisher: Ten Speed Press
Editor: Clancy Drake
Price: $32.50

Category: Writing and Literature
In Defense of Food
Author: Michael Pollan
Publisher: The Penguin Press
Editor: Ann Godoff
Price: $21.95

Category: Photography
The Big Fat Duck Cookbook
Photographer: Dominic Davies
Artist: Dave McKean
Publisher: Bloomsbury USA
Editor: Nick Trautwein
Price: $250.00

WINNERS

2009 James Beard Foundation Journalism Awards
For articles published in 2008

Category: MFK Fisher Distinguished Writing Award
Aleksandra Crapanzano
Gourmet
�Benedictions�
09/08

Category: Multimedia Writing on Food
Ruth Reichl
Gourmet.com
�The Test Kitchen�

Category: Website Focusing on Food, Beverage, Restaurant, or Nutrition
Epicurious.com
Tanya Steel

Category: Food Related Columns
Corby Kummer
The Atlantic
"A Papaya Grows in Holyoke"; "Beyond
the McIntosh"; "Half a Loaf�
04/08, 05/08, 10/08

Category: Reporting on Nutrition or Consumer Issues
Rachael Moeller Gorman
EatingWell
�How to Feed Your Mind�
09/10/08

Category: Restaurant Reviews
Adam Platt
New York Magazine
�Faux French�; �The Mario of
Midtown�; �Corton on Hudson�
07/14/08, 09/15/08, 11/24/08

Category: Newspaper Feature Writing With Recipes
Rebekah Denn
Seattle Post-Intelligencer
�High on the Hairy Hogs: Super-
Succulent Imports are Everything U.S.
Pork Isn�t�
04/09/08

Category: Newspaper Feature Writing Without Recipes
Kristen Hinman
Riverfront Times
�The Pope of Pork�
11/27/08

Category: Writing on Spirits, Wine, or Beer
Alan Richman
GQ
�Viva La Revolucion!�
09/08

Category: Magazine Feature Writing About Restaurants and/or Chefs
Ruth Reichl
Gourmet
�The Last Time I Saw Paris��
09/08

Category: Magazine Feature Writing With Recipes
Edna Lewis
Gourmet
�What is Southern?� *
01/08
*Published Posthumously

Category: Magazine Feature Writing Without Recipes
Alan Richman
GQ
�Made (Better) in Japan�
03/08

Category: Newspaper Feature Writing About Restaurants and/or Chefs
Katy McLaughlin
The Wall Street Journal
�Sushi Bullies�
10/24/08

Category: Newspaper Food Section
The Washington Post
Joe Yonan

Category: Blog Focusing on Food, Beverage, Restaurant, or Nutrition
Erika Ehmsen, Elizabeth Jardina, Rick LaFrentz, Amy Machnak, Johanna Silver, Margaret Sloan, Margo True
Our One-Block Diet
Oneblockdiet.sunset.com

WINNERS

2009 James Beard Foundation Broadcast Media Awards
Presented by Viking Range Corporation
For television, webcast, and radio programs aired in 2008

Category: Audio Webcast or Radio Show
WNYC, The Leonard Lopate Show: 3-Ingredient Challenge
Hosts: Leonard Lopate, Rozanne Gold
Area: New York City Metro, Online
Producer: Sarah English

Category: Video Webcast
Savoring the Best of World Flavors, Volume III: Vietnam and the Island of Sicily
Host: Jonathan Coleman
Website: Ciaprochef.com/WCA3/
Producers: John Barkley, Kenneth Wilmoth, Greg Drescher, Steve Jilleba, Janet Fletcher

Category: Television Food Show, National or Local
Lidia�s Italy: Sweet Napoli
Host: Lidia Matticchio Bastianich
Network: PBS
Air Date: 04/08/08
Producers: Lidia Matticchio Bastianich, Julia Harrison, Shelly Burgess Nicotra

Category: Television Food Segment, National or Local
CBS News Sunday Morning: In a Pinch
Host: Martha Teichner
Network: CBS
Air Date: 10/26/08
Producers: Jon Carras, David Small

WINNERS

2009 James Beard Foundation Design and Graphics Awards

Category: Outstanding Restaurant Design
For the best restaurant design or renovation in North America since January 1, 2006
Design Firm: Design Bureaux, Inc.
Designer: Thomas Schlesser
2 King Street, 7E
New York, NY 10012
212.414.3171
For Project:
The Publican
837 West Fulton Market
Chicago, IL 60607
312-733-9555

Category: Outstanding Restaurant Graphics
For the best restaurant graphics executed in
North America since January 1, 2006
Design Firm: Korn Design
Art Direction: Denise Korn, Javier Cortés and Bryant Ross
116 Saint Botolph Street
Boston, MA 02115
617-266-8112
For Project: The Corner Office
1401 Curtis Street
Denver, CO 80202
303-825-6500
 

The 2009 James Beard Foundation Awards are presented in association with All-Clad Metalcrafters and American Express® (the official card of the James Beard Foundation); Premier Sponsors: Green & Black�s® Organic Chocolate, Lexus, Viking Range Corporation; Supporting Sponsors: Delta Air Lines, illy caffè North America, Inc., Southern Wine & Spirits of New York, Stella Artois; Gala Reception Sponsors: Acqua Panna® Natural Spring Water, Ecolab, Pernod Ricard USA, Rums of Puerto Rico, S.Pellegrino® Sparkling Natural Mineral Water; and with additional support from Chefwear and Pommery Champagne.

About the James Beard Foundation
The James Beard Foundation is dedicated to celebrating, preserving, and nurturing America�s culinary heritage and diversity in order to elevate the appreciation of our culinary excellence. A cookbook author and teacher with an encyclopedic knowledge about food, James Beard, who died in 1985, was a champion of American cuisine. He helped educate and mentor generations of professional chefs and food enthusiasts. Today, the Beard Foundation continues in the same spirit by administering a number of diverse programs that include educational initiatives, food industry awards, scholarships to culinary schools, and publications, and by maintaining the historic James Beard House in New York City�s Greenwich Village as a performance space for visiting chefs. For more information, please visit
www.jamesbeard.org.

Willie Norkin
Tel: 212-957-3005
Email: [email protected]