NEW YORK, NY (May 4, 2009) � Winners were announced this evening for
the 2009 James Beard Foundation Awards, the nation�s most prestigious recognition
program honoring professionals in the food and beverage industries. During
a ceremony hosted by Cat Cora, Emeril Lagasse and Stanley Tucci at Lincoln
Center�s Avery Fisher Hall, awards in 38 categories were presented, including
Restaurant and Chef, Book, Design and Graphics, and special achievement
awards. Industry leaders from across the country attended this year�s highly-anticipated
festivities, which celebrated �Women in Food� and included a post-show
Gala Reception featuring some of the nation�s top female chefs, sommeliers,
mixologists and artisanal producers, led by Gala Chair Lidia Matticchio
Bastianich.
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)
In addition, special achievement award honorees included:
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
The Complete List of Winners
WINNERS
2009 James Beard Foundation Restaurant and Chef Awards
For restaurants opened in 2008
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
Established in 1990, the James Beard Foundation Awards recognize culinary
professionals for excellence and achievement in their fields and continue
to emphasize the Foundation�s mission: to celebrate, preserve, and nurture
America�s culinary heritage and diversity. All award winners receive a
certificate and a bronze medallion engraved with the James Beard Foundation
Awards insignia. There are no cash awards.
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. |