Chefs and other food pros win James Beard awards
05/08/2014 9:22 AM
05/08/2014 9:23 AM
“Food matters,” say the folks at the James Beard Foundation in New York City. How right they are. And how serious. The foundation’s mission is to “celebrate, nurture and honor America's diverse culinary heritage through programs that educate and inspire.”
Which would have delighted Beard, the celebrated chef-cookbook author known for mentoring professional and novice chefs and food enthusiasts around the country (1903 to 1985). Though Beard’s first love was American cuisine, let’s not forget that he and chef-cookbook author Julia Child first introduced French cooking to meat-and-potatoes America in the 1950s and 1960s.
The gold-standard James Beard Foundation Awards were presented last Saturday night, highlighted by these categories (the complete list is here):
Outstanding Chef: Nancy Silverton, Pizzeria Mozza, Los Angeles
Outstanding Restaurant: The Slanted Door, San Francisco
Outstanding Pastry Chef: Dominique Ansel, Dominique Ansel Bakery, New York City
Outstanding Restaurateur: Barbara Lynch, Barbara Lynch Gruppo (No. 9 Park, Menton, B&G Oysters and others), Boston
Rising Star Chefs (tie): Jimmy Bannos, Jr., the Purple Pig, Chicago; and Blaine Wetzel, the Willows Inn, Lummi Island, Wash.
Best New Restaurant: Pêche Seafood Grill, New Orleans
About This BlogAppetizers brings you the latest restaurant happenings, interesting tidbits on good food and events, and -- of course -- great specials and deals.
Food and wine
Food and cooking
Blair Anthony Robertson
Mike Dunne's wine picks
Join the Discussion
The Sacramento Bee is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere on the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. Thank you for taking the time to offer your thoughts.