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BEST OF THE BEST : 2014 James Beard Foundation Awards Winners Announced

2014 James Beard Foundation Awards Winners Announced

New York, NY  (  Winners were revealed Monday night, May 5, 2014, at the annual 2014 James Beard Foundation Awards, the culinary industry’s most prestigious recognition program. During a ceremony headlined by Award-winning TV personality and multiple James Beard Award winner Ted Allen and multiple James Beard Award winning chef, author and restaurateur Mario Batali at Lincoln Center’s David H. Koch Theater, awards in the Restaurant and Chef and the Design categories were presented, as well as a number of special achievement awards including Who’s Who of Food & Beverage in America, Lifetime Achievement, Humanitarian of the Year and America’s Classics. Winners of the Foundation’s annual Book, Broadcast, and Journalism Awards were presented on May 2, 2014, at a ceremony and dinner at Gotham Hall in New York City, hosted by James Beard Award-winning authors Matt Lee and Ted Lee.
For a complete list of award winners click here.
Highlights from this year’s list of winners include:

  • Outstanding Chef:
    Nancy Silverton, Pizzeria Mozza, Los Angeles

  • Outstanding Restaurant:
    The Slanted Door, San Francisco

  • Outstanding Pastry Chef:
    Dominique Ansel, Dominique Ansel Bakery, NYC

  • 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 on Lummi Island, Lummi Island, WA

  • Best New Restaurant:
    Pêche Seafood Grill, New Orleans

In addition, special achievement award honorees included:

  • Who’s Who of Food & Beverage in America:
    Edward Behr (Food Writer, Vermont); John Besh (Chef and Restaurateur, New Orleans); David Chang (Momofuku Restaurant Group, NYC); Barry Estabrook (Writer, Vermont); Paul Kahan (Executive Chef and Partner, Chicago); Sherry Yard (Pastry Chef, Cookbook Author, Los Angeles)

  • America’s Classics:
    Hansen’s Sno Bliz (Owner: Ashley Hansen, New Orleans, LA); Nick’s Italian Café (Owners: Nick Peirano, Carmen Peirano, and Eric Ferguson, McMinnville, OR); Olneyville New York System (Owners: Stephanie Stevens Turini and Greg Stevens, Providence, RI); Perini Ranch Steakhouse (Owners: Lisa and Tom Perini, Buffalo Gap, TX); Sokolowski’s University Inn (Owners: Bernard Sokolowski, Mary Balbier, and Michael Sokolowski, Cleveland, OH)

  • Lifetime Achievement Award:
    Sirio Maccioni (Restaurateur, NYC)

  • Humanitarian of the Year:
    Matt Haley (Chef, Restaurateur and Philanthropist, Delaware)

Industry leaders from across the country attended the highly-anticipated festivities, inspired by this year’s Awards theme of “Sounds of the City,” celebrating the exciting intersection of music and food in our culture. The audience was treated to musical performances by Trisha Yearwood, who herself has also become a food personality with her hit show Trisha’s Southern Kitchen on Food Network, plus Nashville music power couple Holly Williams and Chris Coleman, and house band The Pinehurst Trio, who performed a culinary inspired medley. Additionally, Ahmir “Questlove” Thompson, everyone’s favorite late night drummer and food fanatic, presented the Best Chef: New York City Award, on-stage.  Participating gala reception chefs created dishes inspired by a music genre or song of their choosing, including Spaghetti alla Chitarra with Bolognese Ragu from James Beard Foundation Award winner Marc Vetri and Adam Leonti, inspired by Jazz and Blues, Trout Tartare and Marinated Clams with Caper Aioli prepared by James Beard Foundation Award winner Stephanie Izard, inspired by The Zac Brown Band version of “Knee Deep,” and a Celery Root Ice Cream Sundae prepared by Bill Corbett, inspired by Punk/Hardcore.
Established in 1990, the James Beard Awards recognize culinary professionals for excellence and achievement in their fields and further the Foundation’s mission to celebrate, nurture, and honor America’s diverse culinary heritage through programs that educate and inspire. Each award category has an individual committee made up of industry professionals who volunteer their time to oversee the policies, procedures, and selection of judges for their respective Awards program. All JBF Award winners receive a certificate and a medallion engraved with the James Beard Foundation Awards insignia. There are no cash prizes.
Highlights from the Book, Broadcast, and Journalism Awards announced on Friday, May 2, 2014, at the Awards dinner at Gotham Hall in New York City included:

  • Cookbook of the Year:
    Historic Heston by Heston Blumenthal, (Bloomsbury USA)
    **Historic Heston 
    also tied for the win in the Photography category and won the Cooking from a Professional Point of view category, for a total of three wins.

  • Cookbook Hall of Fame:
    Diana Kennedy

  • American Cooking:
    The New Midwestern Table: 200 Heartland Recipes, Amy Thielen, (Random House)

  • Outstanding Personality/Host:
    Host: Ina Garten, Barefoot Contessa: Back to Basics, Network: Food Network

  • Radio Show/Audio Webcast:
    This American Life, Host: Ben Calhoun, Area: Public Radio, Producer: Ben Calhoun

  • Television Program, In Studio or Fixed Location:
    Martha Stewart’s Cooking School, Host: Martha Stewart, Network: PBS, Producers: Greta Anthony, Christina Deyo, Michael Morrison, Olivia Schneider, Martha Stewart, Calia Van Dyk, and Lisa Wagner

  • Publication of the Year:
    Civil Eats

  • M.F.K. Fisher Distinguished Writing Award:
    John Jeremiah Sullivan, Lucky Peach, “I Placed a Jar in Tennessee”

  • Craig Claiborne Distinguished Restaurant Review Award:
    Alan Richman, GQ
    “Alan Richman Walks Into a Jewish Deli…”
    “The Elm: Is Brooklyn Ready for Sophisticated Dining?”
    “ZZ’s, the Most Expensive 58 Minutes in New York Dining”

The 2014 James Beard Foundation Awards are presented with support by the following partners: Premier Sponsors: All-Clad Metalcrafters, Lenox Tableware and Gifts; Supporting Sponsors: Acqua Panna® Natural Spring Water, BACARDI 8, Breville, The Coca-Cola Company, Delta Air Lines, Lavazza, S.Pellegrino® Sparkling Natural Mineral Water, Stella Artois®, Valrhona; Gala Reception Sponsors: Celebrity Cruises®, Ecolab, Food Network & Cooking Channel, Pernod Ricard USA, Tanqueray No. TEN®, Waldorf Astoria Hotels & Resorts; Additional Support: Chefwear, Crest Be®, VerTerra Dinnerware, Visit Orlando®.

About the James Beard Foundation

Founded in 1986, the James Beard Foundation’s mission is to celebrate, nurture, and honor America’s diverse culinary heritage through programs that educate and inspire. 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, instilling in them the value of wholesome, healthful and delicious food. Today the Beard Foundation continues in the same spirit by administering a number of diverse programs that include educational initiatives, food industry awards, scholarships for culinary students, publications, chef advocacy training, and thought-leader convening. The Foundation also maintains the historic James Beard House in New York City’s Greenwich Village as a “performance space” for visiting chefs. In September of 2012, the Foundation launched the Diplomatic Culinary Partnership with the U.S. Department of State’s Office of Protocol and helped create the American Chef Corps as a way to champion American chefs abroad, promote American food products and foster an interest in American culinary culture and history through international programs and initiatives. For more information, please visit Find insights on food at the James Beard Foundation’s blog Delights & Prejudices. Join the James Beard Foundation on Facebook. Follow the James Beard Foundation on Twitter and Instagram.

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