crackers Posted December 12, 2006 Share Posted December 12, 2006 You have until Friday, December 15 to suggest nominees online in the 2007 The James Beard Foundation Awards nominating process. You must first register by giving basic contact information and then submit your suggestions for nominees in up to 19 categories, ranging from Best New Restaurant to Rising Star Chef of the Year. Winners will be announced on May 7, 2007 in New York. Fabio Traboucchi won the 2006 award for Best Chef - MidAtlantic. Don't be shy. ***This is for proposed nominations only. Nominees and winners will actually be selected by past award winners, the Restaurant Awards Committee, and regional judges who are restaurant critics, food and wine editors, and "culinary educators." To be eligible for the national Best Chef award, one must first win the regional Best Chef award. The regions are:New York City California Mid-Atlantic (including DC, DE, MD, NJ, PA, VA, WV) Northeast (including NY State outside of NY City, CT, MA, ME, NH, RI, VT) Midwest (IL, IN, IA, KS, MI, MN, MO, NB, OH, WI) Pacific Northwest (AK, ID, HI, MT, ND, OR, SD, WA, WY) Southeast (AL, FL, GA, KY, LA, MS, NC, SC, TN) Southwest (AR, AZ, CO, NM, NV, OK, TX, UT) By definition, a different New York City chef will advance into the national pool each year, whereas a DC chef must win the regional award over six other states in order to advance. Link to comment Share on other sites More sharing options...
Camille-Beau Posted March 19, 2007 Share Posted March 19, 2007 Nominations for: Mid Atlantic (DC, DE, MD, NJ, PA, VA) Cathal Armstrong, Restaurant Eve, Old Town Alexandria, VA RJ Cooper, Vidalia, Washington DC Jose Graces, Amada, Philadelphia Maricel Presilla, Cucharamama, Hoboken, NJ Frank Ruta, Palena, Washington DC Outstanding Chef Award Tom Colicchio, Craft Lee Hefter, Spago Jean Joho, Everest Paul Kahan, Blackbird Michel Richard, Citronelle Outstanding Wine Service Bin 36, Chicago i Trulli Mary Elanie's at The Phoenician, Scottsdale, AZ Citronelle, Washington DC (congratulations Mark!!) Picasso, Las Vegas Complete list: 2007 Nominees Link to comment Share on other sites More sharing options...
jparrott Posted March 19, 2007 Share Posted March 19, 2007 Congrats to all, and particularly Mr. Cooper who gets a run-out all his own. [Psst. Go early some midweek nights and you'll see him mixing beef tartare and other yummy snackies at the bar.] Link to comment Share on other sites More sharing options...
DonRocks Posted March 19, 2007 Share Posted March 19, 2007 Outstanding Wine ServiceBin 36, Chicago i Trulli Mary Elanie's at The Phoenician, Scottsdale, AZ Citronelle, Washington DC (congratulations Mark!!) Picasso, Las Vegas Complete list: 2007 Nominees Also Terry Theise for Outstanding Wine and Spirits Professional (long overdue, in my opinion). Link to comment Share on other sites More sharing options...
Tujague Posted March 19, 2007 Share Posted March 19, 2007 Note also Michel Richard's nomination for "Best Cookbook from a Professional Point of View" for Happy in the Kitchen. Link to comment Share on other sites More sharing options...
winonelson Posted March 19, 2007 Share Posted March 19, 2007 and note the nomination of Citronelle, with specific mention of Mark Slater, for Outstanding Wine Service Award! Congratulations, Mark! Link to comment Share on other sites More sharing options...
Spiral Stairs Posted March 19, 2007 Share Posted March 19, 2007 The several Kansas City ex-pats among us will be pleased to see that two of the five nominees for Best Chef, Midwest, are KC-based. (Colby Garrelts, Bluestem; and Celina Tio, American Restaurant.) (And none from St. Louis. Muhahahaha!) Link to comment Share on other sites More sharing options...
The Hersch Posted March 19, 2007 Share Posted March 19, 2007 Also Terry Theise for Outstanding Wine and Spirits Professional (long overdue, in my opinion).Yeah, right there in Silver Springs, MD Link to comment Share on other sites More sharing options...
Pat Posted March 19, 2007 Share Posted March 19, 2007 I'm in the middle of reading The United States of Arugula at the moment (when I'm finished, I'll have read all of the writing in food nominees). I'm pleasantly surprised by the book. From reviews I had read, I expected it to be more of a dispassionate survey, but it has some fascinating details and anecdotes. I'm much more impressed with it than I thought I would be. It's definitely not a Michael Pollan book, but it's (IMHO) a worthwhile read. The best aha! moment I had was in the section on Michael Field, who seems somewhat lost to history (or maybe that's my ignorance .) A friend of mine had an ex who loved the Michael Field Cooking School book and swore by it as a cooking bible, so much so that when I saw a used copy I picked one up. I never knew until reading this book who he was or how he fit into the picture. I always wondered who he was. Link to comment Share on other sites More sharing options...
Mark Slater Posted March 19, 2007 Share Posted March 19, 2007 Yeah, right there in Silver Springs, Aisle 5, next to Silver Bells. Link to comment Share on other sites More sharing options...
johnb Posted March 19, 2007 Share Posted March 19, 2007 The best aha! moment I had was in the section on Michael Field, who seems somewhat lost to history (or maybe that's my ignorance .) A friend of mine had an ex who loved the Michael Field Cooking School book and swore by it as a cooking bible, so much so that when I saw a used copy I picked one up. I never knew until reading this book who he was or how he fit into the picture. I always wondered who he was. If you're familiar with the Time-Life Foods of the World series that came out in the early 70's, which is IMO one of the great series of cookbooks, you may be interested to know that their quality is due in no small part to the fact that Michael Field was the consulting editor in charge of recipes for most of the books; those recipes are good, and they work. James Beard himself was also a consulting editor for some of the books in the series. Others such as Jacques Pepin and Richard Olney also showed up from time to time. Link to comment Share on other sites More sharing options...
DinerGirl Posted March 20, 2007 Share Posted March 20, 2007 Wow... Herbsaint in New Orleans got nominated in one of the regional categories. That is one restaurant where I've consistently had bad meals and bad service. Huh. Congrats to all our DC-area nominees.... Link to comment Share on other sites More sharing options...
Barbara Posted March 20, 2007 Share Posted March 20, 2007 Wow... Herbsaint in New Orleans got nominated in one of the regional categories. That is one restaurant where I've consistently had bad meals and bad service. Huh.What time-frame are you talking about: before or after Katrina? Link to comment Share on other sites More sharing options...
jparrott Posted March 20, 2007 Share Posted March 20, 2007 Wow... Herbsaint in New Orleans got nominated in one of the regional categories. That is one restaurant where I've consistently had bad meals and bad service. Huh.Interesting...post-K, Herbsaint is one of the absolute slam-dunk recommendations I give people for New Orleans. Link to comment Share on other sites More sharing options...
Crescent City Clown Posted March 20, 2007 Share Posted March 20, 2007 Interesting...post-K, Herbsaint is one of the absolute slam-dunk recommendations I give people for New Orleans. I've had probably close to a dozen meals at Herbsaint since reopen occurred. I walked away happy every time. A couple of those times I walked away (waddled might be a more accurate description of my stride) very, very happy. It's a good restaurant. Link's other place (with Steven Stryjewski-the pork guy) Cochon was nominated as one of the 5 "Best New Restaurants." They're in there with some pretty heavy company, and, other than Momofuku in NY, really the only non fine dining place in there. Cochon is a truly great place-innovative on the one hand, but, on the other, serving what most of us here (at least those of us from the more rural parts of the state) consider to be comfort food. I've eaten there pretty close to once a week since they opened up last year. I'm crazy about the place. You can go in and eat just a few small plates or you can do the full on porkfest kind of meal. Either way, more than likely you will leave fat and happy. Cochon Link to comment Share on other sites More sharing options...
DinerGirl Posted March 20, 2007 Share Posted March 20, 2007 I've had probably close to a dozen meals at Herbsaint since reopen occurred. I walked away happy every time. A couple of those times I walked away (waddled might be a more accurate description of my stride) very, very happy. It's a good restaurant.Link's other place (with Steven Stryjewski-the pork guy) Cochon was nominated as one of the 5 "Best New Restaurants." They're in there with some pretty heavy company, and, other than Momofuku in NY, really the only non fine dining place in there. Cochon is a truly great place-innovative on the one hand, but, on the other, serving what most of us here (at least those of us from the more rural parts of the state) consider to be comfort food. I've eaten there pretty close to once a week since they opened up last year. I'm crazy about the place. You can go in and eat just a few small plates or you can do the full on porkfest kind of meal. Either way, more than likely you will leave fat and happy. Cochon My Herbsaint experiences have been both pre- and post-Katrina. Pre-Katrina was worse. Post-Katrina, it's better, but it's all relative. I'm glad people have had good experiences there.... I'm happy any time a restaurant in New Orleans (especially post-K) does well and turns a profit. I was just surprised they were nominated for an award, is all. Link to comment Share on other sites More sharing options...
jpschust Posted March 20, 2007 Share Posted March 20, 2007 I'm surprised August in NOLA didn't get a nod. Link to comment Share on other sites More sharing options...
Crescent City Clown Posted March 20, 2007 Share Posted March 20, 2007 I'm surprised August in NOLA didn't get a nod. John Besh won last year (Best Chef, Southeast). Basically, the way these awards work, is that you are more or less done once you finally win unless you end up in one of the more global categories later on in your career or unless your restaurant is somehow singled out for something (like Link is up for Best Chef South and at the same time, Cochon, is up in another category). Link to comment Share on other sites More sharing options...
jpschust Posted March 20, 2007 Share Posted March 20, 2007 John Besh won last year (Best Chef, Southeast). Basically, the way these awards work, is that you are more or less done once you finally win unless you end up in one of the more global categories later on in your career or unless your restaurant is somehow singled out for something (like Link is up for Best Chef South and at the same time, Cochon, is up in another category).Ah ok. That makes a lot of sense. That place had one of the finest meals I've ever eaten. Link to comment Share on other sites More sharing options...
Anna Blume Posted March 27, 2007 Share Posted March 27, 2007 Anthony Bourdain has an interesting response to this year's planned ceremonies under the heading "Stroke the Chefs/Fuck the Cooks". Now could someone tell me why James Beard was a "much disliked crank"? I always have been fond of the guy met on the page and in the acknowledgements found in other people's cookbooks. Edited to Add: This regards James Beard House and the Foundation's awards vs. Hillvalley's topic. Link to comment Share on other sites More sharing options...
Heather Posted March 27, 2007 Share Posted March 27, 2007 Anthony Bourdain has an interesting response to this year's planned ceremonies under the heading "Stroke the Chefs/Fuck the Cooks".Thanks for the link. His take is something I've long suspected about the "honor."From the comments: Look, the place is named for a man widely known to have stolen recipes without giving proper credit.That's only part of the dish on Beard. Link to comment Share on other sites More sharing options...
Camille-Beau Posted March 28, 2007 Share Posted March 28, 2007 I love Tony Bourdain and his candid opinions, but I doubt that he would turn down a JB award of any kind if one were to be bestowed upon him. -Camille Link to comment Share on other sites More sharing options...
ulysses Posted May 7, 2007 Share Posted May 7, 2007 Just received the email: be sure to congratulate Slater for winning outstanding wine service. ( the James Beard site said Ruta won, then said Cooper/Ruta, then just said Cooper) Link to comment Share on other sites More sharing options...
Camille-Beau Posted May 8, 2007 Share Posted May 8, 2007 Just received the email: be sure to congratulate Slater for winning outstanding wine service and to Frank Ruta(both are long overdue)ohhhh wait, its a two way tie Ruta/CooperNot a tie, although it appeared that way initially. RJ won! Link to comment Share on other sites More sharing options...
Jonathan Posted May 8, 2007 Share Posted May 8, 2007 that was some shitty data entry...l Link to comment Share on other sites More sharing options...
ulysses Posted May 8, 2007 Share Posted May 8, 2007 aww man, that is effed up. Did anyone else see that go down on the website? Link to comment Share on other sites More sharing options...
DonRocks Posted May 8, 2007 Share Posted May 8, 2007 If Mark won (and my, erm, "spies" aren't at the awards this year), then dollars-to-doughnuts say it's Michel Richard's year too. And congratulations to RJ! Wow! Frank and Cathal, it's just a matter of time - I'm certain of this. Link to comment Share on other sites More sharing options...
mdt Posted May 8, 2007 Share Posted May 8, 2007 If Mark won (and my, erm, "spies" aren't at the awards this year), then dollars-to-doughnuts say it's Michel Richard's year too.... According to the web site he won. Congratulations Chef Richard! Link to comment Share on other sites More sharing options...
JPW Posted May 8, 2007 Share Posted May 8, 2007 Congrats to all the DC winners, especially our own M. Slater! Link to comment Share on other sites More sharing options...
dmwine Posted May 8, 2007 Share Posted May 8, 2007 Think Mark will wear the medal now instead of the tastevin? And the Best Chef Mid-Atlantic, drum roll please ... ETA: Or, at least one of them ... Link to comment Share on other sites More sharing options...
tcarman Posted May 9, 2007 Share Posted May 9, 2007 The short version on how the Beard Awards mucked up the Best Chef Mid-Atlantic category. Link to comment Share on other sites More sharing options...
qwertyy Posted May 9, 2007 Share Posted May 9, 2007 The short version on how the Beard Awards mucked up the Best Chef Mid-Atlantic category. Nice scoop. Congrats! Link to comment Share on other sites More sharing options...
oliveDC Posted May 9, 2007 Share Posted May 9, 2007 Wonder if/when an official apology/announcement will be made to clarify the situation? Link to comment Share on other sites More sharing options...
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