2014 James Beard Award Nominees

8/12/2019 2014 James Beard Award Nominees

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FOR IMMEDIATE RELEASE

Press Contacts:

Karlie Reitano / Mary Blanton Ogushwitz

Susan Magrino Agency

Tel: 212.957.3005

Email: [email protected] / [email protected]

2014 JAMES BEARD FOUNDATION AWARDS

NOMINEES ANNOUNCED

New York, NY (March 18, 2014) The James Beard Foundation is proud to announce the final nominees for the 2014 James

Beard Foundation Awards, the culinary industrys most prestigious recognition program. The nominees were announced today

during a press brunch at The Publican in Chicago, a One Off Hospitality Group restaurant, hosted by Susan Ungaro, JamesBeard Foundation president; Emily Luchetti, chair of the James Beard Foundation board of trustees; Paul Kahan, executive chef/

partner, One Off Hospitality Group; and Donald J. Madia, managing partner/owner, One Off Hospitality Group.

We are excited to return to Chicago for this years finalist announcement, and The Publican, our 2013 Outstanding Chef Award

winner Paul Kahans restaurant, is the perfect setting as we celebrate the citys thriving culinary industry, said Susan Ungaro,

president of the James Beard Foundation.

Nominees in 59 categories were announced in the Foundations various awards programs, including Restaurant and Chef,

Restaurant Design, and Book, Broadcast and Journalism. In addition, previously announced special achievement award

honorees were highlighted, including Lifetime Achievement, Humanitarian of the Year, Whos Who, and the Americas Classics. A

complete list of nominees can be found at the end of this release, as well as onjamesbeard.org/awards.
mailto:[email protected]://www.jamesbeard.org/awardsmailto:[email protected]:[email protected]


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On Friday, May 2, 2014, the James Beard Foundation Book, Broadcast & Journalism Awards Dinner, an exclusive event

honoring the nations top cookbook authors, culinary broadcast producers and hosts, and food journalists, will take place at

Gotham Hall in New York City, hosted by Matt Lee and Ted Lee. On Monday, May 5, 2014, the James Beard Foundation

Awards Ceremony and Gala Receptionwill take place at the David H. Koch Theater at Lincoln Center in New York City with

Ted Allen as Master of Ceremonies and Mario Batali as Gala Chef Chair. During the event, which is open to the public, awards

for the Restaurant and Chef and Restaurant Design categories will be handed out, along with special achievement awards

including Humanitarian of the Year, Lifetime Achievement, Whos Who, and the Americas Classics. A gala reception will

immediately follow, featuring top culinary talents from across the country, who will be serving dishes that reflect this years

Awards theme, Sounds of the City, celebrating the enduring relationship between music and food.

Established in 1990, the James Beard Awards recognize culinary professionals for excellence and achievement in their fields

and further the Foundations mission to celebrate, nurture, and honor Americas 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.

Tickets to the May 5 Awards ceremony and gala reception are now on sale and can be purchased atjamesbeard.org/awardsor

through the Awards Box Office at 914.231.6180. General public tickets are $475 ($425 for James Beard Foundation members).

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, 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 honorAmerica's diverse culinary heritage through programs that educate and inspire. A cookbook authorand teacher with an encyclopedic knowledge about food, James Beard, who died in 1985, was a
http://www.jamesbeard.org/awards


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champion of American cuisine. He helped educate and mentor generations of professional chefsand food enthusiasts, instilling in them the value of wholesome, healthful and delicious food. Todaythe Beard Foundation continues in the same spirit by administering a number of diverse programsthat 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 Citys Greenwich Village as a performance space forvisiting chefs. In September of 2012, the Foundation launched the Diplomatic Culinary Partnershipwith the U.S. Department of States Office of Protocol and helped create the American Chef Corpsas a way to champion American chefs abroad, promote American food products and foster aninterest in American culinary culture and history through international programs and initiatives. Formore information, please visit jamesbeard.org. Find insights on food at the James BeardFoundations blog Delights & Prejudices. Join the James Beard Foundation on Facebook. Followthe James Beard Foundation on Twitterand Instagram.

2014 James Beard Foundation Awards Nominees

2014 James Beard Foundation Book Awards

For books published in English in 2013. Winners will be announced on May 2, 2014.

American CookingI Love New York: Ingredientsand Recipes

Daniel Humm and WillGuidara

(Ten Speed Press)

The New Midwestern Table:200 Heartland Recipes

Amy Thielen

(Random House)

Pickles, Pigs & Whiskey:Recipes from My Three

Favorite Food Groups andThen Some

John Currence

(Andrews McMeelPublishing)

Baking and Dessert

The Art of French Pastry

Jacquy Pfeiffer with MarthaRose Shulman

(Knopf)

Sweet

Valerie Gordon

(Artisan)

Tartine Book No.3: ModernAncient Classic Whole

Chad Robertson

(Chronicle Books)
http://instagram.com/jamesbeardfoundationhttp://twitter.com/beardfoundationhttps://www.facebook.com/beardfoundationhttp://www.jamesbeard.org/blog/http://www.jamesbeard.org/


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Every Grain of Rice: SimpleChinese Home Cooking

Fuchsia Dunlop

(W. W. Norton & Company)

Return to the Rivers: Recipesand Memories of theHimalayan River Valleys

Vikas Khanna with Andrew

Blackmore-Dobbyn

(Lake Isle Press)

Sauces & Shapes: Pasta theItalian Way

Oretta Zanini DeVita andMaureen B. Fant

(W. W. Norton & Company)

Photography

Historic Heston

Photographer: Romas

Foord

(Bloomsbury USA)

Mast BrothersChocolate

Photographer: TuukkaKoski

(Little, Brown and Company)

Ren Redzepi: A Work inProgress

Ali Kurshat Altinsoy, DitteIsager, Ren Redzepi, LarsWilliams, and the NomaTeam

(Phaidon Press)

Reference and Scholarship

A History of Food in 100

Recipes

William Sitwell

(Little, Brown and Company)

Modern Food, Moral Food:

Self-Control, Science, andthe Rise of Modern AmericanEating in the Early TwentiethCentury

Helen Zoe Veit

(The University of NorthCarolina Press)

Soul Food: The Surprising

Story of an American CuisineOne Plate at a Time

Adrian Miller

(The University of NorthCarolina Press)

Single Subject


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Culinary Birds: The UltimatePoultry Cookbook

John Ash with James O.Fraioli

(Running Press)

Fish: 54 Seafood Feasts

Cree LeFavour

(Chronicle Books)

In the Charcuterie: TheFatted Calf's Guide to MakingSausage, Salumi, Pts,Roasts, Confits, and OtherMeaty Goods

Taylor Boetticher and ToponiaMiller

(Ten Speed Press)

Vegetable Focused and Vegetarian

Feast: Generous VegetarianMeals for Any Eater and

Every Appetite

Sarah Copeland

(Chronicle Books)

River Cottage Veg

Hugh Fearnley-Whittingstall

(Ten Speed Press)

Vegetable Literacy

Deborah Madison

(Ten Speed Press)

Writing and Literature

A Fork in the Road: Tales ofFood, Pleasure and

Discovery on the Road

Edited by James Oseland

(Lonely Planet)

Provence, 1970: M. F. K.Fisher, Julia Child, James

Beard, and the Reinventionof American Taste

Luke Barr

(Clarkson Potter Publishers)

Salt Sugar Fat: How the FoodGiants Hooked Us

Michael Moss

(Random House)

The winner of the Cookbook of the Year Award and the Cookbook Hall of Fame inductee will be announced on May 2,2014.

2014 James Beard Foundation Broadcast and New MediaAwards

Presented by Lenox Tableware and GiftsFor television, webcast, and radio programs aired in 2013. Winners will be announced on May 2, 2014.


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Radio Show/Audio Webcast

Here & Now

Hosts: Meghna Chakrabarti,Jeremy Hobson, and RobinYoung

Area: Public Radio

Producer: Kathy Gunst

The Splendid Table

Host: Lynne Rossetto Kasper

Area: American Public Mediaand Public Radio

Producers: Jennifer Russelland Sally Swift

This American Life

Host: Fred Armisen, BenCalhoun, and Ira Glass

Area: NPR

Producer: Ben Calhoun

Special/Documentary

CBS Sunday Morning: Eat,Drink and be Merry

Host: Charles Osgood

Network: CBS

Producers: Gavin Boyle,Cathy Lewis, Amol Mhatre,Rand Morrison, Amy Rosner,

Jason Sacca, and RobinSanders

Eating Alabama

Network: PBS

Producers: Andrew BeckGrace and Bartley Powers

The Harvey Girls:Opportunity Bound

Network: PBS

Producer: Katrina Parks

Television Program, In Studio or Fixed Location

Heartland Table

Host: Amy Thielen

Network: Food Network

Producers: Random HouseTelevision and TavolaProduction

Lidia's Kitchen

Host: Lidia Bastianich

Network: PBS

Producer: Tavola Production

Martha Stewarts CookingSchool

Host: Martha Stewart

Network: PBS

Producers: Greta Anthony,Christina Deyo, MichaelMorrison, Martha Stewart,Calia Van Dyk, and LisaWagner


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Television Program, On Location

A Chef's Life

Host: Vivian Howard

Network: PBS

Producers Cynthia Hill andMarkay Media

Lidia Celebrates America:Freedom and Independence

Host: Lidia Bastianich

Network: PBS

Producer: Anne Adams, MimiAdams, Lidia Bastianich,Laurie Donnelly, ShellyBurgess Nicotra, and RobTate

The Mind of a Chef

Host: Anthony Bourdain

Network: PBS

Producers: Jared Adrukanis,Anthony Bourdain, JoeCaterini, Chris Collins,Michael Steed, and LydiaTenaglia

Television Segment

American Journey

Host: Tom Foreman

Network: CNN and CNN.com

Producer: Jeremy Harlan and

Sarah LeTrent

CBS Sunday Morning

Host: Martha Teichner

Network: CBS

Producer: Jon Carras and

Mary Raffalli

Friday Arts, Art of Food

Network: WHYY-TV

Producer: Monica Rogozinski

Video Webcast, Fixed Location and/or Instructional

Cook Smarter

chefsteps.com

Host: Grant Lee Crilly

Producer: Kristina Krug

Thirsty For...

youtube.com/tastemade

Producer: Jay Holzer andEric Slatikin

Upwave Eat Videos

upwave.com

Hosts: Pancho Gatchalian,Sarah Mastracco, and JamieTiampo

Producers: SeeFood Media,Space Station Media, andUpwave

Video Webcast, On Location
http://upwave.com/http://youtube.com/tastemadehttp://chefsteps.com/


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Dark Rye

darkrye.com

Producers: Clyde Burley, Ira

Chute, and Kelly Le Castre

Kitchen Vignettes

kitchenvignettes.blogspot.com/PBS

Producer: Aube Giroux andMatt Schoch

The Perennial Plate: Europeand South Asia

theperennialplate.com

Hosts: Mirra Fine and DanielKlein

Producers: Mirra Fine andDaniel Klein

Outstanding Personality/Host

Host: Ina Garten

Barefoot Contessa: Back toBasics

Network: Food Network

Host: Sara Moulton

Sara's Weeknight Meals

Network: PBS

Host: Andrea Robinson

The 30-Minute Wine Whiz

andreawine.com

2014 James Beard Foundation Journalism Awards

For articles published in English in 2013. Winners will be announced on May 2, 2014.

Cooking, Recipes, or Instruction

Scott Mowbray and AnnTaylor Pittman

Cooking Light

7 Simple Ways to Become aBetter Cook

Andy Ricker

Saveur

The Star of Siam

Various Editors

Bon Apptit

How to Cook Right Now

Food and Culture
http://andreawine.com/http://theperennialplate.com/http://kitchenvignettes.blogspot.com/PBShttp://kitchenvignettes.blogspot.com/PBShttp://darkrye.com/


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John Birdsall

Lucky Peach

America, Your Food Is So

Gay

Lauren Collins

The New Yorker

Fire-Eaters

Corby Kummer

Smithsonian

Can Starbucks Do for the

Croissant What it Did forCoffee?

Food and Travel

Greg Larson

Lucky Peach

Traveling in the North

Country

Nick Paumgarten

Bon Apptit

Lunch at 8,500 Ft.

Gary Shteyngart

Travel + Leisure

Maximum Bombay

Food Coverage in a General-Interest Publication

San Francisco ChronicleFood & Wine Section

Various Editors

The Wall Street Journal OffDuty Section

Beth Kracklauer

Washingtonian TasteSection

Todd Kliman and Ann Limpert

Food Politics, Policy, and the Environment

Maryn McKenna

Food & EnvironmentReporting NetworkandMedium

Imagining the Post-Antibiotics Future

Eli Saslow

The Washington Post

Food Stamps

Craig Welch

The Seattle Times

Sea Change: The Pacific'sPerilous Turn

Food-Related Columns


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Tamar Haspel

The Washington Post

Unearthed

Kristen Miglore

Food52

Genius Recipes

Adam Sachs

Bon Apptit

The Obsessivore

Group Food Blog

The Braiser Eater National First We Feast

Health and Well-Being

Elizabeth Gunnison Dunn

The Wall Street Journal

This is Not a Carbonara

Sidney Fry, MS, RD

Cooking Light

Salt

Rachael Moeller Gorman

EatingWell

The Whole-Grain, Reduced-Fat, Zero-Calorie, High-Fiber,Lightly Sweetened Truthabout Food Labels

Humor

Ira Chute

Dark Rye

A Vision of Post-ApocalypticCuisine: Frankenchicken

Lisa Hanawalt

Lucky Peach

On the Trail with Wylie

Monica Hesse

The Washington Post

Gwyneth Paltrow: We Loveto Hate Her, But Well BuyHer Cookbook Anyway

Individual Food Blog

Food for the Thoughtless

Michael Procopio

Homesick Texan

Lisa Fain

Poor Man's Feast

Elissa Altman

Personal Essay


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Fuchsia Dunlop

Lucky Peach

Dick Soup

Elizabeth Gilbert

Outside

Don't Mess with Perfect

Gabrielle Hamilton

Bon Apptit

Guess Who's Coming to

Dinner?

Profile

Alex Halberstadt

The New York TimesMagazine

The Transformational Power

of the Right Spice

Francis Lam

Lucky Peach

A Day on Long Island withAlex Lee

Peter Meehan

Lucky Peach

Life, and How It Happens toa Cook

Visual Storytelling

Jeff Allen, Jonathan Boncek,Andrew Cebulka, AllstonMcCrady, and Susan Puckett

The Local Palate

Dinin Down in the Delta,

Ferm Belief, Fire It Up,

Chris Higdon, Jessie Kriech-Higdon, and Jen White

Spenser Magazine

Controlled Burn, Lead UsInto Temptation, The

South's Sweet Elixir

James Maikowski, PatriciaSanchez, Stephen Scoble,and Fredika Stjrne

Food & Wine

Best New Chef All Stars,

Oysters & Gumbo: A Chef'sNew Orleans Party,Vegetables Now

Wine, Spirits, and Other Beverages

Ray Isle

Food & Wine

The Battle for America'sOldest Vines

Josh Ozersky

The Wall Street Journal

Bourbon Mania!

Besha Rodell

Punch

40 Ounces to Freedom

Craig Claiborne Distinguished Restaurant Review Award


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Alison Cook

Houston Chronicle

Corkscrew BBQ a New

Houston Classic, TheCosmic Soup of Pho Hung,The Pass Unleashes Platesof Playfulness

Alan Richman

GQ

Alan Richman Walks Into a

Jewish Deli..., The Elm: IsBrooklyn Ready forSophisticated Dining?, ZZ's,the Most Expensive 58Minutes in New York Dining

Besha Rodell

L.A. Weekly

Black Hogg Down,

Outback SteakhouseReview: Please Don't CallThis Food Australian, SqirlReview: Jessica Koslow'sTiny Restaurant Is ServingSome of the Best Food inL.A.

MFK Fisher Distinguished Writing Award

Francis Lam

Bon Apptit

Better with Age

Guy Martin

Garden & Gun

A Tale of Two Kitchens

John Jeremiah Sullivan

Lucky Peach

I Placed a Jar in Tennessee

The winner of the Publication of the Year Award will be announced on May 2, 2014.

2014 James Beard Foundation Outstanding Restaurant DesignAwards

Winners will be announced on May 5, 2014

75 Seats and Under

For the best restaurant design or renovation in North America since January 1, 2011

Design Firm: AssimilationDesign Lab LLC and Otto

Architects LLC

Designers: Josh Otto andDavid Whipple

Project: Tria Taproom,Philadelphia

Design Firm: Huxley WallaceCollective

Designers: JoshuaHenderson and MatthewParker

Project: Westward, Seattle

Design Firm: Lawton StanleyArchitects

Designers: Maria Contreras,Christopher Lawton, andMicah Stanley

Project: Grace, Chicago


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76 Seats and Over

For the best restaurant design or renovation in North America since January 1, 2011

Design Firm: Jensen

Architects

Designers: Scott Davis, MarkJensen, Lincoln Lighthill,Dean Orr, and Andy Pluess

Project: Shed, Healdsburg,CA

Design Firm: Munge Leung

Designer: Sai Leung andAlessandro Munge

Project: HawksworthRestaurant, Vancouver

Design Firm: Slade

Architecture

Designers: Hayes Slade andJames Slade

Project: Virgin AtlanticAirway's Clubhouse atNewark Liberty International

Airport, Newark, NJ

2014 James Beard Foundation Restaurant and Chef Awards

Winners will be announced on May 5, 2014

Best Chefs in America

Chefs who have set new or consistent standards of excellence in their respective regions. Each candidate may be employed byany kind of dining establishment and must have been a working chef for at least the past 5 years. The 3 most recent years musthave been spent in the region where the chef is presently working.

Best Chef: Great Lakes (IL, IN, MI, OH)

Dave Beran

Next

Chicago

Curtis Duffy

Grace

Chicago

Jonathon Sawyer

The GreenhouseTavern

Cleveland

Paul Virant

Vie Restaurant

WesternSprings, IL

AndrewZimmerman

Sepia

Chicago

Best Chef: Mid-Atlantic (D.C., DE, MD, NJ, PA, VA)


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CathalArmstrong

RestaurantEve

Alexandria, VA

Spike Gjerde

WoodberryKitchen

Baltimore

Brad Spence

Amis

Philadelphia

VikramSunderam

Rasika

Washington,D.C.

Cindy Wolf

Charleston

Baltimore

Best Chef: Midwest (IA, KS, MN, MO, NE, ND, SD, WI)

JustinAprahamian

Sanford

Milwaukee

PaulBerglund

TheBachelorFarmer

Minneapolis

GerardCraft

Niche

Clayton,

MO

MichelleGayer

Salty Tart

Minneapoli

s

KevinNashan

SidneyStreet Caf

St. Louis

Lenny Russo

HeartlandRestaurant &Farm DirectMarket

St. Paul, MN

Best Chef: New York City (Five Boroughs)

April Bloomfield

The Spotted Pig

Dan Kluger

ABC Kitchen

Mark Ladner

Del Posto

JonathanWaxman

Barbuto

Michael White

Marea

Best Chef: Northeast (CT, MA, ME, NH, NY STATE, RI, VT)

JamieBissonnette

Coppa

Boston

JoanneChang

FlourBakery +Caf

Boston

GerryHayden

The NorthFork Table &Inn

Southold,NY

MattJennings

FarmsteadInc.

Providence,RI

MichaelLeviton

Lumire

Newton, MA

BarryMaiden

HungryMother

Cambridge,MA

Best Chef: Northwest (AK, ID, MT, OR, WA, WY)


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Renee Erickson

The WhaleWins

Seattle

Jason Franey

Canlis

Seattle

Naomi Pomeroy

Beast

Portland, OR

Ethan Stowell

Staple & Fancy

Seattle

Cathy Whims

Nostrana

Portland, OR

Best Chef: South (AL, AR, FL, LA, MS, PR)

Vishwesh Bhatt

Snackbar

Oxford, MS

Justin Devillier

La PetiteGrocery

New Orleans

Ryan Prewitt

Pche SeafoodGrill

New Orleans

Alon Shaya

Domenica

New Orleans

Sue Zemanick

Gautreaus

New Orleans

Best Chef: Southeast (GA, KY, NC, SC, TN, WV)

Kathy Cary

Lillys

Louisville, KY

Ashley Christensen

Pooles DowntownDiner

Raleigh, NC

Edward Lee

610 Magnolia

Louisville, KY

StevenSatterfield

Miller Union

Atlanta

Tandy Wilson

City House

Nashville

Best Chef: Southwest (AZ, CO, NM, OK, TX, UT)

Kevin Binkley

Binkleys

Cave Creek, AZ

Bryce Gilmore

Barley Swine

Austin

Hugo Ortega

Hugos

Houston

Chris Shepherd

Underbelly

Houston

Justin Yu

Oxheart

Houston

Best Chef: West (CA, HI, NV)

Stuart Brioza andNicole Krasinski

State BirdProvisions

San Francisco

MichaelCimarusti

Providence

Los Angeles

Corey Lee

Benu

SanFrancisco

Daniel Patterson

Coi

San Francisco

Jon Shook andVinny Dotolo

Animal

Los Angeles


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Best New Restaurant

A restaurant opened in 2013 that already displays excellence in food, beverage, and service and is likely to have a significantimpact on the industry in years to come.

Betony

NYC

Carbone

NYC

Coqueta

San Francisco

Estela

NYC

Pche Seafood

GrillNew Orleans

Outstanding Wine, Beer, or Spirits Professional

Presented by Bacardi USA

A winemaker, brewer, or spirits professional who has had a significant impact on the wine, beer and spirits industry nationwide.Candidates must have been in the profession for at least 5 years.

Sam Calagione

Dogfish HeadCraft Brewery

Milton, DE

Ron Cooper

Del MagueySingle VillageMezcal

Ranchos de Taos,NM

Garrett Oliver

BrooklynBrewery

Brooklyn, NY

Harlen Wheatley

Buffalo TraceDistillery

Frankfort, KY

DavidWondrich

spiritseducator

Brooklyn, NY

Outstanding Wine Program

A restaurant that displays and encourages excellence in wine service through a well-presented wine list, a knowledgeable staff,and efforts to educate customers about wine. Candidates must have been in operation for at least 5 years.

A16

San Francisco

Bar Boulud

NYC

The Barn atBlackberry Farm

Walland, TN

FIG

Charleston, SC

The Little Nell

Aspen, CO

Outstanding Bar Program

Presented by Tanqueray No. TEN

An establishment that displays and encourages excellence in cocktail, spirits, and/or beer service.


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Bar Agricole

San Francisco

The Bar at theNoMad Hotel

NYC

Clyde Common

Portland, OR

MaisonPremiere

Brooklyn, NY

The Violet Hour

Chicago

Outstanding Service

Presented by Stella Artois

A restaurant that demonstrates high standards of hospitality and service. Candidates must have been in operation for at least thepast 5 years.

Blue Hill

NYC

Quince

San Francisco

The Restaurantat Meadowood

St. Helena, CA

Topolobampo

Chicago

Vetri

Philadelphia

Outstanding Pastry Chef

A chef or baker who prepares desserts, pastries, or breads and who serves as a standard-bearer for excellence. Candidatesmust have been pastry chefs or bakers for at least the past 5 years.

Dominique Ansel

Dominique Ansel

Bakery

NYC

Dana Cree

Blackbird

Chicago

Belinda Leong

b. patisserie

San Francisco

Dahlia Narvaez

Osteria Mozza

Los Angeles

Christina Tosi

Momofuku

NYC

Outstanding Restaurateur

A working restaurateur who sets high national standards in restaurant operations and entrepreneurship. Candidates must havebeen in the restaurant business for at least 10 years. Candidates must not have been nominated for a James Beard Foundationchef award in the past 10 years.


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Barbara Lynch

Barbara LynchGruppo

Boston

(No. 9 Park,Menton, B&GOysters, andothers)

Donnie Madia

One OffHospitalityGroup

Chicago

(Blackbird, Avec,The Publican,and others)

CindyPawlcyn

Napa Valley,CA

(MustardsGrill, CindysBack StreetKitchen)

Caroline Styne

Los Angeles

(Lucques,

A.O.C.,Tavern, andothers)

Phil Suarez

SuarezRestaurant Group

NYC

(ABC Kitchen,Jean-Georges,wd~50, andothers)

Rising Star Chef of the Year

Presented by S.Pellegrino Sparkling Natural Mineral Water

A chef age 30 or younger who displays an impressive talent and who is likely to have a significant impact on the industry in yearsto come.

Jimmy BannosJr.

The Purple Pig

Chicago

Katie Button

Crate

Asheville, NC

JessicaLargey

Manresa

Los Gatos, CA

David Posey

Blackbird

Chicago

Blaine Wetzel

The Willows Inn onLummi Island

Lummi Island, WA

Outstanding Restaurant

Presented by Acqua Panna Natural Spring Water

A restaurant in the United States that serves as a national standard-bearer for consistent quality and excellence in food,atmosphere, and service. Candidates must have been in operation for at least 10 or more consecutive years.

Hearth

NYC

Highlands Bar andGrill

Birmingham, AL

The SlantedDoor

San Francisco

Spiaggia

Chicago

wd~50

NYC

Outstanding Chef

Presented by All-Clad Metalcrafters

A working chef in America whose career has set national industry standards and who has served as an inspiration to other foodprofessionals. Candidates must have been working as chefs for at least the past 5 years.


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MichaelAnthony

GramercyTavern

NYC

Sean Brock

McCradys

Charleston,

SC

SuzanneGoin

Lucques

Los Angeles

David Kinch

Manresa

Los Gatos,

CA

NancySilverton

PizzeriaMozza

Los Angeles

Marc Vetri

Vetri

Philadelphia

2014 James Beard Foundation Americas Classics

Presented by the Coca-Cola Company

Hansens SnoBliz

New Orleans

Owner: AshleyHansen

Nicks ItalianCaf

McMinnville,

OROwners: NickPeirano,CarmenPeirano, andEric Ferguson

Olneyville NewYork System

Providence, RI

Owners:StephanieStevens Turiniand Greg Stevens

Perini RanchSteakhouse

Buffalo Gap,

TXOwners: Lisaand TomPerini

SokolowskisUniversity Inn

Cleveland

Owners: BernardSokolowski, MaryBalbier, andMichaelSokolowski

2014 James Beard Foundation Whos Who of Food & Beverage in America Inductees

Edward Behr

Food Writer

St. Johnsbury,VT

John Besh

Chef andRestaurateur

New Orleans

DavidChang


NYC

BarryEstabrook

Writer

Vergennes,VT

Paul Kahan


Chicago

Sherry Yard

Pastry Chefand Author

Los Angeles

2014 James Beard Foundation Humanitarian of the Year

Matt Haley

Philanthropist and Restaurateur

Rehoboth Beach, Delaware


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2014 James Beard Foundation Lifetime Achievement Award

Sirio Maccioni

Le Cirque

NYC

Documents

2014 James Beard Award Nominees