The finalists for the 2010 James Beard Foundation Awards were announced today. “The Oscars of the food world” are the highest honor for food and beverage professionals working in North America, recognizing excellence among chefs, cookbook authors, food journalists, restaurant designers, and others in the industry. The LA Weekly’s Jonathan Gold is up for two Journalism Awards: Writing on Spirits, Wine or Beer (“The New Cocktailians“) and Distinguished Restaurant Reviews. In the Restaurant and Chef Awards, Suzanne Goin (Lucques) is nominated for Outstanding Chef, and Michael Cimarusti (Providence) and Matt Molina (Osteria Mozza) are finalists for Best Chef: Pacific. Winners will be announced at a gala on May 3, at Avery Fisher Hall at Lincoln Center, NYC.
Selected nominees are highlighted below. For a complete list of nominees, visit: www.jpfawards.com/nominees
Congrats to all the finalists, and good luck in May!
2010 James Beard Foundation Awards Nominees (Partial List)
BOOK AWARDS
For cookbooks published in English in 2009.
BEVERAGE
Been Doon So Long: A Randall Grahm Vinthology
by Randall Grahm
(University of California Press)
The King of Vodka: The Story of Pyotr Smirnov and the Upheaval of an Empire
by Linda Himelstein
(HarperBusiness)
World Whisky
by Charles Maclean
(DK Publishing)
JOURNALISM AWARDS
For articles published in English in 2009.
CRAIG CLAIBORNE DISTINGUISHED RESTAURANT REVIEWS
Jonathan Gold
LA Weekly
“Sauced,” “Hot Birria, Cold Cerveza,” “Hare Today”
Patric Kuh
Los Angeles
“Border Crossing,” “Peru Calling,” “The Classic”
Jason Sheehan
Westword
“White on White,” “Wonderland,” “Mourning”
WRITING ON SPIRITS, WINE, OR BEER
Dara Moskowitz Grumdahl
Minnesota Monthly
“Chardonnay Uncorked”
Jonathan Gold
LA Weekly
“The New Cocktailians”
Lettie Teague
Food & Wine
“Is Grüner a Great Wine or a Groaner”
Restaurant and Chef Awards
OUTSTANDING CHEF AWARD
A working chef in America whose career has set national industry standards and who has served as an inspiration to other food professionals. Candidates must have been working as chefs for at least the past 5 years.
José Andrés
Minibar
Washington, D.C.
Tom Colicchio
Craft
NYC
Gary Danko
Restaurant Gary Danko
San Francisco
Suzanne Goin
Lucques
Los Angeles
Charles Phan
The Slanted Door
San Francisco
BEST CHEFS IN AMERICA
Chefs who have set new or consistent standards of excellence in their respective regions. Each candidate may be employed by any kind of dining establishment and must have been a working chef for at least the past 5 years. The 3 most recent years must have been spent in the region where the chef is presently working.
Best Chef: Pacific (CA, HI)
Michael Cimarusti
Providence
Los Angeles
Jeremy Fox
Ubuntu
Napa, CA
David Kinch
Manresa
Los Gatos, CA
Matt Molina
Osteria Mozza
Los Angeles
Michael Tusk
Quince
San Francisco
OUTSTANDING WINE AND SPIRITS PROFESSIONAL AWARD
A winemaker, brewer, or spirits professional who has had a significant impact on the wine and spirits industry nationwide. Candidates must have been in the profession for at least 5 years.
Merry Edwards
Merry Edwards Wines
Sebastopol, CA
Paul Grieco
Hearth
NYC
Garrett Oliver
The Brooklyn Brewery
Brooklyn, NY
John Shafer and Doug Shafer
Shafer Vineyards
Napa, CA
Julian P. Van Winkle, III
Old Rip Van Winkle Distillery
Louisville, KY
