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Os vencedores do James Beard Book, Broadcast e Journalism Award de 2015 foram anunciados

Os vencedores do James Beard Book, Broadcast e Journalism Award de 2015 foram anunciados


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O Prêmio James Beard, que homenageia os melhores restaurantes e chefs de todo o país, só acontecerá na próxima semana, mas a temporada de premiações culinárias começou neste fim de semana com o anúncio de os vencedores do prêmio de livro, transmissão e jornalismo, homenageando os melhores autores de livros de receitas, jornalistas de culinária e apresentadores de transmissão na América. A premiação deste ano aconteceu no Chelsea Piers, na cidade de Nova York. Philip DeMaiolo (Pier Sixty, Nova York) foi o anfitrião, enquanto o vencedor do James Beard Award, Gavin Kaysen (Colher e Estável, Minneapolis), Thomas Lents (Dezesseis, Chicago), e a vencedora do prêmio James Beard, Carrie Nahabedian (NAHA, Chicago), providenciou o jantar para a noite.

Os destaques da cerimônia deste ano incluem Yucatán: receitas de uma expedição culinária de David Sterling, que ganhou o prêmio de melhor livro de receitas. O prêmio de Melhor Personalidade / Anfitrião foi para a própria Barefoot Contessa, Ina Garten, para Barefoot Contessa: de volta ao básico na Food Network, e Martha Stewart ganhou de Melhor Programa de TV em Local Fixo com Escola de culinária de Martha Stewart. O prêmio de Melhor Livro de Receitas de Culinária Americana foi concedido a Sean Brock para Herança, e a publicação do ano foi Gravy, um jornal impresso trimestral e podcast quinzenal sobre comida sulista.

Aqui estão os outros vencedores:

Livro de receitas Hall of Fame

Barbara Kafka

Assar e Sobremesa

Farinhas de sabor: uma nova maneira de assar com teff, trigo sarraceno, sorgo, outros grãos inteiros e antigos, nozes e farinhas sem trigo

Alice Medrich

(Artesão)

Bebida

Inteligência líquida: a arte e a ciência do coquetel perfeito

Dave Arnold

(W.W. Norton & Company)

Cozinhando de um ponto de vista profissional

Bar Tartine: técnicas e receitas

Nicolaus Balla e Cortney Burns

(Livros de Crônicas)

Foco na saúde

Cooking Light Mad Delicious: A ciência de fazer com que uma comida saudável tenha um sabor incrível

Keith Schroeder

(Oxmoor House)

Cozinha Geral

The Kitchn Cookbook: Receitas, cozinhas e dicas para inspirar sua culinária

Faith Durand e Sara Kate Gillingham

(Clarkson Potter)

Internacional

Yucatán: receitas de uma expedição culinária

David Sterling

(University of Texas Press)

Fotografia

Na cozinha dela: Histórias e receitas de avós de todo o mundo

Gabriele Galimberti

(Clarkson Potter)

Referência e bolsa de estudos

Abate de aves, coelho, cordeiro, cabra e carne de porco: o guia fotográfico abrangente para o abate e o abate humanitários

Adam Danforth

(Storey Publishing)

Assunto Único

Amargo: um gostinho do sabor mais perigoso do mundo, com receitas

Jennifer McLagan

(Ten Speed ​​Press)

Vegetal Focado e Vegetariano

Em casa na cozinha completa: celebrando a arte de comer bem

Amy Chaplin

(Roost Books)

Escrita e Literatura

A terceira placa: notas de campo sobre o futuro dos alimentos

Dan Barber

(Penguin Press)

Podcast

O Podcast de Feed

Apresentadores: Rick Bayless e Steve Dolinsky

Produtores: Matt Cunningham e Steve Dolinsky

Vai ao ar em: soundcloud.com/thefeedpodcast

Programa de rádio / Webcast de áudio

Mundo das cozinhas escondidas

Produtores: The Kitchen Sisters (Davia Nelson e Nikki Silva)

Estreia em: NPR

Especial / Documentário

Cadeias alimentares

Anfitrião: Forest Whitaker

Diretor: Sanjay Rawal

Produtores: Hamilton Fish, Smriti Keshari, Eva Longoria, Sanjay Rawal e Eric Schlosser

Estreia: iTunes e Netflix

Programa de televisão, no estúdio ou em local fixo

Escola de culinária de Martha Stewart

Anfitrião: Martha Stewart

Produtores: Greta Anthony, Kimberly Miller Olko, Martha Stewart, Calia Brencsons-Van Dyk e Lisa Wagner

Vai no ar: PBS

Programa de televisão, no local

A mente de um chef

Anfitrião: Anthony Bourdain

Produtores: Jared Andrukanis, Anthony Bourdain, Joe Caterini, Chris Collins, Michael Steed e Lydia Tenaglia

Vai no ar: PBS

Segmento de televisão

CBS Esta Manhã'S “o prato”

Apresentador: Anthony Mason e Vinita Nair

Produtores: Brian Applegate, Greg Mirman e Marci Waldman

Vai no ar: CBS

ChefSteps

Apresentador: Grant Lee Crilly e Chris Young

Produtor: Richard B. Wallace

Vai ao ar em: chefsteps.com

comida.curada

Anfitrião: Liza de Guia

Produtor: Liza de Guia

Vai ao ar em: foodcurated.com

Excelência Visual e Técnica

Wall of Fire: A ChefSteps Story

Diretor: Sandy Smolan

Fotógrafo e editor: Reva Keller

Vai ao ar em: chefsteps.com

Personalidade / Anfitrião Excepcional

Anfitrião: Ina Garten

Barefoot Contessa: de volta ao básico

Vai ao ar em: Food Network

Jantar e viagens

The India Issue

Os Editores de Saveur

Saveur

Comida e Cultura

“The Toxic, Abusive, Addictive, Supportive, Codependent Relationship Between Chefs and Yelpers”

Rebecca Flint Marx

San Francisco Magazine

Alimentação e Saúde

“Contra o grão”

Michael Specter

O Nova-iorquino

Colunas Relacionadas a Alimentos

“Desenterrado”

Tamar Haspel

The Washington Post

Cobertura de alimentos em uma publicação de interesse geral

GQ

Os Editores de GQ

Política alimentar, política e meio ambiente

"The Quinoa Quarrel: Who Owns the Greatest Superfood?"

Lisa M. Hamilton

Harper’s com a Food & Environment Reporting Network

Blog de comida em grupo

Rua Grub

Comida caseira

“Artesanato de Repolho”

Kathy Gunst

Comer bem

Humor

“Dar e Agradecer”

Ben Schott com o Bom apetite Editores

Bom apetite

Individual Food Blog

Orangette

Molly Wizenberg

Ensaio Pessoal

“Life in Chains: Finding Home at Taco Bell”

John DeVore

Comedor

Perfil

“Élite Meat”

Dana Goodyear

O Nova-iorquino

Publicação do ano

Molho

Storytelling Visual

"Faço"

Gillian Duffy

Nova york

Vinho, destilados e outras bebidas

“Into the Vines”

Gabrielle Hamilton

LONGE
Prêmio Craig Claiborne de Revisão de Restaurante Distinto

“Artisanal-Everything Roberta's Defies the Stereotypes,” “Once an Icon, Per Se is Show your Age”, “Six Reasons Why Cosme is One of NYC's Most Relevant New Restaurants”

Ryan Sutton

Comedor

Prêmio MFK Fisher de Redação Distinta

“Life in Chains: Finding Home at Taco Bell”

John DeVore

Comedor


The Violet Hour, Brindille entre os ganhadores do prêmio James Beard de 2015

A elite culinária da América se reuniu na noite de segunda-feira em Chicago para celebrar o melhor em restaurantes e chefs quando o James Beard Foundation Awards de 2015 foi apresentado na Civic Opera House. Foi a primeira vez em 25 anos que a cerimônia de gala foi realizada fora da cidade de Nova York.

À noite, apresentado pelo famoso chef e autor do James Beard Award Alton Brown, acabou, os vencedores de Chicago incluídos Brindille restaurante, o restaurante chique do chef de inspiração parisiense Carrie Nahabedian e seu primo, restaurateur Michael Nahabedian, para Outstanding Restaurant Design (75 lugares ou menos), o ultra-tony The Violet Hour, para Programa de Bar Excepcional e ícone de Chicago Donnie Madia, de Outstanding Restaurateur por seu One Off Hospitality Group, a força por trás dos restaurantes Blackbird, Avec, the Publican, Big Star, Publican Quality Meats e Nico Osteria.

O emocionado Madia agradeceu sua equipe, mas se esqueceu de mencionar sua esposa e filho. Na melhor defesa da noite, ele voltou ao microfone e, em meio aos aplausos do público e suas próprias lágrimas, deu a ambos um agradecimento efusivo.

O lendário Richard Melman recebeu o Prêmio James Beard Foundation Lifetime Achievement 2015 por seu icônico Lettuce Entertain You Enterprises, representando mais de 100 restaurantes em Chicago (incluindo Hub 51, Mon Ami Gabi, Petterino's, Antico Posto, Maggiano's, RPM Steak, entre muitos outros) e em todo o país.

“Eu não bebo muito, mas esta noite posso tomar alguns drinques”, disse Melman ao aceitar o prêmio. "Posso até ficar bêbado."

Rich Melman (ao centro), fundador e presidente da Lettuce Entertain You Enterprises, que ganhou um prêmio pelo conjunto de sua obra, caminha no tapete vermelho com sua família no James Beard Foundation Awards 2015 na Lyric Opera of Chicago na segunda-feira, 4 de maio de 2015 . | Ashlee Rezin / For Sun-Times Media

Em uma cidade natal, os quatro chefs de Chicago indicados na categoria Melhores Chefs / Região dos Grandes Lagos - Curtis Duffy (Grace), Paul Virant (Vie), Erling Wu-Bower (Nico Osteria) e Andrew Zimmerman (Sepia) - perderam para Jonathon Sawyer da Greenhouse Tavern em Cleveland. Na categoria de melhor restaurante novo, a joia coreana-americana de Chicago, Parachute, estava entre os indicados que perderam para o aclamado Batard de Nova York.

Outros vencedores na noite de segunda-feira incluíram: Michael Anthony da Gramercy Tavern (Nova York) para o excelente chef The Blue Hill at Stone Barns (Pocantico Hills, Nova York) para o excelente restaurante Christina Tosi de Momofuku (Nova York) para o excelente chef confeiteiro e Jessica Largey de Manresa (Los Gatos, Califórnia) para chef estrela em ascensão.

Ao receber os prêmios em Chicago, o prefeito Rahm Emanuel agradeceu à fundação “por escolher a mais americana das cidades americanas”.

O entretenimento da noite contou com o aclamado artista de blues Shemekia Copeland e Alton Brown acompanhado pelo Trio Comestível Inevitável. Os apresentadores do chamado Oscar de comida incluíram o ator de “Chicago Fire” David Eigenberg, que brincou: “Este é o mais perto que chegarei de um Oscar”.

Os co-presidentes de gala, chefs de Chicago aclamados pela crítica, estrelas Michelin e vencedores do prêmio James Beard Grant Achatz (Alinea, Próximo), Rick Bayless (Frontera Grill, Topolobampo, XOCO) e Paul Kahan (Blackbird, Avec), ajudou a criar um menu de recepção em homenagem ao 25º aniversário da premiação, que contou com cerca de 2.000 convidados.

Em 24 de abril, o Prêmio James Beard de Livro, Transmissão e Jornalismo foi anunciado em uma cerimônia na cidade de Nova York, onde Bayless e Chicago’s Steve Dolinsky (“The Hungry Hound”) recebeu o prêmio de melhor podcast por “The Feed Podcast” em soundcloud.com/thefeedpodcast.

Aqui está a lista completa dos vencedores do Prêmio James Beard Foundation 2015:

PRÊMIOS EXCELENTES DE DESIGN DE RESTAURANTES (Para o melhor projeto ou reforma de restaurante na América do Norte desde 1º de janeiro de 2012)

75 assentos e menos

Empresa de design: Bureau of Architecture and Design

Designers: Tom Nahabedian e James Gorski

Projeto: Brindille, Chicago

76 assentos e mais

Projeto: Workshop Kitchen + Bar, Palm Springs, Califórnia

JAMES BEARD FOUNDATION RESTAURANT AND CHEF AWARDS

Melhor Restaurante Novo

Padeiro Excelente

Jim Lahey, Sullivan Street Bakery, Nova York, Nova York

Excelente Programa de Bar

Excelente Chef

(Para um chef ativo na América, cuja carreira definiu os padrões da indústria nacional e que serviu de inspiração para outros profissionais da alimentação. Os candidatos devem ter trabalhado como chefs pelo menos nos últimos 5 anos.)

Michael Anthony, Gramercy Tavern New York, New York

Excelente Chef de Confeitaria

(Para um chef ou padeiro que prepara sobremesas, bolos ou pães e que serve como porta-estandarte de excelência. Os candidatos devem ter sido confeiteiros ou padeiros nos últimos 5 anos.)

Christina Tosi, Momofuku New York, New York

Excelente restaurante

(Para um restaurante nos Estados Unidos que serve como um porta-estandarte nacional para qualidade consistente e excelência em comida, atmosfera e serviço. Os candidatos devem estar em operação por pelo menos 10 ou mais anos consecutivos.)

Blue Hill em Stone Barns, Pocantico Hills, Nova York

Donnie Madia, de Chicago, recebeu o prêmio James Beard de 2015 como Melhor Restaurateur. | FOTO DO LEITOR DE CHICAGO

Excelente Restaurateur

(Para um restaurador em atividade que estabelece altos padrões nacionais em operações de restaurantes e empreendedorismo. Os candidatos devem ter trabalhado no ramo de restaurantes por pelo menos 10 anos. Os candidatos não devem ter sido indicados para um prêmio de chef da Fundação James Beard nos últimos 10 anos.)

Donnie Madia

One Off Hospitality Group (Blackbird, Avec, the Publican e outros), Chicago

Excelente serviço

(Para um restaurante que demonstra altos padrões de hospitalidade e serviço. Os candidatos devem estar em funcionamento há pelo menos 5 anos.)

The Barn at Blackberry Farm Walland, Tennessee

Excelente programa de vinhos

Excelente vinho, cerveja ou destilados profissionais

Rajat Parr, Mina Group San Francisco

Chefe estrela em ascensão do ano

(Para um chef de 30 anos ou menos que exibe um talento impressionante e que provavelmente terá um impacto significativo na indústria nos próximos anos.)

Jessica Largey, Manresa Los Gatos, Califórnia

MELHORES CHEFS DA AMÉRICA

(Para chefs que estabeleceram padrões de excelência novos ou consistentes em suas respectivas regiões. Cada candidato pode ser contratado por qualquer tipo de estabelecimento de jantar e deve ter trabalhado como chef nos últimos cinco anos. Os três anos mais recentes devem ter passado na região onde o chef está trabalhando atualmente.)

Steve Dolinsky (à esquerda) e Rick Bayless receberam o prêmio James Beard de melhor podcast em 24 de abril na cidade de Nova York. | Foto de Ken Goodman

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

Jonathon Sawyer, Greenhouse Tavern Cleveland

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

Spike Gjerde, Woodberry Kitchen Baltimore

Melhor Chef: Meio-Oeste (IA, KS, MN, MO, ND, NE, SD, WI)

Gerard Craft, Niche Clayton, Missouri

Melhor Chef: Nova York (Cinco Boroughs)

Melhor Chef: Nordeste (CT, MA, ME, NH, estado de NY, RI, VT)

Barry Maiden, Hungry Mother Cambridge, Massachusetts

Melhor Chef: Noroeste (AK, ID, MT, OR, WA, WY)

Blaine Wetzel, The Willows Inn na Ilha Lummi Ilha Lummi, Washington

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

Alon Shaya, Domenica New Orleans

Melhor Chef: Sudeste (GA, KY, NC, SC, TN, WV)

Jason Stanhope, FIG Charleston, Carolina do Sul

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

Aaron Franklin, Franklin Barbecue Austin, Texas

Melhor Chef: West (CA, HI, NV)

Stuart Brioza e Nicole Krasinski, State Bird Provisions San Francisco

2015 James Beard Foundation America’s Classics

Archie’s Waeside, Le Mars, Iowa. Proprietário: Robert Rand

Beaumont Inn, Harrodsburg, Kentucky. Proprietários: Elizabeth e Dixon Dedman, Helen e Chuck Dedman

Guelaguetza, Los Angeles. Proprietários: a família Lopez

Sally Bell’s Kitchen, Richmond, Virginia. Proprietários: Martha Crowe Jones e Scott Jones

Sevilla Restaurant, Nova York. Proprietários: Jose Lloves e Bienvenido Alvarez

Fundação James Beard de 2015, Quem é quem, da Food & amp Beverage na América

Allan Benton, produtor e fornecedor de carne suína em Madisonville, Tennessee

Dale DeGroff, mixologista de Nova York, Nova York

Wylie Dufresne, chef e dono de restaurante de Nova York

Nathalie Dupree, autora de livros de receitas e personalidade da televisão Charleston, Carolina do Sul

Maricel Presilla, chef, restaurateur e autora de livros de receitas Hoboken, New Jersey

Humanitário do ano da Fundação James Beard de 2015

Michel Nischan, CEO, presidente e cofundador da Wholesome Wave, Westport, Connecticut

O lendário restaurateur de Chicago, Rich Melman, recebeu o prêmio James Beard pelo conjunto de sua obra na noite de segunda-feira em Chicago. | FOTO DO SUN-TIMES


Indicados ao prêmio James Beard Foundation 2015

A James Beard Foundation tem o orgulho de anunciar os indicados finais para os prêmios 2015 da James Beard Foundation, apresentados pela Lexus.

Os indicados foram anunciados hoje durante um café da manhã na James Beard House em Nova York, oferecido por Susan Ungaro, presidente e vice-presidente executivo da James Beard Foundation, Mitchell Davis Emily Luchetti, presidente do conselho de curadores da Fundação e John Washko, curador e presidente da comissão de prêmios.

“Em comemoração ao 25º Prêmio da Fundação James Beard, temos o prazer de anunciar os indicados deste ano ao vivo da Beard House”, disse Susan Ungaro, presidente da Fundação James Beard. “Não poderíamos imaginar um lugar mais adequado para comemorar os indicados durante este ano emocionante do que na antiga casa de Beard em Greenwich Village.”

Os nomeados em 59 categorias foram anunciados em vários programas de premiação da Fundação, incluindo Restaurante e Chef, Design de Restaurante e Livro, Transmissão e Jornalismo. Além disso, os homenageados do prêmio de conquistas especiais anunciados anteriormente foram destacados, incluindo o Lifetime Achievement, Humanitarian of the Year, Who’s Who e the America’s Classics. Uma lista completa dos indicados pode ser encontrada no final desta página, bem como em jamesbeard.org/awards.

Em Sexta-feira, 24 de abril de 2015, a Jantar dos Prêmios de Livro, Transmissão e Jornalismo da Fundação James Beard, um evento exclusivo que homenageia os principais autores de livros de receitas, produtores e anfitriões de transmissões culinárias e jornalistas gastronômicos, acontecerá no Pier Sixty em Chelsea Piers na cidade de Nova York, apresentado por Carla Hall.

O Cerimônia de premiação da Fundação James Beard e recepção de gala acontecerá no Lyric Opera of Chicago em Segunda-feira, 4 de maio de 2015, apresentado por Alton Brown. Durante o evento, que é aberto ao público, prêmios para o restaurante e o chef, incluindo as categorias America's Classics e Restaurant Design, serão entregues, juntamente com prêmios de conquistas especiais, incluindo Humanitário do Ano, Realização vitalícia e Quem é Quem em Alimentos e Bebidas na América. Uma recepção de gala seguirá imediatamente, com os melhores chefs e profissionais de bebidas de todo o país.

Estabelecido em 1990, o James Beard Awards reconhece os profissionais da culinária pela excelência e realizações em seus campos e promove a missão da Fundação de celebrar, nutrir e homenagear a herança culinária diversificada da América por meio de programas que educam e inspiram.

Cada categoria de prêmio tem um comitê individual formado por profissionais da indústria que oferecem seu tempo para supervisionar as políticas, procedimentos e seleção de juízes para seus respectivos programas de prêmios. Todos os vencedores do Prêmio JBF recebem um certificado e um medalhão gravado com a insígnia do Prêmio James Beard Foundation. Não há prêmios em dinheiro.

Indicados ao prêmio James Beard Foundation 2015

Prêmio do livro da James Beard Foundation 2015 Para livros publicados em inglês em 2014. Os vencedores serão anunciados em 24 de abril de 2015. O vencedor do Prêmio Livro de Receitas do Ano e do Hall da Fama do Livro de Receitas será anunciado em 24 de abril de 2015.

The New England Kitchen: Fresh Takes on Seasonal Recipes

Erin Byers Murray e Jeremy Sewall

Texas na mesa: pessoas, lugares e receitas que celebram os sabores do estado da estrela solitária

(University of Texas Press)

Baking Chez Moi: receitas da minha casa em Paris para a sua casa em qualquer lugar

(Rux Martin / Houghton Mifflin Harcourt)

Pão Della Fattoria: 63 receitas infalíveis para pães fermentados, enriquecidos e com fermento natural

Flavor Farinhas: uma nova maneira de assar com teff, trigo sarraceno, sorgo, outros grãos inteiros e antigos, nozes e farinhas sem trigo

Death & amp Co: coquetéis clássicos modernos, com mais de 500 receitas

Alex Day, Nick Fauchald e David Kaplan

Inteligência líquida: a arte e a ciência do coquetel perfeito

Sherry: um guia moderno do segredo mais bem guardado do mundo do vinho, com coquetéis e receitas

Cozinhando de um ponto de vista profissional

Bar Tartine: técnicas e receitas

Nicolaus Balla e Cortney Burns

Nunca confie em um chef italiano magro

Uma mudança de apetite: onde a saúde é deliciosa

Cooking Light Mad Delicious: A ciência de fazer com que uma comida saudável tenha um sabor incrível

Nom Nom Paleo: comida para humanos

Henry Fong e Michelle Tam

(Andrews McMeel Publishing)

The Kitchn Cookbook: Receitas, cozinhas e dicas para inspirar sua culinária

Faith Durand e Sara Kate Gillingham

Marcus fora de serviço: as receitas que eu preparo em casa

(Rux Martin / Houghton Mifflin Harcourt)

Saveur: The New Classics Cookbook

Os Editores de Saveur

A mesa cubana: uma celebração de comida, sabores e história

Minha cozinha em Paris: receitas e histórias

Yucatán: receitas de uma expedição culinária

(University of Texas Press)

Fotógrafo: Jen Munkvold e Taylor Peden

Na cozinha dela: Histórias e receitas de avós de todo o mundo

Sherry: um guia moderno do segredo mais bem guardado do mundo do vinho, com coquetéis e receitas

Referência e bolsa de estudos

Abate de aves, coelhos, cordeiros, cabras e porcos: o guia fotográfico abrangente para o abate e o abate humanitários

A invenção da comida para bebês: sabor, saúde e industrialização da dieta americana

(University of California Press)

The Spice & amp Herb Bible (terceira edição)

Amargo: um gostinho do sabor mais perigoso do mundo, com receitas

Charcuteria: a alma da Espanha

Ovo: uma exploração culinária do ingrediente mais versátil do mundo

Vegetal Focado e Vegetariano

Em casa na cozinha completa: celebrando a arte de comer bem

Muito mais: culinária de vegetais vibrantes de Ottolenghi de Londres

Jantares vegetarianos: 150 refeições sem carne boas o suficiente para servir à companhia

Mark Scarbrough e Bruce Weinstein

Escrita e Literatura

A Cadeia: Fazenda, Fábrica e o Destino de Nossos Alimentos

A linguagem da comida: um lingüista lê o cardápio

A terceira placa: notas de campo sobre o futuro dos alimentos

2015 James Beard Foundation Broadcast and New Media Awards

Apresentado pela Lenox Talheres e presentes. Para programas de televisão, webcast e rádio transmitidos em 2014. Os vencedores serão anunciados em 24 de abril de 2015.

Apresentadores: Rick Bayless e Steve Dolinsky

Produtores: Matt Cunningham e Steve Dolinsky

Produtores: Tina Antolini e a Southern Foodways Alliance

Programa de rádio / Webcast de áudio

Todas as coisas consideradas"Receitas encontradas"

Apresentador: Melissa Block, Audie Cornish e Robert Siegel

Produtores: Julia Redpath Buckley, Serri Graslie e Melissa Gray

Mundo das cozinhas escondidas

Apresentadores: The Kitchen Sisters (Davia Nelson e Nikki Silva)

Produtor: The Kitchen Sisters (Davia Nelson e Nikki Silva)

Produtores: Dalia Burde e Brandon Loper

Produtores: Hamilton Fish, Smriti Keshari, Eva Longoria, Sanjay Rawal e Eric Schlosser

Produtores: Susan Bedusa e Douglas Tirola

Programa de televisão, no estúdio ou em local fixo

Bobby Flay’s Barbecue Addiction

Produtores: Bobby Flay e Kim Martin

Escola de culinária de Martha Stewart

Produtores: Greta Anthony, Kimberly Miller Olko, Martha Stewart, Calia Brencsons-Van Dyk e Lisa Wagner

Refeições da Sara durante a semana

Produtores: Natalie Gustafson, Adrienne Hammel e Sara Moulton

Programa de televisão, no local

Produtores: Andrew Zimmern e Tremendous Entertainment

Produtores: Cynthia Hill, Vivian Howard, Ben Knight, Selena Lauterer, Malinda Maynor Lowery e Rex Miller

Produtores: Jared Andrukanis, Anthony Bourdain, Joe Caterini, Chris Collins, Michael Steed e Lydia Tenaglia

CBS Esta Manhã'S “o prato”

Apresentador: Anthony Mason e Vinita Nair

Produtores: Brian Applegate, Greg Mirman e Marci Waldman

WCCO esta manhã"DeRusha Eats"

Webcast de vídeo, local fixo e / ou instrutivo

Apresentador: Grant Lee Crilly e Chris Young

Produtores: Jay Holzer e Eric Slatkin

Você está comendo errado

Produtores: Joe T. Lin, Alex Lisowski, Fritz Manger, Justin Marshall, Max Osswald, Adam Silver e Michael Singer

Webcast de vídeo, no local

A Placa Perene: África e Américas

Apresentadores: Mirra Fine e Daniel Klein

Produtores: Mirra Fine e Daniel Klein

Excelência Visual e Técnica

Produtores: Cynthia Hill, Vivian Howard, Ben Knight, Selena Lauterer, Malinda Maynor Lowery e Rex Miller

Produtores: Jay Holzer, Gab Taraboulsy e Clenét Verdi-Rose

Wall of Fire: A ChefSteps Story

Apresentador: Grant Lee Crilly e Chris Young

Personalidade / Anfitrião Excepcional

Barefoot Contessa: de volta ao básico

Banquete móvel com cozinha requintada

Prêmio de Jornalismo da James Beard Foundation 2015

Para artigos publicados em inglês em 2014. Os vencedores serão anunciados em 24 de abril de 2015. O vencedor do Prêmio de Publicação do Ano será anunciado em 24 de abril de 2015.

“Comer bem no fim da estrada”

“Como os vikings conquistaram o jantar”

Os Editores de Saveur

“As Maçãs Perdidas do Sul”

Rowan Jacobsen e a Southern Living Test Kitchen

“The Toxic, Abusive, Addictive, Supportive, Codependent Relationship Between Chefs and Yelpers”

San Francisco Magazine

“O que acontece quando os chefs renomados chegam na cama com comida grande?”

Cobertura de alimentos em uma publicação de interesse geral

Os Editores de Roads & amp Kingdoms

Política alimentar, política e meio ambiente

“Fome de economia”, “Economize dinheiro. Live Better ”,“ The Secret Life of a Food Stamp ”

"The Quinoa Quarrel: Who Owns the Greatest Superfood?"

“The Truth Behind Cookbook Recipes”

Ben Schott com o Bom apetite Editores

“Adeus a todo esse açúcar, especiarias e gordura”

“Life in Chains: Finding Home at Taco Bell”

“Requiem para um sanduíche de peixe”

“A Invencível Armadura do Prazer da Torre de Jeremiah”

“As sobras: Paula Deen e o Complexo Industrial do Martírio”

Food52Guia de Ação de Graças ”

Ryan Hamilton, Michael Hoffman, Timothy McSweeney, Ryan Merrill e James Ransom

Vinho, destilados e outras bebidas

“Em Nova Orleans, os ótimos coquetéis nunca saíram de moda”

Prêmio Craig Claiborne de Revisão de Restaurante Distinto

“Abe Fisher”, “Mole Poblano”, “Volvér Lays It on Thick”

The Philadelphia Inquirer

“Artisanal-Everything Roberta's Defies the Stereotypes” “Uma vez um ícone, Per Se está mostrando sua idade,” “Seis razões pelas quais Cosme é um dos novos restaurantes mais relevantes de Nova York”

“Bollywood Theatre's Spicy Sequel in Southeast,” ”Charting the Rise of Portland's Hottest UnRestaurants,” “How I Learned to Stop Worrying and Love Måurice"

Prêmio MFK Fisher de Redação Distinta

“Life in Chains: Finding Home at Taco Bell”

2015 James Beard Foundation Outstanding Restaurant Design Awards

Os vencedores serão anunciados em 4 de maio de 2015

Para o melhor projeto ou reforma de restaurante na América do Norte desde 1º de janeiro de 2012

Empresa de design: Bureau of Architecture and Design

Designers: James Gorski e Tom Nahabedian

Projeto: Brindille, Chicago

Empresa de Design: Condor Construction

Projeto: Colonia Verde, Brooklyn, NY

Empresa de design: Michael R. Davis Architects & amp Interiors

Designers: Michael R. Davis e Ronald J. Nemec

Projeto: Fish & amp Game, Hudson, NY

Para o melhor projeto ou reforma de restaurante na América do Norte desde 1º de janeiro de 2012

Empresa de design: Design de peças e mão de obra

Designers: Andrew Cohen e Jeremy Levitt

Projeto: The Gray, Savannah, GA

Designers: Cori Kuechenmeister e David Shea

Projeto: Spoon and Stable, Minneapolis

Projeto: Workshop Kitchen + Bar, Palm Springs, CA

Prêmio de restaurante e chef da Fundação James Beard de 2015

Os vencedores serão anunciados em 4 de maio de 2015

Apresentado por True Refrigeration

Um restaurante inaugurado em 2014 que já exibe excelência em alimentos, bebidas e serviços e deve ter um impacto significativo no setor nos próximos anos.

Provisões centrais, Portland, ME

The Progress, São Francisco

Spoon and Stable, Minneapolis

Joanne Chang, Farinha Bakery + Café, Boston

Mark Furstenberg, Bread Furst, Washington, D.C.

Jim Lahey, Sullivan Street Bakery, NYC

Belinda Leong e Michel Suas, B. Patisserie, San Francisco

William Werner, Craftsman and Wolves, San Francisco

Excelente Programa de Bar

Apresentado por Tanqueray No. TEN.

Um estabelecimento que exibe e incentiva a excelência em serviço de coquetéis, destilados e / ou cerveja.

Arnaud's French 75 Bar, Nova Orleans

Bar Agricole, São Francisco

Maison Premiere, Brooklyn, NY

Apresentado por All-Clad Metalcrafters

Um chef ativo na América, cuja carreira definiu os padrões da indústria nacional e que serviu de inspiração para outros profissionais da culinária. Os candidatos devem ter trabalhado como chefs pelo menos nos últimos 5 anos.

Michael Anthony, Gramercy Tavern, NYC

Sean Brock, Husk, Charleston, SC

Suzanne Goin, Lucques, Los Angeles

Donald Link, Herbsaint, Nova Orleans

Marc Vetri, Vetri, Filadélfia

Excelente Chef de Pastelaria

Um chef ou padeiro que prepara sobremesas, bolos ou pães e que serve como porta-estandarte de excelência. Os candidatos devem ter sido confeiteiros ou padeiros nos últimos 5 anos.

Dana Cree, Blackbird, Chicago

Maura Kilpatrick, Oleana, Cambridge, MA

Dahlia Narvaez, Osteria Mozza, Los Angeles

Ghaya Oliveira, Daniel, NYC

Christina Tosi, Momofuku, NYC

Excelente restaurante

Apresentado por Acqua Panna Natural Spring Water

Um restaurante nos Estados Unidos que serve como porta-estandarte nacional de qualidade consistente e excelência em comida, ambiente e serviço. Os candidatos devem estar em funcionamento há pelo menos 10 ou mais anos consecutivos.

Blue Hill em Stone Barns, Pocantico Hills, NY

Highlands Bar and Grill, Birmingham, AL

Excelente Restaurateur

Um restaurateur ativo que estabelece altos padrões nacionais em operações de restaurantes e empreendedorismo. Os candidatos devem estar no ramo de restaurantes há pelo menos 10 anos. Os candidatos não devem ter sido indicados para um prêmio de chef da James Beard Foundation nos últimos 10 anos.

JoAnn Clevenger, Upperline, Nova Orleans

Donnie Madia, One Off Hospitality Group, Chicago (Blackbird, Avec, The Publican e outros)

Michael Mina, Mina Group, San Francisco (Michael Mina, RN74, Bourbon Steak e outros)

Cindy Pawlcyn, Napa, CA (Mustards Grill, Cindy's Back Street Kitchen e Cindy's Waterfront no Monterey Bay Aquarium)

Stephen Starr, Starr Restaurants, Philadelphia (The Dandelion, Talula's Garden, Serpico e outros)

Apresentado por Goose Island Beer Company

Um restaurante que demonstra altos padrões de hospitalidade e serviço. Os candidatos devem estar em funcionamento há pelo menos 5 anos.

The Barn at Blackberry Farm, Walland, TN

Restaurante agosto, Nova Orleans

Excelente programa de vinhos

Um restaurante que exibe e incentiva a excelência no serviço de vinhos por meio de uma carta de vinhos bem apresentada, uma equipe experiente e esforços para educar os clientes sobre o vinho. Os candidatos devem estar em funcionamento há pelo menos 5 anos.

Bern's Steak House, Tampa, FL

Excelente vinho, cerveja ou destilados profissionais

Apresentado por BACARDÍ GRAN RESERVA

Um enólogo, cervejeiro ou profissional de destilados que teve um impacto significativo na indústria de vinhos, cervejas e destilados em todo o país. Os candidatos devem estar na profissão há pelo menos 5 anos.

Sam Calagione, Cervejaria Dogfish Head Craft, Milton, DE

Ron Cooper, Del Maguey Single Village Mezcal, Ranchos de Taos, NM

Ted Lemon, Littorai Wines, Sebastopol, CA

Rajat Parr, Mina Group, São Francisco

Harlen Wheatley, Buffalo Trace Distillery, Frankfort, KY

Chefe estrela em ascensão do ano

Apresentado por Água Mineral Natural Espumante S.Pellegrino

Um chef de 30 anos ou menos que exibe um talento impressionante e que provavelmente terá um impacto significativo na indústria nos próximos anos.

Tanya Baker, Pensão, Chicago

Alex Bois, High Street on Market, Filadélfia

Erik Bruner-Yang, Toki Underground, Washington, D.C.

Jessica Largey, Manresa, Los Gatos, CA

Cara Stadler, Tao Yuan, Brunswick, ME

Ari Taymor, Alma, Los Angeles

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

Curtis Duffy, Grace, Chicago

Jonathon Sawyer, Greenhouse Tavern, Cleveland

Paul Virant, Vie, Western Springs, IL

Erling Wu-Bower, Nico Osteria, Chicago

Andrew Zimmerman, Sépia, Chicago

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

Joe Cicala, Le Virtù, Filadélfia

Spike Gjerde, Woodberry Kitchen, Baltimore

Rich Landau, Vedge, Filadélfia

Greg Vernick, Vernick Food & amp Drink, Filadélfia

Cindy Wolf, Charleston, Baltimore

Melhor Chef: Meio-Oeste (IA, KS, MN, MO, NE, ND, SD, WI)

Paul Berglund, The Bachelor Farmer, Minneapolis

Justin Carlisle, Ardent, Milwaukee

Gerard Craft, Niche, Clayton, MO

Michelle Gayer, Salty Tart, Minneapolis

Lenny Russo, Heartland Restaurant & amp Farm Direct Market, St. Paul, MN

Melhor Chef: Nordeste (CT, MA, ME, NH, NY STATE, RI, VT)

Karen Akunowicz, Myers + Chang, Boston

Barry Maiden, Hungry Mother, Cambridge, MA

Masa Miyake, Miyake, Portland, ME

Cassie Piuma, Sarma, Somerville, MA

Andrew Taylor e Mike Wiley, Eventide Oyster Co., Portland, ME

Melhor Chef: Noroeste (AK, ID, MT, OR, WA, WY)

Greg Denton e Gabrielle Quiñónez Denton, Ox, Portland, OR

Renee Erickson, The Whale Wins, Seattle

Blaine Wetzel, The Willows Inn na Ilha Lummi, Ilha Lummi, WA

Justin Woodward, Castagna, Portland, OR

Rachel Yang e Seif Chirchi, Joule, Seattle

Melhor Chef: Nova York (Cinco Boroughs)

Mario Carbone e Rich Torrisi, Carbone

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

Vishwesh Bhatt, Snackbar, Oxford, MS

Justin Devillier, La Petite Grocery, Nova Orleans

Jose Enrique, Jose Enrique, San Juan, PR

Slade Rushing, Brennan's, Nova Orleans

Alon Shaya, Domenica, Nova Orleans

Melhor Chef: Sudeste (GA, KY, NC, SC, TN, WV)

John Fleer, Rhubarb, Asheville, NC

Edward Lee, 610 Magnolia, Louisville, KY

Steven Satterfield, Miller Union, Atlanta

Jason Stanhope, FIG, Charleston, SC

Andrew Ticer and Michael Hudman, Andrew Michael Italian Kitchen, Memphis

Tandy Wilson, City House, Nashville

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

Kevin Binkley, Binkley’s, Cave Creek, AZ

Aaron Franklin, Franklin Barbecue, Austin

Bryce Gilmore, Barley Swine, Austin

Hugo Ortega, Hugo’s, Houston

Martín Rios, Restaurant Martín, Santa Fe, NM

Justin Yu, Oxheart, Houston

Best Chef: West (CA, HI, NV)

Matthew Accarrino, SPQR, San Francisco

Stuart Brioza and Nicole Krasinski, State Bird Provisions, San Francisco

Michael Cimarusti, Providence, Los Angeles

Corey Lee, Benu, San Francisco

Jon Shook and Vinny Dotolo, Animal, Los Angeles

2015 James Beard Foundation America’s Classics

Archie’s Waeside, Le Mars, IA

Beaumont Inn, Harrodsburg, KY

Owners: Elizabeth and Dixon Dedman, Helen and

Sally Bell’s Kitchen, Richmond, VA

Owners: Martha Crowe Jones and Scott Jones

Owners: Jose Lloves and Bienvenido Alvarez

2015 James Beard Foundation Who’s Who of Food & Beverage in America Inductees

Pork Producer and Purveyor

Cookbook Author and Television Personality

Chef, Restaurateur, and Cookbook Author

2015 James Beard Foundation Humanitarian of the Year

CEO, President and Co-Founder of Wholesome Wave

2015 James Beard Foundation Lifetime Achievement Award

Lettuce Entertain You Enterprises

Consulte Mais informação

As notícias e informações apresentadas neste comunicado não foram corroboradas pela FSR, Food News Media ou Journalistic, Inc.


Mais Lidos

Organizers of The World's 50 Best Restaurants, which was held last week, also announced plans to launch a Latin American version of their awards next year. The inaugural event will be held in Peru.

Other big winners of the James Beard Foundation Book, Broadcast & Journalism Awards from Friday include:

General Cooking: "Canal House Cooks Every Day," by Melissa Hamilton and Christopher Hirsheimer

Cookbook Hall of Fame: Anne Willan

International: Jerusalem: "A Cookbook," by Yotam Ottolenghi and Sami Tamimi


Winners of the 2014 James Beard media awards

The winners of the 2014 James Beard Foundation book, broadcast and journalism awards announced Friday are:

"Historic Heston" by Heston Blumenthal (Bloomsbury USA)

"The New Midwestern Table: 200 Heartland Recipes," by Amy Thielen (Random House)

"The Art of French Pastry" by Jacquy Pfeiffer with Martha Rose Shulman (Knopf)

"The Cocktail Lab: Unraveling the Mysteries of Flavor and Aroma in Drink, with Recipes" by Tony Conigliaro (Ten Speed Press)

— Cooking from a Professional Point of View

"Historic Heston" by Heston Blumenthal (Bloomsbury USA)

"Gluten-Free Girl Every Day" by Shauna James Ahern with Daniel Ahern (Houghton Mifflin Harcourt)

"Smoke: New Firewood Cooking" by Tim Byres (Rizzoli New York)

"Every Grain of Rice: Simple Chinese Home Cooking" by Fuchsia Dunlop (W. W. Norton & Company)

"Rene Redzepi: A Work in Progress" by Photographers: Ali Kurshat Altinsoy, Ditte Isager, Rene Redzepi, Lars Williams and the Noma Team (Phaidon Press)

— Reference and Scholarship

"Soul Food: The Surprising Story of an American Cuisine One Plate at a Time" by Adrian Miller (The University of North Carolina Press)

"Culinary Birds: The Ultimate Poultry Cookbook" by John Ash with James O. Fraioli (Running Press)

— Vegetable Focused and Vegetarian

"Vegetable Literacy" by Deborah Madison (Ten Speed Press)

"Salt Sugar Fat: How the Food Giants Hooked Us" by Michael Moss (Random House)

BROADCAST AND NEW MEDIA AWARDS

"Barefoot Contessa: Back to Basics"

— Television Program, in Studio or Fixed Location

"Martha Stewart's Cooking School"

Producers: Greta Anthony, Christina Deyo, Michael Morrison, Olivia Schneider, Martha Stewart, Calia Van Dyk and Lisa Wagner

— Television Program, on Location

Producers: Jared Andrukanis, Anthony Bourdain, Joe Caterini, Chris Collins, Michael Steed and Lydia Tenaglia

Producer: Monica Rogozinski

— Video Webcast, Fixed Location and/or Instructional

Producers: Jay Holzer and Eric Slatkin

— Video Webcast, on Location

"The Perennial Plate: Europe and South Asia"

Hosts: Mirra Fine and Daniel Klein

Producers: Mirra Fine and Daniel Klein

— Cooking, Recipes, or Instruction

— Craig Claiborne Distinguished Restaurant Review Award

"Alan Richman Walks Into a Jewish Deli. & quot

"The Elm: Is Brooklyn Ready for Sophisticated Dining?"

"ZZ's, the Most Expensive 58 Minutes in New York Dining"

"America, Your Food Is So Gay"

— Food Coverage in a General-Interest Publication

— Food Politics, Policy, and the Environment

"The Whole-Grain, Reduced-Fat, Zero-Calorie, High-Fiber, Lightly Sweetened Truth About Food Labels"


James Beard 2015 Media Awards

O James Beard Foundation 2015 Book, Broadcast and Journalism (Cookbook) Award winners have been announced. The Cookbook of the Year award went to Yucatán: Recipes from a Culinary Expedition by David Sterling (University of Texas Press)!

As you may know, Book, Broadcast and Journalism Awards are bestowed separately from Restaurant/Chef awards. The media award gala took place in New York April 24th (See the list of all winners here). The restaurant and chef awards will take place in Chicago on Monday, May 4th. Chicago is honored to have been chosen as the first city outside of New York for the restaurant/chef award dinner.

BTW, you can sign up to be notified on a live stream as the May 4th awards are given here. http://www.jamesbeard.org/awards

2015 was the third time I was asked to judge cookbooks and it’s always exciting but also a lot of work. I believe there are four judges in each category but it’s all very confidential, so I’m not certain. I’d like to tell you a bit about the process.

A judge is given a category and subsequently receives upwards of 50 cookbooks that have been submitted to the foundation for consideration.

The judge’s work begins with separating the wheat from the chaff (tossing books over my shoulder and thinking OMG, why would anyone think this should be considered?). After rejecting perhaps 25 books, the real analysis begins. As a judge considers the content, the structure, the message (does it have a voice?), the eye appeal, etc., more books drop out and if there’s a question in my mind, I’ll test a recipe before casting it aside. (The Foundation suggests testing from a judge’s final five but I normally test from seven to ten books).

I’ve taken to having small dinner parties that includes test recipes. My guests know that some recipes are test and are encouraged to comment. However, they don’t know my assigned category or from which books the recipes have been taken.

In the end, I ask myself if the book has staying power and if it is truly JBF award-worthy. I review my notes as I address the judging sheets. Comparing and evaluating occasionally resulted in mental merry-go-round but it also stimulated the need to parse it all. The judging sheets containing object and subjective sections are submitted with fingers crossed, hoping that those you considered worthy actually are. It’s an honor to be part of the process.

I also reflect on 2006 and 2007 when David Leite and I were the winners of Internet Website for Food e Website Focusing on Food, Beverage, Restaurant or Nutrition medallions respectively for Leite’s Culinaria. Thankful that the judges in those years gave careful consideration to all.


Winners of the 2014 James Beard media awards

The winners of the 2014 James Beard Foundation book, broadcast and journalism awards announced Friday are:

"Historic Heston" by Heston Blumenthal (Bloomsbury USA)

"The New Midwestern Table: 200 Heartland Recipes," by Amy Thielen (Random House)

"The Art of French Pastry" by Jacquy Pfeiffer with Martha Rose Shulman (Knopf)

"The Cocktail Lab: Unraveling the Mysteries of Flavor and Aroma in Drink, with Recipes" by Tony Conigliaro (Ten Speed Press)

— Cooking from a Professional Point of View

"Historic Heston" by Heston Blumenthal (Bloomsbury USA)

"Gluten-Free Girl Every Day" by Shauna James Ahern with Daniel Ahern (Houghton Mifflin Harcourt)

"Smoke: New Firewood Cooking" by Tim Byres (Rizzoli New York)

"Every Grain of Rice: Simple Chinese Home Cooking" by Fuchsia Dunlop (W. W. Norton & Company)

"Rene Redzepi: A Work in Progress" by Photographers: Ali Kurshat Altinsoy, Ditte Isager, Rene Redzepi, Lars Williams and the Noma Team (Phaidon Press)

— Reference and Scholarship

"Soul Food: The Surprising Story of an American Cuisine One Plate at a Time" by Adrian Miller (The University of North Carolina Press)

"Culinary Birds: The Ultimate Poultry Cookbook" by John Ash with James O. Fraioli (Running Press)

— Vegetable Focused and Vegetarian

"Vegetable Literacy" by Deborah Madison (Ten Speed Press)

"Salt Sugar Fat: How the Food Giants Hooked Us" by Michael Moss (Random House)

BROADCAST AND NEW MEDIA AWARDS

"Barefoot Contessa: Back to Basics"

— Television Program, in Studio or Fixed Location

"Martha Stewart's Cooking School"

Producers: Greta Anthony, Christina Deyo, Michael Morrison, Olivia Schneider, Martha Stewart, Calia Van Dyk and Lisa Wagner

— Television Program, on Location

Producers: Jared Andrukanis, Anthony Bourdain, Joe Caterini, Chris Collins, Michael Steed and Lydia Tenaglia

Producer: Monica Rogozinski

— Video Webcast, Fixed Location and/or Instructional

Producers: Jay Holzer and Eric Slatkin

— Video Webcast, on Location

"The Perennial Plate: Europe and South Asia"

Hosts: Mirra Fine and Daniel Klein

Producers: Mirra Fine and Daniel Klein

— Cooking, Recipes, or Instruction

— Craig Claiborne Distinguished Restaurant Review Award

"Alan Richman Walks Into a Jewish Deli. & quot

"The Elm: Is Brooklyn Ready for Sophisticated Dining?"

"ZZ's, the Most Expensive 58 Minutes in New York Dining"

"America, Your Food Is So Gay"

— Food Coverage in a General-Interest Publication

— Food Politics, Policy, and the Environment

"The Whole-Grain, Reduced-Fat, Zero-Calorie, High-Fiber, Lightly Sweetened Truth About Food Labels"

— MFK Fisher Distinguished Writing Award

"I Placed a Jar in Tennessee"

"A Day on Long Island with Alex Lee"

James Maikowski, Patricia Sanchez, Stephen Scoble and Fredrika Stjarne

— Wine, Spirits and Other Beverages

UP Bride Dies of Heart Attack During Wedding, Groom Marries Her Sister

Saudi Arabia lifts travel ban from 11 countries excluding Pakistan

In 1st Pictures of Mehul Choksi from Dominica Jail, Diamantaire Appears With Swollen Eye, Bruised Arm

Mehul Choksi's 'Romantic Trip With Girlfriend' to Dominica May Have Landed Him in Jail: Report

Aadhaar card rule change: Get ATM-like Aadhaar card visit uidai.gov.in to order new PVC card

Hand over Choksi, he committed a huge crime and is our citizen: India tells Dominica

New Delhi [India], May 30 (ANI): Efforts have been scaled up to bring back fugitive businessman Mehul Choksi. ANI has learnt that multiple agencies are in touch with the government of Dominica on the issue which has been told that Choksi is originally an Indian citizen and had taken on new citizenship to escape the law in India after having committed a fraud of almost two billion US dollars.

ɽon't insult me': Mamata Banerjee on PM Modi meeting row

Hitting back strongly at PM Narendra Modi's government Saturday, West Bengal CM Mamata Banerjee accused his office of humiliating her and spreading fake, one-sided news over her meeting with him to review the damage caused by Cyclone Yaas in the state. Her attack came after the Centre ordered West Bengal Chief Secretary Alapan Bandyopadhyay to return to New Delhi over the row. Here's more.

Por que você não gosta deste anúncio?

De AnúnciosColoque uma bolsa no espelho do carro ao viajar

Brilliant Car Cleaning Hacks que os revendedores locais gostariam que você não soubesse

Cases Down, Recoveries Up. India's Latest Covid-19 Numbers All About Good Positives: 10 Points

Five states report a rise in active cases - all in the North East

BJP to hold programmes in West Bengal from June 1 to discuss post-poll violence

New Delhi [India], May 29 (ANI): In view of the post-poll violence that took place in West Bengal, the Bharatiya Janata Party (BJP) decided to hold public programmes to discuss upon the prevalent issues, as per party sources on Saturday.

Maharashtra CM Extends Lockdown by 15 Days, Says Need to Be Extra Alert: Check Key Details of New Curbs

The daily coronavirus cases in Maharashtra are on the decline but these numbers are close to last year's peak levels, Thackeray said.

Daily COVID-19 count in India lowest in 45 days

New Delhi, May 29 (PTI) The single day rise in coronavirus cases was recorded at 1,73,790, the lowest in last 45 days, taking India's total tally of COVID-19 cases to 2,77,29,247, according to the Union health ministry data updated on Saturday.

COVID-19: Where Karnataka Stands in the Race to Vaccinate

Karnataka’s plan to go for a global tender has proved to be a non-starter but experts are not surprised.

Telangana reports 2,982 new COVID-19 cases, 21 deaths

Hyderabad (Telangana) [India], May 29 (ANI): As many as 2,982 new COVID-19 cases were registered in the last 24 hours, taking the active caseload to 36,917 in Telangana, informed the state health department on Saturday.

J-K starts COVID-19 vaccination drive for people in tourism industry

Srinagar (Jammu and Kashmir) [India], May 29 (ANI): As part of efforts to revive Jammu and Kashmir's tourism industry after the disastrous second COVID-19 wave, the government has started a vaccination drive for people involved in the industry and those who live around the Dal Lake in Srinagar.

Govt Asks 5 States to Accept Minorities From 3 Nations as Citizens

The order been issued under the Citizenship Act 1955 and provisions of the Citizenship Rules 2009.

Indian Navy Chief Admiral Karambir Singh Stresses On Jointness Among Three Services Amid Changing Nature Of War

Admiral Singh underscored that “jointness” between the three forces is far more important in today’s changing nature of war.

Pakistan economic crisis intensifies as China refuses to provide debt relief

Islamabad [Pakistan], May 30 (ANI): Bankrupt Pakistan's debt problems seem to be escalating as it is all weather-ally China has declined to restructure USD 3 billion in liabilities.

Serum Institute Says It Will Be Able To Manufacture And Supply 100 Million Covishield Doses in June

The Serum Institute of India (SII) has said it will be able to manufacture and supply 90 to 100 million doses of Covishield, the vaccine against the coronavirus disease (Covid-19), next month, news agency PTI reported on Sunday citing a letter by a senior company official. As of May 29, India has administered 210 million total doses including 187 million doses of Covishield and 22.8 million doses of indigenously developed Covaxin. In a recent letter to Union Home Minister Amit Shah, SII said its employees have been working round the clock in spite of various challenges because of the pandemic.

Canada: Calls for Pope to Apologise After A Mass Grave With Remains Of 215 Indigenous Children Discovered At Site Of Church-Run School

The remains of 215 children, some as young as three years old, were discovered in British Columbia, Canada, buried underneath on the site of a former residential school for indigenous children, CNN reported. "This past weekend, with the help of a ground penetrating radar specialist, the stark truth of the preliminary findings came to light – the confirmation of the remains of 215 children who were students of the Kamloops Indian Residential School" said Chief Rosanne Casimir of the Tkɾmlúps te Secwépemc community. From the 19th century until the 1970s, more than 150,000 indigenous children were required to attend state-funded Christian schools as part of a program to assimilate them into Canadian society.

Know Someone Who Recovered from Covid Recently & Yet Got Jabbed? CoWIN App May be at Fault

The patient had recovered from Covid-19 on May 9 and was able to get the vaccine shot on May 21 without much enquiry.


2016 awards [ edit ]

The 2016 James Beard Awards were presented on May 2, 2016, at the Civic Opera House, hosted by Carla Hall. ⎱] The Book, Broadcast and Journalism Award winners were presented at Pier Sixty at Chelsea Piers in New York City, hosted by Ming Tsai. ⎱]

Chef and Restaurant Awards ⎲] ⎳] [ edit ]

  • Outstanding Chef: Suzanne Goin, Lucques, Los Angeles, CA
  • Lifetime Achievement Award: Father Greg Boyle, Homeboy Industries, Los Angeles, CA
  • Humanitarian of the Year: Leah Chase, Dooky Chase's Restaurant, New Orleans, LA
  • Outstanding Restaurant: Alinea, Chicago, IL
  • Outstanding Bar Program: Maison Premiere, Brooklyn, NY
  • America's Classics: Al Ameer Restaurant, Dearborn, Michigan Brooks' House of BBQ, Oneonta, New York Bully's Restaurant, Jackson, Mississippi Matt's Place Drive-In, Butte, Montana Rancho de Chimayó Restaurante, Chimayó, New Mexico
  • Rising Star Chef of the Year: Daniela Soto-Innes, Cosme, New York, NY
  • Best New Restaurant: Shaya, New Orleans, LA
  • Best Chef: Mid-Atlantic: Aaron Silverman, Rose's Luxury, Washington, D.C.
  • Best Chef: Midwest: Paul Berglund, Bachelor Farmer, Minneapolis, MN.
  • Best Chef: Great Lakes: Curtis Duffy, Grace, Chicago, IL
  • Best Chef: New York: Jonathan Waxman, Barbuto, New York, NY
  • Best Chef: Northeast: Zak Pelaccio, Fish & Game, Hudson, NY
  • Best Chef: Northwest: Renee Erickson, The Whale Wins, Seattle, WA
  • Best Chef: South: Justin Devillier, La Petite Grocery, New Orleans, LA
  • Best Chef: Southeast: Tandy Wilson, City House, Nashville, TN
  • Best Chef: Southwest: Justin Yu, Oxheart, Houston, TX
  • Best Chef: West: Jon Shook and Vinny Dotolo, Animal, Los Angeles, CA
  • Outstanding Baker: Joanne Chang, Flour, Boston, Massachusetts⎴]
  • Outstanding Pastry Chef: Dahlia Narvaez, Osteria Mozza, Los Angeles, CA
  • Outstanding Restaurateur: Ken Friedman, The Spotted Pig, The Breslin, Tosca Café, New York, NY
  • Outstanding Service: Eleven Madison Park, New York, NY
  • Outstanding Wine Beer or Spirits: Ron Cooper, Del Maguey Single Village Mezcal, Ranchos de Taos, NM
  • Outstanding Wine Program: Bern's Steakhouse, Tampa, FL
  • Design Icon: The Four Seasons Restaurant, New York, NY

Book Awards ⎲] ⎵] [ edit ]

  • American Cooking: The Beetlebung Farm Cookbook by Chris Fischer with Catherine Young (Little, Brown and Company)
  • Baking and Dessert: Sourdough: Recipes for Rustic Fermented Breads, Sweets, Savories, and More by Sarah Owens (Roost Books)
  • Beverage: The Oxford Companion to Wine by Jancis Robinson and Julia Harding (Oxford University Press)
  • Cooking from a Professional Point of View: NOPI: The Cookbook by Yotam Ottolenghi and Ramael Scully (Ten Speed Press)
  • Focus on Health: Lighten Up, Y'all: Classic Southern Recipes Made Healthy and Wholesome by Virginia Willis (Ten Speed Press)
  • General Cooking: The Food Lab: Better Home Cooking Through Science by J. Kenji López-Alt (W. W. Norton & Company)
  • Internacional: Zahav: A World of Israeli Cooking by Michael Solomonov and Steven Cook (Rux Martin Books/Houghton Mifflin Harcourt)
  • Fotografia: Near & Far: Recipes Inspired by Home and Travel Photographer: Heidi Swanson (Ten Speed Press)
  • Reference and Scholarship: The Jemima Code: Two Centuries of African American Cookbooks by Toni Tipton-Martin (University of Texas Press)
  • Single Subject: A Bird in the Hand: Chicken Recipes for Every Day and Every Mood by Diana Henry (Mitchell Beazley)
  • Writing and Literature: Soda Politics: Taking on Big Soda (and Winning) by Marion Nestle (Oxford University Press)
  • Vegetable Focused and Vegetarian: V Is for Vegetables: Inspired Recipes & Techniques for Home Cooks by Michael Anthony (Little, Brown and Company)
  • Book of the Year: Zahav: A World of Israeli Cooking by Michael Solomonov and Steven Cook (Rux Martin Books/Houghton Mifflin Harcourt)
  • Cookbook Hall of Fame: Deborah Madison

Broadcast Media Awards ⎲] ⎵] [ edit ]

  • Documentary: The Starfish Throwers Jesse Roesler, (DirecTV)
  • Outstanding Personality/Host: Vivian Howard, A Chef's Life (PBS)
  • Podcast: Molho, Tina Antolini (Southern Foodways Alliance)
  • Radio Show/Audio Webcast: The Food Chain: Chinatown, Dan Saladino (NPR)
  • Special: Lidia Celebrates America: Home for the Holidays, Lidia Bastianich (PBS)
  • Television Program, in Studio or Fixed Location: Extra Virgin, Debi Mazar and Gabriele Corcos (Cooking Channel)
  • Television Program, on Location: I'll Have What Phil's Having, Philip Rosenthal (PBS)
  • Television Segment: PBS NewsHour's "Food4Thought", Allison Aubrey (PBS)
  • Video Webcast, Fixed Location and/or Instructional: Indian Curries: The Basics & Beyond, Raghavan Iyer (craftsy.com)
  • Video Webcast, on Location: The Sushi Chef: Oona Tempest and Toshio Oguma, Elana Schulman (Vice Media)
  • Visual and Technical Excellence: Mesa do Chef (Netflix)

Journalism Awards ⎲] ⎵] [ edit ]

  • Dining and Travel: Tom Sietsema, "America's Best Food Cities" The Washington Post
  • Food and Culture: John Birdsall, "Straight-Up Passing", Jarry
  • Food and Health: Sidney Fry and Robin Bashinsky, "The Healthy Cook's Guide to Fat", Cozinhar luz
  • Food Blog: Lucky Peach
  • Food Coverage in a General-Interest Publication: Lesley Bargar Suter and Bill Esparza, Los Angeles Magazine
  • Food-Related Columns: Francis Lam, "Eat", New York Times Magazine
  • Food Reporting: Martha Mendoza, Margie Mason, and Robin McDowell, "Seafood From Slaves - An AP Investigation Helps Free Slaves in the 21st Century", Associated Press
  • Home Cooking: Adam Rapoport, "Cook Like a Pro!", Bom apetite
  • Humor: Maryse Chevriere, @Freshcutgardenhose, Instagram
  • Personal Essay: Helen Rosner, "On Chicken Tenders", Guernica
  • Profile: Wendell Brock, "Christiane Lauterbach: The Woman Who Ate Atlanta", The Bitter Southerner
  • Visual Storytelling: Erin DeJesus, Danielle Centoni, Jen Stevenson, Dina Avila, McGraw Wolfman, "One Night: Kachka", Comedor
  • Wine, Spirits, and Other Beverages: Dave Infante, "There Are Almost No Black People Brewing Craft Beer. Here's Why.", Thrillist
  • Craig Claiborne Distinguished Restaurant Review Award: Tejal Rao, "A Health Food Restaurant so Cool It Will Have You Happily Eating Seeds," "Revisiting Momofuku Ko, After the Revolution," "Polo Bar Review: Ralph Lauren Corrals the Fashionable Herd", Bloomberg Pursuits
  • MFK Fisher Distinguished Writing Award: Todd Kliman, "Pork Life", Lucky Peach
  • Publication of the Year: Lucky Peach

The James Beard Cookbook Award Winners Just Announced

THE JAMES BEARD COOKBOOK AWARD WINNERS JUST ANNOUNCED

Here’s a list of winners in all delicious categories:
Cookbook Hall of Fame: Barbara Kafka
Cookbook of the Year: “Yucatán: Recipes from a Culinary Expedition” by David Sterling
American Cooking: “Heritage” by Sean Brock
Baking and Dessert: “Flavor Flours: A New Way to Bake with Teff, Buckwheat, Sorghum, Other Whole & Ancient Grains, Nuts & Non-Wheat Flours” by Alice Medrich
Beverage: “Liquid Intelligence: The Art and Science of the Perfect Cocktail” by Dave Arnold
Cooking from a Professional Point of View: “Bar Tartine: Techniques & Recipes” by Nicolaus Balla and Cortney Burns
Focus on Health: “Cooking Light Mad Delicious: The Science of Making Healthy Food Taste Amazing” by
Keith Schroeder
General Cooking: “The Kitchen Cookbook: Recipes, Kitchens & Tips to Inspire Your Cooking” by Faith Durand and Sara Kate Gillingham
Photography: “In Her Kitchen: Stories and Recipes from Grandmas Around the World” by Gabriele Galimberti


THE VOICE OF CHICAGO'S GAY, LESBIAN, BI, TRANS AND QUEER COMMUNITY SINCE 1985

This article shared 2897 times since Tue May 12, 2015

Gold Coast residents and visitors have another place to get their food, as Goddess and Grocer has opened its newest branch at 1127 N. State St. ( Other locations at 1649 N. Damen Ave., 901 N. Larrabee St. and O'Hare International Airport Terminal 5. )

Stopping by the store before its official opening, it seems to offer something for everyone. Those who need a spark in the morning can sip Metropolis coffee and/or purchase a breakfast burrito or bagel. There are also lunch/dinner items such as soups, sandwiches ( including Goddess wraps and the intriguingly named California Dreaming ) and salads ( such as spinach and chicken Caesar ).

Desserts are yet another temptation, from gluten-free muffins to huge Rice Krispie treats to Debbie's Famous Rainbow Cake ( possibly a big favorite during Pride Month ).

James Beard winners announced

The 2015 James Beard Foundation Awards announced its winners May 4 at Lyric Opera of Chicago.

Awards in the Restaurant and Chef and Outstanding Restaurant Design categories were presented, as well as a number of special achievement awards, including the Who's Who of Food & Beverage in America, Lifetime Achievement and Humanitarian of the Year.

Highlights from this year's list of winners include:

—Outstanding Chef: Michael Anthony, Gramercy Tavern, New York City

—Outstanding Restaurant: Blue Hill at Stone Barns, Pocantico Hills, New York

—Outstanding Pastry Chef: Christina Tosi, Momofuku, New York City

—Outstanding Restaurateur: Donnie Madia, One Off Hospitality Group ( Blackbird, Avec, The Publican, and others ), Chicago

—Best New Restaurant: Batard, New York City

—Rising Star Chef: Jessica Largey, Manresa, Los Gatos, California

Other Chicago winners included Brindille ( Outstanding Restaurant Design: 75 Seats and Under ) and The Violet Hour ( Outstanding Bar Program ). In addition, Rich Melman of Lettuce Entertain You Enterprises received the 2015 James Beard Foundation Lifetime Achievement Award.

Winners of the foundation's annual book, broadcast and journalism Awards were presented April 24 in New York City, in an event hosted by Carla Hall, co-host of ABC's The Chew.

This article shared 2897 times since Tue May 12, 2015

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Assista o vídeo: Pina Carrara Joins Chef Jeff Michaud In Osterias Kitchen