2012 James Beard Foundation Awards Nominees Announced

The final nominees for the 2012 James Beard Foundation Awards have been released. Congratulations to Bruno Davaillon at the Rosewood Mansion on Turtle Creek for his Best Chef in Southwest nomination. (Also to Paul Qui of Uchiko in Austin in same division.) Congrats also to Alison Cook of the Houston Chronicle nomination for the Craig Claiborne Distinguished Restaurant Review Award. Hmm. Full release with all nominations below. Winners announced on May 4, 2012.

New York, NY (March 19, 2012) – The James Beard Foundation is proud to announce the final nominees for the 2012 James Beard Foundation Awards, the nation’s most prestigious recognition program honoring professionals in the culinary  world—from restaurants and chefs to cookbook authors and media. The nominees were announced today during a press brunch at The Azure Pool at The Venetian and The Palazzo in Las Vegas, NV, hosted by Susan Ungaro, James Beard Foundation President, Woodrow W. Campbell, James Beard Foundation Board Chairman, and John Caparella, President and COO of The Venetian, The Palazzo and Sands Expo. “The Venetian and The Palazzo are an ideal setting for this year’s finalists announcement because they are home to more James Beard Awarding-winning chefs than any hotel in the world,” said Susan Ungaro, President of the James Beard Foundation.

Nominees in 56 categories were announced in the Foundation’s various awards programs – Restaurant and Chef, Restaurant Design and Graphics, Book, Broadcast and Journalism – in addition to special achievement award honorees including Lifetime Achievement, Humanitarian of the Year, Who’s Who of Food & Beverage in America and America’s Classics. This year, the Foundation has added a new award category, Outstanding Bar Program, recognizing a restaurant or bar that demonstrated excellence in cocktail, spirits, and/or beer service. A complete list of nominees can be found at the end of this release, as well as on jamesbeard.org.

On Friday, May 4, 2012, the James Beard Foundation Book, Broadcast & Journalism Awards Dinner, an exclusive event honoring the nation’s top cookbooks, culinary broadcast programs, and food journalists, will take place at Gotham Hall in New York City. The evening will be co-hosted by James Beard Award–winning celebrity chef and Food Network Iron Chef, Michael Symon and four-time James Beard Award–winning CBS News Correspondent Martha Teichner. The following Monday, May 7, 2012, multiple James Beard Award–winning chef, television personality, and author, Alton Brown will host the James Beard Foundation Awards Ceremony and Gala Reception at Lincoln Center’s Avery Fisher Hall in New York City, during which the Restaurant and Chef and the Restaurant Design and Graphics awards will be handed out, along with a number of special achievement awards. This year the ceremony will once again be streamed online at jamesbeard.org for those unable to attend the live program in New York City, allowing them to participate in this moment of culinary history. The Award winners will also be posted in real time on the James Beard Foundation’s Twitter page at twitter.com/beardfoundation.

Established in 1990, the James Beard Foundation Awards recognize culinary professionals for excellence and achievement in their fields and continue to emphasize the Foundation’s mission: to celebrate, preserve, and nurture America’s culinary heritage and diversity. Each award category has an individual Awards 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 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 7^th Awards Ceremony and Gala Reception are now on sale and can be purchased at jamesbeard.org or through the Awards Box Office at 914.231.6180. General public tickets are $475 ($425 for James Beard Foundation members.)

The 2012 James Beard Foundation Awards are presented with support by the following partners: Premier Sponsors: All-Clad Metalcrafters, Green & Black’s Organic Chocolate, Lenox Tableware and Gifts, Mercedes-Benz; Supporting Sponsors: Campari, The Coca-Cola Company, Delta Air Lines, Jade Range LLC, Lavazza, Southern Wine & Spirits of New York, Stella Artois, Urbanspoon; Gala Reception Sponsors: Acqua Panna® Natural Spring Water, Ecolab, Pernod Ricard USA, Rums of Puerto Rico, S.Pellegrino® Sparkling Natural Mineral Water; and with additional support from Chefwear, St Giles Hotel New York, and Visa Signature.

About the James Beard Foundation

Founded in 1986, the James Beard Foundation is dedicated to celebrating, preserving, and nurturing America’s culinary heritage and diversity in order to elevate the appreciation of our culinary excellence. A cookbook author and teacher with an encyclopedic knowledge about food, James Beard, who died in 1985, was a champion of American cuisine. He helped educate and mentor generations of professional chefs and food enthusiasts. Today, the Beard Foundation continues in the same spirit by administering a number of diverse programs that include educational initiatives, food industry awards, scholarships to culinary schools, and publications, and by maintaining the historic James Beard House in New York City’s Greenwich Village as a “performance space” for visiting chefs. For more information, please visit jamesbeard.org.  Find insights on food at the James Beard Foundation’s blog Delights & Prejudices. Join the James Beard Foundation on Facebook. Follow the James Beard Foundation on Twitter.

2012 James Beard Foundation Awards Nominees

2012 James Beard Foundation Book Awards
Presented by Green & Black’s® Organic Chocolate
For cookbooks published in English in 2011. Winners will be announced May 4, 2012

American Cooking

A New Turn in the South: Southern Flavors Reinvented for Your Kitchen by Hugh Acheson (Clarkson Potter)

American Flavor by Andrew Carmellini and Gwen Hyman (Ecco)

Masala Farm: Stories and Recipes from an Uncommon Life in the Country by Suvir Saran with Raquel Pelzel and Charlie Burd (Chronicle Books)

Baking and Dessert

Baking Style: Art, Craft, Recipes by Lisa Yockelson (John Wiley & Sons)

Cooking with Chocolate: Essential Recipes and Techniques edited by Frédéric Bau (Flammarion)

Jeni’s Splendid Ice Creams at Home by Jeni Britton Bauer (Artisan)

Beverage

An Ideal Wine: One Generation’s Pursuit of Perfection–and Profit–in California by David Darlington (Harper)

Bitters: A Spirited History of a Classic Cure-All, with Cocktails, Recipes, & Formulas by Brad Thomas Parsons (Ten Speed Press)

The Oxford Companion to Beer edited by Garrett Oliver (Oxford University Press)

Cooking from a Professional Point of View

The Art of Living According to Joe Beef: A Cookbook of Sorts by Meredith Erickson, David McMillan, and Frédéric Morin (Ten Speed Press)

Eleven Madison Park: The Cookbook by Daniel Humm and Will Guidara (Little, Brown and Company)

Modernist Cuisine by Nathan Myhrvold with Chris Young and Maxime Bilet (The Cooking Lab)

General Cooking

My Family Table: A Passionate Plea for Home Cooking by John Besh (Andrews McMeel Publishing)

Ruhlman’s Twenty by Michael Ruhlman (Chronicle Books)

The Splendid Table’s How to Eat Weekends by Lynne Rossetto Kasper and Sally Swift (Clarkson Potter)

Focus on Health

Comfort Food Fix: Feel-Good Favorites Made Healthy by Ellie Krieger (John Wiley & Sons)

The Intolerant Gourmet: Glorious Food without Gluten & Lactose by Barbara Kafka (Artisan)

Super Natural Every Day: Well-Loved Recipes from My Natural Foods Kitchen by Heidi Swanson (Ten Speed Press)

International

The Country Cooking of Italy by Colman Andrews (Chronicle Books)

The Food of Morocco by Paula Wolfert (Ecco)

The Food of Spain by Claudia Roden (Ecco)

Photography

The Cheesemonger’s Kitchen Photographer: Joseph De Leo (Chronicle Books)

Notes from a Kitchen: A Journey Inside Culinary Obsession Artist/Photographer: Jeff Scott (Tatroux)

Rustica: A Return to Spanish Home Cooking Photographer: Alan Benson (Chronicle Books)

Reference and Scholarship

The Art of Beef Cutting: A Meat Professional’s Guide to Butchering and Merchandising by Kari Underly (John Wiley & Sons)

The Food Lover’s Guide to Wine by Karen Page and Andrew Dornenburg (Little, Brown and Company)

Turning the Tables: Restaurants and the Rise of the American Middle Class, 1880–1920 by Andrew P. Haley (The University of North Carolina Press)

Single Subject

All About Roasting by Molly Stevens (W.W. Norton & Company)

Odd Bits: How to Cook the Rest of the Animal by Jennifer McLagan (Ten Speed Press)

Plenty: Vibrant Vegetable Recipes from London’s Ottolenghi by Yotam Ottolenghi (Chronicle Books)

Writing and Literature

Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef by Gabrielle Hamilton (Random House)

Day of Honey: A Memoir of Food, Love, and War by Annia Ciezadlo (Free Press)

Extra Virginity by Tom Mueller (W.W. Norton & Company)

The winner of Cookbook of the Year and the Cookbook Hall of Fame Inductee will be announced on May 4, 2012.

2012 James Beard Foundation Design and Graphics Awards

Winners will be announced on May 7, 2012

Outstanding Restaurant Design

For the best restaurant design or renovation in North America since January 1, 2009

Design Firm: Design Bureaux, Inc. Designer: Thomas Schlesser Project: DBGB Kitchen and Bar, New York City

Design Firm: Bentel & Bentel Architects Project: Le Bernardin, New York City

Design Firm: Glen & Company Designer: Glen Coben Project: Romera, New York City

Outstanding Restaurant Graphics

For the best restaurant graphics executed in North America since January 1, 2009

Design Firm: Pandiscio Co. Designer: Richard Pandiscio Project: The Americano at Hôtel Americano, New York City

Design Firm: Common Space Studio Designer: Jon Santos Project: The Dutch, New York City

Design Firm: Air Conditioned Designer: Clive Piercy Project: Farmshop, Santa Monica, CA

2012 James Beard Foundation Journalism Awards

For articles published in English in 2011. Winners will be announced on May 4, 2012

Cooking, Recipes, or Instruction

Mary Allen Perry Southern Living Collection of Best Southern Recipes, 2011: “Nuts about Pecans,” “The Ultimate Southern Thanksgiving Cookbook,” “12 Ways to Show Your Holiday Hospitality”

Stephen Scoble Food & Wine “Art of Summer Cooking: Best Recipes & Style”

Anna Thomas EatingWell “The Soup for Life”

Environment, Food Politics, and Policy

Brett Anderson The Times-Picayune “New Orleans Family Oyster Company Sees Only Dark Days Ahead,” “One Year After Gulf of Mexico Oil Spill, Collins Family Tries to Hang Onto 90-Year-Old Oyster Business”

Barry Estabrook Gastronomica “The Other Side of the Valley”

Ben Paynter Fast Company “The Sweet Science”

Food Coverage in a Food-Focused Publication

Bon Appétit Adam Rapoport

Gilt Taste Jennifer Pelka

Saveur James Oseland

Food Coverage in a General-Interest Publication

Lesley Bargar Suter Los Angeles “Chinese Food in L.A.,” “Breakfast in LA,” “Food Lovers Guide”

Kendra Nordin The Christian Science Monitor “The Big Stir”

Rob Patronite and Robin Raisfeld New York “Taxonomy: A Falafel in Every Pita,” “Butternut’s Just the Beginning,” “The Greatest Thing Since …”

Food Culture and Travel

Lauren Collins Food & Wine “Lyon Tamer”

Fuchsia Dunlop The Financial Times “Global Menu: Kicking Up a Stink”

Jason Sheehan Gilt Taste “The Birth of the Atomic Cheeseburger”

Food-Related Columns

Josh Ozersky Time.com “The Tyranny of Meals,” “Why the Demise of Friendly’s Is Bad For America,” “A Good Mozzarella Is Hard to Find”

Kevin Pang Chicago Tribune “Hole In My Heart,” “Supper Club Culture,” “So Sue Me”

Lettie Teague The Wall Street Journal On Wine: Lettie Teague: “Drink, Memory: How to Remember that Wine;” “In Praise of the One-Cabernet Lunch;” “May I recommend: Lessons of Great Sommeliers”

Group Food Blog

The Epi-Log Tanya Steel Epicurious.com/articlesguides/blogs/editor

Nona Brooklyn – What’s Good Today? Peter Hobbs Nonabrooklyn.com

The Salt: NPR’s Food Blog Maria Godoy Npr.org/blogs/thesalt

Health and Well-Being

Janet Rausa Fuller Chicago Sun-Times “Starting from Scratch”

Maureen O’Hagan The Seattle Times “Feeling the Weight: The Emotional Battle to Control Kids’ Diet”

Melinda Wenner Moyer EatingWell “Going Clean”

Humor

Christopher Boffoli The Kitchn “Disparity”

Ann Hodgman EatingWell “The E-mail Home”

Brett Martin GQ “The Hangover Part III”

Individual Food Blog

Bunkycooks Gwen Pratesi Bunkycooks.com “On the Road Culinary Adventure Goes to Kentucky”

Cannelle Et Vanille Aran Goyoaga cannellevanille.com “What We Crave on a Rainy Day,” “There is Always Chocolate in the Summer,” “The Day We Went Fishing”

Poor Man’s Feast Elissa Altman Poormansfeast.com “Craving the Food of Depravity”

Personal Essay

Cal Fussman Esquire.com “Drinking at 1,300 Ft: A 9/11 Story About Wine and Wisdom”

Gabrielle Hamilton Bon Appétit “Blood, Bones & Baked Eggplant”

Anna Stoessinger The New York Times “I Won’t Have the Stomach for This”

Profile

Susan Choi Food & Wine “The Spice Wizardry of Lior Lev Sercarz”

Adam Sachs Bon Appétit “Fäviken Rising”

Emily Kaiser Thelin San Francisco “Cornering the Market”

Visual Storytelling

Alex Grossman Bon Appétit “The Fantastic Mr. and Mrs. Henderson,” “The Michelin Garden,” “Fäviken Rising”

Landon Nordeman Saveur “Soul of Sicily,” “Nation,” “Heart of the Valley”

Michael Harlan Turkell Edible Manhattan Back of the House: “Keens,” “Savoy,” “Craft”

Wine, Spirits, and Other Beverages

Ellen Cushing East Bay Express “How Peet’s Starbucked Itself”

Sarah Karnasiewicz Imbibe “Fizzy Business”

Adam Sachs Travel + Leisure “Provence: La Vie en Rosé”

Craig Claiborne Distinguished Restaurant Review Award

Alison Cook Houston Chronicle “Melange Creperie Cart is an Only-in-Houston Treasure,” “Ava Kitchen & Whiskey Bar,” “Pondicheri”

Jonathan Gold LA Weekly “Red Medicine,” “Yoon Moves Beyond Burgers,” “Back to Yu”

Alan Richman GQ “The Very Tasty Liberation of Paris,” “I Heart SF,” “Diner for Schmucks”

MFK Fisher Distinguished Writing Award

Tamar Adler Gilt Taste “Sibling Rivalry at the Stove”

John T. Edge Saveur “BBQ Nation”

Todd Kliman Lucky Peach “The Problem of Authenticity”

The winner of Publication of the Year Award will be announced on May 4, 2012

2012 James Beard Foundation Broadcast Media Awards

Presented by Lenox Tableware and Gifts

For television, webcast, and radio programs aired in 2011. Winners will be announced on May 4, 2012

Radio Show/Audio Webcast

Fear of Frying: Culinary Nightmares Host: Nina Barrett Area: WBEZ Producer: Carrie Shepherd

From Bread Lines to Revolution: The Role of Food in the Arab Uprisings Host: Jerome McDonnell Area: WBEZ Producers: Alexandra Salomon and Joe Linstroth

The Sporkful Hosts: Dan Pashman and Mark Garrison Area: Online Producers: Dan Pashman and Mark Garrison

Special/Documentary (Television or Video Webcast)

A Matter of Taste: Serving Up Paul Liebrandt Network: HBO Producers: Sally Rowe, Rachel Mills, and Alan Oxman

Lidia Celebrates America: Holiday Tables and Traditions Network: PBS Producers: Lidia Bastianich, Laurie Donnelly, Joshua Seftel, and Caroline Suh

Sky Full of Bacon Host: Michael Gebert Network: skyfullofbacon.com Producer: Michael Gebert

Television Program, In Studio or Fixed Location

Chopped Host: Ted Allen Network: Food Network Producers: Linda Lea, Dave Noll, and Vivian Sorenson

Essential Pépin Host: Jacques Pépin Network: PBS Producer: Tina Salter

Simply Ming Host: Ming Tsai Network: PBS Producers: Laurie Donnelly, Julia Harrison, and Ming Tsai

Television Program, On Location

A Taste of History Host: Walter Staib Network: PBS Producer: Multi Media Productions, Inc.

Bizarre Foods with Andrew Zimmern Host: Andrew Zimmern Network: Travel Channel Producer: Andrew Zimmern

The Wild Within Host: Steven Rinella Network: Travel Channel Producers: Christopher Collins, Steven Rinella, Travis Shakespeare, Craig Shepherd, and Lydia Tenaglia

Television Segment

ABC News Nightline Hosts: John Berman and Neal Karlinsky Network: ABC Producer: Sarah Rosenberg

Good Enough to Eat Host: Martha Teichner Network: CBS Producers: Lauren Barnello and Jon Carras

The Hungry Hound Host: Steve Dolinsky Network: WLS-TV (ABC 7) Chicago, Online Producer: Badriyyah Waheed

Video Webcast

eatTV with Jamie Tiampo Eattv.com Host: Jamie Tiampo Producers: Suzanne Glickstein, Jimmy McCoy, and Jamie Tiampo

Food. Curated. Foodcurated.com Host: Liza Mosquito de Guia Producer: Liza Mosquito de Guia

Paul Willis chipotle.com/en-US/fwi/videos/videos.aspx?v=3 Producers: Lyn Jenkins and Sarah Rosenberg

Media Personality/Host (Television or Video Webcast)

Host: Ted Allen Show: Chopped Network: Food Network

Host: Sara Moulton Show: Sara’s Weeknight Meals Network: PBS

Host: Ina Garten Show: Barefoot Contessa Network: Food Network

2012 James Beard Foundation Restaurant and Chef Awards

Winners will be announced on May 7, 2012

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

Michael Carlson Schwa Chicago

Stephanie Izard Girl & the Goat Chicago

Anne Kearney Rue Dumaine Dayton, OH

Bruce Sherman North Pond Chicago

Andrew Zimmerman Sepia Chicago

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

Cathal Armstrong Restaurant Eve Alexandria, VA

Johnny Monis Komi Washington, D.C.

Peter Pastan Obelisk Washington, D.C.

Maricel Presilla Cucharamama Hoboken, NJ

Vikram Sunderam Rasika Washington, D.C.

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

Justin Aprahamian Sanford Milwaukee

Gerard Craft Niche St. Louis

Colby Garrelts Bluestem Kansas City, MO

Tory Miller L’Etoile Madison, WI

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

Best Chef: New York City (Five Boroughs)

Michael Anthony Gramercy Tavern

April Bloomfield The Spotted Pig

Wylie Dufresne wd-50

Mark Ladner Del Posto

Michael White Marea

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

Jamie Bissonnette Coppa Boston

Tim Cushman O Ya Boston

Gerry Hayden The North Fork Table & Inn Southold, NY

Matt and Kate Jennings La Laiterie Providence, RI

Eric Warnstedt Hen of the Wood Waterbury, CT

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

Matt Dillon Sitka & Spruce Seattle

Jason Franey Canlis Seattle

Christopher Israel Gruner Portland, OR

Naomi Pomeroy Beast Portland, OR

Cathy Whims Nostrana Portland, OR

Best Chef: Pacific (CA, HI)

Michael Chiarello Bottega Yountville, CA

Chris Cosentino Incanto San Francisco

Christopher Kostow The Restaurant at Meadowood St. Helena, CA

Matt Molina Osteria Mozza Los Angeles

Daniel Patterson Coi San Francisco

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

Justin Devillier La Petite Grocery New Orleans

John Harris Lilette New Orleans

Chris Hastings Hot and Hot Fish Club Birmingham, AL

Tory McPhail Commander’s Palace New Orleans

Alon Shaya Domenica New Orleans

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

Hugh Acheson Five and Ten Athens, GA

Craig Deihl Cypress Charleston, SC

Linton Hopkins Restaurant Eugene Atlanta

Edward Lee 610 Magnolia Louisville

Joseph Lenn The Barn at Blackberry Farm Walland, TN

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

Bruce Auden Biga on the Banks San Antonio

Kevin Binkley Binkley’s Restaurant Cave Creek, AZ

Bruno Davaillon Mansion Restaurant at the Rosewood Mansion on Turtle Creek Dallas

Jennifer Jasinski Rioja Denver

Hugo Ortega Hugo’s Houston

Paul Qui Uchiko Austin, TX

Best New Restaurant

Presented by Mercedes-Benz

A restaurant opened in 2011 that already displays excellence in food, beverage, and service and is likely to have a significant impact on the industry in years to come.

AQ San Francisco

Fiola Washington, D.C.

Isa NYC

Next Chicago

Tertulia NYC

Outstanding Wine, Beer or Spirits Professional

Presented by Southern Wine & Spirits of New York

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.

Sam Calagione Dogfish Head Craft Brewery Milton, DE

Merry Edwards Merry Edwards Winery Sebastopol, CA

Paul Grieco Terroir NYC

Garrett Oliver Brooklyn Brewery NYC

Neal Rosenthal Mad Rose Group Pine Plains, 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

The Barn at Blackberry Farm Walland, TN

Frasca Food and Wine Boulder, CO

Emeril’s New Orleans

No. 9 Park Boston

Outstanding Bar Program

Presented by Campari

A restaurant that displays and encourages excellence in cocktail, spirit, and/or beer service through a well-presented drink list, a knowledgeable staff, and efforts to educate customers about beverages.

The Aviary Chicago

Bar Agricole San Francisco

Pegu Club NYC

PDT NYC

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 the past 5 years.

Cyrus Healdsburg, CA

La Grenouille NYC

Michael Mina San Francisco

Spiaggia Chicago

Topolobampo Chicago

Outstanding Pastry Chef

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

Joanne Chang Flour Bakery + Café Cambridge, MA

Melissa Chou Aziza San Francisco

Hedy Goldsmith Michael’s Genuine Food & Drink Miami

Dahlia Narvaez Osteria Mozza Los Angeles

Ghaya Oliveira Boulud Sud NYC

Mindy Segal Mindy’s Hot Chocolate Chicago

Outstanding Restaurateur

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

Bruce Bromberg and Eric Bromberg Blue Ribbon Restaurants NYC

Tom Douglas Tom Douglas Restaurants Seattle

Piero Selvaggio Valentino Restaurant Group Santa Monica, CA

Caroline Styne Lucques/A.O.C./Tavern Los Angeles

Phil Suarez Suarez Restaurant Group NYC

Rising Star Chef of the Year

Presented by Jade Range

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

Dave Beran Next Chicago

Daniel Bowien Mission Chinese Food San Francisco

Thomas McNaughton flour + water San Francisco

Christina Tosi Momofuku Milk Bar NYC

Sue Zemanick Gautreau’s New Orleans

Outstanding Restaurant

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.

Balthazar NYC

Blue Hill NYC

Boulevard San Francisco

Highlands Bar and Grill Birmingham, AL

Vetri Philadelphia

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 food professionals. Candidates must have been working as chefs for at least the past 5 years.

David Chang Momofuku Ssam Bar NYC

Gary Danko Restaurant Gary Danko San Francisco

Daniel Humm Eleven Madison Park NYC

Paul Kahan Blackbird Chicago

Donald Link Herbsaint New Orleans

Nancy Silverton Pizzeria Mozza Los Angeles

2012 James Beard Foundation America’s Classics

Presented by Coca-Cola

The Fry Bread House 4140 North 7th Avenue, Phoenix Owner: Cecelia Miller

Nora’s Fish Creek Inn 5600 West Highway 22, Wilson, WY Owners: Nora Tygum, Trace Tygum, and Kathryn Tygum Taylor

St. Elmo Steak House 127 South Illinois St., Indianapolis Owners: Stephen Huse and Craig Huse

Jones Bar-B-Q Diner 219 West Louisiana St., Marianna, AR Owners: James and Betty Jones

Shady Glen 840 East Middle Turnpike, Manchester, CT Owners: William and Annette Hoch

2012 James Beard Foundation Who’s Who of Food & Beverage in America Inductees

Grant Achatz Chef and Author Chicago

Mark Bittman Journalist and Author NYC

Dana Cowin Editor and Journalist NYC

Emily Luchetti Pastry Chef and Author San Francisco

Marvin Shanken Publisher NYC