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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

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 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

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 7th Awards Ceremony and Gala Reception are now on sale and can be purchased at 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  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
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
Jeni’s Splendid Ice Creams at Home
by Jeni Britton Bauer


An Ideal Wine: One Generation’s Pursuit of Perfection–and Profit–in California
by David Darlington
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
Super Natural Every Day: Well-Loved Recipes from My Natural Foods Kitchen
by Heidi Swanson
(Ten Speed Press)


The Country Cooking of Italy
by Colman Andrews
(Chronicle Books)
The Food of Morocco
by Paula Wolfert
The Food of Spain
by Claudia Roden


The Cheesemonger’s Kitchen
Photographer: Joseph De Leo
(Chronicle Books)
Notes from a Kitchen: A Journey Inside Culinary Obsession
Artist/Photographer: Jeff Scott
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


“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


“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


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

“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

Nona Brooklyn – What’s Good Today?

Peter Hobbs

The Salt: NPR’s Food Blog

Maria Godoy

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


“Going Clean”


Christopher Boffoli

The Kitchn


Ann Hodgman


“The E-mail Home”

Brett Martin


“The Hangover Part III”

Individual Food Blog


Gwen Pratesi

“On the Road Culinary Adventure Goes to Kentucky”

Cannelle Et Vanille

Aran Goyoaga

“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

“Craving the Food of Depravity”

Personal Essay

Cal Fussman

“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”


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


“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


“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


“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


“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
Producer: Michael Gebert

Television Program, In Studio or Fixed Location

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
Host: Jamie Tiampo
Producers: Suzanne Glickstein, Jimmy McCoy, and Jamie Tiampo
Food. Curated.
Host: Liza Mosquito de Guia
Producer: Liza Mosquito de Guia
Paul Willis
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



Stephanie Izard

Girl & the Goat


Anne Kearney

Rue Dumaine

Dayton, OH

Bruce Sherman

North Pond


Andrew Zimmerman



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

Cathal Armstrong

Restaurant Eve

Alexandria, VA

Johnny Monis


Washington, D.C.

Peter Pastan


Washington, D.C.

Maricel Presilla


Hoboken, NJ

Vikram Sunderam


Washington, D.C.

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

Justin Aprahamian



Gerard Craft


St. Louis

Colby Garrelts


Kansas City, MO

Tory Miller


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


Mark Ladner

Del Posto

Michael White


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

Jamie Bissonnette



Tim Cushman

O Ya


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


Jason Franey



Christopher Israel


Portland, OR

Naomi Pomeroy


Portland, OR

Cathy Whims


Portland, OR

Best Chef: Pacific (CA, HI)

Michael Chiarello


Yountville, CA

Chris Cosentino


San Francisco

Christopher Kostow

The Restaurant at Meadowood

St. Helena, CA

Matt Molina

Osteria Mozza

Los Angeles

Daniel Patterson


San Francisco

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

Justin Devillier

La Petite Grocery

New Orleans

John Harris


New Orleans

Chris Hastings

Hot and Hot Fish Club

Birmingham, AL

Tory McPhail

Commander’s Palace

New Orleans

Alon Shaya


New Orleans

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

Hugh Acheson

Five and Ten

Athens, GA

Craig Deihl


Charleston, SC

Linton Hopkins

Restaurant Eugene


Edward Lee

610 Magnolia


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


Jennifer Jasinski



Hugo Ortega



Paul Qui


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.

San Francisco
Washington, D.C.

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



Garrett Oliver

Brooklyn Brewery


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.


San Francisco

The Barn at Blackberry Farm

Walland, TN

Frasca Food and Wine

Boulder, CO


New Orleans

No. 9 Park


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


Bar Agricole

San Francisco

Pegu Club




The Violet Hour


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.


Healdsburg, CA

La Grenouille


Michael Mina

San Francisco





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


San Francisco

Hedy Goldsmith

Michael’s Genuine Food & Drink


Dahlia Narvaez

Osteria Mozza

Los Angeles

Ghaya Oliveira

Boulud Sud


Mindy Segal

Mindy’s Hot Chocolate


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


Tom Douglas

Tom Douglas Restaurants


Piero Selvaggio

Valentino Restaurant Group

Santa Monica, CA

Caroline Styne


Los Angeles

Phil Suarez

Suarez Restaurant Group


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



Daniel Bowien

Mission Chinese Food

San Francisco

Thomas McNaughton

flour + water

San Francisco

Christina Tosi

Momofuku Milk Bar


Sue Zemanick


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.



Blue Hill



San Francisco

Highlands Bar and Grill

Birmingham, AL



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


Gary Danko

Restaurant Gary Danko

San Francisco

Daniel Humm

Eleven Madison Park


Paul Kahan



Donald Link


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


Mark Bittman

Journalist and Author


Dana Cowin

Editor and Journalist


Emily Luchetti

Pastry Chef and Author

San Francisco

Marvin Shanken



2 comments on “2012 James Beard Foundation Awards Nominees Announced

  1. Congratulations Chef Bruno! Very happy that he is recognized and that Dallas is represented.

  2. Pingback: 2012 James Beard Foundation Awards Nominees Announced … | Restaurant Business Discussion Board