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Jun 9, 2008

2008 James Beard Award Winners

James Beard Award medalsLast night the annual James Beard Awards—known as “the Oscars of the food world”—were handed out in New York City’s Avery Fisher Hall. Below you’ll find a list of chef, restaurant, and cookbook winners. To learn more about the awards and the other category winners, visit the James Beard Foundation website. Of interest to me: there is no award given as yet for food blogging.
Best National Chefs & Restaurants
  • Outstanding Restaurateur: Joe Bastianich & Mario Batali, Babbo Ristorante e Enoteca, New York
  • Outstanding Chef: Grant Achatz, Alinea, Chicago
  • Outstanding Restaurant: Gramercy Tavern, New York
  • Outstanding New Restaurant: Central Michel Richard, Washington
  • Rising Star Chef: Gavin Kaysen, Cafe Boulud, New York
  • Outstanding Pastry Chef: Elisabeth Prueitt & Chad Robertson, Tartine Bakery, San Francisco
  • Outstanding Wine Service: Eleven Madison Park, New York
  • Outstanding Wine and Spirits Professional: Terry Theise, Terry Theise Estate Selections, Silver Spring, Md.:
  • Outstanding Service: Terra, St. Helena, Calif.
Best Regional Chefs
  • Best Chef: Great Lakes–Carrie Nahabedian, Naha, Chicago
  • Best Chef: Mid-Atlantic–Eric Ziebold, CityZen
  • Best Chef: Midwest–Adam Siegel, Bartolotta’s Lake Park Bistro, Milwaukee
  • Best Chef: New York–David Chang, Momofuku Ssam Bar, New York
  • Best Chef: Northeast–Patrick Connolly, Radius, Boston
  • Best Chef: Northwest–Holly Smith, Cafe Juanita, Kirkland, Wash
  • Best Chef: Southwest–Lachlan Mackinnon-Patterson, Frasca Food and Wine, Boulder, Colorado
  • Best Chef: South–Michelle Bernstein, Michy’s, Miami
  • Best Chef: Southeast–Robert Stehling, Hominy Grill, Charleston, S.C.
  • Best Chef: Pacific–Craig Stoll, Delfina, San Francisco
Best Cookbooks
  • Cookbook of the Year: Hugh Fearnley-Whittingstall, The River Cottage Meat Book
  • Cookbook Hall of Fame: Paula Wolfert, Couscous and Other Good Food from Morocco
  • Asian Cooking: Niloufer Ichaporia King, My Bombay Kitchen: Traditional and Modern Parsi Home Cooking
  • Baking and Desserts: Peter Reinhart, Peter Reinhart’s Whole Grain Breads: New Techniques, Extraordinary Flavor
  • Cooking from a Professional Point of View: The French Culinary Institute w/ Judith Choate, The Fundamental Techniques of Classic Cuisine
  • Entertaining: Trish Magwood, Dish Entertains
  • Americana: Jean Anderson, A Love Affair with Southern Cooking
  • General: James Peterson, Cooking
  • Healthy Focus: Jean Harvey-Berino w/ Joyce Hendley and editors of EatingWell magazine, The EatingWell Diet
  • International: Anne Willan, The Country Cooking of France
  • Reference: Rowan Jacobsen, A Geography of Oysters: The Connoisseur’s Guide to Oyster Eating in North America
  • Single Subject: Hugh Fearnley-Whittingstall, The River Cottage Meat Book
  • Wine and Spirits: David Wondrich, Imbibe!: From Absinthe Cocktail to Whiskey Smash, a Salute in Stories and Drinks to “Professor” Jerry Thomas, Pioneer of the American Bar
  • Writing on Food: Barbara Kingsolver, Animal, Vegetable, Miracle: A Year of Food Life
  • Photography: France Ruffenach (Photographer), The Country Cooking of France (Anne Willan, author)
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