#Alex Raij

[jewishbookworld]

The Jewish Cookbook by Leah Koenig The Jewish Cookbook is an inspiring celebration of the diversity and breadth of this venerable culinary tradition.

[total-food-service]

James Beard Foundation To Host 2021 Taste America Series Presented By Capital One

James Beard Foundation To Host 2021 Taste America Series Presented By Capital One

Chefs from Ten Cities to Participate in Virtual Communal Dining Event on Sunday, March 21 to Eat, Celebrate Local Independent Restaurants, and Build Support for Industry Recovery The James Beard Foundation recently announced featured chefs, cities, and programming for its annual Taste America® event. The 2021 Taste America event presented by Capital One® will take place on Sunday, March 21 in…

[battersbybrooklyn]

17 Cozy Restaurants and Bars in Cobble Hill

There isn’t a high volume of restaurants in the mostly residential Cobble Hill, but the small spaces are one of the area’s assets, yielding cozy restaurants with a down-to-earth neighborhood vibe. Italian restaurants reign supreme, though there are other gems, too, including one of Brooklyn’s best natural wine bars and standout Ethiopian food.

1. Henry Public

Outfitted in lots of wood and featuring a fireplace in its dining room, Henry Public has warm, cottagey vibes. It serves standard bar fare like a solid burger and grilled cheese, but it also has some throwback bar snacks such as radishes with butter, juniper pickles, and deviled eggs that give the place a bit of a 1960s feel. For drinks, the martini is a timeless option. Bonus is a happy hour Monday through Thursday from 5 p.m. to 7 p.m. with an $8 cocktail of the day and $5 draft beer.

2. Elsa

Three years after closing in the East Village, cocktail bar Elsa was reborn in Cobble Hill. It’s a place for drinks, although a limited menu of snacks including cheese and charcuterie plates are available. Owner Natalka Burian has said she wants the cocktail bar to feel “very feminine,” and as such, the space — co-owned with her husband Jay Schneider — is full of flowers and white marble, and a neon sign depicting a woman hangs out front. Standout cocktails include the “Night Silo,” made with espresso, whiskey, bourbon cream, maple, heavy cream, and absinthe. Bonus: It has a great bathroom for mirror selfies.

3. Lillo Cucina Italiana

This 17-seat Roman restaurant serves unfussy, carby food like gnocchi, cacio e pepe, and chicken Milanese. Its pastas are saucy and traditional. Chef-owner Giampietro “Lillo” Remia sometimes takes people’s orders himself, lending to the restaurant’s down-to-earth vibe.

4. Yemen Café

The Cobble Hill outpost of this Bay Ridge restaurant serves traditional Yemeni food in a casual setting. The lamb dishes stand out here, along with the slow-roasted chicken over rice. Meals come with a warming bowl of bone broth and the portions are plentiful, so expect to be very satisfied.

5. Shelsky's of Brooklyn: Appetizing & Delicatessen

Shelsky’s is a classic Jewish deli and a staple in the neighborhood when it comes to pastrami, bagels, lox, pickled fish, and delicatessen eats. A Shelsky’s bagel is the ideal start to the day, but don’t sleep on the pickled herring.

6. The Gumbo Bros

Critic Robert Sietsema once declared the Gumbo Bros. destination-worthy in a three-star review of the tiny restaurant. It has a small menu, too: three kinds of gumbos and four kinds of po’ boys, including an excellent fried green tomato version. There are sides and desserts to fill in the gaps. The narrow space with its exposed brick wall gives the restaurant a homey look.

7. La Vara

Alex Raij and Eder Montero have become major players in the Cobble Hill dining scene, and their Spanish tapas restaurant La Vara is a dependable destination for Moorish and Sephardic fare. It’s great for brunch, with big windows in the front looking out onto the very cute Clinton Street. The Gibraltar-style grilled chicken hearts salad and simple, salty anchovy-sesame conserva with charred bread are some standout snacks. Raij and Montero also recently added the international seafood restaurant Saint Julivert Fisherie to the neighborhood.

8. Charlotte Patisserie

This bright and charming French bakery, which also has a full cafe in Greenpoint, serves top-notch cakes and pastries. It also doubles as one of the better options for coffee and espresso drinks in the neighborhood, best enjoyed with a simple chocolate croissant.

9. June

June is a go-to spot for natural wine in Brooklyn, with by-the-glass offerings that change regularly and an extensive bottle list that also includes sparkling oranges. All of its wines are natural, and the staff is very knowledgeable when it comes to recommendations. There’s also a solid menu of seasonal small plates to accompany the wines. In warmer months, opt for the secluded back garden, but the low-lit, dark-wooded interior is cozy, too.

10. Ssam Korean Bistro

The exposed wood beams and hanging lightbulbs of Ssam Korean Bistro give the space a very rustic look, like a casual Korean restaurant set in a barn. There’s a fusiony menu of small plates, including bulgogi nachos and kimchi fries, but go for the bibimbap, which can come topped with the usual ribeye or pork shoulder but also other options like eel, spicy squid, or salmon. The drinks — which include beer, sake, house wine, and simple cocktails — are very affordable, with cocktails topping out at $10.

11. Sam's

Founded in 1930, Sam’s is a longstanding red-sauce Italian icon in the neighborhood. It sports classic red booths and checked tablecloths as part of its old-school charm, which includes very stiff cocktails. In addition to classics like spaghetti and meatballs and cheese ravioli in tomato sauce, it has pizzas made in a brick oven.

12. Awash Brooklyn

Awash serves homey Ethiopian fare in an industrial setting, after the restaurant updated its look in a 2015 remodel. It’s ideal for groups, especially since the best way to order is by choosing one of the combo options, which have vegan and meat variations. There are also cocktails and Ethiopian beers as well as tej, an Ethiopian honey wine.

13. Clover Club

Standout Brooklyn cocktail bar Clover Club has an elegant, throwback look, but it’s just as good for a casual after-work hangout — happy hour runs Monday through Friday from 4 p.m. to 7 p.m. with excellent $8 cocktails — as it is for an intimate date night. And the food is far from an afterthought, with a reliable menu that includes hanger steak frites, fried chicken with honey and hot sauce, and fry bread with braised rabbit. The kitchen stays open until 12:30 a.m. on weeknights.

14. Leyenda

From the same team behind Clover Club, Leyenda is another stellar food and drink option in the area with a great happy hour: Its rum and tequila-heavy cocktails that usually cost $12 to $14 are just $7 from 5 p.m. to 7 p.m. on weekdays and Saturday and Sunday from noon to 4 p.m. The bright space is ideal for brunch, which includes breakfast tacos, a watermelon and cucumber gazpacho topped with Maine crab, and a fried chicken torta.

15. Gersi

This cash-only, casual neighborhood restaurant serves inexpensive northern Italian fare, like a very simple spaghetti al limone and tagliatelle bolognese. At brunch, there are various egg dishes like poached eggs polenta with shaved fennel, prosciutto di parma, and parmigiano. As expected at an Italian restaurant, the wine list is mostly Italian, though there are cocktails, too.

16. Battersby

When it opened in 2012, Battersby became a hot spot in the neighborhood, and while the vibe has chilled out a bit, it’s still a solid dining option. The move is the $75, five-course tasting menu, to which all reservations are defaulted. The menu changes frequently — often multiple times a week — and has tinges of Italian, Spanish, and Mediterranean in dishes such as grilled bacon with sun gold tomatoes, gorgonzola, and celery or bomba rice with duck confit, octopus, chorizo, and piquillos.

17. White Maize

As far as fast-casual goes, White Maize is the top spot in Cobble Hill, serving arepas bursting with fillings like pulled beef and gouda or shrimp, octopus, and calamari. There are a few tables and communal tables, and when the weather allows, the whole front of the restaurant can open up to Smith Street. Don’t skip dessert: The quesillo, or flan, is silky-smooth.

Source: https://ny.eater.com/maps/best-restaurants-bars-cobble-hill-nyc

[oghhliqubt778]

*[PDF]|[EPUB]|[KINDLE] From Lukov with Love Books Full Page

(Ladda ner och las) The Jewish Cookbook

The Jewish Cookbook? It's Easy If You Do It Smart

This book is a very good book to read!

Do you want to read it ? 

 > Download//Read

√PDF BOOKS | √SCREEN READER | √EPUB

Synopsis 

A rich trove of contemporary global Jewish cuisine, featuring hundreds of stories and recipes for home cooks everywhereThe Jewish Cookbook is an inspiring celebration of the diversity and breadth of this venerable culinary tradition. A true fusion cuisine, Jewish food evolves constantly to reflect the changing geographies and ingredients of its cooks. Featuring more than 400 home-cooking recipes for everyday and holiday foods from the Middle East to the Americas, Europe, Asia, and Africa - as well as contemporary interpretations by renowned chefs including Yotam Ottolenghi, Michael Solomonov, and Alex Raij - this definitive compendium of Jewish cuisine introduces readers to recipes and culinary traditions from Jewish communities the world over, and is perfect for anyone looking to add international tastes to their table.

[easyfoodnetwork]

Here Are the 2020 James Beard Awards Restaurant, Chef, and Media Finalists

Getty/Victor Spinelli/WireImage | Getty/Victor Spinelli/WireImage

The full list of nominees

Today, on what would have been the 30th annual James Beard Awards ceremony, the James Beard Foundation announced the finalists for the 2020 James Beard Awards, which honors the year’s outstanding restaurants and chefs, as well as food journalism, books, and broadcast media. The announcement was originally scheduled for March 25, but the coronavirus pandemic forced the Foundation to cancel the planned Philadelphia event and postpone both the finalists reveal and the awards themselves.

COVID-19 has left the restaurant industry in a precarious position, to put it mildly. Restaurants are pivoting their operations to stay in business, closing temporarily, and in some cases, closing for good. When the Foundation opted to postpone the finalist announcement, it acknowledged that it did so in part to focus on rebuilding the restaurant industry, awards being the last thing on anyone’s mind. And so it came as a bit of a surprise when on April 27 the Foundation announced plans to move forward with a virtual finalist announcement and, eventually, the 2020 James Beard Awards. Today, the Foundation revealed the Restaurant and Chef Awards Gala will take place in late September, and the Media Awards will take place in late May.

In a post on the James Beard Foundation website, chief strategy officer Mitchell Davis explained that the Foundation consulted with chefs, restaurateurs, and others in the industry and determined that the James Beard Awards finalists, like the list of semifinalists announced in late February, deserved recognition for their work in 2019. “Those we consulted felt the Awards could also offer a glimmer of hope to an industry looking for light in a very dark time,” he writes. Davis acknowledged that it is also a particularly dark time for the media, which will be recognized for the first time in the 2020 James Beard Awards cycle with the finalists announcement.

Given the ongoing restrictions related to COVID-19, the format for the 2020 James Beard Awards is still undecided — but they will go on, and “take place” in Chicago at some date later this year. “We want every James Beard Award winner to have a chance to have their moment in the spotlight,” Mitchell writes. “We have partners who support this industry, who support the Foundation, who are willing to work with us to figure out what’s best for all.”

Visit Philadelphia, which stands to lose millions due to the coronavirus pandemic, is still sponsoring the virtual event. Last year, Houston hosted the finalist announcement and although there was plenty of Texas representation on the semifinalists list, including 11 chefs and restaurants from Houston, the city’s restaurants and chefs were completely shut out of the whittled down finalists list. Philadelphia didn’t see the same fate.

Below, the 2020 James Beard Awards finalists.

James Beard Foundation Restaurant and Chef Awards Finalists

Best New Restaurant

Automatic Seafood & Oysters, Birmingham, AL

Demi, Minneapolis

Eem, Portland, OR

Fox & the Knife, Boston

Gado Gado, Portland, OR

Gianna, New Orleans

Kalaya, Philadelphia

Nightshade, Los Angeles

Pasjoli, Santa Monica, CA

Verjus, San Francisco

Outstanding Baker

Graison Gill, Bellegarde Bakery, New Orleans

Zachary Golper, Bien Cuit, NYC

Lisa Ludwinski, Sister Pie, Detroit

Avery Ruzicka, Manresa Bread, Los Gatos, CA

Maura Kilpatrick, Sofra Bakery, Cambridge, MA i

Outstanding Bar Program

Anvil Bar & Refuge, Houston

Expatriate, Portland, OR

Kimball House, Decatur, GA

Lost Lake, Chicago

Trick Dog, San Francisco

Outstanding Chef

David Kinch, Manresa, Los Gatos, CA

Corey Lee, Benu, San Francisco

Donald Link, Herbsaint, New Orleans

Missy Robbins, Lilia, NYC

Ana Sortun, Oleana, Cambridge, MA

Marc Vetri, Vetri Cucina, Philadelphia

Outstanding Hospitality

Brigtsen’s, New Orleans

Canlis, Seattle

Saison, San Francisco

Swan Oyster Depot, San Francisco

Zingerman’s Roadhouse, Ann Arbor, MI

Outstanding Pastry Chef

Lincoln Carson, Bon Temps, Los Angeles

Juan Contreras, Atelier Crenn, San Francisco

Margarita Manzke, République, Los Angeles

Diane Moua, Spoon and Stable, Minneapolis

Natasha Pickowicz, Flora Bar, NYC

Miro Uskokovic, Gramercy Tavern, NYC

Outstanding Restaurant

FIG, Charleston, SC

Frasca Food and Wine, Boulder, CO

Jaleo, Washington, D.C.

Pizzeria Bianco, Phoenix

Quince, San Francisco

Outstanding Restaurateur

Paul Bartolotta, The Bartolotta Restaurants, Milwaukee (Ristorante Bartolotta, Harbor House, Lake Park Bistro, and others)

Jamie Bissonnette and Ken Oringer, JK Food Group, Boston (Little Donkey, Toro, Coppa)

JoAnn Clevenger, Upperline Restaurant, New Orleans

Alex Raij and Eder Montero, NYC (La Vara, Saint Julivert Fisherie, Txikito)

Jason Wang, Xi’an Famous Foods, NYC

Outstanding Wine Program

Bacchanal, New Orleans

Canard, Portland, OR

COTE, NYC

Miller Union, Atlanta

Night + Market Sahm, Venice, CA

Spiaggia, Chicago

Outstanding Wine, Beer or Spirits Producer

Scott Blackwell and Ann Marshall, High Wire Distilling Co., Charleston, SC

Cathy Corison, Corison Winery, St. Helena, CA

Drew Kulsveen, Willett Distillery, Bardstown, KY

Todd Leopold and Scott Leopold, Leopold Bros., Denver

Rising Star Chef of the Year

Will Aghajanian and Liz Johnson, The Catbird Seat, Nashville

Irene Li, Mei Mei, Boston

Gaby Maeda, State Bird Provisions, San Francisco

Ashleigh Shanti, Benne on Eagle, Asheville, NC

Paola Velez, Kith/Kin, Washington, D.C.

Jon Yao, Kato, Los Angeles

Best Chef: California

Jeremy Fox, Birdie G’s, Santa Monica, CA

Brandon Jew, Mister Jiu’s, San Francisco

Jessica Koslow, Sqirl, Los Angeles

Mourad Lahlou, Mourad, San Francisco

Joshua Skenes, Angler, San Francisco

Pim Techamuanvivit, Kin Khao, San Francisco

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

Gene Kato, Momotaro, Chicago

Jason Hammel, Lula Cafe, Chicago

Noah Sandoval, Oriole, Chicago

John Shields and Karen Urie Shields, Smyth, Chicago

Erick Williams, Virtue, Chicago

Lee Wolen, Boka, Chicago

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

Amy Brandwein, Centrolina, Washington, D.C.

Nicholas Elmi, Laurel, Philadelphia

Rich Landau, Vedge, Philadelphia

Cristina Martinez, South Philly Barbacoa, Philadelphia

Jon Sybert, Tail Up Goat, Washington, D.C.

Cindy Wolf, Charleston, Baltimore

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

Steven Brown, Tilia, Minneapolis

Michael Corvino, Corvino Supper Club & Tasting Room, Kansas City, MO

Michael Gallina, Vicia, St. Louis

Jamie Malone, Grand Café, Minneapolis

Christina Nguyen, Hai Hai, Minneapolis

Best Chef: Mountain (CO, ID, MT, UT, WY)

Carrie Baird, Bar Dough, Denver

Jen Castle and Blake Spalding, Hell’s Backbone Grill & Farm, Boulder, UT

Jeff Drew, Snake River Grill, Jackson, WY

Caroline Glover, Annette, Aurora, CO

Dana Rodriguez, Super Mega Bien, Denver

Kelly Whitaker, The Wolf’s Tailor, Denver

Best Chef: New York State

Sean Gray, Momofuku Ko, NYC

Brooks Headley, Superiority Burger, NYC

Junghyun Park, Atomix, NYC

Daniela Soto-Innes, ATLA, NYC

Alex Stupak, Empellón, NYC

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

Vien Dobui, CÔNG TỬ BỘT, Portland, ME

Ben Jackson, Drifters Wife, Portland, ME

Tiffani Faison, Orfano, Boston

Krista Kern Desjarlais, The Purple House, North Yarmouth, ME

Greg Mitchell and Chad Conley, Palace Diner, Biddeford, ME

Cassie Piuma, Sarma, Somerville, MA

Best Chef: Northwest & Pacific (AK, HI, OR, WA)

Peter Cho, Han Oak, Portland, OR

Gregory Gourdet, Departure, Portland, OR

Chris Kajioka and Anthony Rush, Senia, Honolulu

Katy Millard, Coquine, Portland, OR

Kristen Murray, MÅURICE, Portland, OR

Rachel Yang and Seif Chirchi, Joule, Seattle

Best Chef: South (AL, AR, Commonwealth of Puerto Rico, FL, LA, MS)

Jose Enrique, Jose Enrique, San Juan, PR

Kristen Essig and Michael Stoltzfus, Coquette, New Orleans

Michael Gulotta, Maypop, New Orleans

Mason Hereford, Turkey and the Wolf, New Orleans

Isaac Toups, Toups’ Meatery, New Orleans

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

Katie Button, Cúrate, Asheville, NC

Cassidee Dabney, The Barn at Blackberry Farm, Walland, TN

Cheetie Kumar, Garland, Raleigh, NC

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

Julia Sullivan, Henrietta Red, Nashville

Best Chef: Southwest (AZ, NM, NV, OK)

Dan Krohmer, Other Mama, Las Vegas

Jonathan Perno, Campo at Los Poblanos Historic Inn & Organic Farm, Los Ranchos de Albuquerque, NM

Chrysa Robertson, Rancho Pinot, Scottsdale, AZ

Silvana Salcido Esparza, Barrio Café Gran Reserva, Phoenix

Jeff Smedstad, Elote Cafe, Sedona, AZ

James Trees, Esther’s Kitchen, Las Vegas

Best Chef: Texas

Kevin Fink, Emmer & Rye, Austin

Michael Fojtasek, Olamaie, Austin

Anita Jaisinghani, Pondicheri, Houston

Steve McHugh, Cured, San Antonio

Trong Nguyen, Crawfish & Noodles, Houston

America’s Classics Awards

Previously announced

El Taco de Mexico, Denver, Colorado

Lassis Inn, Little Rock, Arkansas

Oriental Mart, Seattle, Washington

Puritan Backroom, Manchester, New Hampshire

Vera’s Backyard Bar-B-Que, Brownsville, Texas

Zehnder’s of Frankenmuth, Frankenmouth, Michigan

Humanitarian of the Year:

Jessica B. Harris

Leadership Awards:

Phillip and Dorathy E. Barker, Operations Spring Plant

Rosalinda Guillen, Community to Community Development (C2C)

Abiodun Henderson, The Come Up Project

Mark and Kerry Marhefka of Abundant Seafood

Caleb Zigas, La Cocina

James Beard Restaurant Design Awards

Design Icon

Chez Panisse

Outstanding Restaurant Design, 75 Seats and Under:

SIMPLICITY for HALL by o.d.o

Heliotrope Architects for Rupee

Vermillion Architects, LLC for Spoonbill Watering Hole and Restaurant

Outstanding Restaurant Design, 76 Seats and Over:

Hacin + Associates for Shore Leave;

Ken Fulk, Inc for Swan & Bar Bevy

Klein Agency and ORA for Auburn

2020 James Beard Foundation Book Awards

For cookbooks and other non-fiction food- or beverage-related books that were published in the U.S. in 2019. Winners, including the Book of the Year Award and the Cookbook Hall of Fame inductee will be announced on Wednesday, May 27, 2020.

American Books with recipes focused on the cooking or foodways of regions or communities in the United States.

Cook Like a Local: Flavors That Can Change How You Cook and See the World; Chris Shepherd and Kaitlyn Goalen, (Clarkson Potter)

Jubilee: Recipes from Two Centuries of African American Cooking; Toni Tipton-Martin, (Clarkson Potter)

South: Essential Recipes and New Explorations; Sean Brock, (Artisan Books)

Baking and Desserts Books with recipes focused on breads, pastries, desserts, and other treats.

Dappled: Baking Recipes for Fruit Lovers; Nicole Rucker, (Avery)

Living Bread: Tradition and Innovation in Artisan Bread Making; Daniel Leader and Lauren Chattman, (Avery)

Pastry Love: A Baker’s Journal of Favorite Recipes; Joanne Chang, (Houghton Mifflin Harcourt)

Beverage with Recipes Books focused on recipes for how to make beverages.

Last Call: Bartenders on Their Final Drink and the Wisdom and Rituals of Closing Time; Brad Thomas Parsons, (Ten Speed Press)

The Martini Cocktail: A Meditation on the World’s Greatest Drink, with Recipes; Robert Simonson, (Ten Speed Press)

The NoMad Cocktail Book; Leo Robitschek, (Ten Speed Press)

Beverage without Recipes Beverage-focused books and guides that either don’t contain recipes or that may have minimal recipes but aren’t recipe-centric.

The Complete Guide to Japanese Drinks: Sake, Shochu, Japanese Whisky, Beer, Wine, Cocktails and Other Beverages; Stephen Lyman and Chris Bunting, (Tuttle Publishing)

Red & White: An Unquenchable Thirst for Wine; Oz Clarke, (Little, Brown Book Group)

World Atlas of Wine 8th Edition; Hugh Johnson and Jancis Robinson, (Mitchell Beazley)

General Books with recipes that address a broad scope of cooking, not just a single topic, technique or region.

All About Dinner: Simple Meals, Expert Advice; Molly Stevens, (W. W. Norton & Company)

Milk Street: The New Rules: Recipes That Will Change the Way You Cook; Christopher Kimball, (Voracious)

Where Cooking Begins: Uncomplicated Recipes to Make You a Great Cook; Carla Lalli Music, (Clarkson Potter)

Health and Special Diets Books with recipes related to health and nutrition, or that address specific health issues, such as allergies or diabetes.

The Beauty Chef Gut Guide: With 90+ Delicious Recipes and Weekly Meal Plans; Carla Oates, (Hardie Grant Books)

Cannelle et Vanille: Nourishing, Gluten-Free Recipes for Every Meal and Mood; Aran Goyoaga, (Sasquatch Books)

Gluten-Free Baking at Home: 102 Foolproof Recipes for Delicious Breads, Cakes, Cookies, and More; Jeffrey Larsen, (Ten Speed Press)

International

Books with recipes focused on food and cooking traditions of countries or regions outside of the United States.

Black Sea: Dispatches and Recipes – Through Darkness and Light; Caroline Eden, (Quadrille Publishing)

Ethiopia: Recipes and Traditions from the Horn of Africa; Yohanis Gebreyesus, (Interlink Publishing)

The Food of Sichuan; Fuchsia Dunlop, (W. W. Norton & Company)

Photography

American Sfoglino: A Master Class in Handmade Pasta; Eric Wolfinger, (Chronicle Books)

Le Corbuffet: Edible Art and Design Classics; Esther Choi, (Prestel)

Oaxaca: Home Cooking from the Heart of Mexico; Quentin Bacon, (Abrams Books)

Reference, History, and Scholarship Includes manuals, guides, encyclopedias, and books that present research related to food or foodways.

Gandhi’s Search for the Perfect Diet: Eating with the World in Mind; Nico Slate, (University of Washington Press)

A South You Never Ate: Savoring Flavors and Stories from the Eastern Shore of Virginia; Bernard L. Herman, (The University of North Carolina Press)

The Whole Okra: A Seed to Stem Celebration; Chris Smith, (Chelsea Green Publishing)

Restaurant and Professional Books written by a culinary professional or restaurant chef with recipes that may include advanced cooking techniques, use specialty ingredients, and require professional equipment. This includes culinary arts textbooks.

Dishoom: From Bombay with Love; Shamil Thakrar, Kavi Thakrar, and Naved Nasir, (Bloomsbury Publishing)

Eleven Madison Park: The Next Chapter, Revised and Unlimited Edition; Daniel Humm, (Ten Speed Press)

The Whole Fish Cookbook: New Ways to Cook, Eat and Think; Josh Niland, (Hardie Grant Books)

Single Subject Books with recipes focused on a single or category of ingredients, a dish, or a method of cooking – such as lobster, seafood, grains, pasta, burgers, or canning. Exceptions: baking and desserts books, vegetable-focused books, health and special diets books, restaurant and professional books, and beverage books should be entered in those respective categories.

From the Oven to the Table: Simple Dishes That Look After Themselves; Diana Henry, (Mitchell Beazley)

Pasta Grannies: The Official Cookbook: The Secrets of Italy’s Best Home Cooks; Vicky Bennison, (Hardie Grant Books)

Sour: The Magical Element That Will Transform Your Cooking; Mark Diacono, (Quadrille Publishing)

Vegetable-Focused Cooking Books that feature recipes for how to prepare and serve vegetables and plant-based ingredients. Books may be vegetarian, vegan, or vegetable-focused with minimal reference to meats.

Ruffage: A Practical Guide to Vegetables; Abra Berens, (Chronicle Books)

Vegetables Illustrated: An Inspiring Guide with 700+ Kitchen-Tested Recipes; Editors at America’s Test Kitchen, (America’s Test Kitchen)

Whole Food Cooking Every Day: Transform the Way You Eat with 250 Vegetarian Recipes Free of Gluten, Dairy, and Refined Sugar; Amy Chaplin, (Artisan Books)

Writing Narrative nonfiction books, including memoirs, culinary tourism, investigative journalism, food advocacy, and critical analysis of food and foodways for a general audience.

Eat Like a Fish: My Adventures as a Fisherman Turned Restorative Ocean Farmer; Bren Smith, (Knopf)

Notes from a Young Black Chef: A Memoir; Kwame Onwuachi with Joshua David Stein, (Knopf)

Women on Food: Charlotte Druckman and 115 Writers, Chefs, Critics, Television Stars, and Eaters; Charlotte Druckman, (Abrams Press)

2020 James Beard Foundation Broadcast Media Awards

For radio, television broadcasts, podcasts, webcasts, and documentaries appearing in 2019. Winners will be announced on Wednesday, May 27, 2020.

Audio Program

The Food Programme – The Search for Esiah’s Seeds; Airs on: BBC Radio 4 and BBC Sounds

It Burns: The Scandal-Plagued Race to Breed the World’s Hottest Chili; Airs on: Audible

The Sporkful – When White People Say Plantation; Airs on: iTunes, Sporkful, Spotify, and Stitcher

Audio Reporting

California Foodways – The Curious Second Life of a Prather Ranch Cow: Biomedical Research; Trans Man Finds – and Creates – Refuge in His Family’s Small-Town Cafe; Legalizing Cannabis Impacts Food, Farming in Humboldt; Reporter: Lisa Morehouse; Airs on: KQED, California Foodways, iTunes, Google Play, Radio Public, SoundCloud, and Stitcher

Food Actually – Junk Food Actually; Reporter: Tamar Adler; Airs on: Luminary

Gravy – Mahalia Jackson’s Glori-Fried Chicken; Reporter: Betsy Shepherd; Airs on: southernfoodways.org and iTunes

Documentary

Harvest Season; Airs on: PBS

Nothing Fancy: Diana Kennedy; Airs on: Premiered at SXSW in March 2019

That’s My Jazz; Airs on: Vimeo

Online Video, Fixed Location and/or Instructional

Chef Studio: The Crumby Bits – Cricket Macarons; Airs on: YouTube

Grace Young – Wok Therapist; Airs on: GraceYoung.com and YouTube

Ready Jet Cook - How to Make Pad Thai with Jet Tila; Airs on: FoodNetwork.com and YouTube

Online Video, on Location

Eat, Drink, Share, Puerto Rico Food – El Burén de Lula; Airs on: YouTube

Handmade – How Knives Are Made for New York’s Best Restaurants; How a Ceramics Master Makes Plates for Michelin-Starred Restaurants; Airs on: Eater and YouTube

In Real Life – Why Eating This Fish Could Save Coral Reefs; Airs on: YouTube and AJ+

Outstanding Personality/Host

Alton Brown, Good Eats: The Return; Airs on: Food Network

David Chang, Breakfast, Lunch & Dinner; Airs on: Netflix

Roy Choi; Broken Bread with Roy Choi; Airs on: Tastemade and KCET

Television Program, in Studio or Fixed Location

Good Eats: The Return – American Classic: Chicken Parm; Airs on: Food Network

Lidia’s Kitchen – Trattoria Favorites; Airs on: PBS

Pati’s Mexican Table – A Local’s Tour of Culiacán; Airs on: WETA; distributed nationally by American Public Television

Television Program, on Location

Chef’s Table – Asma Khan; Airs on: Netflix

Las Crónicas del Taco (Taco Chronicles) – Canasta; Airs on: Netflix

Street Food – Bangkok, Thailand; Airs on: Netflix

Visual and Audio Technical Excellence

Chef’s Table; Adam Bricker, Chloe Weaver, and Will Basanta; Airs on: Netflix

Street Food; Alexander D. Paul, Matthew Chavez, and Shane Reed; Airs on: Netflix

The Taste of Place – Wild Rice; Jesse Roesler and Kevin Russell; Airs on: Vimeo

Visual Reporting (on TV or Online)

Fork the System – Moro Food of Muslim Mindanao: This is Filipino, Too; Reporters: Joi Lee and HyoJin Park; Airs on: Al Jazeera English Digital, YouTube, and Facebook

In Real Life– Why This $300 Clam Is so Important to Native Americans and China; Reporters: AJ+ Staff; Airs on: YouTube and AJ+

Rotten – The Avocado War; Reporters: Christine Haughney, Erin Cauchi, and Gretchen Goetz; Airs on: Netflix

2020 James Beard Foundation Journalism Awards Finalists

For articles published in English in 2019. Winners, including the Emerging Voice Award, will be announced on Wednesday, May 27, 2020.

Columns

What She’s Having: “Popeyes’ Fried Chicken Sandwich: A Delicious Distraction, a Cultural Lesson”; “Every Season Is Soup Season”; “Why a Somali Nook in East Boston Is One of the Country’s Best New Restaurants” — Devra First, The Boston Globe

Power Rankings: “The Official Fast Food French Fry Power Rankings”; “The Official Spicy Snack Power Rankings”; “The Official Domestic Beer Power Rankings” — Lucas Kwan Peterson, Los Angeles Times

Rooted in Place: “In Service”; “Hair, Food, and Hustle”; “The Best That We’ve Got” — Rosalind Bentley, Gravy

Craig Claiborne Distinguished Restaurant Review Award

“Le Colonial Is an Orientalist Specter”; “The Ultimate Chaat Truck Crawl”; “The Fantasy — and Reality — of Dining at Chez Panisse” — Soleil Ho, San Francisco Chronicle

“NYC’s Buzziest New Sushi Parlors Are Transcendent, If You Can Handle the Bros”; “Wall Street’s Underground Russian Spa Is a Dining Destination for the Soul”; “Estiatorio Milos Is One of the Last Big Restaurant Scams in New York” —Ryan Sutton

Eater New York

“Peter Luger Used to Sizzle. Now It Sputters.”; “The 20 Most Delicious Things at Mercado Little Spain”; “Benno, Proudly Out of Step With the Age”

Pete Wells

The New York Times

Dining and Travel

“In Pursuit of the Perfect Pizza”

Matt Goulding

Airbnb Magazine

“Interview With the Vampiro”

Dylan James Ho

Taste

“These Are the World’s Best Restaurants: North America, South America, Africa and Middle East”

Besha Rodell

Travel + Leisure and Food & Wine

Feature Reporting

America’s farmers in crisis during Trump’s trade wars: “Left Behind: Farmers Fight to Save Their Land in Rural Minnesota as Trade War Intensifies”; “’I’m Gonna Lose Everything’: A Farm Family Struggles to Recover after Rising Debt Pushes a Husband to Suicide”; “In Trump Country, a Season of Need on Family Farms”

Annie Gowen

The Washington Post

“The Great Land Robbery”

Vann R. Newkirk II

The Atlantic

“Value Meal”

Tad Friend

The New Yorker

Food Coverage in a General Interest Publication

The Bitter Southerner

Gastro Obscura

The New Yorker

Foodways

“An Indigenous Community in Mexico Finds Its Voice — and Strength — in Wild Mushrooms”

Michael Snyder

Los Angeles Times

“On Hawaii, the Fight for Taro’s Revival”

Ligaya Mishan

T: The New York Times Style Magazine

“A Real Hot Mess: How Grits Got Weaponized Against Cheating Men”

Cynthia R. Greenlee

MUNCHIES | Food by VICE

Health and Wellness

“The AGEs Puzzle: How We Cook Food Is Killing Us. Scientists in SC Know Why.”; “9 Easy Ways to Eat Fewer AGEs: A Stress-Free Guide”

Tony Bartelme

The Post and Courier (Charleston, SC)

“How Washington Keeps America Sick and Fat”; “Meet the Silicon Valley Investor Who Wants Washington to Figure Out What You Should Eat”

Catherine Boudreau and Helena Bottemiller Evich

Politico

“Protein Nation”

Shaun Dreisbach

EatingWell

Home Cooking

“6 Holiday Cookies That Will Win You the Cookie Swap”

Hilary Cadigan and Rick Martinez

Bon Appétit

“Fry Time”

Nancy Singleton Hachisu

Saveur

“In Praise of Schmaltz”

Rachel Handler

Grub Street

Innovative Storytelling

“Best New Restaurants 2019”

Kevin Alexander, Nicole A. Taylor, and Adriana Velez

Thrillist

“Food and Loathing on the Campaign Trail”

Gary He, Matt Buchanan, and Meghan McCarron

Eater

“Made in America”

Tim Carman and Shelly Tan

The Washington Post

Investigative Reporting

“How USDA Distorted Data to Conceal Decades of Discrimination Against Black Farmers”

Nathan Rosenberg and Bryce Wilson Stucki

The Counter

“‘The Man Who Attacked Me Works in Your Kitchen’: Victim of Serial Groper Took Justice into Her Own Hands”

Amy Brittain and Maura Judkis

The Washington Post

“The Young Hands That Feed Us”

Karen Coates and Valeria Fernández

Pacific Standard

Jonathan Gold Local Voice Award

“Forget Democratic Votes. Which Presidential Hopeful Will Eat 16 Iconic SC Foods First?”; “A James Island Meat-and-Two Secretly Switched to Carolina Gold Rice. Here’s What Happened.”; “In Prisons Across South Carolina, It’s Not a Birthday Without Cake Made by a Fellow Inmate”

Hanna Raskin

The Post and Courier (Charleston, SC)

“In Search of Hot Beef”; “Chef Jack Riebel Is in the Fight of His Life”; “Harry Singh on the Perfect Roti, Trinidad, and Life in the Kitchen”

Dara Moskowitz Grumdahl

Mpls.St.Paul Magazine

“In a Wheelchair and Hungry”; “Where to Eat Regionally Inspired Mexican Food in New York City”; “How Sichuan Became NYC’s Dominant Chinese Cuisine”

Robert Sietsema

Eater New York

M.F.K. Fisher Distinguished Writing Award

“A Mind to Stay Here”

Rosalind Bentley

Gravy

“My Mother’s Catfish Stew”

John T. Edge

Oxford American

“An Undeserved Gift”

Shane Mitchell

The Bitter Southerner

Personal Essay, Long Form

“The Dysfunction of Food”

Kim Foster

Kim-Foster.com

“Love, Peace, and Taco Grease: How I Left My Abusive Husband and Found Guy Fieri”

Rax King

Catapult

“Seeking Jewish Identity at the Sabra Hummus Factory”

Orr Shtuhl

The Forward

Personal Essay, Short Form

“For 20 Years, happy hour has seen us through work — and life”

M. Carrie Allan

The Washington Post

“How the Starbucks Macchiato Ruined My Indie Coffee Shop Experiences”

Nicole A. Taylor

Thrillist

“In Memoriam of Hominy Grill, the Restaurant That Defined Charleston”

Ali Rosen

Plate

Profile

“First Course”

Zoe Tennant

Granta

“The Fruit Saver”

Tejal Rao

Women on Food

(Abrams Press)

“The Provocations of Chef Tunde Wey”

Brett Martin

GQ Magazine

Wine, Spirits, and Other Beverages

“How Climate Change Impacts Wine”

Eric Asimov

The New York Times

“May I Help You With That Wine List?”

Ray Isle

Food & Wine

“Seltzer Is Over. Mineral Water Is Forever.”

Jordan Michelman

PUNCH

Disclosure: Some Vox Media staff members are part of the voting body for the James Beard Foundation Awards.

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The full list of nominees

Today, on what would have been the 30th annual James Beard Awards ceremony, the James Beard Foundation announced the finalists for the 2020 James Beard Awards, which honors the year’s outstanding restaurants and chefs, as well as food journalism, books, and broadcast media. The announcement was originally scheduled for March 25, but the coronavirus pandemic forced the Foundation to cancel the planned Philadelphia event and postpone both the finalists reveal and the awards themselves.

COVID-19 has left the restaurant industry in a precarious position, to put it mildly. Restaurants are pivoting their operations to stay in business, closing temporarily, and in some cases, closing for good. When the Foundation opted to postpone the finalist announcement, it acknowledged that it did so in part to focus on rebuilding the restaurant industry, awards being the last thing on anyone’s mind. And so it came as a bit of a surprise when on April 27 the Foundation announced plans to move forward with a virtual finalist announcement and, eventually, the 2020 James Beard Awards. Today, the Foundation revealed the Restaurant and Chef Awards Gala will take place in late September, and the Media Awards will take place in late May.

In a post on the James Beard Foundation website, chief strategy officer Mitchell Davis explained that the Foundation consulted with chefs, restaurateurs, and others in the industry and determined that the James Beard Awards finalists, like the list of semifinalists announced in late February, deserved recognition for their work in 2019. “Those we consulted felt the Awards could also offer a glimmer of hope to an industry looking for light in a very dark time,” he writes. Davis acknowledged that it is also a particularly dark time for the media, which will be recognized for the first time in the 2020 James Beard Awards cycle with the finalists announcement.

Given the ongoing restrictions related to COVID-19, the format for the 2020 James Beard Awards is still undecided — but they will go on, and “take place” in Chicago at some date later this year. “We want every James Beard Award winner to have a chance to have their moment in the spotlight,” Mitchell writes. “We have partners who support this industry, who support the Foundation, who are willing to work with us to figure out what’s best for all.”

Visit Philadelphia, which stands to lose millions due to the coronavirus pandemic, is still sponsoring the virtual event. Last year, Houston hosted the finalist announcement and although there was plenty of Texas representation on the semifinalists list, including 11 chefs and restaurants from Houston, the city’s restaurants and chefs were completely shut out of the whittled down finalists list. Philadelphia didn’t see the same fate.

Below, the 2020 James Beard Awards finalists.

James Beard Foundation Restaurant and Chef Awards Finalists

Best New Restaurant

Automatic Seafood & Oysters, Birmingham, AL

Demi, Minneapolis

Eem, Portland, OR

Fox & the Knife, Boston

Gado Gado, Portland, OR

Gianna, New Orleans

Kalaya, Philadelphia

Nightshade, Los Angeles

Pasjoli, Santa Monica, CA

Verjus, San Francisco

Outstanding Baker

Graison Gill, Bellegarde Bakery, New Orleans

Zachary Golper, Bien Cuit, NYC

Lisa Ludwinski, Sister Pie, Detroit

Avery Ruzicka, Manresa Bread, Los Gatos, CA

Maura Kilpatrick, Sofra Bakery, Cambridge, MA i

Outstanding Bar Program

Anvil Bar & Refuge, Houston

Expatriate, Portland, OR

Kimball House, Decatur, GA

Lost Lake, Chicago

Trick Dog, San Francisco

Outstanding Chef

David Kinch, Manresa, Los Gatos, CA

Corey Lee, Benu, San Francisco

Donald Link, Herbsaint, New Orleans

Missy Robbins, Lilia, NYC

Ana Sortun, Oleana, Cambridge, MA

Marc Vetri, Vetri Cucina, Philadelphia

Outstanding Hospitality

Brigtsen’s, New Orleans

Canlis, Seattle

Saison, San Francisco

Swan Oyster Depot, San Francisco

Zingerman’s Roadhouse, Ann Arbor, MI

Outstanding Pastry Chef

Lincoln Carson, Bon Temps, Los Angeles

Juan Contreras, Atelier Crenn, San Francisco

Margarita Manzke, République, Los Angeles

Diane Moua, Spoon and Stable, Minneapolis

Natasha Pickowicz, Flora Bar, NYC

Miro Uskokovic, Gramercy Tavern, NYC

Outstanding Restaurant

FIG, Charleston, SC

Frasca Food and Wine, Boulder, CO

Jaleo, Washington, D.C.

Pizzeria Bianco, Phoenix

Quince, San Francisco

Outstanding Restaurateur

Paul Bartolotta, The Bartolotta Restaurants, Milwaukee (Ristorante Bartolotta, Harbor House, Lake Park Bistro, and others)

Jamie Bissonnette and Ken Oringer, JK Food Group, Boston (Little Donkey, Toro, Coppa)

JoAnn Clevenger, Upperline Restaurant, New Orleans

Alex Raij and Eder Montero, NYC (La Vara, Saint Julivert Fisherie, Txikito)

Jason Wang, Xi’an Famous Foods, NYC

Outstanding Wine Program

Bacchanal, New Orleans

Canard, Portland, OR

COTE, NYC

Miller Union, Atlanta

Night + Market Sahm, Venice, CA

Spiaggia, Chicago

Outstanding Wine, Beer or Spirits Producer

Scott Blackwell and Ann Marshall, High Wire Distilling Co., Charleston, SC

Cathy Corison, Corison Winery, St. Helena, CA

Drew Kulsveen, Willett Distillery, Bardstown, KY

Todd Leopold and Scott Leopold, Leopold Bros., Denver

Rising Star Chef of the Year

Will Aghajanian and Liz Johnson, The Catbird Seat, Nashville

Irene Li, Mei Mei, Boston

Gaby Maeda, State Bird Provisions, San Francisco

Ashleigh Shanti, Benne on Eagle, Asheville, NC

Paola Velez, Kith/Kin, Washington, D.C.

Jon Yao, Kato, Los Angeles

Best Chef: California

Jeremy Fox, Birdie G’s, Santa Monica, CA

Brandon Jew, Mister Jiu’s, San Francisco

Jessica Koslow, Sqirl, Los Angeles

Mourad Lahlou, Mourad, San Francisco

Joshua Skenes, Angler, San Francisco

Pim Techamuanvivit, Kin Khao, San Francisco

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

Gene Kato, Momotaro, Chicago

Jason Hammel, Lula Cafe, Chicago

Noah Sandoval, Oriole, Chicago

John Shields and Karen Urie Shields, Smyth, Chicago

Erick Williams, Virtue, Chicago

Lee Wolen, Boka, Chicago

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

Amy Brandwein, Centrolina, Washington, D.C.

Nicholas Elmi, Laurel, Philadelphia

Rich Landau, Vedge, Philadelphia

Cristina Martinez, South Philly Barbacoa, Philadelphia

Jon Sybert, Tail Up Goat, Washington, D.C.

Cindy Wolf, Charleston, Baltimore

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

Steven Brown, Tilia, Minneapolis

Michael Corvino, Corvino Supper Club & Tasting Room, Kansas City, MO

Michael Gallina, Vicia, St. Louis

Jamie Malone, Grand Café, Minneapolis

Christina Nguyen, Hai Hai, Minneapolis

Best Chef: Mountain (CO, ID, MT, UT, WY)

Carrie Baird, Bar Dough, Denver

Jen Castle and Blake Spalding, Hell’s Backbone Grill & Farm, Boulder, UT

Jeff Drew, Snake River Grill, Jackson, WY

Caroline Glover, Annette, Aurora, CO

Dana Rodriguez, Super Mega Bien, Denver

Kelly Whitaker, The Wolf’s Tailor, Denver

Best Chef: New York State

Sean Gray, Momofuku Ko, NYC

Brooks Headley, Superiority Burger, NYC

Junghyun Park, Atomix, NYC

Daniela Soto-Innes, ATLA, NYC

Alex Stupak, Empellón, NYC

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

Vien Dobui, CÔNG TỬ BỘT, Portland, ME

Ben Jackson, Drifters Wife, Portland, ME

Tiffani Faison, Orfano, Boston

Krista Kern Desjarlais, The Purple House, North Yarmouth, ME

Greg Mitchell and Chad Conley, Palace Diner, Biddeford, ME

Cassie Piuma, Sarma, Somerville, MA

Best Chef: Northwest & Pacific (AK, HI, OR, WA)

Peter Cho, Han Oak, Portland, OR

Gregory Gourdet, Departure, Portland, OR

Chris Kajioka and Anthony Rush, Senia, Honolulu

Katy Millard, Coquine, Portland, OR

Kristen Murray, MÅURICE, Portland, OR

Rachel Yang and Seif Chirchi, Joule, Seattle

Best Chef: South (AL, AR, Commonwealth of Puerto Rico, FL, LA, MS)

Jose Enrique, Jose Enrique, San Juan, PR

Kristen Essig and Michael Stoltzfus, Coquette, New Orleans

Michael Gulotta, Maypop, New Orleans

Mason Hereford, Turkey and the Wolf, New Orleans

Isaac Toups, Toups’ Meatery, New Orleans

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

Katie Button, Cúrate, Asheville, NC

Cassidee Dabney, The Barn at Blackberry Farm, Walland, TN

Cheetie Kumar, Garland, Raleigh, NC

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

Julia Sullivan, Henrietta Red, Nashville

Best Chef: Southwest (AZ, NM, NV, OK)

Dan Krohmer, Other Mama, Las Vegas

Jonathan Perno, Campo at Los Poblanos Historic Inn & Organic Farm, Los Ranchos de Albuquerque, NM

Chrysa Robertson, Rancho Pinot, Scottsdale, AZ

Silvana Salcido Esparza, Barrio Café Gran Reserva, Phoenix

Jeff Smedstad, Elote Cafe, Sedona, AZ

James Trees, Esther’s Kitchen, Las Vegas

Best Chef: Texas

Kevin Fink, Emmer & Rye, Austin

Michael Fojtasek, Olamaie, Austin

Anita Jaisinghani, Pondicheri, Houston

Steve McHugh, Cured, San Antonio

Trong Nguyen, Crawfish & Noodles, Houston

America’s Classics Awards

Previously announced

El Taco de Mexico, Denver, Colorado

Lassis Inn, Little Rock, Arkansas

Oriental Mart, Seattle, Washington

Puritan Backroom, Manchester, New Hampshire

Vera’s Backyard Bar-B-Que, Brownsville, Texas

Zehnder’s of Frankenmuth, Frankenmouth, Michigan

Humanitarian of the Year:

Jessica B. Harris

Leadership Awards:

Phillip and Dorathy E. Barker, Operations Spring Plant

Rosalinda Guillen, Community to Community Development (C2C)

Abiodun Henderson, The Come Up Project

Mark and Kerry Marhefka of Abundant Seafood

Caleb Zigas, La Cocina

James Beard Restaurant Design Awards

Design Icon

Chez Panisse

Outstanding Restaurant Design, 75 Seats and Under:

SIMPLICITY for HALL by o.d.o

Heliotrope Architects for Rupee

Vermillion Architects, LLC for Spoonbill Watering Hole and Restaurant

Outstanding Restaurant Design, 76 Seats and Over:

Hacin + Associates for Shore Leave;

Ken Fulk, Inc for Swan & Bar Bevy

Klein Agency and ORA for Auburn

2020 James Beard Foundation Book Awards

For cookbooks and other non-fiction food- or beverage-related books that were published in the U.S. in 2019. Winners, including the Book of the Year Award and the Cookbook Hall of Fame inductee will be announced on Wednesday, May 27, 2020.

American Books with recipes focused on the cooking or foodways of regions or communities in the United States.

Cook Like a Local: Flavors That Can Change How You Cook and See the World; Chris Shepherd and Kaitlyn Goalen, (Clarkson Potter)

Jubilee: Recipes from Two Centuries of African American Cooking; Toni Tipton-Martin, (Clarkson Potter)

South: Essential Recipes and New Explorations; Sean Brock, (Artisan Books)

Baking and Desserts Books with recipes focused on breads, pastries, desserts, and other treats.

Dappled: Baking Recipes for Fruit Lovers; Nicole Rucker, (Avery)

Living Bread: Tradition and Innovation in Artisan Bread Making; Daniel Leader and Lauren Chattman, (Avery)

Pastry Love: A Baker’s Journal of Favorite Recipes; Joanne Chang, (Houghton Mifflin Harcourt)

Beverage with Recipes Books focused on recipes for how to make beverages.

Last Call: Bartenders on Their Final Drink and the Wisdom and Rituals of Closing Time; Brad Thomas Parsons, (Ten Speed Press)

The Martini Cocktail: A Meditation on the World’s Greatest Drink, with Recipes; Robert Simonson, (Ten Speed Press)

The NoMad Cocktail Book; Leo Robitschek, (Ten Speed Press)

Beverage without Recipes Beverage-focused books and guides that either don’t contain recipes or that may have minimal recipes but aren’t recipe-centric.

The Complete Guide to Japanese Drinks: Sake, Shochu, Japanese Whisky, Beer, Wine, Cocktails and Other Beverages; Stephen Lyman and Chris Bunting, (Tuttle Publishing)

Red & White: An Unquenchable Thirst for Wine; Oz Clarke, (Little, Brown Book Group)

World Atlas of Wine 8th Edition; Hugh Johnson and Jancis Robinson, (Mitchell Beazley)

General Books with recipes that address a broad scope of cooking, not just a single topic, technique or region.

All About Dinner: Simple Meals, Expert Advice; Molly Stevens, (W. W. Norton & Company)

Milk Street: The New Rules: Recipes That Will Change the Way You Cook; Christopher Kimball, (Voracious)

Where Cooking Begins: Uncomplicated Recipes to Make You a Great Cook; Carla Lalli Music, (Clarkson Potter)

Health and Special Diets Books with recipes related to health and nutrition, or that address specific health issues, such as allergies or diabetes.

The Beauty Chef Gut Guide: With 90+ Delicious Recipes and Weekly Meal Plans; Carla Oates, (Hardie Grant Books)

Cannelle et Vanille: Nourishing, Gluten-Free Recipes for Every Meal and Mood; Aran Goyoaga, (Sasquatch Books)

Gluten-Free Baking at Home: 102 Foolproof Recipes for Delicious Breads, Cakes, Cookies, and More; Jeffrey Larsen, (Ten Speed Press)

International

Books with recipes focused on food and cooking traditions of countries or regions outside of the United States.

Black Sea: Dispatches and Recipes – Through Darkness and Light; Caroline Eden, (Quadrille Publishing)

Ethiopia: Recipes and Traditions from the Horn of Africa; Yohanis Gebreyesus, (Interlink Publishing)

The Food of Sichuan; Fuchsia Dunlop, (W. W. Norton & Company)

Photography

American Sfoglino: A Master Class in Handmade Pasta; Eric Wolfinger, (Chronicle Books)

Le Corbuffet: Edible Art and Design Classics; Esther Choi, (Prestel)

Oaxaca: Home Cooking from the Heart of Mexico; Quentin Bacon, (Abrams Books)

Reference, History, and Scholarship Includes manuals, guides, encyclopedias, and books that present research related to food or foodways.

Gandhi’s Search for the Perfect Diet: Eating with the World in Mind; Nico Slate, (University of Washington Press)

A South You Never Ate: Savoring Flavors and Stories from the Eastern Shore of Virginia; Bernard L. Herman, (The University of North Carolina Press)

The Whole Okra: A Seed to Stem Celebration; Chris Smith, (Chelsea Green Publishing)

Restaurant and Professional Books written by a culinary professional or restaurant chef with recipes that may include advanced cooking techniques, use specialty ingredients, and require professional equipment. This includes culinary arts textbooks.

Dishoom: From Bombay with Love; Shamil Thakrar, Kavi Thakrar, and Naved Nasir, (Bloomsbury Publishing)

Eleven Madison Park: The Next Chapter, Revised and Unlimited Edition; Daniel Humm, (Ten Speed Press)

The Whole Fish Cookbook: New Ways to Cook, Eat and Think; Josh Niland, (Hardie Grant Books)

Single Subject Books with recipes focused on a single or category of ingredients, a dish, or a method of cooking – such as lobster, seafood, grains, pasta, burgers, or canning. Exceptions: baking and desserts books, vegetable-focused books, health and special diets books, restaurant and professional books, and beverage books should be entered in those respective categories.

From the Oven to the Table: Simple Dishes That Look After Themselves; Diana Henry, (Mitchell Beazley)

Pasta Grannies: The Official Cookbook: The Secrets of Italy’s Best Home Cooks; Vicky Bennison, (Hardie Grant Books)

Sour: The Magical Element That Will Transform Your Cooking; Mark Diacono, (Quadrille Publishing)

Vegetable-Focused Cooking Books that feature recipes for how to prepare and serve vegetables and plant-based ingredients. Books may be vegetarian, vegan, or vegetable-focused with minimal reference to meats.

Ruffage: A Practical Guide to Vegetables; Abra Berens, (Chronicle Books)

Vegetables Illustrated: An Inspiring Guide with 700+ Kitchen-Tested Recipes; Editors at America’s Test Kitchen, (America’s Test Kitchen)

Whole Food Cooking Every Day: Transform the Way You Eat with 250 Vegetarian Recipes Free of Gluten, Dairy, and Refined Sugar; Amy Chaplin, (Artisan Books)

Writing Narrative nonfiction books, including memoirs, culinary tourism, investigative journalism, food advocacy, and critical analysis of food and foodways for a general audience.

Eat Like a Fish: My Adventures as a Fisherman Turned Restorative Ocean Farmer; Bren Smith, (Knopf)

Notes from a Young Black Chef: A Memoir; Kwame Onwuachi with Joshua David Stein, (Knopf)

Women on Food: Charlotte Druckman and 115 Writers, Chefs, Critics, Television Stars, and Eaters; Charlotte Druckman, (Abrams Press)

2020 James Beard Foundation Broadcast Media Awards

For radio, television broadcasts, podcasts, webcasts, and documentaries appearing in 2019. Winners will be announced on Wednesday, May 27, 2020.

Audio Program

The Food Programme – The Search for Esiah’s Seeds; Airs on: BBC Radio 4 and BBC Sounds

It Burns: The Scandal-Plagued Race to Breed the World’s Hottest Chili; Airs on: Audible

The Sporkful – When White People Say Plantation; Airs on: iTunes, Sporkful, Spotify, and Stitcher

Audio Reporting

California Foodways – The Curious Second Life of a Prather Ranch Cow: Biomedical Research; Trans Man Finds – and Creates – Refuge in His Family’s Small-Town Cafe; Legalizing Cannabis Impacts Food, Farming in Humboldt; Reporter: Lisa Morehouse; Airs on: KQED, California Foodways, iTunes, Google Play, Radio Public, SoundCloud, and Stitcher

Food Actually – Junk Food Actually; Reporter: Tamar Adler; Airs on: Luminary

Gravy – Mahalia Jackson’s Glori-Fried Chicken; Reporter: Betsy Shepherd; Airs on: southernfoodways.org and iTunes

Documentary

Harvest Season; Airs on: PBS

Nothing Fancy: Diana Kennedy; Airs on: Premiered at SXSW in March 2019

That’s My Jazz; Airs on: Vimeo

Online Video, Fixed Location and/or Instructional

Chef Studio: The Crumby Bits – Cricket Macarons; Airs on: YouTube

Grace Young – Wok Therapist; Airs on: GraceYoung.com and YouTube

Ready Jet Cook - How to Make Pad Thai with Jet Tila; Airs on: FoodNetwork.com and YouTube

Online Video, on Location

Eat, Drink, Share, Puerto Rico Food – El Burén de Lula; Airs on: YouTube

Handmade – How Knives Are Made for New York’s Best Restaurants; How a Ceramics Master Makes Plates for Michelin-Starred Restaurants; Airs on: Eater and YouTube

In Real Life – Why Eating This Fish Could Save Coral Reefs; Airs on: YouTube and AJ+

Outstanding Personality/Host

Alton Brown, Good Eats: The Return; Airs on: Food Network

David Chang, Breakfast, Lunch & Dinner; Airs on: Netflix

Roy Choi; Broken Bread with Roy Choi; Airs on: Tastemade and KCET

Television Program, in Studio or Fixed Location

Good Eats: The Return – American Classic: Chicken Parm; Airs on: Food Network

Lidia’s Kitchen – Trattoria Favorites; Airs on: PBS

Pati’s Mexican Table – A Local’s Tour of Culiacán; Airs on: WETA; distributed nationally by American Public Television

Television Program, on Location

Chef’s Table – Asma Khan; Airs on: Netflix

Las Crónicas del Taco (Taco Chronicles) – Canasta; Airs on: Netflix

Street Food – Bangkok, Thailand; Airs on: Netflix

Visual and Audio Technical Excellence

Chef’s Table; Adam Bricker, Chloe Weaver, and Will Basanta; Airs on: Netflix

Street Food; Alexander D. Paul, Matthew Chavez, and Shane Reed; Airs on: Netflix

The Taste of Place – Wild Rice; Jesse Roesler and Kevin Russell; Airs on: Vimeo

Visual Reporting (on TV or Online)

Fork the System – Moro Food of Muslim Mindanao: This is Filipino, Too; Reporters: Joi Lee and HyoJin Park; Airs on: Al Jazeera English Digital, YouTube, and Facebook

In Real Life– Why This $300 Clam Is so Important to Native Americans and China; Reporters: AJ+ Staff; Airs on: YouTube and AJ+

Rotten – The Avocado War; Reporters: Christine Haughney, Erin Cauchi, and Gretchen Goetz; Airs on: Netflix

2020 James Beard Foundation Journalism Awards Finalists

For articles published in English in 2019. Winners, including the Emerging Voice Award, will be announced on Wednesday, May 27, 2020.

Columns

What She’s Having: “Popeyes’ Fried Chicken Sandwich: A Delicious Distraction, a Cultural Lesson”; “Every Season Is Soup Season”; “Why a Somali Nook in East Boston Is One of the Country’s Best New Restaurants” — Devra First, The Boston Globe

Power Rankings: “The Official Fast Food French Fry Power Rankings”; “The Official Spicy Snack Power Rankings”; “The Official Domestic Beer Power Rankings” — Lucas Kwan Peterson, Los Angeles Times

Rooted in Place: “In Service”; “Hair, Food, and Hustle”; “The Best That We’ve Got” — Rosalind Bentley, Gravy

Craig Claiborne Distinguished Restaurant Review Award

“Le Colonial Is an Orientalist Specter”; “The Ultimate Chaat Truck Crawl”; “The Fantasy — and Reality — of Dining at Chez Panisse” — Soleil Ho, San Francisco Chronicle

“NYC’s Buzziest New Sushi Parlors Are Transcendent, If You Can Handle the Bros”; “Wall Street’s Underground Russian Spa Is a Dining Destination for the Soul”; “Estiatorio Milos Is One of the Last Big Restaurant Scams in New York” —Ryan Sutton

Eater New York

“Peter Luger Used to Sizzle. Now It Sputters.”; “The 20 Most Delicious Things at Mercado Little Spain”; “Benno, Proudly Out of Step With the Age”

Pete Wells

The New York Times

Dining and Travel

“In Pursuit of the Perfect Pizza”

Matt Goulding

Airbnb Magazine

“Interview With the Vampiro”

Dylan James Ho

Taste

“These Are the World’s Best Restaurants: North America, South America, Africa and Middle East”

Besha Rodell

Travel + Leisure and Food & Wine

Feature Reporting

America’s farmers in crisis during Trump’s trade wars: “Left Behind: Farmers Fight to Save Their Land in Rural Minnesota as Trade War Intensifies”; “’I’m Gonna Lose Everything’: A Farm Family Struggles to Recover after Rising Debt Pushes a Husband to Suicide”; “In Trump Country, a Season of Need on Family Farms”

Annie Gowen

The Washington Post

“The Great Land Robbery”

Vann R. Newkirk II

The Atlantic

“Value Meal”

Tad Friend

The New Yorker

Food Coverage in a General Interest Publication

The Bitter Southerner

Gastro Obscura

The New Yorker

Foodways

“An Indigenous Community in Mexico Finds Its Voice — and Strength — in Wild Mushrooms”

Michael Snyder

Los Angeles Times

“On Hawaii, the Fight for Taro’s Revival”

Ligaya Mishan

T: The New York Times Style Magazine

“A Real Hot Mess: How Grits Got Weaponized Against Cheating Men”

Cynthia R. Greenlee

MUNCHIES | Food by VICE

Health and Wellness

“The AGEs Puzzle: How We Cook Food Is Killing Us. Scientists in SC Know Why.”; “9 Easy Ways to Eat Fewer AGEs: A Stress-Free Guide”

Tony Bartelme

The Post and Courier (Charleston, SC)

“How Washington Keeps America Sick and Fat”; “Meet the Silicon Valley Investor Who Wants Washington to Figure Out What You Should Eat”

Catherine Boudreau and Helena Bottemiller Evich

Politico

“Protein Nation”

Shaun Dreisbach

EatingWell

Home Cooking

“6 Holiday Cookies That Will Win You the Cookie Swap”

Hilary Cadigan and Rick Martinez

Bon Appétit

“Fry Time”

Nancy Singleton Hachisu

Saveur

“In Praise of Schmaltz”

Rachel Handler

Grub Street

Innovative Storytelling

“Best New Restaurants 2019”

Kevin Alexander, Nicole A. Taylor, and Adriana Velez

Thrillist

“Food and Loathing on the Campaign Trail”

Gary He, Matt Buchanan, and Meghan McCarron

Eater

“Made in America”

Tim Carman and Shelly Tan

The Washington Post

Investigative Reporting

“How USDA Distorted Data to Conceal Decades of Discrimination Against Black Farmers”

Nathan Rosenberg and Bryce Wilson Stucki

The Counter

“‘The Man Who Attacked Me Works in Your Kitchen’: Victim of Serial Groper Took Justice into Her Own Hands”

Amy Brittain and Maura Judkis

The Washington Post

“The Young Hands That Feed Us”

Karen Coates and Valeria Fernández

Pacific Standard

Jonathan Gold Local Voice Award

“Forget Democratic Votes. Which Presidential Hopeful Will Eat 16 Iconic SC Foods First?”; “A James Island Meat-and-Two Secretly Switched to Carolina Gold Rice. Here’s What Happened.”; “In Prisons Across South Carolina, It’s Not a Birthday Without Cake Made by a Fellow Inmate”

Hanna Raskin

The Post and Courier (Charleston, SC)

“In Search of Hot Beef”; “Chef Jack Riebel Is in the Fight of His Life”; “Harry Singh on the Perfect Roti, Trinidad, and Life in the Kitchen”

Dara Moskowitz Grumdahl

Mpls.St.Paul Magazine

“In a Wheelchair and Hungry”; “Where to Eat Regionally Inspired Mexican Food in New York City”; “How Sichuan Became NYC’s Dominant Chinese Cuisine”

Robert Sietsema

Eater New York

M.F.K. Fisher Distinguished Writing Award

“A Mind to Stay Here”

Rosalind Bentley

Gravy

“My Mother’s Catfish Stew”

John T. Edge

Oxford American

“An Undeserved Gift”

Shane Mitchell

The Bitter Southerner

Personal Essay, Long Form

“The Dysfunction of Food”

Kim Foster

Kim-Foster.com

“Love, Peace, and Taco Grease: How I Left My Abusive Husband and Found Guy Fieri”

Rax King

Catapult

“Seeking Jewish Identity at the Sabra Hummus Factory”

Orr Shtuhl

The Forward

Personal Essay, Short Form

“For 20 Years, happy hour has seen us through work — and life”

M. Carrie Allan

The Washington Post

“How the Starbucks Macchiato Ruined My Indie Coffee Shop Experiences”

Nicole A. Taylor

Thrillist

“In Memoriam of Hominy Grill, the Restaurant That Defined Charleston”

Ali Rosen

Plate

Profile

“First Course”

Zoe Tennant

Granta

“The Fruit Saver”

Tejal Rao

Women on Food

(Abrams Press)

“The Provocations of Chef Tunde Wey”

Brett Martin

GQ Magazine

Wine, Spirits, and Other Beverages

“How Climate Change Impacts Wine”

Eric Asimov

The New York Times

“May I Help You With That Wine List?”

Ray Isle

Food & Wine

“Seltzer Is Over. Mineral Water Is Forever.”

Jordan Michelman

PUNCH

Disclosure: Some Vox Media staff members are part of the voting body for the James Beard Foundation Awards.

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[mannfarms]

This Fancy 4-Ingredient Party Starter is Secretly Cheaper Than Making Onion Dip A Genius recipe inspired by a deli in Rome, brought to life by chef Alex Raij. https://ift.tt/2Lk5y87

[mironivanov]

Restaurant Review: Seafood From Two Tapas Masters at Saint Julivert Fisherie

At their new Brooklyn restaurant, the chefs Alex Raij and Eder Montero leave Spain to fish in other waters.

[funnynewsheadlines]

A Small-Plate Bounty at Saint Julivert Fisherie

Hannah Goldfield on the chefs Alex Raij and Eder Montero, who are serving up a seafood-centric menu in a space reminiscent of a chic fishmonger’s shop. from Humor, Satire, and Cartoons https://ift.tt/2PzxIhz from Blogger https://ift.tt/2SErbB1

[easyfoodnetwork]

The Exhausting Business of Trying to Stay in Business

Fany Gerson, owner of La Newyorkina | Donny Tsand

Once the doors to my Mexican sweets business closed, figuring out how to reopen became my full-time job

This is Eater Voices, where chefs, restaurateurs, writers, and industry insiders share their perspectives about the food world, tackling a range of topics through the lens of personal experience. First-time writer? Don’t worry, we’ll pair you with an editor to make sure your piece hits the mark. If you want to write an Eater Voices essay, please send us a couple paragraphs explaining what you want to write about and why you are the person to write it to voices@eater.com.

Fany Gerson is among many in New York’s restaurant and food industry who have been struggling to keep their businesses afloat since the onset of the novel coronavirus pandemic. The owner of La Newyorkina, a Mexican sweets company best known for the paletas it sells from its West Village storefront, Gerson also made a name for herself as one of the owners of Dough, the doughnut shop and wholesale business she departed from in February to open her own shop, Fan-Fan Doughnuts. Before the pandemic, the business was getting closer to the point “where it was easier to breathe,” Gerson says.

Now, with construction on the shop halted and La Newyorkina’s plans for the summer season in limbo, Gerson finds herself trying to keep busy: In addition to brainstorming ways to keep her business going, she’s written two book proposals, made some home cooking videos, applied for government relief assistance, and started delivering food to hospital workers, all while ferrying her toddler-age son to his babysitter five days a week. She spoke to us about what her day-to-day life looks like right now, and why even small businesses like hers leave big footprints on the local economy. — Rebecca Flint Marx

We’re navigating how you keep moving to keep the lights on, but at the same time be safe for yourself and everyone else. My husband, for example, has two preexisting [medical] conditions, so we have to be extra careful. But we’re still working; I’m talking to you from our production kitchen in Red Hook. We don’t want to do anything irresponsible, but also, if I want to take care of us as a family and our staff, we need to have a place to come back to. I don’t know if that will be possible, but that’s what we’re fighting for.

We’re a seasonal business: [When this began] we were starting to hire people for the season. So we had 12 people that we had to lay off. Even my husband is technically an employee of the company, and he has not been able to apply for unemployment because the system keeps crashing. When he does get to the online [application], it just says to call a number. Some of our employees have been able to collect, others haven’t, and others aren’t eligible because they’re undocumented. What many people who aren’t in the industry may not realize is that [undocumented workers] pay taxes and contribute in so many ways to society, whether people want to turn a blind eye to them or not.

I’m no stranger to this feeling of helplessness or anguish and stress. This is obviously at a very different level.

Since last year, we had given ourselves four more years to see if we can make [the business] work, because I cannot go through another bad winter, and I lost my entire kitchen during Sandy. So I’m no stranger to this feeling of helplessness or anguish and stress and all of the above. This is obviously at a very different level. When I was talking to my friend Alex [Raij], she said, “Now, at least you don’t feel lonely.”

We work from home half of the time; for the nationwide shipping we had four or five days a week, and now we have two. Since last year we’ve started selling our paletitas to Whole Foods, so our distributor placed one order. It wasn’t huge, but it was very exciting. So we’re continuously brainstorming. For Passover, we did our Mexican Seder menu — people could preorder it and we delivered it, so for two days we were able to give our driver work. I said to my husband, if we feel like this is working, maybe we do something like that two days a week, and then we can give work to those people.

This week, we’re going to start making brisket tamales for hospital workers. They were on the Seder menu, so I thought, why don’t we take advantage of that? We’re trying to see if any of our purveyors can donate some product. If we can keep on doing two days a week where we do meals like Mexican home-cooked food, then I can give [my employees] work and I can have the staff to make tamales. And in addition, the Jewish Food Society connected us with an organization that is now paying us to make 60 to 100 meals every day for hospital workers, which allows us to give work to some of our staff and also to help out. I’m trying to contact different farmers and producers so I can purchase [ingredients] from them directly.

I had some friends that were very frustrated about unsuccessful GoFundMe situations. We didn’t do one because we were really trying to see if there was a way we could continue giving [our employees] work. The other reason is we’re in the middle of writing a pitch deck to get funding to grow the company. We’re growing faster than we can afford to; it’s a good position to be in, but still a problem because we’re still cash flow-negative.

You can’t rely on government relief. The day they passed the [Paycheck Protection Program], they said you have to [apply] through your bank. So we went to the bank because they said it’s better to do it in person, but the bank was closed. Then we found out you can do it online, and then our bank, Chase, said they weren’t going to be ready. Then we get a notice that [the Chase site] was going to be ready at noon, and then at noon my husband was trying for two and a half hours. He finally got through. It’s not even like the full form — it was just your name and the tax ID number. And then because we have one of our accounts with Bank of America, we tried to do that one. [My husband] kept getting a message that we we didn’t have an account open prior to x date. Then he found it was a glitch, that everyone was getting this message nationwide, so then we were going to do it physically even though it said not to, but we need it.

Our biggest worry is right now we have [deferred rent], but what happens after those three months? The amount of money we would get for the store is barely going to cover rent. There’s no real estate tax, nothing for payroll. So even if we do get it, which I hope we do, it’s not enough. So that’s why I feel like I need to try different things and hopefully the collection of these things will come through and we’ll be able to survive and thrive.

Everybody copes in a very different way. I know for me, I need to move and try this and try that.

Everybody copes in a very different way. I know for me, I need to move and try this and try that; it’s kind of like you’re shooting darts and maybe something hits. We’re so small, so we’re vulnerable. But we’re also big in the sense that other people depend on us. It’s not just the people who directly work with you: It’s the purveyor, the driver, the person who packs the stuff from the people where you buy produce. There are so many people in even a small company. So to me the one positive thing that happened, at least to me when I’ve gone through all of these things, is the creative thinking that happens. I’m sure the landscape is going to be very different, not just because of the economy but because people are realizing things and pivoting and that’s part of being an entrepreneur, too. But you still have to take into consideration your identity as a brand that you’ve built. How can I do something like a Mexican Seder and make it work when people know me for my ice cream? How do you tie those things together?

I haven’t been getting any sleep or time to relax. My baby still sleeps with us; we were supposed to start the process to wean him and this would be the perfect time, but having him next to me really brings me comfort in a very selfish way. And also, if I manage to get some sleep, I don’t want to be spending it sleep training. I keep meaning to go to the park to run, but we don’t have time. But I keep saying I’m going to go, or maybe we’ll do an online [exercise] class together; sometimes I use my son as a dumbbell to do some squats. He thinks it’s a game. Sometimes I manage to get a couple of hours of sleep. I think it’s because I’m just so drained. I don’t think anybody is getting much sleep these days.

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Fany Gerson, owner of La Newyorkina | Donny Tsand

Once the doors to my Mexican sweets business closed, figuring out how to reopen became my full-time job

This is Eater Voices, where chefs, restaurateurs, writers, and industry insiders share their perspectives about the food world, tackling a range of topics through the lens of personal experience. First-time writer? Don’t worry, we’ll pair you with an editor to make sure your piece hits the mark. If you want to write an Eater Voices essay, please send us a couple paragraphs explaining what you want to write about and why you are the person to write it to voices@eater.com.

Fany Gerson is among many in New York’s restaurant and food industry who have been struggling to keep their businesses afloat since the onset of the novel coronavirus pandemic. The owner of La Newyorkina, a Mexican sweets company best known for the paletas it sells from its West Village storefront, Gerson also made a name for herself as one of the owners of Dough, the doughnut shop and wholesale business she departed from in February to open her own shop, Fan-Fan Doughnuts. Before the pandemic, the business was getting closer to the point “where it was easier to breathe,” Gerson says.

Now, with construction on the shop halted and La Newyorkina’s plans for the summer season in limbo, Gerson finds herself trying to keep busy: In addition to brainstorming ways to keep her business going, she’s written two book proposals, made some home cooking videos, applied for government relief assistance, and started delivering food to hospital workers, all while ferrying her toddler-age son to his babysitter five days a week. She spoke to us about what her day-to-day life looks like right now, and why even small businesses like hers leave big footprints on the local economy. — Rebecca Flint Marx

We’re navigating how you keep moving to keep the lights on, but at the same time be safe for yourself and everyone else. My husband, for example, has two preexisting [medical] conditions, so we have to be extra careful. But we’re still working; I’m talking to you from our production kitchen in Red Hook. We don’t want to do anything irresponsible, but also, if I want to take care of us as a family and our staff, we need to have a place to come back to. I don’t know if that will be possible, but that’s what we’re fighting for.

We’re a seasonal business: [When this began] we were starting to hire people for the season. So we had 12 people that we had to lay off. Even my husband is technically an employee of the company, and he has not been able to apply for unemployment because the system keeps crashing. When he does get to the online [application], it just says to call a number. Some of our employees have been able to collect, others haven’t, and others aren’t eligible because they’re undocumented. What many people who aren’t in the industry may not realize is that [undocumented workers] pay taxes and contribute in so many ways to society, whether people want to turn a blind eye to them or not.

I’m no stranger to this feeling of helplessness or anguish and stress. This is obviously at a very different level.

Since last year, we had given ourselves four more years to see if we can make [the business] work, because I cannot go through another bad winter, and I lost my entire kitchen during Sandy. So I’m no stranger to this feeling of helplessness or anguish and stress and all of the above. This is obviously at a very different level. When I was talking to my friend Alex [Raij], she said, “Now, at least you don’t feel lonely.”

We work from home half of the time; for the nationwide shipping we had four or five days a week, and now we have two. Since last year we’ve started selling our paletitas to Whole Foods, so our distributor placed one order. It wasn’t huge, but it was very exciting. So we’re continuously brainstorming. For Passover, we did our Mexican Seder menu — people could preorder it and we delivered it, so for two days we were able to give our driver work. I said to my husband, if we feel like this is working, maybe we do something like that two days a week, and then we can give work to those people.

This week, we’re going to start making brisket tamales for hospital workers. They were on the Seder menu, so I thought, why don’t we take advantage of that? We’re trying to see if any of our purveyors can donate some product. If we can keep on doing two days a week where we do meals like Mexican home-cooked food, then I can give [my employees] work and I can have the staff to make tamales. And in addition, the Jewish Food Society connected us with an organization that is now paying us to make 60 to 100 meals every day for hospital workers, which allows us to give work to some of our staff and also to help out. I’m trying to contact different farmers and producers so I can purchase [ingredients] from them directly.

I had some friends that were very frustrated about unsuccessful GoFundMe situations. We didn’t do one because we were really trying to see if there was a way we could continue giving [our employees] work. The other reason is we’re in the middle of writing a pitch deck to get funding to grow the company. We’re growing faster than we can afford to; it’s a good position to be in, but still a problem because we’re still cash flow-negative.

You can’t rely on government relief. The day they passed the [Paycheck Protection Program], they said you have to [apply] through your bank. So we went to the bank because they said it’s better to do it in person, but the bank was closed. Then we found out you can do it online, and then our bank, Chase, said they weren’t going to be ready. Then we get a notice that [the Chase site] was going to be ready at noon, and then at noon my husband was trying for two and a half hours. He finally got through. It’s not even like the full form — it was just your name and the tax ID number. And then because we have one of our accounts with Bank of America, we tried to do that one. [My husband] kept getting a message that we we didn’t have an account open prior to x date. Then he found it was a glitch, that everyone was getting this message nationwide, so then we were going to do it physically even though it said not to, but we need it.

Our biggest worry is right now we have [deferred rent], but what happens after those three months? The amount of money we would get for the store is barely going to cover rent. There’s no real estate tax, nothing for payroll. So even if we do get it, which I hope we do, it’s not enough. So that’s why I feel like I need to try different things and hopefully the collection of these things will come through and we’ll be able to survive and thrive.

Everybody copes in a very different way. I know for me, I need to move and try this and try that.

Everybody copes in a very different way. I know for me, I need to move and try this and try that; it’s kind of like you’re shooting darts and maybe something hits. We’re so small, so we’re vulnerable. But we’re also big in the sense that other people depend on us. It’s not just the people who directly work with you: It’s the purveyor, the driver, the person who packs the stuff from the people where you buy produce. There are so many people in even a small company. So to me the one positive thing that happened, at least to me when I’ve gone through all of these things, is the creative thinking that happens. I’m sure the landscape is going to be very different, not just because of the economy but because people are realizing things and pivoting and that’s part of being an entrepreneur, too. But you still have to take into consideration your identity as a brand that you’ve built. How can I do something like a Mexican Seder and make it work when people know me for my ice cream? How do you tie those things together?

I haven’t been getting any sleep or time to relax. My baby still sleeps with us; we were supposed to start the process to wean him and this would be the perfect time, but having him next to me really brings me comfort in a very selfish way. And also, if I manage to get some sleep, I don’t want to be spending it sleep training. I keep meaning to go to the park to run, but we don’t have time. But I keep saying I’m going to go, or maybe we’ll do an online [exercise] class together; sometimes I use my son as a dumbbell to do some squats. He thinks it’s a game. Sometimes I manage to get a couple of hours of sleep. I think it’s because I’m just so drained. I don’t think anybody is getting much sleep these days.

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[jewsome]

The Jewish Cookbook by Leah Koenig

The Jewish Cookbook is an inspiring celebration of the diversity and breadth of this venerable culinary tradition. A true fusion cuisine, Jewish food evolves constantly to reflect the changing geographies and ingredients of its cooks. Featuring more than 400 home-cooking recipes for everyday and holiday foods from the Middle East to the Americas, Europe, Asia, and Africa – as well as contemporary interpretations by renowned chefs including Yotam Ottolenghi, Michael Solomonov, and Alex Raij – this definitive compendium of Jewish cuisine introduces readers to recipes and culinary traditions from Jewish communities the world over, and is perfect for anyone looking to add international tastes to their table.

The post The Jewish Cookbook by Leah Koenig appeared first on Jewish Book World.

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[chairfreon5-blog]

The 10 Most Overlooked Genius Recipes of 2018

Every week in Genius Recipes—often with your help!—Food52 Creative Director and lifelong Genius-hunter Kristen Miglore is unearthing recipes that will change the way you cook.

It’s time for my favorite annual tradition: resurrecting the 10 least popular Genius Recipes of the year—then theorizing how I misled you with a bad headline or ill-planned timing, and singing their praises once more.

They’re the ones that proved not to be as attention-grabbing as 10-minute pasta and Nigella sheet-pan chicken (really, what can be?), but all have their own life-brightening charms—allow me to point them out one more time.

Why you didn’t care: You weren't looking for something cheaper than onion dip (or you questioned my math).

Why you should: There is a fascinating story behind chef Alex Raij's two-ingredient "dip," and it tastes as good with spicy radishes as it does with ruffled potato chips.

Why you didn’t care: The secret ingredient was so mind-boggling many of you didn’t believe me that it was edible.

Why you should: It very much is—and makes the fluffiest banana cake ever.

Why you didn’t care: This no-churn dessert looks and sounds so fancy (gelato cake? ooh la la), you couldn’t have known how simple it is. Also, it ran in early August with a photo that looked like a fancy winter party at midnight.

Why you should: Wow, this thing is easy and delicious. Plus, Nigella found it tucked away in a surprising place and translated it from Italian (and from obscure Italian booze) just for us. Let's show her some gratitude.

Why you didn’t care: I thought seeing "hot water cornbread" would excite the Southerners who already know about it, and intrigue the rest of you. I may have overestimated on both counts.

Why you should: Using hot water and crisping in a pan instead of baking means you get cornbread faster—plus Todd Richards puts popcorn in almost all of his cornbread recipes and has very compelling reasons why.

Why you didn’t care: Too Thanksgiving-specific without being turkey- or pie-specific. Also: vegetables are chronically overlooked.

Why you should: This salad will keep you awake and well-fed all the way through the bitter end of winter. And you will want to eat those spicy onions on everything.

Why you didn’t care: I angled for this smart, spicy new seasoning from chef Dale Talde to help you get through a glut of Easter eggs, which came and went.

Why you should: It’s so good for other things! Also: It's made from one ingredient that's already in your fridge.

Why you didn’t care: You may never forgive me saying I served toast as a dinner party dessert, but please don’t hold it against the toast.

Why you should: I stand behind the simple joys of cold, raspberry-streaked cream melting into warm toast. Even for a dinner party! Don't be mad!

Why you didn’t care: Too many things you love in one place—processing error?

Why you should: It's not like you're actually making all three different dishes, but grabbing the best parts of each to layer into one simple summer salad (and their Venn diagram is already mostly overlapping, anyway).

Why you didn’t care: Either I was being too vague with “frozen treat” or you were onto me that frozen treats inevitably take more than 10 minutes to freeze (even if they only take 10 minutes to get into the freezer).

Why you should: Kulfi—a dense, creamy Indian frozen treat—is soothing and delicious, and Meera Sodha's recipe is the lickety-split version.

Why you didn’t care: This went up May 16, when you were already over spring and ready for tomato season.

Why you should: Nigel Slater includes a handy DIY chicken stock that's deeply flavored fast (thanks, roasted chicken wings!) and pulls smart moves you could use to brighten any soup. Don't even worry about the wilted lettuce—it's great.

Got a genius recipe to share—from a classic cookbook, an online source, or anywhere, really? Please send it my way (and tell me what's so smart about it) at [email protected].

Source: https://food52.com/blog/23552-least-popular-genius-recipes-2018

[anachef]

James Beard Foundation Announces 2019 Restaurant and Chef Semifinalists

New York, NY  (RestaurantNews.com)  The James Beard Foundation announced today its list of Restaurant and Chef Award semifinalists in advance of the 29th annual James Beard Awards. The prestigious group of semifinalists across all categories represents a wide collection of culinary talent, from exceptional chefs and dining destinations nationally and across ten different regions to the best new restaurants, outstanding bar, outstanding baker, and a rising star chefs 30 years of age or under. The full list of 2019 semifinalists can be reviewed at the end of the press release or directly at the James Beard Foundation website.

The Foundation will announce the final nominees for all Award categories during a press conference in Houston, hosted by James Beard Award–winning chef Hugo Ortega at his namesake Mexican restaurant, Hugo’s, on Wednesday, March 27th, 2019. The event will take place at 9:00 A.M. CT / 10:00 A.M. ET and will be streamed live online (details coming soon on the Foundation’s website) and the nominees will be live-tweeted via the James Beard Foundation Twitter feed at twitter.com/beardfoundation.

Overview of Restaurant and Chef Awards Process

The James Beard Foundation holds an online open call for entries beginning in mid-October of each year. Entries received, along with input solicited from an independent volunteer group of more than 250 panelists around the country, are reviewed by the Restaurant and Chef Committee to determine eligibility and regional representation. Based on the results and eligibility requirements for each award, the committee then produces a nominating ballot that lists the semifinalists in each of the 21 Restaurant and Chef Award categories. The list of semifinalists is then voted on by more than 600 judges from across the country to determine the final nominees in each category. The same group of judges, which comprises leading regional restaurant critics, food and wine editors, culinary educators, and past James Beard Award winners, then votes on the nominees to select the winners. Tabulations to determine the nominees and winners are done by independent auditors Lutz & Carr. The governing Awards committee, board of trustees, and staff of the James Beard Foundation do not vote, and the results are kept confidential until the presentation of winners in May. James Beard Awards policies and procedures can be reviewed at jamesbeard.org/awards/policies.

2019 James Beard Awards Restaurant and Chef Award Semifinalists and Award Criteria

Best New Restaurant

A restaurant opened in 2018 that already demonstrates excellence in cuisine and hospitality, and that is likely to make a significant impact in years to come.

Adda Indian Canteen, NYC

Andiario, West Chester, PA

Angler, San Francisco

Atomix, NYC

Bardea Food & Drink, Wilmington, DE

Bavel, Los Angeles

Bywater American Bistro, New Orleans

Canard, Portland, OR

Celeste, Somerville, MA

Chickadee, Boston

Elle, Washington, C.

The Elysian Bar, New Orleans

Folk, Nashville

Frenchette, NYC

Kyoten, Chicago

Larder Delicatessen and Bakery, Cleveland

Lineage, Wailea, HI

Majordomo, Los Angeles

Marrow, Detroit

Nyum Bai, Oakland, CA

Passerotto, Chicago

Petra and the Beast, Dallas

Popol Vuh, Minneapolis

Q House, Denver

Sawyer, Seattle

Spoken English, Washington, D.C.

The Stanley, Charlotte, NC

Suerte, Austin

The Surf Club Restaurant, Surfside, FL

Vianda, San Juan, PR

Outstanding Baker

A pastry chef or baker who demonstrates exceptional skill, integrity, and character in the preparation of desserts, pastries, or breads served in a retail bakery. Must have been working as a pastry chef or baker for the past five years.

Umber Ahmad, Mah-Ze-Dahr Bakery, NYC

Kim Boyce, Bakeshop, Portland, OR

Andy Clark, Moxie Bread Co., Louisville, CO

Evrim Dogu and Evin Dogu, Sub Rosa Bakery, Richmond, VA

Tova du Plessis, Essen Bakery, Philadelphia

Zachary Golper, Bien Cuit, NYC

Don Guerra, Barrio Bread, Tucson, AZ

Naomi Harris, Madruga Bakery, Coral Gables, FL

Stephanie Hart, Brown Sugar Bakery, Chicago

Maura Kilpatrick, Sofra Bakery and Café, Cambridge, MA

Lisa Ludwinski, Sister Pie, Detroit

Greg Mindel, Neighbor Bakehouse, San Francisco

Taylor Petrehn, 1900 Barker, Lawrence, KS

Alison Pray, Standard Baking Co., Portland, ME

Nathaniel Reid, Nathaniel Reid Bakery, Kirkwood, MO

Avery Ruzicka, Manresa Bread, Los Gatos, CA

Kit Schumann and Jesse Schumann, Sea Wolf Bakers, Seattle

Debbie Swenerton, Black Bear Bread Co., Grayton Beach, FL

Greg Wade, Publican Quality Bread, Chicago

Chris Wilkins, Root Baking Co., Atlanta

Outstanding Bar Program

A restaurant or bar that demonstrates exceptional care and skill in the selection, preparation, and serving of cocktails, spirits, and/or beer.

Anvil Bar & Refuge, Houston

The Atomic Lounge, Birmingham, AL

The Baldwin Bar, Woburn, MA

Bar Agricole, San Francisco

Bryant’s Cocktail Lounge, Milwaukee

Clavel Mezcaleria, Baltimore

Columbia Room, Washington, C.

Dead Rabbit, NYC

Expatriate, Portland, OR

Kimball House, Decatur, GA

La Factoría, San Juan, PR

Leyenda, Brooklyn, NY

Lost Lake, Chicago

The Monarch Bar, Kansas City, MO

Monk’s Café, Philadelphia

No Anchor, Seattle

Old Lightning, Marina Del Rey, CA

Planter’s House, St. Louis

Saint Leo, Oxford, MS

Ticonderoga Club, Atlanta

Outstanding Chef (Presented by All-Clad Metalcrafters)

A chef who sets high culinary standards and who has served as a positive example for other food professionals. Must have been working as a chef for the past five years.

Ashley Christensen, Poole’s Diner, Raleigh, NC

Renee Erickson, Bateau, Seattle

Colby Garrelts, Bluestem, Kansas City, MO

Sarah Grueneberg, Monteverde, Chicago

Shiro Kashiba, Sushi Kashiba, Seattle

David Kinch, Manresa, Los Gatos, CA

Christopher Kostow, The Restaurant at Meadowood, St. Helena, CA

Corey Lee, Benu, San Francisco

Donald Link, Herbsaint, New Orleans

Margot McCormack, Margot Café & Bar, Nashville

Tory Miller, L’Etoile, Madison, WI

Maricel Presilla, Cucharamama, Hoboken, NJ

Missy Robbins, Lilia, Brooklyn, NY

Chrysa Robertson, Rancho Pinot, Scottsdale, AZ

Gabriel Rucker, Le Pigeon, Portland, OR

Chris Shepherd, Georgia James, Houston

Ana Sortun, Oleana, Cambridge, MA

Vikram Sunderam, Rasika, Washington, C.

Fabio Trabocchi, Fiola, Washington, C.

Marc Vetri, Vetri Cucina, Philadelphia

Outstanding Pastry Chef (Presented by Lavazza)

A pastry chef or baker who demonstrates exceptional skill, integrity, and character in the preparation of desserts, pastries, or breads served in a restaurant. Must have been working as a pastry chef or baker for the past five years.

Jeb Breakell, The Wolf’s Tailor, Denver

Ashley Capps, Buxton Hall, Asheville, NC

Juan Contreras, Atelier Crenn, San Francisco

Kelly Fields, Willa Jean, New Orleans

Meg Galus, Boka, Chicago

Megan Garrelts, Rye, Leawood, KS

Zoe Kanan, Simon & the Whale, NYC

Michelle Karr-Ueoka, MW Restaurant, Honolulu

Margarita Manzke, République, Los Angeles

James Matty, Suraya, Philadelphia

Junko Mine, Cafe Juanita, Kirkland, WA

Diane Moua, Spoon and Stable, Minneapolis

Pichet Ong, Brothers and Sisters, Washington, C.

Natasha Pickowicz, Flora Bar, NYC

Michelle Polzine, 20th Century Café, San Francisco

Rabii Saber, Four Seasons Resort, Orlando, FL

Ricardo “Ricchi” Sanchez, Bullion, Dallas

Laura Sawicki, Launderette, Austin

Whang Suh, Hen & Heifer, Guilford, CT

Cynthia Wong, Life Raft Treats, Charleston, SC

Outstanding Restaurant (Presented by S.Pellegrino® Sparkling Natural Mineral Water)

A restaurant that demonstrates consistent excellence in food, atmosphere, service, and operations. Must have been in business 10 or more consecutive years.

Balthazar, NYC

Bolete, Bethlehem, PA

Cafe Juanita, Kirkland, WA

El Charro Café, Tucson, AZ

FIG, Charleston, SC

Fore Street, Portland, ME

Jaleo, Washington, C.

Komi, Washington, D.C.

Marché, Eugene, OR

Nopa, San Francisco

Norman’s, Orlando, FL

North Pond, Chicago

O Ya, Boston

The Original Ninfa’s on Navigation, Houston

Park’s BBQ, Los Angeles

Quince, San Francisco

Restaurant Alma, Minneapolis

Sagami, Collingswood, NJ

SriPraPhai, NYC

Zahav, Philadelphia

Outstanding Restaurateur (Presented by Magellan Corporation)

A restaurateur who demonstrates creativity in entrepreneurship and integrity in restaurant operations. Must have been in the restaurant business for at least 10 years. Must not have been nominated for a James Beard Foundation chef award in the past five years.

Hugh Acheson, Atlanta (Empire State South, Five & Ten, The National, and others)

Paul Bartolotta and Joe Bartolotta, The Bartolotta Restaurants, Milwaukee (Ristorante Bartolotta, Harbor House, Lake Park Bistro, and others)

JoAnn Clevenger, Upperline, New Orleans

Richard DeShantz and Tolga Sevdik, Richard DeShantz Restaurant Group, Pittsburgh (Poulet Bleu, Fish nor Fowl, Butcher and the Rye, and others)

Benjamin Goldberg and Max Goldberg, Strategic Hospitality, Nashville (The Catbird Seat, The Patterson House, Henrietta Red, and others)

Ruth Gresser, Pizzeria Paradiso, Washington, D.C. (Pizzeria Paradiso, Birreria Paradiso)

Martha Hoover, Patachou Inc., Indianapolis (Café Patachou, Petite Chou, Public Greens, and others)

Rob Katz and Kevin Boehm, Boka Restaurant Group, Chicago (Boka, Girl & the Goat, Momotaro, and others)

Ed Kenney, Honolulu (Town, Mud Hen Water, Mahina & Sun’s, and others)

Brenda Langton and Timothy Kane, Spoonriver, Minneapolis

Anthony Myint and Karen Leibowitz, San Francisco (Mission Chinese Food, The Perennial, Commonwealth)

Akkapong (Earl) Ninsom, Portland, OR (Langbaan, Hat Yai, PaaDee, and others)

Ken Oringer, Boston (Little Donkey, Toro, Uni, and others)

Steve Palmer, The Indigo Road, Charleston, SC (The Macintosh, Oak Steakhouse, Indaco, and others)

Julie Petrakis and James Petrakis, Swine Family Restaurant Group, Orlando, FL (The Ravenous Pig, Cask & Larder, The Polite Pig, and others)

Alex Raij and Eder Montero, NYC (La Vara, Txikito, Saint Julivert Fisherie, and others)

Ethan Stowell, Ethan Stowell Restaurants, Seattle (Ballard Pizza Co., Bramling Cross, Cortina, and others)

Tracy Vaught, H Town Restaurant Group, Houston (Hugo’s, Caracol, Xochi, and others)

Jason Wang, Xi’an Famous Foods, NYC

Ellen Yin, High Street Hospitality Group, Philadelphia (Fork, High Street on Market, High Street on Hudson)

Outstanding Service

A restaurant in operation for five or more years that demonstrates consistency and exceptional thoughtfulness in hospitality and service.

Back Bay Grill, Portland, ME

Birrieria Zaragoza, Chicago

Brigtsen’s, New Orleans

Canlis, Seattle

Chef Vola’s, Atlantic City, NJ

Frasca Food and Wine, Boulder, CO

The French Room, Dallas

Gibsons Bar & Steakhouse, Chicago

Hugo’s, Houston

Kai Restaurant, Chandler, AZ

Kimball House, Decatur, GA

Mama J’s, Richmond, VA

Marcel’s by Robert Wiedmaier, Washington, C.

n/naka, Los Angeles

Peking Gourmet Inn, Falls Church, VA

Saison, San Francisco

Swan Oyster Depot, San Francisco

Tony’s, Houston

Victoria & Albert’s, Orlando, FL

Zingerman’s Roadhouse, Ann Arbor, MI

Outstanding Wine Program (Presented by Robert Mondavi Winery)

A restaurant or bar that demonstrates excellence in wine service through a carefully considered wine list and a well-informed approach to helping customers choose and drink wine.

Bacchanal, New Orleans

The Bachelor Farmer, Minneapolis

Bar Marco, Pittsburgh

Benu, San Francisco

The Butcher Shop, Boston

Cote, NYC

element 47 at the Little Nell, Aspen, CO

Great China, Berkeley, CA

Davenport, Portland, OR

henry, Boston

Income Tax, Chicago

L’Oursin, Seattle

Lucky Palace, Bossier City, LA

Miller Union, Atlanta

Night + Market, Los Angeles

Ops, Brooklyn, NY

Pappas Bros. Steakhouse at the Galleria, Houston

Spiaggia, Chicago

Stems & Skins, North Charleston, SC

Tail Up Goat, Washington, C.

Outstanding Wine, Spirits, or Beer Producer

A beer, wine, or spirits producer who demonstrates consistency and exceptional skill in his or her craft.

An Bui, Mekong and The Answer Brewpub, Richmond, VA

Cathy Corison, Corison Winery, St. Helena, CA

Rutger de Vink, RdV Vineyards, Delaplane, VA

Dave Green, Skagit Valley Malting, Burlington, WA

Deirdre Heekin, La Garagista, Bethel, VT

Nancy Irelan, Red Tail Ridge Winery, Penn Yan, NY

Drew Kulsveen, Willett Distillery, Bardstown, KY

Todd Leopold and Scott Leopold, Leopold Bros., Denver

Sean Lilly Wilson, Fullsteam Brewery, Durham, NC

Ann Marshall and Scott Blackwell, High Wire Distilling Co., Charleston, SC

Steve Matthiasson, Matthiasson Wines, Napa, CA

Kim McPherson, McPherson Cellars, Lubbock, TX

Meredith Meyer Grelli, Wigle Whiskey, Pittsburgh

Yoshihiro Sako, Den Sake Brewery, Oakland, CA

Jordan Salcito, Ramona, NYC

Mike Sauer, Red Willow Vineyard, Wapato, WA

Jeffrey Stuffings, Jester King Brewery, Austin

Rob Tod, Allagash Brewing Company, Portland, ME

Mhairi Voelsgen, broVo Spirits, Woodinville, WA

Lance Winters, St. George Spirits, Alameda, CA

Rising Star Chef of the Year (Presented by S.Pellegrino® Sparkling Natural Mineral Water)

A chef age 30 or younger who displays exceptional talent, character, and leadership ability, and who is likely to make a significant impact in years to come.

Rachel Bennett, The Library, St. Petersburg, FL

Jay Blackinton, Aelder/Hogstone’s Wood Oven, Orcas Island, WA

Nick Bognar, Nippon Tei, St. Louis

Ana Castro, Coquette, New Orleans

Valerie Chang and Nando Chang, Itamae, Miami

Calvin Davis, Freshwater, Kansas City, MO

Alisha Elenz, MFK, Chicago

Evan Gaudreau, Renzo, Charleston, SC

Rikki Giambruno, Hyacinth, St. Paul, MN

Becca Hegarty, Bitter Ends Luncheonette, Pittsburgh

Alexander Hong, Sorrel, San Francisco

Jesse Ito, Royal Izakaya, Philadelphia

Irene Li, Mei Mei, Boston

Giselle Miller, Menton, Boston

Shota Nakajima, Adana, Seattle

Kwame Onwuachi, Kith and Kin, Washington, C.

Ian Redshaw, Lampo Neapolitan Pizzeria, Charlottesville, VA

Jonathan “Jonny” Rhodes, Restaurant Indigo, Houston

Samantha Sanz, Talavera at the Four Seasons, Scottsdale, AZ

Lena Sareini, Selden Standard, Detroit

Cassie Shortino, Tratto, Phoenix

Nolan Wynn, Banshee, Atlanta

Jonathan Yao, Kato, Los Angeles

Best Chefs

Chefs who set high culinary standards and also demonstrate integrity and admirable leadership skills in their respective regions. A nominee may be from any kind of dining establishment but must have been working as a chef for at least five years, with the three most recent years spent in the region.

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

Thai Dang and Danielle Dang, HaiSous Vietnamese Kitchen, Chicago

Diana Dávila, Mi Tocaya Antojería, Chicago

Paul Fehribach, Big Jones, Chicago

Norberto Garita, El Barzon, Detroit

Jason Hammel, Lula Café, Chicago

Brian Jupiter, Frontier, Chicago

Beverly Kim and Johnny Clark, Parachute, Chicago

Anthony Lombardo, SheWolf, Detroit

Abbi Merriss, Bluebeard, Indianapolis

Ethan Pikas, Cellar Door Provisions, Chicago

David Posey and Anna Posey, Elske, Chicago

Iliana Regan, Kitsune, Chicago

James Rigato, Mabel Gray, Hazel Park, MI

Jose Salazar, Mita’s, Cincinnati

Noah Sandoval, Oriole, Chicago

Steven Oakley, Oakleys Bistro, Indianapolis

Genevieve Vang, Bangkok 96, Dearborn, MI

Jill Vedaa, Salt, Lakewood, OH

Kate Williams, Lady of the House, Detroit

Lee Wolen, Boka, Chicago

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

Joey Baldino, Zeppoli, Collingswood, NJ

Sandeep “Sunny” Baweja, Lehja, Richmond, VA

Jamilka Borges, The Independent Brewing Company, Pittsburgh

Amy Brandwein, Centrolina, Washington, C.

Erik Bruner-Yang, Brothers and Sisters, Washington, C.

Kristin Butterworth, Lautrec, Farmington, PA

Tom Cunanan, Bad Saint, Washington, C.

Nicholas Elmi, Laurel, Philadelphia

Randy Forrester, Osteria Radici, Allentown, NJ

Jerome Grant, Sweet Home Café, Washington, C.

Haidar Karoum, Chloë, Washington, C.

Matthew Kern, Heirloom, Lewes, DE

Rich Landau, Vedge, Philadelphia

Cristina Martinez, South Philly Barbacoa, Philadelphia

Dan Richer, Razza Pizza Artigianale, Jersey City, NJ

Jon Sybert, Tail Up Goat, Washington, C.

Kevin Tien, Himitsu, Washington, C.

Cindy Wolf, Charleston, Baltimore

Nobu Yamazaki, Sushi Taro, Washington, C.

Wei Zhu, Chengdu Gourmet, Pittsburgh

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

Dane Baldwin, The Diplomat, Milwaukee

Karen Bell, Bavette La Boucherie, Milwaukee

Thomas Boemer, In Bloom, St. Paul, MN

Steven Brown, Tilia, Minneapolis

Michael Corvino, Corvino Supper Club & Tasting Room, Kansas City, MO

Daniel del Prado, Martina, Minneapolis

Linda Duerr, The Restaurant at 1900, Mission Woods, KS

Michael Gallina, Vicia, St. Louis

Nicholas Goellner, The Antler Room, Kansas City, MO

Jonny Hunter, Forequarter, Madison, WI

Dan Jacobs and Dan Van Rite, EsterEv, Milwaukee

Ann Kim, Young Joni, Minneapolis

Lona Luo, Lona’s Lil Eats, St. Louis

Jamie Malone, Grand Café, Minneapolis

Jesse Mendica, Olive + Oak, Webster Groves, MO

Tim Nicholson, The Boiler Room, Omaha, NE

Christina Nguyen, Hai Hai, Minneapolis

Karyn Tomlinson, Corner Table, Minneapolis

Joe Tripp, Harbinger, Des Moines, IA

Ny Vongsaly, Billie-Jean, Clayton, MO

Best Chef: New York City (Five Boroughs) 

Cosme Aguilar, Casa Enrique

Emma Bengtsson, Aquavit

Rawia Bishara, Tanoreen, Brooklyn, NY

Amanda Cohen, Dirt Candy

Billy Durney, Hometown Bar-B-Que, Brooklyn, NY

Sean Gray, Momofuku Ko

Brooks Headley, Superiority Burger

Joseph “JJ” Johnson, Henry at Life Hotel

Sohui Kim, Insa, Brooklyn, NY

Josh Ku and Trigg Brown, Win Son, Brooklyn, NY

Angie Mar, Beatrice Inn

Kyo Pang, Kopitiam

Erik Ramirez, Llama Inn, Brooklyn, NY

Ann Redding and Matt Danzer, Uncle Boons

Daniela Soto-Innes, Atla

Jeremiah Stone and Fabián von Hauske, Wildair

Alex Stupak, Empellón Midtown

Scott Tacinelli and Angie Rito, Don Angie

Jody Williams and Rita Sodi, Via Carota

Helen You, Dumpling Galaxy, Queens, NY

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

Unmi Abkin, Coco & The Cellar Bar, Easthampton, MA

Tyler Anderson, Millwright’s, Simsbury, CT

Hannah Black and Carla Perez-Gallardo, Lil’ Deb’s Oasis, Hudson, NY

Cara Chigazola-Tobin, Honey Road, Burlington, VT

Chad Conley and Greg Mitchell, Palace Diner, Biddeford, ME

Krista Kern Desjarlais, The Purple House, North Yarmouth, ME

Vien Dobui, Cong Tu Bot, Portland, ME

Carl Dooley, The Table at Season to Taste, Cambridge, MA

Tiffani Faison, Tiger Mama, Boston

Erin French, The Lost Kitchen, Freedom, ME

Victor Parra Gonzalez, Las Puertas, Buffalo, NY

Seizi Imura, Cafe Sushi, Cambridge, MA

Evan Mallett, Black Trumpet, Portsmouth, NH

James Mark, North, Providence

Tony Messina, Uni, Boston

Cassie Piuma, Sarma, Somerville, MA

Keiko Suzuki Steinberger, Suzuki’s Sushi Bar, Rockland, ME

Benjamin Sukle, Oberlin, Providence, RI

Peter Ungár, Tasting Counter, Somerville, MA

David Vargas, Vida Cantina, Portsmouth, NH

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

Jose Chesa, Ataula, Portland, OR

Peter Cho, Han Oak, Portland, OR

Laura Cole, 229 Parks Restaurant & Tavern, Denali National Park & Preserve, AK

Logan Cox, Homer, Seattle

Alejandro Cruz, Novo Modern Latin Table, Eugene, OR

Eric Donnelly, RockCreek, Seattle

Gregory Gourdet, Departure, Portland, OR

Eric Johnson, Stateside, Seattle

Taichi Kitamura, Sushi Kappo Tamura, Seattle

Ha (Christina) Luu and Peter Vuong, Ha VL, Portland, OR

Katy Millard, Coquine, Portland, OR

Kristen Murray, Måurice, Portland, OR

Colin Patterson, Mana Restaurant, Leavenworth, WA

Ryan Roadhouse, Nodoguro, Portland, OR

Beau Schooler, In Bocca Al Lupo, Juneau, AK

Mutsuko Soma, Kamonegi, Seattle

Dave Wells, The Dining Room at Chico Hot Springs, Pray, MT

Brady Williams, Canlis, Seattle

Justin Woodward, Castagna, Portland, OR

Rachel Yang and Seif Chirchi, Joule, Seattle

Best Chef: South (AL, AR, Commonwealth of Puerto Rico, FL, LA, MS) 

Lindsay Autry, The Regional Kitchen & Public House, West Palm Beach, FL

David Bancroft, Acre, Auburn, AL

Vishwesh Bhatt, Snackbar, Oxford, MS

Bill Briand, Fisher’s Upstairs at Orange Beach Marina, Orange Beach, AL

Clay Conley, Buccan, Palm Beach, FL

Alex Eaton, The Manship Wood Fired Kitchen, Jackson, MS

Jose Enrique, Jose Enrique, San Juan, PR

Kristen Essig and Michael Stoltzfus, Coquette, New Orleans

Maria Mercedes Grubb, Gallo Negro, San Juan, PR

Michael Gulotta, Maypop, New Orleans

Mason Hereford, Turkey and the Wolf, New Orleans

Timothy Hontzas, Johnny’s Restaurant, Homewood, AL

Brad Kilgore, Alter, Miami

Niven Patel, Ghee Indian Kitchen, Miami

Matthew McClure, The Hive, Bentonville, AR

Alex Perry, Vestige, Ocean Springs, MS

Jeannie Pierola, Edison: Food+Drink Lab, Tampa, FL

Slade Rushing, Brennan’s, New Orleans

Melissa Donahue-Talmage, Sweet Melissa’s Café, Sanibel, FL

Isaac Toups, Toups’ Meatery, New Orleans

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

Mashama Bailey, The Grey, Savannah, GA

Rebecca Barron, St. John’s Restaurant, Chattanooga, TN

Jon Buck, Husk Greenville, Greenville, SC

Katie Button, Cúrate, Asheville, NC

Gregory Collier, Loft & Cellar, Charlotte, NC

Cassidee Dabney, The Barn at Blackberry Farm, Walland, TN

Steven Devereaux Greene, Herons, Cary, NC

Oscar Diaz, The Cortez, Raleigh, NC

Bryan Furman, B’s Cracklin’ BBQ, Atlanta

Josh Habiger, Bastion, Nashville

Meherwan Irani, Chai Pani, Asheville, NC

Kevin Johnson, The Grocery, Charleston, SC

Joe Kindred, Kindred, Davidson, NC

Cheetie Kumar, Garland, Raleigh, NC

Jacques Larson, The Obstinate Daughter, Sullivan’s Island, SC

Dean Neff, PinPoint, Wilmington, NC

Ryan Smith, Staplehouse, Atlanta

Brian So, Spring, Marietta, GA

Julia Sullivan, Henrietta Red, Nashville

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

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

Charleen Badman, FnB, Scottsdale, AZ

Kevin Binkley, Binkley’s Restaurant, Phoenix

Jen Castle and Blake Spalding, Hell’s Backbone Grill, Boulder, UT

Bruno Davaillon, Bullion, Dallas

Iliana de la Vega, El Naranjo, Austin

Kevin Fink, Emmer & Rye, Austin

Michael Fojtasek, Olamaie, Austin

Bryce Gilmore, Barley Swine, Austin

Caroline Glover, Annette, Aurora, CO

Nadia Holguin, Roland’s Cafe Market Bar, Phoenix

Ronnie Killen, Killen’s Steakhouse, Pearland, TX

Kaiser Lashkari, Himalaya, Houston

Steve McHugh, Cured, San Antonio

Trong Nguyen, Crawfish & Noodles, Houston

Jonathan Perno, Campo at Los Poblanos, Albuquerque, NM

Maribel Rivero, Yuyo, Austin

Regino Rojas, Purépecha Room by Revolver Taco Lounge, Dallas

Silvana Salcido Esparza, Barrio Café Gran Reserva, Phoenix

David Uygur, Lucia, Dallas

Kelly Whitaker, The Wolf’s Tailor, Denver

Best Chef: West (CA, HI, NV)

Genet Agonafer, Meals by Genet, Los Angeles

Reem Assil, Reem’s California, Oakland, CA

Gabriela Cámara, Cala, San Francisco

Michael Cimarusti, Providence, Los Angeles

Jeremy Fox, Rustic Canyon, Santa Monica, CA

Chris Kajioka and Anthony Rush, Senia, Honolulu

Matthew Kammerer, Harbor House Inn, Elk, CA

Jessica Koslow, Sqirl, Los Angeles

Brandon Rodgers and Ian Scaramuzza, In Situ, San Francisco

Travis Lett, Gjelina, Venice, CA

Niki Nakayama, n/naka, Los Angeles

Dominica Rice-Cisneros, Cosecha Café, Oakland, CA

Carlos Salgado, Taco María, Costa Mesa, CA

Joshua Skenes, Saison, San Francisco

Sheridan Su, Flock and Fowl, Las Vegas

James Syhabout, Commis, Oakland, CA

Karen Taylor, El Molino Central, Sonoma, CA

Pim Techamuanvivit, Kin Khao, San Francisco

Kris Yenbamroong, Night + Market, Los Angeles

Claudette Zepeda-Wilkins, El Jardín, San Diego

About the 2019 James Beard Awards

The 2019 James Beard Awards celebrations begin in New York City on Friday, April 26, 2019, with the James Beard Media Awards, an exclusive event honoring the nation’s top cookbook authors, culinary broadcast producers and hosts, and food journalists that will take place at Pier Sixty at Chelsea Piers.

The events then move to Chicago, beginning with the Leadership Awards dinner on Sunday, May 5, 2019, at which honorees will be recognized for their work in creating a more healthful, sustainable, and just food world. The James Beard Awards Gala will take place on Monday, May 6, 2019, at the Lyric Opera of Chicago. During the event, which is open to the public, awards for the Restaurant and Chef and Restaurant Design categories will be handed out, along with special achievement awards Humanitarian of the Year, Lifetime Achievement, Design Icon, and America’s Classics. A gala reception will immediately follow, featuring chefs and beverage professionals from across the country, all of whom are involved in the Foundation’s Impact Programs.

The 2019 James Beard Awards are proudly hosted by Choose Chicago and the Illinois Restaurant Association and presented in association with Chicago O’Hare and Midway International Airports and Magellan Corporation as well as the following partners: Premier Sponsors: All-Clad Metalcrafters, American Airlines, HMSHost, Lavazza, S.Pellegrino® Sparkling Natural Mineral Water ; Supporting Sponsors: Hyatt, National Restaurant Association, Robert Mondavi Winery, Skuna Bay Salmon, TABASCO® Sauce, Valrhona, White Claw® Hard Seltzer, Windstar Cruises; Gala Reception Sponsors: Dogfish Head Craft Brewery, Ecolab, Front of the House®, Kendall College, Segura Viudas USA with additional support from Chefwear, Loacker and VerTerra Dinnerware.

Established in 1990, the James Beard Awards recognize culinary professionals for excellence and achievement in their fields and further the Foundation’s mission to celebrate, nurture, and honor chefs and other leaders making America’s food culture more delicious, diverse, and sustainable for everyone. Each award category has an individual committee made up of industry professionals who volunteer their time to oversee the policies, procedures, and selection of judges for their respective Awards programs. All James Beard Award winners receive a certificate and a medallion engraved with the James Beard Foundation Awards insignia.

About the James Beard Foundation

The James Beard Foundation’s mission is to promote good food for good. For more than 30 years, the James Beard Foundation has highlighted the centrality of food culture in our daily lives. Through the James Beard Awards, unique dining experiences at the James Beard House and around the country, scholarships, hands-on learning, and a variety of industry programs that educate and empower leaders in our community, the Foundation has built a platform for chefs and asserted the power of gastronomy to drive behavior, culture, and policy change around food. To that end, the Foundation has also created signature impact-oriented initiatives that include our Women’s Leadership Programs, aimed at addressing the gender imbalance in the culinary industry; advocacy training through our Chefs Boot Camp for Policy and Change; and the James Beard Foundation Leadership Awards, which shine a spotlight on successful change makers. The organization is committed to giving chefs and their colleagues a voice and the tools they need to make the world more sustainable, equitable, and delicious for everyone. For more information, please visit jamesbeard.org  and follow @beardfoundation on Instagram, Twitter, and Facebook.

Media Contacts: Mary Blanton Ogushwitz / Jane Shapiro Magrino 212-957-3005 mary.blanton@magrinopr.com jane.shapiro@magrinopr.com

source http://www.restaurantnews.com/james-beard-foundation-announces-2019-restaurant-and-chef-semifinalists-022819/

[melaniekeithve]

Restaurant Review: Seafood From Two Tapas Masters at Saint Julivert Fisherie

Restaurant Review: Seafood From Two Tapas Masters at Saint Julivert Fisherie

Restaurant Review: Seafood From Two Tapas Masters at Saint Julivert Fisherie At their new Brooklyn restaurant, the chefs Alex Raij and Eder Montero leave Spain to fish in other waters. https://ift.tt/2r7p2Bf

[jefferyrobertpg]

Restaurant Review: Seafood From Two Tapas Masters at Saint Julivert Fisherie

Restaurant Review: Seafood From Two Tapas Masters at Saint Julivert Fisherie

Restaurant Review: Seafood From Two Tapas Masters at Saint Julivert Fisherie At their new Brooklyn restaurant, the chefs Alex Raij and Eder Montero leave Spain to fish in other waters. https://ift.tt/2r7p2Bf

[brooksrebeccama]

Restaurant Review: Seafood From Two Tapas Masters at Saint Julivert Fisherie

Restaurant Review: Seafood From Two Tapas Masters at Saint Julivert Fisherie

Restaurant Review: Seafood From Two Tapas Masters at Saint Julivert Fisherie At their new Brooklyn restaurant, the chefs Alex Raij and Eder Montero leave Spain to fish in other waters. https://ift.tt/2r7p2Bf

[hendersonwendyma]

Restaurant Review: Seafood From Two Tapas Masters at Saint Julivert Fisherie

Restaurant Review: Seafood From Two Tapas Masters at Saint Julivert Fisherie

Restaurant Review: Seafood From Two Tapas Masters at Saint Julivert Fisherie At their new Brooklyn restaurant, the chefs Alex Raij and Eder Montero leave Spain to fish in other waters. https://ift.tt/2r7p2Bf