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Ecco i semifinalisti del James Beard Award 2013

Ecco i semifinalisti del James Beard Award 2013


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Sembra che la stagione dei premi sia di nuovo qui; la James Beard Foundation ha pubblicato i suoi semifinalisti per i James Beard Awards 2013 e l'elenco non sorprende.

In testa alla lista, la categoria Best New Restaurant annuisce a BierBeisl a Beverly Hills, California, Empellón Cocina a New York City, Mi Casa di José Andrés a Porto Rico, L'ordinario a Charleston, Carolina del Sud, Disposizioni statali sugli uccelli a San Francisco, per non parlare Sotto la pancia a Houston.

la voliera ottiene un cenno per Outstanding Bar Program (che è andato a New York's PDT l'anno scorso), così come Pegu Club e Bar Agricole, oltre al bar di Daniel Humm al Il NoMad Hotell (Humm ha vinto lo chef eccezionale l'anno scorso, quindi le probabilità potrebbero essere a suo favore).

Nel frattempo, il Rising Star Chef of the Year (che è andato a Christina Tosi l'anno scorso) ha alcuni grandi nomi nella lista, in particolare Danny Bowien, che ha fatto colpo con Missione cibo cinese a New York quest'anno. I concorrenti di Bowien includono Jimmy Bannos Jr. di Chicago's Il Maiale Viola, Thomas McNaughton di Farina + Acqua a San Francisco, David Posey di Chicago's Merlo, Michele Toscano di Perla a New York City e molto altro ancora.

Dai un'occhiata alla lunga lista dei semifinalisti qui e inizia a piazzare le tue scommesse. I nominati saranno annunciati il ​​18 marzo 2013.


La James Beard Foundation annuncia i semifinalisti 2013 di ristorante e chef

La James Beard Foundation ha annunciato i semifinalisti 2013 del ristorante e dello chef per i James Beard Foundation Awards 2013 (gli "Oscar" del mondo del cibo, per chi non lo conoscesse). I semifinalisti sono stati selezionati da un comitato di ristoranti e chef tra oltre 44.000 voci online in 20 categorie.

Il 18 marzo verranno annunciati i finalisti. I finalisti sono determinati da un gruppo di volontari indipendenti (critici di ristoranti, redattori di cibo, vincitori del passato, ecc.) di oltre 600 giudici provenienti da tutto il paese. La giuria vota su specifiche categorie di premi per determinare i cinque finalisti di ciascuna categoria. Da lì, i vincitori saranno annunciati il ​​6 maggio durante una cerimonia di premiazione che si terrà al Lincoln Center di New York.

Alcuni premi sono già stati annunciati: lo chef Emeril Lagasse è stato insignito del premio umanitario di quest'anno e lo chef Cecilia Chiang è stato insignito del premio alla carriera.

Ecco l'elenco completo dei semifinalisti:

MIGLIOR NUOVO RISTORANTE
Balena, Chicago
BierBeisl, Beverly Hills, CA
Barbablù, Indianapolis
Borgne, New Orleans
Butcher & the Boar, Minneapolis
Cardamom Hill, Atlanta
Empellón Cocina, New York
Quarto anteriore, Madison, WI
Grace, Chicago
Hog & Hominy, Memphis
Khong River House, Miami Beach, Florida
Tavolo Lockeland, Nashville
Mateo Tapas, Durham, Carolina del Nord
Mi Casa di José Andrés a Dorado Beach, a Ritz-Carlton Reserve, Dorado, PR
Mintwood Place, Washington, DC
L'ordinario, Charleston, SC
Bue, Portland, OR
Cuore di bue, Houston
Pabu al Four Seasons Hotel Baltimora
Puritan & Company, Cambridge, MA
Rich Table, San Francisco
Shanik, Seattle
Disposizioni statali per gli uccelli, San Francisco
Tar & Roses, Santa Monica, CA
Trenta acri, Jersey City, NJ
Underbelly, Houston
Vernick Food & Drink, Filadelfia
La balena vince, Seattle
Zacatecas Tacos & Tequila, Albuquerque, Nuovo Messico

ECCEZIONALE PROGRAMMA BAR
La cantina dell'abate, San Francisco
Anvil Bar & Refuge, Houston
The Aviary, Chicago
Bar Agricole, San Francisco
Il bar del NoMad Hotel, New York
The Broken Shaker, Miami Beach, Florida
Bryant's Cocktail Lounge, Milwaukee
Canon, Seattle
The Cedars Social, Dallas
Clyde Common, Portland, OR
Cook & Brown Public House, Providence
Cura, New Orleans
The Franklin Mortgage & Investment Co., Filadelfia
The Hawthorne, Boston
High West Distillery & Saloon, Park City, UT
Holeman & Finch Public House, Atlanta
Marvel Bar, Minneapolis
Pegu Club, New York
The Porter Beer Bar, Atlanta
Ristorante Eve, Alessandria, VA
Rivera, Los Angeles
The Varnish, Los Angeles
L'ora viola, Chicago
Williams & Graham, Denver
Woodberry Kitchen, Baltimora

CHEF ECCEZIONALE
Sean Brock, McCrady's, Charleston, SC
Andrew Carmellini, Locanda Verde, NYC
David Chang, Momofuku Noodle Bar, New York
Tyson Cole, Uchi, Austin e Houston
Gary Danko, Ristorante Gary Danko, San Francisco
Suzanne Goin, Lucques, West Hollywood, CA
Maria Hines, Tilth, Seattle
Paul Kahan, Blackbird, Chicago
David Kinch, Manresa, Los Gatos, CA
Donald Link, Herbsaint, New Orleans
Barbara Lynch, No. 9 Park, Boston
Tim McKee, La Belle Vie, Minneapolis
Vitaly Paley, Paley's Place, Portland, OR
Stephan Pyles, Ristorante Stephan Pyles, Dallas
Anne Quatrano, Bacchanalia, Atlanta
Julian Serrano, Picasso al Bellagio, Las Vegas
Nancy Silverton, Pizzeria Mozza, Los Angeles
Michael Symon, Lola, Cleveland
Michael Tusk, Quince, San Francisco
Marc Vetri, Vetri, Philadelphia

PASTICCERIA ECCEZIONALE
Dominique Ansel, Dominique Ansel Bakery, New York
Andre Chin e Amanda Eap, Artisan Boulanger Patissier, Filadelfia
Melissa Chou, Aziza, San Francisco
Elizabeth Dahl, Nostrano, Madison, WI
Matt Danko, The Greenhouse Tavern, Cleveland
Patrick Fahy, sedici anni al Trump Hotel Chicago
Ken Forkish, Ken's Artisan Bakery, Portland, OR
Hedy Goldsmith, Michael's Genuine Food & Drink, Miami
Karen Hatfield, The Sycamore Kitchen, Los Angeles
Brooks Headley, Del Posto, New York
Steve Horton, Rustica Bakery, Minneapolis
Maura Kilpatrick, Oleana, Cambridge, MA
Phoebe Lawless, Scratch, Durham, Carolina del Nord
William Leaman, Bakery Nouveau, Seattle
Tiffany MacIsaac, Birch & Orzo, Washington, D.C.
Cheryl Maffei e Jonathan Stevens, Pane fantasma affamato, Northampton, MA
Aaron Russell, Ristorante Eugene, Atlanta
Laura Sawicki, La Condesa, Austin
Tandra Watkins, Ashley's al Capital Hotel, Little Rock, AR
William Werner, Artigiano e Lupi, San Francisco

RISTORANTE ECCEZIONALE
Agosto, New Orleans
Blue Hill, New York
Canlis, Seattle
Fore Street, Portland, ME
Cinema straniero, San Francisco
Ristorante Greens, San Francisco
Highlands Bar and Grill, Birmingham, AL
Jaleo, Washington, DC
Jewel Bako, New York
Lanterna, Chapel Hill, Carolina del Nord
Ristorante di Lucia, Minneapolis
Melisse, Santa Monica, CA
Naha, Chicago
Oleana, Cambridge, MA
Patina, Los Angeles
La porta inclinata, San Francisco
Spiaggia, Chicago
Terra, Sant'Elena, CA
Vidalia, Washington, DC
Vincent su Camelback, Phoenix

RISTORANTE ECCEZIONALE
Nick Badovinus (Flavor Hook, Cucina fuori sede, Provato e vero, ecc.), Dallas
Ashok Bajaj, Knightsbridge Restaurant Group (The Bombay Club, The Oval Room, Rasika, ecc.), Washington, D.C.
Kim Bartmann (Barbette, Bryant-Lake Bowl, Red Stag Supperclub, ecc.), Minneapolis
Roger Berkowitz, Legal Sea Foods, Boston
Frank Bonanno, Bonanno Concepts (Mizuna, Osteria Marco, Bones, ecc.), Denver
George Formaro (Centro, Django, South Union Bread Café, ecc.), Des Moines, IA
Sam Fox, Fox Restaurant Concepts (Olive & Ivy, True Food Kitchen, Zinburger, ecc.), Phoenix
Ford Fry, ristoranti Rocket Farm (The Optimist, JCT Kitchen, n. 246), Atlanta
Levi Goode, Goode Company Restaurants (Goode Company Seafood, Goode Company Taqueria, Goode Company BBQ, ecc.), Houston
Martha Hoover, Patachou (Patachou, Petit Chou, Napolese, ecc.), Indianapolis
John Howie, John Howie Restaurant Group (John Howie Steak, Seastar Restaurant e Raw Bar), Bellevue, WA
Mike Klank e Eddie Hernandez, Taqueria del Sol, Atlanta
Maguy Le Coze, Le Bernardin, NYC
Donnie Madia, One Off Hospitality Group (Blackbird, Avec, The Publican, ecc.), Chicago
Nick Pihakis, Jim 'N Nick's Bar-B-Q, Birmingham, AL
Piero Selvaggio, Valentino Restaurant Group (Valentino, Valentino Vin Bar), Santa Monica, CA
Mark Stark e Terri Stark, ristoranti Stark Reality (Willi's Wine Bar, Monti's Rotisserie & Bar, Willi's Seafood & Raw Bar, ecc.), Santa Rosa/Healdsburg, CA
Stephen Starr, ristoranti Starr (The Dandelion, Talula's Garden, Parc, ecc.), Filadelfia
Caroline Styne (Lucques, Taverna, AOC, ecc.), West Hollywood, CA
Phil Suarez, Suarez Restaurant Group (ABC Kitchen, Jean Georges, wd

SERVIZIO ECCEZIONALE
Baccanali, Atlanta
Biga sulle Rive, San Antonio
Brigtsen, New Orleans
Café Juanita, Kirkland, WA
Chez François, Vermilion, OH
The Compound Restaurant, Santa Fe
Del Posto, New York
Eastern Standard Kitchen & Drinks, Boston
Ristorante Fountain al Four Seasons Hotel Philadelphia
La Sala Francese dell'Adolphus, Dallas
Michael Mina, San Francisco
The Oakroom al Seelbach Hilton, Louisville, KY
Cachi, Bristol, RI
Providence, Los Angeles
Cotogna, San Francisco
Il ristorante a Meadowood, Sant'Elena, CA
Sapor Cafe and Bar, Minneapolis
Topolobampo, Chicago
Vetri, Filadelfia
Victoria & Albert's al Disney's Grand Floridian Resort & Spa, Lake Buena Vista, FL

ECCEZIONALE PROGRAMMA DI VINI
4 Olive Wine Bar, Manhattan, KS
A16, San Francisco
Addison al Grand Del Mar, San Diego
Angus Barn, Raleigh, Carolina del Nord
Il fienile a Blackberry Farm, Walland, TN
Café on the Green al Four Seasons Resort e Club Dallas a Las Colinas, Irving, TX
Charleston, Baltimora
Charleston Grill al Charleston Place Hotel, Charleston, SC
CityZen al Mandarin Oriental, Washington D.C.
L'Etoile, Madison, WI
Five & Ten, Atene, GA
Frasca Enogastronomia, Boulder, CO
The Grill Room al Windsor Court Hotel, New Orleans
Nopa, San Francisco
Press, Sant'Elena, CA
Picasso al Bellagio, Las Vegas
Seppia, Chicago
Sierra Mar al Post Ranch Inn, Big Sur, CA
Troquet, Boston
Ristorante Yono's, Albany, NY

VINO ECCEZIONALE, LIQUORI O BIRRA PROFESSIONALE
Sam Calagione, birrificio artigianale Capo di Gattuccio, Milton, DE
Ron Cooper, Del Maguey Single Village Mezcal, Taos, Nuovo Messico
John e Kathe Dyson, azienda vinicola Williams Selyem, Healdsburg, CA
Merry Edwards, Merry Edwards Winery, Sebastopoli, CA
Don Feinberg e Wendy Littlefield, Vanberg & DeWulf, Cooperstown, NY
Mike Floyd, Nick Floyd e Simon Floyd, Three Floyds Brewing, Munster, IN
Chuck Furuya, DK Restaurants, Maui, HI
Manfred Krankl, Sine Qua Non, Ventura, CA
Ted Lemon, Littorai Wines, Sebastopol, CA
Stephen McCarthy, distilleria Clear Creek, Portland, OR
Duncan Meyers e Nathan Roberts, Arnot-Roberts, Healdsburg, CA
Garrett Oliver, The Brooklyn Brewery, Brooklyn, NY
Tom Peters, Monk's Cafe, Filadelfia
Neal Rosenthal, commerciante di vini di Rosenthal, New York
Jörg Rupf, St. George Spirits, Alameda, CA
Eric Seed, Haus Alpenz, Edina, MN
Eric Solomon, Eric Solomon Selections – European Cellars, Charlotte, NC
Harlan Wheatley, Buffalo Trace Distillery, Francoforte, KY
Sean Lilly Wilson, Fullsteam, Durham, Carolina del Nord
David Wondrich, educatore di spiriti, Brooklyn, NY

CHEF ASTRELLO NASCENTE DELL'ANNO
Jimmy Bannos Jr., Il maiale viola, Chicago
Mark Bodinet, Ristorante Copperleaf al Cedarbrook Lodge, Seattle
Daniel Bonanno, Un maiale in pelliccia, Madison, WI
Danny Bowien, Mission Chinese Food, San Francisco e New York
Katie Button, Cúrate, Asheville, Carolina del Nord
Hari Cameron, A (musea), Rehoboth Beach, DE
Joe Cicala, Le Virtù, Philadelphia
Quinten Frye, Salt Kitchen & Tasting Bar, Honolulu
Bryce Gilmore, Barley Swine, Austin
Will Gilson, Puritan and Company, Cambridge, MA
Nicole Grimes, Rao's al Caesar's Palace, Las Vegas
Christopher Kearse, Will BYOB, Filadelfia
Matthew Kirkley, L2O, Chicago
Bernhard Mairinger, BierBeisl, Beverly Hills, CA
Jamie Malone, Sea Change, Minneapolis
Tim Maslow, Strip-T's, Watertown, MA
Thomas McNaughton, Farina + Acqua, San Francisco
Janina O'Leary, TRACE, Austin
Jorel Pierce, Euclid Hall Bar & Kitchen, Denver
David Posey, Blackbird, Chicago
Giorgio Rapicavoli, Dining House, Coral Gables, FL
Michael Toscano, Perla, NYC
Chris Weber, The Herbfarm, Woodinville, WA
Blaine Wetzel, The Willows Inn sull'isola di Lummi, isola di Lummi, WA
Justin Woodward, Castagna, Portland, OR
Kris Yenbamroong, Notte + Mercato, West Hollywood, CA
Justin Yu, Oxheart, Houston

MIGLIOR CHEF: GRANDI LAGHI
Myles Anton, Trattoria Stella, Traverse City, MI
Dave Beran, Next, Chicago
Neal Brown, The Libertine Liquor Bar, Indianapolis
Zack Bruell, Cowell & Hubbard, Cleveland
Michael Carlson, Schwa, Chicago
Jean-Robert de Cavel, La tavola di Jean-Robert, Cincinnati
Luciano Del Signore, Bacco Ristorante, Southfield, MI
Paul Fehribach, Big Jones, Chicago
Greg Hardesty, Recess, Indianapolis
Stephanie Izard, Ragazza e capra, Chicago
Anne Kearney, Rue Dumaine, Dayton, Ohio
Regina Mehalllick, R Bistro, Indianapolis
Matthias Merges, Yusho, Chicago
Matthew Millar, Riserva, Grand Rapids, MI
Chris Nugent, Goosefoot, Chicago
Jonathon Sawyer, Taverna della serra, Cleveland
David Tallent, Ristorante Tallent, Bloomington, IN
Giuseppe Tentori, Boka, Chicago
Paul Virant, Perennial Virant, Chicago
Andrew Zimmerman, Seppia, Chicago

MIGLIOR CHEF: MID-ATLANTICO
Scott Anderson, Elements, Princeton, NJ
Cathal Armstrong, Ristorante Eve, Alexandria, Virginia
Joey Baldino, Zeppoli, Collingswood, NJ
Ian Boden, cucina Glass Haus, Charlottesville, Virginia
Pierre Calmels, Bibou, Filadelfia
Anthony Chittum, Vermiglio, Alexandria, VA
Tony Conte, The Oval Room, Washington, D.C.
Scott Drewno, The Source, Washington, D.C.
Spike Gjerde, Woodberry Kitchen, Baltimora
Lee Gregory, The Roosevelt, Richmond, Virginia
Trevett Hooper, Legume, Pittsburgh
Cedric Maupillier, Mintwood Place, Washington, D.C.
Johnny Monis, Komi, Washington, DC
Konstantinos Pitsillides, Kanella, Filadelfia
Sylva Senat, Tashan, Filadelfia
Brad Spence, Amis, Filadelfia
Lee Styer, Fond, Filadelfia
Vikram Sunderam, Rasika, Washington, D.C.
Marcie Turney, Barbuzzo, Filadelfia
Cindy Wolf, Charleston, Baltimora

MIGLIOR CHEF: MIDWEST
Justin Aprahamian, Sanford, Milwaukee
David Baruthio, Baru 66, Des Moines, IA
Steven Brown, Tilia, Minneapolis
Clayton Chapman, The Grey Plume, Omaha, NE
Gerard Craft, Niche, Clayton, MO
Doug Flicker, Piccolo, Minneapolis
John Gadau e Phillip Hurley, Sardine, Madison, WI
Colby Garrelts, Bluestem, Kansas City, MO
Michelle Gayer, Torta salata, Minneapolis
Martin Heuser, Affäre, Kansas City, MO
Tim McKee, La Belle Vie, Minneapolis
Kevin Nashan, Sidney Street Café, St. Louis
Jack Riebel, Butcher & the Boar, Minneapolis
Lenny Russo, Heartland Restaurant & Farm Direct Market, St. Paul, MN
Jon Seymour, V. Mertz, Omaha, NE
David Swanson, Braise, Milwaukee
Carl Thorne-Thomsen, Storia, Prairie Village, KS
Sameh Wadi, Saffron Restaurant & Lounge, Minneapolis
Sean Wilson, Proof, Des Moines, IA
James Winberg, Mike Brown e Bob Gerken, Travail Kitchen and Amusements, Robbinsdale, MN

MIGLIOR CHEF: NORDEST
Steve Atkins, The Kitchen Table Bistro, Richmond, VT
Damon Baehrel, Damon Baehrel al Basement Bistro, Earlton, NY
Jamie Bissonnette, Coppa, Boston
Francesco Buitoni, Mercato Osteria & Enoteca, Red Hook, NY
Joanne Chang, Farina Panetteria + Caffè, Boston
Krista Kern Desjarlais, Bresca, Portland, ME
Gerry Hayden, The North Fork Table & Inn, Southold, NY
Brian Hill, Francine Bistro, Camden, ME
Matt Jennings, Farmstead Inc., Providence
Aaron Josinsky e Nathaniel Wade, Misery Loves Co., Winooski, VT
Melissa Kelly, Primo, Rockland, ME
Bun Lai, Sushi di Miya, New Haven, CT
Michael Leviton, Lumière, Newton, MA
Tim Loomis, Liquidi e solidi al manubrio, Lake Placid, NY
Barry Maiden, madre affamata, Cambridge, MA
Evan Mallett, Black Trumpet Bistro, Portsmouth, NH
Bjorn Somlo, Nudel, Lenox, MA
Champe Speidel, Cachi, Bristol, RI
Bill Taibe, Le Farm, Westport, CT
Eric Warnstedt, gallina del bosco, Waterbury, VT

MIGLIOR CHEF: NORDOVEST
Chris Ainsworth, Zafferano Cucina Mediterranea, Walla Walla, WA
Andy Blanton, Café Kandahar, Whitefish, MT
Greg Denton e Gabrielle Quiñónez Denton, Ox, Portland, OR
Jeff Drew, Snake River Grill, Jackson Hole, WY
Renee Erickson, La balena vince, Seattle
Jason Franey, Canlis, Seattle
John Gorham, Toro Bravo, Portland, OR
James Honaker, Bistro Enzo, Billings, MT
Brett Knipmeyer, Kinley's Restaurant & Bar, Anchorage, AK
Gary Kucy, Rupert, McCall, ID
Nathan Lockwood, Altura, Seattle
Taite Pearson, della Mano, Ketchum, ID
Naomi Pomeroy, Bestia, Portland, OR
Gabriel Rucker, Le Pigeon, Portland, OR
Adam Sappington, The Country Cat Dinnerhouse & Bar, Portland, OR
Ethan Stowell, Staple & Fancy Mercantile, Seattle
Jason Stratton, Spinasse, Seattle
Cathy Whims, Nostrana, Portland, OR
Justin Wills, Ristorante Beck, Depoe Bay, OR
Rachel Yang e Seif Chirchi, Joule, Seattle

MIGLIOR CHEF: NYC
April Bloomfield, Il Maiale Maculato
Marco Canora, Hearth
Wylie Dufresne, wd

50
Sara Jenkins, Porsena
Dan Kluger, ABC Kitchen
Mark Ladner, Del Posto
Paul Liebrandt, Corton
Anita Lo, Annisa
George Mendes, Aldea
Carlo Miraarchi, Roberta's
Seamus Mullen, Tertulia
Joe Ng, RedFarm
Alex Raij e Eder Montero, Txikito
Cesar Ramirez, Chef's Table al Brooklyn Fare
Sean Rembold, Diner
Masato Shimizu, 15 est
Alex Stupak, Empellón Cocina
Rich Torrisi e Mario Carbone, Torrisi Italian Specialties
Jonathan Waxman, Barbuto
Michael White, Marea

MIGLIOR CHEF: SUD
Peter Arpke, Beach Bistro, Holmes Beach, Florida
Greg Baker, The Refinery, Tampa, FL
Vishwesh Bhatt, Snackbar, Oxford, MS
Kathleen Blake, Il cucchiaio arrugginito, Orlando, FL
Clay Conley, Buccan, Palm Beach, Florida
Justin Devillier, La Petite Grocery, New Orleans
Jose Enrique, Jose Enrique, San Juan, PR
Justin Girouard, The French Press, Lafayette, LA
Scott Hunnel, Victoria & Albert's al Disney's Grand Floridian Resort & Spa, Lake Buena Vista, FL
James Lewis, Bettola, Birmingham, AL
Rob McDaniel, SpringHouse, Alexander City, AL
Brandon McGlamery, Luma on Park, Winter Park, FL
Jeff McInnis, tavolo e bar Yardbird Southern, Miami Beach, Florida
Tory McPhail, Palazzo del Comandante, New Orleans
Jose Mendin, Pubbelly, Miami Beach, Florida
James e Julie Petrakis, Il maiale famelico, Winter Park, FL
Hari Pulapaka, Cress, DeLand, FL
Alon Shaya, Domenica, New Orleans
Michael Stoltzfus, Coquette, New Orleans
Sue Zemanick, Gautreau, New Orleans

MIGLIOR CHEF: SUDEST
Billy Allin, Cakes & Ale, Decatur, GA
Jeremiah Bacon, The Macintosh, Charleston, SC
Tyler Brown, Capitol Grille all'Hermitage Hotel, Nashville
Ashley Christensen, Diner di Poole, Raleigh, Carolina del Nord
Scott Crawford, Aironi presso l'Umstead Hotel and Spa, Cary, NC
Craig Deihl, Cypress, Charleston, SC
Damian Heath, lotto 12 Public House, Berkeley Springs, Virginia Occidentale
Vivian Howard, chef e agricoltore, Kinston, Carolina del Nord
Scott Howell, Nana's, Durham, Carolina del Nord
Joshua Keeler, dispensa di due distretti, Charleston, SC
Edward Lee, 610 Magnolia, Louisville, KY
Joseph Lenn, The Barn at Blackberry Farm, Walland, TN
Daniel Lindley, St. John's Restaurant, Chattanooga, TN
Margot McCormack, Margot Café & Bar, Nashville
Elliott Moss, L'ammiraglio, Asheville, Carolina del Nord
Todd Richards, The Shed at Glenwood, Atlanta
Steven Satterfield, Miller Union, Atlanta
Andrew Ticer e Michael Hudman, Andrew Michael Italian Kitchen, Memphis
Aaron Vandemark, Panciuto, Hillsborough, Carolina del Nord
Tandy Wilson, City House, Nashville

MIGLIOR CHEF: SUDOVEST
Kevin Binkley, Ristorante Binkley, Cave Creek, AZ
James Campbell Caruso, La Boca, Santa Fe
James Dumas, High West Distillery & Saloon, Park City, UT
David Gilbert, Sustenio presso Éilan Hotel Resort & Spa, San Antonio
Bryce Gilmore, Barley Swine, Austin
Jennifer James, Jennifer James 101, Albuquerque, Nuovo Messico
Jennifer Jasinski, Rioja, Denver
Maiya Keck, Maiya's, Marfa, TX
Shinji Kurita, ShinBay, Scottsdale, AZ
Max MacKissock, The Squeaky Bean, Denver
Jason Maddy, Oak, Dallas
Hugo Ortega, Hugo's, Houston
Rene Ortiz, La Condesa, Austin
Viet Pham e Bowman Brown, Forage, Salt Lake City
Armando Pomales, Café Central, El Paso, TX
Martín Rios, Ristorante Martín, Santa Fe
Teiichi Sakurai, Tei-An, Dallas
Alex Seidel, Fruition Restaurant, Denver
Chris Shepherd, Underbelly, Houston
Michael Sohocki, Ristorante Guendalina, San Antonio

MIGLIOR CHEF: WEST
Matthew Accarrino, SPQR, San Francisco
Nicolaus Balla, Bar Tartine, San Francisco
Josef Centeno, Bäco Mercat, Los Angeles
Michael Chiarello, Bottega, Yountville, CA
Michael Cimarusti, Providence, Los Angeles
Chris Cosentino, Incanto, San Francisco
Dominique Crenn, Atelier Crenn, San Francisco
Mitsuo Endo, Aburiya Raku, Las Vegas
Mark Estee, Campo, Reno, NV
Ed Kenney, Town, Honolulu
Andrew Kirschner, Tar & Roses, Santa Monica, CA
Christopher Kostow, The Restaurant at Meadowood, St. Helena, CA
Mourad Lahlou, Aziza, San Francisco
Corey Lee, Benu, San Francisco
David LeFevre, M.B. Posta, Manhattan Beach, CA
Daniel Patterson, Coi, San Francisco
Carl Schroeder, Market Restaurant + Bar, Del Mar, CA
John Rivera Sedlar, Rivera, Los Angeles
Jon Shook e Vinny Dotolo, Animali, Los Angeles
Ricardo Zarate, Mo-Chica, Los Angeles

Correzione: Una versione precedente aveva un elenco incompleto. Questo è stato risolto.


James Beard Awards 2013: annunciati i finalisti del ristorante e dello chef

La James Beard Foundation ha annunciato i finalisti del 2013 per i suoi premi annuali. I finalisti sono determinati da un gruppo di volontari indipendenti (critici di ristoranti, redattori di cibo, vincitori del passato, ecc.) di oltre 600 giudici provenienti da tutto il paese, in base al precedente elenco di semifinalisti.

I vincitori del ristorante e dello chef saranno annunciati il ​​6 maggio al Lincoln Center di New York. I vincitori del premio giornalismo e media saranno annunciati il ​​3 maggio.

Ecco uno sguardo ai finalisti. Congratulazioni a tutti!

Premi giornalistici

COPERTURA ALIMENTARE NELLA PUBBLICAZIONE DI INTERESSE GENERALE
Rivista di Los Angeles, Lesley Bargar Suter
Salute dell'uomo, Adina Steiman
Davvero semplice, Lygeia Grace
Washingtonian, Tood Kliman

SAGGIO PERSONALE
Fucsia Dunlop, Lucky Peach, “London Town”
Hua Hsu, Lucky Peach, "Wokking the Suburbs"
Joy Manning, Table Matters, “Lo chef svedese”

UMORISMO
Lisa Hanawalt, Lucky Peach, "Le vite segrete degli chef"
Alice Laussade, Dallas Observer, "La guida definitiva di The Cheap Bastard per mangiare come un totale Cheap Bastard a Dallas"
Michael Procopio, Cibo per sconsiderati, “Ky Jelly is My New Jam”

CUCINA/RICETTE/ISTRUZIONI
M. Goulding, M. Kadey, P. Kita, Men's Health, "The Butcher is Back!", "The Six Pack Foods of Summer", "Southern Food Rises Again"
J. Kenji López-Alt, Serious Eats, “The Food Lab”
Ogni giorno con Rachael Ray Staff, "Scegli il tuo Ringraziamento perfetto"

PROFILO
Brandon Chuang, Festa, “Un'evoluzione delle idee”
Alex Halberstadt, New York Times Magazine, "La cucina non è creativa e non è facile"
Brett Martin, GQ, "Danny e il test elettrico Kung Pao Pastrami"

CIBO E CULTURA
Oliver Bullough, Roads & Kingdoms, "Adjika: Sauce of Glory, Pride of Abkhazia"
Ryan D'Agostino e lo staff di Esquire, "The Esquire Community Cookbook"
Ann Taylor Pittman, Cooking Light, "La signora cinese del Mississippi torna a casa in Corea"

POLITICA/POLITICA/AMBIENTE
Barry Estabrook, OnEarth, "Fuori a pranzo"
Tracie McMillan, The American Prospect, "Comune come la sporcizia"
Ben Paynter, Bloomberg Businessweek, "La carpa deve morire"

SALUTE E BENESSERE
Rachael Moeller Gorman, Mangiare bene, risolvere il puzzle dello zucchero”
Aliza Green, Washington Post, "I guanti possono staccarsi, per quanto mi riguarda"
Lou Schuler, Salute dell'uomo, "I cavernicoli avevano gli addominali?"

COLONNE ALIMENTARI
Celia Barbour, PhilipsTown.info, Bocche da sfamare: "Into the Woods", "Of Cabbages and Queens", "The Dirt on Christmas"
Adam Sachs, Bon Appétit, The Obsessivore: "Sono un grande per il Giappone", "Tutti sono critici", "La tradizione inizia qui"
Jane e Michael Stern, Saveur, Percorsi: "Surf and Turf", "Hog Heaven", "Fair and Square"
Lettie Teague, Wall Street Journal, sul vino: "Un pinot al giorno: un po' di vino fa davvero bene?", "Pensa mentre bevi: in difesa degli snob del vino", "Gli uomini vengono dal taxi, le donne dal moscato ?

VINO, LIQUORI E BEVANDE
Betsy Andrews, Saveur, "Rinascimento settentrionale"
Marisa Huff, La Cucina Italiana, “La Nuova Birra Italiana”
Michael Steinberger, Vanity Fair, "Un crimine vintage"

BLOG ALIMENTARE INDIVIDUALE
Cannelle et Vanille
Cacciatore Pescatore Giardiniere Cuoco
vinografia

BLOG ALIMENTARE DI GRUPPO
segale scura
mangiatore nazionale
Grub Street NY

CIBO E VIAGGI
Matt Goulding, Strade e regni
Peter Jon Lindberg, Viaggi e tempo libero
Adam Sachs, Viaggi e tempo libero

CRAIG CLAIBORNE DISTINGUISHED RESTAURANT REVIEW AWARD
Alison Cook, Houston Chronicle, "Justin Yu e Oxheart guardano avanti, non indietro", "La magia di Torchy's Tacos si perde nella traduzione", "Perché Underbelly è essenziale per Houston"
Patric Kuh, Los Angeles Magazine, "Whole Foods", "Shore Thing", "Power Station"
Tejal Rao, Village Voice, "Bangkok Pop, No Fetishes", "The Sweet Taste of Success", "Entra nella zona di comfort al 606 R&D"

M.F.K. PREMIO DISTINTO DI SCRITTURA FISHER
Dara Moskowitz Grumdahl, Mpls.St.Paul Magazine, “The Cheese Artist”
Richard Parks, Lucky Peach, “Cibo Khmeriano”
Mike Sula, lettore di Chicago, "Il pollo degli alberi"

RADIO SHOW/AUDIO WEBCAST
Paura di friggere, WBEZ
NewsWorks, PERCHE' FM
Il sale, NPR

VIDEO WEBCAST POSIZIONE FISSA/ISTRUZIONI
Chicago Restaurant Pastry Competition, jmpurepastry.com
Come cocktail, youtube.com/liquor
I cuochi di stagione, bonappetit.com

VIDEO WEBCAST IN LOCATION
Le curiose avventure di Kirk Lombard, darkrye.com
cibo. curato., foodcurated.com
Il piatto perenne, theperennialplate.com

PROGRAMMA TV STUDIO/LOCAZIONE FISSA
CBS Sunday Morning: "Mangia, bevi e sii allegro"
La scuola di cucina di Martha Stewart
I pasti della settimana di Sara

PROGRAMMA TV IN LOCATION
Bizarre Foods America, Travel Channel
MeatEater, Sportsman Channel
La mente di uno chef, PBS

SEGMENTO TELEVISIVO
CNN InFocus, CNN
Friday Arts, Art of Food, WHYY TV
Il segugio affamato, ABC 7 Chicago

SPECIALE/DOCUMENTARIO
Rivelata l'America: Food Machine, PBS
Food Forward Agricoltura urbana in tutta l'America, PBS
Il ristoratore, PBS

ECCEZIONALE PERSONALITÀ DEL CIBO/OSPITE
Gerry Garvin, Cooking Channel
Sara Moulton, PBS
Andrew Zimmern, Travel Channel

CUCINA AMERICANA
Fuoco nella mia pancia, Kevin Gillespie e David Joachim
Padroneggiare l'arte della cucina meridionale, Nathalie Dupree e Cynthia Graubart
Southern Comfort, Allison Vines-Rushing e Slade Rushing

BEVANDA
Come amare il vino, Eric Asimov
Inventare il vino, Paul Lukacs
Wine Grapes, Julia Harding, Jancis Robinson e José Vouillamoz

CUCINA GENERALE
Canal House cucina ogni giorno, Melissa Hamilton e Christopher Hirsheimer
Cucina modernista a casa, Nathan Myhrvold e Maxime bilet
Cosa ha mangiato Katie, Katie Quinn Davies

INTERNAZIONALE
Birmania, Naomi Duguid
Gran Cocina Latina, Maricel E. Presilla
Gerusalemme, Yotam Ottolenghi & Sami Tamimi

RIFERIMENTO E BORSA DI STUDIO
101 libri di cucina classici, Marvin J. Taylor e Clark Wolf
L'arte della fermentazione, Sandor Ellix Katz
The Cookbook Library, Anne Willan con Mark Cherniavsky e Kyri Claflin

FORNO E DESSERT
Bouchon Baking, Thomas Keller e Sebastien Rouxel
The Dahlia Bakery Cookbook, Tom Douglas e Shelley Lance
Farina Acqua Sale Lievito, Ken Forkish

PUNTO DI VISTA PROFESSIONALE
Entra, siamo chiusi, Christine Carroll e Jody Eddy
Tecniche fondamentali della cucina italiana classica, The International Culinary Center, Cesare Casella e Stephanie Lyness
Toqué!, Normand Laprise

FOCUS SULLA SALUTE
Cooking Light: il nuovo modo di cucinare light, Scott Mowbray e Ann Taylor Pittman
La Cucina Germogliata, Sara Forte
True Food, Sam Fox e Andrew Weil con Michael Stebner

SINGOLO SOGGETTO
Lontano, Jesse Griffiths
Salse moderne, Martha Holmberg
Maturo, Nigel Slater

FOCUS VERDURE E VEGETARIANI
Sapore Foraged, Tama Matsuoka Wong con Eddy Leroux
Erbivoro, Michael Natkin
Radici, Diane Morgan

SCRITTURA E LETTERATURA
Il modo di mangiare americano, Tracie McMillan
L'uomo che ha cambiato il modo in cui mangiamo, Thomas McNamee
Sì, chef, Marcus Samuelsson

FOTOGRAFIA
Bouchon Bakery, Deborah Jones
Toqué!, Dominique Malaterre
Cosa ha mangiato Katie, Katie Quinn Davies

Premi Ristorante e Chef

DESIGN E GRAFICA DEL RISTORANTE
75 posti e meno:
Farmshop, Santa Monica
Isa, Brooklyn
minibar, Washington, DC

76 posti e oltre:
Jaleo al Cosmopolitan Las Vegas
Juvia, Miami Beach
Triniti, Houston

ECCEZIONALE VINO, LIQUORI O BIRRA PROFESSIONALE
Sam Calagione, Birrificio Artigianale Testa di Gattuccio
Merry Edwards, Merry Edwards Winery
Garrett Oliver, Brooklyn Brewery
Neal Rosenthal, commerciante di vini Rosenthal
David Wondrich, educatore di spiriti

ECCEZIONALE PROGRAMMA DI VINI
A16, San Francisco
Il fienile a Blackberry Farm, Walland, TN
CityZen al Mandarin Oriental, Washington, DC
Frasca Food and Wine, Denver, CO
Picasso, Las Vegas, Nevada

ECCEZIONALE PROGRAMMA BAR
The Aviary, Chicago
Bar Agricole, San Francisco
Il NoMad, New York City
Holeman Finch & Public House, Atlanta
Pegu Club, New York City
L'ora viola, Chicago

MIGLIOR CHEF: WEST
Chris Cosentino, Incanto, San Francisco
Christopher Kostow, The Restaurant At The Meadowood, St. Helena, CA
Corey Lee, Benu, San Francisco
Daniel Patterson, Coi, San Francisco
Jon Shook e Vinny Dotolo, Animali, Los Angeles

MIGLIOR CHEF: SUDOVEST
Kevin Binkley, Ristorante Binkley, Cave Creek, AZ
Bryce Gilmore, BarleySwine, Austin, TX
Jennifer Jasinski, Rioja, Denver
Hugo Ortega, Hugo's, Houston
Chris Shepherd, Underbelly, Houston

MIGLIOR CHEF: NORDOVEST
Jason Franey, Canlis, Seattle
Naomi Pomeroy, Bestia, Portland
Gabriel Rucker, Le Pigeon, Portland
Ethan Stowell, Staple & Fancy Mercantile, Seattle
Cathy Whims, Nostrana, Portland

MIGLIOR CHEF: GRANDI LAGHI
Dave Beran, Next, Chicago
Stephanie Izard, Ragazza e capra, Chicago
Jonathon Sawyer, Taverna della serra, Cleveland
Paul Virant, Vie, Western Springs, IL
Andrew Zimmerman, Seppia, Chicago

MIGLIOR CHEF: MIDWEST
Justin Aprahamian, Sanford, Milwaukee
Gerard Craft, nicchia, St. Louis
Colby Garrelts, Bluestem, Kansas City, MO
Michelle Gayer, Torta salata, Minneapolis
Jack Riebel, Butcher & the Boar, Minneapolis

MIGLIOR CHEF: SUD
Justin Devillier, La Petite Grocery, New Orleans
Jeff McInnis, Yardbird, Miami
Tory McPhail, Palazzo del Comandante, New Orleans
Alon Shaya, Domenica, New Orleans
Sue Zemanick, Gautreau, New Orleans

MIGLIOR CHEF: SUDEST
Ashley Christensen, Diner in centro a Poole, Raleigh
Edward Lee, 610 Magnolia, Louisville
Joseph Lenn, The Barn at Blackberry Farm, Walland, TN
Steven Satterfield, Miller Union, Atlanta
Tandy Wilson, City House, Nashville

MIGLIOR CHEF: MID-ATLANTICO
Cathal Armstrong, Ristorante Eve, Alexandria, Virginia
Spike Gjerde, Woodberry Kitchen, Baltimora
Johnny Monis, Komi, Washington, DC
Brad Spence, Amis, Filadelfia
Vikram Sunderam, Rasika, Washington DC

MIGLIOR CHEF: NORDEST
Jamie Bissonnette, Coppa, Boston
Joanne Chang, Farina Panetteria + Caffè, Boston
Gerry Hayden, The North Fork Table & Inn, Southhold, NY
Melissa Kelly, Primo, Rockland, ME
Barry Maiden, madre affamata, Cambridge, MA

MIGLIOR CHEF: NYC
April Bloomfield, Il Maiale Maculato
Wylie Dufresne, wd-50
Mark Ladner, Del Posto
Jonathan Waxman, Barbuto
Michael White, Marea

MIGLIOR NUOVO RISTORANTE
Empellón Cocina, New York
Grace, Chicago
L'ordinario, Charleston
Rich Table, San Francisco
Disposizioni statali per gli uccelli, San Francisco

CHEF ASTRELLO NASCENTE DELL'ANNO
Jimmy Bannos, Jr., Purple Pig, Chicago
Danny Bowien, Mission Chinese, San Francisco/NYC
Thomas McNaughton, Farina + Acqua, San Francisco
David Posey, Blackbird, Chicago
Blaine Wetzel, The Willows Inn, Lummi island, WA

CHEF ECCEZIONALE
Sean Brock, McCrady's, Charleston
David Chang, Momofuku Noodle Bar, New York
Gary Danko, Ristorante Gary Danko, San Francisco
Suzanne Goin, Lucques, West Hollywood, CA
Paul Kahan, Blackbird, Chicago
Nancy Silverton, Pizzeria Mozza, Los Angeles

RISTORANTE ECCEZIONALE
Agosto, New Orleans
Blue Hill, New York
Highlands Bar and Grill, Birmingham
La porta inclinata, San Francisco
Spiaggia, Chicago

RISTORANTE ECCEZIONALE
Maguy Le Coze, Le Bernardin, NYC
Donnie Madia, One Off Hospitality Group, Chicago
Piero Selvaggio, Valentino Restaurant Group, Los Angeles
Carolyn Styne, Lucques, West Hollywood
Phil Suarez, Suarez Restaurant Group, New York

SERVIZIO ECCEZIONALE
Del Posto, New York
Cotogna, San Francisco
Il ristorante a Meadowood, Sant'Elena, CA
Topolobampo, Chicago
Vetri, Filadelfia

PASTICCERIA ECCEZIONALE
Dominique Ansel, Dominique Ansel Bakery, New York
Melissa Chou, Aziza, San Francisco
Ken Forkish, Ken's Artisan Bakery, Portland
Hedy Goldsmith, Michael's Genuine Food & Drink, Miami
Brooks Headley, Del Posto, New York


Torta Dominique Ansel King

Torta Dominique Ansel King. La sua creazione più famosa, il cronut, si basa su uno. Tuttavia, oggi non proverei a fare il cruffin e mi concentrerei sulla sua torta al cioccolato.

Ricette semplici da padroneggiare e mescolare (simon & schuster Paris, apr 10 — la bellezza di questa ricetta di torta di dominique ansel è che lo strumento di misurazione principale è una semplice tazza di yogurt. Il libro di ricette segrete nel primo libro di cucina dello chef dominique ansel , dominique ansel: $ 35), in uscita il 14 aprile, vuole dare. Viene dal suo libro che tutti possono cuocere.

I 5 migliori caffè da visitare a Los Angeles - Honor e . da www.honourandblessing.com Non c'era pubblicità ingannevole qui 400 g (2 tazze) di zucchero semolato. Dominique ansel teaches french pastry fundamentals pound cake is a simple, flexible cake that you can enjoy at any point of the day: Dominique ansel's olive oil almond cake when the pastry chef dominique ansel visited stirring the pot, he brought treats: 4656 reviews of dominique ansel bakery i merely stopped in for the perfect little egg sandwich this morning, so i cannot comment on the vast majority of the menu.

Chef dominique ansel was the baker who created the cruffin in 2013.

Dominique ansel's olive oil almond cake when the pastry chef dominique ansel visited stirring the pot, he brought treats: While the cake is still warm, turn it out of the pan. 400g (2 cups) granulated sugar. Today, it is also zagat 2013's highest ranked bakery with 27 points awarded for food. Visit us here in our original shop in soho, new york city. $35), due out on april 14, wants to give. Yogurt cake is the french child's first foray into the world of baking, thanks to its. In 2013, he was nominated as a james beard award semifinalist for outstanding pastry chef. It's time to move to simpler baking projects. Paris, apr 10 — the beauty of this cake recipe from dominique ansel is that the main measuring tool is a simple yogurt cup. His most famous creation, the cronut, is based on one. The cruffin was an instant hit when it was released and that was when i first heard about him. Pour the batter into the prepared cake/loaf pan.

While the cake is still warm, turn it out of the pan. The yolks are beaten with sugar until tripled in volume, then a. He knows his stuff and has created a blossoming business from his passion. $35), due out on april 14, wants to give. But we opted for buttermilk instead of regular milk, which not only enhanced the chocolate flavor, it also made the cake sturdier for handling and stacking.

Master Pies with Dominique Ansel | Sweet pie, Cream pie . from i.pinimg.com See more ideas about dominique ansel, food, recipes. Dominique ansel's olive oil almond cake when the pastry chef dominique ansel visited stirring the pot, he brought treats: Dominique ansel bakery new york In 2013, he was nominated as a james beard award semifinalist for outstanding pastry chef. Get the recipe at food & wine.

Dominique ansel bakery new york

Dominique ansel teaches french pastry fundamentals pound cake is a simple, flexible cake that you can enjoy at any point of the day: $35), due out on april 14, wants to give. Warm chocolate chip cookies shaped like shot glasses, filled to order with our homemade madagascan vanilla milk. Chocolate mousse cake (from dominique ansel's masterclass online video) i don't have permission to publish the recipe, so i will share a very simplified overview. See more ideas about dominique ansel, food, recipes. Today, it is also zagat 2013's highest ranked bakery with 27 points awarded for food. It's not as if ansel has anything against yeast doughs. He uses a flourless chocolate base, starting with 11 eggs, separated in yolks and whites. His most famous creation, the cronut, is based on one. There was no false advertising here Simple recipes to master and mix (simon & schuster The book traces the inspiration of a chef whose creative process is rooted in a deep philosophy of good food and whose classical training also reflects a generous. The yolks are beaten with sugar until tripled in volume, then a.

$35), due out on april 14, wants to give. Chef dominique's decadent chocolate cake is a wonder to behold—and will make a fantastic cake to use as a showstopper at your next dinner party. Simple recipes to master and mix (simon & schuster Dominique ansel bakery was awarded time out new york's best bakery of 2012 and metromix's best bakery of 2012. There was no false advertising here

Dominique Ansel's go-to soft caramel adds a drizzle of . from mediaproxy.salon.com In 2013, he was nominated as a james beard award semifinalist for outstanding pastry chef. Paris, apr 10 — the beauty of this cake recipe from dominique ansel is that the main measuring tool is a simple yogurt cup. But the founder of the dominique ansel bakery empire, which has stores in new york, london, los angeles, and hong kong, is in a more basic mode now.his new book, everyone can bake: Dominique ansel is a famous, french baker and patisserie based out of new york city. Simple recipes to master and mix (simon & schuster

It's not as if ansel has anything against yeast doughs.

Paris, apr 10 — the beauty of this cake recipe from dominique ansel is that the main measuring tool is a simple yogurt cup. The secret recipes cookbook in chef dominique ansel's first cookbook, dominique ansel: The book traces the inspiration of a chef whose creative process is rooted in a deep philosophy of good food and whose classical training also reflects a generous. Dominique ansel's olive oil almond cake when the pastry chef dominique ansel visited stirring the pot, he brought treats: He uses a flourless chocolate base, starting with 11 eggs, separated in yolks and whites. Chef dominique's decadent chocolate cake is a wonder to behold—and will make a fantastic cake to use as a showstopper at your next dinner party. While the cake is still warm, turn it out of the pan. Get the recipe at food & wine. Vanilla is the most classic flavor and is achieved here with the seeds from a fresh vanilla pod. Enough, says dominique ansel, one of the world's most celebrated bakers. See more ideas about dominique ansel, food, recipes. It's time to move to simpler baking projects. Visit us here in our original shop in soho, new york city.

Dominique ansel teaches french pastry fundamentals pound cake is a simple, flexible cake that you can enjoy at any point of the day: It's not as if ansel has anything against yeast doughs. Enough, says dominique ansel, one of the world's most celebrated bakers. Chef dominique ansel was the baker who created the cruffin in 2013. His most famous creation, the cronut, is based on one.

The cruffin was an instant hit when it was released and that was when i first heard about him. Chef dominique ansel was the baker who created the cruffin in 2013. Dominique ansel, named the world's top patissier, shares his yuletide recipes for snowflake beignets, chocolate tres leches cake and champagne morning rolls snowflake beignets with peppermint sugar. Fresh baked and lovingly prepared from his bakery in new york to your home. Get the recipe at food & wine.

See more ideas about dominique ansel, food, recipes. It's not as if ansel has anything against yeast doughs. Yogurt cake is the french child's first foray into the world of baking, thanks to its. There was no false advertising here Chef ansel zooms in on texture, creating five different textures of chocolate in one cake:

Source: blueharemagazine.com

But we opted for buttermilk instead of regular milk, which not only enhanced the chocolate flavor, it also made the cake sturdier for handling and stacking. A cake from his bakery, then, is going to be an absolute treat. It's time to move to simpler baking projects. While the cake is still warm, turn it out of the pan. Pour the batter into the prepared cake/loaf pan.

Source: 17n0ku3sjtyj3v1vv1ikdue1.wpengine.netdna-cdn.com

He is one of the best in the world when it comes to baking. The beauty of this cake recipe from dominique ansel is that the main measuring tool is a simple yogurt cup. Dominique ansel, named the world's top patissier, shares his yuletide recipes for snowflake beignets, chocolate tres leches cake and champagne morning rolls snowflake beignets with peppermint sugar. 400g (2 cups) granulated sugar. Yogurt cake is the french child's first foray into the world of baking, thanks to its.

Chocolate mousse cake (from dominique ansel's masterclass online video) i don't have permission to publish the recipe, so i will share a very simplified overview.

Source: www.honourandblessing.com

It's not as if ansel has anything against yeast doughs.

Dominique ansel is a famous, french baker and patisserie based out of new york city.

Yogurt cake is the french child's first foray into the world of baking, thanks to its.


Winners: 2013 James Beard Foundation Book, Broadcast & Journalism Awards

Last night the James Beard Foundation announced the winners of the 2013 James Beard Foundation Book, Broadcast & Journalism Awards (see the list of 2013 finalists). Cookbook/book winners include Yes, Chef by Marcus Samuelsson Flour Water Salt Yeast by Ken Forkish Mastering the Art of Southern Cooking by Nathalie Dupree and Cynthia Graubart Canal House Cooks Every Day by Melissa Hamilton and Christopher Hirsheimer and Maricel E. Presilla'sGran Cocina Latina: The Food of Latin America won "Cookbook of the Year." Anne Willan was inducted into the Cookbook Hall of Fame.

On the journalism side, it was a big night for writer Adam Sachs, who took home two awards, winning "Food and Travel" and "Food-Related Columns." Men's Health also took two awards, "Cooking/Recipes/Instruction" and "Food Coverage in a General Interest Publication." Other winners include Fuchsia Dunlop (Lucky Peach), Brett Martin (GQ), and Alice Laussade (Dallas Observer). Tejal Rao (Village Voice) won the Craig Claiborne Distinguished Restaurant Review Award, and Mike Sula (Chicago Reader) won the M.F.K. Fisher Distinguished Writing Award. The Mind of a Chef won "TV Program on Location," and Andrew Zimmern won Outstanding Food Personality/Host for Bizarre Foods America.

The 2013 JBF Restaurant and Chef Awards goes down on Monday night. Here's the full list of winners:

2013 James Beard Foundation Awards Winners

2013 James Beard Foundation Book Awards

For cookbooks published in English in 2012. Winners were announced May 3, 2013.

Cookbook of the Year
Gran Cocina Latina: The Food of Latin America
by Maricel E. Presilla
(W.W. Norton & Company)

Cookbook Hall of Fame
Anne Willan

American Cooking
Mastering the Art of Southern Cooking
by Nathalie Dupree and Cynthia Graubart
(Gibbs Smith)

Baking and Dessert
Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza
by Ken Forkish
(Ten Speed Press)

Beverage
Wine Grapes: A Complete Guide to 1,368 Vine Varieties, Including Their Origins and Flavours
by Jancis Robinson, Julia Harding, and José Vouillamoz
(Ecco)

Cooking from a Professional Point of View
Toqué! Creators of a New Quebec Gastronomy
by Normand Laprise
(les éditions du passage)

Focus on Health
Cooking Light The New Way to Cook Light—Fresh Food & Bold Flavors for Today's Home Cook
by Scott Mowbray and Ann Taylor Pittman
(Oxmoor House)

General Cooking
Canal House Cooks Every Day
by Melissa Hamilton and Christopher Hirsheimer
(Andrews McMeel Publishing)

International
Jerusalem: A Cookbook
by Yotam Ottolenghi & Sami Tamimi
(Ten Speed Press)

Photography
What Katie Ate: Recipes and Other Bits & Pieces
Photographer: Katie Quinn Davies
(Viking Studio)

Reference and Scholarship
The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from Around the World
by Sandor Ellix Katz
(Chelsea Green Publishing)

Single Subject
Ripe: A Cook in the Orchard
by Nigel Slater
(Ten Speed Press)

Vegetable Focused and Vegetarian
Roots: The Definitive Compendium with More Than 225 Recipes
by Diane Morgan
(Chronicle Books)

Writing and Literature
Yes, Chef: A Memoir
by Marcus Samuelsson
(Random House)

2013 James Beard Foundation Broadcast and New Media Awards

Presented by Lenox Tableware and Gifts
For television, webcast, and radio programs aired in 2012. Winners were announced on May 3, 2013.

Radio Show/Audio Webcast
Fear of Frying
Host: Nina Barrett
Area: WBEZ
Producer: Lynette Kalsnes

Special/Documentary (Television or Video Webcast)
The Restaurateur
Network: PBS
Producer: Roger Sherman

Television Program, In Studio or Fixed Location
CBS Sunday Morning: "Eat, Drink and Be Merry"
Host: Charles Osgood
Network: CBS
Producers: Gavin Boyle, Amol Mhatre, Rand Morrison, Amy Rosner, Jason Sacca, and Robin Sanders

Television Program, On Location
The Mind of a Chef
Host: Anthony Bourdain
Network: PBS
Producers: Anthony Bourdain, Joe Caterini, Alexandra Chaden, Jonathan Cianfrani, Christopher Collins, Peter Meehan, Michael Steed, and Lydia Tenaglia

Television Segment
Friday Arts, Art of Food
Network: WHYY TV
Producer: Monica Rogozinski

Video Webcast, Fixed Location and/or Instructional
How to Cocktail
liquor.com
Producers: Kit Codik, Scott Kritz, and Noah Rothbaum

Video Webcast, On Location
The Perennial Plate: Real Food World Tour
theperennialplate.com
Hosts: Daniel Klein and Mirra Fine
Producers: Daniel Klein and Mirra Fine

Outstanding Personality/Host
Host: Andrew Zimmern
Show: Bizarre Foods America
Network: Travel Channel
Producers: Colleen Needles Steward and Andrew Zimmern

2013 James Beard Foundation Journalism Awards

For articles published in English in 2012. Winners were announced on May 3, 2013.

Publication of the Year Award
ChopChop

Cooking, Recipes, or Instruction
Matt Goulding, Matthew Kadey with Tamar Adler, and Paul Kita
Men's Health
"The Butcher Is Back!," "The Six-Pack Foods of Summer," "Southern Food Rises Again"

Craig Claiborne Distinguished Restaurant Review Award
Tejal Rao
Village Voice
"Bangkok Pop, No Fetishes," "The Sweet Taste of Success," "Enter the Comfort Zone at 606 R&D"

Food and Culture
Ann Taylor Pittman
Cooking Light
"Mississippi Chinese Lady Goes Home to Korea"

Food and Travel
Adam Sachs
Travel + Leisure
"The Best Little Eating Town in Europe"

Food Coverage in a General-Interest Publication
Men's Health
Adina Steiman

Food Politics, Policy, and the Environment
Tracie McMillan
The American Prospect with the Food & Environment Reporting Network
"As Common As Dirt"

Food-Related Columns
Adam Sachs
Buon appetito
The Obsessivore: "I'm Big On Japan," "Everyone's a Critic," "The Tradition Starts Here"

Group Food Blog
Dark Rye
darkrye.com

Health and Well-Being
Rachael Moeller Gorman
EatingWell
"Solving the Sugar Puzzle"

Umorismo
Alice Laussade
Dallas Observer
"The Cheap Bastard's Ultimate Guide to Eating like a Total Cheap Bastard in Dallas"

Individual Food Blog
Hunter Angler Gardener Cook
honest-food.net
Hank Shaw

MFK Fisher Distinguished Writing Award
Mike Sula
Chicago Reader
"Chicken of the Trees"

Personal Essay
Fuchsia Dunlop
Lucky Peach
"London Town"

Profile
Brett Martin
GQ
"Danny and the Electric Kung Pao Pastrami Test"

Visual Storytelling
Michele Outland and Fiorella Valdesolo
Gather Journal
"Starters," "Dessert," "Smoke & Ash"


James Beard award semifinalists include St. Paul’s Lenny Russo

The semifinalists for the 2013 James Beard awards were announced Tuesday, Feb. 19, and the Twin Cities makes a hefty showing, especially in the Best Chef: Midwest category.

The nominees in that category include Steven Brown of Tilia, Doug Flicker of Piccolo, Michelle Gayer of Salty Tart, Mike DeCamp of La Belle Vie, Jack Reibel of Butcher and the Boar, Lenny Russo of Heartland, Sameh Wadi of Saffron and James Winberg, Mike Brown and Bob Gerken of Travail.

McKee also was nominated nationally for Outstanding Chef.

Other notable national nominees include Jamie Malone of Sea Change for Rising Star Chef and Kim Bartmann of Red Stag, Barbette and Bryant-Lake Bowl for Outstanding Restaurateur. Lucia’s is on the list for Best Restaurant, and Butcher and the Boar for Best New Restaurant. Steve Horton of Rustica Bakery is up for Outstanding Pastry Chef. Sapor Cafe and Bar was nominated for Outstanding Service.

Marvel Bar (the lower level of Bachelor Farmer) was nominated in a new category this year: Outstanding Bar Program.

The James Beard Awards are the highest honor for restaurant professionals in the United States. Finalists will be announced March 18.


Stanley Tucci to Host 2013 James Beard Awards

The James Beard Foundation have announced that the award winning actor Stanley Tucci will host their gala presentation taking place on May 6th at the Lincoln Centre in New York.

The foundation also announced the news that cookbook author Ted Allen will host the book, broadcast, and journalism awards on May 3rd.

The theme of this year's awards will focus on food in film with a throw to some of the iconic American movies where food has played a pivotal role.

One of the most exciting announcements is that many of America's top chefs will be involved in a dinner to celebrate the awards with each one cooking a dish that's inspired by their favorite food moment in a movie.

The list of chefs who will cook on the night is an impressive line up of past JBF winners, including Grant Achatz, Todd English, Jean-François Bruel and Marcus Samuelsson, to name just a few.

A full list of chefs who will partake in the dinners can be downloaded from the JBF website and you can see a full list of this year's semi finalists here.


Made in America

This beautiful collection of traditional American recipes is an invitation to reminisce with generations around the kitchen table. Acclaimed Kansas City chef and recipient of the 2013 James Beard award for Best Chef Midwest, Colby Garrelts and his wife, Megan, a James Beard semifinalist for Best Pastry Chef, feature their favorite library of American classics redefined by easy, chef inspired techniques, quality ingredients, and a love for regional flavors from their Midwestern roots. These recipes will soon be the classics you refer to again and again for true Americana cooking. Made in America features 50 handcrafted recipes sorted by the cooking methods commonly used in American kitchens from daybreak, to the bakeshop. Many recipes begin with a childhood memory from Colby or Megan that describes the roots and the journey of each recipe.

This heirloom collection from a modern point of view includes such as Biscuits and Gravy, Corn Fritters with Fresh Sheep's Milk Cheese, Quick Pickles, Panfried BBQ Pork Chops with Tomato Horseradish Sauce, Grilled Garlic-Thyme Kansas City Strips, Garrelts Fried Chicken, Lemon Meringue Pie, and Chocolate Butterscotch Cookies, to name a few. Suggested menus for festive America holidays such as Mother's Day, 4th of July, Back to School night, and Christmas are also included. Sidebars throughout showcase handcrafted cocktails such as the Bloody Mary, The State Fair, and the Pimm's Cup that pair well with the different recipes within. Love and pride are woven together to create this collection that will remind you of your favorite recipes that define the comforts of home.


Houston scores semifinalists in 2013 James Beard Awards

1 of 18 Oxheart's chef Justin Yu stands outside of the restaurant, Monday, May 14, 2012, in Houston, a new restaurant in the Warehouse District at 1302 Nance Street. ( Karen Warren / Houston Chronicle ) Karen Warren/Staff Show More Show Less

Chris Shepherd, owner and executive chef of Underbelly, poses for a portrait inside his restaurant, Friday, Sept. 21, 2012, in Houston. ( Michael Paulsen / Houston Chronicle )

4 of 18 Hugo Ortega, executive chef of Hugo's restaurant, is nominated for James Beard Award's best chef Southwest, Ortega is one of three Texans up for the award. Ortega is photographed Wednesday, April 18, 2012, in his restaurant in Houston. ( Nick de la Torre / Houston Chronicle ) Nick de la Torre/Staff Show More Show Less

5 of 18 Bar owners Kevin Floyd (left) and his partner Bobby Heugel pose for a portrait in the Anvil Bar and Refuge on Wednesday, Aug. 29, 2012, in Houston. ( J. Patric Schneider / for the Chronicle ) J. Patric Schneider/Freelance Show More Show Less

7 of 18 Levi Goode, owner and CEO of Goode Company Restaurants, is photographed in the original barbeque store along Kirby Drive on Thursday, Oct. 11, 2012, in Houston. This year marks the 35th anniversary of Goode Company. ( Mayra Beltran / Houston Chronicle ) Mayra Beltran/Staff Show More Show Less

8 of 18 Chef/owner Justin Yu with his top 100 restaurant window cling at Oxheart on Nance St. Monday June 4,2012. (Dave Rossman/For the Chronicle) Dave Rossman/Freelance Show More Show Less

10 of 18 Chef/owner Justin Yu with his top 100 restaurant window cling at Oxheart on Nance St. Monday June 4,2012. (Dave Rossman/For the Chronicle) Dave Rossman/Freelance Show More Show Less

11 of 18 Chef/owner Justin Yu with his top 100 restaurant window cling at Oxheart on Nance St. Monday June 4,2012. (Dave Rossman/For the Chronicle) Dave Rossman/Freelance Show More Show Less

13 of 18 Chefs Justin Yu and Paul Petronella at a launch party for the new My Houston 2.0 Ad campaign at the OKRA Charity Saloon downtown Monday Feb. 11, 2013.(Dave Rossman/ For the Chronicle) Dave Rossman/Freelance Show More Show Less

14 of 18 Pastry chef and co-owner Karen Man at Oxheart restaurant on Nance St. Monday June 4,2012. (Dave Rossman/For the Chronicle) Dave Rossman/Freelance Show More Show Less

16 of 18 Tyson Cole, chef of Uchi in Austin and author of the new cookbook, "Uchi: The Cookbook" authored with Jessica Dupuy. Credit: Brett Buchanan Brett Buchanan Show More Show Less

17 of 18 Chris Shepherd, owner and executive chef of Underbelly, poses for a portrait inside his restaurant, Friday, Sept. 21, 2012, in Houston. ( Michael Paulsen / Houston Chronicle ) Michael Paulsen/Staff Show More Show Less

It was a good day for Houston restaurants Tuesday.

Oxheart, the tiny restaurant with a huge national reputation, and Underbelly, the brash locavore restaurant that the owners call a culinary story of Houston, both found themselves on the semifinal list for Best New Restaurant for the 2013 James Beard Foundation Awards.

Oxheart, helmed by husband-and-wife team chef Justin Yu and baker Karen Man, also was among food writer Alan Richman's picks for the 12 outstanding restaurants of 2013 in GQ magazine, also announced Tuesday morning. Yu also made the long list for Beard's Rising Star Chef of the Year (he had other Texas company in that category: Bryce Gilmore of Barley Swine in Austin and Janina O'Leary of TRACE in Austin).

The Beard House spread the love around among Houston restaurants. Anvil Bar & Refuge was listed among the Outstanding Bar Program contenders. And the Best Chef: Southwest category, the biggie for chef bragging rights, found Hugo Ortega of Hugo's and Chris Shepherd of Underbelly making the preliminary cut. Tyson Cole, who won Best Chef: Southwest in 2011, is up for Outstanding Chef, a national award, for his work at Uchi Austin and Uchi Houston. Uchi Houston also made Richman's list of the 12 outstanding restaurants of 2013.

For Ortega, it's another at bat for the Beard Awards, the highest honor for food and beverage professionals working in North America: Last year he was Houston's sole representative as a finalist for Best Chef: Southwest.

Levi Goode of Goode Company Restaurants was listed as a semifinalist for Outstanding Restaurateur. Goode Company marked its 35th anniversary last year.

In her four-star review of Oxheart last year, Chronicle restaurant critic Alison Cook had this to say: "Yu and company are that good. At three months old, Oxheart is already functioning on a (dare I say it without irony?) world-class level. It could easily turn into a destination restaurant, one that looks to the future of fine dining, and even what foods we choose to eat, rather than modeling the past."

In her praise of Underbelly - also a four-star review - Cook wrote this about Shepherd's embrace of Houston's dining cultures: "He's at liberty to pursue his interest in the ethnic cuisines that make Houston's dining scene so distinctive, borrowing at will from the Vietnamese, Korean, Indo-Pakistani and Chinese repertoires. Our traditional Mexican and Southern and cowboy ideas figure into the Underbelly mix, along with the lesser-known Gulf species of the seafood bycatch movement so vital to the new style of Gulf Coast cuisine that's emerging here."

In the category of Best Chef: Southwest, Ortega and Shepherd find themselves in good company with other Texas chefs on the semifinal list: David Gilbert of Sustenio in San Antonio, Bryce Gilmore of Barley Swine in Austin, Maiya Keck of Maiya's in Marfa, Jason Maddy of Oak in Dallas, Rene Ortiz of La Condesa in Austin, Armando Pomales of Café Central in El Paso, Teichi Sakura of Tei-An in Dallas and Michael Sohocki of Restaurant Gwendolyn in San Antonio.

Oxheart and Underbelly were the only representatives from Texas on the list for Best New Restaurant. Likewise, Anvil was the only Texas contender on the list of Outstanding Bar Program. Cole and Stephan Pyles, of Stephan Pyles Restaurant in Dallas, are the two Texas names on the Outstanding Chef list.

Other Texas chefs and restaurants on the long list include Laura Sawicki of La Condesa in Austin for Outstanding Pastry Chef, Biga on the Banks in San Antonio for Outstanding Service and in the Outstanding Wine Service category, Café on the Green at Four Seasons Resort and Club Dallas at Las Colinas.

The finalists will be announced March 18, and the restaurant awards will be held in New York on May 6.


James Beard Awards announce 2013 semifinalists

The James Beard Foundation released the semifinalists for the group's 2013 awards ceremony today, with 12 Oregonians and two Portland restaurants making the first cut.

We'll have a clearer sense of Portland's chances once the five finalists in each category are announced March 18. (The actual awards ceremony is set for May 6 in New York City.)

For now, the Northwest regional award is anyone's guess, though I wouldn't be surprised if four-time finalist Cathy Whims of Nostrana made it through to the finals alongside 2011 Rising Star Chef of the Year winner Gabriel Rucker of Le Pigeon. Seattleites Ethan Stowell and Renee Erickson should also be considered front-runners.

In the national categories, Vitaly Paley is once again up for Oustanding Chef of the Year, while Ken Forkish was nominated for Outstanding Pastry Chef, Stephen McCarthy of Clear Creek Distillery for Outstanding Wine, Spirits or Beer Professional and Clyde Common for Outstanding Bar Program.

They are joined this year by first-time semifinalists Justin Woodward of Castagna, in the Rising Star Chef of the Year category, and


Guarda il video: How Masterchef Hugo Ortega Went from Dishwasher to James Beard Award Winner SFA (Potrebbe 2022).