The James Beard Foundation announced the final nominees for its annual recognition program, which honors the country’s best and brightest chefs, restaurants, bars, sommeliers and other industry luminaries. Established in 1990, the James Beard Foundation Awards recognize culinary professionals for excellence and achievement in their fields. The awards also emphasize the Foundation’s mission: to celebrate, nurture, and preserve America’s diverse culinary heritage and future.
Nominees in 59 categories were announced (see complete list below), in addition to the previously announced special achievement award honorees, including Cecilia Chiang who will recieve the Lifetime Achievement award, Emeril Lagasse, who is named Humanitarian of the Year.
The final winners will be announced at two events in New York City in May. On Friday, May 3, the James Beard Foundation Book, Broadcast & Journalism Awards Dinner at Gotham Hall will honor the nation’s top cookbook authors, culinary broadcast producers and hosts, and food journalists.
The following Monday, May 6, the James Beard Foundation Awards Ceremony and Gala Reception will take place at Lincoln Center’s Avery Fisher Hall. 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, including Humanitarian of the Year, Lifetime Achievement, Who’s Who, and the America’s Classics.
The “Lights! Camera! Taste! Spotlight on Food & Film” themed gala reception will follow immediately afterward, and feature top culinary talents from across the country, serving dishes in homage to the role food plays in America’s most iconic films.
2013 James Beard Foundation Awards Nominees
2013 James Beard Foundation Book Awards
For cookbooks published in English in 2012. Winners will be announced May 3, 2013.
American Cooking
| Fire in My Belly by Kevin Gillespie and David Joachim (Andrews McMeel Publishing) | Mastering the Art of Southern Cooking by Nathalie Dupree and Cynthia Graubart | Southern Comfort: A New Take on the Recipes We Grew Up With by Allison Vines-Rushing and Slade Rushing |
Baking and Dessert
| Bouchon Bakery by Thomas Keller and Sebastien Rouxel (Artisan) | The Dahlia Bakery Cookbook: Sweetness in Seattle by Tom Douglas and Shelley Lance | Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza by Ken Forkish |
Beverage
| How to Love Wine: A Memoir and Manifesto by Eric Asimov (William Morrow) | Inventing Wine: A New History of One of the World’s Most Ancient Pleasures by Paul Lukacs | Wine Grapes: A Complete Guide to 1,368 Vine Varieties, Including Their Origins and Flavours by Julia Harding, Jancis Robinson, and José Vouillamoz |
Cooking from a Professional Point of View
| Come In, We’re Closed: An Invitation to Staff Meals at the World’s Best Restaurants by Christine Carroll and Jody Eddy (Running Press) | The Fundamental Techniques of Classic Italian Cuisine by The International Culinary Center, Cesare Casella, and Stephanie Lyness | Toqué! Creators of a New Quebec Gastronomy by Normand Laprise |
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) | The Sprouted Kitchen: A Tastier Take on Whole Foods by Sara Forte | True Food: Seasonal, Sustainable, Simple, Pure by Sam Fox and Andrew Weil with Michael Stebner |
General Cooking
| Canal House Cooks Every Day by Melissa Hamilton and Christopher Hirsheimer (Andrews McMeel Publishing) | Modernist Cuisine at Home by Nathan Myhrvold and Maxime Bilet | What Katie Ate: Recipes and Other Bits & Pieces by Katie Quinn Davies |
International
| Burma: Rivers of Flavor by Naomi Duguid (Artisan) | Gran Cocina Latina: The Food of Latin America by Maricel E. Presilla | Jerusalem: A Cookbook by Yotam Ottolenghi & Sami Tamimi |
Photography
| Bouchon Bakery Photographer: Deborah Jones (Artisan) | Toqué! Creators of a New Quebec Gastronomy Photographer: Dominique Malaterre | What Katie Ate: Recipes and Other Bits & Pieces Photographer: Katie Quinn Davies |
Reference and Scholarship
| 101 Classic Cookbooks: 501 Classic Recipes by Marvin J. Taylor and Clark Wolf (Rizzoli New York) | The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from Around the World by Sandor Ellix Katz | The Cookbook Library: Four Centuries of the Cooks, Writers, and Recipes That Made the Modern Cookbook by Anne Willan with Mark Cherniavsky and Kyri Claflin |
Single Subject
| Afield: A Chef’s Guide to Preparing and Cooking Wild Game and Fish by Jesse Griffiths (Welcome Books) | Modern Sauces: More than 150 Recipes for Every Cook, Every Day by Martha Holmberg | Ripe: A Cook in the Orchard by Nigel Slater |
Vegetable Focused and Vegetarian
| Foraged Flavor: Finding Fabulous Ingredients in Your Backyard or Farmer’s Market by Tama Matsuoka Wong with Eddy Leroux (Clarkson Potter Publishers) | Herbivoracious: A Flavor Revolution, with 150 Vibrant and Original Vegetarian Recipes by Michael Natkin | Roots: The Definitive Compendium with More Than 225 Recipes by Diane Morgan |
Writing and Literature
| The American Way of Eating: Undercover at Walmart, Applebee's, Farm Fields and the Dinner Table by Tracie McMillan (Scribner) | The Man Who Changed the Way We Eat: Craig Claiborne and the American Food Renaissance by Thomas McNamee | Yes, Chef: A Memoir by Marcus Samuelsson |
The winner of the Cookbook of the Year Award and the Cookbook Hall of Fame Inductee will be announced on May 3, 2013.
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 will be announced on May 3, 2013
Radio Show/Audio Webcast
| Fear of Frying Host: Nina Barrett Area: WBEZ Producer: Lynette Kalsnes | NewsWorks Host: Lari Robling | The Salt Host: Allison Aubrey |
Special/Documentary (Television or Video Webcast)
| America Revealed: Food Machine Host: Yul Kwon Network: PBS Producers: Christopher Bryson, Nick Catliff, Ruth Johnston, Amy Goodman Kass, Antony Tackaberry, and Nic Young | Food Forward: Urban Agriculture Across America Network: PBS | The Restaurateur Network: PBS |
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 | Martha Stewart’s Cooking School Host: Martha Stewart | Sara’s Weeknight Meals Host: Sara Moulton |
Television Program, On Location
| Bizarre Foods America Host: Andrew Zimmern Network: Travel Channel Producers: Colleen Needles Steward and Andrew Zimmern | MeatEater | The Mind of a Chef Host: Anthony Bourdain |
Television Segment
| CNN InFocus Host: Tom Foreman Network: CNN Producers: Jeremy Harlan, Kat Kinsman, Dan Lothian, and Eric Marrapodi | Friday Arts, Art of Food Network: WHYY TV | The Hungry Hound Host: Steve Dolinsky |
Video Webcast, Fixed Location and/or Instructional
| The Chicago Restaurant Pastry Competition, Season One jmpurepastry.com Producers: Nicolas DeGrazia, Daniel Kullman, Jimmy MacMillan, and Julie MacMillan | How to Cocktail youtube.com/liquor | The Seasonal Cooks bonappetit.com |
Video Webcast, On Location
| The Curious Adventures of Kirk Lombard darkrye.com Host: Kirk Lombard Producer: Kelly LeCastre | food. curated. foodcurated.com | The Perennial Plate: Real Food World Tour theperennialplate.com |
Outstanding Personality/Host
| Host: Gerry Garvin Show: Road Trip With G. Garvin Network: Cooking Channel | Host: Sara Moulton | Host: Andrew Zimmern |
2013 James Beard Foundation Journalism Awards
For articles published in English in 2012. Winners will be announced on May 3, 2013.
Cooking, Recipes, or Instruction
| Matt Goulding, Matthew Kadey, and Paul Kita Men’s Health “The Butcher Is Back!,” “The Six-Pack Foods of Summer,” “Southern Food Rises Again” | J. Kenji López-Alt | Staff at Every Day with Rachael RayEvery Day with Rachael Ray “Pick Your Perfect Thanksgiving” |
Food and Culture
| Oliver Bullough Roads & Kingdoms “Adjika: Sauce of Glory, Pride of Abkhazia” | Ryan D’Agostino and the Editors of EsquireEsquire “The Esquire Community Cookbook” | Ann Taylor Pittman |
Food and Travel
| Matt Goulding Roads & Kingdoms “The Soul of a City” | Peter Jon Lindberg | Adam Sachs |
Food Coverage in a General-Interest Publication
| Los Angeles Magazine Lesley Bargar Suter | Men’s Health Adina Steiman | Real Simple Lygeia Grace | Washingtonian Todd Kliman |
Food Politics, Policy, and the Environment
| Barry Estabrook OnEarth “Out to Lunch” | Tracie McMillan | Ben Paynter |
Food-Related Columns
| Celia Barbour philipstown.info Mouths to Feed: “Into the Woods,” “Of Cabbages and Queens,” “The Dirt on Christmas” | Adam Sachs | Jane and Michael Stern | Lettie Teague |
Group Food Blog
| Dark Rye darkrye.com | Eater National eater.com | Grub Street New York newyork.grubstreet.com |
Health and Well-Being
| Rachael Moeller Gorman EatingWell “Solving the Sugar Puzzle” | Aliza Green | Lou Schuler |
Humor
| Lisa Hanawalt Lucky Peach “The Secret Lives of Chefs” | Alice Laussade | Michael Procopio |
Individual Food Blog
| Cannelle et Vanille cannellevanille.com Aran Goyoaga | Hunter Angler Gardener Cook | Vinography |
Personal Essay
| Fuchsia Dunlop Lucky Peach “London Town” | Hua Hsu | Joy Manning |
Profile
| Brandon Chuang Feast “An Evolution of Ideas” | Alex Halberstadt | Brett Martin |
Visual Storytelling
| Jessica Bennett and Sky Dylan-Robbins From Tumblr’s “Storyboard” Series “Pizza That Never Sleeps (Even in a Hurricane),” “Move Over, Cupcakes: The Religieuse Has Arrived,” “Cooking Their Way Through Magazine History” | Wylie Dufresne, Michael Laiskonis, Nathan Rawlinson, and Alex Stupak | Michele Outland and Fiorella Valdesolo |
Wine, Spirits, and Other Beverages
| Betsy Andrews Saveur “Northern Renaissance” | Marisa Huff | Michael Steinberger |
Craig Claiborne Distinguished Restaurant Review Award
| Alison Cook Houston Chronicle “Justin Yu and Oxheart Look Forward, Not Back,” “Torchy's Tacos’ Magic Gets Lost in Translation,” “Why Underbelly is Essential to Houston” | Patric Kuh | Tejal Rao |
MFK Fisher Distinguished Writing Award
| Dara Moskowitz Grumdahl Mpls.St.Paul Magazine “The Cheese Artist” | Richard Parks | Mike Sula |
The winner of the Publication of the Year Award will be announced on May 3, 2013
2013 James Beard Foundation Outstanding Restaurant Design Awards
Presented by Celebrity Cruises®
Winners will be announced on May 6, 2013
75 Seats and Under
For the best restaurant design or renovation in North America since January 1, 2010
| Design Firm: Commune Project: Farmshop, Santa Monica, CA | Design Firm: Taavo Somer | Design Firm: Capella Garcia Arquitectura |
76 Seats and Over
For the best restaurant design or renovation in North America since January 1, 2010
| Design Firm: Rockwell Group Designer: David Rockwell Project: Jaleo at the Cosmopolitan of Las Vegas | Design Firm: Alejandro Barrios Carrero Designs | Design Firm: MC2 Architects |
2013 James Beard Foundation Restaurant and Chef Awards
Winners will be announced on May 6, 2013
Best Chefs in America
Chefs who have set new or consistent standards of excellence in their respective regions. Each candidate may be employed by any kind of dining establishment and must have been a working chef for at least the past 5 years. The 3 most recent years must have been spent in the region where the chef is presently working.
Best Chef: Great Lakes (IL, IN, MI, OH)
| Dave Beran Next Chicago | Stephanie Izard | Jonathon Sawyer | Paul Virant | Andrew Zimmerman |
Best Chef: Mid-Atlantic (D.C., DE, MD, NJ, PA, VA)
| Cathal Armstrong Restaurant Eve Alexandria, VA | Spike Gjerde | Johnny Monis | Brad Spence | Vikram Sunderam |
Best Chef: Midwest (IA, KS, MN, MO, NE, ND, SD, WI)
| Justin Aprahamian Sanford Milwaukee | Gerard Craft | Colby Garrelts | Michelle Gayer | Jack Riebel |
Best Chef: New York City (Five Boroughs)
| April Bloomfield The Spotted Pig | Wylie Dufresne | Mark Ladner | Jonathan Waxman | Michael White |
Best Chef: Northeast (CT, MA, ME, NH, NY STATE, RI, VT)
| Jamie Bissonnette Coppa Boston | Joanne Chang | Gerry Hayden | Melissa Kelly | Barry Maiden |
Best Chef: Northwest (AK, ID, MT, OR, WA, WY)
| Jason Franey Canlis Seattle | Naomi Pomeroy | Gabriel Rucker | Ethan Stowell | Cathy Whims |
Best Chef: South (AL, AR, FL, LA, MS, PR)
| Justin Devillier La Petite Grocery New Orleans | Jeff McInnis | Tory McPhail | Alon Shaya | Sue Zemanick |
Best Chef: Southeast (GA, KY, NC, SC, TN, WV)
| Ashley Christensen Poole’s Downtown Diner Raleigh, NC | Edward Lee | Joseph Lenn | Steven Satterfield | Tandy Wilson |
Best Chef: Southwest (AZ, CO, NM, OK, TX, UT)
| Kevin Binkley Binkley’s Restaurant Cave Creek, AZ | Bryce Gilmore | Jennifer Jasinski | Hugo Ortega | Chris Shepherd |
Best Chef: West (CA, HI, NV)
| Chris Cosentino Incanto San Francisco | Christopher Kostow | Corey Lee | Daniel Patterson | Jon Shook and Vinny Dotolo |
Best New Restaurant
A restaurant opened in 2012 that already displays excellence in food, beverage, and service and is likely to have a significant impact on the industry in years to come.
| Empellón Cocina NYC | Grace | The Ordinary | Rich Table | State Bird Provisions |
Outstanding Wine, Beer, or Spirits Professional
A winemaker, brewer, or spirits professional who has had a significant impact on the wine, beer and spirits industry nationwide. Candidates must have been in the profession for at least 5 years.
| Sam Calagione Dogfish Head Craft Brewery Milton, DE | Merry Edwards | Garrett Oliver | Neal Rosenthal | David Wondrich |
Outstanding Wine Program
A restaurant that displays and encourages excellence in wine service through a well-presented wine list, a knowledgeable staff, and efforts to educate customers about wine. Candidates must have been in operation for at least 5 years.
| A16 San Francisco | The Barn at Blackberry Farm | CityZen at Mandarin Oriental | Frasca Food and Wine | Picasso |
Outstanding Bar Program
An establishment that displays and encourages excellence in cocktail, spirits, and/or beer service.
| The Aviary Chicago | Bar Agricole | The Bar at the NoMad Hotel | Holeman & Finch Public House | Pegu Club | The Violet Hour |
Outstanding Service
Presented by Stella Artois®
A restaurant that demonstrates high standards of hospitality and service. Candidates must have been in operation for at least the past 5 years.
| Del Posto NYC | Quince | The Restaurant at Meadowood | Topolobampo | Vetri |
Outstanding Pastry Chef
A chef or baker who prepares desserts, pastries, or breads and who serves as a standard-bearer for excellence. Candidates must have been pastry chefs or bakers for at least the past 5 years.
| Dominique Ansel Dominique Ansel Bakery NYC | Melissa Chou | Ken Forkish | Hedy Goldsmith | Brooks Headley |
Outstanding Restaurateur
A working restaurateur who sets high national standards in restaurant operations and entrepreneurship. Candidates must have been in the restaurant business for at least 10 years. Candidates must not have been nominated for a James Beard Foundation chef award in the past 10 years.
| Maguy Le Coze Le Bernardin NYC | Donnie Madia | Piero Selvaggio | Carolyn Styne | Phil Suarez |
Rising Star Chef of the Year
A chef age 30 or younger who displays an impressive talent and who is likely to have a significant impact on the industry in years to come.
| Jimmy Bannos, Jr. Purple Pig Chicago | Danny Bowien | Thomas McNaughton | David Posey | Blaine Wetzel |
Outstanding Restaurant
Presented by Acqua Panna® Natural Spring Water
A restaurant in the United States that serves as a national standard-bearer for consistent quality and excellence in food, atmosphere, and service. Candidates must have been in operation for at least 10 or more consecutive years.
| August New Orleans | Blue Hill | Highlands Bar and Grill | The Slanted Door | Spiaggia |
Outstanding Chef
Presented by All-Clad Metalcrafters
A working chef in America whose career has set national industry standards and who has served as an inspiration to other food professionals. Candidates must have been working as chefs for at least the past 5 years.
| Sean Brock McCrady’s Charleston | David Chang | Gary Danko | Suzanne Goin | Paul Kahan | Nancy Silverton |
2013 James Beard Foundation America’s Classics
Presented by the Coca-Cola Company
| C.F. Folks Washington, D.C. Owner: Art Carlson | Frank Fat’s | Keens Steakhouse | Kramarczuk’s | Prince’s Hot Chicken Shack |
2013 James Beard Foundation Who’s Who of Food & Beverage in America Inductees
| Eric Asimov Author and Journalist NYC | Dorothy Kalins | Barbara Lynch | Zarela Martinez | Michael Mina | Bill Yosses |
2013 James Beard Foundation Lifetime Achievement Award
Cecilia Chiang
Chef and Restaurateur
San Francisco
2013 James Beard Foundation Humanitarian of the Year
Emeril Lagasse
Emeril’s
New Orleans
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