The James Beard Awards

The James Beard Foundation likes to quote a Time magazine article that called its annual awards ceremony "The Oscars of the food world." In the interest of full disclosure, I must admit that the writer who made that original proclamation was in fact me. But I was slightly off in my characterization of the event. It is true, the James Beard Awards are the most prestigious and coveted food awards given each year in the U.S. But really, it's a lot more like food world prom, with everyone getting very decked out in their finest, renting limos, staying out too late, and just perhaps drinking too much. Naturally the food is much better at food prom, with no rubber banquet chickens in sight — each of the chefs cooking at the post ceremony gala took inspiration from one of Beard's own recipes leading to caviar studded lobster rolls, some spectacular sliders, a great dish of heirloom beans with ramps, cracklin' cornbread, and tomato gravy from Husk and an array of variations on grilled cheese, including a pretty spectacular Portland Dungess crab Reuben from JBF-award-winning chef Vitaly Paley of Paley's Place Bistro and Bar.

There was also no need to indulge in the time honored prom tradition of sneaking in some hooch. The punch bowls were already liberally spiked by some of the best mixologists around and both the awards gala and the pre-gala Chef's Night Out event featured carts and bars filled with Campari cocktails.

But on to the winners:

AMERICA'S CLASSICS AWARDS
Locally owned restaurants "beloved in their regions for quality food that reflects the character of their community."
The Fry Bread House (Phoenix, Arizona)
Nora's Fish Creek Inn (Wilson, Wyoming)
St Elmo Steak House (Indianapolis, Indiana)
Jones Bar-B-Q Diner (Marianna, Arkansas)
Shady Glen (Manchester, Connecticut)

RISING STAR CHEF OF THE YEAR
Christina Tosi, Momofuku Milk Bar (New York City)

OUTSTANDING BAR PROGRAM
PDT (New York City)

OUTSTANDING WINE PROGRAM
No. 9 Park (Boston, Massachusetts)

OUTSTANDING WINE & SPIRITS PROFESSIONAL
Paul Grieco, Terroir (New York City)

BEST CHEF: GREAT LAKES
Bruce Sherman, North Pond (Chicago, Illinois)

BEST CHEF: MID-ATLANTIC
Maricel Presilla, Cucharamama (Hoboken, New Jersey)

BEST CHEF: MIDWEST
Tory Miller, L’Etoile (Madison, Wisconsin)

BEST CHEF: NYC
Michael Anthony, Gramercy Tavern

BEST CHEF: NORTHWEST
Matt Dillon, Sitka & Spruce (Seattle, Washington)

BEST CHEF: PACIFIC
Matt Molina, Osteria Mozza (Los Angeles, California)

BEST CHEF: NORTHEAST
Tim Cushman, O Ya (Boston, Massachusetts)

BEST CHEF: SOUTH
Chris Hastings, Hot and Hot Fish Club (Birmingham, Alabama)

BEST CHEF: SOUTHEAST: It was a tie!
Hugh Acheson, Five and Ten (Athens, Georgia)
Linton Hopkins, Restaurant Eugene (Atlanta, Georgia)

BEST CHEF: SOUTHWEST
Paul Qui, Uchiko (Austin, Texas)

OUTSTANDING PASTRY CHEF
Mindy Segal, Mindy’s Hot Chocolate (Chicago, Illinois)

BEST NEW RESTAURANT
Next (Chicago, Illinois)

OUTSTANDING SERVICE
La Grenouille (New York City)

OUTSTANDING RESTAURATEUR
Tom Douglas, Tom Douglas Restaurants (Seattle, Washington)

OUTSTANDING RESTAURANT
Boulevard (San Francisco, California)

OUTSTANDING CHEF
Daniel Humm, Eleven Madison Park (New York City)

WHO'S WHO OF FOOD & BEVERAGE IN AMERICA INDUCTEES
Grant Achatz, chef and author (Chicago, Illinois)
Mark Bittman, journalist and author (New York City)
Dana Cowin, editor and journalist (New York City)
Emily Luchetti, pastry chef and author (San Francisco, California)
Marvin Shanken, publisher (New York City)

LIFETIME ACHIEVEMENT
Wolfgang Puck

HUMANITARIAN OF THE YEAR
Charlie Trotter