2016 James Beard Foundation Awards Nominees | CookingDistrict.com

2016 James Beard Foundation Awards Nominees

Today the James Beard Foundation announced its finalist list for the 2016 awards. Congrats to all the finalists.
2016 James Beard Foundation Book Awards For books published in English in 2015. Winners will be announced on April 26, 2016. The winner of the Book of the Year Award and the Cookbook Hall of Fame inductee will be announced on April 26, 2016.

American Cooking
The Beetlebung Farm Cookbook
Chris Fischer
(Little, Brown and Company)

Heartlandia: Heritage Recipes from Portland's The Country Cat
Adam and Jackie Sappington with Ashley Gartland
(Houghton Mifflin Harcourt)

The Southerner's Cookbook
David DiBenedetto and the Editors of Garden & Gun
(Harper Wave)

Baking and Dessert
The Everyday Baker: Recipes and Techniques for Foolproof Baking
Abigail Johnson Dodge
(Taunton Press)

The New Sugar & Spice: A Recipe for Bolder Baking
Samantha Seneviratne
(Ten Speed Press)

Sourdough: Recipes for Rustic Fermented Breads, Sweets, Savories, and More
Sarah Owens
(Roost Books)

American Wine: A Coming-of-Age Story
Tom Acitelli
(Chicago Review Press)

Lost Recipes of Prohibition: Notes from a Bootlegger’s Manual
Matthew Rowley
(Countryman Press)

The Oxford Companion to Wine
Jancis Robinson and Julia Harding
(Oxford University Press)

Cooking from a Professional Point of View
Gjelina: Cooking from Venice, California
Travis Lett
(Chronicle Books)

NOPI: The Cookbook
Yotam Ottolenghi and Ramael Scully
(Ten Speed Press)

This Is Camino
Russell Moore and Allison Hopelain
(Ten Speed Press)

Focus on Health
Cook for Your Life: Delicious, Nourishing Recipes for Before, During, and After Cancer Treatment
Anne Ogden Gaffney

Everyday Super Food
Jamie Oliver

Lighten Up, Y'all: Classic Southern Recipes Made Healthy and Wholesome
Virginia Willis
(Ten Speed Press)

General Cooking
The Food Lab: Better Home Cooking Through Science
J. Kenji López-Alt
(W. W. Norton & Company)

Mark Bittman’s Kitchen Matrix
Mark Bittman
(Pam Krauss Books)

Slow Fires: Mastering New Ways to Braise, Roast, and Grill
Justin Smillie with Kitty Greenwald
(Clarkson Potter)

Preserving the Japanese Way
Nancy Singleton Hachisu
(Andrews McMeel)

Senegal: Modern Senegalese Recipes from the Source to the Bowl
Pierre Thiam with Jennifer Sit
(Lake Isle Press)

Zahav: A World of Israeli Cooking
Michael Solomonov and Steven Cook
(Rux Martin Books/Houghton Mifflin Harcourt)

Fire and Ice: Classic Nordic Cooking
Darra Goldstein
(Ten Speed Press)

Near & Far: Recipes Inspired by Home and Travel
Heidi Swanson
(Ten Speed Press)

Root to Leaf: A Southern Chef Cooks Through the Seasons
Steven Satterfield
(Harper Wave)

Reference and Scholarship
The Jemima Code: Two Centuries of African American Cookbooks
Toni Tipton-Martin
(University of Texas Press)

The Oxford Companion to Sugar and Sweets
Darra Goldstein
(Oxford University Press)

To Live and Dine in Dixie: The Evolution of Urban Food Culture in the Jim Crow South
Angela Jill Cooley
(University of Georgia Press)

Single Subject
A Bird in the Hand: Chicken Recipes for Every Day and Every Mood
Diana Henry
(Mitchell Beazley)

Mastering Pasta: The Art and Practice of Handmade Pasta, Gnocchi, and Risotto
Marc Vetri with David Joachim
(Ten Speed Press)

Tacos: Recipes and Provocations
Alex Stupak and Jordana Rothman
(Clarkson Potter)

Vegetable Focused and Vegetarian
A Modern Way to Eat: 200+ Satisfying Vegetarian Recipes (That Will Make You Feel Amazing)
Anna Jones
(Ten Speed Press)

V Is for Vegetables: Inspired Recipes & Techniques for Home Cooks
Michael Anthony
(Little, Brown and Company)

Vegetarian India: A Journey Through the Best of Indian Home Cooking
Madhur Jaffrey
(Alfred A. Knopf)

Writing and Literature
Pawpaw: In Search of America’s Forgotten Fruit
Andrew Moore
(Chelsea Green Publishing)

Pig Tales: An Omnivore’s Quest for Sustainable Meat
Barry Estabrook
(W. W. Norton & Company)

Soda Politics: Taking on Big Soda (and Winning)
Marion Nestle
(Oxford University Press)

2016 James Beard Foundation Broadcast Media Awards Presented by Breville and Lenox For television, web, and radio programs aired in 2015. Winners will be announced on April 26, 2016.

For Grace
Filmmakers: Kevin Pang and Mark Helenowski
Airs on: Vimeo, iTunes, Amazon, and Google Play

Just Eat It: A Food Waste Story
Director: Grant Baldwin
Producers: Jenny Rustemeyer and Melanie Wood
Airs on: MSNBC

The Starfish Throwers
Director: Jesse Roesler
Producers: Jesse Roesler and Melody Gilbert
Airs on: DirecTV Audience Network and iTunes

Outstanding Personality/Host
Host: Vivian Howard
A Chef’s Life
Airs on: PBS

Host: Pati Jinich
Pati’s Mexican Table
Airs on: WETA

Host: Andrew Zimmern
Bizarre Foods
Airs on: Travel Channel

Burnt Toast
Host: Kenzi Wilbur
Producers: Laura Mayer, Henry Molofsky, and Andy Bowers
Airs on: iTunes and Soundcloud

Eat This Podcast
Host: Jeremy Cherfas
Producer: Jeremy Cherfas
Airs on: eatthispodcast.com

Host: Tina Antolini
Producer: Tina Antolini for the Southern Foodways Alliance
Airs on: southernfoodways.org/gravy

Radio Show/Audio Webcast
Eating in Sync with Our Master Clocks
Host: Allison Aubrey
Airs on: NPR’s Eating and Health

The Food Chain – A BBC World Service Co-Production with the Food Programme
Host: Dan Saladino
Producers: Kent DePinto, Sarah Stolarz, and Dan Saladino
Airs on: BBC World Service

What’s On Your Plate: The Family Peach Farm That Became a Symbol of the Food Revolution and A Crime of
Passion: When the Love of Yogurt Burned Too Bright
Host: Dan Charles
Producer: Jeff Rogers
Airs on: NPR’s The Salt

CBS Sunday Morning: The Food Issue: Eat Drink & Be Merry
Host: Charles Osgood
Director: Nora Gerard
Producers: Rand Morrison, Gavin Boyle, Jason Sacca, and Amy Rosner
Airs on: CBS

Christmas at Bobby’s
Host: Bobby Flay
Producer: Elina Brown
Airs on: Food Network

Lidia Celebrates America: Home for the Holidays
Host: Lidia Bastianich
Producers: Laurie Donnelly, Anne Adams, and Shelly Burgess Nicotra
Airs on: PBS

Television Program, in Studio or Fixed Location
Extra Virgin
Hosts: Debi Mazar and Gabriele Corcos
Producers: Debi Mazar and Gabriele Corcos
Airs on: Cooking Channel

Jacques Pépin Heart & Soul
Host: Jacques Pépin
Producer: Tina Salter
Airs on: KQED-TV

Pati’s Mexican Table
Host: Pati Jinich
Producer: Gordon Elliott
Airs on: WETA

Television Program, on Location
A Chef’s Life
Host: Vivian Howard
Producers: Vivian Howard and Cynthia Hill
Airs on: PBS

I’ll Have What Phil’s Having
Host: Phil Rosenthal
Producers: Laurie Donnelly, Phil Rosenthal, Richard Rosenthal, John Bedolis, Christopher Collins, Lydia Tenaglia,
Craig H. Shepherd, and David Beebe
Airs on: PBS

The Mind of a Chef
Hosts: Gabrielle Hamilton and David Kinch
Producers: Anthony Bourdain, Joseph Caterini, Christopher Collins, Lydia Tenaglia, Michael Steed, Jared
Andrukanis, Alexandra Chaden, Jonathan Cianfrani, Nari Kye, Anna Chai, and Siobhan Walshe
Airs on: PBS

Television Segment
“Diving for Maine Sea Urchin,” “Tom the Truffle Dog,” “Are Vertical Farms the Future?”
Producers: Jeremy Harlan and Sarah LeTrent
Airs on: CNN, CNN Airport, and CNN.com

TODAY Show’s “TODAY Food”
Hosts: Erica Hill, Sheinelle Jones, Matt Lauer, Savannah Guthrie, and Carson Daly
Producers: Deborah Kosofsky, Samantha Wender, Rainy Farrell, Bianca Borges, Allison Simpson, and Tina DeGraff
Airs on: NBC

PBS NewsHour’s “Food, Glorious Food”
Host: Allison Aubrey
Producer: Mary Beth Durkin
Airs on: PBS

Video Webcast, Fixed Location and/or Instructional
Indian Curries: The Basics & Beyond
Host: Raghavan Iyer
Producer: Jared Maher
Airs on: craftsy.com

Mad Genius Tips
Host: Justin Chapple
Producers: Alex Vallis, Keri Hansen, Cheryl Houser, and Brian Egan
Airs on: foodandwine.com

3-Ingredient Recipes
Producer: Matt Duckor
Airs on: epicurious.com
Video Webcast, On Location
Seafood at the Source
Director: Ryan Ffrench
Producers: James Mulcahy and Ryan Ffrench
Airs on: youtube.com/zagat

The Sushi Chef: Oona Tempest and Toshio Oguma
Producer: Elana Schulman
Airs on: munchies.vice.com

Yellow Barn Biodynamic Farm
Producer: Angus Cann
Airs on: wholefoodsmarket.com/blog

Visual and Technical Excellence
Avec Eric Season 3
Directors: Jason Goldwatch, Geoffrey Drummond, and Carlos Naude
Photographers: Sarorn R. Sim, Michael Berlucchi, and Daniel McKeown
Editors: Luis Alvarez y Alvarez, Sarah Stuve, Benjamin Di Giacomo, and Matthew Vigil
Airs on: Cooking Channel

Chef’s Table
Director: David Gelb
Photographers: Will Basanta and Adam Bricker
Editors: Brad Grossman, J. Santos, Eric Freidenberg, Ravi Subramanian, Adrienne Gits, and Jesse Overman
Airs on: Netflix

Food for Thought, Food for Life
Director: Susan Rockefeller
Photographers: Robert Featherstone, Clarissa De Los Reyes, Rhiannon Hyde, Selene Richholt, Micah Schaffer, and
Zao Wang
Editor: Jackie French
Airs on: eatingwell.com and foodforthoughtfilm.com

2016 James Beard Foundation Journalism Awards For articles published in English in 2015. Winners will be announced on April 26, 2016.

Dining and Travel
“America’s Best Food Cities”
Tom Sietsema
The Washington Post

“It’s 8 A.M. Somewhere”
The Staff of Lucky Peach
Lucky Peach

“A Modern Guide to Timeless London”
Lauren Collins
Bon Appétit

Food and Culture
“Kiss My Grits”
Shane Mitchell
The Bitter Southerner

“In Search of Ragu”
Matt Goulding
Roads & Kingdoms

“Straight-Up Passing”
John Birdsall

Food and Health
“Good Seed, Bad Seed”
Barry Estabrook

“The Healthy Cook’s Guide to Fat”
Sidney Fry and Robin Bashinsky
Cooking Light

“How to Eat Healthy(ish)”
Jon Wilde

Food Blog
Andrew Zimmern
Lucky Peach
Serious Eats

Food Coverage in a General-Interest Publication
Garden & Gun
David DiBenedetto and Phillip Rhodes

Brendan Vaughan

Los Angeles Magazine
Lesley Bargar Suter and Bill Esparza

Food-Related Columns
Francis Lam
New York Times Magazine

“Edible Life”
Corby Kummer
New Republic

Todd Kliman
The Washingtonian

Food Reporting
“Corn Wars”
Ted Genoways
New Republic

“Seafood From Slaves - An AP Investigation Helps Free Slaves in the 21st Century”
Martha Mendoza, Margie Mason, and Robin McDowell
Associated Press

“48 Hours that Changed the Future of Rainforests”
Nathanael Johnson

Home Cooking
"Cook Like a Pro!"
Adam Rapoport
Bon Appétit

“Into the Woods”
Langdon Cook

“Three Dishes: Gnocchi”
Brette Warshaw
Lucky Peach

Maryse Chevriere

“Ham to Ham Combat: The Tale of Two Smithfields”
Emily Wallace

“Stone-Ground Killer”
Julia Reed
Garden & Gun

Personal Essay
“The Chef Who Saved My Life”
Brett Martin

“(The New) Broadway, NOLA”
Rien Fertel
The Local Palate

“On Chicken Tenders”
Helen Rosner

“The Brief, Extraordinary Life of Cody Spafford”
Allecia Vermillion
Seattle Met Magazine

“Christiane Lauterbach: The Woman Who Ate Atlanta”
Wendell Brock
The Bitter Southerner

“Edna Lewis and the Black Roots of American Cooking”
Francis Lam
New York Times Magazine

Visual Storytelling
“How to Make the World’s Best Cheeseburger, Using Magic”
Eric Gillin and Andrew Jive

“One Night: Kachka”
Erin DeJesus, Danielle Centoni, Jen Stevenson, Dina Avila, McGraw Wolfman

“Smells the Same”
Joana Avillez
Lucky Peach

Wine, Spirits, and other Beverages
“Let Us Now Retire the Whiskey Woman”
Courtney Balestier

“Old World, New Wine”
Alan Richman

“There Are Almost No Black People Brewing Craft Beer. Here’s Why.”
Dave Infante

Craig Claiborne Distinguished Restaurant Review Award
“Four Star Semilla Is New York’s Next Great Restaurant,” “How to Navigate Shuko, New York’s Most Exciting New
Japanese Restaurant,” “Contra and Wildair Are the Anti-Elitist Icons of NYC Cuisine”
Ryan Sutton

“A Health Food Restaurant so Cool It Will Have You Happily Eating Seeds,” “Revisiting Momofuku Ko, After the
Revolution,” “Polo Bar Review: Ralph Lauren Corrals the Fashionable Herd”
Tejal Rao
Bloomberg Pursuits

“Spoon & Stable,” “Gilding the Chicken,” “A Second Act for the Forum?”
Dara Moskowitz Grumdahl
Mpls.St.Paul Magazine

MFK Fisher Distinguished Writing Award
“My Father and the Wine”
Irina Dumitrescu
The Yale Review

“Pork Life”
Todd Kliman
Lucky Peach

“The Second Most Famous Thing to Happen to Hiroshima”
Matt Goulding
Roads & Kingdoms
2016 James Beard Foundation Outstanding Restaurant Design Awards
Winners will be announced on May 2, 2016.

75 Seats and Under For the best restaurant design or renovation in North America since January 1, 2013
Firm: Demian Repucci Design
Designer: Demian Repucci
Project: Bruno, NYC

Designers: Jeff Guga, Jon Shook, Vinny Dotolo, and Helen Johannesen
Project: Jon & Vinny’s, Los Angeles

Firm: Renzo Piano Building Workshop
Designers: Renzo Piano Building Workshop in Collaboration with Cooper Robertson
Project: Untitled, NYC

76 Seats and Over
For the best restaurant design or renovation in North America since January 1, 2013
Firm: Land and Sea Dept.
Designers: Mode Carpentry, Land and Sea Dept. (Robert McAdams, Jon Martin, Peter Toalson, and Cody Hudson)
Project: Cherry Circle Room, Chicago

Firm: Roman and Williams Buildings and Interiors
Designers: Robin Standefer and Steven Alesch
Project: Cindy’s Rooftop Restaurant, Chicago

Firm: +tongtong
Designer: John Tong
Project: Drake Devonshire Inn, Wellington, Ontario, Canada

Design Icon
The Four Seasons Restaurant, NYC

2016 James Beard Foundation Restaurant and Chef Awards
Winners will be announced on May 2, 2016.

Best New Restaurant
Presented by True Refrigeration®
A restaurant opened in the calendar year before the award will be given that already displays excellence in food, beverage, and service, and that is likely to make a significant impact in years to come.
Death & Taxes, Raleigh, NC
Launderette, Austin
Liholiho Yacht Club, San Francisco
Shaya, New Orleans
Staplehouse, Atlanta
Wildair, NYC

Outstanding Baker
A chef or baker who prepares breads, pastries or desserts in a retail bakery, and who serves as a national standard-bearer of excellence. Must have been a baker or pastry chef for at least five years.
Joanne Chang, Flour Bakery + Café, Boston
Mark Furstenberg, Bread Furst, Washington, D.C.
Zachary Golper, Bien Cuit, Brooklyn, NY
Belinda Leong and Michel Suas, B. Patisserie, San Francisco
William Werner, Craftsman and Wolves, San Francisco

Outstanding Bar Program
A restaurant or bar that demonstrates excellence in cocktail, spirits and/or beer service.
Arnaud’s French 75 Bar, New Orleans
Bar Agricole, San Francisco
Clyde Common, Portland, OR
Cure, New Orleans
Maison Premiere, Brooklyn, NY

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. Eligible candidates must have been working as a chef for the past five years.
Sean Brock, Husk, Nashville
Suzanne Goin, Lucques, Los Angeles
Donald Link, Herbsaint, New Orleans
Michael Solomonov, Zahav, Philadelphia
Michael Tusk, Quince, San Francisco

Outstanding Pastry Chef
Presented by Valrhona
A chef or baker who prepares desserts, pastries or breads in a restaurant, and who serves as a national standard bearer of excellence. Must have been a pastry chef or baker for the past five years.
Meg Galus, Boka, Chicago
Maura Kilpatrick, Oleana, Cambridge, MA
Dolester Miles, Highlands Bar & Grill, Birmingham, AL
Dahlia Narvaez, Osteria Mozza, Los Angeles
Ghaya Oliveira, Daniel, NYC
Jennifer Yee, Lafayette, NYC

Outstanding Restaurant
Presented by Acqua Panna® Natural Spring Water
A restaurant in the United States that serves as a national standard bearer of consistent quality and excellence in food, atmosphere and service. Eligible restaurants must have been in operation 10 or more consecutive years.
Alinea, Chicago
Frasca Food & Wine, Boulder, CO
Highlands Bar and Grill, Birmingham, AL
Momofuku Noodle Bar, NYC
The Spotted Pig, NYC

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 five years.
Kevin Boehm and Rob Katz, Boka Restaurant Group, Chicago (Boka, Girl & the Goat, Momotaro, Swift & Sons, and others)
Ken Friedman, NYC (The Spotted Pig, The Breslin, Tosca Café)
Michael Mina, Mina Restaurants, San Francisco (Michael Mina, Bourbon Steak, RN74, and others)
Cindy Pawlcyn, Napa, CA (Mustards Grill, Cindy's Backstreet Kitchen, Cindy's Waterfront at the Monterey Bay Aquarium)
Stephen Starr, Starr Restaurants, Philadelphia (Serpico, The Dandelion, Talula's Garden, and others)

Outstanding Service
Presented by Goose Island Beer Company
A restaurant in operation five or more years that demonstrates high standards of hospitality and service.
Blue Hill at Stone Barns, Pocantico Hills, NY
Eleven Madison Park, NYC
North Pond, Chicago
Quince, San Francisco
Topolobampo, Chicago

Outstanding Wine Program
Presented by Robert Mondavi Winery
A restaurant in operation five or more years that serves as a standard bearer for excellence in wine service through a well-presented wine list, knowledgeable staff, and efforts to educate customers about wine.
Bern’s Steakhouse, Tampa, FL
Canlis, Seattle
Commander’s Palace, New Orleans
FIG, Charleston, SC
Sepia, Chicago

Outstanding Wine, Beer, or Spirits Professional
A beer, wine or spirits professional who has made a significant national impact on the restaurant industry.
Sam Calagione, Dogfish Head Craft Brewery, Milton, DE
Ron Cooper, Del Maguey Single Village Mezcal, Ranchos de Taos, NM
Miljenko Grgich, Grgich Hills Estate, Rutherford, CA
Rob Tod, Allagash Brewing Company, Portland, ME
Harlen Wheatley Buffalo Trace Distillery, Frankfort, KY

Rising Star Chef of the Year
Presented by S. Pellegrino Sparkling Natural Spring Water
A chef age 30 or younger who displays an impressive talent and who is likely to make a significant impact on the industry in years to come.
Alex Bois, High Street on Market, Philadelphia
Angela Dimayuga, Mission Chinese Food, NYC
Grae Nonas, Olamaie, Austin
Matt Rudofker, Momofuku Ssäm Bar, NYC
Daniela Soto-Innes, Cosme, NYC
Jenner Tomaska, Next, Chicago

Best Chefs
Chefs who have set new or consistent standards of excellence in their respective regions. Eligible candidates may be from any kind of dining establishment and 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)
Abraham Conlon, Fat Rice, Chicago
Curtis Duffy, Grace, Chicago
Lee Wolen, Boka, Chicago
Erling Wu-Bower, Nico Osteria, Chicago
Andrew Zimmerman, Sepia, Chicago

Best Chef: Mid-Atlantic (D.C., DE, MD, NJ, PA, VA)
Peter Chang, Peter Chang, Arlington, VA
Eli Kulp, Fork, Philadelphia
Rich Landau, Vedge, Philadelphia
Aaron Silverman, Rose’s Luxury, Washington, D.C.
Greg Vernick, Vernick Food & Drink, Philadelphia
Cindy Wolf, Charleston, Baltimore

Best Chef: Midwest (IA, KS, MN, MO, NE, ND, SD, WI)
Paul Berglund, The Bachelor Farmer, Minneapolis
Justin Carlisle, Ardent, Milwaukee
Kevin Nashan, Sidney Street Café, St. Louis
Lenny Russo, Heartland Restaurant & Farm Direct Market, St. Paul, MN
Kevin Willmann, Farmhaus, St. Louis

Best Chef: New York City (Five Boroughs)
Marco Canora, Hearth
Mario Carbone and Rich Torrisi, Carbone
Anita Lo, Annisa
Jonathan Waxman, Barbuto
Jody Williams, Buvette

Best Chef: Northeast (CT, MA, ME, MH, NY STATE, RI, VT)
Karen Akunowicz, Myers + Chang, Boston
Brian Hill, Francine, Camden, ME
Zak Pelaccio, Fish & Game, Hudson, NY
Susan Regis, Shepard, Cambridge, MA
Mike Wiley and Andrew Taylor Eventide Oyster Co., Portland, ME

Best Chef: Northwest (AK, ID, MT, OR, WA, WY)
Greg Denton and Gabrielle Quiñónez Denton, Ox, Portland, OR
Mike Easton, Il Corvo Pasta, Seattle
Renee Erickson, The Whale Wins, Seattle
Justin Woodward, Castagna, Portland, OR
Rachel Yang and Seif Chirchi, Joule, Seattle

Best Chef: South (AL, AR, FL, LA, MS, PR)
Vishwesh Bhatt, Snackbar, Oxford, MS
Justin Devillier, La Petite Grocery, New Orleans
Jose Enrique, Jose Enrique, San Juan, PR
Slade Rushing, Brennan’s, New Orleans
Isaac Toups, Toups’ Meatery, New Orleans
Best Chef: Southeast (GA, KY, NC, SC, TN, WV)
Kevin Gillespie, Gunshow, Atlanta
Edward Lee, 610 Magnolia, Louisville, KY
Steven Satterfield, Miller Union, Atlanta
Andrew Ticer and Michael Hudman, Andrew Michael Italian Kitchen, Memphis
Tandy Wilson, City House, Nashville

Best Chef: Southwest (AZ, CO, NM, OK, TX, UT)
Bryce Gilmore, Barley Swine, Austin
Steve McHugh, Cured, San Antonio
Hugo Ortega, Caracol, Houston
Alex Seidel, Fruition, Denver
Justin Yu, Oxheart, Houston
Best Chef: West (CA, HI, NV)
Matthew Accarrino, SPQR, San Francisco
Michael Cimarusti, Providence, Los Angeles
Dominique Crenn, Atelier Crenn, San Francisco
Jeremy Fox, Rustic Canyon, Santa Monica, CA
Corey Lee, Benu, San Francisco
Jon Shook and Vinny Dotolo, Animal, Los Angeles

2016 James Beard Foundation America’s Classics
Al Ameer Restaurant, Dearborn, MI
Owners: Khalil Ammar and Zaki Hashem

Brooks' House of BBQ, Oneonta, NY
Owners: Beth and Ryan Brooks

Bully’s Restaurant, Jackson, MS
Owners: Tyrone Bully and Greta Brown Bully

Matt’s Place Drive-In, Butte, MT
Owners: Robin and Brad Cockhill

Rancho de Chimayó Restaurante, Chimayo, NM
Owner: Florence Jaramillo

2016 James Beard Foundation Who’s Who of Food & Beverage in America Inductees
Gina Gallo
Sonoma, CA

Jim Lahey
Baker and Proprietor

Ed Levine
Author and Founder of Serious Eats

Temple Grandin
Author and Animal Rights Activist
Fort Collins, CO

Marcus Samuelsson
Chef and Restaurateur

2016 James Beard Foundation Humanitarian of the Year
Father Greg Boyle
Homeboy Industries
Los Angeles

2016 James Beard Foundation Lifetime Achievement Award
Leah Chase
Dooky Chase’s Restaurant
New Orleans


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