**Winners noted in Red
Book Awards
AMERICAN COOKING
My New Orleans
by John Besh
(Andrews McMeel Publishing, LLC)
Real Cajun
by Donald Link with Paula Disbrowe
(Clarkson Potter)
The Lee Bros. Simple Fresh Southern: Knockout Dishes with Down-Home Flavor
by Matt Lee and Ted Lee
(Clarkson Potter)
BAKING AND DESSERT
Baking
by James Peterson
(Ten Speed Press)
DamGoodSweet: Desserts to Satisfy Your Sweet Tooth, New Orleans Style
by David Guas, Raquel Pelzel
(The Taunton Press)
Peter Reinhart's Artisan Breads Every Day
by Peter Reinhart
(Ten Speed Press)
BEVERAGE
Been Doon So Long: A Randall Grahm Vinthology
by Randall Grahm
(University of California Press)
The King of Vodka: The Story of Pyotr Smirnov and the Upheaval of an Empire
by Linda Himelstein
(HarperBusiness)
World Whisky
by Charles Maclean
(DK Publishing)
COOKING FROM A PROFESSIONAL POINT OF VIEW
Araxi: Seasonal Recipes from the Celebrated Whistler Restaurant
by James Walt
(Douglas & McIntyre)
Momofuku
by David Chang and Peter Meehan
(Clarkson Potter)
The Fundamental Techniques of Classic Pastry Arts
by The French Culinary Institute with Judith Choate
(Stewart, Tabori & Chang)
GENERAL COOKING
Ad Hoc at Home
Author: Thomas Keller
(Artisan Books)
Salt to Taste: The Keys to Confident, Delicious Cooking
by Marco Canora with Catherine Young
(Rodale)
The Pleasures of Cooking for One
by Judith Jones
(Alfred A. Knopf)
HEALTHY FOCUS
EatingWell Comfort Foods Made Healthy
by Jesse Price and the Editors of EatingWell
(The Countryman Press)
Golden Door Cooks at Home: Favorite Recipes from the Celebrated Spa
by Dean Rucker with Marah Stets
(Clarkson Potter)
Love Soup: 160 All-New Vegetarian Recipes from the Author of The Vegetarian Epicure
by Anna Thomas
(W.W. Norton & Company)
INTERNATIONAL
Lidia Cooks from the Heart of Italy
by Lidia Bastianich and Tanya Bastianich Manuali
(Alfred A. Knopf)
Mastering the Art of Chinese Cooking
by Eileen Yin-Fei Lo
(Chronicle Books)
The Country Cooking of Ireland
by Colman Andrews
(Chronicle Books)
PHOTOGRAPHY
Eat Ate
Photographer: Earl Carter
(Chronicle Books)
New American Table
Photographer: Paul Brissman
(John Wiley & Sons, Inc.)
Seven Fires: Grilling the Argentine Way
Photographer: Santiago Solo Monllor
(Artisan Books)
REFERENCE AND SCHOLARSHIP
Chop Suey: A Cultural History of Chinese Food in the United States
by Andrew Coe
(Oxford University Press)
Encyclopedia of Pasta
by Oretta Zanini de Vita
Translated by: Maureen B. Fant
(University of California Press)
Larousse Gastronomique: The World's Greatest Culinary Encyclopedia, Completely Revised and Updated
by Librarie Larousse
(Clarkson Potter)
SINGLE SUBJECT
Pasta Sfoglia
by Ron Suhanosky and Colleen Suhanosky
(John Wiley & Sons, Inc.)
Weber’s Way to Grill
by Jamie Purviance
(Oxmoor House)
Well-Preserved: Recipes and Techniques for Putting Up Small Batches of Seasonal Foods
by Eugenia Bone
(Clarkson Potter)
WRITING AND LITERATURE
Save the Deli
by David Sax
(Houghton Mifflin Harcourt)
The Seasons on Henry’s Farm: A Year of Food and Life on a Sustainable Farm
by Terra Brockman
(Agate Surrey)
Waste: Uncovering the Global Food Scandal
by Tristram Stuart
(W.W. Norton & Company)
COOKBOOK OF THE YEAR
The Country Cooking of Ireland
by Colman Andrews
(Chronicle Books)
COOKBOOK HALL OF FAME
A Book of Middle Eastern Food
by Claudia Roden
Broadcast Media Awards
AUDIO WEBCAST OR RADIO SHOW
Eight Forty-Eight
Hosts: Alison Cuddy and Richard Steele
Area: Chicago, Online
Producer: Aurora Aguilar
The Kojo Nnamdi Show
Host: Kojo Nnamdi
Area: Washington, D.C., Online
Producers: Tara Boyle, Michael Martinez, Ingalisa Schrobsdorff, Brendan Sweeney, and Diane Vogel
The Splendid Table
Host: Lynne Rossetto Kasper
Area: National, Online
Producers: Jennifer Russell and Sally Swift
TELEVISION SHOW, IN STUDIO OR FIXED LOCATION
Barefoot Contessa
Host: Ina Garten
Network: Food Network
Producers: Olivia Ball, Carl Green, Rachel Purnell, Sophie Seiden, and Pacific Productions
French Food at Home with Laura Calder
Host: Laura Calder
Network: Food Network Canada
Producer: Johanna Eliot
Iron Chef America
Host: Alton Brown
Network: Food Network
Producers: John Bravakis, Eytan Keller, Stephen Kroopnick, and Stu Schreiberg
TELEVISION SHOW, ON LOCATION
The Best Thing I Ever Ate: Obsessions
Network: Food Network
Producers: David Hoffman, Lauren Lexton, Tom Rogan, and Eddie Saenz
Chefs A’ Field: King of Alaska
Host: Rick Moonen
Network: PBS
Producers: Heidi Hanson and Chris Warner
Gourmet’s Adventures with Ruth: The Bertinet Kitchen, Bath
Host: Ruth Reichl
Network: PBS
Producers: Christopher Collins, Deborah Hurley, and Lydia Tenaglia
TV FOOD PERSONALITY
Andrew Zimmern
Show: Bizarre Foods with Andrew Zimmern
Network: The Travel Channel
Alton Brown
Show: Good Eats
Network: Food Network
Rick Bayless
Show: Mexico One Plate at a Time
Network: PBS
TELEVISION SPECIAL
A Moveable Feast with America’s Favorite Chefs
Hosts: José Andrés, Lidia Bastianich, Rick Bayless, Chris Kimball, Ruth Reichl, and Ming Tsai
Network: PBS
Producers: Anne Adams, Laurie Donnelly, and Deborah J. Hurley
Emeril Green: Emeril’s Culinary Adventure: Napa
Host: Emeril Lagasse
Network: Planet Green
Producers: Dominique Andrews, Jim Brennan, Elina Brown, Karen Katz, Charissa Melnick, Marie Ostrosky, Amy Smolens, and Nancy Swenton
Food Trip with Todd English
Host: Todd English
Network: PBS
Producers: Matt Cohen, Joel Colblenz, Todd English, and Gina Gargano
TELEVISION SEGMENT
ABC News Nightline
Host: John Berman
Network: ABC
Producer: Sarah Rosenberg
Chronicle
Hosts: Anthony Everett, Mary Richardson
Network: WCVB-TV Boston
Producers: Chris Stirling and Stan Leven
ABC 7 News Friday Night Special: Hungry Hound
Host: Steve Dolinsky
Network: ABC
Producer: Badriyyah Waheed
VIDEO WEBCAST
Always Hungry Video
Alwayshungryny.com/videos
Host: Jeff Zalaznick
Producers: Jamie Meyer, Jeff Zalaznick
Food. Curated.
Foodcurated.com
Host: Liza de Guia
Producer: Liza de Guia
The Greenmarket: One Farmer’s Story
Seriouseats.com
Producers: Serious Eats, Optic Nerve
Design and Graphics Awards
OUTSTANDING RESTAURANT DESIGN
For the best restaurant design or renovation in North America since January 1, 2007
Design Firm: Evan Douglis Studio
Designer: Evan Douglis
Project: Choice Market, Brooklyn, NY
Design Firm: Project M
Designer: John Bielenberg
Project: PieLab, Greensboro, AL
Design Firm: Andre Kikoski Architect
Designers: Adam Darter, Liam Harris, Gunnar Jung, Brian Lewis, and Andre Kikoski
Project: The Wright, NYC
OUTSTANDING RESTAURANT GRAPHICS
For the best restaurant graphics executed in North America since January 1, 2007
Design Firm: Korn Design
Designers: Javier Cortés, Denise Korn, Melissa Wehrman, and Ben Whitla
Project: Mercat a la Planxa, Chicago
Design Firm: Pandiscio Co.
Project: The Standard Grill, NYC
Designer: Steven Solomon
Project: Terroir, NYC
Journalism Awards
CRAIG CLAIBORNE DISTINGUISHED RESTAURANT REVIEWS
Jonathan Gold
LA Weekly
“Sauced,” “Hot Birria, Cold Cerveza,”
“Hare Today”
Patric Kuh
Los Angeles
“Border Crossing,” “Peru Calling,”
“The Classic”
Jason Sheehan
Westword
“White on White,” “Wonderland,” “Mourning”
FOOD BLOG
Grub Street New York
Aileen Gallagher, Daniel Maurer, Alexandra Vallis
Newyork.grubstreet.com
Serious Eats
Ed Levine
Seriouseats.com
Hunter Angler Gardener Cook
Hank Shaw
Honest-Food.net
FOOD-RELATED COLUMNS
Colman Andrews
Gourmet
Column: Good Living Restaurants
“Veni Vidi Vetri,” “It's Up to You, New York, New York,” “Smoke and Miracles”
Dara Moskowitz Grumdahl
Minnesota Monthly
“The Doughnut Gatherer,” “Capital Grills,” “Pizza Perfect”
Rachel Wharton
Edible Brooklyn
Column: Back of the House
“Egg,” “Roberta’s,” “Franny’s and Bklyn Larder”
MAGAZINE FEATURE WRITING ABOUT RESTAURANTS AND/OR CHEFS
Alan Richman
GQ
“American Pie”
Anya von Bremzen
Saveur
“Soul of a City”
Francis Lam
Gourmet
“The Last Chinese BBQ”
MAGAZINE FEATURE WRITING WITH RECIPES
Dana Bowen
Saveur
“The Wonders of Ham”
Francine Maroukian, Jon Reiner, Staff of Esquire
Esquire
“How Men Eat”
Matt Goulding
Men’s Health
“The Beauty of the Beast”
MAGAZINE FEATURE WRITING WITHOUT RECIPES
Alan Richman
GQ
“Hillbilly Truffle”
Barry Estabrook
Gourmet
“The Price of Tomatoes”
Raffi Khatchadourian
The New Yorker
“The Taste Makers”
M.F.K. FISHER DISTINGUISHED WRITING AWARD
John T. Edge
The Oxford American
“In Through the Back Door”
Alan Richman
GQ
“Le Petit Gourmet”
Francine Prose
Saveur
“Faith and Bacon”
MULTIMEDIA FOOD FEATURE
Antoinette Bruno, Amanda McDougall, and Jonathan J. Proville
Starchefs.com
“The Art and Economics of Charcuterie, Parts 2, 3, 4”
Kevin Pang
Chicagotribune.com
“The Cheeseburger Show”
Robb Walsh
Houstonpress.com
“Not So Clear Cut”
NEWSPAPER FEATURE WRITING ABOUT RESTAURANTS AND/OR CHEFS
Tim Carman
Washington City Paper
“How Not to Hire a Chef/The Canning Process”
Jared Jacang Maher
Westword
“A Hunger to Help”
Kevin Pang
Chicago Tribune
“Plan D”
NEWSPAPER FEATURE WRITING
Sarah DiGregorio
The Village Voice
“Liver and Let Liver”
Cliff Doerksen
Chicago Reader
“The Real American Pie”
Mike Sula
Chicago Reader
“The Charcuterie Underground”
NEWSPAPER FOOD SECTION
The Boston Globe
Sheryl Julian
San Francisco Chronicle
Jon Bonné and Miriam Morgan
The Washington Post
Joe Yonan
REPORTING ON HEALTH, ENVIRONMENT ,OR NUTRITION
Monica Eng
Chicago Tribune
“Nacho Lunch? Yes, Every Day”
Daniel Engber
Slate
“Throwing Out the Wheat”
Rowan Jacobsen
EatingWell
“…Or Not to Bee”
WEBSITE FOCUSING ON FOOD, BEVERAGE, RESTAURANTS, OR NUTRITION
Chow.com
Jane Goldman
Epicurious.com
Tanya W. Steel
Saveur.com
James Oseland
WRITING ON SPIRITS, WINE, OR BEER
Dara Moskowitz Grumdahl
Minnesota Monthly
“Chardonnay Uncorked”
Jonathan Gold
LA Weekly
“The New Cocktailians”
Lettie Teague
Food & Wine
“Is Grüner a Great Wine or a Groaner”
Restaurant and Chef Awards
BEST NEW RESTAURANT
Presented by Mercedes–Benz
A restaurant opened in 2009 that already displays excellence in food, beverage, and service and is likely to have a significant impact on the industry in years to come.
Bibou
Philadelphia
Chefs/Owners: Pierre and Charlotte Calmels
Flour + Water
San Francisco
Chef/Partner: Thomas McNaughton
Partners: David White and David Steele
Frances
San Francisco
Chef/Owner: Melissa Perello
Locanda Verde
NYC
Chef/Owner: Andrew Carmellini
Marea
NYC
Chef/Partner: Michael White
Partner: Chris Cannon
RN74
San Francisco
Chef: Jason Berthold
Owners: Michael Mina and Rajat Parr
OUTSTANDING CHEF AWARD
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.
José Andrés
Minibar
Washington, D.C.
Tom Colicchio
Craft
NYC
Gary Danko
Restaurant Gary Danko
San Francisco
Suzanne Goin
Lucques
Los Angeles
Charles Phan
The Slanted Door
San Francisco
OUTSTANDING PASTRY CHEF AWARD
Presented by All-Clad Metalcrafters
A chef or baker who prepares desserts, pastries, or breads and who serves as a national standard-bearer for excellence. Candidates must have been pastry chefs or bakers for at least the past 5 years.
Amanda Cook
CityZen at
Mandarin Oriental
Washington, D.C.
Michelle Gayer
Salty Tart Bakery
Minneapolis
Kamel Guechida
Joël Robuchon at MGM Grand Hotel & Casino
Las Vegas
Nicole Plue
Redd
Yountville, CA
Mindy Segal
Mindy’s HotChocolate
Chicago
OUTSTANDING RESTAURANT AWARD
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.
Babbo
NYC
Chef/Owner: Mario Batali
Owner: Joseph Bastianich
Boulevard
San Francisco
Chef/Owner: Nancy Oakes
Owner: Pat Kuleto
Daniel
NYC
Chef/Owner: Daniel Boulud
Highlands Bar & Grill
Birmingham, AL
Chef/Owner: Frank Stitt
Owner: Pardis Stitt
Spiaggia
Chicago
Chef/Partner: Tony Mantuano
OUTSTANDING RESTAURATEUR AWARD
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.
Tom Douglas
Dahlia Bakery, Dahlia Lounge, Etta’s, Lola, Palace Kitchen, Serious Pie
Seattle
Pat Kuleto
Boulevard, Epic, Farallon, Jardinière, Martini House, Nick's Cove & Cottages, and Waterbar
San Francisco
Keith McNally
Balthazar, Lucky Strike, Minetta Tavern, Morandi, Pastis, Pravda, and Schiller’s Liquor Bar
NYC
Richard Melman
Lettuce Entertain You Enterprises
Chicago
Stephen Starr
Starr Restaurant Organization
Philadelphia
OUTSTANDING SERVICE AWARD
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.
Alinea
Chicago
Chef/Owner: Grant Achatz
Joël Robuchon at MGM Grand Hotel & Casino
Las Vegas
Chef/Owner: Joël Robuchon
La Grenouille
NYC
Owners: Charles Masson and Gisèle Masson
Michael Mina
San Francisco
Chef/Owner: Michael Mina
Vetri
Philadelphia
Chefs/Owners: Marc Vetri and Jeff Benjamin
OUTSTANDING WINE AND SPIRITS PROFESSIONAL AWARD
Presented by Southern Wine & Spirits
A winemaker, brewer, or spirits professional who has had a significant impact on the wine and spirits industry nationwide. Candidates must have been in the profession for at least 5 years.
Merry Edwards
Merry Edwards Wines
Sebastopol, CA
Paul Grieco
Hearth
NYC
Garrett Oliver
The Brooklyn Brewery
Brooklyn, NY
John Shafer and Doug Shafer
Shafer Vineyards
Napa, CA
Julian P. Van Winkle, III
Old Rip Van Winkle Distillery
Louisville, KY
OUTSTANDING WINE SERVICE AWARD
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
Wine Director: Shelley Lindgren
Blackberry Farm
Walland, TN
Wine Director: Andy Chabot
Frasca Food and Wine
Boulder, CO
Wine Director: Bobby Stuckey
Jean Georges
NYC
Wine Director: Bernard Sun
Restaurant Gary Danko
San Francisco
Wine Director: Jason Alexander
RISING STAR CHEF OF THE YEAR AWARD
Presented by Food Network NYC Wine & Food Festival and Food Network South Beach Wine & Food Festival
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.
Timothy Hollingsworth
The French Laundry
Yountville, CA
Johnny Monis
Komi
Washington, D.C.
Grégory Pugin
Veritas
NYC
Gabriel Rucker
Le Pigeon
Portland, OR
Sue Zemanick
Gautreau’s
New Orleans
BEST CHEFS IN AMERICA
Presented by Visa Signature®
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)
Michael Carlson
Schwa
Chicago
Koren Grieveson
Avec
Chicago
Arun Sampanthavivat
Arun’s
Chicago
Bruce Sherman
North Pond
Chicago
Alex Young
Zingerman's Roadhouse
Ann Arbor, MI
Best Chef: Mid-Atlantic (D.C., DE, MD, NJ, PA, VA)
Cathal Armstrong
Restaurant Eve
Alexandria, VA
Jeff Michaud
Osteria
Philadelphia
Peter Pastan
Obelisk
Washington, D.C.
Michael Solomonov
Zahav
Philadelphia
Bryan Voltaggio
Volt
Frederick, MD
Best Chef: Midwest (IA, KS, MN, MO, NE, ND, SD, WI)
Isaac Becker
112 Eatery
Minneapolis
Gerard Craft
Niche
St. Louis
Colby Garrelts
Bluestem
Kansas City, MO
Alexander Roberts
Restaurant Alma
Minneapolis
Lenny Russo
Heartland
St. Paul, MN
Best Chef: New York City (Five Boroughs)
Michael Anthony
Gramercy Tavern
Wylie Dufresne
WD-50
Gabrielle Hamilton
Prune
Daniel Humm
Eleven Madison Park
Michael White
Marea
Best Chef: Northeast (CT, MA, ME, NH, NY STATE, RI, VT)
Clark Frasier and Mark Gaier
Arrows
Ogunquit, ME
Peter X. Kelly
Xaviar’s at Piermont
Piermont, NY
Michael Leviton
Lumière
West Newton, MA
Tony Maws
Craigie on Main
Cambridge, MA
Marc Orfaly
Pigalle
Boston
Best Chef: Northwest (AK, ID, MT, OR, WA, WY)
Naomi Pomeroy
Beast
Portland, OR
Andy Ricker
Pok Pok
Portland, OR
Ethan Stowell
Union
Seattle
Cathy Whims
Nostrana
Portland, OR
Jason Wilson
Crush
Seattle
Best Chef: Pacific (CA, HI)
Michael Cimarusti
Providence
Los Angeles
Jeremy Fox
Ubuntu
Napa, CA
David Kinch
Manresa
Los Gatos, CA
Matt Molina
Osteria Mozza
Los Angeles
Michael Tusk
Quince
San Francisco
Best Chef: South (AL, AR, FL, LA, MS)
Zach Bell
Café Boulud at the Brazilian Court
Palm Beach, FL
Scott Boswell
Stella!
New Orleans
John Harris
Lilette
New Orleans
Christopher Hastings
Hot and Hot Fish Club
Birmingham, AL
Michael Schwartz
Michael’s Genuine Food & Drink
Miami
Best Chef: Southeast (GA, KY, NC, SC, TN, WV)
Hugh Acheson
Five and Ten
Athens, GA
Sean Brock
McCrady’s
Charleston, SC
Linton Hopkins
Restaurant Eugene
Atlanta
Andrea Reusing
Lantern
Chapel Hill, NC
Bill Smith
Crook’s Corner
Chapel Hill, NC
Best Chef: Southwest (AZ, CO, NM, NV, OK, TX, UT)
Bryan Caswell
Reef
Houston
Saipin Chutima
Lotus of Siam
Las Vegas
Ryan Hardy
Montagna at the Little Nell
Aspen, CO
Claude Le Tohic
Joël Robuchon at MGM Grand Hotel & Casino
Las Vegas
Rick Moonen
RM Seafood at Mandalay Bay Resort & Casino
Las Vegas
—–
We were so happy to see Daniel win. Well Deserved!