James Beard Foundation Awards 2008

• Award Winner
  Stewards of the Land
  Hosts: Jay Selman, Brian Clark and Eric Anderson
  Graperadio.com
  _______ Producers: Mark Ryan and Jay Selman

James Beard Foundation Design and Graphics Awards

OUTSTANDING RESTAURANT DESIGN

Design Firm: Giuliano Fiorenzoli Architects/Moss
Designer: Giuliano Fiorenzoli
Project: Centovini (NYC)

Design Firm: Rockwell Group
Designers: David Rockwell, Shawn Sullivan, Sally Weinand, Thom Ortiz, Rich Kinnard
Project: Adour Alain Ducasse at the St. Regis New York (NYC)

• Award Winner
  Design Firm: Tadao Ando Architect and Associates
  Designer: Tadao Ando
  Project: Morimoto (NYC)
  

OUTSTANDING RESTAURANT GRAPHICS

Design Firm: Mucca Design
Designers: Christine Celic Strohl, Lauren Sheldon, Matteo Bologna
Project: La Condesa (Dallas)

Design Firm: Mucca Design
Designer: Christine Celic Strohl, Matteo Bologna
Project: Presidio Social Club (San Francisco)

Design Firm: Popgun Design
Designers: Ken Quitugua, Don Wu, Jason Yingling
Project: Tres Agaves (San Francisco)

• Award Winner
  Design Firm: Robert Louey Design
  Designers: Robert Louey and Claudia Pandji
  Project: Sepia (Chicago)

2008 James Beard Foundation Restaurant and Chef Awards

OUTSTANDING RESTAURATEUR AWARD

A working restaurateur, actively involved in multiple restaurants in the United States, who has set uniformly high national standards as a creative force in the kitchen and/or in restaurant operations. Candidates must have been in the restaurant business for at least ten years.

• Award Winner
  Joe Bastianich/Mario Batali
  Babbo Ristorante e Enoteca
  NYC
  

Tom Douglas
Tom Douglas Restaurants
Seattle

Richard Melman
Lettuce Entertain You Enterprises
Chicago

Wolfgang Puck
The Wolfgang Puck Fine Dining Group
Beverly Hills, CA

Jean-Georges Vongerichten and Phil Suarez
Jean-Georges Management LLC
NYC

OUTSTANDING CHEF AWARD

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 a chef for at least the past five years.

• Award Winner
  Grant Achatz
  Alinea, Chicago
  

José Andrés
minibar by josé andrés, Washington, DC

Dan Barber
Blue Hill, NYC

Suzanne Goin
Lucques, Los Angeles

Frank Stitt
Highlands Bar & Grill
Birmingham, AL

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 ten consecutive years.

Boulevard, San Francisco
Chef/Owner: Nancy Oakes, Owner: Pat Kuleto

Campanile, Los Angeles
Chef/Owner: Mark Peel

• Award Winner
  Gramercy Tavern, NYC
  Owner: Danny Meyer
  

Jean Georges, NYC
Chef/Owner: Jean-Georges Vongerichten, Owner: Phil Suarez

The Slanted Door, San Francisco
Chef/Owner: Charles Phan

BEST NEW RESTAURANT

A restaurant opened in 2007 that already displays excellence in food, beverage, and service and is likely to have a significant impact on the industry in years to come.

Anthos, NYC
Chef/Owner: Michael Psilakis, Owner: Donatella Arpaia

• Award Winner
  Central Michel Richard, Washington, DC
  Chef/Owner: Michel Richard
  

Fearing's at the Ritz Carlton, Dallas
Chef/Owner: Dean Fearing
The Ritz-Carlton, Dallas

Osteria Mozza, Los Angeles
Chef: Matt Molina
Owners: Nancy Silverton, Mario Batali, Joseph Bastianich

Osteria, Philadelphia
Chef/Owners: Marc Vetri, Jeff Michaud, Owner: Jeff Benjamin

RISING STAR CHEF OF THE YEAR AWARD

Nate Appleman
A 16, San Francisco

Sean Brock
McCrady's, Charleston, SC

• Award Winner
  Gavin Kaysen
  Café Boulud, NYC
  

Matt Molina
Osteria Mozza, Los Angeles

Gabriel Rucker
Le Pigeon, Portland, OR

OUTSTANDING PASTRY CHEF AWARD

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 five years.

Gina DePalma
Babbo Ristorante e Enoteca
NYC

Pichet Ong
P*ONG, NYC

Nicole Plue
Redd, Yountville, CA

• Award Winner
  Elisabeth Prueitt and Chad Robertson
  Tartine Bakery
  San Francisco

Mindy Segal
HotChocolate
Chicago

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 five years.

Acquerello, San Francisco
Wine Director: Giancarlo Paterlini

Bin 36, Chicago
Wine Director: Brian Duncan

• Award Winner
  Eleven Madison Park, NYC
  Wine Director: John Ragan
  

Blackberry Farm, Walland, TN
Wine Director: Andy Chabot

Picasso, Las Vegas
Wine Director: Robert Smith

OUTSTANDING WINE AND SPIRITS PROFESSIONAL AWARD

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 five years.

Dale DeGroff
Dale DeGroff Co., Inc., NYC

Merry Edwards
Merry Edwards Wines
Sebastopol, CA

David Lett
The Eyrie Vineyards
McMinnville, OR

Bobby Stuckey
Frasca Food and Wine
Boulder, CO

• Award Winner
  Terry Theise
  Terry Theise Estate Selections
  Silver Spring, MD
  

OUTSTANDING SERVICE AWARD

A restaurant that demonstrates high standards of hospitality and service. Candidates must have been in operation for at least the past five years.

Canlis
Seattle
Owners:The Canlis Family

Spiaggia
Chicago
Owner: Tony Mantuano

• Award Winner
  Terra
  St. Helena, CA
  Owners: Hiro Sone and Lissa Doumani
  

Vetri
Philadelphia
Owners: Marc Vetri and Jeff Benjamin

La Grenouille
New York City
Owner: Gisele Masson

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 five years. The three most recent years must have been spent in the region where chef is presently working.

BEST CHEF: PACIFIC (CA, HI)

Douglas Keane
Cyrus
Healdsburg, CA

David Kinch
Manresa
Los Gatos, CA

David Myers
Sona
Los Angeles

• Award Winner
  Craig Stoll
  Delfina
  San Franciso
  

Michael Tusk
Quince
San Francisco

BEST CHEF: MID-ATLANTIC (DC, DE, MD, NJ, PA, VA)

Cathal Armstrong
Restaurant Eve
Old Town Alexandria, VA

Jose Garces
Amada
Philadelphia

Maricel Presilla
Cucharamama
Hoboken, NJ

Cindy Wolf
Charleston
Baltimore

• Award Winner
  Eric Ziebold
  CityZen
  Washington, DC
  
  

BEST CHEF: MIDWEST (IA, KS, MN, MO, NE, ND, SD, WI)

Isaac Becker
112 Eatery
Minneapolis

Colby Garrelts
Bluestem
Kansas City, MO

Tim McKee
La Belle Vie
Minneapolis

Alex Roberts
Restaurant Alma
Minneapolis

• Award Winner
  Adam Siegel
  Bartolotta's Lake Park Bistro
  Milwaukee
  

BEST CHEF: GREAT LAKES (IL, IN, MI, OH)

Graham Elliot Bowles
Avenues
Chicago

• Award Winner
  Carrie Nahabedian
  Naha
  Chicago
  
  

Bruce Sherman
North Pond
Chicago

Michael Symon
Lola
Cleveland

Alex Young
Zingerman's Roadhouse
Ann Arbor, MI

BEST CHEF: NEW YORK CITY (FIVE BOROUGHS)

Michael Anthony
Gramercy Tavern

Terrance Brennan
Picholine

• Award Winner
  David Chang
  Momofuku Ssäm Bar
  

Wylie Dufresne
WD-50

Gabriel Kreuther
The Modern

BEST CHEF: NORTHEAST (CT, MA, ME, NH, NY STATE, RI, VT)

• Award Winner
  Patrick Connolly
  Radius
  Boston
  

Rob Evans
Hugo's
Portland, ME

Clark Frasier and Mark Gaier
Arrows
Ogunquit, ME

Michael Leviton
Lumière
West Newton, MA

Marc Orfaly
Pigalle
Boston

BEST CHEF: NORTHWEST (AK, ID, MT, OR, WA, WY)

Scott Dolich
Park Kitchen
Portland, OR

Maria Hines
Tilth
Seattle

• Award Winner
  Holly Smith
  Café Juanita
  Kirkland, WA
  

Ethan Stowell
Union
Seattle

Jason Wilson
Crush
Seattle

BEST CHEF: SOUTHEAST (GA, KY, NC, SC, TN, WV)

Hugh Acheson
Five and Ten
Athens, GA

Arnaud Berthelier
The Dining Room
The Ritz-Carlton, Buckhead
Atlanta

Linton Hopkins
Restaurant Eugene
Atlanta

Mike Lata
Fig
Charleston, SC

• Award Winner
  Robert Stehling
  Hominy Grill
  Charleston, SC
  

BEST CHEF: SOUTHWEST (AZ, CO, NM, NV, OK, TX, UT)

Saipin Chutima
Lotus of Siam
Las Vegas

Sharon Hage
York Street
Dallas

Ryan Hardy
Montagna
Aspen, CO

• Award Winner
  Lachlan Mackinnon-Patterson
  Frasca Food and Wine
  Boulder, CO

Andrew Weissman
Restaurant Le Rêve
San Antonio, TX

BEST CHEF: SOUTH (AL, AR, FL, LA, MS)

Zach Bell
Café Boulud
Palm Beach, FL

• Award Winner
  Michelle Bernstein
  Michy's
  Miami
  

John Currence
City Grocery
Oxford, MS

Chris Hastings
Hot and Hot Fish Club
Birmingham, AL

Douglas Rodriguez
Ola
Miami Beach, FL

2008 Humanitarian Award: Frances Moore Lappé

When Diet for a Small Planet was first published in 1971, visionary and democracy advocate Frances Moore Lappé awakened a whole generation and changed the way people all over the world think about food, nutrition, and agriculture. In 2002, thirty years and three million copies later, Lappé followed up her bestseller with Hope’s Edge: The Next Diet for a Small Planet. She is the author or co-author of sixteen books, many of which have been translated into more than a dozen languages; her most recent book, Getting a Grip: Clarity, Creativity, and Courage in a World Gone Mad was published in 2007. Co-founder of various national think-and-action-tank organizations including the Small Planet Institute, Institute for Food and Development Policy, and the Center for Living Democracy, in 1987 Lappé became the fourth American to receive the Right Livelihood Award (also known as the Alternative Nobel Peace Prize) for her “vision and work healing our planet and uplifting humanity.”

2008 Lifetime Achievement Award: Fritz Maytag

In 1965 Fritz Maytag acquired the Anchor Brewing Company of San Francisco and became a pioneer of American microbrewing. Since then, he has not only preserved the tradition of Anchor Steam Beer, but he has also made Anchor a national brand without ever compromising his high standards. In the 1980s and 1990s, due in part to Maytag’s example, more than one thousand small breweries sprouted up all over the country. Today, American microbrewed beers rate among the finest beers in the world, and the return to traditional brewing methods has become a world-wide phenomenon, producing a veritable flood of creative and delicious beers.

In 1993 Maytag launched the Anchor Distilling Company whose Old Potrero Rye Whiskey and Junipero Gin quickly became models for a burgeoning artisanal distilling movement in America and around the world.

In addition to his position as president and brewmaster of Anchor, since the 1960s Maytag has steered his family’s Maytag Dairy Farms in Newton, Iowa. Maytag Blue cheese, produced since 1941, was a creation of Fritz’s father, and the company has been a leader in the American artisanal cheese renaissance. Sold almost entirely by mail for the first few decades, Maytag Blue has become a familiar sight in fine restaurants and food shops in recent years.

Maytag is also the owner of York Creek Vineyards in the Spring Mountain District above St. Helena, where he grows more than a dozen grape varieties, and last year celebrated his 39th harvest.

In 2003 he won the James Beard Foundation Outstanding Wine and Spirits Professional Award. He currently serves on the Foundation's National Advisory Board.

2008 James Beard Foundation America’s Classics Awards

Bagaduce Lunch
19 Bridge Road (Route 176), Brooksville, ME
Owner: Judy Astbury
Bagaduce Lunch, a simple seafood shack overlooking Maine’s picturesque Bagaduce Falls, has been a summertime destination since it opened in the early 1960s. Local fishermen supply Judy Astbury, daughter of original owner Vangie Peasley, with just-caught seafood for her prized crab rolls, sweet scallops, and juicy fried clams. All that, plus sensational sides make this a must for tourists and locals alike.

• 
• Irma's Restaurant
  22 N. Chenevert Street, Houston, TX
  Owner: Irma Galvan
• If you want to get elected to public office in Houston, you’d better be seen at Irma’s, Irma Galvan’s downtown Houston breakfast and lunch spot that’s become a community gathering place. Among the knick-knacks, kitchy artwork, and memorabilia that plaster the walls, business honchos and blue collar workers sit side-by-side enjoying authentic, high-quality Tex-Mex dishes like breakfast soft tacos and beef and ancho chile gravy, served with Irma’s famous fruit-laced lemonade.

• 
• Maneki
  304 Sixth Avenue South, Seattle, WA
  Owner: Jean Nakayama

• With a rich history that stretches over a century—it has been around through both world wars, Japanese internment, and has even seen one of its former dishwashers become the Prime Minister of Japan—Maneki is the only surviving restaurant from Seattle’s once-bustling Japantown. Comfort food dishes like agedashi tofu and takoyaki share the menu with sushi and sashimi, satisfying homesick Japanese locals and introducing a new generation to traditional Japanese cooking.

• 
• Jumbo’s
  7501 NW 7th Avenue, Miami, FL
  Owner: Robert Flam
• Family owned for over 50 years, Jumbo’s was one of the first Miami restaurants to integrate in 1966 and was the first white-owned restaurant in the city to hire black front of the house workers. Known for its luscious fried shrimp, Jumbo’s also serves soul food favorites like oxtails and rice, chicken fried steak, and specialties named after local schools and sports teams. The neon sign that welcomes diners (24 hours a day) sums up the Jumbo’s experience with the words “a nice place for nice people.”

• 
• Tufano’s Vernon Park Tap
  1073 Vernon Park Place, Chicago, IL
  Owner: Joseph DiBuono
• One of the few remnants of Chicago’s Little Italy, Tufano’s Vernon Park Tap has been owned and operated by the same family since it opened as a bar in the early 1930s. The small table in the bar’s kitchen has since expanded to include two dining rooms that are regularly packed with businessmen, police officers, families, and pre-game sports fans. The restaurant’s chalkboard menu offers diners Italian-American classics like lemon chicken, eggplant Parmesan, and fettuccini Alfredo at prices that make just about everyone a regular.

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  Who's Who of Food & Beverage in America
  

  
  

  • Dan Barber
    Chef/Owner: Blue Hill, NYC, and Blue Hill at Stone Barns, Pocantico Hilll
  • 
    
  • Anthony Bourdain
    Author and Chef, NYC
  • 
    
  • Nancy Oakes
    Chef: Boulevard, San Francisco
  • 
    
  • Russ Parsons
    Writer, The Los Angeles Times, Los Angeles
  • 
    
  • Zanne Early Steward
    Former Executive Food Editor, Gourmet, NYC
    
  • 
    
  • Steve Sullivan
    Founder/Owner, Acme Bread Company, Berkeley, CA
    
  •