UPDATE: Anyone and Everyone food came to this star studded event. From live blogging in the Press Room to Keg Stands at the Afterparties, there was nothing but love, baby! Our favorite was the Corn Sorbet w/ bottarga crumble, fried kale and Uni from Uchi Austin! The Mushroom brioche w/ the black truffle soup at Guy Savoy was no slouch either! AWARD WINNERS, AWARDS GALA PICS, AFTERPARTY PICS
UPDATE: Chef’s Night Out occupied the entire Chelsea Market, starting at 10pm. Vendors from inside the market stayed late to partake in the festivities. PICS HERE
2011 James Beard Foundation Awards
Monday May 9, 2011, 6:00 P.M.
Avery Fisher Hall at Lincoln Center, NYC
The who’s who of the Culinary World will be there. Perhaps the flagship event of the year! The Oscars of food, if you will. Where else do you get to see the Culinary Legends like Jean-Georges walking around casually, literally rubbing elbows with you? You don’t want to miss this! Official Website
DATE
MONDAY, MAY 9, 2011
TIME
Awards Ceremony begins promptly at 6:00 PM
Gala Reception immediately follows the Awards Ceremony
VENUE
Avery Fisher Hall, Lincoln Center
Columbus Avenue and 65th Street, NYC
DRESS
Black-tie attire
Book, Broadcast & Journalism Awards Dinner Chefs »
The Utimate Melting Pot
“I’m always asked what the dominating factor in American cuisine is,” James Beard once wrote, “and my reply is that it’s the many ethnic groups, each of which brought its own ideas of food to this country.” What better way to celebrate this blending of cuisines—this melting pot—than with the unique dishes of a diverse group of chefs? To cook at this year’s Awards, we’ve invited both chefs who have emigrated from various places to America, and chefs who were born in America but who were inspired by the cuisines of other lands. The menu will be a combination of “fine traditional cookery” and “mingled cuisines,” to use Beard’s words, that will certainly present the exciting flavors of the great American melting pot.
GALA CO-CHAIRS
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| JosÉ AndrÉsJBF Award Winnerminibar by josé andrés and ThinkFoodGroupWashington, DC | |
Floyd CardozUnion Square Hospitality GroupNYC | |
Susan FenigerJBF Award WinnerBorder Grill and STREETLos Angeles |
GALA CHEFS
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| JosÉ AndrÉsJBF Award Winnerminibar by josé andrés and ThinkFoodGroupWashington, DC | |
Timon BallooSUGARCANE raw bar grillMiami |
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Octavio Becerrapalate food + wineGlendale, CA |
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| Maneet ChauhanAt VermilionNYC | |
Saipin ChutimaLotus of SiamLas Vegas | |
Tyson ColeUchiAustin, TX |
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| Jose GarcesJBF Award WinnerGarces Restaurant GroupPhiladelphia |
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Pastry ChefCarla GonÇalvesKOO ZEE DOOPhiladelphia | |
Mohan IsmailRockSugar Pan Asian KitchenLos Angeles |
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| Pano I. KaratassosKymaAtlanta | |
David Lawrence1300 on FillmoreSan Francisco | |
Pastry ChefYasmin Lozada-Hissomduo RestaurantDenver |
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| Chef MarisollChef Marisoll CateringSan Juan, Puerto Rico |
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Alexander OngBetelnut Pejiu WuSan Francisco | |
Ken OringerJBF Award WinnerClioBoston |
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| Luciano PellegriniJBF Award WinnerValentino at the VenetianLas Vegas |
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Pastry ChefYigit PuraTaste Catering & Event PlanningSan Francisco | |
Andy RickerPok PokPortland, OR |
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| MartÍn J. RiosRestaurant MartínSanta Fe | |
Michael SolomonovZahavPhiladelphia | |
Kristine SubidoWave at W Chicago LakeshoreChicago |
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| Vikram SunderamRasikaWashington, DC | |
Toshio SuzukiSushi ZenNYC | |
Sameh WadiSaffron Restaurant & LoungeMinneapolis |
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| Rachel YangJouleSeattle | |
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WINE & SPIRITS CHAIR
Steve Olson
aka wine geek
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Congratulation to those of you at the top of your game. For everyone else, if you want to know where it all began: “Culinary School: Three Semesters of Life, Learning, and Loss of Blood” http://amzn.to/eOKJWw