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Find America’s Best New Chef on James Beard Foundation’s Long List.

Photo: Wikimedia Commons

Always wanted to know the next great new chef? The James Beard Foundation is here to help.

James Beard, famous for having the first nationally televised cooking show on NBC titled: “I Love to Eat,” passed away in 1985.  Since then, Julia Childs and other notable TV chefs created a non-profit foundation in his name to “celebrate, nurture and honor chefs and other leaders making America’s food culture more delicious, diverse, and sustainable for everyone,” or as they put it more succinctly, to celebrate people who make, ‘good food for good.’

This is the 30th year it has been handing out awards, with each winner awarded a medallion bearing James Beard’s welcoming avuncular face and a one year membership to the organization. The James Beard foundation also gives out scholarships to promising would-be-chefs.

They just released the ‘long list’ of semi-finalists and have added a few more categories this year to represent different demographics and geography.  Now you can find best chef categories just for California and Texas.

The America’s Classics award was posted as well as the ‘long list’ and will be culled down to the top five finalists by March 25th and the winners will be announced May 4th at the Gala in Chicago.

Here is the full long list, find a chef or restaurant in your area and go celebrate their nomination!

Best New Restaurant

  • Automatic Seafood & Oysters, Birmingham, AL
  • Beit Rima, San Francisco
  • The Blind Goat, Houston
  • Cocina al Fondo, San Juan, PR
  • Cultura, Asheville, NC
  • Demi, Minneapolis
  • Eem, Portland, OR
  • Fox & the Knife, Boston
  • Gado Gado, Portland, OR
  • Gianna, New Orleans
  • Golden Diner, NYC
  • Il Nido, Seattle
  • iNDO, St. Louis
  • Kalaya, Philadelphia
  • Kāwi, NYC
  • Lazy Betty, Atlanta
  • Nightshade, Los Angeles
  • Oak Hill Café & Farm, Greenville, SC
  • Pasjoli, Santa Monica, CA
  • Rooster & Owl, Washington, D.C.
  • Saffron De Twah, Detroit
  • Salaryman, Dallas
  • Squable, Houston
  • Sunday Vinyl, Denver
  • Tanám, Somerville, MA
  • Thamee, Washington, D.C.
  • Thattu, Chicago
  • Tzuco, Chicago
  • Vecina, Phoenix
  • Verjus, San Francisco

Outstanding Baker

  • Kim Boyce, Bakeshop, Portland, OR
  • Spencer Budros, Pistacia Vera, Columbus, OH
  • Evrim Dogu and Evin Dogu, Sub Rosa Bakery, Richmond, VA
  • Tova du Plessis, Essen Bakery, Philadelphia
  • Graison Gill, Bellegarde Bakery, New Orleans
  • Zachary Golper, Bien Cuit, NYC
  • Clyde Greenhouse, Kessler Baking Studio, Dallas
  • Don Guerra, Barrio Bread, Tucson, AZ
  • Briana Holt, Tandem Coffee + Bakery, Portland, ME
  • Maura Kilpatrick, Sofra Bakery, Cambridge, MA
  • Ayako Kurokawa, Burrow, NYC
  • Lisa Ludwinski, Sister Pie, Detroit
  • Moshit Mizrachi-Gabbitas, Janjou Pâtisserie, Boise, ID
  • David Norman, Easy Tiger Bake Shop & Beer Garden, Austin
  • Taylor Petrehn, 1900 Barker, Lawrence, KS
  • Nathaniel Reid, Nathaniel Reid Bakery, Kirkwood, MO
  • Avery Ruzicka, Manresa Bread, Los Gatos, CA
  • Matt Tinder, Saboteur Bakery, Bremerton, WA
  • Chris Wilkins, Root Baking Co., Atlanta
  • Na Young Ma, Proof Bakery, Los Angeles

Outstanding Bar Program

  • Anvil Bar & Refuge, Houston
  • The Atomic Lounge, Birmingham, AL
  • The Baldwin Bar, Woburn, MA
  • Bar Leather Apron, Honolulu
  • Clavel Mezcaleria, Baltimore
  • Colita, Minneapolis
  • Existing Conditions, NYC
  • Expatriate, Portland, OR
  • Horse Inn, Lancaster, PA
  • Kimball House, Decatur, GA
  • La Factoría, San Juan, PR
  • Las Almas Rotas, Dallas
  • Leyenda, Brooklyn, NY
  • Little Rituals, Phoenix
  • Lost Lake, Chicago
  • OTOTO, Los Angeles
  • Novare Res Bier Café, Portland, ME
  • Sugar House, Detroit
  • Trick Dog, San Francisco
  • Williams & Graham, Denver

Outstanding Chef (Presented by All-Clad Metalcrafters)

  • Andrew Carmellini, The Dutch, NYC
  • Ann Cashion, Johnny’s Half Shell, Washington, D.C.
  • John Fleer, Rhubarb, Asheville, NC
  • Nobuo Fukuda, Nobuo at Teeter House, Phoenix
  • Sarah Grueneberg, Monteverde, Chicago
  • Gavin Kaysen, Spoon and Stable, Minneapolis
  • Melissa Kelly, Primo, Rockland, ME
  • David Kinch, Manresa, Los Gatos, CA
  • Christopher Kostow, The Restaurant at Meadowood, St. Helena, CA
  • Corey Lee, Benu, San Francisco
  • Ludo Lefebvre, Trois Mec, Los Angeles
  • Donald Link, Herbsaint, New Orleans
  • Maricel Presilla, Cucharamama, Hoboken, NJ
  • Missy Robbins, Lilia, NYC
  • Gabriel Rucker, Le Pigeon, Portland, OR
  • Holly Smith, Cafe Juanita, Kirkland, WA
  • Ana Sortun, Oleana, Cambridge, MA
  • Vikram Sunderam, Rasika, Washington, D.C.
  • Marc Vetri, Vetri Cucina, Philadelphia
  • Justin Yu, Theodore Rex, Houston

Outstanding Hospitality (Presented by American Airlines)

  • 15 Fox Place, Jersey City, NJ
  • 1919, San Juan, PR
  • Angus Barn Steakhouse, Raleigh, NC
  • Black Trumpet Bistro, Portsmouth, NH
  • Brigtsen’s, New Orleans
  • Canlis, Seattle
  • Chez Fonfon, Birmingham, AL
  • Dominique Ansel Bakery, NYC
  • HOBNOB, Racine, WI
  • Hugo’s, Houston
  • Kai, Phoenix
  • Leon’s Fine Poultry & Oyster Shop, Charleston, SC
  • Love Handle, Indianapolis
  • Marcel’s, Washington, D.C.
  • Mi Nidito Restaurant, Tucson, AZ
  • Mistral, Boston
  • Pekin Noodle Parlor, Butte, MT
  • Saison, San Francisco
  • Swan Oyster Depot, San Francisco
  • Zingerman’s Roadhouse, Ann Arbor, MI

Outstanding Pastry Chef (Presented by Lavazza)

  • Antonio Bachour, Bachour, Coral Gables, FL
  • Neil Blazin, Driftwood Oven, Pittsburgh
  • Lincoln Carson, Bon Temps, Los Angeles
  • Ali and Kevin Cohane, Persephone, Jackson, WY
  • Renae Connolly, Benedetto, Cambridge, MA
  • Juan Contreras, Atelier Crenn, San Francisco
  • Megan Garrelts, Rye, Leawood, KS
  • Sylvia Gould, Kool Beanz Cafe, Tallahassee, FL
  • Maggie Huff, Homewood, Dallas
  • Margarita Manzke, République, Los Angeles
  • Claudia Martinez, Tiny Lou’s, Atlanta
  • Mimi Mendoza, Senia, Honolulu
  • Diane Moua, Spoon and Stable, Minneapolis
  • Natasha Pickowicz, Flora Bar, NYC
  • Ricardo “Ricchi” Sanchez, Bullion, Dallas
  • Emily Spurlin, Lula Cafe, Chicago
  • Krystle Swenson, Crawford and Son, Raleigh, NC
  • Katherine Thompson, Thompson Italian, Falls Church, VA
  • Miro Uskokovic, Gramercy Tavern, NYC
  • Country Velador, Super Chunk Sweets & Treats, Scottsdale, AZ

Outstanding Restaurant (Presented by S.Pellegrino® Sparkling Natural Mineral Water)

  • Boka, Chicago
  • Bolete, Bethlehem, PA
  • FIG, Charleston, SC
  • Fore Street, Portland, ME
  • Frasca Food and Wine, Boulder, CO
  • Hà VL, Portland, OR
  • House of Prime Rib, San Francisco
  • Jaleo, Washington, D.C.
  • Kogi BBQ, Los Angeles
  • Komi, Washington, D.C.
  • La Morada, NYC
  • Mai Lee, Brentwood, MO
  • Michael’s Genuine Food & Drink, Miami
  • Neptune Oyster, Boston
  • Pizzeria Bianco, Phoenix
  • The Original Ninfa’s on Navigation, Houston
  • Quince, San Francisco
  • Restaurant Alma, Minneapolis
  • SriPraPhai, NYC
  • Sushi Den, Denver

Outstanding Restaurateur (Presented by Magellan Corporation)

  • Paul Bartolotta, The Bartolotta Restaurants, Milwaukee (Ristorante Bartolotta, Harbor House, Lake Park Bistro, and others)
  • Jamie Bissonnette and Ken Oringer, JK Food Group, Boston (Little Donkey, Toro, Coppa)
  • JoAnn Clevenger, Upperline Restaurant, New Orleans
  • Sameer Eid and Samy Eid, Birmingham, MI, and Detroit (Phoenicia, Forest, Leila)
  • Benjamin Goldberg and Max Goldberg, Strategic Hospitality, Nashville (The Catbird Seat, The Patterson House, Henrietta Red, and others)
  • Ruth Gresser, Pizzeria Paradiso, Washington, D.C. (Pizzeria Paradiso)
  • Martha Hoover, Patachou Inc., Indianapolis (Café Patachou, Public Greens, Bar One Fourteen, and others)
  • Jennifer Jasinski, Beth Gruitch, Crafted Concepts, Denver (Rioja, Bistro Vendôme, Stoic & Genuine, and others)
  • Mike Mastro and Jeff Mastro, Prime Steak Concepts, Scottsdale, AZ (Dominick’s Steakhouse, Steak 44, Ocean 44)
  • Thomas McNaughton, David Steele and David White, Ne Timeas Restaurant Group, San Francisco (Flour + Water, Central Kitchen, Trick Dog)
  • Larry McGuire, McGuire Moorman Hospitality, Austin (Jeffrey’s, Perla’s, Pool Burger, and others)
  • Jay McSharry, Portsmouth, NH (Jumpin’ Jay’s Fish Cafe, Vida Cantina, Moxy, and others)
  • Ouita Michel, Ouita Michel Family of Restaurants, Lexington, KY (Holly Hill Inn, The Midway Bakery and Cafe, Honeywood, and others)
  • Willy Ng, Magic Gourmet Trading, San Francisco (Koi Palace, Dragon Beaux, Palette Tea House)
  • Akkapong “Earl” Ninsom, Portland, OR (Langbaan, PaaDee, Hat Yai)
  • Steve Palmer, The Indigo Road, Charleston, SC (Indaco, The Macintosh, O-Ku Sushi, and others)
  • Alex Raij and Eder Montero, NYC (La Vara, Saint Julivert Fisherie, Txikito)
  • Cookie Till, Margate, NJ (Steve and Cookie’s, Ventnor No. 7311)
  • Tracy Vaught, H Town Restaurant Group, Houston (Hugo’s, Xochi, Caracol, and others)
  • Jason Wang, Xi’an Famous Foods, NYC

Outstanding Wine Program

  • Bacchanal, New Orleans
  • Beholder, Indianapolis
  • Canard, Portland, OR
  • COTE, NYC
  • Death & Taxes, Raleigh, NC
  • element 47 at The Little Nell, Aspen, CO
  • Flight Wine Bar, Washington, D.C.
  • FnB, Scottsdale, AZ
  • Great China, Berkeley, CA
  • Grill 23, Boston
  • haley.henry, Boston
  • Le Caveau, Philadelphia
  • L’Oursin, Seattle
  • Lucky Palace, Bossier City, LA
  • Miller Union, Atlanta
  • The Morris, San Francisco
  • Night + Market Sahm, Venice, CA
  • Ops, NYC
  • Rosie Cannonball, Houston
  • Spiaggia, Chicago

Outstanding Wine, Spirits, or Beer Producer

  • Scott Blackwell and Ann Marshall, High Wire Distilling Co., Charleston, SC
  • Jean Broillet IV, Tired Hands Brewing Company, Ardmore, PA
  • Cathy Corison, Corison Winery, St. Helena, CA
  • Brianne Day, Day Wines, Dundee, OR
  • Austin Evans and Richard Patrick Jr., Cathead Distillery, Jackson, MS
  • David Favela, Border X Brewing, San Diego
  • Aaron Fox and Daniel de la Nuez, Forthave Spirits, NYC
  • Deirdre Heekin, La Garagista Farm + Winery, Barnard, VT
  • Nancy Irelan and Mike Schnelle, Red Tail Ridge Winery, Penn Yan, NY
  • Marika Josephson and Aaron Kleidon, Scratch Brewing Company, Ava, IL
  • Drew Kulsveen, Willett Distillery, Bardstown, KY
  • Todd Leopold and Scott Leopold, Leopold Bros., Denver
  • Steve Luke, Cloudburst Brewing, Seattle
  • André Hueston Mack, Maison Noir Wines, McMinnville, OR
  • Kim McPherson, McPherson Cellars, Lubbock, TX
  • Amanda and Stephen Paul, Whiskey Del Bac, Tucson, AZ
  • Yoshihiro Sako, Den Sake Brewery, Oakland, CA
  • Jeffrey Stuffings and Michael Stuffings, Jester King Brewery, Austin
  • Rutger de Vink, RdV Vineyards, Delaplane, VA
  • Lance Winters, St. George Spirits, Alameda, CA

Rising Star Chef of the Year (Presented by S.Pellegrino® Sparkling Natural Mineral Water)

  • Will Aghajanian and Liz Johnson, The Catbird Seat, Nashville
  • Angel Barreto, Anju, Washington, D.C.
  • Nick Bognar, iNDO, St. Louis
  • Trigg Brown, Win Son, Brooklyn, NY
  • Ana Castro, Thalia, New Orleans
  • Valerie Chang, ITAMAE, Miami
  • Bria Downey, Clay Pigeon Food & Drink, Fort Worth, TX
  • Alisha Elenz, mfk./Bar Biscay, Chicago
  • Robbie Felice, Viaggio Ristorante, Wayne, NJ
  • Rikki Giambruno, Hyacinth, St. Paul, MN
  • Mariana Gonzalez-Trasvina, Bar ‘Cino, Newport, RI
  • Jesse Ito, Royal Izakaya, Philadelphia
  • Matthew Kammerer, Harbor House Inn, Elk, CA
  • Zoë Kanan, Simon & The Whale, NYC
  • Liz Kenyon, Rupee Bar, Seattle
  • Jeanine Lamadieu, Yūgen, Chicago
  • Irene Li, Mei Mei, Boston
  • Gaby Maeda, State Bird Provisions, San Francisco
  • Daniela Moreira, Timber Pizza Co., Washington, D.C.
  • Henry Moso, Kabooki Sushi, Orlando, FL
  • Shota Nakajima, Adana, Seattle
  • Austin Nickel, Spuntino, Denver
  • Johnny Ortiz, /Shed, La Madera, NM
  • Lena Sareini, Selden Standard, Detroit
  • Ashleigh Shanti, Benne on Eagle, Asheville, NC
  • Kaitlin Steets, Theodore Rex, Houston
  • Cassie Shortino, Tratto, Phoenix
  • Maricela Vega, 8ARM, Atlanta
  • Paola Velez, Kith/Kin, Washington, D.C.
  • Jon Yao, Kato, Los Angeles

Best Chefs (Presented by Capital One)

Best Chef: California

  • Genet Agonafer, Meals by Genet, Los Angeles
  • Kim Alter, Nightbird, San Francisco
  • Val M. Cantu, Californios, San Francisco
  • Rocío Camacho, La Diosa de los Moles, Paramount, CA
  • Gabriela Cámara, Cala, San Francisco
  • Josef Centeno, Orsa & Winston, Los Angeles
  • Jeremy Fox, Birdie G’s, Santa Monica, CA
  • Brandon Go, Hayato, Los Angeles
  • Brandon Jew, Mister Jiu’s, San Francisco
  • Jessica Koslow, Sqirl, Los Angeles
  • Mourad Lahlou, Mourad, San Francisco
  • Mei Lin, Nightshade, Los Angeles
  • Ori Menashe and Genevieve Gergis, Bavel, Los Angeles
  • Niki Nakayama, n/naka, Los Angeles
  • Brandon Rodgers and Ian Scaramuzza, In Situ, San Francisco
  • Carlos Salgado, Taco María, Costa Mesa, CA
  • Joshua Skenes, Angler, San Francisco
  • James Syhabout, Commis, Oakland, CA
  • Karen Taylor Waikiki, El Molino Central, Boyes Hot Springs, CA
  • Pim Techamuanvivit, Kin Khao, San Francisco

Best Chef: Great Lakes (IL, IN, MI, OH)

  • James Anderson, Ray Ray’s Hog Pit, Columbus, OH
  • Abra Berens, Granor Farm, Three Oaks, MI
  • Thai Dang, HaiSous, Chicago
  • Brian Jupiter, Frontier, Chicago
  • Gene Kato, Momotaro, Chicago
  • Ji Hye Kim, Miss Kim, Ann Arbor, MI
  • Jason Hammel, Lula Cafe, Chicago
  • Andy Hollyday, Selden Standard, Detroit
  • Allie La Valle-Umansky, Jeremy Umansky, and Kenny Scott, Larder Delicatessen & Bakery, Cleveland
  • Abbi Merriss, Bluebeard, Indianapolis
  • Ethan Pikas, Cellar Door Provisions, Chicago
  • Noah Sandoval, Oriole, Chicago
  • Ryan Santos, Please, Cincinnati
  • John Shields and Karen Urie Shields, Smyth, Chicago
  • James Rigato, Mabel Gray, Hazel Park, MI
  • Mike Ransom, Ima, Detroit
  • Mariya Russell, Kikkō, Chicago
  • Sarah Welch, Marrow, Detroit
  • Erick Williams, Virtue, Chicago
  • Lee Wolen, Boka, Chicago

Best Chef: Mid-Atlantic (D.C., DE, MD, NJ, PA, VA)

  • Victor Albisu, Poca Madre, Washington, D.C.
  • Joey Baldino, Zeppoli, Collingswood, NJ
  • Sunny Baweja, Lehja, Richmond, VA
  • Amy Brandwein, Centrolina, Washington, D.C.
  • Peter and Lisa Chang, Mama Chang, Fairfax, VA
  • Zenebech Dessu, Zenebech Restaurant, Washington, D.C.
  • Nicholas Elmi, Laurel, Philadelphia
  • Christian Frangiadis, Spork, Pittsburgh
  • Melissa Hamilton and Christopher Hirsheimer, Canal House Station, Milford, NJ
  • Matthew Kern, Heirloom, Lewes, DE
  • Rich Landau, Vedge, Philadelphia
  • Danny Lee, Anju, Washington, D.C.
  • Cristina Martinez, South Philly Barbacoa, Philadelphia
  • Taylor Mason, Luca, Lancaster, PA
  • Cagla Onal-Urel, Green Almond Pantry, Washington, D.C.
  • Peter Prime, Cane, Washington, D.C.
  • Dan Richer, Razza, Jersey City, NJ
  • Jon Sybert, Tail Up Goat, Washington, D.C.
  • Cindy Wolf, Charleston, Baltimore
  • Wei Zhu, Chengdu Gourmet, Pittsburgh

Best Chef: Midwest (IA, KS, MN, MO, NE, ND, SD, WI)

  • Dane Baldwin, The Diplomat, Milwaukee
  • Andrea Baumgardner, BernBaum’s, Fargo, ND
  • Karen Bell, Bavette La Boucherie, Milwaukee
  • Steven Brown, Tilia, Minneapolis
  • Michael Corvino, Corvino Supper Club & Tasting Room, Kansas City, MO
  • Daniel del Prado, Martina, Minneapolis
  • Linda Duerr, The Restaurant at 1900, Mission Woods, KS
  • Michael Gallina, Vicia, St. Louis
  • Nicholas Goellner, The Antler Room, Kansas City, MO
  • Vaughn Good, Fox and Pearl, Kansas City, MO
  • Lona Luo, Lona’s Lil Eats, St. Louis
  • Benjamin Maides, Au Courant Regional Kitchen, Omaha, NE
  • Jamie Malone, Grand Café, Minneapolis
  • Jesse Mendica, Olive + Oak, Webster Groves, MO
  • Loryn Nalic, Balkan Treat Box, Webster Groves, MO
  • Christina Nguyen, Hai Hai, Minneapolis
  • Sean Pharr, Mint Mark, Madison, WI
  • Joe Tripp, Harbinger, Des Moines, IA
  • Hai Truong, Ngon Vietnamese Bistro, St. Paul, MN
  • David Utterback, Yoshitomo, Omaha, NE

Best Chef: Mountain (CO, ID, MT, UT, WY)

  • Carrie Baird, Bar Dough, Denver
  • Jen Castle and Blake Spalding, Hell’s Backbone Grill & Farm, Boulder, UT
  • Jeff Drew, Snake River Grill, Jackson, WY
  • Nick Fahs, David Barboza and Mike Blocher, Table X, Salt Lake City
  • Caroline Glover, Annette, Aurora, CO
  • Briar Handly, Handle, Park City, UT
  • Duncan Holmes, Beckon, Denver
  • Peggi Ince-Whiting, Kyoto Japanese Restaurant, Salt Lake City
  • Suchada Johnson, Teton Thai, Teton Village, WY
  • Sarah Kelly, Petite 4, Boise, ID
  • Tommy Lee, Hop Alley, Denver
  • Brother Luck, Four by Brother Luck, Colorado Springs, CO
  • Josh Niernberg, Bin 707 Foodbar, Grand Junction, CO
  • Cindhura Reddy, Spuntino, Denver
  • Dana Rodriguez, Super Mega Bien, Denver
  • Moudi Sbeity and Derek Kitchen, Laziz Kitchen, Salt Lake City
  • Nick Steen, Walkers Grill, Billings, MT
  • Dave Wells, Tasting Room at Chico Hot Springs Resort & Spa, Pray, MT
  • Kelly Whitaker, The Wolf’s Tailor, Denver
  • Luis Young, Penrose Room, Colorado Springs, CO

Best Chef: New York State

  • Einat Admony, Balaboosta, NYC
  • Albert Bartley, Top Taste, Kingston, NY
  • Emma Bengtsson, Aquavit, NYC
  • Nick Curtola, The Four Horsemen, NYC
  • David DiBari, The Cookery, Dobbs Ferry, NY
  • Eric Gao, O Mandarin, Hartsdale, NY
  • Sean Gray, Momofuku Ko, NYC
  • Brooks Headley, Superiority Burger, NYC
  • Jenny Kwak, Haenyeo, NYC
  • Chintan Pandya, Adda, NYC
  • Kyo Pang, Kopitiam, NYC
  • Junghyun Park, Atomix, NYC
  • Carla Perez-Gallardo and Hannah Black, Lil’ Deb’s Oasis, Hudson, NY
  • Erik Ramirez, Llama Inn, NYC
  • Ann Redding and Matt Danzer, Uncle Boons, NYC
  • Angie Rito and Scott Tacinelli, Don Angie, NYC
  • Daniela Soto-Innes, ATLA, NYC
  • Jeremiah Stone and Fabián von Hauske, Wildair, NYC
  • Alex Stupak, Empellón, NYC
  • Helen You, Dumpling Galaxy, NYC

Best Chef: Northeast (CT, MA, ME, NH, RI, VT)

  • Unmi Abkin, Coco & the Cellar Bar, Easthampton, MA
  • Tyler Anderson, Millwright’s Restaurant, Simsbury, CT
  • Tracy Chang, Pagu, Cambridge, MA
  • Cara Chigazola Tobin, Honey Road, Burlington, VT
  • Vien Dobui, CÔNG TỬ BỘT, Portland, ME
  • Carl Dooley, The Table at Season to Taste, Cambridge, MA
  • Tiffani Faison, Orfano, Boston
  • Devin Finigan, Aragosta at Goose Cove, Deer Isle, ME
  • Erin French, The Lost Kitchen, Freedom, ME
  • Mayumi Hattori, The Club Car, Nantucket, MA
  • Seizi Imura, Cafe Sushi, Cambridge, MA
  • Ben Jackson, Drifters Wife, Portland, ME
  • Krista Kern Desjarlais, The Purple House, North Yarmouth, ME
  • James Mark, Big King, Providence
  • Greg Mitchell and Chad Conley, Palace Diner, Biddeford, ME
  • Ravin Nakjaroen, Long Grain, Camden, ME
  • Cassie Piuma, Sarma, Somerville, MA
  • David Vargas, Vida Cantina, Portsmouth, NH
  • Derek Wagner, Nicks on Broadway, Providence
  • Douglass Williams, MIDA, Boston

Best Chef: Northwest & Pacific (AK, HI, OR, WA)

  • Chera Amlag, Hood Famous Cafe + Bar, Seattle
  • Jay Blackinton, Hogstone’s Wood Oven, Orcas Island, WA
  • Peter Cho, Han Oak, Portland, OR
  • Logan Cox, Homer, Seattle
  • Gregory Gourdet, Departure, Portland, OR
  • Sun Hong, By Tae, Seattle
  • Chris Kajioka and Anthony Rush, Senia, Honolulu
  • Mitch Mayers, Sawyer, Seattle
  • Katy Millard, Coquine, Portland, OR
  • Sarah Minnick, Lovely’s Fifty Fifty, Portland, OR
  • Kristen Murray, MÅURICE, Portland, OR
  • Keiji Nakazawa, Sushi Sho, Waikiki Beach, HI
  • Ryan Roadhouse, Nodoguro, Portland, OR
  • Beau Schooler, In Bocca Al Lupo, Juneau, AK
  • Sheldon Simeon, Lineage, Wailea, HI
  • Mutsuko Soma, Kamonegi, Seattle
  • Naoko Tamura, Shizuku, Portland, OR
  • Aaron Verzosa, Archipelago, Seattle
  • Chad White, Zona Blanca, Spokane, WA
  • Rachel Yang and Seif Chirchi, Joule, Seattle

Best Chef: South (AL, AR, Commonwealth of Puerto Rico, FL, LA, MS)

  • Blake Aguillard and William “Trey” Smith, Saint-Germain, New Orleans
  • Lindsay Autry, The Regional Kitchen & Public House, West Palm Beach, FL
  • Timon Balloo, Balloo Restaurant, Miami
  • Michael Beltran, Ariete, Coconut Grove, FL
  • Bill Briand, Fisher’s Upstairs at Orange Beach Marina, Orange Beach, AL
  • Paxx Caraballo Moll, Jungle BaoBao, San Juan, PR
  • Derek Emerson, CAET, Ridgeland, MS
  • Jose Enrique, Jose Enrique, San Juan, PR
  • Kristen Essig and Michael Stoltzfus, Coquette, New Orleans
  • Luciana Giangrandi and Alex Meyer, Boia De, Miami
  • Hao Gong, LUVI Restaurant, New Orleans
  • Michael Gulotta, Maypop, New Orleans
  • Mason Hereford, Turkey and the Wolf, New Orleans
  • Timothy Hontzas, Johnny’s Restaurant, Homewood, AL
  • Natalia Lucía Vallejo, Cocina al Fondo, San Juan, PR
  • Duane Nutter, Southern National, Mobile, AL
  • Niven Patel, Ghee, Miami
  • Rafael Rios, Yeyo’s Mexican Grill, Bentonville, AR
  • Austin Sumrall, White Pillars, Biloxi, MS
  • Isaac Toups, Toups’ Meatery, New Orleans

Best Chef: Southeast (GA, KY, NC, SC, TN, WV)

  • Katie Button, Cúrate, Asheville, NC
  • Gregory Collier, Uptown Yolk, Charlotte, NC
  • Adam Cooke, Topsoil Kitchen & Market, Travelers Rest, SC
  • Cassidee Dabney, The Barn at Blackberry Farm, Walland, TN
  • Steven Devereaux Greene, Herons at The Umstead Hotel and Spa, Cary, NC
  • Bryan Furman, B’s Cracklin’ Barbecue, Atlanta
  • Josh Habiger, Bastion, Nashville
  • Meherwan Irani, Chai Pani, Asheville, NC
  • Kevin Johnson, The Grocery, Charleston, SC
  • Philip Krajeck, FOLK, Nashville
  • Joe Kindred, Kindred, Davidson, NC
  • Cheetie Kumar, Garland, Raleigh, NC
  • Jiyeon Lee and Cody Taylor, Heirloom Market BBQ, Atlanta
  • Leonard Lewis, Bones, Atlanta
  • Ricky Moore, Saltbox Seafood Joint, Durham, NC
  • Annie Pettry, Decca, Louisville, KY
  • Andy Ticer and Michael Hudman, Andrew Michael Italian Kitchen, Memphis, TN
  • Julia Sullivan, Henrietta Red, Nashville
  • Viviek Surti, Tailor, Nashville
  • Shamil Velazquez, Delaney Oyster House, Charleston, SC

Best Chef: Southwest (AZ, NM, NV, OK)

  • Lisa Becklund, Living Kitchen Farm & Dairy, Depew, OK
  • Nicole Brisson, Locale, Las Vegas
  • Jeff Chanchaleune, Gun Izakaya, Oklahoma City
  • Alan Ji, Mott 32, Las Vegas
  • Stephen Jones, The Larder + The Delta, Phoenix
  • Bernie Kantak, Citizen Public House, Scottsdale, AZ
  • Dan Krohmer, Other Mama, Las Vegas
  • Shinji Kurita, Shinbay Omakase Room, Scottsdale, AZ
  • Danielle Leoni, The Breadfruit & Rum Bar, Phoenix
  • Maria Mazon, BOCA Tacos y Tequila, Tucson, AZ
  • Josie and Teako Nunn, Sparky’s Burgers, Barbeque, & Espresso, Hatch, NM
  • Fernando Olea, Sazón Restaurant, Santa Fe
  • Jonathan Perno, Campo at Los Poblanos Historic Inn & Organic Farm, Los Ranchos de Albuquerque, NM
  • Chrysa Robertson, Rancho Pinot, Scottsdale, AZ
  • Silvana Salcido Esparza, Barrio Café Gran Reserva, Phoenix
  • Samantha Sanz, Talavera, Scottsdale, AZ
  • Jeff Smedstad, Elote Cafe, Sedona, AZ
  • Kevin Snell, Amelia’s, Tulsa, OK
  • Ryan Swanson, Kai, Gila River Indian Community, Chandler, AZ
  • James Trees, Esther’s Kitchen, Las Vegas

Best Chef: Texas

  • Dawn Burrell, Kulture, Houston
  • Kevin Fink, Emmer & Rye, Austin
  • Michael Fojtasek, Olamaie, Austin
  • Alexandra Gates, Cochineal, Marfa, TX
  • Manabu Horiuchi, Kata Robata, Houston
  • Anita Jaisinghani, Pondicheri, Houston
  • Molly McCook, Ellerbe Fine Foods, Fort Worth, TX
  • Steve McHugh, Cured, San Antonio
  • Aldo Mora, Cafe Central, El Paso, TX
  • Trong Nguyen, Crawfish & Noodles, Houston
  • Misti Norris, Petra and the Beast, Dallas
  • Alex Paredes, Carnitas Lonja, San Antonio
  • Esaul Ramos, 2M Smokehouse, San Antonio
  • Regino Rojas, Revolver Taco Lounge, Dallas
  • Teiichi Sakurai, Tei-An, Dallas
  • Donny Sirisavath, Khao Noodle Shop, Dallas
  • Norma Frances “Tootsie” Tomanetz, Snow’s BBQ, Lexington, TX
  • Jason Vaughan, Nancy’s Hustle, Houston
  • Iliana de la Vega, El Naranjo, Austin
  • Laurie Williamson, Rancho Loma, Talpa, TX

 

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Brand Restaurants

A James Beard Award Winner Shows Off His Take On SPAM Fried Rice

When you think SPAM®️, perhaps visions of tasty meals from Hawaii, the Philippines, and other island cuisines come to mind. Musubis and SPAM®️ with eggs and rice, in particular, are some of the fare that stand out as favorites.

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While this tends to be the norm for the canned meat, James Beard Award winner Abe Conlon and his partner, Adrienne Lo, are showing just how versatile and delicious SPAM®️ can be.

Photo courtesy of Fat Rice

Conlon’s Chicago-based restaurant, Fat Rice, specializes in food native to the island of Macau, which involves a fusion between Portuguese and Chinese flavors. As Conlon puts it, “the immense popularity of this product in Hawaii, Japan, and the Philippines directly correlates to our restaurant’s focus on global Portuguese cuisine.”

While the restaurant hasn’t put the meat on the menu in the past, he created a unique take on SPAM®️ fried rice as a part of SPAM®️ Restaurant Month.

For Conlon, it’s a tasty and elevated way to bring what he describes as a “major food innovation” to life. “It’s ‘meat in a can,’ no refrigeration required,” he said. “It’s kinda an amazing invention! That’s the way I feel about it.”

Fat Rice’s first-ever incorporation of SPAM®️ is a play on textures, flavors, and colors. You get the caramelization and crispiness of SPAM®️ Classic, a hit of crunch from puffed rice, creaminess from Japanese Kewpie mayo, sweetness and acidity from pineapple, and a salty afternote from slivers of dried nori.

“Our SPAM®️ Fried Rice really was about the Hawaiian/Japanese influence,” Conlon said. “It was such a harmonious thing, it just made sense.”

This innovative take on a humble dish is definitely worth checking out. I mean, when else are you going to see a James Beard-caliber chef work their magic with an ingredient like SPAM®️?

You can find the fried rice on Fat rice’s menu for the entirety of August for SPAM®️ Restaurant Month.

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Adventures News Restaurants What's New

San Francisco’s La Taqueria Headlines List of New James Beard American Classic Restaurants

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Photo: Eater

Each year, the James Beard Foundation picks restaurants to be named as “American Classics.” These are the restaurants that are a part of our culture and lives. They’re the places we love to go, that have created American regional and national favorites, and have started massive food phenomenons.

Today, one popular San Francisco restaurant headlined the newest list of restaurants to receive this high honor.

Of the five restaurants selected, none is more well-known than SF’s La Taqueria, famous for inventing the iconic Mission-Style burrito. This immense creation of beans, meat, guac, and salsa is the originator and perfector of burritos that have been imitated and replicated worldwide.

La Taqueria has been around since 1973, and has been slinging out the Mission style of burritos from day one. The major highlights of the burrito are a lack of rice for a wetter but more flavorful burrito, as well as the dorado style that customers in the know absolutely have to get. Dorado-style burritos are cooked on the griddle after they’re wrapped up, leading to a crispy tortilla shell that perfects the entire experience.

Taquerias and restaurant chains across America have been replicating this style of burrito ever since, with Chipotle and Qdoba making their stamps nationwide with similar burritos. All of the widespread success of this large burrito can trace back to La Taqueria — and why it is now worthy to be on the list of James Beard American Classics.

Of course, the other four picks to receive this prestigious honor are all just as worthy of the title as La Taqueria. These restaurants are Bertha’s Kitchen in North Charleston, SC, Gioia’s Deli in St. Louis, Sahadi’s in Brooklyn, and Schultz’s Crab House in Essex, Maryland.

Congratulations to all of the restaurants for being named American Classic Restaurants. While La Taqueria is the most famous of the five, all of the James Beard Foundation’s picks are top-caliber restaurants deserving of their titles.