Posts tagged ‘james beard awards 2009’

2009 James Beard Foundation Awards

Originally posted at Paper Palate on May 7, 2009.

And the winner is . . .

The James Beard Awards are known colloquially as the the food “Oscars.”  Simply put they are the most important awards on the American food scene.  On Monday May 4th the James Beard Foundation gathered together in the Big Apple to name the best of the best.

Among the winners in publishing was Michael Pollan whose In Defense of Food was one top pick.  Pollan is a contributing writer to the New York Times Magazine and is a food activist who is critical of conventional agriculture.

Nate Appleman of A16 in San Francisco and whose cookbook of the same name cleaned up at the IACP Awards last month took home the the JBF nod for Rising Star Chef.  Jennifer McLagan’s Fat: An Appreciation of a Misunderstood Ingredient took two awards, cookbook of the year and single subject cookbook.  2008 JBF Chef of the Year, Grant Achatz, won a book award this year for Alinea a cookbook based on the recipes from his award winning Chicago eatery.

Other JBF publishing winners:


May 8, 2009 at 7:40 am

Arnold’s Country Kitchen – Nashville

A while back I scrapped the exciting life of being a pizza delivery driver in Mobile, AL for the mundacity of the music industry in Nashville, TN.  The year was 1991, a period the kids refer to as “back in the day.”  I upgraded my previous pizza delivery career for one as a steak delivery driver.  The restuarant I worked for employeed several musicians/drivers and on days that we had to work split shifts we would all dine together during our break.

At the top of our list of favorites was Arnold’s Country Kitchen on 8th S. in downtown Nashville.  Arnold’s was the best meat-and-three in a city full of truly great meat-and-threes.  Fast forward nearly two decades (am I really that old?) and the world now knows what my friends and I knew.  Arnold’s Country Kitchen is set to receive a James Beard Award.  Here’s the JBF write-up from their site

Arnold’s Country Kitchen
605 8th Ave. S, Nashville
Owners: Jack and Rose Arnold

Meat-and-threes—that’s what Arnold’s Country Kitchen is all about. Owner Jack Arnold, who favors overalls and bow ties, has been in charge with his wife, Rose, since 1983, and it’s his fried green tomatoes, creamy banana pudding, and made-to-order cornbread that keep Nashville residents coming back for more. Patrons love his succulent roast beef and crisp fried chicken, too, but many are just as likely to forgo the meat and go all sides—that’s how good Jack’s freshly made dishes are. Frequented by country stars, downtown business-types, and ordinary folks looking for an affordable and delicious meal, Arnold’s is among the best Southern plate lunch spots in the nation.

April 25, 2009 at 11:58 am

Bayless Has Been Busy

Originally published at Edible TV on April 17, 2009.

New Menu, New Show, New Restaurant & a Major Award for Rick Bayless.

Cheflebrity Rick Bayless has had a busy 2009. The star of MEXICO: One Plate at a Time (PBS) has landed a new TV gig.  Bayless is one of 24 prominent chefs competing in Bravo’s new show, Top Chef: Masters.  The Chicago-based chef known for his authentic, elegant Mexican cuisine will be crossing spatulas with the likes of Michael Chiarello, Wylie Dufresne, and Art Smith.  For more on Top Chef: Masters check out the press release HERE.

The Oklahoma-born chef has also started a new blog chronicling his new restaurant, the newest outpost of Bayless’ award winning Frontera.  The blog is entitled “At the Corner of Clark and Illinois.”  The new digs are more of what makes him so beloved, “the essence of good times, the sharing of good food, good friends.”

The chef is also one of several big name chefs connecting with their customers through Twitter.  In fact, the other day @Rick_Bayless and I tweetted about his new menues for April.  Bayless twittedthat he, “Put my rhubarb tart from last night’s dinner on new menu. Added pepita caramel corn and homemade sour cream.”  He also added, “a Oaxacan roll: duck with black chichilo mole and pickled chile/onion. Black bean rice. Goes on menu tonight.”

To prepare for the new menu Bayless gave his team a taster and they proclaimed their favorite dishes, “Oaxacan molotes (croquettes) of corn masa/potatoes, goat barbacoa, Oax salsa.”  When I asked (twasked?) Chef Bayless how often he changes his menu he replied, “We change each menu (Topolo/Frontera) every four weeks.”  Other chefs in the twittosphere include @jamie_oliver, Giada De Laurentiis (@GDeLaurentiis), and @roccodispirito.  And you can catch my twitts by following @StuartDonald.

To cap-off the productive first quarter Chef Bayless was named 2009 Entrepreneur of the Year by the folks at the International Association of Culinary Professionals.  The award was presented at the annual IACP International Conferenceheld in Denver on April 4th.

April 20, 2009 at 8:00 am


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Stuart Reb Donald

Stuart is a celebrity chef and award winning food writer. Donald performs live cooking demonstrations and penned the cookbook Amigeauxs - Mexican/Creole Fusion Cuisine. He hosts two Internet cooking shows "Everyday Gourmet" and "Little Grill Big Flavor."


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