Posts tagged ‘Nate Appleman’
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:
- Cookbook Hall of Fame – Jane Grigson, body of work including “The Art of Charcuterie,” “Good Things,” and “Jane Grigson’s Vegetable Book”
- American Cooking – Martha Hall Foose, “Screen Doors and Sweet Tea: Recipes and Tales from a Southern Cook”
- Baking and Dessert – Shirley O. Corriher, “Bakewise: The Hows and Whys of Successful Baking”
- Beverage – Steven Kolpan, Brian H. Smith, Michael A. Weiss and The Culinary Institute of America, “WineWise: Your Complete Guide to Understanding, Selecting, and Enjoying Wine”
- General – Mark Bittman, “How to Cook Everything (Completely Revised Tenth Anniversary Edition)”
- Healthy Focus – Ellie Krieger, “The Food You Crave: Luscious Recipes for a Healthy Life”
- International – Jeffrey Alford and Naomi Duguid, “Beyond the Great Wall: Recipes and Travels in the Other China”
Dan Barber Named Nation’s Top Chef By James Beard Foundation
By Verena Dobnik
The Associated Press
NEW YORK — Dan Barber, a pioneer of the so-called farm-to-table restaurant movement, was named the nation’s top chef Monday by the James Beard Foundation.
Dan Barber was lauded for using his New York restaurants — Blue Hill New York and Blue Hill at Stone Barns in Pocantico Hills — to highlight the difference seasonal and sustainable agriculture can make on the plate.
Barber sees his cooking — which he calls American seasonal — as an effort to raise awareness about everyday food choices. At Stone Barns, which is set on a working farm, the menu is a simple list of fresh ingredients.
Barber, who was named one of the nation’s best new chefs in 2002 by Food & Wine magazine, previously was recognized by the Beard Foundation as the top New York chef in 2006. He also was a finalist for the top chef last year.
The James Beard awards are the Oscars of the food world, and honor those who follow in the footsteps of Beard, considered the dean of American cooking when he died in 1985.
Barber’s award comes at a time when much is being made of the importance of reconnecting Americans with food at its source. For example, first lady Michelle Obama recently planted a vegetable garden at the White House, a move long sought by proponents of sustainable agriculture.
Michael Pollan, a vocal critic of conventional agriculture, got a similar nod from the foundation Monday. His “In Defense of Food,” an examination of the American diet and food system, won a Beard book award.
Jean-Georges Vongerichten’s New York restaurant Jean George was honored as the nation’s top restaurant. The restaurant was a finalist in the category last year.
David Chang, who has received numerous accolades for his Momofuku Noodle Bar and Momofuku Ssam Bar restaurants in New York, earned “Best New Restaurant” for his Ko, which has been celebrated for its tasting menu-only offerings. The foundation honored Chang as best New York chef last year.
The foundation’s award for rising star went to San Francisco chef Nate Appleman, whose restaurant A16 features the foods of Italy’s Campania region.
In the cookbook categories, Jennifer McLagan’s “Fat: An Appreciation of a Misunderstood Ingredient,” won two awards — cookbook of the year and single subject cookbook.
Last year’s top chef, Grant Achatz, won a book award this year for “Alinea,” a cookbook based on his Chicago restaurant of the same name. The book won the professional cooking category.
The organization’s Lifetime Achievement award went to Ella Brennan, whose family has been a virtual dynasty in the New Orleans restaurant scene for decades.
Winners
The winners of the 2009 James Beard Foundation Awards include:
———
RESTAURANTS AND CHEFS (NATIONAL)
— Outstanding Restaurateur: Drew Nieporent, Myriad Restaurant Group, New York
— Outstanding Chef: Dan Barber, Blue Hill, New York
— Outstanding Restaurant: Jean Georges, Jean-Georges Vongerichten and Phil Suarez, New York
— Outstanding New Restaurant: Momofuku Ko, David Chang and Peter Serpico, New York
— Rising Star Chef: Nate Appleman, A16, San Francisco
— Outstanding Pastry Chef: Gina DePalma, Babbo, New York
— Outstanding Wine Service: Le Bernardin, Wine Director: Aldo Sohm, New York
— Outstanding Wine and Spirits Professional: Dale DeGroff, Dale DeGroff Co., New York
— Outstanding Service: Daniel, Daniel Boulud, New York
———
CHEFS (REGIONAL)
— Best Chef: Great Lakes
Michael Symon, Lola, Cleveland
— Best Chef: Mid-Atlantic
Jose Garces, Amada, Philadelphia
— Best Chef: Midwest
Tim McKee, La Belle Vie, Minneapolis
— Best Chef: New York
Gabriel Kreuther, The Modern, New York
— Best Chef: Northeast
Rob Evans, Hugo’s, Portland, Maine
— Best Chef: Northwest
Maria Hines, Tilth, Seattle
— Best Chef: Southwest
Paul Bartolotta, Bartolotta Ristorante di Mare at Wynn Las Vegas, Las Vegas
— Best Chef: South
John Currence, City Grocery, Oxford, Miss.
— Best Chef: Southeast
Mike Lata, Fig, Charleston, S.C.
— Best Chef: Pacific
Douglas Keane, Cyrus, Healdsburg, Calif.
———
BOOKS
— Cookbook of the Year
Jennifer McLagan, “Fat: An Appreciation of a Misunderstood Ingredient, with Recipes”
— Cookbook Hall of Fame
Jane Grigson, body of work including “The Art of Charcuterie,” “Good Things,” and “Jane Grigson’s Vegetable Book”
— American Cooking
Martha Hall Foose, “Screen Doors and Sweet Tea: Recipes and Tales from a Southern Cook”
— Baking and Dessert
Shirley O. Corriher, “Bakewise: The Hows and Whys of Successful Baking”
— Beverage
Steven Kolpan, Brian H. Smith, Michael A. Weiss and The Culinary Institute of America, “WineWise: Your Complete Guide to Understanding, Selecting, and Enjoying Wine”
— Cooking from a Professional Point of View
Grant Achatz, “Alinea”
— General
Mark Bittman, “How to Cook Everything (Completely Revised Tenth Anniversary Edition)”
— Healthy Focus
Ellie Krieger, “The Food You Crave: Luscious Recipes for a Healthy Life”
— International
Jeffrey Alford and Naomi Duguid, “Beyond the Great Wall: Recipes and Travels in the Other China”
— Photography
Photographer: Dominic Davies, “The Big Fat Duck Cookbook”
— Reference
Karen Page and Andrew Dornenburg, “The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America’s Most Imaginative Chefs”
— Single Subject
Jennifer McLagan, “Fat: An Appreciation of a Misunderstood Ingredient, with Recipes”
— Writing and Literature
Michael Pollan, “In Defense of Food”
———
OTHER:
— Humanitarian of the year: Feeding America
— Lifetime achievement: Ella Brennan
Food And Wine’s Best New Chefs 2009
Somehow yours truly got left off Food & Wine’s list of Best New Chefs of 2009. Well, there is always next year, right? Anyway, here are this year’s more than deserving recipients from the F&W website:
Nate Appleman
A16 and SPQR, San Francisco
A16: Menu | Reservations | Website
SPQR: Menu | Reservations Not Accepted | Website
Nate Appleman has cooked in Italy but credits his Greenville, Ohio, childhood for his initial interest in cooking: “There were whole weekends when no one could go outside because we had three feet of snow. I watched Julia Child and The Frugal Gourmet all day long.“ He’s been fixated on becoming a Best New Chef since picking up a copy of Food & Wine’s July 1998 issue.
We loved: Berkshire pork shoulder roast and porchetta with lemon and wild arugula (A16); spaghetti amatriciana with guanciale, tomatoes, red onion, chile and pecorino (SPQR).
Bryan Caswell
Reef, Houston
Menu | Reservations | Website
Bryan Caswell doesn’t sauté any fish at Reef; instead, he sears it on a custom-made griddle inspired by the planchas he used while working in Barcelona. “I don’t need a guy washing 9,000 sauté pans,” he says. The Jean-Georges Vongerichten protégé imagines one day opening a 2,000-square-foot oyster bar.
We loved: Crispy-skinned snapper with sweet-and-sour chard and tomato brown butter; grilled amberjack with plantain and long bean sauté.
Vinny Dotolo and Jon Shook
Animal, Los Angeles
Menu | Reservations | Website
Vinny Dotolo and Jon Shook met during the first day of cooking school at the Art Institute of Fort Lauderdale. But they learned even more from obsessively eating out. “When we were 22, 23, we went to see our accountant, and he told us we’d spent $150,000 that year on dining,” Shook says.
We loved: Quail fry with slab bacon, chard and maple jus.
More about Vinny Dotolo and Jon Shook »
Kelly English
Restaurant Iris, Memphis
Website
Kelly English’s father, a lawyer, had a surprising reaction when his son told him he’d rather go to culinary school than law school: He was delighted. The pair celebrated at New Orleans’s August, where English would later cook with John Besh, now his mentor.
We loved: Sautéed veal sweetbreads with pork belly.
Mark Fuller
Spring Hill, Seattle
Menu | Reservations | Website
Seattle-born Mark Fuller spent seven years working under star chef Tom Douglas before branching out on his own with Spring Hill. Fuller’s lifelong passion for noodles started with the saimin (similar to ramen) he ate while growing up in Hawaii. Now he has an enormous following for his Monday night spaghetti-and-meatball dinners, and his favorite YouTube clips are on how to make hand-pulled noodles.
We loved: Olive-oil-poached albacore tuna with smoked king clam panzanella, arugula and avocado.
Linton Hopkins
Restaurant Eugene and Holeman and Finch Public House, Atlanta
Restaurant Eugene: Menu | Reservations | Website
Holeman and Finch: Menu | Reservations Not Accepted | Website
When Linton Hopkins was a kid, his mom once refused to make him hollandaise sauce for his eggs—so he prepared it himself, with a recipe from Julia Child’s Mastering the Art of French Cooking. Hopkins still has the (egg-stained) cookbook, plus a vast collection of others including Junior League and community cookbooks.
We loved: Chicken livers, soft grits, pickled peaches (at Restaurant Eugene); the H&F burger, served only after 10 p.m. (at Holeman and Finch Public House).
Chris Kostow
Meadowood, St. Helena, CA
Menu | Reservations | Website
Chris Kostow has cooked under three former F&W Best New Chefs: Trey Foshee, Daniel Patterson and Daniel Humm. He got his start cooking in high school, when he had a summer job at a restaurant. He’d fry chicken all day, starting at 9 a.m., while listening to the same Beastie Boys album over and over. Among his favorite perks of cooking at Meadowood: “I have a great garden and a beautiful dining room.”
We loved: Bolinas goat poached in whey with wheatgrass, sea salt and olive oil.
Paul Liebrandt
Corton, New York City
Menu | Reservations | Website
Born in Rhodesia (Zimbabwe) and raised in London, Paul Liebrandt has worked at an impressive number of Michelin-starred restaurants, including Pierre Gagnaire in Paris. He has cooked for both British aristocracy (Prince Andrew) and Hollywood royalty (George Clooney, Brad Pitt, Matt Damon).
We loved: “From the Garden,” a mixture of more than two dozen vegetables and herbs; smoked pasta with Gouda and truffles.
Barry Maiden
Hungry Mother, Boston
Menu | Reservations | Website
Using a grassroots campaign, Barry Maiden raised more than $10,000 (much of it through Pay Pal) to finance Hungry Mother. “We started with friends and family, asking them to donate $5 to $500 to help offset the costs, and the word spread. We got contributions from as far away as California,” he says. All the donor’s names are now stenciled on a wall at the restaurant.
We loved: Warm beef tongue canapé; fried green tomato, grilled homemade bacon and red remoulade sauce.
Naomi Pomeroy
Beast, Portland, OR
Menu | Reservations: 503.841.6968 | Website
Naomi Pomeroy taught herself how to cook using cookbooks, including a decades-old copy of The Joy of Cooking. The onetime vegetarian eats meat now, but she’s choosy about where it comes from: She picks the non-sustainably raised beef out of her favorite pho noodle soup.
We loved: Charcuterie plate with foie gras bonbon; steak tartare and quail egg toast; chicken liver mousse with candied bacon.
2009 IACP Awards
Originally published at Paper Palate on April 13, 2009.
International Association of Culinary Professionals (IACP) is a not-for-profit professional association dedicated to culinary education. There are more than 3000 members from 45 different countries in what began as the Association of Cooking Schools (ACS) way back in 1978. The name was changed in 1981. On April 4 the IACP held their annual spring awards program in Denver, CO.
Among the big winners in the cookbook category are Nate Appleman and Shelley Lindgren (with Kate Leahy) who took home the award for both Best First Book (aka the Julia Child Award) and Book of the Year for their rookie effort A16: Food & Wine published by Ten Speed Press.
Here are some of the other cookbook winners:
American Cookbook – The ‘Beef. It’s What’s for Dinner’ Award
Arthur Schwartz’s Jewish Home Cooking: Yiddish Recipes Revised
Author: Arthur Schwartz
Editor: Clancy Drake
Publisher: Ten Speed Press
Baking
Author: Sur La Table
Co-Author: Cindy Mushet
Editor: Jean Lucas
Publisher: Andrews McMeel Publishing
Chefs & Restaurants – The California Table Grape Commission Award
Authors: David Waltuck and Andrew Friedman
Photographer: Maria Robledo
Editor: Pam Hoenig and Caroyln Mandarano
Publisher: Taunton Press Inc
Compilations
The Bon Appetit Fast Easy Fresh Cookbook
Author: Barbara Fairchild
Editor: Pamela Chirls
Publisher: John Wiley & Sons
Food Reference & Technical
The Science of Good Food
Authors: David Joachim and Andrew Schloss with Philip Handel, Ph.D.
Editor: Carol Sherman
Publisher: Robert Rose Inc.
Some of the award winner for food journalism included:
Essay
“The Eggs and I”
Francine Prose
Saveur magazine
Internet
“What I Saw, and Ate, at the Pig ‘Sacrifice’”
Jonathan Kauffman
Magazine
“Cancer & Creativity: One Chef’s True Story”
Andrew Solomon
Food & Wine magazine
Newspaper
“Kick the Bottle”
Lee Klein
Miami New Times
Best of NOLA
“Open City”
Jessica Harris
Saveur magazine
Of special note among the non-publishing awards was domination by the Windy City as the honor for top entrepreneur went to Rick Bayless, Chef/Owner of Frontera and Christopher Koetke, Dean/Culinary at Kendall College was named the Cooking Teacher of the Year.
