- Bulk Tea
The James Beard Award
Posted: March 25, 2013 - 1:00pm
Every May The James Beard Foundation recognizes the country’s top chefs, restaurateurs, cookbook authors, food journalists, restaurant designers and architects. A “James Beard Award” notes both the arrival of rising stars and signifies proven superiority of the industry veterans.
As the James Beard Awards become more widely known in the public sector, the level of competition increases substantially. Roughly 600 culinary professionals vote on the winners. It’s no small feat to capture a James Beard Award and those that do benefit from the prestige in a myriad of ways.
As such, we’d like to congratulate the 2013 Restaurant and Chef nominees. Here they are.
These folks endured the obstacles inherent in their industries and wowed their patrons with mind-blowing meals. At Intelligentsia, we’re exceedingly grateful to have worked directly with a number of this year’s nominees:
-Paul Kahan, Blackbird
-Nancy Silverton, Pizzeria Mozza
Best Chef, Great Lakes:
-Neal Brown, The Libertine Liquor Bar
-Jonathan Sawyer, Greenhouse Tavern
Best Chef, Mid-Atlantic:
-Spike Gjerde, Woodberry Kitchen
Best Chef, West:
-David LeFevre, M.B. Post
Best Chef, Northwest:
-Jason Franey, Canlis
Rising Star Chef Of The Year:
-David Posey, Blackbird
Outstanding Wine, Spirits Or Beer:
-Mike, Nick and Simon Floyd, Three Floyds Brewing
Outstanding Bar Program:
-The Bar at the NoMad Hotel
Outstanding Pastry Chef:
-Matt Danko, Greenhouse Tavern
-Donnie Madia, One off Hospitality Group: Blackbird, Avec, The Publican
So here’s to the 2013 James Beard Award Nominees. We salute these masters of their craft. We hope you’ll join us in supporting each and every one of these establishments.