Chicagoans nominated for national James Beard Awards

March 21, 2011

(Flickr/Kirk Bravender)
Paul Kahan

The James Beard Foundation announced the finalists for their annual culinary awards Monday - and Chicago is well represented among this year's nominees.

The annual awards are considered the most prestigious prizes given each year in the culinary world, and the top Chicago nominees include Paul Kahan for Outstanding Chef, Mindy Segal and Patrick Fahy for Outstanding Pastry Chef and Richard Melman for Outstanding Restaurateur.

Some of Chicago's most acclaimed restaurants also made the list, including Stephanie Izard's Girl and the Goat, which earned a nomination as the nation's Best New Restaurant.  

Rick Bayless' Topolobampo is a finalist for Outstanding Service and Paul Kahan's The Publican is up for Outstanding Restaurant Graphics.

Meanwhile, the Chicago-area dominated the nominations for Best Chef, Great Lakes Region this year:  Michael Carlson of Schwa, Curtis Duffy of Avenues, Bruce Sherman of North Pond and Paul Virant of Vie are among the contenders.

On the media side of things the Chicago Tribune's Monica Eng is up for her work in the Environment, Food Politics, & Policy category while the Chicago Reader's Michael Gebert and Julia Thiel are in the running for Multimedia Food Feature.

The full list of 2011 James Beard Foundation Awards nominees:

2011 James Beard Foundation Book Awards
For cookbooks published in English in 2010
Winners will be announced May 6, 2011
American Cooking
The Food, Folklore, and Art of Lowcountry Cooking
by Joseph E. Dabney
(Cumberland House)
The Frankies Spuntino Kitchen Companion & Cooking Manual
by Frank Castronovo, Frank Falcinelli, and Peter Meehan
Pig: King of the Southern Table
by James Villas
(John Wiley & Sons)
Baking and Dessert
Good to the Grain: Baking with Whole-Grain Flours
by Kim Boyce
(Stewart, Tabori & Chang)
My Sweet Mexico: Recipes for Authentic Pastries, Breads, Candies, Beverages, and Frozen Treats
by Fany Gerson
(Ten Speed Press)
Sarabeth’s Bakery: From My Hands to Yours
by Sarabeth Levine
(Rizzoli New York)
Opus Vino
by DK Publishing
(DK Publishing)
Reading Between the Wines
by Terry Theise
(University of California Press)
Secrets of the Sommeliers: How to Think and Drink Like the World’s Top Wine Professionals
by Jordan Mackay and Rajat Parr
(Ten Speed Press)
Cooking from a Professional Point of View
Michael Chiarello’s Bottega
by Michael Chiarello
(Chronicle Books)
The Modern Café
by Francisco J. Migoya and The Culinary Institute of America
(John Wiley & Sons)
Noma: Time and Place in Nordic Cuisine
by René Redzepi
(Phaidon Press)
General Cooking
The Essential New York Times Cook Book: Classic Recipes for a New Century
by Amanda Hesser
(W.W. Norton & Company)
Heart of the Artichoke and Other Kitchen Journeys
by David Tanis
Radically Simple: Brilliant Flavors with Breathtaking Ease
by Rozanne Gold
Healthy Focus
Clean Start: Inspiring You to Eat Clean and Live Well
by Terry Walters
The Simple Art of EatingWell Cookbook
by Jessie Price & the EatingWell Test Kitchen
(The Countryman Press)
The Very Best Recipes for Health: 250 Recipes and More from the Popular Feature on
by Martha Rose Shulman
Cook Italy
by Katie Caldesi
(Kyle Books)
Oaxaca al Gusto: An Infinite Gastronomy
by Diana Kennedy
(University of Texas Press)
Stir-Frying to the Sky’s Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories
by Grace Young
(Simon & Schuster)
The Blue Chair Jam Cookbook
Photographer: Sara Remington
(Andrews McMeel Publishing)
Noma: Time and Place in Nordic Cuisine
Photographer: Ditte Isager
(Phaidon Press)
Tartine Bread
Photographer: Eric Wolfinger
(Chronicle Books)
Reference and Scholarship
Encyclopedia of Jewish Food
by Gil Marks
(John Wiley & Sons)
Salted: A Manifesto on the World’s Most Essential Mineral, with Recipes
by Mark Bitterman
(Ten Speed Press)
What I Eat: Around the World in 80 Diets
by Faith D’Aluisio and Peter Menzel
(Material World Books/Ten Speed Press)
Single Subject
Good Meat: The Complete Guide to Sourcing and Cooking Sustainable Meat
by Deborah Krasner
(Stewart, Tabori & Chang)
Ham: An Obsession with the Hindquarter
by Mark Scarborough and Bruce Weinstein
(Stewart, Tabori & Chang)
Meat: A Kitchen Education
by James Peterson
(Ten Speed Press)
Writing and Literature
Empires of Food: Feast, Famine, and the Rise and Fall of Civilizations
by Evan D. G. Fraser and Andrew Rimas
(Free Press)
Four Fish: The Future of the Last Wild Food
by Paul Greenberg
(The Penguin Press)
Peace Meals: Candy-Wrapped Kalashnikovs and Other War Stories
by Anna Badkhen
(Free Press)
The winner of Cookbook of the Year selected from all nominees in the Book Category and the Cookbook Hall of Fame Inductee will be announced on May 6, 2011.
2011 James Beard Foundation Broadcast Media Awards
For television, webcast, and radio programs aired in 2010
Winners will be announced on May 6, 2011
Audio Webcast or Radio Show
CBC Ideas: “Pasta: The Long and Short of It”
Host: Megan Williams
Area: Canada and Online
Producers: Susan Mahoney and Megan Williams
The Canadian Table
Hosts: Don Genova and Amy Jo Ehman
Area: Canada and Online
Producers: Don Genova and Amy Jo Ehman
Martha Stewart Living Radio: Anthony Bourdain and Eric Ripert: Turn and Burn
Hosts: Anthony Bourdain and Eric Ripert
Area: National
Producers: Naomi Gabay, Neil Golub, and Chris Hauselt
TV Food Personality/Host
Alton Brown
Show: Good Eats
Network: Food Network
Bobby Flay
Show: Brunch @ Bobby’s
Network: Cooking Channel
Duff Goldman
Show: Ace of Cakes
Network: Food Network
Television Program, In Studio or Fixed Location
Alex’s Day Off
Host: Alexandra Guarnaschelli
Network: Food Network
Producers: Fran Alswang and Kim Martin
Spice Goddess
Host: Bal Arneson
Network: Food Network Canada and Cooking Channel
Producer: Johanna Eliot
Top Chef: Season 7
Host: Padma Lakshmi
Network: Bravo
Producers: Tom Colicchio, Dan Cutforth, Jane Lipsitz, and Dave Serwatka
Television Program, On Location
Ace of Cakes
Host: Duff Goldman
Network: Food Network
Producers: Jeanne Begley, Lauren Lexton, and Tom Rogan
Avec Eric
Host: Eric Ripert
Network: PBS, Online
Producers: Justin Barocas, Heather Brown, and Geoffrey Drummond
Bizarre Foods with Andrew Zimmern
Host: Andrew Zimmern
Network: Travel Channel
Producer: Andrew Zimmern
Television Segment
60 Minutes: “Chef José Andrés”
Host: Anderson Cooper
Network: CBS
Producers: Bill Owens and Kara Vaccaro
CBS News Sunday Morning: “Recipe for Success,” “Fields of Green,” and “Striking a Gourd”
Host: Martha Teichner
Network: CBS
Producers: David Bhagat, Jon Carras, Ed Forgotson, David Small, and Douglas W. Smith
CBS News Sunday Morning: “Worth a Shot”
Host: Seth Doane
Network: CBS
Producers: Seth Doane and Jack Renaud
Television Special/Documentary
Emeril Green: Emeril’s Culinary Adventure: Vermont
Host: Emeril Lagasse
Network: Planet Green
Producers: Dominique Andrews, Jim Brennan, Elina Brown, Karen Katz, Emeril Lagasse, Charissa Melnick, Marie Ostrosky, and Nancy Swenton
Milk War
Host: Colm Feore
Network: ichannel
Producers: Declan O’Driscoll and Kevin O’Keefe
The Four Coursemen
Hosts: Randolph Dudley, Nancy Lind, Matthew Palmerlee, Eddie Russell, Damien Schaefer, and Patrick Stubbers
Network: Cooking Channel
Producers: Blair Bess, Garrett Bess, and Evan Strome
Video Webcast
Food. Curated.
Host: Liza de Guia
Producer: Liza de Guia
Host: Josh Ozersky
Producers: Jeff Larson, Ben Leventhal, Laurie Pila Horowitz, and JP Saladin
Hosts: Eric Anderson, Brian Clark, and Jay Selman
Producers: Mark Ryan and Jay Selman
 2011 James Beard Foundation Journalism Awards
For articles published in English in 2010
Winners will be announced on May 6, 2011
Cooking, Recipes, or Instruction
Sara Dickerman, Harris Salat, and Lonnée Hamilton
“A Thing of Beauty,” “The Beauty of Nori,” “Green Goddess”
Amy Thielen
Minneapolis Star Tribune
“A Good Catch,” “Low-Tech Wonder,” “From the Bean Patch: Plenty”
Cassandra Vires
Feast Magazine
The Cheat: “Duck Confit,” “Turducken,” “Holiday Leftovers”
Craig Claiborne Distinguished Restaurant Review Award
Dara Moskowitz Grumdahl
Minnesota Monthly
“The Kids Are All Right,” “Island Adventure,” “Heart Warming”
Patric Kuh
Los Angeles
“Animal Magnetism,” “Making Their Move,” “Time for a Redo?”
Adam Platt
New York
“Locavorism Grows Up,” “Pizza à la McNally,” “Chang Heads North”
Environment, Food Politics, and Policy
Monica Eng
Chicago Tribune
“CPS Won’t Let Kids Eat Their Vegetables”
Barry Estabrook
“A Tale of Two Dairies”
Carl Safina
“Sea Change”
Food Culture and Travel
Bill Addison
Atlanta Magazine
“BBQ 2010”
Rick Bragg, Francine Maroukian, and Robb Walsh
Garden & Gun
“The Southerner’s Guide to Oysters”
Matt Gross
“Taipei, Family Style”
Food-related Columns and Commentary
Tim Carman
Washington City Paper
“Ignore the Pizza Police,” “Supply and Da Men,” “Schmeer Campaign"
Tom Philpott
“Time for the Public to Reinvest in Food-System Infrastructure,” “How the Agrichemical Industry Turns Failure into Market Opportunity,” “The History of Urban Agriculture Should Inspire Its Future”
Lettie Teague
The Wall Street Journal
“Why I Hate Ordering Wine by the Glass,” “Are the Wines in First Class Truly First-Rate?,” “Wines that Pack a Little Extra Kick”
Food-related Feature
Jonathan Gold
LA Weekly
“99 Things to Eat in L.A. Before You Die”
Dan Koeppel
“Fruit of the Future”
Corby Kummer
“The Great Grocery Smackdown”
Food Section of a General Interest Publication
The Editors of GQ
San Francisco Chronicle
Jon Bonné and Miriam Morgan
The Washington Post
Joe Yonan
Group Food Blog
City of Ate
Hanna Raskin
The Epi-Log
Tanya Steel
Grub Street New York
Daniel Maurer, Jenny Miller, and Alan Sytsma
Health and Nutrition
Joe Fassler
“In Iowa Egg Country: Stench, Suspicion, and Fear,” “Before Iowa’s Tainted Eggs, There was Maine,” “Timeline of Shame: Decades of DeCoster Egg Factory Violations”
Rachael Moeller Gorman
“Captain of the Happier Meal”
Peter Jaret
Runner’s World
“Pasta Perfect”
Rosecrans Baldwin
“Popcorn: Cinema’s Worst Enemy”
Ruth Bourdain
Alice Laussade
Dallas Observer
“OK, Who Put Food in My Beer?”
Individual Food Blog
Politics of the Plate
Barry Estabrook
Poor Man’s Feast
Elissa Altman
Red Cook
Kian Lam Kho
M.F.K. Fisher Distinguished Writing Award
Colman Andrews
“Everything Comes from the Sea”
Jonathan Gold
LA Weekly
A Movable Beast”
Patric Kuh
“Nights on the Town”
Multimedia Food Feature
Michael Gebert and Julia Thiel
The Chicago Reader
Key Ingredient: “Kluwak Kupas,” “Chinese Black Beans,” “Geraniums”
Katherine Shilcutt
Houston Press
“Designer Meats”
Andrew Zimmern
“Appetite for Life”
Personal Essay
Rick Bragg
Gourmet Live
“The Guiltless Pleasure”
Daniel Duane
Food & Wine
“How to Become an Intuitive Cook”
Tom Junod
“My Mom Couldn’t Cook”
Barry Estabrook
The New York Times Magazine
“The Catch”
Brian Halweil
Edible Manhattan
Joan Gussow, Teacher of Teachers”
Benjamin Wallace
New York
“The Restaurant Auteur”
Wine and Spirits
Jon Bonné
“The New California Wine”
Jon Fine
Food & Wine
“Natural Wine: Weird or Wonderful?”
Alan Richman
“The Second Bottle”
The winner of Publication of the Year will be announced on May 6, 2011.
2011 James Beard Foundation Design and Graphics Awards
Winners will be announced on May 9, 2011
Outstanding Restaurant Design
For the best restaurant design or renovation in North America since January 1, 2008
Design Firm: Aidlin Darling Design
Designers: Joshua Aidlin, Roslyn Cole, and David Darling
Project: Bar Agricole, San Francisco
Design Firm: Bestor Architecture
Designers: Barbara Bestor, John Colter, and Cathy Johnson
Project: Pitfire Pizza, Los Angeles
Design Firm: Natoma Architects Inc.
Designer: Stanley Saitowitz
Project: Toast, Novato, CA
Outstanding Restaurant Graphics
For the best restaurant graphics executed in North America since January 1, 2008
Design Firm: Katie Barcelona
Designer: Katie Barcelona
Project: L’Artusi, NYC
Design Firm: Love and War
Designer: Katie Tully
Project: The National Bar & Dining Rooms, NYC
Design Firm: JNL Graphic Design
Designers: Donald Madia and Jason Pickleman
Project: The Publican, Chicago
2011 James Beard Foundation Restaurant and Chef Awards
Winners will be announced on May 9, 2011
Best New Restaurant
A restaurant opened in 2010 that already displays excellence in food, beverage, and service and is likely to have a significant impact on the industry in years to come.
ABC Kitchen
Chef/Owner: Jean-Georges Vongerichten
Owner: Phil Suarez
San Francisco
Chef/Owner: Corey Lee
Girl & the Goat
Chef/Owner: Stephanie Izard
Owners: Kevin Boehm, Rob Katz, and Daniel Russo
Chef/Owner: Barbara Lynch
Torrisi Italian Specialties
Chefs/Owners: Mario Carbone and Rich Torrisi
Outstanding Chef Award
A working chef in America whose career has set national industry standards and who has served as an inspiration to other food professionals. Candidates must have been working as chefs for at least the past 5 years.
José Andrés
Washington, D.C.
Gary Danko
Restaurant Gary Danko
San Francisco
Suzanne Goin
Los Angeles
Paul Kahan
Charles Phan
The Slanted Door
San Francisco
Outstanding Pastry Chef Award 
A chef or baker who prepares desserts, pastries, or breads and who serves as a national standard-bearer for excellence. Candidates must have been pastry chefs or bakers for at least the past 5 years.
Joanne Chang
Flour Bakery + Café
Patrick Fahy
Dahlia Narvaez
Osteria Mozza
Los Angeles
Angela Pinkerton
Eleven Madison Park
Mindy Segal
Mindy’s HotChocolate
Outstanding Restaurant Award
A restaurant in the United States that serves as a national standard-bearer for consistent quality and excellence in food, atmosphere, and service. Candidates must have been in operation for at least 10 or more consecutive years.
Blue Hill
Chef/Owner: Dan Barber
Owners: David Barber and Laureen Barber
San Francisco
Chef/Owner: Nancy Oakes
Owner: Pat Kuleto
Eleven Madison Park
Owner: Danny Meyer
Highlands Bar and Grill
Birmingham, AL
Chef/Owner: Frank Stitt
Owner: Pardis Stitt
Chefs/Owners: Marc Vetri and Jeff Benjamin
Outstanding Restaurateur Award
A working restaurateur who sets high national standards in restaurant operations and entrepreneurship. Candidates must have been in the restaurant business for at least 10 years. Candidates must not have been nominated for a James Beard Foundation chef award in the past 10 years.
Bruce Bromberg and Eric Bromberg
Blue Ribbon Restaurants
Tom Douglas
Dahlia Bakery, Dahlia Lounge, Etta’s, Lola, Palace Kitchen, Seatown Seabar & Rotisserie, and Serious Pie
Pat Kuleto
Boulevard, Epic Roasthouse, Farallon, Jardinière, Martini House, Nick's Cove, and Waterbar
San Francisco
Richard Melman
Lettuce Entertain You Enterprises
Phil Suarez
ABC Kitchen, Co., Gigino Trattoria, Gigino Wagner Park, Jean Georges, JoJo, J&G Steakhouse, Market, The Mark Restaurant by Jean Georges, Mercer Kitchen, Perry St, Pipa, Prime Steakhouse, Spice Market, and wd~50
Various Cities
Outstanding Service Award
A restaurant that demonstrates high standards of hospitality and service. Candidates must have been in operation for at least the past 5 years.
Owners: Brian Canlis and Mark Canlis
New Orleans
Chef/Owner: Emeril Lagasse
La Grenouille
Owners: Charles Masson and Gisèle Masson
Per Se
Chef/Owner: Thomas Keller
Chef/Owner: Rick Bayless
Outstanding Wine and Spirits Professional Award
A winemaker, brewer, or spirits professional who has had a significant impact on the wine and spirits industry nationwide. Candidates must have been in the profession for at least 5 years.
Sam Calagione
Dogfish Head Craft Brewery
Milton, DE
Merry Edwards
Merry Edwards Winery
Sebastopol, CA
Paul Grieco
Rajat Parr
Mina Group
San Francisco
Julian P. Van Winkle, III
Old Rip Van Winkle Distillery
Louisville, KY
Outstanding Wine Service Award
A restaurant that displays and encourages excellence in wine service through a well-presented wine list, a knowledgeable staff, and efforts to educate customers about wine. Candidates must have been in operation for at least 5 years.
San Francisco
Wine Director: Shelley Lindgren
Blackberry Farm
Walland, TN
Wine Director: Andy Chabot
Frasca Food and Wine
Boulder, CO
Wine Director: Bobby Stuckey
Picasso at Bellagio
Las Vegas
Wine Director: Robert Smith
The Modern
Wine Director: Belinda Chang
Rising Star Chef of the Year Award 
A chef age 30 or younger who displays an impressive talent and who is likely to have a significant impact on the industry in years to come.
Aaron London
Napa, CA
Thomas McNaughton
flour + water
San Francisco
Gabriel Rucker
Le Pigeon
Portland, OR
Christina Tosi
Momofuku Milk Bar
Sue Zemanick
New Orleans
Best Chefs in America
Chefs who have set new or consistent standards of excellence in their respective regions. Each candidate may be employed by any kind of dining establishment and must have been a working chef for at least the past 5 years. The 3 most recent years must have been spent in the region where the chef is presently working.
Best Chef: Great Lakes (IL, IN, MI, OH)
Michael Carlson
Curtis Duffy
Avenues at the Peninsula
Bruce Sherman
North Pond
Paul Virant
Western Springs, IL
Alex Young
Zingerman's Roadhouse
Ann Arbor, MI
Best Chef: Mid-Atlantic (D.C., DE, MD, NJ, PA, VA)
Cathal Armstrong
Restaurant Eve
Alexandria, VA
Johnny Monis
Washington, D.C.
Peter Pastan
Washington, D.C.
Maricel Presilla
Hoboken, NJ
Michael Solomonov
Best Chef: Midwest (IA, KS, MN, MO, NE, ND, SD, WI)
Justin Aprahamian
Isaac Becker
112 Eatery
Colby Garrelts
Kansas City, MO
Tory Miller
Madison, WI
Lenny Russo
St. Paul, MN
Best Chef: New York City (Five Boroughs)
Michael Anthony
Gramercy Tavern
April Bloomfield
The Spotted Pig
Wylie Dufresne
Gabrielle Hamilton
Michael White
Best Chef: Northeast (CT, MA, ME, NH, NY STATE, RI, VT)
Tim Cushman
o ya
Krista Kern Desjarlais
Portland, ME
Gerry Hayden
The North Fork Table & Inn
Southold, NY
Matt Jennings
La Laiterie
Tony Maws
Craigie On Main
Cambridge, MA
Eric Warnstedt
Hen of the Wood
Waterbury, VT
Best Chef: Northwest (AK, ID, MT, OR, WA, WY)
Matt Dillon
Sitka & Spruce
Christopher Israel
Portland, OR
Andy Ricker
Pok Pok
Portland, OR
Ethan Stowell
Staple & Fancy Mercantile
Cathy Whims
Portland, OR
Best Chef: Pacific (CA, HI)
Michael Cimarusti
Los Angeles
Christopher Kostow
The Restaurant at Meadowood
St. Helena, CA
Daniel Patterson
San Francisco
Richard Reddington
Yountville, CA
Michael Tusk
San Francisco
Best Chef: South (AL, AR, FL, LA, MS)
Zach Bell
Café Boulud at the Brazilian Court
Palm Beach, FL
John Harris
New Orleans
Christopher Hastings
Hot and Hot Fish Club
Birmingham, AL
Tory McPhail
Commander’s Palace
New Orleans
Stephen Stryjewski
New Orleans
Best Chef: Southeast (GA, KY, NC, SC, TN, WV)
Hugh Acheson
Five and Ten
Athens, GA
Craig Deihl
Charleston, SC
John Fleer
Canyon Kitchen at Lonesome Valley
Cashiers, NC
Linton Hopkins
Restaurant Eugene
Edward Lee
610 Magnolia
Louisville, KY
Andrea Reusing
Chapel Hill, NC
Best Chef: Southwest (AZ, CO, NM, NV, OK, TX, UT)
Bruce Auden
Biga on the Banks
San Antonio
Bryan Caswell
Saipin Chutima
Lotus of Siam
Las Vegas
Tyson Cole
Austin, TX
Ryan Hardy
Montagna at the Little Nell
Aspen, CO
2011 James Beard Foundation Who’s Who of Food & Beverage in America Inductees
Jonathan Gold
Writer, LA Weekly
Los Angeles
Lee Jones
Farmer/ Owner, Chef's Garden
Huron, OH
Charles Phan
Chef/Owner, The Slanted Door
San Francisco
Frank Stitt
Chef/Owner, Highlands Bar and Grill
Birmingham, AL
Nick Valenti
CEO, Patina Restaurant Group
2011 James Beard Foundation America’s Classics Awards
Restaurants with timeless appeal, beloved in their regions for quality food that reflects the character of their community. Establishments must have been in existence at least 10 years and be locally owned.
Chef Vola’s
111 South Albion Place
Atlantic City, NJ
Owners: Louise Esposito, Michael Esposito, Michael Esposito Jr., Louis Esposito
Crook's Corner
610 West Franklin Street
Chapel Hill, NC
Owner: Gene Hamer
Noriega Restaurant and Hotel
525 Sumner St.
Bakersfield, CA
Owners: Linda Elizalde McCoy and Rochelle Ladd
Le Veau d’Or
129 East 60th Street
Owner: Robert Tréboux
Watts Tea Shop
761 N. Jefferson Street
President and CEO: Sam Watts