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2014 James Beard Awards: and the winners are….

…NOT from Hawaii. Not one J.B.A. was handed to a Hawaii establishment, program, journalist, author or chef this year.

Wow, talk about tough criteria and competition.

According to the Honolulu Star Advertiser, of 30 contenders from Hawaii, semifinalists for the 2014 James Beard Foundation Awards Restaurant and Chef Awards included the following five Aloha State representatives:

2014 James Beard Award Hawaii Semifinalists

BEST NEW RESTAURANT

MW Honolulu, located in the former KGMB-TV building on Kapiolani Blvd.

OUTSTANDING PASTRY CHEF

Michelle Karr-Ueoka co-owner of MW Honolulu

RISING CHEF of the YEAR

Chris Kajioka of Vintage Cave (Shirokiya, Ala Moana Center)

Andrew Le of The Pig and the Lady (Chinatown, downtown Honolulu and KCC Farmers Market)

BEST CHEF

Ed Kenney, chef-owner of Town in Kaimuki

While “just” being nominated for the James Beard Award is a huge honor in itself as those five Hawaii semifinalists were, here’s the list of this year’s winners, as sourced from CNN’s Eatocracy (which this blog is also featured)….

2014 James Beard Awards: Chefs and restaurants winners*

The film industry has the Oscars, the music industry has the Grammy Awards. If you’re a chef or restaurateur, you want a James Beard Award medal around your neck.

Since 1990, the not-for-profit James Beard Foundation named after “the father of American cuisine,” has been honoring the outstanding names in the food and beverage industry.

There is no cash reward, but a win – or even a nomination – can substantially increase the buzz for business, according to foundation President Susan Ungaro.

Chef and restaurant winners are being announced on Monday, May 5, 2014 at Lincoln Center’s Avery Fisher Hall in New York City and Journalism, Books and Broadcast were announced Friday, May 2 at Gotham Hall in New York City.

Best New Restaurant
Betony (New York City)
Carbone (New York City)
Coqueta (San Francisco, California)
Estela (New York City)
Winner: Pêche (New Orleans, Louisiana)

Outstanding Bar Program
Bar Agricole (San Francisco, California)
Winner: The Bar at the NoMad Hotel (New York City)
Clyde Common (Portland, Oregon)
Maison Premiere (Brooklyn, New York)
The Violet Hour (Chicago, Illinois)

Outstanding Chef
Michael Anthony, Gramercy Tavern (New York City)
Isaac Becker, 112 Eatery (Minneapolis, Minnesota)
Suzanne Goin, Lucques (Los Angeles, California)
David Kinch, Manresa (Los Gatos, California)
Nancy Silverton, Pizzeria Mozza (Los Angeles, California)
Marc Vetri, Vetri (Philadelphia, Pennsylvania)

Outstanding Pastry Chef
Winner: Dominique Ansel, Dominique Ansel Bakery (New York City)
Dana Cree, Blackbird (Chicago, Illinois)
Belinda Leong, b. patisserie (San Francisco, California)
Dahlia Narvaez, Osteria Mozza (Los Angeles, California)
Christina Tosi, Momofuku (New York City)

Outstanding Restaurant
Hearth (New York City)
Highlands Bar and Grill (Birmingham, Alabama)
The Slanted Door (San Francisco, California)
Spiaggia (Chicago, Illinois)
wd~50 (New York City)

Outstanding Restaurateur
Barbara Lynch, Barbara Lynch Gruppo, Boston, Massachusetts (No. 9 Park, Menton, B&G Oysters, and others)
Donnie Madia, One Off Hospitality Group, Chicago, Illinois (Blackbird, Avec, The Publican, and others)
Cindy Pawlcyn, Napa Valley, California (Mustards Grill and Cindy’s Back Street Kitchen)
Caroline Styne, The Lucques Group, Los Angeles, California (Lucques, A.O.C., Tavern, and others)
Phil Suarez, Suarez Restaurant Group, New York City (ABC Kitchen, Jean-Georges, wd~50, and others)

Outstanding Service
Blue Hill (New York City)
Quince (San Francisco, California)
The Restaurant at Meadowood, St. Helena, California
Topolobampo, (Chicago, Illinois)
Vetri (Philadelphia, Pennsylvania)

Outstanding Wine Program
A16 (San Francisco, California)
Bar Boulud, NYC
Winner: The Barn at Blackberry Farm (Walland, Tennessee)
FIG (Charleston, South Carolina)
The Little Nell (Aspen, Colorado)
Andy Chabot of Blackberry Farm

Outstanding Wine, Spirits, or Beer Professional
Sam Calagione, Dogfish Head Craft Brewery (Milton, Delaware)
Ron Cooper, Del Maguey Single Village Mezcal (Ranchos de Taos, New Mexico)
Winner: Garrett Oliver, Brooklyn Brewery (Brooklyn, New York)
Harlen Wheatley, Buffalo Trace Distillery (Frankfort, Kentucky)
David Wondrich, spirits educator (Brooklyn, New York)

Rising Star Chef of the Year
Winner (tie): Jimmy Bannos Jr., The Purple Pig (Chicago, Illinois)
Katie Button, Cúrate (Asheville, North Carolina)
Jessica Largey, Manresa (Los Gatos, California)
David Posey, Blackbird (Chicago, Illinois)
Winner (tie): Blaine Wetzel, The Willows Inn on Lummi Island (Lummi Island, Washington)

Best Chef: Great Lakes
Winner: Dave Beran, Next (Chicago, Illinois)
Curtis Duffy, Grace (Chicago, Illinois)
Jonathon Sawyer, The Greenhouse Tavern (Cleveland, Ohio)
Paul Virant, Vie Restaurant (Western Springs, Illinois)
Andrew Zimmerman, Sepia (Chicago, Illinois)

Best Chef: Mid-Atlantic
Cathal Armstrong, Restaurant Eve (Alexandria, Virginia)
Spike Gjerde, Woodberry Kitchen (Baltimore, Maryland)
Brad Spence, Amis (Philadelphia, Pennsylvania)
Winner: Vikram Sunderam, Rasika (Washington, D.C.)
Cindy Wolf, Charleston (Baltimore, Maryland)

Best Chef: Midwest
Winner: Justin Aprahamian, Sanford (Milwaukee, Wisconsin)
Paul Berglund, The Bachelor Farmer (Minneapolis, Minnesota)
Gerard Craft, Niche (Clayton, Missouri)
Michelle Gayer, Salty Tart (Minneapolis, Minnesota)
Kevin Nashan, Sidney Street Cafe (St. Louis, Missouri)
Lenny Russo, Heartland Restaurant & Farm Direct Market (St. Paul, Minnesota)

Best Chef: Northeast
Winner: Jamie Bissonnette, Coppa (Boston, Massachusetts)
Joanne Chang, Flour Bakery + Cafe (Boston, Massachusetts)
Gerry Hayden, The North Fork Table & Inn (Southold, New York)
Matt Jennings, Farmstead Inc. (Providence, Rhode Island)
Michael Leviton, Lumière (Newton, Massachusetts)
Barry Maiden, Hungry Mother (Cambridge, Massachusetts)

Best Chef: Northwest
Renee Erickson, The Whale Wins (Seattle, Washington)
Jason Franey, Canlis (Seattle, Washington)
Winner: Naomi Pomeroy, Beast (Portland, Oregon)
Ethan Stowell, Staple & Fancy (Seattle, Washington)
Cathy Whims, Nostrana (Portland, Oregon)

Best Chef: NYC
April Bloomfield, The Spotted Pig
Dan Kluger, ABC Kitchen
Mark Ladner, Del Posto
Jonathan Waxman, Barbuto
Michael White, Marea

Best Chef: South
Vishwesh Bhatt, Snackbar (Oxford, Mississippi)
Justin Devillier, La Petite Grocery (New Orleans, Louisiana)
Winner (tie): Ryan Prewitt, Pêche Seafood Grill (New Orleans, Louisiana)
Alon Shaya, Domenica (New Orleans, Louisiana)
Winner (tie): Sue Zemanick, Gautreau’s (New Orleans, Louisiana)

Best Chef: Southeast
Kathy Cary, Lilly’s (Louisville, Kentucky)
Ashley Christensen, Poole’s Downtown Diner (Raleigh, North Carolina)
Edward Lee, 610 Magnolia (Louisville, Kentucky)
Steven Satterfield, Miller Union (Atlanta, Georgia)
Tandy Wilson, City House (Nashville, Tennessee)

Best Chef: Southwest
Kevin Binkley, Binkley’s (Cave Creek, Arizona)
Bryce Gilmore, Barley Swine (Austin, Texas)
Hugo Ortega, Hugo’s (Houston, Texas)
Winner: Chris Shepherd, Underbelly (Houston, Texas)
Justin Yu, Oxheart (Houston, Texas)

Best Chef: West
Stuart Brioza and Nicole Krasinski, State Bird Provisions (San Francisco, California)
Michael Cimarusti, Providence (Los Angeles, California)
Corey Lee, Benu (San Francisco, California)
Winner: Daniel Patterson, Coi (San Francisco, California)
Jon Shook and Vinny Dotolo, Animal (Los Angeles, California)

Source. Eatocracy.CNN.com/2014 Chefs and Winners are…


James Beard Award Recipient Chef Alan Wong

James Beard Award Hawaii Recipients

Roy Yamaguchi (Best Chef, Pacific Northwest) – 1993
Alan Wong (Best Chef, Pacific Northwest) – 1996
Helena’s Hawaiian Food (America’s Classics, Kalihi) – 2000
George Mavrothalasassitis – (Best Chef, Hawaii, Northwest) – 2003
Sam Choy’s Kaloko (America’s Classics, Kailua-Kona) – 2004
Hamura’s Saimin Stand (America’s Classics, Lihue, Kauai) – 2006

9 thoughts on “2014 James Beard Awards: and the winners are….

  • May 6, 2014 at 5:33 am
    Permalink

    KuMasTa Pomai,
    Any James Beard award on Maui? Kauai? Big Island?
    If not how can I find out about Maui anyway.
    E mail me, hard to log in your reply area with a slow PC.
    Salamat Po.

    Reply
    • May 6, 2014 at 6:22 am
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      DCOhana,

      Well, last year Chuck Furuya, Master Somellier of DK Restaurants in Maui was a semifinalist for Outstanding Wine, Spirits or Beer Professional. I remember when he was partnered with Roy Yamaguchi, doing the wine pairing segments on Roy’s PBS cooking shows.

      Bev Gannon of Hali’imaile General Store (Makawao) was a semifinalist in 2012 for the JBA Best Chef: Pacific category.

      But no “W”!!!

      As listed at the end of the post, Hamura’s Saimin Stand in Lihue, Kauai has a James Beard Award (2006) to boast about.

      Reply
  • May 6, 2014 at 6:48 am
    Permalink

    Hamura’s Saimin is slated for closure in about a month,

    Reply
  • May 6, 2014 at 6:27 pm
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    Pomai you forgot Chef George Mavrothalassitis (or Chef Mavro, as he’s more likely to be called)has been nominated several times by the James Beard Foundation, and won a James Beard award in 2003 for the Northwest/Pacific region. He is also one of the founding members of Hawaii Regional Cuisine.

    Reply
    • May 6, 2014 at 7:42 pm
      Permalink

      @ Ken-San – correction/addition has been made. Thanks.

      @ pat – I couldn’t find any information online on Hamura Saimin closing. Which really would be an economic tragedy for the area. What’s your insider Lihue, Kauai scoops on that?

      P.B….

      Reply
      • May 7, 2014 at 3:04 am
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        Hamura making too much money to close, besides how much does it cost to make a saimin broth?

        Reply
      • May 7, 2014 at 6:46 am
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        Family trying to sell I hear. But don’t want to give recipes. The selling part appears to be real. The recipe part is rumor. They have tweaked the recipe in recent times by cutting down on salt. A welcome change.

        Reply
        • May 7, 2014 at 7:26 am
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          @ pat & DCOhana – the last time I tried Hamura’s Saimin, I swear the broth tasted simply like packaged Dashi, perhaps a little shoyu and that’s it. There wasn’t anything complex about their broth such as a shellfish or konbu stock base. While the noodles had the same taste and texture of packaged S & S Saimin (they make their own noodles, right?).

          I still say the defining old school local style Saimin in Hawaii is at Palace Saimin on King Street in Kalihi (Honolulu). Next to that, as common as it sounds, I vote Zippy’s Zipmin best Saimin in Hawaii (getting ready for saimin noodles to be flown at me).

          As for Hamura’s Saimin winning the James Beard Award for “America’s Classics”, here’s the description of that title straight from JBF’s website:

          JBF America’s Classics

          Each year since 1998 the James Beard Foundation Awards Committee has recognized our nation’s beloved regional restaurants. Distinguished by their timeless appeal, they serve quality food that reflects the character of their communities. We anoint these locally owned restaurants with a James Beard Foundation Award and designate them as America’s Classics.

          In the spirit of James Beard, who enjoyed a paper cone of fried belly clams as much as a white tablecloth dinner, we encourage you to visit these classics. You are sure to find a warm welcome, and deeply satisfying food. Tell them the James Beard Foundation sent you.

          In light of that, which restaurant(s) in Hawaii would you (anyone here) nominate for the 2015 James Beard Award America’s Classics category?

          Reply
          • May 7, 2014 at 8:30 am
            Permalink

            Have to agree with you on Palace Saimin. Not sure about Zippys. When I go there it is definately not for their saimin.

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