Winners Announced For The 2008 James Beard Foundation Award Winners
Winners were announced this evening for the 2008 James Beard Foundation Awards during a gala ceremony hosted by Kim Cattrall and Bobby Flay at Avery Fisher Hall, Lincoln Center in New York City. More than 50 awards were presented at the ceremony which was attended by more than 1,800 industry leaders from around the country. The James Beard Foundation Awards recognize excellence and achievement in the culinary profession.
Here are the winners for the following categories:
RESTAURANTS AND CHEFS (NATIONAL)
_ Outstanding Chef: Grant Achatz, Alinea, Chicago
_ Outstanding Restaurateur: Joe Bastianich and Mario Batali, Babbo Ristorante e Enoteca, New York
_ Outstanding Restaurant: Gramercy Tavern, New York
_ Outstanding New Restaurant: Central Michel Richard, Washington
_ Rising Star Chef: Gavin Kaysen, Cafe Boulud, New York
_ Outstanding Pastry Chef: Elisabeth Prueitt and Chad Robertson, Tartine Bakery, San Francisco
_ Outstanding Wine Service: Eleven Madison Park, New York
_ Oustanding Wine and Spirits Professional: Terry Theise, Terry Theise Estate Selections, Silver Spring, Md.
_ Outstanding Service: Terra, St. Helena, Calif.
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CHEFS (REGIONAL)
_ Best Chef: Great Lakes
Carrie Nahabedian, Naha, Chicago
_ Best Chef: Mid-Atlantic
Eric Ziebold, CityZen,
_ Best Chef: Midwest
Adam Siegel, Bartolotta's Lake Park Bistro, Milwaukee
_ Best Chef: New York
David Chang, Momofuku Ssam Bar, New York
_ Best Chef: Northeast
Patrick Connolly, Radius, Boston
_ Best Chef: Northwest
Holly Smith, Cafe Juanita, Kirkland, Wash.
_ Best Chef: Southwest
Lachlan Mackinnon-Patterson, Frasca Food and Wine, Boulder, Colo.
_ Best Chef: South
Michelle Bernstein, Michy's, Miami
_ Best Chef: Southeast
Robert Stehling, Hominy Grill, Charleston, S.C.
_ Best Chef: Pacific
Craig Stoll, Delfina, San Francisco
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BOOKS
_ Cookbook of the Year
Hugh Fearnley-Whittingstall, "The River Cottage Meat Book"
_ Cookbook Hall of Fame
Paula Wolfert, "Couscous and Other Good Food from Morocco"
_ Asian Cooking
Niloufer Ichaporia King, "My Bombay Kitchen: Traditional and Modern Parsi Home Cooking"
_ Baking and Dessert
Peter Reinhart, "Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor"
_ Cooking from a Professional Point of View
The French Culinary Institute with Judith Choate, "The Fundamental Techniques of Classic Cuisine"
_ Entertaining
Trish Magwood, "Dish Entertains"
_ Americana
Jean Anderson, "A Love Affair with Southern Cooking"
_ General
James Peterson, "Cooking"
_ Healthy Focus
Jean Harvey-Berino with Joyce Hendley and the editors of EatingWell magazine, "The EatingWell Diet"
_ International
Anne Willan, "The Country Cooking of France"
_ Reference
Rowan Jacobsen, "A Geography of Oysters: The Connoisseur's Guide to Oyster Eating in North America"
_ Single Subject
Hugh Fearnley-Whittingstall, "The River Cottage Meat Book"
_ Wine and Spirits
David Wondrich, "Imbibe!: From Absinthe Cocktail to Whiskey Smash, a Salute in Stories and Drinks to 'Professor' Jerry Thomas, Pioneer of the American Bar"
_ Writing on Food
Barbara Kingsolver, "Animal, Vegetable, Miracle: A Year of Food Life"
_ Photography
Photographer: France Ruffenach, "The Country Cooking of France" by Anne Willan
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OTHER:
_ Humanitar
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