The James Beard Foundation Book, Broadcast & Journalism Awards Dinner is being held tonight. Former Philadelphia magazine food editor Joy Manning is up in Personal Essay for her Table Matters story, “The Swedish Chef.”
Philadelphia resident Aliza Green was nominated in Health and Well Being Writing for her Washington Post story, “The Gloves Can Come off, as Far as i’m Concerned”
WHYY has a chance to bring home to awards as Lari Robling was nominated for best radio show/webcast and Art of Food on WHYY TV, produced by Monica Rogozinski was nominated for best television segment.
Good luck to all the nominees. The chef and restaurateurs have their shot on Monday.
James Beard Awards [Official Site]
The James Beard Foundation announced their 2013 awards finalists today. The list of JBF Awards semifinalists included a boatload of Philadelphia area nominees but the list of finalists find just two, three if we claim Dogfish Head’s Sam Calagione. Brad Spence moved on as a finalist for Best Chef – Midatlantic for his work at Amis. Vetri also made the list of finalists for Best Service.
Journalism, Broadcast & New Media Awards »
The 2013 James Beard Awards Semifinalists have been announced and nineteen local chefs, restaurants and beer professionals have made the list. Vernick Food & Drink leads the way with a nomination for Best New Restaurant. Marc Vetri gets a nod for Outstanding Chef and his Vetri restaurant gets a nod for Best Service. Also in the Vetri solar system, Amis’ Brad Spence is nominated for Best Chef: Mid-Atlantic.
The coolest nomination might be for Andre Chin and Amanda Eap of East Passyunk’s Artisan Boulanger Patissier who were nominated for Outstanding Pastry Chef. Artisan Boulanger has been open more than sixteen years at the corner of 12th and Morris Streets.
Also worth noting that East Passyunk has garnered some serious nominations, four in total. That’s more than than some serious food towns.
The locals on the list »
Okay, so for those of you of a mind to party on James Beard Awards night (May 7th for the chef awards, May 4th for the journalism awards–the Science & Tech Oscars of the food world), it’s going to be very easy for you to root for the home team this year. Why? Because Philadelphia pretty much fell off the map between the announcement of the semi-finalists and this afternoon’s reveal of the finalists.
While we were looking pretty good going into the big dance with 19 potential nominees (including Tashan, Franklin Mortgage, Standard Tap, Vetri, Pierre Calmels, Marcie Turney, Joe Cicala, Lee Styer, Jessie Prawlucki and others), the only local names that made it into the finals were…
Philadelphia’s 2012 James Beard Award Nominees
Outstanding Restaurant: Vetri
Outstanding Wine, Beer or Spirits Professional: Sam Calagione, Dogfish Head
Television Program, On Location: A Taste Of History, Walter Staib
Food Culture and Travel: Jason Sheehan (writing for Gilt Taste) “The Birth Of The Atomic Cheeseburger“
On February 21st, the James Beard Foundation announced its 2012 Award semifinalists. Today they are announcing the finalists. Watch the presentation live on Foobooz.
Watch the livestream »
The 2012 James Beard Semifinalists have been announced and Philadelphia area chefs and restaurants seem to have a bigger representation than normal. Tashan, The Farm and Fisherman and Zeppoli all make the list for Best New Restaurant. Pierre Calmels, Bibou; David Gilberg, Koo Zee Doo; Konstantinos Pitsillides, Kanella and Marcie Turney of Barbuzzo all make the semifinals for Best Chef Midatlantic (remember, past winners aren’t eligible).
Le Virtu’s Joe Cicala and Fond’s Lee Styer were nominated for Rising Star Chef, while Jessie Prawlucki (Fond/Belle Cakery) made the list for Outstanding Pastry Chef. Not bad East Passyunk, not bad at all.
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First things first: The voting for Best New Restaurant ends soon, so if you’ve got an opinion (and if you’re reading this blog, I know you have an opinion), you need to click on this link and make democracy your bitch.
That done? Good. Then let’s move on with the news of the week, shall we?
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