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Premios James Beard 2012
Charlie Trotter, James Beard Foundation

Premios de la Fundacion James Beard 2012

El pasado mes de mayo se llevaron a cabo los premios de la Fundación James Beard en los Estados Unidos. A continuación algunos de los galardonados en las categorías que encontramos de mayor interés y nuestras felicitaciones al Hotel Americano de Grupo Habitat por su galardón.

James Beard Foundation Awards

2012 James Beard Foundation Book Awards Presented by Green & Black’s Organic Chocolate

Cookbook of the Year

Modernist Cuisine by Nathan Myhrvold with Chris Young and Maxime Bilet
(The Cooking Lab)

Cookbook Hall of Fame

Laurie Colwin
Home Cooking and More Home Cooking

American Cooking

A New Turn in the South: Southern Flavors Reinvented for Your Kitchen by Hugh Acheson
(Clarkson Potter)

Baking and Dessert

Jeni’s Splendid Ice Creams at Home by Jeni Britton Bauer
(Artisan)

Beverage

Bitters: A Spirited History of a Classic Cure-All, with Cocktails, Recipes, & Formulas by Brad Thomas Parsons
(Ten Speed Press)

Cooking from a Professional Point of View

Modernist Cuisine by Nathan Myhrvold with Chris Young and Maxime Bilet
(The Cooking Lab)

General Cooking

Ruhlman’s Twenty by Michael Ruhlman
(Chronicle Books)

Focus on Health

Super Natural Every Day: Well-Loved Recipes from My Natural Foods Kitchen by Heidi Swanson
(Ten Speed Press)

International

The Food of Morocco by Paula Wolfert
(Ecco)

Photography

Notes from a Kitchen: A Journey Inside Culinary Obsession Artist/Photographer: Jeff Scott
(Tatroux)

Reference and Scholarship

Turning the Tables: Restaurants and the Rise of the American Middle Class, 1880–1920 by Andrew P. Haley
(The University of North Carolina Press)

2012 James Beard FoundationDesign a nd Graphics Awards

Outstanding Restaurant Design
For the best restaurant design or renovation in North America since January 1, 2009

Design Firm: Bentel & Bentel Architects
Project: Le Bernardin, New York City

Outstanding Restaurant Graphics
For the best restaurant graphics executed in North America since January 1, 2009

Design Firm: Pandiscio Co.
Designer: Richard Pandiscio
Project: The Americano at Hôtel Americano, New York City

2012 James Beard Foundation Journalism Awards

Publications of the Year

Amanda Hesser and Merrill Stubbs Food52

Darra Goldstein Gastronomica

Cooking, Recipes, or Instruction

Anna Thomas EatingWell “The Soup for Life”

Food Coverage in a Food-Focused Publication

Saveur
James Oseland

Food Coverage in a General-Interest Publication

Lesley Bargar Suter
Los Angeles
“Chinese Food in LA,” “It’s Time for Breakfast in LA,” “Food Lovers Guide”

Food Culture and Travel

Fuchsia Dunlop
The Financial Times
“Global Menu: Kicking Up a Stink”

2012 James Beard Foundation Awards Winners Food-Related Columns

Lettie Teague
The Wall Street Journal
On Wine: Lettie Teague: “Drink, Memory: How to Remember that Wine,”
“In Praise of the One-Cabernet Lunch,”
“May I recommend: Lessons of Great Sommeliers”

Group Food Blog

The Salt: NPR’s Food Blog
Maria Godoy
Npr.org/blogs/thesalt

Individual Food Blog

Poor Man’s Feast
Elissa Altman
Poormansfeast.com
“Craving the Food of Depravity”

Personal Essay

Cal Fussman
Esquire.com
“Drinking at 1,300 Ft: A 9/11 Story About Wine and Wisdom”

Profile

Susan Choi
Food & Wine
“The Spice Wizardry of Lior Lev Sercarz”

Wine, Spirits, and Other Beverages

Sarah Karnasiewicz
Imbibe
“Fizzy Business”

Distinguished Restaurant Review Award

Alan Richman
GQ
“The Very Tasty Liberation of Paris,”
“I Heart SF,” “Diner for Schmucks”

MFK Fisher Distinguished Writing Award

John T. Edge
Saveur
“BBQ Nation”

2012 James Beard Foundation Broadcast Media Awards Presented by Lenox Tableware and Gifts

Radio Show/Audio Webcast

Fear of Frying: Culinary Nightmares
Host: Nina Barrett
Area: WBEZ
Producer: Jason Marck

Special/Documentary (Television or Video Webcast)

A Matter of Taste: Serving Up Paul Liebrandt
Network: HBO
Producers: Sally Rowe, Rachel Mills, and Alan Oxman

Television Program, In Studio or Fixed Location

Chopped
Host: Ted Allen and Judges
Network: Food Network
Producers: Linda Lea, Dave Noll, and Vivian Sorenson

Television Program, On Location

Bizarre Foods with Andrew Zimmern
Host: Andrew Zimmern
Network: Travel Channel
Producer: Andrew Zimmern

Media Personality/Host (Television or Video Webcast)

Host: Ted Allen
Show: Chopped
Network: Food Network

2012 James Beard Foundation Restaurant and Chef Awards

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)
Bruce Sherman
North Pond
Chicago

Best Chef: Mid-Atlantic
(D.C., DE, MD, NJ, PA, VA)
Maricel Presilla
Cucharamama
Hoboken, NJ

Best Chef: Midwest
(IA, KS, MN, MO, NE, ND, SD, WI)
Tory Miller
L’Etoile
Madison, WI

Best Chef: New York City
(Five Boroughs)
Michael Anthony
Gramercy Tavern

Best Chef: Northeast
(CT, MA, ME, NH, NY State, RI, VT)
Tim Cushman
O Ya
Boston

Best Chef: Northwest
(AK, ID, MT, OR, WA, WY)
Matt Dillon
Sitka & Spruce
Seattle

Best Chef: Pacific
(CA, HI)
Matt Molina
Osteria Mozza
Los Angeles

Best Chef: South
(AL, AR, FL, LA, MS)
Chris Hastings
Hot and Hot Fish Club
Birmingham, AL

Best Chef: Southeast
(GA, KY, NC, SC, TN, WV)
Hugh Acheson
Five and Ten
Athens, GA
Linton Hopkins
Restaurant Eugene
Atlanta

Best Chef: Southwest
(AZ, CO, NM, NV, OK, TX, UT)
Paul Qui
Uchiko
Austin, TX

Best New Restaurant Presented by Mercedes-Benz

A restaurant opened in 2011 that already displays excellence in food, beverage, and
service and is likely to have a significant impact on the industry in years to come.

Next
Chicago

Outstanding Wine, Beer, or Spirits Professional Presented by Southern Wine & Spirits of New York

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.
Paul Grieco
Terroir
NYC

Outstanding Wine Program

A restaurant that displays and encourages excellence in wine service through a wellpresented
wine list, a knowledgeable staff, and efforts to educate customers about wine.
Candidates must have been in operation for at least 5 years.
No. 9 Park
Boston

Outstanding Bar Program Presented by Campari

A restaurant that displays and encourages excellence in cocktail, spirit, and/or beer
service through a well-presented drink list, a knowledgeable staff, and efforts to educate
customers about beverages.

PDT
NYC

Outstanding Service Presented by Stella Artois®

A restaurant that demonstrates high standards of hospitality and service. Candidates
must have been in operation for at least the past 5 years.

La Grenouille
NYC

Outstanding Pastry Chef

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.

Mindy Segal
Mindy’s HotChocolate
Chicago

Outstanding Restaurateur

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.

Tom Douglas
Tom Douglas Restaurants
Seattle

2012 James Beard Foundation Awards Winners Rising Star Chef of the Year Presented by Jade Range LLC

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.

Christina Tosi
Momofuku Milk Bar
NYC

Outstanding Restaurant

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.

Boulevard
San Francisco

Outstanding Chef Presented by All-Clad Metalcrafters

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.

Daniel Humm
Eleven Madison Park
NYC

2012 James Beard Foundation America’s Classics Presented by The Coca-Cola Company

The Fry Bread House
4140 North 7th Avenue, Phoenix
Owner: Cecelia Miller

Nora’s Fish Creek Inn
5600 West Highway 22, Wilson, WY
Owners: Nora Tygum, Trace Tygum, and Kathryn Tygum Taylor

St. Elmo Steak House
127 South Illinois St., Indianapolis
Owners: Stephen Huse and Craig Huse

Jones Bar-B-Q Diner
219 West Louisiana St., Marianna, AR
Owners: James and Betty Jones
Shady Glen
840 East Middle Turnpike, Manchester, CT
Owners: William and Annette Hoch

2012 James Beard Foundation Who’s Who of Food & Beverage in America Inductees

Grant Achatz Chef and Author Chicago
Mark Bittman Journalist and Author NYC
Dana Cowin Editor and Journalist NYC
Emily Luchetti Pastry Chef and Author San Francisco
Marvin Shanken Publisher NYC

2012 James Beard Foundation Lifetime Achievement Award

Wolfgang Puck
Chef and Restaurateur
Los Angeles

2012 James Beard Foundation Humanitarian of the Year

Charlie Trotter
Chef and Restaurateur
Chicago

 

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Celebrando el gusto por el buen comer, beber y viajar. Siempre en busca de aromas, sabores y colores en todos los rincones del mundo. Amantes de las cosas buenas de la vida.

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2 comments

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