#g in gabi is for goat

[jaeyunologyy]

omg im literally kissing u on the Lips yeah me n u need to get freaky n jake can just Watch 🫶

also ur tags r killing me RAIL ME MY LOVE 😖😖😖

he can watch for as long as we want

stappp you are also the one who put me on the gp! agenda 🫵🏻 everytime i read your post, i found something new about myself

[1mlostnow]

𝐉𝐨𝐮𝐫𝐧𝐚𝐥 𝐄𝐧𝐭𝐫𝐲 #𝟔

Quick links-> [spotify][wall of text][tone tags][ppth][my reasons to recover][guide to irls]

[To my mom and dad, only visible from this account]

@evan-radio <- music!

@1mfoundnow <- poetry and writing!

@head-of-forensics <- S. Corcoran (House MD)

@plastic-surgeon-gabi <- G. Kramer (House MD)

@joey-is-fine <- J. Abrams (House MD)

@bill-ciphers-vessel <- goo-bag of the one n only

Loading… |||||||||||||||||||||||||||||||||||||||||||||||||| 100%

Complete!

Welcome! This is my sixth intro post because I’m incredibly indecisive. Typically they’re very long, but I’m going to try and keep this shorter because I feel like people don’t end up reading all the way through?

Also! Please don’t hesitate to send asks!! Any questions! I’ll likely be okay answering them as long as they’re not too personal/nsfw. I love talking about my interests:))

Fandoms ->

Dead Poets Society, House MD, Supernatural, Sherlock, Saw, Hannibal, Ghostbusters, Deadpool, Homestuck, IT 2017, The Truman Show, Velvet Goldmine, Gravity Falls, Criminal Minds

The Basics ->

I’m Evan, I’m a minor, I’m transmasc/genderfluid, but I use exclusively he/him. I’m queer (mostly like guys but not always ?) I’ve got anxiety and adhd, so please be patient with me.

A pretty basic DNI as far as I’m aware -> homophobes, transphobes, racists, xenophobes, proshippers (wincest im looking at you), kink accounts, etc.

Facts And A General Bio ->

- I love nicknames so much

- hey house Md community! I have been bitten by a mouse.

- feel free to interact any way you want! Notifs are off so you won’t bother me one bit!

- anyone can interact but if you’re 18+ please don’t send asks or dms (unless I’ve specified otherwise)

- I’d prefer you don’t dm me bc those situations tend to be uncomfortable for me, but if you deem it necessary then go for it :)

- I love my mutuals <3

- I appreciate tone tags! There’s a guide at the top of this post!

- CDT Timezone typically here 6-7 AM and 4-11 PM, and occasionally throughout the day.

- I love doing little drawings

My Family ->

@pingunaa @ghostboyhood @wordssricochet @poetsinnyc @meekspeaks @midwest-quill @yourfavvgal @alightelixe @lv3buzzz @craicapparition @asclexe @lefthandedspaghetti @notcatseatheadrest @wilsons-three-legged-siamese @de4d-poet-kisser @cherrishnoodles @blakenation1 @desire-mona @prettypinkbubbless @sesamie @hemlocksloadofbull @mighthavebeenmurder @tired-and-bored-nerd @neil-perrys-suicidal-tendencies @sillyhyperfixator @consumed-star

^^ if you don’t wanna be tagged or if I somehow missed you just lmk! Love y’all <33

My backpack :)) Art from ping ^

[purplesurveys]

1149

A

What is your age? 22, but there’s less than a month to go before I turn 23.

What annoys you? Literally every single person who still supports the government at this point. For context, we are back to square one and we’re under the exact same quarantine imposed in March 2020 because of the surge in cases. Nothing has changed and nothing has been done in the last 365 days while people are getting hungrier and poorer. I’m done feeling hopeful for this country and I cannot wait to abandon it forever.

Do you have any allergies? Apparently, grass. Can’t be exposed to it for too long otherwise the skin on my thighs turn red and occasionally even get rashes.

B

Do you know anyone named Billy? Kind of, but they’re girls with their name spelled as Billie.

When is your birthday? April 21st and spending it in quarantine once again this year...

Who is your best friend(s)? Angela and Andi.

C

What's your favorite candy? I like gummy bears and worms. As for sweets, I really like Reese’s Peanut Butter Cups, Butterfinger, Twix, and the Hershey’s Cookies and Creme bar.

When was the last time you cried? Maybe a day or two ago while watching a snippet from Caught in Providence.

Have you been out of the country? Yes.

D

Do you daydream? Not so much these days. I’ve been better at keeping my focus at work.

What's your favorite kind of dog? I love alllllll dogs, but I’d usually be wary of smaller dogs because 87% of the times I’ve met some, they’re aggressive or a bit moody. I don’t like stereotyping dogs as much as possible but because I’ve had direct experiences to back it up anyway, *shrug*

What day of the week is it? It’s a Sunday.

E

How do you like your eggs? Scrambled, poached, or an omelette with lots of fillings. Balut is also great.

Have you ever been in the emergency room? Only when I was born, I’m guessing.

What's the easiest thing ever to do? Idk, what comes easy to me might not be the same for others. But my answer would be to smile, regardless if it were genuine or otherwise.

F

Have you ever flown in a plane? Yeah, many times. The child-like excitement I get whenever I get on one will probably never go away, either.

Do you use fly swatters? No, my mom usually uses old shoebox covers or rolled-up scratch papers we have lying around to swat them.

Have you ever used a foghorn?: Only in video games lol, never in real life.

G

Have you pet a goat? I don’t think I have. I’ve pet lots of animals before but I don’t think a goat has been one of them yet.

Are you a giver or a taker? Giver, but I’ve been allowing myself to take more these days.

Do you like gummy candies? Love them.

H

How are you? We’ve entered summer weather now, so I feel hot and miserable. It’s also Sunday and I am stuck at home, which doesn’t make me the happiest camper.

What's your height? 5′1″ or a tiny tiny tiny bit taller than that.

What color is your hair? It’s black but on extremely rare occasions I’ll catch a single light brown strand when I play with my hair.

I

What's your favorite ice cream? Cookies and cream and chocolate chip cookie dough. My friend Leigh actually started her own ice cream shop recently and I bought her coffee crumble ice cream, and it is sooooooooo fuckinggggggggg good??????? It’s so rare to find coffee ice cream where I live period, so I’m fucking stoked to have a close friend who makes literally the best one and in generous servings too.

Have you ever ice skated? Many times as a kid. I was never formally trained, but it was something I wanted to try from watching other kids play in mall ice skating rinks; and when I did give it a shot, I ended up enjoying it. Luckily my mom was encouraging and actually frequently dropped me off at a rink so I can practice gliding and all for a few hours while she ran errands.

Have you cheated the IRS? That’s like an American tax thingy, right? We don’t have that here and my employer handles my TIN.

J

What's your favorite jelly bean? Not a big fan but if I had to have Jelly Belly, I obviously would want to get the pleasant-tasting ones.

Do you tell jokes? Yes.

Do you wear nice jewelry? Only on special occasions.

K

Do you want to kill anybody? I don’t want to kill anybody but I certainly wish a good number of public officials would finally die.

Do you want to have kids? Yes. I really wish I could still have a future with them. Thanks for the trauma, my real asshole of an ex.

Where did you have kindergarten? Somewhere.

L

Are you laidback? I doubt my friends would use this to describe me. I for sure lean more towards the uptight side of the spectrum.

Do you lie? Eh, occasionally.

When is the last time you sent a hand-written letter? I have no idea. Christmas 2019 maybe?

M

Ever talked in a microphone? Sure. Many times.

Do you still watch Disney Movies? I very rarely get in the mood for them if I’m by myself, but yes, I’d gladly sit down and watch should an opportunity come.

Do you like mangoes? No.

N

Do you have a nickname? 99% of people call me Robyn while my family calls me Byn, but there are a select few friends who’ve stayed long enough with me to catch other names I’ve gotten over the years, which have since become inside jokes/nicknames. There’s Reben and Rolayn, and literally just yesterday ‘Roby’ happened when I ordered food for lunch so that will probably catch on as well.

What’s your favorite number? 4.

Do you prefer night over day? Absolutely.

O

Are you an only child? No, I’m two siblings away from that status.

Do you wish this was over? I haven’t felt that way, no.

What is the closet orange object near you? An orange tumbler my Kuya gave me as a Christmas gift in 2019. There is also orange tape wrapped around the charger adaptor of my company laptop.

P

What one fear are you most paranoid about? Waking up in the middle of surgery and being unable to speak nor move.

Do you play any instruments? Nope.

Do you think you are pretty? Some days.

Q

Are you quick to judge people? No, unless they are already blatantly showing their character like being rude towards service staff, tossing their trash to the ground, or cutting in queues. Whenever those things happen I give myself the space and freedom to guiltlessly judge.

What do you keep quiet about? How dysfunctional my family really is, and the things I really want to say about Gabie.

Do you have any quirks? Food-wise, I like peeling off the breading from fried chicken and placing them on the side of my plate so I can eat them last, because they’re my favorite part.

R

What’s a good reason to cry? Frustration. Crying can be really helpful in lessening stress.

Do you think you're always right? No.

Do you watch reality TV? Not religiously, but I love watching snippets of reality shows on Facebook because they’re all so embarrassing and it’s hilarious to watch hahahahah. Literally last night I was watching clips of Big Ed on 90 Day Fiance.

S

Are you a social person? More so now than I was years ago.

What states have you lived in? I lived in Manila briefly but it didn’t take long till we transferred to another city for a more peaceful life in the suburbs.

What is your favorite season? I wanna say winter because of what I’ve seen from it in movies and shows, but I’ve never actually experienced it before.

T

When did you last sleep in a tent? Sometime in March or April last year.

Do you like tomatoes? Mostly in diced form. Tomato sauce is fine but I don’t really like it in my pasta. Bloody Mary also tastes rather awful.

What time did you wake up? 8:30 AM.

U

Do you have an umbrella in your car? I think so, yeah. I finally placed one in there lmao.

Do listen to Usher? Eh, not really. 2000s R&B isn’t my thing, save for Beyoncé.

Describe the underwear your wearing? It’s light blue.

V

What’s the worst veggie? I never learned to like pechay. I’d still eat it, but only because I like cleaning up my entire plate.

Do you like movies with violence? Some. Like I hate action movies but I enjoyed A Clockwork Orange and Scream lol.

Where do you want to go on vacation? I recently bookmarked an Airbnb in Zambales and the accommodation is basically this super cute line of tipi-styled huts by the beach. I'd love to have a solo trip push through once this Covid mess subsides.

W

Ever been on a wave runner? No.

Where do you work? I work in a PR company.

Do you wish on stars? Just sometimes.

X

Have you ever had an x-ray? Only for mandatory medical exams.

Do you own a xylophone? I think I had a toy one as a kid, but it’s not with me anymore.

Have you watched the x-games? No, not interested.

Y

What did you do yesterday? I stayed at home; ordered food for Angela as a surprise; debated if I should buy a pair of Air Maxes – and ultimately decided I’ve already spent too much this month to deserve a new pair of shows lol; and just settled to buy a new night lamp for my bedroom. I also watched the newest episode of 2 Days 1 Night and ate more of Leigh’s ice cream while doing work.

Do you like the color yellow? Only in mustard yellow. I also like the song Yellow, heh.

What year were you born?: 1998.

Z

Do you believe in the zodiac? No.

Has your bank account been at zero? No. I remember when I was first opening my own account at the bank and the clerk told me to make sure I don’t go below P2,000, and my intensely by-the-book ass has been following the rule ever since, even though my dad has told me it’s absolutely fine to go below it so long as I have P2,000 back in the account after a month hahaha.

Ever been to the zoo? A few.

[archivefullofyoutubers]

Meet the JSE community

1. Name, Age, Country? 

Gabi, older than Jack, UK.

2. Appearance? 

I didn’t have time to draw a full on pic of myself, so have a very quick whatever-the-fuck-this-fridge-drawing-is. The colours are, surprisingly, fairly accurate 

And a photo of me kissing a reindeer last year, cos apparently it’s already that fricken time again...

3. Hobbies?

Youtube, art & craft (now mostly youtube related and I’m not great at it, but it’s fun), rifling through thrift, antique & junk shops, collecting hundreds of fucking books apparently.

4. What is your dream job?

Used to be Photographer. Then it became a side-job. That’s when it became a chore. I no longer enjoy it the way I use to. Not the post-edits anyway. Now I don’t know what I want.  Crafting stuff probably. Or research. I’m naturally insatiably curious and I can find all the answers and fast.

5. What kind of shit would we find in your bag?

Totoro wallet, brush, meds, tic-tacs, eyeshadow, a small pad and pencil case, a spare carrier bag cos they’re not free anymore and a pink finger puppet octopus for some damn reason...

6. How would you describe your personality?

Dry. Introvert. In love with the Universe and everything in it.

7. When did you find Jack’s channel?

My offspring subs to Mark and mid 2015 they played Mark’s G-Mod collab with Fort Blammo and that f’n bathtub. It slayed us. They checked Jack’s channel right after and the house hasn’t been the same since.  I passively watched stuff like Subnautica and Goat Simulator with them. It was Sep 2016 that I also subscribed.

8. Put in order your top 3 favourite Egos!

1 Anti, 2 Chase, 3 Jackieboy-Man 

9. Favourite/ most nostalgic video/series of Jack’s to watch? (Multiple answers are fine, I know I’ll find it hard to answer)

The Last Guardian is probably my all-time fave because it’s soul food. I’d be here all day if I listed anything else.

10. Would you describe yourself as an active member or a quiet member of the community?

I’m very active. I’m in Jack’s tag at least once a day liking and commenting as GabiS2R, and reblogging and posting on this side-blog. I mostly write theories & headcanon. I also post some of my own art & craft and the occasional shitpost.  I’m so grateful that I get to be a part of such a welcoming community.

Thanks to @no-strings-puppet for the prompt.  Prompt post can be found here

[easyfoodnetwork]

Here Are the 2020 James Beard Awards Restaurant, Chef, and Media Finalists

Getty/Victor Spinelli/WireImage | Getty/Victor Spinelli/WireImage

The full list of nominees

Today, on what would have been the 30th annual James Beard Awards ceremony, the James Beard Foundation announced the finalists for the 2020 James Beard Awards, which honors the year’s outstanding restaurants and chefs, as well as food journalism, books, and broadcast media. The announcement was originally scheduled for March 25, but the coronavirus pandemic forced the Foundation to cancel the planned Philadelphia event and postpone both the finalists reveal and the awards themselves.

COVID-19 has left the restaurant industry in a precarious position, to put it mildly. Restaurants are pivoting their operations to stay in business, closing temporarily, and in some cases, closing for good. When the Foundation opted to postpone the finalist announcement, it acknowledged that it did so in part to focus on rebuilding the restaurant industry, awards being the last thing on anyone’s mind. And so it came as a bit of a surprise when on April 27 the Foundation announced plans to move forward with a virtual finalist announcement and, eventually, the 2020 James Beard Awards. Today, the Foundation revealed the Restaurant and Chef Awards Gala will take place in late September, and the Media Awards will take place in late May.

In a post on the James Beard Foundation website, chief strategy officer Mitchell Davis explained that the Foundation consulted with chefs, restaurateurs, and others in the industry and determined that the James Beard Awards finalists, like the list of semifinalists announced in late February, deserved recognition for their work in 2019. “Those we consulted felt the Awards could also offer a glimmer of hope to an industry looking for light in a very dark time,” he writes. Davis acknowledged that it is also a particularly dark time for the media, which will be recognized for the first time in the 2020 James Beard Awards cycle with the finalists announcement.

Given the ongoing restrictions related to COVID-19, the format for the 2020 James Beard Awards is still undecided — but they will go on, and “take place” in Chicago at some date later this year. “We want every James Beard Award winner to have a chance to have their moment in the spotlight,” Mitchell writes. “We have partners who support this industry, who support the Foundation, who are willing to work with us to figure out what’s best for all.”

Visit Philadelphia, which stands to lose millions due to the coronavirus pandemic, is still sponsoring the virtual event. Last year, Houston hosted the finalist announcement and although there was plenty of Texas representation on the semifinalists list, including 11 chefs and restaurants from Houston, the city’s restaurants and chefs were completely shut out of the whittled down finalists list. Philadelphia didn’t see the same fate.

Below, the 2020 James Beard Awards finalists.

James Beard Foundation Restaurant and Chef Awards Finalists

Best New Restaurant

Automatic Seafood & Oysters, Birmingham, AL

Demi, Minneapolis

Eem, Portland, OR

Fox & the Knife, Boston

Gado Gado, Portland, OR

Gianna, New Orleans

Kalaya, Philadelphia

Nightshade, Los Angeles

Pasjoli, Santa Monica, CA

Verjus, San Francisco

Outstanding Baker

Graison Gill, Bellegarde Bakery, New Orleans

Zachary Golper, Bien Cuit, NYC

Lisa Ludwinski, Sister Pie, Detroit

Avery Ruzicka, Manresa Bread, Los Gatos, CA

Maura Kilpatrick, Sofra Bakery, Cambridge, MA i

Outstanding Bar Program

Anvil Bar & Refuge, Houston

Expatriate, Portland, OR

Kimball House, Decatur, GA

Lost Lake, Chicago

Trick Dog, San Francisco

Outstanding Chef

David Kinch, Manresa, Los Gatos, CA

Corey Lee, Benu, San Francisco

Donald Link, Herbsaint, New Orleans

Missy Robbins, Lilia, NYC

Ana Sortun, Oleana, Cambridge, MA

Marc Vetri, Vetri Cucina, Philadelphia

Outstanding Hospitality

Brigtsen’s, New Orleans

Canlis, Seattle

Saison, San Francisco

Swan Oyster Depot, San Francisco

Zingerman’s Roadhouse, Ann Arbor, MI

Outstanding Pastry Chef

Lincoln Carson, Bon Temps, Los Angeles

Juan Contreras, Atelier Crenn, San Francisco

Margarita Manzke, République, Los Angeles

Diane Moua, Spoon and Stable, Minneapolis

Natasha Pickowicz, Flora Bar, NYC

Miro Uskokovic, Gramercy Tavern, NYC

Outstanding Restaurant

FIG, Charleston, SC

Frasca Food and Wine, Boulder, CO

Jaleo, Washington, D.C.

Pizzeria Bianco, Phoenix

Quince, San Francisco

Outstanding Restaurateur

Paul Bartolotta, The Bartolotta Restaurants, Milwaukee (Ristorante Bartolotta, Harbor House, Lake Park Bistro, and others)

Jamie Bissonnette and Ken Oringer, JK Food Group, Boston (Little Donkey, Toro, Coppa)

JoAnn Clevenger, Upperline Restaurant, New Orleans

Alex Raij and Eder Montero, NYC (La Vara, Saint Julivert Fisherie, Txikito)

Jason Wang, Xi’an Famous Foods, NYC

Outstanding Wine Program

Bacchanal, New Orleans

Canard, Portland, OR

COTE, NYC

Miller Union, Atlanta

Night + Market Sahm, Venice, CA

Spiaggia, Chicago

Outstanding Wine, Beer or Spirits Producer

Scott Blackwell and Ann Marshall, High Wire Distilling Co., Charleston, SC

Cathy Corison, Corison Winery, St. Helena, CA

Drew Kulsveen, Willett Distillery, Bardstown, KY

Todd Leopold and Scott Leopold, Leopold Bros., Denver

Rising Star Chef of the Year

Will Aghajanian and Liz Johnson, The Catbird Seat, Nashville

Irene Li, Mei Mei, Boston

Gaby Maeda, State Bird Provisions, San Francisco

Ashleigh Shanti, Benne on Eagle, Asheville, NC

Paola Velez, Kith/Kin, Washington, D.C.

Jon Yao, Kato, Los Angeles

Best Chef: California

Jeremy Fox, Birdie G’s, Santa Monica, CA

Brandon Jew, Mister Jiu’s, San Francisco

Jessica Koslow, Sqirl, Los Angeles

Mourad Lahlou, Mourad, San Francisco

Joshua Skenes, Angler, San Francisco

Pim Techamuanvivit, Kin Khao, San Francisco

Best Chef: Great Lakes (IL, IN, MI, OH)

Gene Kato, Momotaro, Chicago

Jason Hammel, Lula Cafe, Chicago

Noah Sandoval, Oriole, Chicago

John Shields and Karen Urie Shields, Smyth, Chicago

Erick Williams, Virtue, Chicago

Lee Wolen, Boka, Chicago

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

Amy Brandwein, Centrolina, Washington, D.C.

Nicholas Elmi, Laurel, Philadelphia

Rich Landau, Vedge, Philadelphia

Cristina Martinez, South Philly Barbacoa, Philadelphia

Jon Sybert, Tail Up Goat, Washington, D.C.

Cindy Wolf, Charleston, Baltimore

Best Chef: Midwest (IA, KS, MN, MO, NE, ND, SD, WI)

Steven Brown, Tilia, Minneapolis

Michael Corvino, Corvino Supper Club & Tasting Room, Kansas City, MO

Michael Gallina, Vicia, St. Louis

Jamie Malone, Grand Café, Minneapolis

Christina Nguyen, Hai Hai, Minneapolis

Best Chef: Mountain (CO, ID, MT, UT, WY)

Carrie Baird, Bar Dough, Denver

Jen Castle and Blake Spalding, Hell’s Backbone Grill & Farm, Boulder, UT

Jeff Drew, Snake River Grill, Jackson, WY

Caroline Glover, Annette, Aurora, CO

Dana Rodriguez, Super Mega Bien, Denver

Kelly Whitaker, The Wolf’s Tailor, Denver

Best Chef: New York State

Sean Gray, Momofuku Ko, NYC

Brooks Headley, Superiority Burger, NYC

Junghyun Park, Atomix, NYC

Daniela Soto-Innes, ATLA, NYC

Alex Stupak, Empellón, NYC

Best Chef: Northeast (CT, MA, ME, NH, RI, VT)

Vien Dobui, CÔNG TỬ BỘT, Portland, ME

Ben Jackson, Drifters Wife, Portland, ME

Tiffani Faison, Orfano, Boston

Krista Kern Desjarlais, The Purple House, North Yarmouth, ME

Greg Mitchell and Chad Conley, Palace Diner, Biddeford, ME

Cassie Piuma, Sarma, Somerville, MA

Best Chef: Northwest & Pacific (AK, HI, OR, WA)

Peter Cho, Han Oak, Portland, OR

Gregory Gourdet, Departure, Portland, OR

Chris Kajioka and Anthony Rush, Senia, Honolulu

Katy Millard, Coquine, Portland, OR

Kristen Murray, MÅURICE, Portland, OR

Rachel Yang and Seif Chirchi, Joule, Seattle

Best Chef: South (AL, AR, Commonwealth of Puerto Rico, FL, LA, MS)

Jose Enrique, Jose Enrique, San Juan, PR

Kristen Essig and Michael Stoltzfus, Coquette, New Orleans

Michael Gulotta, Maypop, New Orleans

Mason Hereford, Turkey and the Wolf, New Orleans

Isaac Toups, Toups’ Meatery, New Orleans

Best Chef: Southeast (GA, KY, NC, SC, TN, WV)

Katie Button, Cúrate, Asheville, NC

Cassidee Dabney, The Barn at Blackberry Farm, Walland, TN

Cheetie Kumar, Garland, Raleigh, NC

Andy Ticer and Michael Hudman, Andrew Michael Italian Kitchen, Memphis, TN

Julia Sullivan, Henrietta Red, Nashville

Best Chef: Southwest (AZ, NM, NV, OK)

Dan Krohmer, Other Mama, Las Vegas

Jonathan Perno, Campo at Los Poblanos Historic Inn & Organic Farm, Los Ranchos de Albuquerque, NM

Chrysa Robertson, Rancho Pinot, Scottsdale, AZ

Silvana Salcido Esparza, Barrio Café Gran Reserva, Phoenix

Jeff Smedstad, Elote Cafe, Sedona, AZ

James Trees, Esther’s Kitchen, Las Vegas

Best Chef: Texas

Kevin Fink, Emmer & Rye, Austin

Michael Fojtasek, Olamaie, Austin

Anita Jaisinghani, Pondicheri, Houston

Steve McHugh, Cured, San Antonio

Trong Nguyen, Crawfish & Noodles, Houston

America’s Classics Awards

Previously announced

El Taco de Mexico, Denver, Colorado

Lassis Inn, Little Rock, Arkansas

Oriental Mart, Seattle, Washington

Puritan Backroom, Manchester, New Hampshire

Vera’s Backyard Bar-B-Que, Brownsville, Texas

Zehnder’s of Frankenmuth, Frankenmouth, Michigan

Humanitarian of the Year:

Jessica B. Harris

Leadership Awards:

Phillip and Dorathy E. Barker, Operations Spring Plant

Rosalinda Guillen, Community to Community Development (C2C)

Abiodun Henderson, The Come Up Project

Mark and Kerry Marhefka of Abundant Seafood

Caleb Zigas, La Cocina

James Beard Restaurant Design Awards

Design Icon

Chez Panisse

Outstanding Restaurant Design, 75 Seats and Under:

SIMPLICITY for HALL by o.d.o

Heliotrope Architects for Rupee

Vermillion Architects, LLC for Spoonbill Watering Hole and Restaurant

Outstanding Restaurant Design, 76 Seats and Over:

Hacin + Associates for Shore Leave;

Ken Fulk, Inc for Swan & Bar Bevy

Klein Agency and ORA for Auburn

2020 James Beard Foundation Book Awards

For cookbooks and other non-fiction food- or beverage-related books that were published in the U.S. in 2019. Winners, including the Book of the Year Award and the Cookbook Hall of Fame inductee will be announced on Wednesday, May 27, 2020.

American Books with recipes focused on the cooking or foodways of regions or communities in the United States.

Cook Like a Local: Flavors That Can Change How You Cook and See the World; Chris Shepherd and Kaitlyn Goalen, (Clarkson Potter)

Jubilee: Recipes from Two Centuries of African American Cooking; Toni Tipton-Martin, (Clarkson Potter)

South: Essential Recipes and New Explorations; Sean Brock, (Artisan Books)

Baking and Desserts Books with recipes focused on breads, pastries, desserts, and other treats.

Dappled: Baking Recipes for Fruit Lovers; Nicole Rucker, (Avery)

Living Bread: Tradition and Innovation in Artisan Bread Making; Daniel Leader and Lauren Chattman, (Avery)

Pastry Love: A Baker’s Journal of Favorite Recipes; Joanne Chang, (Houghton Mifflin Harcourt)

Beverage with Recipes Books focused on recipes for how to make beverages.

Last Call: Bartenders on Their Final Drink and the Wisdom and Rituals of Closing Time; Brad Thomas Parsons, (Ten Speed Press)

The Martini Cocktail: A Meditation on the World’s Greatest Drink, with Recipes; Robert Simonson, (Ten Speed Press)

The NoMad Cocktail Book; Leo Robitschek, (Ten Speed Press)

Beverage without Recipes Beverage-focused books and guides that either don’t contain recipes or that may have minimal recipes but aren’t recipe-centric.

The Complete Guide to Japanese Drinks: Sake, Shochu, Japanese Whisky, Beer, Wine, Cocktails and Other Beverages; Stephen Lyman and Chris Bunting, (Tuttle Publishing)

Red & White: An Unquenchable Thirst for Wine; Oz Clarke, (Little, Brown Book Group)

World Atlas of Wine 8th Edition; Hugh Johnson and Jancis Robinson, (Mitchell Beazley)

General Books with recipes that address a broad scope of cooking, not just a single topic, technique or region.

All About Dinner: Simple Meals, Expert Advice; Molly Stevens, (W. W. Norton & Company)

Milk Street: The New Rules: Recipes That Will Change the Way You Cook; Christopher Kimball, (Voracious)

Where Cooking Begins: Uncomplicated Recipes to Make You a Great Cook; Carla Lalli Music, (Clarkson Potter)

Health and Special Diets Books with recipes related to health and nutrition, or that address specific health issues, such as allergies or diabetes.

The Beauty Chef Gut Guide: With 90+ Delicious Recipes and Weekly Meal Plans; Carla Oates, (Hardie Grant Books)

Cannelle et Vanille: Nourishing, Gluten-Free Recipes for Every Meal and Mood; Aran Goyoaga, (Sasquatch Books)

Gluten-Free Baking at Home: 102 Foolproof Recipes for Delicious Breads, Cakes, Cookies, and More; Jeffrey Larsen, (Ten Speed Press)

International

Books with recipes focused on food and cooking traditions of countries or regions outside of the United States.

Black Sea: Dispatches and Recipes – Through Darkness and Light; Caroline Eden, (Quadrille Publishing)

Ethiopia: Recipes and Traditions from the Horn of Africa; Yohanis Gebreyesus, (Interlink Publishing)

The Food of Sichuan; Fuchsia Dunlop, (W. W. Norton & Company)

Photography

American Sfoglino: A Master Class in Handmade Pasta; Eric Wolfinger, (Chronicle Books)

Le Corbuffet: Edible Art and Design Classics; Esther Choi, (Prestel)

Oaxaca: Home Cooking from the Heart of Mexico; Quentin Bacon, (Abrams Books)

Reference, History, and Scholarship Includes manuals, guides, encyclopedias, and books that present research related to food or foodways.

Gandhi’s Search for the Perfect Diet: Eating with the World in Mind; Nico Slate, (University of Washington Press)

A South You Never Ate: Savoring Flavors and Stories from the Eastern Shore of Virginia; Bernard L. Herman, (The University of North Carolina Press)

The Whole Okra: A Seed to Stem Celebration; Chris Smith, (Chelsea Green Publishing)

Restaurant and Professional Books written by a culinary professional or restaurant chef with recipes that may include advanced cooking techniques, use specialty ingredients, and require professional equipment. This includes culinary arts textbooks.

Dishoom: From Bombay with Love; Shamil Thakrar, Kavi Thakrar, and Naved Nasir, (Bloomsbury Publishing)

Eleven Madison Park: The Next Chapter, Revised and Unlimited Edition; Daniel Humm, (Ten Speed Press)

The Whole Fish Cookbook: New Ways to Cook, Eat and Think; Josh Niland, (Hardie Grant Books)

Single Subject Books with recipes focused on a single or category of ingredients, a dish, or a method of cooking – such as lobster, seafood, grains, pasta, burgers, or canning. Exceptions: baking and desserts books, vegetable-focused books, health and special diets books, restaurant and professional books, and beverage books should be entered in those respective categories.

From the Oven to the Table: Simple Dishes That Look After Themselves; Diana Henry, (Mitchell Beazley)

Pasta Grannies: The Official Cookbook: The Secrets of Italy’s Best Home Cooks; Vicky Bennison, (Hardie Grant Books)

Sour: The Magical Element That Will Transform Your Cooking; Mark Diacono, (Quadrille Publishing)

Vegetable-Focused Cooking Books that feature recipes for how to prepare and serve vegetables and plant-based ingredients. Books may be vegetarian, vegan, or vegetable-focused with minimal reference to meats.

Ruffage: A Practical Guide to Vegetables; Abra Berens, (Chronicle Books)

Vegetables Illustrated: An Inspiring Guide with 700+ Kitchen-Tested Recipes; Editors at America’s Test Kitchen, (America’s Test Kitchen)

Whole Food Cooking Every Day: Transform the Way You Eat with 250 Vegetarian Recipes Free of Gluten, Dairy, and Refined Sugar; Amy Chaplin, (Artisan Books)

Writing Narrative nonfiction books, including memoirs, culinary tourism, investigative journalism, food advocacy, and critical analysis of food and foodways for a general audience.

Eat Like a Fish: My Adventures as a Fisherman Turned Restorative Ocean Farmer; Bren Smith, (Knopf)

Notes from a Young Black Chef: A Memoir; Kwame Onwuachi with Joshua David Stein, (Knopf)

Women on Food: Charlotte Druckman and 115 Writers, Chefs, Critics, Television Stars, and Eaters; Charlotte Druckman, (Abrams Press)

2020 James Beard Foundation Broadcast Media Awards

For radio, television broadcasts, podcasts, webcasts, and documentaries appearing in 2019. Winners will be announced on Wednesday, May 27, 2020.

Audio Program

The Food Programme – The Search for Esiah’s Seeds; Airs on: BBC Radio 4 and BBC Sounds

It Burns: The Scandal-Plagued Race to Breed the World’s Hottest Chili; Airs on: Audible

The Sporkful – When White People Say Plantation; Airs on: iTunes, Sporkful, Spotify, and Stitcher

Audio Reporting

California Foodways – The Curious Second Life of a Prather Ranch Cow: Biomedical Research; Trans Man Finds – and Creates – Refuge in His Family’s Small-Town Cafe; Legalizing Cannabis Impacts Food, Farming in Humboldt; Reporter: Lisa Morehouse; Airs on: KQED, California Foodways, iTunes, Google Play, Radio Public, SoundCloud, and Stitcher

Food Actually – Junk Food Actually; Reporter: Tamar Adler; Airs on: Luminary

Gravy – Mahalia Jackson’s Glori-Fried Chicken; Reporter: Betsy Shepherd; Airs on: southernfoodways.org and iTunes

Documentary

Harvest Season; Airs on: PBS

Nothing Fancy: Diana Kennedy; Airs on: Premiered at SXSW in March 2019

That’s My Jazz; Airs on: Vimeo

Online Video, Fixed Location and/or Instructional

Chef Studio: The Crumby Bits – Cricket Macarons; Airs on: YouTube

Grace Young – Wok Therapist; Airs on: GraceYoung.com and YouTube

Ready Jet Cook - How to Make Pad Thai with Jet Tila; Airs on: FoodNetwork.com and YouTube

Online Video, on Location

Eat, Drink, Share, Puerto Rico Food – El Burén de Lula; Airs on: YouTube

Handmade – How Knives Are Made for New York’s Best Restaurants; How a Ceramics Master Makes Plates for Michelin-Starred Restaurants; Airs on: Eater and YouTube

In Real Life – Why Eating This Fish Could Save Coral Reefs; Airs on: YouTube and AJ+

Outstanding Personality/Host

Alton Brown, Good Eats: The Return; Airs on: Food Network

David Chang, Breakfast, Lunch & Dinner; Airs on: Netflix

Roy Choi; Broken Bread with Roy Choi; Airs on: Tastemade and KCET

Television Program, in Studio or Fixed Location

Good Eats: The Return – American Classic: Chicken Parm; Airs on: Food Network

Lidia’s Kitchen – Trattoria Favorites; Airs on: PBS

Pati’s Mexican Table – A Local’s Tour of Culiacán; Airs on: WETA; distributed nationally by American Public Television

Television Program, on Location

Chef’s Table – Asma Khan; Airs on: Netflix

Las Crónicas del Taco (Taco Chronicles) – Canasta; Airs on: Netflix

Street Food – Bangkok, Thailand; Airs on: Netflix

Visual and Audio Technical Excellence

Chef’s Table; Adam Bricker, Chloe Weaver, and Will Basanta; Airs on: Netflix

Street Food; Alexander D. Paul, Matthew Chavez, and Shane Reed; Airs on: Netflix

The Taste of Place – Wild Rice; Jesse Roesler and Kevin Russell; Airs on: Vimeo

Visual Reporting (on TV or Online)

Fork the System – Moro Food of Muslim Mindanao: This is Filipino, Too; Reporters: Joi Lee and HyoJin Park; Airs on: Al Jazeera English Digital, YouTube, and Facebook

In Real Life– Why This $300 Clam Is so Important to Native Americans and China; Reporters: AJ+ Staff; Airs on: YouTube and AJ+

Rotten – The Avocado War; Reporters: Christine Haughney, Erin Cauchi, and Gretchen Goetz; Airs on: Netflix

2020 James Beard Foundation Journalism Awards Finalists

For articles published in English in 2019. Winners, including the Emerging Voice Award, will be announced on Wednesday, May 27, 2020.

Columns

What She’s Having: “Popeyes’ Fried Chicken Sandwich: A Delicious Distraction, a Cultural Lesson”; “Every Season Is Soup Season”; “Why a Somali Nook in East Boston Is One of the Country’s Best New Restaurants” — Devra First, The Boston Globe

Power Rankings: “The Official Fast Food French Fry Power Rankings”; “The Official Spicy Snack Power Rankings”; “The Official Domestic Beer Power Rankings” — Lucas Kwan Peterson, Los Angeles Times

Rooted in Place: “In Service”; “Hair, Food, and Hustle”; “The Best That We’ve Got” — Rosalind Bentley, Gravy

Craig Claiborne Distinguished Restaurant Review Award

“Le Colonial Is an Orientalist Specter”; “The Ultimate Chaat Truck Crawl”; “The Fantasy — and Reality — of Dining at Chez Panisse” — Soleil Ho, San Francisco Chronicle

“NYC’s Buzziest New Sushi Parlors Are Transcendent, If You Can Handle the Bros”; “Wall Street’s Underground Russian Spa Is a Dining Destination for the Soul”; “Estiatorio Milos Is One of the Last Big Restaurant Scams in New York” —Ryan Sutton

Eater New York

“Peter Luger Used to Sizzle. Now It Sputters.”; “The 20 Most Delicious Things at Mercado Little Spain”; “Benno, Proudly Out of Step With the Age”

Pete Wells

The New York Times

Dining and Travel

“In Pursuit of the Perfect Pizza”

Matt Goulding

Airbnb Magazine

“Interview With the Vampiro”

Dylan James Ho

Taste

“These Are the World’s Best Restaurants: North America, South America, Africa and Middle East”

Besha Rodell

Travel + Leisure and Food & Wine

Feature Reporting

America’s farmers in crisis during Trump’s trade wars: “Left Behind: Farmers Fight to Save Their Land in Rural Minnesota as Trade War Intensifies”; “’I’m Gonna Lose Everything’: A Farm Family Struggles to Recover after Rising Debt Pushes a Husband to Suicide”; “In Trump Country, a Season of Need on Family Farms”

Annie Gowen

The Washington Post

“The Great Land Robbery”

Vann R. Newkirk II

The Atlantic

“Value Meal”

Tad Friend

The New Yorker

Food Coverage in a General Interest Publication

The Bitter Southerner

Gastro Obscura

The New Yorker

Foodways

“An Indigenous Community in Mexico Finds Its Voice — and Strength — in Wild Mushrooms”

Michael Snyder

Los Angeles Times

“On Hawaii, the Fight for Taro’s Revival”

Ligaya Mishan

T: The New York Times Style Magazine

“A Real Hot Mess: How Grits Got Weaponized Against Cheating Men”

Cynthia R. Greenlee

MUNCHIES | Food by VICE

Health and Wellness

“The AGEs Puzzle: How We Cook Food Is Killing Us. Scientists in SC Know Why.”; “9 Easy Ways to Eat Fewer AGEs: A Stress-Free Guide”

Tony Bartelme

The Post and Courier (Charleston, SC)

“How Washington Keeps America Sick and Fat”; “Meet the Silicon Valley Investor Who Wants Washington to Figure Out What You Should Eat”

Catherine Boudreau and Helena Bottemiller Evich

Politico

“Protein Nation”

Shaun Dreisbach

EatingWell

Home Cooking

“6 Holiday Cookies That Will Win You the Cookie Swap”

Hilary Cadigan and Rick Martinez

Bon Appétit

“Fry Time”

Nancy Singleton Hachisu

Saveur

“In Praise of Schmaltz”

Rachel Handler

Grub Street

Innovative Storytelling

“Best New Restaurants 2019”

Kevin Alexander, Nicole A. Taylor, and Adriana Velez

Thrillist

“Food and Loathing on the Campaign Trail”

Gary He, Matt Buchanan, and Meghan McCarron

Eater

“Made in America”

Tim Carman and Shelly Tan

The Washington Post

Investigative Reporting

“How USDA Distorted Data to Conceal Decades of Discrimination Against Black Farmers”

Nathan Rosenberg and Bryce Wilson Stucki

The Counter

“‘The Man Who Attacked Me Works in Your Kitchen’: Victim of Serial Groper Took Justice into Her Own Hands”

Amy Brittain and Maura Judkis

The Washington Post

“The Young Hands That Feed Us”

Karen Coates and Valeria Fernández

Pacific Standard

Jonathan Gold Local Voice Award

“Forget Democratic Votes. Which Presidential Hopeful Will Eat 16 Iconic SC Foods First?”; “A James Island Meat-and-Two Secretly Switched to Carolina Gold Rice. Here’s What Happened.”; “In Prisons Across South Carolina, It’s Not a Birthday Without Cake Made by a Fellow Inmate”

Hanna Raskin

The Post and Courier (Charleston, SC)

“In Search of Hot Beef”; “Chef Jack Riebel Is in the Fight of His Life”; “Harry Singh on the Perfect Roti, Trinidad, and Life in the Kitchen”

Dara Moskowitz Grumdahl

Mpls.St.Paul Magazine

“In a Wheelchair and Hungry”; “Where to Eat Regionally Inspired Mexican Food in New York City”; “How Sichuan Became NYC’s Dominant Chinese Cuisine”

Robert Sietsema

Eater New York

M.F.K. Fisher Distinguished Writing Award

“A Mind to Stay Here”

Rosalind Bentley

Gravy

“My Mother’s Catfish Stew”

John T. Edge

Oxford American

“An Undeserved Gift”

Shane Mitchell

The Bitter Southerner

Personal Essay, Long Form

“The Dysfunction of Food”

Kim Foster

Kim-Foster.com

“Love, Peace, and Taco Grease: How I Left My Abusive Husband and Found Guy Fieri”

Rax King

Catapult

“Seeking Jewish Identity at the Sabra Hummus Factory”

Orr Shtuhl

The Forward

Personal Essay, Short Form

“For 20 Years, happy hour has seen us through work — and life”

M. Carrie Allan

The Washington Post

“How the Starbucks Macchiato Ruined My Indie Coffee Shop Experiences”

Nicole A. Taylor

Thrillist

“In Memoriam of Hominy Grill, the Restaurant That Defined Charleston”

Ali Rosen

Plate

Profile

“First Course”

Zoe Tennant

Granta

“The Fruit Saver”

Tejal Rao

Women on Food

(Abrams Press)

“The Provocations of Chef Tunde Wey”

Brett Martin

GQ Magazine

Wine, Spirits, and Other Beverages

“How Climate Change Impacts Wine”

Eric Asimov

The New York Times

“May I Help You With That Wine List?”

Ray Isle

Food & Wine

“Seltzer Is Over. Mineral Water Is Forever.”

Jordan Michelman

PUNCH

Disclosure: Some Vox Media staff members are part of the voting body for the James Beard Foundation Awards.

from Eater - All https://ift.tt/2YFiewV https://ift.tt/2L1t2gA

Getty/Victor Spinelli/WireImage | Getty/Victor Spinelli/WireImage

The full list of nominees

Today, on what would have been the 30th annual James Beard Awards ceremony, the James Beard Foundation announced the finalists for the 2020 James Beard Awards, which honors the year’s outstanding restaurants and chefs, as well as food journalism, books, and broadcast media. The announcement was originally scheduled for March 25, but the coronavirus pandemic forced the Foundation to cancel the planned Philadelphia event and postpone both the finalists reveal and the awards themselves.

COVID-19 has left the restaurant industry in a precarious position, to put it mildly. Restaurants are pivoting their operations to stay in business, closing temporarily, and in some cases, closing for good. When the Foundation opted to postpone the finalist announcement, it acknowledged that it did so in part to focus on rebuilding the restaurant industry, awards being the last thing on anyone’s mind. And so it came as a bit of a surprise when on April 27 the Foundation announced plans to move forward with a virtual finalist announcement and, eventually, the 2020 James Beard Awards. Today, the Foundation revealed the Restaurant and Chef Awards Gala will take place in late September, and the Media Awards will take place in late May.

In a post on the James Beard Foundation website, chief strategy officer Mitchell Davis explained that the Foundation consulted with chefs, restaurateurs, and others in the industry and determined that the James Beard Awards finalists, like the list of semifinalists announced in late February, deserved recognition for their work in 2019. “Those we consulted felt the Awards could also offer a glimmer of hope to an industry looking for light in a very dark time,” he writes. Davis acknowledged that it is also a particularly dark time for the media, which will be recognized for the first time in the 2020 James Beard Awards cycle with the finalists announcement.

Given the ongoing restrictions related to COVID-19, the format for the 2020 James Beard Awards is still undecided — but they will go on, and “take place” in Chicago at some date later this year. “We want every James Beard Award winner to have a chance to have their moment in the spotlight,” Mitchell writes. “We have partners who support this industry, who support the Foundation, who are willing to work with us to figure out what’s best for all.”

Visit Philadelphia, which stands to lose millions due to the coronavirus pandemic, is still sponsoring the virtual event. Last year, Houston hosted the finalist announcement and although there was plenty of Texas representation on the semifinalists list, including 11 chefs and restaurants from Houston, the city’s restaurants and chefs were completely shut out of the whittled down finalists list. Philadelphia didn’t see the same fate.

Below, the 2020 James Beard Awards finalists.

James Beard Foundation Restaurant and Chef Awards Finalists

Best New Restaurant

Automatic Seafood & Oysters, Birmingham, AL

Demi, Minneapolis

Eem, Portland, OR

Fox & the Knife, Boston

Gado Gado, Portland, OR

Gianna, New Orleans

Kalaya, Philadelphia

Nightshade, Los Angeles

Pasjoli, Santa Monica, CA

Verjus, San Francisco

Outstanding Baker

Graison Gill, Bellegarde Bakery, New Orleans

Zachary Golper, Bien Cuit, NYC

Lisa Ludwinski, Sister Pie, Detroit

Avery Ruzicka, Manresa Bread, Los Gatos, CA

Maura Kilpatrick, Sofra Bakery, Cambridge, MA i

Outstanding Bar Program

Anvil Bar & Refuge, Houston

Expatriate, Portland, OR

Kimball House, Decatur, GA

Lost Lake, Chicago

Trick Dog, San Francisco

Outstanding Chef

David Kinch, Manresa, Los Gatos, CA

Corey Lee, Benu, San Francisco

Donald Link, Herbsaint, New Orleans

Missy Robbins, Lilia, NYC

Ana Sortun, Oleana, Cambridge, MA

Marc Vetri, Vetri Cucina, Philadelphia

Outstanding Hospitality

Brigtsen’s, New Orleans

Canlis, Seattle

Saison, San Francisco

Swan Oyster Depot, San Francisco

Zingerman’s Roadhouse, Ann Arbor, MI

Outstanding Pastry Chef

Lincoln Carson, Bon Temps, Los Angeles

Juan Contreras, Atelier Crenn, San Francisco

Margarita Manzke, République, Los Angeles

Diane Moua, Spoon and Stable, Minneapolis

Natasha Pickowicz, Flora Bar, NYC

Miro Uskokovic, Gramercy Tavern, NYC

Outstanding Restaurant

FIG, Charleston, SC

Frasca Food and Wine, Boulder, CO

Jaleo, Washington, D.C.

Pizzeria Bianco, Phoenix

Quince, San Francisco

Outstanding Restaurateur

Paul Bartolotta, The Bartolotta Restaurants, Milwaukee (Ristorante Bartolotta, Harbor House, Lake Park Bistro, and others)

Jamie Bissonnette and Ken Oringer, JK Food Group, Boston (Little Donkey, Toro, Coppa)

JoAnn Clevenger, Upperline Restaurant, New Orleans

Alex Raij and Eder Montero, NYC (La Vara, Saint Julivert Fisherie, Txikito)

Jason Wang, Xi’an Famous Foods, NYC

Outstanding Wine Program

Bacchanal, New Orleans

Canard, Portland, OR

COTE, NYC

Miller Union, Atlanta

Night + Market Sahm, Venice, CA

Spiaggia, Chicago

Outstanding Wine, Beer or Spirits Producer

Scott Blackwell and Ann Marshall, High Wire Distilling Co., Charleston, SC

Cathy Corison, Corison Winery, St. Helena, CA

Drew Kulsveen, Willett Distillery, Bardstown, KY

Todd Leopold and Scott Leopold, Leopold Bros., Denver

Rising Star Chef of the Year

Will Aghajanian and Liz Johnson, The Catbird Seat, Nashville

Irene Li, Mei Mei, Boston

Gaby Maeda, State Bird Provisions, San Francisco

Ashleigh Shanti, Benne on Eagle, Asheville, NC

Paola Velez, Kith/Kin, Washington, D.C.

Jon Yao, Kato, Los Angeles

Best Chef: California

Jeremy Fox, Birdie G’s, Santa Monica, CA

Brandon Jew, Mister Jiu’s, San Francisco

Jessica Koslow, Sqirl, Los Angeles

Mourad Lahlou, Mourad, San Francisco

Joshua Skenes, Angler, San Francisco

Pim Techamuanvivit, Kin Khao, San Francisco

Best Chef: Great Lakes (IL, IN, MI, OH)

Gene Kato, Momotaro, Chicago

Jason Hammel, Lula Cafe, Chicago

Noah Sandoval, Oriole, Chicago

John Shields and Karen Urie Shields, Smyth, Chicago

Erick Williams, Virtue, Chicago

Lee Wolen, Boka, Chicago

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

Amy Brandwein, Centrolina, Washington, D.C.

Nicholas Elmi, Laurel, Philadelphia

Rich Landau, Vedge, Philadelphia

Cristina Martinez, South Philly Barbacoa, Philadelphia

Jon Sybert, Tail Up Goat, Washington, D.C.

Cindy Wolf, Charleston, Baltimore

Best Chef: Midwest (IA, KS, MN, MO, NE, ND, SD, WI)

Steven Brown, Tilia, Minneapolis

Michael Corvino, Corvino Supper Club & Tasting Room, Kansas City, MO

Michael Gallina, Vicia, St. Louis

Jamie Malone, Grand Café, Minneapolis

Christina Nguyen, Hai Hai, Minneapolis

Best Chef: Mountain (CO, ID, MT, UT, WY)

Carrie Baird, Bar Dough, Denver

Jen Castle and Blake Spalding, Hell’s Backbone Grill & Farm, Boulder, UT

Jeff Drew, Snake River Grill, Jackson, WY

Caroline Glover, Annette, Aurora, CO

Dana Rodriguez, Super Mega Bien, Denver

Kelly Whitaker, The Wolf’s Tailor, Denver

Best Chef: New York State

Sean Gray, Momofuku Ko, NYC

Brooks Headley, Superiority Burger, NYC

Junghyun Park, Atomix, NYC

Daniela Soto-Innes, ATLA, NYC

Alex Stupak, Empellón, NYC

Best Chef: Northeast (CT, MA, ME, NH, RI, VT)

Vien Dobui, CÔNG TỬ BỘT, Portland, ME

Ben Jackson, Drifters Wife, Portland, ME

Tiffani Faison, Orfano, Boston

Krista Kern Desjarlais, The Purple House, North Yarmouth, ME

Greg Mitchell and Chad Conley, Palace Diner, Biddeford, ME

Cassie Piuma, Sarma, Somerville, MA

Best Chef: Northwest & Pacific (AK, HI, OR, WA)

Peter Cho, Han Oak, Portland, OR

Gregory Gourdet, Departure, Portland, OR

Chris Kajioka and Anthony Rush, Senia, Honolulu

Katy Millard, Coquine, Portland, OR

Kristen Murray, MÅURICE, Portland, OR

Rachel Yang and Seif Chirchi, Joule, Seattle

Best Chef: South (AL, AR, Commonwealth of Puerto Rico, FL, LA, MS)

Jose Enrique, Jose Enrique, San Juan, PR

Kristen Essig and Michael Stoltzfus, Coquette, New Orleans

Michael Gulotta, Maypop, New Orleans

Mason Hereford, Turkey and the Wolf, New Orleans

Isaac Toups, Toups’ Meatery, New Orleans

Best Chef: Southeast (GA, KY, NC, SC, TN, WV)

Katie Button, Cúrate, Asheville, NC

Cassidee Dabney, The Barn at Blackberry Farm, Walland, TN

Cheetie Kumar, Garland, Raleigh, NC

Andy Ticer and Michael Hudman, Andrew Michael Italian Kitchen, Memphis, TN

Julia Sullivan, Henrietta Red, Nashville

Best Chef: Southwest (AZ, NM, NV, OK)

Dan Krohmer, Other Mama, Las Vegas

Jonathan Perno, Campo at Los Poblanos Historic Inn & Organic Farm, Los Ranchos de Albuquerque, NM

Chrysa Robertson, Rancho Pinot, Scottsdale, AZ

Silvana Salcido Esparza, Barrio Café Gran Reserva, Phoenix

Jeff Smedstad, Elote Cafe, Sedona, AZ

James Trees, Esther’s Kitchen, Las Vegas

Best Chef: Texas

Kevin Fink, Emmer & Rye, Austin

Michael Fojtasek, Olamaie, Austin

Anita Jaisinghani, Pondicheri, Houston

Steve McHugh, Cured, San Antonio

Trong Nguyen, Crawfish & Noodles, Houston

America’s Classics Awards

Previously announced

El Taco de Mexico, Denver, Colorado

Lassis Inn, Little Rock, Arkansas

Oriental Mart, Seattle, Washington

Puritan Backroom, Manchester, New Hampshire

Vera’s Backyard Bar-B-Que, Brownsville, Texas

Zehnder’s of Frankenmuth, Frankenmouth, Michigan

Humanitarian of the Year:

Jessica B. Harris

Leadership Awards:

Phillip and Dorathy E. Barker, Operations Spring Plant

Rosalinda Guillen, Community to Community Development (C2C)

Abiodun Henderson, The Come Up Project

Mark and Kerry Marhefka of Abundant Seafood

Caleb Zigas, La Cocina

James Beard Restaurant Design Awards

Design Icon

Chez Panisse

Outstanding Restaurant Design, 75 Seats and Under:

SIMPLICITY for HALL by o.d.o

Heliotrope Architects for Rupee

Vermillion Architects, LLC for Spoonbill Watering Hole and Restaurant

Outstanding Restaurant Design, 76 Seats and Over:

Hacin + Associates for Shore Leave;

Ken Fulk, Inc for Swan & Bar Bevy

Klein Agency and ORA for Auburn

2020 James Beard Foundation Book Awards

For cookbooks and other non-fiction food- or beverage-related books that were published in the U.S. in 2019. Winners, including the Book of the Year Award and the Cookbook Hall of Fame inductee will be announced on Wednesday, May 27, 2020.

American Books with recipes focused on the cooking or foodways of regions or communities in the United States.

Cook Like a Local: Flavors That Can Change How You Cook and See the World; Chris Shepherd and Kaitlyn Goalen, (Clarkson Potter)

Jubilee: Recipes from Two Centuries of African American Cooking; Toni Tipton-Martin, (Clarkson Potter)

South: Essential Recipes and New Explorations; Sean Brock, (Artisan Books)

Baking and Desserts Books with recipes focused on breads, pastries, desserts, and other treats.

Dappled: Baking Recipes for Fruit Lovers; Nicole Rucker, (Avery)

Living Bread: Tradition and Innovation in Artisan Bread Making; Daniel Leader and Lauren Chattman, (Avery)

Pastry Love: A Baker’s Journal of Favorite Recipes; Joanne Chang, (Houghton Mifflin Harcourt)

Beverage with Recipes Books focused on recipes for how to make beverages.

Last Call: Bartenders on Their Final Drink and the Wisdom and Rituals of Closing Time; Brad Thomas Parsons, (Ten Speed Press)

The Martini Cocktail: A Meditation on the World’s Greatest Drink, with Recipes; Robert Simonson, (Ten Speed Press)

The NoMad Cocktail Book; Leo Robitschek, (Ten Speed Press)

Beverage without Recipes Beverage-focused books and guides that either don’t contain recipes or that may have minimal recipes but aren’t recipe-centric.

The Complete Guide to Japanese Drinks: Sake, Shochu, Japanese Whisky, Beer, Wine, Cocktails and Other Beverages; Stephen Lyman and Chris Bunting, (Tuttle Publishing)

Red & White: An Unquenchable Thirst for Wine; Oz Clarke, (Little, Brown Book Group)

World Atlas of Wine 8th Edition; Hugh Johnson and Jancis Robinson, (Mitchell Beazley)

General Books with recipes that address a broad scope of cooking, not just a single topic, technique or region.

All About Dinner: Simple Meals, Expert Advice; Molly Stevens, (W. W. Norton & Company)

Milk Street: The New Rules: Recipes That Will Change the Way You Cook; Christopher Kimball, (Voracious)

Where Cooking Begins: Uncomplicated Recipes to Make You a Great Cook; Carla Lalli Music, (Clarkson Potter)

Health and Special Diets Books with recipes related to health and nutrition, or that address specific health issues, such as allergies or diabetes.

The Beauty Chef Gut Guide: With 90+ Delicious Recipes and Weekly Meal Plans; Carla Oates, (Hardie Grant Books)

Cannelle et Vanille: Nourishing, Gluten-Free Recipes for Every Meal and Mood; Aran Goyoaga, (Sasquatch Books)

Gluten-Free Baking at Home: 102 Foolproof Recipes for Delicious Breads, Cakes, Cookies, and More; Jeffrey Larsen, (Ten Speed Press)

International

Books with recipes focused on food and cooking traditions of countries or regions outside of the United States.

Black Sea: Dispatches and Recipes – Through Darkness and Light; Caroline Eden, (Quadrille Publishing)

Ethiopia: Recipes and Traditions from the Horn of Africa; Yohanis Gebreyesus, (Interlink Publishing)

The Food of Sichuan; Fuchsia Dunlop, (W. W. Norton & Company)

Photography

American Sfoglino: A Master Class in Handmade Pasta; Eric Wolfinger, (Chronicle Books)

Le Corbuffet: Edible Art and Design Classics; Esther Choi, (Prestel)

Oaxaca: Home Cooking from the Heart of Mexico; Quentin Bacon, (Abrams Books)

Reference, History, and Scholarship Includes manuals, guides, encyclopedias, and books that present research related to food or foodways.

Gandhi’s Search for the Perfect Diet: Eating with the World in Mind; Nico Slate, (University of Washington Press)

A South You Never Ate: Savoring Flavors and Stories from the Eastern Shore of Virginia; Bernard L. Herman, (The University of North Carolina Press)

The Whole Okra: A Seed to Stem Celebration; Chris Smith, (Chelsea Green Publishing)

Restaurant and Professional Books written by a culinary professional or restaurant chef with recipes that may include advanced cooking techniques, use specialty ingredients, and require professional equipment. This includes culinary arts textbooks.

Dishoom: From Bombay with Love; Shamil Thakrar, Kavi Thakrar, and Naved Nasir, (Bloomsbury Publishing)

Eleven Madison Park: The Next Chapter, Revised and Unlimited Edition; Daniel Humm, (Ten Speed Press)

The Whole Fish Cookbook: New Ways to Cook, Eat and Think; Josh Niland, (Hardie Grant Books)

Single Subject Books with recipes focused on a single or category of ingredients, a dish, or a method of cooking – such as lobster, seafood, grains, pasta, burgers, or canning. Exceptions: baking and desserts books, vegetable-focused books, health and special diets books, restaurant and professional books, and beverage books should be entered in those respective categories.

From the Oven to the Table: Simple Dishes That Look After Themselves; Diana Henry, (Mitchell Beazley)

Pasta Grannies: The Official Cookbook: The Secrets of Italy’s Best Home Cooks; Vicky Bennison, (Hardie Grant Books)

Sour: The Magical Element That Will Transform Your Cooking; Mark Diacono, (Quadrille Publishing)

Vegetable-Focused Cooking Books that feature recipes for how to prepare and serve vegetables and plant-based ingredients. Books may be vegetarian, vegan, or vegetable-focused with minimal reference to meats.

Ruffage: A Practical Guide to Vegetables; Abra Berens, (Chronicle Books)

Vegetables Illustrated: An Inspiring Guide with 700+ Kitchen-Tested Recipes; Editors at America’s Test Kitchen, (America’s Test Kitchen)

Whole Food Cooking Every Day: Transform the Way You Eat with 250 Vegetarian Recipes Free of Gluten, Dairy, and Refined Sugar; Amy Chaplin, (Artisan Books)

Writing Narrative nonfiction books, including memoirs, culinary tourism, investigative journalism, food advocacy, and critical analysis of food and foodways for a general audience.

Eat Like a Fish: My Adventures as a Fisherman Turned Restorative Ocean Farmer; Bren Smith, (Knopf)

Notes from a Young Black Chef: A Memoir; Kwame Onwuachi with Joshua David Stein, (Knopf)

Women on Food: Charlotte Druckman and 115 Writers, Chefs, Critics, Television Stars, and Eaters; Charlotte Druckman, (Abrams Press)

2020 James Beard Foundation Broadcast Media Awards

For radio, television broadcasts, podcasts, webcasts, and documentaries appearing in 2019. Winners will be announced on Wednesday, May 27, 2020.

Audio Program

The Food Programme – The Search for Esiah’s Seeds; Airs on: BBC Radio 4 and BBC Sounds

It Burns: The Scandal-Plagued Race to Breed the World’s Hottest Chili; Airs on: Audible

The Sporkful – When White People Say Plantation; Airs on: iTunes, Sporkful, Spotify, and Stitcher

Audio Reporting

California Foodways – The Curious Second Life of a Prather Ranch Cow: Biomedical Research; Trans Man Finds – and Creates – Refuge in His Family’s Small-Town Cafe; Legalizing Cannabis Impacts Food, Farming in Humboldt; Reporter: Lisa Morehouse; Airs on: KQED, California Foodways, iTunes, Google Play, Radio Public, SoundCloud, and Stitcher

Food Actually – Junk Food Actually; Reporter: Tamar Adler; Airs on: Luminary

Gravy – Mahalia Jackson’s Glori-Fried Chicken; Reporter: Betsy Shepherd; Airs on: southernfoodways.org and iTunes

Documentary

Harvest Season; Airs on: PBS

Nothing Fancy: Diana Kennedy; Airs on: Premiered at SXSW in March 2019

That’s My Jazz; Airs on: Vimeo

Online Video, Fixed Location and/or Instructional

Chef Studio: The Crumby Bits – Cricket Macarons; Airs on: YouTube

Grace Young – Wok Therapist; Airs on: GraceYoung.com and YouTube

Ready Jet Cook - How to Make Pad Thai with Jet Tila; Airs on: FoodNetwork.com and YouTube

Online Video, on Location

Eat, Drink, Share, Puerto Rico Food – El Burén de Lula; Airs on: YouTube

Handmade – How Knives Are Made for New York’s Best Restaurants; How a Ceramics Master Makes Plates for Michelin-Starred Restaurants; Airs on: Eater and YouTube

In Real Life – Why Eating This Fish Could Save Coral Reefs; Airs on: YouTube and AJ+

Outstanding Personality/Host

Alton Brown, Good Eats: The Return; Airs on: Food Network

David Chang, Breakfast, Lunch & Dinner; Airs on: Netflix

Roy Choi; Broken Bread with Roy Choi; Airs on: Tastemade and KCET

Television Program, in Studio or Fixed Location

Good Eats: The Return – American Classic: Chicken Parm; Airs on: Food Network

Lidia’s Kitchen – Trattoria Favorites; Airs on: PBS

Pati’s Mexican Table – A Local’s Tour of Culiacán; Airs on: WETA; distributed nationally by American Public Television

Television Program, on Location

Chef’s Table – Asma Khan; Airs on: Netflix

Las Crónicas del Taco (Taco Chronicles) – Canasta; Airs on: Netflix

Street Food – Bangkok, Thailand; Airs on: Netflix

Visual and Audio Technical Excellence

Chef’s Table; Adam Bricker, Chloe Weaver, and Will Basanta; Airs on: Netflix

Street Food; Alexander D. Paul, Matthew Chavez, and Shane Reed; Airs on: Netflix

The Taste of Place – Wild Rice; Jesse Roesler and Kevin Russell; Airs on: Vimeo

Visual Reporting (on TV or Online)

Fork the System – Moro Food of Muslim Mindanao: This is Filipino, Too; Reporters: Joi Lee and HyoJin Park; Airs on: Al Jazeera English Digital, YouTube, and Facebook

In Real Life– Why This $300 Clam Is so Important to Native Americans and China; Reporters: AJ+ Staff; Airs on: YouTube and AJ+

Rotten – The Avocado War; Reporters: Christine Haughney, Erin Cauchi, and Gretchen Goetz; Airs on: Netflix

2020 James Beard Foundation Journalism Awards Finalists

For articles published in English in 2019. Winners, including the Emerging Voice Award, will be announced on Wednesday, May 27, 2020.

Columns

What She’s Having: “Popeyes’ Fried Chicken Sandwich: A Delicious Distraction, a Cultural Lesson”; “Every Season Is Soup Season”; “Why a Somali Nook in East Boston Is One of the Country’s Best New Restaurants” — Devra First, The Boston Globe

Power Rankings: “The Official Fast Food French Fry Power Rankings”; “The Official Spicy Snack Power Rankings”; “The Official Domestic Beer Power Rankings” — Lucas Kwan Peterson, Los Angeles Times

Rooted in Place: “In Service”; “Hair, Food, and Hustle”; “The Best That We’ve Got” — Rosalind Bentley, Gravy

Craig Claiborne Distinguished Restaurant Review Award

“Le Colonial Is an Orientalist Specter”; “The Ultimate Chaat Truck Crawl”; “The Fantasy — and Reality — of Dining at Chez Panisse” — Soleil Ho, San Francisco Chronicle

“NYC’s Buzziest New Sushi Parlors Are Transcendent, If You Can Handle the Bros”; “Wall Street’s Underground Russian Spa Is a Dining Destination for the Soul”; “Estiatorio Milos Is One of the Last Big Restaurant Scams in New York” —Ryan Sutton

Eater New York

“Peter Luger Used to Sizzle. Now It Sputters.”; “The 20 Most Delicious Things at Mercado Little Spain”; “Benno, Proudly Out of Step With the Age”

Pete Wells

The New York Times

Dining and Travel

“In Pursuit of the Perfect Pizza”

Matt Goulding

Airbnb Magazine

“Interview With the Vampiro”

Dylan James Ho

Taste

“These Are the World’s Best Restaurants: North America, South America, Africa and Middle East”

Besha Rodell

Travel + Leisure and Food & Wine

Feature Reporting

America’s farmers in crisis during Trump’s trade wars: “Left Behind: Farmers Fight to Save Their Land in Rural Minnesota as Trade War Intensifies”; “’I’m Gonna Lose Everything’: A Farm Family Struggles to Recover after Rising Debt Pushes a Husband to Suicide”; “In Trump Country, a Season of Need on Family Farms”

Annie Gowen

The Washington Post

“The Great Land Robbery”

Vann R. Newkirk II

The Atlantic

“Value Meal”

Tad Friend

The New Yorker

Food Coverage in a General Interest Publication

The Bitter Southerner

Gastro Obscura

The New Yorker

Foodways

“An Indigenous Community in Mexico Finds Its Voice — and Strength — in Wild Mushrooms”

Michael Snyder

Los Angeles Times

“On Hawaii, the Fight for Taro’s Revival”

Ligaya Mishan

T: The New York Times Style Magazine

“A Real Hot Mess: How Grits Got Weaponized Against Cheating Men”

Cynthia R. Greenlee

MUNCHIES | Food by VICE

Health and Wellness

“The AGEs Puzzle: How We Cook Food Is Killing Us. Scientists in SC Know Why.”; “9 Easy Ways to Eat Fewer AGEs: A Stress-Free Guide”

Tony Bartelme

The Post and Courier (Charleston, SC)

“How Washington Keeps America Sick and Fat”; “Meet the Silicon Valley Investor Who Wants Washington to Figure Out What You Should Eat”

Catherine Boudreau and Helena Bottemiller Evich

Politico

“Protein Nation”

Shaun Dreisbach

EatingWell

Home Cooking

“6 Holiday Cookies That Will Win You the Cookie Swap”

Hilary Cadigan and Rick Martinez

Bon Appétit

“Fry Time”

Nancy Singleton Hachisu

Saveur

“In Praise of Schmaltz”

Rachel Handler

Grub Street

Innovative Storytelling

“Best New Restaurants 2019”

Kevin Alexander, Nicole A. Taylor, and Adriana Velez

Thrillist

“Food and Loathing on the Campaign Trail”

Gary He, Matt Buchanan, and Meghan McCarron

Eater

“Made in America”

Tim Carman and Shelly Tan

The Washington Post

Investigative Reporting

“How USDA Distorted Data to Conceal Decades of Discrimination Against Black Farmers”

Nathan Rosenberg and Bryce Wilson Stucki

The Counter

“‘The Man Who Attacked Me Works in Your Kitchen’: Victim of Serial Groper Took Justice into Her Own Hands”

Amy Brittain and Maura Judkis

The Washington Post

“The Young Hands That Feed Us”

Karen Coates and Valeria Fernández

Pacific Standard

Jonathan Gold Local Voice Award

“Forget Democratic Votes. Which Presidential Hopeful Will Eat 16 Iconic SC Foods First?”; “A James Island Meat-and-Two Secretly Switched to Carolina Gold Rice. Here’s What Happened.”; “In Prisons Across South Carolina, It’s Not a Birthday Without Cake Made by a Fellow Inmate”

Hanna Raskin

The Post and Courier (Charleston, SC)

“In Search of Hot Beef”; “Chef Jack Riebel Is in the Fight of His Life”; “Harry Singh on the Perfect Roti, Trinidad, and Life in the Kitchen”

Dara Moskowitz Grumdahl

Mpls.St.Paul Magazine

“In a Wheelchair and Hungry”; “Where to Eat Regionally Inspired Mexican Food in New York City”; “How Sichuan Became NYC’s Dominant Chinese Cuisine”

Robert Sietsema

Eater New York

M.F.K. Fisher Distinguished Writing Award

“A Mind to Stay Here”

Rosalind Bentley

Gravy

“My Mother’s Catfish Stew”

John T. Edge

Oxford American

“An Undeserved Gift”

Shane Mitchell

The Bitter Southerner

Personal Essay, Long Form

“The Dysfunction of Food”

Kim Foster

Kim-Foster.com

“Love, Peace, and Taco Grease: How I Left My Abusive Husband and Found Guy Fieri”

Rax King

Catapult

“Seeking Jewish Identity at the Sabra Hummus Factory”

Orr Shtuhl

The Forward

Personal Essay, Short Form

“For 20 Years, happy hour has seen us through work — and life”

M. Carrie Allan

The Washington Post

“How the Starbucks Macchiato Ruined My Indie Coffee Shop Experiences”

Nicole A. Taylor

Thrillist

“In Memoriam of Hominy Grill, the Restaurant That Defined Charleston”

Ali Rosen

Plate

Profile

“First Course”

Zoe Tennant

Granta

“The Fruit Saver”

Tejal Rao

Women on Food

(Abrams Press)

“The Provocations of Chef Tunde Wey”

Brett Martin

GQ Magazine

Wine, Spirits, and Other Beverages

“How Climate Change Impacts Wine”

Eric Asimov

The New York Times

“May I Help You With That Wine List?”

Ray Isle

Food & Wine

“Seltzer Is Over. Mineral Water Is Forever.”

Jordan Michelman

PUNCH

Disclosure: Some Vox Media staff members are part of the voting body for the James Beard Foundation Awards.

from Eater - All https://ift.tt/2YFiewV via Blogger https://ift.tt/3djsA9s

[anachef]

100 Best Brunch Restaurants in America for 2019

OpenTable, the world’s leading provider of online restaurant reservations, has released its annual list of the 100 Best Brunch Restaurants in America for 2019. OpenTable data shows that 81 percent of diners book their Mother’s Day reservations two weeks in advance, so the list comes at the perfect time to help diners find the best brunch eatery to celebrate the mother figure in their lives. Featuring restaurants coast-to-coast, across 24 states and Washington, D.C., the list is a comprehensive look at the best brunch spots in the country. The Best Brunch Restaurants in America list was culled from more than 12 million verified diner reviews of over 30,000 restaurants in 50 states and Washington, D.C.

From restaurants with magnificent views like Geoffrey’s Restaurant in Malibu, Calif., to brunch institutions like Sadelle’s in New York, to acclaimed eateries like Somerset in Chicago, the Best Brunch Restaurants list features a wide variety of restaurants. California is the most recognized state on the list with 16 restaurants honored, followed by New York with 12 winning restaurants and Illinois and Pennsylvania with eight each. Florida, Texas and Washington, D.C. each boast seven winning restaurants and Louisiana claims five honorees.

The annual list comes on the heels of OpenTable’s national #DiningMode campaign, a challenge to diners to set aside their phones while dining with mom and connect with those around them this Mother’s Day. Diners are now encouraged to give moms the gift of being truly present at a celebratory brunch at any of this year’s winning restaurants making honoring the mom in your life easy and more rewarding.

“On Mother’s Day 2018, we seated more diners than any other day that year and recognize that celebrating mom is a priority for our diners,” said Caroline Potter, Chief Dining Officer at OpenTable. “The honorees on this year’s best brunch list are creating experiences that will dazzle her and make embracing our #DiningMode challenge a snap, with sublime drinks and dishes and friendly service. You won’t be tempted to pick up your phone on May 12 at any of these spots.”

The 100 Best Brunch Restaurants list is generated solely from diner reviews collected between March 1, 2018 and February 28, 2019. All restaurants with a minimum “overall” score and number of qualifying reviews were included for consideration. The overall score is made up of unique data points, such as overall diner rating, user klout, total number of reviews and regional overall rating. Qualifying restaurants were then scored and sorted according to the sum of tags for which “brunch” was selected as a special feature.

Based on this methodology, the 100 Best Brunch Restaurants in America for 2019 according to OpenTable diners, are as follows (in alphabetical order):

100 Best Brunch Restaurants in America for 2019

Ambar – Multiple Locations Atchafalaya Restaurant – New Orleans, Louisiana Balthazar – New York, New York Bartolotta’s Lake Park Bistro – Milwaukee, Wisconsin Beachcomber Cafe – Crystal Cove – Newport Coast, California Beatrix – Multiple Locations Brennan’s – New Orleans, Louisiana Brennan’s of Houston – Houston, Texas Bristol Seafood Grill – Multiple Locations The Butcher, The Baker, The Cappuccino Maker – West Hollywood, California Bud & Marilyn’s – Philadelphia, Pennsylvania Café Ba-Ba-Reeba – Chicago, Illinois Cafe Fiorello – New York, New York Cafe Luxembourg – New York, New York Cafe Monte – Charlotte, North Carolina Cappy’s Restaurant – San Antonio, Texas Carmine’s – 44th Street – New York, New York Catch LA – West Hollywood, California Chart House Restaurant – Weehawken, New Jersey Chez Zee – Austin, Texas Cookshop – New York, New York The Copper Hen – Minneapolis, Minnesota The Dandelion – Philadelphia, Pennsylvania The Dining Room at Salish Lodge & Spa – Snoqualmie, Washington Duke’s – Huntington Beach, California Emmaline – Houston, Texas Farmers & Distillers – Washington, D.C. Farmers Fishers Bakers – Washington, D.C. Farmhouse at Roger’s Gardens – Corona Del Mar, California Founding Farmers – Multiple Locations The Gage – Chicago, Illinois Gandy Dancer – Ann Arbor, Michigan Geoffrey’s Restaurant – Malibu, California Gertrude’s – Baltimore, Maryland Giada – The Cromwell – Las Vegas, Nevada Grace’s – Houston, Texas The Grand Marlin of Pensacola Beach – Pensacola, Florida Great Maple – San Diego, California Green Valley Grill – Greensboro, North Carolina The Hamilton – Washington, D.C. The Hampton Social – River North – Chicago, Illinois Harbor House – Milwaukee, Wisconsin Hell’s Kitchen – Caesars Palace Las Vegas – Las Vegas, Nevada The Henry – Phoenix, Arizona HEXX kitchen + bar – Las Vegas, Nevada Ida Claire – Addison, Texas The Ivy – West Hollywood, California Jake’s Del Mar – Del Mar, California Kyle G’s Prime Seafood – Jensen Beach, Florida Lafayette – New York, New York Lake Elmo Inn – Lake Elmo, Minnesota Le Diplomate – Washington, D.C. Le Moo – Louisville, Kentucky Lindey’s – Columbus, Ohio Little Goat – Chicago, Illinois Lola Seattle – Seattle, Washington Louie Bossi Ristorante – Fort Lauderdale, Florida The Love – Philadelphia, Pennsylvania Maggiano’s – South Coast Plaza – Costa Mesa, California Mama’s Fish House – Paia, Hawaii Mere Bulles – Brentwood, Tennessee Mon Ami Gabi – Las Vegas, Nevada Muriel’s Jackson Square – New Orleans, Louisiana Oxford Exchange – Tampa, Florida Palace – Miami Beach, Florida Palace Café – New Orleans, Louisiana Parc – Philadelphia, Pennsylvania Perch LA – Los Angeles, California Pier W – Cleveland, Ohio Poor Calvin’s – Atlanta, Georgia Print Works Bistro – Greensboro, North Carolina The Rotunda at Neiman Marcus – San Francisco, California Sadelle’s – New York, New York Salty’s – Multiple Locations Sarabeth’s Park Avenue South – New York, New York Shaw’s Crab House – Chicago, Illinois The Smith – Multiple Locations Somerset – Chicago, Illinois Spencer’s Restaurant – Palm Springs, California Stanford Grill – Columbia, Maryland Succotash – Penn Quarter DC – Washington, D.C. Summer House Santa Monica – Chicago, Illinois Suraya – Philadelphia, Pennsylvania Talula’s Garden – Philadelphia, Pennsylvania Tavern on the Green – New York, New York Terrain Garden Cafe – Glen Mills, Pennsylvania The Tropicale – Palm Springs, California Top of the Hub – Boston, Massachusetts Tower Oaks Lodge – Rockville, Maryland Town – San Carlos, California Tupelo Honey – Downtown Asheville – Asheville, North Carolina Ulele – Tampa, Florida Unconventional Diner – Washington, D.C. Upland – New York, New York Whiskey Cake – Plano, Texas White Dog Cafe – Wayne, Pennsylvania Willa Jean – New Orleans, Louisiana X2O Xaviars on the Hudson – Yonkers, New York Yank Sing – Rincon Center – San Francisco, California Yardbird – Multiple Locations

The complete list may also be viewed at: https://www.opentable.com/lists/us-best-brunch-restaurants-2019.

source http://www.restaurantnews.com/100-best-brunch-restaurants-in-america-for-2019-042919/

[purplesurveys]

828

All About The Letter G

Please List! (at least one)

Animals I Like: I like dogs in general but - golden retriever! Other g animals for me would be gazelles, geese, goats, and gorillas :) 

Foods I Like: Garlic bread, garlic rice, green curry, gummy bears, gummy worms.

I Know Someone Who’s (jobs): Guidance counselor, gym instructor, geographer, graphic designer.

I Wouldn’t Mind Visiting: Germany, Greece, and Georgia (the country).

Sometimes I Feel: Great, but also gloomy.

Music I Listen To: I like a few songs by Gwen Stefani and gnash, but that’s literally it. I can think of several artists rn but the G is all in their surnames lol.

Movies I’ve Seen: Gone with the Wind, Good Will Hunting, Grave of the Fireflies, Gone Girl, The Game Plan, The Goofy Movie, both the American and Japanese versions of The Grudge, and the first 15 minutes of The Godfather before I felt lost and got uninterested because there were no subtitles in the version I was watching lol.

Names I Like: Gianna, Gabriella, Greta, Georgina.

And now, onto the random questions!

Green, red, or purple grapes? No grapes, heh. I don’t like fruits, but you knew that already.

When did you stop growing? I grew up early, so I was also one of the first to stop. I think I reached my full height by the time I was 13 or 14.

What flavor gum do you like? Classic ol’ bubblegum. I like strawberry flavored ones too, which is weird because that’s a fruit.

Have you ever shot a gun before? What type? I never have. A trip to the shooting range genuinely sounds like a fun date, though my gun usage stops there.

Do you believe in ghosts? Yeah kinda. I think of them more like spirits of the deceased that roam around. Idk, it gets comforting to think about especially when I imagine that it’s my late loved ones.

Are you into girls or guys? Or both? I honestly can’t tell because I’m demi, but right now I’m into a girl.

Have you ever ridden in a gondola before? No.

Are you any good at guessing games? I hate those hahaha. Just tell me the answer.

Who’s the last person you said goodbye to? How about “goodnight”? Goodbye would be my dad when he left this morning; goodnight was Gabie.

What makes you feel gross? Not taking a bath or brushing my teeth; sweaty clothes, oily skin on my face.

Have you ever been called a gimp before when you’ve been injured? No. I haven’t heard of that slang before.

Are you starting to get gray hairs? Nopes.

Have you ever tried to grow your own garden? Did it contain flowers or foods? Haaaaaaa, there is no chance even one plant can survive with me. Gardens sound really cute though, but I’d rather have Gabie take care of it if we ever get to that point...

Do you know how to play the guitar? Would you like to learn? Not at all. I just can’t music. At this point, not really willing to learn.

Would you consider yourself to be a greedy person? When it comes down to it, I can be. For instance, I imagine mainly looking out for myself when it comes to my career.

What’s your favorite game to play? I mean, there are so many kinds of games and I have favorite ones from each of them.

What’s the best gift you’ve ever been given? They were all graduation gifts haha. I liked the cruise I got for my high school grad and Cooper for my college grad.

Do you wear glasses? Indeed I do. I’ve needed them since I was 11.

Gummy bears or gummy worms? Worms.

Do you like glitter? Sure! I like sparkly stuff haha.

Have you ever accomplished a goal before? What was it? Of course. It ranges from something small like having my readings printed at the xerox place in my school; to bigger goals like getting into college at my dream school at my (then-)dream course.

Have you ever gambled? I’ve played bingo before, if that counts.

[a-zebra-is-a-striped-horse]

[easyfoodnetwork]

Getty/Victor Spinelli/WireImage | Getty/Victor Spinelli/WireImage The full list of nominees Today, on what would have been the 30th annual James Beard Awards ceremony, the James Beard Foundation announced the finalists for the 2020 James Beard Awards, which honors the year’s outstanding restaurants and chefs, as well as food journalism, books, and broadcast media. The announcement was originally scheduled for March 25, but the coronavirus pandemic forced the Foundation to cancel the planned Philadelphia event and postpone both the finalists reveal and the awards themselves. COVID-19 has left the restaurant industry in a precarious position, to put it mildly. Restaurants are pivoting their operations to stay in business, closing temporarily, and in some cases, closing for good. When the Foundation opted to postpone the finalist announcement, it acknowledged that it did so in part to focus on rebuilding the restaurant industry, awards being the last thing on anyone’s mind. And so it came as a bit of a surprise when on April 27 the Foundation announced plans to move forward with a virtual finalist announcement and, eventually, the 2020 James Beard Awards. Today, the Foundation revealed the Restaurant and Chef Awards Gala will take place in late September, and the Media Awards will take place in late May. In a post on the James Beard Foundation website, chief strategy officer Mitchell Davis explained that the Foundation consulted with chefs, restaurateurs, and others in the industry and determined that the James Beard Awards finalists, like the list of semifinalists announced in late February, deserved recognition for their work in 2019. “Those we consulted felt the Awards could also offer a glimmer of hope to an industry looking for light in a very dark time,” he writes. Davis acknowledged that it is also a particularly dark time for the media, which will be recognized for the first time in the 2020 James Beard Awards cycle with the finalists announcement. Given the ongoing restrictions related to COVID-19, the format for the 2020 James Beard Awards is still undecided — but they will go on, and “take place” in Chicago at some date later this year. “We want every James Beard Award winner to have a chance to have their moment in the spotlight,” Mitchell writes. “We have partners who support this industry, who support the Foundation, who are willing to work with us to figure out what’s best for all.” Visit Philadelphia, which stands to lose millions due to the coronavirus pandemic, is still sponsoring the virtual event. Last year, Houston hosted the finalist announcement and although there was plenty of Texas representation on the semifinalists list, including 11 chefs and restaurants from Houston, the city’s restaurants and chefs were completely shut out of the whittled down finalists list. Philadelphia didn’t see the same fate. Below, the 2020 James Beard Awards finalists. James Beard Foundation Restaurant and Chef Awards Finalists Best New Restaurant Automatic Seafood & Oysters, Birmingham, AL Demi, Minneapolis Eem, Portland, OR Fox & the Knife, Boston Gado Gado, Portland, OR Gianna, New Orleans Kalaya, Philadelphia Nightshade, Los Angeles Pasjoli, Santa Monica, CA Verjus, San Francisco Outstanding Baker Graison Gill, Bellegarde Bakery, New Orleans Zachary Golper, Bien Cuit, NYC Lisa Ludwinski, Sister Pie, Detroit Avery Ruzicka, Manresa Bread, Los Gatos, CA Maura Kilpatrick, Sofra Bakery, Cambridge, MA i Outstanding Bar Program Anvil Bar & Refuge, Houston Expatriate, Portland, OR Kimball House, Decatur, GA Lost Lake, Chicago Trick Dog, San Francisco Outstanding Chef David Kinch, Manresa, Los Gatos, CA Corey Lee, Benu, San Francisco Donald Link, Herbsaint, New Orleans Missy Robbins, Lilia, NYC Ana Sortun, Oleana, Cambridge, MA Marc Vetri, Vetri Cucina, Philadelphia Outstanding Hospitality Brigtsen’s, New Orleans Canlis, Seattle Saison, San Francisco Swan Oyster Depot, San Francisco Zingerman’s Roadhouse, Ann Arbor, MI Outstanding Pastry Chef Lincoln Carson, Bon Temps, Los Angeles Juan Contreras, Atelier Crenn, San Francisco Margarita Manzke, République, Los Angeles Diane Moua, Spoon and Stable, Minneapolis Natasha Pickowicz, Flora Bar, NYC Miro Uskokovic, Gramercy Tavern, NYC Outstanding Restaurant FIG, Charleston, SC Frasca Food and Wine, Boulder, CO Jaleo, Washington, D.C. Pizzeria Bianco, Phoenix Quince, San Francisco Outstanding Restaurateur Paul Bartolotta, The Bartolotta Restaurants, Milwaukee (Ristorante Bartolotta, Harbor House, Lake Park Bistro, and others) Jamie Bissonnette and Ken Oringer, JK Food Group, Boston (Little Donkey, Toro, Coppa) JoAnn Clevenger, Upperline Restaurant, New Orleans Alex Raij and Eder Montero, NYC (La Vara, Saint Julivert Fisherie, Txikito) Jason Wang, Xi’an Famous Foods, NYC Outstanding Wine Program Bacchanal, New Orleans Canard, Portland, OR COTE, NYC Miller Union, Atlanta Night + Market Sahm, Venice, CA Spiaggia, Chicago Outstanding Wine, Beer or Spirits Producer Scott Blackwell and Ann Marshall, High Wire Distilling Co., Charleston, SC Cathy Corison, Corison Winery, St. Helena, CA Drew Kulsveen, Willett Distillery, Bardstown, KY Todd Leopold and Scott Leopold, Leopold Bros., Denver Rising Star Chef of the Year Will Aghajanian and Liz Johnson, The Catbird Seat, Nashville Irene Li, Mei Mei, Boston Gaby Maeda, State Bird Provisions, San Francisco Ashleigh Shanti, Benne on Eagle, Asheville, NC Paola Velez, Kith/Kin, Washington, D.C. Jon Yao, Kato, Los Angeles Best Chef: California Jeremy Fox, Birdie G’s, Santa Monica, CA Brandon Jew, Mister Jiu’s, San Francisco Jessica Koslow, Sqirl, Los Angeles Mourad Lahlou, Mourad, San Francisco Joshua Skenes, Angler, San Francisco Pim Techamuanvivit, Kin Khao, San Francisco Best Chef: Great Lakes (IL, IN, MI, OH) Gene Kato, Momotaro, Chicago Jason Hammel, Lula Cafe, Chicago Noah Sandoval, Oriole, Chicago John Shields and Karen Urie Shields, Smyth, Chicago Erick Williams, Virtue, Chicago Lee Wolen, Boka, Chicago Best Chef: Mid-Atlantic (D.C., DE, MD, NJ, PA, VA) Amy Brandwein, Centrolina, Washington, D.C. Nicholas Elmi, Laurel, Philadelphia Rich Landau, Vedge, Philadelphia Cristina Martinez, South Philly Barbacoa, Philadelphia Jon Sybert, Tail Up Goat, Washington, D.C. Cindy Wolf, Charleston, Baltimore Best Chef: Midwest (IA, KS, MN, MO, NE, ND, SD, WI) Steven Brown, Tilia, Minneapolis Michael Corvino, Corvino Supper Club & Tasting Room, Kansas City, MO Michael Gallina, Vicia, St. Louis Jamie Malone, Grand Café, Minneapolis Christina Nguyen, Hai Hai, Minneapolis Best Chef: Mountain (CO, ID, MT, UT, WY) Carrie Baird, Bar Dough, Denver Jen Castle and Blake Spalding, Hell’s Backbone Grill & Farm, Boulder, UT Jeff Drew, Snake River Grill, Jackson, WY Caroline Glover, Annette, Aurora, CO Dana Rodriguez, Super Mega Bien, Denver Kelly Whitaker, The Wolf’s Tailor, Denver Best Chef: New York State Sean Gray, Momofuku Ko, NYC Brooks Headley, Superiority Burger, NYC Junghyun Park, Atomix, NYC Daniela Soto-Innes, ATLA, NYC Alex Stupak, Empellón, NYC Best Chef: Northeast (CT, MA, ME, NH, RI, VT) Vien Dobui, CÔNG TỬ BỘT, Portland, ME Ben Jackson, Drifters Wife, Portland, ME Tiffani Faison, Orfano, Boston Krista Kern Desjarlais, The Purple House, North Yarmouth, ME Greg Mitchell and Chad Conley, Palace Diner, Biddeford, ME Cassie Piuma, Sarma, Somerville, MA Best Chef: Northwest & Pacific (AK, HI, OR, WA) Peter Cho, Han Oak, Portland, OR Gregory Gourdet, Departure, Portland, OR Chris Kajioka and Anthony Rush, Senia, Honolulu Katy Millard, Coquine, Portland, OR Kristen Murray, MÅURICE, Portland, OR Rachel Yang and Seif Chirchi, Joule, Seattle Best Chef: South (AL, AR, Commonwealth of Puerto Rico, FL, LA, MS) Jose Enrique, Jose Enrique, San Juan, PR Kristen Essig and Michael Stoltzfus, Coquette, New Orleans Michael Gulotta, Maypop, New Orleans Mason Hereford, Turkey and the Wolf, New Orleans Isaac Toups, Toups’ Meatery, New Orleans Best Chef: Southeast (GA, KY, NC, SC, TN, WV) Katie Button, Cúrate, Asheville, NC Cassidee Dabney, The Barn at Blackberry Farm, Walland, TN Cheetie Kumar, Garland, Raleigh, NC Andy Ticer and Michael Hudman, Andrew Michael Italian Kitchen, Memphis, TN Julia Sullivan, Henrietta Red, Nashville Best Chef: Southwest (AZ, NM, NV, OK) Dan Krohmer, Other Mama, Las Vegas Jonathan Perno, Campo at Los Poblanos Historic Inn & Organic Farm, Los Ranchos de Albuquerque, NM Chrysa Robertson, Rancho Pinot, Scottsdale, AZ Silvana Salcido Esparza, Barrio Café Gran Reserva, Phoenix Jeff Smedstad, Elote Cafe, Sedona, AZ James Trees, Esther’s Kitchen, Las Vegas Best Chef: Texas Kevin Fink, Emmer & Rye, Austin Michael Fojtasek, Olamaie, Austin Anita Jaisinghani, Pondicheri, Houston Steve McHugh, Cured, San Antonio Trong Nguyen, Crawfish & Noodles, Houston America’s Classics Awards Previously announced El Taco de Mexico, Denver, Colorado Lassis Inn, Little Rock, Arkansas Oriental Mart, Seattle, Washington Puritan Backroom, Manchester, New Hampshire Vera’s Backyard Bar-B-Que, Brownsville, Texas Zehnder’s of Frankenmuth, Frankenmouth, Michigan Humanitarian of the Year: Jessica B. Harris Leadership Awards: Phillip and Dorathy E. Barker, Operations Spring Plant Rosalinda Guillen, Community to Community Development (C2C) Abiodun Henderson, The Come Up Project Mark and Kerry Marhefka of Abundant Seafood Caleb Zigas, La Cocina James Beard Restaurant Design Awards Design Icon Chez Panisse Outstanding Restaurant Design, 75 Seats and Under: SIMPLICITY for HALL by o.d.o Heliotrope Architects for Rupee Vermillion Architects, LLC for Spoonbill Watering Hole and Restaurant Outstanding Restaurant Design, 76 Seats and Over: Hacin + Associates for Shore Leave; Ken Fulk, Inc for Swan & Bar Bevy Klein Agency and ORA for Auburn 2020 James Beard Foundation Book Awards For cookbooks and other non-fiction food- or beverage-related books that were published in the U.S. in 2019. Winners, including the Book of the Year Award and the Cookbook Hall of Fame inductee will be announced on Wednesday, May 27, 2020. American Books with recipes focused on the cooking or foodways of regions or communities in the United States. Cook Like a Local: Flavors That Can Change How You Cook and See the World; Chris Shepherd and Kaitlyn Goalen, (Clarkson Potter) Jubilee: Recipes from Two Centuries of African American Cooking; Toni Tipton-Martin, (Clarkson Potter) South: Essential Recipes and New Explorations; Sean Brock, (Artisan Books) Baking and Desserts Books with recipes focused on breads, pastries, desserts, and other treats. Dappled: Baking Recipes for Fruit Lovers; Nicole Rucker, (Avery) Living Bread: Tradition and Innovation in Artisan Bread Making; Daniel Leader and Lauren Chattman, (Avery) Pastry Love: A Baker’s Journal of Favorite Recipes; Joanne Chang, (Houghton Mifflin Harcourt) Beverage with Recipes Books focused on recipes for how to make beverages. Last Call: Bartenders on Their Final Drink and the Wisdom and Rituals of Closing Time; Brad Thomas Parsons, (Ten Speed Press) The Martini Cocktail: A Meditation on the World’s Greatest Drink, with Recipes; Robert Simonson, (Ten Speed Press) The NoMad Cocktail Book; Leo Robitschek, (Ten Speed Press) Beverage without Recipes Beverage-focused books and guides that either don’t contain recipes or that may have minimal recipes but aren’t recipe-centric. The Complete Guide to Japanese Drinks: Sake, Shochu, Japanese Whisky, Beer, Wine, Cocktails and Other Beverages; Stephen Lyman and Chris Bunting, (Tuttle Publishing) Red & White: An Unquenchable Thirst for Wine; Oz Clarke, (Little, Brown Book Group) World Atlas of Wine 8th Edition; Hugh Johnson and Jancis Robinson, (Mitchell Beazley) General Books with recipes that address a broad scope of cooking, not just a single topic, technique or region. All About Dinner: Simple Meals, Expert Advice; Molly Stevens, (W. W. Norton & Company) Milk Street: The New Rules: Recipes That Will Change the Way You Cook; Christopher Kimball, (Voracious) Where Cooking Begins: Uncomplicated Recipes to Make You a Great Cook; Carla Lalli Music, (Clarkson Potter) Health and Special Diets Books with recipes related to health and nutrition, or that address specific health issues, such as allergies or diabetes. The Beauty Chef Gut Guide: With 90+ Delicious Recipes and Weekly Meal Plans; Carla Oates, (Hardie Grant Books) Cannelle et Vanille: Nourishing, Gluten-Free Recipes for Every Meal and Mood; Aran Goyoaga, (Sasquatch Books) Gluten-Free Baking at Home: 102 Foolproof Recipes for Delicious Breads, Cakes, Cookies, and More; Jeffrey Larsen, (Ten Speed Press) International Books with recipes focused on food and cooking traditions of countries or regions outside of the United States. Black Sea: Dispatches and Recipes – Through Darkness and Light; Caroline Eden, (Quadrille Publishing) Ethiopia: Recipes and Traditions from the Horn of Africa; Yohanis Gebreyesus, (Interlink Publishing) The Food of Sichuan; Fuchsia Dunlop, (W. W. Norton & Company) Photography American Sfoglino: A Master Class in Handmade Pasta; Eric Wolfinger, (Chronicle Books) Le Corbuffet: Edible Art and Design Classics; Esther Choi, (Prestel) Oaxaca: Home Cooking from the Heart of Mexico; Quentin Bacon, (Abrams Books) Reference, History, and Scholarship Includes manuals, guides, encyclopedias, and books that present research related to food or foodways. Gandhi’s Search for the Perfect Diet: Eating with the World in Mind; Nico Slate, (University of Washington Press) A South You Never Ate: Savoring Flavors and Stories from the Eastern Shore of Virginia; Bernard L. Herman, (The University of North Carolina Press) The Whole Okra: A Seed to Stem Celebration; Chris Smith, (Chelsea Green Publishing) Restaurant and Professional Books written by a culinary professional or restaurant chef with recipes that may include advanced cooking techniques, use specialty ingredients, and require professional equipment. This includes culinary arts textbooks. Dishoom: From Bombay with Love; Shamil Thakrar, Kavi Thakrar, and Naved Nasir, (Bloomsbury Publishing) Eleven Madison Park: The Next Chapter, Revised and Unlimited Edition; Daniel Humm, (Ten Speed Press) The Whole Fish Cookbook: New Ways to Cook, Eat and Think; Josh Niland, (Hardie Grant Books) Single Subject Books with recipes focused on a single or category of ingredients, a dish, or a method of cooking – such as lobster, seafood, grains, pasta, burgers, or canning. Exceptions: baking and desserts books, vegetable-focused books, health and special diets books, restaurant and professional books, and beverage books should be entered in those respective categories. From the Oven to the Table: Simple Dishes That Look After Themselves; Diana Henry, (Mitchell Beazley) Pasta Grannies: The Official Cookbook: The Secrets of Italy’s Best Home Cooks; Vicky Bennison, (Hardie Grant Books) Sour: The Magical Element That Will Transform Your Cooking; Mark Diacono, (Quadrille Publishing) Vegetable-Focused Cooking Books that feature recipes for how to prepare and serve vegetables and plant-based ingredients. Books may be vegetarian, vegan, or vegetable-focused with minimal reference to meats. Ruffage: A Practical Guide to Vegetables; Abra Berens, (Chronicle Books) Vegetables Illustrated: An Inspiring Guide with 700+ Kitchen-Tested Recipes; Editors at America’s Test Kitchen, (America’s Test Kitchen) Whole Food Cooking Every Day: Transform the Way You Eat with 250 Vegetarian Recipes Free of Gluten, Dairy, and Refined Sugar; Amy Chaplin, (Artisan Books) Writing Narrative nonfiction books, including memoirs, culinary tourism, investigative journalism, food advocacy, and critical analysis of food and foodways for a general audience. Eat Like a Fish: My Adventures as a Fisherman Turned Restorative Ocean Farmer; Bren Smith, (Knopf) Notes from a Young Black Chef: A Memoir; Kwame Onwuachi with Joshua David Stein, (Knopf) Women on Food: Charlotte Druckman and 115 Writers, Chefs, Critics, Television Stars, and Eaters; Charlotte Druckman, (Abrams Press) 2020 James Beard Foundation Broadcast Media Awards For radio, television broadcasts, podcasts, webcasts, and documentaries appearing in 2019. Winners will be announced on Wednesday, May 27, 2020. Audio Program The Food Programme – The Search for Esiah’s Seeds; Airs on: BBC Radio 4 and BBC Sounds It Burns: The Scandal-Plagued Race to Breed the World’s Hottest Chili; Airs on: Audible The Sporkful – When White People Say Plantation; Airs on: iTunes, Sporkful, Spotify, and Stitcher Audio Reporting California Foodways – The Curious Second Life of a Prather Ranch Cow: Biomedical Research; Trans Man Finds – and Creates – Refuge in His Family’s Small-Town Cafe; Legalizing Cannabis Impacts Food, Farming in Humboldt; Reporter: Lisa Morehouse; Airs on: KQED, California Foodways, iTunes, Google Play, Radio Public, SoundCloud, and Stitcher Food Actually – Junk Food Actually; Reporter: Tamar Adler; Airs on: Luminary Gravy – Mahalia Jackson’s Glori-Fried Chicken; Reporter: Betsy Shepherd; Airs on: southernfoodways.org and iTunes Documentary Harvest Season; Airs on: PBS Nothing Fancy: Diana Kennedy; Airs on: Premiered at SXSW in March 2019 That’s My Jazz; Airs on: Vimeo Online Video, Fixed Location and/or Instructional Chef Studio: The Crumby Bits – Cricket Macarons; Airs on: YouTube Grace Young – Wok Therapist; Airs on: GraceYoung.com and YouTube Ready Jet Cook - How to Make Pad Thai with Jet Tila; Airs on: FoodNetwork.com and YouTube Online Video, on Location Eat, Drink, Share, Puerto Rico Food – El Burén de Lula; Airs on: YouTube Handmade – How Knives Are Made for New York’s Best Restaurants; How a Ceramics Master Makes Plates for Michelin-Starred Restaurants; Airs on: Eater and YouTube In Real Life – Why Eating This Fish Could Save Coral Reefs; Airs on: YouTube and AJ+ Outstanding Personality/Host Alton Brown, Good Eats: The Return; Airs on: Food Network David Chang, Breakfast, Lunch & Dinner; Airs on: Netflix Roy Choi; Broken Bread with Roy Choi; Airs on: Tastemade and KCET Television Program, in Studio or Fixed Location Good Eats: The Return – American Classic: Chicken Parm; Airs on: Food Network Lidia’s Kitchen – Trattoria Favorites; Airs on: PBS Pati’s Mexican Table – A Local’s Tour of Culiacán; Airs on: WETA; distributed nationally by American Public Television Television Program, on Location Chef’s Table – Asma Khan; Airs on: Netflix Las Crónicas del Taco (Taco Chronicles) – Canasta; Airs on: Netflix Street Food – Bangkok, Thailand; Airs on: Netflix Visual and Audio Technical Excellence Chef’s Table; Adam Bricker, Chloe Weaver, and Will Basanta; Airs on: Netflix Street Food; Alexander D. Paul, Matthew Chavez, and Shane Reed; Airs on: Netflix The Taste of Place – Wild Rice; Jesse Roesler and Kevin Russell; Airs on: Vimeo Visual Reporting (on TV or Online) Fork the System – Moro Food of Muslim Mindanao: This is Filipino, Too; Reporters: Joi Lee and HyoJin Park; Airs on: Al Jazeera English Digital, YouTube, and Facebook In Real Life– Why This $300 Clam Is so Important to Native Americans and China; Reporters: AJ+ Staff; Airs on: YouTube and AJ+ Rotten – The Avocado War; Reporters: Christine Haughney, Erin Cauchi, and Gretchen Goetz; Airs on: Netflix 2020 James Beard Foundation Journalism Awards Finalists For articles published in English in 2019. Winners, including the Emerging Voice Award, will be announced on Wednesday, May 27, 2020. Columns What She’s Having: “Popeyes’ Fried Chicken Sandwich: A Delicious Distraction, a Cultural Lesson”; “Every Season Is Soup Season”; “Why a Somali Nook in East Boston Is One of the Country’s Best New Restaurants” — Devra First, The Boston Globe Power Rankings: “The Official Fast Food French Fry Power Rankings”; “The Official Spicy Snack Power Rankings”; “The Official Domestic Beer Power Rankings” — Lucas Kwan Peterson, Los Angeles Times Rooted in Place: “In Service”; “Hair, Food, and Hustle”; “The Best That We’ve Got” — Rosalind Bentley, Gravy Craig Claiborne Distinguished Restaurant Review Award “Le Colonial Is an Orientalist Specter”; “The Ultimate Chaat Truck Crawl”; “The Fantasy — and Reality — of Dining at Chez Panisse” — Soleil Ho, San Francisco Chronicle “NYC’s Buzziest New Sushi Parlors Are Transcendent, If You Can Handle the Bros”; “Wall Street’s Underground Russian Spa Is a Dining Destination for the Soul”; “Estiatorio Milos Is One of the Last Big Restaurant Scams in New York” —Ryan Sutton Eater New York “Peter Luger Used to Sizzle. Now It Sputters.”; “The 20 Most Delicious Things at Mercado Little Spain”; “Benno, Proudly Out of Step With the Age” Pete Wells The New York Times Dining and Travel “In Pursuit of the Perfect Pizza” Matt Goulding Airbnb Magazine “Interview With the Vampiro” Dylan James Ho Taste “These Are the World’s Best Restaurants: North America, South America, Africa and Middle East” Besha Rodell Travel + Leisure and Food & Wine Feature Reporting America’s farmers in crisis during Trump’s trade wars: “Left Behind: Farmers Fight to Save Their Land in Rural Minnesota as Trade War Intensifies”; “’I’m Gonna Lose Everything’: A Farm Family Struggles to Recover after Rising Debt Pushes a Husband to Suicide”; “In Trump Country, a Season of Need on Family Farms” Annie Gowen The Washington Post “The Great Land Robbery” Vann R. Newkirk II The Atlantic “Value Meal” Tad Friend The New Yorker Food Coverage in a General Interest Publication The Bitter Southerner Gastro Obscura The New Yorker Foodways “An Indigenous Community in Mexico Finds Its Voice — and Strength — in Wild Mushrooms” Michael Snyder Los Angeles Times “On Hawaii, the Fight for Taro’s Revival” Ligaya Mishan T: The New York Times Style Magazine “A Real Hot Mess: How Grits Got Weaponized Against Cheating Men” Cynthia R. Greenlee MUNCHIES | Food by VICE Health and Wellness “The AGEs Puzzle: How We Cook Food Is Killing Us. Scientists in SC Know Why.”; “9 Easy Ways to Eat Fewer AGEs: A Stress-Free Guide” Tony Bartelme The Post and Courier (Charleston, SC) “How Washington Keeps America Sick and Fat”; “Meet the Silicon Valley Investor Who Wants Washington to Figure Out What You Should Eat” Catherine Boudreau and Helena Bottemiller Evich Politico “Protein Nation” Shaun Dreisbach EatingWell Home Cooking “6 Holiday Cookies That Will Win You the Cookie Swap” Hilary Cadigan and Rick Martinez Bon Appétit “Fry Time” Nancy Singleton Hachisu Saveur “In Praise of Schmaltz” Rachel Handler Grub Street Innovative Storytelling “Best New Restaurants 2019” Kevin Alexander, Nicole A. Taylor, and Adriana Velez Thrillist “Food and Loathing on the Campaign Trail” Gary He, Matt Buchanan, and Meghan McCarron Eater “Made in America” Tim Carman and Shelly Tan The Washington Post Investigative Reporting “How USDA Distorted Data to Conceal Decades of Discrimination Against Black Farmers” Nathan Rosenberg and Bryce Wilson Stucki The Counter “‘The Man Who Attacked Me Works in Your Kitchen’: Victim of Serial Groper Took Justice into Her Own Hands” Amy Brittain and Maura Judkis The Washington Post “The Young Hands That Feed Us” Karen Coates and Valeria Fernández Pacific Standard Jonathan Gold Local Voice Award “Forget Democratic Votes. Which Presidential Hopeful Will Eat 16 Iconic SC Foods First?”; “A James Island Meat-and-Two Secretly Switched to Carolina Gold Rice. Here’s What Happened.”; “In Prisons Across South Carolina, It’s Not a Birthday Without Cake Made by a Fellow Inmate” Hanna Raskin The Post and Courier (Charleston, SC) “In Search of Hot Beef”; “Chef Jack Riebel Is in the Fight of His Life”; “Harry Singh on the Perfect Roti, Trinidad, and Life in the Kitchen” Dara Moskowitz Grumdahl Mpls.St.Paul Magazine “In a Wheelchair and Hungry”; “Where to Eat Regionally Inspired Mexican Food in New York City”; “How Sichuan Became NYC’s Dominant Chinese Cuisine” Robert Sietsema Eater New York M.F.K. Fisher Distinguished Writing Award “A Mind to Stay Here” Rosalind Bentley Gravy “My Mother’s Catfish Stew” John T. Edge Oxford American “An Undeserved Gift” Shane Mitchell The Bitter Southerner Personal Essay, Long Form “The Dysfunction of Food” Kim Foster Kim-Foster.com “Love, Peace, and Taco Grease: How I Left My Abusive Husband and Found Guy Fieri” Rax King Catapult “Seeking Jewish Identity at the Sabra Hummus Factory” Orr Shtuhl The Forward Personal Essay, Short Form “For 20 Years, happy hour has seen us through work — and life” M. Carrie Allan The Washington Post “How the Starbucks Macchiato Ruined My Indie Coffee Shop Experiences” Nicole A. Taylor Thrillist “In Memoriam of Hominy Grill, the Restaurant That Defined Charleston” Ali Rosen Plate Profile “First Course” Zoe Tennant Granta “The Fruit Saver” Tejal Rao Women on Food (Abrams Press) “The Provocations of Chef Tunde Wey” Brett Martin GQ Magazine Wine, Spirits, and Other Beverages “How Climate Change Impacts Wine” Eric Asimov The New York Times “May I Help You With That Wine List?” Ray Isle Food & Wine “Seltzer Is Over. Mineral Water Is Forever.” Jordan Michelman PUNCH Disclosure: Some Vox Media staff members are part of the voting body for the James Beard Foundation Awards. from Eater - All https://ift.tt/2YFiewV

http://easyfoodnetwork.blogspot.com/2020/05/here-are-2020-james-beard-awards.html