Posts Tagged ‘Bryce Gilmore’


Thursday, February 20th, 2014

JamesBeard Award Medallion

Before spring officially kicks in the annual food & drink rite of passage begins; a close read of the names of anointed hospitality industry leaders who are fortunate and skilled and lauded and connected enough to have their names land on the semi-finalists’ list for this year’s James Beard Awards. And then the ensuing chatter about whether those nominees are deserving and who was “robbed.”

They say, it’s an honor just to be nominated, and that’s true. In our book, everyone who makes a difference in the lives of restaurant, bar and hotel guests every day is a winner, but for now, let’s just see who the James Beard Foundation ( might be handing an award to on May 5th where the theme for the 2014 Awards is “Sounds of the City.”

This year’s theme explores the enduring relationship between music and food, celebrating the many ways in which the culinary community is inspired by music and the artists who create it. Music has continually played an important role in the culinary world, from inspiring chefs in the kitchen to setting the tone in a dining room and everything in between. A surprising number of chefs have crossed over from the world of music to food and even more continue to express themselves as musicians in their downtime. From Nashville to New Orleans, Detroit to Seattle, this year’s gala reception will feature chefs from some of America’s beloved musical cities creating dishes inspired by their favorite sounds, whether it’s a local musical act, special song, or impactful musician.

There’s no doubt that being nominated for a James Beard Award has an impact on careers. The James Beard Foundation holds an online open call for entries beginning in mid-October of each year. According to sources at the Foundation this year, over 38,000 entries were received, a list which the Restaurant and Chef Committee goes through to determine eligibility and regional representation. Based on the results and eligibility requirements for each award, the committee then produces a nominating ballot that lists the semifinalists in each of the 20 Restaurant and Chef awards categories, some of which include Outstanding Chef (Presented by All-Clad Metalcrafters), Outstanding Restaurant, Best Chef in ten different U.S. regions, Rising Star Chef of the Year, Outstanding Service, Outstanding Wine, Spirits, or Beer Professional, Outstanding Bar Program, and Best New Restaurant.

The list of semifinalist nominees is then sent to an independent volunteer panel of more than 600 judges from across the country. This panel, which comprises leading regional restaurant critics, food and wine editors, culinary educators, and past James Beard Foundation Restaurant and Chef Award winners, votes on specific award categories to determine

Read the rest of this entry »


Wednesday, March 14th, 2012

By Hannah Fearheiley

Photo courtesy of the Austin Convention and Visitors Bureau

Keeping Austin weird is the crux of the charm this capital city possesses as it balances legislators, college students and full time residents with an eclectic vibe. It’s the kind of city where you can dress up or dress down; in most cases, people prefer dressing down in a nice scarf, boots and jeans kind of way as they dine in establishments replete with exposed brick walls, metals stools nestled at a bar, water served in Mason jars and servers expressing their own personal style. With this embracing spirit of self expression it makes perfect sense that quirky, creative, breath-of-fresh-air Austin has become town where the word trailer connotes mouthwateringly innovative cuisine instead of transitory residents and long haul truckers.

It hasn’t been a long haul since diners felt the impact of the food trailer boom in 2009, but in a few short years the Austin food scene has been changed forever. When it started the locals had no idea how big it was really going to get. Trailers got people talking not only about the diversity of cuisine being produced out of a trailer but the sheer talent of the chefs who got their start producing delicious food with integrity and very little overhead. The recently James Beard nominated chef/owner of Barley Swine (, Bryce Gilmore, received praises over his food trailer “ The Odd Duck” and is now one of the most talked about and respected chef’s in Austin. Aaron Franklin opened his small BBQ trailer on the side of a noisy frontage road in 2009 and by 2011 had a brick and mortar store front, selling out of some of the best, okay the best, BBQ in Texas every day.

Their commonality extends further than their trailer beginnings, they also support local farmers and keeping the Austin culinary industry thriving. It’s an industry producing food worthy of a five star restaurant rating. Chefs have created eateries, both mobile and brick & mortar, where people can enjoy well executed and well thought out dishes in a very comfortable and aesthetically pleasing atmosphere.

Contigo Patio by Knox Photographics

Locals embrace this culinary boom with open arms but have not forgotten their roots- the alpha of the food scene- the simple breakfast taco. On any given Saturday morning Austinites, roused from their Rainey Street-induced slumber with growling stomachs, can be heard muttering, “Where should we get breakfast tacos?” A food staple that is the common denominator between

Read the rest of this entry »