Posts Tagged ‘The Hawthorne’

TALES OF THE COCKTAIL® ANNOUNCES TOP FOUR FINALISTS FOR THE 8TH ANNUAL SPIRITED AWARDS®

Thursday, June 12th, 2014

Tales of the Cocktail 2014 Logo with New Orleans

Coming to you from a webcam in an apartment in NYC Simon Ford and Jacob Briars initiated the inaugural broadcast of the top four finalists in each category of the 2014 Spirited Awards. As Ford notes, “Millions tune in for the Oscars, and we are going the same route for bars. There are more bartenders than actors [out there].”

And speaking of more…Briars explains, “This was the biggest and most comprehensive Tales Awards nominations pool ever.” With over 2,000 individual nominations and over 50 countries being represented with at least one nominee, the 135 judges were hard pressed to whittle it down to a list of four per category. Let’s see who we’ll be cheering on Saturday night at Tales during the Black and White themed 8th Annual Spirited Awards® show (although you know you’re all winners).

AMERICAN CATEGORIES:
American Bartender of the Year
• Jeff Bell (New York)
• Marcovaldo Dionysos (San Francisco)
• Bobby Heugel (Houston)
• Sean Kenyon (Denver)

Best American Brand Ambassador
• Brooke Arthur (House Spirits)
• Chris Patino (Pernod Ricard USA Portfolio)
• Neyah White (Suntory Japanese Whiskies)
• Angus Winchester (Tanqueray Gin)

Best American Cocktail Bar
• canon (Seattle)
• The Dead Rabbit (New York)
• Smuggler’s Cove (San Francisco)
• Williams & Graham (Denver)

Best American High Volume Cocktail Bar
• Employees Only (New York)
• Honeycut (Los Angeles)
• Polite Provisions (San Diego)
• Trick Dog (San Francisco)

Best American Restaurant Bar
• Clyde Common (Portland)
• Gramercy Tavern (New York)
• The NoMad (New York)
• nopa (San Francisco)

Best American Hotel Bar
• Clyde Common (Portland)
• The Hawthorne (Boston)
• Sable Kitchen & Bar (Chicago)
• The Spare Room (Los Angeles)

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ANNOUNCING THE 2014 JAMES BEARD AWARDS SEMI-FINALISTS

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 (www.jamesbeard.org) 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

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