Congratulations to the nominees for 2011

The James Beard Foundation is proud to announce the final nominees for the 2011 James Beard Foundation Awards, the nation’s most prestigious recognition program honoring professionals in the food and beverage industries.

The nominees were announced during a press conference at the Oregon Culinary Institute in Portland, OR, hosted by Susan Ungaro, James Beard Foundation President, Woodrow W. Campbell, James Beard Foundation Board Chairman, and Eric Stromquist, Oregon Culinary Institute President. This is the third year that the Foundation has taken its nominations announcement “on the road,” and with Portland being James Beard’s birthplace and hometown, it was the ideal setting for the annual nominations event. Nominees in 55 categories were announced in the Foundation’s various awards programs – Restaurant and Chef, Restaurant Design and Graphics, Book, Broadcast and Journalism – in addition to special achievement award honorees including Lifetime Achievement, Humanitarian of the Year, Who’s Who of Food & Beverage in America and America’s Classics. A complete list of nominees can be found at the end of this release, as well as on

On Friday, May 6, 2011, the James Beard Foundation Book, Broadcast & Journalism Awards Dinner, an exclusive event honoring the nation’s top cookbook authors, culinary broadcast producers and hosts, and food journalists, will take place at Espace in New York City. The evening will be hosted by Ted Allen and Gail Simmons. On Monday, May 9, 2011, Tom Colicchio, Ming Tsai and Traci Des Jardins will host the James Beard Foundation Awards Ceremony and Gala Reception at Lincoln Center’s Avery Fisher Hall in New York City. During the event, which is open to the public, awards for the Restaurant and Chef and Restaurant Design and Graphics categories will be handed out, along with special achievement awards including Humanitarian of the Year, Lifetime Achievement, Who’s Who and the America’s Classics award honorees. During the Gala Reception immediately following, top culinary talents from across the country will serve dishes that reflect the nation’s diverse and multi-cultural influences in a nod to this year’s awards theme, “The Ultimate Melting Pot.”

In addition, for the first time in the history of the Journalism awards category, judging will be based solely on content and not on the outlet or type of specific media. This year, the Journalism awards will be platform neutral, giving more opportunities to reward excellent work, regardless of whether a story appears in a newspaper, a magazine or an online outlet. Name and format changes have also been made to the individual categories, and there are also a number of new Journalism awards categories, including Humor, Personal Essay and Profile. A special Publication of the Year Award has been added as well.

Established in 1990, the James Beard Foundation Awards recognize culinary professionals for excellence and achievement in their fields and continue to emphasize the Foundation’s mission: to celebrate, preserve, and nurture America’s culinary heritage and diversity. Each award category has an individual Awards Committee made up of industry professionals who volunteer their time to oversee the policies, procedures, and selection of judges for their respective Awards program. All award winners receive a certificate and a bronze medallion engraved with the James Beard Foundation Awards insignia. There are no cash prizes.

Tickets to the May 9th Awards Ceremony and Gala Reception are now on sale and can be purchased at or through the Awards Box Office at 212.925.0054. General public tickets are $450 ($400 for James Beard Foundation members).

The 2011 James Beard Foundation Awards are presented with support by the following partners: In Association Sponsors: All-Clad Metalcrafters, Groupon; Premier Sponsors: Green & Black’s® Organic Chocolate, Lenox Tableware and Gifts, Mercedes-Benz; Supporting Sponsors: The Coca-Cola Company, Delta Air Lines, Lavazza, Southern Wine & Spirits of New York, Stella Artois; Gala Reception Sponsors: Acqua Panna® Natural Spring Water, Certified Angus Beef® Brand, Ecolab, Pernod Ricard USA, Rums of Puerto Rico, S.Pellegrino® Sparkling Natural Mineral Water; and with additional support from Chefwear and St. Giles Hotel.

About the James Beard Foundation
Founded in 1986, the James Beard Foundation is dedicated to celebrating, preserving, and nurturing America’s culinary heritage and diversity in order to elevate the appreciation of our culinary excellence. A cookbook author and teacher with an encyclopedic knowledge about food, James Beard, who died in 1985, was a champion of American cuisine. He helped educate and mentor generations of professional chefs and food enthusiasts. Today, the Beard Foundation continues in the same spirit by administering a number of diverse programs that include educational initiatives, food industry awards, scholarships to culinary schools, and publications, and by maintaining the historic James Beard House in New York City’s Greenwich Village as a “performance space” for visiting chefs. For more information, please visit Find insights on food at the James Beard Foundation’s blog Delights & Prejudices. Join the James Beard Foundation on Facebook. Follow the James Beard Foundation on Twitter.

2011 James Beard Foundation Awards Nominees

2011 James Beard Foundation Book Awards
Presented by Green & Black’s® Organic Chocolate

For cookbooks published in English in 2010
Winners will be announced May 6, 2011

American Cooking
The Food, Folklore, and Art of Lowcountry Cooking by Joseph E. Dabney (Cumberland House)

The Frankies Spuntino Kitchen Companion & Cooking Manual by Frank Castronovo, Frank Falcinelli, and Peter Meehan (Artisan)

Pig: King of the Southern Table by James Villas (John Wiley & Sons)

Baking & Dessert
Good to the Grain: Baking with Whole-Grain Flours by Kim Boyce (Stewart, Tabori & Chang)

My Sweet Mexico: Recipes for Authentic Pastries, Breads, Candies, Beverages, and Frozen Treats by Fany Gerson (Ten Speed Press)

Sarabeth’s Bakery: From My Hands to Yours by Sarabeth Levine (Rizzoli New York)

Opus Vino by DK Publishing (DK Publishing)

Reading Between the Wines by Terry Theise (University of California Press)

Secrets of the Sommeliers: How to Think and Drink Like the World’s Top Wine Professionals by Jordan Mackay and Rajat Parr (Ten Speed Press)

Cooking from a Professional Point of View
Michael Chiarello’s Bottega by Michael Chiarello (Chronicle Books)

The Modern Café by Francisco J. Migoya and The Culinary Institute of America (John Wiley & Sons)

Noma: Time and Place in Nordic Cuisine by René Redzepi (Phaidon Press)

General Cooking
The Essential New York Times Cook Book: Classic Recipes for a New Century by Amanda Hesser (W.W. Norton & Company)

Heart of the Artichoke and Other Kitchen Journeys by David Tanis (Artisan)

Radically Simple: Brilliant Flavors with Breathtaking Ease by Rozanne Gold (Rodale)

Healthy Focus
Clean Start: Inspiring You to Eat Clean and Live Well by Terry Walters (Sterling/Epicure)

The Simple Art of EatingWell Cookbook by Jessie Price & the EatingWell Test Kitchen (The Countryman Press)

The Very Best Recipes for Health: 250 Recipes and More from the Popular Feature on by Martha Rose Shulman (Rodale)

Cook Italy by Katie Caldesi (Kyle Books)

Oaxaca al Gusto: An Infinite Gastronomy by Diana Kennedy (University of Texas Press)

The Blue Chair Jam Cookbook Photographer: Sara Remington (Andrews McMeel Publishing)

Noma: Time and Place in Nordic Cuisine Photographer: Ditte Isager (Phaidon Press)

Tartine Bread Photographer: Eric Wolfinger (Chronicle Books)

Reference and Scholarship
Encyclopedia of Jewish Food by Gil Marks (John Wiley & Sons)

Salted: A Manifesto on the World’s Most Essential Mineral, with Recipes by Mark Bitterman (Ten Speed Press)

What I Eat: Around the World in 80 Diets by Faith D’Aluisio and Peter Menzel (Material World Books/Ten Speed Press)

Single Subject
Good Meat: The Complete Guide to Sourcing and Cooking Sustainable Meat by Deborah Krasner (Stewart, Tabori & Chang)

Ham: An Obsession with the Hindquarter by Mark Scarborough and Bruce Weinstein (Stewart, Tabori & Chang)

Meat: A Kitchen Education by James Peterson (Ten Speed Press)

Writing and Literature
Empires of Food: Feast, Famine, and the Rise and Fall of Civilizations by Evan D. G. Fraser and Andrew Rimas (Free Press)

Four Fish: The Future of the Last Wild Food by Paul Greenberg (The Penguin Press)

Peace Meals: Candy-Wrapped Kalashnikovs and Other War Stories by Anna Badkhen (Free Press)

The winner of Cookbook of the Year selected from all nominees in the Book Category and the Cookbook Hall of Fame Inductee will be announced on May 6, 2011.

2011 James Beard Foundation Broadcast Media Awards
Presented by Lenox Tableware and Gifts

For television, webcast, and radio programs aired in 2010
Winners will be announced on May 6, 2011

Audio Webcast or Radio Show

CBC Ideas: “Pasta: The Long and Short of It”
Host: Megan Williams
Area: Canada and Online
Producers: Susan Mahoney and Megan Williams

The Canadian Table
Hosts: Don Genova and Amy Jo Ehman
Area: Canada and Online
Producers: Don Genova and Amy Jo Ehman

Martha Stewart Living Radio: Anthony Bourdain and Eric Ripert: Turn and Burn
Hosts: Anthony Bourdain and Eric Ripert
Area: National
Producers: Naomi Gabay, Neil Golub, and Chris Hauselt

TV Food Personality/Host

Alton Brown
Show: Good Eats
Network: Food Network

Bobby Flay
Show: Brunch @ Bobby’s
Network: Cooking Channel

Duff Goldman
Show: Ace of Cakes
Network: Food Network

Television Program, In Studio or Fixed Location

Alex’s Day Off
Host: Alexandra Guarnaschelli
Network: Food Network
Producers: Fran Alswang and Kim Martin

Spice Goddess
Host: Bal Arneson
Network: Food Network Canada and Cooking Channel
Producer: Johanna Eliot

Top Chef: Season 7
Host: Padma Lakshmi
Network: Bravo
Producers: Tom Colicchio, Dan Cutforth, Jane Lipsitz, and Dave Serwatka

Television Program, On Location

Ace of Cakes
Host: Duff Goldman
Network: Food Network
Producers: Jeanne Begley, Lauren Lexton, and Tom Rogan

Avec Eric
Host: Eric Ripert
Network: PBS, Online
Producers: Justin Barocas, Heather Brown, and Geoffrey Drummond

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

Television Segment

60 Minutes: “Chef José Andrés”
Host: Anderson Cooper
Network: CBS
Producers: Bill Owens and Kara Vaccaro

CBS News Sunday Morning: “Recipe for Success,” “Fields of Green,” and “Striking a Gourd”
Host: Martha Teichner
Network: CBS
Producers: David Bhagat, Jon Carras, Ed Forgotson, David Small, and Douglas W. Smith

CBS News Sunday Morning: “Worth a Shot”
Host: Seth Doane
Network: CBS
Producers: Seth Doane and Jack Renaud

Television Special/Documentary

Emeril Green: Emeril’s Culinary Adventure: Vermont
Host: Emeril Lagasse
Network: Planet Green
Producers: Dominique Andrews, Jim Brennan, Elina Brown, Karen Katz, Emeril Lagasse, Charissa Melnick, Marie Ostrosky, and Nancy Swenton

Milk War
Host: Colm Feore
Network: ichannel
Producers: Declan O’Driscoll and Kevin O’Keefe

The Four Coursemen
Hosts: Randolph Dudley, Nancy Lind, Matthew Palmerlee, Eddie Russell, Damien Schaefer, and Patrick Stubbers
Network: Cooking Channel
Producers: Blair Bess, Garrett Bess, and Evan Strome

Video Webcast

Food. Curated.
Host: Liza de Guia
Producer: Liza de Guia

Host: Josh Ozersky
Producers: Jeff Larson, Ben Leventhal, Laurie Pila Horowitz, and JP Saladin

Hosts: Eric Anderson, Brian Clark, and Jay Selman
Producers: Mark Ryan and Jay Selman

2011 James Beard Foundation Journalism Awards

For articles published in English in 2010
Winners will be announced on May 6, 2011

Cooking, Recipes, or Instruction

Sara Dickerman, Harris Salat, and Lonnée Hamilton
“A Thing of Beauty,” “The Beauty of Nori,” “Green Goddess”

Amy Thielen
Minneapolis Star Tribune
“A Good Catch,” “Low-Tech Wonder,”

 “From the Bean Patch: Plenty”

Cassandra Vires
Feast Magazine
The Cheat: “Duck Confit,” “Turducken,” “Holiday Leftovers”

Craig Claiborne Distinguished Restaurant Review Award

Dara Moskowitz Grumdahl
Minnesota Monthly
“The Kids Are All Right,” “Island Adventure,” “Heart Warming”

Patric Kuh
Los Angeles
“Animal Magnetism,” “Making Their Move,” “Time for a Redo?”

Adam Platt
New York
“Locavorism Grows Up,” “Pizza à la McNally,” “Chang Heads North”

Environment, Food Politics, and Policy

Monica Eng
Chicago Tribune
“CPS Won’t Let Kids Eat Their Vegetables”

Barry Estabrook
“A Tale of Two Dairies”

Carl Safina
“Sea Change”

Food Culture and Travel

Bill Addison
Atlanta Magazine
“BBQ 2010”

Rick Bragg, Francine Maroukian, and Robb Walsh
Garden & Gun
“The Southerner’s Guide to Oysters”

Matt Gross
“Taipei, Family Style”

Food-related Columns and Commentary

Tim Carman
Washington City Paper
“Ignore the Pizza Police,” “Supply and Da Men,” “Schmeer Campaign”

Tom Philpott
“Time for the Public to Reinvest in Food-System Infrastructure,” “How the Agrichemical Industry Turns Failure into Market Opportunity,” “The History of Urban Agriculture Should Inspire Its Future”

Lettie Teague
The Wall Street Journal
“Why I Hate Ordering Wine by the Glass,” “Are the Wines in First Class Truly First-Rate?,” “Wines that Pack a Little Extra Kick”

Food-related Feature

Jonathan Gold
LA Weekly
“99 Things to Eat in L.A. Before You Die”

Dan Koeppel
“Fruit of the Future”

Corby Kummer
“The Great Grocery Smackdown”

Food Section of a General Interest Publication

The Editors of GQ

San Francisco Chronicle
Jon Bonné and Miriam Morgan

The Washington Post
Joe Yonan

Group Food Blog

City of Ate
Hanna Raskin

The Epi-Log
Tanya Steel

Grub Street New York
Daniel Maurer, Jenny Miller, and Alan Sytsma

Health and Nutrition

Joe Fassler
“In Iowa Egg Country: Stench, Suspicion, and Fear,” “Before Iowa’s Tainted Eggs, There was Maine,” “Timeline of Shame: Decades of DeCoster Egg Factory Violations”

Rachael Moeller Gorman
“Captain of the Happier Meal”

Peter Jaret
Runner’s World
“Pasta Perfect”


Rosecrans Baldwin
“Popcorn: Cinema’s Worst Enemy”

Ruth Bourdain

Alice Laussade
Dallas Observer
“OK, Who Put Food in My Beer?”

Individual Food Blog

Politics of the Plate
Barry Estabrook

Poor Man’s Feast
Elissa Altman

Red Cook
Kian Lam Kho

M.F.K. Fisher Distinguished Writing Award

Colman Andrews
“Everything Comes from the Sea”

Jonathan Gold
LA Weekly
“A Movable Beast”

Patric Kuh
“Nights on the Town”

Multimedia Food Feature

Michael Gebert and Julia Thiel
The Chicago Reader
Key Ingredient: “Kluwak Kupas,” “Chinese Black Beans,” “Geraniums”

Katherine Shilcutt
Houston Press
“Designer Meats”

Andrew Zimmern
“Appetite for Life”

Personal Essay

Rick Bragg
Gourmet Live
“The Guiltless Pleasure”

Daniel Duane
Food & Wine
“How to Become an Intuitive Cook”

Tom Junod
“My Mom Couldn’t Cook”


Barry Estabrook
The New York Times Magazine
“The Catch”

Brian Halweil
Edible Manhattan
“Joan Gussow, Teacher of Teachers”

Benjamin Wallace
New York
“The Restaurant Auteur”

Wine and Spirits

Jon Bonné
“The New California Wine”

Jon Fine
Food & Wine
“Natural Wine: Weird or Wonderful?”

Alan Richman
“The Second Bottle”

The winner of Publication of the Year will be announced on May 6, 2011.

2011 James Beard Foundation Design and Graphics Awards

Winners will be announced on May 9, 2011

Outstanding Restaurant Design
For the best restaurant design or renovation in North America since January 1, 2008

Design Firm: Aidlin Darling Design
Designers: Joshua Aidlin, Roslyn Cole, and David Darling
Project: Bar Agricole, San Francisco

Design Firm: Bestor Architecture
Designers: Barbara Bestor, John Colter, and Cathy Johnson
Project: Pitfire Pizza, Los Angeles

Design Firm: Natoma Architects Inc.
Designer: Stanley Saitowitz
Project: Toast, Novato, CA

Outstanding Restaurant Graphics
For the best restaurant graphics executed in North America since January 1, 2008

Design Firm: Katie Barcelona
Designer: Katie Barcelona
Project: L’Artusi, NYC

Design Firm: Love and War
Designer: Katie Tully
Project: The National Bar & Dining Rooms, NYC

Design Firm: JNL Graphic Design
Designers: Donald Madia and Jason Pickleman
Project: The Publican, Chicago

2011 James Beard Foundation Restaurant and Chef Awards

Winners will be announced on May 9, 2011

Best New Restaurant
Presented by Mercedes-Benz
A restaurant opened in 2010 that already displays excellence in food, beverage, and service and is likely to have a significant impact on the industry in years to come.

ABC Kitchen
Chef/Owner: Jean-Georges Vongerichten
Owner: Phil Suarez

San Francisco
Chef/Owner: Corey Lee

Girl & the Goat
Chef/Owner: Stephanie Izard
Owners: Kevin Boehm, Rob Katz, and Daniel Russo

Chef/Owner: Barbara Lynch Torrisi Italian Specialties
Chefs/Owners: Mario Carbone and Rich Torrisi

Outstanding Chef Award
Presented by All-Clad Metalcrafters
A working chef in America whose career has set national industry standards and who has served as an inspiration to other food professionals. Candidates must have been working as chefs for at least the past 5 years.

José Andrés
Washington, D.C.

Gary Danko
Restaurant Gary Danko
San Francisco

Suzanne Goin
Los Angeles

Paul Kahan

Charles Phan
The Slanted Door
San Francisco

Outstanding Pastry Chef Award
Presented by All-Clad Metalcrafters
A chef or baker who prepares desserts, pastries, or breads and who serves as a national standard-bearer for excellence. Candidates must have been pastry chefs or bakers for at least the past 5 years.

Joanne Chang
Flour Bakery + Café

Patrick Fahy

Dahlia Narvaez
Osteria Mozza
Los Angeles

Angela Pinkerton
Eleven Madison Park

Mindy Segal
Mindy’s HotChocolate

Outstanding Restaurant Award
A restaurant in the United States that serves as a national standard-bearer for consistent quality and excellence in food, atmosphere, and service. Candidates must have been in operation for at least 10 or more consecutive years.

Blue Hill
Chef/Owner: Dan Barber
Owners: David Barber and Laureen Barber

San Francisco
Chef/Owner: Nancy Oakes
Owner: Pat Kuleto

Eleven Madison Park
Owner: Danny Meyer

Highlands Bar and Grill
Birmingham, AL
Chef/Owner: Frank Stitt
Owner: Pardis Stitt

Chefs/Owners: Marc Vetri and Jeff Benjamin

Outstanding Restaurateur Award
A working restaurateur who sets high national standards in restaurant operations and entrepreneurship. Candidates must have been in the restaurant business for at least 10 years. Candidates must not have been nominated for a James Beard Foundation chef award in the past 10 years.

Bruce Bromberg and Eric Bromberg
Blue Ribbon Restaurants

Tom Douglas
Dahlia Bakery, Dahlia Lounge, Etta’s, Lola, Palace Kitchen, Seatown Seabar & Rotisserie, and Serious Pie

Pat Kuleto
Boulevard, Epic Roasthouse, Farallon, Jardinière, Martini House, Nick’s Cove, and Waterbar
San Francisco

Richard Melman
Lettuce Entertain You Enterprises

Phil Suarez
ABC Kitchen, Co., Gigino Trattoria, Gigino Wagner Park, Jean Georges, JoJo, J&G Steakhouse, Market, The Mark Restaurant by Jean Georges, Mercer Kitchen, Perry St, Pipa, Prime Steakhouse, Spice Market, and wd~50
Various Cities

Outstanding Service Award
Presented By Stella Artois
A restaurant that demonstrates high standards of hospitality and service. Candidates must have been in operation for at least the past 5 years.

Owners: Brian Canlis and Mark Canlis

New Orleans
Chef/Owner: Emeril Lagasse

La Grenouille
Owners: Charles Masson and Gisèle Masson

Per Se
Chef/Owner: Thomas Keller

Chef/Owner: Rick Bayless

Outstanding Wine and Spirits Professional Award
Presented by Southern Wine & Spirits of New York
A winemaker, brewer, or spirits professional who has had a significant impact on the wine and spirits industry nationwide. Candidates must have been in the profession for at least 5 years.

Sam Calagione
Dogfish Head Craft Brewery
Milton, DE

Merry Edwards
Merry Edwards Winery
Sebastopol, CA

Paul Grieco

Rajat Parr
Mina Group
San Francisco

Julian P. Van Winkle, III
Old Rip Van Winkle Distillery
Louisville, KY

Outstanding Wine Service Award
A restaurant that displays and encourages excellence in wine service through a well-presented wine list, a knowledgeable staff, and efforts to educate customers about wine. Candidates must have been in operation for at least 5 years.

San Francisco
Wine Director: Shelley Lindgren

Blackberry Farm
Walland, TN
Wine Director: Andy Chabot

Frasca Food and Wine
Boulder, CO
Wine Director: Bobby Stuckey

Picasso at Bellagio
Las Vegas
Wine Director: Robert Smith

The Modern
Wine Director: Belinda Chang

Rising Star Chef of the Year Award
A chef age 30 or younger who displays an impressive talent and who is likely to have a significant impact on the industry in years to come.

Aaron London
Napa, CA

Thomas McNaughton
flour + water
San Francisco

Gabriel Rucker
Le Pigeon
Portland, OR

Christina Tosi
Momofuku Milk Bar

Sue Zemanick
New Orleans

Best Chefs in America
Presented by Groupon
Chefs who have set new or consistent standards of excellence in their respective regions. Each candidate may be employed by any kind of dining establishment and must have been a working chef for at least the past 5 years. The 3 most recent years must have been spent in the region where the chef is presently working.

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

Michael Carlson

Curtis Duffy
Avenues at the Peninsula

Bruce Sherman
North Pond

Paul Virant
Western Springs, IL

Alex Young
Zingerman’s Roadhouse
Ann Arbor, MI

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

Cathal Armstrong
Restaurant Eve
Alexandria, VA

Johnny Monis
Washington, D.C.

Peter Pastan
Washington, D.C.

Maricel Presilla
Hoboken, NJ

Michael Solomonov

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

Justin Aprahamian

Isaac Becker
112 Eatery

Colby Garrelts
Kansas City, MO

Tory Miller
Madison, WI

Lenny Russo
St. Paul, MN

Best Chef: New York City (Five Boroughs)

Michael Anthony
Gramercy Tavern

April Bloomfield
The Spotted Pig

Wylie Dufresne

Gabrielle Hamilton

Michael White

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

Tim Cushman
o ya

Krista Kern Desjarlais
Portland, ME

Gerry Hayden
The North Fork Table & Inn
Southold, NY

Matt Jennings
La Laiterie

Tony Maws
Craigie On Main
Cambridge, MA

Eric Warnstedt
Hen of the Wood
Waterbury, VT

Best Chef: Northwest (AK, ID, MT, OR, WA, WY)

Matt Dillon
Sitka & Spruce

Christopher Israel
Portland, OR

Andy Ricker
Pok Pok
Portland, OR

Ethan Stowell
Staple & Fancy Mercantile

Cathy Whims
Portland, OR

Best Chef: Pacific (CA, HI)

Michael Cimarusti
Los Angeles

Christopher Kostow
The Restaurant at Meadowood
St. Helena, CA

Daniel Patterson
San Francisco

Richard Reddington
Yountville, CA

Michael Tusk
San Francisco

Best Chef: South (AL, AR, FL, LA, MS)

Zach Bell
Café Boulud at the Brazilian Court
Palm Beach, FL

John Harris
New Orleans

Christopher Hastings
Hot and Hot Fish Club
Birmingham, AL

Tory McPhail
Commander’s Palace
New Orleans

Stephen Stryjewski
New Orleans

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

Hugh Acheson
Five and Ten
Athens, GA

Craig Deihl
Charleston, SC

John Fleer
Canyon Kitchen at Lonesome Valley
Cashiers, NC

Linton Hopkins
Restaurant Eugene

Edward Lee
610 Magnolia
Louisville, KY

Andrea Reusing
Chapel Hill, NC

Best Chef: Southwest (AZ, CO, NM, NV, OK, TX, UT)

Bruce Auden
Biga on the Banks
San Antonio

Bryan Caswell

Saipin Chutima
Lotus of Siam
Las Vegas

Tyson Cole
Austin, TX

Ryan Hardy
Montagna at the Little Nell
Aspen, CO

2011 James Beard Foundation Who’s Who of Food & Beverage in America Inductees

Jonathan Gold
Writer, LA Weekly
Los Angeles

Lee Jones
Farmer/ Owner, Chef’s Garden
Huron, OH

Charles Phan
Chef/Owner, The Slanted Door
San Francisco

Frank Stitt
Chef/Owner, Highlands Bar and Grill
Birmingham, AL

Nick Valenti
CEO, Patina Restaurant Group

2011 James Beard Foundation America’s Classics Awards
Presented by The Coca-Cola Company
Restaurants with timeless appeal, beloved in their regions for quality food that reflects the character of their community. Establishments must have been in existence at least 10 years and be locally owned.

Chef Vola’s
111 South Albion Place
Atlantic City, NJ
Owners: Louise Esposito, Michael Esposito, Michael Esposito Jr., Louis Esposito

Crook’s Corner
610 West Franklin Street
Chapel Hill, NC
Owner: Gene Hamer

Noriega Restaurant and Hotel
525 Sumner St.
Bakersfield, CA
Owners: Linda Elizalde McCoy and Rochelle Ladd

Le Veau d’Or
129 East 60th Street
Owner: Robert Tréboux

Watts Tea Shop
761 N. Jefferson Street
President and CEO: Sam Watts

2011 James Beard Foundation Lifetime Achievement Award

Kevin Zraly

2011 James Beard Foundation Humanitarian of the Year