James Beard Awards

[harlanturk]

A Chef's Tasting of the James Beard Foundation 2007 Awards Gala, celebrating the Art of American Food, held at Lincoln Center's Avery Fisher Hall, New York, NY.

Photo #4: Grant Achatz of Alinea Restaurant (Chicago, IL), named Best Chef Great Lakes.

More to come ...

Edited May 10, 2007 by harlanturk (log)

[docsconz]

Very cool, Harlan! Thanks for sharing them. I look forward to more. The photo of Chef Achatz is particularly great as it captures the tension of the moment.

[Marky Marc]

I'm really happy to see that John Sundstrom won best chef in the NW. Really exceptional.

Edited May 11, 2007 by Marky Marc (log)

[harlanturk]

David Chang of Momofuku (New York, NY), named Rising Star Chef of the Year.

Tahitian Vanilla Bavarois with Mango–Cilantro Gelée, Passion Fruit, and Banana Sorbet by Dominique Ansel, pasty chef at Daniel (New York, NY).

Katsuya Fukushima and Ruben Garcia of Jose Andres' miniBar (Washington, DC) make their Signature Cotton Candy Foie Gras.

Rick and Deann Bayless of Frontera Grill (Chicago, IL), Outstanding Restaurant of the Year.

Even more to come ...

[Marlene]

Thanks for sharing! We had been invited by a board member, but were unable to make the trip to New York. I'm really sorry I missed it. Maybe next year.

[TAPrice]

That last photo makes Bayless look like an evil genius about to take over the world.

Great photos.

What is going on with the foie cotton candy? Are they wrapping cotton candy around chunks of foie? What flavor is the cotton candy?

[docsconz]

Truly great work, Harlan. I am awed!

[harlanturk]

Didn't get to try the Cotton Candy Foie Gras, but know it's a signature dish at miniBar. Believe it's just torchons then put into the machine, flavor of cotton candy unknown.

I tried to make the Bayless shot draw from Citizen Kane.

Twas an epic event.

[Carolyn Tillie]

What is going on with the foie cotton candy? Are they wrapping cotton candy around chunks of foie? What flavor is the cotton candy?

←

I especially love the photo of the names on the floor - great photo.

I had the foie in cotton candy at a Napa event served by Jose Andres and it was regular cotton candy (although not overly sweet) around small torchon of foie. They were fabulous...

[harlanturk]

Morel Financièrs with Smoked Paprika and Jamón Ibérico, Chef Grant Achatz of Alinea (Chicago, IL).

Tre Wilcox of Abacus (Dallas, TX), Rising Star Chef Nominee 2005 & 2006.

Michel Richard of Citronelle (Washington, DC) accepting his award for Outstanding Chef of the Year.

Michael Mina's Japanese Kobe Beef Shabu-Shabu.

A Chef's Tasting of the James Beard Foundation 2007 Awards Gala, celebrating the Art of American Food, held at Lincoln Center's Avery Fisher Hall, New York, NY.

Yet more to come ...

Edited May 11, 2007 by harlanturk (log)

[harlanturk]

Any one notice they annouced the TOP CHEF 3 contestants.

One in particular is noteworthy:

· Tre, 30 - Cedar Hill, Texas

Get the connection?

[harlanturk]

A final installment for the week.

A terrine tasting from Jean-François Bruel of Daniel (New York, NY).

The Lee Bros. accepting their award for their "Southern Cookbook", named Cookbook of the Year.

Puffed Morels with Ramps and Black Pepper, by Grant Achatz of Alinea (Chicago, IL).

Danny Meyers, with Daniel Humm of Eleven Madison Park (background left) at the James Beard Foundation 2007 Awards Gala, celebrating the Art of American Food, held at Lincoln Center's Avery Fisher Hall, New York, NY.

[Carrot Top]

You have a fantastic and truly unique eye and visual sense, Harlan. And obviously the technique to back it all up with. Kudos on these photos!

I think I would recognize your work anywhere. And that's saying a lot considering the amount of photos we all see each day. Thanks for posting.

[TAPrice]

That all looks so glamorous. Exactly how unglamorous are the journalism and book awards? I've never been, but I've always imagined that the day before awards ceremony for writers would be like the low-key Oscar awards for technical merit.