Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Sign in to follow this  
molto e

Midwest James Beard Awards Nominations - 2006

Recommended Posts

Category: best new restaurant

A restaurant opened in 2005 that already displays excellence in food,

beverage and service, and is likely to make a significant impact in years

to come.

Alinea

Owners: Grant Achatz and Nick Kokonas

Chef: Grant Achatz

1723 N. Halsted

Chicago, IL 60614

312-867-0110

Category: outstanding restaurant award presented by s.pellegrino

The restaurant in the U.S. that serves as a national standard bearer of

consistency of quality and excellence in food, atmosphere and service.

Restaurant must have been in operation for at least ten years.

Everest

Chef/Owner: Jean Joho

440 S. LaSalle Street

40th Floor

Chicago, IL 60605

312-663-8920

Spiaggia

Owner: Levy Restaurants

Chef: Tony Mantuano

980 N. Michigan Avenue

Chicago, IL 60611

312-280-2750

Category: outstanding service award

A restaurant that demonstrates high standards of hospitality and service.

Must have been in operation for the past five years.

Tru

Owners: Rick Tramonto, Gale Gand and Richard Melman

676 N. St. Clair Street

Chicago, IL 60611

312-202-0001

Category: best chef: Midwest

Shawn McClain

Spring

2039 West North Avenue

Chicago, IL 60647

773-395-7100

Carrie Nahabedian

Naha

500 N. Clark Street

Chicago, IL 60610

312-321-6242

Category: rising star chef of the year

presented by gallo family vineyards

A chef, age 30 or younger, who displays an impressive talent, and who is

likely to make a significant industry impact in years to come.

Graham Elliot Bowles

Avenues at The Peninsula Hotel

108 East Superior Street

Chicago, IL 60611

312-573-6754

Category: outstanding restaurateur award presented by Waterford Wedgwood

A working restaurateur, actively involved in multiple restaurants in The

United States, who has set uniformly high national standards as a creative

force in the kitchen and/or in restaurant operations. Must have been in the

restaurant business for at least ten years

Richard Melman

Lettuce Entertain You Enterprises

5419 N. Sheridan Rd. #116

Chicago, IL 60640

773-878-7340

Good Luck to all the nominees,

Molto E


Edited by molto e (log)

Eliot Wexler aka "Molto E"

MoltoE@restaurantnoca.com

Share this post


Link to post
Share on other sites

Impressive list of nominees to be sure. I'm especially happy for Carrie Nahabedian whose vast talents are almost overlooked in situations like these.

Eliot, I assume this is just a list of the Chicago-based nominees. Can you post the names of all the nominees in these categories, especially those in the Best Chef Midwest category?

Thanks,

=R=


"Hey, hey, careful man! There's a beverage here!" --The Dude, The Big Lebowski

LTHForum.com -- The definitive Chicago-based culinary chat site

ronnie_suburban 'at' yahoo.com

Share this post


Link to post
Share on other sites

I'd say all those nominees have pretty good chances. good luck!


John Sconzo, M.D. aka "docsconz"

"Remember that a very good sardine is always preferable to a not that good lobster."

- Ferran Adria on eGullet 12/16/2004.

Docsconz - Musings on Food and Life

Slow Food Saratoga Region - Co-Founder

Twitter - @docsconz

Share this post


Link to post
Share on other sites

Ronnie, the full list of nominees is in a pdf file on the Beard site.

The Midwest chef nominees are:

Shawn McClain, Spring, Chicago

Jean-Robert de Cavel, Jean-Robert at Pigall's, Cincinnatti

Carrie Nahabedian, Naha, Chicago

Brian Polcyn, Five Lakes Grill, Milford MI

Lucia Watson, Lucia's, Minneapolis

Polcyn is also nominated in the single-subject cookbook catagory along with Michael Ruhlman for Charcuterie.

Share this post


Link to post
Share on other sites

Thanks, edsel. That's fine news about Charcuterie, too.

I think Lucia Watson is a repeat nominee.

Congrats and good luck to all the nominees.

Edit to add: It's interesting that this year only 2 Chicago chefs were nominated in this category. A bunch of us complained about that dynamic last year and it seems to have been addressed this time around. In fact, this year's slate looks a lot like our thread about last year's noms.

=R=


"Hey, hey, careful man! There's a beverage here!" --The Dude, The Big Lebowski

LTHForum.com -- The definitive Chicago-based culinary chat site

ronnie_suburban 'at' yahoo.com

Share this post


Link to post
Share on other sites

Interesting that only 2 of the 5 Best Chef, Midwest nominees are from Chicago this year. I think last year it was like 4 out of 5. Nice to see the selections branching out a bit. [Edited to add: Cross-posted with Ron. Great minds think alike :wink: )

I think Best New Restaurant is a 2 horse race between Alinea and Robuchon in Vegas (my money's on Alinea).


Edited by jesteinf (log)

-Josh

Now blogging at http://jesteinf.wordpress.com/

Share this post


Link to post
Share on other sites
Interesting that only 2 of the 5 Best Chef, Midwest nominees are from Chicago this year.  I think last year it was like 4 out of 5.  Nice to see the selections branching out a bit. [Edited to add: Cross-posted with Ron.  Great minds think alike  :wink: )

Ditto! Not to detract from the Chicago culinary anchorage, but congrats to Minneapolis, Cincinnati and Milford for making a showing this year!!

I think Best New Restaurant is a 2 horse race between Alinea and Robuchon in Vegas (my money's on Alinea).

... but you talk as if your mind's in Vegas! :laugh:

u.e.


“Watermelon - it’s a good fruit. You eat, you drink, you wash your face.”

Italian tenor Enrico Caruso (1873-1921)

ulteriorepicure.com

My flickr account

ulteriorepicure@gmail.com

Share this post


Link to post
Share on other sites

Another Midwest award: Ari Weinzweig the Co-Founder of Zingerman's Deli in Ann Arbor, MI was one of five named to the Who’s Who of Food and Beverage, "presented to culinary professionals who have made significant and lasting achievements and contributions to the food and beverage industry for ten or more years."


Tammy's Tastings

Creating unique food and drink experiences

eGullet Foodblogs #1 and #2
Dinner for 40

Share this post


Link to post
Share on other sites

Congratulations to all! I'm a little disappointed at being overlooked [again] but glad to see wide representation in the area.

And good for Ari W - even though many of us would probably love to be in his shoes, there's a lot of hard work and less-than-glamorous parts to sourcing (sorry, couldn't help myself Busboy :raz: ) all of the goodies that Zing's features, live and via mail order.

Edited to clarify - disappointed that the Kansas City area was overlooked, not me personally. I hadn't really expected to see my own name on the list. :rolleyes:


Edited by moosnsqrl (log)

Judy Jones aka "moosnsqrl"

Sharing food with another human being is an intimate act that should not be indulged in lightly.

M.F.K. Fisher

Share this post


Link to post
Share on other sites

I'd say the Midwest was well-recognized! There are more nominees in the other categories as well.

Books

Food of the Americas category—two of three are Midwesterners!

Mexican Everyday

Rick Bayless with Deann Groen Bayless

Peace, Love, and Barbecue

Mike Mills and Amy Mills Tunnicliffe

(That's me! We have restaurants in M'boro and Marion, IL)

Journalism

Mark Caro

Chicago Tribune

"Liver and Let Live"

Newspaper food section with under 300,000 circ

St. Louis Post-Dispatch

Judith Evans

Newspaper food section with over 300,000

Carol Mighton Haddix

Chicago Tribune

Television food segment

ABC 7 news at 11:00 (a.m.)

Host: Steve Dolinsky Network: WLS-TV (ABC), Chicago, N.W. Indiana, S.W. Michigan, S.E. Wisconsin Producer: Badriyyah Waheed

CBS 2 News, Chicago

Host: Vince Gerasole Network: WBBM

edited to add one more (didn't read down the page far enough!

Television Food Show: National

The Kitchen Sessions with Charlie Trotter: Giradet

Host: Charlie Trotter

Network: PBS (American Public Television)

Producers: Melanie Kosaka and Robert Bates


Edited by Amy M-T (log)

Share this post


Link to post
Share on other sites
Another Midwest award: Ari Weinzweig the Co-Founder of Zingerman's Deli in Ann Arbor, MI was one of five named to the Who’s Who of Food and Beverage, "presented to culinary professionals who have made significant and lasting achievements and contributions to the food and beverage industry for ten or more years."

Pardon me if I'm reduntant... but I believe that Jean Joho of Chicago's Everest (and Las Vegas's Paris) was also recognized among the James Beard "Who's Who."

u.e.


“Watermelon - it’s a good fruit. You eat, you drink, you wash your face.”

Italian tenor Enrico Caruso (1873-1921)

ulteriorepicure.com

My flickr account

ulteriorepicure@gmail.com

Share this post


Link to post
Share on other sites
Peace, Love, and Barbecue

Mike Mills and Amy Mills Tunnicliffe

(That's me! We have restaurants in M'boro and Marion, IL)

And (god bless ya) Fat Guy and Jason (and our humble Society) are mentioned in your tome, so it's "a good thing," even though your book features non-BBQ (I'm kidding, of course, just trying to keep the KC vs. everyone else bbq battle alive - I actually enjoyed your book :smile: )


Judy Jones aka "moosnsqrl"

Sharing food with another human being is an intimate act that should not be indulged in lightly.

M.F.K. Fisher

Share this post


Link to post
Share on other sites
Congratulations to all!  I'm a little disappointed at being overlooked [again] but glad to see wide representation in the area.

Edited to clarify - disappointed that the Kansas City area was overlooked, not me personally.  I hadn't really expected to see my own name on the list.  :rolleyes:

I felt the same way moosnsqrl.. :sad: hopefully next year!


Edited by JWest (log)

"cuisine is the greatest form of art to touch a human's instinct" - chairman kaga

Share this post


Link to post
Share on other sites
Sign in to follow this  

  • Similar Content

    • By bague25
      Which are the pickles you have in your pantry right now?
      Which are the ones you dream of?
      Any recipes? Any secrets? Any reading material?
      Please share - as Monica says Inquiring minds want to know...
    • By newchef
      I'm trying to make a Roasted Poblano and Black Bean Enchilada recipe and I don't know if the tomatillo cream sauce will be freezer-friendly.     Basically I process the following ingredients in a food processor to make the cream sauce.  I plan on freezing the sauce in ice-cube trays for individual servings.  The sauce will then be thawed and spread on a baking dish and also used to top the enchiladas and cook in a 400 degree oven.   Thanks!   INGREDIENTS:   -26 ounces canned tomatillos, drained -1 onion -1/2 cup cilantro leaves -1/3 cup vegetable broth -1/4 cup heavy cream -1 tbsp vegetable oil -3 garlic cloves -1 tbsp lime juice -1 tsp sugar -1 tsp salt
    • By markovitch
      A while ago, to learn the ins and outs of Horseradish, I began making my own mustard. I have managed some really really good varieties, (one with black mustard seeds, rice-wine vinegar, horseradish and Kabocha squash) and some really god awful ones too. I recall that my grandmother used to make her own ketchup too. it wasn't all that good.
      has anyone made their own condiments before?
      care to share experiences?
    • By Lisa Shock
      The basic formula for these cakes was developed by the wife of a mayonnaise salesman in an effort to help him out. I did a bit of research, and have found many variations. Early variants generally involve using less cocoa, which I cannot recommend. Later variants involve using cold water instead of boiling, adding salt, and additional leaveners. I personally do not feel that any additional salt is needed, as mayonnaise and that famous, tangy brand of salad dressing (sometimes the label just says 'Dressing') both contain a fair amount of salt. If you are using homemade mayonnaise or a low sodium product, an eighth teaspoon of salt may boost the flavor a bit. And, of course, somewhere along the way fans who prefer a certain salad dressing over mayonnaise started using it to make this cake. Nowadays, the Hellman's website has a different formula -one with added eggs and baking powder. I have not tried this newer formulation.
       
      Some versions of this recipe specify sifted cake flour. This will result in a very light cake with virtually no structural integrity, due to the paucity of eggs in this recipe compared to a regular cake. Cupcakes made this way give beautifully light results. However, every time I try to make a traditional 8" double layer cake with cake flour, I experience collapse. I recommend AP flour or at least a mix of cake and pastry flour.
       
      I have never made this with a gluten-free flour replacer. This recipe does not have very much structural integrity and as such does not make a good candidate for a gluten-free cake.
       
      I have made this cake many times, the type of sandwich spread you choose will affect the outcome. Made with mayonnaise, the cake has a good chocolate flavor and moistness. Made with that famous, tangy, off-white salad dressing that gets used as a sandwich spread, the cake has a subtle bit of extra brightness to the flavor. If one chooses to use a vegan mayonnaise, the result is tasty but lacking a little in structure; I would bake this in a square pan and frost and serve from the pan.
       
      The cocoa you use will also affect the flavor.  For a classic, homey flavor use a supermarket brand of cocoa. To add a little sophistication, use better, artisan type cocoa and use chocolate extract instead of the vanilla extract.
       
      Supposedly, the traditional frosting for this cake should have a caramel flavor. Look for one where you actually caramelize some sugar first. Modern recipes for the icing seem like weak imitations to me; using brown sugar as the main flavor instead of true caramel.
       
      Chocolate Mayonnaise or Salad Dressing Cake
      makes enough for two 8" round pans, or a 9" square (about 7 cups of batter)
       
      2 ounces/56g unsweetened, non-alkalized cocoa
      1 cup/236g boiling water
      1 teaspoon/4g regular strength vanilla extract
      3/4 cup/162g mayonnaise, vegan mayonnaise, or salad dressing (the tangy, off-white, sandwich spread type dressing)
      10.5ounces/300g all-purpose flour
      7 ounces/200g sugar
      0.35ounce/10g baking soda
       
      Preheat your oven to 350°.
      Grease or spray two 8" round pans or an equivalent volume square or rectangle.
      Place the cocoa in a medium (4-5 cup) bowl. Add the hot water and stir with a fork to break up any clumps. Allow to cool down a little,  then add the vanilla extract and the mayonnaise or salad dressing spread. Beat well to eliminate lumps. In the bowl of an electric mixer or larger regular bowl if making by hand, sift in the flour and add the sugar and baking soda. Mix the dry ingredients to distribute evenly. Slowly beat in the cocoa mixture. Mix until the batter has an even color. Pour immediately into the pans. If making two 8" rounds, weigh them to ensure they contain equal amounts.
      Bake for approximately 20 minutes, or until the center of the top springs back when touched lightly. (The toothpick test does NOT work well on this moist cake!) Allow the cake to cool a little and shrink from the sides of the pan before removing. Removal is easier while still a little warm.
      Good with or without frosting.
      Good beginner cake for kids to make.
       
       
       
    • By Sheel
      Prawn Balchao is a very famous Goan pickle that has a sweet, spicy and tangy flavor to it. 
      For the balchao paste you will need:
      > 8-10 kashmiri red chillies
      > 4-5 Byadagi red chillies
      > 1/2 tsp cumin seeds
      > 1/2 tsk turmeric powder 
      > 1 tsp peppercorn
      > 6 garlic cloves
      > 1/2 tsp cloves
      > 1 inch cinnamon stick
      > Vinegar 
      First you will need to marinate about 250 grams of prawns in some turmeric powder and salt. After 15 minutes deep fry them in oil till them become golden n crisp. Set them aside and add tsp vinegar to them and let it sit for 1 hour. Now, make a paste of all the ingredients mentioned under the balchao paste and make sure not to add any water. In the same pan used for fryin the prawns, add in some chopped garlic and ginger. Lightly fry them and immediately add one whole chopped onion. Next, add the balchao paste amd let it cook for 2-3 minutes. Add in the prawns and cook until the gravy thickens. Finally add 1 tsp sugar and salt according to your taste. Allow it to cool. This can be stored in a glass jar. Let this mature for 1-3 weeks before its use. Make sure never to use water at any stage. This can be enjoyed with a simple lentil curry and rice.
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...