Tag: James Beard

Scenes From the 2012 James Beard Awards

by in Events, View All Posts, May 8th, 2012

On Monday night the food industry celebrated the best of the best from the past year at the 2012 James Beard Awards at Avery Fisher Hall in New York City. Often referred to as the Oscars of food, the evening honored both well-known chefs (the James Beard Foundation Lifetime Achievement Award was given to Wolfgang Puck) and up-and-coming stars (Christina Tosi of Momofuku Milk Bar in New York won Rising Star Chef of the Year). Get the full list of winners here and check out our photos from the red carpet below.

James Beard Awards, Ted Allen

James Beard Award-winner and Chopped host Ted Allen snapped his own photos.

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Congratulations to Ted Allen and Chopped on James Beard Journalism Awards

by in Events, May 5th, 2012

james beard journalism awardsFriday night while guests dined on Alex Guarnaschelli’s delicious organic chicken with 40 cloves of garlic, among other tasty courses, the food industry celebrated Food Network’s very own. The awards, which were emceed by JBF award winners Michael Symon and Martha Teichner, celebrate excellence in food media. Chopped won the award for best Television Program, in Studio or Fixed Location, category and Ted Allen took home the award for best Media Personality/Host, also for Chopped.

Ted thanked the 9 judges that he works with on Chopped including Marcus Samuelsson, Marc Murphy, Amanda Freitag and Scott Conant, who were also in attendance. He said, “The judges on our show are so much a part of what our show is … these are the people that make me look smart and teach me things.” After winning his second award of the night he mused, “Having one is nice but when they clink together …”

Congratulations to all of the 2012 James Beard Award nominees and winners.

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Chatting With Alton Brown, Master of Ceremonies for the 2012 James Beard Awards

by in Events, Food Network Chef, May 3rd, 2012

alton brown
This coming Monday, the James Beard Foundation will host its annual Awards Ceremony and Gala Reception at Lincoln Center to honor the chefs and restaurateurs who made the food industry unforgettable in 2011. This year, the foundation has asked Food Network’s own Alton Brown to host the awards. A true entertainer and culinary superstar, Alton’s no stranger to hosting gigs. Between Next Iron Chef, Iron Chef America and previous seasons of Food Network Star, the James Beard Foundation should rest easy knowing they have a pro on stage.

Last year,  Alton Brown was awarded the Best TV Food Personality Award for Good Eats. Prior to that, in 2003, he was awarded the Book Award in the Reference category for his first book, I’m Just Here for the Food (2002).

We recently caught up with Alton to ask him about this honor, especially since the foundation will be celebrating their 25th anniversary this year.

 

You’ve hosted numerous shows on Food Network, but this somehow seems different. What are you doing to prepare? Are you nervous?
Prepare? Absolutely. A couple of jokes and an escape route. Nervous? Let’s say I’m appropriately aware.

More from Alton after the jump

Top 5 Things Susan Ungaro’s Looking Forward to at This Year’s James Beard Awards

by in Events, May 2nd, 2012

susan ungaro
This weekend, the James Beard Foundation will host it’s Journalism Awards dinner on Friday and Awards Ceremony and Gala Reception at Lincoln Center on Monday to honor the chefs and restaurateurs who made an indelible impression on the food industry in 2011. While this is a special occasion any year, this year it’s extra special as they celebrate their silver anniversary: It’s been 25 years since the James Beard Foundation officially opened the James Beard House as an American center for the culinary arts.

You’ve heard it before that these two events are like the Oscars of the food world. While we look forward to the food and newest , we wanted to know what Susan Ungaro, president of the foundation, was looking forward to the most.

1. Red Carpet Celebrity Chef Moments: It’s so exciting to greet all the special guest presenters and chef nominees as they arrive at Lincoln Center. Every one of them is a star for the evening. I’m especially looking forward to welcoming our Lifetime Achievement Award winner, Wolfgang Puck, who is being introduced this year by Good Morning America’s Robin Roberts.

More from Susan Ungaro

Alton Brown Wins James Beard Award for Best TV Food Personality

by in Food Network Chef, May 9th, 2011

alton brown
The James Beard Foundation kicked off its awards weekend this past Friday in New York City with the Book, Broadcast and Journalism Awards Dinner.  Food Network’s own Ted Allen co-hosted the event with Bravo’s Top Chef: Just Desserts host Gail Simmons. Together, they helped announce winners for categories like Best Personal Essay, Best Cookbooks and Best Television Program (click here for a complete list of winners).

One Food Network personality walked away with a big win: Alton Brown took home the award for Best TV Food Personality for his show Good Eats. However, this is not Alton’s first James Beard Award. In 2003, Alton won the award for “Best Reference Book” with “I’m Just Here For the Food.” Nominees also up for this award included Bobby Flay for Cooking Channel’s Brunch @ Bobby’s and Duff Goldman for Ace of Cakes.

Tonight, The James Beard Foundation will host the Awards Ceremony and Gala Reception at Lincoln Center to honor the chefs and restaurateurs who have made the food industry unforgettable in 2010.

Congratulations, Alton!

5 Questions With Sue Zemanick: James Beard Rising Star Chef Nominee

by in News, May 6th, 2011

sue zemanick
On Monday, May 9, Tom Colicchio, Emeril Lagasse, Gail Simmons, Andrew Zimmern, Anne Burrell and many others in the food industry will don their best as they join the James Beard Foundation at its annual Restaurant and Chef Awards Dinner.

In honor of the Rising Star Chef of the Year Award, we’re chatting with the 2011 nominees for this category. Yesterday we caught up with Aaron London, chef at Ubuntu in Napa, Calif. Today we’re talking with Sue Zemanick, chef of Gautreau’s in New Orleans. “As a chef it feels amazing to be appreciated and recognized for all of the hard work that my cooks and I do on a day-to-day basis,” Zemanick says. “I feel honored to be considered for such an important award and to be in the company of other such great chefs.”

FN Dish: The theme of this year’s awards is “The Ultimate Melting Pot,” so what is your favorite type of ethnic cuisine?
SZ: Vietnamese.

Paula Deen’s fried chicken or Bobby Flay’s burgers? »

5 Questions With Gabriel Rucker: James Beard Rising Star Chef Nominee

by in News, May 4th, 2011

gabriel rucker
On Monday, May 9, Tom Colicchio, Emeril Lagasse, Gail Simmons, Andrew Zimmern, Anne Burrell and many others in the food industry — will don their best as they join the James Beard Foundation at its annual Restaurant and Chef Awards Dinner.

In honor of the Rising Star Chef of the Year Award, we’re chatting with the 2011 nominees for this category. Yesterday we caught up with Thomas McNaughton, chef at flour + water in San Francisco. Today we’re talking with Gabriel Rucker, chef of Le Pigeon in Portland, Oregon. Being nominated is “the highest honor you can receive as a chef,” Rucker says. “And just being nominated makes me feel like a winner already.”

FN Dish: The theme of this year’s awards is “The Ultimate Melting Pot,” so what is your favorite type of ethnic cuisine?
GR: Mexican

Read what Gabriel would like to change about the food industry »

5 Questions With Thomas McNaughton: James Beard Rising Star Chef Nominee

by in News, May 3rd, 2011

thomas mcnaughton
On Monday, May 9, Tom Colicchio, Emeril Lagasse, Gail Simmons, Andrew Zimmern, Anne Burrell and many others in the food industry — will don their best as they join the James Beard Foundation at its annual Restaurant and Chef Awards Dinner.

In honor of the Rising Star Chef of the Year Award, we’re chatting with the 2011 nominees in this category. Yesterday, we caught up with Christina Tosi of Momofuku Milk Bar in New York City. Today, we’ll get to know Thomas McNaughton, chef at flour + water in San Francisco. McNaughton says that the Beard Awards, “Are a testament to the people that I’m surrounded by, not only in the kitchen but in our organization. It feels humbling to be among such talented peers.”

FN Dish: The theme of this year’s awards is “The Ultimate Melting Pot,” so what is your favorite type of ethnic cuisine?
TM: Korean

Find out what classic rock band Thomas would love to cook for »

5 Questions With Christina Tosi: James Beard Rising Star Chef Nominee

by in News, May 2nd, 2011

christina tosi

On Monday, May 9, Tom Colicchio, Emeril Lagasse, Gail Simmons, Andrew Zimmern, Anne Burrell and many others in the food industry — will don their best as they join the James Beard Foundation at its annual Restaurant and Chef Awards Dinner.

While categories like Best New Chef and Best New Restaurant tend to steal the spotlight, one category to keep your eye on is Rising Star Chef of the Year. According to the Foundation, “This award is given to 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.” Past winners who hold this title include Nate Appleman and Andrew Carmellini.

Starting today, we’ll get to know each of the 2011 nominees up for this category a little better.

First up: Christina Tosi from the famed Momofuku Milk Bar in New York City. Tosi, who worked at WD-50 and Bouley before Milk Bar, is now known for her outrageously addicting desserts like Crack Pie, cereal milk soft serve ice cream and recently cake truffles.

“It’s an overwhelming honor to be singled out in a city and country of so many great chefs,” Tosi said when we asked her how it felt to be a James Beard nominee. “The awards have always been a great opportunity to get to know what’s going on in kitchens around the country, make new friends and celebrate one another’s passion for food, hard work and dedication to the job and industry.”

Find out what Christina can’t live without and the one person she’d love to cook for »

The hottest ticket in town…

by in View All Posts, May 6th, 2009

So I’m standing about 5 feet away from Mario Batali, both an Iron Chef and one of the most successful restaurateurs in New York City. I go up to him and say, “Excuse me, where did you get that hot dog?”

And do you know what he says? “Over there.” Mind you, this guy can cook dishes like fennel dusted sweetbreads with his eyes closed, and yet there he stood, eating a hot dog like we were at a Mets game.

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