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And the best chefs and restaurants in America are...

Winners were revealed Monday night, at the annual 2014 James Beard Foundation Awards, the culinary industry’s most prestigious recognition program. During a ceremony hosted by Ted Allen and Mario Batali at Lincoln Center’s David H. Koch Theater, awards in the Restaurant and Chef and the Design categories were presented, as well as a number of special achievement awards including Who’s Who of Food & Beverage in America, Lifetime Achievement, Humanitarian of the Year and America’s Classics. Winners of the Foundation’s annual Book, Broadcast, and Journalism Awards were presented on May 2, 2014, at a ceremony and dinner at Gotham Hall in New York City, hosted by James Beard Award–winning authors Matt Lee and Ted Lee. A complete list of award winners can be found at the end of this release, as well as at

Highlights from this year’s list of winners include:

Outstanding Chef: Nancy Silverton, Pizzeria Mozza, Los Angeles
Outstanding Restaurant: The Slanted Door, San Francisco
Outstanding Pastry Chef: Dominique Ansel, Dominique Ansel Bakery, NYC
Outstanding Restaurateur: Barbara Lynch, Barbara Lynch Gruppo (No. 9 Park, Menton, B&G Oysters, and others), Boston
Rising Star Chefs: (tie) Jimmy Bannos Jr., The Purple Pig, Chicago, and Blaine Wetzel, The Willows Inn on Lummi Island, Lummi Island, WA
Best New Restaurant: Pêche Seafood Grill, New Orleans

In addition, special achievement award honorees included:

Who’s Who of Food & Beverage in America: Edward Behr (Food Writer, Vermont); John Besh (Chef and Restaurateur, New Orleans); David Chang (Momofuku Restaurant Group, NYC); Barry Estabrook (Writer, Vermont); Paul Kahan (Executive Chef and Partner, Chicago); Sherry Yard (Pastry Chef, Cookbook Author, Los Angeles)

America’s Classics: Hansen’s Sno Bliz (Owner: Ashley Hansen, New Orleans, LA); Nick’s Italian Café (Owners: Nick Peirano, Carmen Peirano, and Eric Ferguson, McMinnville, OR); Olneyville New York System (Owners: Stephanie Stevens Turini and Greg Stevens, Providence, RI); Perini Ranch Steakhouse (Owners: Lisa and Tom Perini, Buffalo Gap, TX); Sokolowski’s University Inn (Owners: Bernard Sokolowski, Mary Balbier, and Michael Sokolowski, Cleveland, OH)

Lifetime Achievement Award: Sirio Maccioni (Restaurateur, NYC)

Humanitarian of the Year: Matt Haley (Chef, Restaurateur and Philanthropist, Delaware)

Industry leaders from across the country attended the highly-anticipated festivities, inspired by this year’s
Awards theme of “Sounds of the City,” celebrating the exciting intersection of music and food in our culture. The audience was treated to musical performances by Trisha Yearwood, who herself has also become a food personality with her hit show Trisha’s Southern Kitchen on Food Network, plus Nashville music power couple Holly Williams and Chris Coleman, and house band The Pinehurst Trio, who performed a culinary inspired medley. Additionally, Ahmir “Questlove” Thompson, everyone’s favorite late night drummer and food fanatic, presented the Best Chef: New York City Award, on-stage. Participating gala reception chefs created dishes inspired by a music genre or song of their choosing, including Spaghetti alla Chitarra with Bolognese Ragu from James Beard Foundation Award winner Marc Vetri and Adam Leonti, inspired by Jazz and Blues, Trout Tartare and Marinated Clams with Caper Aioli prepared by James Beard Foundation Award winner Stephanie Izard, inspired by The Zac Brown Band version of “Knee Deep,” and a Celery Root Ice Cream Sundae prepared by Bill Corbett, inspired by Punk/Hardcore.

Established in 1990, the James Beard Awards recognize culinary professionals for excellence and achievement in their fields and further the Foundation’s mission to celebrate, nurture, and honor America’s diverse culinary heritage through programs that educate and inspire. Each award category has an individual 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 JBF Award winners receive a certificate and a medallion engraved with the James Beard Foundation Awards insignia. There are no cash prizes.

Highlights from the Book, Broadcast, and Journalism Awards announced on Friday, May 2, 2014, at the Awards dinner at Gotham Hall in New York City included: Cookbook of the Year: Historic Heston by Heston Blumenthal, (Bloomsbury USA) **Historic Heston also tied for the win in the Photography category and won the Cooking from a Professional Point of view category, for a total of three wins.

Cookbook Hall of Fame: Diana Kennedy

American Cooking: The New Midwestern Table: 200 Heartland Recipes, 
Amy Thielen, (Random House)

Outstanding Personality/Host: Host: Ina Garten, Barefoot Contessa: Back to Basics, Network: Food Network

Radio Show/Audio Webcast: This American Life,
Host: Ben Calhoun,
Area: Public Radio,
Producer: Ben Calhoun

Television Program, In Studio or Fixed Location: Martha Stewart’s Cooking School,
Host: Martha Stewart, Network: PBS,
Producers: Greta Anthony, Christina Deyo, Michael Morrison, Olivia Schneider, Martha Stewart, Calia Van Dyk, and Lisa Wagner

Publication of the Year: Civil Eats

M.F.K. Fisher Distinguished Writing Award: John Jeremiah Sullivan,
Lucky Peach,
“I Placed a Jar in Tennessee”

Craig Claiborne Distinguished Restaurant Review Award: Alan Richman,
“Alan Richman Walks Into a Jewish Deli…”
“The Elm: Is Brooklyn Ready for Sophisticated Dining?”
“ZZ’s, the Most Expensive 58 Minutes in New York Dining”

2014 James Beard Foundation Restaurant and Chef Awards

Best Chefs in America
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)
Dave Beran

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

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

Best Chef: New York City (Five Boroughs)
April Bloomfield
The Spotted Pig

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

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

Best Chef: South (AL, AR, FL, LA, MS, PR)
Ryan Prewitt
Pêche Seafood Grill
New Orleans

Sue Zemanick
New Orleans

Best Chef: Southeast (GA, KY, NC, SC, TN, WV)
Ashley Christensen
Poole’s Downtown Diner
Raleigh, NC

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

Best Chef: West (CA, HI, NV)
Daniel Patterson
San Francisco

Best New Restaurant
Pêche Seafood Grill
New Orleans

Outstanding Wine, Beer, or Spirits Professional
Presented by BACARDI 8®
Garrett Oliver
Brooklyn Brewery
Brooklyn, NY

Outstanding Wine Program
The Barn at Blackberry Farm
Walland, TN

Outstanding Bar Program
Presented by Tanqueray No. TEN®
The Bar at the NoMad Hotel

Outstanding Service
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.

The Restaurant at Meadowood
St. Helena, CA

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

Dominique Ansel, Dominique Ansel Bakery, NYC

Outstanding Restaurateur
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.

Barbara Lynch
Barbara Lynch Gruppo (No. 9 Park, Menton, B&G Oysters, and others)

Rising Star Chef of the Year
Presented by S.Pellegrino® Sparkling Natural Mineral Water
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.
Jimmy Bannos Jr.
The Purple Pig

Blaine Wetzel
The Willows Inn on Lummi Island
Lummi Island, WA

Outstanding Restaurant
Presented by Acqua Panna® Natural Spring Water
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.

The Slanted Door
San Francisco

Outstanding Chef
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.

Nancy Silverton
Pizzeria Mozza
Los Angeles

2014 James Beard Foundation America’s Classics

Hansen’s Sno-Bliz
New Orleans
Owner: Ashley Hansen

Nick’s Italian Café
McMinnville, OR
Owners: Nick Peirano, Carmen Peirano, and Eric Ferguson

Olneyville New York System
Providence, RI
Owners: Stephanie Stevens Turini and Greg Stevens

Perini Ranch Steakhouse
Buffalo Gap, TX
Owners: Lisa and Tom Perini

Sokolowski’s University Inn
Owners: Bernard Sokolowski, Mary Balbier, and Michael Sokolowski

2014 James Beard Foundation Who’s Who of Food & Beverage in America

Edward Behr
Food Writer
St. Johnsbury, VT

John Besh
Chef and Restaurateur
New Orleans

David Chang
Chef and Restaurateur

Barry Estabrook
Vergennes, VT

Paul Kahan
Chef and Restaurateur

Sherry Yard
Pastry Chef and Author
Los Angeles

2014 James Beard Foundation Humanitarian of the Year
Matt Haley
Philanthropist and Restaurateur
Rehoboth Beach, DE

2014 James Beard Foundation Lifetime Achievement Award
Sirio Maccioni
Le Cirque


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Dave Cathey

The Oklahoman's food editor, Dave Cathey, keeps his eye on culinary arts and serves up news and reviews from Oklahoma’s booming food scene. Read more ›