Coveted James Beard Award Winners

 

Winners were announced at a gala on May 9, 2011 at Avery Fisher Hall Lincoln Center, New York City, NY.  It is estimated that over 2,000 were in attendance. This year’s theme was “The Ultimate Melting Pot.” The award winners, and many of their website links, in each category are listed below.

Awards were also presented for Book, Broadcast & Journalism on May 6, 2011 at a special invitation only dinner at Espace in New York City, NY. These awards are also listed below.

 

The following are the award categories and nominees for all categories (award category descriptions are per the James Beard Foundation):

  

 RESTAURANTS AND CHEFS AWARDS

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.

Chicago, IL: Richard Melman, Lettuce Entertain You Enterprises, (Cafe Ba-Ba-Reeba!, Eiffel Tower, Everest, L2O, Mon Ami Gabi, Shaw’s Crab House, Tru, Wow Bao, and others)

Outstanding Chef
A working chef in America whose career has set national industry standards and who has served as an inspiration to other food professionals. Eligible candidates must have been working as a chef for the past five years.

Washington, D.C.: José Andrés, minibar by José Andrés

Outstanding Restaurant
A restaurant in the United States that serves as a national standard bearer of consistent quality and excellence in food, atmosphere and service. Eligible restaurants must have been in operation 10 or more consecutive years. The owner of the restaurant receives the award.

New York City, NY: Eleven Madison Park

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

Portland, OR: Gabriel Rucker, Le Pigeon
 

Best New Restaurant
A restaurant opened in the calendar year before the award will be given that already displays excellence in food, beverage, and service, and that is likely to make a significant impact in years to come. The owner of the restaurant receives the award.

New York City, NY: ABC Kitchen, Jean-Georges Vongerichten, Owner: Phil Suarez
 
Outstanding Pastry Chef
A chef or baker who prepares desserts, pastries, or breads, and who serves as a national standard bearer of excellence.

New York City, NY: Angela Pinkerton, Eleven Madison Park 

Outstanding Service
A restaurant in operation five or more years that demonstrates high standards of hospitality and service. The owner of the restaurant receives the award.

New York City, NY: Per Se 
 

Outstanding Wines & Spirits Professional

A winemaker, brewer, or spirits professional who has made a significant national impact on the wines and spirits industry.

Louisville, KY: Julian Van Winkle III, Old Rip Van Winkle Distillery
 

Outstanding Wine Service
A restaurant in operation five or more years that serves as a standard bearer for excellence in wine service through a well-presented wine list, knowledgeable staff, and efforts to educate customers about wine. The sommelier or wine director receives the award.

New York City, NY: The Modern, Belinda Chang
 

Best Chefs (10 Regions)
Chefs who have set new or consistent standards of excellence in their respective regions. Eligible candidates may be from any kind of dining establishment and must have been working as a chef for at least five years with the three most recent years spent in the region.

The Regions

1. Great Lakes (IL, IN, MI, OH)

Alex Young, Zingerman’s Roadhouse, Ann Arbor, MI

2. Mid-Atlantic (D.C., DE, MD, NJ, PA, VA)

Michael Solomonov, Zahav, Philadelphia

3. Midwest (IA, KS, MN, MO, NE, ND, SD, WI)

Isaac Becker, 112 Eatery, Minneapolis, MN

4. New York City (can include the five boroughs)

Gabrielle Hamilton, Prune

5. Northeast (CT, MA, ME, NH, NY State, RI, VT)

Tony Maws, Craigie On Main, Cambridge, MA

6. Northwest (AK, ID, MT, OR, WA, WY)

Andy Ricker, Pok Pok, Portland, OR

7. Pacific (CA, HI)

Michael Tusk, Quince, San Francisco, CA

8. South (AL, AR, FL, LA, MS)

Stephen Stryjewski, Cochon, New Orleans, LA

9. Southeast (GA, KY, NC, SC, TN, WV)

Andrea Reusing, Lantern, Chapel Hill, NC

10. Southwest (AZ, CO, NM, NV, OK, TX, UT)

Saipin Chutima, Lotus of Siam, Las Vegas, NV
Tyson Cole, Uchi, Austin, TX
 

America’s Classics
A restaurant with timeless appeal, beloved in its region for quality food that reflects the character of its community. The establishment must have been in existence at least 10 years and be locally owned; preferably it is also informal and moderately priced.

The five winners are:

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

Watts Tea Shop: 761 N. Jefferson Street, Milwaukee, WI -  President and CEO: Sam Watts

Le Veau d’Or: 129 East 60th Street, New York, NY – Owner: Robert Tréboux

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

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

 

Journalism Awards 

MFK Fisher Distinguished Writing Award

 Recognizes a single article of exceptional literary merit pertaining to food and/or drink published in any medium.

Jonathan Gold (LA Weekly) for “A Movable Beast”

Craig Claiborne Distinguished Restaurant Review Award

Recognizes discerning criticism of enduring value which contributes to the larger discourse on cuisine or restaurants. An entry consists of three restaurant reviews or critiques published in any medium, attached as one entry.

Patric Kuh (Los Angeles) for “Animal Magnetism,” “Making Their Move,” “Time for Redo”

Food Section of a General Interest Publication

Recognizes excellence in food writing, reporting, and packaging of a regularly-published food section in a non food focused publication. Entries may be from any medium and consist of three complete examples of the full section.

Jon Bonne and Miriam Morgan, San Francisco Chronicle

Food-related Feature

Recognizes excellence in a single food- or drink- related article published in any medium that demonstrates enterprise, curiosity, and rigor.

Dan Koeppel for Saveur “Fruit of the Future”

Personal Essay

Recognizes excellence in a first-person essay on any food or drink related topic, published in any medium. An entry consists of one eloquent essay that demonstrates a unique voice, perceptiveness and style.

 Tom Junod for Esquire, “My Mom Couldn’t Cook”

Humor

Recognizes a single piece of written and/or visual food- or drink-related satire, parody, or other form of humor, published in any medium.

@ruthbourdain, Twitter.com

Cooking, Recipes, or Instruction

Recognizes excellence and innovation in food service journalism. It honors originality and seeks fresh approaches—both written and visual—to make cooking methods, ingredient knowledge, and recipes accessible to a wide audience. An entry consists of three pieces published in any medium.

Amy Thielen for Minneapolis Star Tribune “A Good Catch,”Low-Tech Wonder,”From the Bean Patch: Plenty”

Profile

Recognizes a dramatic presentation that brings to life the world of a chef, restaurateur, grower, producer, or other figure or group of significance to food or drink, published in any medium.

Benjamin Wallace for New York, “The Restaurant Auteur”

Food Culture and Travel

Recognizes the importance of place, culture, and history in food journalism. An entry consists of a single piece, or series of related pieces or posts, published in any medium, that makes the connection of food to a community or location.

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

Environment, Food Politics, and Policy

Recognizes excellence in investigative reporting, analysis, or other public service journalism on environmental, political, or policy-related issues regarding food or drink, published in any medium. An entry  consists of a single piece or a series of related pieces or posts.

Carl Safina for Eating Well “Sea Change”

Health and Nutrition

Recognizes enlightening journalism on food- or drink-related health or nutrition topics published in any medium. An entry consists of one definitive article or series of thematically-related pieces or posts.

Rachael Moeller Gorman of EatingWell for “Captain of the Happier Meal”

Food-related Columns and Commentary

Recognizes the work of an individual that demonstrates thought-provoking opinion and a compelling style. An entry consists of three examples, regularly published in any medium.

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

Wine and Spirits

Recognizes distinctive style and innovative approach. An entry consists of a single article on wine, spirits, or other alcohol beverages, published in any medium.

Jon Fine of Food and Wine, ” Natural Wine: Weird or Wonderful”

Multimedia Food Feature

Recognizes excellence and innovation in storytelling or communication. Entries consist of an integrated package of one piece, or a series of up to three pieces, on food-or-drink-related topic which integrates multiple tools (such as video, audio, narrative, links, social media), published in any medium which allows for these tools.

Michael Gerbert and Julia Thiel of the Chicago Reader, Key Ingredient

Individual Food Blog

Recognizes individual enterprise and excellence in a single food or drink-related blog that is the product of one primary voice, or a small group of regular contributors. An entry consists of three days, weeks, or threads of posts, whichever best represents the publishing schedule of the work.

Politics of the Plate, politicsoftheplate.com, Barry Estabrook

Group Food Blog

Recognizes individual enterprise and excellence in a single food or drink-related blog that is the product of a group of regular contributors. An entry consists of three days, weeks, or threads of posts, whichever best represents the publishing schedule of the work.

Grub Street New York, Newyork.grubstreet.com, Daniel Mauer, Jenny Miller, and Alan Sytsma

Publication of the Year

Recognizes excellence in one magazine, newspaper, or website. It is awarded by the Journalism Committee of the James Beard Foundation and is based on nominations presented to them by the full roster of Journalism judges and by former James Beard Journalism Award winners.

Edible Communities Publications

 

Books

American Cooking

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

Baking and Dessert

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

General Cooking

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

Beverage

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

Cooking from a Professional Point of View

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

Healthy Focus

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

International

Stir-Frying to the Sky’s Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories by Grace Young (Simon and Schuster)

Writing and Literature

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

Photography

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

Single Subject

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

Reference and Scholarship

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

Cookbook Hall of Fame

On Food and Cooking: The Science & Lore of the Kitchen by Harold McGee
 

Cookbook of the Year

Oaxaca al Gusto: An Infinite Gastronomy by Diana Kennedy

 

Broadcast Media

Television Program - On Location: Avec Eric, Justin Barocas, Heather Brown, and Geoffrey Drummond

Television Program – In Studio or Fixed Location: Top Chef: Season 7

Television Segment: 60 Min: “Chef Jose Andres,” by Bill Owens and Kara Vaccaro

Television Special or Documentary: Milk War by Declan O’Driscoll and Kevin O’Keefe

TV Food Personality: Alton Brown, Good Eats on the Food Network

Radio Show or Audio Webcast: CBC Ideas “Pasta: The Long and Short of It,” by Megan Williams

Video Webcast:  Grape Radio by Jay Selman

 

Design and Graphics

Outstanding Restaurant Design

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

Outstanding Restaurant Graphics

Project: The National Bar and Dining Room, NYC, NY. Design Firm: Love and War, Designers: Katie Tully

 

Who’s Who of Food and Beverage in America

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

Jonathan Gold, Writer for LA Weekly

Charles Phan, Chef/Owner, Slanted Door, San Francisco

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

Nick Valenti, CEO, Patina Restaurant Group, NYC

 

Lifetime Achievement

This award is indeed an honor. It is an achievement that few people in this industry attain. Why? Being special has something to do with it, but more importantly it means that you have spent a great deal of your time trying to reach a goal of perfection.

The winner of this award is Kevin Zraly. A wine educator and author of the book, “Windows on the World Complete Wine Course” and a former James Beard Award winner. Congratulations to Kevin Zraly.

 

Humanitarian of the Year

A new spin on culinary training and job placement in the food industry.

The winner of this award is FareStart. A Seattle, Washington organization that trains homeless and the disadvantaged for careers in the culinary industry. I say good going and well deserved!

 

To all the final winners, you have all achieved a great accomplishment. Congratulations!

 

Cheers then Enjoy!

All links on this page are from third party sites and these links are subject to change, downtime, URL changes, etc.

It’s here — the nominees have been announced for this year’s most anticipated awards from the James Beard Foundation. The announcements were made at a press conference on March 21, 2011 from Beard’s hometown of Portland, Oregon at the Oregon Culinary Institute. There was a special benefit fund-raising dinner the night before. From here, it is off to New York where winners will be announced at a gala on May 9, 2011 at Avery Fisher Hall Lincoln Center, New York City, NY. Hosts for this gala and reception will be former James Beard Award winners Tom Colicchio, Ming Tsai and Traci Des Jardins. It is estimated that there will be over 2,000 in attendance and this year’s theme will be “The Ultimate Melting Pot.”

TICKETS FOR THE May 9, 2011 AWARDS GALA AND RECEPTION GO ON SALE MARCH 21, 2011. For general information and sponsorship inquiries, please contact Bowen & Company at 212-925-0054 or email jbfawards@bowenandco.com. This really is quite an event to go to, if not just for the awards but for the food by some of the best chefs on this planet at the reception following the awards.  Tickets sell out quickly, if you want in, better call!

There will also be awards presented for Book, Broadcast & Journalism on May 6, 2011 at a special invitation only dinner to be held at Espace in New York City, NY. This event will be hosted by Ted Allen and Gail Simmons and will have world-renowned chefs cooking up wonders of delight for the dinner.

Awards will be presented in various categories from six classifications: Restaurants and Chefs on May 9th; Books, Broadcast Media, Journalism on May 6th; Design and Graphics on May 9th, Who’s Who of Food and Beverage in America on May 9^th. Then there is the Lifetime Achievement and Humanitarian of the Year award winners that have already been announced and will be honored at the May 9^th awards ceremony (see below for the winners). In addition, the James Beard Foundation already announced the winners of the America’s Classics Award Honorees, to be honored as well on May 9^th that are also listed below, but under the Chefs and Restaurants classification.

There are no cash awards. What is awarded is a bronze engraved medallion, a certificate, a one year membership to the James Beard Foundation, and a lot of pride in what the winners have accomplished. The award period runs from May-May each year and an independent accounting firm oversees the ballot count that is submitted by over 500 judges.

A couple of videos of the 2010 Awards Gala and Reception via the James Beard Foundation:
httpvp://www.youtube.com/view_play_list?p=6AB10E3B62343C04

This will be a very long article as it covers all award categories and nominees. Hope you find your favorite among the nominees and the announced winners in the special categories.

The following are the award categories and nominees for all award categories (award category descriptions are per the James Beard Foundation):

RESTAURANTS AND CHEFS AWARDS

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.

New York City, NY: Bruce Bromberg and Eric Bromberg, Blue Ribbon Restaurants

Seattle, WA: Tom Douglas, Tom Douglas Restaurants, (Dahlia Bakery, Dahlia Lounge, Etta’s, Lola, Palace Kitchen, Seatown Seabar & Rotisserie, and Serious Pie)

San Francisco, CA: Pat Kuleto, Pat Kuleto Restaurant Development & Management Company, (Boulevard, Epic Roasthouse, Farallon, Jardinière, Martini House, Nick’s Cove, and Waterbar)

Chicago, IL: Richard Melman, Lettuce Entertain You Enterprises, (Cafe Ba-Ba-Reeba!, Eiffel Tower, Everest, L2O, Mon Ami Gabi, Shaw’s Crab House, Tru, Wow Bao, and others)

New York City, NY: Phil Suarez, Suarez Restaurant Group, (ABC Kitchen, Chambers Kitchen, Gigino Trattoria, J&G Steakhouse, Jean Georges, Lucy, Matsugen, Mercer Kitchen, Perry Street, Prime Steakhouse, Spice Market, and others)

Outstanding Chef
A working chef in America whose career has set national industry standards and who has served as an inspiration to other food professionals. Eligible candidates must have been working as a chef for the past five years.

Washington, D.C.: José Andrés, minibar by José Andrés

San Francisco , CA: Gary Danko, Restaurant Gary Danko 

Los Angeles, CA: Suzanne Goin, Lucques

Chicago, IL: Paul Kahan, Blackbird

San Francisco, CA: Charles Phan, The Slanted Door

Outstanding Restaurant
A restaurant in the United States that serves as a national standard bearer of consistent quality and excellence in food, atmosphere and service. Eligible restaurants must have been in operation 10 or more consecutive years. The owner of the restaurant receives the award.

New York City, NY: Blue Hill

San Francisco, CA: Boulevard

New York City, NY: Eleven Madison Park

Birmingham, AL: Highlands Bar and Grill

Philadelphia, PA: Vetri

 

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

Napa, CA: Aaron London, Ubuntu
San Francisco, CA: Thomas McNaughton, flour + water
Portland, OR: Gabriel Rucker, Le Pigeon
New York City, NY: Christina Tosi, Momofuku Milk Bar
New Orleans, LA: Sue Zemanick, Gautreau’s

Best New Restaurant
A restaurant opened in the calendar year before the award will be given that already displays excellence in food, beverage, and service, and that is likely to make a significant impact in years to come. The owner of the restaurant receives the award.

New York City, NY: ABC Kitchen
San Francisco, CA: Benu
Chicago, IL: Girl & the Goat
Boston, MA: Menton
New York City, NY: Torrisi Italian Specialties 

Outstanding Pastry Chef
A chef or baker who prepares desserts, pastries, or breads, and who serves as a national standard bearer of excellence.

Boston, MA: Joanne Chang, Flour Bakery + Café
Chicago, IL: Patrick Fahy, Blackbird
Los Angeles, CA: Dahlia Narvaez, Osteria Mozza
New York City, NY: Angela Pinkerton, Eleven Madison Park
Chicago, IL: Mindy Segal, Mindy’s HotChocolate Restaurant and Dessert Bar
 

Outstanding Service
A restaurant in operation five or more years that demonstrates high standards of hospitality and service. The owner of the restaurant receives the award.

Seattle, WA: Canlis
New Orleans, LA: Emeril’s
New York City, NY: La Grenouille
New York City, NY: Per Se
Chicago, IL: Topolobampo,
 

Outstanding Wines & Spirits Professional

A winemaker, brewer, or spirits professional who has made a significant national impact on the wines and spirits industry.

Milton, DE: Sam Calagione, Dogfish Head Craft Brewery
Sebastopol, CA: Merry Edwards, Merry Edwards Winery
New York City, NY: Paul Grieco, Hearth and Terroir
San Francisco, CA: Rajat Parr, Mina Group
Louisville, KY: Julian Van Winkle III, Old Rip Van Winkle Distillery
 

Outstanding Wine Service
A restaurant in operation five or more years that serves as a standard bearer for excellence in wine service through a well-presented wine list, knowledgeable staff, and efforts to educate customers about wine. The sommelier or wine director receives the award.

San Francisco, CA: A16, Shelley Lindgren
Walland, TN: Blackberry Farm, Andy Chabot
Boulder, CO: Frasca Food and Wine, Bobby Stuckey
New York City, NY: The Modern, Belinda Chang
Las Vegas, NV: Picasso at Bellagio, Robert Smith
 

Best Chefs (10 Regions)
Chefs who have set new or consistent standards of excellence in their respective regions. Eligible candidates may be from any kind of dining establishment and must have been working as a chef for at least five years with the three most recent years spent in the region.

The Regions

1. Great Lakes (IL, IN, MI, OH)

Michael Carlson, Schwa, Chicago, IL
Curtis Duffy, Avenues at the Peninsula, Chicago, IL
Bruce Sherman, North Pond, Chicago, IL
Paul Virant, Vie, Western Springs, IL
Alex Young, Zingerman’s Roadhouse, Ann Arbor, MI

2. Mid-Atlantic (D.C., DE, MD, NJ, PA, VA)

Cathal Armstrong, Restaurant Eve, Alexandria, VA
Johnny Monis, Komi, Washington, D.C.
Peter Pastan, Obelisk, Washington, D.C.
Maricel Presilla, Cucharamama, Hoboken, NJ
Michael Solomonov, Zahav, Philadelphia

3. Midwest (IA, KS, MN, MO, NE, ND, SD, WI)

Justin Aprahamian, Sanford, Milwaukee, WI
Isaac Becker, 112 Eatery, Minneapolis, MN
Colby Garrelts, Bluestem, Kansas City, MO
Tory Miller, L’Etoile, Madison, WI
Lenny Russo, Heartland, St. Paul, MN

4. New York City (can include the five boroughs)

Michael Anthony, Gramercy Tavern
April Bloomfield, The Spotted Pig
Wylie Dufresne, wd~50
Gabrielle Hamilton, Prune
Michael White, Marea

5. Northeast (CT, MA, ME, NH, NY State, RI, VT)

Tim Cushman, o ya, Boston, MA
Krista Kern Desjarlais, Bresca, Portland, ME
Gerry Hayden, The North Fork Table & Inn, Southold, NY
Matt Jennings, La Laiterie, Providence, RI
Tony Maws, Craigie On Main, Cambridge, MA
Eric Warnstedt, Hen of the Wood, Waterbury, VT

6. Northwest (AK, ID, MT, OR, WA, WY)

Matt Dillon, Sitka & Spruce, Seattle, WA
Christopher Israel, Grüner, Portland, OR
Andy Ricker, Pok Pok, Portland, OR
Ethan Stowell, Staple & Fancy Mercantile, Seattle
Cathy Whims, Nostrana, Portland, OR

7. Pacific (CA, HI)

Michael Cimarusti, Providence, Los Angeles, CA
Christopher Kostow, The Restaurant at Meadowood, St. Helena, CA
Daniel Patterson, COI, San Francisco, CA
Richard Reddington, Redd, Yountville, CA
Michael Tusk, Quince, San Francisco, CA

8. South (AL, AR, FL, LA, MS)

Zach Bell, Café Boulud, Palm Beach, FL
John Harris, Lilette, New Orleans, LA
Chris Hastings, Hot and Hot Fish Club, Birmingham, AL
Tory McPhail, Commander’s Palace, New Orleans, LA
Stephen Stryjewski, Cochon, New Orleans, LA

9. Southeast (GA, KY, NC, SC, TN, WV)

Hugh Acheson, Five and Ten, Athens, GA
Craig Deihl, Cypress, Charleston, SC
John Fleer, Canyon Kitchen at Lonesome Valley, Cashiers, NC
Linton Hopkins, Restaurant Eugene, Atlanta
Edward Lee, 610 Magnolia, Louisville, KY
Andrea Reusing, Lantern, Chapel Hill, NC

10. Southwest (AZ, CO, NM, NV, OK, TX, UT)

Bruce Auden, Biga on the Banks, San Antonio, TX
Bryan Caswell, Reef, Houston, TX
Saipin Chutima, Lotus of Siam, Las Vegas, NV
Tyson Cole, Uchi, Austin, TX
Ryan Hardy, Montagna at the Little Nell, Aspen, CO
 

America’s Classics
A restaurant with timeless appeal, beloved in its region for quality food that reflects the character of its community. The establishment must have been in existence at least 10 years and be locally owned; preferably it is also informal and moderately priced.

The five winners have already been announced (please note that I have provided a website if found, if no link, this does not mean they do not have a website, it just means it was not easily found through search!):

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

Watts Tea Shop: 761 N. Jefferson Street, Milwaukee, WI -  President and CEO: Sam Watts

Le Veau d’Or: 129 East 60th Street, New York, NY – Owner: Robert Tréboux

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

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

Two videos of the 2010 James Beard Foundation Book and Media Awards (now called Book, Media and Journalism Awards in 2011) Ceremony and Dinner. One video is via the James Beard Foundation the other by dawnsandomeno:

httpvp://www.youtube.com/view_play_list?p=3112DB1677E23165

Journalism Awards 

MFK Fisher Distinguished Writing Award

 Recognizes a single article of exceptional literary merit pertaining to food and/or drink published in any medium.

Colman Andrews (Departures) for “Everything Comes From the Sea”

Jonathan Gold (LA Weekly) for “A Movable Beast”

Patric Kuh (Saveur) for “Nights on the Town”

Craig Claiborne Distinguished Restaurant Review Award

Recognizes discerning criticism of enduring value which contributes to the larger discourse on cuisine or restaurants. An entry consists of three restaurant reviews or critiques published in any medium, attached as one entry.

Dara Moskowitz Grumdahl (Minnesota Monthly) for the “Kids Are All Right,” “Island Adventure,” “Heart Warming” 

Patric Kuh (Los Angeles) for “Animal Magnetism,” “Making Their Move,” “Time for Redo”

Adam Platt (New York) for “Locavorism Grows Up,” “Pizza a la McNally,”Chang Heads North”

Food Section of a General Interest Publication

Recognizes excellence in food writing, reporting, and packaging of a regularly-published food section in a non food focused publication. Entries may be from any medium and consist of three complete examples of the full section.

The Editors of GQ

Jon Bonne and Miriam Morgan, San Francisco Chronicle

JoeYonan, The Washington Post

Food-related Feature

Recognizes excellence in a single food- or drink- related article published in any medium that demonstrates enterprise, curiosity, and rigor.

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

Dan Koeppel for Saveur “Fruit of the Future”

Corby Kummer for TheAtlantic.com “The Great Grocery Smackdown”

Personal Essay

Recognizes excellence in a first-person essay on any food or drink related topic, published in any medium. An entry consists of one eloquent essay that demonstrates a unique voice, perceptiveness and style.

Rick Bragg of Gourmet Live, “The Guiltless Pleasure”

Daniel Duane for Food and Wine,  “How to Become and Intuitive Cook”

Tom Junod for Esquire, “My Mom Couldn’t Cook”

Humor

Recognizes a single piece of written and/or visual food- or drink-related satire, parody, or other form of humor, published in any medium.

Roscrans Baldwin for Slate.com, ” Popcorn: Cinema’s Worst Enemy”

@ruthbourdain, Twitter.com

Alice Laussade for Dallas Observer, ”OK, Who Put Food in my Beer?”

Cooking, Recipes, or Instruction

Recognizes excellence and innovation in food service journalism. It honors originality and seeks fresh approaches—both written and visual—to make cooking methods, ingredient knowledge, and recipes accessible to a wide audience. An entry consists of three pieces published in any medium.

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

Amy Thielen for Minneapolis Star Tribune “A Good Catch,”Low-Tech Wonder,”From the Bean Patch: Plenty”

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

Profile

Recognizes a dramatic presentation that brings to life the world of a chef, restaurateur, grower, producer, or other figure or group of significance to food or drink, published in any medium.

Barry Estabrook for NY Mag,  “The Catch”

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

Benjamin Wallace for New York, “The Restaurant Auteur”

Food Culture and Travel

Recognizes the importance of place, culture, and history in food journalism. An entry consists of a single piece, or series of related pieces or posts, published in any medium, that makes the connection of food to a community or location.

Bill Addison for Atlanta Magazine, ” BBQ 2010″

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

Matt Gross for Saveur, “Taipei, Family Style”

Environment, Food Politics, and Policy

Recognizes excellence in investigative reporting, analysis, or other public service journalism on environmental, political, or policy-related issues regarding food or drink, published in any medium. An entry  consists of a single piece or a series of related pieces or posts.

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

Barry Estabrook for Gastronomica “A Tale of Two Dairies”

Carl Safina for Eating Well “Sea Change”

Health and Nutrition

Recognizes enlightening journalism on food- or drink-related health or nutrition topics published in any medium. An entry consists of one definitive article or series of thematically-related pieces or posts.

Joe Fassier of Theatlantic.com,

Rachael Moeller Gorman of EatingWell

Peter Jaret of Runner’s World

Food-related Columns and Commentary

Recognizes the work of an individual that demonstrates thought-provoking opinion and a compelling style. An entry consists of three examples, regularly published in any medium.

Tim Carman of the Washington City Paper

Tom Philpott of Grist.org

Lettie Teague of Wall St. Journal

Wine and Spirits

Recognizes distinctive style and innovative approach. An entry consists of a single article on wine, spirits, or other alcohol beverages, published in any medium.

Jon Bonne of Saveur, “The New California Wine”

Jon Fine of Food and Wine, ” Natural Wine: Weird or Wonderful”

Alan Richman of GQ, “The Second Bottle”

Multimedia Food Feature

Recognizes excellence and innovation in storytelling or communication. Entries consist of an integrated package of one piece, or a series of up to three pieces, on food-or-drink-related topic which integrates multiple tools (such as video, audio, narrative, links, social media), published in any medium which allows for these tools.

Michael Gerbert and Julia Thiel of the Chicago Reader

Katherine Shilcutt of the Houston Press

Andrew Zimmern of MSN.com

Individual Food Blog

Recognizes individual enterprise and excellence in a single food or drink-related blog that is the product of one primary voice, or a small group of regular contributors. An entry consists of three days, weeks, or threads of posts, whichever best represents the publishing schedule of the work.

Politics of the Plate, politicsoftheplate.com, Barry Estabrook

Poor Man’s Feast, poormansfeast.com, Elissa Altman

Red Cook, redcook.net, Kian Lam Kho

Group Food Blog

Recognizes individual enterprise and excellence in a single food or drink-related blog that is the product of a group of regular contributors. An entry consists of three days, weeks, or threads of posts, whichever best represents the publishing schedule of the work.

City of Ate, Blogs of dallasobserver.com/cityofate, Hanna Raskin

The Epi-Log, Epicurious.com/articlesguides/blog/editor, Tanya Steel

Grub Street New York, Newyork.grubstreet.com, Daniel Mauer, Jenny Miller, and Alan Sytsma

Publication of the Year

Recognizes excellence in one magazine, newspaper, or website. It is awarded by the Journalism Committee of the James Beard Foundation and is based on nominations presented to them by the full roster of Journalism judges and by former James Beard Journalism Award winners.

To be announced at award ceremony May 6, 2011.

Books

American Cooking

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

The Frankies Spuntini 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 and Dessert

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

General Cooking

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

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

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

Beverage

Opus Vino by DK Publishing (DK Publishing)

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

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

Cooking from a Professional Point of View

Michael Chiarello’s Bottega by Michael Chiarello (Chronicle Books)

The Modern Cafe by Francisco J. Migoya and the Culinary Institute of America

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

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 and the EatingWell Test Kitchen (The Countryman Press)

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

International

Cook Italy by Katie Caldesi (Kyle Books)

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

Stir-Frying to the Sky’s Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories by Grace Young (Simon and Schuster)

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)

Photography

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)

Single Subject

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

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

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

Reference and Scholarship

Encyclopedia of Jewish Food by Gil Marks (John Wiley and 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)

Cookbook Hall of Fame (to be announced at awards dinner)

Broadcast Media

Television Program - On Location: Ace of Cakes, Avec Eric, Bizarre Foods with Andrew Zimmern

Television Program – In Studio or Fixed Location: Alex’s Day Off, Spice Goddess, Top Chef: Season 7

Television Segment: 60 Min: “Chef Jose Andres,” CBS News Sunday Morning: “Martha Teichner,” CBS News Sunday Morning: “Worth a Shot”

Television Special or Documentary: Emeril Green: “Emeril’s Culinary Adventure:Vermont,” Milk War, The Four Coursemen

TV Food Personality:

Alton Brown, Good Eats on the Food Network

Bobby Flay, Brunch @ Bobby’s, Cooking Channel

Duff Goldman, Ace of Cakes, Food Network

Radio Show or Audio Webcast: CBC Ideas “Pasta: The Long and Short of it,” The Canadian Table, Anthony Bourdain and Eric Ripert: Turn and Burn

Video Webcast: Food Curated, Ozersky TV, Grape Radio

 Design and Graphics

Outstanding Restaurant Design

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

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

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

Outstanding Restaurant Graphics

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

Project: The National Bar and Dining Room, NYC, NY. Design Firm: Love and War, Designers: Katie Tully

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

 Who’s Who of Food and Beverage in America

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

Jonathan Gold, Writer for LA Weekly

Charles Phan, Chef/Owner, Slanted Door, San Francisco

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

Nick Valenti, CEO, Patina Restaurant Group, NYC

Lifetime Achievement (winner has been announced)

This award is indeed an honor. It is an achievement that few people in this industry attain. Why? Being special has something to do with it, but more importantly it means that you have spent a great deal of your time trying to reach a goal of perfection.

The winner of this award is Kevin Zraly. A wine educator and author of the book, “Windows on the World Complete Wine Course” and a former James Beard Award winner. Congratulations to Kevin Zraly.

 Humanitarian of the Year (winner has been announced)

A new spin on culinary training and job placement in the food industry.

The winner of this award is FareStart. A Seattle, Washington organization that trains homeless and the disadvantaged for careers in the culinary industry. I say good going and well deserved!

Here is a toast to all nominees and the announced winners to date. All of your hard work and quest for excellence paid off. You have achieved a great accomplishment.

Cheers then Enjoy!