Tuesday, February 19, 2013

James Beard announces Semifinalists for 2013 Awards

Semifinalists were announced today in the 2013 James Beard Awards. Covering all aspects of the industry—from chefs and restaurateurs to cookbook authors and food journalists to restaurant designers and architects and more—the Beard Awards are the highest honor for food and beverage professionals working in North America.

Consider it the Academy Awards for the restaurant industry. The awards are presented each spring at Avery Fisher Hall at Lincoln Center. Nominees and winners are fĂȘted at a weekend of events in New York City that has become the social and gastronomic highlight of the year.

Congrats to the following for representing Dallas so well!

Outstanding Chef 
Stephan Pyles, Stephan Pyles Restaurant

Outstanding Restauranteur 
Nick Badovines, Flavor Hook, Off-Site Kitchen, Tried & True, etc)

Best Chef: Southwest 
Teiichi Sakurai, Tei An 
Jason Maddy, Oak

Outstanding Bar Program 
The Cedars Social

Outstanding Service 
The French Room at the Adolphus Hotel

Outstanding Wine Program 
Cafe on the Green at the Four Seasons at Las Colinas

Established in 1990, the James Beard Foundation Awards recognize culinary professionals for excellence and achievement in their fields and continue to emphasize the Foundation’s mission: to celebrate, preserve, and nurture America’s culinary heritage and diversity. Each award category has an individual Awards 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 award winners receive a certificate and a medallion engraved with the James Beard Foundation Awards insignia. Finalists will be announced March 18 and the winners will be announced on May 3 and 6 in New York City.

Do you agree with these selections? Who got overlooked that should have been nominated?