James Beard Awards Nominees

To celebrate, nurture, and preserve America’s diverse culinary heritage and future.

"Food matters. You are what you eat not only because food is nutrition, but also because food is an integral part of our everyday lives. Food is economics, politics, entertainment, culture, fashion, family, passion...and nourishment. The James Beard Foundation is at the center of America's culinary community, dedicated to exploring the way food enriches our lives. Won't you join us at the table? "  www.jamesbeard.org 

The James Beard Foundation was formed "To celebrate, nurture, and preserve America's diverse culinary heritage and future."  The foundation was formed in honor of the late James Beard.  A man from the Pacific Northwest who started to shape the food culture which we are now starting to see take form.  An interesting book by David Kamp, United States of Arugula, narrates our nation's gastronomic beginnings.

Every year, the James Beard Awards are given out in several different culinary categories.  Recieving a James Beard Award for gastronomy, is the equivalent to winning a gold man statue for Movies.  And similarly to the gold man statue, a James Beard Award doesn't make a Chef, but they have developed a level of respect among their peers, enough to be recognized.  Every year, hundreds of chefs, restaurants, restauranteurs, sommeliers are awarded prizes based on the expertise exhibited in their specific field.  Everyone meets in Manhattan for a gastronomic gala, where food, wine and culinary conversations flow with the progression of our times.

Below is a list of the categories and nominations for 2011.  (Use the list as a dinning reference.)


ABC Kitchen, NYC
A-Frame, Los Angeles
Amis, Philadelphia
Bar Agricole, San Francisco
Barbuzzo, Philadelphia
Baru 66, Windsor Heights, IA
Benu, San Francisco
Bootsie’s Heritage Cafe, Tomball, TX
China Poblano at the Cosmopolitan, Las Vegas
ChoLon, Denver
Commonwealth, San Francisco
Community Table, Washington, CT
Cook & Brown Public House, Providence
Elise Coastal Dining, Pensacola, FL
Estadio, Washington, D.C.
Girl & the Goat, Chicago
Husk, Charleston, SC
Kushi Izakaya & Sushi, Washington, D.C.
Menton, Boston
Mondo, New Orleans
Nobuo at Teeter House, Phoenix
Piccolo, Minneapolis
Prospect, San Francisco
Recette, NYC
The Refinery, Tampa, FL
Salt of the Earth, Pittsburgh
Shepherd’s Pie, Rockport, ME
Staple & Fancy Mercantile, Seattle
Star Noodle, Lahaina, HI
Sugarcane Raw Bar Grill, Miami
Torrisi Italian Specialties, NYC
Uchiko, Austin, TX
Waterloo & City, Culver City, CA


José Andrés, minibar by José Andrés, Washington, D.C.
Ben Barker, Magnolia Grill, Durham, NC
Gary Danko, Restaurant Gary Danko, San Francisco
Robert Del Grande, RDG + Bar Annie, Houston
Jose Garces, Amada, Philadelphia
Suzanne Goin, Lucques, Los Angeles
Sam Hayward, Fore Street, Portland, ME
Paul Kahan, Blackbird, Chicago


Melissa Kelly, Primo, Rockland, ME
Donald Link, Herbsaint, New Orleans
Tony Mantuano, Spiaggia, Chicago
Michael Mina, Michael Mina, San Francisco
Charles Phan, The Slanted Door, San Francisco
Stephan Pyles, Stephan Pyles, Dallas
Holly Smith, Cafe Juanita, Kirkland, WA
Frank Stitt, Highlands Bar and Grill, Birmingham, AL
Michael Symon, Lola, Cleveland
Jerry Traunfeld, Poppy, Seattle
Marc Vetri, Vetri, Philadelphia
Janos Wilder, Downtown Kitchen + Cocktails,
Tucson, AZ


Beth Biundo, Lilette, New Orleans
Joanne Chang, Flour Bakery + Café, Boston
Melissa Chou, Aziza, San Francisco
Patrick Fahy, Blackbird, Chicago
Ken Forkish, Ken’s Artisan Bakery, Portland, OR
Michelle Gayer, Salty Tart Bakery, Minneapolis
Carla Gonçalves, KOO ZEE DOO, Philadelphia
Huw Gri!ths, Tabard Inn, Washington, D.C.
Maura Kilpatrick, Oleana, Cambridge, MA
Yasmin Lozada-Hissom, Olivéa, Denver
Shuna Lydon, Peels, NYC
Cheryl Ma"ei and Jonathan Stevens, Hungry Ghost Bread,
Northampton, MA
Lauren Mitterer, WildFlour Pastry, Charleston, SC
Dahlia Narvaez, Osteria Mozza, Los Angeles
Angela Pinkerton, Eleven Madison Park, NYC
Aaron Russell, Restaurant Eugene, Atlanta
Mindy Segal, Mindy’s HotChocolate Restaurant and
Dessert Bar, Chicago
Philip Speer, Uchi, Austin, TX
Erin Sta"ord, Barbuzzo, Philadelphia
Cynthia Wong, Cakes & Ale, Decatur, GA


Blue Hill, NYC
Boulevard, San Francisco
Cafe Juanita, Kirkland, WA
Eleven Madison Park, NYC
Fore Street, Portland, ME
Herbsaint, New Orleans
Higgins Restaurant and Bar, Portland, OR
Highlands Bar and Grill, Birmingham, AL
La Belle Vie, Minneapolis
Lola, Cleveland
Magnolia Grill, Durham, NC
The Mansion Restaurant at Rosewood Mansion on
Turtle Creek, Dallas
Mélisse, Santa Monica, CA
Palena, Washington, D.C.
Picasso at Bellagio, Las Vegas
The Slanted Door, San Francisco
Spiaggia, Chicago
Tru, Chicago
Vetri, Philadelphia
Vincent on Camelback, Phoenix


Ashok Bajaj, Knightsbridge Restaurant Group, Washington, D.C. (701, Ardeo + Bardeo, Bibiana, The Bombay Club, The Oval Room, and Rasika)

Tom Baron, big Burrito Restaurant Group, Pittsburgh (Casbah, Eleven, Kaya, Mad Mex, Soba, and Umi)

Roger Berkowitz, Legal Sea Foods, Boston (various locations)

Frank Bonanno, Bonanno Concepts, Denver (Bones, Green

Russell, Luca D’Italia, Lou’s Food Bar, Mizuna, Osteria Marco, and Wednesday’s Pie)

Bruce Bromberg and Eric Bromberg, Blue Ribbon Restaurants, NYC

Myles Chefetz, Myles Restaurant Group, Miami Beach, FL (Big Pink, Prime Italian, Prime One Twelve, Shoji Sushi, and Nemo)

Michael Cordúa, Cordúa Restaurants, Houston (Amazón Grill, Américas, Artista, and Churrascos)

Larry D’Amico and Richard D’Amico, D’Amico & Partners, Minneapolis (Café & Bar Lurcat, Campiello, D’Amico Kitchen, D’Amico & Sons, Masa, and Parma 8200)

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

Steve Ells, Chipotle Mexican Grill, Inc. (various locations)

Sam Fox, Fox Restaurant Concepts, Scottsdale, AZ (The Arrogant Butcher, Blanco, Bloom, Culinary Dropout, The Greene House, Modern Steak, Montana Avenue, NoRTH, Olive & Ivy, Sauce, True Food Kitchen, Wildflower, and Zinburger)

Scott Harris, Chicago (Davanti Enoteca, DiSotto Enoteca, Dough Boys, Fat Rosie’s, Francesca’s, Osteria Ottimo, Purple Pig, and Salatino’s)

Mike Klank and Eddie Hernandez, Taqueria del Sol, Atlanta

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

Richard Melman, Lettuce Entertain You Enterprises, Chicago

Nick Pihakis, Jim ‘N Nick’s Bar-B-Q, Birmingham, AL (various locations)

Richard Sandoval, Richard Sandoval Restaurants, NYC (Isla, Ketsi, La Biblioteca, La Biblioteca de Tequila, La Hacienda at the Fairmont Scottsdale, La Sandía, Maya, Pampano, Sandoval’s
Kitchen, Tamayo, Venga Venga, and Zengo)

Stephen Starr, Starr Restaurants, Philadelphia (Alma de Cuba, Barclay Prime, Buddakan, Butcher and Singer, The Continental, The Continental Mid-town, The Dandelion, El Rey, El Vez, Granite Hill at the Philadelphia Museum of Art, Jones, Makota,
Morimoto, Parc, Pizzeria Stella, Pod, and Steak 954)

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

Bill White, Bill White Enterprises, Park City, UT (Chimayo,
Ghidotti’s, Grappa, Wahso, Windy Ridge Bakery, and Windy Ridge Café)


Blantyre, Lenox, MA
Brigtsen’s, New Orleans
Canlis, Seattle
Charleston, Baltimore
Charleston Grill at Charleston Place Hotel, Charleston, SC
The Compound, Santa Fe
Emeril’s, New Orleans
The French Room at the Adolphus Hotel, Dallas
La Belle Vie, Minneapolis
La Grenouille, NYC
Lacroix at the Rittenhouse Hotel, Philadelphia
Les Nomades, Chicago
L’Espalier, Boston
Marcel’s, Washington, D.C.
Michael Mina, San Francisco
Per Se, NYC
Providence, Los Angeles
Restaurant Eve, Alexandria, VA
Topolobampo, Chicago
Vetri, Philadelphia


A16, San Francisco, Shelley Lindgren
Annie Gunn’s, Chesterfield, MO, Glenn Bardgett
Avenues at the Peninsula, Chicago, Michael Muser
The Biltmore, Coral Gables, FL, Yvonne Roberts
Blackberry Farm, Walland, TN, Andy Chabot
Café on the Green at Four Seasons Resort and Club Dallas
at Las Colinas, Irving, TX, James Tidwell
Canlis, Seattle, Nelson Daquip
Charleston, Baltimore, Tony Foreman
Emeril’s, New Orleans, Ray Gumpert
Five and Ten, Athens, GA, Steven Grubbs
Frasca Food and Wine, Boulder, CO, Bobby Stuckey
Hatfield’s, Los Angeles, Peter Birmingham
The Modern, NYC, Belinda Chang
Patina, Los Angeles, Silvestre Fernandes
Picasso at Bellagio, Las Vegas, Robert Smith
Savona, Gulph Mills, PA, Melissa Monoso"
La Toque, Napa, CA, Ken Frank and Scott Tracy
Tarbell’s, Phoenix, Mark Tarbell
Tria, Philadelphia, Michael McCaulley
Troquet, Boston, Chris Campbell


Tito Beveridge, Tito’s Handmade Vodka, Austin, TX
Sam Calagione, Dogfish Head Craft Brewery, Milton, DE
Ron Cooper, Del Maguey Single Village Mezcal, Ranchos de Taos, NM
Merry Edwards, Merry Edwards Winery, Sebastopol, CA
Alex Golitzin, Quilceda Creek Vintners, Snohomish, WA
Paul Grieco, Hearth and Terroir, NYC
Bobby Heugel, Anvil Bar & Refuge, Houston
David Hirsch, Hirsch Vineyards, Cazadero, CA
Charles Joly, The Drawing Room, Chicago
Ted Lemon, Littorai Wines, Sebastopol, CA
Steve McCarthy, Clear Creek Distillery, Portland, OR
Garrett Oliver, Brooklyn Brewery, Brooklyn, NY
Rajat Parr, Mina Group, San Francisco
Julie Reiner, Clover Club and Flatiron Lounge, NYC
Neal Rosenthal, Rosenthal Wine Merchant, Shekomeko, NY
Jorg Rupf, St. George Spirits, Alameda, CA
Eric Solomon, European Cellars, Charlotte, NC
Todd Thrasher, Restaurant Eve, Alexandria, VA
Julian Van Winkle III, Old Rip Van Winkle Distillery, Louisville, KY
David Wondrich, NYC


Justin Aprahamian, Sanford, Milwaukee
Andrew Ashmore, The Greene House, Scottsdale, AZ
Benjamin Bailly, Fraîche, Culver City, CA
Sean Baker, Gather, Berkeley, CA
Clayton Chapman, The Grey Plume, Omaha, NE
Sean Ehland, Kaya, Pittsburgh
Eric Gabrynowicz, Restaurant North, Armonk, NY
Kevin Gillespie, Woodfire Grill, Atlanta
Will Gilson, Garden at the Cellar, Cambridge, MA
Sam Gorenstein, BLT Steak at the Betsy Hotel, Miami Beach, FL
Perry Ho"man, étoile Restaurant at Domaine Chandon, Yountville, CA
Casey Lane, The Tasting Kitchen, Venice, CA
Greg LaPrad, Quiessence, Phoenix
Matt Lightner, Castagna, Portland, OR
Aaron London, Ubuntu, Napa, CA
Anthony Martin, Tru, Chicago
Thomas McNaughton, flour + water, San Francisco
Paul Qui, Uchiko, Austin, TX
Dan Richer, Arturo’s, Maplewood, NJ
Gabriel Rucker, Le Pigeon, Portland, OR
Jonathon Sawyer, The Greenhouse Tavern, Cleveland
Jesse Schenker, Recette, NYC
Sheldon Simeon, Star Noodle, Lahaina, HI
Bjorn Somlo, Nudel, Lenox, MA
Nicholas Stefanelli, Bibiana, Washington, D.C.
Lee Styer, Fond, Philadelphia
Michael Toscano, Manzo, NYC
Christina Tosi, Momofuku Milk Bar, NYC
Sameh Wadi, Sa"ron Restaurant & Lounge, Minneapolis
Blaine Wetzel, The Willows Inn, Lummi Island, WA
Sue Zemanick, Gautreau’s, New Orleans



Myles Anton, Trattoria Stella, Traverse City, MI
Zachary Bruell, L’Albatros, Cleveland
Aaron Butts, Joseph Decuis, Roanoke, IN
Michael Carlson, Schwa, Chicago
Craig Common, The Common Grill, Chelsea, MI
Curtis Du"y, Avenues at the Peninsula, Chicago
Dirk Flanigan, Henri, Chicago
David Gilbert, Forest Grill, Birmingham, MI
Anne Kearney, Rue Dumaine, Dayton, OH
Dale Levitski, Sprout, Chicago
Regina Mehallick, R bistro, Indianapolis
Chris Nugent, Les Nomades, Chicago
Steven J. Oakley, Oakleys bistro, Indianapolis
Kent Rigsby, Rigsby’s Kitchen, Columbus, OH
Bruce Sherman, North Pond, Chicago
David Tallent, Restaurant Tallent, Bloomington, IN
Paul Virant, Vie, Western Springs, IL
Eric Williams, Momocho, Cleveland
Magdiale Wolmark, Dragonfly Neo-V Cuisine,
Columbus, OH
Alex Young, Zingerman’s Roadhouse, Ann Arbor, MI


Andrew Araneo, Drew’s Bayshore Bistro, Keyport, NJ
Cathal Armstrong, Restaurant Eve, Alexandria, VA
Pierre Calmels, Bibou, Philadelphia
Jay Caputo, Espuma, Rehoboth Beach, DE
Bertrand Chemel, 2941 Restaurant, Falls Church, VA
Melissa Close-Hart, Palladio at Barboursville Vineyards,
Barboursville, VA
Tony Conte, The Oval Room, Washington, D.C.
David Gilberg, KOO ZEE DOO, Philadelphia
Michael Krikorian, The Copper Canyon Restaurant,
Atlantic Highlands, NJ
Johnny Monis, Komi, Washington, D.C.
Peter Pastan, Obelisk, Washington, D.C.
Maricel Presilla, Cucharamama, Hoboken, NJ
Dave Racicot, Notion, Oakmont, PA
Dale Reitzer, Acacia, Richmond, VA
Chip Roman, Blackfish, Conshohocken, PA
Adán Saavedra, Paloma, Philadelphia
John B. Shields, Town House, Chilhowie, VA
Michael Solomonov, Zahav, Philadelphia
Vikram Sunderam, Rasika, Washington, D.C.
Cindy Wolf, Charleston, Baltimore


Erik Anderson, Sea Change, Minneapolis
Justin Aprahamian, Sanford, Milwaukee
Isaac Becker, 112 Eatery, Minneapolis
Justin Carlisle, 43 North, Madison, WI
Jennifer Coco, The Flatiron Cafe, Omaha, NE
Gerard Craft, Niche, St. Louis
Timothy Fischer, HoDo Restaurant at the
Hotel Donaldson, Fargo, ND
Doug Flicker, Piccolo, Minneapolis
Colby Garrelts, Bluestem, Kansas City, MO
Jonathan Justus, Justus Drugstore, Smithville, MO
Russell Klein, Meritage, St. Paul, MN
Steve Logsdon, Lucca, Des Moines, IA
Tory Miller, L’Etoile, Madison, WI
Kevin Nashan, Sidney Street Cafe, St. Louis
Lenny Russo, Heartland, St. Paul, MN
Jason Simon, Alba, Des Moines, IA
Matt Steigerwald, Lincoln Café, Mt. Vernon, IA
Dan Van Rite, Hinterland, Milwaukee
Jim Webster, Wild Rice, Bayfield, WI
Kevin Willmann, Farmhaus, St. Louis


Michael Anthony, Gramercy Tavern
April Bloomfield, The Spotted Pig
Saul Bolton, Saul
Marco Canora, Hearth
Scott Conant, Scarpetta
Polo Dobkin, Dressler
Wylie Dufresne, wd~50
Gabrielle Hamilton, Prune
Sara Jenkins, Porchetta
Craig Koketsu, Park Avenue
Sotohiro Kosugi, Soto
Mark Ladner, Del Posto
Paul Liebrandt, Corton
Anita Lo, Annisa
George Mendes, Aldea
Missy Robbins, A Voce
Masa Takayama, Masa
Bill Telepan, Telepan
Michael White, Marea
Galen Zamarra, Mas (farmhouse)


Francesco Buitoni, Mercato, Red Hook, NY
Tim Cushman, o ya, Boston
Krista Kern Desjarlais, Bresca, Portland, ME
Jason Gulisano, The Green Cup, Waitsfield, VT
Gerry Hayden, The North Fork Table & Inn, Southold, NY
Brian Hill, Francine, Camden, ME
Matt Jennings, La Laiterie, Providence
Megan Chase, Penelle Chase, Phoebe Chase, and
Ted LaFage, Chase’s Daily, Belfast, ME
Serge Madikians, Serevan, Amenia, NY
Evan Mallett, Black Trumpet Bistro, Portsmouth, NH
Tony Maws, Craigie On Main, Cambridge, MA
Daniel Nilsson, DA/ BA, Hudson, NY
Peter Platt, The Old Inn On the Green,
New Marlborough, MA
Demos Regas, Emilitsa, Portland, ME
Bjorn Somlo, Nudel, Lenox, MA
Champe Speidel, Persimmon, Bristol, RI
Suzanne Stack, Suzanne Fine Regional Cuisine, Lodi, NY
Bill Taibe, LeFarm, Westport, CT
Nathaniel Wade, ¡Duino! (Duende), Burlington, VT
Eric Warnstedt, Hen of the Wood, Waterbury, VT


Chris Ainsworth, Sa"ron Mediterranean Kitchen, Walla Walla, WA
Matthew Bennett, Sybaris, Albany, OR
Andy Blanton, Cafe Kandahar, Whitefish, MT
Dustan Bristol, Brick 29 Bistro, Nampa, ID
Seif Chirchi and Rachel Yang, Joule, Seattle
Matt Dillon, Sitka & Spruce, Seattle
Je" Drew, Snake River Grill, Jackson Hole, WY
Mark Fuller, Spring Hill, Seattle
John Gorham, Toro Bravo, Portland, OR
Christopher Israel, Grüner, Portland, OR
Jenn Louis, Lincoln, Portland, OR
Paul O’Connor, Il Villaggio Osteria, Teton Village, WY
Andy Ricker, Pok Pok, Portland, OR
Daniel Roberts, Q Cuisine, Billings, MT
Gabriel Rucker, Le Pigeon, Portland, OR
Ethan Stowell, Staple & Fancy Mercantile, Seattle
Jason Stratton, Spinasse, Seattle
Ian Troxler, Lone Mountain Ranch, Big Sky, MT
Christopher Vane, Crush, Anchorage, AK
Cathy Whims, Nostrana, Portland, OR


Josef Centeno, Lazy Ox Canteen, Los Angeles
Kevin Chong, Chef Mavro, Honolulu
Michael Cimarusti, Providence, Los Angeles
Josiah Citrin, Mélisse, Santa Monica, CA
Vinny Dotolo and Jon Shook, Animal, Los Angeles
Laurence Jossel, Nopa, San Francisco
Loretta Keller, COCO500, San Francisco
Andrew Kirschner, Wilshire, Santa Monica, CA
Chris Kobayashi, Artisan, Paso Robles, CA
Christopher Kostow, The Restaurant at Meadowood,
St. Helena, CA
Mourad Lahlou, Aziza, San Francisco
Corey Lee, Benu, San Francisco
Daniel Patterson, COI, San Francisco
Gayle Pirie and John Clark, Foreign Cinema, San Francisco
Laurent Quenioux, Bistro LQ, Los Angeles
Richard Reddington, Redd, Yountville, CA
Carl Schroeder, Market, Del Mar, CA
John Rivera Sedlar, Rivera, Los Angeles
James Syhabout, Commis, Oakland, CA
Michael Tusk, Quince, San Francisco


Zach Bell, Café Boulud, Palm Beach, FL
Scott Boswell, Stella!, New Orleans
Aaron Burgau, Patois, New Orleans
Chris Dupont, Café Dupont, Birmingham, AL
Adolfo Garcia, RioMar, New Orleans
John Harris, Lilette, New Orleans
Chris Hastings, Hot and Hot Fish Club, Birmingham, AL
Scott Hunnel, Victoria & Albert’s, Lake Buena Vista, FL
Philip Krajeck, Fish Out of Water at WaterColor Inn & Resort,
Santa Rosa Beach, FL
Dean James Max, 3030 Ocean at Marriott Harbor Beach
Resort & Spa, Fort Lauderdale, FL
Tory McPhail, Commander’s Palace, New Orleans
James and Julie Petrakis, The Ravenous Pig, Winter Park, FL
Hari Pulapaka, Cress, DeLand, FL
Lee Richardson, Ashley’s at Capital Hotel, Little Rock, AR
Taylor Bowen Ricketts, Delta Bistro, Greenwood, MS
Philippe Ruiz, Palme d’Or at the Biltmore, Coral Gables, FL
David Solazzo and Torre Solazzo, Ristorante Del Porto, Covington, LA
Stephen Stryjewski, Cochon, New Orleans
Wesley True, True, Mobile, AL


Hugh Acheson, Five and Ten, Athens, GA
Billy Allin, Cakes & Ale, Decatur, GA
Ashley Christensen, Poole’s, Raleigh, NC
Scott Crawford, Herons at the Umstead Hotel and Spa, Cary, NC
Craig Deihl, Cypress, Charleston, SC
John Fleer, Canyon Kitchen at Lonesome Valley, Cashiers, NC
Damian Heath, Lot 12 Public House, Berkeley Springs, WV
Linton Hopkins, Restaurant Eugene, Atlanta
Scott Howell, Nana’s, Durham, NC
Shane Ingram, Four Square, Durham, NC
Anthony Lamas, Seviche, Louisville, KY
Edward Lee, 610 Magnolia, Louisville, KY
Ouita Michel, Holly Hill Inn, Midway, KY
Andrea Reusing, Lantern, Chapel Hill, NC
Keith Rhodes, Catch, Wilmington, NC
Hector Santiago, Pura Vida, Atlanta
Chip Smith, Bonne Soirée, Chapel Hill, NC
Aaron Vandemark, Panciuto, Hillsborough, NC
Ken Vedrinski, Trattoria Lucca, Charleston, SC
Tandy Wilson, City House, Nashville, TN


Bruce Auden, Biga on the Banks, San Antonio
Bertrand Bouquin, Summit at the Broadmoor, Colorado Springs, CO
Kevin Binkley, Binkley’s Restaurant, Cave Creek, AZ
Bowman Brown and Viet Pham, Forage, Salt Lake City
Bryan Caswell, Reef, Houston
Saipin Chutima, Lotus of Siam, Las Vegas
Tyson Cole, Uchi, Austin, TX
Mitsuo Endo, Aburiya Raku, Las Vegas
Mark Fischer, Restaurant Six89, Carbondale, CO
Ryan Hardy, Montagna at the Little Nell, Aspen, CO
Jennifer James, Jennifer James 101, Albuquerque, NM
Jennifer Jasinski, Rioja, Denver
Kelly Liken, Kelly Liken, Vail, CO
Armando Pomales, Café Central, El Paso, TX
Martín Rios, Restaurant Martín, Santa Fe, NM
Randy Rucker, Bootsie’s Heritage Cafe, Tomball, TX
Teiichi Sakurai, Tei-An, Dallas
Silvana Salcido Esparza, Barrio Cafe, Phoenix
Alex Seidel, Fruition Restaurant, Denver
John R. Sharpe, The Turquoise Room at La Posada Hotel, Winslow, AZ

I Cook New Regional American Cuisine

Food in America

A Food revolution has begun.  We are gastronomically spoiled, as Americans.  And being spoiled myself, has led me to the see the characteristics very easily in our country.  But, I would like to change the state of gastronomic affairs in the United States simply by cooking, speaking, and writing.  We just need to be patient as our adolescent American cuisine moves into early adult hood.  It is not for everyone to think about what they eat, and I accept that.  But for the few people that do like to eat fresh narrative cooking, information should be spread about flavors, seasons, and cooking techniques.  The Nappa Valley succeeds to this day because of the exchange of information amongst like minded individuals in the late 1970's and early 1980's, all of which had the common goal of producing the finest quality product from the land.

What do I mean by Gastronomy?  Gastronomy is simply the art and science of eating and drinking well.  Notice the dualistic nature of the definition, both science and art.  It is the science of measured temperatures and techniques, which allows an individual to apply heat to natural ingredients.  It is an art, where a chef views the plate as a canvas, and Mother Nature supplies the colorful paint of produce.  What is molecular gastronomy? It is a more science approach to food, breaking elements of cooking down to a molecular level, so that the chef may bend or break some of the rules set forth by Mother Nature.

Drinking well differs from drinking a lot.  It may sound contrived, but drink with purpose.  Wine can elevate a meal to new levels, adding an infinite amount of flavor profiles to your meal, with the simple task of opening a bottle.  Great wine does not have to be expensive, and have found joy in seeking out the value oriented deals of smaller producers in some of the more famous wine regions around the world, and even in our own country.  Many people probably don’t realize the effect prohibition had on our country.  Earlier last century, pretty much all of the wine in America dried up, except, of course for religious and personal reasons.  Imagine, for a decade wine and spirits were considered contraband.  We, as a people, need to enjoy a little wine. 

New Regional American Cuisine comprises the different flavor profiles, and nuances of each region in the United States.  For example, eating shrimp in Chicago seems silly, when there are a million cows running around and nothing but fresh water.  Understanding how amazing some product may be, or how easy FedEx food has become, it is a challenge to my cooking abilities to cook locally.  The ingredients are already chosen by the seasons, and the menu becomes easier to write.  A menu always has a story; it depends on the author as to how well it is written.

Eating well differs from eating a lot.  All it takes is patience.

(Sample) Vegan Menu

Birthday Vegan Menu

Market Fruit Brunoise w/ Tarragon Simple Syrup
Mustard Green Wrapped Smoked Tofu w/ Saute Mustard Blossoms
Thyme Simmered Idaho Potato Stuffed w/ Vanilla Scented Sweet Potato
Seared Medium Rare Portobello w/ Roasted Shallot Mushroom Vinaigrette
Market Green Tomato Salad Quick Pickled w/ Basil Citrus Salt
Market Salad “Fork” w/ Pine Nut Grapefruit “Dressings”
Eggplant “Cannelloni” w/ Arugula “Pesto”
Cauliflower “Aioli” w/ House-Made Bread

Created for a birthday party of ten on the patio; something to pass around. Wine pairings also available.  

05.2008 A Gastronomic Month...

    Perusing through some old email the other day, I happened upon a spreadsheet from some adventures both North and South of the Mason-Dixon Line.  In understanding how to cook food, a person must step back and understand their dining habits.  Personal standards are not like a light switch, where they can turn on and off, because then, its not a standard but a conviction.  Each time you pick up a fork, someone is reaping the benefit of your money.  Whether someone is cooking for you, or someone has farmed for you, each dollar is a vote of your personal standard.  So enjoy a meal with friends, talk about where the food your eating comes from, and local produce is more ear appealing than breakfast burritos. As Bruce Lee would say, use "emotional content" in your actions.

First Course
Second Course
Third Course
Fourth Course
Fifth Course
Bar Boulud
11.30 pm
Charcuterie Plate/Ibiraco Ham
Arugula Salad w/ Fried Shaved artichoke, olive dressing
Skate w. capers, potatoes, spinach
Arctic Char, Fennel and Tomatoes
Chassagne Montrachet
French Dessert Wine
Crème Fraiche mousse, Grapefruit sorbet, violette marshmellow
Spotted Pig
pimm's cup; campari thing
Chicken liver toast, herring pinwheels, deviled eggs
cubano sandwiche
Endive salad with soft boiled Duck eggs
Riesling: Marcel Deiss
mt. gay soda w/ lemon
California Osetra caviar with finely chopped separated eggs,  melted butter, buckwheat bilinis
Lamb ragout with somekind of gnocchi grub looking thing
Berkshire Porkchop with pea mash
Fluke sashimi
Jean Foillard Morgon, Cote de Py, Crus Beaujolais;  Stoli, Peter Pieter Champagne

Pate de campagne w/muscat gelee and potted Berkshire pork
Luke Burger
Crab maison…delicious
Beet, pistacio, and clemson blue cheese salad

2.30 pm
Abita Strawberry
Small Ceasar
Roast Beef Poboy
Strawberry harvest Abita beer
Gumbo and rice
Roast Beef Po-boy
Grilled alligator sausage w/cabbage
Chef Matt cooks @ Hudson's for friends of Yobreaux
Mint and keylime concoction
Charcuterie Plate from St. James cheese Factory: prosciutto, salami, beef cheek terrine from Cochon, sopressate, and an assortment of cheeses.
Prosciutto wrapped melon, jicama/citrus/chipolte salad, beet and ricotta salata salad
Grass fed Chilean beef, mushroom beychemelle, mashed potatoes
Taxcolina Goriotiko, Chateau Fuisse "Les Blules" Pouilly Fuisse, Tres Picos Grenacia, Les Pigoulet Vin de Vaucluse, Altano Red Douro
Crabby Jack's
12.00 pm
Fried Green tomato w/ shrimp remoulade
Couchon de lait poorboy
Fish Tacos
raspberry apple juice
scallop and crawfish hot dog w/ lobster oil
cold duck confit pasta salad
smoked duck w/ olive tapanade
gnocchi w/ truffle oil and cheese
cherry sorbet, nectarine sorbet
Vanilla panacotta, passion fruit cake, chocolate mousse
CIA Boston
All Day
Crab/Orzo pasta w/ vinaigrette
Saltimbocca, Mashed Potatoes
Bellpepper Crawfish Risotto
Broccoli Raab, Portabello, Fennel
Eggplant, Bacon, Cinnamon Wrap
L'Arpent des Vaudons Sauvignon Loire Valle; Rosso Estella Lambrusco
Colterenzio Muller Thurga; 2005 Le Meurger Bourgogne Chardonnay
Matua Valley Marlborough Sauv Blanc
Centine Banfi 2006; Fitz Ritter 2003 Spatlese Pflaz
CIA Boston
All Day
French Toast Battle
Jambalya, Fried catfish, Crab Cakes, Spinach Salad
2005 Chinon Les Granges Bernard Baudry; 2006 Saumur Lieu-dit Les PouchesChennin Blanc
Cusumano Nero D'Avola 2007; 2003 Cabanon de Pascal Ligneres
Evolution Sokol Blosser Winery Luck Intention
2001 Steinklotz Alsace Grand Cru Helfrich Gewurtztraminer
2006 Dr Konstantin Dry RieslingFinger Lakes
Chateau de Flaugergues 2005Red Languedoc