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Evo vaših polufinalista za nagradu James Beard za 2013. godinu

Evo vaših polufinalista za nagradu James Beard za 2013. godinu

Izgleda da je sezona nagrada ponovo ovdje; fondacija James Beard objavila je svoje polufinaliste za nagradu James Beard 2013, a lista nije iznenađujuća.

Vodeći sa liste, kategorija Najbolji novi restoran kima glavom BierBeisl u Beverly Hillsu, Kalifornija, Empellón Cocina u New Yorku, Mi Casa by José Andrés u Portoriku, Običan u Charlestonu, S.C., Odredbe državnih ptica u San Franciscu, da ne spominjem Underbelly Houston.

The Aviary dobiva priznanje za izvanredni bar program (koji je otišao u New York's PDT prošle godine), kao i do sada Pegu Club i Bar Agricole, plus Daniel Humm's Bar u NoMad Hotel (Humm je osvojio Oustanding Chefa prošle godine, pa su izgledi u njegovu korist).

U međuvremenu, Zvjezdani kuhar godine u usponu (koji je prošle godine pripao Christini Tosi) ima neka velika imena na listi, a posebno Danny Bowien, koji je izazvao veliku pažnju Misija Kineska hrana godine u New Yorku. Bowien -ovi konkurenti su Jimmy Bannos Jr. iz Chicaga Ljubičasta svinja, Thomas McNaughton iz Brašno + voda u San Franciscu, David Posey iz Chicaga Blackbird, Michael Toscano od Perla u New Yorku i još mnogo toga.

Ovdje pogledajte veliku listu polufinalista i počnite s klađenjem. Kandidati će biti objavljeni 18. marta 2013.


James Beard Foundation objavljuje polufinaliste restorana i kuhara za 2013. godinu

Fondacija James Beard najavila je 2013. polufinaliste restorana i kuhara za dodjelu nagrada James Beard Foundation 2013 ("Oskari" svijeta hrane, za one koji nisu upoznati). Polufinaliste je odabrao Odbor za restorane i kuhare od preko 44.000 online prijava u 20 kategorija.

Finalisti će biti objavljeni 18. marta. Finaliste određuje nezavisni volonterski panel (kritičari restorana, urednici hrane, prošli pobjednici itd.) Od više od 600 sudija iz cijele zemlje. Panel glasa o određenim kategorijama nagrada kako bi se odredilo posljednjih pet nominovanih u svakoj kategoriji. Od tada će pobjednici biti proglašeni 6. maja na dodjeli nagrada koja se održava u njujorškom Lincoln Centru.

Neke nagrade su već objavljene - kuhar Emeril Lagasse nagrađen je ovogodišnjom Humanitarnom nagradom, a kuharica Cecilia Chiang nagrađena je nagradama za životno djelo.

Evo potpune liste polufinalista:

NAJBOLJI NOVI RESTORAN
Balena, Čikago
BierBeisl, Beverly Hills, CA
Plava brada, Indianapolis
Borgne, New Orleans
Mesar i vepar, Minneapolis
Kardamom Hill, Atlanta
Empellón Cocina, NYC
Prednja četvrt, Madison, WI
Grace, Chicago
Hog & Hominy, Memphis
Khong River House, Miami Beach, FL
Lockeland Table, Nashville
Mateo Tapas, Durham, NC
Mi Casa by José Andrés na plaži Dorado, rezervat Ritz-Carlton, Dorado, PR
Mintwood Place, Washington, DC
Ordinary, Charleston, SC
Ox, Portland, OR
Oxheart, Houston
Pabu u hotelu Four Seasons Baltimore
Puritan & Company, Cambridge, MA
Rich Table, San Francisco
Shanik, Seattle
State Bird Provision, San Francisco
Tar & Roses, Santa Monica, CA
Thirty Acres, Jersey City, NJ
Underbelly, Houston
Vernick Food & Drink, Filadelfija
Whale Wins, Seattle
Zacatecas Tacos & Tequila, Albuquerque, NM

IZVANREDNI BAR PROGRAM
Igumanov podrum, San Francisco
Anvil Bar & Refuge, Houston
Aviary, Chicago
Bar Agricole, San Francisko
Bar u hotelu NoMad, NYC
The Broken Shaker, Miami Beach, FL
Bryant’s Cocktail Lounge, Milwaukee
Canon, Seattle
The Cedars Social, Dallas
Clyde Common, Portland, OR
Javna kuća Cook & Brown, Providence
Cure, New Orleans
Franklin Mortgage & Investment Co., Philadelphia
Hawthorne, Boston
Destilerija i salon High West Distillery & Saloon, Park City, UT
Javna kuća Holeman & Finch, Atlanta
Marvel Bar, Minneapolis
Pegu Club, NYC
Pivski bar Porter, Atlanta
Restoran Eve, Alexandria, VA
Rivera, Los Anđeles
The Varnish, Los Anđeles
The Violet Hour, Chicago
Williams & Graham, Denver
Woodberry Kitchen, Baltimore

IZVANREDNI KUHAR
Sean Brock, McCrady's, Charleston, SC
Andrew Carmellini, Locanda Verde, NYC
David Chang, Momofuku Noodle Bar, NYC
Tyson Cole, Uchi, Austin i Houston
Gary Danko, restoran Gary Danko, San Francisco
Suzanne Goin, Lucques, West Hollywood, CA
Maria Hines, Tilth, Seattle
Paul Kahan, Blackbird, Chicago
David Kinch, Manresa, Los Gatos, CA
Donald Link, Herbsaint, New Orleans
Barbara Lynch, br. 9 Park, Boston
Tim McKee, La Belle Vie, Minneapolis
Vitaly Paley, Paley’s Place, Portland, OR
Stephan Pyles, restoran Stephan Pyles, Dallas
Anne Quatrano, Bacchanalia, Atlanta
Julian Serrano, Picasso u Bellagiu, Las Vegas
Nancy Silverton, Pizzeria Mozza, Los Angeles
Michael Symon, Lola, Cleveland
Michael Tusk, Dunja, San Francisko
Marc Vetri, Vetri, Philadelphia

IZVANREDNI KUHAR U TORBI
Dominique Ansel, pekara Dominique Ansel, NYC
Andre Chin i Amanda Eap, Artisan Boulanger Patissier, Philadelphia
Melissa Chou, Aziza, San Francisko
Elizabeth Dahl, Nostrano, Madison, WI
Matt Danko, The Greenhouse Tavern, Cleveland
Patrick Fahy, šesnaest u Trump hotelu Chicago
Ken Forkish, Ken’s Artisan Bakery, Portland, OR
Hedy Goldsmith, Michael's Original Food & Drink, Miami
Karen Hatfield, The Sycamore Kitchen, Los Angeles
Brooks Headley, Del Posto, NYC
Steve Horton, pekara Rustica, Minneapolis
Maura Kilpatrick, Oleana, Cambridge, MA
Phoebe Lawless, Scratch, Durham, NC
William Leaman, Pekara Nouveau, Seattle
Tiffany MacIsaac, Birch & Barley, Washington, D.C.
Cheryl Maffei i Jonathan Stevens, Hungry Ghost Bread, Northampton, MA
Aaron Russell, restoran Eugene, Atlanta
Laura Sawicki, La Condesa, Austin
Tandra Watkins, Ashley's u hotelu Capital, Little Rock, AR
William Werner, zanatlija i vukovi, San Francisco

IZVANREDAN RESTORAN
Avgusta, New Orleans
Blue Hill, NYC
Canlis, Seattle
Fore Street, Portland, ME
Strano kino, San Francisko
Greens Restaurant, San Francisko
Highlands Bar and Grill, Birmingham, AL
Jaleo, Washington, D.C.
Jewel Bako, NYC
Lantern, Chapel Hill, NC
Restoran Lucia, Minneapolis
Mélisse, Santa Monica, CA
Naha, Chicago
Oleana, Cambridge, MA
Patina, Los Anđeles
Kosa vrata, San Francisco
Spiaggia, Chicago
Terra, Sveta Helena, Kalifornija
Vidalia, Washington, D.C.
Vincent na Camelback -u, Phoenix

IZVANREDAN RESTORAR
Nick Badovinus (Kuka za okus, Kuhinja izvan lokacije, Isprobano i istinito itd.), Dallas
Ashok Bajaj, Knightsbridge Restaurant Group (Bombajski klub, Ovalna soba, Rasika itd.), Washington, D.C.
Kim Bartmann (Barbette, Bryant-Lake Bowl, Superclub Red Stag itd.), Minneapolis
Roger Berkowitz, Legal Sea Foods, Boston
Frank Bonanno, Bonanno Concepts (Mizuna, Osteria Marco, Bones, itd.), Denver
George Formaro (Centro, Django, South Union Bread Café, itd.), Des Moines, IA
Sam Fox, Fox Restaurant Concepts (Olive & Ivy, True Food Kitchen, Zinburger, itd.), Phoenix
Ford Fry, restorani na raketnim farmama (The Optimist, JCT Kitchen, br. 246), Atlanta
Levi Goode, restorani Goode Company (morski plodovi Goode Company, Taqueria Goode Company, roštilj Goode Company itd.), Houston
Martha Hoover, Patachou (Patachou, Petit Chou, Napolese, itd.), Indianapolis
John Howie, John Howie Restaurant Group (John Howie Steak, Seastar Restaurant and Raw Bar), Bellevue, WA
Mike Klank i Eddie Hernandez, Taqueria del Sol, Atlanta
Maguy Le Coze, Le Bernardin, NYC
Donnie Madia, One Off Hospitality Group (Blackbird, Avec, The Publican, itd.), Chicago
Nick Pihakis, Jim 'N Nick's Bar-B-Q, Birmingham, AL
Piero Selvaggio, Valentino Group Group (Valentino, Valentino Vin Bar), Santa Monica, CA
Mark Stark i Terri Stark, restorani stvarnosti Stark (Willi's Wine Bar, Monti's Rotisserie & Bar, Willi's Seafood & Raw Bar itd.), Santa Rosa/Healdsburg, CA
Stephen Starr, Starr restorani (Maslačak, Talulin vrt, Parc itd.), Philadelphia
Caroline Styne (Lucques, Tavern, A.O.C., itd.), West Hollywood, CA
Phil Suarez, Suarez Restaurant Group (ABC Kitchen, Jean Georges, wd

IZVANREDNA USLUGA
Bacchanalia, Atlanta
Biga on the Banks, San Antonio
Brigtsen's, New Orleans
Café Juanita, Kirkland, WA
Chez François, Vermilion, OH
Restoran Compound, Santa Fe
Del Posto, NYC
East Standard Kitchen & Drinks, Boston
Restoran sa fontanom u hotelu Four Seasons Philadelphia
Francuska soba u Adolphusu, Dallas
Michael Mina, San Francisco
Oakroom u hotelu Seelbach Hilton, Louisville, KY
Persimmon, Bristol, RI
Providence, Los Angeles
Dunja, San Francisko
Restoran u Meadowoodu, Sveta Helena, CA
Sapor Cafe and Bar, Minneapolis
Topolobampo, Čikago
Vetri, Philadelphia
Victoria & Albert's u Disneyjevom Grand Floridian Resort & Spa, jezero Buena Vista, FL

IZVANREDAN VINSKI PROGRAM
4 Olives Wine Bar, Manhattan, KS
A16, San Francisco
Addison u Grand Del Maru, San Diego
Angus Barn, Raleigh, NC
Barn at Blackberry Farm, Walland, TN
Café on the Green u Four Seasons Resortu i klubu Dallas u Las Colinasu, Irving, TX
Charleston, Baltimore
Charleston Grill u hotelu Charleston Place, Charleston, SC
CityZen u Mandarin Oriental, Washington D.C.
L’Etoile, Madison, WI
Five & Ten, Atina, GA
Frasca Food and Wine, Boulder, CO
Soba za roštilj u hotelu Windsor Court, New Orleans
Nopa, San Francisko
Press, Sveta Helena, CA
Picasso u Bellagio, Las Vegas
Sepia, Chicago
Sierra Mar na adresi Post Ranch Inn, Big Sur, CA
Troquet, Boston
Yono’s Restaurant, Albany, NY

IZVANREDNO VINO, DUHOVI ILI PROFESIONALNO PIVO
Sam Calagione, Dogfish Head Craft Brewery, Milton, DE
Ron Cooper, Del Maguey Single Village Mezcal, Taos, NM
John i Kathe Dyson, vinarija Williams Selyem, Healdsburg, CA
Merry Edwards, vinarija Merry Edwards, Sebastopol, CA
Don Feinberg i Wendy Littlefield, Vanberg & DeWulf, Cooperstown, NY
Mike Floyd, Nick Floyd i Simon Floyd, Three Floyds Brewing, Munster, IN
Chuck Furuya, DK Restorani, Maui, HI
Manfred Krankl, Sine Qua Non, Ventura, CA
Ted Lemon, Littorai Wines, Sebastopolj, Kalifornija
Stephen McCarthy, Destilerija Clear Creek, Portland, OR
Duncan Meyers i Nathan Roberts, Arnot-Roberts, Healdsburg, CA
Garrett Oliver, The Brooklyn Brewery, Brooklyn, NY
Tom Peters, Monk’s Cafe, Philadelphia
Neal Rosenthal, trgovac vinom Rosenthal, NYC
Jörg Rupf, St. George Spirits, Alameda, CA
Eric Seed, Haus Alpenz, Edina, MN
Eric Solomon, Eric Solomon Selections - European Cellars, Charlotte, NC
Harlan Wheatley, Destilerija Buffalo Trace, Frankfort, KY
Sean Lilly Wilson, Fullsteam, Durham, NC
David Wondrich, pedagog duhova, Brooklyn, NY

ZVIJEZDNI KUHAR GODINE
Jimmy Bannos Jr., The Purple Pig, Chicago
Mark Bodinet, restoran Copperleaf u loži Cedarbrook, Seattle
Daniel Bonanno, Svinja u bundi, Madison, WI
Danny Bowien, Mission Chinese Food, San Francisco i NYC
Katie Button, Cúrate, Asheville, NC
Hari Cameron, A (muza), Rehoboth Beach, DE
Joe Cicala, Le Virtù, Philadelphia
Quinten Frye, Salt Kitchen & Tagusta Bar, Honolulu
Bryce Gilmore, Barley Swine, Austin
Will Gilson, Puritan and Company, Cambridge, MA
Nicole Grimes, Rao u Cezarovoj palači, Las Vegas
Christopher Kearse, Will BYOB, Philadelphia
Matthew Kirkley, L2O, Chicago
Bernhard Mairinger, BierBeisl, Beverly Hills, CA
Jamie Malone, Sea Change, Minneapolis
Tim Maslow, Strip-T's, Watertown, MA
Thomas McNaughton, Flour + Water, San Francisco
Janina O'Leary, TRACE, Austin
Jorel Pierce, Euclid Hall Bar & Kitchen, Denver
David Posey, Blackbird, Chicago
Giorgio Rapicavoli, Restoran, Coral Gables, FL
Michael Toscano, Perla, NYC
Chris Weber, The Herbfarm, Woodinville, WA
Blaine Wetzel, The Willows Inn na otoku Lummi, otok Lummi, WA
Justin Woodward, Castagna, Portland, OR
Kris Yenbamroong, Night + Market, West Hollywood, CA
Justin Yu, Oxheart, Houston

NAJBOLJI KUHAR: VELIKA JEZERA
Myles Anton, Trattoria Stella, Traverse City, MI
Dave Beran, Next, Chicago
Neal Brown, Libertine Liquor Bar, Indianapolis
Zack Bruell, Cowell & Hubbard, Cleveland
Michael Carlson, Schwa, Chicago
Jean-Robert de Cavel, Jean-Robert's Table, Cincinnati
Luciano Del Signore, Bacco Ristorante, Southfield, MI
Paul Fehribach, Big Jones, Chicago
Greg Hardesty, Recess, Indianapolis
Stephanie Izard, Girl & the Goat, Chicago
Anne Kearney, Rue Dumaine, Dayton, OH
Regina Mehallick, Bistro R, Indianapolis
Matthias Merges, Yusho, Chicago
Matthew Millar, Reserve, Grand Rapids, MI
Chris Nugent, Goosefoot, Chicago
Jonathon Sawyer, Greenhouse Tavern, Cleveland
David Tallent, Restaurant Tallent, Bloomington, IN
Giuseppe Tentori, Boka, Chicago
Paul Virant, višegodišnji Virant, Chicago
Andrew Zimmerman, Sepia, Chicago

NAJBOLJI KUHAR: SREDNJE-ATLANTSKI
Scott Anderson, Elements, Princeton, NJ
Cathal Armstrong, Restaurant Eve, Alexandria, VA
Joey Baldino, Zeppoli, Collingswood, NJ
Ian Boden, Kuhinja staklene kuće, Charlottesville, VA
Pierre Calmels, Bibou, Philadelphia
Anthony Chittum, Vermilion, Aleksandrija, VA
Tony Conte, Ovalna soba, Washington, D.C.
Scott Drewno, The Source, Washington, D.C.
Spike Gjerde, Woodberry Kitchen, Baltimore
Lee Gregory, The Roosevelt, Richmond, VA
Trevett Hooper, Legume, Pittsburgh
Cedric Maupillier, Mintwood Place, Washington, D.C.
Johnny Monis, Komi, Washington, D.C.
Konstantinos Pitsillides, Kanella, Philadelphia
Sylva Senat, Tashan, Philadelphia
Brad Spence, Amis, Philadelphia
Lee Styer, Fond, Philadelphia
Vikram Sunderam, Rasika, Washington, D.C.
Marcie Turney, Barbuzzo, Philadelphia
Cindy Wolf, Charleston, Baltimore

NAJBOLJI KUHAR: SREDNJOZAPAD
Justin Aprahamian, Sanford, Milwaukee
David Baruthio, Baru 66, Des Moines, IA
Steven Brown, Tilia, Minneapolis
Clayton Chapman, The Grey Plume, Omaha, NE
Gerard Craft, Niche, Clayton, MO
Doug Flicker, Piccolo, Minneapolis
John Gadau i Phillip Hurley, Sardine, Madison, WI
Colby Garrelts, Bluestem, Kansas City, MO
Michelle Gayer, Salty Tart, Minneapolis
Martin Heuser, Affäre, Kansas City, MO
Tim McKee, La Belle Vie, Minneapolis
Kevin Nashan, Sidney Street Café, St. Louis
Jack Riebel, Mesar i vepar, Minneapolis
Lenny Russo, Heartland Restaurant & Farm Direct Market, St. Paul, MN
Jon Seymour, V. Mertz, Omaha, NE
David Swanson, Braise, Milwaukee
Carl Thorne-Thomsen, priča, prerijsko selo, KS
Sameh Wadi, Saffron Restaurant & Lounge, Minneapolis
Sean Wilson, Proof, Des Moines, IA
James Winberg, Mike Brown i Bob Gerken, Travail Kitchen and Amusements, Robbinsdale, MN

NAJBOLJI ŠEF: NORTHEAST
Steve Atkins, The Kitchen Table Bistro, Richmond, VT
Damon Baehrel, Damon Baehrel u podrumskom bistrou, Earlton, NY
Jamie Bissonnette, Coppa, Boston
Francesco Buitoni, Mercato Osteria & Enoteca, Red Hook, NY
Joanne Chang, Flour Bakery + Cafe, Boston
Krista Kern Desjarlais, Bresca, Portland, ME
Gerry Hayden, The North Fork Table & Inn, Southold, NY
Brian Hill, Francine Bistro, Camden, ME
Matt Jennings, Farmstead Inc., Providence
Aaron Josinsky i Nathaniel Wade, Misery Loves Co., Winooski, VT
Melissa Kelly, Primo, Rockland, ME
Bun Lai, Miya’s Sushi, New Haven, CT
Michael Leviton, Lumière, Newton, MA
Tim Loomis, Tečnosti i čvrste materije na upravljaču, Lake Placid, NY
Barry Maiden, Hungry Mother, Cambridge, MA
Evan Mallett, Bistro Black Trumpet, Portsmouth, NH
Bjorn Somlo, Nudel, Lenox, MA
Champe Speidel, hurmašica, Bristol, RI
Bill Taibe, Le Farm, Westport, CT
Eric Warnstedt, Drvena kokoš, Waterbury, VT

NAJBOLJI ŠEF: NORTHWEST
Chris Ainsworth, Saffron Mediterranean Kitchen, Walla Walla, WA
Andy Blanton, Café Kandahar, Whitefish, MT
Greg Denton i Gabrielle Quiñónez Denton, Ox, Portland, OR
Jeff Drew, Snake River Grill, Jackson Hole, WY
Renee Erickson, The Whale Wins, Seattle
Jason Franey, Canlis, Seattle
John Gorham, Toro Bravo, Portland, OR
James Honaker, Bistro Enzo, Billings, MT
Brett Knipmeyer, Kinley’s Restaurant & Bar, Anchorage, AK
Gary Kucy, Rupert's, McCall, ID
Nathan Lockwood, Altura, Seattle
Taite Pearson, della Mano, Ketchum, ID
Naomi Pomeroy, Beast, Portland, OR
Gabriel Rucker, Le Pigeon, Portland, OR
Adam Sappington, Country Country Dinnerhouse & Bar, Portland, OR
Ethan Stowell, Staple & Fancy Mercantile, Seattle
Jason Stratton, Spinasse, Seattle
Cathy Whims, Nostrana, Portland, OR
Justin Wills, Restaurant Beck, Depoe Bay, OR
Rachel Yang i Seif Chirchi, Joule, Seattle

NAJBOLJI ŠEF: NYC
April Bloomfield, Pjegava svinja
Marco Canora, ognjište
Wylie Dufresne, wd

50
Sara Jenkins, Porsena
Dan Kluger, ABC kuhinja
Mark Ladner, Del Posto
Paul Liebrandt, Corton
Anita Lo, Annisa
George Mendes, Aldea
Carlo Mirarchi, Roberta
Seamus Mullen, Tertulia
Joe Ng, RedFarm
Alex Raij i Eder Montero, Txikito
Cesar Ramirez, šef kuhinje u Brooklyn Fare -u
Sean Rembold, Diner
Masato Shimizu, 15 istočno
Alex Stupak, Empellón Cocina
Bogati Torrisi i Mario Carbone, Torrisi talijanski specijaliteti
Jonathan Waxman, Barbuto
Michael White, Marea

NAJBOLJI KUHAR: JUG
Peter Arpke, Bistro na plaži, Holmes Beach, FL
Greg Baker, Rafinerija, Tampa, FL
Vishwesh Bhatt, Snackbar, Oxford, MS
Kathleen Blake, The Rusty Spoon, Orlando, FL
Clay Conley, Buccan, Palm Beach, FL
Justin Devillier, La Petite Grocery, New Orleans
Jose Enrique, Jose Enrique, San Juan, PR
Justin Girouard, The French Press, Lafayette, LA
Scott Hunnel, Victoria & Albert's u Disneyjevom Grand Floridian Resort & Spa, jezero Buena Vista, FL
James Lewis, Bettola, Birmingham, AL
Rob McDaniel, SpringHouse, Alexander City, AL
Brandon McGlamery, Luma on Park, Winter Park, FL
Jeff McInnis, Yardbird Southern Table & Bar, Miami Beach, FL
Tory McPhail, Komandantova palata, New Orleans
Jose Mendin, Pubbelly, Miami Beach, FL
James i Julie Petrakis, Ravenous Pig, Winter Park, FL
Hari Pulapaka, Cress, DeLand, FL
Alon Shaya, Domenica, New Orleans
Michael Stoltzfus, Coquette, New Orleans
Sue Zemanick, Gautreau's, New Orleans

NAJBOLJI KUHAR: JUGOISTOČNA
Billy Allin, Cakes & Ale, Decatur, GA
Jeremiah Bacon, The Macintosh, Charleston, SC
Tyler Brown, Capitol Grille u hotelu Hermitage, Nashville
Ashley Christensen, Poole’s Diner, Raleigh, NC
Scott Crawford, čaplje u hotelu i spa centru Umstead, Cary, NC
Craig Deihl, Cypress, Charleston, SC
Damian Heath, Lot 12 Public House, Berkeley Springs, WV
Vivian Howard, kuhar i farmer, Kinston, NC
Scott Howell, Nana's, Durham, NC
Joshua Keeler, Two Boroughs Larder, Charleston, SC
Edward Lee, 610 Magnolia, Louisville, KY
Joseph Lenn, The Barn at Blackberry Farm, Walland, TN
Daniel Lindley, restoran St. John’s, Chattanooga, TN
Margot McCormack, Margot Café & Bar, Nashville
Elliott Moss, Admiral, Asheville, NC
Todd Richards, The Shed at Glenwood, Atlanta
Steven Satterfield, Miller Union, Atlanta
Andrew Ticer i Michael Hudman, Andrew Michael Italian Kitchen, Memphis
Aaron Vandemark, Panciuto, Hillsborough, NC
Tandy Wilson, Gradska kuća, Nashville

NAJBOLJI KUHAR: JUGOZAPAD
Kevin Binkley, restoran Binkley's, Cave Creek, AZ
James Campbell Caruso, La Boca, Santa Fe
James Dumas, Destilerija i salon High West Distillery & Saloon, Park City, UT
David Gilbert, Sustenio u Éilan Hotel Resort & Spa, San Antonio
Bryce Gilmore, Barley Swine, Austin
Jennifer James, Jennifer James 101, Albuquerque, NM
Jennifer Jasinski, Rioja, Denver
Maiya Keck, Maiya's, Marfa, TX
Shinji Kurita, ShinBay, Scottsdale, AZ
Max MacKissock, The Squeaky Bean, Denver
Jason Maddy, Oak, Dallas
Hugo Ortega, Hugo's, Houston
Rene Ortiz, La Condesa, Austin
Viet Pham i Bowman Brown, stočna hrana, Salt Lake City
Armando Pomales, Café Central, El Paso, TX
Martín Rios, restoran Martín, Santa Fe
Teiichi Sakurai, Tei-An, Dallas
Alex Seidel, Fruition Restaurant, Denver
Chris Shepherd, Underbelly, Houston
Michael Sohocki, restoran Gwendolyn, San Antonio

NAJBOLJI KUHAR: ZAPADNI
Matthew Accarrino, SPQR, San Francisco
Nicolaus Balla, Bar Tartine, San Francisco
Josef Centeno, Bäco Mercat, Los Angeles
Michael Chiarello, Bottega, Yountville, CA
Michael Cimarusti, Providence, Los Angeles
Chris Cosentino, Incanto, San Francisco
Dominique Crenn, Atelier Crenn, San Francisco
Mitsuo Endo, Aburiya Raku, Las Vegas
Mark Estee, Campo, Reno, NV
Ed Kenney, grad, Honolulu
Andrew Kirschner, Tar & Roses, Santa Monica, CA
Christopher Kostow, restoran u Meadowoodu, Sveta Helena, CA
Mourad Lahlou, Aziza, San Francisco
Corey Lee, Benu, San Francisco
David LeFevre, M.B. Post, Manhattan Beach, Kalifornija
Daniel Patterson, Coi, San Francisco
Carl Schroeder, Market Restaurant + Bar, Del Mar, CA
John Rivera Sedlar, Rivera, Los Angeles
Jon Shook i Vinny Dotolo, Animal, Los Angeles
Ricardo Zarate, Mo-Chica, Los Angeles

Ispravka: Ranija verzija imala je nepotpun popis. Ovo je popravljeno.


Nagrade James Beard 2013: Objavljeni finalisti restorana i kuhara

Fondacija James Beard objavila je finaliste 2013. za svoje godišnje nagrade. Finaliste određuje nezavisna volonterska komisija (kritičari restorana, urednici hrane, prošli pobjednici itd.) Od više od 600 sudija iz cijele zemlje, na osnovu prethodne liste polufinalista.

Pobjednici restorana i kuhara bit će objavljeni 6. maja u njujorškom Lincoln Centru. Dobitnici nagrada za novinarstvo i medije bit će objavljeni 3. maja.

Evo pogleda finalista. Čestitamo svima!

Novinarske nagrade

POKRIVENOST HRANE U OPŠTEM INTERESU
Los Angeles Magazine, Lesley Bargar Suter
Muško zdravlje, Adina Steiman
Vrlo jednostavno, Lygeia Grace
Washington, Tood Kliman

LIČNI ESEJ
Fuchsia Dunlop, Lucky Peach, “London Town”
Hua Hsu, Lucky Peach, "Wokking the Suburbs"
Joy Manning, Table Matters, "The Swedish Chef"

HUMOR
Lisa Hanawalt, Lucky Peach, "Tajni životi kuhara"
Alice Laussade, Dallas Observer, "Ultimativni vodič Jeftinog kopile za jelo kao potpuno jeftino kopile u Dallasu"
Michael Procopio, Hrana za bezumne, "Ky Jelly je moj novi pekmez"

KUHANJE/RECEPTI/UPUTSTVO
M. Goulding, M. Kadey, P. Kita, Zdravlje muškaraca, „Mesar se vratio!“, „Ljeto sa šest paketa“, „Južna hrana ponovo raste“
J. Kenji López-Alt, Serious Eats, "The Food Lab"
Svaki dan sa osobljem Rachael Ray, "Odaberite svoj savršeni Dan zahvalnosti"

PROFIL
Brandon Chuang, gozba, „Evolucija ideja“
Alex Halberstadt, magazin New York Times, "Kuvanje nije kreativno i nije lako"
Brett Martin, GQ, "Danny and the Electric Kung Pao Pastrami Test"

HRANA I KULTURA
Oliver Bullough, Putevi i kraljevstva, "Adjika: Sos slave, ponos Abhazije"
Ryan D'Agostino i osoblje Esquirea, "Kuvarica zajednice Esquire"
Ann Taylor Pittman, Cooking Light, "Kineska dama iz Mississippija ide kući u Koreju"

POLITIKA/POLITIKA/OKOLIŠ
Barry Estabrook, OnEarth, "Out to Lunch"
Tracie McMillan, The American Prospect, "Common as Print"
Ben Paynter, Bloomberg Businessweek, "Šaran mora umrijeti"

ZDRAVLJE I DOBRO POBOLJŠANJE
Rachael Moeller Gorman, EatingWe, rješavanje zagonetke šećera ”
Aliza Green, Washington Post, "Rukavice se mogu skinuti, što se mene tiče"
Lou Schuler, Muško zdravlje, "Jesu li pećinski ljudi imali trbuhe?"

KOLONE HRANE
Celia Barbour, PhilipsTown.info, Usta za hranjenje: „U šumu“, „Kupus i kraljice“, „Prljavština na Božić“
Adam Sachs, Bon Appétit, The Obsessivore: "Veliki sam u Japanu", "Svi su kritičari", "Tradicija počinje ovdje"
Jane i Michael Stern, Saveur, Rute: "Surf and Turf", "Hog Heaven", "Fair and Square"
Lettie Teague, Wall Street Journal, o vinu: „Pinot dnevno: Je li vam malo vina zaista dobro?“, „Razmišljajte dok pijete: u odbranu vinskih snobova“, „Muškarci su iz taksija, žene su iz Moscata ??

VINO, DUHOVI I PIĆE
Betsy Andrews, Saveur, "Sjeverna renesansa"
Marisa Huff, La Cucina Italiana, “The New Birra Italiana”
Michael Steinberger, Vanity Fair, "Vintage Crime"

INDIVIDUALNI BLOG HRANE
Cannelle et Vanille
Hunter Angler Gardener Cook
Vinografija

GRUPNI BLOG HRANE
Tamna raž
Eater National
Grub Street NY

HRANA I PUTOVANJE
Matt Goulding, ceste i kraljevstva
Peter Jon Lindberg, Putovanja i slobodno vrijeme
Adam Sachs, Putovanja i slobodno vrijeme

CRAIG CLAIBORNE NAGRADA ZA ISTAKNUTI RESTORAN
Alison Cook, Houston Chronicle, "Justin Yu i Oxheart gledaju naprijed, a ne nazad", "Torchyjeva Tacos -ova magija se gubi u prijevodu", "Zašto je Underbelly bitan za Houston"
Patric Kuh, Los Angeles Magazine, “Whole Foods”, “Shore Thing”, “Power Station”
Tejal Rao, Village Voice, "Bangkok Pop, bez fetiša", "Slatki okus uspjeha", "Uđite u zonu udobnosti na 606 istraživanja i razvoja"

M.F.K. ODLIČNA NAGRADA ZA PISANJE
Dara Moskowitz Grumdahl, časopis Mpls.St.Paul, "Umjetnik sira"
Richard Parks, Lucky Peach, “Khmerican Food”
Mike Sula, čitatelj iz Chicaga, "Piletina drveća"

RADIO SHOW/AUDIO WEBCAST
Strah od prženja, WBEZ
NewsWorks, ZAŠTO FM
The Salt, NPR

VIDEO WEBCAST FIKSNA LOKACIJA/UPUTSTVO
Takmičenje u pecivu u restoranu Chicago, jmpurepastry.com
Kako koktel, youtube.com/liquor
Sezonski kuhari, bonappetit.com

VIDEO WEBCAST NA LOKACIJI
Znatiželjne avanture Kirka Lombarda, darkrye.com
hrana. curated., foodcurated.com
Višegodišnja ploča, theperennialplate.com

TV PROGRAM STUDIO/FIKSNA LOKACIJA
CBS nedjeljno jutro: "Jedite, pijte i budite veseli"
Škola kuhanja Marthe Stewart
Sarini večernji obroci

TV PROGRAM NA LOKACIJI
Bizarre Foods America, Travel Channel
MeatEater, Sportsman Channel
Um kuhara, PBS

TELEVIZIJSKI SEGMENT
CNN InFocus, CNN
Umjetnost petkom, Umjetnost hrane, ZAŠTO TV
The Hungry Hound, ABC 7 Chicago

POSEBNO/DOKUMENTARNO
Amerika otkrivena: mašina za hranu, PBS
Food Forward Urban Agriculture Across America, PBS
Restoran, PBS

IZUZETNA LIČNOST HRANE/HOST
Gerry Garvin, Cooking Channel
Sara Moulton, PBS
Andrew Zimmern, Travel Channel

AMERIČKO KUHANJE
Vatra u mom trbuhu, Kevin Gillespie i David Joachim
Savladavajući umjetnost južnjačke kuhinje, Nathalie Dupree i Cynthia Graubart
Južna udobnost, Allison Vines-Rushing i Slade Rushing

PIĆE
Kako voljeti vino, Eric Asimov
Izum vina, Paul Lukacs
Vinsko grožđe, Julia Harding, Jancis Robinson i José Vouillamoz

OPĆE KUHANJE
Canal House kuha svaki dan, Melissa Hamilton i Christopher Hirsheimer
Modernistička kuhinja kod kuće, Nathan Myhrvold i Maxime bilet
Šta Katie Ate, Katie Quinn Davies

INTERNATIONAL
Burma, Naomi Duguid
Gran Cocina Latina, Maricel E. Presilla
Jerusalim, Yotam Ottolenghi & Sami Tamimi

REFERENCA & STIPENDIJA
101 Classic Cookbooks, Marvin J. Taylor i Clark Wolf
Umjetnost fermentacije, Sandor Ellix Katz
Biblioteka Cookbook, Anne Willan s Markom Cherniavsky i Kyri Claflin

PEČENJE & DESERT
Bouchon Baking, Thomas Keller i Sebastien Rouxel
Kuharica iz pekare Dahlia, Tom Douglas i Shelley Lance
Brašno sa slanim kvascem, Ken Forkish

STRUČNO STALIŠTE
Dođite, zatvoreni smo, Christine Carroll i Jody Eddy
Temeljne tehnike klasične talijanske kuhinje, Međunarodni kulinarski centar, Cesare Casella i Stephanie Lyness
Toqué !, Normand Laprise

Fokus na zdravlju
Cooking Light: Novi način kuhanja svjetla, Scott Mowbray i Ann Taylor Pittman
Iznikla kuhinja, Sara Forte
True Food, Sam Fox i Andrew Weil s Michaelom Stebnerom

JEDAN SUBJEKT
Afield, Jesse Griffiths
Moderni umaci, Martha Holmberg
Zreo, Nigel Slater

POVRĆNO USMJERENO I VEGETARSKO
Ulovljeni okus, Tama Matsuoka Wong s Eddyjem Lerouxom
Biljojed, Michael Natkin
Koreni, Diane Morgan

PISANJE I LITERATURA
Američki način ishrane, Tracie McMillan
Čovjek koji je promijenio način na koji jedemo, Thomas McNamee
Da, šef kuhinje, Marcus Samuelsson

FOTOGRAFIJA
Pekara Bouchon, Deborah Jones
Toqué !, Dominique Malaterre
Šta Katie Ate, Katie Quinn Davies

Restaurant & Chef Awards

DIZAJN RESTORANA I GRAFIKA
75 sjedala i ispod:
Farmshop, Santa Monica
Isa, Brooklyn
minibar, Washington, D.C.

76 sedišta i više:
Jaleo u Cosmopolitan Las Vegasu
Juvia, Majami Bič
Triniti, Houston

IZVANREDNO VINO, DUHOVI ILI PIVO PROFESIONALNO
Sam Calagione, Zanatska pivovara Dogfish Head
Merry Edwards, Vinarija Merry Edwards
Garrett Oliver, Brooklyn Brewery
Neal Rosenthal, trgovac vinom Rosenthal
David Wondrich, pedagog duhova

IZVANREDAN VINSKI PROGRAM
A16, San Francisco
Barn at Blackberry Farm, Walland, TN
CityZen u Mandarin Oriental, Washington, DC
Frasca Food and Wine, Denver, Kolorado
Picasso, Las Vegas, NV

IZVANREDNI BAR PROGRAM
Aviary, Chicago
Bar Agricole, San Francisko
NoMad, New York City
Holeman Finch & Public House, Atlanta
Pegu Club, New York City
The Violet Hour, Chicago

NAJBOLJI KUHAR: ZAPADNI
Chris Cosentino, Incanto, San Francisco
Christopher Kostow, The Restaurant At The Meadowood, Sveta Helena, CA
Corey Lee, Benu, San Francisco
Daniel Patterson, Coi, San Francisco
Jon Shook i Vinny Dotolo, Animal, Los Angeles

NAJBOLJI KUHAR: JUGOZAPAD
Kevin Binkley, restoran Binkley’s, Cave Creek, AZ
Bryce Gilmore, BarleySwine, Austin, TX
Jennifer Jasinski, Rioja, Denver
Hugo Ortega, Hugo's, Houston
Chris Shepherd, Underbelly, Houston

NAJBOLJI ŠEF: NORTHWEST
Jason Franey, Canlis, Seattle
Naomi Pomeroy, Zvijer, Portland
Gabriel Rucker, Le Pigeon, Portland
Ethan Stowell, Staple & Fancy Mercantile, Seattle
Cathy Whims, Nostrana, Portland

NAJBOLJI KUHAR: VELIKA JEZERA
Dave Beran, Next, Chicago
Stephanie Izard, Girl & The Goat, Chicago
Jonathon Sawyer, Greenhouse Tavern, Cleveland
Paul Virant, Vie, Western Springs, IL
Andrew Zimmerman, Sepia, Chicago

NAJBOLJI KUHAR: SREDNJOZAPAD
Justin Aprahamian, Sanford, Milwaukee
Gerard Craft, Niche, St. Louis
Colby Garrelts, Bluestem, Kansas City, MO
Michelle Gayer, Salty Tart, Minneapolis
Jack Riebel, Mesar i vepar, Minneapolis

NAJBOLJI KUHAR: JUG
Justin Devillier, La Petite Grocery, New Orleans
Jeff McInnis, Yardbird, Miami
Tory McPhail, Komandantova palata, New Orleans
Alon Shaya, Domenica, New Orleans
Sue Zemanick, Gautreau's, New Orleans

NAJBOLJI KUHAR: JUGOISTOČNA
Ashley Christensen, Poole’s Downtown Diner, Raleigh
Edward Lee, 610 Magnolia, Louisville
Joseph Lenn, The Barn at Blackberry Farm, Walland, TN
Steven Satterfield, Miller Union, Atlanta
Tandy Wilson, Gradska kuća, Nashville

NAJBOLJI KUHAR: SREDNJE-ATLANTSKI
Cathal Armstrong, Restaurant Eve, Alexandria, VA
Spike Gjerde, Woodberry Kitchen, Baltimore
Johnny Monis, Komi, Washington, DC
Brad Spence, Amis, Philadelphia
Vikram Sunderam, Rasika, Washington DC

NAJBOLJI ŠEF: NORTHEAST
Jamie Bissonnette, Coppa, Boston
Joanne Chang, Flour Bakery + Café, Boston
Gerry Hayden, The North Fork Table & Inn, Southhold, NY
Melissa Kelly, Primo, Rockland, ME
Barry Maiden, Hungry Mother, Cambridge, MA

NAJBOLJI ŠEF: NYC
April Bloomfield, Pjegava svinja
Wylie Dufresne, wd-50
Mark Ladner, Del Posto
Jonathan Waxman, Barbuto
Michael White, Marea

NAJBOLJI NOVI RESTORAN
Empellón Cocina, NYC
Grace, Chicago
Običan, Charleston
Rich Table, San Francisco
State Bird Provision, San Francisco

ZVIJEZDNI KUVAR GODINE
Jimmy Bannos, Jr., Purple Pig, Chicago
Danny Bowien, kineska misija, San Francisco/NYC
Thomas McNaughton, Flour + Water, San Francisco
David Posey, Blackbird, Chicago
Blaine Wetzel, The Willows Inn, ostrvo Lummi, WA

IZVANREDNI KUHAR
Sean Brock, McCrady's, Charleston
David Chang, Momofuku Noodle Bar, NYC
Gary Danko, restoran Gary Danko, San Francisco
Suzanne Goin, Lucques, West Hollywood, CA
Paul Kahan, Blackbird, Chicago
Nancy Silverton, Pizzeria Mozza, Los Angeles

IZVANREDAN RESTORAN
Avgusta, New Orleans
Blue Hill, NYC
Highlands Bar and Grill, Birmingham
Kosa vrata, San Francisco
Spiaggia, Chicago

IZVANREDAN RESTORAR
Maguy Le Coze, Le Bernardin, NYC
Donnie Madia, One Off Hospitality Group, Chicago
Piero Selvaggio, Valentino Restaurant Group, Los Angeles
Carolyn Styne, Lucques, Zapadni Hollywood
Phil Suarez, Suarez Restaurant Group, NYC

IZVANREDNA USLUGA
Del Posto, NYC
Dunja, San Francisko
Restoran u Meadowoodu, Sveta Helena, CA
Topolobampo, Čikago
Vetri, Philadelphia

IZVANREDNI KUHAR U TORBI
Dominique Ansel, pekara Dominique Ansel, NYC
Melissa Chou, Aziza, San Francisko
Ken Forkish, Ken's Artisan Bakery, Portland
Hedy Goldsmith, Michael's Original Food & Drink, Miami
Brooks Headley, Del Posto, NYC


Dominique Ansel King Cake

Dominique Ansel King Cake. Njegova najpoznatija kreacija, kronut, zasnovana je na jednoj. Međutim, danas ne bih pokušavao napraviti kolač i fokusirao bih se na njegovu čokoladnu tortu.

Jednostavni recepti za savladavanje i miješanje (simon & amp schuster Paris, 10. aprila i#8212. Ljepota ovog recepta za tortu iz dominique ansel je u tome što je glavni mjerni alat jednostavna šalica od jogurta. Tajna recept kuharica u prvoj kuharici kuvara dominique ansel 's , dominique ansel: 35 USD), dospijeće 14. aprila, želi dati. Dolazi iz njegove knjige koju svako može ispeći.

5 najboljih kafića koje morate posjetiti u Los Angelesu - Honor and. from www.honourandblessing.com There was no false advertising here 400g (2 cups) granulated sugar. Dominique ansel teaches french pastry fundamentals pound cake is a simple, flexible cake that you can enjoy at any point of the day: Dominique ansel's olive oil almond cake when the pastry chef dominique ansel visited stirring the pot, he brought treats: 4656 reviews of dominique ansel bakery i merely stopped in for the perfect little egg sandwich this morning, so i cannot comment on the vast majority of the menu.

Chef dominique ansel was the baker who created the cruffin in 2013.

Dominique ansel's olive oil almond cake when the pastry chef dominique ansel visited stirring the pot, he brought treats: While the cake is still warm, turn it out of the pan. 400g (2 cups) granulated sugar. Today, it is also zagat 2013's highest ranked bakery with 27 points awarded for food. Visit us here in our original shop in soho, new york city. $35), due out on april 14, wants to give. Yogurt cake is the french child's first foray into the world of baking, thanks to its. In 2013, he was nominated as a james beard award semifinalist for outstanding pastry chef. It's time to move to simpler baking projects. Paris, apr 10 — the beauty of this cake recipe from dominique ansel is that the main measuring tool is a simple yogurt cup. His most famous creation, the cronut, is based on one. The cruffin was an instant hit when it was released and that was when i first heard about him. Pour the batter into the prepared cake/loaf pan.

While the cake is still warm, turn it out of the pan. The yolks are beaten with sugar until tripled in volume, then a. He knows his stuff and has created a blossoming business from his passion. $35), due out on april 14, wants to give. But we opted for buttermilk instead of regular milk, which not only enhanced the chocolate flavor, it also made the cake sturdier for handling and stacking.

Master Pies with Dominique Ansel | Sweet pie, Cream pie . from i.pinimg.com See more ideas about dominique ansel, food, recipes. Dominique ansel's olive oil almond cake when the pastry chef dominique ansel visited stirring the pot, he brought treats: Dominique ansel bakery new york In 2013, he was nominated as a james beard award semifinalist for outstanding pastry chef. Get the recipe at food & wine.

Dominique ansel bakery new york

Dominique ansel teaches french pastry fundamentals pound cake is a simple, flexible cake that you can enjoy at any point of the day: $35), due out on april 14, wants to give. Warm chocolate chip cookies shaped like shot glasses, filled to order with our homemade madagascan vanilla milk. Chocolate mousse cake (from dominique ansel's masterclass online video) i don't have permission to publish the recipe, so i will share a very simplified overview. See more ideas about dominique ansel, food, recipes. Today, it is also zagat 2013's highest ranked bakery with 27 points awarded for food. It's not as if ansel has anything against yeast doughs. He uses a flourless chocolate base, starting with 11 eggs, separated in yolks and whites. His most famous creation, the cronut, is based on one. There was no false advertising here Simple recipes to master and mix (simon & schuster The book traces the inspiration of a chef whose creative process is rooted in a deep philosophy of good food and whose classical training also reflects a generous. The yolks are beaten with sugar until tripled in volume, then a.

$35), due out on april 14, wants to give. Chef dominique's decadent chocolate cake is a wonder to behold—and will make a fantastic cake to use as a showstopper at your next dinner party. Simple recipes to master and mix (simon & schuster Dominique ansel bakery was awarded time out new york's best bakery of 2012 and metromix's best bakery of 2012. There was no false advertising here

Dominique Ansel's go-to soft caramel adds a drizzle of . from mediaproxy.salon.com In 2013, he was nominated as a james beard award semifinalist for outstanding pastry chef. Paris, apr 10 — the beauty of this cake recipe from dominique ansel is that the main measuring tool is a simple yogurt cup. But the founder of the dominique ansel bakery empire, which has stores in new york, london, los angeles, and hong kong, is in a more basic mode now.his new book, everyone can bake: Dominique ansel is a famous, french baker and patisserie based out of new york city. Simple recipes to master and mix (simon & schuster

It's not as if ansel has anything against yeast doughs.

Paris, apr 10 — the beauty of this cake recipe from dominique ansel is that the main measuring tool is a simple yogurt cup. The secret recipes cookbook in chef dominique ansel's first cookbook, dominique ansel: The book traces the inspiration of a chef whose creative process is rooted in a deep philosophy of good food and whose classical training also reflects a generous. Dominique ansel's olive oil almond cake when the pastry chef dominique ansel visited stirring the pot, he brought treats: He uses a flourless chocolate base, starting with 11 eggs, separated in yolks and whites. Chef dominique's decadent chocolate cake is a wonder to behold—and will make a fantastic cake to use as a showstopper at your next dinner party. While the cake is still warm, turn it out of the pan. Get the recipe at food & wine. Vanilla is the most classic flavor and is achieved here with the seeds from a fresh vanilla pod. Enough, says dominique ansel, one of the world's most celebrated bakers. See more ideas about dominique ansel, food, recipes. It's time to move to simpler baking projects. Visit us here in our original shop in soho, new york city.

Dominique ansel teaches french pastry fundamentals pound cake is a simple, flexible cake that you can enjoy at any point of the day: It's not as if ansel has anything against yeast doughs. Enough, says dominique ansel, one of the world's most celebrated bakers. Chef dominique ansel was the baker who created the cruffin in 2013. His most famous creation, the cronut, is based on one.

The cruffin was an instant hit when it was released and that was when i first heard about him. Chef dominique ansel was the baker who created the cruffin in 2013. Dominique ansel, named the world's top patissier, shares his yuletide recipes for snowflake beignets, chocolate tres leches cake and champagne morning rolls snowflake beignets with peppermint sugar. Fresh baked and lovingly prepared from his bakery in new york to your home. Get the recipe at food & wine.

See more ideas about dominique ansel, food, recipes. It's not as if ansel has anything against yeast doughs. Yogurt cake is the french child's first foray into the world of baking, thanks to its. There was no false advertising here Chef ansel zooms in on texture, creating five different textures of chocolate in one cake:

Source: blueharemagazine.com

But we opted for buttermilk instead of regular milk, which not only enhanced the chocolate flavor, it also made the cake sturdier for handling and stacking. A cake from his bakery, then, is going to be an absolute treat. It's time to move to simpler baking projects. While the cake is still warm, turn it out of the pan. Pour the batter into the prepared cake/loaf pan.

Source: 17n0ku3sjtyj3v1vv1ikdue1.wpengine.netdna-cdn.com

He is one of the best in the world when it comes to baking. The beauty of this cake recipe from dominique ansel is that the main measuring tool is a simple yogurt cup. Dominique ansel, named the world's top patissier, shares his yuletide recipes for snowflake beignets, chocolate tres leches cake and champagne morning rolls snowflake beignets with peppermint sugar. 400g (2 cups) granulated sugar. Yogurt cake is the french child's first foray into the world of baking, thanks to its.

Chocolate mousse cake (from dominique ansel's masterclass online video) i don't have permission to publish the recipe, so i will share a very simplified overview.

Source: www.honourandblessing.com

It's not as if ansel has anything against yeast doughs.

Dominique ansel is a famous, french baker and patisserie based out of new york city.

Yogurt cake is the french child's first foray into the world of baking, thanks to its.


Winners: 2013 James Beard Foundation Book, Broadcast & Journalism Awards

Last night the James Beard Foundation announced the winners of the 2013 James Beard Foundation Book, Broadcast & Journalism Awards (see the list of 2013 finalists). Cookbook/book winners include Yes, Chef od Marcus Samuelsson Flour Water Salt Yeast od Ken Forkish Ovladavanje umjetnošću južnjačke kuhinje autorice Nathalie Dupree i Cynthia Graubart Canal House kuha svaki dan by Melissa Hamilton and Christopher Hirsheimer and Maricel E. Presilla'sGran Cocina Latina: Hrana Latinske Amerike won "Cookbook of the Year." Anne Willan was inducted into the Cookbook Hall of Fame.

On the journalism side, it was a big night for writer Adam Sachs, who took home two awards, winning "Food and Travel" and "Food-Related Columns." Men's Health also took two awards, "Cooking/Recipes/Instruction" and "Food Coverage in a General Interest Publication." Other winners include Fuchsia Dunlop (Lucky Peach), Brett Martin (GQ), and Alice Laussade (Dallas Observer). Tejal Rao (Village Voice) won the Craig Claiborne Distinguished Restaurant Review Award, and Mike Sula (Chicago Reader) won the M.F.K. Fisher Distinguished Writing Award. Um kuhara won "TV Program on Location," and Andrew Zimmern won Outstanding Food Personality/Host for Bizarre Foods America.

The 2013 JBF Restaurant and Chef Awards goes down on Monday night. Here's the full list of winners:

2013 James Beard Foundation Awards Winners

2013 Knjižne nagrade Fondacije James Beard

For cookbooks published in English in 2012. Winners were announced May 3, 2013.

Kuvar godine
Gran Cocina Latina: Hrana Latinske Amerike
autor Maricel E. Presilla
(W.W. Norton & Company)

Kuhara Kuće slavnih
Anne Willan

American Cooking
Ovladavanje umjetnošću južnjačke kuhinje
autorice Nathalie Dupree i Cynthia Graubart
(Gibbs Smith)

Pečenje i desert
Kvasac od slane vode u vodi: osnove zanatskog kruha i pizze
od Ken Forkish
(Pritisnite deset brzina)

Piće
Vinsko grožđe: Potpuni vodič za 1.368 sorti vinove loze, uključujući njihovo porijeklo i arome
od Jancis Robinson, Julia Harding i José Vouillamoz
(Ecco)

Kuvanje sa profesionalne tačke gledišta
Toqué! Kreatori nove gastronomije u Quebecu
od Normand Laprise
(les éditions du pasus)

Fokus na zdravlje
Cooking Light The New Way to Cook Light—Fresh Food & Bold Flavors for Today's Home Cook
autora Scott Mowbray i Ann Taylor Pittman
(Oxmoor House)

Opće kuhanje
Canal House kuha svaki dan
autora Melissa Hamilton i Christopher Hirsheimer
(Andrews McMeel Publishing)

Međunarodni
Jerusalim: Kuvar
od Yotam Ottolenghi & amp; Sami Tamimi
(Pritisnite deset brzina)

Photography
Šta je Katie jela: recepti i drugi dijelovi i pojačala
Fotograf: Katie Quinn Davies
(Viking Studio)

Reference i stipendije
Umjetnost fermentacije: dubinsko istraživanje osnovnih koncepata i procesa iz cijelog svijeta
autor Sandor Ellix Katz
(Chelsea Green Publishing)

Single Subject
Zrelo: Kuhar u voćnjaku
autor Nigel Slater
(Pritisnite deset brzina)

Fokusirano na povrće i vegetarijansko
Korijeni: konačni zbornik s više od 225 recepata
od Diane Morgan
(Ljetopisne knjige)

Pisanje i književnost
Da, kuhar: Sjećanje
od Marcus Samuelsson
(Slučajna kuća)

2013 Nagrade za emitiranje i nove medije Fondacije James Beard

Predstavlja Lenox posuđe i pokloni
For television, webcast, and radio programs aired in 2012. Winners were announced on May 3, 2013.

Radio emisija/audio webcast
Fear of Frying
Host: Nina Barrett
Area: WBEZ
Producer: Lynette Kalsnes

Specijalni/dokumentarni (televizijsko ili video webcast)
Restoran
Mreža: PBS
Proizvođač: Roger Sherman

Televizijski program, u studiju ili na fiksnoj lokaciji
CBS Sunday Morning: "Eat, Drink and Be Merry"
Host: Charles Osgood
Network: CBS
Producers: Gavin Boyle, Amol Mhatre, Rand Morrison, Amy Rosner, Jason Sacca, and Robin Sanders

Televizijski program, na lokaciji
Um kuhara
Voditelj: Anthony Bourdain
Mreža: PBS
Producers: Anthony Bourdain, Joe Caterini, Alexandra Chaden, Jonathan Cianfrani, Christopher Collins, Peter Meehan, Michael Steed, and Lydia Tenaglia

Televizijski segment
Friday Arts, Art of Food
Mreža: ZAŠTO TV
Producent: Monica Rogozinski

Video webcast, fiksna lokacija i/ili uputstva
Kako koktel
liquor.com
Producenti: Kit Codik, Scott Kritz i Noah Rothbaum

Video webcast, na lokaciji
Perenial Plate: World Food World Tour
theperennialplate.com
Voditelji: Daniel Klein i Mirra Fine
Producenti: Daniel Klein i Mirra Fine

Izvanredna ličnost/domaćin
Voditelj: Andrew Zimmern
Show: Bizarre Foods America
Mreža: Travel Channel
Producers: Colleen Needles Steward and Andrew Zimmern

Novinarske nagrade Fondacije James Beard 2013

For articles published in English in 2012. Winners were announced on May 3, 2013.

Publication of the Year Award
ChopChop

Kuhanje, recepti ili upute
Matt Goulding, Matthew Kadey with Tamar Adler, and Paul Kita
Men's Health
"The Butcher Is Back!," "The Six-Pack Foods of Summer," "Southern Food Rises Again"

Nagrada Craig Claiborne za ugledni restoran
Tejal Rao
Village Voice
"Bangkok Pop, No Fetishes," "The Sweet Taste of Success," "Enter the Comfort Zone at 606 R&D"

Hrana i kultura
Ann Taylor Pittman
Svjetlo za kuhanje
"Mississippi Chinese Lady Goes Home to Korea"

Hrana i putovanja
Adam Sachs
Travel + Leisure
"The Best Little Eating Town in Europe"

Pokrivenost hrane u publikaciji od općeg interesa
Men's Health
Adina Steiman

Politika hrane, politika i okoliš
Tracie McMillan
The American Prospect with the Food & Environment Reporting Network
"As Common As Dirt"

Kolone vezane za hranu
Adam Sachs
Prijatno
The Obsessivore: "I'm Big On Japan," "Everyone's a Critic," "The Tradition Starts Here"

Blog o grupnoj hrani
Dark Rye
darkrye.com

Zdravlje i blagostanje
Rachael Moeller Gorman
EatingWell
"Solving the Sugar Puzzle"

Humor
Alice Laussade
Dallas Observer
"The Cheap Bastard's Ultimate Guide to Eating like a Total Cheap Bastard in Dallas"

Individualni blog o hrani
Hunter Angler Gardener Cook
fair-food.net
Hank Shaw

Nagrada MFK Fisher za istaknuto pisanje
Mike Sula
Chicago Reader
"Chicken of the Trees"

Lični esej
Fuchsia Dunlop
Lucky Peach
"London Town"

Profil
Brett Martin
GQ
"Danny and the Electric Kung Pao Pastrami Test"

Vizuelno pripovijedanje
Michele Outland i Fiorella Valdesolo
Gather Journal
"Starters," "Dessert," "Smoke & Ash"


James Beard award semifinalists include St. Paul’s Lenny Russo

The semifinalists for the 2013 James Beard awards were announced Tuesday, Feb. 19, and the Twin Cities makes a hefty showing, especially in the Best Chef: Midwest category.

The nominees in that category include Steven Brown of Tilia, Doug Flicker of Piccolo, Michelle Gayer of Salty Tart, Mike DeCamp of La Belle Vie, Jack Reibel of Butcher and the Boar, Lenny Russo of Heartland, Sameh Wadi of Saffron and James Winberg, Mike Brown and Bob Gerken of Travail.

McKee also was nominated nationally for Outstanding Chef.

Other notable national nominees include Jamie Malone of Sea Change for Rising Star Chef and Kim Bartmann of Red Stag, Barbette and Bryant-Lake Bowl for Outstanding Restaurateur. Lucia’s is on the list for Best Restaurant, and Butcher and the Boar for Best New Restaurant. Steve Horton of Rustica Bakery is up for Outstanding Pastry Chef. Sapor Cafe and Bar was nominated for Outstanding Service.

Marvel Bar (the lower level of Bachelor Farmer) was nominated in a new category this year: Outstanding Bar Program.

The James Beard Awards are the highest honor for restaurant professionals in the United States. Finalists will be announced March 18.


Stanley Tucci to Host 2013 James Beard Awards

The James Beard Foundation have announced that the award winning actor Stanley Tucci will host their gala presentation taking place on May 6th at the Lincoln Centre in New York.

The foundation also announced the news that cookbook author Ted Allen will host the book, broadcast, and journalism awards on May 3rd.

The theme of this year's awards will focus on food in film with a throw to some of the iconic American movies where food has played a pivotal role.

One of the most exciting announcements is that many of America's top chefs will be involved in a dinner to celebrate the awards with each one cooking a dish that's inspired by their favorite food moment in a movie.

The list of chefs who will cook on the night is an impressive line up of past JBF winners, including Grant Achatz, Todd English, Jean-François Bruel and Marcus Samuelsson, to name just a few.

A full list of chefs who will partake in the dinners can be downloaded from the JBF website and you can see a full list of this year's semi finalists here.


Made in America

This beautiful collection of traditional American recipes is an invitation to reminisce with generations around the kitchen table. Acclaimed Kansas City chef and recipient of the 2013 James Beard award for Best Chef Midwest, Colby Garrelts and his wife, Megan, a James Beard semifinalist for Best Pastry Chef, feature their favorite library of American classics redefined by easy, chef inspired techniques, quality ingredients, and a love for regional flavors from their Midwestern roots. These recipes will soon be the classics you refer to again and again for true Americana cooking. Made in America features 50 handcrafted recipes sorted by the cooking methods commonly used in American kitchens from daybreak, to the bakeshop. Many recipes begin with a childhood memory from Colby or Megan that describes the roots and the journey of each recipe.

This heirloom collection from a modern point of view includes such as Biscuits and Gravy, Corn Fritters with Fresh Sheep's Milk Cheese, Quick Pickles, Panfried BBQ Pork Chops with Tomato Horseradish Sauce, Grilled Garlic-Thyme Kansas City Strips, Garrelts Fried Chicken, Lemon Meringue Pie, and Chocolate Butterscotch Cookies, to name a few. Suggested menus for festive America holidays such as Mother's Day, 4th of July, Back to School night, and Christmas are also included. Sidebars throughout showcase handcrafted cocktails such as the Bloody Mary, The State Fair, and the Pimm's Cup that pair well with the different recipes within. Love and pride are woven together to create this collection that will remind you of your favorite recipes that define the comforts of home.


Houston scores semifinalists in 2013 James Beard Awards

1 of 18 Oxheart's chef Justin Yu stands outside of the restaurant, Monday, May 14, 2012, in Houston, a new restaurant in the Warehouse District at 1302 Nance Street. ( Karen Warren / Houston Chronicle ) Karen Warren/Staff Show More Show Less

Chris Shepherd, owner and executive chef of Underbelly, poses for a portrait inside his restaurant, Friday, Sept. 21, 2012, in Houston. ( Michael Paulsen / Houston Chronicle )

4 of 18 Hugo Ortega, executive chef of Hugo's restaurant, is nominated for James Beard Award's best chef Southwest, Ortega is one of three Texans up for the award. Ortega is photographed Wednesday, April 18, 2012, in his restaurant in Houston. ( Nick de la Torre / Houston Chronicle ) Nick de la Torre/Staff Show More Show Less

5 of 18 Bar owners Kevin Floyd (left) and his partner Bobby Heugel pose for a portrait in the Anvil Bar and Refuge on Wednesday, Aug. 29, 2012, in Houston. ( J. Patric Schneider / for the Chronicle ) J. Patric Schneider/Freelance Show More Show Less

7 of 18 Levi Goode, owner and CEO of Goode Company Restaurants, is photographed in the original barbeque store along Kirby Drive on Thursday, Oct. 11, 2012, in Houston. This year marks the 35th anniversary of Goode Company. ( Mayra Beltran / Houston Chronicle ) Mayra Beltran/Staff Show More Show Less

8 of 18 Chef/owner Justin Yu with his top 100 restaurant window cling at Oxheart on Nance St. Monday June 4,2012. (Dave Rossman/For the Chronicle) Dave Rossman/Freelance Show More Show Less

10 of 18 Chef/owner Justin Yu with his top 100 restaurant window cling at Oxheart on Nance St. Monday June 4,2012. (Dave Rossman/For the Chronicle) Dave Rossman/Freelance Show More Show Less

11 of 18 Chef/owner Justin Yu with his top 100 restaurant window cling at Oxheart on Nance St. Monday June 4,2012. (Dave Rossman/For the Chronicle) Dave Rossman/Freelance Show More Show Less

13 of 18 Chefs Justin Yu and Paul Petronella at a launch party for the new My Houston 2.0 Ad campaign at the OKRA Charity Saloon downtown Monday Feb. 11, 2013.(Dave Rossman/ For the Chronicle) Dave Rossman/Freelance Show More Show Less

14 of 18 Pastry chef and co-owner Karen Man at Oxheart restaurant on Nance St. Monday June 4,2012. (Dave Rossman/For the Chronicle) Dave Rossman/Freelance Show More Show Less

16 of 18 Tyson Cole, chef of Uchi in Austin and author of the new cookbook, "Uchi: The Cookbook" authored with Jessica Dupuy. Credit: Brett Buchanan Brett Buchanan Show More Show Less

17 of 18 Chris Shepherd, owner and executive chef of Underbelly, poses for a portrait inside his restaurant, Friday, Sept. 21, 2012, in Houston. ( Michael Paulsen / Houston Chronicle ) Michael Paulsen/Staff Show More Show Less

It was a good day for Houston restaurants Tuesday.

Oxheart, the tiny restaurant with a huge national reputation, and Underbelly, the brash locavore restaurant that the owners call a culinary story of Houston, both found themselves on the semifinal list for Best New Restaurant for the 2013 James Beard Foundation Awards.

Oxheart, helmed by husband-and-wife team chef Justin Yu and baker Karen Man, also was among food writer Alan Richman's picks for the 12 outstanding restaurants of 2013 in GQ magazine, also announced Tuesday morning. Yu also made the long list for Beard's Rising Star Chef of the Year (he had other Texas company in that category: Bryce Gilmore of Barley Swine in Austin and Janina O'Leary of TRACE in Austin).

The Beard House spread the love around among Houston restaurants. Anvil Bar & Refuge was listed among the Outstanding Bar Program contenders. And the Best Chef: Southwest category, the biggie for chef bragging rights, found Hugo Ortega of Hugo's and Chris Shepherd of Underbelly making the preliminary cut. Tyson Cole, who won Best Chef: Southwest in 2011, is up for Outstanding Chef, a national award, for his work at Uchi Austin and Uchi Houston. Uchi Houston also made Richman's list of the 12 outstanding restaurants of 2013.

For Ortega, it's another at bat for the Beard Awards, the highest honor for food and beverage professionals working in North America: Last year he was Houston's sole representative as a finalist for Best Chef: Southwest.

Levi Goode of Goode Company Restaurants was listed as a semifinalist for Outstanding Restaurateur. Goode Company marked its 35th anniversary last year.

In her four-star review of Oxheart last year, Chronicle restaurant critic Alison Cook had this to say: "Yu and company are that good. At three months old, Oxheart is already functioning on a (dare I say it without irony?) world-class level. It could easily turn into a destination restaurant, one that looks to the future of fine dining, and even what foods we choose to eat, rather than modeling the past."

In her praise of Underbelly - also a four-star review - Cook wrote this about Shepherd's embrace of Houston's dining cultures: "He's at liberty to pursue his interest in the ethnic cuisines that make Houston's dining scene so distinctive, borrowing at will from the Vietnamese, Korean, Indo-Pakistani and Chinese repertoires. Our traditional Mexican and Southern and cowboy ideas figure into the Underbelly mix, along with the lesser-known Gulf species of the seafood bycatch movement so vital to the new style of Gulf Coast cuisine that's emerging here."

In the category of Best Chef: Southwest, Ortega and Shepherd find themselves in good company with other Texas chefs on the semifinal list: David Gilbert of Sustenio in San Antonio, Bryce Gilmore of Barley Swine in Austin, Maiya Keck of Maiya's in Marfa, Jason Maddy of Oak in Dallas, Rene Ortiz of La Condesa in Austin, Armando Pomales of Café Central in El Paso, Teichi Sakura of Tei-An in Dallas and Michael Sohocki of Restaurant Gwendolyn in San Antonio.

Oxheart and Underbelly were the only representatives from Texas on the list for Best New Restaurant. Likewise, Anvil was the only Texas contender on the list of Outstanding Bar Program. Cole and Stephan Pyles, of Stephan Pyles Restaurant in Dallas, are the two Texas names on the Outstanding Chef list.

Other Texas chefs and restaurants on the long list include Laura Sawicki of La Condesa in Austin for Outstanding Pastry Chef, Biga on the Banks in San Antonio for Outstanding Service and in the Outstanding Wine Service category, Café on the Green at Four Seasons Resort and Club Dallas at Las Colinas.

The finalists will be announced March 18, and the restaurant awards will be held in New York on May 6.


James Beard Awards announce 2013 semifinalists

The James Beard Foundation released the semifinalists for the group's 2013 awards ceremony today, with 12 Oregonians and two Portland restaurants making the first cut.

We'll have a clearer sense of Portland's chances once the five finalists in each category are announced March 18. (The actual awards ceremony is set for May 6 in New York City.)

For now, the Northwest regional award is anyone's guess, though I wouldn't be surprised if four-time finalist Cathy Whims of Nostrana made it through to the finals alongside 2011 Rising Star Chef of the Year winner Gabriel Rucker of Le Pigeon. Seattleites Ethan Stowell and Renee Erickson should also be considered front-runners.

In the national categories, Vitaly Paley is once again up for Oustanding Chef of the Year, while Ken Forkish was nominated for Outstanding Pastry Chef, Stephen McCarthy of Clear Creek Distillery for Outstanding Wine, Spirits or Beer Professional and Clyde Common for Outstanding Bar Program.

They are joined this year by first-time semifinalists Justin Woodward of Castagna, in the Rising Star Chef of the Year category, and


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