Los premios de la Fundación James Beard Awards son considerados por muchos como los Oscar del mundo culinario. Su intención es honrar el trabajo sobresaliente de restaurantes, periodistas, libros y medios especializados en gastronomía. Hay más de 600 profesionales de la industria involucrados en la elección de nominados y ganadores.
Y hoy finalmente fue el día en que esta Fundación anunció su lista de finalistas para 2019. El anuncio se llevó a cabo en el restaurante Hugos del chef Hugo Ortega, ganador de un James Beard en 2017. Esta ceremonia es particularmente especial, ya que será la primeradesde que la Fundación anunció cambios en sus políticas para fomentar la diversidad. Mexicanos como Cristina Martínez (South Philly Barbacoa), Daniela Soto-Innes (Cosme y Atla en NYC), Pati Jinich (famosa por su programa Pati’s Mexican Table), y Juan Contreras (repostero en Atelier Crenn) forman parte de los finalistas. El anuncio de los ganadores se llevará a cabo durante una gala en Chicago, el 6 de mayo.
Debajo encontrarás cada categoría con sus respectivos nominados:
Premios de diseño de restaurantes destacados de la Fundación James Beard 2019
Restaurante con capacidad de 75 comensales o menos
Firma: Heliotrope Architects and Price Erickson Interior DesignProyecto: Willmotts Ghost, Seattle
Firma: Roman and WilliamsProyecto: La Mercerie, NYC
Firma: Studio WritersProyecto: Atomix, NYC
Restaurante con capacidad de 76 comensales o más
Firma: Land and Sea Dept.Proyecto: Lonesome Rose, Chicago
Firma: studio razavi architectureProyecto: Boqueria, NYC
Firma: Parts and Labor DesignProyecto: Pacific Standard Time, Chicago
Otras categorías de bebida y comida
Firma: AvroKOProyecto: China Live, San Francisco
Firma: Schwartz and Architecture (S^A)Proyecto: El Pípila, San Francisco
Firma: Summer OpsProyecto: Island Oyster
Ícono de diseño
Canlis en Seattle
Premios de restaurante y chef de la Fundación James Beard 2019
Mejor nuevo restaurante
Angler
Atomix
Bavel
Frenchette
Majordomo
Panadero sobresaliente
Zachary GolperBien Cuit
Maura KilpatrickSofra Bakery and Café
Lisa LudwinskiSister Pie
Avery RuzickaManresa Bread
Greg WadePublican Quality Bread
Programa de bar sobresaliente
Bar Agricole
Dead Rabbit
Kimball House
Lost Lake
Ticonderoga Club
Chef sobresaliente (Presentado por Metalcrafters)
Ashley ChristensenPooles Diner
David KinchManresa
Corey LeeBenu
Donald LinkHerbsaint
Marc VetriVetri Cucina
Chef de repostería excepcional (presentado por Lavazza)
Juan ContrerasAtelier Crenn
Kelly FieldsWilla Jean
Meg GalusBoka
Margarita ManzkeRépublique
Pichet OngBrothers and Sisters
Restaurante sobresaliente (presentado por S.Pellegrino® Sparkling Natural Mineral Water)
Balthazar
FIG
Jaleo
Quince
Zahav
Restaurador destacable
Hugh AchesonEmpire State South, Five & Ten, The National, and others
Kevin Boehm and Rob KatzBoka Restaurant Group (Boka, Girl & the Goat, Momotaro, and others)
JoAnn ClevengerUpperline
Ken OringerLittle Donkey, Toro, Uni, and others
Alex Raij and Eder MonteroLa Vara, Txikito, Saint Julivert Fisherie, and others
Ellen YinHigh Street Hospitality Group (Fork, High Street on Market, High Street on Hudson)
Servicio impecable
Brigtsens
Canlis
Frasca Food and Wine
Saison
Swan Oyster Depot
Zingermans Roadhouse
Programa de vinos excepcionales (presentado por Robert Mondavi Winery)
Bacchanal
Benu
Miller Union
Night + Market
Spiaggia
Productor de bebidas espirituosas o vino
Cathy CorisonCorison Winery
Ann Marshall and Scott BlackwellHigh Wire Distilling Co.
Steve MatthiassonMatthiasson Wines
Rob TodAllagash Brewing Company
Lance WintersSt. George Spirits
Chef del año de Rising Star (presentado por S.Pellegrino® Sparkling Natural Mineral Water)
Ana CastroCoquette
Alisha ElenzMFK
Alexander HongSorrel
Jesse ItoRoyal Izakaya
Kwame OnwuachiKith and Kin
Jonathan YaoKato
Mejor chef: Illinois, Indiana, Ohio, Minnesota, Michigan and Wisconsin
Diana DávilaMi Tocaya Antojería
Jason HammelLula Café
Beverly Kim and Johnny ClarkParachute
David Posey and Anna PoseyElske
Noah SandovalOriole
Lee WolenBoka
Mejor chef: Medio Atlántico
Amy BrandweinCentrolina
Tom CunananBad Saint
Rich LandauVedge
Cristina MartinezSouthPhilly Barbacoa
Cindy WolfCharleston
Mejor chef: Medio Oeste
Michael CorvinoCorvino Supper Club & Tasting Room
Michael GallinaVicia
Ann KimYoung Joni
Jamie MaloneGrand Café
Christina NguyenHai Hai
Mejor chef: Nueva York
Sean GrayMomofuku Ko
Brooks HeadleySuperiority Burger
Alex StupakEmpellón Midtown
Jody Williams and Rita SodiVia Carota
Mejor chef en la categoría Noreste en Estados Unidos
Tiffani FaisonTiger Mama
James MarkNorth
Tony MessinaUni
Cassie PiumaSarma
Benjamin SukleOberlin
Mejor chef en la categoría Norte en Estados Unidos
Peter ChoHan Oak
Katy MillardCoquine
Brady WilliamsCanlis
Justin WoodwardCastagna
Rachel Yang and Seif ChirchiJoule
Mejor chef en la categoría Sur en Estados Unidos
Vishwesh BhattSnackbar
Jose EnriqueJose Enrique
Kristen Essig and Michael StoltzfusCoquette
Slade RushingBrennans
Isaac ToupsToups Meatery
Mejor chef en la categoría de Sureste en Estados Unidos
Mashama BaileyThe Grey
Katie ButtonCúrate
Cassidee DabneyThe Barn at Blackberry Farm
Ryan SmithStaplehouse
Andrew Ticer and Michael HudmanAndrew Michael Italian Kitchen
Mejor chef en la categoría de Sudoeste en Estados Unidos
Charleen BadmanFnB
Kevin FinkEmmer & Rye
Michael FojtasekOlamaie
Bryce GilmoreBarley Swine
Steve McHughCured
Mejor chef en la categoría de Oeste en Estados Unidos
Michael CimarustiProvidence
Jeremy FoxRustic Canyon
Jessica KoslowSqirl
Travis LettGjelina
Joshua SkenesSaison
2019 James Beard Foundation Americas Classics (Presented by TABASCO® Sauce)
Pho 79Garden Grove, CA
Jims Steak & Spaghetti HouseHuntington, WV
A&A Bake & Double Roti ShopBrooklyn, NY
Sehnert’s Bakery & Bieroc CaféMcCook, NE
Annies Paramount SteakhouseWashington, D.C.
2019 James Beard Foundation Humanitarian of the Year
The Giving KitchenNon-profit that provides emergency assistance to food service workers through financial support and a network of community resources.
2019 James Beard Foundation Lifetime Achievement Award
Patrick OConnellMultiple James Beard Award-Winning Chef; Chef & Owner, The Inn at Little Washington in Washington, VA
2019 premios James Beard Foundation para libros
Estados UnidosA Common Table: 80 Recipes and Stories from My Shared CulturesCynthia Chen McTernan(Rodale)Between Harlem and Heaven: Afro-Asian-American Cooking for Big Nights, Weeknights, and Every DayJJ Johnson and Alexander Smalls, with Veronica Chambers(Flatiron Books)Sweet Home Café Cookbook: A Celebration of African American CookingAlbert G. Lukas and Jessica B. Harris(Smithsonian Books)Panadería y postresBlack Girl Baking: Wholesome Recipes Inspired by a Soulful UpbringingJerrelle Guy(Page Street Publishing Co.)Pie Squared: Irresistibly Easy Sweet & Savory Slab PiesCathy Barrow(Grand Central Publishing)SUQAR: Desserts & Sweets from the Modern Middle EastGreg Malouf and Lucy Malouf(Hardie Grant Books)BebidasApéritif: Cocktail Hour the French WayRebekah Peppler(Clarkson Potter)The Aviary Cocktail BookGrant Achatz, Nick Kokonas, Micah Melton, Allen Hemberger, and Sarah Hemberger(The Alinea Group)Cocktail CodexAlex Day, Nick Fauchald, and David Kaplan(Ten Speed Press)GeneralEveryday DorieDorie Greenspan(Rux Martin/Houghton Mifflin Harcourt)Milk Street: Tuesday NightsChristopher Kimball(Little, Brown and Company)Ottolenghi SimpleYotam Ottolenghi(Ten Speed Press)Salud y dietas especialesThe Complete Diabetes CookbookEditors at Americas Test Kitchen(Americas Test Kitchen)Eat a Little BetterSam Kass(Clarkson Potter)More with LessJodi Moreno(Roost Books)InternacionalFeast: Food of the Islamic WorldAnissa Helou(Ecco)The Food of Northern ThailandAustin Bush(Clarkson Potter)I Am a FilipinoNicole Ponseca and Miguel Trinidad(Artisan Books)FotografíaSeason: Big Flavors, Beautiful FoodNik Sharma(Chronicle Books)Tokyo New WaveAndrea Fazzari(Ten Speed Press)Wild: Adventure CookbookLuisa Brimble(Prestel Publishing)Historia y becasCanned: The Rise and Fall of Consumer Confidence in the American Food IndustryAnna Zeide(University of California Press)Catfish Dream: Ed Scotts Fight for His Family Farm and Racial Justice in the Mississippi DeltaJulian Rankin(University of Georgia Press)Creole Italian: Sicilian Immigrants and the Shaping of New Orleans Food CultureJustin Nystrom(University of Georgia Press)Restaurante Chicken and Charcoal: Yakitori, Yardbird, Hong KongMatt Abergel(Phaidon Press)From the Earth: Worlds Great, Rare and Almost Forgotten VegetablesPeter Gilmore(Hardie Grant Books)Rich TableEvan Rich and Sarah Rich(Chronicle Books)Tema específicoBread & Butter: History, Culture, RecipesRichard Snapes, Grant Harrington, and Eve Hemingway(Quadrille Publishing)Goat: Cooking and EatingJames Whetlor(Quadrille Publishing)Korean BBQ: Master Your Grill in Seven SaucesBill Kim(Ten Speed Press)Cocina enfocada en vegetalesAlmonds, Anchovies, and Pancetta: A Vegetarian Cookbook, Kind OfCal Peternell(William Morrow Cookbooks)SaladishIlene Rosen(Artisan Books)Vegetarian Viet NamCameron Stauch(W. W. Norton & Company)EscrituraButtermilk Graffiti: A Chefs Journey to Discover Americas New Melting-Pot CuisineEdward Lee(Artisan Books)Hippie Food: How Back-to-the-Landers, Longhairs, and Revolutionaries Changed the Way We EatJonathan Kauffman(William Morrow)Pasta, Pane, Vino: Deep Travels Through Italys Food CultureMatt Goulding(Harper Wave/Anthony Bourdain)
Premios para medios de comunicación
DocumentalChef FlynnFunkeModifiedVideo Online, Ubicación Fija y / o InstruccionalHandcrafted How to Make Handmade Soba Noodles Mad Genius Crispy Cheese Sticks; Waffled Okonomiyaki; and Puff PastryMasterClass Dominique Ansel Teaches French Pastry FundamentalsVideo en locaciónFirst We Feasts Food Skills Mozzarella Kings of New YorkKitchen Unnecessary Fire MorelsNPR Foraging Eating Wild Sea Creatures; You Can Eat Dandelions; and The Hunt for MorelsPersonalidadSamin NosratSalt Fat Acid HeatMarcus SamuelssonNo Passport RequiredMolly YehGirl Meets FarmReporte excepcionalDeep Dive and Food for Thought, 2018 PyeongChang Winter OlympicsReporter: David ChangIn Real Life Why You MUST Try Native American CuisineReporter: Yara ElmjouieThe Sporkful Yewande Finds Her Super PowerReporter: Dan PashmanPodcastCopper & Heat Be a GirlThe Feed Paletas and Other Icy TreatsRacist Sandwich Erasing Black BarbecueRadioCalifornia Foodways Providing a Taste of Oaxaca to Central Valley; Can Ag and Wildlife Co-Exist? Rice Farmers Think So; and Frozen Burrito Royalty in the Central ValleyThe Food Chain Raw Grief and WidowedKCRW’s Good Food Remembering Jonathan GoldEspecial de televisión o en líneaAnthony Bourdain: Explore Parts Unknown Little Los AngelesSpencers BIG HolidayTaste Buds ChefsgivingPrograma de televisiónBarefoot Contessa: Cook Like a Pro Mary Poppins ShowGood Eats: Reloaded Steak Your ClaimPatis Mexican Table Tijuana: Stories from the BorderPrograma de televisión en locaciónThe Migrant Kitchen ManousheSalt Fat Acid Heat SaltUgly Delicious Fried ChickenExcelencia de técnica y visualAnthony Bourdain: Explore Parts UnknownYuki Aizawa, Sarah Hagey, Nathalie Karouni, Kate Kunath and August ThurmerChefs TableWill Basanta, Adam Bricker, and Danny OMalleyFrom The Wild Season 4Kevin Kossowan
2019 James Beard Premios de periodismo
ColumnaAmericas Best Worst Cook: Hi, Im Americas Best Worst Cook; Dear Chefs, Will Eating This Kill Me? and How to Roast a Chicken? The Answers Are Horrifying.JJ GoodeTasteLocal Fare: The Question of Dinner; Dixie Vodka; and Folk WitnessJohn T. EdgeOxford AmericanWhat We Talk About When We Talk About American Food: The Pickled Cucumbers That Survived the 1980s AIDS Epidemic; A Second Look at the Tuna Sandwichs All-American History; and Freedom and Borscht for Ukrainian-Jewish ÉmigrésMari UyeharaTasteCraig Claiborne Premio Restaurante DistinguidoCounter Intelligence: The Hearth & Hound, April Bloomfields New Los Angeles Restaurant, Is Nothing Like a Gastropub; Theres Crocodile and Hog Stomach, but Jonathan Gold Is All About the Crusty Rice at Nature Pagoda; and At Middle Eastern Restaurants, It All Starts with Hummus. Jonathan Gold says Bavels Is MagnificentJonathan GoldLos Angeles TimesThe Fire Gods of Washington, D.C.; David Changs Majordomo Is No Minor Feat; and North Americas Best Cantonese Food Is in CanadaBill AddisonEaterThe Four Seasons Returns. But Can It Come Back? Why David Chang Matters; and A Celebration of Black Southern Food, at JuneBaby in SeattlePete WellsThe New York TimesCena y viajeChau Down: A New Orleans Food Diary; A Portland Food Diary; and A Chicago Food DiaryDanny ChauThe RingerDim Sum Is Dead, Long Live Dim SumMax FalkowitzAirbnb MagazineMany Chinas, Many TablesJonathan Kauffman and TeamSan Francisco ChronicleInforme de funcionesBig in JapanTejal RaoThe New York Times MagazineA Kingdom from DustMark AraxThe California Sunday MagazineShell Game: Saving Floridas Oysters Could Mean Killing a Way of LifeLaura Reiley and Eve EdelheitTampa Bay TimesCobertura gastronómica en publicaciones generales New York MagazineRobin Raisfeld, Rob Patronite, Maggie Bullock, and the Staff of New York MagazineRoads & KingdomsNathan Thornburgh, Matt Goulding, Anup Kaphle, and the Roads & Kingdoms TeamT: The New York Times Style MagazineKurt Soller, Hanya Yanagihara, and the Staff of T MagazineFoodwaysBack to Where It All Began: I Had Never Eaten in Ghana Before. But My Ancestors Had.”Michael W. TwittyBon AppétitA Hunger for TomatoesShane MitchellThe Bitter SouthernerWhat is Northern Food?Steve HoffmanArtful LivingSalud y BienestarClean Labels Dirty Little SecretNadia BerensteinThe New Food EconomyThe Last Conversation Youll Ever Need to Have About Eating Right and The Last Conversation Youll Need to Have on Eating Right: The Follow-upsMark Bittman and David L. KatzNew York Magazine / Grub StreetWhite People Food Is Creating An Unattainable Picture Of HealthKristen AikenHuffPostCocina caseraMelissa Clarks ThanksgivingMelissa ClarkThe New York TimesThe Subtle Thrills of Cold Chicken SaladCathy ErwayTasteTop Secret IngredientsKathleen PurvisGarden & GunNarrativa innovadoraIn Search of Water-Boiled FishAngie WangEater100 Most Jewish FoodsAlana Newhouse, Gabriella Gershenson, and Stephanie ButnickTablet MagazineWhats in a Food Truck?Bonnie Berkowitz, Seth Blanchard, Aaron Steckelberg, and Monica UlmanuThe Washington PostInforme de investigaciónIt’s Not Fair, Not Right: How America Treats Its Black FarmersDebbie Weingarten and Audra MulkernThe Guardian and the Economic Hardship Reporting ProjectA Killing SeasonBoyce UpholtThe New RepublicVictims Blame FDA for Food-Recall FailuresChristine Haughney Dare-BryanPoliticoPremio Voz Local Jonathan Gold Storied Ovens; Food Outside the U.S. Open Gates; and A New Destination for Chinese Food: Not Flushing, but Forest HillsMax FalkowitzThe New York Times; Plate MagazineMy Dinner at the Playboy Club; Curry and Roti Destination Singhs Lights Up Queens; and Where New Yorkers Actually Eat in Times SquareRobert SietsemaEater NYYes Indeed, Lord: Queens Cuisine, Where Everything Comes from the Heart; Top 10 New Orleans Restaurants for 2019; and Sexual Harassment Allegations Preceded Sucré Co-Founder Tariq Hannas DepartureBrett AndersonNola.com | The Times-PicayuneM.F.K. Premio a la escritura distinguida FisherA Kingdom from DustMark AraxThe California Sunday MagazineThe Poets TableMayukh SenPoetry FoundationWhat Is Northern Food?Steve HoffmanArtful LivingEnsayo personal largoI Made the Pizza Cinnamon Rolls from Mario Batalis Sexual Misconduct Apology LetterGeraldine DeRuiterEverywhereist.comNeed to Find Me? Ask My Ham ManCatherine DownThe New York TimesWriting an Iranian Cookbook in an Age of AnxietyNaz DeravianThe AtlanticEnsayo personal cortoDoritos is Developing Lady-Friendly Chips Because You Should Never Hear a Woman CrunchMaura JudkisThe Washington PostIm a Chef with Terminal Cancer. This Is What Im Doing with the Time I Have LeftFatima AliBon AppétitSavoring the School LunchRebekah DennThe Seattle TimesPerfilHeaven Was a Place in HarlemVince DixonEaterThe Short and Brilliant Life of Ernest Matthew MicklerMichael AdnoThe Bitter SouthernerYou Died: The Resurrection of a Cook in the Heart of SFs Demanding Culinary SceneJonathan KauffmanSan Francisco ChronicleBebidas espirituosas y vinosThe Gulp WarDave StroupEaterWelchs Grape Jelly with Alcohol: How Trumps Horrific Wine Became the Ultimate Metaphor for His PresidencyCorby KummerVanity FairWhy Is the Wine World So Un-Woke?Jon BonnéPunch
