{"id":25423,"date":"2014-03-18T15:20:16","date_gmt":"2014-03-18T22:20:16","guid":{"rendered":"http:\/\/goodlifevancouver.com\/?p=25423"},"modified":"2026-09-30T16:18:36","modified_gmt":"2026-09-30T23:18:36","slug":"james-beard-award","status":"publish","type":"post","link":"https:\/\/goodlifevancouver.com\/staging\/2138\/james-beard-award\/","title":{"rendered":"2014 James Beard Award Awards"},"content":{"rendered":"<p><a href=\"https:\/\/i0.wp.com\/goodlifevancouver.com\/wp-content\/uploads\/James2.jpg\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"4512\" data-permalink=\"https:\/\/goodlifevancouver.com\/staging\/2138\/james-3\/\" data-orig-file=\"https:\/\/i0.wp.com\/goodlifevancouver.com\/staging\/2138\/wp-content\/uploads\/James2.jpg?fit=360%2C333&amp;ssl=1\" data-orig-size=\"360,333\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;}\" data-image-title=\"James\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/goodlifevancouver.com\/staging\/2138\/wp-content\/uploads\/James2.jpg?fit=360%2C333&amp;ssl=1\" loading=\"lazy\" class=\"alignleft size-medium wp-image-4512\" alt=\"James\" src=\"https:\/\/i0.wp.com\/goodlifevancouver.com\/wp-content\/uploads\/James2-300x277.jpg?resize=300%2C277\" width=\"300\" height=\"277\" srcset=\"https:\/\/i0.wp.com\/goodlifevancouver.com\/staging\/2138\/wp-content\/uploads\/James2.jpg?resize=300%2C277&amp;ssl=1 300w, https:\/\/i0.wp.com\/goodlifevancouver.com\/staging\/2138\/wp-content\/uploads\/James2.jpg?w=360&amp;ssl=1 360w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a>The list is long this year, but we\u00a0plan on getting through at least part of this reading and eating list. GLV<\/p>\n<p><a href=\"http:\/\/www.jamesbeard.org\/awards\" target=\"_blank\">The 2014 James Beard Awards<\/a> will be held in New York City in May. The Book, Broadcast, and Journalism Awards ceremony will take place at Gotham Hall on Friday, May 2, with the James Beard Awards Gala to follow on Monday, May 5, at Lincoln Center&#8217;s David H. Koch Theater. <a href=\"http:\/\/www.jamesbeard.org\/awards\/tickets\" target=\"_blank\">Tickets to the main gala go on sale tomorrow<\/a>, while the Book, Broadcast, and Journalism Awards ceremony is by invitation only.<\/p>\n<p><strong>2014 James Beard Foundation Broadcast and New Media Awards<\/strong><\/p>\n<p>Presented Lenox Tableware and Gifts<\/p>\n<p><strong>Radio Show\/Audio Webcast<\/strong><\/p>\n<p>Here &amp; Now<br \/>\nHosts: Meghna Chakrabarti, Jeremy Hobson, and Robin Young<br \/>\nArea: Public Radio<br \/>\nProducer: Kathy Gunst<\/p>\n<p>The Splendid Table<br \/>\nHost: Lynne Rossetto Kasper<br \/>\nArea: American Public Media and Public Radio<br \/>\nProducers: Jennifer Russell and Sally Swift<\/p>\n<p>This American Life<br \/>\nHost: Fred Armisen, Ben Calhoun, and Ira Glass<br \/>\nArea: NPR<br \/>\nProducer: Ben Calhoun<\/p>\n<p><strong>Special\/Documentary<\/strong><\/p>\n<p>CBS Sunday Morning: \u201cEat, Drink and be Merry\u201d<br \/>\nHost: Charles Osgood<br \/>\nNetwork: CBS<br \/>\nProducers: Gavin Boyle, Cathy Lewis, Amol Mhatre, Rand Morrison, Amy Rosner, Jason Sacca, and Robin Sanders<\/p>\n<p>Eating Alabama<br \/>\nNetwork: PBS<br \/>\nProducers: Andrew Beck Grace and Bartley Powers<\/p>\n<p>The Harvey Girls: Opportunity Bound<br \/>\nNetwork: PBS<br \/>\nProducer: Katrina Parks<\/p>\n<p><strong>Television Program, in Studio or Fixed Location<\/strong><\/p>\n<p>Heartland Table<br \/>\nHost: Amy Thielen<br \/>\nNetwork: Food Network<br \/>\nProducers: Random House Television and Tavola Production<\/p>\n<p>Lidia&#8217;s Kitchen<br \/>\nHost: Lidia Bastianich<br \/>\nNetwork: PBS<br \/>\nProducer: Tavola Production<\/p>\n<p>Martha Stewart\u2019s Cooking School<br \/>\nHost: Martha Stewart<br \/>\nNetwork: PBS<br \/>\nProducers: Greta Anthony, Christina Deyo, Michael Morrison, Martha Stewart, Calia Van Dyk, and Lisa Wagner<\/p>\n<p><strong>Television Program, on Location<\/strong><\/p>\n<p>A Chef&#8217;s Life<br \/>\nHost: Vivian Howard<br \/>\nNetwork: PBS<br \/>\nProducers Cynthia Hill and Markay Media<\/p>\n<p>Lidia Celebrates America: Freedom and Independence<br \/>\nHost: Lidia Bastianich<br \/>\nNetwork: PBS<br \/>\nProducer: Anne Adams, Mimi Adams, Lidia Bastianich, Laurie Donnelly, Shelly Burgess Nicotra, and Rob Tate<\/p>\n<p>The Mind of a Chef<br \/>\nHost: Anthony Bourdain<br \/>\nNetwork: PBS<br \/>\nProducers: Jared Adrukanis, Anthony Bourdain, Joe Caterini, Chris Collins, Michael Steed, and Lydia Tenaglia<\/p>\n<p><strong>Television Segment<\/strong><\/p>\n<p>American Journey<br \/>\nHost: Tom Foreman<br \/>\nNetwork: CNN and CNN.com<br \/>\nProducer: Jeremy Harlan and Sarah LeTrent<\/p>\n<p>CBS Sunday Morning<br \/>\nHost: Martha Teichner<br \/>\nNetwork: CBS<br \/>\nProducer: Jon Carras and Mary Raffalli<\/p>\n<p>Friday Arts, Art of Food<br \/>\nNetwork: WHYY-TV<br \/>\nProducer: Monica Rogozinski<\/p>\n<p><strong>Video Webcast, Fixed Location and\/or Instructional<\/strong><\/p>\n<p>Cook Smarter<br \/>\nchefsteps.com<br \/>\nHost: Grant Lee Crilly<br \/>\nProducer: Kristina Krug<\/p>\n<p>Thirsty For&#8230;<br \/>\nyoutube.com\/tastemade<br \/>\nProducer: Jay Holzer and Eric Slatikin<\/p>\n<p>Upwave Eat Videos<br \/>\nupwave.com<br \/>\nHosts: Pancho Gatchalian, Sarah Mastracco, and Jamie Tiampo<br \/>\nProducers: SeeFood Media, Space Station Media, and Upwave<\/p>\n<p><strong>Video Webcast, on Location<\/strong><\/p>\n<p>Dark Rye<br \/>\ndarkrye.com<br \/>\nProducers: Clyde Burley, Ira Chute, and Kelly Le Castre<\/p>\n<p>Kitchen Vignettes<br \/>\nkitchenvignettes.blogspot.com\/PBS<br \/>\nProducer: Aube Giroux and Matt Schoch<\/p>\n<p>The Perennial Plate: Europe and South Asia<br \/>\ntheperennialplate.com<br \/>\nHosts: Mirra Fine and Daniel Klein<br \/>\nProducers: Mirra Fine and Daniel Klein<\/p>\n<p><strong>Outstanding Personality\/Host<\/strong><\/p>\n<p>Host: Ina Garten<br \/>\nBarefoot Contessa: Back to Basics<br \/>\nNetwork: Food Network<\/p>\n<p>Host: Sara Moulton<br \/>\nSara&#8217;s Weeknight Meals<br \/>\nNetwork: PBS<\/p>\n<p>Host: Andrea Robinson<br \/>\nThe 30-Minute Wine Whiz<br \/>\nandreawine.com<\/p>\n<p><strong>2014 James Beard Foundation Journalism Awards<\/strong><\/p>\n<p>For articles published in English in 2013. Winners will be announced on May 2, 2014.<\/p>\n<p><strong>Cooking, Recipes, or Instruction<\/strong><\/p>\n<p>Scott Mowbray and Ann Taylor Pittman<br \/>\nCooking Light<br \/>\n\u201c7 Simple Ways to Become a Better Cook\u201d<\/p>\n<p>Andy Ricker<br \/>\nSaveur<br \/>\n\u201cThe Star of Siam\u201d<\/p>\n<p>Various Editors<br \/>\nBon App\u00e9tit<br \/>\n\u201cHow to Cook Right Now\u201d<\/p>\n<p><strong>Food and Culture<\/strong><\/p>\n<p>John Birdsall<br \/>\nLucky Peach<br \/>\n\u201cAmerica, Your Food Is So Gay\u201d<\/p>\n<p>Lauren Collins<br \/>\nThe New Yorker<br \/>\n\u201cFire-Eaters\u201d<\/p>\n<p>Corby Kummer<br \/>\nSmithsonian<br \/>\n\u201cCan Starbucks Do for the Croissant What it Did for Coffee?\u201d<\/p>\n<p><strong>Food and Travel<\/strong><\/p>\n<p>Greg Larson<br \/>\nLucky Peach<br \/>\n\u201cTraveling in the North Country\u201d<\/p>\n<p>Nick Paumgarten<br \/>\nBon App\u00e9tit<br \/>\n\u201cLunch at 8,500 Ft.\u201d<\/p>\n<p>Gary Shteyngart<br \/>\nTravel + Leisure<br \/>\n\u201cMaximum Bombay\u201d<\/p>\n<p><strong>Food Coverage in a General-Interest Publication<\/strong><\/p>\n<p>San Francisco Chronicle<br \/>\n\u201cFood &amp; Wine\u201d Section<br \/>\nVarious Editors<\/p>\n<p>The Wall Street Journal<br \/>\n\u201cOff Duty\u201d Section<br \/>\nBeth Kracklauer<\/p>\n<p>Washingtonian<br \/>\n\u201cTaste\u201d Section<br \/>\nTodd Kliman and Ann Limpert<\/p>\n<p><strong>Food Politics, Policy, and the Environment<\/strong><\/p>\n<p>Maryn McKenna<br \/>\nFood &amp; Environment Reporting Network and Medium<br \/>\n\u201cImagining the Post-Antibiotics Future\u201d<\/p>\n<p>Eli Saslow<br \/>\nThe Washington Post<br \/>\n\u201cFood Stamps\u201d<\/p>\n<p>Craig Welch<br \/>\nThe Seattle Times<br \/>\n\u201cSea Change: The Pacific&#8217;s Perilous Turn\u201d<\/p>\n<p>Food-Related Columns<\/p>\n<p>Tamar Haspel<br \/>\nThe Washington Post<br \/>\nUnearthed<\/p>\n<p>Kristen Miglore<br \/>\nFood52<br \/>\nGenius Recipes<\/p>\n<p>Adam Sachs<br \/>\nBon App\u00e9tit<br \/>\nThe Obsessivore<\/p>\n<p><strong>Group Food Blog<\/strong><\/p>\n<p>The Braiser<\/p>\n<p>Eater National<\/p>\n<p>First We Feast<\/p>\n<p>Health and Well-Being<\/p>\n<p>Elizabeth Gunnison Dunn<br \/>\nThe Wall Street Journal<br \/>\n\u201cThis is Not a Carbonara\u201d<\/p>\n<p>Sidney Fry, MS, RD<br \/>\nCooking Light<br \/>\n\u201cSalt\u201d<\/p>\n<p>Rachael Moeller Gorman<br \/>\nEatingWell<br \/>\n\u201cThe Whole-Grain, Reduced-Fat, Zero-Calorie, High-Fiber, Lightly Sweetened Truth about Food Labels\u201d<\/p>\n<p><strong>Humor<\/strong><\/p>\n<p>Ira Chute<br \/>\nDark Rye<br \/>\nA Vision of Post-Apocalyptic Cuisine: Frankenchicken<\/p>\n<p>Lisa Hanawalt<br \/>\nLucky Peach<br \/>\n\u201cOn the Trail with Wylie\u201d<\/p>\n<p>Monica Hesse<br \/>\nThe Washington Post<br \/>\n\u201cGwyneth Paltrow: We Love to Hate Her, But We\u2019ll Buy Her Cookbook Anyway\u201d<\/p>\n<p><strong>Individual Food Blog<\/strong><\/p>\n<p>Food for the Thoughtless<br \/>\nMichael Procopio<\/p>\n<p>Homesick Texan<br \/>\nLisa Fain<\/p>\n<p>Poor Man&#8217;s Feast<br \/>\nElissa Altman<\/p>\n<p><strong>Personal Essay<\/strong><\/p>\n<p>Fuchsia Dunlop<br \/>\nLucky Peach<br \/>\n\u201cDick Soup\u201d<\/p>\n<p>Elizabeth Gilbert<br \/>\nOutside<br \/>\n\u201cDon&#8217;t Mess with Perfect\u201d<\/p>\n<p>Gabrielle Hamilton<br \/>\nBon App\u00e9tit<br \/>\n\u201cGuess Who&#8217;s Coming to Dinner?\u201d<\/p>\n<p>Profile<\/p>\n<p>Alex Halberstadt<br \/>\nThe New York Times Magazine<br \/>\n\u201cThe Transformational Power of the Right Spice\u201d<\/p>\n<p>Francis Lam<br \/>\nLucky Peach<br \/>\n\u201cA Day on Long Island with Alex Lee\u201d<\/p>\n<p>Peter Meehan<br \/>\nLucky Peach<br \/>\n\u201cLife, and How It Happens to a Cook\u201d<\/p>\n<p>Visual Storytelling<\/p>\n<p>Jeff Allen, Jonathan Boncek, Andrew Cebulka, Allston McCrady, and Susan Puckett<br \/>\nThe Local Palate<br \/>\n\u201cDinin\u2019 Down in the Delta,\u201d \u201cFerm Belief,\u201d \u201cFire It Up,\u201d<\/p>\n<p>Chris Higdon, Jessie Kriech-Higdon, and Jen White<br \/>\nSpenser Magazine<br \/>\n\u201cControlled Burn,\u201d \u201cLead Us Into Temptation,\u201d \u201cThe South&#8217;s Sweet Elixir\u201d<\/p>\n<p>James Maikowski, Patricia Sanchez, Stephen Scoble, and Fredika Stj\u00e4rne<br \/>\nFood &amp; Wine<br \/>\n\u201cBest New Chef All Stars,\u201d \u201cOysters &amp; Gumbo: A Chef&#8217;s New Orleans Party,\u201d \u201cVegetables Now\u201d<\/p>\n<p>Wine, Spirits, and Other Beverages<\/p>\n<p>Ray Isle<br \/>\nFood &amp; Wine<br \/>\n\u201cThe Battle for America&#8217;s Oldest Vines\u201d<\/p>\n<p>Josh Ozersky<br \/>\nThe Wall Street Journal<br \/>\n\u201cBourbon Mania!\u201d<\/p>\n<p>Besha Rodell<br \/>\nPunch<br \/>\n\u201c40 Ounces to Freedom\u201d<\/p>\n<p>Craig Claiborne Distinguished Restaurant Review Award<\/p>\n<p>Alison Cook<br \/>\nHouston Chronicle<br \/>\n\u201cCorkscrew BBQ a New Houston Classic,\u201d \u201cThe Cosmic Soup of Pho Hung,\u201d \u201cThe Pass Unleashes Plates of Playfulness\u201d<\/p>\n<p>Alan Richman<br \/>\nGQ<br \/>\n\u201cAlan Richman Walks Into a Jewish Deli&#8230;,\u201d \u201cThe Elm: Is Brooklyn Ready for Sophisticated Dining?,\u201d \u201cZZ&#8217;s, the Most Expensive 58 Minutes in New York Dining\u201d<\/p>\n<p>Besha Rodell<br \/>\nL.A. Weekly<br \/>\n\u201cBlack Hogg Down,\u201d \u201cOutback Steakhouse Review: Please Don&#8217;t Call This Food Australian,\u201d \u201cSqirl Review: Jessica Koslow&#8217;s Tiny Restaurant Is Serving Some of the Best Food in L.A.\u201d<\/p>\n<p>MFK Fisher Distinguished Writing Award<\/p>\n<p>Francis Lam<br \/>\nBon App\u00e9tit<br \/>\n\u201cBetter with Age\u201d<\/p>\n<p>Guy Martin<br \/>\nGarden &amp; Gun<br \/>\n\u201cA Tale of Two Kitchens\u201d<\/p>\n<p>John Jeremiah Sullivan<br \/>\nLucky Peach<br \/>\n\u201cI Placed a Jar in Tennessee\u201d<\/p>\n<p>2014 James Beard Foundation Book Awards<\/p>\n<p>For books published in English in 2013. Winners will be announced on May 2, 2014.<\/p>\n<p>American Cooking<\/p>\n<p>I Love New York: Ingredients and Recipes<br \/>\nDaniel Humm and Will Guidara<br \/>\n(Ten Speed Press)<\/p>\n<p>The New Midwestern Table: 200 Heartland Recipes<br \/>\nAmy Thielen<br \/>\n(Random House)<\/p>\n<p>Pickles, Pigs &amp; Whiskey: Recipes from My Three Favorite Food Groups and Then Some<br \/>\nJohn Currence<br \/>\n(Andrews McMeel Publishing)<\/p>\n<p>Baking and Dessert<\/p>\n<p>The Art of French Pastry<br \/>\nJacquy Pfeiffer with Martha Rose Shulman<br \/>\n(Knopf)<\/p>\n<p>Sweet<br \/>\nValerie Gordon<br \/>\n(Artisan)<\/p>\n<p>Tartine Book No. 3: Modern Ancient Classic Whole<br \/>\nChad Robertson<br \/>\n(Chronicle Books)<\/p>\n<p>Beverage<\/p>\n<p>The Cocktail Lab: Unraveling the Mysteries of Flavor and Aroma in Drink, with Recipes<br \/>\nTony Conigliaro<br \/>\n(Ten Speed Press)<\/p>\n<p>The Drunken Botanist: The Plants That Create the World\u2019s Great Drinks<br \/>\nAmy Stewart<br \/>\n(Algonquin Books)<\/p>\n<p>The New California Wine: A Guide to the Producers and Wines Behind a Revolution in Taste<br \/>\nJon Bonne<br \/>\n(Ten Speed Press)<\/p>\n<p>Cooking from a Professional Point of View<\/p>\n<p>Historic Heston<br \/>\nHeston Blumenthal<br \/>\n(Bloomsbury)<\/p>\n<p>Manresa: An Edible Reflection<br \/>\nDavid Kinch with Christine Muhlke<br \/>\n(Ten Speed Press)<\/p>\n<p>Ren\u00e9 Redzepi: A Work in Progress<br \/>\nRen\u00e9 Redzepi<br \/>\n(Phaidon Press)<\/p>\n<p>Focus on Health<\/p>\n<p>Gluten-Free Girl Every Day<br \/>\nShauna James Ahern with Daniel Ahern<br \/>\n(Houghton Mifflin Harcourt)<\/p>\n<p>VB6: Eat Vegan Before 6:00 to Lose Weight and Restore Your Health . . . for Good<br \/>\nMark Bittman<br \/>\n(Clarkson Potter Publishers)<\/p>\n<p>Weeknight Wonders: Delicious, Healthy Dinners in 30 Minutes or Less<br \/>\nEllie Krieger<br \/>\n(Houghton Mifflin Harcourt)<\/p>\n<p>General Cooking<\/p>\n<p>One Good Dish<br \/>\nDavid Tanis<br \/>\n(Artisan)<\/p>\n<p>Smoke: New Firewood Cooking<br \/>\nTim Byres<br \/>\n(Rizzoli New York)<\/p>\n<p>Try This at Home: Recipes from My Head to Your Plate<br \/>\nRichard Blais<br \/>\n(Clarkson Potter Publishers)<\/p>\n<p>International<\/p>\n<p>Every Grain of Rice: Simple Chinese Home Cooking<br \/>\nFuchsia Dunlop<br \/>\n(W. W. Norton &amp; Company)<\/p>\n<p>Return to the Rivers: Recipes and Memories of the Himalayan River Valleys<br \/>\nVikas Khanna with Andrew Blackmore-Dobbyn<br \/>\n(Lake Isle Press)<\/p>\n<p>Sauces &amp; Shapes: Pasta the Italian Way<br \/>\nOretta Zanini DeVita and Maureen B. Fant<br \/>\n(W. W. Norton &amp; Company)<\/p>\n<p>Photography<\/p>\n<p>Historic Heston<br \/>\nPhotographer: Romas Foord<br \/>\n(Bloomsbury USA)<\/p>\n<p>Mast Brothers Chocolate<br \/>\nPhotographer: Tuukka Koski<br \/>\n(Little, Brown and Company)<\/p>\n<p>Ren\u00e9 Redzepi: A Work in Progress<br \/>\nAli Kurshat Altinsoy, Ditte Isager, Ren\u00e9 Redzepi, Lars Williams, and the Noma Team<br \/>\n(Phaidon Press)<\/p>\n<p>Reference and Scholarship<\/p>\n<p>A History of Food in 100 Recipes<br \/>\nWilliam Sitwell<br \/>\n(Little, Brown and Company)<\/p>\n<p>Modern Food, Moral Food: Self-Control, Science, and the Rise of Modern American Eating in the Early Twentieth Century<br \/>\nHelen Zoe Veit<br \/>\n(The University of North Carolina Press)<\/p>\n<p>Soul Food: The Surprising Story of an American Cuisine One Plate at a Time<br \/>\nAdrian Miller<br \/>\n(The University of North Carolina Press)<\/p>\n<p>Single Subject<\/p>\n<p>Culinary Birds: The Ultimate Poultry Cookbook<br \/>\nJohn Ash with James O. Fraioli<br \/>\n(Running Press)<\/p>\n<p>Fish: 54 Seafood Feasts<br \/>\nCree LeFavour<br \/>\n(Chronicle Books)<\/p>\n<p>In the Charcuterie: The Fatted Calf&#8217;s Guide to Making Sausage, Salumi, P\u00e2t\u00e9s, Roasts, Confits, and Other Meaty Goods<br \/>\nTaylor Boetticher and Toponia Miller<br \/>\n(Ten Speed Press)<\/p>\n<p>Vegetable Focused and Vegetarian<\/p>\n<p>Feast: Generous Vegetarian Meals for Any Eater and Every Appetite<br \/>\nSarah Copeland<br \/>\n(Chronicle Books)<\/p>\n<p>River Cottage Veg<br \/>\nHugh Fearnley-Whittingstall<br \/>\n(Ten Speed Press)<\/p>\n<p>Vegetable Literacy<br \/>\nDeborah Madison<br \/>\n(Ten Speed Press)<\/p>\n<p>Writing and Literature<\/p>\n<p>A Fork in the Road: Tales of Food, Pleasure and Discovery on the Road<br \/>\nEdited by James Oseland<br \/>\n(Lonely Planet)<\/p>\n<p>Provence, 1970: M. F. K. Fisher, Julia Child, James Beard, and the Reinvention of American Taste<br \/>\nLuke Barr<br \/>\n(Clarkson Potter Publishers)<\/p>\n<p>Salt Sugar Fat: How the Food Giants Hooked Us<br \/>\nMichael Moss<br \/>\n(Random House)<\/p>\n<p>The winner of the Cookbook of the Year Award and the Cookbook Hall of Fame inductee will be announced on May 2, 2014.<\/p>\n<p>2014 James Beard Foundation Outstanding Restaurant Design Awards<\/p>\n<p>Winners will be announced on May 5, 2014.<\/p>\n<p>75 Seats and Under (For the best restaurant design or renovation in North America since January 1, 2011)<\/p>\n<p>Design Firm: Assimilation Design Lab LLC and Otto Architects LLC<br \/>\nDesigners: Josh Otto and David Whipple<br \/>\nProject: Tria Taproom, Philadelphia<\/p>\n<p>Design Firm: Huxley Wallace Collective<br \/>\nDesigners: Joshua Henderson and Matthew Parker<br \/>\nProject: Westward, Seattle<\/p>\n<p>Design Firm: Lawton Stanley Architects<br \/>\nDesigners: Maria Contreras, Christopher Lawton, and Micah Stanley<br \/>\nProject: Grace, Chicago<\/p>\n<p>76 Seats and Over (For the best restaurant design or renovation in North America since January 1, 2011)<\/p>\n<p>Design Firm: Jensen ArchitectsDesigners: Scott Davis, Mark Jensen, Lincoln Lighthill, Dean Orr, and Andy PluessProject: Shed, Healdsburg, CA<\/p>\n<p>Design Firm: Munge LeungDesigner: Sai Leung and Alessandro MungeProject: Hawksworth Restaurant, Vancouver<\/p>\n<p>Design Firm: Slade ArchitectureDesigners: Hayes Slade and James Slade Project: Virgin Atlantic Airway&#8217;s Clubhouse at Newark Liberty International Airport, Newark, NJ<\/p>\n<p>2014 James Beard Foundation Restaurant and Chef Awards<\/p>\n<p>Best Chef: Great Lakes (IL, IN, MI, OH)<\/p>\n<p>Dave Beran, Next, Chicago<\/p>\n<p>Curtis Duffy, Grace, Chicago<\/p>\n<p>Jonathon Sawyer, The Greenhouse Tavern, Cleveland<\/p>\n<p>Paul Virant, Vie Restaurant, Western Springs, IL<\/p>\n<p>Andrew Zimmerman, Sepia, Chicago<\/p>\n<p>Best Chef: Mid-Atlantic (D.C., DE, MD, NJ, PA, VA)<\/p>\n<p>Cathal Armstrong, Restaurant Eve, Alexandria, VA<\/p>\n<p>Spike Gjerde, Woodberry Kitchen, Baltimore<\/p>\n<p>Brad Spence, Amis, Philadelphia<\/p>\n<p>Vikram Sunderam, Rasika, Washington, D.C.<\/p>\n<p>Cindy Wolf, Charleston, Baltimore<\/p>\n<p>Best Chef: Midwest (IA, KS, MN, MO, NE, ND, SD, WI)<\/p>\n<p>Justin Aprahamian, Sanford, Milwaukee<\/p>\n<p>Paul Berglund, The Bachelor Farmer, Minneapolis<\/p>\n<p>Gerard Craft, Niche, Clayton, MO<\/p>\n<p>Michelle Gayer, Salty Tart, Minneapolis<\/p>\n<p>Kevin Nashan, Sidney Street Caf\u00e9, St. Louis<\/p>\n<p>Lenny Russo, Heartland Restaurant &amp; Farm Direct Market, St. Paul, MN<\/p>\n<p>Best Chef: New York City (Five Boroughs)<\/p>\n<p>April Bloomfield, The Spotted Pig<\/p>\n<p>Dan Kluger, ABC Kitchen<\/p>\n<p>Mark Ladner, Del Posto<\/p>\n<p>Jonathan Waxman, Barbuto<\/p>\n<p>Michael White, Marea<\/p>\n<p>Best Chef: Northeast (CT, MA, ME, NH, NY STATE, RI, VT)<\/p>\n<p>Jamie Bissonnette, Coppa, Boston<\/p>\n<p>Joanne Chang, Flour Bakery + Caf\u00e9, Boston<\/p>\n<p>Gerry Hayden, The North Fork Table &amp; Inn, Southold, NY<\/p>\n<p>Matt Jennings, Farmstead Inc., Providence, RI<\/p>\n<p>Michael Leviton, Lumi\u00e8re, Newton, MA<\/p>\n<p>Barry Maiden, Hungry Mother, Cambridge, MA<\/p>\n<p>Best Chef: Northwest (AK, ID, MT, OR, WA, WY)<\/p>\n<p>Renee Erickson, The Whale Wins, Seattle<\/p>\n<p>Jason Franey, Canlis, Seattle<\/p>\n<p>Naomi Pomeroy, Beast, Portland, OR<\/p>\n<p>Ethan Stowell, Staple &amp; Fancy, Seattle<\/p>\n<p>Cathy Whims, Nostrana, Portland, OR<\/p>\n<p>Best Chef: South (AL, AR, FL, LA, MS, PR)<\/p>\n<p>Vishwesh Bhatt, Snackbar, Oxford, MS<\/p>\n<p>Justin Devillier, La Petite Grocery, New Orleans<\/p>\n<p>Ryan Prewitt, P\u00eache Seafood Grill, New Orleans<\/p>\n<p>Alon Shaya, Domenica, New Orleans<\/p>\n<p>Sue Zemanick, Gautreau\u2019s, New Orleans<\/p>\n<p>Best Chef: Southeast (GA, KY, NC, SC, TN, WV)<\/p>\n<p>Kathy Cary, Lilly\u2019s, Louisville, KY<\/p>\n<p>Ashley Christensen, Poole\u2019s Downtown Diner, Raleigh, NC<\/p>\n<p>Edward Lee, 610 Magnolia, Louisville, KY<\/p>\n<p>Steven Satterfield, Miller Union, Atlanta<\/p>\n<p>Tandy Wilson, City House, Nashville<\/p>\n<p>Best Chef: Southwest (AZ, CO, NM, OK, TX, UT)<\/p>\n<p>Kevin Binkley, Binkley\u2019s, Cave Creek, AZ<\/p>\n<p>Bryce Gilmore, Barley Swine, Austin<\/p>\n<p>Hugo Ortega, Hugo\u2019s, Houston<\/p>\n<p>Chris Shepherd, Underbelly, Houston<\/p>\n<p>Justin Yu, Oxheart, Houston<\/p>\n<p>Best Chef: West (CA, HI, NV)<\/p>\n<p>Stuart Brioza and Nicole Krasinski, State Bird Provisions, San Francisco<\/p>\n<p>Michael Cimarusti, Providence, Los Angeles<\/p>\n<p>Corey Lee, Benu, San Francisco<\/p>\n<p>Daniel Patterson, Coi, San Francisco<\/p>\n<p>Jon Shook and Vinny Dotolo, Animal, Los Angeles<\/p>\n<p>Best New Restaurant<\/p>\n<p>Betony, NYC<\/p>\n<p>Carbone, NYC<\/p>\n<p>Coqueta, San Francisco<\/p>\n<p>Estela, NYC<\/p>\n<p>P\u00eache Seafood Grill, New Orleans<\/p>\n<p>Outstanding Wine, Beer, or Spirits Professional<\/p>\n<p>Sam Calagione, Dogfish Head Craft Brewery, Milton, DE<\/p>\n<p>Ron Cooper, Del Maguey Single Village Mezcal, Ranchos de Taos, NM<\/p>\n<p>Garrett Oliver, Brooklyn Brewery, Brooklyn, NY<\/p>\n<p>Harlen Wheatley, Buffalo Trace Distillery, Frankfort, KY<\/p>\n<p>David Wondrich, spirits educator, Brooklyn, NY<\/p>\n<p>Outstanding Wine Program<\/p>\n<p>A16, San Francisco<\/p>\n<p>Bar Boulud, NYC<\/p>\n<p>The Barn at Blackberry Farm, Walland, TN<\/p>\n<p>FIG, Charleston, SC<\/p>\n<p>The Little Nell, Aspen, CO<\/p>\n<p>Outstanding Bar Program<\/p>\n<p>Bar Agricole, San Francisco<\/p>\n<p>The Bar at the NoMad Hotel, NYC<\/p>\n<p>Clyde Common, Portland, OR<\/p>\n<p>Maison Premiere, Brooklyn, NY<\/p>\n<p>The Violet Hour, Chicago<\/p>\n<p>Outstanding Service<\/p>\n<p>Presented by Stella Artois\u00ae<\/p>\n<p>A restaurant that demonstrates high standards of hospitality and service. Candidates must have been in operation for at least the past 5 years.<\/p>\n<p>Blue Hill, NYC<\/p>\n<p>Quince, San Francisco<\/p>\n<p>The Restaurant at Meadowood, St. Helena, CA<\/p>\n<p>Topolobampo, Chicago<\/p>\n<p>Vetri, Philadelphia<\/p>\n<p>Outstanding Pastry Chef<\/p>\n<p>A chef or baker who prepares desserts, pastries, or breads and who serves as a standard-bearer for excellence. Candidates must have been pastry chefs or bakers for at least the past 5 years.<\/p>\n<p>Dominique Ansel, Dominique Ansel Bakery, NYC<\/p>\n<p>Dana Cree, Blackbird, Chicago<\/p>\n<p>Belinda Leong, b. patisserie, San Francisco<\/p>\n<p>Dahlia Narvaez, Osteria Mozza, Los Angeles<\/p>\n<p>Christina Tosi, Momofuku, NYC<\/p>\n<p>Outstanding Restaurateur<\/p>\n<p>A working restaurateur who sets high national standards in restaurant operations and entrepreneurship. Candidates must have been in the restaurant business for at least 10 years. Candidates must not have been nominated for a James Beard Foundation chef award in the past 10 years.<\/p>\n<p>Barbara Lynch, Barbara Lynch Gruppo, Boston (No. 9 Park, Menton, B&amp;G Oysters, and others)<\/p>\n<p>Donnie Madia, One Off Hospitality Group, Chicago (Blackbird, Avec, The Publican, and others)<\/p>\n<p>Cindy Pawlcyn, Napa Valley, CA (Mustards Grill, Cindy\u2019s Back Street Kitchen)<\/p>\n<p>Caroline Styne, Los Angeles (Lucques, A.O.C., Tavern, and others)<\/p>\n<p>Phil Suarez, Suarez Restaurant Group, NYC (ABC Kitchen, Jean-Georges, wd~50, and others)<\/p>\n<p>Rising Star Chef of the Year<\/p>\n<p>Presented by S.Pellegrino\u00ae Sparkling Natural Mineral Water<br \/>\nA chef age 30 or younger who displays an impressive talent and who is likely to have a significant impact on the industry in years to come.<\/p>\n<p>Jimmy Bannos Jr., The Purple Pig, Chicago<\/p>\n<p>Katie Button, C\u00farate, Asheville, NC<\/p>\n<p>Jessica Largey, Manresa, Los Gatos, CA<\/p>\n<p>David Posey, Blackbird, Chicago<\/p>\n<p>Blaine Wetzel, The Willows Inn on Lummi Island, Lummi Island, WA<\/p>\n<p>Outstanding Restaurant<\/p>\n<p>Presented by Acqua Panna\u00ae Natural Spring Water<\/p>\n<p>A restaurant in the United States that serves as a national standard-bearer for consistent quality and excellence in food, atmosphere, and service.<br \/>\nCandidates must have been in operation for at least 10 or more consecutive years.<\/p>\n<p>Hearth, NYC<\/p>\n<p>Highlands Bar and Grill, Birmingham, AL<\/p>\n<p>The Slanted Door, San Francisco<\/p>\n<p>Spiaggia, Chicago<\/p>\n<p>wd~50, NYC<\/p>\n<p>Outstanding Chef<\/p>\n<p>Presented by All-Clad Metalcrafters<\/p>\n<p>A working chef in America whose career has set national industry standards and who has served as an inspiration to other food professionals. Candidates must have been working as chefs for at least the past 5 years.<\/p>\n<p>Michael Anthony, Gramercy Tavern, NYC<\/p>\n<p>Sean Brock, McCrady\u2019s, Charleston, SC<\/p>\n<p>Suzanne Goin, Lucques, Los Angeles<\/p>\n<p>David Kinch, Manresa, Los Gatos, CA<\/p>\n<p>Nancy Silverton, Pizzeria Mozza, Los Angeles<\/p>\n<p>Marc Vetri, Vetri, Philadelphia<\/p>\n<p>2014 James Beard Foundation America\u2019s Classics<\/p>\n<p>Hansen\u2019s Sno Bliz, New Orleans<br \/>\nOwner: Ashley Hansen<\/p>\n<p>Nick\u2019s Italian Caf\u00e9, McMinnville, OR<br \/>\nOwners: Nick Peirano, Carmen Peirano, and Eric Ferguson<\/p>\n<p>Olneyville New York System, Providence, RI<br \/>\nOwners: Stephanie Stevens Turini and Greg Stevens<\/p>\n<p>Perini Ranch Steakhouse, Buffalo Gap, TX<br \/>\nOwners: Lisa and Tom Perini<\/p>\n<p>Sokolowski\u2019s University Inn, Cleveland<br \/>\nOwners: Bernard Sokolowski, Mary Balbier, and Michael Sokolowski<\/p>\n<p>2014 James Beard Foundation Who\u2019s Who of Food &amp; Beverage in America<\/p>\n<p>Edward Behr<br \/>\nFood Writer<br \/>\nSt. Johnsbury, VT<\/p>\n<p>John Besh<br \/>\nChef and Restaurateur<br \/>\nNew Orleans<\/p>\n<p>David Chang<br \/>\nChef and Restaurateur<br \/>\nNYC<\/p>\n<p>Barry Estabrook<br \/>\nWriter<br \/>\nVergennes, VT<\/p>\n<p>Paul Kahan<br \/>\nChef and Restaurateur<br \/>\nChicago<\/p>\n<p>Sherry Yard<br \/>\nPastry Chef and Author<br \/>\nLos Angeles<\/p>\n<p>2014 James Beard Foundation Humanitarian of the Year<\/p>\n<p>Matt Haley, Philanthropist and Restaurateur, Rehoboth Beach, Delaware<\/p>\n<p>2014 James Beard Foundation Lifetime Achievement Award<\/p>\n<p>Sirio Maccioni, Le Cirque, NYC<\/p>\n","protected":false},"excerpt":{"rendered":"<p>The list is long this year, but we\u00a0plan on getting through at least part of this reading and eating list. GLV The 2014 James Beard Awards will be held in New York City in May. The Book, Broadcast, and Journalism Awards ceremony will take place at Gotham Hall on Friday, May 2, with the James<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"nf_dc_page":"","wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_monsterinsights_skip_tracking":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[55],"tags":[1493],"class_list":["post-25423","post","type-post","status-publish","format-standard","category-cookbooks","tag-james-beard-foundation-award"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v28.5 (Yoast SEO v28.6) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>2014 James Beard Award Awards - Good Life Vancouver<\/title>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"2014 James Beard Award Awards\" \/>\n<meta property=\"og:description\" content=\"The list is long this year, but we\u00a0plan on getting through at least part of this reading and eating list. 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The Book, Broadcast, and Journalism Awards ceremony will take place at Gotham Hall on Friday, May 2, with the James\" \/>\n<meta property=\"og:url\" content=\"https:\/\/goodlifevancouver.com\/staging\/2138\/james-beard-award\/\" \/>\n<meta property=\"og:site_name\" content=\"Good Life Vancouver\" \/>\n<meta property=\"article:published_time\" content=\"2014-03-18T22:20:16+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-09-30T23:18:36+00:00\" \/>\n<meta property=\"og:image\" content=\"http:\/\/goodlifevancouver.com\/wp-content\/uploads\/James2-300x277.jpg\" \/>\n<meta name=\"author\" content=\"cassandra\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@goodlifevan\" \/>\n<meta name=\"twitter:site\" content=\"@cassandra\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"cassandra\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"14 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/goodlifevancouver.com\\\/staging\\\/2138\\\/james-beard-award\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/goodlifevancouver.com\\\/staging\\\/2138\\\/james-beard-award\\\/\"},\"author\":{\"name\":\"cassandra\",\"@id\":\"https:\\\/\\\/goodlifevancouver.com\\\/staging\\\/2138\\\/#\\\/schema\\\/person\\\/c21d2f28fd4f101acfcb8101f9d3ed37\"},\"headline\":\"2014 James Beard Award Awards\",\"datePublished\":\"2014-03-18T22:20:16+00:00\",\"dateModified\":\"2026-09-30T23:18:36+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/goodlifevancouver.com\\\/staging\\\/2138\\\/james-beard-award\\\/\"},\"wordCount\":2914,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/goodlifevancouver.com\\\/staging\\\/2138\\\/#\\\/schema\\\/person\\\/1c0beb44cd72499339ac0b977b6f3f64\"},\"image\":{\"@id\":\"https:\\\/\\\/goodlifevancouver.com\\\/staging\\\/2138\\\/james-beard-award\\\/#primaryimage\"},\"thumbnailUrl\":\"http:\\\/\\\/goodlifevancouver.com\\\/wp-content\\\/uploads\\\/James2-300x277.jpg\",\"keywords\":[\"James Beard Foundation Award\"],\"articleSection\":[\"Cookbook Club\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/goodlifevancouver.com\\\/staging\\\/2138\\\/james-beard-award\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/goodlifevancouver.com\\\/staging\\\/2138\\\/james-beard-award\\\/\",\"url\":\"https:\\\/\\\/goodlifevancouver.com\\\/staging\\\/2138\\\/james-beard-award\\\/\",\"name\":\"2014 James Beard Award Awards - 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GLV The 2014 James Beard Awards will be held in New York City in May. The Book, Broadcast, and Journalism Awards ceremony will take place at Gotham Hall on Friday, May 2, with the James","og_url":"https:\/\/goodlifevancouver.com\/staging\/2138\/james-beard-award\/","og_site_name":"Good Life Vancouver","article_published_time":"2014-03-18T22:20:16+00:00","article_modified_time":"2026-09-30T23:18:36+00:00","og_image":[{"url":"http:\/\/goodlifevancouver.com\/wp-content\/uploads\/James2-300x277.jpg","type":"","width":"","height":""}],"author":"cassandra","twitter_card":"summary_large_image","twitter_creator":"@goodlifevan","twitter_site":"@cassandra","twitter_misc":{"Written by":"cassandra","Est. reading time":"14 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/goodlifevancouver.com\/staging\/2138\/james-beard-award\/#article","isPartOf":{"@id":"https:\/\/goodlifevancouver.com\/staging\/2138\/james-beard-award\/"},"author":{"name":"cassandra","@id":"https:\/\/goodlifevancouver.com\/staging\/2138\/#\/schema\/person\/c21d2f28fd4f101acfcb8101f9d3ed37"},"headline":"2014 James Beard Award Awards","datePublished":"2014-03-18T22:20:16+00:00","dateModified":"2026-09-30T23:18:36+00:00","mainEntityOfPage":{"@id":"https:\/\/goodlifevancouver.com\/staging\/2138\/james-beard-award\/"},"wordCount":2914,"commentCount":0,"publisher":{"@id":"https:\/\/goodlifevancouver.com\/staging\/2138\/#\/schema\/person\/1c0beb44cd72499339ac0b977b6f3f64"},"image":{"@id":"https:\/\/goodlifevancouver.com\/staging\/2138\/james-beard-award\/#primaryimage"},"thumbnailUrl":"http:\/\/goodlifevancouver.com\/wp-content\/uploads\/James2-300x277.jpg","keywords":["James Beard Foundation Award"],"articleSection":["Cookbook Club"],"inLanguage":"en-US","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/goodlifevancouver.com\/staging\/2138\/james-beard-award\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/goodlifevancouver.com\/staging\/2138\/james-beard-award\/","url":"https:\/\/goodlifevancouver.com\/staging\/2138\/james-beard-award\/","name":"2014 James Beard Award Awards - 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The James Beard Awards Gala\u2026","rel":"","context":"In &quot;Cookbook Club&quot;","block_context":{"text":"Cookbook Club","link":"https:\/\/goodlifevancouver.com\/staging\/2138\/category\/cookbooks\/"},"img":{"alt_text":"james","src":"https:\/\/i0.wp.com\/goodlifevancouver.com\/staging\/2138\/wp-content\/uploads\/james.jpg?fit=730%2C442&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/goodlifevancouver.com\/staging\/2138\/wp-content\/uploads\/james.jpg?fit=730%2C442&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/goodlifevancouver.com\/staging\/2138\/wp-content\/uploads\/james.jpg?fit=730%2C442&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/goodlifevancouver.com\/staging\/2138\/wp-content\/uploads\/james.jpg?fit=730%2C442&ssl=1&resize=700%2C400 2x"},"classes":[]},{"id":52003,"url":"https:\/\/goodlifevancouver.com\/staging\/2138\/the-2024-james-beard-media-award-winners\/","url_meta":{"origin":25423,"position":2},"title":"The 2024 James Beard Media Award Winners","author":"cassandra","date":"2024\/06\/09","format":false,"excerpt":"Congratulations to the winners of the 2024 James Beard Media Awards The James Beard Media Awards took place in Chicago on Saturday, June 8 and honoured the nation\u2019s top food authors, broadcast producers, hosts, journalists, podcasters, and social media content creators. Join us in celebrating the winners below! More Cookbook\u2026","rel":"","context":"In &quot;Cookbook Club&quot;","block_context":{"text":"Cookbook Club","link":"https:\/\/goodlifevancouver.com\/staging\/2138\/category\/cookbooks\/"},"img":{"alt_text":"mayumu2","src":"https:\/\/i0.wp.com\/goodlifevancouver.com\/staging\/2138\/wp-content\/uploads\/Mayumu2.jpg?fit=934%2C1200&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/goodlifevancouver.com\/staging\/2138\/wp-content\/uploads\/Mayumu2.jpg?fit=934%2C1200&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/goodlifevancouver.com\/staging\/2138\/wp-content\/uploads\/Mayumu2.jpg?fit=934%2C1200&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/goodlifevancouver.com\/staging\/2138\/wp-content\/uploads\/Mayumu2.jpg?fit=934%2C1200&ssl=1&resize=700%2C400 2x"},"classes":[]},{"id":42534,"url":"https:\/\/goodlifevancouver.com\/staging\/2138\/2019-james-beard-award-winner-news-release\/","url_meta":{"origin":25423,"position":3},"title":"2019 James Beard Award Winner &#8211; News Release","author":"cassandra","date":"2019\/05\/07","format":false,"excerpt":"Congratulations to the James Beard Award Winners The James Beard Awards are out and there are several Dames who have won! Congrats to all and WOOHOLes Dames d'Escoffier. 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