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Aquí están los semifinalistas del premio James Beard 2013

Aquí están los semifinalistas del premio James Beard 2013


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Parece que la temporada de premios está aquí de nuevo; la Fundación James Beard ha dado a conocer a sus semifinalistas para los premios James Beard 2013, y la lista no es sorprendente.

Encabezando la lista, la categoría Mejor restaurante nuevo hace un guiño a BierBeisl en Beverly Hills, California, Empellón Cocina en la ciudad de Nueva York, Mi Casa de José Andrés en Puerto Rico, Lo ordinario en Charleston, Carolina del Sur, Disposiciones sobre aves estatales en San Francisco, sin mencionar Vientre en Houston.

El aviario recibe un visto bueno para Outstanding Bar Program (que fue a New York's PDT el año pasado), al igual que Pegu Club y Bar Agricole, además de Daniel Humm's Bar en El NoMad Hotel (Humm ganó Chef Destacado el año pasado, por lo que las probabilidades pueden estar a su favor).

Mientras tanto, el Rising Star Chef of the Year (que fue para Christina Tosi el año pasado) tiene algunos nombres importantes en la lista, sobre todo Danny Bowien, quien causó sensación con Comida china de la misión en Nueva York este año. Los competidores de Bowien incluyen a Jimmy Bannos Jr. de Chicago El cerdo morado, Thomas McNaughton de Harina + Agua en San Francisco, David Posey de Chicago's Mirlo, Michael Toscano de Perla en la ciudad de Nueva York y mucho más.

Consulte la considerable lista de semifinalistas aquí y comience a hacer sus apuestas. Los nominados se anunciarán el 18 de marzo de 2013.


James Beard Foundation anuncia semifinalistas de restaurante y chef de 2013

La Fundación James Beard ha anunciado los semifinalistas de restaurante y chef de 2013 para los Premios de la Fundación James Beard 2013 (los "Oscar" del mundo de la comida, para aquellos que no están familiarizados). Los semifinalistas fueron seleccionados por un Comité de Restaurante y Chef de más de 44.000 entradas en línea en 20 categorías.

El 18 de marzo se darán a conocer los finalistas. Los finalistas son determinados por un panel de voluntarios independientes (críticos de restaurantes, editores de comida, ganadores anteriores, etc.) de más de 600 jueces de todo el país. El panel vota sobre categorías específicas de premios para determinar los cinco nominados finales en cada categoría. A partir de ahí, los ganadores serán anunciados el 6 de mayo en una ceremonia de premiación celebrada en el Lincoln Center de Nueva York.

Ya se han anunciado algunos premios: el chef Emeril Lagasse recibió el Premio Humanitario de este año y la chef Cecilia Chiang ha sido honrada con los premios Lifetime Achievement Awards.

Aquí está la lista completa de semifinalistas:

MEJOR RESTAURANTE NUEVO
Balena, Chicago
BierBeisl, Beverly Hills, CA
Barba Azul, Indianápolis
Borgne, Nueva Orleans
Carnicero y el jabalí, Minneapolis
Cardamom Hill, Atlanta
Empellón Cocina, Nueva York
Cuarto delantero, Madison, WI
Grace, Chicago
Hog & Hominy, Memphis
Casa del río Khong, Miami Beach, FL
Mesa Lockeland, Nashville
Mateo Tapas, Durham, Carolina del Norte
Mi Casa de José Andrés en Dorado Beach, a Ritz-Carlton Reserve, Dorado, PR
Mintwood Place, Washington, D.C.
The Ordinary, Charleston, SC
Buey, Portland, OR
Corazón de buey, Houston
Pabu en el Four Seasons Hotel Baltimore
Puritan & Company, Cambridge, MA
Rich Table, San Francisco
Shanik, Seattle
Disposiciones sobre aves estatales, San Francisco
Tar & Roses, Santa Mónica, CA
Treinta acres, Jersey City, Nueva Jersey
Debajo del vientre, Houston
Vernick Food & Drink, Filadelfia
La ballena gana, Seattle
Zacatecas Tacos & Tequila, Albuquerque, NM

PROGRAMA DE BARES DESTACADO
The Abbot’s Cellar, San Francisco
Anvil Bar & Refuge, Houston
El aviario, Chicago
Bar Agricole, San Francisco
The Bar en el NoMad Hotel, NYC
The Broken Shaker, Miami Beach, FL
Salón de cócteles Bryant's, Milwaukee
Canon, Seattle
The Cedars Social, Dallas
Clyde Common, Portland, Oregón
Cook & Brown Public House, Providence
Cure, Nueva Orleans
The Franklin Mortgage & Investment Co., Filadelfia
El Hawthorne, Boston
Destilería y salón High West, Park City, UT
Casa pública Holeman & Finch, Atlanta
Marvel Bar, Minneapolis
Pegu Club, Nueva York
The Porter Beer Bar, Atlanta
Restaurante Eve, Alexandria, VA
Rivera, Los Ángeles
The Varnish, Los Ángeles
La hora violeta, Chicago
Williams y Graham, Denver
Cocina Woodberry, Baltimore

COCINERO DESTACADO
Sean Brock, McCrady's, Charleston, SC
Andrew Carmellini, Locanda Verde, Nueva York
David Chang, Momofuku Noodle Bar, Nueva York
Tyson Cole, Uchi, Austin y Houston
Gary Danko, Restaurante 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, Nueva Orleans
Barbara Lynch, Parque No. 9, Boston
Tim McKee, La Belle Vie, Minneapolis
Vitaly Paley, Paley's Place, Portland, Oregón
Stephan Pyles, Restaurante Stephan Pyles, Dallas
Anne Quatrano, Bacanal, Atlanta
Julian Serrano, Picasso en Bellagio, Las Vegas
Nancy Silverton, Pizzeria Mozza, Los Ángeles
Michael Symon, Lola, Cleveland
Michael Tusk, Quince, San Francisco
Marc Vetri, Vetri, Filadelfia

DESTACADO COCINERO DE PASTELERÍA
Dominique Ansel, Dominique Ansel Bakery, Nueva York
Andre Chin y Amanda Eap, pastelero artesanal de Boulanger, Filadelfia
Melissa Chou, Aziza, San Francisco
Elizabeth Dahl, Nostrano, Madison, WI
Matt Danko, la taberna del invernadero, Cleveland
Patrick Fahy, dieciséis años en Trump Hotel Chicago
Ken Forkish, panadería artesanal de Ken, Portland, Oregón
Hedy Goldsmith, Michael's Genuine Food & Drink, Miami
Karen Hatfield, The Sycamore Kitchen, Los Ángeles
Brooks Headley, Del Posto, Nueva York
Steve Horton, panadería Rustica, Minneapolis
Maura Kilpatrick, Oleana, Cambridge, MA
Phoebe Lawless, Scratch, Durham, Carolina del Norte
William Leaman, panadería Nouveau, Seattle
Tiffany MacIsaac, Birch & Barley, Washington, D.C.
Cheryl Maffei y Jonathan Stevens, Hungry Ghost Bread, Northampton, MA
Aaron Russell, Restaurante Eugene, Atlanta
Laura Sawicki, La Condesa, Austin
Tandra Watkins, Ashley's en el Capital Hotel, Little Rock, AR
William Werner, artesano y lobos, San Francisco

RESTAURANTE DESTACADO
August, Nueva Orleans
Blue Hill, Nueva York
Canlis, Seattle
Fore Street, Portland, ME
Cine extranjero, San Francisco
Restaurante Greens, San Francisco
Highlands Bar and Grill, Birmingham, AL
Jaleo, Washington, D.C.
Jewel Bako, Nueva York
Linterna, Chapel Hill, Carolina del Norte
Lucia's Restaurant, Minneapolis
Mélisse, Santa Mónica, CA
Naha, Chicago
Oleana, Cambridge, MA
Patina, Los Ángeles
La puerta inclinada, San Francisco
Spiaggia, Chicago
Terra, Santa Elena, CA
Vidalia, Washington, D.C.
Vincent en Camelback, Phoenix

RESTAURADOR DESTACADO
Nick Badovinus (Flavor Hook, Cocina externa, Probado y verdadero, etc.), Dallas
Ashok Bajaj, Knightsbridge Restaurant Group (The Bombay Club, The Oval Room, Rasika, etc.), Washington, D.C.
Kim Bartmann (Barbette, Bryant-Lake Bowl, Red Stag Supperclub, etc.), Minneapolis
Roger Berkowitz, Legal Sea Foods, Boston
Frank Bonanno, Bonanno Concepts (Mizuna, Osteria Marco, Bones, etc.), Denver
George Formaro (Centro, Django, South Union Bread Café, etc.), Des Moines, IA
Sam Fox, Fox Restaurant Concepts (Olive & Ivy, True Food Kitchen, Zinburger, etc.), Phoenix
Ford Fry, Restaurantes Rocket Farm (The Optimist, JCT Kitchen, No. 246), Atlanta
Levi Goode, Goode Company Restaurants (Goode Company Seafood, Goode Company Taqueria, Goode Company BBQ, etc.), Houston
Martha Hoover, Patachou (Patachou, Petit Chou, Napolese, etc.), Indianápolis
John Howie, John Howie Restaurant Group (John Howie Steak, Seastar Restaurant y Raw Bar), Bellevue, WA
Mike Klank y Eddie Hernandez, Taqueria del Sol, Atlanta
Maguy Le Coze, Le Bernardin, Nueva York
Donnie Madia, One Off Hospitality Group (Blackbird, Avec, The Publican, etc.), Chicago
Nick Pihakis, Bar-B-Q de Jim 'N Nick, Birmingham, AL
Piero Selvaggio, Valentino Restaurant Group (Valentino, Valentino Vin Bar), Santa Mónica, CA
Mark Stark y Terri Stark, Stark Reality Restaurants (Willi’s Wine Bar, Monti’s Rotisserie & Bar, Willi’s Seafood & Raw Bar, etc.), Santa Rosa / Healdsburg, CA
Stephen Starr, Starr Restaurants (The Dandelion, Talula's Garden, Parc, etc.), Filadelfia
Caroline Styne (Lucques, Tavern, A.O.C., etc.), West Hollywood, CA
Phil Suarez, Suarez Restaurant Group (ABC Kitchen, Jean Georges, wd

SERVICIO EXCEPCIONAL
Bacanal, Atlanta
Biga on the Banks, San Antonio
Brigtsen's, Nueva Orleans
Café Juanita, Kirkland, WA
Chez François, Vermilion, OH
Restaurante The Compound, Santa Fe
Del Posto, Nueva York
Cocina y bebidas estándar del este, Boston
Restaurante Fountain en el Four Seasons Hotel Philadelphia
La habitación francesa en el Adolphus, Dallas
Michael Mina, San Francisco
El Oakroom en el Seelbach Hilton, Louisville, KY
Caqui, Bristol, RI
Providence, Los Ángeles
Membrillo, San Francisco
El restaurante en Meadowood, St. Helena, CA
Sapor Cafe and Bar, Minneapolis
Topolobampo, Chicago
Vetri, Filadelfia
Victoria & Albert's en Disney's Grand Floridian Resort & Spa, Lake Buena Vista, FL

PROGRAMA DE VINOS DESTACADOS
4 Olives Wine Bar, Manhattan, KS
A16, San Francisco
Addison en el Grand Del Mar, San Diego
Granero Angus, Raleigh, Carolina del Norte
El granero en Blackberry Farm, Walland, TN
Café on the Green en Four Seasons Resort y Club Dallas en Las Colinas, Irving, TX
Charleston, Baltimore
Charleston Grill en el Charleston Place Hotel, Charleston, SC
CityZen en Mandarin Oriental, Washington D.C.
L'Etoile, Madison, WI
Five & Ten, Atenas, GA
Frasca Food and Wine, Boulder, CO
The Grill Room en Windsor Court Hotel, Nueva Orleans
Nopa, San Francisco
Prensa, St. Helena, CA
Picasso en Bellagio, Las Vegas
Sepia, Chicago
Sierra Mar en Post Ranch Inn, Big Sur, CA
Troquet, Boston
Restaurante Yono, Albany, Nueva York

DESTACADO PROFESIONAL DE VINOS, LICORES O CERVEZAS
Sam Calagione, Cervecería artesanal Dogfish Head, Milton, DE
Ron Cooper, Del Maguey Single Village Mezcal, Taos, Nuevo México
John y Kathe Dyson, Bodega Williams Selyem, Healdsburg, CA
Merry Edwards, Bodega Merry Edwards, Sebastopol, CA
Don Feinberg y Wendy Littlefield, Vanberg & DeWulf, Cooperstown, Nueva York
Mike Floyd, Nick Floyd y Simon Floyd, Three Floyds Brewing, Munster, IN
Chuck Furuya, DK Restaurants, Maui, HI
Manfred Krankl, Sine Qua Non, Ventura, CA
Ted Lemon, Vinos Littorai, Sebastopol, CA
Stephen McCarthy, Destilería Clear Creek, Portland, Oregón
Duncan Meyers y Nathan Roberts, Arnot-Roberts, Healdsburg, CA
Garrett Oliver, The Brooklyn Brewery, Brooklyn, Nueva York
Tom Peters, Monk's Cafe, Filadelfia
Neal Rosenthal, comerciante de vinos Rosenthal, Nueva York
Jörg Rupf, Destilados St. George, Alameda, CA
Eric Seed, Haus Alpenz, Edina, MN
Eric Solomon, Eric Solomon Selections - Bodegas europeas, Charlotte, NC
Harlan Wheatley, Destilería Buffalo Trace, Frankfort, KY
Sean Lilly Wilson, Fullsteam, Durham, Carolina del Norte
David Wondrich, educador de espíritus, Brooklyn, NY

CHEF ESTRELLA EN SALIDA DEL AÑO
Jimmy Bannos Jr., El cerdo púrpura, Chicago
Mark Bodinet, restaurante Copperleaf en Cedarbrook Lodge, Seattle
Daniel Bonanno, Un cerdo con abrigo de piel, Madison, WI
Danny Bowien, Mission Chinese Food, San Francisco y Nueva York
Katie Button, Cúrate, Asheville, Carolina del Norte
Hari Cameron, A (musa), Rehoboth Beach, DE
Joe Cicala, Le Virtù, Filadelfia
Quinten Frye, Salt Kitchen & Tasting Bar, Honolulu
Bryce Gilmore, porcina de cebada, Austin
Will Gilson, Puritan and Company, Cambridge, MA
Nicole Grimes, Rao's en Caesar's Palace, Las Vegas
Christopher Kearse, Will BYOB, Filadelfia
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, Eating House, Coral Gables, FL
Michael Toscano, Perla, Nueva York
Chris Weber, The Herbfarm, Woodinville, WA
Blaine Wetzel, The Willows Inn en Lummi Island, Lummi Island, WA
Justin Woodward, Castagna, Portland, Oregón
Kris Yenbamroong, Night + Market, West Hollywood, CA
Justin Yu, Corazón de Buey, Houston

MEJOR COCINERO: GRANDES LAGOS
Myles Anton, Trattoria Stella, Traverse City, MI
Dave Beran, Siguiente, Chicago
Neal Brown, The Libertine Liquor Bar, Indianápolis
Zack Bruell, Cowell y Hubbard, Cleveland
Michael Carlson, Schwa, Chicago
Jean-Robert de Cavel, Mesa de Jean-Robert, Cincinnati
Luciano Del Signore, Bacco Ristorante, Southfield, MI
Paul Fehribach, Big Jones, Chicago
Greg Hardesty, Receso, Indianápolis
Stephanie Izard, Girl & the Goat, Chicago
Anne Kearney, Rue Dumaine, Dayton, OH
Regina Mehallick, R Bistro, Indianápolis
Matthias Merges, Yusho, Chicago
Matthew Millar, Reserva, Grand Rapids, MI
Chris Nugent, Goosefoot, Chicago
Jonathon Sawyer, taberna de invernadero, Cleveland
David Tallent, Restaurante Tallent, Bloomington, IN
Giuseppe Tentori, Boka, Chicago
Paul Virant, Perennial Virant, Chicago
Andrew Zimmerman, Sepia, Chicago

MEJOR COCINERO: MEDIO ATLÁNTICO
Scott Anderson, Elements, Princeton, Nueva Jersey
Cathal Armstrong, Restaurante Eve, Alexandria, VA
Joey Baldino, Zeppoli, Collingswood, Nueva Jersey
Ian Boden, cocina Glass Haus, Charlottesville, VA
Pierre Calmels, Bibou, Filadelfia
Anthony Chittum, Vermilion, Alejandría, VA
Tony Conte, The Oval Room, Washington, D.C.
Scott Drewno, The Source, Washington, D.C.
Spike Gjerde, Woodberry Kitchen, Baltimore
Lee Gregory, The Roosevelt, Richmond, VA
Trevett Hooper, leguminosa, Pittsburgh
Cedric Maupillier, Mintwood Place, Washington, D.C.
Johnny Monis, Komi, Washington, D.C.
Konstantinos Pitsillides, Kanella, Filadelfia
Sylva Senat, Tashan, Filadelfia
Brad Spence, Amis, Filadelfia
Lee Styer, Fond, Filadelfia
Vikram Sunderam, Rasika, Washington, D.C.
Marcie Turney, Barbuzzo, Filadelfia
Cindy Wolf, Charleston, Baltimore

MEJOR COCINERO: MIDWEST
Justin Aprahamian, Sanford, Milwaukee
David Baruthio, Baru 66, Des Moines, IA
Steven Brown, Tilia, Minneapolis
Clayton Chapman, El penacho gris, Omaha, NE
Gerard Craft, Nicho, Clayton, MO
Doug Flicker, Piccolo, Minneapolis
John Gadau y Phillip Hurley, Sardine, Madison, WI
Colby Garrelts, Bluestem, Kansas City, MO
Michelle Gayer, tarta salada, Minneapolis
Martin Heuser, Affäre, Kansas City, MO
Tim McKee, La Belle Vie, Minneapolis
Kevin Nashan, Sidney Street Café, St. Louis
Jack Riebel, carnicero y el jabalí, Minneapolis
Lenny Russo, Heartland Restaurant & Farm Direct Market, St. Paul, MN
Jon Seymour, V. Mertz, Omaha, NE
David Swanson, Braise, Milwaukee
Carl Thorne-Thomsen, Historia, Prairie Village, KS
Sameh Wadi, Saffron Restaurant & Lounge, Minneapolis
Sean Wilson, Proof, Des Moines, IA
James Winberg, Mike Brown y Bob Gerken, Travail Kitchen and Amusements, Robbinsdale, MN

MEJOR COCINERO: NORESTE
Steve Atkins, el bistró de la mesa de la cocina, Richmond, VT
Damon Baehrel, Damon Baehrel en el bistró del sótano, Earlton, NY
Jamie Bissonnette, Coppa, Boston
Francesco Buitoni, Mercato Osteria & Enoteca, Red Hook, NY
Joanne Chang, panadería y cafetería de harina, Boston
Krista Kern Desjarlais, Bresca, Portland, ME
Gerry Hayden, The North Fork Table & Inn, Southold, Nueva York
Brian Hill, Francine Bistro, Camden, ME
Matt Jennings, Farmstead Inc., Providence
Aaron Josinsky y Nathaniel Wade, Misery Loves Co., Winooski, VT
Melissa Kelly, Primo, Rockland, YO
Bun Lai, Miya's Sushi, New Haven, CT
Michael Leviton, Lumière, Newton, MA
Tim Loomis, líquidos y sólidos en el manillar, Lake Placid, NY
Barry Maiden, madre hambrienta, Cambridge, MA
Evan Mallett, bistró Black Trumpet, Portsmouth, Nueva Hampshire
Bjorn Somlo, Nudel, Lenox, MA
Champe Speidel, caqui, Bristol, RI
Bill Taibe, Le Farm, Westport, CT
Eric Warnstedt, gallina del bosque, Waterbury, VT

MEJOR COCINERO: NOROESTE
Chris Ainsworth, cocina mediterránea azafrán, Walla Walla, WA
Andy Blanton, Café Kandahar, Whitefish, MT
Greg Denton y Gabrielle Quiñónez Denton, Ox, Portland, OR
Jeff Drew, Snake River Grill, Jackson Hole, WY
Renee Erickson, La ballena gana, Seattle
Jason Franey, Canlis, Seattle
John Gorham, Toro Bravo, Portland, Oregón
James Honaker, bistró Enzo, Billings, MT
Brett Knipmeyer, restaurante y bar Kinley's, Anchorage, Alaska
Gary Kucy, Rupert's, McCall, ID
Nathan Lockwood, Altura, Seattle
Taite Pearson, della Mano, Ketchum, ID
Naomi Pomeroy, Bestia, Portland, Oregón
Gabriel Rucker, Le Pigeon, Portland, Oregón
Adam Sappington, The Country Cat Dinnerhouse & Bar, Portland, Oregón
Ethan Stowell, Staple & Fancy Mercantile, Seattle
Jason Stratton, Spinasse, Seattle
Cathy Whims, Nostrana, Portland, Oregón
Justin Wills, Restaurante Beck, Depoe Bay, Oregón
Rachel Yang y Seif Chirchi, Joule, Seattle

MEJOR COCINERO: NYC
April Bloomfield, El cerdo manchado
Marco Canora, hogar
Wylie Dufresne, wd

50
Sara Jenkins, Porsena
Dan Kluger, ABC Cocina
Mark Ladner, Del Posto
Paul Liebrandt, Corton
Anita Lo, Annisa
George Mendes, Aldea
Carlo Mirarchi, Roberta
Seamus Mullen, Tertulia
Joe Ng, RedFarm
Alex Raij y Eder Montero, Txikito
Cesar Ramirez, mesa del chef en Brooklyn Fare
Sean Rembold, Diner
Masato Shimizu, 15 Este
Alex Stupak, Empellón Cocina
Rich Torrisi y Mario Carbone, Torrisi Italian Specialties
Jonathan Waxman, Barbuto
Michael White, Marea

MEJOR COCINERO: SUR
Peter Arpke, bistró en la playa, Holmes Beach, FL
Greg Baker, la refinería, Tampa, FL
Vishwesh Bhatt, Snackbar, Oxford, MS
Kathleen Blake, La cuchara oxidada, Orlando, FL
Clay Conley, Buccan, Palm Beach, FL
Justin Devillier, La Petite Grocery, Nueva Orleans
Jose Enrique, Jose Enrique, San Juan, PR
Justin Girouard, The French Press, Lafayette, LA
Scott Hunnel, Victoria & Albert's en Disney's Grand Floridian Resort & Spa, Lake 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, Commander's Palace, Nueva Orleans
José Mendin, Pubbelly, Miami Beach, FL
James y Julie Petrakis, El cerdo voraz, Winter Park, FL
Hari Pulapaka, Berro, DeLand, FL
Alon Shaya, Domenica, Nueva Orleans
Michael Stoltzfus, Coquette, Nueva Orleans
Sue Zemanick, Gautreau's, Nueva Orleans

MEJOR COCINERO: SURESTE
Billy Allin, pasteles y cerveza, Decatur, GA
Jeremiah Bacon, The Macintosh, Charleston, Carolina del Sur
Tyler Brown, Capitol Grille en el Hermitage Hotel, Nashville
Ashley Christensen, Poole's Diner, Raleigh, Carolina del Norte
Scott Crawford, Garzas en el Umstead Hotel and Spa, Cary, NC
Craig Deihl, Cypress, Charleston, Carolina del Sur
Damian Heath, Lot 12 Public House, Berkeley Springs, WV
Vivian Howard, chef y granjero, Kinston, NC
Scott Howell, Nana's, Durham, Carolina del Norte
Joshua Keeler, Despensa de dos distritos, Charleston, SC
Edward Lee, 610 Magnolia, Louisville, KY
Joseph Lenn, The Barn en Blackberry Farm, Walland, TN
Daniel Lindley, St. John's Restaurant, Chattanooga, TN
Margot McCormack, Margot Café & Bar, Nashville
Elliott Moss, el almirante, Asheville, Carolina del Norte
Todd Richards, El cobertizo en Glenwood, Atlanta
Steven Satterfield, Miller Union, Atlanta
Andrew Ticer y Michael Hudman, Andrew Michael Cocina italiana, Memphis
Aaron Vandemark, Panciuto, Hillsborough, Carolina del Norte
Tandy Wilson, Casa de la ciudad, Nashville

MEJOR COCINERO: SUROESTE
Kevin Binkley, Restaurante Binkley, Cave Creek, AZ
James Campbell Caruso, La Boca, Santa Fe
James Dumas, High West Distillery & Saloon, Park City, UT
David Gilbert, Sustenio en Éilan Hotel Resort & Spa, San Antonio
Bryce Gilmore, porcina de cebada, Austin
Jennifer James, Jennifer James 101, Albuquerque, Nuevo México
Jennifer Jasinski, Rioja, Denver
Maiya Keck, Maiya's, Marfa, TX
Shinji Kurita, ShinBay, Scottsdale, AZ
Max MacKissock, The Squeaky Bean, Denver
Jason Maddy, roble, Dallas
Hugo Ortega, Hugo's, Houston
Rene Ortiz, La Condesa, Austin
Viet Pham y Bowman Brown, Forraje, Salt Lake City
Armando Pomales, Café Central, El Paso, TX
Martín Rios, Restaurante Martín, Santa Fe
Teiichi Sakurai, Tei-An, Dallas
Alex Seidel, Restaurante Fruition, Denver
Chris Shepherd, Underbelly, Houston
Michael Sohocki, Restaurante Gwendolyn, San Antonio

MEJOR COCINERO: OESTE
Matthew Accarrino, SPQR, San Francisco
Nicolaus Balla, Bar Tartine, San Francisco
Josef Centeno, Bäco Mercat, Los Ángeles
Michael Chiarello, Bottega, Yountville, CA
Michael Cimarusti, Providence, Los Ángeles
Chris Cosentino, Incanto, San Francisco
Dominique Crenn, Atelier Crenn, San Francisco
Mitsuo Endo, Aburiya Raku, Las Vegas
Mark Estee, Campo, Reno, NV
Ed Kenney, Ciudad, Honolulu
Andrew Kirschner, Tar & Roses, Santa Mónica, CA
Christopher Kostow, el restaurante de Meadowood, St. Helena, CA
Mourad Lahlou, Aziza, San Francisco
Corey Lee, Benu, San Francisco
David LeFevre, M.B. Correo, Manhattan Beach, CA
Daniel Patterson, Coi, San Francisco
Carl Schroeder, Market Restaurant + Bar, Del Mar, CA
John Rivera Sedlar, Rivera, Los Ángeles
Jon Shook y Vinny Dotolo, Animal, Los Ángeles
Ricardo Zarate, Mo-Chica, Los Ángeles

Corrección: Una versión anterior tenía una lista incompleta. Esto ha sido arreglado.


Premios James Beard 2013: se anuncian los finalistas del chef de restaurante y amplificador

La Fundación James Beard ha anunciado a los finalistas de 2013 para sus premios anuales. Los finalistas son determinados por un panel de voluntarios independientes (críticos de restaurantes, editores de comida, ganadores anteriores, etc.) de más de 600 jueces de todo el país, según la lista anterior de semifinalistas.

Los ganadores del restaurante y el chef serán anunciados el 6 de mayo en el Lincoln Center de Nueva York. Los ganadores de los premios de periodismo y medios se darán a conocer el 3 de mayo.

He aquí un vistazo a los finalistas. ¡Felicitaciones a todos!

Premios de periodismo

COBERTURA ALIMENTARIA EN PUBLICACIÓN DE INTERÉS GENERAL
Revista Los Ángeles, Lesley Bargar Suter
Salud de los hombres, Adina Steiman
Real Simple, Lygeia Grace
Washingtonian, Tood Kliman

ENSAYO PERSONAL
Fuchsia Dunlop, Lucky Peach, "London Town"
Hua Hsu, Lucky Peach, "Wokking the Suburbs"
Joy Manning, Table Matters, "El chef sueco"

HUMOR
Lisa Hanawalt, Lucky Peach, "La vida secreta de los chefs"
Alice Laussade, Dallas Observer, "La guía definitiva del bastardo barato para comer como un bastardo totalmente barato en Dallas"
Michael Procopio, Food for the Thoughtless, "Ky Jelly is My New Jam"

COCCIÓN / RECETAS / INSTRUCCIONES
M. Goulding, M. Kadey, P. Kita, Men's Health, "The Butcher is Back!", "The Six-Pack Foods of Summer", "Southern Food Rises Again"
J. Kenji López-Alt, Serious Eats, “The Food Lab”
Todos los días con el personal de Rachael Ray, "Elija su Día de Acción de Gracias perfecto"

PERFIL
Brandon Chuang, Feast, "Una evolución de las ideas"
Alex Halberstadt, New York Times Magazine, "Cocinar no es creativo y no es fácil"
Brett Martin, GQ, "Danny and the Electric Kung Pao Pastrami Test"

ALIMENTACIÓN Y CULTURA
Oliver Bullough, Roads & Kingdoms, "Adjika: salsa de gloria, orgullo de Abjasia"
Ryan D'Agostino & Esquire Staff, "The Esquire Community Cookbook"
Ann Taylor Pittman, Cooking Light, "Mississippi Chinese Lady Goes Home to Korea"

POLÍTICA / POLÍTICA / MEDIO AMBIENTE
Barry Estabrook, OnEarth, "Fuera a almorzar"
Tracie McMillan, The American Prospect, "Tan común como la suciedad"
Ben Paynter, Bloomberg Businessweek, "La carpa debe morir"

SALUD Y BIENESTAR
Rachael Moeller Gorman, EatingWell, Resolviendo el rompecabezas del azúcar ”
Aliza Green, Washington Post, "Los guantes pueden desprenderse, en lo que a mí respecta"
Lou Schuler, Men's Health, "¿Los hombres de las cavernas tenían abdominales?"

COLUMNAS DE ALIMENTOS
Celia Barbour, PhilipsTown.info, Mouths to Feed: "Into the Woods", "Of Cabbages and Queens", "The Dirt on Christmas"
Adam Sachs, Bon Appétit, The Obsessivore: "Soy grande en Japón", "Todos son críticos", "La tradición comienza aquí"
Jane y Michael Stern, Saveur, Rutas: "Surf and Turf", "Hog Heaven", "Fair and Square"
Lettie Teague, Wall Street Journal, sobre el vino: "Un pinot al día: ¿un poco de vino es realmente bueno para usted?", "Piense mientras bebe: en defensa de los snobs del vino", "Los hombres son de taxi, las mujeres son de Moscato ?

VINOS, LICORES Y BEBIDAS
Betsy Andrews, Saveur, "Renacimiento del Norte"
Marisa Huff, La Cucina Italiana, "The New Birra Italiana"
Michael Steinberger, Vanity Fair, "A Vintage Crime"

BLOG DE ALIMENTOS INDIVIDUALES
Cannelle et Vanille
Cazador Pescador Jardinero Cocinero
Vinografia

BLOG DE ALIMENTOS DE GRUPO
Centeno oscuro
Eater Nacional
Grub Street NY

ALIMENTOS Y VIAJES
Matt Goulding, Carreteras y reinos
Peter Jon Lindberg, Viajes y ocio
Adam Sachs, Viajes + Ocio

PREMIO DE REVISIÓN DE RESTAURANTE DISTINGUIDO CRAIG CLAIBORNE
Alison Cook, Houston Chronicle, "Justin Yu y Oxheart miran hacia adelante, no hacia atrás", "La magia de Torchy's Tacos se pierde en la traducción", "Por qué Underbelly es esencial para Houston"
Patric Kuh, Revista de Los Ángeles, "Whole Foods", "Shore Thing", "Power Station"
Tejal Rao, Village Voice, "Bangkok Pop, sin fetiches", "El dulce sabor del éxito", "Entra en la zona de confort en 606 R&D"

M.F.K. PREMIO DE ESCRITURA DISTINGUIDO FISHER
Dara Moskowitz Grumdahl, MPS. St. Paul Magazine, "El artista del queso"
Richard Parks, Lucky Peach, "Khmerican Food"
Mike Sula, lector de Chicago, "Chicken of the Trees"

SHOW DE RADIO / WEBCAST DE AUDIO
Miedo a freír, WBEZ
NewsWorks, POR QUÉ FM
La sal, NPR

VIDEO WEBCAST UBICACIÓN FIJA / INSTRUCCIONAL
Concurso de pastelería de restaurante de Chicago, jmpurepastry.com
Cómo Cóctel, youtube.com/liquor
Los cocineros de temporada, bonappetit.com

WEBCAST DE VIDEO EN LA UBICACIÓN
Las curiosas aventuras de Kirk Lombard, darkrye.com
comida. curado., foodcurated.com
La placa perenne, theperennialplate.com

ESTUDIO DE PROGRAMAS DE TV / UBICACIÓN FIJA
CBS Sunday Morning: "Eat, Drink, and Be Merry"
Escuela de cocina de Martha Stewart
Comidas entre semana de Sara

PROGRAMA DE TV EN LA UBICACIÓN
Bizarre Foods America, Travel Channel
MeatEater, Sportsman Channel
La mente de un chef, PBS

SEGMENTO DE TELEVISIÓN
CNN InFocus, CNN
Friday Arts, Art of Food, WHYY TV
El sabueso hambriento, ABC 7 Chicago

ESPECIAL / DOCUMENTAL
América revelada: Food Machine, PBS
Food Forward Urban Agriculture Across America, PBS
El restaurador, PBS

PERSONALIDAD / ANFITRIÓN DE ALIMENTOS DESTACADOS
Gerry Garvin, Canal de cocina
Sara Moulton, PBS
Andrew Zimmern, canal de viajes

COCINA AMERICANA
Fuego en mi vientre, Kevin Gillespie y David Joachim
Dominando el arte de la cocina sureña, Nathalie Dupree y Cynthia Graubart
Southern Comfort, Allison Vines-Rushing y Slade Rushing

BEBIDA
Cómo amar el vino, Eric Asimov
Inventando el vino, Paul Lukacs
Wine Grapes, Julia Harding, Jancis Robinson y José Vouillamoz

COCCIÓN GENERAL
Canal House Cooks Every Day, Melissa Hamilton y Christopher Hirsheimer
Cocina modernista en casa, Nathan Myhrvold y Maxime bilet
Lo que comió Katie, Katie Quinn Davies

INTERNACIONAL
Birmania, Naomi Duguid
Gran Cocina Latina, Maricel E. Presilla
Jerusalén, Yotam Ottolenghi y Sami Tamimi

REFERENCIA Y BECA
101 libros de cocina clásicos, Marvin J. Taylor y Clark Wolf
El arte de la fermentación, Sandor Ellix Katz
La biblioteca de libros de cocina, Anne Willan con Mark Cherniavsky y Kyri Claflin

HORNEAR Y POSTRE
Bouchon Baking, Thomas Keller y Sebastien Rouxel
El libro de cocina de la panadería Dahlia, Tom Douglas y Shelley Lance
Harina Agua Salada Levadura, Ken Forkish

PUNTO DE VISTA PROFESIONAL
Adelante, estamos cerrados, Christine Carroll y Jody Eddy
Técnicas fundamentales de la cocina italiana clásica, The International Culinary Center, Cesare Casella y Stephanie Lyness
Toqué !, Normand Laprise

ENFOQUE EN LA SALUD
Cooking Light: La nueva forma de cocinar Light, Scott Mowbray y Ann Taylor Pittman
La cocina germinada, Sara Forte
True Food, Sam Fox y Andrew Weil con Michael Stebner

ASIGNATURA ÚNICA
Lejos, Jesse Griffiths
Salsas modernas, Martha Holmberg
Maduro, Nigel Slater

ENFOCADO EN VEGETALES Y VEGETARIANO
Sabor forrajero, Tama Matsuoka Wong con Eddy Leroux
Herbívoro, Michael Natkin
Raíces, Diane Morgan

ESCRITURA Y LITERATURA
La forma estadounidense de comer, Tracie McMillan
El hombre que cambió la forma en que comemos, Thomas McNamee
Sí, chef, Marcus Samuelsson

FOTOGRAFÍA
Panadería Bouchon, Deborah Jones
Toqué !, Dominique Malaterre
Lo que comió Katie, Katie Quinn Davies

Premios Restaurant & Chef

DISEÑO Y GRÁFICOS DE RESTAURANTE
75 asientos o menos:
Farmshop, Santa Mónica
Isa, Brooklyn
minibar, Washington, D.C.

76 asientos o más:
Jaleo en el Cosmopolitan Las Vegas
Juvia, Miami Beach
Triniti, Houston

DESTACADO PROFESIONAL EN VINOS, LICORES O CERVEZAS
Sam Calagione, cervecería artesanal de Dogfish Head
Merry Edwards, Bodega Merry Edwards
Garrett Oliver, Cervecería Brooklyn
Neal Rosenthal, comerciante de vinos de Rosenthal
David Wondrich, educador de espíritus

PROGRAMA DE VINOS DESTACADOS
A16, San Francisco
El granero en Blackberry Farm, Walland, TN
CityZen en Mandarin Oriental, Washington, DC
Frasca Food and Wine, Denver, CO
Picasso, Las Vegas, NV

PROGRAMA DE BARES DESTACADO
El aviario, Chicago
Bar Agricole, San Francisco
The NoMad, Nueva York
Holeman Finch y Public House, Atlanta
Pegu Club, Nueva York
La hora violeta, Chicago

MEJOR COCINERO: OESTE
Chris Cosentino, Incanto, San Francisco
Christopher Kostow, el restaurante de Meadowood, St. Helena, CA
Corey Lee, Benu, San Francisco
Daniel Patterson, Coi, San Francisco
Jon Shook y Vinny Dotolo, Animal, Los Ángeles

MEJOR COCINERO: SUROESTE
Kevin Binkley, restaurante Binkley's, Cave Creek, AZ
Bryce Gilmore, BarleySwine, Austin, TX
Jennifer Jasinski, Rioja, Denver
Hugo Ortega, Hugo's, Houston
Chris Shepherd, Underbelly, Houston

MEJOR COCINERO: NOROESTE
Jason Franey, Canlis, Seattle
Naomi Pomeroy, Bestia, Portland
Gabriel Rucker, Le Pigeon, Portland
Ethan Stowell, Staple & Fancy Mercantile, Seattle
Cathy Caprichos, Nostrana, Portland

MEJOR COCINERO: GRANDES LAGOS
Dave Beran, Siguiente, Chicago
Stephanie Izard, Girl & The Goat, Chicago
Jonathon Sawyer, taberna de invernadero, Cleveland
Paul Virant, Vie, Western Springs, IL
Andrew Zimmerman, Sepia, Chicago

MEJOR COCINERO: MIDWEST
Justin Aprahamian, Sanford, Milwaukee
Gerard Craft, Nicho, St. Louis
Colby Garrelts, Bluestem, Kansas City, MO
Michelle Gayer, tarta salada, Minneapolis
Jack Riebel, carnicero y el jabalí, Minneapolis

MEJOR COCINERO: SUR
Justin Devillier, La Petite Grocery, Nueva Orleans
Jeff McInnis, Yardbird, Miami
Tory McPhail, Commander's Palace, Nueva Orleans
Alon Shaya, Domenica, Nueva Orleans
Sue Zemanick, Gautreau's, Nueva Orleans

MEJOR COCINERO: SURESTE
Ashley Christensen, restaurante del centro de Poole, Raleigh
Edward Lee, 610 Magnolia, Louisville
Joseph Lenn, The Barn en Blackberry Farm, Walland, TN
Steven Satterfield, Miller Union, Atlanta
Tandy Wilson, Casa de la ciudad, Nashville

MEJOR COCINERO: MEDIO ATLÁNTICO
Cathal Armstrong, Restaurante Eve, Alexandria, VA
Spike Gjerde, Woodberry Kitchen, Baltimore
Johnny Monis, Komi, Washington, DC
Brad Spence, Amis, Filadelfia
Vikram Sunderam, Rasika, Washington DC

MEJOR COCINERO: NORESTE
Jamie Bissonnette, Coppa, Boston
Joanne Chang, Harina Bakery + Café, Boston
Gerry Hayden, The North Fork Table & Inn, Southhold, Nueva York
Melissa Kelly, Primo, Rockland, YO
Barry Maiden, madre hambrienta, Cambridge, MA

MEJOR COCINERO: NYC
April Bloomfield, El cerdo manchado
Wylie Dufresne, wd-50
Mark Ladner, Del Posto
Jonathan Waxman, Barbuto
Michael White, Marea

MEJOR RESTAURANTE NUEVO
Empellón Cocina, Nueva York
Grace, Chicago
El ordinario, Charleston
Rich Table, San Francisco
Disposiciones sobre aves estatales, San Francisco

CHEF ESTRELLA EN SALIDA DEL AÑO
Jimmy Bannos, Jr., cerdo púrpura, Chicago
Danny Bowien, Mission Chinese, San Francisco / Nueva York
Thomas McNaughton, Flour + Water, San Francisco
David Posey, Blackbird, Chicago
Blaine Wetzel, The Willows Inn, isla Lummi, WA

COCINERO DESTACADO
Sean Brock, McCrady's, Charleston
David Chang, Momofuku Noodle Bar, Nueva York
Gary Danko, Restaurante Gary Danko, San Francisco
Suzanne Goin, Lucques, West Hollywood, CA
Paul Kahan, Blackbird, Chicago
Nancy Silverton, Pizzeria Mozza, Los Ángeles

RESTAURANTE DESTACADO
August, Nueva Orleans
Blue Hill, Nueva York
Bar y parrilla Highlands, Birmingham
La puerta inclinada, San Francisco
Spiaggia, Chicago

RESTAURADOR DESTACADO
Maguy Le Coze, Le Bernardin, Nueva York
Donnie Madia, One Off Hospitality Group, Chicago
Piero Selvaggio, Valentino Restaurant Group, Los Ángeles
Carolyn Styne, Lucques, West Hollywood
Phil Suarez, Suarez Restaurant Group, Nueva York

SERVICIO EXCEPCIONAL
Del Posto, Nueva York
Membrillo, San Francisco
El restaurante en Meadowood, St. Helena, CA
Topolobampo, Chicago
Vetri, Filadelfia

DESTACADO COCINERO DE PASTELERÍA
Dominique Ansel, Dominique Ansel Bakery, Nueva York
Melissa Chou, Aziza, San Francisco
Ken Forkish, panadería artesanal de Ken, Portland
Hedy Goldsmith, Michael's Genuine Food & Drink, Miami
Brooks Headley, Del Posto, Nueva York


Pastel Dominique Ansel King

Pastel Dominique Ansel King. Su creación más famosa, el cronut, se basa en uno. Sin embargo, hoy no intentaría hacer el cruffin y me concentraría en su pastel de chocolate.

Recetas sencillas para dominar y mezclar (simon & amp schuster Paris, 10 de abril & # 8212 la belleza de esta receta de pastel de dominique ansel es que la herramienta de medición principal es una simple taza de yogur. El libro de recetas secretas del chef dominique ansel & # 039s first cookbook , dominique ansel: $ 35), que saldrá el 14 de abril, quiere donar. Viene de su libro que todos pueden hornear.

Los 5 mejores cafés que debe visitar en Los Ángeles: Honor y. de www.honourandblessing.com No hubo publicidad falsa aquí 400 g (2 tazas) de azúcar granulada. 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 by Marcus Samuelsson Flour Water Salt Yeast by Ken Forkish Mastering the Art of Southern Cooking by Nathalie Dupree and Cynthia Graubart Canal House Cooks Every Day by Melissa Hamilton and Christopher Hirsheimer and Maricel E. Presilla'sGran Cocina Latina: The Food of Latin America 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 (Observador de Dallas). 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. The Mind of a Chef 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 James Beard Foundation Book Awards

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

Cookbook of the Year
Gran Cocina Latina: The Food of Latin America
by Maricel E. Presilla
(W.W. Norton & Company)

Cookbook Hall of Fame
Anne Willan

American Cooking
Mastering the Art of Southern Cooking
by Nathalie Dupree and Cynthia Graubart
(Gibbs Smith)

Baking and Dessert
Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza
by Ken Forkish
(Ten Speed Press)

Beverage
Wine Grapes: A Complete Guide to 1,368 Vine Varieties, Including Their Origins and Flavours
by Jancis Robinson, Julia Harding, and José Vouillamoz
(Ecco)

Cooking from a Professional Point of View
Toqué! Creators of a New Quebec Gastronomy
by Normand Laprise
(les éditions du passage)

Focus on Health
Cooking Light The New Way to Cook Light—Fresh Food & Bold Flavors for Today's Home Cook
by Scott Mowbray and Ann Taylor Pittman
(Oxmoor House)

General Cooking
Canal House Cooks Every Day
by Melissa Hamilton and Christopher Hirsheimer
(Andrews McMeel Publishing)

International
Jerusalem: A Cookbook
by Yotam Ottolenghi & Sami Tamimi
(Ten Speed Press)

Photography
What Katie Ate: Recipes and Other Bits & Pieces
Photographer: Katie Quinn Davies
(Viking Studio)

Reference and Scholarship
The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from Around the World
by Sandor Ellix Katz
(Chelsea Green Publishing)

Single Subject
Ripe: A Cook in the Orchard
by Nigel Slater
(Ten Speed Press)

Vegetable Focused and Vegetarian
Roots: The Definitive Compendium with More Than 225 Recipes
by Diane Morgan
(Chronicle Books)

Writing and Literature
Yes, Chef: A Memoir
by Marcus Samuelsson
(Random House)

2013 James Beard Foundation Broadcast and New Media Awards

Presented by Lenox Tableware and Gifts
For television, webcast, and radio programs aired in 2012. Winners were announced on May 3, 2013.

Radio Show/Audio Webcast
Fear of Frying
Host: Nina Barrett
Area: WBEZ
Producer: Lynette Kalsnes

Special/Documentary (Television or Video Webcast)
The Restaurateur
Network: PBS
Producer: Roger Sherman

Television Program, In Studio or Fixed Location
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

Television Program, On Location
The Mind of a Chef
Host: Anthony Bourdain
Network: PBS
Producers: Anthony Bourdain, Joe Caterini, Alexandra Chaden, Jonathan Cianfrani, Christopher Collins, Peter Meehan, Michael Steed, and Lydia Tenaglia

Television Segment
Friday Arts, Art of Food
Network: WHYY TV
Producer: Monica Rogozinski

Video Webcast, Fixed Location and/or Instructional
How to Cocktail
liquor.com
Producers: Kit Codik, Scott Kritz, and Noah Rothbaum

Video Webcast, On Location
The Perennial Plate: Real Food World Tour
theperennialplate.com
Hosts: Daniel Klein and Mirra Fine
Producers: Daniel Klein and Mirra Fine

Outstanding Personality/Host
Host: Andrew Zimmern
Show: Bizarre Foods America
Network: Travel Channel
Producers: Colleen Needles Steward and Andrew Zimmern

2013 James Beard Foundation Journalism Awards

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

Publication of the Year Award
ChopChop

Cooking, Recipes, or Instruction
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"

Craig Claiborne Distinguished Restaurant Review Award
Tejal Rao
Village Voice
"Bangkok Pop, No Fetishes," "The Sweet Taste of Success," "Enter the Comfort Zone at 606 R&D"

Food and Culture
Ann Taylor Pittman
Luz de cocción
"Mississippi Chinese Lady Goes Home to Korea"

Food and Travel
Adam Sachs
Travel + Leisure
"The Best Little Eating Town in Europe"

Food Coverage in a General-Interest Publication
Men's Health
Adina Steiman

Food Politics, Policy, and the Environment
Tracie McMillan
The American Prospect with the Food & Environment Reporting Network
"As Common As Dirt"

Food-Related Columns
Adam Sachs
Buen provecho
The Obsessivore: "I'm Big On Japan," "Everyone's a Critic," "The Tradition Starts Here"

Group Food Blog
Dark Rye
darkrye.com

Health and Well-Being
Rachael Moeller Gorman
EatingWell
"Solving the Sugar Puzzle"

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

Individual Food Blog
Hunter Angler Gardener Cook
honest-food.net
Hank Shaw

MFK Fisher Distinguished Writing Award
Mike Sula
Chicago Reader
"Chicken of the Trees"

Personal Essay
Fuchsia Dunlop
Lucky Peach
"London Town"

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

Visual Storytelling
Michele Outland and 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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