|
The 16th annual James Beard awards - winners
2006 James Beard Foundation Book Awards presented by KitchenAid
For cookbooks published in 2005
|
Cookbook of the Year Hungry Planet: What the World Eats Authors: Peter Menzel and Faith D’Aluisio Publisher: Ten Speed Press Editor: Julie Bennett Price: $40.00 |
Cookbook Hall of Fame An Invitation to Indian Cooking Author: Madhur Jaffrey Publisher: Alfred A. Knopf Editor: Judith Jones Price: $27.00 |
Category: Baking and Desserts Dough: Simple Contemporary Bread Author: Richard Bertinet Publisher: Kyle Books Editor: Sophie Allen Price: $29.95 |
|
Category: Cooking from a Professional Point of View Sunday Suppers at Lucques Author: Suzanne Goin Publisher: Alfred A. Knopf Editor: Paul Bogaards Price: $35.00 |
Category: Entertaining and Special Occasions Simple Soirées: Seasonal Menus for Sensational Dinner Parties Author: Peggy Knickerbocker Publisher: Stewart, Tabori & Chang Editor: Leslie Stoker Price: $35.00 |
Category: Food of the Americas
The New American Cooking Author: Joan Nathan Publisher: Alfred A. Knopf Editor: Judith Jones Price: $35.00 |
|
Category: General The Cook’s Book Author: Jill Norman Publisher: DK Publishing Editor: Jennifer Williams Price: $50.00 |
Category: Healthy Focus Spices of Life: Simple and Delicious Recipes for Great Health Author: Nina Simonds Publisher: Alfred A. Knopf Editor: Judith Jones Price: $35.00 |
Category: International Molto Italiano Author: Mario Batali Publisher: Ecco Editor: Daniel Halpern Price: $34.95 |
|
Category: Reference Cheese: A Connoisseur’s Guide to the World’s Best Authors: Max McCalman and David Gibbons Publisher: Clarkson Potter Editor: Rica Allannic Price: $32.50 |
Category: Single Subject Bones: Recipes, History & Lore Author: Jennifer McLagan Publisher: HarperCollins/Morrow Cookbooks Editor: Harriet Bell Price: $34.95 |
Category: Wine and Spirits Whiskey Author: Michael Jackson Publisher: DK Publishing Editor: Jennifer Williams Price: $40.00 |
|
Category: Writings on Food Hungry Planet: What the World Eats Authors: Peter Menzel and Faith D’Aluisio Publisher: Ten Speed Press Editor: Julie Bennett Price: $40.00 |
Category: Photography Nobu Now Photographer: Eiichi Takahashi Publisher: Clarkson Potter Publishers Editor: Aliza Fogelson Price: $45.00 |
2006 James Beard Foundation Journalism Awards
For articles published in 2005
|
Category: MFK Fisher Distinguished Writing Award Jay McInerney Departures “Will Alain Ducasse Take Over the World?” 7-8/05 |
Category: Newspaper Section with circulation under 300,000 The Denver Post Kristen Browning-Blas |
Category: Newspaper Section with circulation 300,000 and above San Francisco Chronicle Miriam Morgan and Linda Murphy |
|
Category: Internet Writing on Food, Restaurant, Beverage, or Nutrition Sara Dickerman Slate Magazine “Down with Gloves: Why Chefs Shouldn’t Have to Wear Them” 9/28/05 |
Category: Newspaper or Magazine Reporting on Nutrition or Food-Related Consumer Issues Jonathan Kauffman East Bay Express (San Francisco) “Endangered Species” 11/30/05 |
Category: Newspaper Feature Writing About Restaurants and/or Chefs With or Without Recipes Brett Anderson The Times-Picayune (New Orleans) “The Natural” 6/12/05 |
|
Category: Newspaper Restaurant Review or Critique Jonathan Gold LA Weekly “Great Balls O’ Rice”, “Raw Power”, “The Revolutionary” 7/15/05, 7/1/05, 3/18/05 |
Category: Newspaper Feature Writing With Recipes Carolynn Carreño Los Angeles Times “Cubism Makes a Comeback” 1/19/05 |
Category: Newspaper Feature Writing Without Recipes Kristen Hinman Riverfront Times (St. Louis) “Something Fishy” 3/16/05 |
|
Category: Newspaper or Magazine Columns Pete Wells Food & Wine Always Hungry: “Four Star Baby Food”, “Can a Great Restaurant be Cloned?”, “Is Lard Health Food?” 6/05, 11/05, 12/05 |
Category: Newspaper Writing on Spirits, Wine, or Beer Dara Moskowitz City Pages (Minneapolis) “Wine & Dine 2005: The World in a Bottle: New Tastes From the Old World” 10/12/05 |
Category: Magazine Feature Writing With Recipes Dorie Greenspan Bon Appétit “When French Women Bake…” 02/05 |
|
Category: Magazine Feature Writing Without Recipes Patricia Sharpe Texas Monthly “Confessions of a Skinny Bitch” 3/05 |
Category: Magazine Restaurant Review or Critique Patric Kuh Los Angeles Magazine “In the Raw”, “Steak Out”, “Seaworld” 9/05, 10/05, 11/05 |
Category: Magazine Writing on Spirits, Wine, or Beer Pete Wells Food & Wine “A Cocktail Purist” 5/05 |
|
Category: Website for Food (New Award Category) leitesculinaria.com David Leite and Linda Avery |
2006 James Beard Foundation Broadcast Media Awards presented by Viking Range Corporation
For television,webcasts, and radio programs aired in 2005
|
Category: Television Food Show, National How to Cook Everything Host: Mark Bittman Network: PBS (American Public Television) Producer: Charles Pinsky |
Category: Television Food Special Chefs A’ Field: Featuring Four Chefs Network: PBS (American Public Television) Producers: Heidi Hanson and Chris Warner |
Category: Television Food Show, Local Bay Cafe Host: Joey Altman Network: KRON (San Francisco Bay Area) Producers: Christa Resing |
|
Category: Television Food Segment, National or Local ABC 7 News at 11:00 (a.m.) Host: Steve Dolinsky Network: WLS-TV (ABC), Chicago, N.W. Indiana, S.W. Michigan, S.E. Wisconsin Producer: Badriyyah Waheed |
Category: Radio Food Show The Leonard Lopate Show Host: Leonard Lopate Area: WNYC (National, XM Satellite) Producer: Melissa Waldron-Lehner |
Category: Webcast (New Award Category)
Spatulatta.com Hosts: Isabella Gerasole and Olivia Gerasole Website: www.spatulatta.com Producer: Gaylon Emerzian |
2006 James Beard Foundation Design and Graphics Awards
Category: Outstanding Restaurant Design
For the best restaurant design or renovation in North America since January 1, 2003
|
Design Firm: Bentel & Bentel Architects/Planners LLP Designers: Carol Bentel, Paul Bentel, Peter Bentel, Susan Nagle 22 Buckram Road Locust Valley, NY 11560 516-676-2880 Project: The Modern 9 West 53rd Street New York, NY 10019 212-228-3585
|
Category: Outstanding Restaurant Graphics
For the best restaurant graphics executed in North America since January 1, 2003
Design Firm:
Mucca Design Corporation
Designers:
Matteo Bologna and Andrea Brown
568 Broadway #504
New York, NY 10012
212-965-9821
Project:
Sant Ambroeus
1000 Madison Avenue
New York, NY 10021
212-570-2211
2006 James Beard Foundation Restaurant and Chef Awards
|
Category: outstanding restaurateur award presented by Waterford Wedgwood
A working restaurateur, actively involved in multiple restaurants in The United States, who has set uniformly high national standards as a creative force in the kitchen and/or in restaurant operations. Must have been in the restaurant business for at least ten years. Daniel Boulud The Dinex Group 60 East 65th Street New York, NY 10021 212-288-0033 |
Category: outstanding chef award Presented by All-Clad Cookware
The working chef in America whose career has set national industry standards and who has served as an inspiration to other food professionals. Must have been a working chef for the past five years.
Alfred Portale Gotham Bar & Grill 12 East 12th Street New York, NY 10003 212-620-4020 |
Category: outstanding restaurant award Presented by s.pellegrino
The restaurant in the U.S. that serves as a national standard bearer of consistency of quality and excellence in food, atmosphere and service. Restaurant must have been in operation for at least ten years. The French Laundry Chef/Owner: Thomas Keller 6640 Washington Street Yountville, CA 94599 707-944-2380 |
|
Category: best new restaurant
A restaurant opened in 2005 that already displays excellence in food, beverage and service, and is likely to make a significant impact in years to come. The Modern Owner: Danny Meyer Chef: Gabriel Kreuther 11 West 53rd Street New York, NY 10019 212-333-1220 |
Category: rising star chef of the year Presented by gallo Family Vineyards
A chef, age 30 or younger, who displays an impressive talent, and who is likely to make a significant industry impact in years to come. Corey Lee The French Laundry 6640 Washington Street Yountville, CA 94599 707-944-2380 |
Category: outstanding pastry chef award presented by All-clad bakeware
A chef or baker who prepares desserts, pastries or breads, who serves as a national standard bearer of excellence. Must have been a pastry chef or baker for the past five years. Johnny Iuzzini Jean Georges 1 Central Park West New York, NY 10019 212-299-3900 |
|
Category: outstanding wine service award presented by Waterford
A restaurant that displays and encourages excellence in wine service through a well-presented wine list, knowledgeable staff and efforts to educate customers about wine. Restaurant must have been in operation at least five years.
Aureole, Las Vegas Wine Director: William Sherer 3950 Las Vegas Blvd. South Las Vegas, NV 89119 702-632-7401 |
Category: outstanding wine and spirits professional award presented southern
wine & spirits of america, inc
A winemaker, brewer or spirits professional who has made a significant national impact in the wine and spirits industry. Must have been in profession at least five years. Daniel Johnnes Dinex Group 60 East 65th Street New York, NY 10021 212-288-0033 |
Category: outstanding service award
A restaurant that demonstrates high standards of hospitality and service. Must have been in operation for the past five years. Gary Danko Chef/Owner: Gary Danko 800 North Point San Francisco, CA 94109 415-749-2060 |
Best Chefs in America Presented by American Express Company
Chefs who have set new or consistent standards of excellence in their respective regions. Chefs may be from any kind of dining establishment and must have been a working chef for the last five years. The three most recent years must have been spent in the region where chef is presently working.
|
Category: best chef: California
Suzanne Goin Lucques 8474 Melrose Avenue West Hollywood, CA 90069 323-655-6277 |
Category: best chef:
Mid-atlantic
Fabio Trabocchi Maestro at The Ritz-Carlton, Tyson’s Corner 1700 Tyson’s Blvd. McLean, VA 22102 703-821-1515 |
Category: best chef: Midwest
Shawn McClain Spring 2039 West North Avenue Chicago, IL 60647 773-395-7100 |
|
Category: best chef:
New York City
Dan Barber Blue Hill 75 Washington Place New York, NY 10011 212-539-1776 |
Category: best chef: Northeast Jean-Louis Gerin Jean-Louis 61 Lewis Street Greenwich, CT 06830 203-622-8450 |
Category: best chef: northwest/hawaii
Scott Carsberg Lampreia 2400 First Avenue Seattle, WA 98121 206-443-3301 |
|
CATEGORY: best chef: Southeast John Besh Restaurant August 301 Tchoupitoulas Street New Orleans, LA 70130 504-299-9777 |
Category: best chef: Southwest
Bradford Thompson Mary Elaine’s at The Phoenician 6000 E. Camelback Rd. Scottsdale, AZ 85251 480-941-8200 |
|
Barney Greengrass Owner: Gary Greengrass 541 Amsterdam Avenue New York, NY 10024 212-724-4707 |
Bowens Island Restaurant Owner: Robert A. Barber, Jr. 1870 Bowens Island Rd. Charleston, SC 29412 843-795-2757 |
|
Hamura’s Saimin Stand Owner: Lori Tanigawa 2956 Kress Street Lihue, Kauai, HI 96766 808-245-3271 |
John’s Roast Pork Owner: The Bucci Family 14 Snyder Avenue and Weccacoe Street Philadelphia, PA 19148 215-463-1951 |
|
Lagomarcino’s Owners: The Lagomarcino Family 1422 5th Ave. Moline, IL 61265 309-764-1814 |
Louie Mueller BBQ Owners: Bobby and Trish Mueller 206 West Second Taylor, TX 76574 512-352-6206 |
|
Polly’s Pancake Parlor Kathie and Dennis Cote 672 Route 117 Sugar Hill, NH 03586 603-823-5575 |
Taylor’s Automatic Refresher Owners: Duncan Gott, Joel Gott 933 Main St. St. Helena, CA 94574 707-963-3486 |
The restaurants of New Orleans for their heroic resilience, their generosity toward relief workers and the support of their community in the aftermath of Hurricane Katrina
