James Beard Foundation 2022: annunciati i finalisti

Ci siamo: sono stati annunciati i finalisti dei premi James Beard Foundation 2022. Il 13 giugno, a Chicago, si svolgerà la cerimonia dei Restaurant and Chef Awards: solo allora scopriremo chi sono i vincitori delle diverse categorie.

A condurre la cerimonia ci saranno lo chef volto noto della televisione Martin Yan (vincitore del Lifitime Achievement Award) e Grace Young (vincitrice del premio Humanitarian of the Yar Award). Nel frattempo, poi, sono stati annunciati anche i quattro vincitori del Leadership Award:

• Monica Ramirez di Justice for Migrant Women
• Irene Li di Mei Mei Dumplings and Prepshift
• Erika Allen di Urban Growers Collective
• Mavis-Jay Sanders di Drive Change

Inoltre il ristorante Understory di Oakland si è portato a casa il premio Emerging Leadership. Tutto ok, non fosse che, al netto delle promesse di essere ancora più etici e inclusivi (viste le polemiche inerenti la passata edizione in cui nessuno dei vincitori nelle più disparate categorie era afroamericano), anche questa volta il lancio dei semifinalisti del mese scorso si è svolto con una serie di passi falsi e errori imbarazzanti da parte dell’organizzazione.

È vero, le categorie, i criteri e i processi di voto sono stati modificati per essere più inclusivi, ma un mese fa ci si è ritrovati nell’elenco dei finalisti dei nomi che avrebbero dovuto essere rimossi a causa delle chiusure. Un altro nome, invece, è stato aggiunto in corso d’opera in quanto era stato omesso a causa di un errore di trascrizione. Diciamo che, dal lato organizzativo, questi premi possono migliorare ancora.

Ma andiamo a vedere tutti i finalisti, categoria per categoria:

Outstanding Restaurateur (Ristoratore eccezionale)

• Ashok Bajaj, Knightsbridge Restaurant Group (Rasika, Bindaas, Annabelle e altri), Washington, D.C.
• Chris Bianco, Tratto, Pane Bianco e Pizzeria Bianco, Phoenix
• Kevin Gillespie, Red Beard Restaurants (Gunshow, Ole Reliable e Revival), Atlanta
• Akkapong “Earl” Ninsom, Langbaan, Hat Yai, Eem e altri, Portland, OR
• Chris Williams, Lucille’s Hospitality Group, Houston
• Ellen Yin, High Street Hospitality Group (Fork, a.kitchen + bar, High Street Philly e altri), Philadelphia

Outstanding Chef (Chef eccezionale)

• Reem Assil, Reem’s, Oakland e San Francisco, CA
• Mashama Bailey, The Grey, Savannah, GA
• Peter Chang, Peter Chang, VA e MD
• Jason Vincent, Giant, Chicago
• Rachel Yang and Seif Chirchi, Joule, Seattle

Outstanding Restaurant (Ristorante eccezionale)

• Brennan’s, New Orleans
• Butcher & Bee, Charleston, SC
• Chai Pani, Asheville, NC
• Parachute, Chicago
• The Walrus and the Carpenter, Seattle

Emerging Chef (Chef emergente)

• Angel Barreto, Anju, Washington, D.C.
• Calvin Eng, Bonnie’s, NYC
• Cleophus Hethington, Benne on Eagle, Asheville, NC
• Serigne Mbaye, Dakar Nola, New Orleans
• Edgar Rico, Nixta Taqueria, Austin
• Crystal Wahpepah, Wahpepah’s Kitchen, Oakland, CA

Best New Restaurant (Miglior nuovo ristorante)

• Angry Egret Dinette, Los Angeles
• Bacanora, Phoenix
• BARDA, Detroit
• Dhamaka, NYC
• Horn BBQ, Oakland, CA
• Kasama, Chicago
• Leeward, Portland, ME
• Owamni, Minneapolis
• Oyster Oyster, Washington, D.C.
• Roots Southern Table, Farmers Branch, TX
• Ursula, NYC

Outstanding Pastry Chef (Pasticcere eccezionale)

• Warda Bouguettaya, Warda Pâtisserie, Detroit
• Margarita Manzke, République, Los Angeles
• Claudia Martinez, Miller Union, Atlanta
• Ruben Ortega, Xochi, Houston
• Caroline Schiff, Gage & Tollner, NYC

Outstanding Baker (Fornaio eccezionale)

• Maya-Camille Broussard, Justice of the Pies, Chicago
• Atsuko Fujimoto, Norimoto Bakery, Portland, ME
• Don Guerra, Barrio Bread, Tucson, AZ
• Caroline Schweitzer and Lauren Heemstra, Wild Crumb, Bozeman, MT
• Zak Stern, Zak the Baker, Miami

Outstanding Hospitality (Ospitalità eccezionale)

• Cúrate, Asheville, NC
• House of Prime Rib, San Francisco
• Hugo’s, Houston
• Sylvia’s Restaurant, NYC
• Ticonderoga Club, Atlanta

Outstanding Wine Program (Carta di vini eccezionale)

• The Four Horsemen, NYC
• Frenchette, NYC
• The Little Nell, Aspen, CO
• Maydan, Washington, D.C.
• Rebel Rebel, Somerville, MA

Outstanding Bar Program (Bar eccezionale)

• Alley Twenty Six, Durham, NC
• Attaboy, Nashville
• Barmini by José Andrés, Washington, D.C.
• Julep, Houston
• Nobody’s Darling, Chicago

Best Chef: California (Miglior chef: California)

• Brandon Jew, Mister Jiu’s, San Francisco
• Bryant Ng, Cassia, Santa Monica, CA
• Sarintip “Jazz” Singsanong, Jitlada, Los Angeles
• James Syhabout, Commis, Oakland, CA
• Pim Techamuanvivit, Nari, San Francisco

Best Chef: Great Lakes (IL, IN, MI, OH)

• Omar Anani, Saffron De Twah, Detroit
• Jason Hammel, Lula Cafe, Chicago
• Noah Sandoval, Oriole, Chicago
• John Shields and Karen Urie Shields, Smyth, Chicago
• Erick Williams, Virtue Restaurant & Bar, Chicago

Best Chef: Mid-Atlantic (DC, DE, MD, NJ, PA, VA)

• Angel Barreto, Anju, Washington, D.C.
• Amy Brandwein, Centrolina, Washington, D.C.
• Jesse Ito, Royal Izakaya, Philadelphia
• Cristina Martinez, South Philly Barbacoa, Philadelphia
• Chutatip “Nok” Suntaranon, Kalaya Thai Kitchen, Philadelphia

Best Chef: Midwest (IA, KS, MN, MO, NE, ND, SD, WI)

• Dane Baldwin, The Diplomat, Milwaukee
• Karen Bell, Bavette La Boucherie, Milwaukee
• Jorge Guzmán, Petite León, Minneapolis
• Gregory León, Amilinda, Milwaukee
• Sean Sherman, Owamni, Minneapolis
• Yia Vang, Union Hmong Kitchen, Minneapolis

Best Chef: Mountain (CO, ID, MT, UT, WY)

• Jose Avila, El Borrego Negro, Denver
• Cody Cheetham, Tavernetta, Denver
• Caroline Glover, Annette, Aurora, CO
• Dana Rodriguez, Work & Class, Denver
• Eric Skokan, Black Cat Farm Table Bistro, Boulder, CO

Best Chef: New York State

• Amanda Cohen, Dirt Candy, NYC
• JJ Johnson, FIELDTRIP, NYC
• Ayesha Nurdjaja, Shuka, NYC
• Chintan Pandya, Dhamaka, NYC
• Junghyun Park, Atomix, NYC

Best Chef: Northeast (CT, MA, ME, NH, RI, VT)

• Vien Doubi, CÔNG TỬ BỘT, Portland, ME
• Tiffani Faison, Orfano, Boston
• Courtney Loreg, Woodford Food and Beverage, Portland, ME
• Nisachon Morgan, Saap, Randolph, VT
• Damian Sansonetti, Chaval, Portland, ME

Best Chef: Northwest and Pacific (AK, HI, OR, WA)

• Carlo Lamagna, Magna Kusina, Portland, OR
• Robynne Maii, Fête, Honolulu
• Thomas Pisha-Duffly, Oma’s Hideaway, Portland, OR
• Sheldon Simeon, Tin Roof, Kahului, HI
• Mutsuko Soma, Kamonegi, Seattle

Best Chef: Southeast (GA, KY, NC, SC, TN, WV)

• Katie Button, Cúrate, Asheville, NC
• Greg Collier, Leah & Louise, Charlotte, NC
• Philip Krajeck, Rolf and Daughters, Nashville
• Cheetie Kumar, Garland, Raleigh, NC
• Ricky Moore, SALTBOX Seafood Joint, Durham, NC

Best Chef: South (AL, AR, FL, LA, MS, PR)

• Blake Aguillard and Trey Smith, Saint-Germain, New Orleans
• Adam Evans, Automatic Seafood and Oysters, Birmingham, AL
• Timothy Hontzas, Johnny’s Restaurant, Homewood, AL
• Melissa M. Martin, Mosquito Supper Club, New Orleans
• Isaac Toups, Toups’ Meatery, New Orleans

Best Chef: Southwest (AZ, NM, NV, OK)

• Fernando Olea, Sazón, Santa Fe
• Martín Rios, Restaurant Martín, Santa Fe
• Salazar Brothers, La Guelaguetza, Albuquerque, NM
• Giovanni Scorzo, Andreoli Italian Grocer, Scottsdale, AZ
• Jamie Tran, The Black Sheep, Las Vegas

Best Chef: Texas

• Tiffany Derry, Roots Southern Table, Farmers Branch, TX
• Christine Ha and Tony J. Nguyen, Xin Chào, Houston
• Quy Hoang, Blood Bros. BBQ, Bellaire, TX
• Steven McHugh, Cured, San Antonio, TX
• Iliana de la Vega, El Naranjo, Austin

James Beard Foundation Book Awards

Baking and Desserts

• Cheryl Day’s Treasury of Southern Baking di Cheryl Day
• Mooncakes and Milk Bread: Sweet and Savory Recipes Inspired by Chinese Bakeries di Kristina Cho
• Mother Grains; Recipes for the Grain Revolution di Roxana Jullapat

Beverage with Recipes

• Death & Co Welcome Home di Alex Day, Nick Fauchald e David Kaplan con Devon Tarby e Tyson Buhler
• The Japanese Art of the Cocktail di Masahiro Urushido e Michael Anstendig
• The Way of the Cocktail di Julia Momose con Emma Janzen

Beverage without Recipes

• Foot Trodden: Portugal and the Wines Time Forgot di Simon J. Woolf
• Girly Drinks: A World History of Women and Alcohol di Mallory O’Meara
• The Noble Rot Book: Wine From Another Galaxy di Dan Keeling e Mark Andrew

General

• Cook, Eat, Repeat: Ingredients, Recipes, and Stories di Nigella Lawson
• Cooking at Home: Or, How I Learned to Stop Worrying About Recipes (And Love My Microwave) di David Chang e Priya Krishna
• Everyone’s Table: Global Recipes for Modern Health di Gregory Gourdet e J.J. Goode

International

• Falastin di Sami Tamimi
• In Bibi’s Kitchen di Hawa Hassan with Julia Turshen
• Ripe Figs: Recipes and Stories from Turkey, Greece, and Cyprus di Yasmin Khan

Reference, History, and Scholarship

• Black Smoke: African Americans and the United States of Barbecue di Adrian Miller
• The Flavor Equation: The Science of Great Cooking Explained di Nik Sharma
• Koji Alchemy di Rich Shih e Jeremy Umansky

Restaurant and Professional

• Mr. Jiu’s in Chinatown di Brandon Jew e Tienlon Ho
• Modernist Pizza di Nathan Myhrvold e Francisco Migoya
• Pasta: The Spirit and Craft of Italy’s Greatest Food with Recipes di Missy Robbins e Talia Baiocchi

Single Subject

• Cool Beans: The Ultimate Guide to Cooking the World’s Most Versatile Plant-Based Protein di Joe Yonan
• Grains For Every Season di Joshua McFadden e Martha Holmberg
• The Hog Book di Jesse Griffiths

U.S. Foodways

• Black Food: Stories, Art, and Recipes From Across the African Diaspora di Bryant Terry
• Mosquito Supper Club: Cajun Recipes from a Disappearing Bayou di Melissa M. Martin
• The Rise: Black Cooks and the Soul of American Food di Marcus Samuelsson e Osayi Endolyn

Vegetable-Focused Cooking

• The Korean Vegan Cookbook di Joanne Molinaro
• To Asia, With Love: Everyday Asian Recipes and Stories From the Heart di Hetty McKinnon
• Vegetable Kingdom: The Abundant World of Vegan Recipes di Bryant Terry

Visuals

• White and Shadows di Yuka Yanazume e Julia Hasting
• Sushi Shokunin: Japan’s Culinary Masters di Andrea Fazzari
• The New School of Scale-to-Tail Cooking and Eating di Rob Palmer e Daniel New

Writing

• Franchise: The Golden Arches in Black America di Marcia Chatelaine
• Getting Something to Eat in Jackson: Race, Class, and Food in the American South di Joseph C. Ewoodzie
• The Man Who Ate Too Much: The Life of James Beard di John Birdsall

James Beard Foundation Broadcast Media Awards

Documentary/Docuseries Visual Media

• Gather, airs su Netflix
• High on the Hog: How African-American Cuisine Transformed America, airs su Netflix
• The Hungriest State, Mississippi State University Films

Instructional Visual Media

• Christopher Kimball’s Milk Street Television
• The Food Network Kitchen: Everything You Need to Know About Collard Greens
• The Wild Harvest with Alan Bergo

Reality or Competition Visual Media

• School of Chocolate (su Netflix)
• Sparklers (su SommTV)
• Top Chef: Family Style (su Peacock)

Commercial/Sponsored Visual Media

• Justin V. Barocas, Uber Eats Presents: On the Rise con Marcus Samuelsson
• Sean O’Connor, Whitney Hassett, Kyle J. Glenn, I Hire Punks
• Dennis Burnett, Made Right Here Road Trip

Visual Media — Short Form

• How 60,000 Metric Tons of Salt Are Harvested from One of the World’s Saltiest Lakes (su Eater)
• TrueSouth – Lake Village (su ESPN/SEC Network)
• Eat This: What Everyone Gets Wrong About Farm Work (su AJ+)

Visual Media — Long Form

• EatUp! New York (su ABC7 New York)
• Somebody Feed Phil (su Netflix)
• Taste the Nation: Holiday Edition (su Hulu)

Social Media Account

• Social Media Account: KJ Kearney, @blkfoodfridays
• Alexis Nikole Nelson, @blackforager
• Aleya Zenieris, @tasty

Audio Programming

• Dish City
• Gastropod
• Good Food

Audio Reporting

• A People’s History of Kansas City di Mackenzie Martin
• California Foodways di Lisa H. Morehouse
• The Sporkful di Dan Pashman, Emma Morgenstern, Andres O’Hara

James Beard Foundation Journalism Awards

Columns and Newsletters

• Tasting Home: “Travels with Papa”; “ Following the Thread”; “In Her Footsteps” di Kwame Onwuachi e Joshua David Stein, Food and Wine
• Tex-Mexplainer: “Nixtamalization Is the 3,500-Year-Old Secret to Great Tortillas”; “Live a Little and Try Crunching on Chapulines, or Roasted Grasshoppers”; “Forget Everything You Think You Know About Mole” di Jose Ralat, Texas Monthly
• Taste Matters: “Really, Is Everyone a Critic?”; “Stop Calling Chinese Food Cheap. It Can Be Exceptional at Every Price.”; “The Ingredients May Be New. The Quest For Deliciousness Is Eternal.” di Mahira Rivers, Resy

Dining and Travel

• “Right Around the Corner” Francis Lam, Conde Nast Traveler
• “Eating in Xi’an, Where Wheat and Lamb Speak to China’s Varied Palate” by Ligaya Mishan, T Magazine
• “The Ultimate Texas Tacopedia” by Jose R. Ralat, Texas Monthly

Feature Reporting

• “Inside the Secretive, Semi-Illicit, High Stakes World of WhatsApp Mango Importing,” di Ahmed Ali Akbar, Eater
• “Tek Cyear uh de Root, Part One — The Schützenfest, Black Endurance, and Beer Culture in Old South Charleston”; “Tek Cyear uh de Root, Part Two — The Deliberate Reconstruction of the Charleston Schützenfest”; “Tek Cyear uh de Root, Part Three — The Lost Potential of Charleston Beer” di Jamaal Lemon, Good Beer Hunting
• “Raising Cane,” di Shane Mitchell, The Bitter Southerner

Food Coverage in a General Interest Publication

• The Bitter Southerner
• The New Yorker
• The Washington Post

Foodways

• “We’re Reclaiming Beer Because It’s Ours” di James Bennett II for Eater
• “The American Dream in the Back of a Sunoco” di Trisha Gopal for Eater
• “Eating in Xi’an, Where Wheat and Lamb Speak to China’s Varied Palate” di Ligaya Mishan for T Magazine

Health and Wellness

• “Cultivating Better Health,” di Michael Behar, Eating Well
• “Diet-Related Diseases Pose a Major Risk for Covid-19. But the U.S. Overlooks Them.” di Helena Bottemiller Evich, Politico
• “Deeply Rooted: An Endocrine Web Special Report on Race and Diabetes” di Andrea Velez, Endocrine Web

Home Cooking

• “The Way of Clay” di Mary Frances Heck
• “For Garlic Powder, a Working Seasoning Finally Gets its Turn in the Spice Limelight,” di Ben Mims, L.A. Times Food
• “The Secret Society of Marmalade Makers,” di Lesley Pariseau, Taste

Innovative Storytelling

• “Arturo and the Rancho Zen of Washing Dishes” di Javier Cabral per PopUp Magazine
• “How Black Foragers Find Freedom in the Natural World,” di Dr. Cynthia Greenlee, Adraint Bereal e Wulf Bradley per New York Times
• “A Feast for Lost Souls” di Annelise Jolley and Zahara Gómez Lucini per Atavist Magazine

Investigative Reporting

• “NYC Food Delivery Workers Band to Demand Better Treatment. Will New York Listen to Los Deliveristas Unidos?”; “Food Delivery Workers Toiling Through Historic Flooding Call Skimpy Wages and Tips ‘A Cruel Joke’”; “New York City Passes Landmark New Protections for Food Delivery Workers” di Claudia Irizarry Aponte and Josefa Velasquez per The City NYC
• “Palestine and the West Bank Agricultural Struggle,” di Marianne Dhenin per Life and Thyme
• “Revolt of the Delivery Workers” di Josh Dzieza per New York Magazine

Personal Essay — Long Form

• “It’s Time to Decolonize Wine” di Miguel de Leon per Punch
• “All the Food You Can Eat and Only the Family You Can Stand” di Jackie Summers per Epicurious
• “The Creature Comfort of Aunt Jemima” di Adia Victoria per The Bitter Southerner

Personal Essay — Short Form

• “How It Feels to Close Your Restaurant for Good” di Kiki Aranita per Food and Wine
• “Caribou Bones and Burgundy” di Elaine Chukan Brown
• “The Dangers of Bartending While Asian,” di Kaylee Hammonds per Food and Wine

Profile

• “Chef José Andrés Embraces the Chaos,” di Jane Black per Huffington Post
• “Patsy Young — American Brewer, Fugitive From Slavery” di Theresa McCulla per Good Beer Hunting
• “The Man Who Sees a Future Where Indigenous Foods Are as Ubiquitous as Burgers,” di Kate Nelson per Esquire

Jonathan Gold Local Voice Award

• “Growing Up on Los Angeles’s Black Barbecue”; “Downtown LA’s Once-Unstoppable Restaurant Scene Now Faces an Uncertain Future”; “Tonight’s Dinner Should Be Fried Chicken From an LA Grocery Store” di Mona Holmes, Eater LA
• “‘Too Much to Lose.’ Why a Miami Man Moved into a Backyard Tent During Coronavirus Crisis”; “Salt Bae’s Restaurant Called Cops on Customer who Wouldn’t Pay for Gold-Wrapped Steaks”; “How to Eat Like a Local in Miami: A Local’s Guide to Dining in the 305” di Carlos Frias, Miami Herald
• “Innovation and the Incinerated Tongue: Notes on Hot Chicken, Race, and Culinary Crossover”; “Two Friends Talk about Black, White, and The Grey: On Cooking and Collaboration Across the Color Line”; “Pimento-cracy” di Dr. Cynthia Greenlee, The Counter and Oxford American

Craig Claiborne Distinguished Restaurant Review Award

• “In Grand Central Market, a Beloved Chef Begins a New Chapter”; “Jumpstart Your Day at this Taiwanese Breakfast Pop-up in Chinatown”; “This Atwater Village Sushi Bar is what L.A. Fine Dining is all About,” Bill Addison, Los Angeles Times
• “’Constant Evolution’”; “Restaurant Debuts as one of the Best in the Midwest”; “Pizzas Out of this World,” Luisa Chu, Chicago Tribune
• “The Bay Area is Having a Love Affair with Smashburgers. This is the One You’ll Want to Eat Again and Again”; “Impossible’s New Vegan Nuggets Taste Better than McNuggets. Sadly, that’s not Saying Much”; “S.F. Restaurant’s $72 Fried Rice Was a Runaway Hit. It Was Also the Chef’s Nightmare,” Soleil Ho, San Francisco Chronicle

MFK Fisher Distinguished Writing Award

• “The Flavors of My Grief,” Yasmin Khan per Vogue
• “Right Around the Corner,” Francis Lam per Conde Nast Traveler
• “Life Was Not a Peach,” Hannah Selinger per Eater