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Here Are the 2020 James Beard Awards Restaurant, Chef, and Media Finalists
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Getty/Victor Spinelli/WireImage | Getty/Victor Spinelli/WireImage
The full list of nominees
Today, on what would have been the 30th annual James Beard Awards ceremony, the James Beard Foundation announced the finalists for the 2020 James Beard Awards, which honors the year’s outstanding restaurants and chefs, as well as food journalism, books, and broadcast media. The announcement was originally scheduled for March 25, but the coronavirus pandemic forced the Foundation to cancel the planned Philadelphia event and postpone both the finalists reveal and the awards themselves.
COVID-19 has left the restaurant industry in a precarious position, to put it mildly. Restaurants are pivoting their operations to stay in business, closing temporarily, and in some cases, closing for good. When the Foundation opted to postpone the finalist announcement, it acknowledged that it did so in part to focus on rebuilding the restaurant industry, awards being the last thing on anyone’s mind. And so it came as a bit of a surprise when on April 27 the Foundation announced plans to move forward with a virtual finalist announcement and, eventually, the 2020 James Beard Awards. Today, the Foundation revealed the Restaurant and Chef Awards Gala will take place in late September, and the Media Awards will take place in late May.
In a post on the James Beard Foundation website, chief strategy officer Mitchell Davis explained that the Foundation consulted with chefs, restaurateurs, and others in the industry and determined that the James Beard Awards finalists, like the list of semifinalists announced in late February, deserved recognition for their work in 2019. “Those we consulted felt the Awards could also offer a glimmer of hope to an industry looking for light in a very dark time,” he writes. Davis acknowledged that it is also a particularly dark time for the media, which will be recognized for the first time in the 2020 James Beard Awards cycle with the finalists announcement.
Given the ongoing restrictions related to COVID-19, the format for the 2020 James Beard Awards is still undecided — but they will go on, and “take place” in Chicago at some date later this year. “We want every James Beard Award winner to have a chance to have their moment in the spotlight,” Mitchell writes. “We have partners who support this industry, who support the Foundation, who are willing to work with us to figure out what’s best for all.”
Visit Philadelphia, which stands to lose millions due to the coronavirus pandemic, is still sponsoring the virtual event. Last year, Houston hosted the finalist announcement and although there was plenty of Texas representation on the semifinalists list, including 11 chefs and restaurants from Houston, the city’s restaurants and chefs were completely shut out of the whittled down finalists list. Philadelphia didn’t see the same fate.
Below, the 2020 James Beard Awards finalists.
James Beard Foundation Restaurant and Chef Awards Finalists
Best New Restaurant
Automatic Seafood & Oysters, Birmingham, AL
Demi, Minneapolis
Eem, Portland, OR
Fox & the Knife, Boston
Gado Gado, Portland, OR
Gianna, New Orleans
Kalaya, Philadelphia
Nightshade, Los Angeles
Pasjoli, Santa Monica, CA
Verjus, San Francisco
Outstanding Baker
Graison Gill, Bellegarde Bakery, New Orleans
Zachary Golper, Bien Cuit, NYC
Lisa Ludwinski, Sister Pie, Detroit
Avery Ruzicka, Manresa Bread, Los Gatos, CA
Maura Kilpatrick, Sofra Bakery, Cambridge, MA i
Outstanding Bar Program
Anvil Bar & Refuge, Houston
Expatriate, Portland, OR
Kimball House, Decatur, GA
Lost Lake, Chicago
Trick Dog, San Francisco
Outstanding Chef
David Kinch, Manresa, Los Gatos, CA
Corey Lee, Benu, San Francisco
Donald Link, Herbsaint, New Orleans
Missy Robbins, Lilia, NYC
Ana Sortun, Oleana, Cambridge, MA
Marc Vetri, Vetri Cucina, Philadelphia
Outstanding Hospitality
Brigtsen’s, New Orleans
Canlis, Seattle
Saison, San Francisco
Swan Oyster Depot, San Francisco
Zingerman’s Roadhouse, Ann Arbor, MI
Outstanding Pastry Chef
Lincoln Carson, Bon Temps, Los Angeles
Juan Contreras, Atelier Crenn, San Francisco
Margarita Manzke, République, Los Angeles
Diane Moua, Spoon and Stable, Minneapolis
Natasha Pickowicz, Flora Bar, NYC
Miro Uskokovic, Gramercy Tavern, NYC
Outstanding Restaurant
FIG, Charleston, SC
Frasca Food and Wine, Boulder, CO
Jaleo, Washington, D.C.
Pizzeria Bianco, Phoenix
Quince, San Francisco
Outstanding Restaurateur
Paul Bartolotta, The Bartolotta Restaurants, Milwaukee (Ristorante Bartolotta, Harbor House, Lake Park Bistro, and others)
Jamie Bissonnette and Ken Oringer, JK Food Group, Boston (Little Donkey, Toro, Coppa)
JoAnn Clevenger, Upperline Restaurant, New Orleans
Alex Raij and Eder Montero, NYC (La Vara, Saint Julivert Fisherie, Txikito)
Jason Wang, Xi’an Famous Foods, NYC
Outstanding Wine Program
Bacchanal, New Orleans
Canard, Portland, OR
COTE, NYC
Miller Union, Atlanta
Night + Market Sahm, Venice, CA
Spiaggia, Chicago
Outstanding Wine, Beer or Spirits Producer
Scott Blackwell and Ann Marshall, High Wire Distilling Co., Charleston, SC
Cathy Corison, Corison Winery, St. Helena, CA
Drew Kulsveen, Willett Distillery, Bardstown, KY
Todd Leopold and Scott Leopold, Leopold Bros., Denver
Rising Star Chef of the Year
Will Aghajanian and Liz Johnson, The Catbird Seat, Nashville
Irene Li, Mei Mei, Boston
Gaby Maeda, State Bird Provisions, San Francisco
Ashleigh Shanti, Benne on Eagle, Asheville, NC
Paola Velez, Kith/Kin, Washington, D.C.
Jon Yao, Kato, Los Angeles
Best Chef: California
Jeremy Fox, Birdie G’s, Santa Monica, CA
Brandon Jew, Mister Jiu’s, San Francisco
Jessica Koslow, Sqirl, Los Angeles
Mourad Lahlou, Mourad, San Francisco
Joshua Skenes, Angler, San Francisco
Pim Techamuanvivit, Kin Khao, San Francisco
Best Chef: Great Lakes (IL, IN, MI, OH)
Gene Kato, Momotaro, Chicago
Jason Hammel, Lula Cafe, Chicago
Noah Sandoval, Oriole, Chicago
John Shields and Karen Urie Shields, Smyth, Chicago
Erick Williams, Virtue, Chicago
Lee Wolen, Boka, Chicago
Best Chef: Mid-Atlantic (D.C., DE, MD, NJ, PA, VA)
Amy Brandwein, Centrolina, Washington, D.C.
Nicholas Elmi, Laurel, Philadelphia
Rich Landau, Vedge, Philadelphia
Cristina Martinez, South Philly Barbacoa, Philadelphia
Jon Sybert, Tail Up Goat, Washington, D.C.
Cindy Wolf, Charleston, Baltimore
Best Chef: Midwest (IA, KS, MN, MO, NE, ND, SD, WI)
Steven Brown, Tilia, Minneapolis
Michael Corvino, Corvino Supper Club & Tasting Room, Kansas City, MO
Michael Gallina, Vicia, St. Louis
Jamie Malone, Grand Café, Minneapolis
Christina Nguyen, Hai Hai, Minneapolis
Best Chef: Mountain (CO, ID, MT, UT, WY)
Carrie Baird, Bar Dough, Denver
Jen Castle and Blake Spalding, Hell’s Backbone Grill & Farm, Boulder, UT
Jeff Drew, Snake River Grill, Jackson, WY
Caroline Glover, Annette, Aurora, CO
Dana Rodriguez, Super Mega Bien, Denver
Kelly Whitaker, The Wolf’s Tailor, Denver
Best Chef: New York State
Sean Gray, Momofuku Ko, NYC
Brooks Headley, Superiority Burger, NYC
Junghyun Park, Atomix, NYC
Daniela Soto-Innes, ATLA, NYC
Alex Stupak, Empellón, NYC
Best Chef: Northeast (CT, MA, ME, NH, RI, VT)
Vien Dobui, CÔNG TỬ BỘT, Portland, ME
Ben Jackson, Drifters Wife, Portland, ME
Tiffani Faison, Orfano, Boston
Krista Kern Desjarlais, The Purple House, North Yarmouth, ME
Greg Mitchell and Chad Conley, Palace Diner, Biddeford, ME
Cassie Piuma, Sarma, Somerville, MA
Best Chef: Northwest & Pacific (AK, HI, OR, WA)
Peter Cho, Han Oak, Portland, OR
Gregory Gourdet, Departure, Portland, OR
Chris Kajioka and Anthony Rush, Senia, Honolulu
Katy Millard, Coquine, Portland, OR
Kristen Murray, MÅURICE, Portland, OR
Rachel Yang and Seif Chirchi, Joule, Seattle
Best Chef: South (AL, AR, Commonwealth of Puerto Rico, FL, LA, MS)
Jose Enrique, Jose Enrique, San Juan, PR
Kristen Essig and Michael Stoltzfus, Coquette, New Orleans
Michael Gulotta, Maypop, New Orleans
Mason Hereford, Turkey and the Wolf, New Orleans
Isaac Toups, Toups’ Meatery, New Orleans
Best Chef: Southeast (GA, KY, NC, SC, TN, WV)
Katie Button, Cúrate, Asheville, NC
Cassidee Dabney, The Barn at Blackberry Farm, Walland, TN
Cheetie Kumar, Garland, Raleigh, NC
Andy Ticer and Michael Hudman, Andrew Michael Italian Kitchen, Memphis, TN
Julia Sullivan, Henrietta Red, Nashville
Best Chef: Southwest (AZ, NM, NV, OK)
Dan Krohmer, Other Mama, Las Vegas
Jonathan Perno, Campo at Los Poblanos Historic Inn & Organic Farm, Los Ranchos de Albuquerque, NM
Chrysa Robertson, Rancho Pinot, Scottsdale, AZ
Silvana Salcido Esparza, Barrio Café Gran Reserva, Phoenix
Jeff Smedstad, Elote Cafe, Sedona, AZ
James Trees, Esther’s Kitchen, Las Vegas
Best Chef: Texas
Kevin Fink, Emmer & Rye, Austin
Michael Fojtasek, Olamaie, Austin
Anita Jaisinghani, Pondicheri, Houston
Steve McHugh, Cured, San Antonio
Trong Nguyen, Crawfish & Noodles, Houston
America’s Classics Awards
Previously announced
El Taco de Mexico, Denver, Colorado
Lassis Inn, Little Rock, Arkansas
Oriental Mart, Seattle, Washington
Puritan Backroom, Manchester, New Hampshire
Vera’s Backyard Bar-B-Que, Brownsville, Texas
Zehnder’s of Frankenmuth, Frankenmouth, Michigan
Humanitarian of the Year:
Jessica B. Harris
Leadership Awards:
Phillip and Dorathy E. Barker, Operations Spring Plant
Rosalinda Guillen, Community to Community Development (C2C)
Abiodun Henderson, The Come Up Project
Mark and Kerry Marhefka of Abundant Seafood
Caleb Zigas, La Cocina
James Beard Restaurant Design Awards
Design Icon
Chez Panisse
Outstanding Restaurant Design, 75 Seats and Under:
SIMPLICITY for HALL by o.d.o
Heliotrope Architects for Rupee
Vermillion Architects, LLC for Spoonbill Watering Hole and Restaurant
Outstanding Restaurant Design, 76 Seats and Over:
Hacin + Associates for Shore Leave;
Ken Fulk, Inc for Swan & Bar Bevy
Klein Agency and ORA for Auburn
2020 James Beard Foundation Book Awards
For cookbooks and other non-fiction food- or beverage-related books that were published in the U.S. in 2019. Winners, including the Book of the Year Award and the Cookbook Hall of Fame inductee will be announced on Wednesday, May 27, 2020.
American Books with recipes focused on the cooking or foodways of regions or communities in the United States.
Cook Like a Local: Flavors That Can Change How You Cook and See the World; Chris Shepherd and Kaitlyn Goalen, (Clarkson Potter)
Jubilee: Recipes from Two Centuries of African American Cooking; Toni Tipton-Martin, (Clarkson Potter)
South: Essential Recipes and New Explorations; Sean Brock, (Artisan Books)
Baking and Desserts Books with recipes focused on breads, pastries, desserts, and other treats.
Dappled: Baking Recipes for Fruit Lovers; Nicole Rucker, (Avery)
Living Bread: Tradition and Innovation in Artisan Bread Making; Daniel Leader and Lauren Chattman, (Avery)
Pastry Love: A Baker’s Journal of Favorite Recipes; Joanne Chang, (Houghton Mifflin Harcourt)
Beverage with Recipes Books focused on recipes for how to make beverages.
Last Call: Bartenders on Their Final Drink and the Wisdom and Rituals of Closing Time; Brad Thomas Parsons, (Ten Speed Press)
The Martini Cocktail: A Meditation on the World’s Greatest Drink, with Recipes; Robert Simonson, (Ten Speed Press)
The NoMad Cocktail Book; Leo Robitschek, (Ten Speed Press)
Beverage without Recipes Beverage-focused books and guides that either don’t contain recipes or that may have minimal recipes but aren’t recipe-centric.
The Complete Guide to Japanese Drinks: Sake, Shochu, Japanese Whisky, Beer, Wine, Cocktails and Other Beverages; Stephen Lyman and Chris Bunting, (Tuttle Publishing)
Red & White: An Unquenchable Thirst for Wine; Oz Clarke, (Little, Brown Book Group)
World Atlas of Wine 8th Edition; Hugh Johnson and Jancis Robinson, (Mitchell Beazley)
General Books with recipes that address a broad scope of cooking, not just a single topic, technique or region.
All About Dinner: Simple Meals, Expert Advice; Molly Stevens, (W. W. Norton & Company)
Milk Street: The New Rules: Recipes That Will Change the Way You Cook; Christopher Kimball, (Voracious)
Where Cooking Begins: Uncomplicated Recipes to Make You a Great Cook; Carla Lalli Music, (Clarkson Potter)
Health and Special Diets Books with recipes related to health and nutrition, or that address specific health issues, such as allergies or diabetes.
The Beauty Chef Gut Guide: With 90+ Delicious Recipes and Weekly Meal Plans; Carla Oates, (Hardie Grant Books)
Cannelle et Vanille: Nourishing, Gluten-Free Recipes for Every Meal and Mood; Aran Goyoaga, (Sasquatch Books)
Gluten-Free Baking at Home: 102 Foolproof Recipes for Delicious Breads, Cakes, Cookies, and More; Jeffrey Larsen, (Ten Speed Press)
International
Books with recipes focused on food and cooking traditions of countries or regions outside of the United States.
Black Sea: Dispatches and Recipes – Through Darkness and Light; Caroline Eden, (Quadrille Publishing)
Ethiopia: Recipes and Traditions from the Horn of Africa; Yohanis Gebreyesus, (Interlink Publishing)
The Food of Sichuan; Fuchsia Dunlop, (W. W. Norton & Company)
Photography
American Sfoglino: A Master Class in Handmade Pasta; Eric Wolfinger, (Chronicle Books)
Le Corbuffet: Edible Art and Design Classics; Esther Choi, (Prestel)
Oaxaca: Home Cooking from the Heart of Mexico; Quentin Bacon, (Abrams Books)
Reference, History, and Scholarship Includes manuals, guides, encyclopedias, and books that present research related to food or foodways.
Gandhi’s Search for the Perfect Diet: Eating with the World in Mind; Nico Slate, (University of Washington Press)
A South You Never Ate: Savoring Flavors and Stories from the Eastern Shore of Virginia; Bernard L. Herman, (The University of North Carolina Press)
The Whole Okra: A Seed to Stem Celebration; Chris Smith, (Chelsea Green Publishing)
Restaurant and Professional Books written by a culinary professional or restaurant chef with recipes that may include advanced cooking techniques, use specialty ingredients, and require professional equipment. This includes culinary arts textbooks.
Dishoom: From Bombay with Love; Shamil Thakrar, Kavi Thakrar, and Naved Nasir, (Bloomsbury Publishing)
Eleven Madison Park: The Next Chapter, Revised and Unlimited Edition; Daniel Humm, (Ten Speed Press)
The Whole Fish Cookbook: New Ways to Cook, Eat and Think; Josh Niland, (Hardie Grant Books)
Single Subject Books with recipes focused on a single or category of ingredients, a dish, or a method of cooking – such as lobster, seafood, grains, pasta, burgers, or canning. Exceptions: baking and desserts books, vegetable-focused books, health and special diets books, restaurant and professional books, and beverage books should be entered in those respective categories.
From the Oven to the Table: Simple Dishes That Look After Themselves; Diana Henry, (Mitchell Beazley)
Pasta Grannies: The Official Cookbook: The Secrets of Italy’s Best Home Cooks; Vicky Bennison, (Hardie Grant Books)
Sour: The Magical Element That Will Transform Your Cooking; Mark Diacono, (Quadrille Publishing)
Vegetable-Focused Cooking Books that feature recipes for how to prepare and serve vegetables and plant-based ingredients. Books may be vegetarian, vegan, or vegetable-focused with minimal reference to meats.
Ruffage: A Practical Guide to Vegetables; Abra Berens, (Chronicle Books)
Vegetables Illustrated: An Inspiring Guide with 700+ Kitchen-Tested Recipes; Editors at America’s Test Kitchen, (America’s Test Kitchen)
Whole Food Cooking Every Day: Transform the Way You Eat with 250 Vegetarian Recipes Free of Gluten, Dairy, and Refined Sugar; Amy Chaplin, (Artisan Books)
Writing Narrative nonfiction books, including memoirs, culinary tourism, investigative journalism, food advocacy, and critical analysis of food and foodways for a general audience.
Eat Like a Fish: My Adventures as a Fisherman Turned Restorative Ocean Farmer; Bren Smith, (Knopf)
Notes from a Young Black Chef: A Memoir; Kwame Onwuachi with Joshua David Stein, (Knopf)
Women on Food: Charlotte Druckman and 115 Writers, Chefs, Critics, Television Stars, and Eaters; Charlotte Druckman, (Abrams Press)
2020 James Beard Foundation Broadcast Media Awards
For radio, television broadcasts, podcasts, webcasts, and documentaries appearing in 2019. Winners will be announced on Wednesday, May 27, 2020.
Audio Program
The Food Programme – The Search for Esiah’s Seeds; Airs on: BBC Radio 4 and BBC Sounds
It Burns: The Scandal-Plagued Race to Breed the World’s Hottest Chili; Airs on: Audible
The Sporkful – When White People Say Plantation; Airs on: iTunes, Sporkful, Spotify, and Stitcher
Audio Reporting
California Foodways – The Curious Second Life of a Prather Ranch Cow: Biomedical Research; Trans Man Finds – and Creates – Refuge in His Family’s Small-Town Cafe; Legalizing Cannabis Impacts Food, Farming in Humboldt; Reporter: Lisa Morehouse; Airs on: KQED, California Foodways, iTunes, Google Play, Radio Public, SoundCloud, and Stitcher
Food Actually – Junk Food Actually; Reporter: Tamar Adler; Airs on: Luminary
Gravy – Mahalia Jackson’s Glori-Fried Chicken; Reporter: Betsy Shepherd; Airs on: southernfoodways.org and iTunes
Documentary
Harvest Season; Airs on: PBS
Nothing Fancy: Diana Kennedy; Airs on: Premiered at SXSW in March 2019
That’s My Jazz; Airs on: Vimeo
Online Video, Fixed Location and/or Instructional
Chef Studio: The Crumby Bits – Cricket Macarons; Airs on: YouTube
Grace Young – Wok Therapist; Airs on: GraceYoung.com and YouTube
Ready Jet Cook - How to Make Pad Thai with Jet Tila; Airs on: FoodNetwork.com and YouTube
Online Video, on Location
Eat, Drink, Share, Puerto Rico Food – El Burén de Lula; Airs on: YouTube
Handmade – How Knives Are Made for New York’s Best Restaurants; How a Ceramics Master Makes Plates for Michelin-Starred Restaurants; Airs on: Eater and YouTube
In Real Life – Why Eating This Fish Could Save Coral Reefs; Airs on: YouTube and AJ+
Outstanding Personality/Host
Alton Brown, Good Eats: The Return; Airs on: Food Network
David Chang, Breakfast, Lunch & Dinner; Airs on: Netflix
Roy Choi; Broken Bread with Roy Choi; Airs on: Tastemade and KCET
Television Program, in Studio or Fixed Location
Good Eats: The Return – American Classic: Chicken Parm; Airs on: Food Network
Lidia’s Kitchen – Trattoria Favorites; Airs on: PBS
Pati’s Mexican Table – A Local’s Tour of Culiacán; Airs on: WETA; distributed nationally by American Public Television
Television Program, on Location
Chef’s Table – Asma Khan; Airs on: Netflix
Las Crónicas del Taco (Taco Chronicles) – Canasta; Airs on: Netflix
Street Food – Bangkok, Thailand; Airs on: Netflix
Visual and Audio Technical Excellence
Chef’s Table; Adam Bricker, Chloe Weaver, and Will Basanta; Airs on: Netflix
Street Food; Alexander D. Paul, Matthew Chavez, and Shane Reed; Airs on: Netflix
The Taste of Place – Wild Rice; Jesse Roesler and Kevin Russell; Airs on: Vimeo
Visual Reporting (on TV or Online)
Fork the System – Moro Food of Muslim Mindanao: This is Filipino, Too; Reporters: Joi Lee and HyoJin Park; Airs on: Al Jazeera English Digital, YouTube, and Facebook
In Real Life– Why This $300 Clam Is so Important to Native Americans and China; Reporters: AJ+ Staff; Airs on: YouTube and AJ+
Rotten – The Avocado War; Reporters: Christine Haughney, Erin Cauchi, and Gretchen Goetz; Airs on: Netflix
2020 James Beard Foundation Journalism Awards Finalists
For articles published in English in 2019. Winners, including the Emerging Voice Award, will be announced on Wednesday, May 27, 2020.
Columns
What She’s Having: “Popeyes’ Fried Chicken Sandwich: A Delicious Distraction, a Cultural Lesson”; “Every Season Is Soup Season”; “Why a Somali Nook in East Boston Is One of the Country’s Best New Restaurants” — Devra First, The Boston Globe
Power Rankings: “The Official Fast Food French Fry Power Rankings”; “The Official Spicy Snack Power Rankings”; “The Official Domestic Beer Power Rankings” — Lucas Kwan Peterson, Los Angeles Times
Rooted in Place: “In Service”; “Hair, Food, and Hustle”; “The Best That We’ve Got” — Rosalind Bentley, Gravy
Craig Claiborne Distinguished Restaurant Review Award
“Le Colonial Is an Orientalist Specter”; “The Ultimate Chaat Truck Crawl”; “The Fantasy — and Reality — of Dining at Chez Panisse” — Soleil Ho, San Francisco Chronicle
“NYC’s Buzziest New Sushi Parlors Are Transcendent, If You Can Handle the Bros”; “Wall Street’s Underground Russian Spa Is a Dining Destination for the Soul”; “Estiatorio Milos Is One of the Last Big Restaurant Scams in New York” —Ryan Sutton
Eater New York
“Peter Luger Used to Sizzle. Now It Sputters.”; “The 20 Most Delicious Things at Mercado Little Spain”; “Benno, Proudly Out of Step With the Age”
Pete Wells
The New York Times
Dining and Travel
“In Pursuit of the Perfect Pizza”
Matt Goulding
Airbnb Magazine
“Interview With the Vampiro”
Dylan James Ho
Taste
“These Are the World’s Best Restaurants: North America, South America, Africa and Middle East”
Besha Rodell
Travel + Leisure and Food & Wine
Feature Reporting
America’s farmers in crisis during Trump’s trade wars: “Left Behind: Farmers Fight to Save Their Land in Rural Minnesota as Trade War Intensifies”; “’I’m Gonna Lose Everything’: A Farm Family Struggles to Recover after Rising Debt Pushes a Husband to Suicide”; “In Trump Country, a Season of Need on Family Farms”
Annie Gowen
The Washington Post
“The Great Land Robbery”
Vann R. Newkirk II
The Atlantic
“Value Meal”
Tad Friend
The New Yorker
Food Coverage in a General Interest Publication
The Bitter Southerner
Gastro Obscura
The New Yorker
Foodways
“An Indigenous Community in Mexico Finds Its Voice — and Strength — in Wild Mushrooms”
Michael Snyder
Los Angeles Times
“On Hawaii, the Fight for Taro’s Revival”
Ligaya Mishan
T: The New York Times Style Magazine
“A Real Hot Mess: How Grits Got Weaponized Against Cheating Men”
Cynthia R. Greenlee
MUNCHIES | Food by VICE
Health and Wellness
“The AGEs Puzzle: How We Cook Food Is Killing Us. Scientists in SC Know Why.”; “9 Easy Ways to Eat Fewer AGEs: A Stress-Free Guide”
Tony Bartelme
The Post and Courier (Charleston, SC)
“How Washington Keeps America Sick and Fat”; “Meet the Silicon Valley Investor Who Wants Washington to Figure Out What You Should Eat”
Catherine Boudreau and Helena Bottemiller Evich
Politico
“Protein Nation”
Shaun Dreisbach
EatingWell
Home Cooking
“6 Holiday Cookies That Will Win You the Cookie Swap”
Hilary Cadigan and Rick Martinez
Bon Appétit
“Fry Time”
Nancy Singleton Hachisu
Saveur
“In Praise of Schmaltz”
Rachel Handler
Grub Street
Innovative Storytelling
“Best New Restaurants 2019”
Kevin Alexander, Nicole A. Taylor, and Adriana Velez
Thrillist
“Food and Loathing on the Campaign Trail”
Gary He, Matt Buchanan, and Meghan McCarron
Eater
“Made in America”
Tim Carman and Shelly Tan
The Washington Post
Investigative Reporting
“How USDA Distorted Data to Conceal Decades of Discrimination Against Black Farmers”
Nathan Rosenberg and Bryce Wilson Stucki
The Counter
“‘The Man Who Attacked Me Works in Your Kitchen’: Victim of Serial Groper Took Justice into Her Own Hands”
Amy Brittain and Maura Judkis
The Washington Post
“The Young Hands That Feed Us”
Karen Coates and Valeria Fernández
Pacific Standard
Jonathan Gold Local Voice Award
“Forget Democratic Votes. Which Presidential Hopeful Will Eat 16 Iconic SC Foods First?”; “A James Island Meat-and-Two Secretly Switched to Carolina Gold Rice. Here’s What Happened.”; “In Prisons Across South Carolina, It’s Not a Birthday Without Cake Made by a Fellow Inmate”
Hanna Raskin
The Post and Courier (Charleston, SC)
“In Search of Hot Beef”; “Chef Jack Riebel Is in the Fight of His Life”; “Harry Singh on the Perfect Roti, Trinidad, and Life in the Kitchen”
Dara Moskowitz Grumdahl
Mpls.St.Paul Magazine
“In a Wheelchair and Hungry”; “Where to Eat Regionally Inspired Mexican Food in New York City”; “How Sichuan Became NYC’s Dominant Chinese Cuisine”
Robert Sietsema
Eater New York
M.F.K. Fisher Distinguished Writing Award
“A Mind to Stay Here”
Rosalind Bentley
Gravy
“My Mother’s Catfish Stew”
John T. Edge
Oxford American
“An Undeserved Gift”
Shane Mitchell
The Bitter Southerner
Personal Essay, Long Form
“The Dysfunction of Food”
Kim Foster
Kim-Foster.com
“Love, Peace, and Taco Grease: How I Left My Abusive Husband and Found Guy Fieri”
Rax King
Catapult
“Seeking Jewish Identity at the Sabra Hummus Factory”
Orr Shtuhl
The Forward
Personal Essay, Short Form
“For 20 Years, happy hour has seen us through work — and life”
M. Carrie Allan
The Washington Post
“How the Starbucks Macchiato Ruined My Indie Coffee Shop Experiences”
Nicole A. Taylor
Thrillist
“In Memoriam of Hominy Grill, the Restaurant That Defined Charleston”
Ali Rosen
Plate
Profile
“First Course”
Zoe Tennant
Granta
“The Fruit Saver”
Tejal Rao
Women on Food
(Abrams Press)
“The Provocations of Chef Tunde Wey”
Brett Martin
GQ Magazine
Wine, Spirits, and Other Beverages
“How Climate Change Impacts Wine”
Eric Asimov
The New York Times
“May I Help You With That Wine List?”
Ray Isle
Food & Wine
“Seltzer Is Over. Mineral Water Is Forever.”
Jordan Michelman
PUNCH
Disclosure: Some Vox Media staff members are part of the voting body for the James Beard Foundation Awards.
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The full list of nominees
Today, on what would have been the 30th annual James Beard Awards ceremony, the James Beard Foundation announced the finalists for the 2020 James Beard Awards, which honors the year’s outstanding restaurants and chefs, as well as food journalism, books, and broadcast media. The announcement was originally scheduled for March 25, but the coronavirus pandemic forced the Foundation to cancel the planned Philadelphia event and postpone both the finalists reveal and the awards themselves.
COVID-19 has left the restaurant industry in a precarious position, to put it mildly. Restaurants are pivoting their operations to stay in business, closing temporarily, and in some cases, closing for good. When the Foundation opted to postpone the finalist announcement, it acknowledged that it did so in part to focus on rebuilding the restaurant industry, awards being the last thing on anyone’s mind. And so it came as a bit of a surprise when on April 27 the Foundation announced plans to move forward with a virtual finalist announcement and, eventually, the 2020 James Beard Awards. Today, the Foundation revealed the Restaurant and Chef Awards Gala will take place in late September, and the Media Awards will take place in late May.
In a post on the James Beard Foundation website, chief strategy officer Mitchell Davis explained that the Foundation consulted with chefs, restaurateurs, and others in the industry and determined that the James Beard Awards finalists, like the list of semifinalists announced in late February, deserved recognition for their work in 2019. “Those we consulted felt the Awards could also offer a glimmer of hope to an industry looking for light in a very dark time,” he writes. Davis acknowledged that it is also a particularly dark time for the media, which will be recognized for the first time in the 2020 James Beard Awards cycle with the finalists announcement.
Given the ongoing restrictions related to COVID-19, the format for the 2020 James Beard Awards is still undecided — but they will go on, and “take place” in Chicago at some date later this year. “We want every James Beard Award winner to have a chance to have their moment in the spotlight,” Mitchell writes. “We have partners who support this industry, who support the Foundation, who are willing to work with us to figure out what’s best for all.”
Visit Philadelphia, which stands to lose millions due to the coronavirus pandemic, is still sponsoring the virtual event. Last year, Houston hosted the finalist announcement and although there was plenty of Texas representation on the semifinalists list, including 11 chefs and restaurants from Houston, the city’s restaurants and chefs were completely shut out of the whittled down finalists list. Philadelphia didn’t see the same fate.
Below, the 2020 James Beard Awards finalists.
James Beard Foundation Restaurant and Chef Awards Finalists
Best New Restaurant
Automatic Seafood & Oysters, Birmingham, AL
Demi, Minneapolis
Eem, Portland, OR
Fox & the Knife, Boston
Gado Gado, Portland, OR
Gianna, New Orleans
Kalaya, Philadelphia
Nightshade, Los Angeles
Pasjoli, Santa Monica, CA
Verjus, San Francisco
Outstanding Baker
Graison Gill, Bellegarde Bakery, New Orleans
Zachary Golper, Bien Cuit, NYC
Lisa Ludwinski, Sister Pie, Detroit
Avery Ruzicka, Manresa Bread, Los Gatos, CA
Maura Kilpatrick, Sofra Bakery, Cambridge, MA i
Outstanding Bar Program
Anvil Bar & Refuge, Houston
Expatriate, Portland, OR
Kimball House, Decatur, GA
Lost Lake, Chicago
Trick Dog, San Francisco
Outstanding Chef
David Kinch, Manresa, Los Gatos, CA
Corey Lee, Benu, San Francisco
Donald Link, Herbsaint, New Orleans
Missy Robbins, Lilia, NYC
Ana Sortun, Oleana, Cambridge, MA
Marc Vetri, Vetri Cucina, Philadelphia
Outstanding Hospitality
Brigtsen’s, New Orleans
Canlis, Seattle
Saison, San Francisco
Swan Oyster Depot, San Francisco
Zingerman’s Roadhouse, Ann Arbor, MI
Outstanding Pastry Chef
Lincoln Carson, Bon Temps, Los Angeles
Juan Contreras, Atelier Crenn, San Francisco
Margarita Manzke, République, Los Angeles
Diane Moua, Spoon and Stable, Minneapolis
Natasha Pickowicz, Flora Bar, NYC
Miro Uskokovic, Gramercy Tavern, NYC
Outstanding Restaurant
FIG, Charleston, SC
Frasca Food and Wine, Boulder, CO
Jaleo, Washington, D.C.
Pizzeria Bianco, Phoenix
Quince, San Francisco
Outstanding Restaurateur
Paul Bartolotta, The Bartolotta Restaurants, Milwaukee (Ristorante Bartolotta, Harbor House, Lake Park Bistro, and others)
Jamie Bissonnette and Ken Oringer, JK Food Group, Boston (Little Donkey, Toro, Coppa)
JoAnn Clevenger, Upperline Restaurant, New Orleans
Alex Raij and Eder Montero, NYC (La Vara, Saint Julivert Fisherie, Txikito)
Jason Wang, Xi’an Famous Foods, NYC
Outstanding Wine Program
Bacchanal, New Orleans
Canard, Portland, OR
COTE, NYC
Miller Union, Atlanta
Night + Market Sahm, Venice, CA
Spiaggia, Chicago
Outstanding Wine, Beer or Spirits Producer
Scott Blackwell and Ann Marshall, High Wire Distilling Co., Charleston, SC
Cathy Corison, Corison Winery, St. Helena, CA
Drew Kulsveen, Willett Distillery, Bardstown, KY
Todd Leopold and Scott Leopold, Leopold Bros., Denver
Rising Star Chef of the Year
Will Aghajanian and Liz Johnson, The Catbird Seat, Nashville
Irene Li, Mei Mei, Boston
Gaby Maeda, State Bird Provisions, San Francisco
Ashleigh Shanti, Benne on Eagle, Asheville, NC
Paola Velez, Kith/Kin, Washington, D.C.
Jon Yao, Kato, Los Angeles
Best Chef: California
Jeremy Fox, Birdie G’s, Santa Monica, CA
Brandon Jew, Mister Jiu’s, San Francisco
Jessica Koslow, Sqirl, Los Angeles
Mourad Lahlou, Mourad, San Francisco
Joshua Skenes, Angler, San Francisco
Pim Techamuanvivit, Kin Khao, San Francisco
Best Chef: Great Lakes (IL, IN, MI, OH)
Gene Kato, Momotaro, Chicago
Jason Hammel, Lula Cafe, Chicago
Noah Sandoval, Oriole, Chicago
John Shields and Karen Urie Shields, Smyth, Chicago
Erick Williams, Virtue, Chicago
Lee Wolen, Boka, Chicago
Best Chef: Mid-Atlantic (D.C., DE, MD, NJ, PA, VA)
Amy Brandwein, Centrolina, Washington, D.C.
Nicholas Elmi, Laurel, Philadelphia
Rich Landau, Vedge, Philadelphia
Cristina Martinez, South Philly Barbacoa, Philadelphia
Jon Sybert, Tail Up Goat, Washington, D.C.
Cindy Wolf, Charleston, Baltimore
Best Chef: Midwest (IA, KS, MN, MO, NE, ND, SD, WI)
Steven Brown, Tilia, Minneapolis
Michael Corvino, Corvino Supper Club & Tasting Room, Kansas City, MO
Michael Gallina, Vicia, St. Louis
Jamie Malone, Grand Café, Minneapolis
Christina Nguyen, Hai Hai, Minneapolis
Best Chef: Mountain (CO, ID, MT, UT, WY)
Carrie Baird, Bar Dough, Denver
Jen Castle and Blake Spalding, Hell’s Backbone Grill & Farm, Boulder, UT
Jeff Drew, Snake River Grill, Jackson, WY
Caroline Glover, Annette, Aurora, CO
Dana Rodriguez, Super Mega Bien, Denver
Kelly Whitaker, The Wolf’s Tailor, Denver
Best Chef: New York State
Sean Gray, Momofuku Ko, NYC
Brooks Headley, Superiority Burger, NYC
Junghyun Park, Atomix, NYC
Daniela Soto-Innes, ATLA, NYC
Alex Stupak, Empellón, NYC
Best Chef: Northeast (CT, MA, ME, NH, RI, VT)
Vien Dobui, CÔNG TỬ BỘT, Portland, ME
Ben Jackson, Drifters Wife, Portland, ME
Tiffani Faison, Orfano, Boston
Krista Kern Desjarlais, The Purple House, North Yarmouth, ME
Greg Mitchell and Chad Conley, Palace Diner, Biddeford, ME
Cassie Piuma, Sarma, Somerville, MA
Best Chef: Northwest & Pacific (AK, HI, OR, WA)
Peter Cho, Han Oak, Portland, OR
Gregory Gourdet, Departure, Portland, OR
Chris Kajioka and Anthony Rush, Senia, Honolulu
Katy Millard, Coquine, Portland, OR
Kristen Murray, MÅURICE, Portland, OR
Rachel Yang and Seif Chirchi, Joule, Seattle
Best Chef: South (AL, AR, Commonwealth of Puerto Rico, FL, LA, MS)
Jose Enrique, Jose Enrique, San Juan, PR
Kristen Essig and Michael Stoltzfus, Coquette, New Orleans
Michael Gulotta, Maypop, New Orleans
Mason Hereford, Turkey and the Wolf, New Orleans
Isaac Toups, Toups’ Meatery, New Orleans
Best Chef: Southeast (GA, KY, NC, SC, TN, WV)
Katie Button, Cúrate, Asheville, NC
Cassidee Dabney, The Barn at Blackberry Farm, Walland, TN
Cheetie Kumar, Garland, Raleigh, NC
Andy Ticer and Michael Hudman, Andrew Michael Italian Kitchen, Memphis, TN
Julia Sullivan, Henrietta Red, Nashville
Best Chef: Southwest (AZ, NM, NV, OK)
Dan Krohmer, Other Mama, Las Vegas
Jonathan Perno, Campo at Los Poblanos Historic Inn & Organic Farm, Los Ranchos de Albuquerque, NM
Chrysa Robertson, Rancho Pinot, Scottsdale, AZ
Silvana Salcido Esparza, Barrio Café Gran Reserva, Phoenix
Jeff Smedstad, Elote Cafe, Sedona, AZ
James Trees, Esther’s Kitchen, Las Vegas
Best Chef: Texas
Kevin Fink, Emmer & Rye, Austin
Michael Fojtasek, Olamaie, Austin
Anita Jaisinghani, Pondicheri, Houston
Steve McHugh, Cured, San Antonio
Trong Nguyen, Crawfish & Noodles, Houston
America’s Classics Awards
Previously announced
El Taco de Mexico, Denver, Colorado
Lassis Inn, Little Rock, Arkansas
Oriental Mart, Seattle, Washington
Puritan Backroom, Manchester, New Hampshire
Vera’s Backyard Bar-B-Que, Brownsville, Texas
Zehnder’s of Frankenmuth, Frankenmouth, Michigan
Humanitarian of the Year:
Jessica B. Harris
Leadership Awards:
Phillip and Dorathy E. Barker, Operations Spring Plant
Rosalinda Guillen, Community to Community Development (C2C)
Abiodun Henderson, The Come Up Project
Mark and Kerry Marhefka of Abundant Seafood
Caleb Zigas, La Cocina
James Beard Restaurant Design Awards
Design Icon
Chez Panisse
Outstanding Restaurant Design, 75 Seats and Under:
SIMPLICITY for HALL by o.d.o
Heliotrope Architects for Rupee
Vermillion Architects, LLC for Spoonbill Watering Hole and Restaurant
Outstanding Restaurant Design, 76 Seats and Over:
Hacin + Associates for Shore Leave;
Ken Fulk, Inc for Swan & Bar Bevy
Klein Agency and ORA for Auburn
2020 James Beard Foundation Book Awards
For cookbooks and other non-fiction food- or beverage-related books that were published in the U.S. in 2019. Winners, including the Book of the Year Award and the Cookbook Hall of Fame inductee will be announced on Wednesday, May 27, 2020.
American Books with recipes focused on the cooking or foodways of regions or communities in the United States.
Cook Like a Local: Flavors That Can Change How You Cook and See the World; Chris Shepherd and Kaitlyn Goalen, (Clarkson Potter)
Jubilee: Recipes from Two Centuries of African American Cooking; Toni Tipton-Martin, (Clarkson Potter)
South: Essential Recipes and New Explorations; Sean Brock, (Artisan Books)
Baking and Desserts Books with recipes focused on breads, pastries, desserts, and other treats.
Dappled: Baking Recipes for Fruit Lovers; Nicole Rucker, (Avery)
Living Bread: Tradition and Innovation in Artisan Bread Making; Daniel Leader and Lauren Chattman, (Avery)
Pastry Love: A Baker’s Journal of Favorite Recipes; Joanne Chang, (Houghton Mifflin Harcourt)
Beverage with Recipes Books focused on recipes for how to make beverages.
Last Call: Bartenders on Their Final Drink and the Wisdom and Rituals of Closing Time; Brad Thomas Parsons, (Ten Speed Press)
The Martini Cocktail: A Meditation on the World’s Greatest Drink, with Recipes; Robert Simonson, (Ten Speed Press)
The NoMad Cocktail Book; Leo Robitschek, (Ten Speed Press)
Beverage without Recipes Beverage-focused books and guides that either don’t contain recipes or that may have minimal recipes but aren’t recipe-centric.
The Complete Guide to Japanese Drinks: Sake, Shochu, Japanese Whisky, Beer, Wine, Cocktails and Other Beverages; Stephen Lyman and Chris Bunting, (Tuttle Publishing)
Red & White: An Unquenchable Thirst for Wine; Oz Clarke, (Little, Brown Book Group)
World Atlas of Wine 8th Edition; Hugh Johnson and Jancis Robinson, (Mitchell Beazley)
General Books with recipes that address a broad scope of cooking, not just a single topic, technique or region.
All About Dinner: Simple Meals, Expert Advice; Molly Stevens, (W. W. Norton & Company)
Milk Street: The New Rules: Recipes That Will Change the Way You Cook; Christopher Kimball, (Voracious)
Where Cooking Begins: Uncomplicated Recipes to Make You a Great Cook; Carla Lalli Music, (Clarkson Potter)
Health and Special Diets Books with recipes related to health and nutrition, or that address specific health issues, such as allergies or diabetes.
The Beauty Chef Gut Guide: With 90+ Delicious Recipes and Weekly Meal Plans; Carla Oates, (Hardie Grant Books)
Cannelle et Vanille: Nourishing, Gluten-Free Recipes for Every Meal and Mood; Aran Goyoaga, (Sasquatch Books)
Gluten-Free Baking at Home: 102 Foolproof Recipes for Delicious Breads, Cakes, Cookies, and More; Jeffrey Larsen, (Ten Speed Press)
International
Books with recipes focused on food and cooking traditions of countries or regions outside of the United States.
Black Sea: Dispatches and Recipes – Through Darkness and Light; Caroline Eden, (Quadrille Publishing)
Ethiopia: Recipes and Traditions from the Horn of Africa; Yohanis Gebreyesus, (Interlink Publishing)
The Food of Sichuan; Fuchsia Dunlop, (W. W. Norton & Company)
Photography
American Sfoglino: A Master Class in Handmade Pasta; Eric Wolfinger, (Chronicle Books)
Le Corbuffet: Edible Art and Design Classics; Esther Choi, (Prestel)
Oaxaca: Home Cooking from the Heart of Mexico; Quentin Bacon, (Abrams Books)
Reference, History, and Scholarship Includes manuals, guides, encyclopedias, and books that present research related to food or foodways.
Gandhi’s Search for the Perfect Diet: Eating with the World in Mind; Nico Slate, (University of Washington Press)
A South You Never Ate: Savoring Flavors and Stories from the Eastern Shore of Virginia; Bernard L. Herman, (The University of North Carolina Press)
The Whole Okra: A Seed to Stem Celebration; Chris Smith, (Chelsea Green Publishing)
Restaurant and Professional Books written by a culinary professional or restaurant chef with recipes that may include advanced cooking techniques, use specialty ingredients, and require professional equipment. This includes culinary arts textbooks.
Dishoom: From Bombay with Love; Shamil Thakrar, Kavi Thakrar, and Naved Nasir, (Bloomsbury Publishing)
Eleven Madison Park: The Next Chapter, Revised and Unlimited Edition; Daniel Humm, (Ten Speed Press)
The Whole Fish Cookbook: New Ways to Cook, Eat and Think; Josh Niland, (Hardie Grant Books)
Single Subject Books with recipes focused on a single or category of ingredients, a dish, or a method of cooking – such as lobster, seafood, grains, pasta, burgers, or canning. Exceptions: baking and desserts books, vegetable-focused books, health and special diets books, restaurant and professional books, and beverage books should be entered in those respective categories.
From the Oven to the Table: Simple Dishes That Look After Themselves; Diana Henry, (Mitchell Beazley)
Pasta Grannies: The Official Cookbook: The Secrets of Italy’s Best Home Cooks; Vicky Bennison, (Hardie Grant Books)
Sour: The Magical Element That Will Transform Your Cooking; Mark Diacono, (Quadrille Publishing)
Vegetable-Focused Cooking Books that feature recipes for how to prepare and serve vegetables and plant-based ingredients. Books may be vegetarian, vegan, or vegetable-focused with minimal reference to meats.
Ruffage: A Practical Guide to Vegetables; Abra Berens, (Chronicle Books)
Vegetables Illustrated: An Inspiring Guide with 700+ Kitchen-Tested Recipes; Editors at America’s Test Kitchen, (America’s Test Kitchen)
Whole Food Cooking Every Day: Transform the Way You Eat with 250 Vegetarian Recipes Free of Gluten, Dairy, and Refined Sugar; Amy Chaplin, (Artisan Books)
Writing Narrative nonfiction books, including memoirs, culinary tourism, investigative journalism, food advocacy, and critical analysis of food and foodways for a general audience.
Eat Like a Fish: My Adventures as a Fisherman Turned Restorative Ocean Farmer; Bren Smith, (Knopf)
Notes from a Young Black Chef: A Memoir; Kwame Onwuachi with Joshua David Stein, (Knopf)
Women on Food: Charlotte Druckman and 115 Writers, Chefs, Critics, Television Stars, and Eaters; Charlotte Druckman, (Abrams Press)
2020 James Beard Foundation Broadcast Media Awards
For radio, television broadcasts, podcasts, webcasts, and documentaries appearing in 2019. Winners will be announced on Wednesday, May 27, 2020.
Audio Program
The Food Programme – The Search for Esiah’s Seeds; Airs on: BBC Radio 4 and BBC Sounds
It Burns: The Scandal-Plagued Race to Breed the World’s Hottest Chili; Airs on: Audible
The Sporkful – When White People Say Plantation; Airs on: iTunes, Sporkful, Spotify, and Stitcher
Audio Reporting
California Foodways – The Curious Second Life of a Prather Ranch Cow: Biomedical Research; Trans Man Finds – and Creates – Refuge in His Family’s Small-Town Cafe; Legalizing Cannabis Impacts Food, Farming in Humboldt; Reporter: Lisa Morehouse; Airs on: KQED, California Foodways, iTunes, Google Play, Radio Public, SoundCloud, and Stitcher
Food Actually – Junk Food Actually; Reporter: Tamar Adler; Airs on: Luminary
Gravy – Mahalia Jackson’s Glori-Fried Chicken; Reporter: Betsy Shepherd; Airs on: southernfoodways.org and iTunes
Documentary
Harvest Season; Airs on: PBS
Nothing Fancy: Diana Kennedy; Airs on: Premiered at SXSW in March 2019
That’s My Jazz; Airs on: Vimeo
Online Video, Fixed Location and/or Instructional
Chef Studio: The Crumby Bits – Cricket Macarons; Airs on: YouTube
Grace Young – Wok Therapist; Airs on: GraceYoung.com and YouTube
Ready Jet Cook - How to Make Pad Thai with Jet Tila; Airs on: FoodNetwork.com and YouTube
Online Video, on Location
Eat, Drink, Share, Puerto Rico Food – El Burén de Lula; Airs on: YouTube
Handmade – How Knives Are Made for New York’s Best Restaurants; How a Ceramics Master Makes Plates for Michelin-Starred Restaurants; Airs on: Eater and YouTube
In Real Life – Why Eating This Fish Could Save Coral Reefs; Airs on: YouTube and AJ+
Outstanding Personality/Host
Alton Brown, Good Eats: The Return; Airs on: Food Network
David Chang, Breakfast, Lunch & Dinner; Airs on: Netflix
Roy Choi; Broken Bread with Roy Choi; Airs on: Tastemade and KCET
Television Program, in Studio or Fixed Location
Good Eats: The Return – American Classic: Chicken Parm; Airs on: Food Network
Lidia’s Kitchen – Trattoria Favorites; Airs on: PBS
Pati’s Mexican Table – A Local’s Tour of Culiacán; Airs on: WETA; distributed nationally by American Public Television
Television Program, on Location
Chef’s Table – Asma Khan; Airs on: Netflix
Las Crónicas del Taco (Taco Chronicles) – Canasta; Airs on: Netflix
Street Food – Bangkok, Thailand; Airs on: Netflix
Visual and Audio Technical Excellence
Chef’s Table; Adam Bricker, Chloe Weaver, and Will Basanta; Airs on: Netflix
Street Food; Alexander D. Paul, Matthew Chavez, and Shane Reed; Airs on: Netflix
The Taste of Place – Wild Rice; Jesse Roesler and Kevin Russell; Airs on: Vimeo
Visual Reporting (on TV or Online)
Fork the System – Moro Food of Muslim Mindanao: This is Filipino, Too; Reporters: Joi Lee and HyoJin Park; Airs on: Al Jazeera English Digital, YouTube, and Facebook
In Real Life– Why This $300 Clam Is so Important to Native Americans and China; Reporters: AJ+ Staff; Airs on: YouTube and AJ+
Rotten – The Avocado War; Reporters: Christine Haughney, Erin Cauchi, and Gretchen Goetz; Airs on: Netflix
2020 James Beard Foundation Journalism Awards Finalists
For articles published in English in 2019. Winners, including the Emerging Voice Award, will be announced on Wednesday, May 27, 2020.
Columns
What She’s Having: “Popeyes’ Fried Chicken Sandwich: A Delicious Distraction, a Cultural Lesson”; “Every Season Is Soup Season”; “Why a Somali Nook in East Boston Is One of the Country’s Best New Restaurants” — Devra First, The Boston Globe
Power Rankings: “The Official Fast Food French Fry Power Rankings”; “The Official Spicy Snack Power Rankings”; “The Official Domestic Beer Power Rankings” — Lucas Kwan Peterson, Los Angeles Times
Rooted in Place: “In Service”; “Hair, Food, and Hustle”; “The Best That We’ve Got” — Rosalind Bentley, Gravy
Craig Claiborne Distinguished Restaurant Review Award
“Le Colonial Is an Orientalist Specter”; “The Ultimate Chaat Truck Crawl”; “The Fantasy — and Reality — of Dining at Chez Panisse” — Soleil Ho, San Francisco Chronicle
“NYC’s Buzziest New Sushi Parlors Are Transcendent, If You Can Handle the Bros”; “Wall Street’s Underground Russian Spa Is a Dining Destination for the Soul”; “Estiatorio Milos Is One of the Last Big Restaurant Scams in New York” —Ryan Sutton
Eater New York
“Peter Luger Used to Sizzle. Now It Sputters.”; “The 20 Most Delicious Things at Mercado Little Spain”; “Benno, Proudly Out of Step With the Age”
Pete Wells
The New York Times
Dining and Travel
“In Pursuit of the Perfect Pizza”
Matt Goulding
Airbnb Magazine
“Interview With the Vampiro”
Dylan James Ho
Taste
“These Are the World’s Best Restaurants: North America, South America, Africa and Middle East”
Besha Rodell
Travel + Leisure and Food & Wine
Feature Reporting
America’s farmers in crisis during Trump’s trade wars: “Left Behind: Farmers Fight to Save Their Land in Rural Minnesota as Trade War Intensifies”; “’I’m Gonna Lose Everything’: A Farm Family Struggles to Recover after Rising Debt Pushes a Husband to Suicide”; “In Trump Country, a Season of Need on Family Farms”
Annie Gowen
The Washington Post
“The Great Land Robbery”
Vann R. Newkirk II
The Atlantic
“Value Meal”
Tad Friend
The New Yorker
Food Coverage in a General Interest Publication
The Bitter Southerner
Gastro Obscura
The New Yorker
Foodways
“An Indigenous Community in Mexico Finds Its Voice — and Strength — in Wild Mushrooms”
Michael Snyder
Los Angeles Times
“On Hawaii, the Fight for Taro’s Revival”
Ligaya Mishan
T: The New York Times Style Magazine
“A Real Hot Mess: How Grits Got Weaponized Against Cheating Men”
Cynthia R. Greenlee
MUNCHIES | Food by VICE
Health and Wellness
“The AGEs Puzzle: How We Cook Food Is Killing Us. Scientists in SC Know Why.”; “9 Easy Ways to Eat Fewer AGEs: A Stress-Free Guide”
Tony Bartelme
The Post and Courier (Charleston, SC)
“How Washington Keeps America Sick and Fat”; “Meet the Silicon Valley Investor Who Wants Washington to Figure Out What You Should Eat”
Catherine Boudreau and Helena Bottemiller Evich
Politico
“Protein Nation”
Shaun Dreisbach
EatingWell
Home Cooking
“6 Holiday Cookies That Will Win You the Cookie Swap”
Hilary Cadigan and Rick Martinez
Bon Appétit
“Fry Time”
Nancy Singleton Hachisu
Saveur
“In Praise of Schmaltz”
Rachel Handler
Grub Street
Innovative Storytelling
“Best New Restaurants 2019”
Kevin Alexander, Nicole A. Taylor, and Adriana Velez
Thrillist
“Food and Loathing on the Campaign Trail”
Gary He, Matt Buchanan, and Meghan McCarron
Eater
“Made in America”
Tim Carman and Shelly Tan
The Washington Post
Investigative Reporting
“How USDA Distorted Data to Conceal Decades of Discrimination Against Black Farmers”
Nathan Rosenberg and Bryce Wilson Stucki
The Counter
“‘The Man Who Attacked Me Works in Your Kitchen’: Victim of Serial Groper Took Justice into Her Own Hands”
Amy Brittain and Maura Judkis
The Washington Post
“The Young Hands That Feed Us”
Karen Coates and Valeria Fernández
Pacific Standard
Jonathan Gold Local Voice Award
“Forget Democratic Votes. Which Presidential Hopeful Will Eat 16 Iconic SC Foods First?”; “A James Island Meat-and-Two Secretly Switched to Carolina Gold Rice. Here’s What Happened.”; “In Prisons Across South Carolina, It’s Not a Birthday Without Cake Made by a Fellow Inmate”
Hanna Raskin
The Post and Courier (Charleston, SC)
“In Search of Hot Beef”; “Chef Jack Riebel Is in the Fight of His Life”; “Harry Singh on the Perfect Roti, Trinidad, and Life in the Kitchen”
Dara Moskowitz Grumdahl
Mpls.St.Paul Magazine
“In a Wheelchair and Hungry”; “Where to Eat Regionally Inspired Mexican Food in New York City”; “How Sichuan Became NYC’s Dominant Chinese Cuisine”
Robert Sietsema
Eater New York
M.F.K. Fisher Distinguished Writing Award
“A Mind to Stay Here”
Rosalind Bentley
Gravy
“My Mother’s Catfish Stew”
John T. Edge
Oxford American
“An Undeserved Gift”
Shane Mitchell
The Bitter Southerner
Personal Essay, Long Form
“The Dysfunction of Food”
Kim Foster
Kim-Foster.com
“Love, Peace, and Taco Grease: How I Left My Abusive Husband and Found Guy Fieri”
Rax King
Catapult
“Seeking Jewish Identity at the Sabra Hummus Factory”
Orr Shtuhl
The Forward
Personal Essay, Short Form
“For 20 Years, happy hour has seen us through work — and life”
M. Carrie Allan
The Washington Post
“How the Starbucks Macchiato Ruined My Indie Coffee Shop Experiences”
Nicole A. Taylor
Thrillist
“In Memoriam of Hominy Grill, the Restaurant That Defined Charleston”
Ali Rosen
Plate
Profile
“First Course”
Zoe Tennant
Granta
“The Fruit Saver”
Tejal Rao
Women on Food
(Abrams Press)
“The Provocations of Chef Tunde Wey”
Brett Martin
GQ Magazine
Wine, Spirits, and Other Beverages
“How Climate Change Impacts Wine”
Eric Asimov
The New York Times
“May I Help You With That Wine List?”
Ray Isle
Food & Wine
“Seltzer Is Over. Mineral Water Is Forever.”
Jordan Michelman
PUNCH
Disclosure: Some Vox Media staff members are part of the voting body for the James Beard Foundation Awards.
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Nothing Wrong with Standing Out in a Crowd
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Nothing Wrong with Standing Out in a Crowd by Christina Saint Marche Via Flickr: There is no such thing as "over exposure." No pun intended. My Behance LookBook : www.behance.net/gallery/9641445/Stiletto
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Miami GP by Christina Saint Marche Via Flickr: Ferrari Blue accent for the Miami GP. Picture by Allen Pierson. Ferrari Blue Livery.
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Miami GP Wheelbase
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Miami GP Wheelbase by Christina Saint Marche Via Flickr: Black leather and fur. Picture by Allen Pierson. Ferrari Blue Livery.
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Pole Position by Christina Saint Marche Via Flickr: Getting ready for the Miami GP. Photo by Allen Pierson. Ferrari Blue Livery.
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christinasaintmarche · 8 months
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Suzuka Formula 1 Japanese Grand Prix 2024 by Christina Saint Marche Via Flickr: Yuki Tsunoda arrives home in Japan for this weekend's Formula One. Purple sheered Beaver Jacket and photo by Allen Pierson.
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Irish Eyes on St. Paddy's Day 2022 by Christina Saint Marche Via Flickr: I have Green Eyes. #Truth - got them from my mother. My guy tells me the very first thing he saw of me was my green eyes but, laughing, I know better. You see, I was getting out of my car and I wanted to make sure he saw those long legs sliding out of the open car door. Its like when a fisherman "chums" for a sailfish down in the islands. As that fish breaks water you simply know that with the right test line on your fishing pole you got a battle on your hands...and that is the pure pleasure of it all for a gal like me. The work of Allen Pierson posted first in 2021 and re-posted here today.
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My Christmas Message.... by Christina Saint Marche Via Flickr: ...simply how I feel about the holiday season after a long 2020.
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The Lost Christmas Shoe by Christina Saint Marche Via Flickr: The Cheshire Cat leaned over the branch as he spoke to Alice. "Most everyone's mad here. You may have noticed that I'm not all there myself." Alice pondered the Feline's response for a moment and then tried to ask the original question again. "But Christina seems very normal to me." The Cat interrupted Alice: "Whaaaat! Who wears high heels in the bedroom even when it is not dark out! I ask you that? Christina's life is not some fairy tale my dear child. If she lost one of her silver and diamond shoes its probably because she wanted some young man to find it. You know, so to seek a reward. If it were midnight and you lose your shoe on the steps of a castle you're probably drunk." The Cheshire Cat recoiled back to his sleeping position on the branch. Alice in the mean time had spotted the Hatter dancing on the table where they had tea earlier. Possibly he knew where the lost shoe was she thought.
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The Red Queen by Christina Saint Marche Via Flickr: "Light is easy to Love...Show me your Darkness" said the Red Queen.
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Crying Over Spilled Paint by Christina Saint Marche Via Flickr: "There's no way a young man won't desire you in those yellow high heels Alice" said the Hatter. "Why its as plain as the nose on your face."
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Uncle Sam by Christina Saint Marche Via Flickr: Uncle Sam who was born on the 4th of July. Picture by Sandro.
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Happy Easter
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Happy Easter by Christina Saint Marche Via Flickr: Allen's work for Easter.
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Easter Egg Hunt
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Easter Egg Hunt by Christina Saint Marche Via Flickr: Look for my Easter Basket
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My Christmas Message.... by Christina Saint Marche Via Flickr: ...simply how I feel about the holiday season after a long 2020.
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