Special Feature: Products Sally Recommends

James Beard Foundation Awards 2001

by Sally Bernstein

(winners in bold type)

2001 James Beard Foundation/KitchenAid Book Awards

The James Beard Foundation/KitchenAid Book Awards are the oldest recognition program for books on culinary topics in the United States. The Book Awards Committee was established by R.T. French in 1966. After R.T. French discontinued its funding for the program, the Committee was sponsored by a number of different organizations including: Duncan Hines, Joseph E. Seagram & Sons and the International Association of Culinary Professionals before becoming a permanent part of The James Beard Foundation Awards in 1990.

Category Winners and KitchenAid Cookbook of the Year Announced April 30, 2001.

Authors: Ti Adelaide Martin & Jamie Shannon
Publisher: Broadway Books
Editor: Jennifer Josephy
Price: $35.00

Authors: Hiro Sone & Lissa Doumani
Publisher: Ten Speed Press
Editor: Lorena Jones
Price: $40.00

Author: Tom Douglas
Publisher: William Morrow
Editor: Harriet Bell
Price $30.00

Baking and Desserts
Author: Maggie Glezer
Publisher: Artisan
Editor: Ann Bramson
Price: $40.00

Author: Nick Malgieri
Publisher: Harper Collins
Editor: Susan Friedland
Price: $35.00

Author: Regan Daley
Publisher: Random House Canada
Editor: Tanya Trafford
Price: $34.00

Entertaining and Special Occasions
Author: Editors of Bon Appétit
Publisher: Random House/Clarkson Potter
Editor: Editors of Bon Appétit
Price: $29.95

Author: Nan Kempner
Publisher: Clarkson Potter
Editor: Pamela Krauss
Price: $40.00

Author: Junior League of Boca Raton
Publisher: Junior League of Boca Raton
Editor: Favorite Recipes Press
Price: $28.95

Author: Pam Anderson
Publisher: Broadway Books
Editors: Jennifer Josephy
Price: $25.00

Author: Tom Colicchio
Publisher: Clarkson Potter
Editor: Roy Finamore
Price: $37.50

Authors: David Waltuck & Melicia Phillips
Publisher: Workman Publishing
Editor: Suzanne Rafer
Price: $29.99

Healthy Focus
Authors: Janet Podleski & Greta Podleski
Publisher: Perigee
Editor: Jonathan Duff
Price: $19.95

Author: Steven Raichlen
Publisher: Penguin Putnam/Viking Division
Editor: Holly Watson
Price: $29.95

Authors: Todd Adelman & Jodi Behrend
Publisher: Robert D. Reed Publishers
Editors: Todd Adelman & Jodi Behrend
Price: $16.95

Author: Anne Willan
Publisher: Clarkson Potter Publishers
Editor: Roy Finamore
Price: $45.00

Authors: Jeffrey Alford & Naomi Duguid
Publisher: Artisan
Editor: Ann Bramson
Price: $40.00

Authors: Rick Bayless with JeanMarie Brownson and Deann Groen Bayless
Publisher: Simon & Schuster
Editor: Maria Guarnaschelli
Price: $35.00

Single Subject
Authors: Christopher Schlesinger &
John Willoughby
Publisher: William Morrow
Editor: Harriet Bell
Price: $35.00

Author: Marie Simmons
Publisher: Houghton Mifflin Company
Editor: Rux Martin
Price: $27.00

Author: Jerry Traunfeld
Publisher: Simon & Schuster
Editor: Maria Guarnaschelli
Price: $40.00

Author: Peter Berley
Publisher: Regan Books/Harper Collins
Editor: Cassie Jones
Price: $35.00

Authors: Seppo Ed Farrey & Nancy O’Hara
Publisher: Houghton Mifflin Company
Editor: Rux Martin
Price: $17.00

Author: Deborah Madison
Publisher: Broadway Books
Editor: Jennifer Josephy
Price: $15.00

Wine and Spirits
Author: Paul Lukacs
Publisher: Houghton Mifflin Company
Editor: Rux Martin
Price: $28.00

Author: Andrea Immer
Publisher: Broadway Books
Editor: Jennifer Josephy
Price: $25.00

Authors: Bruce Cass & Jancis Robinson
Publisher: Oxford University Press
Editors: Bruce Cass & Jancis Robinson
Price: $45.00

Writing and Reference
Authors: Professor Kenneth F. Kiple & Kriemhild Coneè Ornelas
Publisher: Cambridge University Press
Editors: Professor Kenneth F. Kiple & Kriemhild Coneè Ornelas
212-924-3900 ext. 370
Price: $150.00


Authors: John Thorne with
Matt Lewis Thorne
Publisher: Farrar, Straus and Giroux
Editor: Rebecca Saletan
212-741-6900 ext. 355
Price: $25.00

Author: Sallie Tisdale
Publisher: Riverhead Books
Editor: Chris Knutsen
Price: $25.95

Best Food Photography
Photographers: Jeffrey Alford,
Naomi Duguid & Richard Jung
Authors: Jeffrey Alford & Naomi Duguid
Publisher: Artisan
Editor: Ann Bramson
Price: $40.00

Photographer: Petrina Tinslay
Author: Donna Hay
Publisher: Whitecap Books Ltd.
Editor: Susan Gray
Price: $24.95

Photographer: Gus Filgate
Author: Sri Owen
Publisher: Villard Books
Editor: Pamela Cannon
Price: $24.95

KitchenAid Cookbook of the Year
Selected from among all the cookbook NOMINEES & WINNERS

Authors: Jeffrey Alford & Naomi Duguid
Publisher: Artisan
Editor: Ann Bramson
Price: $40.00

KitchenAid Cookbook Hall of Fame
Announced April 30, 2001

Author: Elizabeth David
Publisher: John Lehmann, London
Now available through Penguin Books


2001 James Beard Foundation Journalism Awards
soley sponsored by The James Beard Foundation

For Articles on Food, Beverage, and Nutrition Published in 2000

Winners Announced April 29, 2001

Magazine or Newspaper Writing on Consumer Nutrition Issues
Journalist: Kim Severson
San Francisco Chronicle
Article: "Pending Pasteurization Policy Could Alter Eggs Forever"
Publication Date: April 19, 2000

Journalist: Jane Snow
Akron Beacon Journal
Article: "Big Food, Bigger Folks"
Publication Date: May 10, 2000

Journalist: Judith Weinraub
The Washington Post
Article: "Endangered Species? Why the Cheese You Enjoy Today Could Be Gone Tomorrow"
Publication Date: September 6, 2000

Internet Writing
Journalist: Corby Kummer
Atlantic Unbound
Article: "Tuscany Reluctantly", "Bygone World of the Bialy" & "Confessions of a Cookie Eater"
Publication Dates: April 26, August 31 & October 4, 2000

Journalist: Dan McAlvanah
Article: "Esca: Batali on Broadway"
Publication Date: May 4, 2000

Journalists: Arthur R. Namendorf
New Jersey Online
Article: "Green Gables Inn and Restaurant", "Barnacle Ben’s Seafood Restaurant", "Top 10 for Holiday Dining 2000"
Publication Dates: April 24, May 8, & November 21, 2000

Magazine Feature Writing with Recipes
Journalist: Carolynn Carreño
Article: "Looking for Guillermo"
Publication Date: July/August 2000

Journalist: Pat Conroy
Article: "An Oyster Roast…Like Tasting Heaven’"
Publication Date: November 2000

Journalist: Kate Sekules
Food & Wine
Article: "Jacques Pépin’s Safari"
Publication Date: March 2000

Newspaper Feature Writing with Recipes
Journalist: Jeremy Iggers
Star Tribune, Minneapolis
Article: "The Flavor of Cuba"
Publication Date: June 1, 2000

Journalist: Walter Nicholls
The Washington Post
Article: "The Gourmet Trail of Rappahannock"
Publication Date: May 17, 2000

Journalist: Vincent Schiavelli
Los Angeles Times
Article: "Sicilian Summers"
Publication Date: July 26, 2000

Magazine Feature Writing without Recipes
Journalist: Adrian Bailey
Article: "The Indomitable Miss D.H."
Publication Date: December 2000

Journalist: Kathleen Brennan
Article: "Chichan’s Gift"
Publication Date: December 2000

Journalist: Corby Kummer
Article: "The Trouble With Truffles"
Publication Date: November 2000

Newspaper Feature Writing without Recipes
Journalist: Jeannette Batz
The Riverfront Times, St. Louis
Article: "Fertile Imagination"
Publication Date: June 21, 2000

Journalist: Lisa Gray
Houston Press
Article: "The Goode Son"
Publication Date: January 6, 2000

Journalist: Robb Walsh
Houston Press
Article: "The Art of Smoke"
Publication Date: August 24, 2000

Magazine Feature Writing about Restaurants
and/or Chefs with or without Recipes
Journalist: Lolis Eric Elie
Article: "The Soul of a New Cuisine"
Publication Date: October 2000

Journalist: Bruce Feiler
Article: "Pocketful of Dough"
Publication Date: October 2000

Journalist: Gael Greene
New York Magazine
Article: "Gold-Plate Special"
Publication Date: August 14, 2000

Newspaper Feature Writing about Restaurants
and/or Chefs with or without Recipes
Journalist: Douglas Hanks III
The Washington Post
Article: "The Sherrill’s Secret"
Publication Date: November 8, 2000

Journalist: Kim Severson
San Francisco Chronicle
Article: "Getting to Betsy"
Publication Date: June 14, 2000

Journalist: Tom Sietsema
The Washington Post
Article: "Dinner Engagements: The Perils of Popping the Question in a Restaurant"
Publication Date: February 2, 2000

Magazine Restaurant Review or Critique
Journalist: Jonathan Gold

Journalist: Alan Richman
Gentlemen's Quarterly

Journalist: Dennis Ray Wheaton
Chicago Magazine

Newspaper Restaurant Review or Critique
Journalist: Michael Bauer
San Francisco Chronicle

Journalist: Joe Bonwich
Riverfront Times, St. Louis

Journalist: Dara Moskowitz
City Pages, Minneapolis

Magazine or Newspaper Series
Journalists: Laurie Ochoa, David Karp & Warren Schultz
Name of Series: "The Next Family Farm", "Matchmaker, Matchmaker" & "Cold Comfort Farm"
Publication Date: September 2000

Journalist: Bill St. John
Wine & Spirits Magazine
Name of Series: "The Fearless Omnivore"
Publication Dates: April, June & August, 2000

Journalist: Robb Walsh
Houston Press
Name of Series: "Combination Plates",
"Mama’s Got a Brand-new Bag" & "The French Connection"
Publication Dates: August 31, September 28 & November 23, 2000

Magazine Column
Journalist: James Chatto
Toronto Life
Name of Article: "First Resort", "Darts and Laurels" & "Hail, Susur"
Publication Dates: August, September & October, 2000

Journalist: Corby Kummer
The Atlantic Monthly
Name of Article: "Ice Cream For Beginners", "A Better Egg" & "Craftsman Cheese"
Publication Dates: June, October & December, 2000

Journalist: Jeffrey Steingarten
Vogue Magazine
Name of Series: "Cheese Crisis",
"Haute Anxiety" & "Espresso Explained"
Publication Dates: June, October & November, 2000

Newspaper Column
Journalist: Lydia Itoi
SV Magazine (San Jose Mercury News)
Name of Article: "So Sweet. So Tender – Rabbit is Versatile, Tasty and In Demand", "Abstinence Makes the Heart Grow Fonder: I See the Virtue of Self Denial, but Practicing It Is Something Else Entirely" & "Sudden Hospitality – It’s Never Too Late to Throw a Dinner Party. Really"
Publication Dates: January 16, March 19 & April 16, 2000

Journalists: Thomas Keller & Michael Ruhlman
Los Angeles Times
Name of Article: "The Best Part of Fish: Skin", "Chill Out! Four Simple Steps to Perfect Soup" & "Custard in a New Light"
Publication Dates: June 7, July 5 & November 1, 2000

Journalist: Robert L. Wolke
The Washington Post
Name of Article: Food 101: "Salt Talks", "Sea Salt Shakedown" & "Salt, the Final Episode"
Publication Dates: September 6, September 20 & October 4, 2000

Magazine Writing on Spirits, Wine and Beer
Journalist: Gerry Dawes
The Underground Wine Journal
Article: "Domaine Weinbach and the Faller Femmes"
Publication Date: October 2000

Journalist: David Lynch
Wine & Spirits Magazine
Article: "Total Tequila"
Publication Date: June 2000

Journalist: Tom Maresca
Wine & Spirits Magazine
Article: "Tuscany’s Wild West"
Publication Date: October 2000

M.F.K. Fisher Distinguished Writing Award
Journalist: Jhumpa Lahiri
Food & Wine Magazine
Article: "Indian Takeout"
Publication Date: April 2000

Journalist: Shoba Narayan
Article: "The God of Small Feasts"
Publication Date: January 2000

Journalist: Alan Richman
Gentleman's Quarterly
Article: "Oldest Living Jewish Waiters Tell All"
Publication Date: October 2000

2001 James Beard Foundation Restaurant and Chef Awards

Announced April 30, 2001

All-Clad Metalcrafters Outstanding Chef Award

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

Hubert Keller
Fleur de Lys
777 Sutter Street
San Francisco, CA 94109

Alfred Portale
Gotham Bar & Grill
12 East 12th Street
New York, NY 10003

Nobu Matsuhisa
Nobu, NY/Matsuhisa, LA/
Nobu, Las Vegas
105 Hudson Street (Nobu)
New York, NY 10013

Eric Ripert
Le Bernardin
155 West 51st Street
New York, NY 10019

Patrick O’Connell
The Inn at Little Washington
Middle & Main Streets
PO Box 300
Washington, VA 22747

San Pellegrino Outstanding Restaurant Award

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 the past ten years.

Mark Peel &
Nancy Silverton
624 South La Brea Avenue
Los Angeles, CA 90036

Owner: Drew Nieporent
Chef: Harold Moore
239 West Broadway
New York, NY 10013

Owners: Karen & David Waltuck
Chef: David Waltuck
2 Harrison Street
New York, NY 10013

Owner: Piero Selvaggio
Chef: Angelo Auriana
3115 W. Pico Blvd.
Santa Monica, CA 90405

Chinois on Main
Owners: Wolfgang Puck & Barbara Lazaroff
Chef: Luis Diaz
2709 Main Street
Santa Monica, CA 90405

illy Best New Restaurant Award

A restaurant opened in 2000 that already displays excellence in food, beverage and service and is likely to make a significant impact in years to come.

Alain Ducasse
Alain Ducasse
155 West 58th Street
New York, NY 10019

Owners: Joe Bastianich & Mario Batali
Chef: David Pasternack
402 West 43rd Street
New York, NY 10036

Blue Hill
Owner/Chef: Dan Barber
Chef: Alex Urena
75 Washington Place
New York, NY 10011

Summer Shack
Jasper White
149 Alewife Brook Pkwy.
Cambridge, MA 02140

Elisabeth Daniel
Owners/Chef: Daniel Patterson &
Elisabeth Ramsey
550 Washington Street
San Francisco, CA 94111

Grey Poupon Rising Star Chef of the Year

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.

Eric Aubriot
Restaurant Aubriot
1962 N. Halsted
Chicago, IL 60614

James McDevitt
Restaurant Hapa
6204 North Scottsdale Rd.
Scottsdale, AZ 85253

Ludovic Lefebvre
903 N. La Cienega Blvd.
West Hollywood, CA 90069

Galen Zamarra
Bouley Bakery
120 West Broadway
New York, NY 10013

Amanda Lydon
Truc (formerly of)
560 Tremont Street
Boston, MA 02118

Dolce Outstanding Pastry Chef Award

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.

Karen Barker
Magnolia Grill
1002 Ninth Street
Durham, NC 27705

Amy Scherber
Amy’s Bread
75 Ninth Avenue
New York, NY 10011

Florian Bellanger
Le Bernardin
155 West 51st Street
New York, NY 10019

Sherry Yard
Spago Beverly Hills
176 N. Cañon Drive
Beverly Hills, CA 90069

Gale Gand
676 N. St. Clair
Chicago, IL 60611


Chefs who have set new or consistent standards of excellence in their respective regions. Chef may be from any kind of dining establishment and must have been a working chef for at least five years. The three most recent years must have been spent in the region where chef is presently working.

American Express Best Chef: California Philippe Jeanty
Bistro Jeanty
6510 Washington St.
Yountville, CA 94099

Mark Peel
624 South La Brea Avenue
Los Angeles, CA 90036

Michael Mina
252 California Street
San Francisco, CA 94111

Hiro Sone
1345 Railroad Avenue
St. Helena, CA 94574

Nancy Oakes
1 Mission Street
San Francisco, CA 94105

American Express Best Chef: Mid-Atlantic

Ann Cashion
Cashion’s Eat Place
1819 Columbia Road
Washington, DC 20009

Peter Pastan
2029 P Street NW
Washington, DC 20036

Todd Gray
818 Connecticut Avenue
Washington, DC 20006

Guillermo Pernot
2118 15th Street
Philadelphia, PA 19102

Jean-Marie Lacroix
Fountain Restaurant
The Four Seasons Hotel
One Logan Square
Philadelphia, PA 19103

American Express Best Chef: Midwest

Mark Baker
Seasons Restaurant
The Four Seasons Hotel
120 Delaware Place
Chicago, IL 60611

Odessa Piper
25 N. Pickney
Madison, WI 53703

Jean-Robert de Cavel
114 East Sixth Street
Cincinnati, OH 45202

Rick Tramonto
676 St. Claire Street
Chicago, IL 60611

Michael Kornick
868 North Franklin
Chicago, IL 60610

Takashi Yagahashi
31425 West 12 Mile Road
Farmington Hills, MI 48334

American Express Best Chef: New York City

Mario Batali
Lupa, Babbo, Esca
110 Waverly Place (Babbo)
New York, NY 10011

Rocco DiSpirito
Union Pacific
111 East 22nd Street
New York, NY 10010

Andrew Carmellini
Café Boulud
20 East 76th Street
New York, NY 10021

Michael Romano
Union Square Café
21 E. 16th Street
New York, NY 10003

Christian Delouvrier
St. Regis Hotel
2 East 55th Street
New York, NY 10022

American Express Best Chef: Northeast

Jean-Louis Gérin
Restaurant Jean-Louis
61 Lewis Street
Greenwich, CT 06830

Frank McClelland
30 Gloucester Street
Boston, MA 02115

Steve Johnson
Blue Room
One Kendall Square
Cambridge, MA 02139
617- 494-9034

Ken Oringer
The Eliot Suites Hotel
370 Commonwealth Ave.
Boston, MA 02215

Barbara Lynch
No. 9 Park
9 Park Street
Boston, MA 02108

American Express Best Chef: Northwest / Hawaii

Philippe Boulot
The Heathman
The Heathman Hotel
1001 SW Broadway
Portland, OR 97205

George Mavrothalassitis
Chef Mavro Restaurant
1969 South King Street
Honolulu, HI 96826

Greg Higgins
1239 SW Broadway
Portland, OR 97205

Peter Merriman
Merriman’s Bamboo Bistro
300 Maalaea Road
Wailuku, HI 96793

Tim Kelley
The Painted Table
Alexis Hotel
92 Madison Street
Seattle, WA 98104

American Express Best Chef: Southwest

Bruce Auden
Biga on the Banks
203 S. St. Mary
San Antonio, TX 78205

Todd Slossberg
Century Room
Hotel Jerome
330 East Main Street
Aspen, CO 81611

Tim Keating
Deville Restaurant
The Four Seasons Hotel
1300 Lamar Street
Houston, TX 77010

Mark Tarbell
3213 East Camelback Road
Phoenix, AZ 85018

Robert McGrath

Roaring Fork Restaurant
7243 East Camelback Rd.
Scottsdale, AZ 85251

American Express Best Chef: Southeast

Anne Kearney
1041 Dumaine
New Orleans, LA 70116

Frank Stitt
Highlands Bar & Grill
2011 11th Ave. South
Birmingham, AL 35205

Louis Osteen
200 Meeting Street
Charleston, SC 29401

Robert Waggoner
Charleston Grill
Charleston Place Hotel
244 King Street
Charleston, SC 29401

Anne Quatrano/
Clifford Harrison
Floataway Café
1198 Howell Mill Road
Atlanta, GA 30318

Sub-Zero Freezer Outstanding Wine Service Award

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.

Café Annie
Paul Roberts
1728 Post Oak Avenue
Houston, TX 77056

Mary Elaine’s
At the Phoenician
Wine Director:
Greg Tresner
6000 East Camelback Road
Scottsdale, AZ 85251

French Laundry
Bobby Stuckey
6640 Washington Street
Yountville, CA 94599

Wine Director:
Chris Meeske
5955 Melrose Avenue
Los Angeles, CA 90038

Wine Director:
Joseph Scalice
405 East 58th Street
New York, NY 10022

Hudson Valley Foie Gras Outstanding Wine And Spirits
Professional Award

A winemaker, brewer or spirits professional who has made significant
national impact in the wine and spirits industry. Must have
been in profession at least five years.

Gerald Asher
Gourmet Magazine
1101 Green Street
San Francisco, CA 94109

Fritz Maytag
Anchor Brewing Co.
1705 Mariposa Street
San Francisco, CA 94107

Paul Draper
Ridge Vineyards
17100 Monte Bello Road
Cupertino, CA 95015

Helen Turley
Marcassin Winery
P.O. Box 332
Calistoga, CA 94515

Evan Goldstein
Seagram Chateau & Estate Wines Co.
8445 Silverado Trails
Rutherford, CA 94573

RestaurantTrade Outstanding Service Award

A restaurant that demonstrates high standards of hospitality and service.
Must have been in operation for the past five years.

Owners: Pat Kuleto & Nancy Oakes
1 Mission Street
San Francisco, CA 94105

Frontera Grill/
Owners: Deann & Rick Bayless
445 North Clark Street
Chicago, IL 60610

Charlie Trotter’s
Owner: Charlie Trotter
816 W. Armitage Avenue
Chicago, IL 60614

Gramercy Tavern
Owner: Danny Meyer &
Tom Colicchio
42 East 20th Street
New York, NY 10003

Owners: Daniel Boulud & Joel Smilow
60 East 65th Street
New York, NY 10021

Bertolli Olive Oil America's Classics Award
Announced on Monday, April 30th at the Awards Ceremony.

Presented to restaurants with timeless appeal, beloved for quality food that reflects the history and character of their communities. The establishment must have been in existence for at least 10 years and be locally owned and operated.

VERSAILLES, 3555 SW Eighth Street, Miami, FL 33135
Tel: 305-445-7614 Owner: Felipe Valls, Sr.

A long-standing landmark, Versailles has been serving home-style Cuban cuisine for more than 30 years. Indeed, the restaurant has such a reputation for its food and ambiance, that it’s become a favorite gathering place for greater Miami's movers and shakers, whether they are Cuban or non-Cuban. No candidate for elected office, be it the President of the United States or the Mayor of Miami, would not make a visit to Versailles an important part of his or her campaign. Featuring a large back of the house dining room replete with mirrored walls (thus the name "Versailles"), this mom and pop dining spot features classic Cuban fare, including vaca frita, bifsteak palomilla, croquetas, pargo, media noche and Cuban sandwiches, along with the pre-requisite ending to any traditional Cuban meal: strong Cuban coffee (always pre-sweetened) and flan custard. From lunchtime until late at night, Versailles is a busy place, popular with the local crowd and tourists alike. In a city that boasts over 200 Cuban restaurants, Versailles remains the "Rey" of Cuban food. Only a Cuban abuela could possible do it better. written by Bob Hosmon

, 343 Waterman Beach Road, South Thomaston, ME 04858
Tel: 207-596-7819 Owners: Anne and Lorri Cousens (for press interviews only: 207-594-7518)

Waterman's Beach is a quintessential lobster shack--that Maine institution at which you sit at a picnic table overlooking a jetty, spot lobster men hauling in their traps, and eat lobster rolls or plates of whole boiled lobster. The Cousens family 15 years ago started the real thing, offering
perfectly fresh lobster you watch coming in from the Spruce Head lobster pound a mile away or from fishermen coming right up to the jetty. Near the classically quaint Maine coast town of South Thomaston, Waterman's Beach has gorgeous scenery and perfect lobster rolls, served on
clean tables that overlook rolling farmland and the islands and boats going into Spruce Head. It's known to locals as one of the best spots in the state to get all the lobster you can eat--and get all over your clothes. Real Mainers don't wear lobster bibs. written by Corby Kummer

H&H CARWASH AND RESTAURANT, 701 East Yandell, El Paso, TX
Tel: 915-533-1144 Owners: Kenneth and Maynard Haddad

The H&H (Haddad and Haddad) Carwash has scrubbed cars and fueled hungry El Pasoens and travelers since the early 1950s. This multi-generational, 300-square-foot lunch counter has been the cornerstone for border regional foods, politics and local gossip since it opened. At the H&H Carwash, brothers Kenny and Maynard Haddad reve up the most delicious and democratic deal in town. Fresh home-made Mexican food and a good appetite are the great equalizers. Everyone relishes the same plate of signature carne picada, steaming coffee with fresh pineapple empanadas, or red chile enchiladas. At the carwash, all diners leave their blue and white collars at the door. In a community that is frequently divided, it is the cheese and salsa from the H&H carwash that for many El Pasoens have brought them together and binds the city. written by W. Park Kerr

LANGER’S DELI & RESTAURANT, 704 South Alvarado Street, Los Angeles, CA 90057
Tel: 213-483-8050 Owner: Norm Langer

In Los Angeles, where any business that stays open for more than five years is likely to proclaim itself a ``legendary institution,'' Langer's Delicatessen is the real thing. Langer's is also a living microcosm of the Los Angeles story, from dramatic post-war growth through all the triumphs and tribulations, changes and challenges that have followed. Opened in 1947 with just 12 seats, almost forced out of business by recession and the urban blight of drugs and gangs in the early '90's, then rescued by - of all things in Los Angeles, a subway!--Langer's lives on, serving what many deli aficionadoes on both coasts consider the best pastrami sandwich in America. Norm Langer started working for his dad, Al, in 1963, and he's been there virtually every day since. His father, now 88, --still comes in for a few hours three or four days a week to help out with the lunch rush and greet longtime customers, many of whom recognize the children in the family
photos on the walls. Just west of downtown, in a neighborhood more shabby than chic, on a street corner at Seventh and Alvarado in a heavily Latino area, adjacent to a burgeoning Korea Town, it draws an eclectic and loyal clientele--including at least one Korean businessman who calls Langer's pastrami "Jewish kimchee." written by David Shaw

James Beard Foundation Humanitarian Of The Year
Announced on Monday, April 30th at the Awards Ceremony.

Richard Grausman

Richard Grausman’s life was changed forever when he fell in love with French cooking. In this, he is not unlike any number of food-obsessed souls who find themselves driven to give up their careers and put themselves in the service of gastronomy. But Grausman didn’t stop at teaching French cooking, or at writing books on the subject, or even at becoming one of the nation’s experts on Gallic cuisine. Instead, he turned his passion into a means of changing how Americans eat and a way of transforming the lives of disadvantaged young people.

Grausman began his professional life in the business world: he graduated from the University of North Carolina with a degree of economics and took a job in the importing industry. To unwind, he took cooking classes. As he grew more serious about his hobby, he found his way to James Beard’s famous kitchens. Beard’s effect on Grausman was electric. After six years in business, the young man realized that cooking had become the center of his life. He gave up the security of commerce and turned to the kitchen full-time.

Grausman headed to Paris, where he enrolled in Le Cordon Bleu and discovered he liked to teach. He graduated with a Grand Diplôme and was promptly hired by the school’s owner, Elizabeth Brassart, to serve as Le Cordon Bleu’s first official ambassador to the culinary world. In his new job, Grausman traveled through America, spreading the gospel of French cuisine. He taught in cities across the United States, brought French gastronomy to national television, and led food-and-cooking tours to Paris and the French Riviera. Grausman wrote articles and contributed recipes to a host of publications, among them Food & Wine, New York, Good Food, House Beautiful, Cosmopolitan, and House and Garden. In 1988, he published his first book, At Home with the French Classics (Workman). The book quickly became an essential tool for home cooks and is now in its fourth printing.

But it was in the classroom that Grausman most clearly excelled. Cooking is a difficult skill to teach; as Joyce Rosencrans, food editor of the Cincinnati Post, wrote, "A great cooking teacher is one part scientist, one part artist, and one part teacher/communicator. It’s rare to encounter a cooking teacher talented in all three areas, but Richard Grausman is one of this country’s best." Students in his cooking classes and seminars became ardent fans. And with good reason. Grausman, as Florence Fabricant declared, "is one of the best teachers in the business."

In every article, every media appearance, every class, Grausman worked hard to further the daunting agenda he had set for himself: he was committed to changing the way Americans eat and to making home cooking a crucial part of everyday life. In 1990, in pursuit of these goals, Grausman decided to put his teaching skills and his indefatigable energy to work in the service of introducing teenagers to French food. His aim was simply to give young people a sense of the rewards and satisfactions of home cooking. To that end, he launched a pilot program in 12 New York City high schools, creating a curriculum through which kids would learn about French cuisine in their Home Economics classes.

But it quickly became clear to Grausman that he could do much more for his students than provide them with an appreciation for fine food. The schools where his program ran, he soon realized, were poor. They offered Home Economics not because their course offerings were particularly broad, but because they couldn’t afford the computer labs and scientific equipment that had supplanted the Home Ec facilities in wealthier schools. The students who enrolled in the program were disadvantaged kids, generally from minority backgrounds, who had been provided with little guidance and less help in shaping their futures by their overburdened, overwhelmed schools. What these kids needed, Grausman saw, was a program that would give them a leg up as they sought to create careers and viable futures for themselves. The Careers Through Culinary Arts Program (C-CAP) was born.

The two-year program was designed to teach students the basics of professional cooking; the curriculum included everything from knife skills to menu planning, and Grausman stressed the importance of a strong work ethic, a can-do attitude, and a passion for the work. To implement the program, schools must have current Home Economics or cooking courses on the curriculum, and districts must involve at least 15 schools in order to facilitate teacher training. The program is currently under revision: helped by a $130,000 challenge grant from the Peter Sharp Foundation, Grausman is adjusting his curriculum to emphasize academics and more general workplace skills as well as technical training. In the new courses, to be implemented this fall, students will learn basics like money management and the keys to job-hunting. They’ll also be coached in such crucial general workplace skills and behaviors as cooperation, flexibility, and dealing with criticism. The aim is to make them coveted, self-sufficient employees, as well as skilled and creative cooks.

At the end of the program, students are invited to compete for scholarships in regional contests judged by professional chefs. In these competitions, students create complete meals within a two-hour time limit. Their work is judged on preparation, presentation, visual appeal, and flavor. The winners earn scholarships to a wide range of cooking schools and programs, including the Culinary Institute of America, Johnson & Wales, the Art Institutes International, and, of course, Le Cordon Bleu. Other students move directly into apprenticeships and full-time work, honing their considerable skills on the job. Though the program is not geared specifically toward the high-end culinary world, graduates of C-CAP have gone on to work at such top establishments as La Caravelle, the Pierre Hotel and the Waldorf=Astoria in New York, Spago in Los Angeles, and L’Espalier and the Omni Parker House in Boston.

In its short life, C-CAP has been hugely successful, and the curriculum has been embraced by public schools across the nation. To date, the non-profit program—funded entirely through donations—has been implemented in more than 200 high schools, generally in impoverished neighborhoods, in New York, Philadelphia, Washington, D.C., Norfolk, Virginia Beach, Chicago, Los Angeles, and across Arizona; some 10,000 students are enrolled, nearly all of them needy kids from minority backgrounds. Middle schools in Washington, D.C., plan to offer a modified version of the program in the coming years. Over the last decade, C-CAP has given out over $6.5 million in scholarships to its students.

Grausman has been widely recognized for his work. In 1993, he was named a Chevalier de l’Ordre de Mérite Agricole by the government of France; in 1998, he was promoted to the Officier rank, in recognition of his "outstanding contributions to the advancement and demystification of French cooking for Americans." In 1997, he was awarded a Presidential Medallion by the American Culinary Foundation. In 1997, Grausman was awarded the President’s Service Award, the White House’s highest tribute for volunteer service. In 1999, he was granted an honorary doctorate by Johnson & Wales, and last year, Bon Appétit named him their Humanitarian of the Year. Most importantly, Grausman’s work as president of C-CAP has helped to change the American conversation about food and cooking, while helping thousands of disadvantaged young people across the nation make lives for themselves in the culinary world.

— Gwen Hyman

2001 James Beard Foundation Restaurant Design and Graphics Awards

Announced April 30, 2001

Outstanding Restaurant Design

For the best restaurant design or renovation in North America since January 1, 1998

Designer: Warner Leroy
Design Firm: Leroy Adventures
Address: 1995 Broadway
New York, NY 10023
Telephone: 212-580-1200
Project: Russian Tea Room
Address: 150 West 57th Street
New York, NY 10019
Telephone: 212-974-2111

Designers: Peter Tolkin & John R. Byram
Design Firm: Tolkin & Byram Associates
Address: 41 West Bellevue Drive
Pasadena, CA 91105
Telephone: 626-356-0443
Project: Saladang Song
Address: 383 South Fair Oaks Avenue
Pasadena, CA 91105
Telephone: 626-793-5200

Designers: David Rockwell & Sam Trimble
Design Firm: Rockwell Group
Address: 5 Union Square West, 8th Floor, New York, NY 10003
Telephone: 212-463-0334
Project: Pod
Address: 3636 Sansom Street
Philadelphia, PA 19106
Telephone: 215-387-1803

Outstanding Restaurant Graphics

For the best restaurant graphics executed in North America since January 1, 1998

Designer: Matteo Bologna
Design Firm: Mucca Design
Address: 176 Grand Street, 2nd Floor,
New York, NY 10013
Telephone: 212-965-9821
Project: Village
Address: 62 West 9th Street
New York, NY 10011
Telephone: 212-505-3355

Designers: Robert Louey, Alex Chao & Tony Chi
Design Firm: Louey/Rubino Design Group Inc.
Address: 2525 Main Street, Suite 204
Santa Monica, CA 90405
Telephone: 310-396-7724
Project: NoMi Restaurant
Address: 800 North Michigan Avenue
Chicago, IL 60611
Telephone: 312-239-4030

Designer: Michael Edwards
Design Firm: Michael Edwards Design NYC
Address: 317 10th Avenue, Apt. 8
New York, NY 10001
Telephone: 617-719-5036
Project: Blackbird Restaurant
Address: 619 West Randolph
Chicago, IL 60661
Telephone: 312-715-0708

Designers: Del Terrelonge, Guido Costantino & Jaime Plourde
Design Firm: Terrelonge
Address: 477 Richmond Street West,
Suite 306
Toronto, Ontario, Canada M5V 3E7
Telephone: 416-504-5342
Project: Zinc
Address: 471 Richmond Street West
Toronto, Ontario, Canada M5V 1X9
Telephone: 416-504-6013

2001 James Beard Foundation/Viking Range Broadcast Media Awards

For shows on food and beverage aired in 2000

Announced April 30, 2001

Viking Range Best National Television Cooking Show

Julia and Jacques Cooking at Home
Hosts: Julia Child & Jacques Pépin
Network/Station: PBS
Producers: Geoffrey Drummond
& Nat Katzman

The Naked Chef
Host: Jamie Oliver
Network/Station: Food Network
Producers: Peter Gillbe & Patricia Llewllyn

New Jewish Cuisine
Host: Jeff Nathan
Network/Station: PBS
Producers: Harvey Lehrer and Jay Sanderson

Viking Range Best Local Television Cooking Show

Bay Café
Host: Joey Altman
Network/Station: KRON-TV,
San Francisco
Producer: Tricia Johnson Reece

Cookin' with Carol
Host: Carol Ritchie
Network/Station: AT&T Broadband,
Arlington, Texas
Producer: Kurt Ritchie

Lauren Groveman’s Kitchen
Host: Lauren Groveman
Network/Station: Local Westchester Stations
Larchmont, New York
Producer: Lauren Groveman

Viking Range Best Television Food Journalism

Inside Scoop
Network/Station: Food Network
Producer: Karen Katz

The Great Canadian Food Show
Host: Carlo Rota
Network/Station: CBC, Ottowa
Executive Producer: Chris Knight

The Road to Bocuse D’Or
Network/Station: Food Network
Producer: Nicolas Versteeg

Viking Range Best Television Food Segment

Business Unusual
Host: Rhonda Schaffler
Network/Station: CNN
Producer: Lawrence Cardarelli

Innovations: Just Desserts
Host: Bernard Shaw
Network/Station: CNN & Time
Producer: Marika Olsen

ABC NEWS: Good Morning America
Host: Emeril Lagasse
Network/Station: ABC
Producer: Margo Baumgart

Viking Range Best Television Cooking Special

A Spoonful of Ginger
Host: Nina Simonds
Network/Station: APT Public TV
Executive Produces: John Potthast
Producer: Charles Pinsky

Chez Pépin
Host: Jacques Pépin
Network/Station: PBS
Executive Producer: John Potthast
Producer: Charles Pinsky

Julia Child’s Kitchen Wisdom
Host: Julia Child
Network/Station: PBS
Producers: Geoffrey Drummond
& Nat Katzman

Viking Range Best Radio, Short Form, on Food

Bon Appétit Magazine Lifestyle
Host: Anthony Dias Blue
Network/Station: WCBS-AM,
New York City/KFWB-AM, Los Angeles
Producer: Rick Reece

Ed Levine: Your Food Advisor
Host: Ed Levine
Network/Station: WNYC-FM,
New York
Producer: Marty Goldensohn

Gourmet Around the Bay
Host: David Ross
Network/Station: KBLX-FM.
San Francisco
Producer: David Ross

Viking Range Best Radio, Long Form, on Food

A Chefs Table Grilling
Host: Jim Coleman
Network/Station: WHYY,
Producer: Maiken Scott

Dining With Kids
Host: Steve Dolinsky
Network/Station: WBEZ-FM,
Producer: Justin Kaufman

Food Family and Home "Matters"
Host: Lauren Groveman
Network/Station: WVOX-AM,
Larchmont, New York
Producer: Lauren Groveman

T h e
J a m e s
B e a r d
F o u n d a t i o n
A w a r d s

2001 James Beard Foundation Lifetime Achievement
Award Recipient

Ernest Gallo
Chairman & Co-Founder
E & J Gallo Winery

Back in 1933, a pair of penniless brothers named Ernest and Julio Gallo launched a tiny winery in Modesto, CA. Nearly seventy years later, the brothers' shoestring business has become an empire: one of every four bottles of wine sold in this country bears the Gallo crest. The story of their rise, as Ernest Gallo writes in their jointly authored autobiography, Our Story (Random House), is the story of "unremitting desire, commitment, hard work, striving for perfection, and the occasional good fortune that seems to travel with these attributes."

Hard work has always been a part of Ernest Gallo's life. Ernest was born in 1909 in Jackson, California to a poor Piedmontese immigrant named Giuseppe (Joe) Gallo and his wife, Assunta (Susie) Bianco. His brother Julio was born a year later. The family moved from place to place, running a boarding house and saloon, farming, working a still in the early years of Prohibition. Nothing seemed to work out: the farmland was bad; the Feds raided the still. In every new venture, Joe put Ernest and Julio to work whenever they weren't in school. When he bought a vineyard in Modesto, CA, in 1924, the boys pruned, sulphured and harvested the grapes, which were shipped to Chicago and New York and sold to immigrant families for homemade Prohibition wine. It was backbreaking, toughening work-the sort of labor that prepared the brothers for their life of striving. But at age seventeen, Ernest left his brother in the vineyards to try his hand at sales. In September 1926, he made the four-day train trip to Chicago in a straight-backed wooden third-class seat. In the Windy City, the baby-faced salesman regularly beat out more established rivals with his uncanny business savvy. On that first trip, he earned $17,000-thousands more than his father had brought home the previous year. Ernest's calling was clear.

By 1931, when Ernest married Amelia Fernzie, the family was doing well. But the Depression and a drop in grape sales soon conspired to drag the Gallos back to poverty once again. Like so many people during the dark days of the Depression, a despondent Joe Gallo in 1933 killed himself and his wife. Their parents' deaths left Ernest and Julio determined to beat back the legacy of debt and failure and to wrest success from the vines. They borrowed money, bought second-hand equipment on credit, rented space in a warehouse, and started up their winery on their sliver of Modesto land. They knew virtually nothing about making wine-so they went to the library, found a pamphlet called "The Principles of Wine-Making," and followed the directions.

It was not an auspicious beginning. But as Julio wrote, "my older brother was ambitious and driven. An aggressive, hardworking guy." Ernest's business savvy helped keep the fledgling E. & J. Gallo afloat. Short on ready cash, he offered the growers two-thirds of the profits from the wine in exchange for grapes. It was the kind of smart, innovative thinking that he became known for. And he made good on his promises: mindful of his father's debts, Ernest ensured that every note that Gallo signed for was paid on time.

The early years were tough. The brothers worked constantly and did everything themselves, literally sleeping beside their fermentation tanks. But that first year, Ernest sold 177,847 gallons of red table wine to bottlers, at a $30,000 profit. The money went right back into the business.

From the beginning, the special relationship between Ernest and Julio was crucial. The brothers made every decision together, then divided the work neatly in two. Julio spent hours in his own vineyards and his growers' fields, and he constantly pushed the boundaries of his knowledge of wine-making. Ernest bargained and bartered with suppliers and buyers, chased down funding (on one occasion, he simply refused to leave a banker's office until a loan was approved), and spent six months a year on the road, dealing with bottlers. Their meticulous, exhausting approach paid off: by the late 1930s, the brothers were selling three million gallons of wine a year.

Soon the Gallos decided they needed more control over their product. So when their bottlers got into trouble, Ernest bought them out; then he designed a new, clear glass bottle, created a Gallo label, and put wine-based recipes on the side. He spent hours in liquor stores, researching buying patterns and sales layouts. In an age when wines were relegated to bottom shelves, he designed a special display rack-complete with a lighted niche for a featured bottle-and convinced retailers to put it on the sales floor. Instead of relying on the salesmen employed by wholesalers, he created a Gallo Wines sales force, dedicated to selling only his product and maintaining its prominent position in stores (salesmen were even required to dust the bottles). In 1942, Ernest set up a bottling plant on the winery grounds. In 1957, the brothers opened a glass plant. Eventually, every stage of wine production, bottling and shipping was done in-house, except for large-scale grape production and the growing and cutting of cork.

After the war, Ernest devised a bold new advertising campaign for the company, transforming America's relationship with wine with his famous "lifestyle" billboards and ads. And in 1945, he brought his little winery to national attention by convincing Life magazine to attend a grape crush at the winery (the key selling point was a scantily-clad woman bathing in wine). But Ernest's success was due as much to little things as to big ones. He constantly visited stores across the country that stocked his wine, checking on bottle positioning, displays and sales. (He was, as Anthony Dias Blue of Bon Appétit recalls, once arrested in a tiny town in Texas for lurking in local liquor stores. When he explained that he was Ernest Gallo, the sheriff reportedly replied, "and I'm George Washington," and carted him off to jail). Ernest was tireless-and effective. Between 1948 and 1955, sales rose 400%. He set down his precepts in a three-hundred-page secret marketing "Bible" that the family still uses. He is, Dias Blue asserts, unquestionably "a marketing genius."

The brothers also invested heavily in research and development. Top scientists worked in their lab. The company pioneered filtration machines and stainless steel fermentation casks. Gallo's size made its research hugely influential in the industry: as John Deluca of the Wine Institute asserts, "you really can't talk about the modern winery Ernest Gallo/Page 3 without talking about the Gallos' research into viticultural knowledge. They continue to be trailblazers in that area." And they were openhanded with their knowledge. The Gallos "really were so generous to the rest of the industry," says Dias Blue. "They shared technology-their labs were always open to people starting up wineries." The brothers, Deluca says, "always talked in terms of the industry as a whole in everything they did."

Gallo Wines grew from strength to strength. In the fifties, Ernest Gallo convinced Americans that good wine was part of any modern, sophisticated social gathering. In the sixties, the Gallos' wines were adopted by the counterculture generation. By 1975, the company was earning an estimated $335 million in annual revenues, and by the 1980s, Gallo Wines had made its mark in over sixty countries.

In the nineties, the Gallos took on the wine critics. The brothers had always been dedicated to the production of top-notch wine at reasonable prices, and they consistently turned out high-quality blended wines that were often much better than their more esteemed European counterparts. As Deluca asserts, "They thought of putting a very fine wine that people could afford on the table-that's the foundation for the California wine industry and the wine industry in the United States." But serious critical acclaim had often eluded the company. Dias Blue recalls asking Ernest whether there was anything he still hadn't achieved. "He said, 'I want to walk into my favorite restaurant and have Gallo wine on the wine list." The brothers decided to do something about it. They would create a high-end, artisanal boutique winery-and they would put the Gallo name on it. Gallo of Sonoma was born.

But in 1993, just as the project took off, tragedy struck. Julio was killed in a car accident; Amelia died that same year. Ernest coped as he always had: by working as hard as he could. He threw himself into the new winery. It was soon earning medals at competitions around the world. Marvin Shanken, editor and publisher of the Wine Spectator, told A&E's Biography that when he tasted the wine, "I was astounded...it just knocked our socks off." Gallo of Sonoma was named Winery of the Year in 1996 and 1998 at the San Francisco International Wine Fair. This tiny Sonoma property, Dias Blue explains, is "a drop in the bucket" for Gallo Wines, "but it has completely revolutionized the image of the winery."

That image, Ernest and Julio agreed, had to be preserved for the Gallo family for generations to come. Family has been central to the success of Gallo, and the company remains a family business in astonishing ways: seventeen of the brothers' twenty grandchildren work at Gallo Wines. Ernest's son Joe is co-president in charge of marketing, and his grandchildren, Joseph and Stephanie, are following in their grandfather's footsteps. At ninety-two, Ernest Gallo is still firmly at the helm of his beloved winery-a multi-billion-dollar business that remains, in every way, a family affair. He is, says Anthony Dias Blue, "the same feisty guy that he always was-he's remarkable." And his effect on the wine business is immeasurable. Ernest Gallo, John Deluca asserts, "has really created the modern wine industry in America, transforming it from the days when you brought your own jug to the barrel." The Gallo brothers, he concludes, have been "the most important force in the positive transformation of the California wine industry this last century. There's no question about their impact." As Marvin Shanken put it, "Ernest Gallo's achievements in the world of wine will go down in history. All Americans who drink wine at their dinner table today are in his debt."

— Gwen Hyman

2001 D'Artagnan Cervena Who's Who of Food & Beverage in America

Mario Batali, Babbo/Esca, New York NY
Chef and co-owner of Babbo and Esca, as well as cookbook author and host of the Food Network’s "Molto Mario" and "Mario Batali’s Italy". His restaurant Babbo won The 1998 James Beard Foundation Best New Restaurant.

Michael Ginor & Izzy Yanay, Hudson Valley Foie Gras, Great Neck NY
Founders, Hudson Valley Foie Gras, leading producer of domestically produced foie gras. Tireless fundraisers for numerous food-related and humanitarian causes.

Lynne Rossetto Kasper, St. Paul MN
National radio show host, "The Splendid Table with Lynne Rossetto Kaspar" (James Beard Award winner ‘98). Author of the award-winning THE SPLENDID TABLE: RECIPES FROM EMILIA-ROMAGNA, THE HEARTLAND OF NORTHERN ITALIAN FOOD and THE ITALIAN COUNTRY TABLE: RECIPES FROM ITALY'S FARMHOUSE KITCHENS. Educator, lecturer, journalist.

Joan Nathan, Washington DC
Nationally acclaimed cookbook author and recipient of various awards including The James Beard Foundation KitchenAid and the Julia Child/IACP Awards. Host and producer of PBS TV’s "Jewish Cooking in America". A founding member of Les Dames d’Escoffier in Washington DC.

Martin Yan, The Yan Can Cook Group, Foster City CA
Host of more than 1,750 "Yan Can Cook" cooking shows (two-time James Beard Award recipient and a Daytime Emmy Award). A food consultant, and a certified Master Chef with 20 best-selling cookbooks, including his recent MARTIN YAN’S FEAST.

Note: This information was accurate when it was published. Please be sure to confirm all rates and details directly with the businesses in question before making your plans.

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