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James Beard Awards 2011: The Semifinalists

James Beard Awards 2011: The Semifinalists

A closer look at the James Beard semifinalists.

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Chefs Award

Last Thursday the James Beard Foundation released the chef and restaurant semifinalists for this year's James Beard Awards. While many semifinalists are less than surprising (such as ABC Kitchen for Best New Chef, or Blue Hill for Outstanding Restaurant), there are a few notably curious entries.

Torrisi Italian Specialties in New York City is a semifinalist in the Best New Restaurant category, which makes sense until you notice when it opened. According to the James Beard Foundation Awards criteria, a restaurant must have opened within a calendar year before the awards are given out to be eligible to win this award. Torrisi officially opened for business on December 30th, 2009. When we reached out to the Foundation to comment, Brett Anderson, the chair of the committee responsible for the Restaurant and Chef Awards, explained that Torrisi is being recognized for food it began serving when it opened for dinner service last March.

Also of note, Chef Michael Symon's restaurant, Lola, is a semifinalist in the Outstanding Restaurant category. James Beard Foundation award policy states that a restaurant must be in business for ten consecutive years to be eligible to win this award. Although Symon opened Lola in 1997, he decided to close the restaurant in 2005 to open Lolita in that space, and subsequently re-open Lola in a downtown Cleveland location the following year.

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Recipes From the 2011 James Beard Award Nominees

Todd Coleman

Pasta Alla Norma (Pasta with Tomato Sauce and Eggplant)

This morning brought with it the announcement of the long-list semifinalist chefs and restaurants for the 2011 James Beard Awards. Come March 21, the group will be whittled down to just a few finalists per category on May 9, at the annual awards gala in New York City, we’ll find out the winners. Until then, we’re pleased as punch to see so many chefs honored whose recipes have appeared in the pages (both digital and print) of SAVEUR.

From Outstanding Chef nominee Suzanne Goin’s Moroccan Chicken with Carrot Puree to a Mushroom Sformato from chef Michael Tusk, nominated for Best Chef: Pacific, we’ve gathered together some of our favorite recipes from this year’s nominees. (For the complete list of Beard Award semifinalists, click here.)

MORE TO READ

The SAVEUR Cookbook Club

Each month, our Cookbook Club digs deep into a cookbook and shares our progress online.


Recipes From the 2011 James Beard Award Nominees

Todd Coleman

Pasta Alla Norma (Pasta with Tomato Sauce and Eggplant)

This morning brought with it the announcement of the long-list semifinalist chefs and restaurants for the 2011 James Beard Awards. Come March 21, the group will be whittled down to just a few finalists per category on May 9, at the annual awards gala in New York City, we’ll find out the winners. Until then, we’re pleased as punch to see so many chefs honored whose recipes have appeared in the pages (both digital and print) of SAVEUR.

From Outstanding Chef nominee Suzanne Goin’s Moroccan Chicken with Carrot Puree to a Mushroom Sformato from chef Michael Tusk, nominated for Best Chef: Pacific, we’ve gathered together some of our favorite recipes from this year’s nominees. (For the complete list of Beard Award semifinalists, click here.)

MORE TO READ

The SAVEUR Cookbook Club

Each month, our Cookbook Club digs deep into a cookbook and shares our progress online.


Recipes From the 2011 James Beard Award Nominees

Todd Coleman

Pasta Alla Norma (Pasta with Tomato Sauce and Eggplant)

This morning brought with it the announcement of the long-list semifinalist chefs and restaurants for the 2011 James Beard Awards. Come March 21, the group will be whittled down to just a few finalists per category on May 9, at the annual awards gala in New York City, we’ll find out the winners. Until then, we’re pleased as punch to see so many chefs honored whose recipes have appeared in the pages (both digital and print) of SAVEUR.

From Outstanding Chef nominee Suzanne Goin’s Moroccan Chicken with Carrot Puree to a Mushroom Sformato from chef Michael Tusk, nominated for Best Chef: Pacific, we’ve gathered together some of our favorite recipes from this year’s nominees. (For the complete list of Beard Award semifinalists, click here.)

MORE TO READ

The SAVEUR Cookbook Club

Each month, our Cookbook Club digs deep into a cookbook and shares our progress online.


Recipes From the 2011 James Beard Award Nominees

Todd Coleman

Pasta Alla Norma (Pasta with Tomato Sauce and Eggplant)

This morning brought with it the announcement of the long-list semifinalist chefs and restaurants for the 2011 James Beard Awards. Come March 21, the group will be whittled down to just a few finalists per category on May 9, at the annual awards gala in New York City, we’ll find out the winners. Until then, we’re pleased as punch to see so many chefs honored whose recipes have appeared in the pages (both digital and print) of SAVEUR.

From Outstanding Chef nominee Suzanne Goin’s Moroccan Chicken with Carrot Puree to a Mushroom Sformato from chef Michael Tusk, nominated for Best Chef: Pacific, we’ve gathered together some of our favorite recipes from this year’s nominees. (For the complete list of Beard Award semifinalists, click here.)

MORE TO READ

The SAVEUR Cookbook Club

Each month, our Cookbook Club digs deep into a cookbook and shares our progress online.


Recipes From the 2011 James Beard Award Nominees

Todd Coleman

Pasta Alla Norma (Pasta with Tomato Sauce and Eggplant)

This morning brought with it the announcement of the long-list semifinalist chefs and restaurants for the 2011 James Beard Awards. Come March 21, the group will be whittled down to just a few finalists per category on May 9, at the annual awards gala in New York City, we’ll find out the winners. Until then, we’re pleased as punch to see so many chefs honored whose recipes have appeared in the pages (both digital and print) of SAVEUR.

From Outstanding Chef nominee Suzanne Goin’s Moroccan Chicken with Carrot Puree to a Mushroom Sformato from chef Michael Tusk, nominated for Best Chef: Pacific, we’ve gathered together some of our favorite recipes from this year’s nominees. (For the complete list of Beard Award semifinalists, click here.)

MORE TO READ

The SAVEUR Cookbook Club

Each month, our Cookbook Club digs deep into a cookbook and shares our progress online.


Recipes From the 2011 James Beard Award Nominees

Todd Coleman

Pasta Alla Norma (Pasta with Tomato Sauce and Eggplant)

This morning brought with it the announcement of the long-list semifinalist chefs and restaurants for the 2011 James Beard Awards. Come March 21, the group will be whittled down to just a few finalists per category on May 9, at the annual awards gala in New York City, we’ll find out the winners. Until then, we’re pleased as punch to see so many chefs honored whose recipes have appeared in the pages (both digital and print) of SAVEUR.

From Outstanding Chef nominee Suzanne Goin’s Moroccan Chicken with Carrot Puree to a Mushroom Sformato from chef Michael Tusk, nominated for Best Chef: Pacific, we’ve gathered together some of our favorite recipes from this year’s nominees. (For the complete list of Beard Award semifinalists, click here.)

MORE TO READ

The SAVEUR Cookbook Club

Each month, our Cookbook Club digs deep into a cookbook and shares our progress online.


Recipes From the 2011 James Beard Award Nominees

Todd Coleman

Pasta Alla Norma (Pasta with Tomato Sauce and Eggplant)

This morning brought with it the announcement of the long-list semifinalist chefs and restaurants for the 2011 James Beard Awards. Come March 21, the group will be whittled down to just a few finalists per category on May 9, at the annual awards gala in New York City, we’ll find out the winners. Until then, we’re pleased as punch to see so many chefs honored whose recipes have appeared in the pages (both digital and print) of SAVEUR.

From Outstanding Chef nominee Suzanne Goin’s Moroccan Chicken with Carrot Puree to a Mushroom Sformato from chef Michael Tusk, nominated for Best Chef: Pacific, we’ve gathered together some of our favorite recipes from this year’s nominees. (For the complete list of Beard Award semifinalists, click here.)

MORE TO READ

The SAVEUR Cookbook Club

Each month, our Cookbook Club digs deep into a cookbook and shares our progress online.


Recipes From the 2011 James Beard Award Nominees

Todd Coleman

Pasta Alla Norma (Pasta with Tomato Sauce and Eggplant)

This morning brought with it the announcement of the long-list semifinalist chefs and restaurants for the 2011 James Beard Awards. Come March 21, the group will be whittled down to just a few finalists per category on May 9, at the annual awards gala in New York City, we’ll find out the winners. Until then, we’re pleased as punch to see so many chefs honored whose recipes have appeared in the pages (both digital and print) of SAVEUR.

From Outstanding Chef nominee Suzanne Goin’s Moroccan Chicken with Carrot Puree to a Mushroom Sformato from chef Michael Tusk, nominated for Best Chef: Pacific, we’ve gathered together some of our favorite recipes from this year’s nominees. (For the complete list of Beard Award semifinalists, click here.)

MORE TO READ

The SAVEUR Cookbook Club

Each month, our Cookbook Club digs deep into a cookbook and shares our progress online.


Recipes From the 2011 James Beard Award Nominees

Todd Coleman

Pasta Alla Norma (Pasta with Tomato Sauce and Eggplant)

This morning brought with it the announcement of the long-list semifinalist chefs and restaurants for the 2011 James Beard Awards. Come March 21, the group will be whittled down to just a few finalists per category on May 9, at the annual awards gala in New York City, we’ll find out the winners. Until then, we’re pleased as punch to see so many chefs honored whose recipes have appeared in the pages (both digital and print) of SAVEUR.

From Outstanding Chef nominee Suzanne Goin’s Moroccan Chicken with Carrot Puree to a Mushroom Sformato from chef Michael Tusk, nominated for Best Chef: Pacific, we’ve gathered together some of our favorite recipes from this year’s nominees. (For the complete list of Beard Award semifinalists, click here.)

MORE TO READ

The SAVEUR Cookbook Club

Each month, our Cookbook Club digs deep into a cookbook and shares our progress online.


Recipes From the 2011 James Beard Award Nominees

Todd Coleman

Pasta Alla Norma (Pasta with Tomato Sauce and Eggplant)

This morning brought with it the announcement of the long-list semifinalist chefs and restaurants for the 2011 James Beard Awards. Come March 21, the group will be whittled down to just a few finalists per category on May 9, at the annual awards gala in New York City, we’ll find out the winners. Until then, we’re pleased as punch to see so many chefs honored whose recipes have appeared in the pages (both digital and print) of SAVEUR.

From Outstanding Chef nominee Suzanne Goin’s Moroccan Chicken with Carrot Puree to a Mushroom Sformato from chef Michael Tusk, nominated for Best Chef: Pacific, we’ve gathered together some of our favorite recipes from this year’s nominees. (For the complete list of Beard Award semifinalists, click here.)

MORE TO READ

The SAVEUR Cookbook Club

Each month, our Cookbook Club digs deep into a cookbook and shares our progress online.