Chefs, foodies, sommeliers, and restaurateurs gathered for The 2010 James Beard Foundation Awards in New York, the equivalent of the Hollywood Oscars for the food industry. It was a night to remember when the culinary stars shined their brightest, and of course, being the foodies that we are, Luxury Experience was there to partake in the festivities.

On Monday, May 3, 2010, The James Beard Foundation celebrated its 20th annual awards anniversary at Avery Fisher Hall at Lincoln Center, and honored the gifted stars of the culinary world. Chef/Restaurateur Lidia Bastianich, Alton Brown, and Chef Wolfgang Puck, all past JBF award winners, hosted the gala evening with the theme of The Legacy Continues.

 James Beard Foundation President Susan Ungaro
Opening 2010 Awards Ceremony

Established in 1990, The James Beard Foundation Awards honor hardworking professionals working in the United States in the food industry who not only continue to excel at their chosen craft, but also motivate, mentor, and inspire other professionals.

The James Beard Foundation Awards 2010

Category:
Lifetime Achievement Award 2010 

The Lifetime Achievement Award is given to an individual or individuals whose lifetime body of work has had a positive and long-lasting impact on the way we eat, cook, and/or think about food in America.

Ariane and Michael Batterberry

Lifetime Achievement Award 2010:
Ariane and Michael Batterberry, Founders of Food & Wine and Food Arts

Category:
Who's Who of Food & Beverage in America 2010

Who's Who of Food & Beverage in America 2010 Inductees:

Who's Who of Food & Beverage in America 2010 Inductees 

Category:
Humanitarian of the Year 2010

Wayne Kostroski

Humanitarian of the Year 2010:
Wayne Kostroski, Founder, Taste of the NFL

Category:
Outstanding Chef 2010

The James Beard Foundation Outstanding Chef Award is to honor a chef who not only sets standards for the industry, who has served as an inspiration for other food professionals, and has been working as a chef for at least the past 5 years.

Chef Tom Collicchio

Outstanding Chef 2010:
Chef Tom Collicchio, Craft, New York, New York

Category:
Best Chefs in America 2010

The exciting category of The James Beard Foundation Best Chef in America Award honors chefs by region who have worked in the industry as a chef for a minimum of 5 years, and must have spent at least the last 3 years in the region where they are presently working.

Chef Koren Grieveson

Best Chef in America 2010 Great Lakes (IL, IN, MI, OH):
Chef Koren Grieveson, Avec, Chicago, Illinois

Chef Jeff Michaud

Best Chef in America 2010 Mid-Atlantic (D.C. DE, MD, NJ, PA, VA):
Chef Jeff Michaud, Osteria, Philadelphia, Pennsylvania

Chef Alexnder Roberts

Best Chef in America 2010 Midwest (IA, KS, MN, MO, NE, ND, SD, WI):
Chef Alexander Roberts, Restaurant Alma, Minneapolis, Minnesota

Chef Daniel Humm

Best Chef in America 2010 New York City (Five Boroughs):
Chef Daniel Humm, Eleven Madison Park, New York, New York

Chef Clark Frasier and Chef Mark Gaier

Best Chef in America 2010 Northeast: (CT, MA, ME, NH, NY STATE, RI, VT):
Chef Clark Frasier and Chef Mark Gaier, Arrows, Ogunquit, Maine

Chef Jason Wilson

Best Chef in America 2010 Northwest (AK, ID, MT, OR, WA, WY):
Chef Jason Wilson, Crush, Seattle, Washington

Chef David Kinch

Best Chef in America 2010 Pacific (CA, HI):
Chef David Kinch, Manresa, Los Gatos, California

Chef Michael Schwartz

Best Chef in America 2010 South (AL, AR, FL, LA, MS):
Chef Michael Schwartz, Michael's Genuine Food & Drink, Miami, Florida

Chef Claude Le Tohic

Best Chef in America 2010 Southwest (GA, KY, NC, SC, TN, WV):
Chef Claude Le Tohic, Joël Robuchon at MGM Grand Hotel & Casino, Las Vegas, Nevada

Chef Sean Brock

Best Chef in America 2010 Southeast (GA, KY, NC, SC, TN, WV):
Chef Sean Brock, McCrady's, Charleston, South Carolina

Category:
Outstanding Pastry Chef Award 2010

The Outstanding Pastry Chef Award recognizes a talented chef or baker who serves as a national standard for excellence. The person must have been a pastry chef or a baker for at least the past 5 years.

Chef Nicole Plue

Outstanding Pastry Chef 2010:
Chef Nicole Plue, Redd, Yountville, California

Category:
Rising Star Chef of the Year Award 2010

In addition to established chef awards, The James Beard Foundation also recognizes impressive talent on the rise with their Rising Star Chef of the Year Award for chefs aged 30 years or younger. The Rising Star Chef is a chef to watch as their talent continues to grow.

Past Rising Star Chef of the Year Award Winners who have metamorphosed into major players in the culinary world include Todd English (1991), Bobby Flay (1993), Marcus Samuelsson (1999), and Grant Achatz (2003) to name but a few of the many success stories.

The French Laundry in Yountville, California has earned a reputation of excellence as a restaurant as well as mentoring young talent. Chef Corey Lee was the Rising Star Chef of the Year in 2006 and the restaurant earned another culinary notch in their belt again this year.

Chef Timothy Hollingsworth

Rising Star Chef of 2010:
Chef Timothy Hollingsworth, The French Laundry, Yountville, California

Category:
Outstanding Restaurant Award 2010

The Outstanding Restaurant Award recognizes a restaurant in the United States that serves as a national standard-bearer for consistent quality and excellence in food, atmosphere, and service. The restaurant must have been in operation for at least 10 consecutive years.

Chef/Owner Daniel Boulud

Outstanding Restaurant Award 2010:
Chef/Owner Daniel Boulud and Owner Joel Smilow, Daniel, New York City, New York.

Category:
Best New Restaurant

The Best New Restaurant Award is for a restaurant that opened during the previous year and already displays excellence in food, beverage, and service and is likely to have a significant impact on the industry in years to come.

Chef/Partner Michael White and Partner Chris Cannon 

Best New Restaurant 2010:
Marea, Chef/Partner Michael White, Partner Chris Cannon, New York City, New York

Category:
Outstanding Restaurateur Award 2010

The Outstanding Restaurateur Award honors working restaurateurs who set high stands in restaurants operations and entrepreneurship. They must have been in the restaurant industry a minimum of 10 years and may not have been nominated for a James Beard Foundation chef award for the past 10 years.

Outstanding Restaurateur Award 2010:
Keith McNally, Balthazar, Lucky Strike, Minetta Tavern, Morandi, Pastis, Pravada, and Schiller's Liquor Bar, New York City, New York.

Category:
Outstanding Service Award 2010

Service is one of the defining factors that set the standards for outstanding restaurants. The Outstanding Service Award recognizes restaurants that demonstrate high standards of hospitality and service. The restaurant must have been in business for at least the past 5 years.

Chef/Owner Grant Achatz and Team from Alinea

Outstanding Service Award 2010:
Chef/Owner Grant Achatz (Rising Star Chef of the Year 2003), Alinea, Chicago, Illinois

Category:
Outstanding Wine and Spirits Professional Award 2010

The Outstanding Wine and Spirits Professional Award recognizes a winemaker, brewer, or spirits professional that has had a significant impact on the wine and spirits industry nationwide. Candidates must have been in the profession for a minimum of 5 years.

John Shafer

Outstanding Wine and Spirits Professional 2010:
John Shafer and Doug Shafer, Shafer Vineyards, Napa, California.

Category:
Outstanding Wine Service Award 2010

The Outstanding Wine Service Award 2010 recognizes a restaurant that displays and encourages excellence in wine service through a well-presented wine list, a knowledgeable staff, and efforts to educate customers about wine.  The restaurant must have been in operation for a minimum of 5 years.

Bernard Sun

Outstanding Wine Service Award 2010:
Bernard Sun, Wine Director, Jean Georges, New York City, New York.

A Gala Reception followed the Awards ceremony with a gastronomic menu created by a team of talented chefs that inspired, motivated, and challenged pre-conceived ideas of food pairings. The enticing menu created by and for, chefs and other culinary industry professionals, was a not to be missed event.

Let the Gala Begin

The Gala Reception Menu

Vitello Tonnato Panino
(Chef Jonathan Benno)

Bacon Soup with Scallop, Leek, Tomato, and Oyster Cracker
(Chef Kevin Binkley)

Bacon Soup

Black Cod Confit with Fennel Salad, Artichokes, and Razor Clam Vinaigrette
(Chef Jean François Bruel)

Rabbit with Mint, Bourbon, and Smoked Salt
(Chef Jennifer Carroll)

Rabbit with Mint, Bourbon, and Smoked Salt

Roasted White Chocolate Mousse with Poached Cherries
(Chef Bill Corbett)

Morteau Sausage with Lentil, Guacamole, and Herb Stew
(Chef Christopher DiMinno)

Alaskan King Crab with Cucumber Consommé, Kalamansi, Floral Cream, and Lemon Balm
(Chef Curtis Duffy)

Alaskan King Crab

Baby White Asparagus in Ambush with Morels, Dickenson's Tasso, and Midnight Moon Goat Cheese
(Chef Marc Forgione)

Champagne-Poached Prawns with Spicy Cucumber Salad and Green Curry-Coconut Sauce
(Chef Mark Franz)

Scottish Salmon Tartare and Smoked Mousse with Yuzu and Trout Roe
(Chef James Kent)

Hiramasa Sashimi with Crispy Rice Cake, Marinated Cucumber and Hearts of Palm with Soy Ceviche-Ginger Vinaigrette; House Cured Duck Pastrami with Pickled Rhubarb, Golden Raisins, and Pretzel Wafers
(Chef Eric Klein)

Crawfish Remoulade on Brioche and Assorted Butcher Salami
(Sponsor Chef Donald Link)

Jean-Louis Paladin's Quail Egg and Caviar
(Chef Sam Mason)
(as conceived by Chef Timothy Dean of Prime Steakhouse in Baltimore)

Quail Egg and Caviar 

Butterscotch Budino with Maldon Sea Salt, Caramel Sauce, and Rosemary-Pine Nut Cookies
(Chef Dahlia Narvaez)

Ravioli Cacio Pere e Pepe, Pear and Fresh Pecorino Ravioli with Aged Pecorino and Crushed Black Pepper 
(Chef Fortunato Nicotra)

Beets with Coach Farm Goat Cheese and Black Truffles
(Chef Andy Nusser)

Pork Rilettes and Cracklings with Chayote-Calabaza Salad and Tamarind-Puerto Rican Rum Glaze
(Sponsor Chef Mario Pagán)

Bitter: Tangy Grapefruit Mousse with Candied Ginger Syrup and Grapefruit Zest
Sweet: Chocolate-Hazelnut Panna Cotta
Sour: Sicilian-Style Eggplant Caponata
Salty: Oyster Shooter with Fleur de Sel and Nori Mignonette
(Sponsor Chefs Ralph Pagano and Luis Young)

Local Cured Sardines with Avocado Chutney and Fried Curry Leaf
(Chefs Gayle Pirie and John Clark)

Tostaditas de Tinga
Miniature Tostadas with Shredded Pork Chorizo and Roasted Tomato-Chipotle Sauce
(Chef Priscilla Satkoff)

Diver Scallops and Dungeness Crab with Hearts of Palm, Bergamot, and Habanero Oil
(Chef Cal Stamenov)

Marinated Beef Short Rib Pastrami with Nori Brioche
(Chef Noriyuki Sugie)

Spring Pea Custard with Petite Spring Vegetable Salad and Champagne Vinaigrette
(Chef John Suley)

Smoked Sonoma Liberty Duck with Rhubarb-Ngami Kumquat Mostarda
(Chef Michael Tusk)

Sweet Chile-Crab Dumplings with Cilantro and Celeriac
(Chef Cedric Vongerichten)

Basil Tofu with Uni, Basil Puree, and Uma-Dashi Sauce
(Chef Isao Yamada)

Basil Tofu with Uni

Pea Pudding
Kidney Bean Rolls
(Sponsor Chef Liu Zhizun)

Luxury Experience would like to congratulate all of the 2010 James Beard Foundation Award Winners and Nominees on their achievement, as well as to extend a thank you to all of the talented and hard-working hospitality professionals who continue to strive each day for culinary excellence; our palates applaud you!

For information on The James Beard Foundation, as well as to view all of the 2010 James Beard Foundation Award categories, nominees, and winners, please visit the website: www.JamesBeard.org.

© June 2010. Luxury Experience. www.LuxuryExperience.com All Rights Reserved.