And the winner is...

2011 James Beard Foundation Restaurant and Chef Awards

Best New Restaurant

A restaurant opened in 2010 that already displays excellence in food, beverage, and service and is likely

to have a significant impact on the industry in years to come.

ABC Kitchen

NYC

Chef/Owner: Jean-Georges Vongerichten

Owners: Paulette Cole, ABC Home and Phil Suarez

Outstanding Chef Award

A working chef in America whose career has set national industry standards and who has served as an

inspiration to other food professionals. Candidates must have been working as chefs for at least the past

5 years.

José Andrés

minibar by josé andrés

Washington, D.C.

Outstanding Pastry Chef Award

A chef or baker who prepares desserts, pastries, or breads and who serves as a national standard-bearer

for excellence. Candidates must have been pastry chefs or bakers for at least the past 5 years.

Angela Pinkerton

Eleven Madison Park

NYC

Outstanding Restaurant Award

A restaurant in the United States that serves as a national standard-bearer for consistent quality and

excellence in food, atmosphere, and service. Candidates must have been in operation for at least 10 or

more consecutive years.

Eleven Madison Park

NYC

Owner: Danny Meyer

Outstanding Restaurateur Award

A working restaurateur who sets high national standards in restaurant operations and entrepreneurship.

Candidates must have been in the restaurant business for at least 10 years. Candidates must not have

been nominated for a James Beard Foundation chef award in the past 10 years.

Richard Melman

Lettuce Entertain You Enterprises

Chicago

Outstanding Service Award

A restaurant that demonstrates high standards of hospitality and service. Candidates must have been in

operation for at least the past 5 years.

Per Se

NYC

Chef/Owner: Thomas Keller and Laura Cunningham

Outstanding Wine and Spirits Professional Award

Presented by Southern Wine & Spirits of New Yo rk

A winemaker, brewer, or spirits professional who has had a significant impact on the wine and spirits

industry nationwide. Candidates must have been in the profession for at least 5 years.

Julian P. Van Winkle, III

Old Rip Van Winkle Distillery

Louisville, KY

Outstanding Wine Service Award

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. Candidates must have been in

operation for at least 5 years.

The Modern

NYC

Wine Director: Belinda Chang

Rising Star Chef of the Year Award

A chef age 30 or younger who displays an impressive talent and who is likely to have a significant impact

on the industry in years to come.

Gabriel Rucker

Le Pigeon

Portland, OR

Full award list: http://www.jamesbeard.org/files/2011_JBF_Awards_Winners.pdf

Enjoy what you eat

"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating"
-Luciano Pavarotti

my mister enjoying some matzoh ball soup at Stage Deli on 7th Ave

Kale Chips

Eat your greens!

Instead of reaching for a bag of potato chips next time you want a snack, how about making your own kale chips?  They are surprisingly delicious and have an unique crunchy-and-dissolving texture that I love.

• Go to your local farmer's market and buy a bundle of fresh kale.
• Tear the leaves into small pieces and wash thoroughly.
• Toss with olive oil, sea salt, and pepper.  I tried adding some fresh chopped garlic in the most recent time I made the kale chips and it was a nice savory touch, however, the garlic didn't brown as nicely as I wanted.  I'll give it another try though.
• Spread out on a baking sheet.

• Heat oven to 300 degrees and bake for 20 - 30 minutes.

• I usually take 'em out and place 'em in a dish lined with a paper towel to soak up some of the excess olive oil.  
• Enjoy your tasty snack while still warm or wait for them to cool down completely.  

Eggplant Parm

I went to Chelsea Market (15th and 9th Ave) over the weekend and found some great looking eggplants and decided to make some eggplant parmesan.  By the way, I adore Chelsea Market and look forward to my next visit.

First, slice up the eggplant.

Then, have your boyfriend dunk the slices in a couple battered eggs with a little salt and pepper.  Next, dip and cover both sides with an Italian breadcrumb, parmesan, fresh garlic combo; add some fresh herbs if you have 'em.  I added some fresh parsley and some basil just for fun.

Throw the baking pan in the oven at 350 degrees for 5-10 minutes, then flip the slices over, and bake for another 5-10 minutes, until golden.

I used homemade tomato sauce to layer in between, but I suppose jarred sauce will work too ;)  

I used a bread pan, but square pyrex glass pans are great too.  First put a few spoonfuls of sauce down and spread out on the bottom of the pan.  Then add a layer of eggplant slices followed by fresh mozzarella and parmesan cheese.  Repeat layers until the pan is almost to the top.  

Bake in the oven at 350 degrees for around 35 minutes.

Mangiare!

I had some left over meatballs that I ate with it.  Yummm.

Homemade Sauce + Meatballs

Nothing like my Nonna's recipe for homemade sauce and meatballs, served with bucatini and black olives.

Cheers!