Journal of food, its editor honored
Gastronomica, a quarterly journal of food and culture, whose founding editor is Darra Goldstein of Williamstown, has won a James Beard Award as publication of the year. It shared the honor with Amanda Hesser's Food 52.
The James Beard awards honor those who follow in the footsteps of Beard, considered the dean of American cooking when he died in 1985. A ceremony Monday honored chefs and restaurants; a similar event on Friday was held for book and other media awards.
"Home Cooking" and "More Home Cooking" by Laurie Cowin were entered in the Cookbook Hall of Fame.
Cookbook of the Year was "Modernist Cuisine" by Nathan Myhrvold with Chris Young and Maxime Bilet
Goldstein, who is professor of Russian at Williams College is the author of four cookbooks: "A Taste of Russia" (finalist, Tastemaker Award), "The Georgian Feast" (winner of the 1994 IACP Julia Child Award for Cookbook of the Year), "The Winter Vegetarian," and "Baking Boot Camp at the CIA" (finalist, IACP Award).
She was founding editor of Gastronomica, which was first published in 2001 by the Universiry of California Press. The foundation's outstanding chef award this year went to Daniel Humm, the chef behind New York's Eleven Madison Park. Humm, a na tive of Switzerland, has spent his career amassing awards. Most recently, his restaurant -- which has four stars from the New York Times and three from the Michelin Guide -- was named No. 10 in the world by Restaurant magazine.
Though Eleven Madison Park -- a veteran of several Beard awards over the years -- has earned high praise since it opened in 1998, most consider it to have shined brightest since 2006, when Humm took over the kitchen, bringing with him an inventive, yet classically French style.
Eleven Madison Park is best known for its tasting-style menu that lists dishes only by key ingredients and encourages diners to work with the chef to create individualized meals.
Humm beat out Chang, Gary Danko of Restaurant Gary Danko in San Francisco, Paul Kahan in Chicago, Donald Link of Herbsaint in New Orleans, and Nancy Silverton of Pizzeria Mozza in Los Angeles. Last year's winner was Jose Andres, the man credited with popularizing tapas in the United States.
Boulevard restaurant in San Francisco was named outstanding restaurant of the year. Opened by chef Nancy Oakes on the San Francisco waterfront in 1993, Boulevard's cuisine blends regional American cooking with French style. Last year's outstanding restaurant honor went to Eleven Madison Park.
The best new restaurant award went to Grant Achatz's second -- and wildly different -- Chicago restaurant, Next, which has come to be defined as much by the food served there as by the way it handles reservations (if you can call them that).
You don't reserve tables at Next, you purchase tickets, much as you would for a concert. Diners pay in advance for a seating at a particular time. What they are served varies, as the notoriously modernist Achatz changes the menu every three months. Last year, the best new restaurant honor went to Jean-Georges Von gerichten's ABC Kitchen in New York.
The group's Lifetime Achievement award this year went to Wolfgang Puck, the pioneer of California cuisine whose menu for the annual Academy Awards Governors Ball is almost as eagerly anticipated as the awards themselves. Puck has won multiple honors from the foundation over the years and is the only chef to have twice received its Most Outstanding Chef award.
Puck, whose cooking combines classic French technique with a focus on seasonal and local ingredients, has been an iconic voice in California cuisine. Born in Austria, he moved to Los Angeles in 1975. In 1982, he opened Spago, the restaurant for which he remains best known. Today, he has 20 restaurants around the country.
The organization's Humani tarian of the Year honor went to Chicago chef Charlie Trotter, who earlier this year announced that he will close his acclaimed eponymous restaurant after it celebrates its 25th anniversary in August. Trotter plans to return to school to earn a master's degree in philosophy.
Trotter was honored Monday for his work with children, including raising $3 million via The Charlie Trotter Culinary Education Foundation to help pay for needy students to attend culinary school. Trotter has said he has not ruled out opening another restaurant after completing his degree.
The Beard Foundation also named its top regional chefs around the country: Bruce Sherman of North Pond in Chicago (Great Lakes region); Maricel Presilla of Cuchara mama in Hoboken, N.J. (Mid-Atlantic); Tory Miller of L'Etoile in Madison, Wis. (Midwest); Michael Anthony of Gramercy Tavern in New York (New York City); Tim Cushman of O Ya in Boston (Northeast); Matt Dillon of Sitka & Spruce in Seattle (Northwest); Matt Molina of Osteria Mozza in Los Angeles (Pacific); Chris Hastings of Hot and Hot Fish Club in Birmingham, Ala. (South); Hugh Acheson of Five and Ten in Athens, Ga., and Linton Hopkins of Restaurant Eugene in Atlanta (Southeast); and Paul Qui of Uchiko in Austin, Texas.
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