James Beard Foundation Awards: The Food World Oscars

3 comments By The Kitchen Whisperer Filed in General Tagged with , , , April 27th, 2010 @ 1:19 pm

If you’ve ever had a phenomenal restaurant experience, you will agree that chefs and restaurants are indeed worthy of awards. The James Beard Foundation Awards are considered “the Oscars of the food world” (TIME magazine) and the food industry’s highest honor. Winners will be announced in a number of categories, including restaurants and chefs, on Monday, May 3rd at the Awards Ceremony and Gala Reception in New York City.

With the ceremony coming up next week, we thought we would spotlight nominees in San Francisco, Chicago and Seattle so food enthusiasts could get in the know on these industry stars.

San Franciscans can be proud as they were strongly represented in the Best New Restaurant and Outstanding Chef categories. Chicago dominated the Best Chef category for the Great Lakes region and Seattle took two slots for the category in the Northwest region.

Check out these notable nominees in each city and leave a comment if you’ve ever dined at any of the restaurants listed:

San Francisco

Best New Restaurant

  • Flour + Water: Simple and authentic Italian food including house made pasta, Neapolitan pizza, and salumi. Accessible wine. “Come as you are” atmosphere. (2401 Harrison St. @ 20th St., Mission)
  • Frances: Modern California cuisine showcasing artisanal products from Northern California farmers. Relaxed neighborhood setting. (3870 17th St., Castro)
  • RN74: Modern yet simple French fare carefully paired with featured wines. (Millennium Tower, 301 Mission St., SOMA)

Outstanding Chef

  • Gary Danko – Restaurant Gary Danko – Modern and classic cuisine using seasonal, locally grown and raised foods.  Romantic elegant and sophisticated ambiance. (800 North Point @ Hyde Street, Fisherman’s Wharf)
  • Charles Phan – The Slanted Door – Modern Vietnamese cuisine showcasing ecologically farmed meats from SF Bay Area farms. Relaxed atmosphwere. (1 Ferry Building #3, Embarcadero)

Outstanding Restaurateur

Outstanding Restaurant

  • Boulevard – Hearty American regional flavors and French influenced style. Warm and welcoming atmosphere. (One Mission St, Embarcadero)

Outstanding Service

  • Michael Mina – American cuisine with bold flavors, sophisticated textures and artful presentation. Elegant atmosphere. (Westin St. Francis, 335 Powell Street, Union Square)

Chicago

Best Chef

  • Michael Carlson – Schwa – Italian- and Achatz-influenced, contemporary, innovative nine course menu by reservation only. BYOB. (1466 N. Ashland)
  • Koren Grieveson – Avec – Rustic cuisine with handcrafted charcuterie and Mediterranean flavors. Wine bar features selections from southwestern Europe boutique vineyards. (615 W. Randolph)
  • Arun Sampanthavivat – Arun’s – Carefully balanced imaginative Thai cuisine featuring a “Chef’s Designed” prix fixé tasting menu of 12 courses customized for each diner. (4156 N. Kedzie Avenue)
  • Bruce Sherman – North Pond – Contemporary French-American, innovative, seasonal cuisine. (2610 Canyon Drive)

Outstanding Restaurateur

Outstanding Pastry Chef

  • Mindy Segal – Mindy’s Hot Chocolate – Restaurant and dessert bar with excellent hot chocolate and desserts made with seasonal, locally-sourced ingredients. (1747 North Damen Avenue)

Outstanding Restaurant

  • Spiaggia – Italian fine dining with pairings from an award-winning wine list. (980 North Michigan Avenue)

Outstanding Service

  • Alinea – New American cuisine featuring small-course tasting menus utilizing innovative techniques and deconstructions of classic flavors for a complete dining experience that touches all senses. (1723 North Halsted)

Seattle

Best Chef

  • Ethan Stowell – Union – Features an ever-changing menu focused on unique and quality ingredients. (1400 First Avenue)
  • Jason Wilson – Crush – Modern Northwest cuisine employing French Technique and using local, organic ingredients. (2319 E. Madison Street)

Outstanding Restaurateur

  • Tom Douglas – Dahlia Bakery, Dahlia Lounge, Etta’s, Lola, Palace Kitchen, Serious Pie

Raspberry Streusel Bars with Brown Sugar, Oat and Pecan Topping

0 comments By The Kitchen Whisperer Filed in Menus & Recipes Tagged with , , , , , , , April 22nd, 2010 @ 1:47 pm

As the sun emerges and grassy knolls become more and more enticing, these Rasperry Streusel Bars make the perfect sweet treat for an afternoon picnic.  You probably already have all the ingredients you need for these easy to make bars in your pantry and freezer.  A little lemon brings out the flavors of whatever berries you have on hand (subsitute with strawberries, blueberries or blackberries) and pecans add a wonderful crunch. You’ll even love the beautifully rich color from the raspberries.  Don’t even get us started on the smell!

Ingredients:

Crust:

3 1/4 cups all purpose flour
1 cup granulated sugar
1 ¼ teaspoons kosher salt
3 sticks unsalted butter (12 ounces), room temperature, cut into 1/2 inch cubes
Parchment paper
Baking spray

Streusel and Filling:

1/3 cup packed brown sugar
3/4 cup rolled oats
3/4 cup pecan pieces, finely chopped
3 Tablespoons butter, room temperature, cut into cubes
1 1/4 cups raspberry preserves
1 pint fresh raspberries or 1 1/2 cups strained frozen fruit (can sub strawberries, blueberries, blackberries)
1 Tablespoon lemon juice
¼ teaspoon kosher salt

Method:

Make Crust: Preheat oven to 400ºF. In the bowl of a food processor, process flour, granulated sugar, and salt until combined, about 5 seconds. Scatter the butter pieces over flour mixture and pulse until mixture resembles damp sand, about twenty 1-second pulses. Remove 1/3 of crust mixture into medium bowl and set aside; Line a half sheet pan with parchment paper and apply baking spray. Using hands or flat-bottomed measuring cup, firmly press the remaining 2/3’s of the mixture into even layer to form bottom crust. Bake until edges begin to brown, 12-15 minutes.

Prepare Streusel: While crust is baking, add brown sugar, oats, and nuts to reserved crust mixture; toss to combine. Work in the butter by rubbing mixture between fingers until butter is fully incorporated. Pinch mixture with fingers to create pea-sized clumps; set streusel aside.

Make Filling: Combine preserves, berries, lemon juice and salt in small bowl; mash with fork until combined but some berry pieces remain.

Assemble Bars: Spread filling evenly over hot crust; sprinkle streusel topping evenly over filling (do not press streusel into filling). Return pan to oven and bake until topping is deep golden brown and filling is bubbling, 18 minutes. Cool slightly in refrigerator. Using chef’s knife, cut into squares and serve.

Recipe adapted by Parties That Cook® www.PartiesThatCook.com from Cook’s Illustrated October 2005.

Read previous entries
Read more recent entries