Category Archives: Award

Gayot Names Frasca as One of the US’s Top 40

Boulder restaurant ranked with the best by prestigious tastemaker/taste-tracker

André Gayot, who with Henri Gault and Christian Millau, coined the term phrase “nouvelle cuisine” in the early ’70s, that made them and the Gault-Millau Guides almost of famous as the revolutionary counter-classical cuisine they identified. Gayot, more recently joined by his children plus the team that run Gayot Guides and gayot.com have kept their eyes on the world’s best restaurants, hotels, shops, sightseeing and cultural attractions for more than 45 years. The just-released 2008 “Cream of the Crop” feature lists Gayot selections for the top 40 restaurants in the US — and of course, you can guess which one is in Boulder. The links are to Gayot reviews, not the the restaurants’ own websites. The list:

ATLANTA• Georgian Room
BOSTON• L’Espaliero ya
BOULDER, CO• Frasca Food & Wine
CHICAGO• AlineaCharlie Trotter’sEverest
HEALDSBURG, CA• Cyrus
HONOLULU• Chef Mavro
LAGUNA BEACH, CA• Studio
LAS VEGAS• AlexJoël RobuchonPicassoRestaurant Guy Savoy
LOS ANGELES• MélissePatinaProvidenceSpago Beverly HillsUrasawa
LOS GATOS, CA • Manresa
NEW ORLEANS• Restaurant August
NEW YORK• DanielEleven Madison ParkJean GeorgesLe BernardinLe CirqueMasaThe ModernPer Se
OGUNQUIT, ME• Arrows Restaurant
PHILADELPHIA• Vetri
SAN ANTONIO• Restaurant Le Rêve
SAN FRANCISCO• The Dining RoomGary DankoMichael Mina
WASHINGTON, D.C.• CityZenMichel Richard Citronelle
WASHINGTON, VA• The Inn at Little Washington
WESTCHESTER, NY• Blue Hill at Stone Barns
YOUNTVILLE, CA• The French Laundry

Gayot’s review of Frasca is, of course, glowing. “Effortlessly polished and affable servers help guests navigate their way through Mackinnon-Patterson’s seasonally changing menu, a tribute to the Friuli region of Italy that also pulls from a bumper crop of foodstuffs from local farmers, ranchers and purveyors,” Gayot writes of the food and the service. Of the wine, the unsigned reviewer lauds “master sommelier Bobby Stuckey’s show-stopping wine list, a 36-page tome that’s heavy on Italian varietals.”

Another honor for Boulder’s most heralded restaurant. Congratulations — again.

Culinary Colorado Honored

Food blogging community honors its own — including this blog

When I was a pupil at Tracey Elementary School in Norwalk, Connecticut, grades were not given on the more common, A, B, C, D and F scale. Our report cards came out with E for Excellent, G for Good, F for Fair and U for Unsatisfactory. So when my fellow food blogger Gloria Chadwick alerted me that she had awarded this blog an E for Excellenct in food blogging, I recognized it immediately. And I was thrilled.

This honor is an informal, round-robin award that food bloggers bestow on their peers. As Gloria noted, “The rules for this award are a little blurry. But then most excellent recipes are created without exactly following the recipe. That’s what makes excellent recipes–tweaking them to suit your taste. Some foodies award it to three deserving bloggers, others award it to ten. You have to link to the person giving you the award and also post it on your sidebar, choose the excellent blogs you enjoy and give them the award.”

Gloria’s very fine blog called Cookbook Cuisine is a how-to for people wishing to write and publish their own cookbooks. She wrote that she selected me and my food blog: “Claire, at Culinary Colorado, because she writes excellent posts about local restaurants and the foodie scene, as well as documenting her travels and offering occasional recipes. Besides that, she’s an ASJA colleague and comments on some of my other blogs.”

I will check out some of the other blogs that Gloria honored that I’m unfamiliar with, and I’ll also give the award to other food bloggers whose efforts I respect. Thanks, Gloria.

Foodie Mag Honors MBA’s Seafood Watch Program

Bon Appétit magazine recognizes aquarium’s pioneering sustainability evaluation of seafood

Ever since I first heard about Monterey Bay Aquarium’s Seafood Watch program, I’ve been a fan. The aquarium helps chefs, home cooks and diners select seafoods with regard to their viability and sustainability. From the days when the public was made aware that dolphins and porpoises were being killed as “bycatch” of tuna fishing practices, and that halibut, once a dominant Atlantic Ocean fish, had all but disappeared, many of us have been concerned that in enjoying the seafoods we love, we were destroying them and the oceans that nurtured them. For nearly a decade, Seafood Watch has helped us put those concerns into everyday action.

It evaluates both wild-caught and farm-raised seafoods and assigns each type to a list of whether it is a fish or shellfish that is a “Best Choice,” a “Good Alternative” or one to “Avoid.” The list is handy because the choices are not always self-evident. For instance, farmed Atlantic salmon is a fish to “Avoid,” but farmed catfish is a “Best Choice.” Imported caviar is the type to “Avoid,” while farmed caviar from sturgeon is a “Best Choice.” All imported shrimp, whgether farmed or wild-caught are to be “Avoided,” while domestic farmed shrimp is the “Best Choice.” Seafood Watch also includes health alerts and suggests better alternatives for endangered or threatened seafood species that home cooks can use.

I cheered Bon Appétit magazine’s selection of the Monterey Bay Aquarium for its 2008 Tastemaker of the Year honors in recognition of “the aquarium’s Seafood Watch program for its influential role in transforming seafood buying habits across the United States….Bon Appétit magazine selected the aquarium for its work in communicating the message of sustainable seafood at a time when many commercial fisheries are collapsing or in decline around the world.” The honor will be presented at the 11th annual Bon Appétit Awards ceremony in New York City on September 15, and the October issue will feature more details about the Monterey Bay Aquarium’s accomplishments in promoting sustainable seafood.

Seafood Watch began in 1997 as an informal set of recommendations intended for the aquarium’s own food service and animal food room operations. It has grown to a research team that produces and updates six regional pocket guides (above right) highlighting seafood items available in different parts of the United States, a national pocket guide, three Spanish-language pocket guides and a mobile version available instantly on Internet-enabled phones and PDAs. Since 1999, the aquarium has distributed more than 24 million consumer pocket guides nationwide to help individuals make seafood choices that protect the long-term health of ocean ecosystems.

The Monterey Bay Aquarium, a leader in this area, is now also working with two other conservation organizations, the Blue Ocean Institute and Environmental Defense Fund, to release new consumer guides to sustainable sushi. Sushi pocket guides and new online content will be available in mid-October. Seafood Watch is a model for consumer pocket guides produced by other institutions, including the Shedd Aquarium in Chicago and Georgia Aquarium in Atlanta. Here in Colorado, Denver’s Downtown Aquarium, which is owned by Landry’s Restaurants, belongs to or partners with Earth Share, the National Marine Fisheries Service, The Nature Conservancy, the Ocean Project and other conservation organizations.

The Monterey Bay Aquarium has also partnered with North America’s two largest food service companies, Compass Group and ARAMARK, which have both “made commitments to shift their purchases of millions of pounds of seafood annually to sustainable sources.” Its outreach and major buyers teams have developed partnerships with leading food service companies and restaurants, as well as more than 175 aquariums, zoos and other organizations that follow Seafood Watch guidelines and distribute pocket guides in their regions. Nationwide, more than 2,500 people have signed up as Seafood Watch Advocates, promoting sustainable seafood activities in their communities.

Bon Appétit’s recognition of Seafood Watch’s role in helping protect the health of the world’s ocean is a richly deserved honor.

Non-Existent Restaurant Wins Wine Spectator Award

Virtual restaurant reportedly wins real honor

Just yesterday, one of my recent posts received a comment from “Anonymous” taking me to task for not doing all of my own original research but rather using other media sources for some of my posts. I suspect that Anonymous does not understand how media works, and I took some time to try to explain that publications in general and individual writers rely on press releases and other sources as the foundation for some of their own work — particuarly when it is something to which the writer would have no immediate direct access.

A case in point is a post called “Fictitious Restaurant Wines Wine Spectator Award of Excellence” on a wine site called Dr. Vino. This exposé never would have fallen into my lap, but I believe it is of enlightening for anyone who dines out and admires the plaques on the walls of restaurant foyers. If wine or restaurants or the shady side of awards interests you, I urge you to read the entire post and follow the links. Here’s how it starts:

“If you decided to get a Wine Spectator Award of Excellence for you
restaurant wine list, what would you need? The answer according to Robin
Goldstein is $250 and Microsoft Word. Restaurant not actually required.

“Goldstein, the author of The Wine Trials, has a posting up on a new web site
describing how he invented a restaurant name, Osteria l’Intrepido [di Milano], a riff on ‘fearless.’ Then he typed up a menu (‘a fun amalgamation of somewhat bumbling
nouvelle-Italian recipes’) and then put together a wine list, and submitted both
to Wine Spectator–along with the $250 fee. The list was approved and given an
Award of Excellence (see screenshot). “

I searched the Wine Spectator website for “Osteria L’Intrepido” or just “Intrepido,” and there are no matches on the site — nor did I see any prominent correction or acknowledgment. Dr. Vino provides a link to Goldstein’s blog about unearthing the scam, and so do I. If it were April Fools Day, I’d suspect that the outing of the scam was itself cyber-prank, but Dr. Vino has wine road cred. Written by Tyler Coleman (the Dr. referring to his Ph.D.), it won the 2007 Best Wine Blog and Best Wine Blog Writing Awards and was nominated that same year for a James Beard Award in the category of Best Website Focusing on Food, Beverage or Nutrition. I think those awards are legit.

Frasca Chef Wins Beard Award

Mackinnon-Patterson adds James Beard honors to his trophy case

The latest of many honors showered up Lachlan Mackinnon-Patterson, chef/partner in Boulder’s Frasca Food and Wine, is being named Best Chef in the Southwest by the James Beard Foundation. He had previously been nominated as one of the country’s best rising chefs. Like the Oscars, the Tonys or the Emmys, a nomination alone is an honor. Winning multiplies the honor. In the land of Beard, the Southwest comprises Arizona, Colorado, New Mexico, Oklahoma, Texas and Utah.

Sommelier/partner Bobby Stuckey was one of five nominees in the Outstanding Wine and Spirits Professional category. Both men and their restaurant have been recognized, honored, awarded and lauded — including Mackinnon-Patterson being named one of Food & Wine’s Rising Staf Chefs in 2005, and Stuckey previously won a Beard award for wine service when he was a sommelier at the Aspen’s Little Nell Hotel. Coincidentally, one of Mackinnon-Patterson’s fellow nominees for the Southwest chef award was Ryan Hardy of Montagna the Little Nell.

Last year, when I was writing a Boulder restaurant feature, I asked Stuckey how they maintain their edge and keep all these accolades from going to their heads. He replied that the high standards they must now live up to keep them on their toes. Seemingly, the Beard Foundation’s fussy judges believe they have.

It’s good that Boulderites and visitors can expect to have Frasca around for years to come. Bobby Stuckey recently told Westword‘s Jason Sheehan that the restaurant is looking to buy a suitable building of its own. Stuckey said to Sheehan, We’re looking all over the place for a building we can own so we can have a home for Frasca that we can pass down to the next generation.”

F&W’s 10 Best Chefs Revealed

Food & Wine magazine’s 10 best new chefs are celebrated at the Food & Wine Classic at Aspen every June, but the names of the class of 2008 are out. This is the 20th year that this award has been given. The latest honorees:

Jim Burke of James on 8th, Philadephia
Gerard Craft of Niche Restaurant, St. Louis
Tim Cushman of O Ya Restaurant, Boston
Jeremy Fox of Ubuntu Restaurant & Yoga Studio, Napa, CA
Koren Grieveson of Avec, Chicago
Michael Psilakis of Anthos, New York City
Ethan Stowell of Union, Seattle
Guiseppe Tentori of Boka, Chicago
Eric Warnstedt of Hen of the Wood, Waterbury, VT
Sue Zemanick of Gautreau’s, New Orleans

The coast-to-coast variety is commendable, and I’m happy that along with Anthos in the highest of midtown Manhattan’s high-rent districts with appetizers approaching $20 and $28-$38, entrees, the editors selected Vermont’s Hen of the Wood, located in an old gristmill, with $20 chalkboard specials. And I’m tickled by Ubuntu whose website features a photo of Nelson Mandela and which combines a vegetarian restaurant with a yoga studio.

Of course, I’m sorry no Colorado chef made the cut this year. Of the 200 chefs honored so far, four have been from Colorado, which puts us way behind New York, Illinois, California and other states but light-years ahead of so many others that have never had even one chef on F&W’s top ten list. Past Colorado winners are Charles Dale of Renaissance, Aspen (now closed); James Mazzio, then of Boulder’s 15 Degrees (now closed) and currently consulting for several Denver restaurants; Bryan Moscatello of Denver’s Adega (now closed) and Lachlan Mackinnon-Patterson of Boulder’s Frasca Food & Wine.

Colorado’s Three James Beard Nominees

Two chefs and one reviewer in line for prestigious honors, plus two new master sommeliers

New York’s James Beard Foundation has announced nominees for its 2008 awards. In the best chefs of the Southwest category, Coloradans are Lachand Mackinnon-Patterson of Frasca Food & Wine in Boulder and Ryan Hardy of Montagna in Aspen’s Little Nell Hotel. Jason Sheehan of Westword has been nominated for restaurant reviews. The awards will be presented on June 8 at Avery Fisher Hall at Lincoln Center. You don’t want to know how much the tickets cost, should you want to attend to cheer on a Colorado favorite.

Speaking of Frasca, the restaurants Jesse Becker recently passed the grueling master sommelier exam — a three-parter that includes an oral exam about wine, spirits and cigars (cigars!!!); tasting, describing and correctly identifying six wines within 25 minutes; and a practical exam in which they carry out sommelier duties at multiple tables of wine professionals pretending to be demanding restaurant customers. With Becker’s achievement, Frasca is one of just three restaurants in the country with two master sommeliers. Co-owner Bobby Stuckey is, of course, the first. Nate Ready, another master sommelier, was with Frasca when he passed the exam, but he left the restaurant business for the retail business and now is at the Boulder Wine Merchant, the only store in the country with three master sommeliers (co-owners Wayne Belding and Sally Mohr being the others). In addition to Becker, Sean Razee of the Ritz-Carlton Bachelor Gulch in Beaver Creek achieved master sommelier status.

Make that “Colorado’s Four James Beard Nominees”

As visitor “John” commented, Frasca’s Bobby Stuckey was also nominated for thr 2008 Outstanding Wine and Spirits Professional Award, which I hastily scrolled past when I was composing the post above. Thanks, John. And wouldn’t it be fabulous if Frasca’s partners brought a pair of Beards back to Boulder?