Tag Archives: James Beard Awards

2016 Beard Awards to Grandin, Chimayo & Miller

Temple Grandin Colorado’s sole honoree; Chimayo also cited..

BeardAwardNo Colorado chefs or restaurants were James Beard Award winners at a glittering ceremony in Chicago last night, but the remarkable Dr. Temple Grandin, an animal rights expert and advocate at  Colorado State University, was named to 2016 James Beard Foundation Who’s Who of Food & Beverage in America,  an honor roll of major influencers. Click here for the entire list of 2016 honorees.

Media awards are presented separately, and one Coloradan is coming home with one. Toni Tipton-Martin of Centennial was honored in the reference and scholarship category for The Jemima Code: Two Centuries of African-American Cookbooks. The history of American-American food books appears to be a mini-niche in Denver. Historian Adrian Miller for his book, Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time.

P1090352Also recognized was Rancho de Chimayó Restaurante and owner Florence Jaramillo as being one of the 2016 James Beard Foundation America’s Classics honoree as a long-running heritage. As it happens, I ate at this sprawling half-century-old restaurant just last week as part of a day tour from Santa Fe.

Chimayo is famous for its chile-centric dishes, and this restaurant uses almost the entire annual crop. It accommodates groups in a large garden extension in the back and small individual parties in the front, which is the original ranch house. Note the similarities between the settings and the chairs.

A table set for group meals.
A table set for group meals.
Restaurant in the old ranch house.
Restaurant in the old ranch house.
Classic NM combo of a protein, beans and greens.
Classic NM combo of a protein, beans and greens.
Chile relleno with customary New Mexican accompaniments.
Chile relleno with customary New Mexican accompaniments  calabacitas (squash), rice beans and greens. The chile is either a poblano or an Anaheim. Chimayo chiles are too small to be stuffed with cheese.
Silky vanilla pudding with whipped cream and a crisp cookie.
Silky vanilla pudding with whipped cream and a crisp cookie.

300 Juan Medina Rd. (Santa Fe County Road 98), Chimayo, New Mexico 87522; 505 351-4444 or 505-984-2100.

Rancho de Chimayó Restauranté Menu, Reviews, Photos, Location and Info - Zomato

Beard Honors Semi-Finalists Announced

7 Coloradans take first step to the highest honor for food and beverage pros in the US

BeardAwardThe James Beard Foundation has announced this year’s Restaurant and Chef Award semi-finalists. Just as athletes consider it an honor to be named to their country’s Olympic team, chefs, restaurateurs, beverage directors, sommeliers, food journalists and authors consider it an honor to be on the Beard Award semi-finalist list. Making it to the finals is an even greater honor. And winning the category is over the moon.

The semifinalist list is long. It will be pared down before the finalists will be announced on March 18, and two glamorous awards ceremonies will take place on May 2 and May 5 at New York City’s Lincoln Center. Colorado semi-finalists (including two for Best Chef Southwest):

  • Rising Star: Jorel Pierce, Euclid Hall
  • Outstanding Pastry Chef: Yasmin Lozada-Hissom, Spuntino
  • Outstanding Restaurateur: Frank Bonanno, Bonanno Concepts
  • Outstanding Wine Program: The Little Nell, Aspen 
  • Outstanding Bar Program: Williams & Graham
  • Best Chef Southwest: Jeff Osaka, Twelve
  • Best Chef Southwest: Alex Seidel, Fruition

Two from Colorado & One Ex Are Beard Finalists

The James Beard Foundation has announced the semi-finalists for the annual James Beard Awards, to be presented in New York on May 7. Frasca Food and Wine in Boulder and Jennifer Jasinski, chef/owner of Rioja, Euclid Hall and Bistro Vendome (all on/near Denver’s Larimer Square), respectively in the outstanding Wine Program and the Best Chef Southwest categories.The ex is Jason Sheehan, who as Westword‘s restaurant critic won a 2003 journalism 2003 award. He is now the food editor of Philadelphia magazineand is again a journalism finalist for this piece, “The Birth of the Atomic Cheeseburger.”

Beard Foundation Accepting Nominations

Nominate your favorite chefs and restaurants for prestigious award

You don’t need to be a member of the James Beard Foundation to nominate your favorite restaurant(s) and chef(s) for a 2012 James Beard Award. You just have to go online, sign up, sign in and suggest national and regional recipients. Click here for the award categories and other information, and here to make your nominations. Scroll past the journalism awards for the chef and restaurant honors. The deadline is December 31. Truth be told, compared to the New York juggernaut, Colorado restaurants and chefs don’t have an iceberg’s chance in hell for winning a national award, but the Centennial State nominees have made it onto the semi-finalists and occasionally even finalists lists. I submitted my nominations, figuring it’s always worth a shot. How about you?

James Beard Foundation Again (Mostly) Snubs Colorado

 Colorado nominees decimated in Beard finals list, but we foodies know what we’ve got

Colorado seems to occupy the always-a-bridesmaid spot on the James Beard Award finalist list unveiled a few days ago. Only two Coloradans made it from the short semi-finalist list to the much shorter finalist list. Bobby Stuckey of Boulder’s Frasca Food & Wine is still in the running for Best Wine Service and Ryan Hardy of Aspen’s Montagna in the Little Nell Hotel could win Best Chef, Southwest honors. Except, as Westword noted, by the time the awards are given out, Hardy will no longer be in Colorado but, ironically, in New York, where he is planning on opening his own restaurant.

While not a single Denver retaurant, chef or sommelier made the final list, there will be one more Colorado presence at the culinary awards presentation istself. In another irony, Yasmin Lozada-Hissom, the gifted pastry chef at Duo and Olivéa, will be on dessert dury for the ritzy party. She was also a Beard seni-finalist this year, but wouldn’t it have been a kick if she she had baked and decorated her own celebratory dessert.

On a personal note, “Mile High Foodies Dish on Dining in Denver,” published on Visit Denver’s website, is the result of online interviews with seven locals familiar with the food scene. I am flattered to have been included, along with Denver Post food editor Tucker Shaw, 5280 magazine senior editor Amanda Faison and a quartet of notable chefs. My response to, “What do you love most about the Denver restaurant world?, was “the general lack of pretension. Local chefs and restaurateurs certainly compete with one another, but there is also a great deal of collegiality and generosity to each other and to worthy causes whenever called upon. And I was pleased that other interviewees expressed pretty much the same thought.