Championship Season 2009
Heartfelt congratulations to the winners. Accolades Edited by Holly Berman Markovitz
Holly Berman Markowitz
Posted: March 10, 2010
INDUSTRY AWARDS
American Academy of Chefs
Chair's Medal: John Minniti (retired, Treasure Island, FL)
Culinary Hall of Fame: Michel Escoffier (president, Foundation Auguste Escoffier, Villeneuve-Loubet, France) • Gerhart Koennecke (posthumously awarded) • Phil Learned (retired, Andover, ME) • John Minniti (retired, Treasure Island, FL)
Joseph Amendola Award: Gunther Heiland (retired, Pottstown, PA)
Good Taste Award: John Bogacki (exec chef, Westwood Country Club, St. Louis)
For info: 800-624-9458 or 904-824-4468; www.acfchefs.org
American Cheese Society
Best of Show: Rogue River Blue, Rogue Creamery, Central Point, OR
For info: 502-574-9950; www.cheesesociety.org
American Culinary Federation
Chef Professionalism Award: Dale Miller (chef/owner, Dale Miller, Albany, NY)
U.S.A. Chef of the Year: Joseph Leonardi (exec chef, Somerset Club, Boston)
Pastry Chef of the Year: Heather Hurlbert (exec pastry chef, Cherokee Town & Country Club, Atlanta)
For info: 800-624-9458 or 904-824-4468; www.acfchefs.org
James Beard Foundation
Outstanding Restaurant: Jean Georges, NYC (chef/owner: Jean-Georges Vongerichten and owner Phil Suarez)
Outstanding Restaurateur: Drew Nieporent (Myriad Restaurant Group, NYC)
Best New Restaurant: Momofuku Ko, NYC (chef/owners: David Chang and Peter Serpico)
Outstanding Chef: Dan Barber (Blue Hill, NYC)
Outstanding Pastry Chef: Gina DePalma (Babbo, NYC)
Rising Star Chef of the Year: Nate Appleman (A16, San Francisco)
Outstanding Service: Daniel Boulud (Daniel, NYC)
Outstanding Wine Service: Aldo Sohm (Le Bernardin, NYC)
Outstanding Wine & Spirits Professional: Dale DeGroff (Dale DeGroff Co., NYC)
Lifetime Achievement Award: Ella Brennan (partner, Commander's Palace Family of Restaurants, New Orleans)
Humanitarian of the Year: Feeding America (Chicago)
Cookbook of the Year: Jennifer McLagan for Fat: An Appreciation of a Misunderstood Ingredient, with Recipes
Cookbook Hall of Fame: Jane Grigson for her entire body of work
Outstanding Restaurant Design: Design Bureaux for The Publican (Chicago)
Outstanding Restaurant Graphics: Korn Design for The Corner Office (Denver)
Regional Best Chefs: Pacific: Douglas Keane (Cyrus, Healdsburg, CA) • Mid-Atlantic: Jose Garces (Amada, Philadelphia) • Midwest: Tim McKee (La Belle Vie, Minneapolis) • Great Lakes: Michael Symon (Lola, Cleveland) • New York City: Gabriel Kreuther (The Modern) • Northeast: Rob Evans (Hugo's, Portland, ME) • Northwest: Maria Hines (Tilth, Seattle) • Southeast: Mike Lata (Fig, Charleston, SC) • Southwest: Paul Bartolotta (Bartolotta Ristorante di Mare at Wynn, Las Vegas) • South: John Currence (City Grocery, Oxford, MS)
For info: 212-627-1111; www.jamesbeard.org
Careers Through Culinary Arts Program (C-CAP)
2009 Honors Award: Drew Nieporent (owner, Myriad Restaurant Group, which operates Corton, Tribeca Grill, Nobu, Centrico, Crush Wine & Spirits, et al)
For info: 212-974-7111; www.ccapinc.org
Court of Master Sommeliers
Master Sommelier Diploma: Fernando Beteta (master sommelier, NoMI at Park Hyatt Chicago) • Brett Davis (sales, Vintner Select, Louisville) • Scott Harper (wine director, Bristol Bar & Grille, Louisville) • Laura Maniec (director, wine & spirits, B.R. Guest Restaurants, NYC) Jonathan Pullis (wine director, The Little Nell, Aspen, CO) • James Tidwell (sommelier, Cafè on the Green, Four Seasons Resort and Club, Irving, TX)
For info: 707-255-5056; www.mastersommeliers.org
The Culinary Institute of America Auguste Escoffier "Augie" Leadership Awards
Hall of Fame Award: John J. Profaci Sr. (president/founder, Colavita USA, Linden, NJ)
Chef of the Year Award: Ferran Adrià (chef/co-owner, elBulli, Roses, Spain)
Alumnus of the Year: Grant Achatz (chef/owner, Alinea, Chicago)
Master of Aesthetics of Gastronomy: Abigail Kirsch (founder, Abigail Kirsch Catering Relationships, Tarrytown, NY) • Roy Yamaguchi (chef/owner, Roy's Restaurants, Honolulu) • John Dorman (gm, University Club, NYC)
For info: 845-452-9600; www.ciachef.edu
The Culinary Institute of America Vintners Hall of Fame
Gerald Asher (author and former wine editor, Gourmet magazine) • Jack (posthumously) and Jamie Davies (Schramsberg Vineyards, Calistoga, CA) • Jess Jackson (founder, Kendall-Jackson Estates, Santa Rosa, CA) • Carole Meredith (co-founder, Lagier Meredith Vineyard, Napa, CA) • Justin Meyer (co-founder, Silver Oaks Cellars, Oakville, CA) • Warren Winiarski (founder, Stag's Leap Wine Cellars, Napa, CA)
Pioneers Award: Frederick and Jacob Beringer (awarded posthumously)
For info: 845-452-9600; www.ciachef.edu
Les Dames d'Escoffier International
Grande Dame Award: Shirley Corriher (food scientist and cookbook author, Atlanta)
For info: 502-456-1851; www.ldei.org
Distinguished Restaurants of North America (DiRoNA)
Hall of Fame: Kurt Knowles (director of corporate affairs, Knowles Restaurants, West Orange, NJ) • Jim Chamberlain (senior vp, field sales, Ecolab)
For info: 502-583-3783; www.dirona.com
The Food Allergy Initiative
Lifetime Achievement Award: Emeril Lagasse (chef/restaurateur, TV personality, and author, New Orleans)
For info: 212-207-1974; www.faiusa.org
The Food and Beverage Association of America
Hospitality Professional of the Year: Joseph E. Spinnato (president/CEO, Hotel Assn. of NYC)
Purveyor of the Year: Wayne Frocke (exec sales specialist, Ecolab Institutional Division)
Industry Professionals of the Year: Fred and Leslie Klashman (co-publishers, Total Food Service)
For info: 212-344-8252; www.fbassoc.com
Food Arts' Silver Spoon Awards
John Besh • Paul Bartolotta & Rick Moonen • Dean Fearing • Julian Niccolini & Alex von Bidder • Phila Hach • Keith McNally • Maricel Presilla • Michael Psilakis • Camellia Panjabi • Gerry Dawes
For info: 212-684-4224; www.foodarts.com
Foodservice Consultants Society International
Manufacturer of the Year: Meiko warewashers (La Vergne, TN)
For info: 217-239-2893; www.fcsi.org
2008 French Culinary Institute Outstanding Graduates Announced in 2009
Outstanding Culinary: Tyler Kord (chef/owner, No. 7, Brooklyn, NY)
Outstanding Pastry: Michael Zebrowski (exec pastry chef, The Westin Governor Morris Hotel, Morristown, NJ)
Outstanding Achievement: Robert Bleifer (exec chef of culinary productions, Food Network, NYC)
Outstanding Restaurant Management: Dan Rafalin (principal partner, AvroKo Restaurant Group, NYC)
For info: 800-FCI-CHEF; www.frenchculinary.com
Glynwood Center Harvest Awards
Connecting Communities, Farmers & Food Award: Eat'n Park Hospitality Group, Homestead, PA
Farmer Harvest Award: Howard Straub Jr. and Mary Jo Straub, Triple H Farms, St. Johns, MI
Good Food for Health Harvest Award: Plow to Plate, New Milford Hospital, New Milford, CT
The Wave of the Future Harvest Award: Cody Hopkins and Andrea Todt (co-creators, Falling Sky Farm, Marshall, AK)
For info: 845-265-3338; www.glynwood.org
Gold Key Awards for Excellence in Hospitality Design, Presented by the International Hotel/Motel Restaurant Show>
Designer of the Year: Alexandra Champalimaud (president/principle designer, Champalimaud, NYC)
Restaurants-Casual Dining: AB Concept (Hong Kong) for Jen Cafè at Hotel Jen (Hong Kong)
Restaurants-Fine Dining: Stephanie Goto (NYC) for Corton (NYC)
Lounge/Bar: Marcel Wanders Studio (Amsterdam) for Mondrian Miami (Miami Beach)
Best Hotel Design-Resort: BAMO (San Francisco) for Four Seasons Resort Bora Bora (Tahiti)
Best Hotel Design-Urban: Yabu Pushelberg (NYC) for Las Alcobas (Polanco, Mexico)
Guest Room: Clodagh Design (NYC) for Miraval Guestrooms (Catalina, AZ)
Suite: BAMO (San Francisco) for Four Seasons Resort Bora Bora (Tahiti)
Lobby/Reception Area: AB Concept (Hong Kong) for Shangri-La's Far Eastern Plaza Hotel (Tainan, Taiwan)
Spa: Richardson Sadeki (NYC) for Lapis at Fontainebleau Miami Beach (Miami Beach) and BAMO (San Francisco) for The Spa at Four Seasons Bora Bora (Tahiti)
For info: 914-421-3249; www.ihmrs.com
International Association of Culinary Professionals
Lifetime Achievement Award: Winston L. Shelton (Winston Industries, Louisville, KY)
Entrepreneur of the Year: Rick Bayless (chef/owner, Frontera Grill, Topolobampo, and Frontera Fresco, Chicago)
Cooking Teacher of the Year: Christopher Koetke (dean of culinary arts, Kendall College, Chicago)
Cookbook of the Year: Nate Appleman and Shelley Lindgren with Kate Leahy for A16: Food & Wine
For info: 800-928-4227; www.iacp.com
International Council on Hotel, Restaurant & Institutional Education
Howard B. Meek Award for Lifetime Achievement in Hospitality Education: John Drysdale (professor emeritus, Johnson County Community College, Overland Park, KS)
For info: 804-346-4800; www.chrie.org
International Food & Beverage Forum
Restaurateur of the Year: Andreas Stalder (senior vp, product and brand development, Hyatt International-Asia Pacific, Hong Kong)
Hall of Fame Society Inductees: Daniel (vp, sales & marketing), Matthew (viticulturalist), and Paul (president) Speck (Henry of Pelham Family Estate Winery, St. Catharines, ON, Canada) • Giovanni Angelini (former CEO/managing director, Shangri-La Hotels & Resorts)
For info: 707-937-1368; www.foodandbeverageforum.com
International Foodservice Manufacturers Association
Gold Plate Award for Foodservice Operator of the Year: Sally Smith (president/CEO, Buffalo Wild Wings, Minneapolis)
President's Award: Lela Tripp (director of E-business, Tyson Foods, Springdale, AR)
Key Person Award: Tom Sampson (president, Kraft North America Foodservice, Glenview, IL)
For info: (312) 540-4400; www.ifmaworld.com
International Hotel/Motel & Restaurant Show Editors' Choice Awards
Kenneth F. Hine "Best of Show": Bittel Electronics (Aptos, CA) for Uno
Decor: MTS Seating (Temperance, MI) for the Impilato Stacking Chair
Restaurant: Frieling, USA (Charlotte, NC) for the Emsa FLOW Carafe
Technology: Bittel Electronics (Aptos, CA) for Uno
Essentials: Protect-A-Bed-Chicago (Northbrook, IL) for Protect-A-Bed Storage
Luxury: Bella Luna Yoga (Great Barrington, MA) for the Onsite Resort Yoga Program
Green Decor: JKF Contract (NYC) for the Rho Series Lounge Chair
Green Restaurant: Ciao (Boulder, CO) for CIAO water
Green Technology: Energy Eye (Poway, CA) for EyePower Solution
Green Essentials: Pacific Coast Feather Company (Seattle) for Renova Recycled Eco Fiber by Restful Nights
Green Luxury: BluePoint Living (Tampa, FL) for BluePoint Towels
For info: 800-272-SHOW; www.ihmrs.com
Italian Trade Commission Distinguished Service Awards
Hall of Fame Inductees: Burton Anderson (author/journalist, The Wines Atlas of Italy) • Darrell Corti (co-owner, Corti Brothers, Sacramento, CA) • Victor Hazan (author, Italian Wine) • Leonardo LoCascio (president/CEO/founder, Winebow) • John Mariani Jr. (chairman emeritus, Banfi Vintners and Castello Banfi) • Hubert Opici (chairman of the board, Opici WineGroup) • Piero Selvaggio (owner, Valentino Ristorante, Santa Monica, CA) • Anthony Terlato (chairman, Terlato Wine Group)
For info: www.italianmade.com/vino2009
Michelin Guide France 2010 Three-Star Additions
Le Bristol, Eric Frèchon (Paris)
For info: 864-458-4335; www.michelinguide.com
Michelin Guide U.S. 2010 Three-Star Additions
NYC: Daniel, Daniel Boulud
For info: 864-458-4335; www.michelinguide.com
National Restaurant Association Restaurant Neighbor Awards for Community Involvement
Small Business Winner: Bill Duggan (owner, Madam's Organ, Washington, D.C.)
Midsize Business Winner: Keller family (owners, Rod's Steak & Seafood Grille, Morristown, NJ)
Chain Business Winner: BJ's Restaurants (Huntington Beach, CA)
Cornerstone Humanitarian of the Year: Alex Ray (owner, The Common Man Family of Restaurants, Ashland, NH)
For info: 202-331-5900; www.restaurant.org
National Restaurant Association's Educational Foundation's Salute to Excellence
Thad and Alice Eure Ambassador of Hospitality Award: Robert E. Rich Jr. (chairman, Rich Products Corp., Buffalo, NY)
College of Diplomats: Bert Cutino (COO, Sardine Factory, Monterey, CA) • Julie Flik (consultant, Compass Group, North America) • Jon L. Luther (CEO, Dunkin' Brands, Canton, MA)
Michael E. Hurst Lifetime of Achievement in Education Award: Donald I. Smith (retired professor, Washington State University)
For info: 800-765-2122; www.restaurant.org
National Restaurant Association's Inaugural Faces of Diversity
American Dream Award: Ben and Virginia Ali (owners, Ben's Chili Bowl, Washington, D.C.) • Amy Igloi Matsuno (owner, Amy's on the Bay, Port Orchard, WA) • Siraj Virani (franchise owner/operator, Dunkin' Donuts, Chicago)
Inspiration Award: McDonald's Corp. (Oak Brook, IL)
For info: 202-331-5900; www.restaurant.org
National Restaurant Association's Kitchen Innovations
Advanced Composite Materials (Silar Microwave Flatstone) • Arctic Industries (Desmon USA) • Eneron (Turbo Pot) • Everpure (MRS-600 HE) • Frymaster, Manitowoc Foodservice (Gas Protector) • Garland, Manitowoc Foodservice (Garland Restaurant Range) • Halton (M.A.R.V.E.L. Demand Control System) • Henny Penny Corporation (Evolution Elite) • Hobart (Hobart's Bluetooth-Enabled Combi-Oven with Barcode Scanner) • Irinox USA (CP Multi-Function Holding Cabinet) • Kairak (BLU Technology Prep Table) • Lincoln Foodservice Products, Manitowoc Foodservice (Quest EMS Energy Management System) • Market Forge Industries (3500 Power Plus) • Power Soak Systems (High Powered Silverware Pre-Washing System) • Rational USA (Self Cooking Center with CareControl) • Somat Company (eCorect Waste Decomposer) • Viking Range Corp., Commercial Division (Modular Range Design) • Winston Industries (CVap Universal Holding Bin Cabinet)
For info: 202-331-5900; www.restaurant.org
Organic Trade Association
Leadership Award: Paddy Doherty (farmer and advocate, Quesnel, British Columbia, Canada) • Eldon, Wendell, Harlan, and Homer Lundberg (Lundberg Family Farms, Richvale, CA)
For info: 413-774-7511; www.ota.com
PastryScoop.Com Golden Scoop Awards
Almond Board of California Best Dessert Menu: Toni Roberts (pastry chef, C-House, Chicago)
E. Guittard Chocolate Most Innovative Dessert: strawberries and basil by Ron Mendoza (pastry chef, L'Auberge Carmel, Carmel by the Sea, CA)
Best Dessert Revival: American fraisier with yuzu sorbet by Arnaud Chavigny (pastry sous chef, Daniel, NYC)
Best Confection: Teeccino by Nathaniel Reid (exec pastry chef, St. Regis Resort, Dana Point, CA)
Best Bakery Recipe: cherry cheese feuille de brioche by Tariq Hanna (chef/partner, Sucrè, New Orleans)
For info: 888-A.PASTRY; www.pastryscoop.com
Prix Villègiature
Best Hotel in Europe: Plaza Athènèe (Paris)
Best Interior Design in a Hotel in Europe: Clontarf Castle (Dublin)
Best Restaurant in a Hotel in Europe: La CÙte Saint Jacques, Joigny, France (Jean-Michel Lorain)
For info: www.prix-villegiature.com
Research Chefs Association
President's Award: Aubrey Coffee (lecturer, Clemson University, Clemson, SC) • Bob Davis (corporate exec chef, Max & Erma's and Damon's, Columbus, OH)
Pioneer Awards: John L. Csukor Jr. (president/CEO, KOR Food Innovation, Ashland, VA)
Lifetime Achievement Award: Nick Spinelli Jr. (corporate exec chef, Kraft Foods Global, Northfield, IL)
For info: 404-252-3663; www.culinology.org
Relais & Chteaux
U.S. Grand Chefs Relais & Chteaux Inductees (formerly Relais Gourmands): Daniel Humm (exec chef, Eleven Madison Park, NYC, who also garnered the only new four-star NY Times review) • Christopher Brooks (Blantyre, Lenox, MA) • Jason Robinson (The Inn at Dos Brisas, Washington, TX)
U.S. Relais & Chteaux Inductees: Eleven Madison Park, NYC • Hotel Fauchëre (Milford, PA) • The Inn of the Five Graces (Santa Fe, NM)
Environment Trophy: Longueville Manor (St. Saviour, U.K.)
For info: 212-319-4880; www.relaischateaux.com
Share Our Strength
Chef/Restaurateur of the Year: Billy Grant (chef/owner, Grants Restaurant and Bar, and Restaurant Bricco, West Hartford, CT) • Mindy Segal (pastry chef/owner, Mindy's HotChocolate Restaurant and Dessert Bar, Chicago)
Humanitarian of the Year: Mark Rodriguez (president, Hickory Farms, Maumee, OH)
For info: 202-393-2925; www.shareourstrength.org
Southern Foodways Alliance
Ruth Fertel Keeper of the Flame Award: Gene Lee (Big Apple Inn, Jackson, MS)
John Egerton Prize: Hayley Downs and Julie Khan (documentary filmmakers, Swamp Cabbage)
Craig Claiborne Lifetime Achievement Award: Ronni Lundy (cookbook author)
For info: 662-915-5993; www.southernfoodways.com
Specialty Outstanding Food Innovation SofiTM Gold Awards presented by the National Association for the Specialty Food Trade
Outstanding Perishable Foodservice Product: Key Lime Graham Cracker Gelato (Ciao Bella Gelato Company, Irvington, NJ)
Outstanding Shelf-Stable Foodservice Product: Sakurachi Sa Yuzu Marmalade (Sid Wainer & Son Specialty Produce & Specialty Foods, New Bedford, MA)
Outstanding New Product: Danielle Fruit Chips, Roasted Coconut (New England Herbal Foods, Boston)
Outstanding Product Line: A L'Olivier (DeMedici Imports, Elizabeth, NJ)
For info: 212-482-6440; www.specialtyfood.com
Tabasco Community Cookbook Awards
First Place ($2,500): My Mama Made That...Virginia Favorites, Junior League of Hampton Roads (Newport News, VA)
Second Place ($1,000): Herbal Cookery: From the Kitchens and Gardens of the St. Louis Herb Organization, The St. Louis Herb Society (St. Louis)
Third Place ($750): Olives, Feta, Phyllo & More, Holy Trinity Greek Orthodox Cathedral (Toledo, OH)
For info: (212) 679-6600; www.tabasco.com
Fred Tibbitts Hospitality Awards for Excellence
North America Operator Award: Fernando Salazar (vp of f&b, Wyndham Hotels & Resorts, Parsippany, NY)
Asia Pacific Operator Award: Martin B. Jones (vp of f&b, Starwood Asia Pacific Hotels & Resorts)
Lifetime Award: Michael Kaufman (chairman, National Restaurant Assn. and co-president, Enovo Restaurant Ventures, Long Island, NY)
Humanitarian Award: Poon Chung-kwong (president emeritus, The Hong Kong Polytechnic University, Hong Kong)
For info: 518-426-0262; www.fredtibbitts.com
Wisconsin Cheesemakers Association's U.S. Championship Cheese Contest
Champion: SarVecchio Parmesan (John Griffiths, Sartori Foods, Antigo, WI)
First Runner-Up: Classico Hard Goat's Milk Cheese (Tumalo Farms, Bend, OR)
Second Runner-Up: Medium-Aged Cheddar (Pat Whalen, McCadam Cheese, Chateaugay, NY)
For info: 608-828-4550; www.wischeesemakersassn.org
Women Chefs & Restaurateurs "Women Who Inspire Awards" Presented By Food Arts
Barbara Tropp President's Award: Judy Wicks (president, White Dog Enterprises, Philadelphia)
Golden Fork Award: Ellen Gray (gm/owner, Equinox, Washington, D.C.)
Golden Whisk Award: Ris Lacoste (chef/owner, Restaurant Ris, Washington, D.C.)
Golden Goblet Service Award: Shelley Lindgren (wine director/co-owner, A16 and SPQR, San Francisco)
Golden Bowl Award: Kate Jansen (pastry chef/owner, Willow, Arlington, VA)
Golden Plow Award: Moie Crawford (farmer/co-owner, New Morning Farm, Hustontown, PA)
Community Service Award: Linda Vogler (culinary arts coordinator, D.C. Central Kitchen, Washington, D.C.)
For info: 877-927-7787; www.womenchefs.org
Women's Foodservice Forum
Trailblazer Award: Dr. Rohini Anand (senior vp and global chief diversity officer, Sodexo, Gaithersburg, MD)
Leadership Award: Loria Danage-Scott (president, Danage & Scott, Naperville, IL)
Volunteer of the Year: Barbara Kane (assistant vp/industry relations, Ecolab, St. Paul)
For info: 866-368-8008; www.womensfoodserviceforum.com
Zagat Survey
Top Restaurants: Bacchanalia (Atlanta) • Charleston (Baltimore) • L'Espalier (Boston) • Alinea (Chicago) • Thomas Henkelmann (Greenwich, CT) • French Room (Dallas) • The Herbfarm (Fall City, WA) • Mark's (Houston) • L'Atelier de JoÎl Robuchon (Las Vegas) • Brigtsen's Restaurant (New Orleans) • Le Bernardin (NYC) • Fountain Restaurant (Philadelphia) • Nicholas (Red Bank, NJ) • Sushi Ota (San Diego) • Gary Danko (San Francisco) • Makoto (Washington, D.C.)
Top Hotel Chain: Four Seasons
Top Large Hotel: Ritz-Carlton (Dallas/Ft. Worth)
Top Resort: Four Seasons Resorts Hualalai at Historic Ka'upulehu (Kailua-Kona, HI)
Top Small Hotels: Twin Farms (Barnard, VT)
Top Dining: Ritz-Carlton (Dallas/Ft. Worth)
For info: 888-371-5400; www.zagat.com
CULINARY COMPETITIONS
Amoretti 2009 Pastry Team Championship Gold Medal ($50,000 and will represent the United States at the World Pastry Team Championship, July 5-6 in Phoenix):
Kaushik Chowdhury (exec pastry chef, JW Marriott Desert Ridge Resort & Spa, Phoenix) • Melynda Gilmore (pastry supervisor, JW Marriott Desert Ridge Resort & Spa, Phoenix) • Keith Taylor (assistant pastry chef, JW Marriott Desert Ridge Resort & Spa, Phoenix)
Pastry Chef of the Year: Anil Rohira (corporate pastry chef, Albert Uster Importers, Gaithersburg, MD)
For info: 212-239-0855; www.pastrychampionship.com
Barry Callebaut World Chocolate Masters 2009
Winner: Shigeo Hirai (Japan)
Second Place: Lionel Clement (USA)
Third Place: Michaela Karg (Germany)
For info: 800-836-2626; www.worldchocolatemasters.com
Bocuse d'Or
Held in January 2009 in Lyon, France
Gold Trophy: Geir Skeie (Norway)
Silver Trophy: Jonas Lundgren (Sweden)
Bronze Trophy: Philippe Mille (France)
For info: www.bocusedor.com
Coupe du Monde de la Boulangerie
Bread Bakers Guild Team USA (will compete at the Louis Lesaffre Cup Competition September 26-29 in Las Vegas):
Artistic Design: David DeCesare (Peppermill Resort & Casino, Reno, NV) • Harry Peemoeller (Johnson & Wales, Charlotte, NC) • Steven Sands (Little T American Baker, Portland, OR)
Baguette & Specialty Breads: Roger Gural (The French Culinary Institute, NYC) • John Tredgold (Semifreddi's Bakery, San Francisco) • Mike Zakowski (Artisan Bakers, Sonoma, CA)
Viennoiserie: Jeremey Gadouas (Bakery Nouveau/Snohomish Bakery, Seattle) • Eric Guilbert (Le Cordon Bleu College of Culinary Arts, Miami) • Michael Rhoads (B&R Artisan Bread, Cambridge, MA)
For info: 707-935-1468; www.bbga.org
DeKuyper MixMasters National Challenge
Peoples' Choice, Rock On!, Hot Shots! and Judges' Freestyle Winner: Ricky Gomez (bartender/mixologist, Cure, New Orleans)
For info: http://mixmastersusa.com
Golden Spurtle World Porridge Making Championship (Carrbridge, Scotland)
Traditional Champion: Matthew Cox (chef, Bob's Red Mill Natural Foods, Milwaukie, OR)
Specialty Champion: Anna Louise Batchelor (Reading, Scotland)
For info: 011-44-147-984-1211; www.goldenspurtle.com
Idaho Potato Commission's Chefs Challenge
Winner ($10,000 to Meals on Wheels, Los Angeles Chapter): Alessandro Stratta (chef/owner, Alex at Wynn, Las Vegas) for Idaho potato/leek risotto with porcini and Parmesan (see Recipe File)
For info: 208-334-2350; www.idahopotato.com
International Bartenders Association World Cocktail Competition (Berlin)
Classic Cocktail Competition Gold Medal Winner: Vladimir Banak (Slovakia) for Sweet Road (Absolut Raspberri, Crëme de Casis, Monin vanilla syrup, Monin strawberry syrup, cream, cocoa powder garnish
Flair Cocktail Competition Gold Medal Winner: Gianluigi Bosco (Great Britain) for Absolutely Rocking (Absolut vodka, Finest Call mango puree, lime juice, Monin vanilla syrup, Caraibos cloudy apple juice, sugar/curry rim, and apple fan/lime wedge/red currant garnish
For info: 714-542-2105; www.iba-world.net
McIlhenny Company Tabasco Brand Hottest Chef Contest
Winner of the Best Budget-Friendly Entrèe ($10,000): Stephen Pribish (sous chef, Overbrook Golf Club, Villanova, PA) for oven roasted pork tenderloin with seven-vegetable couscous and Tabasco green chimichurri
For info: (888) HOT-DASH; www.TABASCOfoodservice.com
Meat & Livestock Australia/Johnson & Wales "Taste Down Under" Culinary Competition
Charlotte, NC Campus Winner: Ed Jobin for Australian lamb three ways
Miami Campus Winner: Anthony Dominguez for coriander seared Australian lamb with lamb tartare and baby greens
For info: 202-521-2554; www.australian-lamb.com
Napa Versus Sonoma American Lamb Throw Down Held at the Carneros Heritage Festival
Winner: Ryan Pollnow (La Crema Winery, Healdsburg, CA) for leg of lamb grilled over Pinot Noir-barrel chips with green garlic chimichurri. The dish was paired with La Crema Pinot Noir Los Carneros 2007.
For info: 866-327-5262; www.americanlamb.com
NYC Vendy Awards
Vendy Cup Winner: Country Boys Martinez Taco Truck (Fernando & Yolanda Martinez)
People's Taste: Biryani Cart (Meru Sidker)
Dessert: Wafels & Dinges (Thomas DeGeest)
Rookie of the Year: Schnitzel & Things (Oleg Voss & Jared Greenhouse)
For info: 646-602-5679; www.streetvendor.org
Paris Gourmet U.S. Pastry Competition Co-Sponsored by Cacao Noel Chocolat de Couverture, Pastry 1, Beurremont, Gourmand, and Maison de Choix
Pastry Chef of the Year ($4,000): Ajith AJ Saputhanthri (Russo's on the Bay, Howard Beach, NY)
Second Place ($2,500): Salvatore Settepani (exec pastry chef/co-owner, Pasticceria Bruno, Staten Island, NY)
Third Place ($1,000): Andrew Chlebana (Joliet Junior College, Joliet, IL)
For info: 800-727-8791; www.parisgourmetusa.com
S. PellegrinoTM Almost Famous Chef Competition
Winner ($10,000 and a year-long job with a nationally recognized chef): David Awad (student, Connecticut Culinary Institute) for pan-seared lamb loin with a red wine honey and mint glaze
For info: (312) 787-9580; www.sanpellegrino.com
Sociètè Culinaire Philanthropique Salon of Culinary Art
Medal of the French Government/Grand Prize ($1,000): Robert Ellinger (pastry chef/owner, Baked to Perfection, Port Washington, NY)
Marc Sarrazin Trophy for Buffet Presentation ($250): New York City College of Technology, Brooklyn, NY
For info: 212-308-0628; www.societeculinaire.com
Tales of the Cocktail Spirit Awards Sponsored by Pernod Ricard and Beverage Media Group
World's Best Drinks Selection: Merchant Hotel, Belfast, Ireland
Best American Cocktail Bar: Pegu Club, NYC
World's Best Cocktail Bar: PDT, NYC
World's Best New Cocktail Bar: Clover Club, Brooklyn, NY
World's Best Hotel Bar: Merchant Hotel, Belfast, Ireland
American Bartender of the Year: James Meehan, PDT, NYC
International Bartender of the Year: Tony Conigliaro
For info: www.talesofthecocktail.com
Taste of Vail and American Lamb Board Lamb Cook-Off
Winning Dish: Chase Wilbanks (chef de cuisine, La Tour Restaurant & Bar, Vail, CO) for oven-roasted Colorado lamb leg, two goat cheese gougëre, spring pea puree, smoked red wine sauce, and pickled ramp salad
People's Choice Award: Mark Millwood (Ocotillo Prime, Vail Mountain Resort & Spa, Vail, CO) for Benedict-style lamb hash
For info: 970-926-5665; www.tasteofvail.com
U.S. Bartenders' Guild's National Cocktail Competition Sponsored by Beam Global Spirits & Wine and Tres Generaciones Tequila
First Place: Armando Rosario (master mixologist, Southern Wine and Spirits of Nevada, Las Vegas) for Real Dill (Tres Generaciones Plata Tequila, Vox vodka, lime juice, agave nectar, English cucumber garnish, and dill garnish)
For info: 800-964-0052; www.usbg.org
Vinos de Jerez Cocktail Competition
Best Sherry Cocktail in America (a one-week all-expense paid trip to Jerez and a full scholarship to the NYC-based Beverage Alcohol Resource [BAR] masters program): Charles Joly, The Drawing Room, Chicago, for "Bread and Wine," using oloroso
For info: 212-766-4335; www.secretsherrysociety.com
Wine Spectator's Grand Award Winners for the Excellence of Their Wine Lists
Addison (San Diego) • Blantyre (Lenox, MA) • JoÎl Robuchon Restaurant (Las Vegas) • Wild Ginger (Seattle)
For info: 212-481-8610; www.winespectator.com
RECIPE CONTESTS
America's Best Raisin Bread Contest Sponsored by the California Raisin Marketing Board
Artisan Category Winner: Larry Lobe (Dawn Food Products, Phoenix) for Sicilian raisin bread
Commercial Category Winner: Ronald Guerrero (Caravan Ingredients, Lenexa, KS) for natural swirl raisin bread with 50 percent more raisins
For info: 559-248-0287; www.calraisins.org
National Beef Backers Award Sponsored by The Beef Checkoff
Independent Restaurant: Cattlemens Restaurants (Santa Rosa, CA)
Chain Restaurant: Charlie Brown's Steakhouse (Mountainside, NJ)
Beef Menu Innovator: Merriman's Restaurants (Kamuela, HI)
For info: 303-850-3371
Cervena Venison of New Zealand Plates
Best Overall ($2,500): Ryan de Leon (chef de partie, Scaramouche, Toronto) for juniper berry crusted Cervena loin with salsify, savoy cabbage, and smoked bacon jus
Best Appetizer ($500): Sara Welch (pastry supervisor, Bistro Aix, Jacksonville, FL) for Cervana venison tenderloin with coconut/red curry noodles and pickled vegetables
Best Use of Value Cuts ($500): Maria Freeney (catering cook, Art Institute, Dallas) for Tex-Asian spiced Cervena osso buco Gulai
Best Heirloom Recipe ($500): Damian Wills (sous chef, Stone Road Grill, Niagara-on-the-Lake, Canada) for Cervena venison and foie gras Wellington with red wine jus
Most Innovative Recipe ($500): Ryan de Leon (chef de partie, Scaramouche, Toronto) for juniper berry crusted Cervena loin with salsify, savoy cabbage, and smoked bacon jus
For info: 800-877-1187; www.cervena.com
Hobart "Win a Free CLe"
Grand Prize (A New CL44e Warewasher and Installation): Lovejoy Independent School District (Allen, TX)
Second Prize (Five-Year Extended Service Warranty): Kansas State University (Manhattan, KS)
For info: 888-446-2278; www.hobartcorp.com
National Taste of EleganceTM Sponsored by America's Pork Producers
First Prize ($5,000): Stephan Hesse (former exec chef, The Oak Grill, Minneapolis; current exec chef, Kona Grill, Eden Prairie, MN) for curry pork belly and coconut panna cotta (see Recipe File)
For info: 515-223-2600; www.theotherwhitemeat.com
Nicky USA Wild About Game Cook-Off
First Place: David Kreifels and Will Cisa (Laurelhurst Market, Portland, OR) for chard-wrapped rabbit saddle and sausage stuffed hindquarter with Viridian tarbais beans and salmis sauce
Second Place: Philip Oswalt (Multnomah Athletic Club, Portland, OR) for roasted venison rack with matsutake mushroom/venison liver hash in Sherry reduction
Third Place: Gabriel Rucker (Le Pigeon, Portland, OR) for buffalo heart/onion pierogi with seared liver, figs, chestnuts, and brown butter
For info: 800-469-4162; www.nickyusa.com
Southern Peanut Growers Recipe Contest
Winner, Appetizer/Bar Snack ($1,000): Kate Rench (Cafè Diva, Steamboat Springs, CO) for peanut butter and bacon sandwiches
Winner, Salad/Side Dish ($1,000): Tom Egerton (Crane's Tavern, Hilton Head Island, SC) for peanut fried green tomatoes with green onion honey butter
Winner, Entrèe ($1,000): Steven Blau and Zach Vanderwhiel (Shipwreck Grill, Brielle, NJ) for tamarind braised pork belly with peanut pancakes, chile butter, and spicy peanut slaw
Winner, Dessert ($1,000): Sharyn Harding (Fleur de Lys, Mandalay Bay, Las Vegas) for peanut butter mallow bars
For info: 770-998-7311; www.peanutbutterlovers.com
