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  • 데이빗 장 미 최우수 요리사상 받을까? [News]
  • sukie
    Feb 19, 2013
  • <Update> 한인 요리사 데이빗 장, 대니 보윈 제임스비어드재단상 석권

     http://www.nyculturebeat.com/?mid=FoodDrink&document_srl=2862386


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    <Update> 2013 제임스비어드재단상 최종 후보 18일 발표


    모모푸쿠 데이빗 장은 예상대로 미 최우수 요리사상 후보 6인에 선정됐다. 미션 차이니즈푸드의 입양 한인 요리사 대니 보윈은 최우수 신인요리사 후보에 올랐으며, 610 마그놀리아의 에드워드 리와 베누의 코리 리도 각 지역의 후보에 가뿐하게 안착했다.


    또한, 권율이 사회를 맡았던 PBS-TV 다큐멘터리 'America Revealed: Food Machine'은 스페셜 다큐멘터리 부문 후보에 지명됐다.


    시상식은 5월 6일 오후 6시 링컨센터 에버리피셔홀에서 열린다.


    *최종 후보는 아래 준결슨 후보 중 붉은색 표기.


    

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    미 최고의 요리사를 찾아라

    데이빗 장 최우수 요리사, 대니 보윈 신인요리사상 노미네이션 



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    제임스비어드 3관왕 데이빗 장이 미 최우수 요리사상도 거머쥐게될까? Photo: JBFA



    '미 요리계의 오스카상'으로 불리우는 제임스 비어드재단상(JBFA, James Beard Foundation Awards) 2013 준결승(semi-final)

    후보가 19일 발표됐다.


    모모푸쿠 제국의 데이빗 장이 최우수 요리사 준결승 후보에 올랐다. 데이빗 장은 2007년 모모푸쿠 누들바로 신인요리사상, 2008년

    쌈바로 뉴욕 최우수 요리사상, 2009년 코(Ko)로 최우수 뉴레스토랑상을 수상했다. 지난해엔 베이커리&밀크바에서 크리스틴 토시가

    최우수 신인요리사상을 받았다. 올해 미 최우수 요리사상을 받게되면, 미 요식업계의 완전 정복이다.


    입양 한인 출신으로 샌프란시스코에 이어 뉴욕에서 '미션 차이니즈 푸드' 돌풍을 일으킨 대니 보윈은 신인 요리사상 준결승 후보에 

    지명됐다.


    또한 뉴욕 출신으로 켄터키주 루이빌에서 '610 마그놀리아(610 Magnolia)'를 운영하는 에드워드 리는 남동부 지역 최우수 요리사 

    후보에, 샌프란시스코에서 베누(Benu)를 지휘하는 코리 리(Corey Lee)는 서부 지역 최우수 요리사 준결승에 노미네이트됐다.


    한편, 시애틀에서 레스토랑 레벨(revel)과 줄리(Joule)를 운영하는 한인 레이첼 양은 남편 셰이프 치르치(Seif Chirchi)와 북서부 지역 

    최우수 요리사 준결승 후보에 올라 있다. 


    지난해 미 최우수 요리사상은 뉴욕 일레븐 매디슨파크의 다니엘 험이 수상했다. 2013 제임스비어드재단상 최종 후보는 3월 18일 

    발표되며, 시상식은 5월 6일 뉴욕에서 열린다.



    *음식의 오스카상 우리가 노린다: 2012 한인 후보자들 


    *2012 제임스비어드재단상 수상자 

     


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    2013 제임스비어드재단상 준결승 후보 /*최종 후보자는 붉은 색*                                                                                                                     



    BEST NEW RESTAURANT


    Balena, Chicago
    BierBeisl, Beverly Hills, CA
    Bluebeard, Indianapolis
    Borgne, New Orleans
    Butcher & the Boar, Minneapolis
    Cardamom Hill, Atlanta
    *Empellón Cocina, NYC
    Forequarter, Madison, WI
    Grace, Chicago
    Hog & Hominy, Memphis
    Khong River House, Miami Beach, FL
    Lockeland Table, Nashville
    Mateo Tapas, Durham, NC
    Mi Casa by José Andrés at Dorado Beach, a Ritz-Carlton Reserve, Dorado, PR
    Mintwood Place, Washington, D.C.
    The Ordinary, Charleston, SC
    Ox, Portland, OR
    Oxheart, Houston
    Pabu at Four Seasons Hotel Baltimore
    Puritan & Company, Cambridge, MA
    Rich Table, San Francisco
    Shanik, Seattle
    State Bird Provisions, San Francisco
    Tar & Roses, Santa Monica, CA
    Thirty Acres, Jersey City, NJ
    Underbelly, Houston
    Vernick Food & Drink, Philadelphia
    The Whale Wins, Seattle
    Zacatecas Tacos & Tequila, Albuquerque, NM


    OUTSTANDING BAR PROGRAM

    The Abbot’s Cellar, San Francisco
    Anvil Bar & Refuge, Houston
    The Aviary, Chicago
    Bar Agricole, San Francisco
    *The Bar at the NoMad Hotel, NYC
    The Broken Shaker, Miami Beach, FL
    Bryant’s Cocktail Lounge, Milwaukee
    Canon, Seattle
    The Cedars Social, Dallas
    Clyde Common, Portland, OR
    Cook & Brown Public House, Providence
    Cure, New Orleans
    The Franklin Mortgage & Investment Co., Philadelphia
    The Hawthorne, Boston
    High West Distillery & Saloon, Park City, UT
    Holeman & Finch Public House, Atlanta
    Marvel Bar, Minneapolis
    *Pegu Club, NYC
    The Porter Beer Bar, Atlanta
    Restaurant Eve, Alexandria, VA
    Rivera, Los Angeles
    The Varnish, Los Angeles
    The Violet Hour, Chicago
    Williams & Graham, Denver
    Woodberry Kitchen, Baltimore


    OUTSTANDING CHEF


    Sean Brock, McCrady’s, Charleston, SC
    *Andrew Carmellini, Locanda Verde, NYC



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    *David Chang, Momofuku Noodle Bar, NYC


     *데이빗 장 다시 '타임' 영향력있는 인물 100인 선정

     *모모푸쿠 제국은 확장 중



    Tyson Cole, Uchi, Austin and Houston
    Gary Danko, Restaurant Gary Danko, San Francisco
    Suzanne Goin, Lucques, West Hollywood, CA
    Maria Hines, Tilth, Seattle
    Paul Kahan, Blackbird, Chicago
    David Kinch, Manresa, Los Gatos, CA
    Donald Link, Herbsaint, New Orleans
    Barbara Lynch, No. 9 Park, Boston
    Tim McKee, La Belle Vie, Minneapolis
    Vitaly Paley, Paley’s Place, Portland, OR
    Stephan Pyles, Stephan Pyles Restaurant, Dallas
    Anne Quatrano, Bacchanalia, Atlanta
    Julian Serrano, Picasso at Bellagio, Las Vegas
    Nancy Silverton, Pizzeria Mozza, Los Angeles
    Michael Symon, Lola, Cleveland
    Michael Tusk, Quince, San Francisco
    Marc Vetri, Vetri, Philadelphia


    OUTSTANDING PASTRY CHEF


    *Dominique Ansel, Dominique Ansel Bakery, NYC
    Andre Chin and Amanda Eap, Artisan Boulanger Patissier, Philadelphia
    Melissa Chou, Aziza, San Francisco
    Elizabeth Dahl, Nostrano, Madison, WI
    Matt Danko, The Greenhouse Tavern, Cleveland
    Patrick Fahy, Sixteen at Trump Hotel Chicago
    Ken Forkish, Ken’s Artisan Bakery, Portland, OR
    Hedy Goldsmith, Michael’s Genuine Food & Drink, Miami
    Karen Hatfield, The Sycamore Kitchen, Los Angeles
    *Brooks Headley, Del Posto, NYC
    Steve Horton, Rustica Bakery, Minneapolis
    Maura Kilpatrick, Oleana, Cambridge, MA
    Phoebe Lawless, Scratch, Durham, NC
    William Leaman, Bakery Nouveau, Seattle
    Tiffany MacIsaac, Birch & Barley, Washington, D.C.
    Cheryl Maffei and Jonathan Stevens, Hungry Ghost Bread, Northampton, MA
    Aaron Russell, Restaurant Eugene, Atlanta
    Laura Sawicki, La Condesa, Austin
    Tandra Watkins, Ashley’s at the Capital Hotel, Little Rock, AR
    William Werner, Craftsman and Wolves, San Francisco


    OUTSTANDING RESTAURANT


    August, New Orleans

    *Blue Hill, NYC
    Canlis, Seattle
    Fore Street, Portland, ME
    Foreign Cinema, San Francisco
    Greens Restaurant, San Francisco
    Highlands Bar and Grill, Birmingham, AL
    Jaleo, Washington, D.C.
    *Jewel Bako, NYC
    Lantern, Chapel Hill, NC
    Lucia’s Restaurant, Minneapolis
    Mélisse, Santa Monica, CA
    Naha, Chicago
    Oleana, Cambridge, MA
    Patina, Los Angeles
    The Slanted Door, San Francisco
    Spiaggia, Chicago

    Terra, St. Helena, CA
    Vidalia, Washington, D.C.
    Vincent on Camelback, Phoenix



    OUTSTANDING RESTAURATEUR

    Nick Badovinus (Flavor Hook, Off-Site Kitchen, Tried and True, etc.), Dallas
    Ashok Bajaj, Knightsbridge Restaurant Group (The Bombay Club, The Oval Room, Rasika, etc.), Washington, D.C.
    Kim Bartmann (Barbette, Bryant-Lake Bowl, Red Stag Supperclub, etc.), Minneapolis
    Roger Berkowitz, Legal Sea Foods, Boston
    Frank Bonanno, Bonanno Concepts (Mizuna, Osteria Marco, Bones, etc.), Denver
    George Formaro (Centro, Django, South Union Bread Café, etc.), Des Moines, IA
    Sam Fox, Fox Restaurant Concepts (Olive & Ivy, True Food Kitchen, Zinburger, etc.), Phoenix
    Ford Fry, Rocket Farm Restaurants (The Optimist, JCT Kitchen, No. 246), Atlanta
    Levi Goode, Goode Company Restaurants (Goode Company Seafood, Goode Company Taqueria, Goode Company BBQ, etc.), Houston
    Martha Hoover, Patachou (Patachou, Petit Chou, Napolese, etc.), Indianapolis
    John Howie, John Howie Restaurant Group (John Howie Steak, Seastar Restaurant and Raw Bar), Bellevue, WA
    Mike Klank and Eddie Hernandez, Taqueria del Sol, Atlanta
    *Maguy Le Coze, Le Bernardin, NYC
    Donnie Madia, One Off Hospitality Group (Blackbird, Avec, The Publican, etc.), Chicago
    Nick Pihakis, Jim ‘N Nick’s Bar-B-Q, Birmingham, AL
    Piero Selvaggio, Valentino Restaurant Group (Valentino, Valentino Vin Bar), Santa Monica, CA
    Mark Stark and Terri Stark, Stark Reality Restaurants (Willi’s Wine Bar, Monti’s Rotisserie & Bar, Willi’s Seafood & Raw Bar, etc.), Santa Rosa/Healdsburg, CA
    Stephen Starr, Starr Restaurants (The Dandelion, Talula’s Garden, Parc, etc.), Philadelphia
    Caroline Styne (Lucques, Tavern, A.O.C., etc.), West Hollywood, CA
    *Phil Suarez, Suarez Restaurant Group (ABC Kitchen, Jean Georges, wd~50, etc.), NYC



    OUTSTANDING SERVICE


    Bacchanalia, Atlanta
    Biga on the Banks, San Antonio
    Brigtsen’s, New Orleans
    Café Juanita, Kirkland, WA
    Chez François, Vermilion, OH
    The Compound Restaurant, Santa Fe
    *Del Posto, NYC
    Eastern Standard Kitchen & Drinks, Boston
    Fountain Restaurant at Four Seasons Hotel Philadelphia
    The French Room at the Adolphus, Dallas
    Michael Mina, San Francisco
    The Oakroom at the Seelbach Hilton, Louisville, KY
    Persimmon, Bristol, RI
    Providence, Los Angeles
    Quince, San Francisco
    The Restaurant at Meadowood, St. Helena, CA
    Sapor Cafe and Bar, Minneapolis
    Topolobampo, Chicago
    Vetri, Philadelphia
    Victoria & Albert’s at Disney’s Grand Floridian Resort & Spa, Lake Buena Vista, FL



    OUTSTANDING WINE PROGRAM 


    4 Olives Wine Bar, Manhattan, KS
    A16, San Francisco
    Addison at the Grand Del Mar, San Diego
    Angus Barn, Raleigh, NC
    The Barn at Blackberry Farm, Walland, TN
    Café on the Green at Four Seasons Resort and Club Dallas at Las Colinas, Irving, TX
    Charleston, Baltimore
    Charleston Grill at Charleston Place Hotel, Charleston, SC
    CityZen at Mandarin Oriental, Washington D.C.
    L’Etoile, Madison, WI
    Five & Ten, Athens, GA
    Frasca Food and Wine, Boulder, CO
    The Grill Room at Windsor Court Hotel, New Orleans
    Nopa, San Francisco
    Press, St. Helena, CA
    Picasso at Bellagio, Las Vegas
    Sepia, Chicago
    Sierra Mar at Post Ranch Inn, Big Sur, CA
    Troquet, Boston
    Yono’s Restaurant, Albany, NY


    OUTSTANDING WINE, SPIRITS, OR BEER PROFESSIONAL

    Sam Calagione, Dogfish Head Craft Brewery, Milton, DE
    Ron Cooper, Del Maguey Single Village Mezcal, Taos, NM
    John and Kathe Dyson, Williams Selyem Winery, Healdsburg, CA
    Merry Edwards, Merry Edwards Winery, Sebastopol, CA
    Don Feinberg and Wendy Littlefield, Vanberg & DeWulf, Cooperstown, NY
    Mike Floyd, Nick Floyd and Simon Floyd, Three Floyds Brewing, Munster, IN
    Chuck Furuya, DK Restaurants, Maui, HI
    Manfred Krankl, Sine Qua Non, Ventura, CA
    Ted Lemon, Littorai Wines, Sebastopol, CA
    Stephen McCarthy, Clear Creek Distillery, Portland, OR
    Duncan Meyers and Nathan Roberts, Arnot-Roberts, Healdsburg, CA
    *Garrett Oliver, The Brooklyn Brewery, Brooklyn, NY
    Tom Peters, Monk’s Cafe, Philadelphia
    *Neal Rosenthal, Rosenthal Wine Merchant, NYC
    Jörg Rupf, St. George Spirits, Alameda, CA
    Eric Seed, Haus Alpenz, Edina, MN
    Eric Solomon, Eric Solomon Selections - European Cellars, Charlotte, NC
    Harlan Wheatley, Buffalo Trace Distillery, Frankfort, KY
    Sean Lilly Wilson, Fullsteam, Durham, NC
    *David Wondrich, spirits educator, Brooklyn, NY


    RISING STAR CHEF OF THE YEAR

    Jimmy Bannos Jr., The Purple Pig, Chicago
    Mark Bodinet, Copperleaf Restaurant at Cedarbrook Lodge, Seattle
    Daniel Bonanno, A Pig in a Fur Coat, Madison, WI



    IMG_5753.jpg Photo: Sukie Park
    *Danny Bowien, Mission Chinese Food, San Francisco and NYC


    *미션 차이니즈푸드 돌풍의 주역 대니 보윈


    Katie Button, Cúrate, Asheville, NC
    Hari Cameron, A(muse), Rehoboth Beach, DE
    Joe Cicala, Le Virtù, Philadelphia
    Quinten Frye, Salt Kitchen & Tasting Bar, Honolulu
    Bryce Gilmore, Barley Swine, Austin
    Will Gilson, Puritan and Company, Cambridge, MA
    Nicole Grimes, Rao’s at Caesar’s Palace, Las Vegas
    Christopher Kearse, Will BYOB, Philadelphia
    Matthew Kirkley, L2O, Chicago
    Bernhard Mairinger, BierBeisl, Beverly Hills, CA
    Jamie Malone, Sea Change, Minneapolis
    Tim Maslow, Strip-T’s, Watertown, MA
    Thomas McNaughton, Flour + Water, San Francisco
    Janina O’Leary, TRACE, Austin
    Jorel Pierce, Euclid Hall Bar & Kitchen, Denver
    David Posey, Blackbird, Chicago
    Giorgio Rapicavoli, Eating House, Coral Gables, FL
    Michael Toscano, Perla, NYC
    Chris Weber, The Herbfarm, Woodinville, WA
    Blaine Wetzel, The Willows Inn on Lummi Island, Lummi Island, WA
    Justin Woodward, Castagna, Portland, OR
    Kris Yenbamroong, Night + Market, West Hollywood, CA
    Justin Yu, Oxheart, Houston


    BEST CHEF: GREAT LAKES

    Myles Anton, Trattoria Stella, Traverse City, MI
    Dave Beran, Next, Chicago
    Neal Brown, The Libertine Liquor Bar, Indianapolis
    Zack Bruell, Cowell & Hubbard, Cleveland
    Michael Carlson, Schwa, Chicago
    Jean-Robert de Cavel, Jean-Robert’s Table, Cincinnati
    Luciano Del Signore, Bacco Ristorante, Southfield, MI
    Paul Fehribach, Big Jones, Chicago
    Greg Hardesty, Recess, Indianapolis
    Stephanie Izard, Girl & the Goat, Chicago
    Anne Kearney, Rue Dumaine, Dayton, OH
    Regina Mehallick, R Bistro, Indianapolis
    Matthias Merges, Yusho, Chicago
    Matthew Millar, Reserve, Grand Rapids, MI
    Chris Nugent, Goosefoot, Chicago
    Jonathon Sawyer, Greenhouse Tavern, Cleveland
    David Tallent, Restaurant Tallent, Bloomington, IN
    Giuseppe Tentori, Boka, Chicago
    Paul Virant, Perennial Virant, Chicago
    Andrew Zimmerman, Sepia, Chicago



    BEST CHEF: MID-ATLANTIC

    Scott Anderson, Elements, Princeton, NJ
    Cathal Armstrong, Restaurant Eve, Alexandria, VA
    Joey Baldino, Zeppoli, Collingswood, NJ
    Ian Boden, Glass Haus Kitchen, Charlottesville, VA
    Pierre Calmels, Bibou, Philadelphia
    Anthony Chittum, Vermilion, Alexandria, VA
    Tony Conte, The Oval Room, Washington, D.C.
    Scott Drewno, The Source, Washington, D.C.
    Spike Gjerde, Woodberry Kitchen, Baltimore
    Lee Gregory, The Roosevelt, Richmond, VA
    Trevett Hooper, Legume, Pittsburgh
    Cedric Maupillier, Mintwood Place, Washington, D.C.
    Johnny Monis, Komi, Washington, D.C.
    Konstantinos Pitsillides, Kanella, Philadelphia
    Sylva Senat, Tashan, Philadelphia
    Brad Spence, Amis, Philadelphia
    Lee Styer, Fond, Philadelphia
    Vikram Sunderam, Rasika, Washington, D.C.
    Marcie Turney, Barbuzzo, Philadelphia
    Cindy Wolf, Charleston, Baltimore


    BEST CHEF: MIDWEST


    Justin Aprahamian, Sanford, Milwaukee

    David Baruthio, Baru 66, Des Moines, IA
    Steven Brown, Tilia, Minneapolis
    Clayton Chapman, The Grey Plume, Omaha, NE
    Gerard Craft, Niche, Clayton, MO
    Doug Flicker, Piccolo, Minneapolis
    John Gadau and Phillip Hurley, Sardine, Madison, WI
    Colby Garrelts, Bluestem, Kansas City, MO
    Michelle Gayer, Salty Tart, Minneapolis

    Martin Heuser, Affäre, Kansas City, MO
    Tim McKee, La Belle Vie, Minneapolis
    Kevin Nashan, Sidney Street Café, St. Louis
    Jack Riebel, Butcher & the Boar, Minneapolis
    Lenny Russo, Heartland Restaurant & Farm Direct Market, St. Paul, MN
    Jon Seymour, V. Mertz, Omaha, NE
    David Swanson, Braise, Milwaukee
    Carl Thorne-Thomsen, Story, Prairie Village, KS
    Sameh Wadi, Saffron Restaurant & Lounge, Minneapolis
    Sean Wilson, Proof, Des Moines, IA
    James Winberg, Mike Brown, and Bob Gerken, Travail Kitchen and Amusements, Robbinsdale, MN


    BEST CHEF: NORTHEAST

    Steve Atkins, The Kitchen Table Bistro, Richmond, VT
    Damon Baehrel, Damon Baehrel at the Basement Bistro, Earlton, NY
    Jamie Bissonnette, Coppa, Boston
    Francesco Buitoni, Mercato Osteria & Enoteca, Red Hook, NY
    Joanne Chang, Flour Bakery + Cafe, Boston
    Krista Kern Desjarlais, Bresca, Portland, ME
    Gerry Hayden, The North Fork Table & Inn, Southold, NY
    Brian Hill, Francine Bistro, Camden, ME
    Matt Jennings, Farmstead Inc., Providence
    Aaron Josinsky and Nathaniel Wade, Misery Loves Co., Winooski, VT
    Melissa Kelly, Primo, Rockland, ME
    Bun Lai, Miya’s Sushi, New Haven, CT
    Michael Leviton, Lumière, Newton, MA
    Tim Loomis, Liquids and Solids at the Handlebar, Lake Placid, NY
    Barry Maiden, Hungry Mother, Cambridge, MA
    Evan Mallett, Black Trumpet Bistro, Portsmouth, NH
    Bjorn Somlo, Nudel, Lenox, MA
    Champe Speidel, Persimmon, Bristol, RI
    Bill Taibe, Le Farm, Westport, CT
    Eric Warnstedt, Hen of the Wood, Waterbury, VT


    BEST CHEF: NORTHWEST 


    Chris Ainsworth, Saffron Mediterranean Kitchen, Walla Walla, WA
    Andy Blanton, Café Kandahar, Whitefish, MT
    Greg Denton and Gabrielle Quiñónez Denton, Ox, Portland, OR
    Jeff Drew, Snake River Grill, Jackson Hole, WY
    Renee Erickson, The Whale Wins, Seattle
    Jason Franey, Canlis, Seattle
    John Gorham, Toro Bravo, Portland, OR
    James Honaker, Bistro Enzo, Billings, MT
    Brett Knipmeyer, Kinley’s Restaurant & Bar, Anchorage, AK
    Gary Kucy, Rupert’s, McCall, ID
    Nathan Lockwood, Altura, Seattle
    Taite Pearson, della Mano, Ketchum, ID
    Naomi Pomeroy, Beast, Portland, OR
    Gabriel Rucker, Le Pigeon, Portland, OR

    Adam Sappington, The Country Cat Dinnerhouse & Bar, Portland, OR
    Ethan Stowell, Staple & Fancy Mercantile, Seattle
    Jason Stratton, Spinasse, Seattle
    Cathy Whims, Nostrana, Portland, OR
    Justin Wills, Restaurant Beck, Depoe Bay, OR



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    *Rachel Yang and Seif Chirchi, Joule, Seattle



    BEST CHEF: NYC


    April Bloomfield, The Spotted Pig
    Marco Canora, Hearth
    Wylie Dufresne, wd~50
    Sara Jenkins, Porsena
    Dan Kluger, ABC Kitchen
    Mark Ladner, Del Posto
    Paul Liebrandt, Corton
    Anita Lo, Annisa
    George Mendes, Aldea
    Carlo Mirarchi, Roberta’s
    Seamus Mullen, Tertulia
    Joe Ng, RedFarm
    Alex Raij and Eder Montero, Txikito
    Cesar Ramirez, Chef’s Table at Brooklyn Fare
    Sean Rembold, Diner
    Masato Shimizu, 15 East
    Alex Stupak, Empellón Cocina
    Rich Torrisi and Mario Carbone, Torrisi Italian Specialties
    Jonathan Waxman, Barbuto
    Michael White, Marea



    BEST CHEF: SOUTH

    Peter Arpke, Beach Bistro, Holmes Beach, FL
    Greg Baker, The Refinery, Tampa, FL
    Vishwesh Bhatt, Snackbar, Oxford, MS
    Kathleen Blake, The Rusty Spoon, Orlando, FL
    Clay Conley, Buccan, Palm Beach, FL
    Justin Devillier, La Petite Grocery, New Orleans
    Jose Enrique, Jose Enrique, San Juan, PR
    Justin Girouard, The French Press, Lafayette, LA
    Scott Hunnel, Victoria & Albert’s at Disney’s Grand Floridian Resort & Spa, Lake Buena Vista, FL
    James Lewis, Bettola, Birmingham, AL
    Rob McDaniel, SpringHouse, Alexander City, AL
    Brandon McGlamery, Luma on Park, Winter Park, FL
    Jeff McInnis, Yardbird Southern Table & Bar, Miami Beach, FL
    Tory McPhail, Commander’s Palace, New Orleans
    Jose Mendin, Pubbelly, Miami Beach, FL
    James and Julie Petrakis, The Ravenous Pig, Winter Park, FL
    Hari Pulapaka, Cress, DeLand, FL
    Alon Shaya, Domenica, New Orleans
    Michael Stoltzfus, Coquette, New Orleans
    Sue Zemanick, Gautreau’s, New Orleans


    BEST CHEF: SOUTHEAST


    Billy Allin, Cakes & Ale, Decatur, GA
    Jeremiah Bacon, The Macintosh, Charleston, SC
    Tyler Brown, Capitol Grille at the Hermitage Hotel, Nashville
    Ashley Christensen, Poole’s Diner, Raleigh, NC
    Scott Crawford, Herons at the Umstead Hotel and Spa, Cary, NC
    Craig Deihl, Cypress, Charleston, SC
    Damian Heath, Lot 12 Public House, Berkeley Springs, WV
    Vivian Howard, Chef & the Farmer, Kinston, NC
    Scott Howell, Nana’s, Durham, NC
    Joshua Keeler, Two Boroughs Larder, Charleston, SC



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    *Edward Lee, 610 Magnolia, Louisville, KY

    *뉴욕대 우등생이 켄터키로 간 까닭은? 에드워드 리 인터뷰 

    *New York Quotes: 에드워드 리

     

    Joseph Lenn, The Barn at Blackberry Farm, Walland, TN
    Daniel Lindley, St. John’s Restaurant, Chattanooga, TN
    Margot McCormack, Margot Café & Bar, Nashville
    Elliott Moss, The Admiral, Asheville, NC
    Todd Richards, The Shed at Glenwood, Atlanta
    Steven Satterfield, Miller Union, Atlanta
    Andrew Ticer and Michael Hudman, Andrew Michael Italian Kitchen, Memphis
    Aaron Vandemark, Panciuto, Hillsborough, NC
    Tandy Wilson, City House, Nashville



    BEST CHEF: SOUTHWEST

    Kevin Binkley, Binkley’s Restaurant, Cave Creek, AZ
    James Campbell Caruso, La Boca, Santa Fe
    James Dumas, High West Distillery & Saloon, Park City, UT
    David Gilbert, Sustenio at Éilan Hotel Resort & Spa, San Antonio
    Bryce Gilmore, Barley Swine, Austin
    Jennifer James, Jennifer James 101, Albuquerque, NM
    Jennifer Jasinski, Rioja, Denver
    Maiya Keck, Maiya’s, Marfa, TX
    Shinji Kurita, ShinBay, Scottsdale, AZ
    Max MacKissock, The Squeaky Bean, Denver
    Jason Maddy, Oak, Dallas
    Hugo Ortega, Hugo’s, Houston
    Rene Ortiz, La Condesa, Austin
    Viet Pham and Bowman Brown, Forage, Salt Lake City
    Armando Pomales, Café Central, El Paso, TX
    Martín Rios, Restaurant Martín, Santa Fe
    Teiichi Sakurai, Tei-An, Dallas
    Alex Seidel, Fruition Restaurant, Denver
    Chris Shepherd, Underbelly, Houston
    Michael Sohocki, Restaurant Gwendolyn, San Antonio


    BEST CHEF: WEST


    Matthew Accarrino, SPQR, San Francisco
    Nicolaus Balla, Bar Tartine, San Francisco
    Josef Centeno, Bäco Mercat, Los Angeles
    Michael Chiarello, Bottega, Yountville, CA
    Michael Cimarusti, Providence, Los Angeles
    Chris Cosentino, Incanto, San Francisco
    Dominique Crenn, Atelier Crenn, San Francisco
    Mitsuo Endo, Aburiya Raku, Las Vegas
    Mark Estee, Campo, Reno, NV
    Ed Kenney, Town, Honolulu
    Andrew Kirschner, Tar & Roses, Santa Monica, CA
    Christopher Kostow, The Restaurant at Meadowood, St. Helena, CA
    Mourad Lahlou, Aziza, San Francisco



    coreylee.jpg
    *Corey Lee, Benu, San Francisco

    David LeFevre, M.B. Post, Manhattan Beach, CA
    Daniel Patterson, Coi, San Francisco
    Carl Schroeder, Market Restaurant + Bar, Del Mar, CA
    John Rivera Sedlar, Rivera, Los Angeles
    Jon Shook and Vinny Dotolo, Animal, Los Angeles
    Ricardo Zarate, Mo-Chica, Los Angeles



    *왜 한국 남자들은 요리를 잘할까?

     


    banner_misskorea_750 (1).gif



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News Feb 19, 2013
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'요리사의 정신'은 푸드채널과 쿠킹채널의 쿠킹쇼와는 차원이 다른 데이빗 장의 음식, 여행, 인생에 관한 여정이다. Photo: In the Mind of a Chef 데이빗 장의 정신세계에 관한 16가지 이야기In the Mind of a Chef 모모푸쿠 요리사 데이빗 장(David Chang, 35)이 출...
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