James Andrews Beard was an American chef, cookbook author, teacher and television personality. He pioneered television cooking shows, taught at The James Beard Cooking School in New York City and Seaside, Oregon, and lectured widely. He emphasized American cooking, prepared with fresh, wholesome, American ingredients, to a country just becoming aware of its own culinary heritage. Beard taught and mentored generations of professional chefs and food enthusiasts. He published more than twenty books, and his memory is honored by his foundation's annual James Beard Awards.
Alice Louise Waters is an American chef, restaurateur, and author. In 1971, she opened Chez Panisse, a restaurant in Berkeley, California, famous for its role in creating the farm-to-table movement and for pioneering California cuisine.
Rick Bayless is an American chef and restaurateur who specializes in traditional Mexican cuisine with modern interpretations. He is widely known for his PBS series Mexico: One Plate at a Time. Among his various accolades are a Michelin star, the title of Top Chef Masters, and seven James Beard Awards.
Lidia Giuliana Matticchio Bastianich is an Italian-American celebrity chef, television host, author, and restaurateur. Specializing in Italian and Italian-American cuisine, Bastianich has been a regular contributor to public television cooking shows since 1998.
Le Bernardin is a three-Michelin star French seafood restaurant in Midtown Manhattan, New York City. Eric Ripert is the executive chef, and he is co-owner along with Maguy Le Coze.
The James Beard Foundation Awards are annual awards presented by the James Beard Foundation to recognize chefs, restaurateurs, authors and journalists in the United States. They are scheduled around James Beard's May 5 birthday. The media awards are presented at a dinner in New York City; the chef and restaurant awards were also presented in New York until 2015, when the foundation's annual gala moved to Chicago. Chicago will continue to host the Awards until 2027.
Starr Restaurants, stylized as STARR Restaurants, is a restaurant group headed by founder and CEO Stephen Starr, with restaurants in Philadelphia, New York City, Washington D.C., South Florida, and Paris, France.
Stone Barns Center for Food & Agriculture is a non-profit farm, education and research center located in Pocantico Hills, New York. The center was created on 80 acres (320,000 m2) formerly belonging to the Rockefeller estate. Stone Barns promotes sustainable agriculture, local food, and community-supported agriculture. Stone Barns is a four-season operation.
Blue Hill at Stone Barns is a restaurant at the Stone Barns Center for Food & Agriculture in Pocantico Hills, New York. The Hudson Valley restaurant is owned by Dan, David, and Laureen Barber, who also own the New York City Blue Hill restaurant. The lead chef of the restaurant is Dan Barber.
Dan Barber is the chef and co-owner of Blue Hill in Manhattan and Blue Hill at Stone Barns in Pocantico Hills, New York, United States. He is the author of The Third Plate.
Restaurant Nora was a restaurant owned by chef Nora Pouillon in Washington, D.C., and was America's first certified organic restaurant.
Paul Virant is the chef and owner of Vie in Western Springs, Illinois, Vistro Prime in Hinsdale, Illinois, and Gaijin in Chicago, Illinois. His contributions to cooking include introducing inventive canning and preservation recipes to the restaurant industry, which culminated into the release of his cookbook, The Preservation Kitchen: The Craft of Making and Cooking with Pickles, Preserves, and Aigre-doux.
Michael Anthony is an American chef.
Vivian Howard is an American chef, restaurateur, author and television host. From 2013 to 2018, Howard hosted the PBS television series A Chef's Life focusing on the ingredients and cooking traditions of eastern North Carolina — using the backdrop of the Chef & the Farmer restaurant in Kinston, North Carolina, which Howard co-owned with her then-husband and business partner, artist Ben Knight.
Michael Solomonov is an Israeli chef known for his restaurants in Center City, Philadelphia. His first restaurant Zahav, founded in 2008, has received national recognition including the James Beard Foundation "Outstanding Restaurant" in 2019. Solomonov was also awarded Best Chef: Mid-Atlantic in 2011, Cookbook of the Year in 2016, and Outstanding Chef in 2017 from the James Beard Foundation. In 2021, The New York Times named his restaurant Laser Wolf as one of "the 50 places in America we're most excited about right now."
The Dabney is a restaurant located in Blagden Alley, in the Shaw neighborhood of Washington, D.C. Chef-owner Jeremiah Langhorne opened the restaurant in 2015, focusing on Mid-Atlantic cuisine. The Dabney was named one of the Best New Restaurants of 2016 by Bon Appétit magazine, it was a awarded a Michelin Star in 2017, and Chef Langhorne won the James Beard Award for Best Chef, Mid-Atlantic in 2018.
Greg Baxtrom is the chef-owner of restaurants Olmsted, Five Acres, Patti Ann’s and Petite Patate. Prior to opening Olmsted in 2016, Baxtrom worked at restaurants including Alinea, Blue Hill at Stone Barns, Per Se and Lysverket in Norway.
Honeynut squash is an interspecific hybrid winter squash cultivar bred from butternut and buttercup squash. It has dark tan to orange skin with orange fleshy pulp. When ripe, it turns from green to a deep orange and becomes sweeter and richer. Honeynut squash has a similar shape and flavor to butternut squash but averages about half the size and is sweeter. It has two to three times more beta-carotene than butternut squash. Honeynut squash can be roasted, sautéed, puréed, added to soups, stews, and braises, and has enough sugar content for desserts.
The James Beard Foundation Awards are annual awards presented by the James Beard Foundation to recognize culinary professionals in the United States. The awards recognize chefs, restaurateurs, authors and journalists each year, and are generally scheduled around James Beard's May birthday.
The James Beard Foundation Awards are annual awards presented by the James Beard Foundation to recognize culinary professionals in the United States. The awards recognize chefs, restaurateurs, authors and journalists each year, and are generally scheduled around James Beard's May birthday.
(Michelin Guide)
