The James Beard Foundation announced its 2018 Award Finalists for the Book, Restaurant and Chef, Media, and Restaurant Design categories on Wednesday, March 14. We are delighted to announce that this year’s finalists include three of our titles under the Book Award category, and two of our authors under the Restaurant and Chef Award category:
Full list of nominations here.
Homegrown: Cooking from My New England Roots
Author: Matt Jennings; Publisher: Artisan
Six Seasons: A New Way with Vegetables
Author: Joshua McFadden with Martha Holmberg; Publisher: Artisan
Health and Special Diets
Deepa’s Secrets: Slow Carb New Indian Cuisine
Author: Deepa Thomas; Publisher: Skyhorse
Best Chef (New York City)
Ignacio Mattos, Chef: Estela
Author of Estela (978-1-57965-670-6; pub date Oct. 2, 2018; Publisher: Artisan)
Outstanding Restaurant & Outstanding Pastry Chef
Frank Stitt, Owner/Chef of Highlands Bar & Grill
Author of Frank Stitt’s Southern Table (978-1-57965-246-3; Publisher: Artisan) and Frank Stitt’s Bottega Favorita (978-1-57965-302-6; Publisher: Artisan)
The James Beard Foundation is a national not-for-profit organization based in New York City. Named after the late James Beard—a champion of American cuisine—the foundation aims to continue his legacy by educating and mentoring generations of aspiring and professional chefs. The theme of this year’s awards is RISE—to “celebrate the collective spirit of our community and the power of food.” The finalists were announced at a ceremony in Philadelphia on March 14. Winners of the Book Awards will be announced on April 7, while winners of the Restaurant and Chef Awards will be announced at the James Beard Award Gala on Monday, May 7 in Chicago. Good luck to our finalists!