The James Beard Foundation announced their 2014 award nominees this morning, in a livestream from Chicago. (Fancy stuff! One wonders what Beard himself, a Portland, Ore., native who started his career in the theatre and was one of the pioneers of food on television, would have thought about that one.) The award ceremony for chef nominees will be held in New York City on May 5, while the awards for books, broadcast and journalism will be held on May 2.

Here at the Weekly, critic Besha Rodell has been nominated for the Craig Claiborne Distinguished Restaurant Review Award for her reviews of Black Hogg, Sqirl and Outback Steakhouse (yes, really), along with Houston Chronicle's Allison Cook and GQ's Alan Richman. Hooray!

And there's a lot of L.A. people in this year's list of chef nominees. 

For best chef in the West, Providence's Michael Cimarusti and Animal's Jon Shook and Vinny Dotolo are nominated. For Outstanding Pastry Chef, Osteria Mozza's Dahlia Narvaez is nominated. Caroline Styne is nominated for Outstanding Restaurateur for her work at Lucques, AOC and others. Both Nancy Silverton and Suzanne Goin are nominated in the Outstanding Chef category, and Valerie Gordon's first book, Sweet, has been nominated in the baking book category, as has The Art of French Pastry, co-written by L.A.-based writer Martha Rose Shulman.  Congrats to everyone!  

You can see the full list of nominees below.

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2014 James Beard Foundation Broadcast and New Media Awards

Radio Show/Audio Webcast

Here & Now

Hosts: Meghna Chakrabarti, Jeremy Hobson, and Robin Young

Area: Public Radio

Producer: Kathy Gunst

The Splendid Table

Host: Lynne Rossetto Kasper

Area: American Public Media and Public Radio

Producers: Jennifer Russell and Sally Swift

This American Life

Host: Fred Armisen, Ben Calhoun, and Ira Glass

Area: NPR

Producer: Ben Calhoun

Special/Documentary

CBS Sunday Morning: "Eat, Drink and be Merry"

Host: Charles Osgood

Network: CBS

Producers: Gavin Boyle, Cathy Lewis, Amol Mhatre, Rand Morrison, Amy Rosner, Jason Sacca, and Robin Sanders

Eating Alabama

Network: PBS

Producers: Andrew Beck Grace and Bartley Powers

The Harvey Girls: Opportunity Bound

Network: PBS

Producer: Katrina Parks

Television Program, in Studio or Fixed Location

Heartland Table

Host: Amy Thielen

Network: Food Network

Producers: Random House Television and Tavola Production

Lidia's Kitchen

Host: Lidia Bastianich

Network: PBS

Producer: Tavola Production

Martha Stewart's Cooking School

Host: Martha Stewart

Network: PBS

Producers: Greta Anthony, Christina Deyo, Michael Morrison, Martha Stewart, Calia Van Dyk, and Lisa Wagner

Television Program, on Location

A Chef's Life

Host: Vivian Howard

Network: PBS

Producers Cynthia Hill and Markay Media

Lidia Celebrates America: Freedom and Independence

Host: Lidia Bastianich

Network: PBS

Producer: Anne Adams, Mimi Adams, Lidia Bastianich, Laurie Donnelly, Shelly Burgess Nicotra, and Rob Tate

The Mind of a Chef

Host: Anthony Bourdain

Network: PBS

Producers: Jared Adrukanis, Anthony Bourdain, Joe Caterini, Chris Collins, Michael Steed, and Lydia Tenaglia

Television Segment

American Journey

Host: Tom Foreman

Network: CNN and CNN.com

Producer: Jeremy Harlan and Sarah LeTrent

CBS Sunday Morning

Host: Martha Teichner

Network: CBS

Producer: Jon Carras and Mary Raffalli

Friday Arts, Art of Food

Network: WHYY-TV

Producer: Monica Rogozinski

Video Webcast, Fixed Location and/or Instructional

Cook Smarter

chefsteps.com

Host: Grant Lee Crilly

Producer: Kristina Krug

Thirsty For...

youtube.com/tastemade

Producer: Jay Holzer and Eric Slatikin

Upwave Eat Videos

upwave.com

Hosts: Pancho Gatchalian, Sarah Mastracco, and Jamie Tiampo

Producers: SeeFood Media, Space Station Media, and Upwave

Video Webcast, on Location

Dark Rye

darkrye.com

Producers: Clyde Burley, Ira Chute, and Kelly Le Castre

Kitchen Vignettes

kitchenvignettes.blogspot.com/PBS

Producer: Aube Giroux and Matt Schoch

The Perennial Plate: Europe and South Asia

theperennialplate.com

Hosts: Mirra Fine and Daniel Klein

Producers: Mirra Fine and Daniel Klein

Outstanding Personality/Host

Host: Ina Garten

Barefoot Contessa: Back to Basics

Network: Food Network

Host: Sara Moulton

Sara's Weeknight Meals

Network: PBS

Host: Andrea Robinson

The 30-Minute Wine Whiz

andreawine.com
2014 James Beard Foundation Journalism Awards

Cooking, Recipes, or Instruction

Scott Mowbray and Ann Taylor Pittman

Cooking Light

"7 Simple Ways to Become a Better Cook"

Andy Ricker

Saveur

"The Star of Siam"

Various Editors

Bon Appétit
"How to Cook Right Now"

Food and Culture

John Birdsall

Lucky Peach

"America, Your Food Is So Gay"

Lauren Collins

The New Yorker

"Fire-Eaters"

Corby Kummer

Smithsonian
"Can Starbucks Do for the Croissant What it Did for Coffee?"

Food and Travel

Greg Larson

Lucky Peach
"Traveling in the North Country"

Nick Paumgarten

Bon Appétit

"Lunch at 8,500 Ft."

Gary Shteyngart

Travel + Leisure
"Maximum Bombay"

Food Coverage in a General-Interest Publication

San Francisco Chronicle

"Food & Wine" Section

Various Editors

The Wall Street Journal

"Off Duty" Section

Beth Kracklauer

Washingtonian

"Taste" Section

Todd Kliman and Ann Limpert

Food Politics, Policy, and the Environment


Maryn McKenna

Food & Environment Reporting Network and Medium

"Imagining the Post-Antibiotics Future"

Eli Saslow

The Washington Post

"Food Stamps"

Craig Welch

The Seattle Times
"Sea Change: The Pacific's Perilous Turn"

Food-Related Columns

Tamar Haspel

The Washington Post

Unearthed

Kristen Miglore

Food52

Genius Recipes

Adam Sachs

Bon Appétit

The Obsessivore

Group Food Blog

The Braiser

Eater National

First We Feast

Health and Well-Being

Elizabeth Gunnison Dunn

The Wall Street Journal
"This is Not a Carbonara"

Sidney Fry, MS, RD

Cooking Light

"Salt"

Rachael Moeller Gorman

EatingWell

"The Whole-Grain, Reduced-Fat, Zero-Calorie, High-Fiber, Lightly Sweetened Truth about Food Labels"

Humor


Ira Chute

Dark Rye

A Vision of Post-Apocalyptic Cuisine: Frankenchicken

Lisa Hanawalt

Lucky Peach

"On the Trail with Wylie"

Monica Hesse

The Washington Post

"Gwyneth Paltrow: We Love to Hate Her, But We'll Buy Her Cookbook Anyway"

Individual Food Blog


Food for the Thoughtless

Michael Procopio

Homesick Texan

Lisa Fain

Poor Man's Feast

Elissa Altman

Personal Essay

Fuchsia Dunlop

Lucky Peach

"Dick Soup"

Elizabeth Gilbert

Outside

"Don't Mess with Perfect"

Gabrielle Hamilton

Bon Appétit

"Guess Who's Coming to Dinner?"

Profile

Alex Halberstadt

The New York Times Magazine

"The Transformational Power of the Right Spice"

Francis Lam

Lucky Peach

"A Day on Long Island with Alex Lee"

Peter Meehan

Lucky Peach

"Life, and How It Happens to a Cook"

Visual Storytelling


Jeff Allen, Jonathan Boncek, Andrew Cebulka, Allston McCrady, and Susan Puckett

The Local Palate

"Dinin' Down in the Delta," "Ferm Belief," "Fire It Up,"

Chris Higdon, Jessie Kriech-Higdon, and Jen White

Spenser Magazine

"Controlled Burn," "Lead Us Into Temptation," "The South's Sweet Elixir"

James Maikowski, Patricia Sanchez, Stephen Scoble, and Fredika Stjärne

Food & Wine

"Best New Chef All Stars," "Oysters & Gumbo: A Chef's New Orleans Party," "Vegetables Now"

Wine, Spirits, and Other Beverages

Ray Isle

Food & Wine
"The Battle for America's Oldest Vines"

Josh Ozersky

The Wall Street Journal
"Bourbon Mania!"

Besha Rodell

Punch

"40 Ounces to Freedom"

Craig Claiborne Distinguished Restaurant Review Award

Alison Cook

Houston Chronicle

"Corkscrew BBQ a New Houston Classic," "The Cosmic Soup of Pho Hung," "The Pass Unleashes Plates of Playfulness"

Alan Richman

GQ

"Alan Richman Walks Into a Jewish Deli...," "The Elm: Is Brooklyn Ready for Sophisticated Dining?," "ZZ's, the Most Expensive 58 Minutes in New York Dining"

Besha Rodell

L.A. Weekly

"Black Hogg Down," "Outback Steakhouse Review: Please Don't Call This Food Australian," "Sqirl Review: Jessica Koslow's Tiny Restaurant Is Serving Some of the Best Food in L.A."

MFK Fisher Distinguished Writing Award


Francis Lam

Bon Appétit

"Better with Age"

Guy Martin

Garden & Gun

"A Tale of Two Kitchens"

John Jeremiah Sullivan

Lucky Peach

"I Placed a Jar in Tennessee"
2014 James Beard Foundation Book Awards

American Cooking

I Love New York: Ingredients and Recipes

Daniel Humm and Will Guidara

(Ten Speed Press)

The New Midwestern Table: 200 Heartland Recipes

Amy Thielen

(Random House)

Pickles, Pigs & Whiskey: Recipes from My Three Favorite Food Groups and Then Some

John Currence

(Andrews McMeel Publishing)

Baking and Dessert

The Art of French Pastry

Jacquy Pfeiffer with Martha Rose Shulman

(Knopf)

Sweet

Valerie Gordon

(Artisan)

Tartine Book No. 3: Modern Ancient Classic Whole

Chad Robertson

(Chronicle Books)

Beverage

The Cocktail Lab: Unraveling the Mysteries of Flavor and Aroma in Drink, with Recipes

Tony Conigliaro

(Ten Speed Press)

The Drunken Botanist: The Plants That Create the World's Great Drinks
Amy Stewart

(Algonquin Books)

The New California Wine: A Guide to the Producers and Wines Behind a Revolution in Taste

Jon Bonne

(Ten Speed Press)

Cooking from a Professional Point of View

Historic Heston

Heston Blumenthal

(Bloomsbury)

Manresa: An Edible Reflection

David Kinch with Christine Muhlke

(Ten Speed Press)

René Redzepi: A Work in Progress

René Redzepi

(Phaidon Press)

Focus on Health

Gluten-Free Girl Every Day

Shauna James Ahern with Daniel Ahern

(Houghton Mifflin Harcourt)

VB6: Eat Vegan Before 6:00 to Lose Weight and Restore Your Health . . . for Good

Mark Bittman

(Clarkson Potter Publishers)

Weeknight Wonders: Delicious, Healthy Dinners in 30 Minutes or Less

Ellie Krieger

(Houghton Mifflin Harcourt)

General Cooking

One Good Dish

David Tanis

(Artisan)

Smoke: New Firewood Cooking

Tim Byres

(Rizzoli New York)

Try This at Home: Recipes from My Head to Your Plate

Richard Blais

(Clarkson Potter Publishers)

International


Every Grain of Rice: Simple Chinese Home Cooking

Fuchsia Dunlop

(W. W. Norton & Company)

Return to the Rivers: Recipes and Memories of the Himalayan River Valleys

Vikas Khanna with Andrew Blackmore-Dobbyn

(Lake Isle Press)

Sauces & Shapes: Pasta the Italian Way

Oretta Zanini DeVita and Maureen B. Fant

(W. W. Norton & Company)

Photography

Historic Heston

Photographer: Romas Foord

(Bloomsbury USA)

Mast Brothers Chocolate

Photographer: Tuukka Koski

(Little, Brown and Company)

René Redzepi: A Work in Progress

Ali Kurshat Altinsoy, Ditte Isager, René Redzepi, Lars Williams, and the Noma Team

(Phaidon Press)

Reference and Scholarship

A History of Food in 100 Recipes

William Sitwell

(Little, Brown and Company)

Modern Food, Moral Food: Self-Control, Science, and the Rise of Modern American Eating in the Early Twentieth Century

Helen Zoe Veit

(The University of North Carolina Press)

Soul Food: The Surprising Story of an American Cuisine One Plate at a Time

Adrian Miller

(The University of North Carolina Press)

Single Subject

Culinary Birds: The Ultimate Poultry Cookbook

John Ash with James O. Fraioli

(Running Press)

Fish: 54 Seafood Feasts

Cree LeFavour

(Chronicle Books)

In the Charcuterie: The Fatted Calf's Guide to Making Sausage, Salumi, Pâtés, Roasts, Confits, and Other Meaty Goods

Taylor Boetticher and Toponia Miller

(Ten Speed Press)

Vegetable Focused and Vegetarian

Feast: Generous Vegetarian Meals for Any Eater and Every Appetite

Sarah Copeland

(Chronicle Books)

River Cottage Veg

Hugh Fearnley-Whittingstall

(Ten Speed Press)

Vegetable Literacy

Deborah Madison

(Ten Speed Press)

Writing and Literature

A Fork in the Road: Tales of Food, Pleasure and Discovery on the Road

Edited by James Oseland

(Lonely Planet)

Provence, 1970: M. F. K. Fisher, Julia Child, James Beard, and the Reinvention of American Taste

Luke Barr

(Clarkson Potter Publishers)

Salt Sugar Fat: How the Food Giants Hooked Us

Michael Moss

(Random House)
2014 James Beard Foundation Outstanding Restaurant Design Awards

75 Seats and Under (For the best restaurant design or renovation in North America since January 1, 2011)

Design Firm: Assimilation Design Lab LLC and Otto Architects LLC

Designers: Josh Otto and David Whipple

Project: Tria Taproom, Philadelphia

Design Firm: Huxley Wallace Collective

Designers: Joshua Henderson and Matthew Parker

Project: Westward, Seattle

Design Firm: Lawton Stanley Architects

Designers: Maria Contreras, Christopher Lawton, and Micah Stanley

Project: Grace, Chicago

76 Seats and Over (For the best restaurant design or renovation in North America since January 1, 2011)

Design Firm: Jensen ArchitectsDesigners: Scott Davis, Mark Jensen, Lincoln Lighthill, Dean Orr, and Andy PluessProject: Shed, Healdsburg, CA

Design Firm: Munge LeungDesigner: Sai Leung and Alessandro MungeProject: Hawksworth Restaurant, Vancouver

Design Firm: Slade ArchitectureDesigners: Hayes Slade and James Slade Project: Virgin Atlantic Airway's Clubhouse at Newark Liberty International Airport, Newark, NJ

2014 James Beard Foundation Restaurant and Chef Awards
Best Chef: Great Lakes (IL, IN, MI, OH)

Dave Beran, Next, Chicago

Curtis Duffy, Grace, Chicago

Jonathon Sawyer, The Greenhouse Tavern, Cleveland

Paul Virant, Vie Restaurant, Western Springs, IL

Andrew Zimmerman, Sepia, Chicago

Best Chef: Mid-Atlantic (D.C., DE, MD, NJ, PA, VA)

Cathal Armstrong, Restaurant Eve, Alexandria, VA

Spike Gjerde, Woodberry Kitchen, Baltimore

Brad Spence, Amis, Philadelphia

Vikram Sunderam, Rasika, Washington, D.C.

Cindy Wolf, Charleston, Baltimore

Best Chef: Midwest (IA, KS, MN, MO, NE, ND, SD, WI)

Justin Aprahamian, Sanford, Milwaukee

Paul Berglund, The Bachelor Farmer, Minneapolis

Gerard Craft, Niche, Clayton, MO

Michelle Gayer, Salty Tart, Minneapolis

Kevin Nashan, Sidney Street Café, St. Louis

Lenny Russo, Heartland Restaurant & Farm Direct Market, St. Paul, MN

Best Chef: New York City (Five Boroughs)

April Bloomfield, The Spotted Pig

Dan Kluger, ABC Kitchen

Mark Ladner, Del Posto

Jonathan Waxman, Barbuto

Michael White, Marea

Best Chef: Northeast (CT, MA, ME, NH, NY STATE, RI, VT)

Jamie Bissonnette, Coppa, Boston

Joanne Chang, Flour Bakery + Café, Boston

Gerry Hayden, The North Fork Table & Inn, Southold, NY

Matt Jennings, Farmstead Inc., Providence, RI

Michael Leviton, Lumière, Newton, MA

Barry Maiden, Hungry Mother, Cambridge, MA

Best Chef: Northwest (AK, ID, MT, OR, WA, WY)

Renee Erickson, The Whale Wins, Seattle

Jason Franey, Canlis, Seattle

Naomi Pomeroy, Beast, Portland, OR

Ethan Stowell, Staple & Fancy, Seattle

Cathy Whims, Nostrana, Portland, OR

Best Chef: South (AL, AR, FL, LA, MS, PR)

Vishwesh Bhatt, Snackbar, Oxford, MS

Justin Devillier, La Petite Grocery, New Orleans

Ryan Prewitt, Pêche Seafood Grill, New Orleans

Alon Shaya, Domenica, New Orleans

Sue Zemanick, Gautreau's, New Orleans

Best Chef: Southeast (GA, KY, NC, SC, TN, WV)
Kathy Cary, Lilly's, Louisville, KY

Ashley Christensen, Poole's Downtown Diner, Raleigh, NC

Edward Lee, 610 Magnolia, Louisville, KY

Steven Satterfield, Miller Union, Atlanta

Tandy Wilson, City House, Nashville

Best Chef: Southwest (AZ, CO, NM, OK, TX, UT)

Kevin Binkley, Binkley's, Cave Creek, AZ

Bryce Gilmore, Barley Swine, Austin

Hugo Ortega, Hugo's, Houston

Chris Shepherd, Underbelly, Houston

Justin Yu, Oxheart, Houston

Best Chef: West (CA, HI, NV)

Stuart Brioza and Nicole Krasinski, State Bird Provisions, San Francisco

Michael Cimarusti, Providence, Los Angeles

Corey Lee, Benu, San Francisco

Daniel Patterson, Coi, San Francisco

Jon Shook and Vinny Dotolo, Animal, Los Angeles

Best New Restaurant

Betony, NYC

Carbone, NYC

Coqueta, San Francisco

Estela, NYC

Pêche Seafood Grill, New Orleans

Outstanding Wine, Beer, or Spirits Professional

Sam Calagione, Dogfish Head Craft Brewery, Milton, DE

Ron Cooper, Del Maguey Single Village Mezcal, Ranchos de Taos, NM

Garrett Oliver, Brooklyn Brewery, Brooklyn, NY

Harlen Wheatley, Buffalo Trace Distillery, Frankfort, KY

David Wondrich, spirits educator, Brooklyn, NY

Outstanding Wine Program

A16, San Francisco

Bar Boulud, NYC

The Barn at Blackberry Farm, Walland, TN

FIG, Charleston, SC

The Little Nell, Aspen, CO

Outstanding Bar Program

Bar Agricole, San Francisco

The Bar at the NoMad Hotel, NYC

Clyde Common, Portland, OR

Maison Premiere, Brooklyn, NY

The Violet Hour, Chicago

Outstanding Service

A restaurant that demonstrates high standards of hospitality and service. Candidates must have been in operation for at least the past 5 years.

Blue Hill, NYC

Quince, San Francisco

The Restaurant at Meadowood, St. Helena, CA

Topolobampo, Chicago

Vetri, Philadelphia

Outstanding Pastry Chef

A chef or baker who prepares desserts, pastries, or breads and who serves as a standard-bearer for excellence. Candidates must have been pastry chefs or bakers for at least the past 5 years.

Dominique Ansel, Dominique Ansel Bakery, NYC

Dana Cree, Blackbird, Chicago

Belinda Leong, b. patisserie, San Francisco

Dahlia Narvaez, Osteria Mozza, Los Angeles

Christina Tosi, Momofuku, NYC

Outstanding Restaurateur

A working restaurateur who sets high national standards in restaurant operations and entrepreneurship. Candidates must have been in the restaurant business for at least 10 years. Candidates must not have been nominated for a James Beard Foundation chef award in the past 10 years.

Barbara Lynch, Barbara Lynch Gruppo, Boston (No. 9 Park, Menton, B&G Oysters, and others)

Donnie Madia, One Off Hospitality Group, Chicago (Blackbird, Avec, The Publican, and others)

Cindy Pawlcyn, Napa Valley, CA (Mustards Grill, Cindy's Back Street Kitchen)

Caroline Styne, Los Angeles (Lucques, A.O.C., Tavern, and others)

Phil Suarez, Suarez Restaurant Group, NYC (ABC Kitchen, Jean-Georges, wd~50, and others)

Rising Star Chef of the Year

A chef age 30 or younger who displays an impressive talent and who is likely to have a significant impact on the industry in years to come.

Jimmy Bannos Jr., The Purple Pig, Chicago

Katie Button, Cúrate, Asheville, NC

Jessica Largey, Manresa, Los Gatos, CA

David Posey, Blackbird, Chicago

Blaine Wetzel, The Willows Inn on Lummi Island, Lummi Island, WA

Outstanding Restaurant

A restaurant in the United States that serves as a national standard-bearer for consistent quality and excellence in food, atmosphere, and service.

Candidates must have been in operation for at least 10 or more consecutive years.

Hearth, NYC

Highlands Bar and Grill, Birmingham, AL

The Slanted Door, San Francisco

Spiaggia, Chicago

wd~50, NYC

Outstanding Chef

A working chef in America whose career has set national industry standards and who has served as an inspiration to other food professionals. Candidates must have been working as chefs for at least the past 5 years.

Michael Anthony, Gramercy Tavern, NYC

Sean Brock, McCrady's, Charleston, SC

Suzanne Goin, Lucques, Los Angeles

David Kinch, Manresa, Los Gatos, CA

Nancy Silverton, Pizzeria Mozza, Los Angeles

Marc Vetri, Vetri, Philadelphia

2014 James Beard Foundation America's Classics

Hansen's Sno Bliz, New Orleans

Owner: Ashley Hansen

Nick's Italian Café, McMinnville, OR

Owners: Nick Peirano, Carmen Peirano, and Eric Ferguson

Olneyville New York System, Providence, RI

Owners: Stephanie Stevens Turini and Greg Stevens

Perini Ranch Steakhouse, Buffalo Gap, TX

Owners: Lisa and Tom Perini

Sokolowski's University Inn, Cleveland

Owners: Bernard Sokolowski, Mary Balbier, and Michael Sokolowski

2014 James Beard Foundation Lifetime Achievement Award

Sirio Maccioni

Le Cirque

NYC

See also: James Beard Semifinalists Announced

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