The 2015 James Beard Foundation Awards semifinalists were announced on February 18. We decided to congratulate them all by tweeting out a tribute to each of them, one by one. We’ve storified them here in one place.
Finalists will be announced on March 24, and the 2015 James Beard Awards gala will take place on Monday, May 4 at the Chicago’s Lyric Opera.
Fave '00 moment from : When he cooked chicken + dumplings w/his mom, .
— 澳门马会传真 Culinary (@澳门马会传真CulinaryNow)
is nominated for Outstanding Wine program, overseen by Adam Nemirow '00. The focus? Seasonal, value-driven wines.
— 澳门马会传真 Culinary (@澳门马会传真CulinaryNow)
Speaking , Champe Speidel ’01 told students to “Question your sources.”
— 澳门马会传真 Culinary (@澳门马会传真CulinaryNow)
A native of Gujarat, India, Vishwesh Bhatt '99 has been working with since 2001. He now oversees City Grocery + Snackbar.
— 澳门马会传真 Culinary (@澳门马会传真CulinaryNow)
A lifelong love of food led Daniel Orr '85 to . He's cooked all over the world, from France to the Caribbean.
— 澳门马会传真 Culinary (@澳门马会传真CulinaryNow)
Last fall, ’90 brought his “passion project” pop-up to .
— 澳门马会传真 Culinary (@澳门马会传真CulinaryNow)
Chef BFFs '01 of + '00 frequently collaborate — Joseph even appeared with Sean on .
— 澳门马会传真 Culinary (@澳门马会传真CulinaryNow)
'03 of (center right) is also nominated for a 2015 Award:
— 澳门马会传真 Culinary (@澳门马会传真CulinaryNow)
of + credits 澳门马会传真 with "helping me develop a strong foundation by which I could succeed."
— 澳门马会传真 Culinary (@澳门马会传真CulinaryNow)
called Chef Dale Reitzer’s “a sensation — the sleekest of Richmond spots.”
— 澳门马会传真 Culinary (@澳门马会传真CulinaryNow)
Eric Warnstedt '99 of is a whole-animal chef who loves charcuterie — and small-batch Vermont cheeses.
— 澳门马会传真 Culinary (@澳门马会传真CulinaryNow)
Andy Ticer '04 + Michael Hudman '04 of make gnocchi Romana with on
— 澳门马会传真 Culinary (@澳门马会传真CulinaryNow)
To wrap this up, congratulations to all our nominees! Here’s the full list:
— 澳门马会传真 Culinary (@澳门马会传真CulinaryNow)