North Carolina at The James Beard Awards 2013

James Beard Award - North Carolina. Covering all aspects of the industry—from chefs and restaurateurs to cookbook authors and food journalists to restaurant designers and architects and more—the Beard Awards are the highest honor for food and beverage professionals working in North America.

North Carolina at The James Beard Awards 2013 • The James Beard Foundation has announced the 2013 restaurant and chef semifinalists for the 2013 James Beard Foundation Awards and thirteen North Carolina Chefs, Restaurants, Wine, Spirits, and Beer Professionals figure prominently. Congratulations to the following JBF Awards Semifinalists from North Carolina. You make NC Proud.
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UPDATE: Submit an entry for the Restaurant & Chef Awards 2014 at The James Beard Foundation by
Clicking Here. Deadline for entry is December 31, 2013 at 11:59PM. "Share" with NC Folks!
UPDATE: See the semifinalists for 2014 by Clicking Here.

"Covering all aspects of the industry—from chefs and restaurateurs to cookbook authors and food journalists to restaurant designers and architects and more—the Beard Awards are the highest honor for food and beverage professionals working in North America. The awards are presented each spring at Avery Fisher Hall at Lincoln Center. Nominees and winners are fêted at a weekend of events in New York City that has become the social and gastronomic highlight of the year."  ~ The James Beard Foundation

RISING STAR CHEF OF THE YEAR
North Carolina • The James Beard AwardsKatie Button, Cúrate, Asheville, NC
Katie Button
, Cúrate, Asheville, NC • "In 2007, Katie Button, Cornell University graduate with a master’s degree from L’Ecole Centrale in Paris, France, was about to start a prestigious PhD program in Neuroscience between the NIH in Bethesda, MD, and the Karolinska Institute in Stockholm, Sweden. Instead she decided to drop out of the PhD program in pursuit of passion, life, and happiness. Food had always been an important part of her childhood. Her mother, Elizabeth Button, developed and ran her own catering business. So, Katie was well-acquainted with the restaurant industry. In order to support herself and pay the rent on her apartment in Washington DC, she sought out a job at a restaurant called Cafe Atlantico/Minibar in Washington DC one of José Andrés’ amazing restaurants. Katie describes it as fate that brought her to the doorstep of a José Andrés restaurant."
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BEST CHEF: SOUTHEAST
North Carolina • The James Beard AwardsAshley Christensen, Poole’s Diner, Raleigh, NC
Ashley Christensen
, Poole’s Diner, Raleigh, NC • "In its latest incarnation Poole’s has returned to its diner roots under the ownership of Chef Ashley Christensen. Marrying a clean aesthetic with retro-chic charm, Christensen restored and highlighted the "bones" of the original restaurant, including the double horseshoe bar and red leather banquettes, pairing it with modern elements like Lucite chairs, and oversized blackboard menus that change daily based on season and availability."
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North Carolina • The James Beard AwardsVivian Howard, Chef & the Farmer, Kinston, NC
Vivian Howard
, Chef & the Farmer, Kinston, NC • "In 2005, Vivian, and her now husband, Ben Knight decided to return to Vivian’s roots to open a farm to fork restaurant in the small town of Kinston, NC. They opened Chef & the Farmer in the summer of 2006 serving local, seasonal, creative cuisine. Over the past four years, Chef Howard has developed strong relationships with local farmers making it possible to source over 70% of the restaurant’s foodstuffs from within 60 miles . Chef and the Farmer has become beloved by locals and a destination for diners all over the state."
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North Carolina • The James Beard AwardsScott Crawford, Herons at the Umstead Hotel and Spa, Cary, NC
Scott Crawford
, Herons at the Umstead Hotel and Spa, Cary, NC • "The refinement experienced at The Umstead Hotel and Spa fine dining in Raleigh, NC is reflected in every bite of the property’s posh dining experiences including Herons, The Umstead Bar and banquets. That’s due to Executive Chef Scott Crawford’s ability to spin the smallest details into culinary gold.  Crawford serves a dual role as food and beverage director, combining his love of the dining room with his allure in the kitchen. The Pennsylvania native has made a name for himself in the South, cooking across most of the region, blazing a trail of culinary prestige everywhere he’s worked. "
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North Carolina • The James Beard AwardsScott Howell, Nana’s, Durham, NC
Scott Howell
, Nana’s, Durham, NC • "A native of Asheville with a deep, family based love of food, Howell’s dishes are sublime yet simple. Trained at the Culinary Institute of America, he brought his curiosity, energy and his genteel manners to the New York culinary world. Upon graduation from the CIA he did his internship at such notable restaurants as Jam’s and Arcadia.The quest for culinary perfection led Howell to Italy where he worked for a year at the prestigious San Domenico."
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North Carolina • The James Beard AwardsElliott Moss, The Admiral, Asheville, NC
Elliott Moss
, The Admiral, Asheville, NC • "Relying on timeless décor, gentle service, and inventive cuisine the Admiral serves delicious food without the restraints of convention. The menu changes daily to utilize seasonal flavors, locally produced foods, and new ideas. Reservations are strongly suggested, although bar seating is available on a first come first serve basis."
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North Carolina • The James Beard AwardsAaron Vandemark, Panciuto, Hillsborough, NC
Aaron Vandemark
, Panciuto, Hillsborough, NC • "Elevator phobia had me walking down eighteen flights of stairs, loosening my tie, still jittery from the anxiety of quitting my job.  As I crossed the threshold of the shiny building with the fancy lobby out into the Georgia summer, I knew I’d never again wear a suit to work.  I had two hours before I had to be at my second job, opening beers and pouring wine on a restaurant patio bar, so I went and had a messy cheeseburger and a chocolate milkshake and I didn’t care if I spilled on my clothes.  I wouldn’t need them again.  Unbeknownst to me at the time, I had just passed the proverbial fork in the road and at the tine’s end, beyond the juicy remnants of lunch’s cheeseburger, would be long hours, crappy pay, risk, reward, and purpose. Nine years later I opened Panciuto where you’ll still find me in the kitchen, day and night."
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OUTSTANDING RESTAURANT
North Carolina • The James Beard AwardsLantern, Chapel Hill, NCAndrea Reusing, Lantern, Chapel Hill, NC
Lantern
, Chapel Hill, NC • "Lantern is a marriage of Asian flavors and North Carolina ingredients sourced mainly from local farms and fisheries. It has been named one of "America’s Top 50 Restaurants" and "best farm-to-table restaurants" by Gourmet Magazine, as one of "America’s 50 Most Amazing Wine Experiences" by Food & Wine and as "Restaurant of the Year" in 2009 by The News & Observer. Chef-owner Andrea Reusing was named one of "15 Green Chefs" on Grist’s international list, has written for Saveur, Domino, Fine Cooking, Gourmet.com and the News and Observer. She serves on the boards of the Center of Environmental Farming Systems and Chefs Collaborative. Reusing is the 2011 winner of the James Beard award for Best Chef: Southeast and the author of Cooking in the Moment: A Year of Seasonal Recipes "
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BEST NEW RESTAURANT
North Carolina • The James Beard AwardsMateo Tapas, Durham, NC
Mateo Tapas
, Durham, NC • "MATEO BAR de TAPAS is the first solo venture from chef Matthew Kelly of Vin Rouge, housed in the old Book Exchange building in the heart of downtown Durham. Featuring a menu that blends the flavors of Spain with beloved ingredients and dishes of the South. We offer a casual, yet refined, menu of Spanish small plates with a Southern inflection. Accompanying the food is a robust Spanish wine list as well as one of the largest sherry offerings in the country."
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OUTSTANDING PASTRY CHEF
North Carolina • The James Beard AwardsPhoebe Lawless, Scratch, Durham, NC
Phoebe Lawless
, Scratch, Durham, NC • "Scratch provides quality driven, hand-crafted food. We support and nurture relationships with our local farmers and producers and are proud to be a part of Durham’s growing vibrant food community. Scratch is a seasonal bakery that chooses the finest ingredients to provide its customers with the best product possible. This means that every time you walk through the door, you will find the best new foods that each season has to offer, and you will be supporting local farms, producers and businesses."
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OUTSTANDING WINE PROGRAM
North Carolina • The James Beard AwardsAngus Barn, Raleigh, NC
Angus Barn
, Raleigh, NC • "Aiming to build a wine list that would rival any in California, he seized the opportunity to acquire wines that slowly, methodically became one of the most coveted wine lists in the U.S. Only a year after his passing, Alice and Van submitted the first entry to Wine Spectator magazine’s competition that awards one of three levels of recognition to restaurants with exceptional wine programs. In 1989, Thad’s devotion and Alice and Van’s determination earned the Angus Barn its first of 20 prestigious Grand Awards, the highest honor bestowed upon a restaurant wine cellar."
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OUTSTANDING WINE, SPIRITS, OR BEER PROFESSIONAL
North Carolina • The James Beard AwardsEric Solomon, Eric Solomon Selections – European Cellars, Charlotte, NC
Eric Solomon
, European Cellars, Charlotte, NC • "PLACE OVER PROCESS. As an importer, we wish all our wines to speak distinctly of “a place” – that their expression is one of that particular locale, unobscured by winemaking interventions. We respect the historical – both what preceded and what will inevitably follow – embracing and championing indigenous varieties and the land upon which they are grown and nurtured."
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North Carolina • The James Beard AwardsSean Lilly Wilson, Fullsteam, Durham, NC
Sean Lilly Wilson
, Fullsteam, Durham, NC • "Fullsteam’s owner and Chief Executive Optimist. He founded and led both Pop The Cap and Permit Beer, two beer lobbying organizations that have opened up economic markets to North Carolina’s craft beer industry. He holds both an MBA and Master of Public Policy from Duke University. Sean has ten years restaurant experience, including three years at Durham’s renowned Magnolia Grill."
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Covering all aspects of the industry—from chefs and restaurateurs to cookbook authors and food journalists to restaurant designers and architects and more—the Beard Awards are the highest honor for food and beverage professionals working in North America.
The finalists will be announced on March 18, 2013, and be determined by an independent panel of more than 600 judges from across the United States, who select the final five nominees in each category. From there, the winners will be announced on May 6th, 2013 at the official awards ceremony at New York’s Lincoln Center.

The Mast Farm Inn is an award-winning historic country inn & restaurant in the Valle Crucis Historical District of North Carolina, which has been welcoming guests since the 1800s. The Mast Farm Inn is a Historic Hotels of America hotel, a Select Registry Inn, and is on The National Register of Historic Places.
For More Information
WebSitewww.themastfarminn.com
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The Mast Farm Inn is an award-winning historic country inn & restaurant in the Valle Crucis Historical District of North Carolina, which has been welcoming guests since the 1800s. The Mast Farm Inn is a Historic Hotels of America hotel, a Select Registry Inn, and is on The National Register of Historic Places.

The Mast Farm Inn, Historic North Carolina Country Inn & Restaurant, Valle Crucis, NC