There are few greater honors for culinary professionals than winning a James Beard Award. Often likened to the "Oscars of food," the award has been honoring excellence in cuisine, culinary writing, and culinary education in the United States since its inception in 1990.
The James Beard Foundation on Wednesday morning released its list of semifinalists for the coveted namesake award, the highest honor in the restaurant industry. There were several local surprises this year: No Anchor, the beer bar in Belltown, is up for “Best New Restaurant” in America while three young local chefs — Jay Blackinton of Hogstone’s Wood Oven on Orcas Island, and in Seattle, Maximillian Petty of Eden Hill and Brady Williams of Canlis — made the cut for the “Rising Star Chef of the Year.”
Once again, the James Beard Foundation has released its list of chefs—narrowed down from tens of thousands of entries—in the running for the most distinguished restaurant honors in the country.
The James Beard Foundation has revealed its list of semifinalists for the 27th annual James Beard Foundation Awards. Culled from more than 24,000 entries, the list of semifinalists covers 21 categories, representing stellar talent from all across the culinary field, including chefs, wine and spirits professionals, best new restaurants, pastry chefs and bakers. Both established and up-and-coming talent, restaurants and bars are included in the list.
When I go out to eat, I’ve begun to make mental note of how pretty (or not pretty) the tabletops. This is all because of our associate art director Sara D’Eugenio, who loves beautiful food photos and beautiful spaces in equal measure and is responsible for procuring come-hither photos to accompany the restaurant reviews in the magazine’s dining section. (You’ll also notice plenty of her influence on the Seattle Met Instagram account.)