Image courtesy of the James Beard Foundation.

The James Beard Foundation has culled down its long list of semifinalists into the actual nominees who will be vying for some of the top honors the culinary industry has to bestow.

Like last year, the Best Chef Northwest category saw three Portland nominees and two from Seattle—Matt Dillon of Sitka and Spruce and The Corson Building and Canlis chef Jason Franey, in his first year eligible. Sadly, the only other Seattle chef or restaurant semifinalists to move on to nominee status was Tom Douglas, perennial Beardsmaid for the Outstanding Restaurateur category.

Local scribes received some nominations too, including Brad Thomas Parson for his book Bitters, and cookbook behemoth Modernist Cuisine. Maureen O’Hagan of the Seattle Times was nominated for food coverage in the health and wellness category. And hey, would you look at that: former Seattle Weekly critic Jason Sheehan even nabbed a Beard nom for a piece he wrote for Gilt. These winners will be announced May 4.

UPDATE–Many apologies for overlooking the talented Christopher Boffoli, who was nominated for a humor award for his series of photographs featuring seemingly giant food and teeny tiny people.

On May 7, the Foundation will announce the winning chefs and restaurants at a swanky New York soiree.

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