Image of the man himself courtesy of the James Beard Foundation.
Image: James Beard Foundation
After culling its longlist of semifinalists, the James Beard Foundation announced—ahem, live tweeted from LA—this year’s culinary chosen ones. Seattle nominees were bumped out of quite a few national categories. But there’s still plenty to celebrate.
Big congrats to Canlis representing in the Outstanding Wine Program, and Canlis chef Brady Williams, who’s still holding it down for Rising Star Chef of the Year. Meanwhile, Seattle chefs Edouardo Jordan, Rachel Yang, and Seif Chirchi maintain their standings in Best Chef Northwest.
The awards ceremony will be hosted by Jesse Tyler Ferguson on May 1 in Chicago.
For your edification, here’s the full list of final nominees, but below, let’s see how we did, shall we?
Best Chef: Northwest
Greg Denton and Gabrielle Quiñónez Denton, Ox, Portland, OR
Edouardo Jordan, Salare, Seattle
Katy Millard, Coquine, Portland, OR
Justin Woodward, Castagna, Portland, OR
Rachel Yang and Seif Chirchi, Joule, Seattle
Outstanding Baker
Ken Forkish, Ken’s Artisan Bakery, Portland, ORÂ
Outstanding Wine Program
Canlis, Seattle
Outstanding Bar Program
Rising Star Chef of the Year
Brady Williams, Canlis, Seattle
On the books and journalism side, Washington pie maven Kate McDermott was nominated in the baking and dessert cookbook category for Art of the Pie. Also, a huge congratulations to Karen Brooks of our sister publication Portland Monthly—she’s up for the Craig Claiborne Distinguished Restaurant Review Award.
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