Advertisement
HomeCollectionsJames Beard
IN THE NEWS

James Beard

FEATURED ARTICLES
ENTERTAINMENT
Richard Gorelick and The Baltimore Sun | May 5, 2014
Vikram Sunderam of Rasika in Washington won the 2014 James Beard award for "Best Chef: Mid-Atlantic," beating out Baltimore-based chefs Cindy Wolf of Charleston and Spike Gjerde of Woodberry Kitchen. The awards were announced at a ceremony at the Lincoln Center in New York on Monday evening.  Both Wolf and Gjerde have made it to the finalist round before, Wolf in 2006 and 2008, and Gjerde in 2013. But a win on Monday night for either Wolf or Gjerde would have been a first for a Baltimore chef.
ARTICLES BY DATE
ENTERTAINMENT
Richard Gorelick and The Baltimore Sun | May 5, 2014
Vikram Sunderam of Rasika in Washington won the 2014 James Beard award for "Best Chef: Mid-Atlantic," beating out Baltimore-based chefs Cindy Wolf of Charleston and Spike Gjerde of Woodberry Kitchen. The awards were announced at a ceremony at the Lincoln Center in New York on Monday evening.  Both Wolf and Gjerde have made it to the finalist round before, Wolf in 2006 and 2008, and Gjerde in 2013. But a win on Monday night for either Wolf or Gjerde would have been a first for a Baltimore chef.
Advertisement
ENTERTAINMENT
By Richard Gorelick and The Baltimore Sun | March 19, 2012
It took an hour to read all of the Beard Foundation nomimations. When it was over, there were no nominations for Baltimore area chefs restaurants. Sam Caglione of Dogfish Head Craft Brewery was nominated for Outstanding Wine, Beer or Spirits Professional, an award that goes to "A winemaker, brewer, or spirits professional who has had a significant impact on the wine and spirits industry nationwide. Candidates must have been in the profession for at least five years. "   The James Beard Foundation announced the list of restaurant and chef semifinalists for the 2012 James Beard Foundation Awards.
ENTERTAINMENT
By Wesley Case and The Baltimore Sun | March 12, 2014
Food has always played a significant role in the Sweetlife Music + Food Festival, but this year's lineup of chefs, food trucks and more could arguably rival the music talent. Woodberry Kitchen's Spike Gjerde, one of Baltimore's most famous chef- restaurateurs  and a James Beard award semifinalist, and Chef Erik Bruner-Yang of Washington's Toki Underground will curate the sweetlife Night Market, which will serve steamed buns, roasted pig, drunken noodle, pho dogs and more.  The fifth annual concert - featuring music headliners Lana Del Rey, Foster the People and 2 Chainz - is scheduled for May 10 at Merriweather Post Pavilion.
FEATURES
By Eleanor Ostman and Eleanor Ostman,Knight-Ridder News Service | January 2, 1994
The late James Beard would have relished Robert Clark's book, "James Beard, a Biography" (HarperCollins, $27.50), because it dishes up generous portions of juicy tidbits, so savory to Beard, who loved to gossip about his cohorts in the food sphere. Anyone who's hungry for the delicious details of the New York food scene in the second half of this century, with Beard as master chef during the development of postwar cooking styles, will find Mr. Clark's book equally appetizing.The biography is a feast of details about Beard's 82-year life in Portland, New York and Europe.
NEWS
By Charlotte Balcomb Lane and Charlotte Balcomb Lane,Orlando Sentinel | January 30, 1994
Title: "James Beard: A Biography"Author: Robert ClarkPublisher: HarperCollinsLength, price: 357 pages, $27.50 The adage that the more things change, the more they stay the same is apparent in America's attitudes toward food -- at least according to Robert Clark in his biography of the late cookbook author, writer and schmoozemeister James Beard.In making his assessment of American food mores, Mr. Clark takes the long view, covering not just the 46 years of Beard's career, but more than 120 years of societal and dietary changes.
FEATURES
By Lisa Anderson and Lisa Anderson,Chicago Tribune | May 26, 1991
New York--It was light, witty and all in good taste as a Who's Who of the culinary set turned out for the first James Beard Awards.Held aboard the luxury liner MS New Yorker earlier this month, the black-tie party drew more than 800 prominent "foodies," including leading American chefs, sommeliers, food writers and others in the industry.Organized under the umbrella of the non-profit James Beard Foundation, the awards honor the memory of the late cookbook author, cooking teacher and culinary consultant, whose legendary career earned him the sobriquet "America's dean of gastronomy."
FEATURES
By Charlyne Varkonyi | September 25, 1991
Chefs to pick best comfort foodDo your friends say that you make the best Apple Brown Betty in Baltimore? Do your meatloaf and mashed potatoes elevate comfort food to a four-star level?If the best things in your culinary life are simple but good, here's your chance to prove it to a panel of 10 of the area's top restaurant chefs.Enter your best shot in the "Comfort Food Cook-Off" scheduled for 2:30 p.m. Oct. 19 at Ownings Mills New Town. Categories include: appetizer, entree, side dish and dessert.
FEATURES
By Stamford Advocate | August 7, 1991
James Beard, the granddaddy of fine cuisine in America, taught his students the fine points of gourmet preparation in the small kitchen of his brownstone in New York's Greenwich Village. After his death, that kitchen, papered with maps of the world, has become the focal point of an important natural resource for those who love food.The old brownstone is now a center for gastronomy in the United States and regularly opens its doors to the food-loving public, as well as those working in the food industry.
NEWS
By SUSAN REIMER and SUSAN REIMER,SUN REPORTER | May 3, 2006
The James Beard Awards are the Academy Awards for the world of food, but they don't announce the nominees on the Today Show. They send e-mails. And if you are a busy chef, like Cindy Wolf of Baltimore's posh Charleston restaurant, you don't have time to check your e-mail, and it might be ages before you get around to seeing the printout left for you by a staff member. "It was a Saturday morning and I was at my desk, on the phone, setting up an interview and I was in a hurry to get back to the stove," Wolf said.
NEWS
By Richard Gorelick, The Baltimore Sun | February 25, 2014
Bryan Voltaggio's recent announcement that he'd be opening a restaurant in Baltimore arrived like a complimentary dessert — something you appreciate all the more because it isn't expected. "OHMAGAWD" and "yeeeeeesss!!!" were a few of the reactions on Twitter. But the "Top Chef" alumnus said he had wanted to come to Baltimore for years. It was just a matter of finding the right place, said Voltaggio, who co-owns Volt, his flagship restaurant, and Family Meal in his hometown of Frederick, as well as the meat-centric Range in Washington's Chevy Chase.
ENTERTAINMENT
Richard Gorelick and The Baltimore Sun | February 19, 2014
The James Beard Foundation announced the list of restaurant and chef semifinalists for the 2014 James Beard Foundation Awards, and Cindy Wolf of Charleston and Spike Gjerde of Woodberry Kitchen are among the 20 semifinalists for Best Chef: Mid-Atlantic, one of 10 regional categories. Both chefs have been on the semi-finalists list before, and each has made it to the finalist round, Wolf in 2006 and 2008, and Gjerde in 2013. The five finalists in each category will be announced on March 18 and the winners will be announced on May 5. The James Beard Foundation Awards were established in 1990.
ENTERTAINMENT
Richard Gorelick and The Baltimore Sun | December 17, 2013
Baltimore-area chefs, including a team from the Bagby Restaurant Group, will be headed to New York City in January, where they'll be cooking at the James Beard House, a storied culinary venue named for the celebrated author, educator and champion of American cuisine. Chris Becker, the executive chef and chief operations officer of the Bagby Restaurant Group, will lead a crew from Bagby restaurants at a Chesapeake Bounty dinner on Jan. 15. And Ben Simpkins, the executive chef for the White Marsh-based Richardson Farms, will present a Winter Farm Harvest dinner at the Beard house on Jan. 23. The Chesapeake Bounty dinner marks the James Beard House debut for the chefs from the Bagby group, which includes Ten Ten American Bistro, Fleet Street Kitchen and Cunningham's, a new restaurant in Towson.
ENTERTAINMENT
Richard Gorelick and The Baltimore Sun | May 7, 2013
The James Beard Foundation announced the winners of the 2013 James Beard Foundation Awards on Monday night at Avery Fisher Hall at Lincoln Center , capping a weekend of gastronomic events in New York City . Spike Gjerde of Baltimore's Woodberry Kitchen attended the awards ceremony and was among the five finalists for Best Chef Mid-Atlantic, one 10 regional categories in the JBF Awards. But Baltimore is still without a JBF Award winner in a chef category. The Mid-Atlantic winner announced on Monday was Johnny Monis of Koni in Washington.
FEATURES
By Jill Rosen, The Baltimore Sun | April 1, 2013
Unlike those of us who merely sip wine and try to appreciate it, Paul Lukacs has channeled his passion for the drink into a second career, one in which he's increasingly recognized as one of this country's most authoritative voices on the topic. Lukacs' most recent book, "Inventing Wine," was just nominated for a James Beard Foundation Award. If he wins, it would be his second time earning the prize sometimes referred to as the food world's Oscar. When he's not writing books, reviewing wine or traveling the country as a wine judge, Lukacs can be found at Loyola University Maryland, where the 57-year-old is an English professor and director of the school's Center for the Humanities.
NEWS
By Richard Gorelick, The Baltimore Sun | March 26, 2013
People flock to Pimlico Race Course on the third Saturday in May for the excitement, for a good party or for a stiff Black-Eyed Susan. The bill of fare, though, hasn't been high on the list of attractions since the Coolidge administration. The Maryland Jockey Club is looking to have the food at this year's race make the kind of lasting impression fans haven't seen since 1997, when Silver Charm, Free House and Captain Bodgit were separated at the finish by less than three feet.
NEWS
By Patricia Mack and Patricia Mack,Knight Ridder / Tribune | March 28, 2004
If you have a hunger for something new, join the growing caravan heading to an old city by the sea. Atlantic City, home of the lobster dinner, cheese fries on the Boardwalk, and saltwater taffy, is fast becoming a gourmet paradise. This sea change was brought on, in part, by the opening last year of the $1.1 billion Borgata, the first new casino to come to the city in 13 years. As notable as its gaming tables are the restaurant tables of several talented and well-known chefs. In its reincarnation as a gambling mecca, the once-faded Atlantic City has never lacked for glitz, but has rarely been known for high-quality food.
FEATURES
By Steven Raichlen and Steven Raichlen,Los Angeles Times Syndicate | July 21, 1999
I never knew Patrick Clark personally.After reading the handsome new book "Cooking With Patrick Clark" (Ten Speed Press; 1999), I sure wish I had.Clark was a major player in the revolution that rocked the American food scene in the 1980s and '90s. He was the chef of such groundbreaking restaurants as the Cafe Luxembourg, Metro and Odeon in New York. His stint at the Tavern on the Green is credited with raising that Central Park landmark to its current glory.Clark also was the first black chef to achieve superstar status and as such has served as an inspiration and role model for a new generation of African-American chefs.
ENTERTAINMENT
by Richard Gorelick and The Baltimore Sun | March 18, 2013
The James Beard Foundation announced the finalists for the 2013 James Beard Foundation Awards, and Spike Gjerde of Woodberry Kitchen is among the five finalists for Best Chef Mid-Atlantic, one of 10 regional categories. This is the first time Gjerde has made it to the finalist level. Among Baltimore chefs, only Cindy Wolf has made it to the finalist round, twice, in 2006 and 2008. “It's exciting,” said Gjerde, who learned about his nomination soon after it happened.  “We were in our managers' meeting at Woodberry, and unbeknownst to me a couple of employees were following the Twitter thread [of the nominations announcement]
Baltimore Sun Articles
|
|
|
Please note the green-lined linked article text has been applied commercially without any involvement from our newsroom editors, reporters or any other editorial staff.