The 17th annual James Beard Awards honoring the nation's top chefs, restaurateurs, beverage professionals and cookbook authors was held last night in New York City.
I've been to this gala event several times, but skipped this year's festivities.
It's always a scene.
In past years, I've watched Mario Batali schmoozing in black tie, shorts and orange clogs; Jamie Oliver "the Naked Chef" hanging with Food Network's Tyler Florence and just about every other Big Name Food Personality drinking champagne and partying down.
Frontera Grill, a wonderful Mexican eatery in Chicago owned by Rick and Deann Bayless, was named outstanding restaurant. (I had the best margarita of my life at Frontera Grill - and then immediately ordered another one.) David Chang, who cooks Asian comfort food at Momofuku Noodle Bar and Momofuku Ssam Bar in New York, was named rising-star chef, which is given to chefs age 30 or younger. I'm so happy. Visit either of Chang's restaurants and get the steamed buns; you won't be disappointed.
Thomas Keller of The French Laundry in Yountville, Calif., was named outstanding restaurateur; Michel Richard of Michel Richard Citronelle in Washington, D.C., outstanding chef; L'Atelier de Joel Robuchon in New York, best new restaurant; and Michael Laskonis of Le Bernardin in New York, outstanding pastry chef.
Best Mid-Atlantic chef was won by R.J. Cooper III of Vidalia - he was recently a guest chef at Harry's Savoy Grill - and Frank Ruta, Palena, both in Washington, D.C.
Cookbook of the year: The Lee Brothers Southern Cookbook (W.W. Norton, $35).
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