Del. culinary pros are James Beard Foundation semifinalists

Restaurant, chef and beverage semifinalists for the 2009 James Beard Foundation Awards, the nation's most prestigious honors for culinary professionals, were announced today.


The "long" list - which will be pared down before the final ballot - now includes several Delaware names.




Sam Calagione of Dogfish Head in Milton, is up for OUTSTANDING WINE AND SPIRITS PROFESSIONAL







Semi-finalists for BEST CHEF: MID-ATLANTIC include:






Jay Caputo of Espuma and Porcini House in Rehoboth Beach, (in the photo to the right)



and Michael DiBianca of Moro in Wilmington (photo below)









St. Mark's High School graduate and former Delaware resident Tom Douglas of Dahlia Lounge, Palace Kitchen, Etta's, Lola, Serious Pie, and Dahlia Bakery in Seattle is a semifinalist for OUTSTANDING RESTAURATEUR


The prestigious group of semifinalists in the 19 Restaurant and Chef categories were selected from thousands of online entries and represent a wide variety of culinary talent, from legendary chefs and dining destinations in 10 different regions across the United States, to the nation's best new restaurants and rising star chefs.


On March 23, the James Beard Foundation will announce the final nominees during an invitation-only breakfast at JBF Award winning chef Rick Bayless' highly-acclaimed Frontera Grill restaurant in Chicago. This is the first time the event has taken place outside of the Foundation's New York City home.


There will be five finalists in each category, narrowed down from the list of semifinalists by a panel of more than 400 judges.

Winners will be announced on May 4 at the Awards Ceremony and Gala Reception, the annual celebration taking place at Avery Fisher Hall at Lincoln Center in New York City.

The complete list is now available on www.jamesbeard.org/awards.