Latest news with #FrascaFoodandWine
CNN
16-07-2025
- General
- CNN
‘Wine shuts down': Nobody wants that at a party
There's enough culinary stress as it is hosting a dinner party. Getting worked up about wine is unnecessary, some sommeliers say, but there's no denying that a perfect wine pairing can accentuate the taste and tone of your soirée. A misstep or two, and the night's notes could turn sour. But these easy steps will help ease wine anxiety and make the evening's tasting experience more enjoyable. Bobby Stuckey, a master sommelier and co-founder of Colorado's Frasca Hospitality Group, says the biggest mistake hosts make when serving wine is they don't taste it before pouring it for guests. 'You're hosting, you're busy making sure everyone's comfortable, and you just open a bottle of wine and pour it,' explains Stuckey. 'It doesn't matter if it's $1,000 bottle or a $20 bottle, there is a chance it has this cork taint. You just want to smell and taste the wine.' A wine with cork taint, commonly referred to as being 'corked,' often has a wet-cardboard or moldy aroma and could taste bitter or stale. The taint is caused when a chemical compound, 2,4,6-Trichloroanisole (TCA), interacts with bacteria or fungi in the wine bottle's cork. Carlin Karr, director of wine and beverage at Stuckey's restaurants — including Michelin-starred and James Beard Award-winning Frasca Food and Wine in Boulder — believes roughly 1 in 10 wine bottles are off in taste, or corked. 'Taste each bottle before your guests arrive,' says Karr. 'Make sure every bottle tastes perfect for your guests and that the wine is at the perfect temperature for your guests when they arrive.' Karr and Stuckey both agree that wines aren't being served at their optimal temperatures at dinner parties. They say white wines are being served too cold, while more full-bodied reds are being poured too warm. 'You want that white to be expressive,' says Stuckey. 'If it's too cold, if it's almost freezing, like, it's going to really tighten up. The wine shuts down. Let that come closer to the red wine temperature.' Conversely, they say, red wines should be served at a temperature closer to the temperature they're stored in a wine cellar. Karr says 60 degrees Fahrenheit is roughly the ideal temperature to drink most wines. Karr also describes red wine as having an 'arc of enjoyment.' When a bottle of red wine is opened, it begins its climb to peak taste as it's exposed to more oxygen. 'Wine is alive. You have to think of it like a living, breathing thing,' explains Karr. But, she says, it will reach its summit, and then quickly reach a downslope if it gets too warm and begins oxidizing from sitting out too long. 'One of the biggest errors that people make with wine at home is they over-decant red wine, or they decant wine way too early, especially with older red wines,' she says, referring to the moment when wine is poured from one container into another — typically from the bottle into a carafe. 'What ends up happening is that older red wine, or even like maybe a 10-year-old red wine, is sitting in this big decanter for hours. 'It actually gets too much air and so it kind of dies in the decanter, and by the time it goes into the glass when you're enjoying it with guests, it's kind of gone.' She says the ideal time to open a bottle of red wine is just as food is being plated in the kitchen. 'You want to have it right before you're putting the food on the table,' she says. 'If I'm cooking all the food, I task my husband with decanting the wine. And so while I'm serving up the food, he's doing that.' And, she adds, if hosts have larger-bowled Burgundy wine glasses, those work exactly like a decanter. The best way to make your wine-hosting duties easier, according to Stuckey and Karr, is to give your guests one glass for all the various wines you're serving. 'Don't overthink it,' says Stuckey. 'Give everyone one glass. If they're going white, red, back to white … just have one glass. 'Once there's wine in that glass, it's ready to be used to drink. We say that it's 'been prepared.' Don't make your life too complex by trying to have an extra glass for each wine.' Karr agrees. 'Let everyone just drink out of one glass. They'll be fine, and you don't need to rinse with water in between. Wine is the perfect rinse.' And her last hosting suggestion: drink more Champagne. 'Welcome everyone with Champagne,' she says. 'Give them a glass of bubbles. It is the perfect thing to excite the palate.'
CNN
16-07-2025
- General
- CNN
‘Wine shuts down': Nobody wants that at a party
There's enough culinary stress as it is hosting a dinner party. Getting worked up about wine is unnecessary, some sommeliers say, but there's no denying that a perfect wine pairing can accentuate the taste and tone of your soirée. A misstep or two, and the night's notes could turn sour. But these easy steps will help ease wine anxiety and make the evening's tasting experience more enjoyable. Bobby Stuckey, a master sommelier and co-founder of Colorado's Frasca Hospitality Group, says the biggest mistake hosts make when serving wine is they don't taste it before pouring it for guests. 'You're hosting, you're busy making sure everyone's comfortable, and you just open a bottle of wine and pour it,' explains Stuckey. 'It doesn't matter if it's $1,000 bottle or a $20 bottle, there is a chance it has this cork taint. You just want to smell and taste the wine.' A wine with cork taint, commonly referred to as being 'corked,' often has a wet-cardboard or moldy aroma and could taste bitter or stale. The taint is caused when a chemical compound, 2,4,6-Trichloroanisole (TCA), interacts with bacteria or fungi in the wine bottle's cork. Carlin Karr, director of wine and beverage at Stuckey's restaurants — including Michelin-starred and James Beard Award-winning Frasca Food and Wine in Boulder — believes roughly 1 in 10 wine bottles are off in taste, or corked. 'Taste each bottle before your guests arrive,' says Karr. 'Make sure every bottle tastes perfect for your guests and that the wine is at the perfect temperature for your guests when they arrive.' Karr and Stuckey both agree that wines aren't being served at their optimal temperatures at dinner parties. They say white wines are being served too cold, while more full-bodied reds are being poured too warm. 'You want that white to be expressive,' says Stuckey. 'If it's too cold, if it's almost freezing, like, it's going to really tighten up. The wine shuts down. Let that come closer to the red wine temperature.' Conversely, they say, red wines should be served at a temperature closer to the temperature they're stored in a wine cellar. Karr says 60 degrees Fahrenheit is roughly the ideal temperature to drink most wines. Karr also describes red wine as having an 'arc of enjoyment.' When a bottle of red wine is opened, it begins its climb to peak taste as it's exposed to more oxygen. 'Wine is alive. You have to think of it like a living, breathing thing,' explains Karr. But, she says, it will reach its summit, and then quickly reach a downslope if it gets too warm and begins oxidizing from sitting out too long. 'One of the biggest errors that people make with wine at home is they over-decant red wine, or they decant wine way too early, especially with older red wines,' she says, referring to the moment when wine is poured from one container into another — typically from the bottle into a carafe. 'What ends up happening is that older red wine, or even like maybe a 10-year-old red wine, is sitting in this big decanter for hours. 'It actually gets too much air and so it kind of dies in the decanter, and by the time it goes into the glass when you're enjoying it with guests, it's kind of gone.' She says the ideal time to open a bottle of red wine is just as food is being plated in the kitchen. 'You want to have it right before you're putting the food on the table,' she says. 'If I'm cooking all the food, I task my husband with decanting the wine. And so while I'm serving up the food, he's doing that.' And, she adds, if hosts have larger-bowled Burgundy wine glasses, those work exactly like a decanter. The best way to make your wine-hosting duties easier, according to Stuckey and Karr, is to give your guests one glass for all the various wines you're serving. 'Don't overthink it,' says Stuckey. 'Give everyone one glass. If they're going white, red, back to white … just have one glass. 'Once there's wine in that glass, it's ready to be used to drink. We say that it's 'been prepared.' Don't make your life too complex by trying to have an extra glass for each wine.' Karr agrees. 'Let everyone just drink out of one glass. They'll be fine, and you don't need to rinse with water in between. Wine is the perfect rinse.' And her last hosting suggestion: drink more Champagne. 'Welcome everyone with Champagne,' she says. 'Give them a glass of bubbles. It is the perfect thing to excite the palate.'
Eater
17-06-2025
- Entertainment
- Eater
A Boulder Italian Restaurant Just Won Its Fourth James Beard Award
The James Beard Foundation (JBF) Awards swept Chicago into a frenzy on Monday, June 16, at the Lyric Opera. Of all the Colorado contestants, upscale Italian restaurant Frasca Food and Wine in Boulder was named Outstanding Restaurant. This makes the restaurant's collective fourth James Beard Award. Though there was a lot of finalists headed into the final night of ceremony, 99 percent of the Colorado contestants lost out. That means Josh Niernberg for his work at Bin 707 Foodbar in Grand Junction did not win the Outstanding Chef award. In the Best New Restaurant, Denver's Alma Fonda Fina did not take home the gold, either. Further, Penelope Wong of Yuan Wonton did not win Best Chef: Mountain (CO, ID, MT, UT, WY), nor McLain Hedges and Mary Allison Wright for their drinks at Denver's Yacht Club. In Parker, Carolyn Nugent and Alen Ramos's creations at Poulette Bakeshop lost in the Outstanding Pastry Chef or Baker category. The awards just keep rolling in for Frasca, though. In 2008 Lachlan Mackinnon-Patterson won the then-applicable Best Chef: Southwest for his work at the restaurant. In 2013 the JBF awarded Frasca in the Outstanding Wine Service category. And in 2019 the Boulder restaurant loved for its inventive, seasonal dishes won the Outstanding Service award. In 2023, that old tire company Michelin came to town and honored the business with a star and an Outstanding Service award. The night was a testament to the cuisine and work immigration brings to the United States. Only a few winners failed to mention the foodways that make their restaurants not just popular but possible. 'If you are new to the country and you don't speak the language, the hospitality industry is here for you,' Frasca Food and Wine's partner and master sommelier Bobby Stukey said on stage. • Frasca Food and Wine, Boulder, CO See More:
CNN
17-06-2025
- Entertainment
- CNN
These chefs and restaurants are the 2025 James Beard Award winners
Chefs and restaurants were honored on Monday night with James Beard Awards, one of the US culinary community's highest accolades. Bûcheron, a French American restaurant in Minneapolis, was named best new restaurant during the awards ceremony, which was held at the Lyric Opera in Chicago. The outstanding chef award went to Jungsik Yim, whose New York City restaurant Jungsik also holds three Michelin stars for Yim's 'New Korean' cuisine. Another top honor, for outstanding restaurant, was awarded to Frasca Food and Wine in Boulder, Colorado. The cuisine focuses on the flavors of the northeastern Italian region of Friuli-Venezia Giulia through the lens of Colorado. In addition to various restaurant and beverage categories, the awards also honor the best chefs in regions across the United States. Many of the evening's honorees highlighted the role of immigrants in American culinary culture. That message was underlined at the start of the ceremony by James Beard Foundation CEO Clare Reichenbach. 'America's food scene has never been more dynamic, more diverse and exciting, and in large part we owe that dynamism, that vibrancy, to the immigrant communities that lead and underpin this industry in every way,' said Reichenbach. 'We get to taste the world because of them.' Chef Nando Chang, of Itamae AO in Miami, won the best chef award for the South. 'As bittersweet as this moment is for many immigrants in America, I want to say I could not be prouder or feel stronger to be a part of this beautiful country,' said Chang, a Peruvian American of Chinese descent who said he came to the US in 2001. This year's slate of awards featured three new categories in the beverage realm: best new bar and awards for outstanding professionals in beverage service and cocktail service. The new categories are part of an expansion over the next few years aimed at 'acknowledging the beverage industry in a more holistic way,' according to the James Beard Foundation. Identidad Cocktail Bar in San Juan, Puerto Rico, earned the inaugural best new bar award. Arjav Ezekiel of Birdie's in Austin, Texas, won the outstanding professional in beverage service award, and Ignacio 'Nacho' Jimenez, of Superbueno in New York City, won outstanding professional in cocktail service. The 2025 awards come five years after the 2020 ceremony was abruptly canceled amid the Covid-19 pandemic's upending of the restaurant industry as well as criticism of the awards' lack of diversity and inclusion of chefs accused of abusive behavior. Since then, the James Beard Foundation has made efforts to address that criticism with a new code of ethics and changes to awards program policies and procedures. The nonprofit James Beard Foundation was established in 1986, shortly after chef and TV personality James Beard's death. The first awards ceremony was held in 1991. Outstanding Restaurateur Stuart Brioza and Nicole Krasinski, Atomic Workshop (The Anchovy Bar, State Bird Provisions, and The Progress), San Francisco, CA Sue Chin and Jason Chin, Good Salt Restaurant Group (Seito Sushi, Reyes Mezcaleria, The Osprey, and others), Orlando, FL Scott Drewno and Danny Lee, The Fried Rice Collective (Anju, Chiko, and I Egg You), Washington, D.C. Allison Gibson and Cara Tobin, Honey Road and Gray Jay, Burlington, VT WINNER: Lee Hanson and Riad Nasr, Frenchette, Le Veau d'Or, and Le Rock, New York, NY Outstanding Chef Lisa Becklund, FarmBar, Tulsa, OK Gabriel Kreuther, Gabriel Kreuther, New York, NY Josh Niernberg, Bin 707, Grand Junction, CO Cassie Piuma, Sarma, Somerville, MA WINNER: Jungsik Yim, Jungsik, New York, NY Outstanding Restaurant Coquine, Portland, OR WINNER: Frasca Food and Wine, Boulder, CO Galit, Chicago, IL Nonesuch, Oklahoma City, OK Oberlin, Providence, RI Emerging Chef Kaitlin Guerin, Lagniappe Bakehouse, New Orleans, LA WINNER: Phila Lorn, Mawn, Philadelphia, PA Nikhil Naiker, NIMKI, Providence, RI Jane Sacro Chatham, Vicia, St. Louis, MO RJ Yoakum, Georgie, Dallas, TX Best New Restaurant Alma Fonda Fina, Denver, CO Atoma, Seattle, WA WINNER: Bûcheron, Minneapolis, MN Ema, Houston, TX Fet-Fisk, Pittsburgh, PA Mābo, Dallas, TX Mita, Washington, D.C. Ômo by Jônt, Winter Park, FL Penny, New York, NY The Union, Helena, MT Outstanding Bakery Atelier Ortega, Jackson Hole, WY Gusto Bread, Long Beach, CA WINNER: JinJu Patisserie, Portland, OR Starship Bagel, Dallas and Lewisville, TX Super Secret Ice Cream, Bethlehem, NH Outstanding Pastry Chef or Baker Susan Bae, Moon Rabbit, Washington, D.C. WINNER: Cat Cox, Country Bird Bakery, Tulsa, OK April Franqueza, The Dining Room at High Hampton, Cashiers, NC Crystal Kass, Valentine, Phoenix, AZ Carolyn Nugent and Alen Ramos, Poulette Bakeshop, Parker, CO Outstanding Hospitality Archipelago, Seattle, WA Aria, Atlanta, GA WINNER: Atomix, New York, NY Harbor House Inn, Elk, CA Mixtli, San Antonio, TX Outstanding Wine and Other Beverages Program Bar Brava, Minneapolis, MN Campo at Los Poblanos, Los Ranchos de Albuquerque, NM WINNER: Charleston, Baltimore, MD MARCH, Houston, TX Strong Water, Anaheim, CA Outstanding Bar WINNER: Kumiko, Chicago, IL Scotch Lodge, Portland, OR The Lovers Bar at Friday Saturday Sunday, Philadelphia, PA Water Witch, Salt Lake City, UT Wolf Tree, White River Junction, VT Best New Bar Agency, Milwaukee, WI Bar Colette, Dallas, TX WINNER: Identidad Cocktail Bar, San Juan, PR Merai, Brookline, MA ViceVersa, Miami, FL Outstanding Professional in Beverage Service Jacob Brown, Lazy Bear, San Francisco, CA Jose Medina Camacho, Adiõs, Birmingham, AL WINNER: Arjav Ezekiel, Birdie's, Austin, TX Cassandra Felix, Daniel, New York, NY Cristie Norman, Delilah, Las Vegas, NV Outstanding Professional in Cocktail Service McLain Hedges and Mary Allison Wright, Yacht Club, Denver, CO WINNER: Ignacio 'Nacho' Jimenez, Superbueno, New York, NY Dave Newman, Pint + Jigger, Honolulu, HI Tobin Shea, Redbird, Los Angeles, CA Mike Stankovich, Longfellow, Cincinnati, OH Best Chef: California Daniel Castillo, Heritage Barbecue, San Juan Capistrano, CA Richard Lee, Saison, San Francisco, CA Tara Monsod, ANIMAE, San Diego, CA Kosuke Tada, Mijoté, San Francisco, CA WINNER: Jon Yao, Kato, Los Angeles, CA Best Chef: Great Lakes (IL, IN, MI, OH) Jennifer Blakeslee and Eric Patterson, The Cooks' House, Traverse City, MI Thai Dang, HaiSous, Chicago, IL David Jackman, Wildweed, Cincinnati, OH Chris Jung and Erling Wu-Bower, Maxwells Trading, Chicago, IL WINNER: Noah Sandoval, Oriole, Chicago, IL Best Chef: Mid-Atlantic (DC, DE, MD, NJ, PA, VA) Henji Cheung, Queen's English, Washington, D.C. WINNER: Carlos Delgado, Causa and Amazonia, Washington, D.C. Jesse Ito, Royal Sushi & Izakaya, Philadelphia, PA Dan Richer, Razza, Jersey City, NJ Amanda Shulman, Her Place Supper Club, Philadelphia, PA Best Chef: Midwest (IA, KS, MN, MO, NE, ND, SD, WI) Shigeyuki Furukawa, Kado no Mise, Minneapolis, MN Diane Moua, Diane's Place, Minneapolis, MN Loryn Nalic, Balkan Treat Box, Webster Groves, MO WINNER: Karyn Tomlinson, Myriel, St. Paul, MN David Utterback, Ota and Yoshitomo, Omaha, NE Best Chef: Mountain (CO, ID, MT, UT, WY) Joshua Adams, Campione, Livingston, MT WINNER: Salvador Alamilla, Amano, Caldwell, ID Brandon Cunningham, The Social Haus, Greenough, MT David Wells, The Tasting Room at Chico Hot Springs Resort & Day Spa, Pray, MT Penelope Wong, Yuan Wonton, Denver, CO Best Chef: New York State Nasim Alikhani, Sofreh, Brooklyn, NY Ryan Fernandez, Southern Junction Barbecue, Buffalo, NY Eiji Ichimura, Sushi Ichimura, New York, NY Atsushi Kono, Kono, New York, NY WINNER: Vijay Kumar, Semma, New York, NY Best Chef: Northeast (CT, MA, ME, NH, RI, VT) Avery Buck, May Day, Burlington, VT WINNER: Sky Haneul Kim, Gift Horse, Providence, RI Brian Lewis, The Cottage, Westport, CT Erin Miller, Urban Hearth, Cambridge, MA Derek Wagner, Nicks on Broadway, Providence, RI Best Chef: Northwest and Pacific (AK, HI, OR, WA) Jay Blackinton, Houlme, Orcas Island, WA Joshua Dorcak, MÄS, Ashland, OR Ryan Roadhouse, Nodoguro, Portland, OR Beau Schooler, In Bocca Al Lupo, Juneau, AK WINNER: Timothy Wastell, Antica Terra, Amity, OR Best Chef: South (AL, AR, FL, LA, MS, PR) WINNER: Nando Chang, Itamae AO, Miami, FL Matthew Cooper, Conifer, Bentonville, AR Kevin Garcia, La Faena AgroCocina, Guaynabo, PR Angel David Moreno Zayas, El Gallo Pinto, Guayama, PR Rafael Rios, Yeyo's El Alma de Mexico, Bentonville, AR Best Chef: Southeast (GA, KY, NC, SC, TN, WV) Noam Bilitzer, MeeshMeesh Mediterranean, Louisville, KY Sara Bradley, freight house, Paducah, KY WINNER: Jake Howell, Peninsula, Nashville, TN Silver Iocovozzi, Neng Jr.'s, Asheville, NC Robbie Robinson, City Limits Barbeque, West Columbia, SC Best Chef: Southwest (AZ, NM, NV, OK) Olivier Bouzerand, Fait Maison, Edmond, OK WINNER: Yotaka Martin, Lom Wong, Phoenix, AZ Sarah Thompson, Casa Playa, Las Vegas, NV Eleazar Villanueva, Restaurant de Joël Robuchon, Las Vegas, NV Zack Walters, Sedalia's Oyster & Seafood, Oklahoma City, OK Best Chef: Texas WINNER: Thomas Bille, Belly of the Beast, Spring, TX Emmanuel Chavez, Tatemó, Houston, TX Emil Oliva, Leche de Tigre, San Antonio, TX Regino Rojas, Purépecha, Dallas, TX Michael Anthony Serva, Bordo, Marfa, TX
CNN
17-06-2025
- Entertainment
- CNN
These chefs and restaurants are the 2025 James Beard Award winners
Chefs and restaurants were honored on Monday night with James Beard Awards, one of the US culinary community's highest accolades. Bûcheron, a French American restaurant in Minneapolis, was named best new restaurant during the awards ceremony, which was held at the Lyric Opera in Chicago. The outstanding chef award went to Jungsik Yim, whose New York City restaurant Jungsik also holds three Michelin stars for Yim's 'New Korean' cuisine. Another top honor, for outstanding restaurant, was awarded to Frasca Food and Wine in Boulder, Colorado. The cuisine focuses on the flavors of the northeastern Italian region of Friuli-Venezia Giulia through the lens of Colorado. In addition to various restaurant and beverage categories, the awards also honor the best chefs in regions across the United States. Many of the evening's honorees highlighted the role of immigrants in American culinary culture. That message was underlined at the start of the ceremony by James Beard Foundation CEO Clare Reichenbach. 'America's food scene has never been more dynamic, more diverse and exciting, and in large part we owe that dynamism, that vibrancy, to the immigrant communities that lead and underpin this industry in every way,' said Reichenbach. 'We get to taste the world because of them.' Chef Nando Chang, of Itamae AO in Miami, won the best chef award for the South. 'As bittersweet as this moment is for many immigrants in America, I want to say I could not be prouder or feel stronger to be a part of this beautiful country,' said Chang, a Peruvian American of Chinese descent who said he came to the US in 2001. This year's slate of awards featured three new categories in the beverage realm: best new bar and awards for outstanding professionals in beverage service and cocktail service. The new categories are part of an expansion over the next few years aimed at 'acknowledging the beverage industry in a more holistic way,' according to the James Beard Foundation. Identidad Cocktail Bar in San Juan, Puerto Rico, earned the inaugural best new bar award. Arjav Ezekiel of Birdie's in Austin, Texas, won the outstanding professional in beverage service award, and Ignacio 'Nacho' Jimenez, of Superbueno in New York City, won outstanding professional in cocktail service. The 2025 awards come five years after the 2020 ceremony was abruptly canceled amid the Covid-19 pandemic's upending of the restaurant industry as well as criticism of the awards' lack of diversity and inclusion of chefs accused of abusive behavior. Since then, the James Beard Foundation has made efforts to address that criticism with a new code of ethics and changes to awards program policies and procedures. The nonprofit James Beard Foundation was established in 1986, shortly after chef and TV personality James Beard's death. The first awards ceremony was held in 1991. Outstanding Restaurateur Stuart Brioza and Nicole Krasinski, Atomic Workshop (The Anchovy Bar, State Bird Provisions, and The Progress), San Francisco, CA Sue Chin and Jason Chin, Good Salt Restaurant Group (Seito Sushi, Reyes Mezcaleria, The Osprey, and others), Orlando, FL Scott Drewno and Danny Lee, The Fried Rice Collective (Anju, Chiko, and I Egg You), Washington, D.C. Allison Gibson and Cara Tobin, Honey Road and Gray Jay, Burlington, VT WINNER: Lee Hanson and Riad Nasr, Frenchette, Le Veau d'Or, and Le Rock, New York, NY Outstanding Chef Lisa Becklund, FarmBar, Tulsa, OK Gabriel Kreuther, Gabriel Kreuther, New York, NY Josh Niernberg, Bin 707, Grand Junction, CO Cassie Piuma, Sarma, Somerville, MA WINNER: Jungsik Yim, Jungsik, New York, NY Outstanding Restaurant Coquine, Portland, OR WINNER: Frasca Food and Wine, Boulder, CO Galit, Chicago, IL Nonesuch, Oklahoma City, OK Oberlin, Providence, RI Emerging Chef Kaitlin Guerin, Lagniappe Bakehouse, New Orleans, LA WINNER: Phila Lorn, Mawn, Philadelphia, PA Nikhil Naiker, NIMKI, Providence, RI Jane Sacro Chatham, Vicia, St. Louis, MO RJ Yoakum, Georgie, Dallas, TX Best New Restaurant Alma Fonda Fina, Denver, CO Atoma, Seattle, WA WINNER: Bûcheron, Minneapolis, MN Ema, Houston, TX Fet-Fisk, Pittsburgh, PA Mābo, Dallas, TX Mita, Washington, D.C. Ômo by Jônt, Winter Park, FL Penny, New York, NY The Union, Helena, MT Outstanding Bakery Atelier Ortega, Jackson Hole, WY Gusto Bread, Long Beach, CA WINNER: JinJu Patisserie, Portland, OR Starship Bagel, Dallas and Lewisville, TX Super Secret Ice Cream, Bethlehem, NH Outstanding Pastry Chef or Baker Susan Bae, Moon Rabbit, Washington, D.C. WINNER: Cat Cox, Country Bird Bakery, Tulsa, OK April Franqueza, The Dining Room at High Hampton, Cashiers, NC Crystal Kass, Valentine, Phoenix, AZ Carolyn Nugent and Alen Ramos, Poulette Bakeshop, Parker, CO Outstanding Hospitality Archipelago, Seattle, WA Aria, Atlanta, GA WINNER: Atomix, New York, NY Harbor House Inn, Elk, CA Mixtli, San Antonio, TX Outstanding Wine and Other Beverages Program Bar Brava, Minneapolis, MN Campo at Los Poblanos, Los Ranchos de Albuquerque, NM WINNER: Charleston, Baltimore, MD MARCH, Houston, TX Strong Water, Anaheim, CA Outstanding Bar WINNER: Kumiko, Chicago, IL Scotch Lodge, Portland, OR The Lovers Bar at Friday Saturday Sunday, Philadelphia, PA Water Witch, Salt Lake City, UT Wolf Tree, White River Junction, VT Best New Bar Agency, Milwaukee, WI Bar Colette, Dallas, TX WINNER: Identidad Cocktail Bar, San Juan, PR Merai, Brookline, MA ViceVersa, Miami, FL Outstanding Professional in Beverage Service Jacob Brown, Lazy Bear, San Francisco, CA Jose Medina Camacho, Adiõs, Birmingham, AL WINNER: Arjav Ezekiel, Birdie's, Austin, TX Cassandra Felix, Daniel, New York, NY Cristie Norman, Delilah, Las Vegas, NV Outstanding Professional in Cocktail Service McLain Hedges and Mary Allison Wright, Yacht Club, Denver, CO WINNER: Ignacio 'Nacho' Jimenez, Superbueno, New York, NY Dave Newman, Pint + Jigger, Honolulu, HI Tobin Shea, Redbird, Los Angeles, CA Mike Stankovich, Longfellow, Cincinnati, OH Best Chef: California Daniel Castillo, Heritage Barbecue, San Juan Capistrano, CA Richard Lee, Saison, San Francisco, CA Tara Monsod, ANIMAE, San Diego, CA Kosuke Tada, Mijoté, San Francisco, CA WINNER: Jon Yao, Kato, Los Angeles, CA Best Chef: Great Lakes (IL, IN, MI, OH) Jennifer Blakeslee and Eric Patterson, The Cooks' House, Traverse City, MI Thai Dang, HaiSous, Chicago, IL David Jackman, Wildweed, Cincinnati, OH Chris Jung and Erling Wu-Bower, Maxwells Trading, Chicago, IL WINNER: Noah Sandoval, Oriole, Chicago, IL Best Chef: Mid-Atlantic (DC, DE, MD, NJ, PA, VA) Henji Cheung, Queen's English, Washington, D.C. WINNER: Carlos Delgado, Causa and Amazonia, Washington, D.C. Jesse Ito, Royal Sushi & Izakaya, Philadelphia, PA Dan Richer, Razza, Jersey City, NJ Amanda Shulman, Her Place Supper Club, Philadelphia, PA Best Chef: Midwest (IA, KS, MN, MO, NE, ND, SD, WI) Shigeyuki Furukawa, Kado no Mise, Minneapolis, MN Diane Moua, Diane's Place, Minneapolis, MN Loryn Nalic, Balkan Treat Box, Webster Groves, MO WINNER: Karyn Tomlinson, Myriel, St. Paul, MN David Utterback, Ota and Yoshitomo, Omaha, NE Best Chef: Mountain (CO, ID, MT, UT, WY) Joshua Adams, Campione, Livingston, MT WINNER: Salvador Alamilla, Amano, Caldwell, ID Brandon Cunningham, The Social Haus, Greenough, MT David Wells, The Tasting Room at Chico Hot Springs Resort & Day Spa, Pray, MT Penelope Wong, Yuan Wonton, Denver, CO Best Chef: New York State Nasim Alikhani, Sofreh, Brooklyn, NY Ryan Fernandez, Southern Junction Barbecue, Buffalo, NY Eiji Ichimura, Sushi Ichimura, New York, NY Atsushi Kono, Kono, New York, NY WINNER: Vijay Kumar, Semma, New York, NY Best Chef: Northeast (CT, MA, ME, NH, RI, VT) Avery Buck, May Day, Burlington, VT WINNER: Sky Haneul Kim, Gift Horse, Providence, RI Brian Lewis, The Cottage, Westport, CT Erin Miller, Urban Hearth, Cambridge, MA Derek Wagner, Nicks on Broadway, Providence, RI Best Chef: Northwest and Pacific (AK, HI, OR, WA) Jay Blackinton, Houlme, Orcas Island, WA Joshua Dorcak, MÄS, Ashland, OR Ryan Roadhouse, Nodoguro, Portland, OR Beau Schooler, In Bocca Al Lupo, Juneau, AK WINNER: Timothy Wastell, Antica Terra, Amity, OR Best Chef: South (AL, AR, FL, LA, MS, PR) WINNER: Nando Chang, Itamae AO, Miami, FL Matthew Cooper, Conifer, Bentonville, AR Kevin Garcia, La Faena AgroCocina, Guaynabo, PR Angel David Moreno Zayas, El Gallo Pinto, Guayama, PR Rafael Rios, Yeyo's El Alma de Mexico, Bentonville, AR Best Chef: Southeast (GA, KY, NC, SC, TN, WV) Noam Bilitzer, MeeshMeesh Mediterranean, Louisville, KY Sara Bradley, freight house, Paducah, KY WINNER: Jake Howell, Peninsula, Nashville, TN Silver Iocovozzi, Neng Jr.'s, Asheville, NC Robbie Robinson, City Limits Barbeque, West Columbia, SC Best Chef: Southwest (AZ, NM, NV, OK) Olivier Bouzerand, Fait Maison, Edmond, OK WINNER: Yotaka Martin, Lom Wong, Phoenix, AZ Sarah Thompson, Casa Playa, Las Vegas, NV Eleazar Villanueva, Restaurant de Joël Robuchon, Las Vegas, NV Zack Walters, Sedalia's Oyster & Seafood, Oklahoma City, OK Best Chef: Texas WINNER: Thomas Bille, Belly of the Beast, Spring, TX Emmanuel Chavez, Tatemó, Houston, TX Emil Oliva, Leche de Tigre, San Antonio, TX Regino Rojas, Purépecha, Dallas, TX Michael Anthony Serva, Bordo, Marfa, TX
