Beard Buzz | Food News | Seven Days | Vermont's Independent Voice

Food + Drink » Food News

Beard Buzz

Side Dishes: Nominees announced

by

comment

Each year, the James Beard Awards honor notable folks in the food community, from those who sweat behind the line creating delicious dishes to those who critique their efforts in the newspaper.

Monday, the JB Foundation announced this year’s finalists. Sad to say, semifinalists Eric Warnstedt of Hen of the Wood and Steve and Lara Atkins of The Kitchen Table Bistro were frozen out of the “Best Chef Northeast” category. Apparently, living in a state starting with M was crucial: They were bested by five cuisiniers from Maine and Massachusetts.

The good news? Our state got some love in other categories. Barry Estabrook of Vergennes, a contributing editor to Gourmet, is up for “Reporting on Nutrition or Food-Related Consumer Issues.” In his nominated article, “Greens of Wrath,” Estabrook explains how efforts to make our food safer might just be wrecking the environment.

Some of Estabrook’s competition comes from author Rachael Moeller Gorman, a contributing editor at EatingWell, who is nominated for an article entitled “How to Feed Your Mind.”

The multimedia EW company, which has racked up numerous JB nominations and a handful of wins, has two more opportunities to bring home the gold. EatingWell for a Healthy Heart, by Philip A. Ades M.D. and the editors of EatingWell, is a finalist in the category “Cookbooks: Healthy Focus.” In the “Magazine Feature Writing With Recipes” category, the Charlotte biz could win for “The Wild Salmon Debate: A Fresh Look at Whether Eating Farmed Salmon Is ... Well ... OK” by David Dobbs, with recipes by John Ash.

The awards ceremony will be held on May 4 at Manhattan’s Lincoln Center.

Add a comment

Seven Days moderates comments in order to ensure a civil environment. Please treat the comments section as you would a town meeting, dinner party or classroom discussion. In other words, keep commenting classy! Read our guidelines...

Note: Comments are limited to 300 words.