2009 James Beard Foundation Awards Gala Reception Menu

By JULIETTE ROSSANT Look over the names and locations of the restaurants featured in the James Beard Foundation Awards Gala honoring women. The restaurants are spread across the country, and include many different cuisines, from Italian and Mediterranean to French and even Southern. Super Chef is pleased to see at least one African American woman included. Here is the list and chefs and the menu for the Gala: 2009 James Beard Foundation: Awards Gala Reception Menu Jody Adams, JBF Award Winner, Rialto Restaurant & Bar, Cambridge, MA: - Fiore Di Nonno Burrata on Bulgur Crackers with Artichokes and Green Olives - Island Creek Oysters with Sunchoke Purée, Sunchoke Chips, and Harissa Michelle Bernstein, JBF Award Winner, Michy’s and Sra. Martinez, Miami, FL: - Sea Urchin Cuban Sandwich and Coral Cortadito April Bloomfield, The Spotted Pig and John Dory, New York, NY: - Seasonal Fish Ceviche with Grapefruit and Avocado Jennifer Coco, Flat Iron Café, Omaha, NE: - Lemongrass-Cured Salmon with Thai-Marinated Vegetables Debbie Gold, JBF Award Winner, American Restaurant, Kansas City, MO: - Cured Bone Marrow on Mustard Croutons with Parsley and Ramps Maria Hines, Tilth, Seattle, WA: - Skagit River Ranch Beef Carpaccio with Asparagus, Horseradish Crème Fraîche, and Sorrel Loretta Keller, Coco500 and the Moss Room, San Francisco, CA" - Bolinas Goat's Tongue with Meyer Lemon, Fenugreek, Mint, and Tomato Chutney Ris Lacoste, Ris, Washington, DC: - Oyster and Champagne Stew Jamie Leeds, Hank’s Oyster Bar and Commonwealth Gastropub, Washington, DC: - Swiss Chard and Baby Carrot–Stuffed Pickled Trout Rolls Anita Lo, Annisa, New York, NY: - Steak Tartare with Chilled Korean Anchovy Broth Carrie Nahabedian, Naha, Chicago, IL: - Cured Ice-Caught Great Lakes Whitefish and Door County Golden Whitefish Caviar with Crème Fraîche, Candied Meyer Lemon, Bull’s Blood Greens, and Lebanese-Seeded Fattoush Carla Pellegrino, Rao’s at Caesar’s Palace, Las Vegas, NV: - Bruschetta al Pomodoro - Tomato Bruschetta - Cappelletti con Panna e Prosciutto - Cappelletti with Cream and Prosciutto Jennifer Petrusky, Charlie Trotter’s, Chicago, IL: - Fava Bean and Onion Surprise Danica Pollard, Lidia’s Kansas City, Kansas City, MO: - Toasted Almond and Rose Bônet with Rhubarb and Candied Rose Petals Monica Pope, T’afia, Houston, TX: - Beet Brownies with Veldhuizen Bosque Blue Cheese, Miss Van's Honeycomb, and Swedish-Style Texas Pecans Rebecca Rather, Rather Sweet Bakery & Café, Fredericksburg, TX: - Silken Bittersweet Chocolate Tarts with Mexican Vanilla Ice Cream, Whiskey Sauce, and White Pralines Andrea Reusing, Lantern, Chapel Hill, NC: - North Carolina Pickle Plate > Cane Creek Farm Pork Terrine with Ramps, Fickle Creek Farm Tea Eggs, Cracklings, and Pickled Wild Shrimp, Radishes, and Turnips Missy Robbins, A Voce, New York, NY: - Terrina di Polpo - Thinly Sliced Octopus Terrine with Alfonso Olives, Orange, and Calabrian Chilies Holly Smith, JBF Award Winner, Café Juanita, Kirkland, WA: - Green Apple Sorbet with Alaskan King Crab and Crab Butter Powder Suzanne Tracht, Jar, Los Angeles, CA: - California-Style Char Sui Pork Tacos Delilah Winder, Delilah’s Southern Cuisine, Haddonfield, NJ: - Shrimp and Andouille with Creole Sauce on Hoppin’ John Cakes Kate Zuckerman, Chanterelle, New York, NY: - Warm Coconut–Cardamom Rice Pudding with Rhubarb and Kumquats Previous articles: James Beard Foundation Gala: Women in Food James Beard Foundation Gala: Lidia Bastianich Technorati Tags: superchefblog, Juliette Rossant, super chef, celebrities, chefs, food, restaurants, cooking, branding, cuisine, blogging, food blogging, cookbooks, cookbook reviews --> back to Super Chef