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Posted at 07:15 PM ET, 03/19/2012

D.C. chefs represent at the Beard Awards this year

Local toques dominated the Best Chef: Mid-Atlantic category in this year’s James Beard Foundation Awards, scooping up four of the five
Peter Pastan of Obelisk earns his ninth James Beard nomination. (James M. Thresher for The Washington Post)
nominations, including nods for perennial finalists Cathal Armstrong of Restaurant Eve (his sixth in a row) and Peter Pastan of Obelisk (his ninth overall).

The other two local finalists were Vikram Sunderam of Rasika and Johnny Monis of Komi. The fifth nod went to Maricel Presilla of Cucharamama in Hoboken, N.J.

Monis, however, didn’t make the cut for Best New Restaurant with his recently opened Little Serow, the subterranean spot that serves incendiary northeastern Thai cuisine. One of those new restaurant nods went to Fabio Trabocchi for his work at Fiola, which The Post’s food critic Tom Sietsema recently upgraded to three stars.

(Deb Lindsey for The Washington Post)
On the cookbook front, Washingtonian and longtime Food section contributor Lisa Yockelson’s “Baking Style” (Wiley) earned a nod in the Baking and Desserts category. Last year, Bonnie S. Benwick tested a number of the dishes in the book, a diary-style effort that was 10 years in the making, and formed a theory about its rigorously tested recipes: “We the readers do not have to think. We should just follow.”

On the journalism front, the Washington market had a poor showing, perhaps as a result of the Beard Foundation deciding to require newspapers, Web sites and magazines to compete against each other in all categories.Whatever the reason, The Post’s Food section’s streak of three straight nominations was broken this year. Only the Washingtonian’s Todd Kliman was nominated from the D.C. market, for his essay in Lucky Peach magazine on “The Problem of Authenticity.”

We congratulate the finalists. Here is the complete list of nominees this year for James Beard Awards.

By  |  07:15 PM ET, 03/19/2012

Categories:  Chefs | Tags:  Tim Carman

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