Here’s the full list of 2018 James Beard Award finalists

The finalists for the 2018 James Beard Awards were announced March 14 to honor American culinary achievement in categories ranging from Outstanding Baker to Best (regional) Chefs to Rising Star Chef of the Year. The 2018 James Beard Awards Gala will take place May 7 at the Lyric Opera of Chicago.The foundation will also present the annual James Beard Media Awards, which include categories for radio, television broadcast, podcasts, webcasts, and documentaries. That ceremony will be held April 27 at Pier Sixty at Chelsea Piers in New York City.The list of restaurant and chef award nominees can be found below, as well as on the James Beard Foundation website.Best New Restaurant The Anchorage, Greenville, SC Annette, Aurora, CO The Blue Hen, Rehoboth Beach, DE Brewery Bhavana, Raleigh, NC The Charter Oak, St. Helena, CA ChiKo, Washington, D.C. Cote, NYC Del Mar, Washington, D.C. Empellón Midtown, NYC Felix Trattoria, Venice, CA Grand Café, Minneapolis HaiSous, Chicago Henrietta Red, Nashville Honey Road, Burlington, VT JuneBaby, Seattle Kemuri Tatsu-ya, Austin Kismet, Los Angeles Lady of the House, Detroit Les Sablons, Cambridge, MA Maru Sushi, Honolulu Maydan, Washington, D.C. Mi Tocaya Antojería, Chicago Osteria Radici, Allentown, NJ Saffron, New Orleans Southern National, Mobile, AL Vespertine, Culver City, CA Vicia, St. Louis Xochi, Houston Outstanding Baker (Presented by Taylor Precision Products) Or Amsalam and Alex Phaneuf, Lodge Bread Company, Los Angeles Evan Andres, Columbia City Bakery, Seattle David Bauer, Farm & Sparrow, Asheville, NC Andy Clark, Moxie Bread Co., Louisville, CO Dianna Daoheung, Black Seed Bagels, NYC Evrim Dogu and Evin Dogu, Sub Rosa Bakery, Richmond, VA Tova du Plessis, Essen Bakery, Philadelphia Ken Forkish, Trifecta Tavern, Portland, OR Michelle Gayer, Salty Tart, Minneapolis Zachary Golper, Bien Cuit, Brooklyn, NY George Kanemitsu, Kanemitsu Bakery, Kaunakakai, HI Maura Kilpatrick, Sofra Bakery and Café, Continue Reading

2018 James Beard semifinalists: Bay Area women dominate Best Chef West list

By Justin Phillips Updated 4:00 pm, Thursday, February 15, 2018 window._taboola = window._taboola || []; _taboola.push({ mode: 'thumbnails-c', container: 'taboola-interstitial-gallery-thumbnails-5', placement: 'Interstitial Gallery Thumbnails 5', target_type: 'mix' }); _taboola.push({flush: true}); window._taboola = window._taboola || []; _taboola.push({ mode: 'thumbnails-c', container: 'taboola-interstitial-gallery-thumbnails-10', placement: 'Interstitial Gallery Thumbnails 10', target_type: 'mix' }); _taboola.push({flush: true}); window._taboola = window._taboola || []; _taboola.push({ mode: 'thumbnails-c', container: 'taboola-interstitial-gallery-thumbnails-13', placement: 'Interstitial Gallery Thumbnails 13', target_type: 'mix' }); _taboola.push({flush: true}); Photo: Russell Yip, The Chronicle Image 1of/13 CaptionClose Image 1 of 13 Buy photo Reem Assil, chef at Reem’s California in Oakland, is new to the Best Chef West list. Reem Assil, chef at Reem’s California in Oakland, is new to the Best Chef West list. Photo: Russell Yip, The Chronicle Buy this photo Image 2 of 13 Buy photo Reem Assil of Reem's. Reem Assil of Reem's. Photo: Russell Yip, The Chronicle Buy this photo Image 3 of 13 Buy photo Chef Kim Alter (right), here with the Linden Room’s Drew Majoulet, made the Beard list. Chef Kim Alter (right), here with the Linden Room’s Drew Majoulet, made the Beard list. Photo: Carlos Avila Gonzalez, The Chronicle Buy this photo Image 4 of 13 Nightbird chef/owner Kim Alter (left) with her mother, Diane Satchwell. Nightbird chef/owner Kim Alter (left) with her mother, Diane Satchwell. Continue Reading

Jonathan Gold’s 10 best dishes of 2015

A decade or two from now, when line-caught sea bass will seem as rare and unobtainable as sturgeon caviar is now, drive-through windows sell more lentil bowls than cheeseburgers and we have gotten used to the idea of Taylor Swift as the governor of Pennsylvania, 2015 may well seem in retrospect a fairly important year in Los Angeles restaurants. Menus just seemed to be mostly vegetarian without anybody talking about it much, and even French chefs began to talk among themselves about the primacy of Mexican cooking. The differences between high and low cuisine, which had started to crumble as far back as the 1980s, were utterly annihilated. Exotic fermentation techniques began to creep out of the lab. The idea of abolishing the practice of tipping took hold. And as always, there were 10 dishes that attempted to encapsulate it all.Foie gras funnel cakeIn the Food section, we take a special delight in the Frankensteinian creations that have risen in the wake of the Cronut, from the Ramen Burger to the scrapple waffle to the Spam-kimchi croissant. The carrot dog or the cruffin? We're there. But none of the hybrids, at least on paper, seemed to be quite so far out as foie gras funnel cake, which is a brunch specialty at Timothy Hollingsworth's brand-new Broad museum-adjacent restaurant Otium. Just the sound of it makes you shudder — one imagines something dank and livery from the guy who deep-fries Twinkies and sticks of butter at the county fair. But the funnel cake, which looks like a pizza-size Iranian jalebi, is actually crisp and delicious, scattered with strawberries, shaved fennel and what look like baby beet leaves hiding delicate, airy puffs of foie gras mousse. I'm not fond of the concept of decadence when it comes to food, but this is real end of empire stuff, the brunch of time's demise. But you'll probably just have another cup of iced matcha, then head next door to look at the Koonses and the Infinity Room. 222 S. Hope St., Los Angeles, (213) Continue Reading

Our 10 favorite recipes of 2017

The end of one year and the beginning of another means a time of lists and catalogs, of summations and predictions. Here in the Food section, this means a thankful tabulating of our favorite dishes, both on restaurant tables and in our kitchen. Every year, we publish hundreds of recipes in these pages, more than enough to fill a cookbook or two.Of those myriad dishes, we’ve picked our most memorable: 10 favorites that for us somehow translated the best of 2017 onto our plates. The recipes originated — as did the stories from which they came — in many kinds of kitchens, from high-end restaurants to food trucks to strip mall taquerias, from professional pastry kitchens to home kitchens to our own Test Kitchen (where we test every recipe that appears in our section). We hope you enjoy the menu as much as we did, and find something that either encapsulates the last year of memorable dining or propels you into the coming one, whether it be a towering, truffle-shot burger, an incendiary dish of Singaporean crab, or a bowl of ice cream.EsquitesThe esquites dish that Broken Spanish chef Ray Garcia and his crew put on their Thanksgiving table was one of the most memorable dishes of 2017. Ostensibly a bowl of creamed corn, the off-the-cob version of the Mexican street corn dish elotes, this dish was transformed by a wealth of surprising components. Pickled blueberries, vadouvan-spiced almonds, and avocado powder elevated the corn — itself torqued with chiles and not a little butter — into a stunning dish that was at once homey and sophisticated.Esquites recipe »Singaporean chili crabThere are many noteworthy creations that have come through Starry Kitchen, the once-renegade restaurant project from Nguyen and Thi Tran that last year also produced a cookbook. There are the absurdly green tofu balls, and the double-fried tamarind chicken wings — and the banana suits that Nguyen likes to wear to food events. Then there is the chili crab, a Continue Reading