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James Beard Awards


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#1 Suzanne F

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Posted 20 March 2012 - 03:57 PM

Finalists are here. Note that there is finally a category for bars.

the people who flock to dine at the restaurant on account of its reputation/stars are getting their money's worth because what they are after is a piece of the reputation/stars and nothing else. their money is not wasted. -- mongo jones, 11/5/2014

 

notorious stickler -- NY Times
deeply annoying and nitpicking -- Molly O'Neill, One Big Table


#2 Suzanne F

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Posted 07 May 2012 - 04:17 PM

Cookbook, journalism and media award winners are listed here.

Restaurant awards will be announced tonight. Anyone going? Anyone watching the live blog? :rolleyes:

the people who flock to dine at the restaurant on account of its reputation/stars are getting their money's worth because what they are after is a piece of the reputation/stars and nothing else. their money is not wasted. -- mongo jones, 11/5/2014

 

notorious stickler -- NY Times
deeply annoying and nitpicking -- Molly O'Neill, One Big Table


#3 Suzanne F

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Posted 08 May 2012 - 01:15 AM

I can't believe I'm following the live tweets. And going "Oooh, ooh, so-and so!!"

the people who flock to dine at the restaurant on account of its reputation/stars are getting their money's worth because what they are after is a piece of the reputation/stars and nothing else. their money is not wasted. -- mongo jones, 11/5/2014

 

notorious stickler -- NY Times
deeply annoying and nitpicking -- Molly O'Neill, One Big Table


#4 Suzanne F

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Posted 08 May 2012 - 01:31 AM

Outstanding chef: Daniel Humm, Eleven Madison Park.

The end. for this year

the people who flock to dine at the restaurant on account of its reputation/stars are getting their money's worth because what they are after is a piece of the reputation/stars and nothing else. their money is not wasted. -- mongo jones, 11/5/2014

 

notorious stickler -- NY Times
deeply annoying and nitpicking -- Molly O'Neill, One Big Table


#5 Rail Paul

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Posted 08 May 2012 - 11:06 AM

I can't believe I'm following the live tweets. And going "Oooh, ooh, so-and so!!"


I had the web stream on for a little while, but found the sound cutting in and out, jumping, etc.

Some of the prepared pieces were excellent, others not so. Wolfgang Puck seemed to go on forever in one of his acceptance speeches.

“Jazz musicians just get better and better as the years go by. I think chefs are the same way. You know who you are.”

 

...Jonathan Waxman


#6 foodie52

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Posted 08 May 2012 - 01:33 PM

Yay Paul Qui!!!!
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