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Published: Thu, March 16, 2017
Entertainment | By Alexander Flowers

Carolinas missed in James Beard nominations (almost)

Carolinas missed in James Beard nominations (almost)

Calagione, founder of the Milton craft brewery, has just received his seventh consecutive James Beard Award finalist nomination in the category of most outstanding Wine, Beer, or Spirits Professional.

Awards from James Beard Foundation, are considered the top honor in the culinary world. Reiley's series began in April 2016, and a couple follow-up stories to the investigation's initial Parts 1 through 3 have been published since. Final James Beard Award nominees status was given to Cure and Arnaud's French 75 in New Orleans, Bar Argicole in San Francisco, Dead Rabbit in New York City and Clyde Common in Portland, Oregon.

Woodberry Kitchen chef and owner Spike Gjerde holds Baltimore's only James Beard Award for best chef: Mid-Atlantic, which he won two years ago.

Local chef John Fleer of Rhubarb is a finalist for the James Beard Foundation Award for Best Chef Southeast 2017.

The nominees were selected from a longer list of semifinalists that included more than 20 Washington-area chefs, bars, and restaurants.

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FnB in Scottsdale, which last month earned a semifinalist nod in the Outstanding Wine Program category, did not make the short list, either.

The Tarheel State is represented in the awards. The foundation recently announced that the gala will stay in Chicago until 2021.

-- Chris Hastings of Birmingham's Hot and Hot Fish Club, for best chef in the South in 2012.

The firm Meyer Davis is a finalist for best Restaurant Design for transforming the architecture of the old Bluepointe space in Lenox (with designers Will Meyer, Gray Davis, Katie McPherson) into the European-inspired St. Cecilia. This was Hollyday's third consecutive year being named a semifinalist.

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