Chefs Anderson, Taibe + Viehland Nominated for Best Chef Awards from James Beard Foundation

18 Feb

James Beard Awards 2015

Back in October, veracious eaters across the country began voting for the annual James Beard Awards. People voted in various categories like Rising Talent, Best New Chef, Best Pastry Chef, Best Wine Program, and Best Chef by Region. Once voters made their selections, the Restaurant and Chef Awards Committee combed through the thousands of entries and selected a list of semifinalists.

On that list of semifinalists for Best Chef: Northeast are three Connecticut chefs:

Chef Bill Taibe of The Whelk and LeFarm in Westport at the Greenwich Wine & Food FestivalTyler Anderson of Millwright’s in Simsbury
Bill Taibe of Kawa Ni, LeFarm, and The Whelk of Westport
Joel Viehland of Community Table in Washington

The finalists will be announced at the James Beard House in NYC on 3/24 with an Awards Gala following on May 4. During the announcements, check out Twitter @beardfoundation for live tweeting.

We’d like to wish all three CT chefs the best and, in particular, we want to wish all our best for Chef Taibe. We’ve been to all of his restaurants and he’s definitely a force to be reckoned with in the kitchen. But, a side of him that not all see is his charitable side, often getting involved with organizations, local farms, and helping support his colleagues at other local restaurants.

Here’s the Best Chef: Northeast list along with Outstanding Wine, Beer, or Spirits Professional with the ever-awesome Sam Calagione of Dogfish as a nominee.

Best Chef: Northeast
Karen Akunowicz, Myers + Chang, Boston
Tyler Anderson, Millwright’s, Simsbury, CT
Alex Crabb, Asta, Boston
Eric Gabrynowicz, Restaurant North, Armonk, NY
Wesley Genovart, SoLo Farm & Table, South Londonderry, VT
Brian Hill, Francine Bistro, Camden, ME
Matt Louis, Moxy, Portsmouth, NH
Barry Maiden, Hungry Mother, Cambridge, MA
Tim Maslow, Ribelle, Brookline, MA
Masa Miyake, Miyake, Portland, ME
Ravin Nakjaroen, Long Grain, Camden, ME
Michael Pagliarini, Giulia, Cambridge, MA
Cassie Piuma, Sarma, Somerville, MA
Guy Reuge, Mirabelle, Stony Brook, NY
Art Rogers, Lento, Rochester, NY
Champe Speidel, Persimmon, Bristol, RI
Bill Taibe, Le Farm, Westport, CT
Andrew Taylor and Mike Wiley, Eventide Oyster Co., Portland, ME
Joel Viehland, Community Table, Washington, CT
Eric Warnstedt, Hen of the Wood, Waterbury, VT

Outstanding Wine, Beer, or Spirits Professional

Derek Brown, Mockingbird Hill, Washington, D.C.
Sam Calagione, Dogfish Head Craft Brewery, Milton, DE
Ron Cooper, Del Maguey Single Village Mezcal, Ranchos de Taos, NM
Mike Floyd, Nick Floyd, and Simon Floyd, Three Floyds Brewing, Munster, IN
Diane Flynt, Foggy Ridge Cider, Dugspur, VA
Jon Gasparini and Greg Lindgren, Rye on the Road, San Francisco
Steven Grubbs, Empire State South, Atlanta
Charles Joly, Crafthouse, Chicago
Jim Koch, The Boston Beer Company, Boston
Manfred Krankl, Sine Qua Non, Oak View, CA
Ted Lemon, Littorai Wines, Sebastopol, CA
Steve Matthiasson, Matthiasson Wines, Napa, CA
Rajat Parr, Mina Group, San Francisco
Tom Peters, Monk’s Café, Philadelphia
Eric Seed, Haus Alpenz, Edina, MN
Aldo Sohm, Zalto Glass, NYC
James Tidwell, Four Seasons Resort and Club Dallas at Las Colinas, Irving, TX
Rob Tod, Allagash Brewing Company, Portland, ME
Harlen Wheatley, Buffalo Trace Distillery, Frankfort, KY
Steve Wildy, Vetri Family, Philadelphia

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