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2018 James Beard Foundation Awards Presented at Lyric Opera The James Beard Foundation Awards were presented Monday, May 7, at the Lyric Opera of Chicago. Gathering some of the top names in the food industry, as well cultural, civic and foodservice leaders from around the country, the awards celebrated the best in the national food scene. Carla Hall, the co-host of “The Chew” on ABC and long-time D.C.-area resident, was on hand to host the event. (See her D.C. story, opposite page.) During the night, the winners in the Restaurant and Chef and Restaurant Design categories were announced for the first time. Previously announced, José Andrés took home the 2018 James Beard Foundation Humanitarian of the Year Award. He has received multiple awards in the past and is the founder of ThinkFoodGroup and World Central Kitchen, started in 2012. He’s been involved in several humanitarian projects and his work in this regard led him to Puerto Rico, where he served up 3.3 million meals after Hurricane Maria in 2017 and advocated for additional

humanitarian relief for this U.S. territory.The Best Chef Award, MidAtlantic Region, went to Jeremiah Langhorne, chef and owner of The Dabney in Washington, D.C. The restaurant opened in the fall of 2015 in Blagden Alley, with a chef who had an ambitious mission to source as many ingredients as possible from the MidAtlantic region and the Chesapeake Bay Area. Throughout accounts of his work, Langhorne has been noted as having an avid pursuit of incorporating fresh, locally-sourced ingredients and foraging techniques in his restaurants. This chef award is well-deserved and one which his fanbase in the D.C. area will be excited about. Here’s the full list of winners in the categories of Restaurant and Chef and Restaurant Design, Who’s Who of Food & Beverage in America, Lifetime Achievement, Humanitarian Award, and Design Icon:

2018 James Beard Foundation Restaurant and Chef Awards Best New Restaurant: JuneBaby Seattle

Outstanding Wine Program: FIG Charleston, S.C.

Outstanding Baker: Belinda Leong and Michel Suas B. Patisserie, San Francisco

Outstanding Chef: Gabrielle Hamilton Prune, New York City

Outstanding Bar Program: Cure New Orleans

Outstanding Pastry Chef: Dolester Miles Highlands Bar & Grill, Birmingham, Ala.

Outstanding Service: Zuni Café San Francisco Outstanding Restaurant: Highlands Bar & Grill Birmingham, Ala.

Outstanding Restaurateur: Caroline Styne The Lucques Group, Lucques, a.o.c., Tavern, and others, Los

Angeles Outstanding Wine, Spirits, or Beer Professional: Miljenko Grgich Grgich Hills Estate, Rutherford, Calif. Rising Star Chef of the Year: Camille Cogswell Zahav, Philadelphia Best Chef, Great Lakes: Abraham Conlon Fat Rice, Chicago Great Lakes Region Swizzle Chill 25

Swizzle Chill Magazine Issue One  

Swizzle Chill Magazine is D.C.'s very own digital publication to discover new experiences and stories about local food & drink programs, rea...

Swizzle Chill Magazine Issue One  

Swizzle Chill Magazine is D.C.'s very own digital publication to discover new experiences and stories about local food & drink programs, rea...