Humm of Eleven Madison Park Wins in James Beard Awards
Boulevard, San Francisco, won Outstanding Restaurant; Christina Tosi of Momofuku Milk Bar triumphed as Rising Star Chef; and Next, Chicago, took Best New Restaurant. PDT, New York, won Outstanding Bar Program. The Lifetime Achievement accolade went to Wolfgang Puck, of Spago, Los Angeles.
Swiss-born Humm presents diners with a grid of 16 main ingredients from which he constructs dishes. Eleven Madison Park, which Humm owns with his business partner William Guidara, charges $74 for a four-course lunch and $125 for dinner. Tasting menus are $125 and $195, respectively.
The awards are the main event in the U.S. culinary calendar and are accompanied by a weekend of parties and other events attended by chefs and restaurateurs. They were established in 1990 to celebrate, preserve, and nurture America’s culinary heritage and diversity, the foundation’s Website says.
“This is what we’re all about,” Humm said, looking across his restaurant in the early hours as hundreds of people danced and celebrated his victory. “There’s so much youth and energy.”
He was later joined by Daniel Boulud, and the crowd cheered as the two chefs jived together on a counter while other revelers boogied on the tables.
Nathan Myhrvold and co-authors Chris Young and Maxime Bilet won Cookbook of the Year for “Modernist Cuisine” in the James Beard Foundation Book Awards at Gotham Hall on May 4. British writer Fuchsia Dunlop won for Food Culture and Travel writing, while Ted Allen triumphed for “Chopped,” on the Food Network.
Bilet and Allen both attended another James Beard event, Chefs’ Night Out, at Chelsea Market on May 6, along with Corton owner Drew Nieporent and Thomas Keller of Per Se.
Other winners included:
Best Chef Great Lakes: Bruce Sherman, North Pond, Chicago Best Chef Mid-Atlantic: Maricel Presilla, Cucharamama, Hoboken Best Chef Midwest: Tory Miller, L’Etoile, Madison Best Chef New York City: Michael Anthony, Gramercy Tavern Best Chef Northeast: Tim Cushman, O Ya, Boston Best Chef Northwest: Matt Dillon, Sitka & Spruce, Seattle Best Chef Pacific: Matt Molina, Osteria Mozza, Los Angeles Best Chef South: Chris Hastings, Hot and Hot Fish Club, Birmingham Best Chef Southeast: Hugh Acheson, Five & Ten, Athens; Linton Hopkins, Restaurant Eugene, Atlanta Best Chef Southwest: Paul Qui, Uchiko, Austin. Outstanding Service: La Grenouille, NYC Outstanding Pastry Chef: Mindy Segal, Mindy’s Hot Chocolate, Chicago Outstanding Restaurateur: Tom Douglas Restaurants, Seattle Humanitarian of the Year: Charlie Trotter’s, Chicago
(Richard Vines is the chief food critic for Muse, the arts and leisure section of Bloomberg News. He is U.K. and Ireland chairman of the World’s 50 Best Restaurants awards. Opinions expressed are his own.)
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