Hugging the Coast

Hugging the Coast Daily Food and Cooking Blog Week in Review: March 8th to March 14th

webmaster — Sun, 14 Mar 2010 05:00:14 +0000

Here’s a look back at the food, cooking, and recipe posts that appeared earlier in the week here on HuggingtheCoast.Com…please join us tomorrow for the start of next week’s exciting food features!

Looking Back: 3/8/2010-3/14/2010

Monday: Sun Dried Tomato, Smoked Mozzarella, and Sausage Galette Recipe (Party Appetizer Recipes)

Tuesday: Spinach and Orzo Salad with Cranberries and Almonds Recipe (Salad Recipe Ideas)

Wednesday: Dijon Cheddar Beer Spread Recipe (Party Appetizer Recipes)

Thursday: Charlie Trotter’s Bacon and Lentil Soup Recipe (Soup Recipe of the Week)

Friday: Salmon Fish Sticks With Pimento-Caper Sauce Recipe (Fish For Friday Recipe)

Saturday: Potato Peeling Trick From Dawn Wells of Gilligan’s Island (Weekend Video Spotlight)

Sunday: You are here

Please join us tomorrow to read our newest daily food and cooking article.

Potato Peeling Trick From Dawn Wells of Gilligan’s Island (Weekend Video Spotlight)

webmaster — Sat, 13 Mar 2010 05:00:46 +0000

Ever needed to peel a lot of potatoes in a hurry and you couldn’t find (or didn’t feel like using) your potato peeler?

In the short video below, Dawn Wells, the former star of the classic TV series Gilligan’s Island (she played Mary Ann) will show you how to quickly remove the skin from a lot of potatoes using a pot of boiling water and a bowl of ice water.

Using a potato peeler to peel the skin from a large batch of potatoes can be a bit tedious, so this method is a nice change when making such dishes as homemade mashed potatoes or potato salad.

You can see Dawn Wells’ potato peeling trick below. Enjoy!

Fun Fact: Potatoes are also a big favorite with Russell Johnson, the actor who played The Professor on Gilligan’s Island. You can see his favorite potato salad recipe here.

You can see other recent Weekend Video Spotlight Videos here.

You can also see HuggingtheCoast.com’s growing collection of food, cooking, and travel videos here.

Please join us tomorrow to see this week’s Hugging the Coast.Com Week in Review, an overview of last week’s special food features (as well as selected previews from the week to come).

If you liked this video on HuggingtheCoast.Com, you might also enjoy:

Salmon Fish Sticks With Pimento-Caper Sauce Recipe (Fish For Friday Recipe)

webmaster — Fri, 12 Mar 2010 05:00:20 +0000

Looking for a sophisticated seafood dish to help welcome in the warmer weather?

Below is a delightful recipe for Salmon Fish Sticks With Pimento-Caper Sauce from the folks at Seattle Food Geek that will help you get ready to become a happy sufferer of Spring fever.

Enjoy!

Ingredients for the Salmon Fish Sticks:

1 1/2 lbs. center-cut salmon fillet, skin removed
1 cup flour
1 tsp. paprika
1/2 tsp. baking soda
1 tsp. fresh thyme, finely chopped
1 tsp. kosher salt
3 cranks freshly ground black pepper
1/3 cup light beer
1 cup panko (Japanese breadcrumbs)
1 qt. safflower oil (or vegetable oil) for frying

Ingredients for the Dipping Sauce:

1 tbsp. pimentos (and about 1/2 tsp. of the liquid they’re stored in)
1 tbsp. capers
4 tbsp. mayonnaise
1 tsp. lemon juice

Ingredients for the Slaw:

1 cup red cabbage, finely shaved
2 large carrots
2 tbsp. mayonnaise
1 tbsp. champagne vinegar
1 tbsp. cilantro, finely chopped
sea salt and pepper to taste

How to Make Salmon Fish Sticks With Pimento-Caper Sauce.

You can also see our list of delicious seafood recipes, organized by type of fish to help you eat more seafood throughout the year.

Also, here’s some convenient links to our first 100 Original Recipes on Hugging the Coast to make it easier for you to find culinary inspiration and ideas.

Please join us tomorrow to see this week’s culinary Weekend Video Spotlight: A Potato Peeling Trick From Dawn Wells of Gilligan’s Island.

If you liked this article on HuggingtheCoast.Com, you might also enjoy:

Charlie Trotter’s Bacon and Lentil Soup Recipe (Soup Recipe of the Week)

webmaster — Thu, 11 Mar 2010 05:00:04 +0000

It’s Thursday and the weekend can’t come quick enough. What to do? Hit the bacon key!

Here’s a very easy recipe for Charlie Trotter’s Bacon and Lentil Soup from the folks at the A Good Appetite Food Blog that will help you add more Vitamin B(acon) to your life.

The recipe is originally from Soup’s On!: 75 Soul-Satisfying Recipes from Your Favorite Chefs.

Enjoy!

Ingredients:

1 lb bacon julienned
1 c diced onion
1 c diced carrots
1 c green lentils
8 c chicken stock or broth
salt
pepper
1/2 c chopped scallion (also known as a green onion)

How to Make Charlie Trotter’s Bacon and Lentil Soup.

You can also see our list of delicious soup recipes, organized by type to help you enjoy more soup recipe ideas throughout the year.

Also, here’s some convenient links to our first 100 Original Recipes on Hugging the Coast to make it easier for you to find culinary inspiration and ideas beyond soup.

Please join us tomorrow to see this week’s Fish For Friday Recipe of the Week: Salmon Fish Sticks With Pimento-Caper Sauce.

If you liked this article on HuggingtheCoast.Com, you might also enjoy:

(Photo Credit: Bacon Key by Brian Cors on Flickr.)

Dijon Cheddar Beer Spread Recipe (Party Appetizer Recipes)

webmaster — Wed, 10 Mar 2010 06:35:00 +0000

Some parties and gatherings are the kind you plan weeks in advance while others just sort of happen.

The phone rings, you bump into old friends while running errands, you hear happy news from a good neighbor; and somehow you end up with a living room full of hungry people wondering what delicious thing you’re about to bring from in the kitchen.

Today’s Dijon Cheddar Beer Spread from the folks at the Culinary Concoctions by Peabody food blog might just be the perfect appetizer for those times.

A versatile spread that you can serve with your favorite crackers, chips, crusty bread, carrots and celery sticks, etc. it’s very easy to adapt this recipe as needed.

Prefer to use peanuts, sunflower seeds, or almonds you have on hand instead of hazelnuts? This recipe will still be delicious.

Want to make this spread ahead of time in case of emergency? No problem at all as it can be stored for 3-4 days in the refrigerator.

Enjoy!

Ingredients:

8 oz cream cheese
2 tsp Dijon mustard
2 1/2 cups shredded extra-sharp Cheddar cheese
2 TBSP heavy cream
1/4 tsp Tabasco sauce
1/4 tsp salt
1/4 cup flavorful beer (the folks at Peabody used Redhook Ale)
2 TBSP chopped fresh parsley
1/2 cup hazelnuts, lightly toasted, skinned and coarsely chopped

How to Make the Dijon Cheddar Beer Spread.

Love to cook with beer? You can find more recipes here.

You can also see our growing list of delicious party appetizer recipes, to help inspire your gatherings with friends and family throughout the year.

Also, here’s some convenient links to our first 100 Original Recipes on Hugging the Coast to make it easier for you to find culinary inspiration and ideas beyond appetizers.

Please join us tomorrow to see our latest daily food and cooking article, a recipe for Charlie Trotter’s Bacon and Lentil Soup.

If you liked this article on HuggingtheCoast.Com, you might also enjoy:

Spinach and Orzo Salad with Cranberries and Almonds Recipe (Salad Recipe Ideas)

webmaster — Tue, 09 Mar 2010 05:00:47 +0000

Although more commonly used in soups and stews, orzo works beautifully in salads as a delicious alternative to the more commonly used macaroni shapes found in mayonnaise heavy pasta salads.

Here’s a wonderful and festive looking salad recipe for Spinach and Orzo Salad with Cranberries and Almonds from the folks at Aggie’s Kitchen.

By the way, if you’re already a fan of orzo, you might also want to see our recipe for Creamy Indian Spiced Orzo Pudding.

Enjoy!

Ingredients:

1 cup whole wheat orzo, uncooked
3/4 cup toasted sliced almonds
about 3/4 of a 6 oz bag of baby spinach, thinly sliced
3/4 cup dried cranberries
4 oz gorgonzola, crumbled
2 tablespoons toasted sesame seeds (I toast in a nonstick skillet over med heat for about 5 minutes)
1 tablespoon poppy seeds
1-2 tablespoons sugar
2 teaspoons minced onion
1/4 teaspoon paprika
1/2 cup cider vinegar
1/3 – 1/2 cup oil (I used grapeseed oil, but canola or light olive oil will work)
salt and pepper to taste

How to Make Spinach and Orzo Salad with Cranberries and Almonds.

You can also see our growing list of delicious salad recipe ideas, to help inspire your gatherings with friends and family throughout the year.

Also, here’s some convenient links to our first 100 Original Recipes on Hugging the Coast to make it easier for you to find culinary inspiration and ideas beyond appetizers.

Please join us tomorrow to see our latest daily food and cooking article, a recipe for a Dijon Cheddar Beer Spread.

If you liked this article on HuggingtheCoast.Com, you might also enjoy:

Sun Dried Tomato, Smoked Mozzarella, and Sausage Galette Recipe (Party Appetizer Recipes)

webmaster — Mon, 08 Mar 2010 05:00:44 +0000

You’ve probably heard the phrase, ‘as easy as pie’. Actually making a French galette is even easier.

A galette is a delicious, easy to make, rustic looking French pie which you can fill with whatever you think your guests might enjoy. Because galettes feature an open crust, the ingredients you use can visually entice (ie. drive mad) your friends and family long before they take their first bite.

Here’s a delicious party friendly appetizer recipe for a Sun Dried Tomato, Smoked Mozzarella, and Sausage Galette from the folks at Food Blogga; the perfect crusty galette to make as we move closer to Spring.

Enjoy!

Galette Pie Crust Ingredients:

1 1/4 cups all-purpose flour
1/2 teaspoon salt
1 stick unsalted butter, cold, cut into small pieces
1/8 cup ice water, plus more if needed

Galette Filling Ingredients:

2 tablespoons olive oil, divided
1 medium onion, thinly sliced
1 pound hot fennel sausage, removed from the casing
1 medium fennel bulb, thinly sliced
2 teaspoons sugar
6 sun-dried tomatoes, soaked in oil, patted dry and thinly sliced
1 cup shredded smoked mozzarella
1/4 cup chopped fresh sage
1/4 cup chopped fresh rosemary

How to Make a Sun Dried Tomato, Smoked Mozzarella, and Sausage Galette.

You can also see our growing list of delicious party appetizer recipes, to help inspire your gatherings with friends and family throughout the year.

Also, here’s some convenient links to our first 100 Original Recipes on Hugging the Coast to make it easier for you to find culinary inspiration and ideas beyond appetizers.

Please join us tomorrow to see our latest daily food and cooking article, a recipe for Spinach and Orzo Salad With Cranberries and Almonds.

If you liked this article on HuggingtheCoast.Com, you might also enjoy:

(Photo Credit: All Party Appetizer Recipe photos are courtesy of the featured blog, in this case Food Blogga.)

Hugging the Coast Daily Food and Cooking Blog Week in Review: March 1st to March 7th

webmaster — Sun, 07 Mar 2010 05:00:51 +0000

Looking Back: 3/1/2010-3/7/2010

Monday: Find Out About the 2010 James Beard Award Nominated Restaurants in Your Area

Tuesday: Thai Cabbage Salad With Spicy Ginger Dressing Recipe (Salad Recipe Ideas)

Wednesday: Easy Sage Ravioli With Brown Butter and Hazelnuts Recipe (Party Appetizer Recipes)

Thursday: Gourmet Cream of Wild Mushroom and Leek Soup Recipe (Soup Recipe of the Week)

Friday: Spicy Buttermilk Fried Calamari Recipe (Fish For Friday Recipe)

Saturday: Ever Wish You Could Cook Right on Your Computer? (Weekend Video Spotlight)

Sunday: You are here

Please join us tomorrow to read our newest daily food and cooking article, a recipe for a Sun Dried Tomato, Smoked Mozzarella, and Sausage Galette.

Ever Wish You Could Cook Right on Your Computer? (Weekend Video Spotlight)

webmaster — Sat, 06 Mar 2010 05:00:53 +0000

Ever been so busy that you wish you could cook right on your computer?

The humorous video below which shows the fictional product Adobe Photoshop Cook, gives you a glimpse of what cooking on your computer might look like if it were possible today.

Enjoy!

You can see other recent Weekend Video Spotlight Videos here.

You can also see HuggingtheCoast.com’s growing collection of food, cooking, and travel videos here.

Please join us tomorrow to see this week’s Hugging the Coast.Com Week in Review, an overview of last week’s special food features (as well as selected previews from the week to come).

If you liked this video on HuggingtheCoast.Com, you might also enjoy:

Spicy Buttermilk Fried Calamari Recipe (Fish For Friday Recipe)

webmaster — Fri, 05 Mar 2010 12:18:36 +0000

Enjoying delicious calamari at home is easier than most people think. The key to a good, flavorful calamari is to buy the freshest squid possible and then not to overcook it.

Once you’ve made your first batch of calamari you’ll never need to look at a recipe for it again because it’s far easier to make than it looks.

Below is a delicious recipe for Spicy Buttermilk Fried Calamari from the folks at The Hungry Mouse.

Ingredients:

1 lb. fresh squid, cleaned
2 cups buttermilk
4 cups flour
2 Tbls. garlic powder
1 tsp. cayenne
1 tsp. kosher salt + more for garnish
canola oil for frying

How to Make Spicy Buttermilk Fried Calamari.

Enjoy!

You can also see our list of delicious seafood recipes, organized by type of fish to help you eat more seafood throughout the year.

Also, here’s some convenient links to our first 100 Original Recipes on Hugging the Coast to make it easier for you to find culinary inspiration and ideas.

Please join us tomorrow to see this week’s culinary Weekend Video Spotlight: Ever Wish You Could Cook Right on Your Computer?.

If you liked this article on HuggingtheCoast.Com, you might also enjoy:

(Photo Credit: All Fish For Friday Recipe of the Week photos are courtesy of the featured blog, in this case, The Hungry Mouse.)

Gourmet Cream of Wild Mushroom and Leek Soup Recipe (Soup Recipe of the Week)

webmaster — Thu, 04 Mar 2010 05:00:58 +0000

Featuring a sensual combination of portabello, shitake, maitake, and beech mushrooms, this probably isn’t the cream of mushroom soup recipe your grandmother used to make.

However, if your future grandchildren are very lucky, this wonderful soup could be your excuse to start a new family food tradition for special occasions.

Alas, this is not the most inexpensive mushroom soup recipe ever created. However, if you’re looking to both wow and spoil the wild mushroom fanatics in your life, this delicious recipe for Gourmet Cream of Wild Mushroom and Leek Soup from the folks at Culinary Musings should work nicely.

Enjoy!

Ingredients:

2 cup coarsely chopped portabello
2 cup coarsely chopped shitake
1/2 cup maitake
1 1/2 cup beech mushrooms (I used both white and regular beech)
1 medium onion, diced
1 large shallot, diced
5 cloves garlic, minced
2 cup chopped leeks (white and light green parts)
3 cups chicken broth
1 cup heavy whipping cream
1/2 cup white wine
1 tsp fresh thyme
1 tsp red chili flakes
olive oil
salt & pepper
white truffle oil (optional)

How to Make Gourmet Cream of Wild Mushroom and Leek Soup.

You can also see our list of delicious soup recipes, organized by type to help you enjoy more soup recipe ideas throughout the year.

Also, here’s some convenient links to our first 100 Original Recipes on Hugging the Coast to make it easier for you to find culinary inspiration and ideas beyond soup.

Please join us tomorrow to see this week’s Fish For Friday Recipe of the Week: Spicy Buttermilk Fried Calamari.

If you liked this article on HuggingtheCoast.Com, you might also enjoy:

(Photo Credit: Portabello by Arby Reed on Flickr.)

Easy Sage Ravioli With Brown Butter and Hazelnuts Recipe (Party Appetizer Recipes)

webmaster — Thu, 04 Mar 2010 01:52:00 +0000

Here’s a simple yet sophisticated party friendly appetizer recipe for Easy Sage Ravioli With Brown Butter and Hazelnuts Recipe from the folks at A Mingling of Tastes.

Making classic homemade ravioli from scratch is something every serious home cook should consider trying. However, in these busy times, this handy wonton wrapper ravioli method is very satisfying and will save you time as well as allow you the flexibility to experiment with your own favorite ingredients for the “ravioli” filling.

Wonton wrappers are available in the refrigerated case of most supermarkets, health food, and Asian stores and are the key ingredient that makes this a great spur of the moment ravioli recipe.

Enjoy!

Ingredients:

1/4 cup raw hazelnuts, roughly chopped (or use dry roasted, unsalted nuts)
1 cup ricotta cheese
3 tbs. chopped fresh sage
coarse salt and black pepper
1 egg white
24 wonton wrappers
6 tbs. unsalted butter
Parmigiano-Reggiano, for garnish

How to Make Easy Sage Ravioli With Brown Butter and Hazelnuts Recipe.

You can also see our growing list of delicious party appetizer recipes, to help inspire your gatherings with friends and family throughout the year.

Also, here’s some convenient links to our first 100 Original Recipes on Hugging the Coast to make it easier for you to find culinary inspiration and ideas beyond appetizers.

Please join us tomorrow to see our latest daily food and cooking article, a recipe for Gourmet Cream of Wild Mushroom and Leek Soup.

If you liked this article on HuggingtheCoast.Com, you might also enjoy:

Thai Cabbage Salad With Spicy Ginger Dressing Recipe (Salad Recipe Ideas)

webmaster — Tue, 02 Mar 2010 05:00:58 +0000

Unlike its more common cousins spinach and lettuce salad, cabbage salad doesn’t often get its due. That’s a shame, because cabbage is surprisingly high in Vitamin C as well as a very versatile ingredient to keep on hand.

Here’s a delicious cabbage salad that works either as a sophisticated, refreshing side dish or works as a meal. It’s also a great way to use up any leftover cooked chicken but it would also be wonderful served with shrimp.

Here’s a delicious recipe for Thai Cabbage Salad With Spicy Ginger Dressing from the folks at The Nourishing Gourmet. This is one beautiful looking salad; one that will please your eye at least as much as your palate.

Enjoy!

Ingredients for the Salad:

1/2 head of Napa Cabbage, shredded
2 cups chopped, cooked chicken or seafood
2 bell peppers (red, yellow, or orange) cut into matchsticks
2 large carrots cut into matchsticks
1 bunch green onions, thinly sliced on the diagonal
1 cup mung bean sprouts
enoki or other fresh sliced mushrooms (optional)
1 cup roasted macadamia nuts, finely chopped
1 cup chopped cilantro leaves

Ingredients for the Salad Dressing:

3/4 cup seasoned rice wine vinegar
1 cup organic cold pressed sesame oil
1/4 cup soy or tamari sauce (The Nourishing Gourmet Blog suggests Nama Shoyu soy sauce or San-J wheat free tamari)
Juice of one lime
2 tablespoons minced garlic
4 tablespoons microplaned fresh or frozen ginger
1 teaspoon red pepper flakes
1 jalapeno pepper, seeded and finely diced

How to Make the Thai Cabbage Salad With Spicy Ginger Dressing.

You can also see our growing list of delicious salad recipe ideas, to help inspire your gatherings with friends and family throughout the year.

Also, here’s some convenient links to our first 100 Original Recipes on Hugging the Coast to make it easier for you to find culinary inspiration and ideas beyond appetizers.

Please join us tomorrow to see our latest daily food and cooking article: Easy Sage Ravioli With Brown Butter and Hazelnuts Recipe.

If you liked this article on HuggingtheCoast.Com, you might also enjoy:

(Photo Credit: Salad Recipe photos are courtesy of the featured blog, in this case, The Nourishing Gourmet.)

Find Out About the 2010 James Beard Award Nominated Restaurants in Your Area

webmaster — Mon, 01 Mar 2010 05:00:18 +0000

The James Beard Foundation has announced the semifinalists for the 2010 James Beard Awards which honor some of America’s most respected restaurants, chefs, food authors and restaurants. This marks the 20th anniversary of the James Beard Awards which have been held annually since 1990.

Past chef honorees include Anthony Bourdain, Bobbie Flay, Grant Achatz, John Currence, David Chang, and Nate Appleman.

Noted food writers such as Nathalie Dupree, Barbara Kingsolver, Frances Moore Lappe, James Peterson, and Paula Wolfert have also been given the award.

Charleston, South Carolina James Beard Award Winners include food writers Matt and Ted Lee (The Lee Brothers) and chefs Mike Lata, Robert Stehling, and Robert A. Barber, Jr.

Below are selections from the list of semifinalists for the upcoming James Beard Awards. (The finalists will be announced on March 22nd, 2010.)

We’ve organized the semifinalist list by state to make it easier for you to discover both emerging and established gourmet restaurants and professionals in your area and the places you visit on your foodie vacations.

The 2010 James Beard Foundation Awards Semifinalists List Organized by Region

Alaska James Beard Award Nominees for 2010:

Best Chef: Northwest: Guy Conley, Ginger, Anchorage, AK

Alabama James Beard Award Nominees for 2010:

Outstanding Restauranteur: Nick Pihakis, Jim ‘N Nick’s Bar-B-Q, Birmingham, AL

Outstanding Chef: Frank Stitt, Highlands Bar & Grill, Birmingham, AL

Outstanding Restaurant: Highlands Bar & Grill, Birmingham, AL

Best Chef: South: Christopher Hastings, Hot and Hot Fish Club, Birmingham, AL

Arizona James Beard Award Nominees for 2010:

Outstanding Restauranteur: Sam Fox, Fox Restaurant Concepts, Scottsdale, AZ

Outstanding Chef: Janos Wilder, Janos, Tucson, AZ

Outstanding Restaurant: Vincent on Camelback, Phoenix, AZ

Best New Restaurant: St. Francis, Phoenix, AZ

Best Chef: Southwest: Kevin Binkley, Binkley’s Restaurant, Cave Creek, AZ

Best Chef: Southwest: Beau MacMillan, Elements at Sanctuary Camelback Mountain Resort and Spa, Paradise Valley,
AZ

Best Chef: Southwest: Silvana Salcido Esparza, Barrio Cafe, Phoenix, AZ

Arkansas James Beard Award Nominees for 2010:

Best Chef: South: Miles James, James at the Mill, Johnson, AR

Best Chef: South: Lee Richardson, Ashley’s at Capital Hotel, Little Rock, AR

California James Beard Award Nominees for 2010:

Outstanding Restauranteur: Michael Dellar, Lark Creek Restaurant Group, San Francisco, CA

Outstanding Restauranteur: Pat Kuleto, Boulevard, Epic, Farallon, Jardinière, Martini House, Nick’s Cove & Cottages, and Waterbar, San Francisco, CA

Outstanding Restauranteur: Tim Stannard, Bacchus Management Group, San Francisco, CA

Outstanding Restauranteur: Doug Washington, Anchor & Hope, Salt House, and Town Hall, San Francisco, CA

Outstanding Chef: Gary Danko, Restaurant Gary Danko, San Francisco, CA

Outstanding Chef: Suzanne Goin, Lucques, Los Angeles, CA

Outstanding Chef: Michael Mina, Michael Mina, San Francisco, CA

Outstanding Chef: Mark Peel, Campanile, Los Angeles, CA

Outstanding Chef: Charles Phan, The Slanted Door, San Francisco, CA

Outstanding Restaurant: Bouchon, Yountville, CA

Outstanding Restaurant: Boulevard, San Francisco, CA

Outstanding Restaurant: Delfina, San Francisco, CA

Outstanding Restaurant: Melisse, Santa Monica, CA

Rising Star Chef of the Year: Benjamin Bailly, Petrossian, West Hollywood, CA

Rising Star Chef of the Year: Perry Hoffman, Etoile Restaurant at Domaine Chandon, Yountville, CA

Rising Star Chef of the Year: Timothy Hollingsworth, The French Laundry, Yountville, CA

Rising Star Chef of the Year: Casey Lane, The Tasting Kitchen, Venice, CA

Best New Restaurant: Adesso, Oakland, CA

Best New Restaurant: Flour + Water, San Francisco, CA

Best New Restaurant: Frances, San Francisco, CA

Best New Restaurant: RN74, San Francisco, CA

Best New Restaurant: Tavern, Los Angeles, CA

Outstanding Pastry Chef: Deanie Fox, Ubuntu, Napa, CA

Outstanding Pastry Chef: Nicole Plue, Redd, Yountville, CA

Outstanding Pastry Chef: Michelle Polzine, Range, San Francisco, CA

Best Chef: Pacific: William Bradley, Addison at the Grand del Mar, San Diego, CA

Best Chef: Pacific: Michael Cimarusti, Providence, Los Angeles, CA

Best Chef: Pacific: Josiah Citrin, Melisse, Santa Monica, CA

Best Chef: Pacific: Jeremy Fox, Ubuntu, Napa, CA

Best Chef: Pacific: Laurence Jossel, Nopa, San Francisco, CA

Best Chef: Pacific: Loretta Keller, Coco500, San Francisco, CA

Best Chef: Pacific: David Kinch, Manresa, Los Gatos, CA

Best Chef: Pacific: Andrew Kirschner, Wilshire, Santa Monica, CA

Best Chef: Pacific: Christopher Kostow, The Restaurant at Meadowood, St. Helena, CA

Best Chef: Pacific: Mourad Lahlou, Aziza, San Francisco, CA

Best Chef: Pacific: David LeFevre, Water Grill, Los Angeles, CA

Best Chef: Pacific: Matt Molina, Osteria Mozza, Los Angeles, CA

Best Chef: Pacific: Daniel Patterson, Coi, San Francisco, CA

Best Chef: Pacific: Richard Reddington, Redd, Yountville, CA

Best Chef: Pacific: John Rivera Sedlar, Rivera, Los Angeles, CA

Best Chef: Pacific: Craig Strong, Studio at Montage Laguna Beach, Laguna Beach, CA

Best Chef: Pacific: Michael Tusk, Quince, San Francisco, CA

Colorado James Beard Award Nominees for 2010:

Outstanding Restauranteur: Frank Bonanno, Bones, Luca d’Italia, Mizuna, and Osteria Marco, Denver, CO

Outstanding Restauranteur: Steve Ells, Chipotle Mexican Grill, Denver, CO

Rising Star Chef of the Year: James Rugile, Venue Bistro, Denver, CO

Outstanding Pastry Chef: Yasmín Lozada-Hissom, Duo, Denver, CO

Best Chef: Southwest: Bertrand Bouquin, Summit at the Broadmoor, Colorado Springs, CO

Best Chef: Southwest: Mark Fischer, Six89, Carbondale, CO

Best Chef: Southwest: Ryan Hardy, Montagna at the Little Nell, Aspen, CO

Best Chef: Southwest: Jennifer Jasinski, Rioja, Denver, CO

Best Chef: Southwest: Mark Fischer, Six89, Carbondale, CO

Best Chef: Southwest: Kelly Liken, Kelly Liken, Vail, CO

Best Chef: Southwest: Alex Seidel, Fruition, Denver, CO

Connecticut James Beard Award Nominees for 2010:

Best Chef: Northeast: Stephen Cavagnaro, Cavey’s, Manchester, CT

District of Columbia James Beard Award Nominees for 2010:

Outstanding Restauranteur: Ashok Bajaj, 701, Ardeo, Bardeo, Bibiana Osteria-Entoteca, The Bombay Club, The Oval Room, and Rasika, Washington, D.C.

Outstanding Chef: Jose Andres, Minibar, Washington, D.C.

Outstanding Restaurant: Vidalia, Washington, D.C.

Rising Star Chef of the Year: Johnny Monis, Komi, Washington, D.C.

Best New Restaurant: J & G Steakhouse, Washington, D.C.

Outstanding Pastry Chef: Amanda Cook, CityZen at Mandarin Oriental, Washington, D.C.

Best Chef: Mid Atlantic: Peter Pastan, Obelisk, Washington, D.C.

Best Chef: Mid Atlantic: Vikram Sunderam, Rasika, Washington, D.C.

Florida James Beard Award Nominees for 2010:

Outstanding Restauranteur: Myles Chefetz, Myles Restaurant Group, Miami Beach, FL

Rising Star Chef of the Year: Sam Gorenstein, BLT Steak at the Betsy Hotel, Miami Beach, FL

Best New Restaurant: Eos at Viceroy, Miami, FL

Best New Restaurant: Solea at the W South Beach, Miami Beach, FL

Outstanding Pastry Chef: Hedy Goldsmith, Michael’s Genuine Food & Drink, Miami, FL

Best Chef: South: Zach Bell, Cafe Boulud at the Brazilian Court, Palm Beach, FL

Best Chef: South: Kevin F. Fonzo, K Restaurant Wine Bar, Orlando, FL

Best Chef: South: Tom Gray, Bistro Aix, Jacksonville, FL

Best Chef: South: Scott Hunnel, Victoria & Albert’s at Disney’s Grand Floridian Resort & Spa, Orlando, FL

Best Chef: South: Philip Krajeck, Fish Out of Water at WaterColor Inn & Resort, Santa Rosa Beach, FL

Best Chef: South: Jose Martinez, Maison Blanche, Longboat Key, FL

Best Chef: South: Dean James Max, 3030 Ocean at Marriott Harbor Beach Resort & Spa, Fort Lauderdale, FL

Best Chef: South: Jeanie Roland, The Perfect Caper, Punta Gorda, FL

Best Chef: South: Philippe Ruiz, Palme d’Or at the Biltmore, Coral Gables, FL

Best Chef: South: Michael Schwartz, Michael’s Genuine Food & Drink, Miami, FL

Georgia James Beard Award Nominees for 2010:

Outstanding Restauranteur: Pano Karatassos, Buckhead Life Restaurant Group, Atlanta, GA

Outstanding Chef: Scott Peacock, Watershed, Decatur, GA

Rising Star Chef of the Year: Kevin Gillespie, Woodfire Grill, Atlanta, GA

Best New Restaurant: Miller Union, Atlanta, GA

Best Chef: Southeast: Hugh Acheson, Five and Ten, Athens, GA

Best Chef: Southeast: Billy Allin, Cakes & Ale, Decatur, GA

Best Chef: Southeast: Linton Hopkins, Restaurant Eugene, Atlanta, GA

Hawaii James Beard Award Nominees for 2010:

Outstanding Restaurant: Alan Wong’s Restaurant, Honolulu, HI

Rising Star Chef of the Year: Colin Hazama, Kauai Grill at the St. Regis Princeville, Kauai, HI

Outstanding Pastry Chef: Cherie Pascua, Hiroshi Eurasion Tapas, Honolulu, HI

Best Chef: Pacific: Kevin Chong, Chef Mavro, Honolulu, HI

Best Chef: Pacific: Hiroshi Fukui, Hiroshi Eurasion Tapas, Honolulu, HI

Best Chef: Pacific: Bev Gannon, Joe’s, Wailea, HI

Idaho James Beard Award Nominees for 2010:

Best Chef: Northwest: Dustan Bristol, Brick 29 Bistro, Nampa, ID

Illinois James Beard Award Nominees for 2010:

Outstanding Restauranteur: Donald J. Madia, Avec, Big Star Taqueria and Bar, Blackbird, The Publican, and The Violet Hour, Chicago, IL

Outstanding Restauranteur: Richard Melman, Lettuce Entertain You Enterprises, Chicago, IL

Outstanding Chef Jean Joho, Everest, Chicago, IL

Outstanding Chef Paul Kahan, Blackbird, Chicago, IL

Outstanding Restaurant: Les Nomades, Chicago, IL

Outstanding Restaurant: Spiaggia, Chicago, IL

Rising Star Chef of the Year: Josh Adams, June, Peoria Heights, IL

Best New Restaurant: Cibo Matto at the Wit, Chicago, IL

Best New Restaurant: Pelago at the Raffaello Hotel, Chicago, IL

Outstanding Pastry Chef: Mindy Segal, Mindy’s Hot Chocolate, Chicago, IL

Best Chef: Great Lakes: Michael Carlson, Schwa, Chicago, IL

Best Chef: Great Lakes: Curtis Duffy, Avenues at the Peninsula Chicago, IL

Best Chef: Great Lakes: Koren Grieveson, Avec, Chicago, IL

Best Chef: Great Lakes: Bill Kim, Urbanbelly, Chicago, IL

Best Chef: Great Lakes: Chris Nugent, Les Nomades, Chicago, IL

Best Chef: Great Lakes: Arun Sampanthavivat, Arun’s, Chicago, IL

Best Chef: Great Lakes:Bruce Sherman, North Pond, Chicago, IL

Best Chef: Great Lakes: Paul Virant, Vie, Western Springs, IL

Indiana James Beard Award Nominees for 2010:

Best Chef: Great Lakes: Regina Mehallick, R Bistro, Indianapolis, IN

Best Chef: Great Lakes: David Tallent, Restaurant Tallent, Bloomington, IN

Iowa James Beard Award Nominees for 2010:

Rising Star Chef of the Year: Carly Groben, Proof, Des Moines, IA

Outstanding Pastry Chef: Joe Logsdon, La Mie, Des Moines, IA

Best Chef: Midwest: George Formaro, Centro, Des Moines, IA

Best Chef: Midwest: Steve Logsdon, Lucca, Des Moines, IA

Best Chef: Midwest: Matt Steigerwald, Lincoln Cafe, Mount Vernon, IA

Kansas James Beard Award Nominees for 2010:

Best Chef: Midwest: Linda Duerr, Zest, Leawood, KS

Kentucky James Beard Award Nominees for 2010:

Best Chef: Southeast: Anthony Lamas, Seviche, Louisville, KY

Best Chef: Southeast: Edward Lee, 610 Magnolia, Louisville, KY

Best Chef: Southeast: Jonathan Lundy, Jonathan at Gratz Park, Lexington, KY

Best Chef: Southeast: Ouita Michel, Holly Hill Inn, Midway, KY

Louisiana James Beard Award Nominees for 2010:

Rising Star Chef of the Year: Joshua Smith, A Mano, New Orleans, LA

Rising Star Chef of the Year: Sue Zemanick, Gautreau’s, New Orleans, LA

Best New Restaurant: A Mano, New Orleans, LA

Outstanding Pastry Chef: Beth Biundo, Lilette, New Orleans, LA

Best Chef: South: Scott Boswell, Stella!, New Orleans, LA

Best Chef: South: Aaron Burgau, Patois, New Orleans, LA

Best Chef: South: Adolfo Garcia, Rio Mar, New Orleans, LA

Best Chef: South: John Harris, Lilette, New Orleans, LA

Best Chef: South: David and Torre Solazzo, Ristorante Del Porto, Covington, LA

Maine James Beard Award Nominees for 2010:

Outstanding Chef: Sam Hayward, Fore Street, Portland, ME

Outstanding Restaurant: Fore Street, Portland, ME

Best Chef: Northeast: Penelle Chase, Phoebe Chase, Megan Chase, and Ted Lafage, Chase’s Daily, Belfast, ME

Best Chef: Northeast: Krista Kern Desjarlais, Bresca, Portland, ME

Best Chef: Northeast: Clark Frasier and Mark Gaier, Arrows Restaurant, Ogunquit, ME

Best Chef: Northeast: Brian Hill, Francine Bistro, Camden, ME

Maryland James Beard Award Nominees for 2010:

Best Chef: Mid Atlantic: Spike Gjerde, Woodberry Kitchen, Baltimore, MD

Best Chef: Mid Atlantic: Bryan Voltaggio, Volt, Frederick, MD

Massachusetts James Beard Award Nominees for 2010:

Outstanding Restauranteur: Roger Berkowitz, Legal Sea Foods, Boston, MA

Outstanding Chef: Ana Sortun, Oleana, Cambridge, MA

Rising Star Chef of the Year: Will Gilson, Garden at the Cellar, Cambridge, MA

Best New Restaurant Il Casale, Belmont, MA

Outstanding Pastry Chef: Maura Kilpatrick, Sofra Bakery and Cafe, Cambridge, MA

Best Chef: Northeast: Dante de Magistris, Il Casale, Belmont, MA

Best Chef: Northeast: Gabriel Frasca and Amanda Lydon, Straight Wharf Restaurant, Nantucket, MA

Best Chef: Northeast: Steve Johnson, Rendezvous in Central Square, Cambridge, MA

Best Chef: Northeast: Michael LaScola, American Seasons, Nantucket, MA

Best Chef: Northeast: Michael Leviton, Lumiere, West Newton, MA

Best Chef: Northeast: Tony Maws, Craigie on Main, Cambridge, MA

Best Chef: Northeast: Marc Orfaly, Pigalle, Boston, MA

Michigan James Beard Award Nominees for 2010:

Best Chef: Great Lakes: Myles Anton, Trattoria Stella, Traverse City, MI

Best Chef: Great Lakes: Randy Chamberlain, Blu, Glen Arbor, MI

Best Chef: Great Lakes: Guillaume Hazael-Massieux, La Becasse, Maple City, MI

Best Chef: Great Lakes: Brian Polcyn, Forest Grill, Birmingham, MI

Best Chef: Great Lakes: Alex Young, Zingerman’s Roadhouse, Ann Arbor, MI

Minnesota James Beard Award Nominees for 2010:

Outstanding Restauranteur: Larry D’Amico and Richard D’Amico, D’Amico & Partners, Minneapolis, MN

Rising Star Chef of the Year: Sameh Wadi, Saffron Restaurant & Lounge, Minneapolis, MN

Best New Restaurant: Bar La Grassa, Minneapolis, MN

Outstanding Pastry Chef: Michelle Gayer, Salty Tart Bakery, Minneapolis, MN

Best Chef: Midwest: Isaac Becker, 112 Eatery, Minneapolis, MN

Best Chef: Midwest: Vincent Francoual, Vincent, Minneapolis, MN

Best Chef: Midwest: Hakan Lundberg, Cosmos, Minneapolis, MN

Best Chef: Midwest: Vincent Francoual, Vincent, Minneapolis, MN

Best Chef: Midwest: Mike Phillips, The Craftsman, Minneapolis, MN

Best Chef: Midwest: Alexander Roberts, Restaurant Alma, Minneapolis, MN

Best Chef: Midwest: Stewart Woodman, Heidi’s, Minneapolis, MN

Best Chef: Midwest: Lenny Russo, Heartland, St. Paul, MN

Best Chef: Midwest: Stewart Woodman, Heidi’s, Minneapolis, MN

Mississippi James Beard Award Nominees for 2010:

Best Chef: South: Derek Emerson, Walker’s Drive-In, Jackson, MS

Missouri James Beard Award Nominees for 2010:

Outstanding Chef: Michael Smith, Michael Smith, Kansas City, MO

Outstanding Restaurant: The American Restaurant, Kansas City, MO

Best Chef: Midwest: Gerard Craft, Niche, St. Louis, MO

Best Chef: Midwest: Josh Galliano, Monarch, St. Louis, MO

Best Chef: Midwest: Colby Garrelts, Bluestem, Kansas City, MO

Montana James Beard Award Nominees for 2010:

Best Chef: Northwest: Andy Blanton, Cafe Kandahar, Whitefish, MT

Best Chef: Northwest: Ian Troxler, Lone Mountain Ranch, Big Sky, MT

Nebraska James Beard Award Nominees for 2010:

Best Chef: Midwest: Jennifer Coco, The Flatiron Cafe, Omaha, NE

Best Chef: Midwest: Dario Schicke, Dario’s Brasserie, Omaha, NE

Nevada James Beard Award Nominees for 2010:

Outstanding Chef: Julian Serrano, Picasso at Bellagio, Las Vegas, NV

Rising Star Chef of the Year: Vanessa Garcia, Restaurant Charlie at the Palazzo, Las Vegas, NV

Best New Restaurant: Sage at Aria Resort & Casino, Las Vegas, NV

Outstanding Pastry Chef: Kamel Guechida, Joel Robuchon at MGM Grand Hotel & Casino, Las Vegas, NV

Best Chef: Southwest: Saipin Chutima, Lotus of Siam, Las Vegas

Best Chef: Southwest: Claude Le Tohic, Joel Robuchon at MGM Grand Hotel & Casino, Las Vegas, NV

Best Chef: Southwest: Rick Moonen, RM Seafood at Mandalay Bay Resort & Casino, Las Vegas, NV

New Jersey James Beard Award Nominees for 2010:

Best New Restaurant: Ninety Acres at Natirar, Peapack-Gladstone, NJ

Outstanding Pastry Chef: Marie Jackson, Flaky Tart, Atlantic Highlands, NJ

Best Chef: Mid Atlantic: Andrew Araneo, Drew’s Bayshore Bistro, Keyport, NJ

Best Chef: Mid Atlantic: Andrea Carbine, A Toute Heure, Cranford, NJ

Best Chef: Mid Atlantic: Maricel Presilla, Cucharamama, Hoboken, NJ

Best Chef: Mid Atlantic: Joe Romanowski, Bay Avenue Trattoria, Highlands, NJ

New Mexico James Beard Award Nominees for 2010:

Best New Restaurant: Restaurant Martín, Santa Fe, NM

Best Chef: Southwest: James Campbell Caruso, La Boca, Santa Fe, NM

Best Chef: Southwest: Jennifer James, Jennifer James 101, Albuquerque, NM

Best Chef: Southwest: Eric DiStefano, Coyote Cafe, Santa Fe, NM

New York James Beard Award Nominees for 2010:

Outstanding Restauranteur: Bruce Bromberg and Eric Bromberg, Blue Ribbon Restaurants, NYC

Outstanding Restauranteur: Keith McNally, Balthazar, Lucky Strike, Minetta Tavern, Morandi, Pastis, Pravda, and Schiller’s Liquor Bar, NYC

Outstanding Chef: Tom Colicchio, Craft, NYC

Outstanding Restaurant: Babbo, NYC

Outstanding Restaurant: Daniel, NYC

Rising Star Chef of the Year: Gregory Pugin, Veritas, NYC

Best New Restaurant: Locanda Verde, NYC

Best New Restaurant: Marea, NYC

Best Chef: New York City: Michael Anthony, Gramercy Tavern, NYC

Best Chef: New York City: April Bloomfield, The Spotted Pig, NYC

Best Chef: New York City: Marco Canora, Hearth, NYC

Best Chef: New York City: Scott Conant, Scarpetta, NYC

Best Chef: New York City: Polo Dobkin, Dressler, NYC

Best Chef: New York City: Wylie Dufresne, WD-50, NYC

Best Chef: New York City: John Fraser, Dovetail, NYC

Best Chef: New York City: Kurt Gutenbrunner, Wallse, NYC

Best Chef: New York City: Gabrielle Hamilton, Prune, NYC

Best Chef: New York City: Daniel Humm, Eleven Madison Park, NYC

Best Chef: New York City: Craig Koketsu, Park Avenue, NYC

Best Chef: New York City: Mark Ladner, Del Posto, NYC

Best Chef: New York City: Paul Liebrandt, Corton, NYC

Best Chef: New York City: George Mendes, Aldea, NYC

Best Chef: New York City: Seamus Mullen, Boqueria, NYC

Best Chef: New York City: Michael Psilakis, Anthos, NYC

Best Chef: New York City: Bill Telepan, Telepan, NYC

Best Chef: New York City: Jonathan Waxman, Barbuto, NYC

Best Chef: New York City: Michael White, Marea, NYC

Best Chef: New York City: Naomichi Yasuda, Sushi Yasuda, NYC

Best Chef: Northeast: Mike Andrzejewski, Sea Bar, Buffalo, NY

Best Chef: Northeast: Gerry Hayden, The North Fork Table & Inn, Southold, NY

Best Chef: Northeast: Peter X. Kelly, Xaviar’s at Piermont, Piermont, NY

Best Chef: Northeast: Gerry Hayden, The North Fork Table & Inn, Southold, NY

Best Chef: Northeast: Guy Reuge, Mirabelle at Three Village Inn, Stony Brook, NY

North Carolina James Beard Award Nominees for 2010:

Outstanding Restaurant: Crook’s Corner, Chapel Hill, NC

Outstanding Restaurant: Magnolia Grill, Durham, NC

Best New Restaurant: Good Food on Montford, Charlotte, NC

Best Chef: Southeast: Ashley Christensen, Poole’s, Raleigh, NC

Best Chef: Southeast: Scott Howell, Nana’s, Durham, NC

Best Chef: Southeast: Andrea Reusing, Lantern, Chapel Hill, NC

Best Chef: Southeast: Bill Smith, Crook’s Corner, Chapel Hill, NC

Best Chef: Southeast: Jacob Sessoms, Table, Asheville, NC

Ohio James Beard Award Nominees for 2010:

Rising Star Chef of the Year: Jonathon Sawyer, The Greenhouse Tavern, Cleveland, OH

Outstanding Pastry Chef: Cory Barrett, Lola, Cleveland, OH

Best Chef: Great Lakes: Zack Bruell, Parallax, Cleveland, OH

Best Chef: Great Lakes: Kent Rigsby, Rigsby’s Kitchen, Columbus, OH

Best Chef: Great Lakes: Magdiale Wolmark, Dragonfly Neo-V Cuisine, Columbus, OH

Best Chef: Great Lakes: Magdiale Wolmark, Dragonfly Neo-V Cuisine, Columbus, OH

Oregon James Beard Award Nominees for 2010:

Outstanding Restaurant: Higgins Restaurant and Bar, Portland, OR

Rising Star Chef of the Year: Matthew Lightner, Castagna, Portland, OR

Rising Star Chef of the Year: Gabriel Rucker, Le Pigeon, Portland, OR

Best New Restaurant: Ping, Portland, OR

Best Chef: Northwest: Oswaldo Bibiano, Autentica, Portland, OR

Best Chef: Northwest: John Gorham, Toro Bravo, Portland, OR

Best Chef: Northwest: Jenn Louis, Lincoln, Portland, OR

Best Chef: Northwest: Naomi Pomeroy, Beast, Portland, OR

Best Chef: Northwest: Andy Ricker, Pok Pok, Portland, OR

Best Chef: Northwest: Charlene Rollins, New Sammy’s Cowboy Bistro, Talent, OR

Best Chef: Northwest: Gabriel Rucker, Le Pigeon, Portland, OR

Best Chef: Northwest: Cathy Whims, Nostrana, Portland, OR

Pennsylvania James Beard Award Nominees for 2010:

Outstanding Restauranteur: Stephen Starr, Starr Restaurant Organization, Philadelphia, PA

Outstanding Chef: Marc Vetri, Vetri, Philadelphia, PA

Outstanding Restaurant Vetri, Philadelphia, PA

Rising Star Chef of the Year: Sonja Finn, Dinette, Pittsburgh, PA

Rising Star Chef of the Year: David Gilberg, Koo Zee Doo, Philadelphia

Rising Star Chef of the Year: Charles “Chip” Roman, Blackfish, Conshohocken, PA

Rising Star Chef of the Year: Lee Styer, Fond, Philadelphia, PA

Best New Restaurant: Bibou, Philadelphia, PA

Best New Restaurant: Chifa, Philadelphia, PA

Best New Restaurant: Koo Zee Doo, Philadelphia, PA

Outstanding Pastry Chef: Carla Goncalves, Koo Zee Doo, Philadelphia, PA

Outstanding Pastry Chef: Jessie Prawlucki, Fond, Philadelphia, PA

Best Chef: Mid Atlantic: James Burke, James, Philadelphia, PA

Best Chef: Mid Atlantic: Pierre Calmels, Bibou, Philadelphia, PA

Best Chef: Mid Atlantic: Douglass Dick, Bona Terra, Sharpsburg, PA

Best Chef: Mid Atlantic: Terence Feury, Fork, Philadelphia, PA

Best Chef: Mid Atlantic: David Gilberg, Koo Zee Doo, Philadelphia, PA

Best Chef: Mid Atlantic: Jeff Michaud, Osteria, Philadelphia, PA

Best Chef: Mid Atlantic: Konstantinos Pitsillides, Kanella, Philadelphia, PA

Best Chef: Mid Atlantic: Michael Solomonov, Zahav, Philadelphia, PA

Rhode Island James Beard Award Nominees for 2010:

Best Chef: Northeast: Bruce Tillinghast, New Rivers, Providence, RI

Best Chef: Northeast: Sai Viswanath, DeWolf Tavern, Bristol, RI

South Carolina James Beard Award Nominees for 2010:

Best Chef: Southeast: Sean Brock, McCrady’s, Charleston, SC

Best Chef: Southeast: Craig Deihl, Cypress, Charleston, SC

Best Chef: Southeast: Ken Vedrinski, Sienna, Daniel Island, SC

Tennessee James Beard Award Nominees for 2010:

Best Chef: Southeast: Tyler Brown, The Capitol Grille at the Hermitage Hotel, Nashville, TN

Best Chef: Southeast: Kelly English, Restaurant Iris, Memphis, TN

Best Chef: Southeast: Daniel Lindley, St. John’s Restaurant, Chattanooga, TN

Best Chef: Southeast: Tandy Wilson, City House, Nashville, TN

Texas James Beard Award Nominees for 2010:

Outstanding Restauranteur: Jim Goode and Levi Goode, Goode Company Restaurants, Houston, TX

Outstanding Chef: Robert Del Grande, RDG + Bar Annie, Houston, TX

Outstanding Chef: Stephan Pyles, Stephan Pyles, Dallas, TX

Rising Star Chef of the Year: Justin Basye, Stella Sola, Houston, TX

Best New Restaurant: La Condesa, Austin, TX

Best New Restaurant: Samar, Dallas, TX

Outstanding Pastry Chef: Plinio Sandalio, Textile, Houston, TX

Outstanding Pastry Chef: Philip Speer, Uchi, Austin, TX

Best Chef: Southwest: Bryan Caswell, Reef, Houston, TX

Best Chef: Southwest: Tyson Cole, Uchi, Austin, TX

Best Chef: Southwest: Sharon A. Hage, York Street, Dallas, TX

Best Chef: Southwest: Richard Knight and James Silk, Feast, Houston, TX

Best Chef: Southwest: Armando Pomales, Café Central, El Paso, TX

Vermont James Beard Award Nominees for 2010:

Best New Restaurant: Bluebird Tavern, Burlington, VT

Best Chef: Northeast: Lara and Steve Atkins, The Kitchen Table Bistro, Richmond, VT

Best Chef: Northeast: Eric Warnstedt, Hen of the Wood, Waterbury, VT

Virginia James Beard Award Nominees for 2010:

Best New Restaurant: Eventide, Arlington, VA

Best New Restaurant: Trummer’s on Main, Clifton, VA

Best Chef: Mid Atlantic: Cathal Armstrong, Restaurant Eve, Alexandria, VA

Best Chef: Mid Atlantic: Melissa Close Hart, Palladio at Barboursville Vineyards, Barboursville, VA

Best Chef: Mid Atlantic: Dale Reitzer, Acacia, Richmond, VA

Washington James Beard Award Nominees for 2010:

Outstanding Restauranteur: Tom Douglas, Dahlia Bakery, Dahlia Lounge, Etta’s, Lola, Palace Kitchen, Serious Pie, Seattle, WA

Outstanding Chef: Jerry Traunfeld, Poppy, Seattle, WA

Outstanding Restaurant: Canlis, Seattle, WA

Best New Restaurant: Anchovies & Olives, Seattle, WA

Outstanding Pastry Chef: James Miller, Cafe Besalu, Seattle, WA

Best Chef: Northwest: Chris Ainsworth, Saffron Mediterranean Kitchen, Walla Walla, WA

Best Chef: Northwest: Kevin Davis, Steelhead Diner, Seattle, WA

Best Chef: Northwest: Matt Dillon, The Corson Building, Seattle, WA

Best Chef: Northwest: Mark Fuller, Spring Hill, Seattle, WA

Best Chef: Northwest: Ethan Stowell, Union, Seattle, WA

Best Chef: Northwest: Jason Wilson, Crush, Seattle, WA

Best Chef: Northwest: Rachel Yang, Joule, Seattle, WA

West Virginia James Beard Award Nominees for 2010:

Best Chef: Southeast: Damian Heath, Lot 12 Public House, Berkeley Springs, WV

Wisconsin James Beard Award Nominees for 2010:

Outstanding Restaurant Sanford, Milwaukee, WI

Rising Star Chef of the Year Justin Aprahamian, Sanford, Milwaukee, WI

Best Chef: Midwest: Nicholas Johnson, Restaurant Magnus, Madison, WI

Best Chef: Midwest: Peggy Magister, Crazy Water, Milwaukee, WI

Best Chef: Midwest: Dan Van Rite, Hinterland, Milwaukee, WI

Best Chef: Midwest: Jim Webster, Wild Rice, Bayfield, WI

Wyoming James Beard Award Nominees for 2010:

Best Chef: Northwest: Jeff Drew, Snake River Grill, Jackson, WY

The Complete List of 2010 James Beard Award Nominees is Here in Adobe .PDF Format.

The James Beard Awards Winners’ Ceremony will be held on May 3rd at Avery Fisher Hall, Lincoln Center in New York City.

(Photo Credits: Myth by Thomas Hawk on Flickr)

Please join us tomorrow to read our newest daily food and cooking article on HuggingtheCoast.Com: Thai Cabbage Salad With Spicy Ginger Dressing Recipe.

If you liked this article on HuggingtheCoast.Com, you might also enjoy:

Hugging the Coast Daily Food and Cooking Blog Week in Review: February 22nd to February 28th

webmaster — Sun, 28 Feb 2010 14:05:47 +0000

Looking Back: 2/22/2010-2/28/2010

Monday: Mini Lamb Burger Sliders With Harissa Sauce (Party Appetizer Recipes)

Tuesday: Easy Winter Miso Slaw Salad Recipe (Salad Recipe Ideas)

Wednesday: February Adventures in Food Blogging: The Most Popular Recipes and Cooking Articles on Hugging the Coast

Thursday: Mulligatawny Indian Soup Recipe (Soup Recipe of the Week)

Friday: Scallion Lime Shrimp Cakes Recipe (Fish For Friday Recipe)

Saturday: How Many Oranges (Yes Oranges) Does it Take to Power an iPhone? (Weekend Video Spotlight)

Sunday: You are here

Please join us tomorrow to read our newest daily food and cooking article: Find Out About the 2010 James Beard Award Nominated Restaurants in Your Area.

How Many Oranges (Yes Oranges) Does it Take to Power an iPhone? (Weekend Video Spotlight)

webmaster — Sat, 27 Feb 2010 09:52:33 +0000

Wondering just how many oranges it takes to power an iPhone? (I bet you weren’t.)

No matter, because you’ll still want to see this well produced and interesting short video featuring delicious Jaffa oranges as an alternative power source for one of Apple’s most popular products.

(See apples and oranges really do go together!)

Kind of takes green -er, orange energy to a whole new level don’cha think?

Enjoy!

Obviously, using 2,380 orange slices to charge an iPhone battery isn’t practical at all. Still, the video is a fun geeky way to see the scientific principal in action.

If you’re a teacher or parent who wants to try your hand at powering things using various fruits and vegetables to help make science come alive for your children (or you’re curious about the method yourself), then you won’t want to miss this helpful link.

Veggie power indeed.

You can see other recent Weekend Video Spotlight Videos here.

You can also see HuggingtheCoast.com’s growing collection of food, cooking, and travel videos here.

Please join us tomorrow to see this week’s Hugging the Coast.Com Week in Review, an overview of last week’s special food features (as well as selected previews from the week to come).

If you liked this video on HuggingtheCoast.Com, you might also enjoy:

Scallion Lime Shrimp Cakes Recipe (Fish For Friday Recipe)

webmaster — Fri, 26 Feb 2010 08:52:11 +0000

Green onions (also known as scallions) and the bright flavor of lime are a magical flavor combination. When you add shrimp to the mix it’s almost impossible to go wrong.

Here’s a delicious recipe for Scallion-Lime Shrimp Cakes from the folks at My Gourmet Connection Food Blog.

The recipe calls for kaffir lime powder, a common ingredient in Thai and Asian cooking (where both the leaves and the fruit itself are used) which you can find in Asian supermarkets or some health food stores.

However, don’t despair if you can’t find kaffir limes in your area (also known as kieffer limes). The grated zest of 2 standard limes (or the zest of fresh kaffir limes) may be easily substituted instead of the kaffir lime powder.

Please see the photo below to help you identify this versatile fruit on your next culinary expedition. (As you can see, kaffir limes are quite a bit more textured and “knobbier” looking than the limes you may usually buy).

Ingredients:

3/4 lb shrimp, peeled, deveined and finely chopped
2 eggs, lightly beaten
3 ounces cream cheese, softened
2 tablespoons coconut milk (or heavy cream)
1 clove garlic, finely chopped
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon kaffir lime powder (or the grated zest from two limes)
1/4 teaspoon cayenne pepper (or more to taste)
1-2/3 cups panko crumbs
1 cup green onions, chopped
1/2 cup fresh cilantro chopped
Vegetable oil for shallow frying

How to Make Scallion-Lime Shrimp Cakes.

Enjoy!

You can also see our list of delicious seafood recipes, organized by type of fish to help you eat more seafood throughout the year.

Also, here’s some convenient links to our first 100 Original Recipes on Hugging the Coast to make it easier for you to find culinary inspiration and ideas.

Please join us tomorrow to see this week’s culinary Weekend Video Spotlight: How Many Oranges (Yes Oranges) Does it Take to Power an iPhone?.

If you liked this article on HuggingtheCoast.Com, you might also enjoy:

(Photo Credit: Fresh Kaffir Limes by Vilseskogen on Flickr.)

Mulligatawny Indian Soup Recipe (Soup Recipe of the Week)

webmaster — Thu, 25 Feb 2010 08:17:07 +0000

If you love eating Indian food at restaurants or at home, you know just how warming and exciting good Indian food can be.

Featuring lots of delicious vegetables, here’s a zesty and infinitely adaptable recipe for homestyle Mulligatawny Indian Soup from the folks at Eliza Domestica.

Want to make it vegan and vegetarian friendly? Just substitute vegetable broth for the chicken broth in the recipe. Need to lower the fat content? Use low fat coconut milk instead of the full fat version.

Enjoy!

Ingredients:

1 onion, chopped
1 tablespoon olive oil
2 teaspoons fresh garlic, grated
5 garlic cloves, minced
2 green chilies, minced with seeds
2 cups chopped carrots
2 cups cauliflower, finely chopped
1 cup zucchini, thinly sliced
1/2 cup cilantro, chopped
10 cups chicken broth (substitute vegetable broth if you are vegetarian or vegan)
2 cups water
1 can coconut milk (I used full fat, but you can use low-fat as well)
1 cup red lentils
2 cups chopped tomatoes
2 cups chopped potatoes
1 teaspoon tumeric
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
2 teaspoons ground coriander
1 1/2 teaspoon ground cumin
1 tablespoon curry
1 teaspoon sea salt
1 tablespoon tamarind concentrate (you can find this at many Indian grocery stores and Asian supermarkets)

How to Make Homestyle Mulligatawny Indian Soup.

Also, for more meal ideas inspired by Indian cuisine, please see the related links at the bottom of this post.

You can also see our list of delicious soup recipes, organized by type to help you enjoy more soup recipe ideas throughout the year.

Also, here’s some convenient links to our first 100 Original Recipes on Hugging the Coast to make it easier for you to find culinary inspiration and ideas beyond soup.

Please join us tomorrow to see this week’s Fish For Friday Recipe of the Week, a recipe for Scallion Lime Shrimp Cakes.

If you liked this article on HuggingtheCoast.Com, you might also enjoy:

(Photo Credit: All Soup Recipe of the Week photos are courtesy of the featured blog, in this case Eliza Domestica.)

February Adventures in Food Blogging: The Most Popular Recipes and Cooking Articles on Hugging the Coast

webmaster — Wed, 24 Feb 2010 05:00:27 +0000

Here’s our monthly list of the 20 most popular food, cooking, and recipe blog posts on Hugging the Coast in February 2010…enjoy!

The Top Food and Cooking Blog Posts of February 2010

1. 11 Gourmet Grilled Cheese Sandwich Recipes and Ideas to Add Deliciousness to Your Day

2. The Best Gourmet Macaroni and Cheese Recipes of 2009 (Plus 7 Mac and Cheese Recipes of Our Own)

3. 44 Clove Garlic Soup With Parmesan Cheese (Soup Recipe of the Week)

4. Sweet and Salty Butterscotch Flavored Popcorn (Party Appetizer Recipes)

5. Original Recipes and Food Writing from The Taste of the South Winner, Doug DuCap

6. Award Winning Gourmet Hamburger Recipes from The Build a Better Burger Recipe Contest

7. New Orleans Muffuletta Olive Salad Recipe (Salad Recipe Ideas)

9. 9 Gourmet Grilled Cheese Sandwich Recipes to Celebrate National Grilled Cheese Month

10. 20 Fresh and Canned Pumpkin Recipe Ideas

11. 40 Gourmet Ice Cream Recipes to Celebrate National Ice Cream Month

12. Italian Wedding Soup (Soup Recipe of the Week)

13. Italian Stuffed Peppers With a Sauce So Good You’ll Want to Drink It

14. Bacon Wrapped Potato Bites with Spicy Sour Cream Dipping Sauce Recipe (Party Appetizer Recipes)

15. Memorable Mardi Gras Recipes: Celebrating Fat Tuesday in Style

16. Million Dollar Winning Contest Recipes from the Pillsbury Bake-Off

17. Salt Crusted Fingerling Potatoes Recipe (Party Appetizer Recipes)

18. Dr. Seuss Inspired Recipe (and Silly Food Poem): Green Eggs and Ham Salad

19. Food Poems Good Enough to Eat for National Poetry Month

21. 75+ Recipes From James Beard Award Winning Chefs

Please join us tomorrow to read our newest food and cooking article on HuggingtheCoast.Com, Soup Recipe of the Week: Mulligatawny Indian Soup.

If you liked this article on HuggingtheCoast.Com, you might also enjoy:

October Adventures in Food Blogging: The Most Popular Recipes and Cooking Articles on Hugging the Coast

September Adventures in Food Blogging: The Most Popular Recipes and Cooking Articles on Hugging the Coast

Easy Winter Miso Slaw Salad Recipe (Salad Recipe Ideas)

webmaster — Tue, 23 Feb 2010 12:36:43 +0000

Commonly used to make the popular Japanese soup miso, miso paste is a very versatile ingredient that can be used to richly flavor sauces, meats, and vegetables.

Here’s a delicious salad recipe for Winter Miso Slaw Salad from the folks at The Kitchn that will help you fulfill your craving for something easy, healthy, and delicious during these long winter months.

Enjoy!

Ingredients:

Ingredients for the Miso Dressing

1/3 cup rice vinegar 
3 tablespoons yellow or red miso
 3 large garlic cloves, peeled 
2 teaspoons sugar 
2 teaspoons chopped fresh ginger
2 teaspoons sesame oil
2 teaspoons soy sauce
 1/4 cup olive oil
1/4 cup mayonnaise

Ingredients for the Salad

1 package broccoli slaw (They used Trader Joes brand)
1/2 bunch green onions, chopped
4 cups chopped spinach
1/2 cup finely chopped roasted almonds

How to Make Winter Miso Slaw Salad.

You can also see our growing list of delicious salad recipe ideas, to help inspire your gatherings with friends and family throughout the year.

Also, here’s some convenient links to our first 100 Original Recipes on Hugging the Coast to make it easier for you to find culinary inspiration and ideas beyond appetizers.

Please join us tomorrow to see our latest daily food and cooking article: February Adventures in Food Blogging: The Most Popular Recipes and Cooking Articles on Hugging the Coast.

If you liked this article on HuggingtheCoast.Com, you might also enjoy:

Mini Lamb Burger Sliders With Harissa Sauce (Party Appetizer Recipes)

webmaster — Mon, 22 Feb 2010 16:35:38 +0000

Here’s a delicious savory party friendly appetizer recipe for Mini Lamb Sliders with Harissa Sauce from the author of the Ms. Glaze’s Pommes d’Amour Food Blog who is moving to San Francisco to launch a restaurant.

Adapted from a recipe by award winning chef, Francois Payard, this juicy and flavorful mini ground lamb burger recipe makes 20 party friendly sliders…just the thing for a casual but delicious gathering.

Enjoy!

Ingredients:

Cumin Bun Ingredients

2 teaspoons active dry yeast
3 tablespoons warm water (110˚ to 115˚F)
2 1/2 cups all-purpose flour
2 tablespoons sugar
1 teaspoon salt
3 teaspoons ground cumin
4 large eggs
8 tablespoons (1 stick) unsalted butter, softened

Harissa Dressing Ingredients

1/2 cup whole-milk yogurt
1/2 teaspoon harissa

Burger Ingredients

3 tablespoons olive oil
1/4 cup chopped onion
10 ounces ground lamb
sea salt
freshly ground white pepper
Olive oil

How to Make Mini Lamb Sliders with Harissa Sauce.

You can also see our growing list of delicious party appetizer recipes, to help inspire your gatherings with friends and family throughout the year.

Also, here’s some convenient links to our first 100 Original Recipes on Hugging the Coast to make it easier for you to find culinary inspiration and ideas beyond appetizers.

Please join us tomorrow to see our latest daily food and cooking article, An Easy Winter Miso Slaw Salad Recipe.

If you liked this article on HuggingtheCoast.Com, you might also enjoy:

(Photo Credit: All Party Appetizer Recipe photos are courtesy of the featured blog.)

Hugging the Coast Daily Food and Cooking Blog Week in Review: February 15th to February 21st

webmaster — Sun, 21 Feb 2010 05:00:57 +0000

Looking Back: 2/15/2010-2/21/2010

Monday: Presidents Day Recipes, Food Articles, and Trivia

Tuesday: Shrimp Imperial for Mardi Gras (Party Appetizer Recipes)

Wednesday: Salt Crusted Fingerling Potatoes Recipe (Party Appetizer Recipes)

Thursday: Stormy Black Bean Vegan Soup Recipe (Soup Recipe of the Week)

Friday: Saffron Seafood Risotto Recipe (Fish For Friday Recipe)

Saturday: Honey Butter Yogurt French Toast Recipe (Weekend Video Spotlight)

Sunday: You are here

Please join us tomorrow to read our newest daily food and cooking article, Mini Lamb Burger Sliders With Harissa Sauce.

Honey Butter Yogurt French Toast Recipe (Weekend Video Spotlight)

webmaster — Sat, 20 Feb 2010 08:41:48 +0000

French toast. One of the most popular breakfast foods, French toast is so simple to make that it’s all too easy to take it for granted.

If you’re looking for a different spin on this tried and true morning classic, you’ll definitely want to try the Honey Butter Yogurt French Toast shown in the recipe video below.

To make it you’ll need:

2 eggs, slightly beaten
1/2 cup of plain or vanilla yogurt
2 tbsp. honey
1/4 tsp of cinnamon
4 slices of bread (fresh or slightly stale)
4 tbsp. softened butter

Breakfast in bed, anyone?

Enjoy!

You can see other recent Weekend Video Spotlight Videos here.

You can also see HuggingtheCoast.com’s growing collection of food, cooking, and travel videos here.

Please join us tomorrow to see this week’s Hugging the Coast.Com Week in Review, an overview of last week’s special food features (as well as selected previews from the week to come).

If you liked this video on HuggingtheCoast.Com, you might also enjoy:

Saffron Seafood Risotto Recipe (Fish For Friday Recipe)

webmaster — Fri, 19 Feb 2010 05:53:15 +0000

The most expensive spice in the world, Saffron is (depending on economic fluctuations) almost worth its weight in gold.

Luckily, flavorwise a little goes a long way and makes a big impact, as you’ll see in this delicious recipe for Saffron Seafood Risotto from the folks at Bell’ Alimento Food Blog.

Ingredients:

2 cups Arborio Rice
1 lb of medium - large shrimp
Extra Virgin Olive Oil
1 small envelope of Saffron (or a good pinch)
1 Shallot - minced
1 cup of freshly grated Parmigiano Reggiano
1/4 of a brick of cream cheese
1 large box of Chicken Stock - or of course you can use your own homemade chicken stock
kosher salt

How to Make Saffron Seafood Risotto.

Enjoy!

You can also see our list of delicious seafood recipes, organized by type of fish to help you eat more seafood throughout the year.

Also, here’s some convenient links to our first 100 Original Recipes on Hugging the Coast to make it easier for you to find culinary inspiration and ideas.

Please join us tomorrow to see this week’s culinary Weekend Video Spotlight: A Honey Butter Yogurt French Toast Recipe.

If you liked this article on HuggingtheCoast.Com, you might also enjoy:

Creamy Indian Spiced Orzo Pudding Recipe
Find Out About the 2009 James Beard Award Nominated Restaurants in Your Area
A Roman Holiday: Romantic Italian Recipes To Celebrate Valentine’s Day
Culinary Secrets: Beurre Monte Sauce and Its Uses

(Photo Credit: All Fish For Friday Recipe of the Week photos are courtesy of the featured blog, unless otherwise noted.)

Stormy Black Bean Soup Recipe (Soup Recipe of the Week)

webmaster — Fri, 19 Feb 2010 04:49:05 +0000

It seems to me that the simple, honest flavors of a good black bean soup is just the thing to serve on a cold or stormy night, so when I saw this recipe for Stormy Black Bean Soup from the folks at FatFree Vegan Kitchen, I just knew I had to try it.

Featuring garlic, onion, black beans, bell peppers, tomatoes, and other good stuff, you definitely don’t have to be a vegan or vegetarian to love this warming soup recipe.

Enjoy!

Ingredients:

1 large onion, chopped
3 cloves garlic, minced
1 green bell pepper, chopped
2 cans (or 3 cups) black beans, rinsed and drained
1 tbsp. oregano
1 tsp. cumin
2 bay leaves
1-2 tsp. chile powder
generous grating of black pepper
1-2 tsp. minced chipotle chiles in adobo sauce
2 15-ounce cans diced tomatoes
4-5 cups vegetable broth or water
1 cup fresh or frozen corn kernels (optional)
lime wedges

How to Make Stormy Black Bean Soup.

You can also see our list of delicious soup recipes, organized by type to help you enjoy more soup recipe ideas throughout the year.

Also, here’s some convenient links to our first 100 Original Recipes on Hugging the Coast to make it easier for you to find culinary inspiration and ideas beyond soup.

Please join us tomorrow to see this week’s Fish For Friday Recipe of the Week: A Saffron Seafood Risotto Recipe.

If you liked this article on HuggingtheCoast.Com, you might also enjoy:

(Photo Credit: Before the Storm by Steve Took It on Flickr.)