James Beard Announces Semifinalists for 2013 Awards

  Semifinalists were announced today in the 2013 James Beard Awards. Covering all aspects of the industry—from chefs and restaurateurs to cookbook authors and food journalists to restaurant designers and architects and more—the Beard Awards are the highest honor for food and beverage professionals working in North America.
Consider it the Academy Awards for the restaurant industry. The awards are presented each spring at Avery Fisher Hall at Lincoln Center. Nominees and winners are fêted at a weekend of events in New York City that has become the social and gastronomic highlight of the year.
Congrats to the following for representing Dallas so well!
Outstanding Chef  Stephan Pyles, Stephan Pyles Restaurant
Outstanding Restauranteur  Nick Badovines, Flavor Hook, Off-Site Kitchen, Tried & True, etc)
Best Chef: Southwest  Teiichi Sakurai, Tei An  Jason Maddy, Oak
Outstanding Bar Program  The Cedars Social
Outstanding Service  The French Room at the Adolphus Hotel
Outstanding Wine Program  Cafe on the Green at the Four Seasons at Las Colinas
Established in 1990, the James Beard Foundation Awards recognize culinary professionals for excellence and achievement in their fields and continue to emphasize the Foundation’s mission: to celebrate, preserve, and nurture America’s culinary heritage and diversity. Each award category has an individual Awards Committee made up of industry professionals who volunteer their time to oversee the policies, procedures, and selection of judges for their respective Awards program. All award winners receive a certificate and a medallion engraved with the James Beard Foundation Awards insignia. Finalists will be announced March 18 and the winners will be announced on May 3 and 6 in New York City.