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Denning’s Point Distillery – - A Beacon gem

denningspoint

Denning’s Point Distillery is contained within an urban production space in Beacon, NY. They offer tours and tastings. You can learn about their distillation process and enjoy their spirits which come from NY state agricultural grains. They offer Viskill Vodka made from NY state wheat, Denning’s Point White Rye and a limited edition rare find 7 year old American whiskey.

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10 No. Chestnut Street

Beacon, NY

Hours:

Fridays: 2 – 8, tasting room only

Saturdays: 2 – 8, tours & tastings (tours on the hour)

Sundays: 2 – 6, tours & tastings (tours on the hour)

 

Keenan House posts new hours

Keenan House

The Keenan House in Ossining has posted new hours. They are now open seven-day a week and offer delivery.

Hours are:

  • Monday  - Thursday 12pm-10pm
  • Friday – Saturday 12pm-11pm
  • Sunday 12pm-9pm

Happy Hours Tuesday thru Sunday between 3pm-6pm

Happy Hours Mondays all day 12pm-10pm

They deliver every day 12pm-9pm

199 Main Street

Ossining, NY 10562

914-236-3393

Drink More Good!

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A beverage you should know about, if you do not already! This is locally hand-crafted using only the best spices and aromatics.

Drink More Good was founded in late 2012 by Jason Schuler, with one goal in mind – to make the world a better place. They use locally sourced and organic ingredients to create old-fashioned & hand-crafted soda syrups, tea and tisane concentrates, and cocktail bitters.

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Their mission is simple: global impact through local success. More Good syrups are designed to mix with seltzer water and createa home-made soda that is half the sugar and half the calories of main stream sodas, with no preservatives and no high-fructose cornsyrup. They also cross purpose in culinary applications for use in marinades, glazes, baking, and even as cocktail mixers.

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The More Good brick & mortar expansion is a hybrid of production facility and retail operation. On the retail side, they combined a spice station with barman supply shop and currently offer over 100 different herbs, spices, barks, flowers, & salts, 50 different favors and varieties of cocktail bitters, an array of bar accoutrements, and 16 different blends or organic and fair trade tea. There is also a bitters and soda tasting bar and library/communal workstation with free wi-fi, coffee, tea, and craft soda service.

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To help make our positive impact on the world, they have pledged 10% of their net profit as well as a minimum of $4,000 per year through two annual fundraisers to their partner non-profit, Generosity Water. In their first seven months of business they raised over $6,500 for Generosity Water and funded their first sustainable water well that now provides clean water to a community of over 1,000 people in Haiti.

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We recommend this delicious beverage and love the fact that they are giving back.

You can purchase Drink More Good online and at various retail locations and farmers markets. 

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Last minute thought…..

Holy Smoke BBQ is open tomorrow on July 4th – - given the weather forecast, it maybe a good option and they have an immense selection of brews. Happy 4th!

holysmoke

 

241 New York 6N

Mahopac, NY 10541
(845) 628-9795

Easy Chinese Spare Ribs

This is essentially a “one pot… or should we say, a one sheet tray” dish. All you need is a few flavor packed ingredients, and a food processor, baking sheet and oven to make these delectable treats.

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** Note: feel free to double the sauce to keep on hand for dipping of other meats and veggies throughout the week.

Ingredients

  • 1/2 cup ketchup
  • 1/2 cup hoisin sauce
  • 1 tablespoon sambal oelek, Sriacha, or other spicy chili sauce
  • 2 tablespoons malt vinegar
  • 4 scallions, cut into 2-inch pieces
  • 2-inch piece fresh ginger, peeled and cut into 1/4-inch slices
  • 1 rack pork spare ribs, silver skin removed, cut into thirds lengthwise
  • Kosher Salt

Procedures

  1. Preheat oven to 325 degrees.
  2. Line a rimmed baking sheet with foil.
  3. In a food processor, pulse ketchup, hoisin, chili sauce, vinegar, scallions, and ginger until smooth, scraping down sides as necessary.
  4. Season ribs with salt and coat both sides with sauce. Roast, bone side down, until ribs are tender but not falling off the bone, 1 1/2 to 2 hours.
  5. Cut into single ribs and serve with a side dish of your choice.

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Vegetable Biryani — vibrant spices and flavorful

This is a popular dish in India and surrounding countries. There are many variations of Biryani but it is a basically a mixture of rice, herbs, spices, and other flavors as desired. Ideas for altering spices to your liking include cloves, ginger, saffron, and mint.

Vegetable Biryani

Ingredients

  •  2 tablespoons butter, divided
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seed
  • 1 teaspoon turmeric
  • 6 cardamom pods
  • 1 cinnamon stick
  • 3 tablespoons golden raisins
  • ¾ cup basmati rice
  • 1 carrot
  • 8 ounces Idaho potato
  • 2 cups peas (frozen, then thawed, are perfect for this)
  • 1 yellow onion
  • 2 teaspoons freshly grated (peeled) ginger  – optional
  • 2 tablespoons slivered almonds
  • Extra Virgin Olive Oil
  • Kosher salt
  • Freshly ground pepper
  • Kosher salt
  • Freshly ground black pepper

Procedures

Preheat oven to 375° F.

Combine and mix in a small bowl, the cumin, coriander, and turmeric.

Heat 1 tablespoon butter in a medium pan over medium heat. When butter is foamy, add 1½  teaspoons spice mix, cinnamon stick, golden raisins, cinnamon stick, cardamom and basmati rice. Stir to coat. Add 1¼ cups water and bring to a boil over high heat. Then cover and place in oven on bottom rack until rice is tender and water is evaporated, 15 – 17 minutes. Transfer to a medium bowl and fluff with a fork. Set aside.

Meanwhile, wash carrot and potatoes. Peel carrot and cut into ½-inch dice. Cut potatoes into ½-inch dice. Place on a foil-lined baking sheet and toss with 1 tablespoon olive oil and a light sprinkling of salt. Arrange in a single layer and place in oven on rack above rice. Roast until almost tender, about 10 minutes. Meanwhile, thaw peas in a small bowl. Peel onion and cut into small dice. Set aside.

Wipe pan from rice clean with paper towel. Add remaining butter and heat over medium heat. When butter is foamy, add remaining spice mix and diced onion, and ginger if using. Cook, stirring often, until spices are fragrant and onion is soft and translucent, about 3 minutes.

Add roasted potatoes and carrots to pan with onion. Stir to coat, about 2 minutes. Add ⅓ cup water and cover pan. Increase heat to high and cook, covered, until vegetables are tender, about 3 minutes.

Discard cinnamon stick and cardamom pods from rice. Add rice, slivered almonds, and peas to pan with vegetables. Stir until rice is heated through and almonds are toasted, about 3-4 minutes. Taste and add salt and pepper as needed.

Divide biryani evenly between 2 bowls.

Serve immediately.

Note: This recipe can be doubled for additional servings

Ramps are in season and now Ramp Fest!

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Ramp Fest! Enjoy original dishes featuring ramps from Hudson Valley chefs as well as NYC chefs.

Saturday, May 3rd from 12 – 4pm

Location is The Basilica Hudson

110 Front Street

Hudson, NY 12534

What is a ramp? A ramp is a wild onion. It grows primarily from Canada down to the Carolinas. Some refer to it as a wild leek with it’s white tip and broad green leaves. Ramps have an assertive garlic/onion flavor and can be prepared in soups, placed upon grilled pizzas, sautéed, and many other creative ways to enjoy them.

This event which is headed our way, is always met with great fan-fare. Rather than write it up on our own, we’ll share what other publications have to say about it. In addition, watch the video clip. It should entice you to go. If you’ve never had a ramp, make this a day event!

Click HERE to learn more about Ramp Fest and to purchase tickets.

 

Jake’s Wayback Burger

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A good burger isn’t always easy to find. We found one. A throw-back in time.Tucked away in a shopping plaza (Dalewood Shopping Center) in Hartsdale, is Jake’s Wayback Burgers. They are worth a “shout out” and a visit.

This burger place is about serving hand-made, cooked to order, burgers. A couple of favorites were the Cheesey Burger” with a butter-grilled bun. The bun is turned upside down on both sides so the flat crispy “with crunch” ends are exposed. The other very likable offering is the “Double Bacon Jake” which comes with four slices of bacon.

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In addition, are a great selection of milkshakes, made the old-fashion way. The milkshakes are made to order and by hand, using only fresh milk and hand-dipped ice cream. Look for flavors like vanilla, chocolate, strawberry, black and white, banana, mint coffee, orange cream, chocolate banana, chocolate strawberry, chocolate mint (my favorite), and strawberry banana.

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Aside from delicious burgers, you can order crispy and grilled chicken sandwiches, veggie burgers, and turkey burgers. Salads are available as well. To change things up, they have a Burger and Shake “of the month” option.

The house-made chips are worth it. Chips and fries are served in a “throw back in time” basket on top of “newsprint.”

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A “not to be believed” possibility is The Triple Triple Burger. Yes, if you do the math, that’s American cheese, lettuce, tomatoes, and NINE patties.

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Customer service at this establishment, as we experienced, is a top priority. Also, the cleanliness of the restaurant, impeccable. Bottom line, Jake’s Wayback Burgers is about serving delicious and fresh, hand-made burgers and hand-dipped milkshakes amidst an atmosphere that hearkens back to a simpler place and time – a time when “customer service” meant something, and everyone felt the warmth of the community. The place isn’t fancy, but just about serving good food. Prices are very fair and won’t break the bank.

We’ll be back.

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Jake’s Wayback Burgers

357 North Central Park Avenue

Hartsdale, NY 10530

914-437-8588

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Mrs. Green’s now in Tarrytown

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Mrs. Green’s Natural Market opened its doors in Tarrytown in late December. We wanted to throw it out there as we are big fans of Mrs. Green’s markets.

Mrs. Green’s Natural Market is located at 45 North Broadway and offers 100% organic produce, all-natural meats and dairy, artisanal baked goods, supplements, and household products.

The 45 North Broadway location has been vacant for a number of years, formerly occupied by Tarrytown Gourmet for over a decade. The store will increase the town’s “green” profile and support Tarrytown’s existing reputation as a destination for eco-conscious shoppers. Currently the community boasts three farm-to-table restaurants, a natural olive oil purveyor, a natural home store, and a smaller recently opened natural products boutique.

They feature an all-organic salad bar, wholesome to-go meals and beverage bar serving Fair Trade coffee and organic juices.

Mrs. Green’s Natural Market is a true one-stop-shopping experience for us health conscious customers.

Store hours are Monday–Sunday 8 a.m – 9 p.m.

 

Mrs Greens

 

 

James Beard Foundation announces semi-finalists for 2014 awards!

JBF Award Medallion

On February 19th The James Beard Foundation announced the semifinalists for their 2014 Restaurant and Chef Award categories, from Outstanding Restaurant to Rising Star Chef of the Year. The announcement took place in Orlando, Florida.

The 2014 James Beard Awards will be held in New York City on May 2 and 5.

The JBF will announce the final Restaurant and Chef Award nominations, as well as the nominations for their Book, Journalism, Broadcast, and Restaurant Design Awards, at the Publican in Chicago on Wednesday, March 19.

The 2014 James Beard Foundation Awards Restaurant and Chef Semifinalists

Best New Restaurant
The 404 Kitchen, Nashville
Aragona, Seattle
Ardent, Milwaukee
Asta, Boston
Bar Sajor, Seattle
Betony, NYC
Brindille, Chicago
Carbone, NYC
Casa Rubia, Dallas
The Cavalier, San Francisco
Chi Spacca, Los Angeles
Connie and Ted’s, West Hollywood, CA
Coqueta, San Francisco
The Elm, Brooklyn, NY
Estela, NYC
Fish & Game, Hudson, NY
Izanami at Ten Thousand Waves, Santa Fe
Laurel, Philadelphia
MilkWood, Louisville, KY
MW, Honolulu
Nico Osteria, Chicago
Pêche, New Orleans
Pinewood Social, Nashville
Ribelle, Brookline, MA
Rose’s Luxury, Washington, D.C.
Serpico, Philadelphia
Tosca Cafe, San Francisco
Trois Mec, Los Angeles
Uncle Boons, NYC
Virtù, Scottsdale, AZ

 

Outstanding Bar Program
Anvil Bar & Refuge, Houston
Arnaud’s French 75 Bar, New Orleans
Bar Agricole, San Francisco
The Bar at the NoMad Hotel, NYC
The Broken Shaker, Miami Beach, FL
Butcher and the Rye, Pittsburgh
Canon, Seattle
Clyde Common, Portland, OR
Columbia Room inside the Passenger, Washington, D.C.
Cure, New Orleans
The Dead Rabbit, NYC
The Franklin Mortgage & Investment Co., Philadelphia
Hard Water, San Francisco
The Hawthorne, Boston
Kimball House, Decatur, GA
Maison Premiere, Brooklyn, NY
Marvel Bar, Minneapolis
The Porter Beer Bar, Atlanta
Rivera, Los Angeles
Rogue 24, Washington, D.C.
Taste, St. Louis
Trick Dog, San Francisco
The Varnish, Los Angeles
The Violet Hour, Chicago
Williams & Graham, Denver

 

Outstanding Chef
Michael Anthony, Gramercy Tavern, NYC
Isaac Becker, 112 Eatery, Minneapolis
Sean Brock, McCrady’s, Charleston, SC
Andrew Carmellini, Locanda Verde, NYC
Gary Danko, Restaurant Gary Danko, San Francisco
Suzanne Goin, Lucques, West Hollywood, CA
Gabrielle Hamilton, Prune, NYC
David Kinch, Manresa, Los Gatos, CA
Donald Link, Herbsaint, New Orleans
Carrie Nahabedian, Naha, Chicago
Nancy Oakes, Boulevard, San Francisco
Maricel Presilla, Cucharamama, Hoboken, NJ
Anne Quatrano, Bacchanalia, Atlanta
Michael Schwartz, Michael’s Genuine Food & Drink, Miami
Julian Serrano, Picasso at Bellagio, Las Vegas
Nancy Silverton, Pizzeria Mozza, Los Angeles
Ana Sortun, Oleana, Cambridge, MA
John Sundstrom, Lark, Seattle
Michael Tusk, Quince, San Francisco
Marc Vetri, Vetri, Philadelphia

 

Outstanding Pastry Chef
Dominique Ansel, Dominique Ansel Bakery, NYC
Melissa Chou, Aziza, San Francisco
Dana Cree, Blackbird, Chicago
Steve Horton, Rustica Bakery, Minneapolis
Kate Jacoby, Vedge, Philadelphia
Michelle Karr-Ueoka, MW, Honolulu
Maura Kilpatrick, Oleana, Cambridge, MA
Phoebe Lawless, Scratch, Durham, NC
Belinda Leong, b. patisserie, San Francisco
Matt Lewis and Renato Poliafito, Baked, Brooklyn, NY
Yasmin Lozada-Hissom, Spuntino, Denver
Tiffany MacIsaac, Birch & Barley, Washington, D.C.
Dolester Miles, Highlands Bar and Grill, Birmingham, AL
Dahlia Narvaez, Osteria Mozza, Los Angeles
Neil Robertson, Crumble & Flake, Seattle
Philip Speer, Uchi, Austin and Houston
Jonathan Stevens and Cheryl Maffei, Hungry Ghost, Northampton, MA
Christina Tosi, Momofuku, NYC
Nick Wesemann, The American Restaurant, Kansas City, MO
Jennifer Yee, Lafayette, NYC

 

Outstanding Restaurant
Bern’s Steak House, Tampa, FL
Canlis, Seattle
The Fearrington House Restaurant, Pittsboro, NC
Fore Street, Portland, ME
Foreign Cinema, San Francisco
Fork, Philadelphia
Greens, San Francisco
Hamersley’s Bistro, Boston
Hearth, NYC
Highlands Bar and Grill, Birmingham, AL
Jaleo, Washington, D.C.
Mélisse, Santa Monica, CA
Pearl Oyster Bar, NYC
Pizzeria Bianco, Phoenix
Primo, Rockland, ME
The Slanted Door, San Francisco
Spiaggia, Chicago
Terra, St. Helena, CA
Vidalia, Washington, D.C.
wd~50, NYC

 

Outstanding Restaurateur
Ashok Bajaj, Knightsbridge Restaurant Group, Washington, D.C. (The Bombay Club, The Oval Room, Rasika, and others)
Giorgios Bakatsias, Giorgios Hospitality Group, Durham, NC (Kipos, Parizäde, Village Burgers, and others)
Frank Bonanno, Bonanno Concepts, Denver (Mizuna, Osteria Marco, Bones, and others)
JoAnn Clevenger, Upperline, New Orleans
George Formaro, Des Moines, IA (Centro, Django, South Union Bread Café, and others)
Sam Fox, Fox Restaurant Concepts, Phoenix (Olive & Ivy, True Food, Little Cleo’s Seafood Legend, and others)
Ford Fry, Ford Fry Restaurant Company, Atlanta (The Optimist, JCT Kitchen, No. 246, and others)
Garrett Harker, Boston (Eastern Standard, Island Creek Oyster Bar, The Hawthorne, and others)
Mike Klank and Eddie Hernandez, Taqueria del Sol, Atlanta
Barbara Lynch, Barbara Lynch Gruppo, Boston (No. 9 Park, Menton, B&G Oysters, and others)
Donnie Madia, One Off Hospitality Group, Chicago (Blackbird, Avec, The Publican, and others)
Larry Mindel, Poggio and Copita, Sausalito, CA
Cindy Pawlcyn, Napa Valley, CA (Mustards Grill and Cindy’s Back Street Kitchen)
Nick Pihakis, Jim ‘N Nick’s Bar-B-Q, Birmingham, AL
Stephen Starr, Starr Restaurants, Philadelphia (The Dandelion, Talula’s Garden, Serpico, and others)
Caroline Styne, West Hollywood, CA (Lucques, A.O.C., Tavern, and others)
Phil Suarez, Suarez Restaurant Group, NYC (ABC Kitchen, Jean-Georges, wd~50, and others)
Andrew Tarlow, NYC (Diner, Marlow & Sons, Reynard, and others)
Marcie Turney and Valerie Safran, Philadelphia (Little Nonna’s, Jamonera, Barbuzzo, and others)
Rick and Ann Yoder, Wild Ginger, Seattle

 

Outstanding Service
Abacus, Dallas
Bacchanalia, Atlanta
Blue Hill, NYC
Brigtsen’s, New Orleans
Cafe Juanita, Kirkland, WA
L’Espalier, Boston
Komi, Washington, D.C.
L2O, Chicago
Lucques, West Hollywood, CA
Mansion Restaurant at Rosewood Mansion on Turtle Creek, Dallas
Marcel’s, Washington, D.C.
McCrady’s, Charleston, SC
One Flew South, Atlanta
Persimmon, Bristol, RI
Providence, Los Angeles
Quince, San Francisco
Restaurant Alma, Minneapolis
The Restaurant at Meadowood, St. Helena, CA
Topolobampo, Chicago
Vetri, Philadelphia

 

Outstanding Wine Program
5 & 10, Athens, GA
A16, San Francisco
Addison at the Grand Del Mar, San Diego
Archie’s Waeside, Le Mars, IA
Bar Boulud, NYC
The Barn at Blackberry Farm, Walland, TN
Café on the Green at Four Seasons Resort and Club Dallas at Las Colinas, Irving, TX
CityZen at Mandarin Oriental, Washington, D.C.
FIG, Charleston, SC
The Grill Room at Windsor Court Hotel, New Orleans
The Little Nell, Aspen, CO
Marcel’s, Washington, D.C.
Momofuku Ssäm Bar, NYC
Picasso at Bellagio, Las Vegas
Press, St. Helena, CA
Rouge Tomate, NYC
Sepia, Chicago
Spago, Beverly Hills, CA
Troquet, Boston
Yono’s Restaurant, Albany, NY

 

Outstanding Wine, Spirits, or Beer Professional
Sam Calagione, Dogfish Head Craft Brewery, Milton, DE
Ron Cooper, Del Maguey Single Village Mezcal, Ranchos de Taos, NM
Don Feinberg and Wendy Littlefield, Vanberg & DeWulf, Cooperstown, NY
Mike Floyd, Nick Floyd, and Simon Floyd, Three Floyds Brewing, Munster, IN
Ted Lemon, Littorai Wines, Sebastopol, CA
Steve Matthiasson, Matthiasson Wine, Napa, CA
Stephen McCarthy, Clear Creek Distillery, Portland, OR
Garrett Oliver, Brooklyn Brewery, Brooklyn, NY
Luca Paschina, Barboursville Vineyards, Barboursville, VA
David Perkins, High West Distillery & Saloon, Park City, UT
Tom Peters, Monk’s Cafe, Philadelphia
Joey Redner, Cigar City Brewing, Tampa, FL
Jörg Rupf, St. George Spirits, Alameda, CA
Eric Seed, Haus Alpenz, Edina, MN
Rob Tod, Allagash Brewing Company, Portland, ME
Ann Tuennerman, Tales of the Cocktail, New Orleans
Harlen Wheatley, Buffalo Trace Distillery, Frankfort, KY
Burt Williams, founder of Williams Selyem Winery, Healdsburg, CA
David Wondrich, spirits educator, Brooklyn, NY
Stephen M. Wood, Farnum Hill Cider, Lebanon, NH

 

Rising Star Chef of the Year
Jimmy Bannos Jr., The Purple Pig, Chicago
Katie Button, Cúrate, Asheville, NC
Daniel Delaney, Delaney Barbecue, Brooklyn, NY
Chris Kajioka, Vintage Cave, Honolulu
Christopher Kearse, Will, Philadelphia
Matthew Kirkley, L2O, Chicago
Casey Lane, Tasting Kitchen, Venice, CA
Jessica Largey, Manresa, Los Gatos
Andrew Le, The Pig and the Lady, Honolulu
Rick Lewis, Quincy Street Bistro, St. Louis
Malcolm Livingston II, wd~50, NYC
Tim Maslow, Ribelle, Brookline, MA
Matt McNamara and Teague Moriarty, Sons & Daughters, San Francisco
Marjorie Meek-Bradley, Ripple, Washington, D.C.
Ben Nerenhausen, Mistral, Princeton, NJ
Jorel Pierce, Euclid Hall, Denver
David Posey, Blackbird, Chicago
Ben Puchowitz, CHeU Noodle Bar, Philadelphia
Eduardo Ruiz, Corazón y Miel, Bell, CA
Cara Stadler, Tao Yuan, Brunswick, ME
Eli Sussman, Mile End, Brooklyn, NY
Ari Taymor, Alma, Los Angeles
Michael Toscano, Perla, NYC
Chris Weber, The Herbfarm, Woodinville, WA
Blaine Wetzel, The Willows Inn on Lummi Island, Lummi Island, WA

 

Best Chef: Great Lakes
Myles Anton, Trattoria Stella, Traverse City, MI
Dave Beran, Next, Chicago
Neal Brown, The Libertine Liquor Bar, Indianapolis
Abraham Conlon and Adrienne Lo, Fat Rice, Chicago
Curtis Duffy, Grace, Chicago
Paul Fehribach, Big Jones, Chicago
Phillip Foss, EL Ideas, Chicago
Greg Hardesty, Recess, Indianapolis
Douglas Katz, Fire Food & Drink, Cleveland
Anne Kearney, Rue Dumaine, Dayton, OH
Ryan McCaskey, Acadia, Chicago
Regina Mehallick, R Bistro, Indianapolis
Brian Polcyn, Forest Grill, Birmingham, MI
Iliana Regan, Elizabeth, Chicago
Jonathon Sawyer, The Greenhouse Tavern, Cleveland
David Tallent, Restaurant Tallent, Bloomington, IN
Jason Vincent, Nightwood, Chicago
Paul Virant, Vie Restaurant, Western Springs, IL
Erling Wu-Bower, Nico Osteria, Chicago
Andrew Zimmerman, Sepia, Chicago

 

Best Chef: Mid-Atlantic
Scott Anderson, Elements, Princeton, NJ
Cathal Armstrong, Restaurant Eve, Alexandria, VA
Joey Baldino, Zeppoli, Collingswood, NJ
Pierre Calmels, Bibou, Philadelphia
Anthony Chittum, Iron Gate, Washington, D.C.
Joe Cicala, Le Virtù, Philadelphia
Spike Gjerde, Woodberry Kitchen, Baltimore
Lee Gregory, The Roosevelt, Richmond, VA
Haidar Karoum, Proof, Washington, D.C.
Tarver King, The Restaurant at Patowmack Farm, Lovettsville, VA
Rich Landau, Vedge, Philadelphia
Lucas Manteca, The Red Store, Cape May Point, NJ
Cedric Maupillier, Mintwood Place, Washington, D.C.
Justin Severino, Cure, Pittsburgh
Bryan Sikora, La Fia, Wilmington, DE
Brad Spence, Amis, Philadelphia
Lee Styer, Fond, Philadelphia
Vikram Sunderam, Rasika, Washington, D.C.
Angelo Vangelopoulos, The Ivy Inn Restaurant, Charlottesville, VA
Cindy Wolf, Charleston, Baltimore

 

Best Chef: Midwest
Justin Aprahamian, Sanford, Milwaukee
Paul Berglund, The Bachelor Farmer, Minneapolis
Steven Brown, Tilia, Minneapolis
Clayton Chapman, The Grey Plume, Omaha, NE
Gerard Craft, Niche, Clayton, MO
Doug Flicker, Piccolo, Minneapolis
Josh Galliano, The Libertine, Clayton, MO
Michelle Gayer, Salty Tart, Minneapolis
Ted Habiger, Room 39, Kansas City, MO
Howard Hanna, The Rieger Hotel Grill & Exchange, Kansas City, MO
Jamie Malone, Sea Change, Minneapolis
Kevin Nashan, Sidney Street Cafe, St. Louis
Ryan Nitschke and Nick Weinhandl, HoDo Restaurant at the Hotel Donaldson, Fargo, ND
Ben Poremba, Elaia, St. Louis
Lenny Russo, Heartland Restaurant & Farm Direct Market, St. Paul, MN
Phil Shires, Cafe di Scala, Des Moines, IA
David Swanson, Braise, Milwaukee
Jim Webster, Wild Rice, Bayfield, WI
Kevin Willmann, Farmhaus, St. Louis
Sean Wilson, Proof, Des Moines, IA

 

Best Chef: Northeast
Tyler Anderson, Millwright’s, Simsbury, CT
Jamie Bissonnette, Coppa, Boston
Joanne Chang, Flour Bakery + Cafe, Boston
Eric Gabrynowicz, Restaurant North, Armonk, NY
Wesley Genovart, SoLo Farm & Table, South Londonderry, VT
Gerry Hayden, The North Fork Table & Inn, Southold, NY
Evan Hennessey, Stages at One Washington, Dover, NH
Brian Hill, Francine Bistro, Camden, ME
Dano Hutnik, Dano’s Heuriger on Seneca, Lodi, NY
Matt Jennings, Farmstead Inc., Providence, RI
Michael Leviton, Lumière, Newton, MA
Barry Maiden, Hungry Mother, Cambridge, MA
Evan Mallett, Black Trumpet Bistro, Portsmouth, NH
Masa Miyake, Miyake, Portland, ME
Ravin Nakjaroen, Long Grain, Camden, ME
Guy Reuge, Mirabelle, Stony Brook, NY
Champe Speidel, Persimmon, Bristol, RI
Benjamin Sukle, Birch, Providence, RI
Joel Viehland, Community Table, Washington, CT
Eric Warnstedt, Hen of the Wood, Burlington and Waterbury, VT

 

Best Chef: Northwest
Chris Ainsworth, Saffron Mediterranean Kitchen, Walla Walla, WA
Andy Blanton, Cafe Kandahar, Whitefish, MT
Greg Denton & Gabrielle Quiñónez Denton, Ox, Portland, OR
Eric Donnelly, RockCreek, Seattle
Renee Erickson, The Whale Wins, Seattle
Jason Franey, Canlis, Seattle
James Honaker, Bistro Enzo, Billings, MT
Joe Kim, 5 Fusion and Sushi Bar, Bend, OR
Richard Langston, Café Vicino, Boise, ID
Nathan Lockwood, Altura, Seattle
Brendan McGill, Hitchcock, Bainbridge Island, WA
Trent Pierce, Roe, Portland, OR
Naomi Pomeroy, Beast, Portland, OR
Dustin Ronspies, Art of the Table, Seattle
Adam Sappington, The Country Cat, Portland, OR
Ethan Stowell, Staple & Fancy, Seattle
Jason Stratton, Spinasse, Seattle
Cathy Whims, Nostrana, Portland, OR
Justin Woodward, Castagna, Portland, OR
Rachel Yang and Seif Chirchi, Joule, Seattle

 

Best Chef: NYC
Jonathan Benno, Lincoln Ristorante
Fredrik Berselius, Aska
April Bloomfield, The Spotted Pig
Paul Carmichael, Má Pêche
Amanda Cohen, Dirt Candy
Dan Kluger, ABC Kitchen
Mark Ladner, Del Posto
Paul Liebrandt, The Elm
Anita Lo, Annisa
Carlo Mirarchi, Roberta’s
Seamus Mullen, Tertulia
Joe Ng, RedFarm
Alex Raij and Eder Montero, Txikito
César Ramirez, Chef’s Table at Brooklyn Fare
Masato Shimizu, 15 East
Justin Smillie, Il Buco Alimentari & Vineria
Alex Stupak, Empellón Cocina
Rich Torrisi and Mario Carbone, Carbone
Jonathan Waxman, Barbuto
Michael White, Marea

 

Best Chef: South
Greg Baker, The Refinery, Tampa, FL
Vishwesh Bhatt, Snackbar, Oxford, MS
Justin Devillier, La Petite Grocery, New Orleans
Derek Emerson, Walker’s Drive-In, Jackson, MS
José Enrique, José Enrique, San Juan, PR
Justin Girouard, The French Press, Lafayette, LA
Chad Johnson, SideBern’s, Tampa, FL
Matthew McClure, The Hive, Bentonville, AR
Rob McDaniel, SpringHouse, Alexander City, AL
Jose Mendin, Pubbelly, Miami Beach, FL
James and Julie Petrakis, The Ravenous Pig, Winter Park, FL
Steve Phelps, Indigenous, Sarasota, FL
Ryan Prewitt, Pêche Seafood Grill, New Orleans
Hari Pulapaka, Cress, DeLand, FL
Horacio Rivadero, The District Miami
Henry Salgado, Spanish River Grill, New Smyrna Beach, FL
Alon Shaya, Domenica, New Orleans
Michael Stoltzfus, Coquette, New Orleans
Isaac Toups, Toups’ Meatery, New Orleans
Sue Zemanick, Gautreau’s, New Orleans

 

Best Chef: Southeast
Billy Allin, Cakes & Ale, Decatur, GA
Jeremiah Bacon, The Macintosh, Charleston, SC
Colin Bedford, The Fearrington House Restaurant, Pittsboro, NC
Kathy Cary, Lilly’s, Louisville, KY
Ashley Christensen, Poole’s Downtown Diner, Raleigh, NC
Scott Crawford, Herons at the Umstead Hotel and Spa, Cary, NC
Todd Ginsberg, The General Muir, Atlanta
Damian Heath, Lot 12 Public House, Berkeley Springs, WV
Vivian Howard, Chef & the Farmer, Kinston, NC
Scott Howell, Nana’s, Durham, NC
Meherwan Irani, Chai Pani, Asheville, NC
Kevin Johnson, The Grocery, Charleston, SC
Josh Keeler, Two Boroughs Larder, Charleston, SC
Matt Kelly, Mateo, Durham, NC
Edward Lee, 610 Magnolia, Louisville, KY
Daniel Lindley, St John’s Restaurant, Chattanooga, TN
Steven Satterfield, Miller Union, Atlanta
Andrew Ticer and Michael Hudman, Andrew Michael Italian Kitchen, Memphis
Aaron Vandemark, Panciuto, Hillsborough, NC
Tandy Wilson, City House, Nashville

 

Best Chef: Southwest
Charleen Badman, FnB, Scottsdale, AZ
Kevin Binkley, Binkley’s, Cave Creek, AZ
Bowman Brown, Forage, Salt Lake City
David Bull, Congress, Austin
James Campbell Caruso, La Boca, Santa Fe
Rob Connoley, The Curious Kumquat, Silver City, NM
Bryce Gilmore, Barley Swine, Austin
Jennifer James, Jennifer James 101, Albuquerque, NM
Matt McCallister, FT33, Dallas
Frederick Muller, El Meze, Taos, NM
Hugo Ortega, Hugo’s, Houston
Jeff Osaka, Twelve, Denver
Jonathan Perno, La Merienda at Los Poblanos Inn, Los Ranchos de Albuquerque, NM
Martín Rios, Restaurant Martín, Santa Fe
Silvana Salcido, Barrio Café, Phoenix
Alex Seidel, Fruition, Denver
Chris Shepherd, Underbelly, Houston
John Tesar, Spoon Bar & Kitchen, Dallas
David Uygur, Lucia, Dallas
Justin Yu, Oxheart, Houston

 

Best Chef: West
Matthew Accarrino, SPQR, San Francisco
Stuart Brioza and Nicole Krasinski, State Bird Provisions, San Francisco
Josef Centeno, Bäco Mercat, Los Angeles
Michael Chiarello, Bottega, Yountville, CA
Michael Cimarusti, Providence, Los Angeles
Justin Cogley, Aubergine at L’Auberge Carmel, Carmel, CA
Mitsuo Endo, Aburiya Raku, Las Vegas
Tyler Florence, Wayfare Tavern, San Francisco
Ed Kenney, Town, Honolulu
Mourad Lahlou, Aziza, San Francisco
Corey Lee, Benu, San Francisco
Ludo Lefebvre, Trois Mec, Los Angeles
David LeFevre, MB Post, Manhattan Beach, CA
Niki Nakayama, n/naka, Los Angeles
Daniel Patterson, Coi, San Francisco
John Rivera Sedlar, Rivera, Los Angeles
Jon Shook and Vinny Dotolo, Animal, Los Angeles
Joshua Skenes, Saison, San Francisco
James Syhabout, Commis, Oakland, CA
Ricardo Zarate, Picca, Los Angeles