Food News Roundup: F&W People's Best New Chef, Beard Awards & Voracious Tasting
Today brings a flurry of food related news, locally and nationally.
Food and Wine proclaimed Jamie Bissonnette of Coppa in Boston as the 2011 winner of the People's Best New Chef. Seattle beat Portland with Canlis' Jason Franey scoring the most number of votes in the Northwest region. For food geeks like us following the contest locally it was obvious that the throwdown was between the forces of Spur and Canlis. Canlis lead the way with an all-out campaign including a photo mystery for a new pop-up dinner.
Meanwhile, the venerable James Beard Foundation announced the hosts of the 2011 James Beard Foundation Awards, which will be held on May 9. San Francisco superstar and Seattlest favorite, Traci Des Jardins will join Ming Tsai and Tom Colicchio. Des Jardins will also be a contestant on the next season of Top Chef Masters. Locally, Chef Rachel Yang of Joule/Revel will be among the select group cooking at the awards for the theme "The Ultimate Melting Pot" described as "a tribute to the national's wonderfully diverse food culture, a mosaic of influences from many lands." Interestingly enough Andy Ricker hailing from Portland's infamous Pok Pok will be also showcasing his culinary talents at the Gala Reception. Yang is among the contenders for the Best Chef Northwest Award.
Rachel Yang will also be competing against the 2010 showdown champion Seth Caswell at Seattle Weekly's Voracious Tasting and Awards. It's a busy spring for Joule/Revel team, though we are confident they can handle it all just fine.
The all things sweet and lovely Cakespy Jessie Oleson recreates the ever-so popular Samoas Girl Scout Cookie on her Serious Eats column. Fans of the caramel, chocolate and coconut cookie no longer need to wait for little Girls Scouts to knock on their door, rather enjoy the spectacular cookie year-round. Seattlest luckily has yet to be a victim of the addictive Girl Scout cookie.
Wow. Seattle, way to represent a high caliber of culinary talent and innovation. Really this just means more awesome and delicious food for us to eat. But once in awhile it's nice to be recognized for your hard work and dedication. Thanks to the chefs who make eating well easy.
