2014 JBFA Seattle Finalists Announced: Why It’s a Big Deal

By Seattle Mag March 18, 2014

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!–paging_filter–pFinalists for the stronga href=”http://\/\/seattlemag.com/who-was-james-beard-anyway” target=”_blank”2014 James Beard Foundation Awards/a/strong have been announced, and it’s a pretty good show for Seattle./p
pBut before I present the short-list, let’s talk about why this award is such a big deal. While it may not mean much to the average consumer, this accolade is a huge honor for folks in the industry. Here’s why./p
pJosh Henderson, creator of the a href=”http://huxleywallace.com/” target=”_blank”Huxley Wallace Collective/a, who’s up for a JBFA for the design of his restaurant stronga href=”http://westwardseattle.com/” target=”_blank”Westward/a/strong, says it’s a sense of accomplishment, “like, ‘We did it!’ It’s a big deal for the restaurant, for the cooks and everyone involved. It’s like a celebration — all your hard work has paid off. You work so hard, you need an excuse to celebrate every once in a while. It’s important.”/p
pImportant also, says Henderson, because the award is voted on by your peers (former JBA winners get to vote). stronga href=”http://restaurantroux.com/” target=”_blank”Roux/a/strong’s Matthew Lewis agrees, saying there’s something special about getting a nod of approval from the extra critical eyes of people in the industry./p
pSame with stronga href=”http://michaelmina.net/restaurants/locations/rnwa.php” target=”_blank”RN74/a/strong’s David Varley. “It matters because it’s a recognition of something from your peers and it puts you on the map nationally. Not that it should matter, but it does.”/p
p“The guests don’t know, it’s all about the industry. The only thing a chef cares about are what his friends think. We’re the most insecure…peer recognition is a big deal. It’s the most important thing for us, especially when you’re just starting out.”/p
pStarting out, like first-time restaurateurnbsp;Eric Donnelly, who is still reeling (no pun intended) after getting ontonbsp;a href=”http://www.jamesbeard.org/blog/2014-restaurant-and-chef-award-semifinalists” target=”_blank”the semi-finalists/anbsp;list with his restaurantnbsp;stronga href=”http://www.rockcreekseattle.com/” target=”_blank”RockCreek/a./strong/p
p“When you’re young and very ambitous, which I still am, it was always a goal of mine, ‘Some day, I’m gonna bust my ass and get nominated for a JBA!’ and then I get this phone call and I’m like, ‘What? You have the wrong guy,’ because all of the sudden my new restaurant — it almost isn’t real to me.”/p
pAnd now, presented without interruption, the Seattle finalists for the 2014 James Beard Awards./p
pstrongBest Chef Northwest/strongbrRenee Erickson, The Whale WinsbrJason Franey, CanlisbrEthan Stowell, Staple Fancy/p
pstrongRising Star Chef of the Year/strongbrBlaine Wetzel, The Willows in on Lummi Island/p
pstrongOutstanding Restaurant Design/strongbrHuxley Wallace Collective, Josh Henderson and Matthew Parker, Westward/p
pstrongBook Awards/strongbr(Focus on Health)bremGluten-Free Girl Every Day, /emShauna James and Dan Ahern/p
pstrongJournalism Awards/strongbr(Food Politics, Policy and the Environment)brCraig Welch, emThe Seattle Times/em, “Sea Change: The Pacific’s Perilous Turn”/p
pstrongVideo Webscast/strongbremCook Smarter/em, Host Grant Crilly, a href=”http://www.chefsteps.com/” target=”_blank”Chefsteps.com/a/p
pFor a complete list of nominees, head over to a href=”http://www.jamesbeard.org/blog/complete-2014-jbf-award-nominees” target=”_blank”the official site/a. Winners will be announced May 5.nbsp;/p

 

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