If there's one thing our friends at Food & Wine do even better than throwing fabulous festivals all around the country, developing stellar recipes and generally making our lives more appetizing - it's identifying up and coming talent from around the country.
Since 1988, the editors of Food & Wine have feasted their way from coast to coast, seeking out 10 innovative chefs, each with a distinctive vision, creating exceptionally delicious food. They've bestowed upon these shining stars the title of Best New Chef. This year, the dining public has a say.
In each of the ten designated regions of the country, you - yes, YOU - may vote for the chef whose restaurant has most significantly stirred your soul and your palate. The winner of the The People's Best New Chef 2011 will be the subject of a profile in the July issue of Food & Wine and will no doubt hold you in tremendous gratitude and esteem until the end of time.
We and the editors of Food & Wine would greatly prefer that you only vote for chefs whose restaurants you've actually visited, so the "chef" part of The People's Best New Chef 2011 really holds true. See more details at foodandwine.com and let the clicking commence!
Midwest | Pacific | Southwest | Northwest | New England
Southeast | New York Area | Great Lakes | Mid-Atlantic | Gulf Coast
Courtesy of Ashley’s
Ashley’s at the Capital Hotel - Little Rock, AR
Most unique hotel trait: Built in the 1800s, the hotel’s elevator was made large enough to carry both a man and his horse.
Proof - Des Moines, IA
Why she's amazing: She’s translating Northern African and Mediterranean flavors for a Midwestern audience.
Courtesy of Travail
Mike Brown and James Winberg
Travail - Robbinsdale, MN
How they save on decorating costs: A pig skull leftover from headcheese is re-purposed as window decoration.
Courtesy of HauteDish
HauteDish - Minneapolis, MN
Nickname: Colonel Mustard” - Schoenefeld once sprayed mustard at a bartender who asked for a salad with dressing on the side.
Sea Change - Minneapolis, MN
Favorite cooking tool: Spoons; he buys them on eBay or at antique stores. “I get really weird about my spoons. I have three spoons, and I tell people I usually like them more than most people I work with.”
R Bar - Kansas City, MO
Mixology program: Classic cocktails like the Moscow mule and a Prescription Julep - rye whiskey, cognac, mint and hand-crushed ice served in copper mug.
Courtesy of Five
Five - St. Louis, MO
What it means to be a chef: "When we are creative, we can change our menu up, and if you don’t do that, you’re not being a proper chef. Opening a can, dumping it in a pan and calling yourself a chef is not how it works.”
Farmhaus - St. Louis, MO
Oddball ingredient: Duck giblets (Willmann serves them fried).
Monarch - Maplewood, MO
Beverage program: Galliano makes his own root beer using sarsaparilla, ginger, anise, licorice root and cane syrup.
Courtesy of Tim Dahl
Nostrano - Madison, WI
Why he's amazing: Although he trained as a pastry chef, Dahl’s savory Italian-inflected dishes are spot-on.
Southeast | New York Area | Great Lakes | Mid-Atlantic | Gulf Coast
Voting starts on 2/15/11 and ends 3/1/11 at www.foodandwine.com/peoples-bnc. One vote per computer per region. Votes from any automated means or intended to disrupt the voting process (in American Express Publishing Corporation’s sole discretion) will be void. Chefs with the highest eligible votes per region will become finalists (10 total). The People's Best New Chef title will be determined based on highest number of eligible votes received during the voting period. All votes subject to verification.
© 2011 American Express Publishing Corporation. All rights reserved.
Tim Dahl given the extremely competitive dining scene in Madison (ranks second in the nation with number of restaurants per capita in the US) a breath of fresh air. He brings simplicity, elegance and drive to a city that has long been a mecca for local, fresh cuisine. I am sure that all of the chefs listed are absolutely fabulous and I look forward to many road trips to sample their work in the future.
Anthony Devoti is defiantly to be watched. his intuition in pairing creative cuisine with wine has been a very exciting experience for friends, family and myself. Anthony is young, fresh and aware of the selections of food close at hand.
I apologize if I offended anyone. My point was that others are taking anonymous blog comments far too seriously.
if there's been cheating, let them cheat. if people want to recognize chefs for their outstanding efforts in their respective markets, let it happen. Food is the winner here and as a consumer of this delightful art I'm sure the chefs nominated don't want to read some of these despicable comments. All the chefs are winners for being nominated in the first place.
i don't want Food and Wine to think this was a bad idea after the comments left by a handful of over zealous voters. Once again Food and Wine, congratulations on reaching out
Its not fair.Its not fair.Its not fair. Waaahhh, my puzzy hurts.
Brown and Winberg's vote total should be divided by two, as they are two people each able to go out and gather votes. Its not fair.
I have plenty to do. Your mom, for example. Burn!
You do the mother and I'll greaze the old man up over here. Flames!
Without elaborating, I will tell you that this is the most hurtful thing you could have written. Unreal. Truly unreal. What people will write behind the anonymity of their computer screens is astonishing.
Wow. You're a little touchy Andrea. Perhaps you're taking this too seriously.
Also, I'm taking a poll.
Equate Douche from Wal-Mart
Apparently Seegar Man has nothing better to do today, or actually any other day.
As I type, its almost 10:00 am Tuesday. Erik is at less than 30%. Will he auto-his way to the top today?
...looks like you won....you got your guy up to 38%...while trying to deflect attention away from the leader....
Lee took a leap of faith when he decided to leave New Orleans and move to state not known for its culinary prowess. What he has done since then is nothing short of a miracle. He has not only woken up a state to the produce they have in their own backyard, he has done it with class. Thank you for opening our eyes to a new experience of dining. i hope you get the recognition for all your hard work while continuing to tell the food story of Arkansas. I vote Lee.
Thanks Food and Wine for allowing Arkansas to show their appreciation for a job well done
Ashley's is the best place to have a great meal in Little Rock, by a long shot!
And, Lee, it's mostly because of you – you certainly have my vote.
Food & Wine states that: "All votes subject to verification." I see some people are buying into this nonsense. Food & Wine uses the free version of Polldaddy's software and simply does not have access to the data required to perform an audit. These polls are primarily a stomping ground for bored teenagers with too much free time on their hands. The winner is usually the first one to cheat. I'm sure all of these chefs are very talented, but don't take this poll seriously.
There is one caveat however, and that is if Food & Wine decides to upgrade to a professional account. In which case, the contestant with the most verifiable votes will win.
Get every new post delivered to your Inbox.
Join 8,102 other followers