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.
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!
Why he's amazing: In a strip mall in Phoenix, he’s doing exceptional dishes to reclaim and elevate global cuisine.
Humor on the menu: Dishes and cocktails reference kitschy TV trivia and pop culture - the cured-meats platter is named for "Green Acres" swine hero Arnold Ziffel.
How he describes his food: “Elevated comfort food” - the menu features classics like meatloaf dressed up with bacon-braised greens and sweet-onion gravy.
Unusual digs: Gilmore built the orange-and-white trailer that houses his kitchen, which includes a wood-burning grill room and all the trappings of a small restaurant kitchen. Diners enjoy his offerings at metal tables on an outdoor graveled dining area.
Must-try dish: Lamb’s tongue fricassee with apricot mostarda.
Where you can find him: Dai Due has no brick-and-mortar home: It pops up periodically at farms, hotels and other venues in and around Austin. Griffiths and his wife, Tamara Mayfield, also operate the Dai Due Butcher Shop every Saturday at the Austin Farmers Market.
What smells so good: Byres smokes or cures almost all his dishes over wood, using either the mesquite-fueled wood grill and barbecue pit in the kitchen or a vintage Appalachian cold smoker out back, which uses hickory, pecan wood and charcoal.
Best known for: Being a finalist on "Top Chef" Season 3 and "Top Chef All-Stars" Season 8.
"Best New Chef" pedigree: During culinary school, Brown worked at The Dunaway Restaurant with "Best New Chef 2006" Mary Dumont. Pham worked for "Best New Chef 2002" Laurent Gras at San Francisco’s Fifth Floor.
Education: Self-taught: He didn't go to culinary school.
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.
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