Josh Galliano at the Beard Banquet
Jun 27, 2008 St. Louis, chefs, missouri
In the better late than never file (because I was asking permission to use these pictures and didn’t see I got the okay), here’s Josh Galliano’s spread at the James Beard House when he went a few weeks ago for the James Beard Awards banquet.
His dish was Braised Pork Belly with Pickled Peach Salad, Molasses-Glazed Scarlet turnips, and Peach Butter.
He’s told me a lot about the weekend, and you too can get a glimpse of his experience by reading about the event in Josh’s letter to Joe Bonwich on his blog Off the Menu.
photos courtesy the ulterior epicure.
St. Louis Beard-related News
Jun 9, 2008 St. Louis, general food, missouri, restaurants
Unfortunately over the weekend Julia Usher did not win the Food-Related Columns James Beard Award she was nominated for–meaning St. Louis will have to once again live vicariously through a Danny Meyer win. We can, however, rest a little easier with the knowledge that some of our own, in the form of Joshua Galliano and a few of his An American Place crew, were cooking at the gala and serving up genuine Hinkebein Hills Farm pork belly.
And don’t forget you can read Julia’s nominated Prep School articles in the Sauce Magazine archives.
- Braising: A magical transformation from tough to tender (Mar 1st 2007)
- Quick-process and refrigerator are two pickles you’ll want to be in (Oct 1st 2007)
- In the game of pâte à choux, the classical method wins (Dec 1st 2007)
Tags: Hinkebein Hills Farm, James-Beard-Awards, Joshua Galliano, Julia User
James Beard Open Nominations
Nov 15, 2007 chefs, restaurants
Joshua Galliano, Executive Chef at An American Place restaurant, posted a call to the St. Louis dining public over on Eat@Joe’s that we all go out and register for the James Beard Awards nominations so we can “stuff the open nominations with St. Louis restaurants as a way to push St. Louis into the national spotlight and entice judges/critics to visit our city.”
I agree it’s a good idea, and while I’m not a huge fan of everything they do, The James Beard Foundation has a certain cache with the dining public that is never a bad thing, and they do award the deserving.
So do like he (and I) did and go nominate Gerard Craft or anything else you might find worthy in our city. It definitely can’t hurt.
Joshua’s post in full:
Open nominations have begun for the 2008 James Beard Awards. The open nomination process allows restaurateurs, chefs, the food loving public, and anyone else to nominate their favorite restaurant/chef. When open nominations close, a long list of nominees is formulated in order for James Beard judges to vote for their favorites. From there, a short list of the nominated chefs/restaurants is created, which ends with the awards ceremony in May.
The open nominations are a great way to promote St. Louis restaurants because in the past, the city and the area has been overshadowed by Chicago. The competition for all divisions is stiff, but there is one category where a critical mass of nominations could help to promote St. Louis. Please take a moment and register to vote on the James Beard Organization website at the following url:
http://www.jamesbeard.org/awards/forms/index.shtml
When voting for your favorite restaurant, there is also the chance to nominate a second restaurant. I recommend that we stuff the open nominations with St. Louis restaurants as a way to push St. Louis into the national spotlight and entice judges/critics to visit our city. More judges, more chances for local restaurants to win a nomination or award.
The division where a St. Louis restaurant stands the best chance is for Rising Chef. In order to qualify for the Rising Chef award, the chef must be under 30 and must have worked as an executive chef for at least 2 years. Gerard Craft at Niche not only fits those requirements, but the soul and love that he puts into his food more than qualifies him to be recognized nationally. Please take a moment, register, and vote for some St. Louis restaurants.
Tags: An American Place, Gerard Craft, James-Beard-Awards, Joshua Galliano, Niche
