Chef Erin French among a dozen Mainers up for James Beard awards
Photo / Peter Van Allen
The Lost Kitchen's owner, Erin French, helped raise money for farmers affected by so-called forever chemicals.
Twelve Maine restaurants and chefs are among the semifinalists for the 30th annual James Beard Awards, one of the world's most prestigious culinary competitions.
The group of semifinalists represents a wide collection of culinary talent, including exceptional chefs and dining destinations across 12 regions of the country. There are qualifiers for the title of best new restaurant, outstanding bar program, outstanding baker and rising star chef age 30 and under, according to a news release.
The foundation will announce the final nominees for all categories during a live press conference in Philadelphia on March 25.
Nominated for outstanding baker is Briana Holt of Tandem Coffee + Bakery in Portland. The award recognizes a pastry chef or baker who demonstrates exceptional skill, integrity, and character in the preparation of desserts, pastries, or breads served in a retail bakery, and who has been working as a pastry chef or baker for the past five years
Nominated for outstanding bar program is Novare Res Bier Café in Portland. The award recognizes a restaurant or bar that demonstrates exceptional care and skill in the selection, preparation, and serving of cocktails, spirits or beer.
Melissa Kelly of Primo in Rockland was nominated as outstanding chef. This prize recognizes a chef who sets high culinary standards and who has served as a positive example for other food professionals, and who has been working as a chef for the past five years.
Fore Street in Portland was nominated for outstanding restaurant. The title recognizes a restaurant that demonstrates consistent excellence in food, atmosphere, service and operations, and has been in business 10 or more consecutive years.
Others nominated were:
- Vien Dobui, CÔNG TỬ BỘT, Portland
- Devin Finigan, Aragosta at Goose Cove, Deer Isle
- Erin French, Lost Kitchen, Freedom
- Ben Jackson, Drifters Wife, Portland
- Krista Kern Desjarlais, Purple House, North Yarmouth
- Greg Mitchell and Chad Conley, Palace Diner, Biddeford
- Ravin Nakjaroen, Long Grain, Camden
Overview of awards process
The James Beard Foundation holds an online open call for entries beginning in mid-October of each year. Entries received, along with input solicited from an independent volunteer group of more than 250 panelists around the country, are reviewed by the restaurant and chef committee to determine eligibility and regional representation.
The committee then produces a nominating ballot that lists the semifinalists in each of the 23 restaurant and chef categories. The list of semifinalists is then voted on by more than 600 judges from across the country to determine final nominees.
The same group of judges, which comprises leading regional restaurant critics, food and wine editors, culinary educators, and past James Beard Award winners, then votes on the nominees to select the winners. Nominees for all award categories will be revealed March 25. Awards will be handed out at the James Beard Awards Gala on May 4 in Chicago.
This year marks the 30th anniversary of the James Beard Awards.
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