Eventide Oyster chefs win James Beard award
Courtesy / Flickr, Elizabeth K. Joseph
A selection of oysters on ice at Eventide Oyster Co. at 86 Middle St. in Portland. The restaurant's chefs, Andrew Taylor and Mike Wiley, have won the James Beard Foundation's "best chef in the Northeast" category of its prestigious annual competition.
Third time’s a charm for Eventide Oyster Co. chefs Andrew Taylor and Mike Wiley. They've twice fallen short in the prestigious James Beard Foundation competition but on Monday night they received its 2017 “best chef in the Northeast” award.
The two chefs were competing against Karen Akunowicz of Myers + Chang in Boston; Cassie Piuma of Sarma in Somerville, Mass.; Susan Regis of Shepard in Cambridge, Mass.; and Benjamin Sukle of Birch in Providence, R.I., in the Northeast division.
The award recognizes chefs with at least five years of experience, including the three most recent years in the region, "who have set new or consistent standards of excellence in their respective regions."
The Bangor Daily News reported that the two Portland chefs, who are also co-owners of the Eventide Oyster along with manager Arlin Smith, joined the ranks of elite Portland chefs who previously took home the same award in the prestigious national competition: Sam Hayward of Fore Street and Rob Evans of Duckfat. Chef Melissa Kelly of Primo restaurant in Rockland also is a two-time Beard winner.
BDN reported that Portland’s Allagash Brewing Company owner Rob Tod, who also was up for a James Beard this year, lost out to Dogfish Head’s CEO Sam Calagione in the foundation’s “most outstanding beer professional” category.
Most Recent
Most Recent
Comments