Why FIG’s Nomination is a Boon For Local Chefs

FIG-interiorFor the second year in a row, Charleston doesn’t have a shot at claiming the James Beard Foundation’s Best Chef Southeast award (the last local nominee was Cypress’ Craig Deihl, who competed for the honor in 2012.) But as FIG’s beverage director David McCarus points out, his restaurant’s nomination in the Outstanding Wine Program category is a testament to the city’s thriving kitchen culture.

“This is awesome for Charleston,” McCarus says. “The possibility for Charleston to be seen as an entire entity, that’s awesome.”

Although the Beard nomination process isn’t an exact science, McCarus suspects judges were swayed by the service at FIG. “The wine list is like step A,” he says, comparing an impressive list in a poorly-staffed dining room to a gorgeous plate of food sloshed on its way to the table by an inept server. Continue reading

No Charleston Chefs Nominated for JBF Best Chef Southeast

brockSean Brock is the lone Charleston chef up for James Beard Foundation honors this year.

Brock was nominated this morning for the organization’s prestigious Outstanding Chef award, along with Gramercy Tavern’s Michael Anthony, Lucque’s Suzanne Goin; Manresa’s David Kinch and Mozza’s Nancy Silverton and Vetri’s Marc Vetri. Brock , the executive chef of McCrady’s, Husk Charleston and Husk Nashville, was nominated for the same prize in 2012; he won the Best Chef Southeast category in 2010.

Local semi-finalists Jeremiah Bacon of Oak Steakhouse and The Macintosh; Josh Keeler of Two Boroughs Larder and Kevin Johnson of The Grocery didn’t make the short list, which was announced in a lengthy ceremony live-streamed from Chicago. Continue reading