The James Beard Foundation journalism awards ceremony, at which Matt and Ted Lee are serving as emcees and first-course cooks, is a private affair. But a local sneak peek of the brothers’ awards dinner dish is free and open to the public.
On Apr. 29, the Lees and dish collaborator Matt Greene of Duvall Events will host a tasting demo at the catering company’s North Charleston headquarters. The event includes wine, with liquor drinks available for purchase.
Details of the dish have not yet been disclosed, but the Lees are apparently pumped. Continue reading
Sean 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
Three Charleston chefs are in the running for finalist status in the Southeast division of the James Beard Foundation’s Best Chef awards.
Josh Keeler of Two Boroughs Larder, Kevin Johnson of The Grocery and Jeremiah Bacon of The Macintosh are semi-finalists for the prestigious prize, which will be awarded this May in New York City. Bacon is a semi-finalist for the third year running; Keeler was also a semi-finalist last year.
Other local semi-finalists include McCrady’s for Best Service; Sean Brock for Outstanding Chef, a national award, and FIG for Best Wine Service. “Greatest honor to date,” FIG’s sommelier David McCarus tweeted. Continue reading