Chicago faces, tables crowd list of Beard nominees
Chicago continues to be a culinary force to be reckoned with as evidenced by the list of nominees for the 2008 James Beard Foundation Awards.
A baker's dozen of Chicago-area food personalities is in line for the top awards in the food world's equivalent of the Academy Awards. The winners will be announced June 6-8 in New York City.
Young cooks Olivia and Isabella Gerasole won the award for best Webcast in 2007 for their Spatulatta show and are nominated in that category again. Their father, Vince Gerasole, joins them on the list, nominated in the television food segment category for his "Table for Two" spots that appear on WBBM-TV Channel 2.
Chef Grant Achatz of the acclaimed Alinea is up for Outstanding Chef in America, while Mindy Segal of Hot Chocolate made the list for Outstanding Pastry Chef. Brian Duncan of Bin 36 is in line for the Outstanding Wine Service Award, while Spiaggia (under the direction of chef Tony Mantuano) is up for Outstanding Service.
In the Best Chef: Great Lakes competition, Graham Elliot Bowles (formerly of Avenues), Carrie Nahabedian of Naha and Bruce Sherman of North Pond crowd the list.
Tuffano's Vernon Park Tap, an icon in Chicago's Little Italy, is hoping for the nod in the American Classics category.
For a complete list of chef and restaurant nominees, in addition to list of book and media award hopefuls, head to www.jamesbeard.org.
Shutouts to Sauvignon: Tony Esposito made history as goalie for the Chicago Blackhawks during the 1970s, but can he make wine?
Tony "O" and teammate Bobby Hull (aka "The Golden Jet") have become the latest sports icons to grace bottles of wine. (Former Bears coach Mike Ditka came out with his line of wines in 2006.)
In partnership with the National Hockey League Alumni Association, these two hall-of-famers are pasted on Cabernet Sauvignon and Chardonnay, respectively. The Hawks' golden boy on a Chardonnay? Get it?
The wine is produced by Ironstone Vineyards and distributed by (no coincidence here) Judge & Dolph whose president, W. Rockwell Wirtz, serves as chairman of the Blackhawks. A portion of the proceeds (look for it at a number of retailers for about $14.99) benefit charity: in Tony's case Cougars Select Youth Hockey; Make-A-Wish Foundation for Bobby.
I doubt you'll have the occasion celebrate with a bottle during a Hawks Stanley Cup game any time soon, but Chardonnay is worth a try any time Hawks are on TV (which is more often these days!) I don't generally gravitate toward this grape, but found this wine smooth and pleasant. The Cabernet, however, fell flat, kind of like Tony "O" falling on the puck.
Not to be overshadowed, Mr. Cub Ernie Banks is releasing 512 Chardonnay (referencing his home run number) next month in partnership with Charity Wines. Sales from the 2007 Paso Robles Chardonnay (about $17 a bottle) will benefit the Ernie Banks Live Above and Beyond Foundation.
Cooking Jewish with Judy: Judy Bart Kancigor, author "Cooking Jewish, 532 Great Recipes from the Rabinowitz Family" appears from 10 a.m. to noon Saturday at the Chicago History Museum, 1600 N. Clark St., Chicago.
Join Judy as she shares a celebratory saga of five generations of the Rabinowitzes, her food-obsessed East Coast family. Judy will talk about the pleasure of Passover feasts, and her mother's "best chicken soup ever -- really!" as well as Gramma Sera Ftritkin's Russian Brisket, cheesecakes, rugelach and mandelbrot, and the sweet life that surrounds these dishes.
Copies of the book will be available for purchase and signing, and all profits benefit the Culinary Historians of Chicago. And, of course, there will be samples to nosh.
The lecture program costs $5, $3 for students and members and no charge for CHC members. To reserve, call Barbara Olson at (708) 788-0338 or e-mail rsvpchc@yahoo.com.
If you can't make the lecture, but want to catch up with Judy, head to a wine dinner that night, hosted by ChicaGourmets, at Ina's, 1235 W. Randolph. Dinner costs $59 per member, $69 per nonmember. Register at www.chicagourmets.org or (708) 383-7543.