42 Grams, Parachute, Spiaggia: Chicago well represented in James Beard semifinalists

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NEW YORK  — Forget the Oscars, for foodies there’s no higher honored given than the James Beard Foundation awards.  Today, the foundation announced it’s list of semifinalists and Chicago, was once again, well represented.
On March 24, the final nominees for all the categories will be announced and on May 4th, the winners will be announced at a ceremony in Chicago.

Below is a list of Chicago, and surrounding area, nominees.  The full list can be found at jamesbeard.org/awards.

Best New Restaurant
42 Grams
Parachute

Outstanding Baker
Judy Contino, Bittersweet Pastry
Dave and Megan Miller, Baker Miller Bakery & Millhouse

Outstanding Bar Program
The Violet Hour

Outstanding Chef
Carrie Nahabedian, Naha

Outstanding Pastry Chef
Dana Cree, Blackbird
Amanda Rockman, Nico Osteria

Outstanding Restaurant
Spiaggia

Outstanding Restaurateur
Kevin Boehm and Rob Katz, Boka Restaurant Group – (Boka, Girl & the Goat, GT Fish & Oyster, Momotaro, and others)
Donnie Madia, One Off Hospitality Group –  (Blackbird, Avec, The Publican, and others)

Outstanding Service
North Pond
Topolobampo

Outstanding Wine Program
Sepia

Outstanding Wine, Spirits or Beer Professional
Mike Floyd, Nick Floyd, and Simon Floyd, Three Floyds Brewing (Munster, IN)
Charles Joly, Crafthouse

Rising Star Chef
A chef age 30 or younger who displays an impressive talent and who is likely to make a significant impact on the industry in years to come.
Tanya Baker, Boarding House
Christopher Teixeira, Homestead on the Roof

Best Chefs – Great Lakes Region
Abraham Conlon, Fat Rice
Curtis Duffy, Grace
Paul Fehribach, Big Jones
Phillip Foss, EL Ideas
Eric Heath, Cleveland-Heath (Edwardsville, IL)
Brian Huston, Boltwood, (Evanston, IL)
Thomas Lents, Sixteen
Ryan McCaskey, Acadia
Paul Virant, Vie, (Western Springs, IL)
Erling Wu-Bower, Nico Osteria
Andrew Zimmerman, Sepia

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