Blue Ribbon Task Force Chefs among James Beard Award Nominees

Every year, the James Beard Foundation recognizes members of the culinary community — including chefs, restaurateurs, cookbook authors, food journalists and restaurant designers — with the prestigious James Beard Award. Among this year’s nominees, are several members of the Seafood Watch Blue Ribbon Task Force, a group of culinarians committed to inspiring consumers and businesses to make informed choices in the seafood they consume and source.

We’re proud to see so many of our sustainable seafood champions nominated this year and wish them much luck! The awards will be presented in New York on May 5, 2014.

2014 James Beard Foundation Book Awards

General Cooking 
Try This at Home: Recipes from My Head to Your Plate
Richard Blais
(Clarkson Potter Publishers)

Single Subject
Culinary Birds: The Ultimate Poultry Cookbook
John Ash with James O. Fraioli
(Running Press)

2014 James Beard Foundation Restaurant and Chef Awards

Best Chef: Great Lakes (IL, IN, MI, OH)
Jonathon Sawyer, The Greenhouse Tavern, Cleveland

Best Chef: Northeast (CT, MA, ME, NH, NY STATE, RI, VT)
Michael Leviton, Lumière, Newton, MA

Best Chef: West (CA, HI, NV)
Michael Cimarusti, Providence, Los Angeles

Outstanding Service
Topolobampo, Chicago

Outstanding Restaurateur
Cindy Pawlcyn, Mustards Grill and Cindy’s Back Street Kitchen, Napa Valley, CA

Rising Star Chef of the Year
Blaine Wetzel, The Willows Inn on Lummi Island, Lummi Island, WA