The culinary award season has begun, and among the 2013 James Beard Award Semi-Final Nominees announced Feb. 19:  Mark and Terri Stark for Outstanding Restaurateur of the Year, Terra St. Helena for Outstanding Restaurant of the Year, Outstanding Beverage Professional noms John and Kathe Dyson of Williams Selyem Winery; Merry Edwards of Merry Edwards Winery; Duncan Meyers and Nathan Roberts of Arnot-Roberts, Ted Lemon of Littorai Wineand Western Best Chef nominee Christopher Kostow of The Restaurant at Meadowood. Congrats for the well-earned nods!

Though there wasn’t a whole lot of shock or surprise on the list, the Beard Awards always provide a clear read on what — and who — drives the food and beverage industry nationally. As usual, lots of SF nominees and maybe most surprising were the inclusions of several midwest and southern restaurants which often fail to get the recognition they deserve.

The finalists will be announced March 18 (adding to the suspense!) and the winners will be announced in early May.

Here is the complete list…

BEST NEW RESTAURANT

Balena, Chicago
BierBeisl, Beverly Hills, CA
Bluebeard, Indianapolis
Borgne, New Orleans
Butcher & the Boar, Minneapolis
Cardamom Hill, Atlanta
Empellón Cocina, NYC
Forequarter, Madison, WI
Grace, Chicago
Hog & Hominy, Memphis
Khong River House, Miami Beach, FL
Lockeland Table, Nashville
Mateo Tapas, Durham, NC
Mi Casa by José Andrés at Dorado Beach, a Ritz-Carlton Reserve, Dorado, PR
Mintwood Place, Washington, D.C.
The Ordinary, Charleston, SC
Ox, Portland, OR
Oxheart, Houston
Pabu at Four Seasons Hotel Baltimore
Puritan & Company, Cambridge, MA
Rich Table, San Francisco
Shanik, Seattle
State Bird Provisions, San Francisco
Tar & Roses, Santa Monica, CA
Thirty Acres, Jersey City, NJ
Underbelly, Houston
Vernick Food & Drink, Philadelphia
The Whale Wins, Seattle
Zacatecas Tacos & Tequila, Albuquerque, NM

OUTSTANDING BAR PROGRAM
The Abbot’s Cellar, San Francisco
Anvil Bar & Refuge, Houston
The Aviary, Chicago
Bar Agricole, San Francisco
The Bar at the NoMad Hotel, NYC
The Broken Shaker, Miami Beach, FL
Bryant’s Cocktail Lounge, Milwaukee
Canon, Seattle
The Cedars Social, Dallas
Clyde Common, Portland, OR
Cook & Brown Public House, Providence
Cure, New Orleans
The Franklin Mortgage & Investment Co., Philadelphia
The Hawthorne, Boston
High West Distillery & Saloon, Park City, UT
Holeman & Finch Public House, Atlanta
Marvel Bar, Minneapolis
Pegu Club, NYC
The Porter Beer Bar, Atlanta
Restaurant Eve, Alexandria, VA
Rivera, Los Angeles
The Varnish, Los Angeles
The Violet Hour, Chicago
Williams & Graham, Denver
Woodberry Kitchen, Baltimore

OUTSTANDING CHEF
Sean Brock, McCrady’s, Charleston, SC
Andrew Carmellini, Locanda Verde, NYC
David Chang, Momofuku Noodle Bar, NYC
Tyson Cole, Uchi, Austin and Houston
Gary Danko, Restaurant Gary Danko, San Francisco
Suzanne Goin, Lucques, West Hollywood, CA
Maria Hines, Tilth, Seattle
Paul Kahan, Blackbird, Chicago
David Kinch, Manresa, Los Gatos, CA
Donald Link, Herbsaint, New Orleans
Barbara Lynch, No. 9 Park, Boston
Tim McKee, La Belle Vie, Minneapolis
Vitaly Paley, Paley’s Place, Portland, OR
Stephan Pyles, Stephan Pyles Restaurant, Dallas
Anne Quatrano, Bacchanalia, Atlanta
Julian Serrano, Picasso at Bellagio, Las Vegas
Nancy Silverton, Pizzeria Mozza, Los Angeles
Michael Symon, Lola, Cleveland
Michael Tusk, Quince, San Francisco
Marc Vetri, Vetri, Philadelphia

OUTSTANDING PASTRY CHEF
Dominique Ansel, Dominique Ansel Bakery, NYC
Andre Chin and Amanda Eap, Artisan Boulanger Patissier, Philadelphia
Melissa Chou, Aziza, San Francisco
Elizabeth Dahl, Nostrano, Madison, WI
Matt Danko, The Greenhouse Tavern, Cleveland
Patrick Fahy, Sixteen at Trump Hotel Chicago
Ken Forkish, Ken’s Artisan Bakery, Portland, OR
Hedy Goldsmith, Michael’s Genuine Food & Drink, Miami
Karen Hatfield, The Sycamore Kitchen, Los Angeles
Brooks Headley, Del Posto, NYC
Steve Horton, Rustica Bakery, Minneapolis
Maura Kilpatrick, Oleana, Cambridge, MA
Phoebe Lawless, Scratch, Durham, NC
William Leaman, Bakery Nouveau, Seattle
Tiffany MacIsaac, Birch & Barley, Washington, D.C.
Cheryl Maffei and Jonathan Stevens, Hungry Ghost Bread, Northampton, MA
Aaron Russell, Restaurant Eugene, Atlanta
Laura Sawicki, La Condesa, Austin
Tandra Watkins, Ashley’s at the Capital Hotel, Little Rock, AR
William Werner, Craftsman and Wolves, San Francisco

OUTSTANDING RESTAURANT
August, New Orleans
Blue Hill, NYC
Canlis, Seattle
Fore Street, Portland, ME
Foreign Cinema, San Francisco
Greens Restaurant, San Francisco
Highlands Bar and Grill, Birmingham, AL
Jaleo, Washington, D.C.
Jewel Bako, NYC
Lantern, Chapel Hill, NC
Lucia’s Restaurant, Minneapolis
Mélisse, Santa Monica, CA
Naha, Chicago
Oleana, Cambridge, MA
Patina, Los Angeles
The Slanted Door, San Francisco
Spiaggia, Chicago
Terra, St. Helena, CA
Vidalia, Washington, D.C.
Vincent on Camelback, Phoenix

OUTSTANDING RESTAURATEUR
Nick Badovinus (Flavor Hook, Off-Site Kitchen, Tried and True, etc.), Dallas
Ashok Bajaj, Knightsbridge Restaurant Group (The Bombay Club, The Oval Room, Rasika, etc.), Washington, D.C.
Kim Bartmann (Barbette, Bryant-Lake Bowl, Red Stag Supperclub, etc.), Minneapolis
Roger Berkowitz, Legal Sea Foods, Boston
Frank Bonanno, Bonanno Concepts (Mizuna, Osteria Marco, Bones, etc.), Denver
George Formaro (Centro, Django, South Union Bread Café, etc.), Des Moines, IA
Sam Fox, Fox Restaurant Concepts (Olive & Ivy, True Food Kitchen, Zinburger, etc.), Phoenix
Ford Fry, Rocket Farm Restaurants (The Optimist, JCT Kitchen, No. 246), Atlanta
Levi Goode, Goode Company Restaurants (Goode Company Seafood, Goode Company Taqueria, Goode Company BBQ, etc.), Houston
Martha Hoover, Patachou (Patachou, Petit Chou, Napolese, etc.), Indianapolis
John Howie, John Howie Restaurant Group (John Howie Steak, Seastar Restaurant and Raw Bar), Bellevue, WA
Mike Klank and Eddie Hernandez, Taqueria del Sol, Atlanta
Maguy Le Coze, Le Bernardin, NYC
Donnie Madia, One Off Hospitality Group (Blackbird, Avec, The Publican, etc.), Chicago
Nick Pihakis, Jim ‘N Nick’s Bar-B-Q, Birmingham, AL
Piero Selvaggio, Valentino Restaurant Group (Valentino, Valentino Vin Bar), Santa Monica, CA
**Mark Stark and Terri Stark, Stark Reality Restaurants (Willi’s Wine Bar, Monti’s Rotisserie & Bar, Willi’s Seafood & Raw Bar, etc.), Santa Rosa/Healdsburg, CA
Stephen Starr, Starr Restaurants (The Dandelion, Talula’s Garden, Parc, etc.), Philadelphia
Caroline Styne (Lucques, Tavern, A.O.C., etc.), West Hollywood, CA
Phil Suarez, Suarez Restaurant Group (ABC Kitchen, Jean Georges, wd~50, etc.), NYC

OUTSTANDING SERVICE
Bacchanalia, Atlanta
Biga on the Banks, San Antonio
Brigtsen’s, New Orleans
Café Juanita, Kirkland, WA
Chez François, Vermilion, OH
The Compound Restaurant, Santa Fe
Del Posto, NYC
Eastern Standard Kitchen & Drinks, Boston
Fountain Restaurant at Four Seasons Hotel Philadelphia
The French Room at the Adolphus, Dallas
Michael Mina, San Francisco
The Oakroom at the Seelbach Hilton, Louisville, KY
Persimmon, Bristol, RI
Providence, Los Angeles
Quince, San Francisco
The Restaurant at Meadowood, St. Helena, CA
Sapor Cafe and Bar, Minneapolis
Topolobampo, Chicago
Vetri, Philadelphia
Victoria & Albert’s at Disney’s Grand Floridian Resort & Spa, Lake Buena Vista, FL

OUTSTANDING WINE PROGRAM
4 Olives Wine Bar, Manhattan, KS
A16, San Francisco
Addison at the Grand Del Mar, San Diego
Angus Barn, Raleigh, NC
The Barn at Blackberry Farm, Walland, TN
Café on the Green at Four Seasons Resort and Club Dallas at Las Colinas, Irving, TX
Charleston, Baltimore
Charleston Grill at Charleston Place Hotel, Charleston, SC
CityZen at Mandarin Oriental, Washington D.C.
L’Etoile, Madison, WI
Five & Ten, Athens, GA
Frasca Food and Wine, Boulder, CO
The Grill Room at Windsor Court Hotel, New Orleans
Nopa, San Francisco
Press, St. Helena, CA
Picasso at Bellagio, Las Vegas
Sepia, Chicago
Sierra Mar at Post Ranch Inn, Big Sur, CA
Troquet, Boston
Yono’s Restaurant, Albany, NY

OUTSTANDING WINE, SPIRITS, OR BEER PROFESSIONAL
Sam Calagione, Dogfish Head Craft Brewery, Milton, DE
Ron Cooper, Del Maguey Single Village Mezcal, Taos, NM
John and Kathe Dyson, Williams Selyem Winery, Healdsburg, CA
Merry Edwards, Merry Edwards Winery, Sebastopol, CA
Don Feinberg and Wendy Littlefield, Vanberg & DeWulf, Cooperstown, NY
Mike Floyd, Nick Floyd and Simon Floyd, Three Floyds Brewing, Munster, IN
Chuck Furuya, DK Restaurants, Maui, HI
Manfred Krankl, Sine Qua Non, Ventura, CA
Ted Lemon, Littorai Wines, Sebastopol, CA
Stephen McCarthy, Clear Creek Distillery, Portland, OR
Duncan Meyers and Nathan Roberts, Arnot-Roberts, Healdsburg, CA
Garrett Oliver, The Brooklyn Brewery, Brooklyn, NY
Tom Peters, Monk’s Cafe, Philadelphia
Neal Rosenthal, Rosenthal Wine Merchant, NYC
Jörg Rupf, St. George Spirits, Alameda, CA
Eric Seed, Haus Alpenz, Edina, MN
Eric Solomon, Eric Solomon Selections – European Cellars, Charlotte, NC
Harlan Wheatley, Buffalo Trace Distillery, Frankfort, KY
Sean Lilly Wilson, Fullsteam, Durham, NC
David Wondrich, spirits educator, Brooklyn, NY

RISING STAR CHEF OF THE YEAR
Jimmy Bannos Jr., The Purple Pig, Chicago
Mark Bodinet, Copperleaf Restaurant at Cedarbrook Lodge, Seattle
Daniel Bonanno, A Pig in a Fur Coat, Madison, WI
Danny Bowien, Mission Chinese Food, San Francisco and NYC
Katie Button, Cúrate, Asheville, NC
Hari Cameron, A(muse), Rehoboth Beach, DE
Joe Cicala, Le Virtù, Philadelphia
Quinten Frye, Salt Kitchen & Tasting Bar, Honolulu
Bryce Gilmore, Barley Swine, Austin
Will Gilson, Puritan and Company, Cambridge, MA
Nicole Grimes, Rao’s at Caesar’s Palace, Las Vegas
Christopher Kearse, Will BYOB, Philadelphia
Matthew Kirkley, L2O, Chicago
Bernhard Mairinger, BierBeisl, Beverly Hills, CA
Jamie Malone, Sea Change, Minneapolis
Tim Maslow, Strip-T’s, Watertown, MA
Thomas McNaughton, Flour + Water, San Francisco
Janina O’Leary, TRACE, Austin
Jorel Pierce, Euclid Hall Bar & Kitchen, Denver
David Posey, Blackbird, Chicago
Giorgio Rapicavoli, Eating House, Coral Gables, FL
Michael Toscano, Perla, NYC
Chris Weber, The Herbfarm, Woodinville, WA
Blaine Wetzel, The Willows Inn on Lummi Island, Lummi Island, WA
Justin Woodward, Castagna, Portland, OR
Kris Yenbamroong, Night + Market, West Hollywood, CA
Justin Yu, Oxheart, Houston

BEST CHEF: WEST
Matthew Accarrino, SPQR, San Francisco
Nicolaus Balla, Bar Tartine, San Francisco
Josef Centeno, Bäco Mercat, Los Angeles
Michael Chiarello, Bottega, Yountville, CA
Michael Cimarusti, Providence, Los Angeles
Chris Cosentino, Incanto, San Francisco
Dominique Crenn, Atelier Crenn, San Francisco
Mitsuo Endo, Aburiya Raku, Las Vegas
Mark Estee, Campo, Reno, NV
Ed Kenney, Town, Honolulu
Andrew Kirschner, Tar & Roses, Santa Monica, CA
Christopher Kostow, The Restaurant at Meadowood, St. Helena, CA
Mourad Lahlou, Aziza, San Francisco
Corey Lee, Benu, San Francisco
David LeFevre, M.B. Post, Manhattan Beach, CA
Daniel Patterson, Coi, San Francisco
Carl Schroeder, Market Restaurant + Bar, Del Mar, CA
John Rivera Sedlar, Rivera, Los Angeles
Jon Shook and Vinny Dotolo, Animal, Los Angeles
Ricardo Zarate, Mo-Chica, Los Angeles

BEST CHEF: GREAT LAKES
Myles Anton, Trattoria Stella, Traverse City, MI
Dave Beran, Next, Chicago
Neal Brown, The Libertine Liquor Bar, Indianapolis
Zack Bruell, Cowell & Hubbard, Cleveland
Michael Carlson, Schwa, Chicago
Jean-Robert de Cavel, Jean-Robert’s Table, Cincinnati
Luciano Del Signore, Bacco Ristorante, Southfield, MI
Paul Fehribach, Big Jones, Chicago
Greg Hardesty, Recess, Indianapolis
Stephanie Izard, Girl & the Goat, Chicago
Anne Kearney, Rue Dumaine, Dayton, OH
Regina Mehallick, R Bistro, Indianapolis
Matthias Merges, Yusho, Chicago
Matthew Millar, Reserve, Grand Rapids, MI
Chris Nugent, Goosefoot, Chicago
Jonathon Sawyer, Greenhouse Tavern, Cleveland
David Tallent, Restaurant Tallent, Bloomington, IN
Giuseppe Tentori, Boka, Chicago
Paul Virant, Perennial Virant, Chicago
Andrew Zimmerman, Sepia, Chicago

BEST CHEF: MID-ATLANTIC
Scott Anderson, Elements, Princeton, NJ
Cathal Armstrong, Restaurant Eve, Alexandria, VA
Joey Baldino, Zeppoli, Collingswood, NJ
Ian Boden, Glass Haus Kitchen, Charlottesville, VA
Pierre Calmels, Bibou, Philadelphia
Anthony Chittum, Vermilion, Alexandria, VA
Tony Conte, The Oval Room, Washington, D.C.
Scott Drewno, The Source, Washington, D.C.
Spike Gjerde, Woodberry Kitchen, Baltimore
Lee Gregory, The Roosevelt, Richmond, VA
Trevett Hooper, Legume, Pittsburgh
Cedric Maupillier, Mintwood Place, Washington, D.C.
Johnny Monis, Komi, Washington, D.C.
Konstantinos Pitsillides, Kanella, Philadelphia
Sylva Senat, Tashan, Philadelphia
Brad Spence, Amis, Philadelphia
Lee Styer, Fond, Philadelphia
Vikram Sunderam, Rasika, Washington, D.C.
Marcie Turney, Barbuzzo, Philadelphia
Cindy Wolf, Charleston, Baltimore

BEST CHEF: MIDWEST
Justin Aprahamian, Sanford, Milwaukee
David Baruthio, Baru 66, Des Moines, IA
Steven Brown, Tilia, Minneapolis
Clayton Chapman, The Grey Plume, Omaha, NE
Gerard Craft, Niche, Clayton, MO
Doug Flicker, Piccolo, Minneapolis
John Gadau and Phillip Hurley, Sardine, Madison, WI
Colby Garrelts, Bluestem, Kansas City, MO
Michelle Gayer, Salty Tart, Minneapolis
Martin Heuser, Affäre, Kansas City, MO
Tim McKee, La Belle Vie, Minneapolis
Kevin Nashan, Sidney Street Café, St. Louis
Jack Riebel, Butcher & the Boar, Minneapolis
Lenny Russo, Heartland Restaurant & Farm Direct Market, St. Paul, MN
Jon Seymour, V. Mertz, Omaha, NE
David Swanson, Braise, Milwaukee
Carl Thorne-Thomsen, Story, Prairie Village, KS
Sameh Wadi, Saffron Restaurant & Lounge, Minneapolis
Sean Wilson, Proof, Des Moines, IA
James Winberg, Mike Brown, and Bob Gerken, Travail Kitchen and Amusements, Robbinsdale, MN

BEST CHEF: NORTHEAST
Steve Atkins, The Kitchen Table Bistro, Richmond, VT
Damon Baehrel, Damon Baehrel at the Basement Bistro, Earlton, NY
Jamie Bissonnette, Coppa, Boston
Francesco Buitoni, Mercato Osteria & Enoteca, Red Hook, NY
Joanne Chang, Flour Bakery + Cafe, Boston
Krista Kern Desjarlais, Bresca, Portland, ME
Gerry Hayden, The North Fork Table & Inn, Southold, NY
Brian Hill, Francine Bistro, Camden, ME
Matt Jennings, Farmstead Inc., Providence
Aaron Josinsky and Nathaniel Wade, Misery Loves Co., Winooski, VT
Melissa Kelly, Primo, Rockland, ME
Bun Lai, Miya’s Sushi, New Haven, CT
Michael Leviton, Lumière, Newton, MA
Tim Loomis, Liquids and Solids at the Handlebar, Lake Placid, NY
Barry Maiden, Hungry Mother, Cambridge, MA
Evan Mallett, Black Trumpet Bistro, Portsmouth, NH
Bjorn Somlo, Nudel, Lenox, MA
Champe Speidel, Persimmon, Bristol, RI
Bill Taibe, Le Farm, Westport, CT
Eric Warnstedt, Hen of the Wood, Waterbury, VT

BEST CHEF: NORTHWEST
Chris Ainsworth, Saffron Mediterranean Kitchen, Walla Walla, WA
Andy Blanton, Café Kandahar, Whitefish, MT
Greg Denton and Gabrielle Quiñónez Denton, Ox, Portland, OR
Jeff Drew, Snake River Grill, Jackson Hole, WY
Renee Erickson, The Whale Wins, Seattle
Jason Franey, Canlis, Seattle
John Gorham, Toro Bravo, Portland, OR
James Honaker, Bistro Enzo, Billings, MT
Brett Knipmeyer, Kinley’s Restaurant & Bar, Anchorage, AK
Gary Kucy, Rupert’s, McCall, ID
Nathan Lockwood, Altura, Seattle
Taite Pearson, della Mano, Ketchum, ID
Naomi Pomeroy, Beast, Portland, OR
Gabriel Rucker, Le Pigeon, Portland, OR
Adam Sappington, The Country Cat Dinnerhouse & Bar, Portland, OR
Ethan Stowell, Staple & Fancy Mercantile, Seattle
Jason Stratton, Spinasse, Seattle
Cathy Whims, Nostrana, Portland, OR
Justin Wills, Restaurant Beck, Depoe Bay, OR
Rachel Yang and Seif Chirchi, Joule, Seattle

BEST CHEF: NYC
April Bloomfield, The Spotted Pig
Marco Canora, Hearth
Wylie Dufresne, wd~50
Sara Jenkins, Porsena
Dan Kluger, ABC Kitchen
Mark Ladner, Del Posto
Paul Liebrandt, Corton
Anita Lo, Annisa
George Mendes, Aldea
Carlo Mirarchi, Roberta’s
Seamus Mullen, Tertulia
Joe Ng, RedFarm
Alex Raij and Eder Montero, Txikito
Cesar Ramirez, Chef’s Table at Brooklyn Fare
Sean Rembold, Diner
Masato Shimizu, 15 East
Alex Stupak, Empellón Cocina
Rich Torrisi and Mario Carbone, Torrisi Italian Specialties
Jonathan Waxman, Barbuto
Michael White, Marea

BEST CHEF: SOUTH
Peter Arpke, Beach Bistro, Holmes Beach, FL
Greg Baker, The Refinery, Tampa, FL
Vishwesh Bhatt, Snackbar, Oxford, MS
Kathleen Blake, The Rusty Spoon, Orlando, FL
Clay Conley, Buccan, Palm Beach, FL
Justin Devillier, La Petite Grocery, New Orleans
Jose Enrique, Jose Enrique, San Juan, PR
Justin Girouard, The French Press, Lafayette, LA
Scott Hunnel, Victoria & Albert’s at Disney’s Grand Floridian Resort & Spa, Lake Buena Vista, FL
James Lewis, Bettola, Birmingham, AL
Rob McDaniel, SpringHouse, Alexander City, AL
Brandon McGlamery, Luma on Park, Winter Park, FL
Jeff McInnis, Yardbird Southern Table & Bar, Miami Beach, FL
Tory McPhail, Commander’s Palace, New Orleans
Jose Mendin, Pubbelly, Miami Beach, FL
James and Julie Petrakis, The Ravenous Pig, Winter Park, FL
Hari Pulapaka, Cress, DeLand, FL
Alon Shaya, Domenica, New Orleans
Michael Stoltzfus, Coquette, New Orleans
Sue Zemanick, Gautreau’s, New Orleans

BEST CHEF: SOUTHEAST
Billy Allin, Cakes & Ale, Decatur, GA
Jeremiah Bacon, The Macintosh, Charleston, SC
Tyler Brown, Capitol Grille at the Hermitage Hotel, Nashville
Ashley Christensen, Poole’s Diner, Raleigh, NC
Scott Crawford, Herons at the Umstead Hotel and Spa, Cary, NC
Craig Deihl, Cypress, Charleston, SC
Damian Heath, Lot 12 Public House, Berkeley Springs, WV
Vivian Howard, Chef & the Farmer, Kinston, NC
Scott Howell, Nana’s, Durham, NC
Joshua Keeler, Two Boroughs Larder, Charleston, SC
Edward Lee, 610 Magnolia, Louisville, KY
Joseph Lenn, The Barn at Blackberry Farm, Walland, TN
Daniel Lindley, St. John’s Restaurant, Chattanooga, TN
Margot McCormack, Margot Café & Bar, Nashville
Elliott Moss, The Admiral, Asheville, NC
Todd Richards, The Shed at Glenwood, Atlanta
Steven Satterfield, Miller Union, Atlanta
Andrew Ticer and Michael Hudman, Andrew Michael Italian Kitchen, Memphis
Aaron Vandemark, Panciuto, Hillsborough, NC
Tandy Wilson, City House, Nashville

BEST CHEF: SOUTHWEST
Kevin Binkley, Binkley’s Restaurant, Cave Creek, AZ
James Campbell Caruso, La Boca, Santa Fe
James Dumas, High West Distillery & Saloon, Park City, UT
David Gilbert, Sustenio at Éilan Hotel Resort & Spa, San Antonio
Bryce Gilmore, Barley Swine, Austin
Jennifer James, Jennifer James 101, Albuquerque, NM
Jennifer Jasinski, Rioja, Denver
Maiya Keck, Maiya’s, Marfa, TX
Shinji Kurita, ShinBay, Scottsdale, AZ
Max MacKissock, The Squeaky Bean, Denver
Jason Maddy, Oak, Dallas
Hugo Ortega, Hugo’s, Houston
Rene Ortiz, La Condesa, Austin
Viet Pham and Bowman Brown, Forage, Salt Lake City
Armando Pomales, Café Central, El Paso, TX
Martín Rios, Restaurant Martín, Santa Fe
Teiichi Sakurai, Tei-An, Dallas
Alex Seidel, Fruition Restaurant, Denver
Chris Shepherd, Underbelly, Houston
Michael Sohocki, Restaurant Gwendolyn, San Antonio

Who needs dinner and a movie when you can have dinner and a butchering class? Now that’s some serious romance.

Beginning Feb. 13, 2012, Meat Revolution’s Berry Salinas and Fork Catering’s Sarah Piccolo are teaming up for a three-class series focused on teaching home cooks how to make the most of their meat — with the benefit of dinner and wine as part of the learning process.

Session 1: Chicken (Wednesday, Feb. 13, 5-8PM)
Learn how to break down a whole chicken from wings to thighs, how to use the whole carcass, how to brine and marinade and finally, prepare coq au vin. Afterward, sit down for a communal dinner featuring coq au vin, creamy farro, braised fennel and leeks and salad. Go home with recipes and a chicken to prepare at home.

 Session 2: Rabbit (Wednesday, Feb. 20 5-8PM)
Learn how to break down this versatile animal for a tasty rabbit ragout. A family-style meal will include homemade mal tagliati pasta and polenta with rabbit ragout, local mushrooms, and a salad.

Session 3: Sausage and Curing Pork Belly (Wednesday, Feb. 27, 5-8PM)
Learn how to cure your own pork belly for some tasty pancetta as well as learning how to stuff sausage (not as easy as it looks!). Dinner is carbonara with tagliatelli, grilled sausages and salad. Students take home a chunk of pancetta for later.

Classes are $75 each, or $60 if you purchase the series. Limited to 10 students, 330 Main St., Sebastopol. Email info@forkcatering.com for reservations or call 707-494-0960.

Campo Fina’s co-executive chef Jamil Peden has departed from the Healdsburg restaurant. Owner and co-exec chef Ari Rosen will step into Peden’s place. Meanwhile, in Sebastopol, Chef Martin Maigaard has taken over the kitchen of the Gypsy Cafe, introducing a deep fried portobello mushroom po boy, rock cod fish cakes, hush puppies with honey butter and butternut squash lasagna with Bechamel sauce.

Valentine’s Warm Up

Get your sweetie in the mood for amore, or at least a little snuggling, at the 24th annual Wine and Chocolate Fantasy at Rodney Strong Vineyards Saturday Feb. 9, 2013 from 1-4p.m.

Wander through the mood-lit barrel cellar nibbling dark chocolate truffles, cupcakes, small-bites from local chefs and sipping some of the Healdsburg winemaker’s best pours. $65 per person, tickets and info at rodneystrong.com or 431-1533.

Rosso’s John Franchetti, Three Squares’ Josh Silvers, Kendall Jackson’s Justin Wangler along with Press Democrat columnist Michele Anna Jordan and several other prominent local chefs will participate in Third Thursday, a seres of dinners in conjunction with Worth Our Weight. The program puts chefs in the kitchen with at-risk youth apprentice cooks to serve up a multi-course prix-fixe dinner. The first dinner, February 21, features Liza Hinman of Spinster Sisters and Franco Dunn of Franco’s One World Sausage. $55 per person, with proceeds going to help the WOW program. Reservations 544-1200.

Just in from Lisa…

++++++++

Monday February 4, 2013

Dear Friends, 

The time has come for Fresh to move from the Skyhawk Village Marketplace.

Thank you to everyone who has supported the business relentlessly without ever doubting. You all have stuck in there and I appreciate the good memories I will take with me.

We are negotiating a new location and will close our doors for business tonight. The new facility has all the equipment and accoutrements we need so we will be able to sell most of the equipment that we brought here. Tomorrow Tuesday Feb 5^th we will be Closed all day to prepare for the moving sale. There will be no Tuesday night take out specials.

Wednesday, Thursday and Friday Feb. 6-8th from noon to six o’clock, all items will be for sale and marked down 25 – 50%. We are planning to sell everything from food to equipment and décor. 

We hope that you can come by to take advantage of this sale. 

Thank you sincerely,

Lisa Hemenway

PS We will continue to do catering out of the Skyhawk Village Marketplace until the move is final.