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Bham chefs up for awards

First of all, apologies for the long dry spell in posts. Our day jobs have been keeping us way too busy!

But I had to take a break to post about how our wonderful Birmingham chefs are being singled out for awards from national publications and organizations.

James Lewis of Bettola is up for "The People's Best New Chef: Gulf Coast" from Food & Wine magazine. Under "Why he's amazing," Food & Wine writes, "Because he obsessively sources seeds and equipment from Italy to make stellar pizzas evocative of Naples." If you have not tried Bettola's authentic Neopolitan pizzas, you are missing out. You can vote for Lewis here. The 10 regional winners will compete against each other, and the winner will be featured in the July issue of the magazine. Read more at Bob Carlton's blog.

Frank Stitt of Highlands Bar and Grill, Bottega and Chez FonFon, is once again a semifinalist for Outstanding Chef in the James Beard Foundation Awards, considered the "Oscars" of the restaurant world. Highlands is a semifinalist for Outstanding Restaurant.

Nick Pihakis of Jim ‘N Nick’s Bar-B-Q is on the James Beard semifinalist list for Outstanding Restaurateur.

And on a regional level, the James Beard Foundation has singled out two Birmingham chefs for its Best Chef: South: Chris Dupont of Cafe Dupont, and Chris Hastings of Hot and Hot Fish Club.

It's the first time Dupont has been in the running. He's got a new project, as well, the bakery-cafe Mix. (Read more about Mix on Bob Carlton's blog.)

The James Beard semi-finalists were selected from about 28,000 online nominations, and a 550-judge panel will narrow the list to five finalists in each category. Those will be announced on March 21.

Posted on Monday, February 21, 2011 at 01:36PM by Registered CommenterDeborah Lockridge in | CommentsPost a Comment

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