NO chefs, restaurants advance in James Beard awards competition

News_Anvil Bar & Refuge exterior night

News_Anvil Bar & Refuge exterior night

Four St. Louis chefs were among the "Best Chef: Midwest" semifinalists the Beard Foundation announced last month: Ben Grupe of Elaia, Lona Luo of Lona's Lil Eats, Mike Randolph of Privado and Ashley Shelton of Sardella.

Former Madison Chef Justin Carlisle, who owns the intimate restaurant Ardent on Milwaukee's East Side, has made it into the final round of the James Beard Awards again this year for the third time in a row.

The James Beard Foundation has named San Antonio chef Steve McHugh of Cured a 2018 nominee for "Best Chef" of the Southwest.

Carlisle still has ties to Madison and participated in a panel discussion at the Cap Times' Idea Fest a year ago focused on the farm-to-table movement.

Outstanding Service: San Francisco's iconic Zuni Cafe will go up against the city's Saison and three other USA restaurants for the award that honors a business that "demonstrates high standards of hospitality and service".

The victor of the 2018 James Beard Awards be announced May 7, at the Lyric Opera of Chicago. Vedge marked six years in business last Fall.

In the national category of Outstanding Chef, Donald Link of Herbsaint, Cochon and Peche scored another nomination. The category is open to chefs in Louisiana, Alabama, Arkansas, Mississippi, Florida and Puerto Rico.

Outstanding Wine, Beer or Spirits Professional: Finalist Miljenko "Mike" Grgich's claim to fame is making the 1973 Chateau Montelena Chardonnay that beat the best French white Burgundies at the Judgment of Paris in 1976. Also at the 2017 James Beard Awards, Gioia's Deli was one of five restaurants nationwide recognized as an "America's Classic." Finalists were announced Wednesday.

Winners will be announced at a ceremony in Chicago on May 7.

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