Kinston chef gets James Beard nomination for cookbook

Kinston chef Vivian Howard continues to rack up the accolades for her debut cookbook.

The James Beard Foundation is also particular about its award nomenclature, as even the recognition of being on the "long list" of semifinalists finds its way quickly into marketing material and website front pages.

Last month, we learned that six Arizona chefs and restaurants were named as semifinalists for the 2017 James Beard Awards. The state has never had a national victor.

Nashville's 2017 James Beard Awards semifinalists and past winners.

For the third year running, Chef Justin Carlisle of Ardent and Red Light Ramen has made it to the next round for Best Chef Midwest.

Woodberry Kitchen chef and owner Spike Gjerde holds Baltimore's only James Beard Award for best chef: Mid-Atlantic, which he won two years ago. Gabe Barker of Pizzeria Mercato in Carrboro was the Rising Star nominee, which is awarded to a chef 30 years or younger. Granted to chefs, restaurateurs and other professionals in the restaurant industry, the foundation's annual awards are among the industry's most prestigious. They were the only North Carolina chefs out of 20 across the country who were nominated. Death and Taxes was a finalist in 2016 for Best New Restaurant. She has become known in Raleigh for her group of restaurants, which also includes Beasley's Chicken & Honey, Chuck's and Fox Liquor Bar. She also released her first cookbook past year, "Poole's: Recipes and Stories From a Modern Diner".

The semifinalists, announced in February, included in national categories Paul and Joe Bartolotta of Bartolotta Restaurants for outstanding restaurateur and chef Tory Miller's L'Etoile in Madison for outstanding restaurant.

The coveted medals, sporting the domed visage of the behemoth of American cookery, will be handed out at a gala celebration in Chicago on May 1.

-- Francis Lam for "Recipes with Roots: The True Meaning of Turkey", a finalist in the Humor category.

  • Leroy Wright