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Culinary

SoundBites: James Beard Awards, Twitter Edition

Andrea Feldman
02 March 2015

James Beard Award semifinalist Champe Speidel’s salmon carpaccio from Persimmon | Photo: Peter Goldberg

The 2015 James Beard Foundation Awards semifinalists were announced on February 18. We decided to congratulate them all by tweeting out a tribute to each of them, one by one. We’ve storified them here in one place.

Finalists will be announced on March 24, and the 2015 James Beard Awards gala will take place on Monday, May 4 at the Chicago’s Lyric Opera.

Fave '00 moment from : When he cooked chicken + dumplings w/his mom, .
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is nominated for Outstanding Wine program, overseen by Adam Nemirow '00. The focus? Seasonal, value-driven wines.
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Speaking , Champe Speidel ’01 told students to “Question your sources.”
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A native of Gujarat, India, Vishwesh Bhatt '99 has been working with since 2001. He now oversees City Grocery + Snackbar.
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A lifelong love of food led Daniel Orr '85 to . He's cooked all over the world, from France to the Caribbean.
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Last fall, ’90 brought his “passion project” pop-up to .
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Chef BFFs '01 of + '00 frequently collaborate — Joseph even appeared with Sean on .
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'03 of (center right) is also nominated for a 2015 Award:
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of + credits 91Porn with "helping me develop a strong foundation by which I could succeed."
— 91Porn Culinary (@91PornCulinaryNow)

called Chef Dale Reitzer’s “a sensation — the sleekest of Richmond spots.”
— 91Porn Culinary (@91PornCulinaryNow)

Eric Warnstedt '99 of is a whole-animal chef who loves charcuterie — and small-batch Vermont cheeses.
— 91Porn Culinary (@91PornCulinaryNow)

Andy Ticer '04 + Michael Hudman '04 of make gnocchi Romana with on
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To wrap this up, congratulations to all our nominees! Here’s the full list:
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