Wednesday, May 6, 2009
Nate Appleman Rising Star Chef O' The Year At Beard
I read this great article about Nate Appleman in Meatpaper magazine, written by Marcia Gagliardi a freelance food writer and founder and publisher of tablehopper.com. The article entitled When Life Gives You Offal, Make Meatballs explores nose to tail cooking in the bay area featuring Chefs like Ryan Farr, Russell Moore and of course Appleman.
The concept he described with the commisary butcher program reminded me alot of Peninsula Gourmet Markets, and I always love to hear when that concept is working well.
Just last week I traded emails about A16 and SPQR with Gary O' from Pebble Beach Food and Wine who is practically a regular at A16 and said he had an extrodinary ingredient driven meal at SPQR recently.
So Chef Nate Appleman was fresh in mind when the James Beard Foundation named him Rising Chef of The Year. He was the only West Coast winner.
A graduate from the Culinary Institute of America in Hyde Park, New York, the native of Greenville, Ohio has worked across the country, honing his skills at restaurants including Maisonette in Cincinnati, Brasa in Seattle, Campton Place in San Francisco (where he met his wife, Clarisse), The Dining Room at The Ritz-Carlton in San Francisco, and Tra Vigne in St. Helena, California.
"When I was very young, my grandfather was a butcher, and I remember seeing large pieces of meat hanging in his grocery store. Then things changed—meat went from hanging to packaged. Then, when I was at cooking school, I butchered a cow; it triggered memories and I was hooked. It’s what I look forward to every single day, butchering.”-Nate Appleman
NYC restaurants take top honors at Beard Awards
By Bret Thorn
NEW YORK (May 5, 2009)
Nate Appleman, chef of A16 in San Francisco, was named "Rising Star" chef of the year, while New York City establishments nearly swept the restaurant honors at the 2009 James Beard Foundation Awards.
New York City restaurants won big at Monday night's awards ceremony here, with Momofuku Ko taking the prize as best new restaurant. Jean Georges was named outstanding restaurant, and Dan Barber, executive chef and owner of Blue Hill in New York and Blue Hill at Stone Barns in Pocantico Hills, N.Y., won the outstanding chef award.
Gina De Palma of Babbo in New York was named outstanding pastry chef, and the outstanding service award went to restaurant Daniel, also in New York. Drew Nieporent of the Myriad Restaurant Group was named restaurateur of the year.
Appleman's "Rising Star" award recognizes a chef aged 30 or younger who is deemed likely to make a significant impact on the restaurant industry.
“Being recognized by my peers is one of the greatest honors ever,” a teary Appleman said at the awards ceremony.
Read the full story and see pictures from the event at NRN here.