VIV Says: Blog

We had the opportunity to attend the James Beard Foundation Awards ceremony — the Oscars of food — held at the Lincoln Center in New York City May 4. This year’s annual gathering of chefs, sommeliers, restaurateurs and other culinary professionals featured the theme of Women in Food, with all 22 food tables and 13 cocktail tables headed by female chefs and mixologists.

This year’s big awards — presented by Cat Cora, Emeril Lagasse and Stanley Tucci, who plays Julia Child’s husband in the upcoming film Julie & Julia — went to Jean Georges in New York (Outstanding Restaurant), Dan Barber of New York’s Blue Hill (Outstanding Chef), Nate Appleman of A16 in San Francisco (Rising Star Chef) and Momofuku Ko in New York (Best New Restaurant). The 2009 Lifetime Achievement Recipient was Ella Brennan, who has been involved with the 129-year-old New Orleans landmark Commander’s Palace since 1969.

Past female winners include Nancy Silverton in 1991 — the first year the awards ceremony was held, though honors have been given since 1967 — for Outstanding Pastry Chef when when she was at Campanile. (Check out Silverton’s antipasto salad recipe for VIVmag here). A year later, local- and slow-food advocate Alice Waters of Chez Panisse won both Outstanding Chef and Outstanding Restaurant. Andrea Reusing of the Lantern Restaurant in Chapel Hill, NC, told us she sees a bright future for women in the industry. “Tons of young women are seeing this as a career possibility,” she says.

For light warm-weather fare, try this recipe for Lebanese Fattoush Salad from 2008 award winner Carrie Nahabedian of Naha in Chicago.

Lebanese Fattoush Salad

1 cup Mt. Vikos “True” Greek Feta Cheese, slightly crumbled

2 cucumbers, peeled, split lengthwise, seeds removed, sliced into 4-inch diagonals

4 plum tomatoes, peeled, quartered, seeds removed

3 hearts of Romaine, torn, inner leaves only

¼ cup kalamata olives, split, pits removed

1 small red onion, peeled and thinly sliced

1 bunch mint leaves, torn

3 pieces pita bread, split, toasted golden brown and broken into large pieces

½ bunch flat-leaf parsley, leaves torn

2 teaspoons kosher salt

2 garlic cloves, minced

½ teaspoon cracked black pepper

1 teaspoon each of fennel seed, anise seed and cumin seed, all lightly toasted and cracked

1 tablespoon dried oregano

4 ounces extra-virgin olive oil

Juice of 1 lemon

2 ounces red-wine vinegar

Salt and pepper

Place all ingredients in a large bowl and toss well to mix. Season to taste with salt and pepper.

Serves 8

NUTRITION SCORE (per serving)

269 calories (64% fat)

Fat 19 g

Carbs 20 g

Protein 6 g

Fiber 3.3 g

Calcium 177 mg

Iron 2.7 mg

Sodium 659 mg

We love discovering new and noteworthy restaurants. Would you go out of your way to support one if you knew a woman was at the helm?

Photo credit: Daniel Krieger

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