Earlier this year, 14 Atlanta chefs and restaurants were named semifinalists for a coveted James Beard Foundation Award , considered one of the highest honors for culinarians in the U.S. That list was whittled down today when the Foundation released the names of finalists for its 2016 awards.
This is Satterfield’s fourth year in a row as a nominee in this category, and last year, Satterfield was the only Atlanta chef who figured among chef and restaurant finalists. Satterfield also saw his first cookbook, “Root to Leaf,” named a finalist in the Photography category for a 2016 James Beard Foundation Book, Broadcast & Journalism award. (Satterfield also garnered honors earlier this month when his cookbook “Root to Leaf” was nominated for a Julia Child First Book Award from the International Association of Culinary Professionals.)
Also in the cookbook arena, Atlanta resident Virginia Willis was named a finalist in the “Focus on Health” category for her book, “Lighten Up, Y’all: Classic Southern Recipes Made Healthy and Wholesome,” which was also recently nominated for a International Association of Culinary Professionals award.
Still vying for a national culinary award is Staplehouse, finalist in the Best New Restaurant category. This past January, the Atlanta Journal-Constitution awarded the restaurant three stars.
In addition, Sean Brock, who opened his first Atlanta restaurant with Minero in Ponce City Market last fall, was named a finalist in the Outstanding Chef category.
And AJC food writer Wendell Brock is a finalist in the Profile category for his piece ““Christiane Lauterbach: The Woman Who Ate Atlanta,” written for The Bitter Southerner.
James Beard Foundation Restaurant and Chef award winners will be announced on May 2 at a ceremony in Chicago. The Book, Broadcast & Journalism award ceremony will take place on April 26 in New York City.