Regular Features
Ingredient Substitution
Executive changes.
National Notes
Tools of the trade from across the country.

News and notes from area restaurants, hotels and clubs.

Openings, anniversaries & announcements.

Special Seasonings
Good deeds done by area chefs and restaurateurs.

Talk of the Table
One House service
model comes to PDX

Beverage Business
Washington Wine Month

Food Finds
Italian originals

Northwest Stir April 2016

Daily updates of happenings and breaking news on Facebook

2016 James Beard Semifinalists

Toques off to these Northwest semifinalists in the 2016 James Beard Foundation Awards. Winners will be announced in Chicago May 2.

BEST NEW RESTAURANT A restaurant opened in the calendar year before the award will be given that already displays excellence in food, beverage, and service, and that is likely to make a significant impact in years to come.

Coquine, Portland, OR
Girin Steakhouse & Ssam Bar, Seattle

OUTSTANDING BAKER A chef or baker who prepares breads, pastries or desserts in a retail bakery, and who serves as a national standard-bearer of excellence. Must have been a baker or pastry chef for at least five years.

Evan Andres, Columbia City Bakery, Seattle
Kim Boyce, Bakeshop, Portland, OR 

Moshit Mizrachi-Gabbitas, Janjou Pâtisserie, Boise, ID 

OUTSTANDING BAR PROGRAM A restaurant or bar that demonstrates excellence in cocktail, spirits and/or beer service.

Canon, Seattle 
Clyde Common, Portland, OR 

OUTSTANDING CHEF A working chef in America whose career has set national industry standards and who has served as an inspiration to other food professionals. Eligible candidates must have been working as a chef for the past five years. 

Matt Dillon, Bar Sajor, Seattle 
Gabriel Rucker, Le Pigeon, Portland, OR 
Jerry Traunfeld, Poppy, Seattle 

OUTSTANDING PASTRY CHEF A chef or baker who prepares desserts, pastries or breads in a restaurant, and who serves as a national standard bearer of excellence. Must have been a pastry chef or baker for the past five years.

Junko Mine, Café Juanita, Kirkland, WA 
Kristen Murray, Maurice, Portland, OR 

OUTSTANDING RESTAURANT A restaurant in the United States that serves as a national standard bearer of consistent quality and excellence in food, atmosphere and service. Eligible restaurants must have been in operation 10 or more consecutive years.

Lark, Seattle

OUTSTANDING RESTAURATEUR A working restaurateur who sets high national standards in restaurant operations and entrepreneurship. Candidates must have been in the restaurant business for at least 10 years. Candidates must not have won a James Beard Foundation chef award in the past five years.

Ethan Stowell, Ethan Stowell Restaurants, Seattle (Staple & Fancy, How to Cook a Wolf, Anchovies & Olives, and others) 
Nate Tilden, Portland, OR (Clyde Common, Olympia Provisions, Spirit of 77, The Richmond) 

OUTSTANDING SERVICE A restaurant in operation five or more years that demonstrates high standards of hospitality and service. 

Café Juanita, Kirkland, WA 

OUTSTANDING WINE PROGRAM A restaurant in operation five or more years that serves as a standard bearer for excellence in wine service through a wellpresented wine list, knowledgeable staff, and efforts to educate customers about wine.

Canlis, Seattle 
Jory Restaurant at the Allison Inn & Spa, Newberg, OR 
Wild Ginger, Seattle 

OUTSTANDING WINE, SPIRITS, OR BEER PROFESSIONAL A beer, wine or spirits professional who has made a significant national impact on the restaurant industry.

Wayne Carpenter, Skagit Valley Malting, Burlington, WA 
Steve McCarthy, Clear Creek Distillery, Portland, OR 

RISING STAR CHEF OF THE YEAR A chef age 30 or younger who displays an impressive talent and who is likely to make a significant impact on the industry in years to come.

Doug Adams, Imperial, Portland, OR 
Jay Blackinton, Hogstone Wood Oven, Orcas Island, WA 
Ryan Fox and Ali Matteis, Nomad, Portland, OR 
Maximillian Petty, Eden Hill, Seattle 

BEST CHEF NORTHWEST Chefs who have set new or consistent standards of excellence in their respective regions. Eligible candidates may be from any kind of dining establishment and must have been working as a chef for at least five years with the three most recent years spent in the region.

Jose Chesa, Ataula, Portland, OR
Laura Cole, 229 Parks Restaurant & Tavern, Denali National Park & Preserve, AK
Greg Denton and Gabrielle Quiñónez Denton, Ox, Portland, OR
Eric Donnelly, RockCreek, Seattle
Jeff Drew, Snake River Grill, Jackson, WY
Mike Easton, Il Corvo Pasta, Seattle
Renee Erickson, The Whale Wins, Seattle
Adam Hegsted, The Wandering Table, Spokane, WA
Edouardo Jordan, Salare, Seattle
Joe Kim, 5 Fusion and Sushi Bar, Bend, OR
Kris Komori, State & Lemp, Boise, ID
Nathan Lockwood, Altura, Seattle
Mike Muirhead, Mas Taco, Red Lodge, MT
Trent Pierce, Roe, Portland, OR
Sarah Pliner, Aviary, Portland, OR
Ryan Roadhouse, Nodoguro, Portland, OR
Dustin Ronspies, Art of the Table, Seattle
Allen Routt, Painted Lady, Newberg, OR
Justin Woodward, Castagna, Portland, OR
Rachel Yang and Seif Chirchi, Joule, Seattle

    Industry news of the Northwest for culinary professionals