Oct. 16–The James Beard Foundation has opened its call for entries for its 2019 awards.
Anyone can submit a chef or restaurant for consideration, and there is no entry fee. The foundation received more than 22,000 entries for the 2018 restaurant and chef awards.
Restaurant and chef awards entries are due Dec. 31. Restaurant design awards entries are due Jan. 25.
Twenty semifinalists in each category will be announced Feb. 27. The top five nominees in each category will be announced March 27. Winners will be announced May 6 in Chicago.
Established in 1990, the James Beard Foundation's prestigious restaurant and chef awards honor members of the American food, beverage and hospitality industries who demonstrate excellence in their respective fields.
This year, the foundation changed some policies and procedures with the aim of increasing accessibility, representation and transparency. They are, according to the foundation, "a first step intended to increase gender, race, and ethnic representation" in the awards.
The Inland Northwest has seen chefs in the semifinalist round for four years now. This year, Anna Vogel, chef and co-owner of Italia Trattoria in Browne's Addition, was a semifinalist for best chef in the Northwest. The five chefs who advanced to the next round were all from Seattle or Portland.
Last Year, Laurent Zirotti, chef and co-owner of Fleur de Sel in Post Falls, was a semifinalist. In 2016, Adam Hegsted of the Eat Good Group of restaurants was a semifinalist. And in 2015, Jeremy Hansen — who, along with wife Kate, own and operate several downtown Spokane eateries, including Sante Restaurant and Charcuterie and Inland Pacific Kitchen — was a semifinalist.
The Northwest region for the James Beard Awards is made up of Alaska, Idaho, Montana, Oregon, Washington and Wyoming.
Criteria can be found online at www.jamesbeard.org/awards.
