Wednesday, February 16, 2011

Vote for Food & Wine's Best New Chef 2011

Food & Wine and CNN's Eatocracy are teaming up to let the public vote for Best New Chef. Several Atlanta up and comers are nominated so be sure to support the Atlanta dining scene by voting!

See the full scoop below!

Since 1998, the editors of Food & Wine have feasted their way from coast to coast, seeking out 10 innovative chefs, each with a distinctive vision, creating exceptionally delicious food. They've bestowed upon these shining stars the title of Best New Chef. This year, the dining public has a say.


In each of the ten designated regions of the country, you - yes, YOU - may vote for the chef whose restaurant has most significantly stirred your soul and your palate. The winner of the The People's Best New Chef 2011 will be the subject of a profile in the July issue of Food & Wine and will no doubt hold you in tremendous gratitude and esteem until the end of time.

Food & Wine requests you only vote for chefs whose restaurants you've actually visited, so the "chef" part of The People's Best New Chef 2011 actually means something. Read more about the chefs at Food & Wine. Vote on CNN's Eatocracy - here.

The full list of nominees courtesy of Food & Wine:


Joshua Hopkins
The Reynolds Group
Joshua Hopkins
Abbatoir - Atlanta, GA
Why he’s amazing: Because his meat-centric cuisine elevates every part of the animal, like in his beef tripe with beef bacon and hominy in cilantro-lime broth.
Kevin Gillespie
Fredrik Brauer
Cooking philosophy: “We tell the suppliers to bring us whatever is best, and then we write the menu from there. It’s like a jigsaw puzzle.”
Ryan Smith
Sara Dorio
Changing menu: The original concept was meat-and-three, where diners chose their sides; Smith changed the menu to reflect the sides and pairings he thought were best for the mains. (But diners are welcome to make substitutions.)
Steven Satterfield
Kelly Blackmon
Secret ingredient: Nutmeg. “I use it in a lot of things where most people use black pepper.”
Billy Allin
Courtesy of Green Olive Media
Billy Allin
Cakes & Ale - Decatur, GA
Why he’s amazing: Because his unpretentious food reveals a mastery of flavors and execution even in the most humble offerings, like deviled eggs.
Bryan Emperor
Courtesy of Kalu
Bryan Emperor
Kalu - Charlotte, NC
Why he’s amazing: Because he used his time abroad to learn the fundamentals of making impeccable, non-Westernized Asian food.
Aaron Vandemark
Courtesy of Panciuto
Aaron Vandemark
Panciuto - Hillsborough, NC
On challenging diners’ tastes: “We do a duck-and-chestnut ravioli in a liver sauce. Sometimes that’s a really hard sell, so I’ll be stubborn and leave it on the menu, because I know it’s good. At a certain point, either my spirit’s broken or it clicks.”
Ryan Trimm
Courtesy of Sweet Grass
Ryan Trimm
Sweet Grass - Memphis, TN
Inspiration: His grandmother, a first generation Italian-American who cooked everything from scratch.
Tandy Wilson
Courtesy of City House
Tandy Wilson
City House - Nashville, TN
Volunteer work: Wilson coordinated the feeding of victims of Nashville’s flood last year and worked with local chefs to raise funds with charity dinners.
Joseph Lenn
Beall and Thomas Photography
Kitchen must-have: A mandoline. “Every single cook that works with me has one at his station.”


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