Dozens of chefs and restaurants are finalists for this year's prestigious James Beard Awards. They include an East African eatery in Detroit, longtime family owned Seattle pho shops and a Palestinian chef using ancient cooking techniques in Washington, D.C. Awards in 22 categories are set to be announced during a Monday ceremony in Chicago.
Hamissi Mamba talks to customers at his restaurant, Baobab Fare, Friday, May 24, 2024, in Detroit. For Hamissi Mamba and Nadia Nijimbere _ who own Baobab Fare in Detroit _ a win among the five finalists in the James Beard’s “Outstanding Restaurateur” category would be personal. The couple, who fled Burundi about a decade ago, faced a difficult road as refugees opening a business in America.
Their restaurant’s menu features kuku, pan-fried chicken in a tangy mustard-onion sauce that’s served with fried plantains, stewed yellow beans and coconut rice. Restaurants apply for the awards. Judges, who mostly remain anonymous, try the cuisine before voting. Nominees are reviewed for the food as well as for a behavioral “code of ethics,” including how employees are treated.For restaurants, just being a finalist can bring wide recognition and boost business. Restaurant awards have become less common in recent years, giving the James Beard Awards even more weight, said Paul Freedman, a Yale University professor whose expertise includes food history.
Yenvy Pham, whose parents opened their first restaurant after immigrating from Vietnam, calls a bowl of their pho, with its beefy bone broth and anise and clove aromatics, a “sure thing.” They make the soup fresh every day over 24 hours.The other restaurateur finalists are Chris Viaud with three restaurants in New Hampshire, Hollis Wells Silverman with the Eastern Point Collective that runs several Washington, D.C., restaurants, and Erika and Kelly Whitaker for restaurants in Boulder, Colorado.
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