Thumbnail image for FullerBeard.jpg
Kenneth Dundas
Spring Hill's Fuller is among a group of Seattle food folk who hope to be Bearded.
The list of James Beard Award semifinalists

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Tom Douglas, Jerry Traunfeld and Canlis Lead a Robust Crop of Seattle-Based Beard Award Semifinalists

Thumbnail image for FullerBeard.jpg
Kenneth Dundas
Spring Hill's Fuller is among a group of Seattle food folk who hope to be Bearded.
The list of James Beard Award semifinalists is out, and it's chockablock with Seattle-based restaurants, vintners, and chefs, including Spring Hill's Mark Fuller, the subject of this week's three-part Grillaxin' chef interview series.

Fuller is nominated for "Best Chef: Northwest," along with Kevin Davis of Steelhead Diner (another recent Grilaxin subject), the Corson Building's Matt Dillon, Ethan Stowell of Union (and other ventures), and Joule's Rachel Yang, and Jason Wilson of Crush.

Nationally, Jerry Traunfeld of Poppy is up for Outstanding Chef, Tom Douglas (who will be emceeing the Voracious Tasting & Food Awards on April 14 at the Paramount) is a semifinalist for Outstanding Restaurateur, Canlis is up for Outstanding Restaurant as well as Outstanding Wine Service, Cafe Juanita will vie for Outstanding Service, and Anchovies & Olives is in the running for Best New Restaurant.

Addditionally, Cafe Besalu's James Miller is a semifinalist for Outstanding Pastry Chef, and Alex Golitzin of Snohomish's Quilceda Creek Vintners is up for Outstanding Wine and Spirits Professional.

Voracious has been fortunate enough to have the scribblings of two past Beard winners (for writing, not cooking), Jonathan Kauffman and Jason Sheehan, grace our virtual pages, and wish these Seattle semifinalists the best of luck as they vie for the most prestigious food honor in the land.

 
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