2006 James Beard Awards to Honor the Culinary Legacy of New Orleans

This year's James Beard Awards ceremony and reception will be held on May 8 at the New York Marriott Marquis. America's most prestigious culinary awards recognize chefs, cookbook authors, food writers, and others for their achievments in the food and beverage industry.

The theme of this year's award gala will be the culinary legacy of New Orleans. After the devastating effects of Hurricane Katrina, the city continues in its struggle to rebuild itself. Hopefully, the gala will once again turn the spotlight on the hardships of New Orleans and pay tribute to its rich culinary history. A portion of the admission price will be donated to a charity fund established to help support the rebuilding of New Orleans’ restaurant community. In addition, for the first time, travel and food costs for participating New Orleans' chefs will be covered by the James Beard Foundation and the award sponsors.

The executive chef of this year's reception will be Susan Spicer of New Orleans' Bayona restaurant. Chef Spicer and 20 other chefs from New Orleans will create a dinner featuring classic and contemporary dishes from the region. The award ceremony typically attracts 1,500 or more guests.

Reservations to the May 8 awards can be made by calling 212-367-9490 or toll free 1-866-362-6442. Admission is $375 per person ($325 for James Beard Foundation Members).

2006 James Beard Foundation Awards Guest Chefs

Executive Chef:

Susan Spicer - Bayona

With:

• Burt Benrud - Cafe du Monde
• John Besh - Restaurant August
• Frank Brigsten - Brigsten's
• Leah Chase - Dooky Chase's Restaurant
• Craig Cuccia - Cafe Reconcile
• Ross Eirich - Galatoire's
• Tenney Flynn - GW Fins
• Adolfo Garcia - RioMar
• John Harris - Lilette
• Bob Iacovone - Cuvée
• Emeril Lagasse (Read Bio)- Emeril's Restaurant Presented by All-Clad Metalcrafters
• Jacques Leonardi - Jacques-Imo's
• Tory McPhail - Commander's Palace
• Michael Regua - Antoine's
• Willie Mae Seaton - Willie Mae's Scotch House
• Kenneth Smith - Upperline Restaurant
• Ming Tsai - Blue Ginger Presented by Contessa Premium Foods
• Erik Venéy - Muriel's Jackson Square
• Allison Vines-Rushing - Longbranch Restaurant
• Thomas Wolfe - Peristyle

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